A kind of essence preparation method containing probiotic fermented carrot extract

A carrot extract and carrot technology, applied in the direction of food science, etc., can solve the problems of poor aroma and fragrance effect, insufficient natural feeling, aroma stimulation, etc., achieve good solubility and dispersion characteristics, high aroma quality and stability, Overcome the monotonous effect of fragrance

Active Publication Date: 2020-08-28
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

At present, the raw materials for the production of traditional carrot flavor are mainly some artificially synthesized monomeric ester fragrance materials. The carrot flavor produced by using these raw materials has a certain carrot flavor, but the aroma is stimulating and not soft. Compared with the real carrot aroma, it has a natural feeling. Not strong enough, poor aroma stability, and poor aroma and fragrance effect, therefore, its application field is limited to a certain extent

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A method for preparing essence containing probiotic fermented carrot extract comprises the following steps.

[0015] 1) Preparation of carrot essence base material: by weight, weigh 960 parts of 1,2-propanediol, add 9 parts of linalool, 0.6 parts of methyl terpineol, 0.8 parts of methyl pinene, and 1.3 parts of ethyl pinene , 1.0 parts of myrcene, 1.5 parts of terpinene, 4 parts of p-cymene, 4.0 parts of acetal, 0.2 parts of propionaldehyde, 0.03 parts of isovaleraldehyde, 1.6 parts of octanal, and 0.25 parts of ethionone; Part of the propylene glycol is added first, then all other raw materials are added, and the rest of the propylene glycol is added, and the carrot essence base material is prepared after stirring for 30 minutes.

[0016] 2) Preparation of carrot enzymolysis fermentation broth containing probiotics: wash, peel and slice carrots, add water at a ratio of 1:2 and beat, then mix with 0.3% cellulase and 0.2% pectinase by weight of carrots, Stir, enzymolysi...

Embodiment 2

[0019] A method for preparing essence containing probiotic fermented carrot extract comprises the following steps.

[0020] 1) Preparation of carrot essence base material: by weight, weigh 975 parts of 1,2-propanediol, add 10 parts of linalool, 0.7 parts of methyl terpineol, 1.0 parts of methyl pinene, and 1.5 parts of ethyl pinene , 1.1 parts of myrcene, 2.0 parts of terpinene, 5 parts of p-cymene, 4.8 parts of acetal, 0.35 parts of propionaldehyde, 0.04 parts of isovaleraldehyde, 1.7 parts of octanal, and 0.28 parts of ethionone; Part of the propylene glycol is added first, then all other raw materials are added, and the rest of the propylene glycol is added, and the carrot essence base material is prepared after stirring for 30 minutes.

[0021] 2) Preparation of carrot enzymolysis fermentation broth containing probiotics: wash, peel and slice carrots, add water at a ratio of 1:2 and beat, then mix with 0.3% cellulase and 0.2% pectinase by weight of carrots, Stir, enzymoly...

Embodiment 3

[0024] A method for preparing essence containing probiotic fermented carrot extract comprises the following steps.

[0025] 1) Preparation of carrot essence base material: by weight, weigh 990 parts of 1,2-propanediol, add 12 parts of linalool, 0.8 parts of terpineol, 1.2 parts of methyl pinene, and 1.7 parts of ethyl pinene , 1.2 parts of myrcene, 2.5 parts of terpinene, 6 parts of p-cymene, 5.5 parts of acetal, 0.5 parts of propionaldehyde, 0.05 parts of isovaleraldehyde, 1.8 parts of octanal, and 0.30 parts of ethionone; Part of the propylene glycol is added first, then all other raw materials are added, and the rest of the propylene glycol is added, and the carrot essence base material is prepared after stirring for 30 minutes.

[0026] 2) Preparation of carrot enzymolysis fermentation broth containing probiotics: wash, peel and slice carrots, add water at a ratio of 1:2 and beat, then mix with 0.3% cellulase and 0.2% pectinase by weight of carrots, Stir, the enzymolysis ...

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PUM

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Abstract

The invention relates to a preparation method for an essence containing a probiotic fermented carrot extract. The method comprises the following steps: preparing a carrot essence base stock, preparing carrot enzymatic hydrolysis fermentation liquor and mixing and preparing the fermentation liquor and the carrot essence base stock into the carrot essence. According to the invention, the carrot is taken as the raw material, the cellulase is compounded with pectinase for performing hydrolytic coupling probiotic fermentation treatment and the separated supernate is mixed with the carrot essence base stock so as to acquire the essence containing the probiotic fermented carrot extract. The carrot essence prepared according to the invention can overcome the defects of single flavor, poor natural feel, short fragrance-lasting time, and the like, of the traditional carrot essence, has unique natural flavor of carrot, pure fragrance, strong flavor, real fragrance, mellow taste, obviously promoted stability and fragrance quality and excellent probiotic effect and can be widely used for preparing food, such as, various beverages, dairy products, bake food and candies.

Description

technical field [0001] The invention belongs to the technical field of food. Involves the preparation of essence. Background technique [0002] In my country, carotene has the reputation of "little ginseng". It is rich in nutrients and contains a large amount of β-carotene, which can be converted into vitamin A in the body. At the same time, it can improve the body's immunity, prevent myopia, anti-virus, tumors, etc. effect. However, carrots, especially most of their vitamins and trace elements are easily destroyed during high-temperature production and processing, resulting in the loss of their original flavor, thereby affecting product quality and consumer acceptance. [0003] In recent years, carrot flavor has been gradually developed and used in various foods. At present, the raw materials for the production of traditional carrot flavor are mainly some artificially synthesized monomeric ester fragrance materials. The carrot flavor produced by using these raw materials ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/29
CPCA23L27/29
Inventor 丁泉水郭开宇余惠萍陈锋
Owner 南昌馨朵美生物科技有限公司
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