WO2014186918A1

WO2014186918A1 - Flavoring pineapple juice extract liquid and application thereof

Info

Publication number: WO2014186918A1
Application number: PCT/CN2013/000887
Authority: WO
Inventors: 徐正萍; 张翠翠; 张贡博; 张树林; 周春飞
Original assignee: 天宁香料（江苏）有限公司
Priority date: 2013-05-23
Filing date: 2013-07-25
Publication date: 2014-11-27
Also published as: CN103238810A; CN103238810B

Abstract

Disclosed are flavoring pineapple juice extract liquid and an application thereof in a food flavor. The flavoring pineapple juice extract liquid is prepared by taking a pineapple residue as a raw material and using enzymolysis; in the enzymolysis, pectinase and cellulase with a mass ratio of 3 to 1-2 are used, the enzymolysis temperature is 45 to 55 degrees centigrade, the pH value of the enzymolysis is 3.7 to 4.3, and the enzymolysis time is 1 to 1.5 hours. The flavoring pineapple juice extract liquid prepared in the present invention is high juice yield, is rich in fragrance, harmonious, and rich in mouth feel, keeps the realistic flavor of a natural pineapple to a greater extent, avoids the loss of fragrance and a nutrient substance caused by heating treatment, and produces a remarkable effect on food flavor and the mouth feel of a food flavor.

Description

Flavored pineapple juice extract and application thereof

The invention relates to a flavored pineapple juice extract, in particular to a flavored pineapple juice extract prepared by pectinase and cellulase enzymatic hydrolysis.

Background Art Pineapple, also known as wind pear, is a famous tropical and subtropical fruit. It is thin and juicy, and the flesh is sweet and crisp. It is rich in sugar, protein, various cellulose and minerals, and has a unique fruit flavor. It can be eaten fresh, and can be processed into canned pineapple, pineapple juice, etc. However, it is easy to cause partial loss of aroma and mouthfeel during heating, so it is necessary to add pineapple flavor. Pineapple flavor is one of the larger types of fruit flavors. It can be used alone in foods, and it can be used in beverages, baked goods, ice cream, candy, etc. in combination with other food flavors. Due to the complex composition of pineapple aroma, it is difficult to achieve the realistic aroma and taste of natural pineapple by simple compounding of various chemical materials. The flavored pineapple juice extract retains the natural flavor of pineapple to the greatest extent and is of great significance for the preparation of pineapple flavor.

For the pineapple residue produced in the process of canned pineapple, pectinase is used to enzymatically prepare the flavored pineapple juice extract, and pectinase is used to reduce the effect of pectin on the clarity. However, the juice yield is not high, which affects the taste of the flavored pineapple juice extract.

Disclosure of the Invention An object of the present invention is to provide a flavored pineapple juice extract which can retain the natural flavor of pineapple to a large extent and its application in order to solve the defects existing in the prior art.

In order to achieve the above object, the present invention provides a flavored pineapple juice extract, which is prepared by enzymatic hydrolysis using pineapple slag as a raw material and water as a solvent; the mass ratio of enzymatic hydrolysis is 3:1. ~2 pectinase and cellulase, the enzymatic hydrolysis temperature is 45~55 ° C, the enzymatic hydrolysis pH is 3.7~4.3, and the enzymatic hydrolysis time is l~1.5h.

The total mass of the pectinase and the cellulase is 0.1% to 0.15% of the mass of the pineapple residue. The enzymatic pH is adjusted by citric acid.

The quality of the water is 3 to 5 times the mass of the pineapple residue. After the pineapple residue is added to the water, stir it and hook it. After the enzymatic hydrolysis is completed, the solution is filtered, and the enzyme is removed, and then the impurities and the impurities are removed by the separation technique, and the membrane separation technique of the afur3⁄4 extract is used to remove the filtrate by using an ultrafiltration membrane and a reverse osmosis membrane, respectively. Impurities and solvents in the filtrate; the filtrate is treated by a membrane separation technique and concentrated to a density of 1.000 to 1.100 g/cm ³ to obtain the flavored pineapple juice extract.

The invention also provides the use of the above-mentioned flavored pineapple juice extract for preparing edible flavor. The edible flavor is pineapple flavor, including ethyl acetate 0.300~0.320 parts, isobutyl acetate 0.330~0.355 parts, ethyl butyrate 0.745~0.765 parts, ethyl isovalerate 0.450~0.475 parts, isoamyl acetate 0.450~ 0.475 parts, methyl hexanoate 0.250- 0.270 parts, ethyl acetoacetate 0.180~0.220 parts, propan-valerolactone 0.180~0.220 parts, ethyl hexanoate 0.190-0.235 parts, furanone 0.080~0.100 parts, ethyl levulinate 0.400~0.440 parts, Acid allyl ester 2.400- 2.450 parts, maltol 0.360~0.400 parts, allyl heptanoate 0.580~0.600 parts, butyric acid ester ester 0.260~0.300 parts, ethyl maltol 1.450~1.550 parts, pineapple ester 1 carton~ 2.000 parts, pineapple ether 0.220~0.240 parts, c-lactone lactone 0.350~0.370 parts, flavored pineapple juice extract 3.00~4.000 parts, propylene glycol 86 parts. (The above components are all parts by weight)

The specific plan is as follows:

(1) Select the ripe pineapple and peel it, cut into small pieces, juice, and centrifuge to obtain the filtrate and pineapple residue. Add water to the pineapple residue and mix well to adjust the temperature and PH of the mixture. The amount of water added is 3 to 5 times the mass of the pineapple slag, the reaction temperature is adjusted to 45 to 55 ° C, and the pH of the solution is adjusted to 3.7 to 4.3 with citric acid;

(2) Pectinase and cellulase were then added for enzymatic hydrolysis, and the mixture was centrifuged to obtain a filtrate, which was mixed twice. The pectinase and cellulase are added in an amount of 0.1 to 0.15% of the mass of the pineapple residue, the ratio is 3: (1 to 2), the enzymatic hydrolysis time is 1 to 1.5 hours, and then the temperature is raised to 85 to 90 ° C, and the heat treatment is 10 to 10 The enzyme was inactivated for 15 seconds.

(3) The impurities and solvent in the filtrate are removed by membrane separation technique, and the filtrate is concentrated to a certain density, which is a flavored pineapple juice extract, and sensory evaluation is performed thereon. In the membrane separation process, an ultrafiltration membrane and a reverse osmosis membrane are combined to remove macromolecular impurities and a solvent in the filtrate, and the filtrate is concentrated to a density of 1.000 to 1.100 g/cm ³ .

(4) The prepared extract of pineapple juice was applied to the edible flavor to evaluate its effect in the flavor. For example, it is applied to pineapple flavor, wherein the pineapple flavor formula is: ethyl acetate 0.300~0.320 parts, isobutyl acetate 0.330~0.355 parts, ethyl butyrate 0.745~0.765 parts, ethyl isovalerate 0.450~0.475 parts, acetic acid Isoamyl ester 0.450-0.475 parts, methyl hexanoate 0. 250~0.270 parts, ethyl acetoacetate 0.180~0.220 parts, propan-valerolactone 0.180~0.220 parts, ethyl hexanoate 0.190~0.235 parts, furanone 0.080~0.100 parts, ethyl levulinate 0.400~0.440 parts, allyl hexanoate 2.400~2·450 parts, maltol 0.360~0.400 parts, allyl heptate 0.580~0.600 parts, butyric acid ester ester 0.260 ~0.300 parts, ethyl maltol 1.450~1·550 parts, pineapple ester 1.800~2.000 parts, pineapple ether 0.220~0.240 parts, C-lactone lactone 0.350~0.370 parts, flavored pineapple juice extract 3.000~ 4.000 parts, 86 parts of propylene glycol.

The flavored pineapple juice extract prepared by the invention has improved juice yield, rich aroma, harmony, rich mouthfeel, and largely retains the realistic flavor of the pineapple, avoiding the loss of aroma and nutrients in the heating zone. And it has a significant effect on the aroma and taste of the flavor.

Compared with the prior art, the invention has the following advantages: The combination of pectinase and cellulase can destroy the network structure of the fruit cells, increase the degree of fruit breakage, effectively reduce the viscosity, improve the pressing performance, retain the nutrient composition, and improve The juice yield and soluble solids content, shortening the pressing time, and degrading the macromolecular pectin material are also beneficial to the subsequent sedimentation, centrifugation, filtration and concentration processes. At the same time, membrane separation technology can effectively remove macromolecular impurities and solvents, The selective separation is achieved without destroying the original flavor, the loss of active ingredients is minimal, and no chemical reagents and additives are used, and the product is non-polluting. The juice of the flavored pineapple juice prepared by the invention has improved juice yield, rich aroma, coordination, rich mouthfeel, and retains the realistic flavor of the natural pineapple to a large extent, avoiding the loss of aroma and nutrient caused by heat treatment, and The flavor and mouthfeel of the flavor of the food have a significant effect.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail in conjunction with specific embodiments.

Example 1

The mature pineapple is peeled, cut into small pieces, juiced, and centrifuged to obtain filtrate and pineapple residue. The pineapple residue was added with 4 times the mass of the pineapple residue and stirred uniformly. The temperature of the mixture was adjusted to 45 ° C in a heated stirring reflux apparatus, and the pH was adjusted to 4.3 with citric acid. Then, 0.1% pectinase and cellulase were added for enzymatic hydrolysis, wherein the ratio of pectinase to cellulase was 3:1, and the enzymatic hydrolysis time was 90 minutes. After enzymatic hydrolysis, the temperature was raised to 85 ° C, and the enzyme was inactivated by treatment for 15 seconds. Then, the temperature was lowered to room temperature, and the mixture was centrifuged to obtain a filtrate, and the filtrate was mixed twice. The membrane separation technology is used to remove the impurities and solvent in the filtrate to obtain a pineapple juice extract with a density of 1.010g/cm ³ . The flavor of the pineapple juice extract is rich, harmonious, rich in taste and has the characteristics of realistic natural pineapple. Flavor.

The prepared extract of pineapple juice was applied to the edible flavor to evaluate its effect in the flavor. For example, it is applied to pineapple flavor, wherein the pineapple flavor formula is: ethyl acetate 0.310 parts, isobutyl acetate 0.345 parts, ethyl butyrate 0.755 parts, ethyl isovalerate 0.465 parts, isoamyl acetate 0.465 parts, caproic acid 0.260 parts of methyl ester, 0.200 parts of ethyl acetoacetate, 0.200 parts of propanol-valerolactone, 0.215 parts of ethyl hexanoate, 0.090 parts of furanone, 0.420 parts of ethyl levulinate, 2.420 parts of allyl hexanoate, malt 0.390 parts of phenol, 0.590 parts of allyl heptanoate, 0.280 parts of folic acid ester of butyrate, 1.500 parts of ethyl maltol, 1.900 parts of pineapple ester, 0.230 parts of pineapple ether, 0.360 parts of propane-decalactone, flavored pineapple juice The extract was 3.000 parts and the propylene glycol was 86 parts. The flavored pineapple juice extract makes the aroma of pineapple flavor more rounded, harmonious, realistic, richer in taste, comfortable and natural.

Example 2

The mature pineapple is peeled, cut into small pieces, juiced, and then centrifuged to obtain a filtrate and pineapple residue. The water of the pineapple dregs was added with 3 times the mass of the pineapple slag, and the mixture was stirred uniformly. The temperature of the mixture was adjusted to 55 ° C in a heated stirring reflux apparatus, and the pH was adjusted to 3.7 with citric acid. Then, 0.12% of pectinase and cellulase were added for enzymatic hydrolysis, wherein the ratio of pectinase to fibrinase was 3:2, and the hydrolysis time was 70 minutes. After enzymatic hydrolysis, the temperature was raised to 85 ° C, and the enzyme was inactivated by treatment for 15 seconds. Then, the temperature was lowered to room temperature, and the mixture was centrifuged to obtain a filtrate, and the filtrate was mixed twice. The membrane is separated to remove impurities and solvent from the filtrate to obtain a pineapple juice extract with a density of 1.100g/cm ³ . The flavor of the pineapple juice extract is rich, harmonious, rich in taste and has the characteristics of realistic natural pineapple. Flavor.

The prepared extract of pineapple juice was applied to the edible flavor to evaluate its effect in the flavor. For example, it is applied to pineapple flavor, wherein the pineapple flavor formula is: ethyl acetate 0.310 parts, isobutyl acetate 0.345 parts, butyric acid B 0.755 parts of ester, 0.465 parts of ethyl isovalerate, 0.465 parts of isoamyl acetate, 0.260 parts of methyl hexanoate, 0.200 parts of ethyl acetoacetate, 0.200 parts of propanol-valerolactone, 0.215 parts of ethyl hexanoate, furan 0.090 parts of ketone, 0.420 parts of ethyl levulinate, 2.420 parts of allyl hexanoate, 0.390 parts of maltol, 0.590 parts of allyl heptanoate, 0.280 parts of butyric acid ester, 1.500 parts of ethyl maltol, pineapple ester 1.900 parts, 0.230 parts of pineapple ether, 0.360 parts of C-lactone, 3.000 parts of pineapple juice extract and 86 parts of propylene glycol. The flavored pineapple juice extract makes the aroma of pineapple flavor more round, harmonious, realistic, richer in taste, comfortable and natural.

Example 3

The mature pineapple is peeled, cut into small pieces, juiced, and then centrifuged to obtain a filtrate and pineapple residue. The water of the pineapple residue was added with 5 times the mass of the pineapple slag, and the mixture was stirred uniformly. The temperature of the mixture was adjusted to 50 ° C in a heating and stirring reflux apparatus, and the pH was adjusted to 4.0 with citric acid. Then, 0.15% of pectinase and cellulase were added for enzymatic hydrolysis, wherein the ratio of pectinase to cellulase was 3:2, and the hydrolysis time was 60 minutes. After enzymatic hydrolysis, the temperature was raised to 88 ° C, and the enzyme was inactivated for 10 seconds, and then the temperature was lowered to room temperature, and the mixture was centrifuged to obtain a filtrate, and the filtrate was mixed twice. The membrane separation technology is used to remove the impurities and solvent in the filtrate to obtain a pineapple juice extract with a density of 1.070g/cm ³ . The flavor of the pineapple juice extract is rich, harmonious, rich in taste and has the characteristics of realistic natural pineapple. Flavor.

The flavored pineapple juice extract prepared by the invention has improved juice yield, rich aroma, coordination and rich mouthfeel, and retains the natural characteristic flavor of pineapple to a large extent, and has obvious effects on the aroma and mouthfeel of the flavor.

Claims

Rights request

A flavored pineapple juice extract, characterized in that: the flavored pineapple juice extract is prepared by enzymatic hydrolysis using pineapple slag as raw material and water as solvent; the mass ratio of the enzymatic solution is 3:1; ~2 pectinase and cellulase, the enzymatic hydrolysis temperature is 45~55 ° C, the enzymatic hydrolysis pH is 3.7~4.3, and the enzymatic hydrolysis time is l~1.5h.

The flavored pineapple juice extract according to claim 1, wherein the total mass of the pectinase and the cellulase is from 0.1% to 0.15% by mass of the pineapple residue.

The flavored pineapple juice extract according to claim 1 or 2, wherein the water has a mass of 3 to 5 times the mass of the pineapple residue.

The extract of pineapple juice according to claim 3, wherein: after the enzymatic hydrolysis is completed, the filtrate is filtered, the enzyme is removed, and then the impurities and the solvent in the filtrate are removed by a membrane separation technique. A flavored pineapple juice extract.

The flavored pineapple juice extract according to claim 4, wherein: the membrane separation technology uses an ultrafiltration membrane and a reverse osmosis membrane to remove impurities and a solvent in the filtrate; the filtrate is treated by a membrane separation technique. Thereafter, the mixture was concentrated to a density of 1.000 to U00 g/cm ³ to obtain the flavored pineapple juice extract.

The flavored pineapple juice extract according to claim 1 or 2, wherein the enzymatic pH value is adjusted by citric acid.

7. Use of a flavored pineapple juice extract according to claim 1 or 2 for the preparation of a food flavor.

The application according to claim 7, wherein the edible flavor is pineapple flavor, including ethyl acetate 0.300~0.320 parts, isobutyl acetate 0.330~0·355 parts, ethyl butyrate 0.745 ~0.765 parts, isobaric acid ethyl acetate 0.450~0·475 parts, isoamyl acetate 0.450~0.475 parts, methyl hexanoate 0.250~0.270 parts, ethyl acetoacetate 0.180~0.220 parts, propan-valerolactone 0.180 ~0.220 parts, ethyl hexanoate 0.190~0.235 parts, furanone 0.080~0.100 parts, ethyl levulinate 0.400~0.440 parts, allyl hexanoate 2.400~2.450 parts, maltol 0.360~0.400 parts, heptanoate Propyl ester 0.580~0.600 parts, butyrate leaf ester ester 0.260~0.300 parts, ethyl maltol 1.450~1.550 parts, pineapple ester 1.800~2.000 parts, pineapple ether 0.220~0.240 parts, C-lactone lactone 0.350~0.370 parts , the taste of pineapple juice extract 3.00~4.000 parts, 86 parts of propylene glycol.