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A kind of method of using wheat bran own protein and sugar to prepare wheat-flavored flavor

A protein and flavor technology, which is applied in the field of preparing wheat flavors, can solve the problems such as insufficient natural flavor of wheat flavors, and achieve the effects of improving the quality of wheat flavors, simple process, and solving the problems of insufficient naturalness and high temperature resistance.

Active Publication Date: 2019-03-08
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 can be prepared by mainly utilizing wheat bran itself protein and sugar, enzymatic hydrolysis, concentration and Maillard reaction of wheat bran, and the specific operation steps are as follows:

[0019] (1) The wheat bran is roasted to enhance its fragrance, and crushed for later use.

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

[0021] (2) Enzymatic hydrolysis.

[0022] The crushed wheat bran is added to a 10-fold aqueous solution, and the unit of the material-to-liquid ratio is g / ml, that is, the wheat bran and water are mixed in a ratio of 1g:10ml.

[0023] Then, add α-amylase and maltase for enzymatic hydrolysis, wherein the amount of α-amylase is 0.5% of the mass of the aqueous wheat bran solution, the amount of maltase is 0.2% of the mass of the aqueous wheat bran solution, the enzymatic hydrolysis temperature is 55 ° C, and the enzymatic hydrolysi...

Embodiment 2

[0029] A wheat-flavored flavor can be prepared by mainly utilizing wheat bran itself protein and sugar, enzymatic hydrolysis, concentration and Maillard reaction of wheat bran, and the specific operation steps are as follows:

[0030] (1) The wheat bran is roasted to enhance its fragrance, and crushed for later use.

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

[0032] (2) Enzymatic hydrolysis.

[0033] The crushed wheat bran is added to the 12-fold aqueous solution, and the unit of the material-to-liquid ratio is g / ml, that is, the wheat bran and water are mixed at the ratio of 1g:10ml.

[0034] Then, add α-amylase and maltase for enzymatic hydrolysis, wherein, the amount of α-amylase is 0.3% of the mass of the aqueous wheat bran solution, the amount of maltase is 0.1% of the mass of the aqueous wheat bran solution, the enzymatic hydrolysis temperature is 40 ° C, and the enzymatic hydro...

Embodiment 3

[0040] A wheat-flavored flavor can be prepared by mainly utilizing wheat bran itself protein and sugar, enzymatic hydrolysis, concentration and Maillard reaction of wheat bran, and the specific operation steps are as follows:

[0041] (1) Baking wheat bran to enhance flavor, crush it for later use.

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

[0043] (2) Enzymatic hydrolysis.

[0044] The crushed wheat bran is added to 15 times the aqueous solution, and the unit of the material-to-liquid ratio is g / ml, that is, the wheat bran and water are mixed in the ratio of 1g:10ml.

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

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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 using wheat bran protein and sugar. Background technique [0002] Wheat bran, that is, wheat husk, is the seed coat sifted out of wheat after grinding the flour. Rich in cellulose, vitamins and some minerals, it can be eaten, used as medicine, brewed, 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., and there are few reports about its flavor substances, and the preparation of spices in the field of food additives is seldom reported. Applications are rarely mentioned. [0003] With people's pursuit of healthy diet, coarse grain products are more and more popular, and wheat-flavored products are also facing huge market demand. At pres...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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