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A kind of preparation method and application of cyclodextrin powder enriched in truffle activity and flavor

A technology of bacterial activity and cyclodextrin, which is applied in the preparation, application, and food extraction of alcoholic beverages, can solve problems such as difficult production and processing of food and beverages, difficulty in collecting and storing flavor components, and volatile loss, and achieve Small loss of nutrition and its inherent flavor, improved comprehensive utilization and long shelf life

Active Publication Date: 2016-04-20
RES INST OF SUBTROPICAL FORESTRY CHINESE ACAD OF FORESTRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

According to GC-MS analysis, the aroma of truffles is composed of dozens of low-molecular-weight alcohols, aldehydes, ketones, esterenes, alkanes, etc. These low-molecular-weight aroma components are easily volatile and lost during the preparation process, making the collection It is extremely difficult to store and store these aroma components, and it is also difficult to make and process foods and beverages rich in truffle flavor

Method used

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  • A kind of preparation method and application of cyclodextrin powder enriched in truffle activity and flavor
  • A kind of preparation method and application of cyclodextrin powder enriched in truffle activity and flavor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Take 100g of fresh truffles and wash them, dry the surface moisture, and crush the truffles under the protection of liquid nitrogen. Pass the pulverized truffle powder through a 60-mesh sieve, then add 800ml of water and heat to reflux at 100°C for 1 hour. After the reflux is complete, pour out the reflux and press filter to collect the filtrate. The filter residue was added to 500ml of water and refluxed twice, the filtrate was collected after pressure filtration, the residue was discarded, and the collected filtrate was combined. Add 3% (W / V) cyclodextrin to the filtrate, heat to 50°C and keep it warm for 40 minutes. Then concentrated and dried to obtain cyclodextrin powder rich in 75% truffle activity and flavor. Finally, the prepared cyclodextrin powder enriched in truffle activity and flavor is filled with nitrogen and hermetically sealed under aseptic conditions.

Embodiment 2

[0027] Take 100g of fresh truffles and wash them, dry the surface moisture, and crush the truffles under the protection of liquid nitrogen. Pass the pulverized truffle powder through a 70-mesh sieve, then add 800ml of 60% ethanol and heat to reflux at 75°C for 1 hour. After the reflux, pour out the reflux and press filter to collect the filtrate. Add the filter residue to 500ml of 60% ethanol and reflux twice, collect the filtrate after pressure filtration, discard the residue, and combine the collected filtrate. Add 5% (w / v) cyclodextrin to the filtrate, heat to 60°C and keep it warm for 40 minutes. Then concentrated and dried to obtain cyclodextrin powder rich in 82% truffle activity and flavor. Finally, the prepared cyclodextrin powder enriched in truffle activity and flavor is filled with nitrogen and hermetically sealed under aseptic conditions.

Embodiment 3

[0029] Take 100g of fresh truffles and wash them, dry the surface moisture, and crush the truffles under the protection of liquid nitrogen. Pass the pulverized truffle powder through a 80-mesh sieve, then add 800ml of 60% ethanol and heat to reflux at 80°C for 2 hours. After the reflux, pour out the reflux and press filter to collect the filtrate. Add the filter residue to 500ml of 60% ethanol and reflux twice, pour out the reflux, press filter, collect the filtrate, add the filter residue to 500ml of water, heat to 100°C, reflux once and collect the filtrate, discard the residue, and combine the collected filtrate. Add 8% (W / V) cyclodextrin to the filtrate, heat to 50°C and keep it warm for 50 minutes. Then concentrated and dried to obtain cyclodextrin powder rich in 86% truffle activity and flavor. Finally, the prepared cyclodextrin powder enriched in truffle activity and flavor is filled with nitrogen and hermetically sealed under aseptic conditions.

[0030] The cyclodex...

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Abstract

The invention relates to a manufacturing method and application of cyclodextrin powder with enriched activity and flavor of truffles. The manufacturing method comprises the following steps: cleaning fresh truffles and drying the fresh truffles in the air; crushing the fresh truffles under the protection of liquid nitrogen and adding the crushed truffles into an extraction solvent so as to form a solution; then carrying out heating reflux multiple times in a reflux apparatus, then carrying out press filtration, collecting and combining filtrates and discarding filter residue; adding cyclodextrin into an obtained filtrate and carrying out stirring to dissolve cyclodextrin; maintaining a temperature of 20 to 60 DEG C for 30 to 60 min and then carrying out vacuum condensation and drying so as to obtain the cyclodextrin powder with enriched activity and flavor of truffles; and filling nitrogen under an aseptic condition to seal and package the cyclodextrin powder. The cyclodextrin powder with enriched activity and flavor of the truffles provided by the invention improves the degree of comprehensive utilization of truffles, has high content of activity and flavor components of the truffles and long shelf-life, enables loss of nutritious and flavor components to be small, can be added into spirits, beverages or soup bases for preparation of a variety of products rich in activity and flavor components of truffles and accords with hygienic standard provisions for domestic fungi.

Description

technical field [0001] The invention relates to a preparation method of fungal food, in particular to a preparation method and application of cyclodextrin powder enriched in truffle activity and flavor, and belongs to the technical field of food processing. Background technique [0002] Truffles, caviar, and foie gras are known as the three major treasures in Europe and the United States. They are very popular foods among European leaders in international exchanges, and are recognized as top foods in the world. Truffles are rich in 17 kinds of amino acids, 8 kinds of vitamins, appropriate amount of protein, and more than 50 kinds of physiologically active ingredients such as androsterone, sterols, sphingolipids, fatty acids, amino acids and trace elements. The taste of truffles is very special, and it often emits musk smell, and this smell has been considered aphrodisiac since ancient times. According to GC-MS analysis, the aroma of truffles is composed of dozens of low-mol...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L31/00C12G3/06A23L2/56A23L27/14A23L23/00
CPCA23L2/56A23L27/75A23L31/00A23V2002/00A23V2250/124A23V2250/208A23V2250/5112A23V2300/14
Inventor 胡立松杜孟浩张金萍
Owner RES INST OF SUBTROPICAL FORESTRY CHINESE ACAD OF FORESTRY
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