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A kind of preparation method of high fragrant orchid leaf instant powder

A production method and a high-fragrant pandan technology are applied in the field of food processing, which can solve the problems of aroma loss and affect the aroma of the final product, and achieve the effects of good aroma, excellent application performance and reduced aroma loss.

Active Publication Date: 2016-06-08
SHENZHEN SHENBAO HUACHENG TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the process of deep processing of traditional instant powder, the aroma loss is serious, such as heat concentration, spray drying and other processes, which will seriously affect the aroma of the final product, and the application of pandan leaves in food is to use it to provide fresh and sweet "Zong". Fragrant”, so the preservation of the aroma of pandan leaves has become one of the difficulties in the deep processing process

Method used

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  • A kind of preparation method of high fragrant orchid leaf instant powder

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of preparation method of high-sweet spot blue leaf instant powder, carry out according to the following steps:

[0024] 1) Juicing: Chopping fresh pandan leaves, adding water and squeezing to obtain juice; the amount of water added is twice the weight of fresh pandan leaves.

[0025] 2) Enzymolysis: take the squeezed juice and add cellulase and pectinase for enzymolysis to obtain an enzymolysis solution; add 200 mg of cellulase and 100 mg of pectinase to each kilogram of squeezed juice; control the pH value to 5.0 , the enzymolysis temperature is 45°C, the enzymolysis time is 40min, and the yield is 3.1%;

[0026] 3) Centrifugation: After filtering the enzymatic solution, cool and centrifuge to obtain the centrifuge; the centrifugation temperature is 30°C, the centrifugation speed is 4000rpm, and centrifugation is 10min;

[0027] 4) Concentration: concentrate the centrifugate to 5Brix through a reverse osmosis membrane to obtain a concentrate;

[0028] 5) Freez...

Embodiment 2

[0030] A kind of preparation method of high-sweet spot blue leaf instant powder, carry out according to the following steps:

[0031] 1) Juicing: Chopping fresh pandan leaves, adding water and squeezing to obtain juice; the amount of water added is three times the weight of fresh pandan leaves.

[0032] 2) Enzymolysis: take the squeezed juice and add cellulase and pectinase for enzymolysis to obtain an enzymolysis solution; add 100 mg of cellulase and 80 mg of pectinase to each kilogram of squeezed juice; control the pH value to 5.0 , the enzymolysis temperature is 45°C, the enzymolysis time is 50min, and the yield is 2.9%;

[0033] 3) Centrifugation: After filtering the enzymatic solution, cool and centrifuge to obtain the centrifuge; the centrifugation temperature is 30°C, the centrifugation speed is 4000rpm, and centrifugation is 10min;

[0034] 4) Concentration: Concentrate the centrifugate to 10Brix through a reverse osmosis membrane to obtain a concentrate;

[0035] 5)...

Embodiment 3

[0037] A kind of preparation method of high-sweet spot blue leaf instant powder, carry out according to the following steps:

[0038] 1) Juicing: Chopping fresh pandan leaves, adding water and squeezing to obtain juice; the amount of water added is twice the weight of fresh pandan leaves.

[0039] 2) Enzymolysis: Take the squeezed juice and add cellulase and pectinase for enzymolysis to obtain an enzymolysis solution; add 50 mg of cellulase and 200 mg of pectinase to each kilogram of squeezed juice; control the pH value to 5.0 , the enzymolysis temperature is 45°C, the enzymolysis time is 60min, and the yield is 3.0%;

[0040] 3) Centrifugation: After filtering the enzymatic solution, cool and centrifuge to obtain the centrifuge; the centrifugation temperature is 30°C, the centrifugation speed is 4000rpm, and centrifugation is 10min;

[0041] 4) Concentration: concentrate the centrifugate to 8Brix through a reverse osmosis membrane to obtain a concentrate;

[0042] 5) Freeze...

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Abstract

The invention discloses a production method of instant high-aroma pandan leaf powder. The production method comprises the following steps: (1) juicing, namely selecting fresh pandan leaves, cutting up, juicing after adding water to obtain juice; (2) performing enzymolysis, namely adding cellulose and pectinase into the juice, and performing enzymolysis to obtain enzymatic hydrolysate, wherein the extracting yield is increased; (3) centrifuging, namely filtering the enzymatic hydrolysate, cooling and centrifuging to obtain centrifugate; (4) concentrating, namely concentrating the centrifugate by virtue of a reverse osmosis membrane to obtain a concentrated solution; (5) freezing and drying, namely heating the concentrated solution and then adding maltodextrin into the heated concentrated solution, stirring uniformly, and freezing and drying after cooling to obtain the high-aroma pandan leaf instant powder. The high-aroma pandan leaf instant powder produced by adopting the production method disclosed by the invention has the characteristics of high aroma, good solubility and excellent application performance.

Description

technical field [0001] The invention relates to a preparation method of high-sweet spot orchid leaf instant powder, which belongs to the technical field of food processing. Background technique [0002] Banlan leaf (PANDAN) is the fresh leaf of Pandanus genus Pandanus, also known as pandan leaf, native to Sri Lanka, Malay Peninsula and the Philippines, and has been introduced and cultivated in southern my country. Its leaves contain a The special aroma—Zongxiang is one of the commonly used spices in Southeast Asian countries. It is used in pastry and cooking to increase the sweet and fresh taste of food. [0003] At present, the research on pandan leaves is more common in its application in pastry cooking, health food, etc. and the extraction of its functional components. It is rarely reported that it is processed into crude instant powder, and fresh pandan leaves are processed into instant powder. That is, it is beneficial to the transportation and storage of the product, a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/14
CPCA23L27/14A23V2002/00A23V2250/21
Inventor 李静易晓霆陈悦水罗龙新彭永华刘娥
Owner SHENZHEN SHENBAO HUACHENG TECH
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