Preparation method of Vanilla extract

A technology of vanillin bean and extract, which is applied in the fields of food flavor chemistry and biology, can solve the problems of low conversion rate of vanillin and inability to apply it on a large scale, so as to improve product quality and yield, avoid product flavor and nutrition Loss of components, effect of improving extraction rate

Inactive Publication Date: 2013-09-11
GUANGZHOU FLOWER FLAVOURS & FRAGRANCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the low conversion yield of vanillin, it cannot be applied on a large scale at present.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Weigh 500g of vanilla beans, crush them, disperse them in 1500g of water, stir them evenly, then add mixed enzymes, in which the enzyme activity concentrations of cellulase, hemivirase, pectinase and β-glucosidase are all 20u / g vanilla beans. The above mixture was heated to 55° C., and stirred for 1 h to obtain an enzymatic hydrolysis solution. After the end of the enzymolysis, the one-step extract is obtained by suction filtration, and the filter residue is the vanilla bean after enzymolysis. Add all the enzymatically hydrolyzed vanilla beans into 1500g of 70% ethanol, heat the mixture to 80°C, carry out reflux circulation extraction for 2 hours, and suction filter to obtain a two-step extract. Combine the filtrates extracted in the two steps, and when the temperature is lowered to 25°C, use an ultrafiltration membrane separation device to select a polysulfone membrane material with a molecular weight cut-off of 5000D, and decolorize the extract at an operating press...

Embodiment 2

[0025] Weigh 500g vanilla beans, pulverize, disperse in 2500g water, stir evenly, add mixed enzyme, wherein, the enzyme activity concentration of cellulase, hemivirase, pectinase, β-glucosidase is respectively 1000 , 1000, 700, 700u / g vanilla beans. The above mixture was heated to 50° C., and stirred for 4 hours to obtain an enzymatic hydrolysis solution. After the end of the enzymolysis, the one-step extract is obtained by suction filtration, and the filter residue is the vanilla bean after enzymolysis. Add all the enzymatically hydrolyzed vanilla beans into 2500g of 85% ethanol, heat the mixture to 85°C, carry out reflux circulation extraction for 4 hours, and suction filter to obtain a two-step extract. The filtrates extracted in two steps were combined, and when the temperature was lowered to 30°C, an ultrafiltration membrane separation device was used to select a polysulfone membrane material with a molecular weight cut-off of 3000D, and the operating pressure was 0.15Mp...

Embodiment 3

[0027] Weigh 500g of vanilla beans, crush them, disperse them in 3000g of water, stir them evenly, then add mixed enzymes, in which the enzyme activity concentrations of cellulase, hemivirase, pectinase and β-glucosidase are all 1500u / g vanilla beans. The above mixture was heated to 40°C, and stirred for 6 hours to obtain an enzymatic hydrolysis solution. After the end of the enzymolysis, the one-step extract is obtained by suction filtration, and the filter residue is the vanilla bean after enzymolysis. Add all the enzymatically hydrolyzed vanilla beans into 3000g of 95% ethanol, heat the mixture to 85°C, carry out reflux circulation extraction for 5h, and suction filter to obtain a two-step extract. The filtrates extracted in two steps were combined, and when the temperature was lowered to 40°C, an ultrafiltration membrane separation device was used to select a polysulfone membrane material with a molecular weight cut-off of 2000D, and the operating pressure was 0.15Mpa to...

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PUM

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Abstract

The invention discloses a preparation method of a Vanilla extract. The method comprises the following steps: by using cellulase, hemicellulase, pectinase and beta-glucosaccharase with strong specificity as a catalyst, firstly carrying out enzymatic hydrolysis for a Vanilla raw material; then, extracting circularly by an ethanol solvent to effectively extract flavor substances in Vanilla; decoloring the extracting liquor by a membrane separating technology; finally, decompressing and concentrating to obtain pure and full-bodied Vanilla extract. The method disclosed by the invention cannot only extract effective components with greater difference in solubility in the Vanilla raw material by steps, but also improve the effective component extraction rate by degradation effect of enzyme to cell walls of Vanilla, so that plant resources are adequately utilized. The membrane separating technology is adopted to decolor the extracting liquor at normal temperature, so that loss of product flavor and nutritional components are avoided, and therefore, the product quality and the yield are improved.

Description

technical field [0001] The invention belongs to the field of food flavor chemistry and biotechnology. Specifically relates to a preparation method of vanilla bean extract. The vanilla bean is firstly hydrolyzed by mixed enzymes, and then the organic solvent is used for circular extraction, and the vanilla bean extract is decolorized and refined by membrane separation technology, so as to obtain the natural vanilla bean extract with unique flavor. Background technique [0002] Vanilla, also known as vanilla, vanilla, and vanilla, is a precious natural food spice and is known as the "king of food spices". Its fruit pods have a unique aroma after being fermented and processed. It is an important spice in the food industry and is also used for flavoring tobacco, wine, tea, cosmetics and medicine. [0003] At present, about 80% of the deep-processing products of vanilla are vanilla infusion (tincture). The processing method is to chop pandan pods, leaching with 95% ethanol at ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/00
Inventor 李香莉鲁玉侠杨伟权杨梅妹杨珍杨家友
Owner GUANGZHOU FLOWER FLAVOURS & FRAGRANCES
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