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Process for preparing high natural apple essence

An apple essence, natural technology, applied in the direction of essential oil/spice, fat production, etc., can solve the problem of odor concentration multiple, and achieve the effect of improving the content of aroma substances, shortening the decomposition time, and maintaining stability

Active Publication Date: 2005-01-19
YANTAI NORTH ANDRE JUICE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to overcome the deficiencies of the above-mentioned prior art, and provide a kind of preparation method of high power natural apple essence, mainly solve the problem that the existing natural apple essence is easy to produce peculiar smell and concentration ratio is low

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Example 1, after fruit inspection, fruit washing and crushing of Jinshuai apples, pectinase, cellulase, hemicellulase, arabinase, α-arabinosidase, α- Rhamnosidase, enzymatically hydrolyzed under airtight conditions, releases free and bonded aroma substances to the greatest extent, squeezes into juice, stores in juice collection tank, fresh juice enters Titian heating separator, separation temperature The temperature is 80°C, and the mixed gas is obtained through gasification. The mixed gas enters the aroma scrubber for purification and separation. The temperature of the cooling water for washing and separation is 65°C. The separated aroma gas enters the plate heat exchanger for ice water condensation and is transformed into an aroma liquid , the condensing temperature is 5°C, and the concentration of this part of the liquid is not high. To obtain a high-power apple flavor, it is necessary to circulate the flavoring and purification, that is, the flavor liquid is returned...

Embodiment 2

[0021] Example 2, after fruit inspection, fruit washing, and crushing of Fuji apples, pectinase, cellulase, hemicellulase, arabinase, α-arabinosidase, α-mouse Liglucosidase, enzymatic hydrolysis under airtight conditions, releases the free and bonded aroma substances to the greatest extent, squeezes it into juice, stores it in the juice collection tank, and the fresh juice enters the Titian heating separator, and the separation temperature is 85°C, the mixed gas is obtained by gasification, the mixed gas enters the aroma scrubber for purification and separation, the temperature of the cooling water for washing and separation is 70°C, and the separated essence gas enters the plate heat exchanger for ice water condensation, and is converted into essence liquid. The condensation temperature is 3°C, and the concentration of this part of the liquid is not high. If you want to obtain high-power apple flavor, you need to circulate the flavoring and purification, that is, the flavor li...

Embodiment 3

[0022] Example 3, after fruit inspection, fruit washing and crushing of Xiaoguoguang apples, pectinase, cellulase, hemicellulase, arabinase, α-arabinosidase, α -Rhamnosidase, enzymatic hydrolysis under airtight conditions, so that free and bonded aroma substances can be released to the greatest extent, squeezed into juice, stored in the juice collection tank, fresh juice enters the Titian heating separator, separated The temperature is 75°C, and the mixed gas is obtained through gasification. The mixed gas enters the aroma scrubber for purification and separation. The temperature of the cooling water for washing and separation is 60°C. The separated aroma gas enters the plate heat exchanger for ice water condensation and is converted into aroma Liquid, the condensing temperature is 6°C, the concentration of this part of the liquid is not high, in order to obtain high-power apple flavor, it needs to be cyclically enhanced and purified. Finished products, and finally finished pr...

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PUM

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Abstract

The invention discloses a process for preparing high natural apple essence comprising the steps of, squashing, enzyme treatment, squeezing, heating separation, scent scouring segregation purification, condensation, circulation scent extracting and purification segregation, and end product packaging.

Description

1. Technical field: [0001] The invention relates to the technical field of fruit juice processing, in particular to a method for preparing a high-power natural apple flavor by extracting aroma, separating and purifying it in the process of apple juice processing. 2. Background technology: [0002] At present, during the deep processing of apples, while processing, the aroma components in apples cannot be recovered or volatilize because the concentration does not reach the practical standard, resulting in waste. Apple aroma contains organic components such as alcohols and esters. Its unique Flavor cannot be artificially synthesized. Apple essence is an important additive in food, beverage, cosmetics, chemical and other industries. Aroma components are an important material basis for the flavor of fruits and vegetables. The weight of apple aroma accounts for 0.005% of the total weight of apples. Volatile substances are extremely sensitive to chemical and physical treatment, su...

Claims

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Application Information

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IPC IPC(8): C11B9/00
Inventor 王安于惠霖张辉曲昆生
Owner YANTAI NORTH ANDRE JUICE
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