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Hazelnut essence and preparation method thereof

A flavor and hazelnut technology, applied in food preparation, food ingredients as taste improver, food science and other directions, can solve problems such as flavors with no hazelnut taste, and achieve good high temperature resistance, improved taste, and real products.

Active Publication Date: 2015-01-07
王婧婧
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, thermal reaction technology is mainly used in the development of salty flavor, and also in the development of peanut flavor, but there is no flavor used to develop hazelnut flavor.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Take 100g of hazelnuts, add 500g of pure water, refine the pulp, adjust the pH to 7.5, add 0.2g of amylase, 0.2g of glucoamylase, 0.5g of protease, 0.5g of lipase, keep stirring at 55°C for 1.5h, and maintain at 90°C Inactivate the enzyme for 20 minutes to obtain the enzymatic solution;

[0021] Take 100g of enzymatic solution, add 3g of valine, 2g of leucine, 1g of isoleucine, 1g of phenylalanine, 0.8g of lysine, 0.7g of threonine, 0.1g of tryptophan, and 0.1g of methionine , 0.2g of thiamine, 1g of hazelnut oil, 3g of glucose, 3g of fructose, and 500g of glycerin, stirred evenly, adjusted the pH to 7.5, reacted at 100°C and 150rpm for 5h, cooled to room temperature, and obtained the heat-reactive hazelnut flavor base ;

[0022] Take 100 g of heat-reactive hazelnut flavor base material, add 1 g of monoglyceride and 0.5 g of xanthan gum, and undergo high-speed shearing and homogenization to obtain creamy hazelnut flavor.

Embodiment 2

[0024] Take 100g of hazelnuts, add 1000g of pure water, refine the pulp, adjust the pH to 6.5, add 0.2g of amylase, 0.5g of glucoamylase, 1g of protease, 0.5g of lipase, keep stirring at 45°C for 2 hours, and keep it at 90°C for 20 minutes to extinguish Enzyme, to obtain enzymatic solution;

[0025] Take 100g of enzymatic solution, add 6g of valine, 2g of leucine, 2g of isoleucine, 2g of phenylalanine, 1g of lysine, 1g of threonine, 0.5g of tryptophan, 0.2g of methionine, sulfur Amine 0.5g, hazelnut oil 2g, xylose 5g, fructose 3g, propylene glycol 300g, stir until uniform, adjust pH to 6.5, react at 110°C and 150rpm for 5h, cool to room temperature, and obtain heat-reactive hazelnut flavor base;

[0026] Take 100 g of heat-reactive hazelnut flavor base material, add 1 g of monoglyceride and 1 g of xanthan gum, and undergo high-speed shearing and homogenization to obtain creamy hazelnut flavor.

Embodiment 3

[0028] Take 100g of hazelnuts, add 1500g of pure water, refine the pulp, adjust the pH to 5.5, add 1g of amylase, 0.5g of glucoamylase, 1g of protease, and 1g of lipase, heat and stir at 35°C for 4 hours, and maintain at 90°C for 20 minutes to inactivate the enzyme. Obtain enzymatic solution;

[0029] Take 100g of enzymatic solution, add 10g of valine, 1g of leucine, 4g of isoleucine, 1g of phenylalanine, 2g of lysine, 1g of threonine, 1g of tryptophan, 0.5g of methionine, thiamine Stir 1g of vegetable, 5g of hazelnut oil, 20g of glucose, 300g of propylene glycol, and 200g of glycerin to make it even, adjust the pH to 5.5, react at 120°C and 150rpm for 4h, cool to room temperature, and obtain the heat-reactive hazelnut flavor base;

[0030] Take 100 g of heat-reacted hazelnut flavor base material, add 1.5 g of monoglyceride and 1 g of xanthan gum, and undergo high-speed shearing and homogenization to obtain creamy hazelnut flavor.

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PUM

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Abstract

The invention discloses hazelnut essence and a preparation method thereof. The preparation method of the hazelnut essence comprises the following steps: adding water into hazelnut nutlet, pulping, adjusting pH, then adding an mixed enzymic preparation with amylase, protease and lipase to carry out enzymolysis to obtain an enzymolysis solution, subsequently adding amino acid, thioflavine, a small amount of hazelnut oil and a solvent to carry out thermal reaction to obtain thermal reaction essence base material, then adding monostearin, xanthan gum and the like, shearing and homogenizing to obtain the hazelnut essence. The hazelnut-flavored essence is prepared by taking the hazelnut nutlet as the raw material, combining the biological enzymolysis and the thermal reaction; the hazelnut essence is real and full in fragrance, mellow in taste and high in high-temperature resistance; the defects that the synthetic essence has slight fragrance and is not mellow enough in taste are compensated.

Description

technical field [0001] The invention belongs to the field of food additives, and in particular relates to a method for preparing hazelnut essence by means of biological enzymolysis and thermal reaction. Background technique [0002] Hazelnut is known as the king of dried fruits. In recent years, the number of hazelnut-flavored foods on the market has gradually increased. Therefore, the market for hazelnut flavors is also growing year by year. But at present, the hazelnut essence on the market is basically made of synthetic monomer raw materials, which has a thin aroma and a weak taste. [0003] Heat-reactive flavors are mainly developed by simulating the process of food aroma production during heating. It has the advantages of realistic aroma, mellow taste and high temperature resistance. The key point of this technology lies in the selection of reaction raw materials, such as the types of amino acids and reducing sugars. At present, thermal reaction technology is mainly u...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L27/20
CPCA23L27/20A23V2002/00A23V2200/14A23V2250/0654A23V2250/0628A23V2250/0626A23V2250/0638A23V2250/063A23V2250/0648A23V2250/065A23V2250/0632A23V2250/61A23V2250/638A23V2250/606A23V2250/616A23V2250/612A23V2250/602A23V2250/6406A23V2250/5086
Inventor 王婧婧
Owner 王婧婧
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