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Method for preparing malt fragrance-flavour matter by utilizing self protein of wheat bran and sugar

A technology of protein and flavor, which is applied in the field of preparing wheat flavor, can solve the problem of insufficient natural flavor of wheat flavor, achieve the effect of improving the quality of wheat flavor, solving the effect of not being natural enough, not resistant to high temperature, and simple process

Active Publication Date: 2016-06-22
GUANGZHOU ZHENWEI YIYUAN FOOD INGREDIENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to overcome the defect that barley is used as a raw material, add a variety of amino acids to react with glucose, and then add essence to prepare a high-temperature-resistant wheat flavor essence that is not strong enough in natural feeling, and provide a method that is simple in steps, easy to operate, and can also be prepared The flavor is close to the original wheat flavor, and the aroma is natural without miscellaneous taste. A method of using wheat bran's own protein and sugar to prepare wheat flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A wheat-flavored flavor, which is obtained by enzymolysis, concentration and Maillard reaction of wheat bran by using the protein and sugar of wheat bran itself. The specific operation steps are as follows:

[0019] (1) Toast the wheat bran to increase the flavor, and crush it for later use.

[0020] Among them, the baking temperature of wheat bran is 120° C., the baking time is 30 minutes, and the crushing particle size is 80 mesh.

[0021] (2) Enzymolysis.

[0022] Add the crushed wheat bran to a 10-fold aqueous solution, and the unit of the solid-liquid ratio is g / ml, that is, mix the wheat bran and water in a ratio of 1g:10ml.

[0023] Then, add α-amylase and maltase for enzymolysis, wherein the amount of α-amylase is 0.5% of the mass of the wheat bran aqueous solution, the amount of maltase is 0.2% of the mass of the wheat bran aqueous solution, and the enzymolysis temperature is 55°C. The time is 2h.

[0024] Then, add flavor protease for enzymolysis, the dosag...

Embodiment 2

[0029] A wheat-flavored flavor, which is obtained by enzymolysis, concentration and Maillard reaction of wheat bran by using the protein and sugar of wheat bran itself. The specific operation steps are as follows:

[0030] (1) Toast the wheat bran to increase the flavor, and crush it for later use.

[0031] Among them, the baking temperature of wheat bran is 140° C., the baking time is 20 minutes, and the crushing particle size is 150 mesh.

[0032] (2) Enzymolysis.

[0033] Add the crushed wheat bran to the 12-fold aqueous solution, and the unit of the solid-liquid ratio is g / ml, that is, mix the wheat bran and water at a ratio of 1g:10ml.

[0034] Then, add α-amylase and maltase for enzymolysis, wherein the amount of α-amylase is 0.3% of the mass of the wheat bran aqueous solution, the amount of maltase is 0.1% of the mass of the wheat bran aqueous solution, and the enzymolysis temperature is 40°C. The time is 1h.

[0035] Then, add flavor protease for enzymolysis, the do...

Embodiment 3

[0040] A wheat-flavored flavor, which is obtained by enzymolysis, concentration and Maillard reaction of wheat bran by using the protein and sugar of wheat bran itself. The specific operation steps are as follows:

[0041] (1) Toast the wheat bran to increase the flavor, and crush it for later use.

[0042] Among them, the baking temperature of wheat bran is 160° C., the baking time is 10 minutes, and the crushing particle size is 200 mesh.

[0043] (2) Enzymolysis.

[0044] Add the crushed wheat bran to a 15-fold aqueous solution, and the unit of the solid-liquid ratio is g / ml, that is, mix the wheat bran and water in a ratio of 1g:10ml.

[0045] Then, add α-amylase and maltase for enzymolysis, wherein the amount of α-amylase is 1% of the mass of the wheat bran aqueous solution, the amount of maltase is 0.5% of the mass of the wheat bran aqueous solution, and the enzymolysis temperature is 65°C. The time is 3h.

[0046] Then, add flavor protease for enzymolysis, the dosage...

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PUM

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Abstract

The invention discloses a method for preparing malt fragrance-flavour matter by utilizing self protein of wheat bran and sugar. The method disclosed by the invention is characterized by comprising the following steps: (1) baking wheat bran for improving aroma, and smashing for later use; (2) carrying out enzymolysis, namely adding the smashed wheat bran into an aqueous solution, adding alpha-amylase and maltase for carrying out enzymolysis, then adding flavoured proteinase for carrying out enzymolysis, then carrying out enzyme deactivation after enzymolysis is finished, centrifuging, removing impurities, and carrying out vacuum concentration, so that mixed enzymatic hydrolysate rich in reducing sugar, amino acid and small molecular peptides is obtained; and (3) carrying out Maillard reaction by taking the reducing sugar, amino acid and small molecular peptides in the mixed enzymatic hydrolysate, so that the mal fragrance-flavour matter product is obtained. The method disclosed by the invention is simple in steps and easy to operate, all the related raw materials are from the wheat bran, the amino acid and reducing sugar do not need to be added, the obtained flavour matter is close to the original malt fragrance to the utmost extend, and aroma is natural without other foreign flavour, thereby being applicable to popularization and application.

Description

technical field [0001] The invention relates to a method for preparing a wheat-flavored flavor, in particular to a method for preparing a wheat-flavored flavor by utilizing the protein and sugar of wheat bran itself. Background technique [0002] Wheat bran, that is, wheat bran, is the seed coat that is sieved after grinding flour from wheat. Rich in cellulose, vitamins and some minerals, it can be eaten, used as medicine, brewed wine, and used as feed raw materials. In the prior art, attention is usually paid to the extraction of beneficial components in wheat bran, such as the extraction of dietary fiber, the preparation of xylan and antioxidant peptides, etc., but there are few reports about its flavor substances, and the use of spices in the field of food additives Applications are even less mentioned. [0003] With people's pursuit of a healthy diet, coarse grains are becoming more and more popular, and wheat-flavored products are also facing a huge market demand. Ho...

Claims

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Application Information

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IPC IPC(8): A23L27/21
Inventor 韦杰郑二丽许彩虹谢珂袁观富齐银霞马超
Owner GUANGZHOU ZHENWEI YIYUAN FOOD INGREDIENT
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