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Peanut essence and preparation method thereof

A technology of peanut essence and peanut oil, which is applied in the field of essence, can solve the problems of thin fragrance and poor taste, and achieve the effects of long aftertaste, saturated flavor and strong heat resistance

Inactive Publication Date: 2013-02-13
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Food flavor is an important source of modern processed food aroma, which plays an important role in satisfying people's pursuit of food aroma beauty. Currently, most of the peanut flavors on the market are blended with chemically synthesized spices. Although the raw materials are easy to obtain and the cost is low Advantages, but its fragrance is weak and the taste is poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A preparation method of peanut essence, comprising the steps of:

[0019] 1) Take 5 parts of soybean protein isolate, 15 parts of peanut powder, and 35 parts of water, keep it warm at 95°C for 7 minutes, cool down to 60°C, add 0.1 part of papain, and hydrolyze it at 60°C for 2 hours to obtain a protein hydrolyzate;

[0020] 2), take 40 parts of the protein hydrolyzate prepared in step 1), add 1.5 parts of glucose, 0.5 parts of alanine, 0.5 parts of arginine and 5 parts of peanut oil to it, react at 115 ° C for 2.0 hours, and then cool down to At 50°C, add 52.5 parts of propylene glycol, stir for 15 minutes, pass through a 40-mesh sieve to remove impurities, and obtain peanut essence with strong flavor.

Embodiment 2

[0022] A preparation method of peanut essence, comprising the steps of:

[0023] 1) Take 5 parts of soybean protein isolate, 20 parts of peanut powder and 35 parts of water, keep it warm at 95°C for 7 minutes, cool down to 60°C, add 0.2 parts of papain, and hydrolyze it at 60°C for 2 hours to obtain protein hydrolyzate ;

[0024] 2), take 45 parts of the protein hydrolyzate prepared in step 1), add 3.5 parts of glucose, 1.5 parts of alanine, 0.8 parts of arginine and 8 parts of peanut oil to it, react at 125 ° C for 1.5 hours, and then cool down to At 50°C, add 41.2 parts of propylene glycol, stir for 15 minutes, pass through a 40-mesh sieve to remove impurities, and obtain peanut essence with strong flavor.

Embodiment 3

[0026] A preparation method of peanut essence, comprising the steps of:

[0027] 1) Take 5 parts of soybean protein isolate, 15 parts of peanut powder and 35 parts of water, keep warm at 95°C for 7 minutes, cool down to 60°C, add 0.2 parts of papain, and hydrolyze at 60°C for 2 hours to obtain protein hydrolyzate;

[0028] 2), take 50 parts of the protein hydrolyzate prepared in step 1), add 5.5 parts of glucose, 1.5 parts of alanine, 1.2 parts of arginine and 5 parts of peanut oil to it, react at 135 °C for 1.0 hour, and then cool down to At 50°C, add 36.8 parts of propylene glycol, stir for 15 minutes, pass through a 40-mesh sieve to remove impurities, and obtain peanut essence with strong flavor.

[0029] The parts involved in the above-mentioned embodiment 1, embodiment 2 and embodiment 3 are parts by weight.

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PUM

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Abstract

The invention relates to peanut essence and a preparation method thereof. The peanut essence is prepared from the following raw materials, by weight percentage, 35-50 % of protein hydrolysate, 0.2-6.0 % of glucose, 0.1-2.0 % of alanine, 0.3-2.0 % arginine, 3-8 % of peanut oil and 20-55 % of propylene glycol. The sum of the weight percentage of the raw materials is 100 percent. The raw materials are weighed according to the weight percentage, the protein hydrolysate, the glucose, the alanine, the arginine and the peanut oil are subjected to maillard reaction, and then mixed with the propylene glycol and stirred evenly and screened through a mesh size of 40 to obtain the peanut essence. Soybean isolate protein, peanut powder, water and protease are stirred, mixed and hydrolyzed to obtain the protein hydrolysate. The peanut essence is strong in nature flavor, fragrant in smell, saturated, lingering in aftertaste, and strong in heat-resistance.

Description

technical field [0001] The invention relates to an essence, in particular to a peanut essence and a preparation method thereof. Background technique [0002] Food flavor is an important source of modern processed food fragrance, which plays an important role in satisfying people's pursuit of food fragrance beauty. Currently, most of the peanut flavors sold in the market are formulated with chemically synthesized spices. Although the raw materials are easily available and the cost is low Advantages, but its fragrance is weak and the taste is poor. [0003] The invention adopts the combination of enzymatic hydrolysis technology and Maillard reaction technology to prepare a peanut flavor, and the prepared peanut flavor has strong natural feeling, saturated taste and fragrance, lingering aftertaste and strong heat resistance. Contents of the invention [0004] The purpose of the present invention is to overcome the deficiencies of the prior art and provide a peanut essence wi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23J3/16A23J3/34A23L27/00
Inventor 陈钦云
Owner TIANJIN CHUNFA BIO TECH GRP
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