Preserved plum essence for betel nuts and preparation method of preserved plum essence

Abstract

The invention discloses preserved plum essence for betel nuts and a preparation method of the preserved plum essence, relates to the technical field of food additives, and solves the bad problems that preserved plum flavored betel nuts are insufficient in flavor reduction degree, easy to drop residues and the like in a chewing process. According to the preparation method, the preserved plum preservative is prepared from various substances in percentage by mass as follows: 50%-80% of a preserved plum extracting solution, 0.1%-0.3% of furfural, 0.1%-0.3% of ethyl lactate, 0.2%-0.7% of 2, 3-dihydro-3, 5-dihydroxy-6-methyl-4 (H)-pyran-4-ketone, 0.5%-2.5% of 5-hydroxymethylfurfural, 0.1%-0.3% of 2, 4-dihydroxy-3, 6-dimethyl methyl benzoate, 5%-10% of propylene glycol and the balance of deionized water. The preserved plum essence has the advantages that the prepared preserved plum essence is added into betel nut pulp, the reduction degree of the preserved plum flavor in betel nuts can be enhanced, residues are not prone to falling off, and the chewing experience of the betel nuts with the preserved plum flavor is improved.

Description

Technical Field

[0001] The invention relates to the technical field of food additives, in particular to a preserved plum essence for betel nut and a preparation method thereof. Background Art

[0002] Betel nut is an important Chinese medicinal material and one of the four major southern medicinal herbs in my country.

[0003] In the prior art, in order to increase the recognizable fruity aroma, chemical monomers are usually added to the betel nut fruit to highlight the diversity of taste. In order to improve the comfort of chewing, mint derivatives are usually added to improve the taste. The addition of the above flavors is basically highly volatile, and during the chewing process, the aroma restoration degree is often not high and the duration is not long. Therefore, the relatively mature technology now is to add some licorice or herbal paste substances to the above flavor formula to achieve the effect of sustained release of aroma. However, the addition of paste substances will inevitably cause the paste substances to fall off during chewing, forming a foreign body sensation in the mouth, affecting the chewing experience. Summary of the Invention

[0004] The technical problem to be solved by the present invention is to provide a plum essence for betel nut and a preparation method thereof, so as to solve the technical problems in the prior art that the aroma and taste of betel nut are not highly restored, the duration is not long, and the residue is easily dropped during chewing, thereby affecting the chewing experience.

[0005] In order to solve the above technical problems, the technical solution of the present invention is: The invention provides a preserved plum essence for betel nut, which is composed of the following components calculated by mass fraction: 50-80% of preserved plum extract, 0.1-0.3% of furfural, 0.1-0.3% of ethyl lactate, 0.2-0.7% of 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one, 0.5-2.5% of 5-hydroxymethylfurfural, 0.1-0.3% of methyl 2,4-dihydroxy-3,6-dimethylbenzoate, 5-10% of propylene glycol, and the remainder being deionized water.

[0006] Furthermore, the plum extract is prepared by reflux extraction of pickled plum flesh with a 50-80% ethanol aqueous solution at 70±2° C. for 2-3 hours, and filtering with a 200-mesh sieve to obtain a clear liquid 1; washing the solid residue with water, adding deionized water, and hydrolyzing it with a biological enzyme at 50±2° C. for 3-5 hours, heating it to 90±2° C. and inactivating it for 1-1.5 hours, and filtering it with a 200-mesh sieve to obtain a clear liquid 2; and combining the clear liquid 1 and the clear liquid 2, and concentrating them under reduced pressure at 60° C. with a vacuum degree of 0.03-0.1 MPa to achieve a weight loss of 50%.

[0007] Furthermore, the pickled plum flesh is washed twice with running water until no obvious salt is visible on the surface, then dried in the sun and crushed in a dry grinder; the rotation frequency of the dry grinder blade is 300-1000 r / min, and the crushing time is 5-15 minutes; the crushed plum flesh raw material is filtered through a 40-80 mesh sieve.

[0008] Furthermore, the biological enzyme is composed of one or more of pectinase, cellulase, hemicellulase, and xylanase.

[0009] Furthermore, the amount of the ethanol aqueous solution added is 3-8 times the mass of the pickled plum flesh.

[0010] Furthermore, the amount of deionized water added is 2-5 times the mass of the pickled plum meat.

[0011] Furthermore, the amount of the biological enzyme added is 0.1-0.3% of the mass of the deionized water added.

[0012] Furthermore, the furfural, ethyl lactate, 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one, 5-hydroxymethylfurfural, 2,4-dihydroxy-3,6-dimethylbenzoic acid methyl ester, propylene glycol, and deionized water are all commercially available food grade.

[0013] According to another object of the present invention, the present invention provides a method for preparing the betel nut flavor, comprising the following steps: (1) Prepare the plum extract and cool it to room temperature; (2) Mix and stir various materials according to their mass fraction at room temperature and pressure for 1 hour.

[0014] According to the third purpose of the present invention, the present invention provides the application of the above-mentioned plum essence for betel nut, and the prepared plum essence is evenly sprayed on the surface of the betel nut by weight of 0.3-0.5% of the dried betel nut, and the dried betel nut with plum flavor is obtained after natural air drying.

[0015] Based on the above technical solution, the present invention has the following technical effects: The present invention prepares a preserved plum extract and combines it with furfural, ethyl lactate, 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one, 5-hydroxymethylfurfural, methyl 2,4-dihydroxy-3,6-dimethylbenzoate, propylene glycol, and deionized water to obtain a preserved plum essence. The preserved plum essence prepared by the present invention has a strong persistence and high reduction of the preserved plum aroma and flavor, and is not prone to falling off during chewing. This solves the technical problem in the prior art of low aroma and flavor reduction, short duration, and easy falling off during chewing, thereby affecting the chewing experience. DETAILED DESCRIPTION

[0016] The following is a further description of specific embodiments of the present invention. It should be noted that the description of these embodiments is intended to facilitate understanding of the present invention and does not constitute a limitation of the present invention. In addition, the technical features involved in the various embodiments of the present invention described below may be combined with each other as long as they do not conflict with each other. Example 1:

[0017] A method for preparing preserved plum essence for betel nut comprises the following steps: (1) The pickled plum flesh was washed twice with running water until no salt was visible on the surface, dried in the sun, and then pulverized in a dry grinder; the blade rotation frequency of the dry grinder was 800 r / min, and the pulverization time was 10 min; the pulverized plum flesh raw material was filtered through a 40-mesh sieve and set aside; (2) Filter the obtained plum pulp raw material, add 4 times the mass of 80% ethanol aqueous solution, reflux extract at a temperature of 70±2°C for 2 hours, and then filter with a 200-mesh sieve to obtain a clear liquid 1 and a solid residue 1; after washing the solid residue 1 with deionized water, add deionized water 2 times the mass of the plum pulp raw material to obtain a water-soluble solid residue 1; (3) Pectinase, cellulase, hemicellulase, and xylanase were mixed evenly in a mass fraction ratio of 1:1:1:1, and then added to the water-soluble solid residue 1 at 0.1% of the mass of the added deionized water; enzymatic hydrolysis was performed at 50±2°C for 3 hours, and then the temperature was raised to 90±2°C and inactivated for 1 hour, and the clear liquid 2 was obtained by filtering with a 200-mesh sieve; (4) Combine the supernatant 1 and supernatant 2, and concentrate under reduced pressure at 60°C with a vacuum degree of 0.05 MPa until the weight loss reaches 50% to obtain the plum extract 1, which is then set aside; (5) After the plum extract 1 is cooled to room temperature, the plum extract 1, furfural, ethyl lactate, 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one, 5-hydroxymethylfurfural, methyl 2,4-dihydroxy-3,6-dimethylbenzoate, propylene glycol, and deionized water are mixed in a ratio of 80:0.3:0.3:0.7:2.5:0.3:10:5.9 by mass to obtain plum essence 1#, which is set aside; Example 2:

[0018] A method for preparing preserved plum essence for betel nut comprises the following steps: (1) The pickled plum flesh was washed twice with running water until no salt was visible on the surface, dried in the sun, and then pulverized in a dry grinder; the blade rotation frequency of the dry grinder was 800 r / min, and the pulverization time was 10 min; the pulverized plum flesh raw material was filtered through a 40-mesh sieve and set aside; (2) Filter the obtained plum pulp raw material, add 5 times the mass of 70% ethanol aqueous solution, reflux extract at a temperature of 70±2°C for 2.5 hours, and then filter with a 200-mesh sieve to obtain a clear liquid 3 and a solid residue 2; after washing the solid residue 2 with deionized water, add deionized water 3 times the mass of the plum pulp raw material to obtain a water-soluble solid residue 2; (3) Pectinase, cellulase, and hemicellulase were mixed evenly in a mass fraction ratio of 1:1:1, and then 0.2% of the mass of the added deionized water was added to the water-soluble solid residue 2; enzymatic hydrolysis was performed at 50±2°C for 4 hours, and then the temperature was raised to 90±2°C and inactivated for 1 hour, and the clear liquid 4 was obtained by filtering with a 200-mesh sieve; (4) Combine the supernatant 3 and the supernatant 4, and concentrate under reduced pressure at 60°C with a vacuum degree of 0.05 MPa until the weight loss reaches 50% to obtain the plum extract 2, which is then set aside; (5) After the plum extract 2 is cooled to room temperature, the plum extract 2, furfural, ethyl lactate, 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one, 5-hydroxymethylfurfural, methyl 2,4-dihydroxy-3,6-dimethylbenzoate, propylene glycol, and deionized water are mixed in a ratio of 70:0.2:0.3:0.5:1.5:0.2:10:17.3 by mass to obtain plum essence 2#, which is set aside; Example 3:

[0019] A method for preparing preserved plum essence for betel nut comprises the following steps: (1) The pickled plum flesh was washed twice with running water until no salt was visible on the surface, dried in the sun, and then pulverized in a dry grinder; the blade rotation frequency of the dry grinder was 600 r / min, and the pulverization time was 12 min; the pulverized plum flesh raw material was filtered through a 40-mesh sieve and set aside; (2) Filter the obtained plum pulp raw material, add 60% ethanol aqueous solution (6 times the mass), reflux extract at 70±2°C for 2 hours, and then filter with a 200-mesh sieve to obtain a clear liquid 5 and a solid residue 3; after washing the solid residue 3 with deionized water, add deionized water (4 times the mass of the plum pulp raw material) to obtain a water-soluble solid residue 3; (3) Pectinase, cellulase, hemicellulase, and xylanase were mixed evenly in a mass fraction ratio of 2:1:2:1, and then added to the water-soluble solid residue 3 at 0.2% of the mass of the added deionized water; enzymatic hydrolysis was performed at 50±2°C for 5 hours, and then the temperature was raised to 90±2°C and inactivated for 1 hour, and the clear liquid 6 was obtained by filtering with a 200-mesh sieve; (4) Combine the supernatant 5 and supernatant 6, and concentrate under reduced pressure at 60°C with a vacuum degree of 0.05 MPa until the weight loss reaches 50% to obtain the plum extract 3, which is then set aside; (5) After the plum extract 3 is cooled to room temperature, the plum extract 3, furfural, ethyl lactate, 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one, 5-hydroxymethylfurfural, methyl 2,4-dihydroxy-3,6-dimethylbenzoate, propylene glycol, and deionized water are mixed in a ratio of 60:0.2:0.2:0.3:1.0:0.1:7:31.2 by mass to obtain plum essence 3#, which is set aside; Example 4:

[0020] A method for preparing preserved plum essence for betel nut comprises the following steps: (1) The pickled plum meat was washed twice with running water until no salt was visible on the surface, dried in the sun, and then pulverized in a dry grinder; the rotation frequency of the dry grinder blade was 500 r / min, and the pulverization time was 15 min; the pulverized plum meat raw material was filtered through a 40-mesh sieve and set aside; (2) Filter the obtained plum pulp raw material, add 8 times the mass of 50% ethanol aqueous solution, reflux extract at a temperature of 70±2°C for 3 hours, and then filter with a 200-mesh sieve to obtain a clear liquid 7 and a solid residue 4; after washing the solid residue 4 with deionized water, add deionized water 5 times the mass of the plum pulp raw material to obtain a water-soluble solid residue 4; (3) Pectinase, cellulase, hemicellulase, and xylanase were mixed evenly in a mass fraction ratio of 3:2:2:1, and then added to the water-soluble solid residue 4 at a mass ratio of 0.3% of the mass of the added deionized water; enzymatic hydrolysis was performed at 50±2°C for 4 hours, and then the temperature was raised to 90±2°C and inactivated for 1.5 hours, and the clear liquid 8 was obtained by filtering with a 200-mesh sieve; (4) Combine the supernatant 7 and the supernatant 8, and concentrate under reduced pressure at 60°C with a vacuum degree of 0.05 MPa until the weight loss reaches 50% to obtain the plum extract 4, which is then set aside. (5) After the plum extract 4 is cooled to room temperature, the plum extract 4, furfural, ethyl lactate, 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one, 5-hydroxymethylfurfural, methyl 2,4-dihydroxy-3,6-dimethylbenzoate, propylene glycol, and deionized water are mixed in a ratio of 70:0.2:0.2:0.5:1.5:0.2:7:20.4 by mass to obtain plum essence 4#, which is set aside; Example 5:

[0021] A method for preparing preserved plum essence for betel nut comprises the following steps: (1) The pickled plum meat was washed twice with running water until no salt was visible on the surface, dried in the sun, and then pulverized in a dry grinder; the blade rotation frequency of the dry grinder was 400 r / min, and the pulverization time was 12 min; the pulverized plum meat raw material was filtered through a 40-mesh sieve and set aside; (2) Filter the obtained plum pulp raw material, add 6 times the mass of 70% ethanol aqueous solution, reflux extract at a temperature of 70±2°C for 3.5 hours, and then filter with a 200-mesh sieve to obtain a clear liquid 9 and a solid residue 5; after washing the solid residue 5 with deionized water, add deionized water 4 times the mass of the plum pulp raw material to obtain a water-soluble solid residue 5; (3) After uniformly mixing pectinase, cellulase, hemicellulase, and xylanase in a mass fraction ratio of 3:1:2:1, 0.2% of the mass of the added deionized water was added to the water-soluble solid residue 5; enzymatic hydrolysis was performed at 50±2°C for 4 hours, and then the temperature was raised to 90±2°C and inactivated for 1.5 hours. The clear liquid 10 was obtained by filtering with a 200-mesh sieve; (4) Combine the supernatant 9 and the supernatant 10, and concentrate under reduced pressure at 60°C with a vacuum degree of 0.05 MPa until the weight loss reaches 50%, thereby obtaining the plum extract 5, which is then set aside. (5) After the plum extract 5 is cooled to room temperature, the plum extract 5, furfural, ethyl lactate, 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one, 5-hydroxymethylfurfural, methyl 2,4-dihydroxy-3,6-dimethylbenzoate, propylene glycol, and deionized water are mixed in a ratio of 70:0.2:0.2:0.5:2:0.2:8:18.9 by mass to obtain plum essence 5#, which is set aside; The embodiment of the invention patent "A kind of betel nut special plum flavor and its preparation method (patent number CN109567132A)" which has been applied for and published is used as a comparative example.

[0022] Comparative Example 1: A special preserved plum essence for betel nut and a preparation method thereof, comprising the following steps: (1) In percentage by weight: citric acid 0.7%, acetic acid 0.7%, dimethylbenzyl acetate 1.5%, ethyl maltol 0.3%, vanillin (Chinese) 0.3%, methyl damascone 0.06%, cinnamyl isobutyrate 0.15%, citronellol 0.03%, isoeugenol 0.15%, furanol 0.01%, furanone 0.15%, γ-heptyl lactone 0.06%, dihydrocoumarin 0.15%, strawberry acid 0.06%, peach aldehyde 0.07%, deionized water 16%, liquorice extract 20%, propylene glycol 59.61%; (2) Dissolving vanillin and ethyl maltol with a portion of propylene glycol at a constant temperature to form a first mixed solution; (3) Add citric acid, licorice extract, water and part of propylene glycol to a constant temperature pot and heat to dissolve. The temperature is set to 85-90 degrees for 2-3 hours. After dissolution, cool and filter with a 100-mesh filter. Add propylene glycol to make up for the loss and form a second mixed solution. (4) After the remaining raw materials are prepared, the first mixed solution and the second mixed solution are added in sequence and mixed and stirred evenly to obtain Comparative Example 1.

[0023] Comparative Example 2: A special preserved plum essence for betel nut and a preparation method thereof, comprising the following steps: (1) In percentage by weight: citric acid 0.5%, acetic acid 0.5%, dimethylbenzyl acetate 1%, ethyl maltol 0.2%, vanillin (Chinese) 0.1%, methyl damascone 0.02%, cinnamyl isobutyrate 0.1%, citronellol 0.02%, isoeugenol 0.1%, furanone 0.1%, gamma heptanolide 0.04%, dihydrocoumarin 0.1%, strawberry acid 0.04%, peach aldehyde 0.05%, deionized water 20%, liquorice extract 25%, propylene glycol 52.12%; (2) Dissolving vanillin and ethyl maltol with a portion of propylene glycol at a constant temperature to form a first mixed solution; (3) Add citric acid, licorice extract, water and part of propylene glycol to a constant temperature pot and heat to dissolve. The temperature is set to 85-90 degrees for 2-3 hours. After dissolution, cool and filter with a 100-mesh filter. Add propylene glycol to make up for the loss and form a second mixed solution. (4) After the remaining raw materials are prepared, the first mixed solution and the second mixed solution are added in sequence and mixed and stirred evenly to obtain Comparative Example 2.

[0024] Comparative Example 3: A special preserved plum essence for betel nut and a preparation method thereof, comprising the following steps: (1) In percentage by weight: 1% citric acid, 1% acetic acid, 2% dimethylbenzyl acetate, 0.4% ethyl maltol, 0.5% vanillin (Chinese), 0.1% methyl damascone, 0.2% cinnamyl isobutyrate, 0.04% citronellol, 0.2% isoeugenol, 0.02% furanol, 0.2% furanone, 0.08% gamma heptanoate, 0.2% dihydrocoumarin, 0.08% strawberry acid, 0.1% peach aldehyde, 20% deionized water, 15% liquorice extract, 58.88% propylene glycol; (2) Dissolving vanillin and ethyl maltol with a portion of propylene glycol at a constant temperature to form a first mixed solution; (3) Add citric acid, licorice extract, water and part of propylene glycol to a constant temperature pot and heat to dissolve. The temperature is set to 85-90 degrees for 2-3 hours. After dissolution, cool and filter with a 100-mesh filter. Add propylene glycol to make up for the loss and form a second mixed solution. (4) After the remaining raw materials are prepared, the first mixed solution and the second mixed solution are added in sequence and mixed and stirred evenly to obtain Comparative Example 3; Dried betel nut fruits of the same origin and batch with a mass difference of ±1.0g were selected. The above-prepared plum essences 1-5# and comparative examples 1-3 were added at a rate of 0.2% of the mass of the betel nut fruits. After being dried at room temperature with ventilation for 24 hours, they were professionally evaluated by 7 flavor development technicians from a domestic professional betel nut processing factory.

[0025] After taking the evaluation opinions of 7 judges, the evaluation results are as follows: Flavor and aroma Slag falling Plum essence 1# It has the aroma of plum, which is quite strong Basically no residue Plum Essence 2# It has the sour and salty aroma of plums, which is good for promoting salivation. Basically no residue Plum Essence 3# It has the sweet and sour aroma of plums and is good for promoting salivation. Basically no residue Plum essence 4# It has the sweet and sour aroma of plum and a natural taste. Basically no residue Plum Essence 5# The plum fragrance is more realistic and natural Basically no residue Comparative Example 1 It has the sour aroma of plum and a slight sour tingle Slightly falling off Comparative Example 2 The sweet and sour aroma of plum Slightly falling off Comparative Example 3 It has the sweet and sour aroma of plums, but the taste is a bit greasy Slightly falling off Judging from the evaluation results, in terms of comprehensive flavor performance and crumbing, plum essence 5# performed the best, basically reaching or even exceeding the effect of the control ratio, and has good market application prospects.

[0026] The present invention prepares a preserved plum extract and combines it with furfural, ethyl lactate, 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one, 5-hydroxymethylfurfural, methyl 2,4-dihydroxy-3,6-dimethylbenzoate, propylene glycol, and deionized water to obtain a preserved plum essence. The preserved plum essence prepared in the present invention has a strong persistence and high reduction of the preserved plum aroma and flavor, and is not prone to falling off during chewing. This solves the technical problem in the prior art of low aroma and flavor reduction, short duration, and easy falling off during chewing, thereby affecting the chewing experience.

[0027] The embodiments of the present invention are described in detail above, but the present invention is not limited to the described embodiments. It is apparent to those skilled in the art that various changes, modifications, substitutions, and variations of these embodiments may be made without departing from the principles and spirit of the present invention, and the changes still fall within the scope of protection of the present invention.

Claims

1. A preserved plum essence for betel nut, characterized in that: The invention is composed of the following components by mass fraction: 50%-80% of plum extract, 0.1%-0.3% of furfural, 0.1%-0.3% of ethyl lactate, 0.2%-0.7% of 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one, 0.5%-2.5% of 5-hydroxymethylfurfural, 0.1%-0.3% of methyl 2,4-dihydroxy-3,6-dimethylbenzoate, 5%-10% of propylene glycol, and the rest of deionized water; the plum extract is obtained by pickling The product is prepared by refluxing the plum pulp with a 50%-80% ethanol aqueous solution at 70±2° C. for 2-3 hours and filtering with a 200-mesh sieve to obtain a clear liquid 1; the solid residue is washed with water, and a certain amount of deionized water is added, and the product is hydrolyzed with a biological enzyme at 50±2° C. for 3-5 hours, inactivated at 90±2° C. for 1-1.5 hours, and filtered with a 200-mesh sieve to obtain a clear liquid 2; the clear liquid 1 and the clear liquid 2 are combined, and concentrated under reduced pressure at 60° C. with a vacuum degree of 0.03 MPa-0.1 MPa to achieve a weight loss of 50%.

2. The preserved plum essence for betel nut according to claim 1, wherein: The biological enzyme is composed of one or more of pectinase, cellulase, hemicellulase and xylanase.

3. The preserved plum essence for betel nut according to claim 1, wherein: The amount of the ethanol aqueous solution added is 3-8 times the mass of the pickled plum flesh.

4. The preserved plum essence for betel nut according to claim 1, wherein: The amount of deionized water added is 2-5 times the mass of the pickled plum meat.

5. The preserved plum essence for betel nut according to claim 1, wherein: The amount of the biological enzyme added is 0.1%-0.3% of the mass of the deionized water.

6. The preserved plum essence for betel nut according to claim 1, characterized in that: The furfural, ethyl lactate, 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one, 5-hydroxymethylfurfural, 2,4-dihydroxy-3,6-dimethylbenzoic acid methyl ester, propylene glycol, and deionized water are all commercially available food grade.

7. A method for preparing the preserved plum essence for betel nut according to claim 1, characterized in that: The steps include: S1: Cooling the plum extract to room temperature; S2: The substances measured by mass fraction according to claim 1 are mixed and stirred uniformly at room temperature and pressure for 1 hour to obtain the plum essence for betel nut.

8. An application of the preserved plum essence for betel nut according to claim 1, characterized in that: The prepared plum essence for betel nut is evenly sprayed on the surface of the dried betel nut according to 0.3%-0.5% of the weight of the dried betel nut, and the dried betel nut with plum flavor is obtained after it is naturally air-dried.