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Preparation method of high-concentration natural apple essence

An apple essence and high-concentration technology, which is applied in food science and other fields, can solve the problems of wasting resources, low concentration multiples, and loss of business opportunities, and achieve the effects of high production efficiency, increased specific surface area, and strong versatility

Inactive Publication Date: 2016-05-11
LINGBAO BRANCH OF SHAANXI HAISHENG FRESH FRUIT JUICE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, due to the constraints of raw materials and equipment, the concentration of natural fruit flavors is relatively low, the quality is unstable, the standards are not uniform, and the purity and concentration cannot meet the needs of the international high-end market. They can only be sold at low prices to large flavor and fragrance companies. Even so, the sales success rate of its intensively processed raw materials is less than 50%, causing some fruit juice processing enterprises to even give up the recovery of flavors, which directly leads to the loss of business opportunities and a great waste of resources

Method used

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  • Preparation method of high-concentration natural apple essence

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] 1) Preparation of raw materials: Red Fuji apples are used as raw materials, including receiving, sorting and cleaning of raw materials.

[0043] 2) Crushing: Use a spiral rotary disc crusher to break the raw materials into 0.3-0.6cm blocks.

[0044] 3) Enzymolysis: Put the crushed raw materials into a buffer tank, add compound biological enzymes, and carry out enzymolysis. Wherein, the addition amount of the compound biological enzyme is 70 parts per million of the mass of the broken apple; the enzyme activity of the compound biological enzyme is 5 EPU / mL; and the compound biological enzyme consists of xylanase, β-glucose, polysaccharide Consists of galacturonase, protease, amylase, cellulase, and hemicellulase; the enzymatic hydrolysis time is 50 minutes.

[0045] 4) Squeeze: Squeeze out the juice from the crushed fruit pulp, and collect the juice in a buffer tank.

[0046] 5) Fragrance enhancement: After the juice is heated to 100°C, it enters the aroma enhancement ...

Embodiment 2

[0056] 1) Preparation of raw materials: Red Fuji apples are used as raw materials, including receiving, sorting and cleaning of raw materials.

[0057] 2) Crushing: Use a spiral rotary disc crusher to break the raw materials into 0.3-0.6cm blocks.

[0058] 3) Enzymolysis: Put the crushed raw materials into a buffer tank, add compound biological enzymes, and carry out enzymolysis. Among them, the addition amount of the compound biological enzyme is 70 parts per million of the mass of the broken apple; the enzyme activity of the compound biological enzyme is 5 EPU / mL; and the compound biological enzyme is composed of xylanase, β-glucose, polysaccharide Consists of galacturonase, protease, amylase, cellulase, and hemicellulase; the enzymatic hydrolysis time is 30 minutes.

[0059] 4) Squeeze: Squeeze out the juice from the crushed fruit pulp, and collect the juice in a buffer tank.

[0060] 5) Fragrance enhancement: After the juice is heated to 105°C, it enters the aroma enhanc...

Embodiment 3

[0067] 1) Preparation of raw materials: Red Fuji apples are used as raw materials, including receiving, sorting and cleaning of raw materials.

[0068] 2) Crushing: Use a spiral rotary disc crusher to break the raw materials into 0.3-0.6cm blocks.

[0069] 3) Enzymolysis: Put the crushed raw materials into a buffer tank, add compound biological enzymes, and carry out enzymolysis. Among them, the addition amount of the compound biological enzyme is 70 parts per million of the mass of the broken apple; the enzyme activity of the compound biological enzyme is 5 EPU / mL; and the compound biological enzyme is composed of xylanase, β-glucose, polysaccharide Consists of galacturonase, protease, amylase, cellulase, and hemicellulase; the enzymatic hydrolysis time is 60 minutes.

[0070] 4) Squeeze: Squeeze out the juice from the crushed fruit pulp, and collect the juice in a buffer tank.

[0071] 5) Fragrance enhancement: After the juice is heated to 102°C, it enters the aroma enhanc...

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Abstract

The invention relates to a preparation method of high-concentration natural apple essence. The preparation method includes: adding crushed apples into a buffer tank, and adding composite biological enzymes for enzymolysis to obtain pulp, wherein the adding amount of the composite biological enzymes is 70 parts per million to 120 parts per million of the weight of the apples; squeezing the pulp to collect juice; heating the juice, then using reduced pressure distillation to extract fragrance, condensing to obtain essence liquid, collecting fragrance after evaporating the essence liquid, and cooling the fragrance to obtain the high-concentration natural apple essence. The preparation method has the advantages that the composite biological enzymes with multifunctional activity is used for enzymolysis, the specific surface area of fragrance release is increased greatly by the use of the composite biological enzymes, and natural apple fragrance is increased; the reduced pressure distillation technology is used for fragrance extraction, fragrance components are effectively separated from steam, the pre-concentration of the fragrance is completed, and the contents of ethyl acid, ethyl butyrate, n-butanol, n-hexaldehyde and butyl acetate are much higher than the concentration of the apple essence in the prior art.

Description

technical field [0001] The invention relates to the technical field of deep processing of fruits and vegetables, in particular to a preparation method of high-concentration natural apple essence. Background technique [0002] Natural apple flavor is an important product obtained in the deep processing of apples. It comes from nature and contains hundreds of aroma components. Its strong and unique natural apple fragrance cannot be replaced by any synthetic flavor. It is very rare in the food, beverage and cosmetic industries. Natural apple flavor has always been favored in the international market, and its price is dozens or even hundreds of times that of synthetic flavors. Aromatic substances are an important material basis for the flavor of fruits and vegetables, accounting for about 0.005% of the total weight of fruits, including small molecule volatile compounds such as alcohols, aldehydes, and esters. scattered. Therefore, due to the constraints of raw materials and eq...

Claims

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Application Information

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IPC IPC(8): A23L27/29
Inventor 付婷婷屈兵练李聚海杨康饶勇
Owner LINGBAO BRANCH OF SHAANXI HAISHENG FRESH FRUIT JUICE CO LTD
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