Method for preparing peanut essence by natural thermal reaction

A technology of natural thermal reaction and peanut essence, applied in the field of natural food processing, can solve the problems of non-naturality, complex process, low yield, etc., and achieve the effects of good taste, rapid heating and high efficiency

Inactive Publication Date: 2012-11-21
NANYANG INST OF TECH
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Zhejiang Green Crystal Flavor Co., Ltd. applied for a patent number 200910095695.5 for a preparation method of

Method used

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  • Method for preparing peanut essence by natural thermal reaction
  • Method for preparing peanut essence by natural thermal reaction

Examples

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Embodiment 1

[0018] The method for preparing peanut essence by natural heat reaction is characterized in that it is prepared according to the following steps: 1. Preparation of peanut kernel enzymatic hydrolysis solution: crush peanut kernels, soak them in water for 10 minutes according to the ratio of mass percentage 1:5, and heat to Heat denaturation at 90°C for 20 minutes, and naturally cool to room temperature; 2. Add compound protease and flavor protease with a mass percentage of 4% respectively, stir evenly, place in water at 50°C for 3 hours for enzymatic hydrolysis, and obtain peanut kernel enzymatic hydrolysis solution; 2. Centrifugal filtration to obtain the filtrate; 3. Thermal reaction: add the following weight substances per 100ml filtrate to the filtrate: xylose 0.8g, valine 0.2g, phospholipid 0.5g, peanut oil 3.0g, Heat to 100-120°C in the fungus pot, keep warm for 30-50min , thus preparing Roasted peanut flavor is full-bodied, full-bodied reddish-brown pure natural liquid ...

Embodiment 2

[0020] The method for preparing peanut essence by natural heat reaction is characterized in that it is prepared according to the following steps: 1. Preparation of peanut kernel enzymatic solution: crush peanut kernels, soak them in water for 10 minutes according to the ratio of mass percentage 1:5, and heat to Heat denaturation at 90°C for 20 minutes; 2. Naturally cool to room temperature, add compound protease and flavor protease with a mass percentage of 4% respectively, stir evenly, place in water at 50°C for 3 hours for enzymatic hydrolysis, and obtain peanut kernel enzymatic hydrolysis solution: 3. Centrifugal filtration to obtain the filtrate; 4. Thermal reaction: add the following weight substances to the filtrate per 100ml filtrate: xylose 1.0g, valine 0.6g, phospholipid 0.5g, peanut oil 5.0g, in microwave assisted Microwave the heating device to heat up to 93°C, and keep it warm for 45-50 minutes to prepare a reddish-brown liquid peanut essence with a mellow, strong a...

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Abstract

The invention discloses a method for preparing peanut essence by a natural thermal reaction. The peanut essence is prepared by the following steps: firstly, preparing peanut kernel enzymatic hydrolysate: crushing peanut kernel, soaking the crushed peanut kernel in water according to the mass percentage being 1:5 for 10 minutes, heating the water to 90 DEG C and thermally denaturizing for 20 minutes and naturally cooling the denaturized substance to room temperature; secondly, respectively adding 4 percent compound protease and 4 percent flavourzyme, uniformly stirring and placing the mixture in a water bath of 50 DEG C for carrying out heat preservation and enzymolysis for 3 hours to obtain the peanut kernel enzymatic hydrolysate; thirdly, centrifugally filtering to obtain filtrate; and fourthly, carrying out thermal reaction: adding the following substances of 0.8-1.0 g of xylose, 0.2-0.6 g of valine, 0.3-0.5 g of phospholipid and 3.0-5.0 g of peanut oil in each 100 ml of filtrate and preparing liquid peanut essence by the thermal reaction. According to the preparation method disclosed by the invention, nut essence can be really and reliably prepared, has the advantages of pure nature, strong fragrance and favorable mouthfeel and flavor and can be used for flavor type pot foods or salty products.

Description

technical field [0001] The invention belongs to the technical field of natural food processing, and in particular relates to a method for preparing natural peanut flavor by thermal reaction. Background technique [0002] Modern medical research has proved that peanuts are high-fat (43-55%), high-protein (25-28%) and high-energy foods, which help to improve the lack of dietary nutrients for Chinese residents. Peanut is an important raw material of more than 100 kinds of food. In addition to extracting oil, it can also be fried, fried, boiled, made into peanut crisps, and various candies, cakes, etc. At present, peanuts in our country are mainly used for oil extraction, and its refined products mainly include instant peanut protein powder, peanut butter, peanut milk, peanut chocolate, snack food, etc. [0003] It has become a fashion for people to pursue "natural" and "green" in catering. Natural food ingredients are food ingredients produced by physical or biological proces...

Claims

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Application Information

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IPC IPC(8): A23L1/227A23L27/21
Inventor 侯振建李姝霆王丽君
Owner NANYANG INST OF TECH
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