Whole lemon fruit aroma extract as well as preparation method and application thereof

Abstract

The invention provides a lemon whole fruit aroma extract as well as a preparation method and application thereof. The preparation method comprises the following steps: (1) pretreating fresh lemons, and then sequentially performing dicing treatment and pulping treatment to obtain lemon pulp; (2) selecting a corresponding enzyme preparation according to the type of the fresh lemon fruits; mixing an enzyme preparation and the lemon pulp, and performing enzymolysis treatment to obtain enzymolysis pulp; and (3) mixing an extracting agent and the enzymolysis slurry, then sequentially carrying out primary extraction, filtration treatment and secondary extraction, and carrying out solid-liquid separation to obtain the whole lemon fruit aroma extract. According to the method provided by the invention, accurate and efficient aroma component extraction can be carried out on different varieties of lemons; and the whole fruit is used as the raw material, so that the problems of limited extraction source, incomplete aroma, insufficient utilization of variety difference and the like in the prior art are solved, and the obtained lemon whole fruit aroma extract can meet the requirements of the market on high-quality, real and natural lemon aroma products.

Description

Technical Field

[0001] The invention belongs to the technical field of plant extraction, and relates to a whole lemon fruit aroma extract, and in particular to a whole lemon fruit aroma extract, a preparation method and an application thereof. Background Art

[0002] The demand for the extraction and application of lemon aroma components is growing in the food, beverage, and related sectors. Lemon, with its unique, refreshing aroma and rich, diverse flavor, is deeply loved by consumers and widely used as a key flavoring element in numerous products. However, existing lemon aroma extraction technologies present numerous challenges, necessitating innovation and improvement.

[0003] Traditional methods for extracting lemon aroma components mainly focus on three aspects: extracting oil from the peel, obtaining the oil phase during juice concentration, and the water phase obtained during juice concentration. These methods essentially use the by-products of juice squeezing to extract aroma. This extraction model that relies on by-products has obvious disadvantages, resulting in the extracted aroma mainly showing a sense of peel and freshness, and seriously lacking the juiciness and thickness of the whole fruit. It is difficult to fully and truly restore the natural, rich and layered aroma characteristics of the lemon fruit. Specifically, in the field of blended alcoholic beverages, some products use lemon aroma blended with essences, which is insufficient in the coordination of taste and aroma, and cannot provide consumers with a high-quality sensory experience.

[0004] CN 109777617A discloses a method for extracting lemon essential oil, which uses a specific distillation process to extract aroma components from lemon peel. While this method can extract some aroma compounds from the peel to a certain extent, it is limited to the peel and completely ignores the rich aroma and flavor compounds contained in the lemon pulp. As a result, the resulting lemon essential oil has a very limited aroma component profile and fails to reflect the overall aroma of the lemon fruit.

[0005] CN 113243549A discloses a plant-derived lemon-flavored essence for electronic atomizers and its extraction method. The patent utilizes a combination of plant extracts, enhancing the stability of the essence through solvent extraction and synergistic enhancement of active ingredients. However, the addition of ingredients such as rosemary and sage to the formula may mask the refreshing effect of the lemon itself, deviating from the desired true flavor.

[0006] In addition, different varieties of lemons have their own unique aroma component composition. However, existing technologies often fail to fully consider this factor and lack effective strategies for precise and efficient extraction of different varieties of lemons. As a result, in practical applications, the aroma characteristics of different varieties of lemons cannot be fully utilized, and the aroma of the products is not personalized and differentiated enough.

[0007] In summary, existing lemon aroma extraction technologies suffer from limitations in extraction sources, incomplete aroma, and insufficient utilization of cultivar differences, making them unable to meet market demand for high-quality, authentic, and natural lemon-scented products. Developing a new technology that can comprehensively and efficiently extract the entire lemon fruit, fully preserving the fruit's aroma and flavor components while also taking into account the unique characteristics of different lemon varieties is of urgent practical significance. Summary of the Invention

[0008] To address the shortcomings of the existing technology, the present invention aims to provide a whole lemon fruit aroma extract, its preparation method, and its application. This invention uses whole lemon fruit as raw material and utilizes appropriate enzyme preparations to efficiently extract aromatic components, polyphenols, amino acids, and other flavoring substances from the fruit, providing a flavor and deliciousness not found in conventional flavors.

[0009] In order to achieve the purpose of the invention, the present invention adopts the following technical solutions:

[0010] In a first aspect, the present invention provides a method for preparing a whole lemon fruit aroma extract, the method comprising the following steps:

[0011] (1) pre-treating fresh lemon fruit, and then sequentially cutting and pulping the fruit to obtain lemon pulp;

[0012] (2) selecting a corresponding enzyme preparation according to the type of fresh lemon fruit; then mixing the enzyme preparation with the lemon slurry obtained in step (1), and performing enzymatic hydrolysis to obtain an enzymatic hydrolysis slurry;

[0013] (3) mixing the extractant and the enzymatic hydrolysis slurry obtained in step (2), and then sequentially performing a primary extraction, a filtration treatment, and a secondary extraction, to obtain the lemon whole fruit aroma extract after solid-liquid separation.

[0014] In the present invention, the whole lemon fruit is used as a raw material for extracting aroma components, and the aromatic components, polyphenols, amino acids and other flavoring substances present in the peel and pulp can be efficiently extracted, so that the obtained aroma extract has a taste and deliciousness that is not found in general essences; and using the whole fruit as a raw material avoids waste of resources;

[0015] In addition, for different varieties of lemons, the present invention uses different enzyme preparations for enzymatic hydrolysis, thereby giving full play to the aroma characteristics of different varieties of lemons and enriching the personalization and differentiation of the lemon aroma.

[0016] It is worth noting that the lemon slurry in step (1) of the present invention is 100% lemon slurry.

[0017] Preferably, the pretreatment in step (1) includes a cleaning treatment and a de-nucleation treatment performed sequentially.

[0018] In the present invention, the purpose of the cleaning treatment is to remove dust, impurities, pesticide residues, etc. on the surface of fresh lemon fruits to ensure the hygiene and quality of subsequent processing; the device used in the pulping treatment is a crusher, which is used to crush the fresh lemon fruits into a pulp, increase the contact area with the enzyme preparation and the extraction agent in the subsequent enzymatic hydrolysis and extraction processes, and improve the reaction efficiency and extraction effect.

[0019] As a preferred technical solution of the present invention, when the fresh lemon fruit is yellow lemon fruit, the enzyme preparation is aminopeptidase.

[0020] Preferably, when the fresh lemon fruit is fresh lime fruit, the enzyme preparation is a flavor enzyme.

[0021] In the present invention, different varieties of lemons have different contents and ratios of chemical components, which results in surface differences in properties such as taste, aroma, and function. Therefore, during the enzymatic hydrolysis process, different enzyme preparations need to be selected for different varieties of lemons to fully utilize their advantages in taste, aroma, and other aspects.

[0022] Preferably, the mass proportion of the enzyme preparation in step (2) is 0.10-0.50‰ of the mass of the lemon slurry, for example, it can be 0.10‰, 0.20‰, 0.30‰, 0.40‰ or 0.50‰, etc., but is not limited to the listed values. Other values ​​not listed within the numerical range are also applicable.

[0023] Preferably, the enzymatic hydrolysis treatment in step (2) is carried out in a water bath.

[0024] Preferably, the pH value of the enzymatic hydrolysis treatment in step (2) is 2.0 to 4.0, for example, it can be 2.0, 2.4, 2.8, 3.2, 3.6 or 4.0, etc., but is not limited to the listed values. Other values ​​not listed within the numerical range are also applicable.

[0025] Preferably, the temperature of the enzymatic hydrolysis treatment in step (2) is 40-60°C, for example, 40°C, 45°C, 50°C, 55°C or 60°C, etc., but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0026] Preferably, the enzymatic hydrolysis treatment time in step (2) is 1 to 4 hours, for example, 1 hour, 2 hours, 3 hours or 4 hours, etc., but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0027] Preferably, the time interval between two adjacent stirrings in the enzymatic hydrolysis treatment in step (2) is 12 to 30 minutes, for example, it can be 12 minutes, 15 minutes, 20 minutes, 25 minutes or 30 minutes, but is not limited to the listed values. Other values ​​not listed within the numerical range are also applicable.

[0028] In the present invention, the cell walls, pectin and other substances in the lemon are decomposed by enzymatic treatment, thereby releasing flavor substances;

[0029] Among them, if the addition amount of the enzyme preparation is too low, the enzymatic hydrolysis treatment will not be thorough, so that the aroma in the lemon cannot be extracted, resulting in poor aroma extraction effect. If the addition amount of the enzyme preparation is too high, the enzymatic hydrolysis effect is not significantly improved, resulting in a waste of the enzyme preparation.

[0030] If the temperature of the enzymatic hydrolysis treatment is too high, the enzyme preparation may be inactivated and the chemical components in the lemon may not be decomposed; conversely, if the temperature is too low, the enzymatic hydrolysis effect may be poor.

[0031] As a preferred technical solution of the present invention, the extraction agent in step (3) includes any one of ethanol, propylene glycol or glycerol, or a combination of at least two of them. Typical but non-limiting combinations include: a combination of ethanol and propylene glycol, a combination of ethanol and glycerol, a combination of propylene glycol and glycerol, or a combination of ethanol, propylene glycol and glycerol.

[0032] Preferably, the mass proportion of the extractant is 10-40% of the mass of the enzymatic slurry, for example, it can be 10%, 20%, 30% or 40%, etc., but is not limited to the listed values. Other values ​​not listed within the numerical range are also applicable.

[0033] Preferably, the temperature of the primary extraction in step (3) is 0-7°C, for example, 0°C, 1°C, 2°C, 3°C, 4°C, 5°C, 6°C or 7°C, etc., but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0034] Preferably, the extraction time in step (3) is 12 to 24 hours, for example, 12 hours, 14 hours, 16 hours, 18 hours, 20 hours, 22 hours or 24 hours, etc., but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0035] Preferably, the precision of the filtration treatment in step (3) is 140 to 180 mesh, for example, it can be 140 mesh, 150 mesh, 160 mesh, 170 mesh or 180 mesh, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0036] It is worth noting that the filtering device used in the filtering treatment of the present invention includes a filter bag.

[0037] Preferably, the temperature of the secondary extraction in step (3) is 0-7°C, for example, 0°C, 1°C, 2°C, 3°C, 4°C, 5°C, 6°C or 7°C, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0038] Preferably, the secondary extraction time in step (3) is 8 to 12 hours, for example, 8 hours, 9 hours, 10 hours, 11 hours or 12 hours, etc., but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0039] It is worth noting that the solid-liquid separation in step (3) includes filtration; the solid-liquid separation process realizes the removal of impurities in the extract.

[0040] As a preferred technical solution of the present invention, the preparation method of the lemon whole fruit aroma extract provided in the first aspect of the present invention comprises the following steps:

[0041] (1) pre-treating fresh lemon fruit, and then sequentially cutting and pulping the fruit to obtain lemon pulp;

[0042] (2) selecting a corresponding enzyme preparation according to the type of fresh lemon fruit; then mixing the enzyme preparation with the lemon slurry obtained in step (1), and performing enzymatic hydrolysis treatment in a water bath at 40 to 60° C. for 1 to 4 hours to obtain an enzymatic hydrolysis slurry;

[0043] When the fresh lemon fruit is a yellow lemon fruit, the enzyme preparation is an aminopeptidase; when the fresh lemon fruit is a green lemon fruit, the enzyme preparation is a flavor enzyme;

[0044] The mass ratio of the enzyme preparation is 0.10-0.50‰ of the mass of the lemon slurry; the time interval between two adjacent stirrings in the enzymatic hydrolysis treatment is 12-30 minutes;

[0045] (3) mixing ethanol and the enzymatic hydrolysis slurry obtained in step (2), and then sequentially performing a primary extraction, a filtration treatment, and a secondary extraction, and obtaining the lemon whole fruit aroma extract after solid-liquid separation;

[0046] Wherein, the mass proportion of the ethanol is 10-40% of the mass of the enzymatic slurry;

[0047] The temperature of the first extraction is 0-7°C, and the time is 12-24 hours; the precision of the filtration treatment is 140-180 mesh; the temperature of the second extraction is 0-7°C, and the time is 8-12 hours.

[0048] In a second aspect, the present invention provides a lemon whole fruit aroma extract, which is obtained by the preparation method provided in the first aspect.

[0049] In a third aspect, the present invention provides an application of a whole lemon fruit aroma extract obtained by the preparation method provided in the first aspect, wherein the whole lemon fruit aroma extract is used to prepare a beverage with a lemon taste.

[0050] Preferably, the added amount of the whole lemon fruit aroma extract in the beverage is 1 to 3 wt%, for example, it can be 1 wt%, 1.5 wt%, 2 wt%, 2.5 wt% or 3 wt%, etc., but is not limited to the listed values, and the values ​​within the numerical range are also applicable.

[0051] Preferably, the beverage comprises flavored water or blended alcohol.

[0052] The numerical range described in the present invention includes not only the point values ​​listed above, but also any point values ​​between the above numerical ranges that are not listed. Due to space limitations and for the sake of simplicity, the present invention no longer exhaustively lists the specific point values ​​included in the range.

[0053] Compared with the prior art, the present invention has the following beneficial effects:

[0054] (1) The present invention uses the whole lemon fruit as the preparation raw material, which not only avoids the waste of resources in the preparation process, but also can efficiently extract the aromatic components, polyphenols and amino acids and other flavor substances present in the peel and pulp, so that the obtained aroma extract has a taste and delicious feeling that is not found in general flavors;

[0055] (2) For different varieties of lemons, the present invention uses different enzyme preparations for enzymatic hydrolysis, thereby giving full play to the aroma characteristics of different varieties of lemons and enriching the personalization and differentiation of lemon aroma;

[0056] (3) The aroma extract provided by the present invention can be added to flavored water or blended wine instead of fruit juice to provide a true lemon aroma and a full juicy feeling. DETAILED DESCRIPTION

[0057] The technical solution of the present invention is further described below by way of specific embodiments. It should be understood by those skilled in the art that the embodiments are merely to help understand the present invention and should not be regarded as specific limitations of the present invention.

[0058] The yellow lemons used in the following examples and comparative examples were purchased from Anyue, and the green lemons were purchased from Hainan.

[0059] For fresh yellow lemon fruit:

[0060] Example 1

[0061] This embodiment provides a lemon whole fruit aroma extract, and the preparation method of the lemon whole fruit aroma extract comprises the following steps:

[0062] (1) pre-treating fresh yellow lemon fruit, and then sequentially cutting and pulping the fruit to obtain lemon pulp;

[0063] (2) mixing aminopeptidase and the lemon slurry obtained in step (1), and performing enzymatic hydrolysis treatment in a water bath at 50° C. for 2.5 h to obtain an enzymatic hydrolysis slurry;

[0064] The mass ratio of the enzyme preparation is 0.30‰ of the mass of the lemon slurry; the time interval between two adjacent stirrings in the enzymatic hydrolysis treatment is 20 minutes;

[0065] (3) mixing ethanol and the enzymatic hydrolysis slurry obtained in step (2), and then sequentially performing a primary extraction, a filtration treatment, and a secondary extraction, and obtaining the lemon whole fruit aroma extract after solid-liquid separation;

[0066] Wherein, the mass proportion of the ethanol is 25% of the mass of the enzymatic slurry;

[0067] The temperature of the first extraction is 3.5° C. and the time is 18 h; the precision of the filtration treatment is 160 mesh; the temperature of the second extraction is 3.5° C. and the time is 10 h.

[0068] Example 2

[0069] This embodiment provides a lemon whole fruit aroma extract, and the preparation method of the lemon whole fruit aroma extract comprises the following steps:

[0070] (1) pre-treating fresh yellow lemon fruit, and then sequentially cutting and pulping the fruit to obtain lemon pulp;

[0071] (2) mixing aminopeptidase and the lemon slurry obtained in step (1), and performing enzymatic hydrolysis treatment in a water bath at 40° C. for 4 h to obtain an enzymatic hydrolysis slurry;

[0072] The mass ratio of the enzyme preparation is 0.10‰ of the mass of the lemon slurry; the time interval between two adjacent stirrings in the enzymatic hydrolysis treatment is 30 minutes;

[0073] (3) mixing ethanol and the enzymatic hydrolysis slurry obtained in step (2), and then sequentially performing a primary extraction, a filtration treatment, and a secondary extraction, and obtaining the lemon whole fruit aroma extract after solid-liquid separation;

[0074] Wherein, the mass proportion of the ethanol is 10% of the mass of the enzymatic slurry;

[0075] The temperature of the first extraction is 0° C. and the time is 24 h; the precision of the filtration treatment is 140 mesh; the temperature of the second extraction is 0° C. and the time is 12 h.

[0076] Example 3

[0077] This embodiment provides a lemon whole fruit aroma extract, and the preparation method of the lemon whole fruit aroma extract comprises the following steps:

[0078] (1) pre-treating fresh yellow lemon fruit, and then sequentially cutting and pulping the fruit to obtain lemon pulp;

[0079] (2) mixing aminopeptidase and the lemon slurry obtained in step (1), and performing enzymatic hydrolysis treatment in a water bath at 60° C. for 1 h to obtain an enzymatic hydrolysis slurry;

[0080] The mass ratio of the enzyme preparation is 0.50‰ of the mass of the lemon slurry; the time interval between two adjacent stirrings in the enzymatic hydrolysis treatment is 30 minutes;

[0081] (3) mixing ethanol and the enzymatic hydrolysis slurry obtained in step (2), and then sequentially performing a primary extraction, a filtration treatment, and a secondary extraction, and obtaining the lemon whole fruit aroma extract after solid-liquid separation;

[0082] Wherein, the mass proportion of the ethanol is 25% of the mass of the enzymatic slurry;

[0083] The temperature of the first extraction is 7° C., and the time is 12 h; the precision of the filtration treatment is 160 mesh; the temperature of the second extraction is 7° C., and the time is 8 h.

[0084] Examples 4-8

[0085] Example 4-8 provides a lemon whole fruit aroma extract. The preparation method of the lemon whole fruit aroma extract differs from that of Example 1 only in the selection of the enzyme preparation in step (2), as shown in Table 1.

[0086] The fresh lemon fruits used in Examples 4-8 are yellow lemon fruits.

[0087] Table 1

[0088]

[0089]

[0090] Example 9

[0091] This embodiment provides a lemon whole fruit aroma extract, and the preparation method of the lemon whole fruit aroma extract comprises the following steps:

[0092] (1) pre-treating fresh lemon fruit, and then sequentially cutting and pulping the fruit to obtain lemon pulp;

[0093] (2) mixing the flavor enzyme and the lemon slurry obtained in step (1), and subjecting the mixture to enzymatic hydrolysis in a water bath at 50° C. for 1 to 4 hours to obtain an enzymatic hydrolysis slurry;

[0094] The mass ratio of the flavor enzyme to the mass of the lemon slurry is 0.30‰; the time interval between two adjacent stirrings in the enzymatic hydrolysis treatment is 20 minutes;

[0095] (3) mixing ethanol and the enzymatic hydrolysis slurry obtained in step (2), and then sequentially performing a primary extraction, a filtration treatment, and a secondary extraction, and obtaining the lemon whole fruit aroma extract after solid-liquid separation;

[0096] Wherein, the mass proportion of the ethanol is 25% of the mass of the enzymatic slurry;

[0097] The temperature of the first extraction is 3.5° C. and the time is 18 h; the precision of the filtration treatment is 160 mesh; the temperature of the second extraction is 3.5° C. and the time is 10 h.

[0098] Example 10

[0099] This embodiment provides a lemon whole fruit aroma extract, and the preparation method of the lemon whole fruit aroma extract comprises the following steps:

[0100] (1) pre-treating fresh lemon fruit, and then sequentially cutting and pulping the fruit to obtain lemon pulp;

[0101] (2) mixing the flavor enzyme and the lemon slurry obtained in step (1), and performing enzymatic hydrolysis treatment in a water bath at 60° C. for 1 hour to obtain an enzymatic hydrolysis slurry;

[0102] The mass of the aminopeptidase accounts for 0.50‰ of the mass of the lemon slurry; the time interval between two adjacent stirrings in the enzymatic hydrolysis treatment is 12 minutes;

[0103] (3) mixing ethanol and the enzymatic hydrolysis slurry obtained in step (2), and then sequentially performing a primary extraction, a filtration treatment, and a secondary extraction, and obtaining the lemon whole fruit aroma extract after solid-liquid separation;

[0104] Wherein, the mass proportion of the ethanol is 10% of the mass of the enzymatic slurry;

[0105] The temperature of the first extraction is 0°C and the time is 24 hours; the precision of the filtration treatment is 180 mesh; the temperature of the second extraction is 0°C and the time is 12 hours.

[0106] Example 11

[0107] This embodiment provides a lemon whole fruit aroma extract, and the preparation method of the lemon whole fruit aroma extract comprises the following steps:

[0108] (1) pre-treating fresh lemon fruit, and then sequentially cutting and pulping the fruit to obtain lemon pulp;

[0109] (2) mixing the flavor enzyme and the lemon slurry obtained in step (1), and subjecting the mixture to enzymatic hydrolysis in a water bath at 40° C. for 1 h to obtain an enzymatic hydrolysis slurry;

[0110] The mass ratio of the flavor enzyme to the mass of the lemon slurry is 0.10‰; the time interval between two adjacent stirrings in the enzymatic hydrolysis treatment is 12 minutes;

[0111] (3) mixing ethanol and the enzymatic hydrolysis slurry obtained in step (2), and then sequentially performing a primary extraction, a filtration treatment, and a secondary extraction, and obtaining the lemon whole fruit aroma extract after solid-liquid separation;

[0112] Wherein, the mass proportion of the ethanol is 40% of the mass of the enzymatic slurry;

[0113] The temperature of the first extraction is 7° C., and the time is 12 h; the precision of the filtration treatment is 140 mesh; the temperature of the second extraction is 7° C., and the time is 8 h.

[0114] Examples 12-16

[0115] Examples 12-16 provide a lemon whole fruit aroma extract. The preparation method of the lemon whole fruit aroma extract differs from that of Example 2 only in the selection of the enzyme preparation in step (2), as shown in Table 2.

[0116] The fresh lemon fruits used in Examples 12-16 were green lemon fruits.

[0117] Table 2

[0118] enzyme preparations Example 12 Aminopeptidase Example 13 Protease Example 14 Aminopeptidase and flavor enzyme in a mass ratio of 1:1 Example 15 Flavor enzyme, protease and aminopeptidase in a mass ratio of 1:1:1 Example 16 Cellulase

[0119] Example 17

[0120] This embodiment provides a lemon whole fruit aroma extract. The preparation method of the lemon whole fruit aroma extract differs from that of Example 1 only in that:

[0121] In this embodiment, the yellow lemon fruit described in step (1) is adjusted to perfume lemon.

[0122] Example 18

[0123] This embodiment provides a lemon whole fruit aroma extract. The preparation method of the lemon whole fruit aroma extract differs from that of Example 1 only in that:

[0124] In this embodiment, the temperature of the first extraction and the second extraction in step (3) are both adjusted to 10°C.

[0125] Comparative Example 1

[0126] This comparative example provides a lemon whole fruit aroma extract. The preparation method of the lemon whole fruit aroma extract differs from that of Example 1 only in that:

[0127] In this comparative example, the fresh lemon fruit described in step (1) was replaced with lemon peel.

[0128] Comparative Example 2

[0129] This comparative example provides a lemon whole fruit aroma extract. The preparation method of the lemon whole fruit aroma extract differs from that of Example 1 only in that:

[0130] In this comparative example, the fresh lemon fruit described in step (1) was replaced with lemon pulp.

[0131] Comparative Example 3

[0132] This comparative example provides a lemon whole fruit aroma extract. The preparation method of the lemon whole fruit aroma extract differs from that of Example 1 only in that:

[0133] In this comparative example, the first extraction and the second extraction performed sequentially in step (3) were adjusted to an extraction process performed at 3.5° C. for 28 hours, i.e., the filtration process between the two extractions was omitted.

[0134] Comparative Example 4

[0135] This comparative example provides a lemon whole fruit aroma extract. The preparation method of the lemon whole fruit aroma extract differs from that of Example 1 only in that:

[0136] In this comparative example, the enzymatic hydrolysis process described in step (2) was omitted.

[0137] Comparative Example 5

[0138] This comparative example provides a lemon whole fruit aroma extract. The preparation method of the lemon whole fruit aroma extract differs from that of Example 9 only in that:

[0139] In this comparative example, the enzymatic hydrolysis process described in step (2) was omitted.

[0140] Performance testing:

[0141] (1) As shown in Table 3, the analysis of Example 1 and Comparative Example 1 showed that the yellow lemons treated with aminopeptidase showed a positive increase in 25 active ingredients, such as olefins (pinene, myrcene, terpinene, limonene, etc.) in the aroma part, alcohols (nerol, geraniol, etc.), and taste parts (acetic acid, guaiacol), etc.; and a positive decrease in 6 active ingredients, such as furfural substances that cause browning;

[0142] Analysis of the data in Table 3 shows that aminopeptidase can achieve efficient extraction of flavor substances such as aromatic components, polyphenols and amino acids from whole yellow lemon fruit.

[0143] Table 3

[0144]

[0145]

[0146] (2) As shown in Table 4, the analysis of Example 9 and Comparative Example 5 showed that the green lemons treated with flavor enzymes had a positive increase in 28 active ingredients, such as aroma alcohols (terpineol, linalool, etc.), esters (gamma-butyrolactone, etc.), and taste ingredients such as acetic acid and guaiacol; and a positive decrease in 6 active ingredients, such as lemon oil terpenes that easily produce odor when heated and furfural that easily browns.

[0147] Analysis of the data in Table 4 shows that aminopeptidase can achieve efficient extraction of flavor substances such as aromatic components, polyphenols and amino acids from whole lemon fruit.

[0148] Table 4

[0149]

[0150]

[0151] A comprehensive analysis of Tables 3-4 shows that for different varieties of lemons, the use of appropriate enzyme preparations can release bound aromatic substances from the precursors through enzymatic treatment, thereby obtaining a lemon aroma extract, which has the effect of increasing, strengthening or changing the flavor of food; however, the use of unsuitable enzyme preparations to treat lemon slurry will cause the number of active ingredients in the extract to decrease significantly, further indicating that the use of unsuitable enzyme preparations cannot achieve the effective release of bound aromatic substances, that is, it is impossible to obtain an aroma extract with a sense of taste and deliciousness.

[0152] (3) A beverage with a lemon taste was prepared using the lemon whole fruit aroma extract provided in the above examples and comparative examples. The amount of the lemon whole fruit aroma extract added to the beverage was 3 wt %. The beverage was subjected to a sensory evaluation. The results are shown in Table 5.

[0153] The beverage comprises the following ingredients: water, white sugar, citric acid, vitamin C and the lemon whole fruit aroma extract provided in the above embodiments and comparative examples.

[0154] The test items include lemon aroma release, lemon taste, flavor coordination and overall preference evaluation, with each indicator having a full score of 10 points.

[0155] Table 5

[0156]

[0157]

[0158] According to Table 5, we can know the following points:

[0159] Comprehensive analysis of Examples 1-3 and 9-11 shows that the beverage containing the lemon whole fruit aroma extract provided by the present invention has a unique lemon taste and aroma, further demonstrating that the extract provided by the present invention is adaptable to various beverages, has a wide range of application prospects, and can meet consumer needs;

[0160] A comprehensive analysis of the above embodiments and comparative examples shows that when the temperature of the extraction treatment in step (3) is too high, the whole lemon fruit aroma extract is easy to volatilize, heat-sensitive aromatic substances are lost, or bad aromatic substances are produced; thereby resulting in a poor taste of the beverage and failure to meet consumer demand;

[0161] If the whole lemon fruit is adjusted to lemon peel or lemon pulp, the aroma of the resulting extract will be incomplete, lacking in personalization and differentiation, and will not meet consumer demand;

[0162] Compared with a one-time extraction process, the phased extraction provided by the present invention can extract components of different volatility in sections, improve the extraction rate, retain the activity and layers of aroma molecules, and enable the extract to restore the true natural flavor as much as possible.

[0163] In summary, the method provided by the present invention can accurately and efficiently extract aroma components from different varieties of lemons; and using the whole fruit as raw material, it solves the problems existing in the prior art such as limited extraction sources, incomplete aroma, and insufficient utilization of variety differences. The obtained whole-fruit lemon aroma extract can meet the market demand for high-quality, authentic and natural lemon aroma products.

[0164] The applicant declares that the specific embodiments described above further illustrate the objectives, technical solutions and beneficial effects of the present invention in detail. It should be understood that the above description is only a specific embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the scope of protection of the present invention.

Claims

1. A method for preparing a lemon whole fruit aroma extract, characterized in that: The preparation method comprises the following steps: (1) pre-treating fresh lemon fruit, and then sequentially cutting and pulping the fruit to obtain lemon pulp; (2) selecting a corresponding enzyme preparation according to the type of fresh lemon fruit; then mixing the enzyme preparation with the lemon slurry obtained in step (1), and performing enzymatic hydrolysis to obtain an enzymatic hydrolysis slurry; (3) mixing the extractant and the enzymatic hydrolysis slurry obtained in step (2), and then sequentially performing a primary extraction, a filtration treatment, and a secondary extraction, to obtain the lemon whole fruit aroma extract after solid-liquid separation.

2. The preparation method according to claim 1, characterized in that When the fresh lemon fruit is yellow lemon fruit, the enzyme preparation is aminopeptidase; Preferably, when the fresh lemon fruit is fresh lime fruit, the enzyme preparation is a flavor enzyme.

3. The preparation method according to claim 1 or 2, characterized in that The mass proportion of the enzyme preparation in step (2) is 0.10 to 0.50‰ of the mass of the lemon slurry.

4. The preparation method according to any one of claims 1 to 3, characterized in that The enzymatic hydrolysis treatment in step (2) is carried out in a water bath; Preferably, the pH value of the enzymatic hydrolysis treatment in step (2) is 2.0 to 4.0; Preferably, the temperature of the enzymatic hydrolysis treatment in step (2) is 40-60°C; Preferably, the enzymatic hydrolysis treatment in step (2) is performed for 1 to 4 hours; Preferably, the time interval between two adjacent stirrings in the enzymatic hydrolysis treatment in step (2) is 12 to 30 minutes.

5. The preparation method according to any one of claims 1 to 4, characterized in that The extractant in step (3) comprises any one of ethanol, propylene glycol or glycerol, or a combination of at least two thereof; Preferably, the mass proportion of the extractant is 10-40% of the mass of the enzymatic slurry.

6. The preparation method according to any one of claims 1 to 5, characterized in that The temperature of the primary extraction in step (3) is 0-7°C; Preferably, the extraction time in step (3) is 12 to 24 hours; Preferably, the filtration accuracy in step (3) is 140 to 180 meshes.

7. The preparation method according to any one of claims 1 to 6, characterized in that The temperature of the secondary extraction in step (3) is 0-7°C; Preferably, the secondary extraction time in step (3) is 8 to 12 hours.

8. The preparation method according to any one of claims 1 to 7, characterized in that The preparation method comprises the following steps: (1) pre-treating fresh lemon fruit, and then sequentially cutting and pulping the fruit to obtain lemon pulp; (2) mixing the enzyme preparation and the lemon slurry obtained in step (1), and subjecting the mixture to enzymatic hydrolysis in a water bath at 40 to 60° C. for 1 to 4 hours to obtain an enzymatic hydrolysis slurry; When the fresh lemon fruit is a yellow lemon fruit, the enzyme preparation is an aminopeptidase; when the fresh lemon fruit is a green lemon fruit, the enzyme preparation is a flavor enzyme; The mass ratio of the enzyme preparation is 0.10-0.50‰ of the mass of the lemon slurry; the time interval between two adjacent stirrings in the enzymatic hydrolysis treatment is 12-30 minutes; (3) mixing ethanol and the enzymatic hydrolysis slurry obtained in step (2), and then sequentially performing a primary extraction, a filtration treatment, and a secondary extraction, and obtaining the lemon whole fruit aroma extract after solid-liquid separation; Wherein, the mass proportion of the ethanol is 10-40% of the mass of the enzymatic slurry; The temperature of the first extraction is 0-7°C, and the time is 12-24 hours; the precision of the filtration treatment is 140-180 mesh; the temperature of the second extraction is 0-7°C, and the time is 8-12 hours.

9. A lemon whole fruit aroma extract, characterized in that The lemon whole fruit aroma extract is obtained by the preparation method according to any one of claims 1 to 8.

10. A use of the lemon whole fruit aroma extract according to claim 9, characterized in that: The whole lemon fruit aroma extract is used to prepare a beverage with a lemon taste; Preferably, the amount of the whole lemon fruit aroma extract added to the beverage is 1 to 3 wt%.

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