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Method for preparing natural dried fruit essence by utilizing dried fruit raw materials

A dried fruit and raw material technology, which is applied in the field of preparing natural dried fruit essence by using dried fruit raw materials, to achieve full taste, rich and harmonious aroma, and reduce production costs

Active Publication Date: 2012-07-11
SHANGHAI AIPU VEGETABLE TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to aim at the shortcomings of the existing blended flavors, and to provide a method for preparing natural dried fruit flavors in order to overcome the shortcomings of the existing blended flavors.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] (1) Steam distillation: Add 10kg of cocoa powder into a 50-liter distillation tank, feed water vapor from the bottom, carry out steam distillation at a speed of 250-300mL after steam condensation, and collect 40kg of distillate, the collection time should be Between 140-160min. Filter the distillate with a 10-micron membrane filter and add it to a chromatographic analysis column equipped with SP-207 resin at a rate of 1-2 liters per minute. After the column is absorbed, it is eluted with absolute ethanol, and the front section is discarded for about 0.4 kg liquid, stop when accumulatively collecting 330g product, obtain the natural concentrated water quality cocoa essence A of mass ratio 30:1.

[0028](2) Organic solvent extraction: dry the distilled cocoa powder, bake at 120-160°C for 20-40 minutes to regenerate the aroma, add salad oil at 110°C for 1 hr according to the mass ratio of raw materials and solvent 1:1 , centrifuge at 3000rpm, take the supernatant for 20mi...

Embodiment 2

[0034] Same as Example 1, the difference is that the raw material is coffee powder in step (1), and the conditions of the Maillard reaction in step (3) are: 0.04% of L-cysteine, 0.2% of L-lysine, Serine 0.2%, Threonine 0.2%, L-Arginine 0.2%, D-Glucose 0.2%, Fructose 0.2%, Vitamin C 0.5%, Enzymolyzate 15%, Deionized Water 10%, Propylene Glycol 73.26%, mixed After uniformity, heat and reflux under airtight conditions while stirring at 110° C. for 4 hours to obtain coffee essence in paste form.

Embodiment 3

[0036] Same as Example 1, the difference is: the required raw material in step (1) is peanut meal, the type of enzyme preparation is changed and the consumption is reduced in step (2), and 0.1% flavor enzyme β-Glycosidase and 0.1% of peanut meal quality are added. % Lipase AY30 was hydrolyzed at 55°C for 10 hours, inactivated at 85°C for 15 minutes, centrifuged to obtain the hydrolyzate and then subjected to Maillard reaction. The conditions of the Maillard reaction are: proline 0.1%, aspartic acid 0.1%, arginine 0.1%, lysine 0.15%, vitamin C 0.8%, D-glucose 0.2%, fructose 0.1%, enzymatic hydrolysis 20%, deionized water 5%, glycerin 73.45%, after mixing evenly, heat and reflux in airtight while stirring at 120° C. for 2hr to obtain pulpy peanut essence. Changing the type of enzyme preparation and reducing the amount of enzyme preparation can also achieve the same effect, while shortening the hydrolysis time and reducing the production cost.

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Abstract

The invention relates to a method for natural dried fruit essence by utilizing dried fruit raw materials, which comprises the following steps: taking peanut meal, cocoa powder, coffee powder and other dried fruit matters as raw materials; firstly extracting and concentrating flavor substances easier for volatilization in the raw materials by utilizing a natural extraction, resin adsorption and solvent desorption technology to obtain aqueous essence A; then drying and baking the raw materials remaining in the previous step, extracting with an organic solvent after fragrance is newly generated to obtain oily essence B; successively carrying out enzymatic hydrolysis on the remaining raw materials, centrifugally removing and precipitating, mixing with amino acid and reducing sugar for Maillard reaction to obtain pasty essence C; and finally spray-drying a precipitate after being subjected to enzymatic hydrolysis to obtain powdered flavor. Through all the steps, a series of dried fruit essence with different states which can be applied to different products can be obtained. The method has the advantages that the process is simple, the industrial production is convenient, the raw materials are fully utilized, the production cost can be reduced helpfully, and the fragrance is round, full, rich and natural.

Description

technical field [0001] The present invention relates to a production method of natural spices, in particular to a preparation method of natural dried fruit flavors, which uses dried fruit raw materials to prepare a series of different states through extraction technology combined with enzymatic hydrolysis technology and Maillard reaction technology, and is applied to different products. The method of natural dried fruit flavors. Background technique [0002] Dried fruit flavors are widely used in the food industry and are an important category of food flavors. They can be widely used in beverages, dairy products, ice products, baking, candy, desserts, etc. Peanuts, cocoa, and coffee are important economic crops in the world, with rich and fragrant unique taste and important nutritional value. With the change of food structure and consumption habits and the expansion of foreign trade, these palatable tastes are more and more popular among consumers. welcome. With the improv...

Claims

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Application Information

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IPC IPC(8): A23L1/221C11B9/00A23L27/10
Inventor 姚敏孙建忠胡洁李长运李美杨晋李灵秀
Owner SHANGHAI AIPU VEGETABLE TECH
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