Cheddar cheese aroma removal matrix, preparation method and application in threshold determination
A cheddar cheese de-flavoring technology, applied in application, nitrogen determination, chemical method analysis, etc., can solve the problem of inapplicable aroma substances, etc., achieve the effect of simple and convenient production method, reduce the influence of matrix effect, and good response results
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Embodiment 1
[0027] Example 1: Preparation of Cheddar Cheese Deflavoring Base 1
[0028] Select the cheddar cheese sample in the actual experiment as the raw material for matrix preparation, weigh 50 g of shredded cheddar cheese in a 250 mL Erlenmeyer flask, add 150 mL of dichloromethane, tie the mouth of the bottle tightly with gauze and cotton rope, Shake in a shaker at 4°C and 150r / min for 2 hours to fully extract the aroma substances in cheddar cheese.
[0029] After the extraction was completed, 8 layers of gauze were used to filter and separate the extract, and the filtered solid phase was placed in a 500mL round bottom flask for rotary evaporation treatment. The temperature of the water bath was set at 45°C to ensure that the organic solvent dichloromethane could volatilize. Rotary steam for about 1h until no more bubbles are generated in the flask, and the operation is terminated.
[0030] The solid phase after rotary evaporation was subjected to nitrogen blowing treatment, the te...
Embodiment 2
[0031] Example 2: Preparation of Cheddar Cheese Deflavoring Base 2
[0032] Select the cheddar cheese sample in the actual experiment as the raw material for matrix preparation, weigh 50 g of shredded cheddar cheese in a 250 mL Erlenmeyer flask, add 150 mL of dichloromethane, tie the mouth of the bottle tightly with gauze and cotton rope, Shake in a shaker at 7°C and 150r / min for 2.5h to fully extract the aroma substances in cheddar cheese.
[0033] After the extraction was completed, 8 layers of gauze were used to filter and separate the extract, and the filtered solid phase was placed in a 500mL round bottom flask for rotary evaporation treatment. The temperature of the water bath was set at 50°C to ensure that the organic solvent dichloromethane could volatilize. Rotary steam for about 1h until no more bubbles are generated in the flask, and the operation is terminated.
[0034] The solid phase after rotary evaporation was subjected to nitrogen blowing treatment, the nitro...
Embodiment 3
[0035] Example 3: Preparation of Cheddar Cheese Deflavoring Base 3
[0036] Select the cheddar cheese sample in the actual experiment as the raw material for matrix preparation, weigh 50 g of shredded cheddar cheese in a 250 mL Erlenmeyer flask, add 150 mL of dichloromethane, tie the mouth of the bottle tightly with gauze and cotton rope, Shake in a shaker at 10°C and 150r / min for 3 hours to fully extract the aroma substances in cheddar cheese.
[0037] After the extraction was completed, 8 layers of gauze were used to filter and separate the extract, and the filtered solid phase was placed in a 500mL round bottom flask for rotary evaporation treatment. The temperature of the water bath was set at 55°C to ensure that the organic solvent dichloromethane could volatilize. Rotary steam for about 1h until no more bubbles are generated in the flask, and the operation is terminated.
[0038] The solid phase after rotary evaporation was subjected to nitrogen blowing treatment, the t...
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