A kind of preparation method of grape flavor
A technology of spices and grapes, which is applied in the field of preparation of grape spices, which can solve the problems of complex extraction steps of aroma-causing ingredients and unmellow aroma, and achieve the effect of improving the utilization rate of raw materials, natural and round aroma, and rich aroma
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Embodiment 1
[0020] Embodiment one: a kind of preparation method of grape flavor, comprises the steps:
[0021] (1) Soaking: Take 100g of raisins as raw material, add 300~360g of deionized water, and soak for 9 hours at room temperature;
[0022] (2) Beating: Beat the soaked raisins with a beater for 30 minutes to make a slurry;
[0023] (3) Enzymolysis: Put the slurry into an enzymolyzer with a stirring device, add 0.3% cellulase and 1% β-glucosidase in sequence, and set the temperature of the enzymolyzer to 55°C. The stirring speed is 100 rpm, and the enzymatic hydrolysis time of the slurry is 12 hours;
[0024] (4) Petroleum ether extraction: After enzymatic hydrolysis, transfer the slurry to the extraction container for the first petroleum ether extraction and the second petroleum ether extraction, and add 1500g of petroleum ether to the slurry during the first petroleum ether extraction , stirring and extracting for 4 hours and then standing for 4 hours, separating the petroleum eth...
Embodiment 2
[0031] Embodiment two: a kind of preparation method of grape flavor, comprises the steps:
[0032] (1) Soaking: Take 100g of raisins as raw material, add 360g of deionized water, and soak for 12 hours at room temperature;
[0033] (2) Beating: beat the soaked raisins with a beater for 40 minutes to make a slurry;
[0034] (3) Enzymolysis: Put the slurry into an enzymolyzer with a stirring device, add 0.6% cellulase and 3% β-glucosidase in sequence, and set the temperature of the enzymolyzer to 65°C. The stirring speed is 120 rpm, and the enzymatic hydrolysis time of the slurry is 16 hours;
[0035] (4) Petroleum ether extraction: After enzymatic hydrolysis, transfer the slurry to the extraction container for the first petroleum ether extraction and the second petroleum ether extraction, and add 1700g of petroleum ether to the slurry during the first petroleum ether extraction , stirring and extracting for 5 hours and then standing for 6 hours, separating the petroleum ether ...
Embodiment 3
[0042] Embodiment three: a kind of preparation method of grape flavor, comprises the steps:
[0043] (1) Soaking: take 100g of raisins as raw material, add 340g of deionized water, and soak for 11 hours at room temperature;
[0044] (2) Beating: beat the soaked raisins with a beater for 38 minutes to make a slurry;
[0045] (3) Enzymolysis: Put the slurry into an enzymolyzer with a stirring device, add cellulase with a mass of 0.5% of the raw material and β-glucosidase with a mass of 2.1% of the raw material in sequence, and set the temperature of the enzymatic hydrolyzer to 60°C. The stirring speed is 110 rpm, and the enzymatic hydrolysis time of the slurry is 15 hours;
[0046] (4) Petroleum ether extraction: After enzymatic hydrolysis, transfer the slurry to the extraction container for the first petroleum ether extraction and the second petroleum ether extraction, and add 1650g of petroleum ether to the slurry during the first petroleum ether extraction , stirring and ex...
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