A kind of preparation method of grape flavor

A technology of spices and grapes, which is applied in the field of preparation of grape spices, which can solve the problems of complex extraction steps of aroma-causing ingredients and unmellow aroma, and achieve the effect of improving the utilization rate of raw materials, natural and round aroma, and rich aroma

Active Publication Date: 2019-09-13
YANCHENG CITY CHUNZHU AROMA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to solve the problem in the prior art that the extraction steps of the aroma components in raisins are complex and the aroma is not mellow, and to provide a method for preparing grape flavor with simple steps and easy operation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment one: a kind of preparation method of grape flavor, comprises the steps:

[0021] (1) Soaking: Take 100g of raisins as raw material, add 300~360g of deionized water, and soak for 9 hours at room temperature;

[0022] (2) Beating: Beat the soaked raisins with a beater for 30 minutes to make a slurry;

[0023] (3) Enzymolysis: Put the slurry into an enzymolyzer with a stirring device, add 0.3% cellulase and 1% β-glucosidase in sequence, and set the temperature of the enzymolyzer to 55°C. The stirring speed is 100 rpm, and the enzymatic hydrolysis time of the slurry is 12 hours;

[0024] (4) Petroleum ether extraction: After enzymatic hydrolysis, transfer the slurry to the extraction container for the first petroleum ether extraction and the second petroleum ether extraction, and add 1500g of petroleum ether to the slurry during the first petroleum ether extraction , stirring and extracting for 4 hours and then standing for 4 hours, separating the petroleum eth...

Embodiment 2

[0031] Embodiment two: a kind of preparation method of grape flavor, comprises the steps:

[0032] (1) Soaking: Take 100g of raisins as raw material, add 360g of deionized water, and soak for 12 hours at room temperature;

[0033] (2) Beating: beat the soaked raisins with a beater for 40 minutes to make a slurry;

[0034] (3) Enzymolysis: Put the slurry into an enzymolyzer with a stirring device, add 0.6% cellulase and 3% β-glucosidase in sequence, and set the temperature of the enzymolyzer to 65°C. The stirring speed is 120 rpm, and the enzymatic hydrolysis time of the slurry is 16 hours;

[0035] (4) Petroleum ether extraction: After enzymatic hydrolysis, transfer the slurry to the extraction container for the first petroleum ether extraction and the second petroleum ether extraction, and add 1700g of petroleum ether to the slurry during the first petroleum ether extraction , stirring and extracting for 5 hours and then standing for 6 hours, separating the petroleum ether ...

Embodiment 3

[0042] Embodiment three: a kind of preparation method of grape flavor, comprises the steps:

[0043] (1) Soaking: take 100g of raisins as raw material, add 340g of deionized water, and soak for 11 hours at room temperature;

[0044] (2) Beating: beat the soaked raisins with a beater for 38 minutes to make a slurry;

[0045] (3) Enzymolysis: Put the slurry into an enzymolyzer with a stirring device, add cellulase with a mass of 0.5% of the raw material and β-glucosidase with a mass of 2.1% of the raw material in sequence, and set the temperature of the enzymatic hydrolyzer to 60°C. The stirring speed is 110 rpm, and the enzymatic hydrolysis time of the slurry is 15 hours;

[0046] (4) Petroleum ether extraction: After enzymatic hydrolysis, transfer the slurry to the extraction container for the first petroleum ether extraction and the second petroleum ether extraction, and add 1650g of petroleum ether to the slurry during the first petroleum ether extraction , stirring and ex...

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PUM

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Abstract

The invention relates to a preparation method for a grape spice. The preparation method comprises taking raisin as a raw material, firstly immersing in deionized water for 9-12 h, then adding cellulase accounting for 0.3-0.6% by mass of the raw material and beta-glucosidase accounting for 1-3% by mass of the raw material for enzymolysis; performing twice extraction on the slurry subjected to enzymolysis by using petroleum ether, and then performing reduced-pressure distillation, so as to obtain a concentrate; and performing water extraction on the slurry subjected to petroleum ether extraction, so as to obtain a water-extraction concentrate, adding xylose, alanine and phenylalanine into the water-extraction concentration for mixing, wherein the ratio of the water-extraction concentration, xylose, alanine and phenylalanine is 10:0.8-2:0.3-0.7:0.6-1.0; and performing maillard reaction to obtain a maillard reaction product, and finally mixing the maillard reaction product with the concentrate subjected to reduced-pressure distillation in the above step, so as to obtain the grape spice. The preparation method is simple, the steps are easy to operate, the added beta-glucosidase is capable of generating phenylethyl alcohol, nerol and other aroma substances, the raw material utilization rate is improved, and multiple new fragrance substances are generated through the reaction. The grape spice obtained by employing the preparation method is rich in note, and the fragrance is natural and mellow, stable and lasting.

Description

technical field [0001] The invention relates to a preparation method of grape flavor, which belongs to the technical field of extraction and preparation of plant flavor. Background technique [0002] Raisins are rich in nutrients, which contain rich nonanal, phenylacetaldehyde, ethyl caproate, 2-pentylfuran, 1-octen-3-ol, 2,6-diethylpyrazine, geranium Alcohol and other aroma-inducing substances, as well as linalool, phenylethyl alcohol, nerolidol, benzyl alcohol and other aroma-inducing substances combine with other macromolecular substances through glycosidic bonds, and exist in the peel in the form of glycosides. Raisins are a very Good ingredients for spices. The traditional method of extracting raisins is to extract properly broken raisins with ethanol or other organic solvents, which can only extract the free aroma-causing substances in raisins, but cannot extract and separate the aroma-causing substances combined with macromolecules through glycosidic bonds. Simultan...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C11B9/02
Inventor 奚景梁赵新力周志强黄文华
Owner YANCHENG CITY CHUNZHU AROMA
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