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 oil/flavor, fat production, tobacco, etc., can solve the problems of less preparation and application of jujube flavor, no natural roasted jujube flavor, etc., and improve the quality of cigarettes , Enrich the aroma of smoke, increase the effect of burnt and sweet aroma

Active Publication Date: 2014-06-25
JINAN JIUZHOU FUDE FLAVOR
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are many research reports on jujube extract, most of which focus on the preparation of concentrated jujube juice by biological enzymatic hydrolysis, but there are few reports on the preparation and application of jujube spices. Patent CN201210208684 reports the use of compound enzyme preparations to treat gold silk Jujube juice was prepared from small red dates, and the aroma components were analyzed by headspace solid-phase microextraction and GC-MS, and the red date essence was formulated through chemical raw materials
However, there is no research report on the use of biotechnology to process jujube to prepare natural roasted jujube essence

Method used

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  • Baked-fragrance-type jujube essence and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1) Raw material pretreatment: wash the jujube with water, remove the core, and crush;

[0020] (2) Enzymolysis: Put the pulverized raw jujube in a steam-heatable reaction vessel with a stirring and condensing device, add deionized water 3 times its mass, then add cellulase and pectinase, and the natural pH value, stirring at 50°C for 3 hours; then adjust the pH value to 6.5-7.5 with saturated NaOH solution, add lipase and lipoxygenase, and stir at 40°C for 2 hours to obtain the enzymolysis solution; 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 enzymolysis solution obtained in step (2); start stirring and condensing water, and heat distillation to collect the distillate; when the reaction temperature reaches the end point of 115°C, change the heating distillation to heating reflux, Reflux reaction for 30 minutes; stop heating, turn ...

Embodiment 2

[0032] (1) raw material pretreatment: the jujube is washed with water, pitted and pulverized;

[0033] (2) Enzymolysis: put the pulverized raw dates in a steam-heatable reaction vessel with stirring and condensing device, add deionized water 5 times its mass, then add cellulase and pectinase, and the value, stirring at 50°C for 2 hours; then adjusting the pH value to 6.5-7.5 with saturated NaOH solution, adding lipase and lipoxygenase, and stirring at 40°C for 2 hours to obtain the enzymolysis solution; 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 glycerin to the enzymolysis solution obtained in step (2); turn on stirring and condensing water, and heat distillation to collect the distillate; when the reaction temperature reaches the end point temperature of 120°C, change the heating distillation to heating reflux , reflux reaction for 40min; stop heating, turn ...

Embodiment 3

[0037] (1) Raw material pretreatment: wash the jujube with water, remove the core, and crush;

[0038] (2) Enzymatic hydrolysis: put the pulverized raw dates in a steam-heatable reaction vessel with a stirring and condensing device, add deionized water twice its mass, and then add cellulase and pectinase, at natural pH value, stirring at 50°C for 3 hours; then adjust the pH value to 6.5-7.5 with saturated NaOH solution, add lipase and lipoxygenase, and stir at 40°C for 3 hours to obtain the enzymolysis solution; 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 enzymolysis solution obtained in step (2); start stirring and condensing water, and heat distillation to collect the distillate; when the reaction temperature reaches the end point temperature of 115°C, change the heating distillation to heating reflux , reflux reaction for 40min; stop...

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Abstract

The invention discloses a baked-fragrance-type jujube essence and a preparation method thereof. The method comprises the following steps of cleaning, enucleating and smashing jujubes as raw materials; placing the treated jujubes in a reaction container; performing enzymolysis by adding cellulases and pectases into the reaction container after adding water into the reaction container; continuously performing the enzymolysis by adding lipases and lipoxygenases into the reaction container so as to obtain an enzymatic hydrolysate; adding a reaction medium into the enzymatic hydrolysate and performing heating distillation; collecting a distillate; when a reaction temperature reaches a final temperature, performing heating reflux instead of the heating distillation; filtrating the distillate through a plate frame so as to obtain a filtrate as a jujube essence I; and performing extraction and reduced pressure distillation on the collected distillate until no solvent exists, thereby obtaining a jujube essence II. The prepared jujube essence has the strong fragrance of the baked jujubes and can be widely applied to the industries of foods, medicines and feeds, so that the unique aroma of products can be achieved. The jujube essence can also be applied to cigarette products so as to enrich the aroma of cigarettes and improve the quality of the cigarettes. Thus, the jujube-featured aroma of the cigarettes is obtained while the baked fragrance of the cigarettes is increased at the same time. As a result, the jujube essence disclosed by the invention has the obvious functions of suppressing foreign flavors and decreasing pungent smells.

Description

technical field [0001] The invention belongs to the field of food additives, and in particular relates to a method for transforming and preparing rich roasted jujube essence by utilizing biological enzyme technology. Background technique [0002] Jujube, also known as Chinese jujube, is native to China. It is rich in carbohydrates, esters, proteins and various iron, zinc, selenium, vitamins and other trace elements needed by the human body. It has extremely high nutritional and medicinal value . Jujube has a sweet smell and unique flavor. Its extracts are widely used as food additives in food, medicine, cigarettes, feed and other industries, which can enrich the flavor and quality of products. [0003] At present, there are many research reports on jujube extract, most of which focus on the preparation of concentrated jujube juice by biological enzymatic hydrolysis, but there are few reports on the preparation and application of jujube spices. Patent CN201210208684 reports ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C11B9/02A24B15/24A24B15/26
Inventor 郑小嘎王爱春赵昌政李继峰孟庆豪王迎新王峰渊辛华吴爱东
Owner JINAN JIUZHOU FUDE FLAVOR
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