Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Chinese chestnut essence and preparation method thereof

A technology of chestnut flavor and chestnut, which is applied in the directions of food ingredients containing natural extracts, food ingredients as odor modifiers, food science, etc., can solve the problems of lack of stability, strength and attractiveness, monotonous flavor, etc., and achieve odor harmony. High, natural fragrance, good extraction effect

Inactive Publication Date: 2022-06-21
ZHONGKAI UNIV OF AGRI & ENG
View PDF2 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, compared with cooked chestnuts, the essence obtained by this preparation method has a monotonous fragrance, and lacks stability, strength and attractiveness.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Chinese chestnut essence and preparation method thereof
  • Chinese chestnut essence and preparation method thereof
  • Chinese chestnut essence and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] A kind of chestnut essence, each component and its corresponding mass parts are as shown in Table 1, and are prepared and obtained by following steps:

[0050] Step 1: preparation process, drying the raw chestnuts in the sun to a moisture content of 35%-45%, removing the shells, and pulverizing with a pulverizer to obtain chestnut powder with a particle size of 5-8 μm;

[0051] Step 2: leaching, the chestnut powder and 60% ethanol are mixed in a magnetic stirring tank according to volume 1:5, stirring and mixing, the stirring speed is 500r / min, the stirring time is 2h, and the stirred mixture is sealed in an aluminum tank middle;

[0052] Step 3: Freeze extraction, freeze for 1 hour in a liquid nitrogen environment with a temperature lower than -196°C, take out, thaw at room temperature, and repeat 3 times;

[0053] Step 4: Maillard reaction, add reducing sugar, amino acid, glycerol monostearate to the mixed solution after step 3, mix well, adjust the pH value to 6, re...

Embodiment 2- Embodiment 4

[0057] Example 2-Example 4, a chestnut essence, differs from Example 1 in that in the prepared chestnut essence, each component and its corresponding mass fraction are shown in Table 1.

[0058] Table 1 is each component and its mass parts in embodiment 1-4

[0059] component Example 1 Example 2 Example 3 Example 4 chestnut extract 50 47 52 60 1,2,3,4-Butanetetraol 8 10 7 5 Sodium Glycyrrhetinate 8 7 9 6 β-cyclodextrin 8 10 9 6 2-Acetylpyrrole 6 7 5 6 Creamer 5 6 4 3 edible glycerin 6 5 4 7 Span-80 4 5 4 3 vanillin 5 3 6 4

Embodiment 5

[0060] Example 5: A chestnut essence, the difference from Example 1 is that step 1: preparation process, drying the raw chestnuts to a moisture content of 50% to 70%, removing the shells, and pulverizing with a pulverizer to obtain a particle size of 5 ~8μm chestnut powder.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to Chinese chestnut essence and a preparation method thereof, and the Chinese chestnut essence comprises the following components in parts by mass: 20-80 parts of Chinese chestnut extract, 2-15 parts of 1, 2, 3, 4-butantetraol, 1-15 parts of sodium glycyrrhetinate, 5-15 parts of beta-cyclodextrin, 2-10 parts of 2-acetylpyrrole, 3-10 parts of creamer, 3-10 parts of edible glycerin, 1-5 parts of span-80 and 1-10 parts of vanillic aldehyde. The stabilizer, the fragrance enhancer and other additives are added into the Chinese chestnut extract, so that the fragrance stability, the smell coordination and the strength are enhanced, the preparation method of the Chinese chestnut essence is provided, effective fragrance components in Chinese chestnuts can be obtained to a great extent, and the fragrance of the Chinese chestnut essence is more vivid and natural.

Description

technical field [0001] The invention relates to the field of preparation of chestnut essence, in particular to a chestnut essence and a preparation method thereof. Background technique [0002] Nuts are a rich source of nutritious compounds that are beneficial to the body because they are rich in vitamins and antioxidants. In recent years, more and more people are eating nuts, and chestnuts are one of the family of nuts. The edible value of chestnuts is relatively high. Nutrients can be ingested in various ways such as raw food, stir-frying, steaming and cooking. A reasonable combination of chestnuts and bean and cereal foods can also enhance the nutritional quality of bean and cereal foods. Chestnut not only has good edible value, but also has certain medicinal value for the prevention and treatment of hypertension, arteriosclerosis, coronary heart disease and other diseases. [0003] At present, chestnut processing is mainly in the initial processing stage, and deep proce...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/20A23L27/21A23L27/22A23L27/00A23L27/30A23L27/10
CPCA23L27/20A23L27/204A23L27/2054A23L27/215A23L27/22A23L27/88A23L27/30A23L27/10A23V2002/00A23V2200/15A23V2250/5112A23V2250/21A23V2250/24A23V2250/626A23V2250/602A23V2250/638A23V2250/61A23V2250/608A23V2250/618A23V2250/0618A23V2250/061A23V2250/0616
Inventor 刘袆帆李妍馥马路凯王琴肖更生
Owner ZHONGKAI UNIV OF AGRI & ENG
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com