Method for preparing thermal reaction walnut essences

A technology of walnut essence and thermal reaction, which is applied in the field of food additives, can solve the problems such as the absence of walnut essence, and achieve the effect of low cost, high safety, rich and mellow fragrance

Inactive Publication Date: 2013-02-27
CHINA JILIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The walnut flavors currently on the market are all formulated with chemically sy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0017] Take 1kg of walnut meal powder that has passed through a 60-mesh sieve after crushing, add 6kg of water, adjust the pH value to 8.0 with 2M sodium hydroxide, add 10g of alkaline protease, and enzymatically hydrolyze it at 50°C for 3h. After the enzymatic hydrolysis is completed, the solution is heated to 100° C. for 10 min to kill the enzyme, and the filtered liquid is concentrated to a quarter volume to obtain a walnut meal protein hydrolyzate. Take 100g of walnut meal protein hydrolyzate, add 5g of xylose, 5g of glucose, 0.5g of cystine, 0.3g of glutamic acid, 0.5g of alanine, and 0.5g of thiamine. Thermal reaction for 60min, cooling to obtain walnut essence.

example 2

[0019] Take 1kg of walnut meal powder that has passed through a 60-mesh sieve after crushing, add 6kg of water, adjust the pH value to 8.0 with 2M sodium hydroxide, add 10g of alkaline protease, and enzymatically hydrolyze it at 50°C for 3h. After the enzymatic hydrolysis is completed, the solution is heated to 100° C. for 10 min to kill the enzyme, and the filtered liquid is concentrated to a quarter volume to obtain a walnut meal protein hydrolyzate. Take 100g of walnut meal protein hydrolyzate, add 7g of xylose, 7g of glucose, 0.5g of isoleucine, 0.5g of glutamic acid, 0.6g of cystine, and 0.3g of thiamine. 40min, cooled to get walnut flavor.

example 3

[0021] Take 1kg of walnut meal powder that has passed through a 60-mesh sieve after crushing, add 6kg of water, adjust the pH value to 8.0 with 2M sodium hydroxide, add 10g of alkaline protease, and enzymatically hydrolyze it at 50°C for 3h. After the enzymatic hydrolysis is completed, the solution is heated to 100° C. for 10 min to kill the enzyme, and the filtered liquid is concentrated to a quarter volume to obtain a walnut meal protein hydrolyzate. Take 100g of walnut meal protein hydrolyzate, add 6g of xylose, 6g of glucose, 0.2g of glutamic acid, 0.3g of alanine, 0.3g of histidine, and 0.2g of thiamine. Thermal reaction for 50min, cooling to obtain walnut essence.

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PUM

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Abstract

The invention discloses a method for preparing thermal reaction walnut essences. The method comprises the following steps of: smashing walnut dregs; performing protease hydrolysis on the smashed walnut dregs; condensing a filtered filtering liquid to be 1/4 in volume to obtain walnut dreg protein hydrolysate; taking the walnut dreg protein hydrolysate; adding reducing sugar, mixed amino acid and thiamine; perform thermal reaction on the mixture after the mixture is uniformly mixed; and cooling the mixture to obtain thermal reaction walnut essences. The walnut essences prepared by the method have the characteristics of purity, aromatic flavor and mellow taste, and the safety of the thermal reaction walnut essences is higher than that of the composite essences.

Description

technical field [0001] The invention relates to the field of food additives, in particular to a preparation method of a heat-reactive walnut essence. Background technique [0002] Walnut (Juglans regia L), also known as walnut and Qiang peach, belongs to the Juglans family, and is a precious fruit tree with high nutritional and economic value. China's walnut cultivation area ranks first in the world. Walnut meal is a by-product of walnut oil extraction. It contains more than 30% protein, is rich in various amino acids, and has high nutritional value. However, at present, most of the walnut meal is directly treated as feed and fertilizer, and has not been fully utilized. Therefore, it is particularly important to conduct deep processing research on it. [0003] In recent years, as people pay more and more attention to food safety, flavors prepared from natural raw materials through thermal reaction have gradually become the development trend of edible flavors due to their pu...

Claims

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Application Information

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IPC IPC(8): A23L1/228A23L27/22
Inventor 陈文伟洪瑶黄光荣贾振宝
Owner CHINA JILIANG UNIV
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