Novel technology for preparing natural ethyl-3-methyl-thiopropionate spice and ester spice prepared by novel technology

Abstract

The invention discloses a novel technology for preparing a natural ethyl-3-methyl-thiopropionate spice and an ester spice product prepared by the novel technology, belongs to the technical field of food science and engineering and biochemical engineering, and relates to a novel technology for preparing natural ester spices through enzymatic transformation under nonaqueous-phase conditions by taking 3-methionol and acetic acid as main raw materials (fermentation sources) and lipase as a catalyst. Ethyl-3-methyl-thiopropionate (EMTP) has strong pineapple aroma, is a spice for blending multiple fruit-flavored essences, meat-flavored essences and wine essences such as pineapples, oranges, horseradish, tomatoes, onions, pork, beef, chicken, chocolates and the like, and is widely applied to the industries such as beverages, jam, candies, roasted foods, medicines, daily chemical industry and the like. According to the invention, a non-aqueous enzymatic transformation technology and an ultrasonic field (or a non-ultrasonic field) enhancement technology are integrated, the 3-methionol and the acetic acid are taken as the main raw materials, and the natural ethyl-3-methyl-thiopropionate spice is prepared through nonaqueous-phase enzymatic transformation of the lipase. Reaction conditions are mild, the disadvantages of high energy consumption, serious pollution and the like in the chemical synthesis of the ethyl-3-methyl-thiopropionate are overcome, the natural property and edible safety of ester spices are strengthened, and the added value and the benefit of the ester spices are improved.

Description

Technical field: [0001] The invention belongs to the technical fields of food science and engineering and biochemical industry, and relates to the use of 3-methylthiopropanol and acetic acid as main raw materials and lipase as a catalyst, and the lipase is used as an enzyme under the conditions of non-aqueous phase, ultrasonic field strengthening or non-ultrasonic field strength. A new technology for preparing 3-methylthiopropanol ethyl ester perfume by method and its natural ester perfume products. Background technique: [0002] 3-Methylthiopropanol (Methionol, also known as pineapple alcohol) is a characteristic aroma substance of sesame-flavored liquor in my country, and is also an important aroma of various fermented foods such as wine, beer, rice wine, soy sauce, soybean paste, cheese, bacon, etc. Component, its aroma threshold is low, the recommended dosage in food is 0.1-10mg / kg, its flavor sequentially presents malt aroma, sesame oil smell and cooked potato smell, its...

AI Technical Summary

Problems solved by technology

This method is easy to operate, but the concentrated sulfuric acid causes severe corrosion to the equipment and serious environmental pollution, and the prepared esters are not natural, so the application of the preparation of flavors and fragrances is limited to a certain extent, and the price is low