Red jujube flavor and preparation method thereof

A jujube essence and jujube technology, which is applied in the field of essence, can solve the problems of lack of natural sense and authenticity of taste, insufficient aroma intensity of red dates, and weakened aroma intensity, etc., so as to achieve improved taste and aroma, good aroma effect and high added value Effect

Inactive Publication Date: 2014-04-02
广东江大和风香精香料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the existing jujube flavors mostly exist in the following types. Among them, the mixing powder flavor is the main one, and its technology is the deployment and mixing powder of the synthetic fragrance base; missing, the intensity of aroma tends to weaken over time, and the stability is poor
Traditional jujube extracts are mostly extracts or tinctures, which

Method used

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  • Red jujube flavor and preparation method thereof
  • Red jujube flavor and preparation method thereof
  • Red jujube flavor and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A jujube essence, mainly prepared from the following raw materials in parts by weight: 1000 g of jujube enzymatic hydrolyzate, 30 g of jujube fragrance base, 150 g of maltodextrin and 30 g of sodium starch octenyl succinate;

[0035] The jujube fragrance base is mainly prepared from the following raw materials in parts by weight: 0.01 part of furfural, 0.034 part of 2-acetylfuran, 0.012 part of 2-acetylthiazole, 0.042 part of 2-acetylpyrazine, 0.052 part of MCP, 0.03 parts of ethyl decanoate, 0.12 parts of menthyl acetate, 0.12 parts of ethoxyturkone, 0.06 parts of vanillin, 0.4 parts of furanone, 0.02 parts of ethyl myristate, 50 parts of salad oil.

[0036] In some of these embodiments, the preparation method of the jujube hydrolyzate comprises the following steps:

[0037] (1) Pretreatment: Mix the jujube with water at a weight ratio of 1:5, and pass through a colloid mill to obtain jujube paste;

[0038] (2) Enzymolysis: mix 1000g of jujube paste and 0.2g of plant ...

Embodiment 2

[0049] A jujube essence, mainly prepared from the following raw materials in parts by weight: 950 g of jujube enzymatic hydrolyzate, 10 g of jujube fragrance base, 120 g of maltodextrin and 25 g of sodium starch octenyl succinate;

[0050] The jujube fragrance base is mainly prepared from the following raw materials in parts by weight: 0.004 parts of furfural, 0.03 parts of 2-acetylfuran, 0.005 parts of 2-acetylthiazole, 0.003 parts of 2-acetylpyrazine, 0.04 parts of MCP, 0.02 parts of ethyl decanoate, 0.11 parts of menthyl acetate, 0.07 parts of ethoxyturkone, 0.04 parts of vanillin, 0.2 parts of furanone, 0.02 parts of ethyl myristate, 45 parts of salad oil.

[0051] In some of these embodiments, the preparation method of the jujube hydrolyzate comprises the following steps:

[0052] (1) Pretreatment: Mix the jujube with water at a ratio of 1:2 by weight, and pass through a colloid mill to obtain jujube paste;

[0053] (2) Enzymolysis: mix 1000g of jujube paste and 0.5g of pl...

Embodiment 3

[0057] A jujube essence, mainly prepared from the following raw materials in parts by weight: 1050 g of jujube enzymatic hydrolyzate, 30 g of jujube fragrance base, 180 g of maltodextrin and 35 g of sodium starch octenyl succinate;

[0058] The jujube fragrance base is mainly prepared from the following raw materials in parts by weight: 0.02 part of furfural, 0.06 part of 2-acetylfuran, 0.02 part of 2-acetylthiazole, 0.06 part of 2-acetylpyrazine, 0.08 part of MCP, 0.05 parts of ethyl decanoate, 0.15 parts of menthyl acetate, 0.2 parts of ethurkone, 0.1 parts of vanillin, 0.5 parts of furanone, 0.04 parts of ethyl myristate, and 55 parts of salad oil.

[0059] In some of these embodiments, the preparation method of the jujube hydrolyzate comprises the following steps:

[0060] (1) Pretreatment: Mix the jujube with water at a weight ratio of 1:3, and pass through a colloid mill to obtain jujube paste;

[0061] (2) Enzymolysis: mix 1000g of red date paste and 0.5g of plant hydr...

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PUM

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Abstract

The invention discloses red jujube flavor and a preparation method thereof. The red jujube flavor is mainly prepared by the following materials by weight: 95-105 parts of red jujube enzymes, 1-3 parts of red jujube bases, 12-18 parts of maltodextrin and 2.5-3.5 parts of sodium starch octenyl succinate. The preparation method of the red jujube enzymes comprises the following steps: pretreatment: mixing red jujube with water according to the weight ratio of 1 : (2 to 5), and processing by a colloid grinder to prepare red jujube paste; enzymolysis: mixing the red jujube paste with plant enzyme hydrolysis (the Danish Novozymes) according to the weight ratio of 10 : (0.02 to 0.05) and enzymolysis, wherein, the temperature of the enzymolysis is from 50 DEG C to 60 DEG C, and the time is from 1 to 5 hours; deactivating the enzymes. The red jujube flavor has the advantages of good flavor enhancing effect, little additive amount in the practical application and high added-value. The preparation method is simple and easy to operate.

Description

technical field [0001] The invention relates to the field of essence, in particular to a jujube essence and a preparation method thereof. Background technique [0002] Jujube, as a favorite food of consumers, has a long history and is one of the five fruits. Jujube has always been regarded as an important tonic. According to the "Compendium of Materia Medica": Jujube is sweet in taste and warm in nature. "And other diseases. Regular consumption of jujube can treat physical weakness, neurasthenia, spleen-stomach disharmony, indigestion, overworked cough, anemia and emaciation, and its function of nourishing the liver and preventing cancer is particularly prominent. Therefore, jujube-flavored food has become popular in recent years. Therefore, naturalization, high concentration and good application effect of jujube food flavor have broad space and market in fields such as biscuits, candies and cakes. [0003] At present, the existing jujube flavors mostly exist in the follo...

Claims

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Application Information

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IPC IPC(8): C11B9/00A23L1/325A23L17/00
Inventor 庄经齐李卫华
Owner 广东江大和风香精香料有限公司
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