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A method for improving the flavor of snowflake pear juice by using compound glycosidase

A technology of compound glycosidase and snow pear, applied in food ingredients as odor improver, food science, etc.

Active Publication Date: 2021-03-19
天津市农业科学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The research on the flavor of pears mostly focuses on the pear system, and there are few reports on the common varieties in the north

Method used

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  • A method for improving the flavor of snowflake pear juice by using compound glycosidase

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Take 200g snowflake pears, wash them, add 0.2g vitamin C to squeeze the juice, add water to make up the juice to 200mL, add 0.1mL and 1mg / mL β-D-glucosidase after filtration, and enzymatically hydrolyze at 20°C for 6 hours to enhance the aroma snow pear juice.

Embodiment 2

[0024] Take 200g snowflake pears, wash them, add 0.2g of vitamin C to squeeze out the juice, add water to make up the juice to 200mL, add 0.1mL, 1mg / mL of β-D-glucosidase, 1mL, 1mg / mL of α-L - Rhamnosidase and 0.5 mL, 1 mg / mL α-L-arabinosidase, after enzymolysis at 20° C. for 6 hours, aromatized pear juice was obtained.

Embodiment 3

[0026] Take 200g snowflake pears and wash them, add 0.2g vitamin C to squeeze the juice, add water to make up the juice to 200mL, add 0.2mL, 1mg / mL β-D-glucosidase, 2mL, 1mg / mL α-L - rhamnosidase and 1 mL, 1 mg / mL α-L-arabinosidase, after enzymolysis at 20° C. for 12 hours, aromatized snow pear juice was obtained.

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Abstract

The invention discloses a method for improving flavor of snowflake pear juice by use of composite glycosidase, wherein the snowflake pear juice is adopted as a raw material. According to the method disclosed by the invention, potential aromatic substances in the juice can be released, thus the loss of aroma substances is reduced in a juice processing process, the aroma quality is improved, and the product typicality is enhanced. After aroma enhancement by the composite glycosidase, the juice aroma is stronger, the mouthfeel is harmonious, and the market potential is huge.

Description

technical field [0001] The invention belongs to the field of fruit processing, and in particular relates to a method for improving the flavor of pear juice by using compound glycosidase. Background technique [0002] Fruit aroma substances are the main constituents of the flavor of processed products such as fruit juices, and one of the important indicators for evaluating the intrinsic quality of processed fruit products. The aroma components in fruits exist in two forms: free state and bound state. The various volatile aroma components in the free state mainly include esters, aldehydes, lactones, terpenes, alcohols, carbonyl compounds and some sulfur-containing compounds. compound. The bonded aromatic substance is a non-volatile compound, which has no aroma function itself, but it can cleave the glycosidic bond to release the glycosidic group under the action of glycosidase or acid, and produce a free aromatic substance, forming a strong and typical aroma, thus bonding St...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/02A23L2/84
CPCA23L2/02A23L2/84A23V2002/00A23V2200/15
Inventor 陈颖张峻杨丽维
Owner 天津市农业科学院
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