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Preparation method of nut essence

A technology of nut and flavor base, applied in the field of preparation of nut flavor base, which can solve the problems of single preparation method, large amount of flavor added, high cost of flavor, etc., and achieve the effect of simple process, good continuity and enhanced aroma intensity

Inactive Publication Date: 2013-05-22
GUANGZHOU LEVON FLAVOUR & FRAGRANCE TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the current nut flavor bases are obtained by single enzymatic hydrolysis and other methods, and the preparation method is too single. The cost of flavor prepared from this base material is high, causing many producers to reduce the amount of flavor base added to control costs, making the quality of nut flavor not well guaranteed

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) select peanuts, walnuts and pine nuts for use in a weight ratio of 5:3:2, and mix by weighing;

[0022] (2) Put the nut mixture in a superconducting heat automatic roasting machine for roasting at a temperature of 180°C for 20 minutes;

[0023] (3) Add lipase, N120P enzyme and Alcalase protease to the fried nuts, the ratio of the amount of enzyme preparation is 2:1:2, the total amount is 1% of the weight of the nuts, and use a high-speed impact nut crusher Pulverization process, add liquid nitrogen to cool down during the pulverization process, control the temperature of the pulverizer below 35 degrees, after pulverization, add 2 times the weight of propylene glycol to the crushed material, enzymatic hydrolysis time is 3 hours, pH value is 6.5, and temperature is 50 ° C;

[0024] (4) Add spices such as ethyl maltol, 2,3,5-trimethylpyrazine and 2,3,5,6-tetramethylpyrazine to the filtered enzymolysis solution to prepare a nut flavor base .

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PUM

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Abstract

The invention provides a preparation method of nut essence. The preparation method comprises the following steps of: putting nuts into a superconducting electric heating automatic nut roasting machine for roasting, crushing the roasted nuts and mixing, adding mixed enzyme while crushing, adding a certain amount of propylene glycol into the mixture to work together with the enzyme, generating aroma by enzymolysis and purifying the aroma, obtaining enzymatic hydrolysate by filtering, analyzing the enzymatic hydrolysate, and then adding synthetic heterocyclic perfumes according to the constituents of the enzymatic hydrolysate to prepare the nut essence. According to the preparation method of nut essence, various nuts are adopted as raw materials, the nut essence is prepared by enzymolysis, reaction and blending processes, the complete process is simple, and good in continuity, and the industrialization is easy to achieve.

Description

technical field [0001] The invention relates to a method for preparing a nut flavor base, which belongs to the technical field of food processing. Background technique [0002] Nuts have always been an important part of the human diet. They are nutritious and delicious. Nuts are rich in protein, fat, carbohydrates, vitamins (vitamin B, E, etc.), trace elements (phosphorus, calcium, zinc, iron), dietary fiber, etc. In addition, it also contains mono- and polyunsaturated fatty acids, including essential fatty acids such as linolenic acid and linoleic acid. With the improvement of people's living standards and the enhancement of health awareness, the consumption of nut products continues to increase, and the share of nuts in the entire food structure is increasing. [0003] Nut aroma is one of the most familiar and favorite aromas. However, since the aroma components are inevitably destroyed during food processing, it is necessary to modify and enhance the aroma of nut produc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L27/20
Inventor 李灿峰
Owner GUANGZHOU LEVON FLAVOUR & FRAGRANCE TECH
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