Hazelnut essence and preparation method thereof
A flavor and hazelnut technology, applied in food preparation, food ingredients as taste improver, food science and other directions, can solve problems such as flavors with no hazelnut taste, and achieve good high temperature resistance, improved taste, and real products.
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Embodiment 1
[0020] Take 100g of hazelnuts, add 500g of pure water, refine the pulp, adjust the pH to 7.5, add 0.2g of amylase, 0.2g of glucoamylase, 0.5g of protease, 0.5g of lipase, keep stirring at 55°C for 1.5h, and maintain at 90°C Inactivate the enzyme for 20 minutes to obtain the enzymatic solution;
[0021] Take 100g of enzymatic solution, add 3g of valine, 2g of leucine, 1g of isoleucine, 1g of phenylalanine, 0.8g of lysine, 0.7g of threonine, 0.1g of tryptophan, and 0.1g of methionine , 0.2g of thiamine, 1g of hazelnut oil, 3g of glucose, 3g of fructose, and 500g of glycerin, stirred evenly, adjusted the pH to 7.5, reacted at 100°C and 150rpm for 5h, cooled to room temperature, and obtained the heat-reactive hazelnut flavor base ;
[0022] Take 100 g of heat-reactive hazelnut flavor base material, add 1 g of monoglyceride and 0.5 g of xanthan gum, and undergo high-speed shearing and homogenization to obtain creamy hazelnut flavor.
Embodiment 2
[0024] Take 100g of hazelnuts, add 1000g of pure water, refine the pulp, adjust the pH to 6.5, add 0.2g of amylase, 0.5g of glucoamylase, 1g of protease, 0.5g of lipase, keep stirring at 45°C for 2 hours, and keep it at 90°C for 20 minutes to extinguish Enzyme, to obtain enzymatic solution;
[0025] Take 100g of enzymatic solution, add 6g of valine, 2g of leucine, 2g of isoleucine, 2g of phenylalanine, 1g of lysine, 1g of threonine, 0.5g of tryptophan, 0.2g of methionine, sulfur Amine 0.5g, hazelnut oil 2g, xylose 5g, fructose 3g, propylene glycol 300g, stir until uniform, adjust pH to 6.5, react at 110°C and 150rpm for 5h, cool to room temperature, and obtain heat-reactive hazelnut flavor base;
[0026] Take 100 g of heat-reactive hazelnut flavor base material, add 1 g of monoglyceride and 1 g of xanthan gum, and undergo high-speed shearing and homogenization to obtain creamy hazelnut flavor.
Embodiment 3
[0028] Take 100g of hazelnuts, add 1500g of pure water, refine the pulp, adjust the pH to 5.5, add 1g of amylase, 0.5g of glucoamylase, 1g of protease, and 1g of lipase, heat and stir at 35°C for 4 hours, and maintain at 90°C for 20 minutes to inactivate the enzyme. Obtain enzymatic solution;
[0029] Take 100g of enzymatic solution, add 10g of valine, 1g of leucine, 4g of isoleucine, 1g of phenylalanine, 2g of lysine, 1g of threonine, 1g of tryptophan, 0.5g of methionine, thiamine Stir 1g of vegetable, 5g of hazelnut oil, 20g of glucose, 300g of propylene glycol, and 200g of glycerin to make it even, adjust the pH to 5.5, react at 120°C and 150rpm for 4h, cool to room temperature, and obtain the heat-reactive hazelnut flavor base;
[0030] Take 100 g of heat-reacted hazelnut flavor base material, add 1.5 g of monoglyceride and 1 g of xanthan gum, and undergo high-speed shearing and homogenization to obtain creamy hazelnut flavor.
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