Liquid essence enzymolysis production method

Abstract

The invention discloses a liquid essence enzymolysis production method which comprises the following steps: crushing raw materials, adding water, cellulase, pectinase and acid proteinase for enzymolysis, and simultaneously applying ultrasonic treatment to obtain enzymatic hydrolysate; centrifuging enzymatic hydrolysate, removing macromolecular impurities from supernate by adopting an ultrafiltration membrane, and then concentrating; the concentrated solution, glucose and L-cysteine are mixed for a Maillard reaction, a natural antioxidant is added in the reaction, volatile components in the concentrated solution are extracted through solid phase microextraction (SPME) and mixed with a Maillard reaction product, natural head fragrance is enhanced, and a stabilizer is added to form a stable emulsion. The invention has the following advantages: an efficient, environment-friendly and natural-flavor liquid essence production process is developed; the specific compound enzyme is combined with ultrasonic assistance, so that the decomposition efficiency of polysaccharide and protein is remarkably improved; membrane separation and solid-phase microextraction are adopted in the whole process, chemical residues are avoided, the Maillard reaction can directionally generate characteristic flavor substances, and the flavor is vivid.

Description

Technical Field

[0001] The present invention relates to the technical field of essence preparation, in particular to the technical field of liquid essence preparation. Background Art

[0002] Liquid flavors are a uniform liquid mixture composed of spices, solvents, and additives. They have the characteristics of rich aroma, easy dispersion and addition, and are widely added to products in the food, daily chemical, tobacco and other industries. The development trend of liquid flavors is natural and clean, environmentally friendly, and better flavor control. The existing liquid flavor production methods are diverse, but each has its own limitations that affect the progress of flavor production. For example: the efficiency and specificity of enzymatic hydrolysis are poor, and the enzyme is not optimized for the cell wall structure of the raw material, resulting in insufficient release of components such as polysaccharides and proteins; the enzymatic hydrolysis regulation is not optimized, and the production cycle is long; the post-processing process is complex and there are solvent residues, the Maillard reaction is not finely controlled, and the flavor is not mellow; the raw material utilization rate is low, cellulose, polyphenols, etc. are not fully utilized, and resources are wasted. Summary of the Invention

[0003] The purpose of the present invention is to provide a method for producing liquid flavor by enzymatic hydrolysis, so as to solve the problems in the prior art such as poor enzymatic hydrolysis efficiency and specificity, long production cycle, complex process, solvent residue, unmellow flavor, and low raw material utilization.

[0004] In order to achieve the above object, the present invention adopts the following technical solutions: A method for producing liquid flavor by enzymatic hydrolysis, the process comprising: Raw material pretreatment: The raw materials are crushed to increase the contact area for enzymatic hydrolysis. Water, cellulase, pectinase, and acid protease are added for enzymatic hydrolysis. Targeting the plant cell wall structure, cellulose and pectin are preferentially destroyed to release polysaccharides and flavor substances. Ultrasonic treatment is also applied to increase the enzymatic hydrolysis efficiency by 30%-50% to obtain an enzymatic hydrolyzate. Release and separation of flavor substances: The enzymatic hydrolyzate is centrifuged to remove the residue and retain the supernatant. Ultrafiltration membrane is used to remove large molecular impurities and reduce the loss of heat-sensitive components. The supernatant is then concentrated to a solid content of 20%-30% using a reverse osmosis membrane. Maillard reaction: The concentrate, glucose, and L-cysteine ​​are mixed, the pH is adjusted to 6.5-7.5, and the reaction is carried out at 100-110°C for 1-1.5 hours. The raw materials are fruits or vegetables, which will produce fruity or vegetable aromas and characteristic flavors. Natural antioxidants are added to the reaction instead of synthetic antioxidants to improve product safety. Aroma blending and stabilization: Top note extraction: Solid phase microextraction (SPME) is used to extract the volatile components in the concentrate, which are mixed with the Maillard reaction products in a weight ratio of 1:5-1:8 to enhance the natural top notes. Stabilizers are added and a stable emulsion is formed through high-speed shearing to prevent stratification.

[0005] Furthermore, in step (1), the raw material is fruit or vegetable, and the raw material is crushed to 40-60 mesh.

[0006] Furthermore, the amount of cellulase added is 1-2% by weight of the raw material; The amount of pectinase added is 0.5-1% of the weight of the raw material; The amount of acid protease added is 0.3-0.5% of the weight of the raw material.

[0007] Furthermore, the enzymatic hydrolysis process in step (1) is: at 45-55°C, pH 4.5-5.5, for 1-2 hours, and the ultrasonic treatment parameters are power of 200-300 W and frequency of 35-50 kHz.

[0008] Furthermore, the centrifugation parameters in step (2) are 10,000-15,000 rpm for 8-15 minutes; The ultrafiltration membrane has a molecular weight cut-off of 5000-8000 Da.

[0009] Furthermore, in step (3), the amount of glucose added is 5-8% by weight of the concentrated solution, and the amount of L-cysteine ​​added is 3-5% by weight of the concentrated solution.

[0010] Furthermore, the natural antioxidant is rosemary extract, and its added amount is 0.1-0.3% by weight of the concentrate.

[0011] Furthermore, the volatile components in step (4) include terpenes and aldehydes.

[0012] Furthermore, the stabilizer comprises: gum arabic in an amount of 0.5-1% by weight of the Maillard reaction product, and glycerin in an amount of 0.2-0.5% by weight of the Maillard reaction product.

[0013] The present invention also provides a liquid essence produced by enzymatic hydrolysis using the method.

[0014] The advantages of this invention include: developing a highly efficient, environmentally friendly, and naturally flavorful liquid flavor production process; using a specific complex enzyme combined with ultrasound to significantly improve the efficiency of polysaccharide and protein decomposition by 30%-50%; increasing amino acid yield by 25%-35% compared to single-enzyme processes; and employing membrane separation and solid-phase microextraction throughout the process, replacing organic solvent extraction to avoid chemical residues and meet clean production requirements. The Maillard reaction, set at the appropriate temperature and pH, can generate characteristic flavor substances, such as esters in fruits, precisely controlling flavor generation and improving flavor fidelity by over 40%. The product is suitable for beverages, jams, and baked goods, with an additive dosage of 0.5-1.5%. DETAILED DESCRIPTION

[0015] The present invention will be described in detail below with reference to specific embodiments. The illustrative embodiments and descriptions of the present invention are used to explain the present invention but are not intended to limit the present invention. Example 1

[0016] This embodiment provides a method for producing pineapple liquid essence by enzymatic hydrolysis, the process comprising: (1) Raw material pretreatment: pineapple pulp was crushed to 50 mesh, and water, 1% cellulase, 1% pectinase, and 0.5% acid protease were added. Ultrasonic enzymatic hydrolysis was performed at 45 °C and pH 4.5 for 1.5 hours. The ultrasonic parameters were power 300 W and frequency 50 kHz to obtain the enzymatic hydrolyzate. (2) Flavor release and separation: The enzymatic hydrolyzate was centrifuged at 10,000 rpm for 15 minutes to remove the residue. The supernatant was retained and the macromolecular impurities were removed using an ultrafiltration membrane with a molecular weight cutoff of 8,000 Da. The supernatant was then concentrated to a solid content of 25% by reverse osmosis. (3) Maillard reaction: The concentrate, glucose, and L-cysteine ​​were mixed, the pH was adjusted to 7.0, and the reaction was carried out at 105°C for 1.2 hours. The amount of glucose added was 6% of the weight of the concentrate, and the amount of L-cysteine ​​added was 4% of the weight of the concentrate.

[0017] (4) Aroma blending and stabilization: The volatile components in the concentrate (including terpenes and aldehydes, accounting for 10% of the total) were extracted using SPME and mixed with the Maillard reaction product in a weight ratio of 1:5. 0.8% of the weight of the Maillard reaction product in arabic gum and 0.3% of the weight of the Maillard reaction product in glycerol were added, and shear emulsification was performed.

[0018] The product of this example has the following characteristics: a sweet aroma of fresh pineapple and ester fruit aroma, a pH of 4.8-5.2, a total colony count of <100 CFU / g, and a shelf life of 12 months. Example 2

[0019] This embodiment provides a method for producing mango liquid essence by enzymatic hydrolysis, the process comprising: (1) Raw material pretreatment: mango pulp was crushed to 60 mesh, and water, 2% cellulase, 1% pectinase, and 0.3% acid protease were added. Ultrasonic enzymatic hydrolysis was performed at 55 °C and pH 5.5 for 1 hour. The ultrasonic parameters were power 200 W and frequency 45 kHz to obtain the enzymatic hydrolyzate. (2) Flavor release and separation: The enzymatic hydrolyzate was centrifuged at 15,000 rpm for 8 minutes to remove the residue. The supernatant was retained and the macromolecular impurities were removed using an ultrafiltration membrane with a molecular weight cutoff of 6,000 Da. The supernatant was then concentrated to a solid content of 25% by reverse osmosis. (3) Maillard reaction: The concentrate, glucose, and L-cysteine ​​were mixed, the pH was adjusted to 7.0, and the reaction was carried out at 105°C for 1.2 hours. The amount of glucose added was 8% of the weight of the concentrate, and the amount of L-cysteine ​​added was 3% of the weight of the concentrate.

[0020] (4) Aroma blending and stabilization: The volatile components (including terpenes and aldehydes, accounting for 10% of the total) in the concentrate were extracted using SPME and mixed with the Maillard reaction product in a weight ratio of 1:6. 1% of the weight of the Maillard reaction product in the form of gum arabic and 0.5% of the weight of the Maillard reaction product in the form of glycerol were added, and shear emulsification was performed.

[0021] The product of this example has the following characteristics: a sweet aroma of fresh mango and ester fruit aroma, a pH of 4.5-5, a total colony count of <100 CFU / g, and a shelf life of 12 months. Example 3

[0022] This embodiment provides a method for producing tomato liquid essence by enzymatic hydrolysis, the process comprising: (1) Raw material pretreatment: tomato flesh was crushed into 50 mesh, and water, 1.5% cellulase, 0.5% pectinase, and 0.5% acid protease were added. Ultrasonic enzymatic hydrolysis was performed at 50 °C and pH 5 for 1.5 h. The ultrasonic parameters were power 250 W and frequency 45 kHz to obtain the enzymatic hydrolyzate. (2) Flavor release and separation: The enzymatic hydrolyzate was centrifuged at 15,000 rpm for 8 minutes to remove the residue. The supernatant was retained and the macromolecular impurities were removed using an ultrafiltration membrane with a molecular weight cutoff of 6,000 Da. The supernatant was then concentrated to a solid content of 25% by reverse osmosis. (3) Maillard reaction: The concentrate, glucose, and L-cysteine ​​were mixed, the pH was adjusted to 7.0, and the reaction was carried out at 105°C for 1.2 hours. The amount of glucose added was 6% of the weight of the concentrate, and the amount of L-cysteine ​​added was 4% of the weight of the concentrate.

[0023] (4) Aroma blending and stabilization: The volatile components in the concentrate (including terpenes and aldehydes, accounting for 10% of the total) were extracted using SPME and mixed with the Maillard reaction product in a weight ratio of 1:7. 0.7% of the weight of the Maillard reaction product in arabic gum and 0.4% of the weight of the Maillard reaction product in glycerol were added, and shear emulsification was performed.

[0024] The product of this example has the following characteristics: a sweet aroma and characteristic odor of fresh tomatoes, a pH of 4.5-5, a total colony count of <100 CFU / g, and a shelf life of 12 months.

[0025] The technical solutions provided by the embodiments of the present invention are introduced in detail above. Specific examples are used herein to illustrate the principles and implementation methods of the embodiments of the present invention. The description of the above embodiments is only applicable to help understand the principles of the embodiments of the present invention. At the same time, for those skilled in the art, according to the embodiments of the present invention, there may be changes in the specific implementation methods and application scopes. In summary, the contents of this specification should not be understood as limiting the present invention.

Claims

1. A method for producing liquid flavor by enzymatic hydrolysis, characterized in that: The process includes: Raw material pretreatment: crush the raw materials, add water, cellulase, pectinase, and acid protease for enzymatic hydrolysis, and apply ultrasonic treatment to obtain enzymatic hydrolyzate; Release and separation of flavor substances: The enzymatic hydrolyzate obtained in the previous step is centrifuged to remove the residue and retain the supernatant. The ultrafiltration membrane is used to remove macromolecular impurities, and then the supernatant is concentrated to a solid content of 20%-30% through a reverse osmosis membrane. Maillard reaction: Mix the concentrate, glucose, and L-cysteine, adjust the pH to 6.5-7.5, and react at 100-110°C for 1-1.5 hours. Add natural antioxidants to the reaction. Aroma blending and stabilization: For top note extraction, solid phase microextraction (SPME) is used to extract the volatile components in the enzymatic hydrolysate, which are then mixed with the Maillard reaction products in a weight ratio of 1:5-1:8 to enhance the natural top notes. Stabilizers are added to form a stable emulsion through high-speed shearing to prevent stratification.

2. The method for producing liquid essence by enzymatic hydrolysis according to claim 1, wherein: The raw materials are fruits or vegetables, which are crushed into 40-60 meshes.

3. A method for producing liquid flavor by enzymatic hydrolysis according to claim 1 or 2, characterized in that: The amount of cellulase added is 1-2% of the raw material weight; The amount of pectinase added is 0.5-1% of the weight of the raw material; The amount of acid protease added is 0.3-0.5% by weight of the raw material.

4. The method for producing liquid essence by enzymatic hydrolysis according to claim 3, wherein: The enzymatic hydrolysis process in step (1) is: at 45-55°C and pH 4.5-5.5, the enzymatic hydrolysis is carried out for 1-2 hours, and the ultrasonic treatment parameters are power of 200-300 W and frequency of 35-50 kHz.

5. The method for producing liquid flavor by enzymatic hydrolysis according to claim 1, wherein: The centrifugation parameters in step (2) are 10,000-15,000 rpm for 8-15 minutes; The ultrafiltration membrane has a molecular weight cut-off of 5000-8000 Da.

6. The method for producing liquid flavor by enzymatic hydrolysis according to claim 1, wherein: In step (3), the amount of glucose added is 5-8% of the weight of the concentrated solution, and the amount of L-cysteine ​​added is 3-5% of the weight of the concentrated solution.

7. The method for producing liquid flavor by enzymatic hydrolysis according to claim 1, wherein: The natural antioxidant is rosemary extract, and its added amount is 0.1-0.3% of the weight of the concentrated liquid.

8. The method for producing liquid flavor by enzymatic hydrolysis according to claim 1, wherein: The volatile components in step (4) include terpenes and aldehydes.

9. The method for producing liquid flavor by enzymatic hydrolysis according to claim 1, wherein: The stabilizer comprises: gum arabic in an amount of 0.5-1% by weight of the Maillard reaction product and glycerin in an amount of 0.2-0.5% by weight of the Maillard reaction product.

10. A liquid essence produced by enzymatic hydrolysis according to any one of claims 1 to 9.