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Composite flavor enhancer and preparation method and application thereof

A technology of flavoring agent and solvent, applied in the field of compound flavoring agent and its preparation, can solve the problems of typical synthetic flavor, poor flavor, easy volatilization loss, etc., and achieves increased types and content, obvious flavoring effect, and increased peak area. Effect

Active Publication Date: 2018-12-25
ZHEJIANG NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, flavors can be divided into natural flavors and synthetic flavors; although natural flavors are highly safe, they have few sources, high cost, and are prone to volatile loss. The flavor is not as typical and prominent as synthetic flavors, and their use in production is limited.
Synthetic flavors have more potential safety hazards, so they are also more restricted.
Fragrance enhancers achieve the aroma-enhancing effect by enhancing people's sense of smell to aroma substances, while aromatic substances achieve the aroma-enhancing effect by increasing the aroma substances in the product; both the aroma enhancer and the aroma substances have a single aroma-enhancing effect and way, so Unable to achieve full flavoring effect

Method used

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  • Composite flavor enhancer and preparation method and application thereof
  • Composite flavor enhancer and preparation method and application thereof
  • Composite flavor enhancer and preparation method and application thereof

Examples

Experimental program
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preparation example Construction

[0032] The present invention provides the preparation method of the composite flavor enhancer described in the above scheme, comprising the following steps:

[0033] 1) Inoculate Aspergillus niger CGMCC No.3.316 into a liquid medium, and carry out shaking culture to obtain Aspergillus niger liquid;

[0034] 2) mixing ethyl maltol with a solvent in a ratio of 0.2 to 0.3 g: 100 mL to obtain ethyl maltol solution;

[0035] 3) Mix the Aspergillus niger liquid described in step 1) with the ethyl maltol solution described in step 2) at a volume ratio of 1:2 to 3:1 to obtain a composite flavor enhancer;

[0036] There is no chronological order between steps 1) and 2).

[0037] In the present invention, Aspergillus niger CGMCC No.3.316 is inoculated into the liquid medium, and cultured by shaking to obtain the Aspergillus niger liquid; the inoculation amount of the Aspergillus niger is preferably 0.4-0.6mL initial bacterial liquid / 75mL liquid medium , more preferably 0.5mL bacterium...

Embodiment 1

[0046] Embodiment 1 A kind of preparation method of composite flavor enhancer

[0047] 1) First configure the liquid medium, the liquid medium formula is: bran 3g, ammonium nitrate 0.5g, ferrous sulfate heptahydrate 0.5g, potassium dihydrogen phosphate 0.5g, calcium chloride 0.05g, magnesium sulfate heptahydrate 0.05g and distilled water 100mL;

[0048] 2) Inoculate Aspergillus niger CGMCCNo.3.316 into the liquid medium described in step 1) according to the ratio of 0.5mL / 75mL, and carry out shaking culture for 5 days at 25°C, initial pH 5.5, and 150rpm to obtain Aspergillus niger liquid ;

[0049] 3) Take 0.25g of ethyl maltol and place it in a glass container, add 100mL of water at 25°C to make a 0.25% ethyl maltol solution by volume and mass;

[0050] 4) Mix the Aspergillus niger liquid in step 2) and the ethyl maltol solution in step 3) uniformly at a volume ratio of 1:2 at 0°C to obtain a compound flavor enhancer.

Embodiment 2

[0051] Embodiment 2 A kind of preparation method of composite flavor enhancer

[0052] Referring to the preparation method of Example 1, except that the mixing volume ratio of Aspergillus niger liquid and ethyl maltol solution in step 4) is 1:1, other steps are the same.

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Abstract

The invention provides a composite flavor enhancer and belongs to the technical field of food flavor enhancers. The composite flavor enhancer comprises Aspergillus niger liquid and ethyl maltol solution in a volume ratio of 1:2 to 3:1; the quantity of living bacteria in the Aspergillus niger liquid is 4*107 CFU / mL to 6*107 CFU / mL; the ethyl maltol solution has a concentration of 0.2-0.3 g:100 mL;Aspergillus niger is purchased from China General Microbiological Culture Collection Center and has a collection number of CGMCC No. 3.316. The composite flavor enhancer is used for enhancing beverageflavor, is low in cost and is more effective in flavor enhancement than single flavor enhancers. After the composite flavor enhancer is added to fresh orange juice to enhance flavor, detection with agas chromatograph-mass spectrometer shows that a total ion current graph of aroma components shows a higher quantity of aroma component peaks and larger peak area than single flavor enhancers.

Description

technical field [0001] The invention relates to the technical field of food flavor enhancers, in particular to a composite flavor enhancer and its preparation method and application. Background technique [0002] At present, many fruits are processed into fruit wine and fruit juice through secondary processing, which are widely welcomed by people. However, in industrial processing, some processes, such as sterilization, heating, dehydration, freezing, etc., often cause the loss of beverage aroma. [0003] Taking citrus as an example, my country is one of the important origins of citrus, of which Zhejiang Province is the main production area. In 2013, the citrus cultivation area in Zhejiang Province was about 1.34×10 5 hm 2 , the total yield reaches 2.05×10 6 t. Due to the relatively high temperature during the harvest season of citrus, coupled with the failure of storage and processing technology, a large number of citrus are easy to rot and deteriorate, causing huge los...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L2/52C12N1/14C12R1/685
CPCA23L2/52A23L27/00C12N1/14A23V2002/00A23V2200/15
Inventor 蔡妙珍姚瑶刘福褚梦真
Owner ZHEJIANG NORMAL UNIVERSITY
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