Preparation method of water-soluble plant milk-flavored base material

Abstract

The invention relates to the technical field of thermoplastic elastomers, and discloses a preparation method of a water-soluble plant milk-flavored base stock, which comprises the following steps: pretreating raw materials; performing enzymolysis reaction; the drying temperature in the step 1 is 60-80 DEG C, the stirring mode of the enzymolysis reaction in the step 2 is regular stirring, the reflux process in the step 3 needs to keep heating to a reflux state, the concentration in the step 3 is carried out by adopting a rotary evaporator, and the raw materials are prepared by mixing radix fici simplicissimae, lalang grass rhizome and sea coconut according to the mass ratio of 2: 1: 1. The preparation process is simple and convenient, and the whole process operation is easy to control. In the reaction process, the used solvent and catalyst can be recycled through proper treatment, so that the production cost is reduced. Meanwhile, the requirement for equipment is low, common food processing equipment can meet the production requirement, and the processing cost is further reduced.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and particularly relates to a method for preparing a water-soluble plant milk flavor base material. Background Art

[0002] Milk flavor base materials are widely used in the food industry and are often used to prepare various dairy products, beverages, baked foods, etc., giving the products a rich milk aroma. Currently, most milk flavor base materials on the market are mainly made from animal-derived milk, beef tallow, butter, etc. through processes such as fermentation and enzymatic hydrolysis. Such base materials are mostly oil-soluble or emulsion-type. For vegetarians and patients with high cholesterol, due to their dietary restrictions, it is difficult for them to freely enjoy products containing such milk flavor base materials.

[0003] In the process of seeking alternatives to animal-derived milk flavor base materials, plant-derived milk flavor base materials have gradually received attention. Common plant sources such as coconuts and soybeans can be used to prepare milk flavor base materials, but currently, related products are basically oil-soluble or in an emulsion state, and there are limitations in some food application scenarios with high solubility requirements. In addition, there are some herbaceous plants that contain milk-flavored components. However, the natural herbaceous aroma of these herbaceous plants is often too strong, resulting in insufficient milk flavor in the prepared base materials and unable to meet the market demand for pure milk flavor base materials.

[0004] Therefore, developing a new method for preparing a water-soluble plant milk flavor base material has important market value and practical significance. Summary of the Invention

[0005] The purpose of the present invention is to propose a method for preparing a water-soluble plant milk flavor base material in order to solve the above problems.

[0006] In order to achieve the above purpose, the present invention adopts the following technical scheme: A method for preparing a water-soluble plant milk flavor base material, comprising the following steps: Step 1. Raw material pretreatment: Select Ficus hirta, Imperata cylindrica root, and sea coconut as raw materials, steam them with high-pressure steam for 10 minutes, inoculate lactic acid bacteria to ferment the raw materials after steaming for 8 - 12 hours, filter, dry, and then crush them to 20 - 60 meshes. Add the crushed raw materials into 95% ethanol, ethyl acetate, or petroleum ether, and the mass ratio of the raw materials to the solvent is 1:3 - 1:5. Soak for 8 hours, separate the solid residue and dry it to a constant weight; Step 2. Enzymatic hydrolysis reaction: Transfer the dried residue to a reaction kettle, add 3 - 10 times the mass of water and a compound enzyme accounting for 1% of the raw material mass. The compound enzyme is composed of lipase, ligninase, cellulase, and pectinase in a ratio of 1:1:1:0.2. Adjust the temperature to 45 - 55 °C and the pH value to 4.5 - 5.5, and carry out enzymatic hydrolysis for 5 - 8 hours. The stirring speed during enzymatic hydrolysis is 100 - 150 r / min; Step 3: Extraction and concentration: After the enzymatic hydrolysis is completed, add 3 - 5 times the mass of 95% ethanol and 1 time the mass of propylene glycol or glycerol to the reaction kettle, reflux for 3 - 8 hours. After cooling to room temperature, centrifuge and filter at a speed of 3000 - 5000 r / min. The filtration uses a filter membrane with a pore size of 0.2 - 0.5 μm. Collect the filtrate and concentrate it at 40 - 60°C and a vacuum of 0.05 - 0.08 MPa until the volume of the filtrate is 1 - 3 times the weight of the raw material. After cooling to 20 - 30°C, perform membrane filtration with an ultrafiltration membrane with a molecular weight cut-off of 500 - 1000 Da to obtain a water-soluble plant milk flavor base material.

[0007] Preferably, the drying temperature in Step 1 is 60 - 80°C.

[0008] Preferably, the stirring method of the enzymatic reaction in Step 2 is timed stirring.

[0009] Preferably, the reflux process in Step 3 needs to maintain heating to the reflux state.

[0010] Preferably, the concentration in Step 3 is carried out using a rotary evaporator.

[0011] Preferably, the raw material is composed of a mixture of Ficus hirta, Imperata cylindrica, and sea coconut at a mass ratio of 2:1:1.

[0012] Preferably, the regulator used to adjust the pH value in the reaction kettle in Step 2 is a citric acid - sodium citrate buffer solution.

[0013] In summary, due to the adoption of the above technical solutions, the beneficial effects of the present invention are as follows: 1. The preparation process of the present invention is simple, and the entire process operation is easy to control. During the reaction process, the solvents and catalysts used can be reused through appropriate treatment, reducing the production cost. At the same time, the requirements for equipment are low, and ordinary food processing equipment can meet the production needs, further reducing the processing cost.

[0014] 2. The present invention uses low-value herbaceous plants such as Ficus hirta, Imperata cylindrica, and sea coconut as raw materials, broadening the raw material sources of plant-based milk flavor base materials. These herbaceous plants are rich in resources and low in cost in the Lingnan region. Through the preparation method of the present invention, they can be transformed into milk flavor base materials with high added value, realizing the effective utilization of resources.

[0015] 3. The milk flavor base prepared by the present invention has good water solubility and can be well dissolved in water and various aqueous food systems, greatly broadening its application scope in the food industry. It can be used to formulate various water-soluble dairy products, beverages and other products. Moreover, through the selection of raw materials and the optimization of the process, the originally strong herbal aroma of the herbal plants is effectively reduced, and the milk flavor is highlighted, making the milk flavor of the product more pure and meeting the needs of consumers for milk flavor products. Detailed implementation mode

[0016] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts shall fall within the protection scope of the present invention.

[0017] Example 1 Raw material pretreatment: Select Ficus hirta as the raw material, steam it under high pressure for 10 minutes, inoculate the raw material with Lactobacillus after steaming and ferment for 8 - 12 hours, filter, dry and then crush it to 40 mesh. Take 100 g of the crushed raw material and place it in a container, add 300 g of 95% ethanol, and soak for 8 hours. After the soaking is completed, filter and separate the solid residue, and dry the residue in an oven at 60 °C until constant weight.

[0018] Enzymatic hydrolysis reaction: Transfer the dried residue to a reaction kettle, add 500 g of water, and then add 1 g of a composite enzyme (composed of lipase, ligninase, cellulase, and pectinase in a ratio of 1:1:1:0.2). Adjust the temperature in the reaction kettle to 45 °C and the pH value to 4.5, and carry out enzymatic hydrolysis for 8 hours under the condition that the stirring speed is 100 r / min.

[0019] Extraction and concentration: After the enzymatic hydrolysis is completed, add 400 g of 95% ethanol and 100 g of propylene glycol to the reaction kettle, heat to the reflux state, and maintain reflux for 5 hours. After the reflux is completed, cool to room temperature, centrifuge and filter at a speed of 4000 r / min, and the filtration uses a filter membrane with a pore size of 0.3 μm. Collect the filtrate, place it in a rotary evaporator, and concentrate it to a volume of 2 times the weight of the raw material at 40 °C and a vacuum degree of 0.05 MPa. Cool the concentrated liquid to 25 °C, and then carry out membrane filtration with an ultrafiltration membrane with a molecular weight cut-off of 800 Da to obtain a water-soluble plant milk flavor base.

[0020] Example 2 Raw material pretreatment: Select Imperata cylindrica and sea coconut and mix them as raw materials according to a mass ratio of 1:1. Steam them under high pressure for 10 minutes. After steaming, inoculate the raw materials with Lactobacillus and ferment for 8 - 12 hours. Filter, dry, and then crush them to 60 meshes. Take 150 g of the mixed raw materials and place them in a container. Add 600 g of ethyl acetate and soak for 8 hours. After the soaking ends, centrifuge to separate the solid residue, and dry the residue in an oven at 70 °C until constant weight.

[0021] Enzymatic hydrolysis reaction: Transfer the dried residue to a reaction kettle, add 900 g of water, and then add 1.5 g of complex enzyme. Adjust the temperature in the reaction kettle to 50 °C and the pH value to 5.0, and carry out enzymatic hydrolysis for 6 hours under the condition that the stirring speed is 120 r / min.

[0022] Extraction and concentration: After the enzymatic hydrolysis ends, add 500 g of 95% ethanol and 150 g of glycerol to the reaction kettle, heat to the reflux state, and maintain reflux for 6 hours. After the reflux ends, cool to room temperature, centrifuge and filter at a rotation speed of 3500 r / min, and the filtration uses a filter membrane with a pore size of 0.4 μm. Collect the filtrate, place it in a rotary evaporator, and concentrate it to 3 times the volume of the raw material weight under the conditions of 50 °C and a vacuum degree of 0.06 MPa. Cool the concentrated liquid to 20 °C, and then carry out membrane filtration with an ultrafiltration membrane with a molecular weight cut-off of 600 Da to obtain a water-soluble plant milk flavor base material.

[0023] Example 3 Raw material pretreatment: Select Ficus hirta, Imperata cylindrica, and sea coconut and mix them as raw materials according to a mass ratio of 2:1:1. Steam them under high pressure for 10 minutes. After steaming, inoculate the raw materials with Lactobacillus and ferment for 8 - 12 hours. Filter, dry, and then crush them to 20 meshes. Take 200 g of the mixed raw materials and place them in a container. Add 1000 g of petroleum ether and soak for 8 hours. After the soaking ends, filter to separate the solid residue, and dry the residue in an oven at 80 °C until constant weight.

[0024] Enzymatic hydrolysis reaction: Transfer the dried residue to a reaction kettle, add 2000 g of water, and then add 2 g of complex enzyme. Adjust the temperature in the reaction kettle to 55 °C and the pH value to 5.5, and carry out enzymatic hydrolysis for 5 hours under the condition that the stirring speed is 150 r / min.

[0025] Extraction and concentration: After the enzymatic hydrolysis ends, add 600 g of 95% ethanol and 200 g of propylene glycol to the reaction kettle, heat to the reflux state, and maintain reflux for 8 hours. After the reflux ends, cool to room temperature, centrifuge and filter at a rotation speed of 5000 r / min, and the filtration uses a filter membrane with a pore size of 0.5 μm. Collect the filtrate, place it in a rotary evaporator, and concentrate it to 1 time the volume of the raw material weight under the conditions of 60 °C and a vacuum degree of 0.08 MPa. Cool the concentrated liquid to 30 °C, and then carry out membrane filtration with an ultrafiltration membrane with a molecular weight cut-off of 1000 Da to obtain a water-soluble plant milk flavor base material.

[0026] Comparative Example 1 Raw material pretreatment: Select Ficus hirta as the raw material, steam it under high pressure for 10 minutes. After steaming, inoculate the raw material with Lactobacillus and ferment for 8 - 12 hours. Filter, dry, and then crush it to 40 mesh. Take 100 g of the crushed raw material and place it in a container without removing vegetable oil.

[0027] Enzymatic hydrolysis reaction: Directly transfer the raw material to a reaction kettle, add 500 g of water, and then add 1 g of a composite enzyme (composed of lipase, ligninase, cellulase, and pectinase in a ratio of 1:1:1:0.2). Adjust the temperature in the reaction kettle to 45 °C and the pH value to 4.5, and carry out enzymatic hydrolysis for 8 hours under the condition of a stirring speed of 100 r / min.

[0028] Extraction and concentration: After the enzymatic hydrolysis is completed, add 400 g of 95% ethanol and 100 g of propylene glycol to the reaction kettle, heat to the reflux state, and maintain reflux for 5 hours. After the reflux is completed, cool to room temperature, centrifuge and filter at a rotation speed of 4000 r / min, and the filtration uses a filter membrane with a pore size of 0.3 μm. Collect the filtrate, place it in a rotary evaporator, and concentrate it to 2 times the volume of the raw material weight at 40 °C and a vacuum degree of 0.05 MPa. Cool the concentrated liquid to 25 °C, and then carry out membrane filtration with a ultrafiltration membrane with a cut-off molecular weight of 800 Da to obtain a milk flavor base material.

[0029] Comparative Example 2 Raw material pretreatment: Select Ficus hirta as the raw material, steam it under high pressure for 10 minutes. After steaming, inoculate the raw material with Lactobacillus and ferment for 8 - 12 hours. Filter, dry, and then crush it to 40 mesh. Take 100 g of the crushed raw material and place it in a container, add 300 g of 95% ethanol, and soak for 8 hours. After the soaking is completed, filter and separate the solid residue, and dry the residue in an oven at 60 °C to constant weight.

[0030] Enzymatic hydrolysis reaction: Transfer the dried residue to a reaction kettle, add 500 g of water, and do not add a composite enzyme. Adjust the temperature in the reaction kettle to 45 °C, and react for 8 hours under the condition of a stirring speed of 100 r / min.

[0031] Extraction and concentration: After the reaction is completed, add 400 g of 95% ethanol and 100 g of propylene glycol to the reaction kettle, heat to the reflux state, and maintain reflux for 5 hours. After the reflux is completed, cool to room temperature, centrifuge and filter at a rotation speed of 4000 r / min, and the filtration uses a filter membrane with a pore size of 0.3 μm. Collect the filtrate, place it in a rotary evaporator, and concentrate it to 2 times the volume of the raw material weight at 40 °C and a vacuum degree of 0.05 MPa. Cool the concentrated liquid to 25 °C, and then carry out membrane filtration with a ultrafiltration membrane with a cut-off molecular weight of 800 Da to obtain a milk flavor base material.

[0032] Comparative Example 3 Raw material pretreatment: Select Ficus hirta Vahl as the raw material, steam it under high pressure for 10 minutes. After steaming, inoculate the raw material with Lactobacillus and ferment for 8 - 12 hours. Filter, air-dry and then crush it to 40 mesh. Take 100 g of the crushed raw material and place it in a container, add 300 g of 95% ethanol, and soak for 8 hours. After the soaking is completed, filter to separate the solid residue, and dry the residue in an oven at 60 °C until constant weight.

[0033] Enzymatic hydrolysis reaction: Transfer the dried residue to a reaction kettle, add 500 g of water, and then add 1 g of a composite enzyme (composed of lipase, ligninase, cellulase, and pectinase in a ratio of 1:1:1:0.2). Adjust the temperature in the reaction kettle to 45 °C and the pH value to 4.5, and carry out enzymatic hydrolysis for 8 hours under the condition of a stirring speed of 100 r / min.

[0034] Extraction and concentration: After the enzymatic hydrolysis is completed, add 400 g of water to the reaction kettle, without adding ethanol and propylene glycol, heat to 80 °C, and keep stirring and reacting for 5 hours. After the reaction is completed, cool to room temperature, centrifuge and filter at a rotational speed of 4000 r / min, and the filtration uses a filter membrane with a pore size of 0.3 μm. Collect the filtrate, place it in a rotary evaporator, and concentrate it to 2 times the volume of the raw material weight under the conditions of 40 °C and a vacuum degree of 0.05 MPa. Cool the concentrated liquid to 25 °C, and then carry out membrane filtration with an ultrafiltration membrane with a cut-off molecular weight of 800 Da to obtain the milk flavor base material.

[0035] Performance testing Solubility test: Take 1 g of the milk flavor base materials prepared in Examples 1 - 3 and Comparative Examples 1 - 3 respectively, add them to 100 mL of water, stir evenly and then observe the dissolution situation. The base material with good solubility can completely dissolve in water to form a clear and transparent solution; the base material with poor solubility will show phenomena such as stratification, precipitation or turbidity.

[0036] Milk flavor purity test: Invite 10 professional food tasters to evaluate the milk flavor purity of the milk flavor base materials prepared in Examples 1 - 3 and Comparative Examples 1 - 3. The evaluation criteria are divided into 5 levels. Level 1 indicates that the milk flavor is extremely impure with a strong herbal strange smell; Level 3 indicates that the milk flavor is average with an obvious herbal strange smell; Level 5 indicates that the milk flavor is pure with basically no herbal strange smell. The tasters score according to their olfactory and gustatory sensations, and take the average value as the final score.

[0037] Stability test: Place the milk flavor base materials prepared in Examples 1 - 3 and Comparative Examples 1 - 3 in environments of 4 °C, 25 °C, and 40 °C respectively and store for 30 days, and observe whether phenomena such as stratification and precipitation occur. If the above phenomena do not occur, it is considered that the stability is good; if stratification or precipitation occurs, the stability is poor.

[0038] The test results are shown in the following table:

[0039] As can be seen from the test results, the milk flavor bases prepared in Examples 1-3 are significantly superior to the milk flavor bases prepared in Comparative Examples 1-3 in terms of solubility, milk flavor purity and stability. This indicates that the preparation method of the present invention can effectively improve the quality of the milk flavor base and prepare a water-soluble plant milk flavor base with excellent performance.

[0040] The above description of the embodiments enables those skilled in the art to implement or use the present invention. Various modifications to these embodiments will be obvious to those skilled in the art, and the general principles defined herein can be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention will not be limited to the embodiments shown herein, but rather to the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A preparation method of a water-soluble plant milk flavor base material, characterized in that, It includes the following steps: Step 1, raw material pretreatment: Select Ficus hirta, Imperata cylindrica and sea coconut as raw materials, steam them with high-pressure steam for 10 minutes. After steaming, inoculate the raw materials with Lactobacillus and ferment for 8 - 12 hours. Filter, dry and then crush them to 20 - 60 mesh. Add the crushed raw materials into 95% ethanol, ethyl acetate or petroleum ether, and the mass ratio of the raw materials to the solvent is 1:3 - 1:

5. Soak for 8 hours, separate the solid residue and dry it to constant weight; Step 2, enzymatic hydrolysis reaction: Transfer the dried residue to a reaction kettle, add 3 - 10 times the mass of water and 1% of the composite enzyme based on the mass of the raw materials. The composite enzyme is composed of lipase, ligninase, cellulase and pectinase in a ratio of 1:1:1:0.

2. Adjust the temperature to 45 - 55 °C and the pH value to 4.5 - 5.5, and carry out enzymatic hydrolysis for 5 - 8 hours. During the enzymatic hydrolysis process, the stirring speed is 100 - 150 r / min; Step 3, extraction and concentration: After the enzymatic hydrolysis is completed, add 3 - 5 times the mass of 95% ethanol and 1 time the mass of propylene glycol or glycerol to the reaction kettle, reflux for 3 - 8 hours. After cooling to room temperature, centrifuge and filter at a speed of 3000 - 5000 r / min. The filtration uses a filter membrane with a pore size of 0.2 - 0.5 μm. Collect the filtrate and concentrate it to 1 - 3 times the volume of the raw material weight at 40 - 60 °C and a vacuum degree of 0.05 - 0.08 MPa. After cooling to 20 - 30 °C, carry out membrane filtration with an ultrafiltration membrane with a cut-off molecular weight of 500 - 1000 Da to obtain a water-soluble plant milk flavor base material.

2. The preparation method of a water-soluble plant milk flavor base material according to claim 1, characterized in that The drying temperature in Step 1 is 60 - 80 °C.

3. The preparation method of a water-soluble plant milk flavor base material according to claim 1, characterized in that, The stirring method of the enzymatic hydrolysis reaction in Step 2 is timed stirring.

4. The preparation method of a water-soluble plant milk flavor base material according to claim 1, characterized in that, During the reflux process in Step 3, it is necessary to keep heating to the reflux state.

5. The preparation method of a water-soluble plant milk flavor base material according to claim 1, wherein, The concentration in Step 3 is carried out using a rotary evaporator.

6. The preparation method of a water-soluble plant milk flavor base material according to claim 1, characterized in that, The raw materials are composed of Ficus hirta, Imperata cylindrica and sea coconut mixed in a mass ratio of 2:1:

1.

7. The preparation method of a water-soluble plant milk flavor base material according to claim 1, characterized in that The regulator used to adjust the pH value in the reaction kettle in Step 2 is a citric acid - sodium citrate buffer solution.

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