Method for preparing nano-embedded roasted coconut flavor base material based on enzymolysis and Maillard reaction and application of nano-embedded roasted coconut flavor base material

Abstract

The invention discloses a method for preparing a nano-embedded roasted coconut flavor base material based on enzymolysis and Maillard reaction and application of the nano-embedded roasted coconut flavor base material. The method comprises the following steps: performing enzymolysis pretreatment; performing Maillard reaction; and performing nano embedding. The method not only effectively retains the natural flavor of coconuts, but also enhances the taste and flavor characteristics of the product, meets the requirements of consumers for innovative food and high-quality delicious taste, can be widely applied to the fields of beverages and baking, and has wide market application prospects and economic benefits.

Description

Technical Field

[0001] This invention relates to the field of food flavoring technology, and in particular to a method and application for preparing nano-encapsulated roasted coconut flavoring based on enzymatic hydrolysis and Maillard reaction. Background Technology

[0002] Roasted coconut flavored foods come in a wide variety, including desserts, snacks, staple foods, and soups, and are loved by a large number of consumers.

[0003] Existing roasted coconut flavor preparation technologies have the following three major drawbacks: First, they use a simple Maillard reaction to prepare coconut flavor substances, and the Maillard reaction products have poor thermal stability; second, the flavor release of the base material of roasted coconut flavor is uncontrollable; and third, the existing application scenarios of roasted coconut flavor are too limited. Summary of the Invention

[0004] To address the shortcomings of existing technologies, the present invention aims to provide a method and application for preparing nano-encapsulated roasted coconut flavoring based on enzymatic hydrolysis and Maillard reaction. This method not only effectively preserves the natural flavor of coconut but also enhances the product's texture and flavor characteristics, meeting consumer demand for innovative foods and high-quality taste. It can be widely applied in the beverage and baking industries, possessing broad market prospects and economic benefits.

[0005] To achieve the above objectives, the present invention provides the following technical solution: A method for preparing nano-encapsulated roasted coconut flavor base material based on enzymatic hydrolysis and synergistic Maillard reaction includes the following steps: (1) Enzymatic hydrolysis pretreatment: Mix coconut milk and phosphate buffer at a mass-volume ratio of 1:1.5-2.5, add a complex enzyme composed of lipase and protease, and hydrolyze at 45℃ for 50-70 min to obtain the enzymatic hydrolysate; (2) Maillard reaction: Add glucose-xylose mixture and cysteine ​​hydrochloride to the enzymatic hydrolysate, then pump it into a microfluidic reactor and react at 120℃ for 5-15 min to obtain Maillard product; (3) Nano-encapsulation: The Maillard product is mixed with zein solution, the pH is adjusted to 4.5, pectin solution is added, and nanoparticles with a particle size of 80-120nm are formed by high pressure micro-jet treatment, which is the nano-encapsulated roasted coconut flavor base.

[0006] Preferably, the mass-to-volume ratio of the coconut milk to the phosphate buffer is 1:2.

[0007] Preferably, the amount of the compound enzyme added is 1200-1600 U / g, wherein the ratio of lipase to protease is 2:1.

[0008] Preferably, the pH of the phosphate buffer solution is 7.0.

[0009] Preferably, the mass ratio of the enzymatic hydrolysate to glucose, xylose, and cysteine ​​hydrochloride is (80-230): (4-7): 2.2: 1.

[0010] Preferably, step (2) uses an online near-infrared monitoring system, and the reaction is terminated when the absorbance change rate at 1490nm is ≤0.01% / s.

[0011] Preferably, the concentration of the zein solution is 10-30%, and the concentration of the pectin solution is 2-5%.

[0012] Preferably, the mass ratio of the zein solution, pectin solution and Maillard product is (10-15):(2-5):1.

[0013] Preferably, the pressure of the high-pressure microjet is 100-200 MPa, and the number of cycles is ≥3.

[0014] The present invention also provides a nano-encapsulated roasted coconut flavor base prepared by the above method.

[0015] The present invention also provides the application of the above-mentioned nano-encapsulated roasted coconut flavor base in food.

[0016] Preferably, the food includes baked goods, dairy products, beverages, jams, and cold drinks.

[0017] Compared with the prior art, the present invention has the following beneficial effects: 1. Breakthrough in enzymatic pretreatment technology. This invention innovatively employs a dual-enzyme system of lipase (EC 3.1.1.3) and flavor protease (EC 3.4.11.1) for enzymatic hydrolysis, releasing free fatty acids and flavor precursors. After enzymatic hydrolysis, the release of medium-chain fatty acids is increased to 28.5 mg / g (76% higher than that of single enzyme), thereby improving the Maillard reaction efficiency by more than 40%.

[0018] 2. Innovation in Maillard Reaction Process. This invention utilizes a microfluidic reactor to control the reaction endpoint in real time via an online near-infrared monitoring system, and an online control system to control the Maillard reaction.

[0019] 3. Breakthrough in Nano-Encapsulation Technology. This invention employs a zein-pectin pH-driven self-assembly encapsulation technology to encapsulate flavor compounds, achieving an encapsulation rate of 92.5%. The resulting nano-encapsulated roasted coconut flavor base combines high-temperature stability (retention rate >90% at 120℃ / 30min) with sustained-release characteristics (oral release delayed by 3-5 seconds), thus reducing flavor compound loss during production and transportation, and providing sustained release in the oral cavity. Detailed Implementation

[0020] To make the objectives, technical solutions, and advantages of this invention clearer, the technical solutions of this invention will be described in detail below. Obviously, the described embodiments are merely some embodiments of this invention, and not all embodiments. Based on the embodiments of this invention, all other implementation methods obtained by those skilled in the art without creative effort are within the scope of protection of this invention.

[0021] Example 1

[0022] This invention provides a method for preparing nano-encapsulated roasted coconut flavoring based on enzymatic hydrolysis and Maillard reaction, comprising the following steps: (1) Take 100g of coconut milk and add it to 200mL of phosphate buffer, add 0.1g of lipase and 0.05g of flavor protease, and enzymatically hydrolyze at 45℃ for 60min to obtain the enzymatic hydrolysate; (2) Add 12g of glucose, 4g of xylose and 1.8g of cysteine ​​hydrochloride to the enzymatic hydrolysate, and pump them together into a microfluidic reactor (channel diameter 500μm) and react at 120℃. Monitor in real time with NIR (wavelength range 1100-2500nm). When the absorbance change rate dA / dt at 1490nm is <0.01% / s, terminate the reaction and discharge the product to obtain Maillard product. (3) The Maillard product was mixed with 15% zein solution, the pH was adjusted to 4.5, and then 5% pectin solution was added. The mixture was subjected to high pressure micro-jet treatment three times under 150 MPa to obtain nanoparticles, namely nano-encapsulated roasted coconut flavor base.

[0023] Example 2

[0024] This invention provides a method for preparing nano-encapsulated roasted coconut flavoring based on enzymatic hydrolysis and Maillard reaction, comprising the following steps: (1) Take 200g of coconut milk and add 200mL of phosphate buffer, add 0.3g of lipase and 0.05g of flavor protease, and enzymatically hydrolyze at 45℃ for 60min to obtain the enzymatic hydrolysate; (2) Add 8g of glucose, 4g of xylose and 1.8g of cysteine ​​hydrochloride to the enzymatic hydrolysate, and pump them together into a microfluidic reactor (channel diameter 500μm) and react at 120℃. Monitor in real time with NIR (wavelength range 1100-2500nm). When the absorbance change rate dA / dt at 1490nm is <0.01% / s, terminate the reaction and discharge the product to obtain Maillard product. (3) The Maillard product was mixed with 30% zein solution, the pH was adjusted to 4.5, 2% pectin solution was added, and the mixture was treated with microfluidic flow at 150 MPa three times to obtain nanoparticles, namely nano-encapsulated roasted coconut flavor base.

[0025] Example 3

[0026] This invention provides a method for preparing nano-encapsulated roasted coconut flavoring based on enzymatic hydrolysis and Maillard reaction, comprising the following steps: (1) Take 100g of coconut milk and add 50mL of phosphate buffer, add 0.1g of lipase and 0.2g of flavor protease, and enzymatically hydrolyze at 45℃ for 60min to obtain the enzymatic hydrolysate; (2) Add 12g of glucose, 4g of xylose and 1.8g of cysteine ​​hydrochloride to the enzymatic hydrolysate, and pump them together into a microfluidic reactor (channel diameter 500μm) and react at 120℃. Monitor in real time with NIR (wavelength range 1100-2500nm). When the absorbance change rate dA / dt at 1490nm is <0.01% / s, terminate the reaction and discharge the product to obtain Maillard product. (3) The Maillard product was mixed with 15% zein solution, the pH was adjusted to 4.2, 3% pectin solution was added, and the mixture was treated with microfluidic flow at 200 MPa three times to obtain nanoparticles, namely nano-encapsulated roasted coconut flavor base.

[0027] Example 4

[0028] This embodiment provides an application of nano-encapsulated coconut flavor base material in baked coconut flavored cookies. The specific process formula is as follows: Serial Number Ingredient Name weight 1 butter 150 grams 2 Powdered sugar 100 grams 3 egg 30 grams 4 Nano-encapsulated roasted coconut flavor base 50 grams 5 All-purpose flour 250 grams 6 baking powder 5 grams 7 Salt 3 grams 8 Roasted coconut chips 30 grams 9 Chocolate chips or chopped chocolate 20 grams Process flow: 1) Accurately weigh the raw materials for making baked coconut flavored cookies; 2) Preheat the oven to 180℃. Prepare a baking tray, line it with parchment paper, and beat the softened butter and powdered sugar until well combined. Add the eggs one at a time, mixing well before each addition. 3) Add the nano-encapsulated roasted coconut flavor base and continue to mix well. Sift the all-purpose flour, baking powder and salt into the mixture together and gently mix with a spatula or rubber scraper. Add the chopped roasted coconut flakes and chocolate chips to the dough and gently mix. 4) Shape the dough into small balls about 5 cm in diameter, place them on a baking sheet, flatten them slightly, and put the baking sheet into a preheated oven. Bake for about 15 minutes, or until the edges of the cookies are slightly golden brown. 5) Remove from the oven and place on a wire rack to cool completely before eating or storing in an airtight container.

[0029] Example 5

[0030] This embodiment provides an application of nano-encapsulated roasted coconut flavor base material in a roasted coconut flavored plant protein beverage. The specific process formulation is as follows: Serial Number Ingredient Name weight 1 High fructose syrup 70 grams 2 Compound emulsifying thickeners 1.5 grams 3 Compound stabilizers 2.5 grams 4 Nano-encapsulated roasted coconut flavor base 30 grams 5 Coconut milk 70 grams 6 Concentrated coconut water 1 gram 7 Sodium bicarbonate 0.3 grams Process flow: 1) Accurately weigh the raw materials for making roasted coconut flavored plant protein beverage; 2) Dissolve and hydrate the compound emulsifying thickener and compound stabilizer in a certain amount of hot water; 3) Add coconut milk to a fully dissolved stabilizer aqueous solution, heat and stir until evenly dispersed, then add sodium bicarbonate, nano-encapsulated roasted coconut flavor base, concentrated coconut water and fructose syrup in sequence, mix evenly and then add water to make up to the volume. 4) After the volume is brought to a constant temperature, homogenize at 65°C under a pressure of 20 MPa. 5) After homogenization, high temperature and high pressure sterilization is carried out at a temperature of 121℃ for 15 minutes. After sterilization, the mixture is cooled to room temperature to obtain a roasted coconut flavored plant protein beverage.

[0031] Effect verification: Sensory evaluations were conducted on all the above embodiments, and 10 experts were asked to conduct sensory evaluations and give scores.

[0032] Specifically, the sensory evaluation method involved selecting 10 evaluators who were highly sensitive to the aroma of roasted coconut. A preliminary simulated evaluation was conducted, demonstrating that these evaluators could distinguish between samples with varying degrees of roasted coconut aroma. Simultaneously, a top-quality roasted coconut flavoring (obtained commercially) was provided to all evaluators as a control sample. Evaluators scored the example sample on a scale of 1 to 10 based on the similarity of its aroma to the control sample; higher scores indicated closer similarity, while lower scores indicated off-odors, sharp aromas, or bland aromas. Finally, the evaluation scores from the 10 evaluators for the same example sample were statistically analyzed, outliers were analyzed and removed using the Q-test, and the scores were averaged. The following results were obtained: Based on the data, we know that Example 1 exhibits a distinct roasted coconut aroma and flavor characteristic, resulting in the highest sensory evaluation value. Changing the components in Example 1 weakens its flavor and lowers its sensory evaluation value. Therefore, the roasted coconut flavored sauce obtained in Example 1 of this invention has the advantages of a natural and rich flavor.

[0033] Serial Number serial number Sensory rating 1 Example 1 9.3 2 Example 2 8.5 3 Example 3 8.3 Based on the specific embodiments described above, those skilled in the art can make various changes or modifications within the scope of the claims, which do not affect the essence of the present invention. Unless otherwise specified, the embodiments and features described herein can be arbitrarily combined with each other.

Claims

1. A method for preparing a nano-encapsulated roasted coconut flavor base based on enzymatic hydrolysis in synergy with Maillard reaction, characterized in that, The method comprises the following steps: (1) Enzymatic pretreatment: coconut milk is mixed with phosphate buffer at a mass-volume ratio of 1:1.5-2.5, a complex enzyme composed of lipase and protease is added, and enzymolysis is carried out at 45℃ for 50-70 min to obtain an enzymolysis solution; (2) Maillard reaction: a glucose-xylose mixture and cysteine hydrochloride are added to the enzymolysis solution, and then pumped into a microfluidic reactor, and reacted at 120℃ for 5-15 min to obtain a Maillard product; (3) Nano-embedding: the Maillard product is mixed with a zein solution, the pH is adjusted to 4.5, a pectin solution is added, and high-pressure microfluidization treatment is performed to form nanoparticles with a particle size of 80-120 nm, i.e. nano-embedded roasted coconut flavor base.

2. The method of claim 1, wherein, The mass-volume ratio of the coconut milk to the phosphate buffer is 1:

2.

3. The method of claim 1, wherein, The addition amount of the complex enzyme is 1200-1600 U / g, and the ratio of lipase to protease is 2:

1.

4. The method of claim 1, wherein, The pH of the phosphate buffer is 7.

0.

5. The method of claim 1, wherein, The mass ratio of the enzymolysis solution to glucose, xylose, and cysteine hydrochloride is (80-230):(4-7):2.2:

1.

6. The method of claim 1, wherein, The concentration of the zein solution is 10-30%, and the concentration of the pectin solution is 2-5%; the mass ratio of the zein solution, the pectin solution, and the Maillard product is (10-15):(2-5):

1.

7. The method of claim 1, wherein, The pressure of the high-pressure microfluidization is 100-200 MPa, and the cycle number is ≥3 times.

8. A nano-embedded roasted coconut flavor base prepared by the method of any one of claims 1-7.

9. The nano-embedded roasted coconut flavor base of claim 8 for use in food.

10. The use of claim 9, wherein the food comprises baked goods, dairy products, beverages, jams, and cold drinks.