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Chestnut paste essence and preparation method thereof

A technology of chestnut paste and chestnut, which is applied in the directions of food ingredients as odor modifiers, food science, sugary food ingredients, etc., can solve the problems of complex operation process, no literature reports chestnut flavor essence preparation, chestnut paste essence preparation and the like, and achieves The effect of short time, low temperature, good aroma and taste

Inactive Publication Date: 2019-09-03
GUANGZHOU HUABAO FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Adding a sugar source in the preparation method of the essence for roasting is actually a process of obtaining aroma substances through the Maillard reaction, and in the preparation method of the essence, the reflux extraction and concentration of the aroma substances are involved, the operation process is complicated, and can only Applied in the field of tobacco leaves
[0004] In the prior art, there are no literature reports on the preparation of chestnut flavor essence and the preparation of chestnut paste essence

Method used

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  • Chestnut paste essence and preparation method thereof
  • Chestnut paste essence and preparation method thereof

Examples

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Effect test

preparation example Construction

[0028] A preparation method of chestnut paste essence as above, comprises the following steps:

[0029] 1) Take each raw material according to the above;

[0030] 2) Proline, arginine, serine, aspartic acid, monosodium glutamate, furanone, sugar source, VB 1 Mix it with water evenly, put it into the reaction kettle, stir, and cool to obtain the chestnut hot reactant;

[0031] 3) adding chestnut powder, sucrose, edible salt, monosodium glutamate, salad oil, corn starch, xanthan gum and potassium sorbate to the chestnut heat reactant in step 2), stirring and gelatinizing, and cooling to obtain heat-reaction chestnut paste;

[0032] 4) Heat-reaction chestnut paste and chestnut base are evenly mixed to obtain chestnut paste essence.

[0033] Preferably, in step 2), the reaction is stirred at 96-105°C for 1-2.5 hours, and then cooled to 72-75°C.

[0034] Preferably, step 3) stir and gelatinize at 80-90°C for 15-25 minutes, and then cool to 60-63°C.

Embodiment 1

[0036] A chestnut paste essence, the preparation steps are as follows:

[0037] (1) Counting according to parts by weight, weigh 0.5 part of proline, 0.7 part of arginine, 0.8 part of serine, 0.3 part of aspartic acid, 0.2 part of monosodium glutamate, 0.4 part of furanone, 3 parts of glucose, 1.5 part of fructose, 4 parts of sucrose, 0.5 part of xylose, vitamin B 1 (VB 1 ) 0.06 parts, water 65 parts, mixed uniformly, put into the reaction kettle, under the condition of reaction temperature of 98 ℃, reacted for 2.5 hours, cooled to 72 ℃, obtained chestnut heat reactant;

[0038] (2) Count according to parts by weight, weigh 80 parts of chestnut heat reactant prepared in step (1), 12 parts of chestnut powder, 1 part of sucrose, 2 parts of salt, 1 part of monosodium glutamate, 1 part of salad oil, 2 parts of cornstarch , 0.1 part of xanthan gum, 0.1 part of potassium sorbate, after mixing evenly, raise the temperature to 90°C, stir and keep it warm for 20 minutes, then cool do...

Embodiment 2

[0041] A chestnut paste essence, the preparation steps are as follows:

[0042] (1) Count according to parts by weight, weigh 0.8 part of proline, 0.5 part of arginine, 0.6 part of serine, 0.2 part of aspartic acid, 0.4 part of monosodium glutamate, 0.2 part of furanone, 2 parts of glucose, 1 part of fructose, 4 parts sucrose, VB 1 0.1 part, 70 parts of water, mixed evenly, put into the reaction kettle, reacted for 1.5 hours at the reaction temperature of 102°C, cooled to 72°C, and obtained the hot chestnut reactant;

[0043] (2) counting according to parts by weight, take by weighing 75 parts of chestnut heat reactant prepared in step (1), then take by weighing 5 parts of chestnut powder, 2 parts of sucrose, 1.5 parts of salt, 0.6 part of monosodium glutamate, 1.5 parts of salad oil, 4 parts of cornstarch, 0.2 part of xanthan gum, and 0.06 part of potassium sorbate. After mixing the weighed raw materials evenly, heat up to 85°C, stir and keep warm for 25 minutes, and cool do...

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Abstract

The invention discloses a chestnut paste essence and a preparation method thereof. The chestnut paste essence contains a heat-reactive chestnut paste and a chestnut fragrant base; the heat-reactive chestnut paste is composed of a chestnut heat reactant, chestnut powder, sucrose, salt, monosodium glutamate, salad oil, corn starch, xanthan gum and potassium sorbate; and the chestnut heat reactant consists of proline, arginine, serine, aspartic acid, monosodium glutamate, furanone, sugar source, VB1 and water. In the invention, the reducing sugar and the amino acid are used as the raw materials for a thermal reaction, and the thermal reaction conditions are optimized by using a reasonable ratio to prepare the chestnut heat reactant. Combining the raw chestnut powder as the base flavor, food additives such as a thickener, an emulsifier and a flavor enhancer are added, the final flavor is natural, rich in mouthfeel and stable in flavor, which improves the consumer's preference, and the method can be applied to the food fields such as baking and leisure puffing.

Description

technical field [0001] The invention belongs to the field of food additives, in particular to a chestnut paste essence and a preparation method thereof. Background technique [0002] Chestnut is rich in nutrients and is known as the "King of Dried Fruits". It not only contains a lot of starch, but also rich in various proteins, vitamins and minerals. In recent years, with the rapid development of the modern food processing industry and the improvement of people's quality of life and consumption level, traditional food flavors such as sugar-fried chestnuts and cooked chestnuts have been gradually applied to puffed foods, baked foods and Snack food and other food fields. [0003] The patent application for invention (application number 201410451600.X) discloses a chestnut essence and a preparation method thereof. The essence is enzymolyzed by amylase, glucoamylase, protease and lipase in turn from raw chestnut powder, centrifuged to take the supernatant, Obtain the chestnut ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L27/21A23L27/00
CPCA23L27/10A23L27/215A23L27/84A23L27/88A23V2002/00A23V2200/15A23V2250/0606A23V2250/061A23V2250/0642A23V2250/064A23V2250/5086A23V2250/5118A23V2250/606A23V2250/61A23V2250/628A23V2250/7042A23V2250/638
Inventor 欧阳珊艾斌
Owner GUANGZHOU HUABAO FOOD CO LTD
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