Red date essence and method for preparing same through compound enzymatic hydrolysis

A technology of red jujube essence and compound enzymolysis, which is applied in the field of food additives

Inactive Publication Date: 2012-09-26
TIANNING FLAVOR JIANGSU
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the research on the deep processing of jujube through separation, extraction and drying is very mature, and there are many similar reports, but there are few reports on the research on the processing of jujube by using biological enzyme technology
At present, there is no relevant report on the preparation of jujube essence by compound enzymatic hydrolysis

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0025] A method for preparing jujube essence by compound enzymolysis. The method uses red dates as raw materials, and by adding pectinase and cellulase for compound enzymolysis, the taste-tasting red date juice with strong jujube aroma, pure flavor and high yield is obtained; Combining air-solid phase microextraction and GC-MS gas chromatography-mass spectrometry to analyze the effective aroma components of jujube juice; formulate a series of jujube essences with full aroma, lifelike and strong; the specific steps are as follows:

[0026] Use high-quality natural golden silk red dates as raw materials. After picking out the impurities, rinse them with clean water for 2-3 times, and then soak them for 12 hours. After the dates fully absorb the water and swell, boil them for 1.5 hours. The skin and core are separated to obtain jujube meat.

[0027] Adding pectinase and cellulase to carry out enzymolysis reaction to obtain jujube juice; the compound enzyme used in the enzymolysis...

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Abstract

The invention discloses red date essence and a method for preparing the same through compound enzymatic hydrolysis. The method comprises the steps of adding pectinase and cellulase to carry out compound enzymatic hydrolysis to obtain taste red date juice with dense date aroma, genuine flavor and high yield, then analyzing the active aroma ingredients of the taste red date juice by combining headspace solid-phase microextraction with gas chromatography-mass spectrometer (GC-MS) analysis; and blending the realistic and dense red date series essence with full aroma in combination with the experience accumulated over the years through the integrated application of the analysis technology and the flavor blending technology.

Description

technical field [0001] The invention belongs to the field of food additives, in particular to a method for preparing jujube essence by using a compound enzymolysis technology. Background technique [0002] Jujube has extremely high nutritional value and medicinal value. It is mainly produced in my country, with an annual total output of about 900,000 tons, accounting for more than 90% of the world's total output. The main components of red dates (dried dates) include: water (20%-30%) sugar (50%-80%), protein (2%-3%), crude fiber (2%-2.5%), amino acids, flavonoids, Adenosine and saponins, as well as organic acids, vitamins and trace minerals. At present, the research on the deep processing of jujube by separation, extraction and drying is very mature, and there are many similar reports. However, the research on the processing of jujube by using biological enzyme technology is still rare. [0003] Pectinase can decompose the middle layer of cell wall and insoluble polymer pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/235A23L27/29
Inventor 冯麒麟张树林周春飞
Owner TIANNING FLAVOR JIANGSU
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