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Almond essence and preparation method thereof

A technology of almond essence and almond meal, which is applied in the field of food additives to achieve the effect of increasing taste, rich aroma, and obvious advantages of high temperature resistance

Active Publication Date: 2014-12-03
广州四季风食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For now, there is no report on the development of almond essence by using almond meal as a raw material by thermal reaction.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Grind the dried almond meal and sieve it through a 200-mesh sieve to obtain almond meal powder. Take 10g of almond meal powder, add 50g of purified water, add 0.1g of protease, heat and stir at 55°C for 2h, keep at 90°C for 20min to inactivate the enzyme, and take it by centrifugation. supernatant to obtain almond meal enzymatic hydrolysis solution;

[0016] Take 100g of almond meal enzymatic hydrolysis solution, add 1g of glutamic acid, 0.5g of aspartic acid, 0.5g of arginine, 0.3g of phenylalanine, 0.2g of glycine, 0.1g of leucine, 0.1g of proline, Alanine 0.1g, Serine 0.09g, Lysine 0.08g, Glucose 5g, Glycerin 150g, stir well, adjust pH to 6, react at 95°C for 6h, cool to room temperature, centrifuge to take the upper layer, add 3g flavoring substance Get almond essence.

Embodiment 2

[0018] Grind the dried almond meal and pass it through a 200-mesh sieve to obtain almond meal powder. Take 10g of almond meal powder, add 100g of purified water, add 0.1g of protease, heat and stir at 30°C for 4 hours, keep at 90°C for 20min to inactivate the enzyme, and take it by centrifugation. supernatant to obtain almond meal enzymatic hydrolysis solution;

[0019] Take 100g of almond meal enzymatic hydrolysis solution, add 5g of glutamic acid, 2g of aspartic acid, 2g of arginine, 1g of phenylalanine, 1g of glycine, 0.1g of leucine, 0.5g of proline, 0.5g of alanine g, 0.4g of serine, 0.3g of lysine, 5g of fructose, 10g of xylose, 400g of propylene glycol, stir well, adjust the pH to 7, react at 100°C for 4h, cool to room temperature, centrifuge to take the upper layer, add 4g of spices Get almond essence.

Embodiment 3

[0021] Grind the dried almond meal and pass it through a 200-mesh sieve to obtain almond meal powder. Take 10g of almond meal powder, add 200g of purified water, add 0.3g of protease, heat and stir at 45°C for 2 hours, keep at 90°C for 20min to inactivate the enzyme, and take it by centrifugation. supernatant to obtain almond meal enzymatic hydrolysis solution;

[0022] Take 100g of almond meal enzymatic hydrolysis solution, add 10g of glutamic acid, 3g of aspartic acid, 2g of arginine, 1g of phenylalanine, 0.5g of glycine, 0.2g of leucine, 1g of proline, and 1g of alanine , 00.9g of serine, 0.8g of lysine, 5g of fructose, 20g of glucose, and 300g of glycerin, stirred evenly, adjusted the pH to 5.5, reacted at 140°C for 1.5h, cooled to room temperature, centrifuged to take the upper layer, and added 4g of spices to obtain Almond essence.

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PUM

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Abstract

The invention discloses almond essence and a preparation method thereof. The preparation method comprises the following steps: grinding and sieving almond dregs to obtain almond dreg powder, adding water and protease to carry out enzymolysis on the almond dreg powder, centrifuging and taking supernatant to obtain an almond dreg electrolytic solution, carrying out heat reaction after adding amino acid and a solvent, etc., cooling, centrifuging and taking supernatant, and adding a flavoring substance to obtain the almond essence. The almond-flavored essence disclosed by the invention is prepared from natural almond dregs as raw materials through biological enzymolysis and heat reaction, and the almond essence is full in aroma, mellow in taste, excellent in high-temperature resistance, and capable of overcoming the shortcomings of single aroma and poor heat resistance of synthetic perfume; moreover, the almond essence realizes comprehensive utilization of resources, and has a potential market value.

Description

technical field [0001] The invention belongs to the field of food additives, and in particular relates to a method for preparing almond essence by means of biological enzymolysis and thermal reaction. Background technique [0002] Almond flavors currently on the market are mainly blended from monomeric fragrance materials, which lack the real taste of almonds, are not mellow enough, and have average heat resistance. Thermal reaction flavor is a product prepared by heating food raw materials and (or) raw materials that are allowed to be added to food or reaction flavors. It is mainly a natural food flavor prepared by simulating the heating process of food to produce aroma. Compared with fragrant essence, it has obvious advantages in taste and heat resistance. At present, thermal reaction technology is relatively mature in the development of salty flavors. [0003] Almond meal is the waste residue after extracting almond oil. With the development of almond series products, t...

Claims

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Application Information

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IPC IPC(8): A23L1/22A23L27/00
CPCA23L27/00A23L27/10
Inventor 王婧婧
Owner 广州四季风食品科技有限公司
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