Baked-fragrance-type jujube essence and preparation method thereof

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 ...

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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

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