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Chinese chestnut essence and preparation method thereof

A chestnut essence and chestnut technology, applied in the field of food additives, to achieve the effect of rich aroma, obvious high temperature resistance, and mellow taste

Active Publication Date: 2014-12-03
王婧婧
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the flavors mainly developed by thermal reaction are focused on salty flavors (Weng Wen. Research on the aroma formation pathway and activity of thermally reactive meat flavors [D]. Zhejiang Gongshang University, 2010.), and the development of sweet flavors is still in progress. little known

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Take 10g of raw chestnut powder, add 50g of purified water, keep it warm at 85°C for 15 minutes, add 0.005g of α-amylase after cooling to 65°C, keep it warm and stir for 5 hours, then raise the temperature to 90°C and keep it for 15 minutes, then add 0.005g portion after cooling to 60°C Glucoamylase, keep warm and stir for 6 hours, maintain at 90°C for 15 minutes, cool to 50°C, add 0.001g protease and 0.001g lipase, keep warm and stir for 4 hours, keep at 90°C for 15 minutes to inactivate the enzyme, centrifuge and take the supernatant to obtain chestnut enzymolysis liquid;

[0015] Take 100g of chestnut enzymatic solution, add 1g of glutamic acid, 1g of aspartic acid, 0.5g of leucine, 0.6g of arginine, 0.3g of alanine, 0.2g of lysine, 0.2g of glycine, thiamine 0.5g, glucose 5g, glycerin 300g, stir to make it even, adjust the pH to 7, react at 95°C for 6h, cool to room temperature, centrifuge to take the upper layer, and obtain chestnut essence

Embodiment 2

[0017] Take 10g of raw chestnut powder, add 100g of purified water, keep it warm at 85°C for 15 minutes, add 0.01g of α-amylase after cooling to 65°C, keep it warm and stir for 3 hours, then raise the temperature to 90°C for 15 minutes, cool to 60°C and add 0.01g of saccharification Enzyme, keep warm and stir for 4 hours, keep at 90°C for 15 minutes, cool to 50°C, add 0.01g protease and 0.01g lipase, keep warm and stir for 3 hours, keep at 90°C for 15 minutes to inactivate the enzyme, centrifuge to take the supernatant, and get the chestnut enzymatic solution ;

[0018] Take 100g of chestnut enzymatic solution, add 3g of glutamic acid, 3g of aspartic acid, 0.5g of leucine, 1g of arginine, 0.6g of alanine, 0.5g of lysine, 0.3g of glycine, and 1g of thiamine , Xylose 5g, Glucose 5g 5, Propylene Glycol 200g, stir to make it even, adjust pH to 6, react at 100°C for 4h, cool to room temperature, centrifuge to take the upper layer, and obtain chestnut essence.

Embodiment 3

[0020] Take 10g of raw chestnut powder, add 200 parts of purified water, keep it warm at 85°C for 15 minutes, add 0.05g of α-amylase after cooling to 65°C, keep it warm and stir for 1 hour, then heat up to 90°C and maintain it for 15 minutes, then add 0.05g after cooling to 60°C Glucoamylase, keep warm and stir for 3 hours, keep at 90°C for 15 minutes, cool to 50°C, add 0.002g protease and 0.003g lipase, keep warm and stir for 3 hours, keep at 90°C for 15 minutes to inactivate the enzyme, centrifuge to take the supernatant, and get chestnut enzymolysis liquid;

[0021] Take 100 g of chestnut enzymatic hydrolysis solution, add 4 g of glutamic acid, 4 g of aspartic acid, 0.5 g of leucine, 1 g of arginine, 1 g of alanine, 0.5 parts of lysine, 1 g of glycine, and 2.5 g of thiamine, Mix 10g of xylose, 3g of fructose, and 200g of glycerin to make them uniform, adjust the pH to 6.5, react at 120°C for 2h, cool to room temperature, and centrifuge to collect the upper layer to obtain c...

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Abstract

The invention discloses a Chinese chestnut essence and a preparation method of the Chinese chestnut essence. The preparation method comprises the following steps: taking raw Chinese chestnut powder, carrying out enzymolysis on the raw Chinese chestnut powder respectively by adopting amylase, saccharifying enzyme, protease and lipase, centrifuging, taking supernatant to obtain Chinese chestnut hydrolysate, adding mino acid, thiamine, a solvent and the like into the chestnut hydrolysate, carrying out thermal reaction, cooling, centrifuging, and taking supernatant, thus obtaining the Chinese chestnut essence. According to the invention, the natural raw Chinese chestnut powder is taken as the raw material, and by combining the biological enzyme with thermal reaction technology, the essence with Chinese chestnut flavor is prepared; after the Chinese chestnut essence is applied to food, aroma and mouthfeel of the Chinese chestnut can be enhanced; the Chinese chestnut essence can be applied to baked food, tea beverages and dairy products, and has good market prospect.

Description

technical field [0001] The invention belongs to the field of food additives, in particular to a new method for preparing chestnut essence by means of biological enzymolysis and thermal reaction. Background technique [0002] Chestnut flavors currently on the market are mainly made of monomeric fragrance materials. Although the aroma is strong, it lacks a real and mellow taste. Processing methods can no longer meet market demand. [0003] 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 flavor. It is mainly a natural food flavor prepared by simulating the heating process of food to produce aroma. At present, the flavors mainly developed by thermal reaction are focused on salty flavors (Weng Wen. Research on the aroma formation pathway and activity of thermally reactive meat flavors [D]. Zhejiang Gongshang University, 2010.), and the development of sweet flavors is still in prog...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/36A23L25/00
CPCA23L25/30A23L27/20
Inventor 王婧婧
Owner 王婧婧