Preparation method of glutinous essence

A technology of essence and waxy flavor, which is applied in the field of preparing natural heat-reactive waxy flavor, can solve the problems of short processing time and achieve the effects of good product quality, mild enzyme action conditions, and low cost

Active Publication Date: 2014-08-13
青岛花帝食品配料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Foods made by traditional methods generally have a very rich and full aroma due to fine production methods and long heating time. There is a certain gap in the food made by traditional methods, which requires the addition of additional substances to supplement the flavor, which is food flavor

Method used

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  • Preparation method of glutinous essence
  • Preparation method of glutinous essence
  • Preparation method of glutinous essence

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] (1) Preparation of raw materials: cleanly select dried orange peel produced in Zhejiang Province, remove the impurities, crush it, and pass through a 60-100 mesh sieve to obtain dry orange peel powder for use;

[0041] (2) Reagents: 95% ethanol, glycerol, Coomassie brilliant blue reagent, DNS reagent; glucose, bovine serum albumin.

[0042] (3) Instruments: HMB-701C pulverizer, H1650 high-speed centrifuge, DHG-9240A electric blast drying oven, BC / BD-199DSA Haier horizontal double-door refrigerator-freezer conversion cabinet, DK-8D electric constant temperature water tank (temperature fluctuation : ±0.5℃), RE-52A rotary evaporator, AL-104 electronic balance (division value: 0.0001g), T6 new century UV-visible spectrophotometer, HH-2 digital display constant temperature water bath, LXJ-Ⅱ centrifugal sedimentation machines, vortex shakers, microwave ovens, etc.

[0043] (4) Determination of amino acids by Coomassie brilliant blue method

[0044] Coomassie Brilliant Blue ...

Embodiment 2

[0079] (1) Preparation of raw materials: cleanly select dried orange peel produced in Zhejiang Province, remove the impurities, crush it, and pass through a 60-100 mesh sieve to obtain dry orange peel powder for use;

[0080] (2) Treatment of raw materials: Take 100g of dried orange peel powder, add deionized water 40 times the mass of dried orange peel powder (4000g), add 0.04% pectinase (enzyme activity is 30000u / g) and 0.2% cellulase (Enzyme activity is 40000u / g), enzymolysis at 45°C and pH 5.0 for 180min; then increase the extraction temperature to 95°C for 60min, centrifuge and filter to obtain filtrate and filter cake, take the filtrate and concentrate to the water content 89wt%, to obtain a concentrated solution of 1.76L.

[0081] (3) Maillard reaction: add 0.29kg (1 / 6 kg / L) of L-aspartic acid and 1.76kg (1 / 1 kg / L) of glycerol to the concentrated solution, control the water content at 44%, and Stir in a stirrer for 120min, then use 0.2mol / L NaHCO 3 Adjust the pH of th...

Embodiment 3

[0084] (1) Preparation of raw materials: cleanly select dried orange peel produced in Zhejiang Province, remove the impurities, crush it, and pass through a 60-100 mesh sieve to obtain dry orange peel powder for use;

[0085] (2) Treatment of raw materials: Take 20g of dried orange peel powder, add deionized water with a mass 100 times (2000g) of dried orange peel powder, add 0.01% pectinase (enzyme activity: 30000u / g) and 0.05% cellulase (Enzyme activity is 40000u / g), enzymolysis at 50°C and pH 4.0 for 90min; then increase the extraction temperature to 85°C and extract for 150min, centrifuge and filter to obtain filtrate and filter cake, take the filtrate and concentrate to the water content 95wt%, to obtain a concentrated solution of 0.92L.

[0086] (3) Maillard reaction: add 0.12kg (1 / 8 kg / L) of L-aspartic acid and 1.84kg (2 / 1 kg / L) of glycerin to the concentrated solution, control the water content at 32%, and Stir in a stirrer for 120min, then use 0.2mol / L NaHCO 3 Adjus...

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Abstract

The invention discloses a preparation method of glutinous essence. The preparation method comprises the following steps of: by taking orange peel as a raw material, obtaining orange peel enzymatic hydrolysate by utilizing the combined action of pectinase and cellulose and combining a hot water extraction process, and preparing natural glutinous essence through a Maillard reaction by taking the orange peel enzymatic hydrolysate as a reaction substrate. According to the preparation method of the glutinous essence, disclosed by the invention, by utilizing the high efficiency and the specificity of a biological enzyme method, macromolecules in the organic peel are subjected to enzymolysis to obtain the substrate required by the Maillard reaction, the conditions of the enzymolysis is gentle and is environment-friendly, the quality of the prepared glutinous essence is good, and the prepared glutinous essence has the advantages of low requirements in processes and devices, low energy consumption and the like; and the disadvantages of complex treatment after a chemical method, deep color of the obtained product, poor quality and the like are avoided.

Description

(1) Technical field [0001] The invention relates to a new method for preparing natural heat-reactive waxy essence by using orange peel as raw material. (2) Background technology [0002] Essence is a mixture containing various aroma components that is artificially formulated or produced by fermentation, enzymatic hydrolysis, thermal reaction and other methods. Essence is closely related to people's life, and people's life is increasingly inseparable from the existence of essence. With the continuous development of social material culture, people's varieties and demand for essence are also increasing, and the requirements for the quality of essence are becoming increasingly demanding. . [0003] There are many ways to produce flavors, including flavoring, fermentation, thermal reaction, enzymatic hydrolysis and other methods. Heat-responsive flavor is a new type of food flavor, which has only emerged in recent years. It is produced by heating two or more "precursor substanc...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C11B9/00
Inventor 张拥军郑龙华苏东洋张高帆朱丽云李佳
Owner 青岛花帝食品配料有限公司
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