Baked-fragrance-type jujube essence and preparation method thereof
A technology of jujube flavor and roasted flavor, which is applied in the direction of essential oils/spices, fat production, tobacco, etc., can solve the problems of no natural roasted jujube flavor, less preparation and application of jujube flavor, and improve the quality of cigarettes , Enrich the aroma of smoke, increase the effect of burnt and sweet aroma
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Embodiment 1
[0019] (1) Raw material pretreatment: wash the jujube with water, remove the core and crush;
[0020] (2) Enzymatic hydrolysis: put the crushed raw jujube in a steam-heated reaction vessel with a stirring and condensing device, add deionized water three times its mass, and then add cellulase and pectinase. Then, the pH value was adjusted to 6.5-7.5 with saturated NaOH solution, lipase and lipoxygenase were added, and the enzymatic hydrolysis solution was obtained after stirring at 40 °C for 2 hours; the raw material jujube , the mass ratio of cellulase, pectinase, lipase and lipoxygenase is 100:0.1:0.1:0.01:0.01;
[0021] (3) High temperature reaction: add propylene glycol to the enzymatic hydrolysis solution obtained in step (2); turn on stirring and condensing water, heat and distill, and collect the distillate; when the reaction temperature reaches the end point of 115 ° C, change the heating and distillation to heating and refluxing, Reflux reaction for 30min; stop heatin...
Embodiment 2
[0032] (1) Raw material pretreatment: the jujube is washed with water, cored and crushed;
[0033] (2) Enzymatic hydrolysis: place the crushed raw jujube in a steam-heated reaction vessel with a stirring and condensing device, add deionized water with 5 times its mass, and then add cellulase and pectinase, at a natural pH Then, the pH value was adjusted to 6.5-7.5 with saturated NaOH solution, lipase and lipoxygenase were added, and the enzymatic hydrolysis solution was obtained after stirring at 40 °C for 2 hours; the raw material jujube , the mass ratio of cellulase, pectinase, lipase and lipoxygenase is 100:0.1:0.1:0.015:0.015;
[0034] (3) High temperature reaction: add glycerol to the enzymatic hydrolysis solution obtained in step (2); turn on stirring and condensed water, heat and distill, and collect the distillate; when the reaction temperature reaches the end point temperature of 120°C, change the heating and distillation to heating and refluxing , reflux reaction fo...
Embodiment 3
[0037] (1) Raw material pretreatment: wash the jujube with water, remove the core and crush;
[0038] (2) Enzymatic hydrolysis: Place the crushed raw jujube in a steam-heated reaction vessel with a stirring and condensing device, add deionized water twice its mass, and then add cellulase and pectinase, at a natural pH Then, the pH value was adjusted to 6.5-7.5 with saturated NaOH solution, lipase and lipoxygenase were added, and the enzymatic hydrolysis solution was obtained after stirring at 40 °C for 3 hours; the raw material jujube , the mass ratio of cellulase, pectinase, lipase and lipoxygenase is 100:0.1:0.1:0.008:0.008;
[0039] (3) High temperature reaction: add propylene glycol to the enzymatic hydrolysis solution obtained in step (2); turn on stirring and condensing water, heat and distill, and collect the distillate; when the reaction temperature reaches the end point temperature of 115°C, change the heating and distillation to heating and refluxing , reflux reacti...
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