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Method for comprehensive utilization of fragrans by using special flavour improvement enzyme

A technology for flavor-enhancing enzymes and sweet-scented osmanthus, which is applied in the application, food preservation, food preparation and other directions, and can solve problems such as hydrolysis of sweet-scented sweet-scented osmanthus with no flavor-enhancing enzymes.

Inactive Publication Date: 2006-04-12
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Before the present invention, do not see the bibliographical report of using microwave technology to solve the browning of sweet-scented osmanthus and the problem of drying, also do not see the bibliographical report that adopts flavor-enhancing enzyme to hydrolyze sweet-scented osmanthus

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Put 1 kg of fresh Jingui into a microwave device (manufactured by Nanjing Jiequan Microwave Equipment Co., Ltd.), microwave for 1 min, and the maximum temperature is 80°C. Enzyme-killed sweet-scented osmanthus with the same color and flavor as fresh sweet-scented sweet-scented osmanthus is obtained. The residual activity of its peroxidase was 0.

Embodiment 2

[0027] Put 1 kg of fresh silver osmanthus into a microwave device (manufactured by Nanjing Jiequan Microwave Equipment Co., Ltd.), microwave for 5 minutes, and the maximum temperature is 50°C. Continue to use the vacuum microwave device (Nanjing Jiequan Microwave Equipment Co., Ltd. to produce), vacuumize, and microwave heating 10-30min at 10-30 ℃, can obtain the dried sweet-scented osmanthus that color and luster and local flavor are consistent with fresh sweet-scented osmanthus substantially, moisture content 18.7%, The residual activity of peroxidase was 0.

Embodiment 3

[0029] Put 1 kg of fresh golden ball osmanthus into a microwave device (manufactured by Nanjing Jiequan Microwave Equipment Co., Ltd.), microwave for 2 minutes, and the maximum temperature is 70°C. Resuspend in 3-5L of 0.2mol / L Na 2 HPO 4 - Add 10-100 g of β-D-apicurosidase to 0.1 mol / L citric acid buffer solution (pH3-6), and hydrolyze at a constant temperature of 60°C for 2-8 hours while stirring continuously. Centrifuge to remove water, add 3-10L of petroleum ether, reflux at 70°C for 2-8h, and evaporate the solvent to obtain 3.3g of sweet-scented osmanthus crude extract.

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Abstract

A method for comprehensively utilizing the sweet osmanthus flower by use of flavouring enzyme includes such steps as picking up sweet osmanthus flower, deactivating enzyme by microwave, microwave drying, hydrolyzing by flavouring enzyme, extracting coarse extract by petroleum ether, refining to obtain refined oil and wax by-product, extracting oleanolic acid from said wax by-product, and extracting flavone from flower dregs. Its advantage is high output rates for all products.

Description

technical field [0001] The invention relates to a method for comprehensively utilizing sweet-scented osmanthus with flavor-enhancing enzymes. The main products are sweet-scented osmanthus crude extract and absolute oil, and by-products are flavonoids and zidonolic acid, which fully utilizes sweet-scented osmanthus resources. It belongs to the technical field of extracting natural plant essence by biotechnology. Background technique [0002] Osmanthus fragrans, as a traditional edible flower with national characteristics, has been loved by Chinese descendants for thousands of years. Osmanthus fragrans is rich in aroma, fragrant and sweet, and fragrant and elegant. Traditionally, osmanthus has been used to make various snacks, osmanthus wine and osmanthus tea, etc., and has been in a state of simple use. At present, the deep processing of sweet-scented osmanthus is poor, with extensive sun-curing and pickling, such as dried sweet-scented osmanthus, sweet-scented osmanthus wi...

Claims

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Application Information

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IPC IPC(8): A23L1/221A23L3/01A23L27/10
Inventor 姚卫蓉钱和
Owner JIANGNAN UNIV
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