A kind of preparation method of yam essence

A yam and essence technology, which is applied in the field of food additives, can solve the problems of water-soluble yam essence, etc., and achieve the effects of good solubility and dispersion characteristics, vivid fragrance, and improved quality

Active Publication Date: 2019-12-27
南昌馨朵美生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

So far, there has been no relevant report on the preparation of water-soluble yam flavor by using yam enzymatic hydrolyzate to prepare yam flavor base material

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A yam essence and a preparation method thereof, comprising the following steps.

[0014] 1) Preparation of yam essence base material: by weight, take 90 parts of 1,2-propanediol, add 4 parts of vanillin, 0.15 parts of 2-acetylpyrazine and 0.1 part of ethyl maltol, heat the three solid raw materials After dissolving, cool to room temperature, then add 0.1 part of 2-methoxy-3-methylpyrazine, 0.1 part of 2,3,5-trimethylpyrazine, 4-methyl-5-hydroxyethylthiazole 3 part, finally add 8 parts of water, and stir for 30 minutes to prepare the yam essence base material.

[0015] 2) Preparation of yam enzymatic hydrolysis solution: take fresh yam, wash it with water, cut it into thin slices, dry it at 40°C, crush the yam, take 10 parts of the crushed yam, add 40 parts of water, stir and mix evenly, and add fiber at the same time 0.05 part of prime enzyme, 0.02 part of alcalase alkaline protease, adjust the temperature to 40 ℃, pH 7.0, enzymatic hydrolysis reaction for 2 hours, hea...

Embodiment 2

[0018] A yam essence and a preparation method thereof, comprising the following steps.

[0019] 1) Preparation of yam essence base material: by weight, take 92 parts of 1,2-propanediol, add 5 parts of vanillin, 0.2 part of 2-acetylpyrazine, and 0.2 part of ethyl maltol, heat the three solid raw materials After dissolving, cool to room temperature, then add 0.08 parts of 2-methoxy-3-methylpyrazine, 0.15 parts of 2,3,5-trimethylpyrazine, 4-methyl-5-hydroxyethylthiazole 4 part, finally add 6 parts of water, and stir for 30 minutes to prepare the yam essence base material.

[0020] 2) Preparation of yam enzymatic solution: take fresh yam, wash it with water, cut it into thin slices, dry it at 40-50°C, crush the yam, take 10 parts of the crushed yam, add 40 parts of water, stir and mix evenly, and at the same time Add 0.75 part of cellulase and 0.06 part of Alcalase alkaline protease, adjust the temperature to 45°C and pH to 7.5, heat up after 3 hours of enzymolysis reaction to in...

Embodiment 3

[0023] A yam essence and a preparation method thereof, comprising the following steps.

[0024] 1) Preparation of yam essence base material: by weight, take 93 parts of 1,2-propanediol, add 6 parts of vanillin, 0.3 part of 2-acetylpyrazine, and 0.2 part of ethyl maltol, and heat the three solid raw materials After dissolving, cool to room temperature, then add 0.1 parts of 2-methoxy-3-methylpyrazine, 0.2 parts of 2,3,5-trimethylpyrazine, 5 part, finally add 8 parts of water, and stir for 30 minutes to prepare the yam essence base material.

[0025] 2) Preparation of yam enzymatic hydrolysis solution: take fresh yam, wash it with water, cut it into thin slices, dry it at 50°C, crush the yam, take 10 parts of the crushed yam, add 40 parts of water, stir and mix evenly, and add fiber at the same time 0.1 part of prime enzyme, 0.1 part of alcalase alkaline protease, adjust the temperature to 55 ° C, pH 8.0, enzymolysis reaction for 4 hours, then increase the temperature to inacti...

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PUM

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Abstract

The present invention discloses a preparation method of Chinese yam essence. The preparation method comprises the following steps: Chinese yam essence base material preparing, Chinese yam enzymatic hydrolysate preparing, and Chinese yam essence preparing by blending the enzymatic hydrolysate and the Chinese yam essence base material. The prepared Chinese yam essence has natural aroma of the Chinese yams, and is mellow in taste and vivid in flavor. The stability and aroma quality of the Chinese yam essence are obviously improved. At the same time, the natural health-care components in the Chinese yams are also fully utilized, so that the prepared Chinese yam essence is rich in nutrition and low in costs, has good solubility and dispersion characteristics in an aqueous phase, and can be applied in candy, biscuits, bakeries, cakes, drinks and other foods.

Description

technical field [0001] The invention belongs to the field of food additives, in particular to a new method for preparing yam essence. Background technique [0002] Yam, also known as yam, yam, etc., is the rhizome or tuber of yam, containing saponin, mucin, amylase, choline, free amino acid, cellulose, polyphenol oxidase and other substances. Yam is sweet and flat in nature and has the effects of invigorating the spleen, nourishing the lungs, strengthening the kidney, and nourishing essence. It is a natural functional food resource integrating nutrition, health care and dietotherapy. Yam is also a good product that is deeply loved by the Chinese people, and its curative effect has been proven by practice for thousands of years. At present, there are large-scale yam planting bases all over the country. Therefore, making full use of local resources, developing new types of health food and drug varieties of yam, and strengthening the comprehensive development and utilization o...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/00A23L27/10
Inventor 丁泉水郭开宇马小明
Owner 南昌馨朵美生物科技有限公司
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