Composite biological spice as well as preparation method and application thereof
Complex bioflavours are prepared by fermenting white mollusc and aroma-producing yeast combined with modified chitosan, which solves the problem of insufficient activity of strawberry flavors and achieves the long-term effective fragrance effect of the flavor.
Patent Information
- Application Number
- CN202510672821.8
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-05-23
- Publication Date
- 2025-08-08
AI Technical Summary
The existing preparation methods for strawberry spices are difficult to fully stimulate the activity of strawberry spices, resulting in low extraction rates and difficult for long-term effective fragrance of spices.
Complex bioflavours are prepared by fermenting white mollusc and aroma-producing yeast fermentation combined with modified chitosan, and molecular chains are formed in water through bio-fermentation and the particle structure of chitosan to achieve sustained-release fragrance of strawberry fermentation materials.
It improves the activity and service life of strawberry spices, and achieves the long-term effective fragrance of spices.
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Abstract
Description
Technical Field
[0001] The present application relates to the technical field of food flavors and fragrances, and in particular to a composite biological fragrance and a preparation method and application thereof. Background Art
[0002] Strawberries belong to the Rosaceae family and can be found both wild and cultivated. Wild varieties have smaller fruits, darker colors, and a stronger aroma than cultivated varieties. In Europe and the United States, strawberries are a popular berry, not only consumed fresh but also used in the food industry to make jams, juices, and other foods. The flavor and fragrance industry also uses them to create natural strawberry flavor.
[0003] A Chinese patent with a publication number of CN101608144B discloses a method for preparing a strawberry tobacco flavoring, which comprises the following steps: (1) washing fresh strawberries; (2) squeezing the washed strawberries into a thick paste using a juicer at room temperature; (3) placing the obtained thick strawberry paste at 2-15° C. for 6-24 hours; (4) taking the supernatant obtained in step (3), firstly performing a circulation filtration using an ultrafiltration membrane with a pore size of 20,000-30,000 at a pressure of 0.05-0.35 MPa and a temperature of 12-40° C. to obtain a strawberry filtrate; and (5) performing a circulation filtration using an ultrafiltration membrane with a pore size of 1,000-3,000 at a pressure of 0.30-1.25 MPa and a temperature of 12-40° C. to obtain the retentate, which is the strawberry tobacco flavoring.
[0004] However, the preparation method of the strawberry tobacco flavor adopts a low-temperature extraction method during the preparation of strawberries, which makes it difficult to fully stimulate the activity of the strawberry flavor, resulting in a low strawberry extraction rate. The strawberry flavor is also easily destroyed by fungi during daily use, making it difficult for the strawberry flavor to have a long-term and effective fragrance effect, and needs to be improved. Summary of the Invention
[0005] In view of this, the first object of this application is to provide a composite biological flavoring to fully stimulate the activity of strawberry flavoring and extend the service life of strawberry flavoring. The specific scheme is as follows: A method for preparing a composite biological fragrance comprises the following steps: Step 1, preparing auxiliary materials: selecting Geotrichum candidum and aroma-producing yeast, performing activation treatment and diluting to obtain Geotrichum candidum culture solution and aroma-producing yeast culture solution; Step 2, raw material processing: fresh strawberries are washed, stems and leaves are removed, and pulping is performed to obtain strawberry pulp, and then a complex enzyme preparation is added to the strawberry pulp. After incubation at 25-30° C. for 15-24 hours, water is added and stirred to obtain strawberry juice with a solid content of 10-15%; Step 3, biological fermentation: adding a culture solution of candid mold and a culture solution of aroma-producing yeast to the strawberry juice, and mixing the culture solution of candid mold and the culture solution of aroma-producing yeast in a volume ratio of 1:1, and then inoculating 0.6-1% of the volume ratio into the strawberry juice for a primary fermentation treatment, controlling the fermentation temperature to 28-29° C. and the fermentation time to 12-18 h; then raising the temperature to 33-34° C. for a secondary fermentation treatment, and fermenting for 24-36 h to obtain a fermentation liquid; Step 4, adding 10-24% by mass of chitosan to the fermentation liquid, stirring to obtain a composite mixed liquid; Step 5: Inactivate the composite mixed liquid to obtain the composite biological flavor.
[0006] Preferably: in step 1, the activation treatment of the candidum is carried out by placing the candidum in an aqueous solution culture medium containing 2% glucose, 1% agar, and 1% yeast peptone by mass, growing it for 24-36 hours, controlling the temperature of the culture medium to 30-35°C, and then transferring the bacteria formed in the culture medium to an aqueous solution platform containing 2% glucose and 0.1% chloramphenicol yeast peptone by mass, and culturing it on a shaker for 24-36 hours.
[0007] Preferably, in step 1, the activation treatment of the aroma-producing yeast comprises the following steps: ① equipment preparation: taking a test tube containing 5-10 mL of liquid culture medium and two plates; ② incubation operation: aseptically pipetting 0.5 mL of liquid culture medium into a freeze-dried tube containing the aroma-producing yeast, and after sufficient dissolution, pipetting the liquid in the freeze-dried tube back into the test tube for uniform mixing; ③ pipetting 0.2 mL of the bacterial suspension formed in the test tube into the plate and spreading it evenly, repeating twice to obtain two plates; ⑤ placing the liquid test tube and the plates incubated at 30°C for 24-30 hours.
[0008] Preferably, the plate is a medium containing malt extract powder: chloramphenicol: agar in a mass ratio of 130:0.1:15 and a pH of 6.0, which is obtained by compounding distilled water in a ratio of 145.1 g:1000 ml.
[0009] Preferably: in step 2, the mass ratio of the complex enzyme preparation added to the strawberry slurry to the strawberry slurry is 0.2-0.3 g:1 kg; the complex enzyme preparation consists of pectinase and cellulase, and is purchased from Jiangsu Yuanzhiyuan Biotechnology Co., Ltd.
[0010] Preferably: the specific surface area of the chitosan is 50-60m 2 / g, is malic acid modified chitosan.
[0011] Preferably, the preparation of the malic acid-modified chitosan comprises the steps of: ① dissolving chitosan in a 1% by mass acetic acid solution, adding malic acid, and stirring at 33-45° C. for 12-18 hours to obtain a malic acid@chitosan composite material; ② introducing the malic acid@chitosan composite material into a citric acid buffer solution and stirring to obtain a citric acid chitosan solution; and ③ placing the citric acid chitosan solution in a reactor, reacting at 55-60° C. for 2-3 hours, adjusting the pH to 7.0, and filtering, washing, and drying to obtain the product.
[0012] Preferably, the molar ratio of chitosan to malic acid is 1:3-5.
[0013] The second object of the present invention is to provide a composite biological flavor, including the composite biological flavor prepared by the preparation method as described above.
[0014] The third object of the present invention is to provide an application of a composite biological flavor, comprising using the composite biological flavor as described above and applying it to a food additive that slowly releases flavor and fragrance.
[0015] From the above scheme, it can be seen that the present application provides a composite biological flavoring, a preparation method and an application thereof. The composite biological flavoring obtained by the composite biological flavoring preparation method has the function of being used as a food additive for slowly releasing flavors and having a fragrant taste, and realizes the effect of containing strawberry fermentation materials through the molecular chains of the particle structure formed by the modified chitosan in water, and quickly releases the strawberry fermentation materials after ingestion by combining with the modified chitosan, thereby making the strawberry fermentation materials have a long-term and effective fragrant effect. DETAILED DESCRIPTION
[0016] The following will be a clear and complete description of the technical solutions in the embodiments of this application. Obviously, the embodiments described are only part of the embodiments of this application, not all of them. Based on the embodiments in this application, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of this application.
[0017] It should be noted that the aroma-producing yeast used in the examples of this application was purchased from the Beijing Beina Chuanglian Biotechnology Research Institute; the Geotrichum candidum S13 was purchased from the Dabie Mountain Specialty Food Resource Comprehensive Utilization Engineering Technology Research Center in Henan Province. The complex enzyme preparation was a pectinase and cellulase mixture purchased from Jiangsu Yuanzhiyuan Biotechnology Co., Ltd.
[0018] The following is a detailed description of a composite biological fragrance of the present application, its preparation method, and its application.
[0019] A method for preparing a composite biological fragrance comprises the following steps: Step 1, preparing auxiliary materials: selecting Geotrichum candidum and aroma-producing yeast, performing activation treatment and diluting to obtain Geotrichum candidum culture solution and aroma-producing yeast culture solution; Step 2, raw material processing: fresh strawberries are washed, stems and leaves are removed, and pulping is performed to obtain strawberry pulp, and then a complex enzyme preparation is added to the strawberry pulp. After incubation at 25-30° C. for 15-24 hours, water is added and stirred to obtain strawberry juice with a solid content of 10-15%; Step 3, biological fermentation: adding a culture solution of Geotrichum candidum and a culture solution of aroma-producing yeast to the strawberry juice, and mixing the culture solution of Geotrichum candidum and the culture solution of aroma-producing yeast in a volume ratio of 1:1, and then inoculating the strawberry juice at a volume ratio of 0.6-1% to perform a primary fermentation treatment, controlling the fermentation temperature to 28-29° C. and the fermentation time to 12-18 hours; then raising the temperature to 33-34° C. for a secondary fermentation treatment, and fermenting for 24-36 hours to obtain a strawberry fermentation material; Step 4, adding 10-24% by mass of chitosan to the strawberry fermentation material, stirring to obtain a composite mixed solution; Step 5: Inactivate the composite mixed liquid to obtain the composite biological flavor.
[0020] It should be noted that in step 1 of the embodiment of the present application, the activation treatment of candidum is to place the candidum in an aqueous solution culture medium containing 2% glucose, 1% agar, and 1% yeast peptone by mass for 24-36 hours, control the temperature of the culture medium to 30-35°C, and then transfer the bacteria formed in the culture medium to an aqueous solution platform containing 2% glucose and 0.1% chloramphenicol yeast peptone by mass, and culture on a shaker for 24-36 hours. The activation treatment of aroma-producing yeast includes the following steps: ① Equipment preparation: take a test tube containing 5-10mL liquid culture medium and 2 plates; ② Culture operation: aseptically pipette 0.5mL of liquid culture medium into the freeze-dried tube containing aroma-producing yeast, and after sufficient dissolution, pipette the liquid in the freeze-dried tube back into the test tube to mix evenly; ③ Pipet 0.2mL of the bacterial suspension formed in the test tube into the plate and spread it evenly, repeat twice to obtain two plates; ⑤ Place all the liquid test tubes and plates at 30°C and culture for 24-30 hours. The plate is a medium containing malt extract powder: chloramphenicol: agar in a mass ratio of 130:0.1:15 and a pH of 6.0, which is obtained by compounding distilled water in a ratio of 145.1 g:1000 ml.
[0021] At the same time, in step 2 of the present embodiment, the mass ratio of the complex enzyme preparation added to the strawberry slurry to the strawberry slurry is 0.2-0.3g:1kg. In step 4, the specific surface area of chitosan is 50-60m 2 / g, is malic acid modified chitosan.
[0022] Among them, the preparation of malic acid modified chitosan includes the steps of ① dissolving chitosan in an acetic acid solution with a mass fraction of 1%, then adding malic acid, and stirring at 33-45 ° C for 12-18h to obtain a malic acid @ chitosan composite material; step ② introducing the malic acid @ chitosan composite material into a citric acid buffer, and stirring to obtain a citric acid chitosan solution; step ③ placing the citric acid chitosan solution in a reactor, reacting at 55-60 ° C for 2-3h, and then adjusting the pH to 7.0, and filtering, washing and drying in sequence to obtain. The malic acid used in the embodiment of the present application has a stronger acid strength than acetic acid, which makes it easier to control the concentration of acetic acid. The added apple further reduces the pH of the acetic acid solution, so as to promote the grafting of chitosan and malic acid while improving the dissolution effect of chitosan, so as to form malic acid modified chitosan.
[0023] It should be mentioned that in step ① of the embodiment of the present application, the molar ratio of chitosan to malic acid is 1:3-5, so as to control the degree of grafting and compounding of malic acid and chitosan, thereby achieving an enhanced hydrophilic effect and being suitable for consumption while effectively containing the positive charge formed by the molecular chain.
[0024] A composite biological fragrance is prepared by using the above-mentioned preparation method of the composite biological fragrance.
[0025] An application of a composite biological flavor comprises using the composite biological flavor as described above and applying it to a food additive for slowly releasing flavor and fragrant taste.
[0026] Example 1 A method for preparing a composite biological fragrance comprises the following steps: Step 1, preparing auxiliary materials: selecting Geotrichum candidum and aroma-producing yeast, performing activation treatment and diluting to obtain Geotrichum candidum culture solution and aroma-producing yeast culture solution; Step 2, raw material processing: fresh strawberries are washed, stems and leaves are removed, and pulping is performed to obtain strawberry pulp, and then a complex enzyme preparation is added to the strawberry pulp. After incubation at 25° C. for 15 hours, water is added and stirred to obtain strawberry juice with a solid content of 10%; Step 3, biological fermentation: adding a culture solution of Geotrichum candidum and a culture solution of aroma-producing yeast to the strawberry juice, and mixing the culture solution of Geotrichum candidum and the culture solution of aroma-producing yeast in a volume ratio of 1:1, and then inoculating the strawberry juice at a volume ratio of 0.6% for a primary fermentation treatment, controlling the fermentation temperature to 28° C. and the fermentation time to 12 h; then raising the temperature to 33° C. for a secondary fermentation treatment, and fermenting for 24 h to obtain a strawberry fermentation material; Step 4, adding 10% by mass of chitosan to the strawberry fermentation material, stirring to obtain a composite mixed solution; Step 5: Inactivate the composite mixed liquid to obtain the composite biological flavor.
[0027] It should be noted that in step 1 of the present embodiment, the activation treatment of candidum is carried out by placing the candidum in an aqueous solution culture medium containing 2% glucose, 1% agar, and 1% yeast peptone by mass for 24 hours, controlling the temperature of the culture medium to 30°C, and then transferring the bacteria formed in the culture medium to an aqueous solution platform containing 2% glucose and 0.1% chloramphenicol yeast peptone by mass, and culturing on a shaker for 24 hours. The activation treatment of aroma-producing yeast includes the following steps: ① Equipment preparation: Take a test tube containing 10mL liquid culture medium and 2 plates; ② Cultivation operation: Aseptically pipette 0.5mL of liquid culture medium into the freeze-dried tube containing aroma-producing yeast, and after sufficient dissolution, pipette the liquid in the freeze-dried tube back into the test tube to mix evenly; ③ Pipet 0.2mL of the bacterial suspension formed in the test tube into the plate and spread it evenly, repeating twice to obtain two plates; ⑤ Place all the liquid test tubes and plates at 30°C and culture for 24 hours. The plate is a medium containing malt extract powder: chloramphenicol: agar in a mass ratio of 130:0.1:15 and a pH of 6.0, which is obtained by compounding distilled water in a ratio of 145.1 g:1000 ml.
[0028] Meanwhile, in step 2 of the embodiment of the present application, the mass ratio of the complex enzyme preparation added to the strawberry slurry to the strawberry slurry is 0.2 g:1 kg. In step 4, the chitosan is malic acid-modified chitosan.
[0029] Among them, the preparation of malic acid modified chitosan includes the steps of ① dissolving chitosan in an acetic acid solution with a mass fraction of 1%, then adding malic acid, and stirring at 33 ° C for 12 hours to obtain a malic acid @ chitosan composite material; step ② introducing the malic acid @ chitosan composite material into a citric acid buffer, and stirring to obtain a citric acid chitosan solution; step ③ placing the citric acid chitosan solution in a reactor, reacting at 55 ° C for 3 hours, and then adjusting the pH to 7.0, and filtering, washing and drying in sequence to obtain. The malic acid used in the embodiment of the present application has a stronger acid strength than acetic acid, which makes it easier to control the concentration of acetic acid. The added apple further reduces the pH of the acetic acid solution, so as to promote the grafting of chitosan and malic acid while improving the dissolution effect of chitosan, so as to form malic acid modified chitosan.
[0030] It should be noted that in step ① of the embodiment of the present application, the molar ratio of chitosan to malic acid is 1:3, so as to control the degree of grafting and compounding of malic acid and chitosan, thereby achieving an enhanced hydrophilic effect and being suitable for consumption while effectively containing the positive charge formed by the molecular chain.
[0031] A composite biological fragrance is prepared by using the above-mentioned preparation method of the composite biological fragrance.
[0032] An application of a composite biological flavor comprises using the composite biological flavor as described above and applying it to a food additive for slowly releasing flavor and fragrant taste.
[0033] Example 2 A method for preparing a composite biological fragrance comprises the following steps: Step 1, preparing auxiliary materials: selecting Geotrichum candidum and aroma-producing yeast, performing activation treatment and diluting to obtain Geotrichum candidum culture solution and aroma-producing yeast culture solution; Step 2, raw material processing: fresh strawberries are washed, stems and leaves are removed, and pulping is performed to obtain strawberry pulp, and a complex enzyme preparation is added to the strawberry pulp. After incubation at 27° C. for 20 hours, water is added and stirred to obtain strawberry juice with a solid content of 13%; Step 3, biological fermentation: adding a culture solution of Geotrichum candidum and a culture solution of aroma-producing yeast to the strawberry juice, and mixing the culture solution of Geotrichum candidum and the culture solution of aroma-producing yeast in a volume ratio of 1:1, and then inoculating the strawberry juice at a volume ratio of 0.8% for a primary fermentation treatment, controlling the fermentation temperature to 28.5° C. and the fermentation time to 15 h; then raising the temperature to 33.5° C. for a secondary fermentation treatment, and fermenting for 30 h to obtain a strawberry fermentation material; Step 4, adding 17% by mass of chitosan to the strawberry fermentation material, stirring to obtain a composite mixed solution; Step 5: Inactivate the composite mixed liquid to obtain the composite biological flavor.
[0034] It should be noted that in step 1 of the present embodiment, the activation treatment of candidum is carried out by placing the candidum in an aqueous solution culture medium containing 2% glucose, 1% agar, and 1% yeast peptone by mass for 30 hours, controlling the temperature of the culture medium to 33°C, and then transferring the bacterial bodies formed in the culture medium to an aqueous solution platform containing 2% glucose and 0.1% chloramphenicol yeast peptone by mass, and culturing on a shaker for 30 hours. The activation treatment of aroma-producing yeast includes the following steps: ① Equipment preparation: Take a test tube containing 5mL liquid culture medium and 2 plates; ② Incubation operation: Aseptically pipette 0.5mL of liquid culture medium into the freeze-dried tube containing aroma-producing yeast, and after sufficient dissolution, pipette the liquid in the freeze-dried tube back into the test tube to mix evenly; ③ Pipet 0.2mL of the bacterial suspension formed in the test tube into the plate and spread it evenly, repeating twice to obtain two plates; ⑤ Incubate the liquid test tube and the plate at 30°C for 27 hours. The plate is a medium containing malt extract powder: chloramphenicol: agar in a mass ratio of 130:0.1:15 and a pH of 6.0, which is obtained by compounding distilled water in a ratio of 145.1 g:1000 ml.
[0035] Meanwhile, in step 2 of the embodiment of the present application, the mass ratio of the complex enzyme preparation added to the strawberry slurry to the strawberry slurry is 0.25 g:1 kg. In step 4, the modified chitosan is malic acid-modified chitosan.
[0036] Among them, the preparation of malic acid modified chitosan includes the steps of ① dissolving chitosan in an acetic acid solution with a mass fraction of 1%, then adding malic acid, and stirring at 37 ° C for 15 hours to obtain a malic acid @ chitosan composite material; step ② introducing the malic acid @ chitosan composite material into a citric acid buffer, and stirring to obtain a citric acid chitosan solution; step ③ placing the citric acid chitosan solution in a reactor, reacting at 57 ° C for 2.5 hours, and then adjusting the pH to 7.0, and filtering, washing and drying in sequence to obtain. The malic acid used in the embodiment of the present application has a stronger acid strength than acetic acid, which makes it easier to control the concentration of acetic acid. The added apple further reduces the pH of the acetic acid solution, so as to promote the grafting of chitosan and malic acid while improving the dissolution effect of chitosan, so as to form malic acid modified chitosan.
[0037] It should be noted that in step ① of the embodiment of the present application, the molar ratio of chitosan to malic acid is 1:4, so as to control the degree of grafting and compounding of malic acid and chitosan, thereby achieving an enhanced hydrophilic effect and being suitable for consumption while effectively containing the positive charge formed by the molecular chain.
[0038] A composite biological fragrance is prepared by using the above-mentioned preparation method of the composite biological fragrance.
[0039] An application of a composite biological flavor comprises using the composite biological flavor as described above and applying it to a food additive for slowly releasing flavor and fragrant taste.
[0040] Example 3 A method for preparing a composite biological fragrance comprises the following steps: Step 1, preparing auxiliary materials: selecting Geotrichum candidum and aroma-producing yeast, performing activation treatment and diluting to obtain Geotrichum candidum culture solution and aroma-producing yeast culture solution; Step 2, raw material processing: fresh strawberries are washed, stems and leaves are removed, and pulping is performed to obtain strawberry pulp, and then a complex enzyme preparation is added to the strawberry pulp. After incubation at 30° C. for 24 hours, water is added and stirred to obtain strawberry juice with a solid content of 15%; Step 3, biological fermentation: adding a culture solution of Geotrichum candidum and a culture solution of aroma-producing yeast to the strawberry juice, and mixing the culture solution of Geotrichum candidum and the culture solution of aroma-producing yeast in a volume ratio of 1:1, and then inoculating the strawberry juice at a volume ratio of 1% for a primary fermentation treatment, controlling the fermentation temperature to 29° C. and the fermentation time to 18 h; then raising the temperature to 34° C. for a secondary fermentation treatment, and fermenting for 36 h to obtain a strawberry fermentation material; Step 4, adding 24% by mass of chitosan to the strawberry fermentation material, stirring to obtain a composite mixed solution; Step 5: Inactivate the composite mixed liquid to obtain the composite biological flavor.
[0041] It should be noted that in step 1 of the present embodiment, the activation treatment of candidum is carried out by placing the candidum in an aqueous solution culture medium containing 2% glucose, 1% agar, and 1% yeast peptone by mass for 36 hours, controlling the temperature of the culture medium to 35°C, and then transferring the bacteria formed in the culture medium to an aqueous solution platform containing 2% glucose and 0.1% chloramphenicol yeast peptone by mass, and culturing on a shaker for 36 hours. The activation treatment of aroma-producing yeast includes the following steps: ① Equipment preparation: Take a test tube containing 10mL liquid culture medium and 2 plates; ② Cultivation operation: Aseptically pipette 0.5mL of liquid culture medium into the freeze-dried tube containing aroma-producing yeast, and after sufficient dissolution, pipette the liquid in the freeze-dried tube back into the test tube to mix evenly; ③ Pipet 0.2mL of the bacterial suspension formed in the test tube into the plate and spread it evenly, repeating twice to obtain two plates; ⑤ Place all the liquid test tubes and plates at 30°C and culture for 30 hours. The plate is a medium containing malt extract powder: chloramphenicol: agar in a mass ratio of 130:0.1:15 and a pH of 6.0, which is obtained by compounding distilled water in a ratio of 145.1 g:1000 ml.
[0042] Meanwhile, in step 2 of the embodiment of the present application, the mass ratio of the complex enzyme preparation added to the strawberry slurry to the strawberry slurry is 0.3 g:1 kg. In step 4, the modified chitosan is malic acid-modified chitosan.
[0043] Among them, the preparation of malic acid modified chitosan includes the steps of ① dissolving chitosan in an acetic acid solution with a mass fraction of 1%, then adding malic acid, and stirring at 45 ° C for 18 hours to obtain a malic acid @ chitosan composite material; step ② introducing the malic acid @ chitosan composite material into a citric acid buffer, and stirring to obtain a citric acid chitosan solution; step ③ placing the citric acid chitosan solution in a reactor, reacting at 60 ° C for 3 hours, and then adjusting the pH to 7.0, and filtering, washing and drying in sequence to obtain. The malic acid used in the embodiment of the present application has a stronger acid strength than acetic acid, which makes it easier to control the concentration of acetic acid. The added apple further reduces the pH of the acetic acid solution, so as to promote the grafting of chitosan and malic acid while improving the dissolution effect of chitosan, so as to form malic acid modified chitosan.
[0044] It should be noted that in step ① of the embodiment of the present application, the molar ratio of chitosan to malic acid is 1:5, so as to control the degree of grafting and compounding of malic acid and chitosan, thereby achieving an enhanced hydrophilic effect and being suitable for consumption while effectively containing the positive charge formed by the molecular chain.
[0045] A composite biological fragrance is prepared by using the above-mentioned preparation method of the composite biological fragrance.
[0046] An application of a composite biological flavor comprises using the composite biological flavor as described above and applying it to a food additive for slowly releasing flavor and fragrant taste.
[0047] Comparative Example 1 The difference between Comparative Example 1 and Example 3 is that chitosan is used instead of modified chitosan in Comparative Example 1.
[0048] Comparative Example 2 The difference between Comparative Example 2 and Example 3 is that the culture solution of Geotrichum candidum was not added in Comparative Example 2.
[0049] Comparative Example 3 The difference between Comparative Example 3 and Example 3 is that the added amount of modified chitosan in Comparative Example 3 is 4% by mass.
[0050] Performance testing: Durability test: Under natural conditions, the fragrance concentration is tested at 7 days, 30 days and 90 days respectively, and an evaluation is given according to the concentration. The evaluation results can be expressed in scores (the full score is 40 points) or by using the following expressions: strong (39.1-40.0 points), relatively strong (36.0-39.0 points), acceptable (32.0-35.9 points), pass (28.0-31.9 points), pass (24.0-27.9 points) and fail (0.0-24.0 points).
[0051] Usage test: After 30 days, feel the fragrance effect after consumption and give an evaluation based on the fragrance level. The evaluation results can be expressed in scores (the full score is 40 points) or expressed as highly fragrant (39.1-40.0 points), relatively fragrant (36.0-39.0 points), acceptable (32.0-35.9 points), pass (28.0-31.9 points), pass (24.0-27.9 points) and fail (0.0-24.0 points).
[0052] The test results are shown in Tables 1 and 2 below. It should be noted that this test used ten evaluators to conduct independent tests in turns. After three cycles, and with the sample placement adjusted during each cycle, the evaluation average was calculated.
[0053] Table 1 Durability performance test results
[0054] Table 2 Test results of edible aroma performance
[0055] As can be seen from Table 1 above, the modified chitosan in the embodiment of the present application has the effect of effectively extending the service life of the strawberry fermentation material, and the influence of the culture solution of Geotrichum candidum on the service life of the strawberry fermentation material is small. Different mass percentages of modified chitosan have a greater impact on the service life of the strawberry fermentation material, and when the mass percentage is higher, it has the effect of effectively extending the service life of the strawberry fermentation material.
[0056] As can be seen from Table 2 above, 30d (1) is the result of the first test, 30d (2) is the result of the second test, and 30d (3) is the result of the third test. The use of the Geotrichum candidum culture solution in the embodiment of the present application has the effect of enhancing the fragrance of the strawberry fermentation material. When the mass percentage of the modified chitosan is high, it will also have an adverse effect on the fragrance of the strawberry fermentation material. Therefore, it is necessary to effectively balance the fragrance effect and service life of the strawberry fermentation material. Since the service life of the strawberry fermentation material is shortened, it is difficult to meet the requirements when the strawberry fermentation material releases the fragrance effect. However, based on the composite biological flavor in the embodiment of the present application, the service life and edible fragrance effect are effectively coordinated.
[0057] In summary, the present application provides a composite biological flavoring, a preparation method, and an application thereof. The composite biological flavoring obtained by the composite biological flavoring preparation method has the function of being used as a food additive for slowly releasing flavors and having a fragrant taste. The molecular chains of the particle structure formed by the modified chitosan in water achieve the effect of containing strawberry fermentation materials, and the strawberry fermentation materials are quickly released after being ingested by combining with the modified chitosan, thereby allowing the strawberry fermentation materials to have a long-term and effective fragrant effect.
[0058] References to "first," "second," "third," "fourth," and the like (if any) herein are intended to distinguish similar objects and are not necessarily intended to describe a particular order or precedence. It should be understood that the numbers used in this manner are interchangeable where appropriate so that the embodiments described herein can be implemented in an order other than that described herein. In addition, the terms "including" and "having," as well as any variations thereof, are intended to cover non-exclusive inclusions, e.g., a process, method, or apparatus comprising a series of steps or units is not necessarily limited to those steps or units explicitly listed, but may include other steps or units that are not explicitly listed or that are inherent to these processes, methods, or apparatus.
[0059] It should be noted that the descriptions of "first", "second", etc. in this application are for descriptive purposes only and should not be understood as indicating or implying their relative importance or implicitly indicating the number of the indicated technical features. Therefore, the features defined as "first" or "second" may explicitly or implicitly include at least one of such features. In addition, the technical solutions between the various embodiments can be combined with each other, but this must be based on the fact that they can be implemented by ordinary technicians in this field. When the combination of technical solutions is contradictory or cannot be implemented, it should be deemed that such a combination of technical solutions does not exist and is not within the scope of protection required by this application.
[0060] This document uses specific examples to illustrate the principles and implementation methods of this application. The description of the above embodiments is only used to help understand the method and core ideas of this application. At the same time, for those skilled in the art, based on the ideas of this application, there will be changes in the specific implementation methods and application scope. In summary, the content of this specification should not be understood as limiting this application.
Claims
1. A method for preparing a composite biological flavor, characterized in that: The steps include: Step 1, preparing auxiliary materials: selecting Geotrichum candidum and aroma-producing yeast, performing activation treatment and diluting to obtain Geotrichum candidum culture solution and aroma-producing yeast culture solution; Step 2, raw material processing: fresh strawberries are washed, stems and leaves are removed, and pulping is performed to obtain strawberry pulp, and then a complex enzyme preparation is added to the strawberry pulp. After incubation at 25-30° C. for 15-24 hours, water is added and stirred to obtain strawberry juice with a solid content of 10-15%; Step 3, biological fermentation: adding a culture solution of Geotrichum candidum and a culture solution of aroma-producing yeast to the strawberry juice, and mixing the culture solution of Geotrichum candidum and the culture solution of aroma-producing yeast in a volume ratio of 1:1, and then inoculating the strawberry juice at a volume ratio of 0.6-1% to perform a primary fermentation treatment, controlling the fermentation temperature to 28-29° C. and the fermentation time to 12-18 hours; then raising the temperature to 33-34° C. for a secondary fermentation treatment, and fermenting for 24-36 hours to obtain a strawberry fermentation material; Step 4, adding 10-24% by mass of chitosan to the strawberry fermentation material, stirring to obtain a composite mixed solution; Step 5: Inactivate the composite mixed liquid to obtain the composite biological flavor.
2. The method for preparing a composite biological flavor according to claim 1, characterized in that: In step 1, the activation treatment of the candidum is to place the candidum in an aqueous solution culture medium containing 2% glucose, 1% agar, and 1% yeast peptone by mass, and grow it for 24-36 hours. The temperature of the culture medium is controlled at 30-35°C, and the bacteria formed in the culture medium are transferred to an aqueous solution platform containing 2% glucose and 0.1% chloramphenicol yeast peptone by mass, and the obtained result is obtained after shaking culture for 24-36 hours.
3. The method for preparing a composite biological flavor according to claim 1, characterized in that: In step 1, the activation treatment of the aroma-producing yeast includes the following steps: ① equipment preparation: taking a test tube containing 5-10 mL of liquid culture medium and two plates; ② incubation operation: aseptically pipetting 0.5 mL of liquid culture medium into a freeze-dried tube containing the aroma-producing yeast, and after sufficient dissolution, pipetting the liquid in the freeze-dried tube back into the test tube for uniform mixing; ③ pipetting 0.2 mL of the bacterial suspension formed in the test tube into the plate and spreading it evenly, repeating twice to obtain two plates; ⑤ placing the liquid test tube and the plates incubated at 30°C for 24-30 hours.
4. The method for preparing a composite biological flavor according to claim 3, characterized in that: The plate is prepared by mixing malt extract powder: chloramphenicol: agar in a mass ratio of 130:0.1:15 and a culture medium with a pH of 6.0 with distilled water in a ratio of 145.1 g:1000 ml.
5. The method for preparing a composite biological flavor according to claim 1, characterized in that: In step 2, the mass ratio of the complex enzyme preparation added to the strawberry slurry to the strawberry slurry is 0.2-0.3 g:1 kg; the complex enzyme preparation consists of pectinase and cellulase, and is purchased from Jiangsu Yuanzhiyuan Biotechnology Co., Ltd.
6. The method for preparing a composite biological flavor according to claim 1, characterized in that: The specific surface area of the chitosan is 50-60m 2 / g, is malic acid modified chitosan.
7. The method for preparing a composite biological flavor according to claim 6, characterized in that: The preparation of the malic acid-modified chitosan comprises the following steps: ① dissolving chitosan in a 1% by mass acetic acid solution, adding malic acid, and stirring at 33-45° C. for 12-18 hours to obtain a malic acid@chitosan composite material; ② introducing the malic acid@chitosan composite material into a citric acid buffer solution and stirring to obtain a citric acid chitosan solution; and ③ placing the citric acid chitosan solution in a reactor, reacting at 55-60° C. for 2-3 hours, adjusting the pH to 7.0, and filtering, washing, and drying to obtain the chitosan.
8. The method for preparing a composite biological flavor according to claim 7, characterized in that: The molar ratio of chitosan to malic acid is 1:3-5.
9. A composite biological flavoring, characterized by: The invention comprises preparing the composite biological fragrance by adopting the preparation method of any one of claims 1 to 8.
10. An application of a composite biological flavor, characterized by: The invention comprises a food additive which uses the composite biological flavoring as claimed in claim 9 and is applied to slowly release the flavoring and fragrant taste.
Citation Information
Patent Citations
Method for preparing spice for strawberry flavor cigarette
CN101608144B