Walnut-flavored essence and preparation method thereof

A technology of walnut essence and protein enzymatic hydrolysis solution, which is applied in the field of preparing walnut essence, can solve problems that have not been reported, and achieve the effects of authentic products, improved taste, and guaranteed output

Active Publication Date: 2014-12-17
浙江巨邦高新技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] With the maturity of technology, there are more and more types of thermal reaction flavors, which have attracted the attention of merchants because they can provide a real taste. However, there are few reports on the development of walnut flavors by using thermal reactions. The development of walnuts through thermal reactions using soybean protein as raw material Fragrance has never been reported

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Take 100g of soybean protein powder, add 500g of purified water, add 1g of protease, incubate and stir at 55°C for 1h, keep at 90°C for 20min to inactivate the enzyme, centrifuge to get the supernatant, and obtain the proteolysis solution;

[0020] Take 100g of proteolysis solution, add 0.5g of arginine, 0.25g of histidine, 0.2g of glutamic acid, 0.2g of glycoside, 0.2g of aspartic acid, 0.05g of leucine, and 0.2g of phenylalanine , alanine 0.15g, cystine 0.05g, methionine 0.02g, walnut oil 5g, glucose 10g, propylene glycol 300g, stir well, adjust pH to 7.5, react at 95°C, 150rpm for 6h, cool To room temperature, obtain heat reaction walnut essence base material;

[0021] Take 100 g of heat-reactive walnut essence base material, add 1 g of monoglyceride and 0.1 g of xanthan gum, and obtain paste-like walnut essence after high-speed shearing and homogenization.

Embodiment 2

[0023] Take 100g of soybean protein powder, add 1000g of purified water, add 2g of protease, keep stirring at 45°C for 3 hours, keep at 90°C for 20min to inactivate the enzyme, centrifuge to take the supernatant, and obtain the proteolysis solution;

[0024] Take 100g of proteolysis solution, add 5g of arginine, 2g of histidine, 1g of glutamic acid, 2g of glycoside, 2g of aspartic acid, 0.1g of leucine, 0.2g of phenylalanine, and 1g of alanine , cystine 0.1g, methionine 0.05g, walnut oil 4g, xylose 10g, glycerin 400g, stir to make it even, adjust the pH to 6.5, react at 120°C and 150rpm for 3h, cool to room temperature, and obtain heat Reactive walnut flavor base;

[0025] Take 100 g of heat-reactive walnut flavor base material, add 1.5 g of monoglyceride and 0.2 g of xanthan gum, and obtain paste-like walnut flavor after high-speed shearing and homogenization.

Embodiment 3

[0027] Take 100g of soybean protein powder, add 1500g of purified water, add 3g of protease, incubate and stir at 30°C for 4h, keep at 90°C for 20min to inactivate the enzyme, centrifuge to take the supernatant, and obtain the proteolysis solution;

[0028] Take 100g of proteolysis liquid, add 3g of arginine, 2.5g of histidine, 2g of glutamic acid, 2g of glycolic acid, 1g of aspartic acid, 0.05g of leucine, 0.2g of phenylalanine, alanine 1.5g, cystine 0.2g, methionine 0.05g, walnut oil 5g, fructose 15g, glycerin 300g, stir until uniform, adjust pH to 5.0, react at 110°C and 150rpm for 4h, cool to room temperature, get Heat-reactive walnut flavor base;

[0029] Take 100 g of heat-reactive walnut essence base material, add 1 g of monoglyceride and 0.2 g of xanthan gum, and obtain paste-like walnut essence after high-speed shearing and homogenization.

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PUM

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Abstract

The invention discloses a walnut-flavored essence and a preparation method thereof. The preparation method comprises the following steps: taking soyabean protein, performing enzymolysis by adding water and protease, then centrifugally collecting supernatant to obtain a proteolysis solution, performing a thermal reaction by adding amino acid, less walnut oil, a solvent and the like, then adding monostearin and xanthan gum, and shearing and homogenizing to obtain the walnut-flavored essence. The walnut-flavored essence is prepared by using the soybean protein as a raw material by combining biological enzymolysis and thermal reaction is excellent in fragrance, taste and high-temperature resistance; the defects of poor fragrance and no heat resistance of a synthetic perfume are overcome.

Description

technical field [0001] The invention belongs to the field of food additives, and in particular relates to a method for preparing walnut essence by means of biological enzymolysis and thermal reaction. Background technique [0002] Currently, the walnut flavors on the market are still mainly composed of synthetic monomeric fragrance raw materials, which lack taste and have general heat resistance. [0003] my country is rich in soybean protein. Compared with raw materials such as walnut meal, its source is wider and its output is higher. It is a high-quality protein source. If it is used properly, it can develop flavor products with high added value. [0004] With the maturity of technology, there are more and more types of thermal reaction flavors, which have attracted the attention of merchants because they can provide a real taste. However, there are few reports on the development of walnut flavors by using thermal reactions. The development of walnuts through thermal reac...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/228A23L27/22
CPCA23L27/22A23V2002/00A23V2250/18A23V2200/15A23V2200/14A23V2300/28A23V2300/24
Inventor 王婧婧
Owner 浙江巨邦高新技术有限公司
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