Natural composite glutinous fragrant liquid and preparation method thereof

Abstract

The invention discloses a natural composite glutinous fragrant liquid and a preparation method thereof. The preparation method is as follows: 2-4 parts of freeze-dried pandan leaves, 4-6 parts of fresh indigo leaves, and 1-2 parts of glutinous rice fragrant leaves are mixed and crushed by weight; after soaking in 8-10 times the weight of water, the distillate is distilled at 40-55°C in vacuum to obtain a distillate; the distillate is adsorbed by a macroporous adsorption resin at room temperature for 3-4 hours, and the weight of the macroporous adsorption resin: the weight of the distillate is 1:5-1:10; the eluate is washed with 80-95% ethanol for 1-2 hours to obtain an eluate; 1-1.5 times the weight of water is added to the residue and liquid after distillation, and the compound enzyme preparation is used for enzymolysis at 45-50°C for 50-60 minutes, the enzyme is inactivated, filtered, and concentrated to obtain an enzymolysis concentrate; the eluate and the enzymolysis concentrate are combined and sterilized. The invention uses pandan leaves, fresh indigo leaves, and glutinous rice fragrant leaves in combination, and the aroma and fragrance of the composite glutinous fragrant liquid prepared are natural, full, and full in the front, middle, and back, and the taste and aroma are rich.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a natural composite glutinous fragrant liquid and a preparation method thereof. Background Art

[0002] Edible flavors are essential food additives in the food industry, used to improve food quality and color, aroma and taste. Among them, glutinous rice flavor is popular because of its elegant aroma and fragrance of glutinous rice, and is used in foods such as tea and chocolate. For example, traditional glutinous rice flavored Pu'er tea is made by directly mixing glutinous rice flavor into tea or adding glutinous rice fragrant leaves, and finally pressing and forming. Most of the glutinous rice flavors in the prior art are formulated from fragrant chemical substances. The aroma of this glutinous rice flavor is not realistic and natural enough, the taste is not pure, and the chemical smell is strong. The flavor of food made with glutinous rice fragrant leaves is not full enough. Summary of the invention

[0003] The purpose of the present invention is to provide a natural composite glutinous fragrant liquid with full and rich overall aroma and flavor.

[0004] The technical solution of the present invention is:

[0005] A method for preparing a natural composite glutinous fragrant liquid comprises the following steps:

[0006] Step 1: Mix and crush 2-4 parts by weight of freeze-dried Pandan leaves, 4-6 parts by weight of fresh Indocalamus leaves, and 1-2 parts by weight of glutinous rice bay leaves;

[0007] Step 2, adding 8-10 times the weight of water to soak, distilling at 40-55°C in vacuum, and stopping distillation when the distillate is half the weight of the added water to obtain a distillate;

[0008] Step 3, adsorbing the distillate through a macroporous adsorption resin at room temperature, wherein the weight of the macroporous adsorption resin: the weight of the distillate = 1:5-1:10, and the adsorption time is 3-4 hours; eluting with 80-95% ethanol, the elution time is 1-2 hours, and obtaining an eluate;

[0009] Step 4, adding 1-1.5 times the weight of water to the residue and liquid after distillation in step 2, and adding a composite enzyme preparation, wherein the amount of the composite enzyme preparation added is 0.1-0.2% of the total weight of the freeze-dried pandan leaves, fresh indigo leaves and glutinous rice bay leaves; after enzymolysis at 45°C-50°C for 50-60 minutes, inactivating the enzyme, centrifuging, filtering and concentrating to obtain an enzymolysis concentrate; the composite enzyme preparation is cellulase-pectinase-hemicellulase.

[0010] Step 5, combining the eluate and the enzymatic hydrolysis concentrate, and sterilizing them instantaneously at high temperature.

[0011] Pandan leaves are a natural spice that can be used directly or after simple processing in food and beverages. No chemical pesticides are required during the cultivation process. The product emits a fragrance similar to that of rice dumplings, and the color remains natural green. Because of its unique fragrance, indigo leaves are often used as food packaging and tea. They can also be used to process indigo wine, feed, papermaking, and extract polysaccharides. Indigo leaves also have medicinal effects and high medicinal value. They have preventive and therapeutic effects on cachexia, which is unique to cancer. Glutinous rice fragrance leaves are natural spice plants with a strong glutinous rice fragrance and a fresh aroma. The aromas of pandan leaves, fresh indigo leaves, and glutinous rice fragrance leaves are different. The glutinous rice fragrance leaves are mellow and glutinous, the indigo leaves are fresh and elegant, and the pandan leaves have a prominent sweetness. The preparation method of the natural composite glutinous fragrant liquid of the present invention uses pandan leaves, fresh indigo leaves and glutinous rice fragrant leaves in combination, and effectively retains their aroma and fragrance through vacuum distillation at 40-55° C. in step 2, so that the composite glutinous fragrant liquid can match the aroma and fragrance with each other, and the aroma and fragrance are natural, full and full in the front aroma, middle aroma and back aroma, and the taste and aroma are rich. The finished product is sterilized by instant high temperature to ensure that the product does not add preservatives and effectively retains the aroma.

[0012] Preferably, the vacuum 40-55°C distillation is divided into two stages: wherein the temperature of the first stage distillation is 40-50°C, the vacuum degree is 0.95Pa, and when the distillate is 1 / 4 of the weight of the added water, the temperature is increased to carry out the second stage distillation; the temperature of the second stage distillation is 45-55°C, the vacuum degree is 0.85Pa, and the second stage temperature is higher than the first stage temperature; the distillation is stopped when the distillate of the second stage distillation is 1 / 4 of the weight of the added water; the two stages of distillate are collected and mixed.

[0013] The use of a two-stage vacuum distillation method improves the extraction rate of aroma and flavor substances, which helps to make the aroma and flavor richer and more intense.

[0014] Preferably, the macroporous adsorption resin is a non-polar macroporous adsorption resin.

[0015] Preferably, the concentration in step 4 is 50° C. rotary scraping film concentration. 50° C. rotary scraping film concentration can effectively avoid problems such as bubbles and material rushing during concentration.

[0016] The invention also provides a natural composite glutinous fragrant liquid, which is prepared by the method.

[0017] The beneficial effects of the present invention are:

[0018] The method of the present invention uses pandan leaves, fresh indigo leaves and glutinous rice fragrant leaves in combination, so that the prepared composite glutinous fragrant liquid matches the aroma and flavor with each other, so that the aroma and flavor are natural, full and full in the front aroma, middle aroma and back aroma, and the taste and aroma are rich. The method is suitable for various products and fields such as beverages, cold drinks, candies, craft beer, baked food sauces, etc., and has broad application prospects. DETAILED DESCRIPTION

[0019] The present invention is described in detail below with reference to the embodiments.

[0020] Example 1

[0021] A natural composite glutinous fragrant liquid is prepared as follows:

[0022] Step 1: Take 2 parts by weight of freeze-dried Pandan leaves, 4 parts by weight of fresh Indocalamus leaves, and 1 part by weight of glutinous rice bay leaves, mix them, and grind them.

[0023] Step 2: After soaking in 8 times the weight of water, vacuum distill at 45°C with a vacuum degree of 0.95 Pa. When the distillate is half the weight of the added water, stop distillation to obtain the distillate.

[0024] Step 3, adsorbing the distillate through non-polar macroporous adsorption resin AB-8, the weight of macroporous adsorption resin: the weight of distillate = 1:10, the adsorption temperature is room temperature, and the adsorption time is 3 hours; eluting with 80% ethanol, the elution time is 1 hour, and the eluate is obtained.

[0025] Step 4: add water of the same weight as the residue and liquid after distillation in step 2, add a cellulase-pectinase-hemicellulase complex enzyme preparation (cellulase, pectinase, hemicellulase weight ratio of 1:1:1), and add 0.1% of the total weight of freeze-dried pandan leaves, fresh indigo leaves and glutinous rice fragrant leaves. After enzymolysis at 45°C-50°C for 50min, inactivate the enzyme at 85°C for 15min, centrifuge, filter, and concentrate by rotary scraping at 50°C to obtain an enzymolysis concentrate.

[0026] Step five, combining the eluate and the enzymatic hydrolysis concentrate, sterilizing them at 127° C. for 10 seconds to obtain a natural composite glutinous fragrant liquid.

[0027] Example 2

[0028] A natural composite glutinous fragrant liquid is prepared as follows:

[0029] Step 1: Take 4 parts by weight of freeze-dried Pandan leaves, 6 parts by weight of fresh Indocalamus leaves, and 2 parts by weight of glutinous rice bay leaves, mix them, and grind them.

[0030] Step 2: After adding 10 times the weight of water to soak, perform two-stage vacuum distillation:

[0031] The temperature of the first stage distillation is 40°C, and the vacuum degree is 0.95Pa. When the distillate is 1 / 4 of the weight of the added water, the temperature is increased to carry out the second stage distillation; the temperature of the second stage distillation is 45°C, and the vacuum degree is 0.85Pa. When the distillate is 1 / 4 of the weight of the added water, the distillation is stopped; the two stages of distillate are collected and mixed.

[0032] Step 3, adsorbing the distillate through non-polar macroporous adsorption resin AB-8, the weight of macroporous adsorption resin: the weight of distillate = 1:5, the adsorption temperature is room temperature, and the adsorption time is 4 hours; eluting with 95% ethanol, the elution time is 2 hours, and obtaining the eluate.

[0033] Step 4, adding 1.5 times the weight of water to the residue and liquid after distillation in step 2, mixing evenly, adding cellulase-pectinase-hemicellulase complex enzyme preparation (cellulase, pectinase, hemicellulase weight ratio of 1:1:1), the added amount is 0.2% of the total weight of freeze-dried pandan leaves, fresh indigo leaves and glutinous rice fragrant leaves; after enzymolysis at 50°C for 60 minutes, inactivate the enzyme at 85°C for 15 minutes, centrifuge, filter, and concentrate by rotary scraping at 50°C to obtain enzymolysis concentrate.

[0034] Step five, combining the eluate and the enzymatic hydrolysis concentrate, sterilizing them at 127° C. for 10 seconds to obtain a natural composite glutinous fragrant liquid.

[0035] Example 3

[0036] A natural composite glutinous fragrant liquid is prepared as follows:

[0037] Step 1: Take 4 parts by weight of freeze-dried Pandan leaves, 6 parts by weight of fresh Indocalamus leaves, and 2 parts by weight of glutinous rice bay leaves, mix them, and grind them.

[0038] Step 2: After adding 10 times the weight of water to soak, perform two-stage vacuum distillation:

[0039] The temperature of the first stage distillation is 50°C, and the vacuum degree is 0.95Pa. When the distillate is 1 / 4 of the weight of the added water, the temperature is increased to carry out the second stage distillation; the temperature of the second stage distillation is 55°C, and the vacuum degree is 0.85Pa. When the distillate is 1 / 4 of the weight of the added water, the distillation is stopped; the two stages of distillate are collected and mixed.

[0040] Step 3, adsorbing the distillate through non-polar macroporous adsorption resin AB-8, the weight of macroporous adsorption resin: the weight of distillate = 1:8, the adsorption temperature is room temperature, and the adsorption time is 4 hours; eluting with 95% ethanol, the elution time is 2 hours, and obtaining the eluate.

[0041] Step 4, adding 1.5 times the weight of water to the residue and liquid after distillation in step 2, mixing evenly, adding cellulase-pectinase-hemicellulase complex enzyme preparation (cellulase, pectinase, hemicellulase weight ratio of 1:1:1), the added amount is 0.2% of the total weight of freeze-dried pandan leaves, fresh indigo leaves and glutinous rice fragrant leaves; after enzymolysis at 50°C for 60 minutes, inactivate the enzyme at 85°C for 15 minutes, centrifuge, filter and concentrate to obtain enzymolysis concentrate.

[0042] Step five, combining the eluate and the enzymatic hydrolysis concentrate, sterilizing them at 127° C. for 10 seconds to obtain a natural composite glutinous fragrant liquid.

[0043] Example 4

[0044] A natural composite glutinous fragrant liquid is prepared as follows:

[0045] Step 1: Take 4 parts by weight of freeze-dried Pandan leaves, 6 parts by weight of fresh Indocalamus leaves, and 2 parts by weight of glutinous rice bay leaves, mix them, and grind them.

[0046] Step 2: After soaking in 10 times the weight of water, vacuum distillation at 55°C was performed to obtain a distillate.

[0047] Step 3, adsorbing the distillate through non-polar macroporous adsorption resin AB-8, the weight of macroporous adsorption resin: the weight of distillate = 1:8, the adsorption temperature is room temperature, and the adsorption time is 4 hours; eluting with 95% ethanol, the elution time is 2 hours, and obtaining the eluate.

[0048] Step 4, adding 1.5 times the weight of water to the residue and liquid after distillation in step 2, mixing evenly, adding cellulase-pectinase-hemicellulase complex enzyme preparation (cellulase, pectinase, hemicellulase weight ratio of 1:1:1), the added amount is 0.2% of the total weight of freeze-dried pandan leaves, fresh indigo leaves and glutinous rice fragrant leaves; after enzymolysis at 50°C for 60 minutes, inactivate the enzyme at 85°C for 15 minutes, centrifuge, filter, and concentrate by rotary scraping at 50°C to obtain enzymolysis concentrate.

[0049] Step 5, combining the eluate and the enzymatic hydrolysis concentrate, and sterilizing them instantaneously at 127° C. for 10 seconds.

[0050] Comparative Example 1

[0051] Prepare a natural scented liquid.

[0052] The only difference between the preparation method and Example 1 is step 1. In this comparative example, only 7 parts by weight of freeze-dried Panax notoginseng leaves are crushed in step 1. Steps 2 to 5 are exactly the same as in Example 1.

[0053] Comparative Example 2

[0054] Prepare a natural scented liquid.

[0055] The only difference between the preparation method and Example 1 is step 1. In this comparative example, only 7 parts by weight of fresh indigo leaves are crushed in step 1. Steps 2 to 5 are exactly the same as those in Example 1.

[0056] Comparative Example 3

[0057] Prepare a natural scented liquid.

[0058] The only difference between the preparation method and Example 1 is step 1. In this comparative example, only 7 parts by weight of glutinous rice bay leaves are crushed in step 1. Steps 2 to 5 are exactly the same as those in Example 1.

[0059] Effect comparison:

[0060] The natural composite glutinous fragrant liquid prepared in Examples 1 to 4 and the natural fragrant liquid prepared in Comparative Examples 1 to 3 were respectively taken, and 20 times of water was added to prepare beverages. Under 25°C, 10 experts with experience in fragrance appraisal and 20 times of ordinary consumers were invited to form an evaluation panel to evaluate the fragrance intensity, fullness of the front, middle and back fragrance, and overall fragrance and flavor of the obtained beverages in a percentage system. The higher the score, the better the product. The evaluation results are shown in Table 1.

[0061] Table 1

[0062]

[0063] It can be seen from the test results in Table 1 that the beverages made from the natural composite glutinous fragrant liquids prepared by the methods of the present invention in Examples 1, 2, 3 and 4 have good aroma intensity, fullness of front, middle and back aromas, overall aroma and flavor, and are generally evaluated as good. However, the beverages made from the natural fragrant liquids prepared by Comparative Examples 1 to 3 without the method of the present invention have low aroma intensity, poor fullness of front, middle and back aromas, lack of overall aroma and flavor, and are generally evaluated as poor.

[0064] It should be noted that the description of these embodiments is used to help understand the present invention, but does not constitute a limitation of the present invention. In addition, the technical features involved in the various embodiments of the present invention described above can be combined with each other as long as they do not conflict with each other. In addition, the above are only some embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work belong to the scope of protection of the present invention.

Claims

1. A method for preparing a natural composite glutinous fragrant liquid, characterized in that: The following steps are involved: Step 1: Mix and crush 2-4 parts by weight of freeze-dried Pandan leaves, 4-6 parts by weight of fresh Indocalamus leaves, and 1-2 parts by weight of glutinous rice bay leaves; Step 2, adding 8-10 times the weight of water to soak, distilling at 40-55°C in vacuum, and stopping distillation when the distillate is half the weight of the added water to obtain a distillate; Step 3, adsorbing the distillate through a macroporous adsorption resin at room temperature; wherein the weight of the macroporous adsorption resin: the weight of the distillate = 1:5-1:10, and the adsorption time is 3-4 hours; eluting with 80-95% ethanol, the elution time is 1-2 hours, and obtaining an eluate; Step 4, adding 1-1.5 times the weight of water to the residue and liquid after distillation in step 2, and adding a composite enzyme preparation, wherein the amount of the composite enzyme preparation added is 0.1-0.2% of the total weight of the freeze-dried pandan leaves, fresh indigo leaves and glutinous rice fragrant leaves; after enzymolysis at 45° C.-50° C. for 50-60 minutes, inactivating the enzyme, centrifuging, filtering and concentrating to obtain an enzymolysis concentrate; the composite enzyme preparation is cellulase-pectinase-hemicellulase; Step 5, combining the eluate and the enzymatic hydrolysis concentrate, and sterilizing them instantaneously at high temperature.

2. The method for preparing the natural composite glutinous fragrant liquid as claimed in claim 1, characterized in that: The vacuum 40-55°C distillation is divided into two stages: the temperature of the first stage distillation is 40-50°C, the vacuum degree is 0.95Pa, and when the distillate is 1 / 4 of the weight of the added water, the temperature is increased to carry out the second stage distillation; the temperature of the second stage distillation is 45-55°C, the vacuum degree is 0.85Pa, and the second stage temperature is higher than the first stage temperature; the distillation is stopped when the distillate of the second stage distillation is 1 / 4 of the weight of the added water; the two stages of distillate are collected and mixed.

3. The method for preparing the natural composite glutinous fragrant liquid as claimed in claim 1, characterized in that: The macroporous adsorption resin is a non-polar macroporous adsorption resin.

4. The method for preparing the natural composite glutinous fragrant liquid as claimed in claim 1, characterized in that: The concentration described in step 4 is 50° C. rotary scraping concentration.

5. A natural composite glutinous fragrant liquid, characterized in that: The method according to any one of claims 1 to 4 is used to produce the present invention.

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