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Wheat-flavored essence using wheat bran as raw material and preparation method thereof

A technology of wheat bran and aroma, which is applied in the field of food processing, can solve problems such as patent publications that have not yet been found, and achieve considerable economic and social benefits, natural and harmonious aroma, and strong wheat aroma

Inactive Publication Date: 2018-05-18
TIANJIN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Through the search, no patent publications related to the application of the present invention have been found

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of wheat flavor essence with wheat bran as raw material, its components and parts by weight are:

[0026] 1-3 parts of maltol, 0.25-0.75 parts of 2-acetylpyrazine, 0.5-1.5 parts of ethyl maltol, 94.75-98.25 parts of enzymatic hydrolyzate of wheat bran.

[0027] The above-mentioned preparation method of the wheat-flavor essence using wheat bran as raw material, through the steps of crushing and sieving the wheat bran, roasting, enzymatic hydrolysis, flavoring, final drying, crushing and sieving, and packaging, to obtain the wheat-flavor essence finished product.

[0028] Specific steps are as follows:

[0029] (1) Grinding and sieving of wheat bran: take wheat bran and pulverize it through a pulverizer, pass through a 60-mesh sieve, and set aside;

[0030] (2) Baking: Put the wheat bran obtained in step (1) into an electric blast drying oven with a temperature of 140°C, and bake until the wheat bran is slightly golden yellow and has the unique burnt aroma of bak...

Embodiment 2

[0037] A kind of wheat flavor essence with wheat bran as raw material, its components and parts by weight are:

[0038] 1 part of maltol, 0.25 part of 2-acetylpyrazine, 0.5 part of ethyl maltol, 94.75 parts of enzymatic hydrolyzate of wheat bran.

[0039] A preparation method of the above-mentioned wheat bran-based wheat flavor essence, through the steps of crushing and sieving of wheat bran, roasting, enzymatic hydrolysis, flavoring, final drying, crushing and sieving, and packaging to obtain wheat bran Fragrance and fragrance finished products.

[0040] Specific steps are as follows:

[0041] (1) Grinding and sieving of wheat bran: take wheat bran and pulverize through a pulverizer, pass through a 70-mesh sieve, and set aside;

[0042] (2) Baking: Put the wheat bran obtained in step (1) into an electric blast drying oven with a temperature of 100°C, and bake until the wheat bran is slightly golden yellow and has the unique burnt aroma of baked wheat, then stop baking, and ...

Embodiment 3

[0048] A kind of wheat flavor essence with wheat bran as raw material, its components and parts by weight are:

[0049] 3 parts of maltol, 0.75 parts of 2-acetylpyrazine, 1.5 parts of ethyl maltol, 98.25 parts of enzymatic hydrolyzate of wheat bran.

[0050] A preparation method of the above-mentioned wheat bran-based wheat flavor essence, through the steps of crushing and sieving of wheat bran, roasting, enzymatic hydrolysis, flavoring, final drying, crushing and sieving, and packaging to obtain wheat bran Fragrance and fragrance finished products.

[0051] Moreover, the specific steps are as follows:

[0052](1) Grinding and sieving of wheat bran: take wheat bran and pulverize it through a pulverizer, pass through a 60-80 mesh sieve, and set aside;

[0053] (2) Baking: put the wheat bran obtained in step (1) into an electric blast drying oven with a temperature of 160°C, and bake until the wheat bran is slightly golden yellow and has the unique burnt aroma of baked wheat, ...

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PUM

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Abstract

The present invention discloses a wheat-flavored essence using wheat bran as a raw material. The wheat-flavored essence comprises the following components in parts by weight: 1-3 parts of maltol, 0.25-0.75 part of 2-acetylpyrazine, 0.5-1.5 parts of ethyl maltol and 94.75-98.25 parts of wheat bran hydrolysate. The essence is mainly composed of the wheat bran hydrolysate, maltol, 2-acetylpyrazine and ethyl maltol, has advantages of being natural in raw materials, enables products to be pure and rich in wheat aroma, natural and harmonious in aroma, etc., can be added into various food, solves a problem that current essences use a large amount of organic reagents as solvents, and expands application prospects of a grain by-product of the wheat bran.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a powdered essence, in particular to a wheat-flavored essence with wheat bran as a raw material and a preparation method thereof. Background technique [0002] Wheat bran is a by-product of wheat flour milling, which is cheap and abundant in resources. The nutritional and functional properties of wheat are mainly concentrated in its cortex and germ part, the bran. In the actual milling process, due to the influence of processing conditions, the residue after extracting the germ and endosperm is collectively classified as bran, which accounts for about 20% of the wheat grain. Wheat bran contains a large amount of available physiologically active dietary fiber, among which cellulose and hemicellulose are high-quality sources of dietary fiber. [0003] Whole grains are known to be beneficial to human health, but their organoleptic properties may act as a limiting factor for ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/20
CPCA23L27/20
Inventor 张民孙浩然吴涛刘锐隋文杰王帅
Owner TIANJIN UNIV OF SCI & TECH
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