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Preparation method of natural banana flavor

A banana, natural technology is applied in the preservation of food ingredients as antimicrobials, food ingredients as odor modifiers, food ingredients as turbidity agents, etc. Improve inner quality, natural aroma effect

Active Publication Date: 2018-03-13
ZHEJIANG GREEN CRYSTAL FLAVOR
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there is no literature report on the preparation of natural banana flavor by using whole banana fruit

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Embodiment 1, a kind of preparation method of natural banana flavor, carries out following steps successively:

[0041] 1), banana whole fruit cleaning: choose bananas with high maturity and no rot, and cut off the fruit axis (that is, the part that is particularly hard on the banana fruit handle, this is a conventional technique); use running tap water to clean to remove impurities on the surface of bananas .

[0042] 2) Anti-browning treatment: 1000 g of whole bananas cleaned in step 1) were subjected to microwave enzyme inactivation at a microwave frequency of 2850±50 MHz for 1 min, thereby inhibiting oxidative browning.

[0043] 3), beating: beater with the rotating speed of 1600rpm / min, the banana of step 2) gained is beaten to muddy material, obtains 1000g banana pulp.

[0044] 4) Enzymatic hydrolysis for aroma enhancement: add 0.1g of pectinase, 1g of cellulase, and 1g of β-glucosidase to 1000g of banana pulp as enzyme preparations, and react at 40°C for 90min w...

Embodiment 2

[0050] Embodiment 2, a kind of preparation method of natural banana flavor, carry out following steps successively:

[0051] 1) Cleaning of whole bananas: Select bananas with high maturity and no rot, cut off the fruit axis, and wash the bananas with running tap water to remove surface impurities.

[0052] 2) Anti-browning treatment: 1000 g of the whole banana fruit cleaned in step 1) was subjected to microwave enzyme inactivation at a microwave frequency of 2850±50 MHz for 2 minutes to inhibit oxidative browning.

[0053]3), beating: beater with the rotating speed of 1600rpm / min, the banana of step 2) gained is beaten to muddy material; Obtain 1000g banana pulp.

[0054] 4), enzymatic hydrolysis and aroma enhancement: 0.5g of pectinase, 5g of cellulase, 5g of β-glucosidase and other enzyme preparations were added to 1000g of banana pulp, and reacted at 45°C for 60min with a stirring speed of 180rpm / min ;

[0055] 5), centrifugal filtration:

[0056] 600 mesh filter cloths ...

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Abstract

The invention discloses a preparation method of natural banana spice. The preparation method comprises the following steps that a whole washed banana is subjected to microwave enzyme deactivation and mashed into thick liquid; pectinase, cellulose and beta glucosidase are added to the obtained thick banana liquid, the mixture is stirred and reacts for 30-120 min at the temperature ranging from 40 DEG C to 50 DEG C, and banana syrup is obtained after enzymolysis is conducted; the banana syrup subjected to enzymatic hydrolysis is filtered centrifugally, and centrifugate is obtained; acid proteinase is added into the centrifugate to be subjected to enzymolysis and clarification at the temperature ranging from 34 DEG C to 36 DEG C for 30-90 min; the obtained matter is subjected to instant enzyme deactivation at the superhigh temperature and then is subjected to sterile filling and sealing, and the liquid natural banana spice is obtained. The natural banana spice has rich, pure and mellow banana flavor, and can be applied to flavor allocation and directly used for food charging.

Description

technical field [0001] The invention belongs to the technical field of food ingredients, in particular to a preparation method of natural banana spice. Background technique [0002] With the development of food science and technology, biotechnology engineering is widely used in food. Among them, the application of enzyme technology in food processing has been relatively mature. Enzyme technology has the advantages of strong specificity, mild reaction, high safety, and can improve production efficiency. Therefore, it is very in line with the development ideas of the food industry and provides a healthier, environmentally friendly, safer and more effective solution for food processing. Enzyme technology can not only improve food processing technology, but also improve food quality, such as improving food texture, color, flavor, storage stability, etc. Among them, there have been many reports on the improvement of food flavor by enzyme technology. Enzymes that affect the fla...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/12A23L2/52
CPCA23L2/52A23V2002/00A23V2200/10A23V2200/15A23V2200/216
Inventor 丁剑奕志英
Owner ZHEJIANG GREEN CRYSTAL FLAVOR
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