CN102687843A - Red date essence and method for preparing same through compound enzymatic hydrolysis - Google Patents
Red date essence and method for preparing same through compound enzymatic hydrolysis Download PDFInfo
- Publication number
- CN102687843A CN102687843A CN2012102086845A CN201210208684A CN102687843A CN 102687843 A CN102687843 A CN 102687843A CN 2012102086845 A CN2012102086845 A CN 2012102086845A CN 201210208684 A CN201210208684 A CN 201210208684A CN 102687843 A CN102687843 A CN 102687843A
- Authority
- CN
- China
- Prior art keywords
- red date
- essence
- jujube
- complex enzyme
- flavor
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Seasonings (AREA)
Abstract
The invention discloses red date essence and a method for preparing the same through compound enzymatic hydrolysis. The method comprises the steps of adding pectinase and cellulase to carry out compound enzymatic hydrolysis to obtain taste red date juice with dense date aroma, genuine flavor and high yield, then analyzing the active aroma ingredients of the taste red date juice by combining headspace solid-phase microextraction with gas chromatography-mass spectrometer (GC-MS) analysis; and blending the realistic and dense red date series essence with full aroma in combination with the experience accumulated over the years through the integrated application of the analysis technology and the flavor blending technology.
Description
Technical field
The invention belongs to the food additives field, specifically a kind of complex enzyme hydrolysis technology preparation red date method of essence of utilizing.
Background technology
Red date has high nutritive value and medical value, main product China, and about 900,000 tons of gross annual output amount accounts for more than 90% of Gross World Product.Red date (dried jujube) main component comprises: moisture (20%-30%) carbohydrate (50%-80%), protein (2%-3%), crude fibre (2%-2.5%), amino acid, flavones, adenosine and saponins and organic acid, vitamin and trace mineral element.At present, very ripe to the research of red date deep processing through separation, extraction, seasoning, similar report also has a lot, still, and the also rarely seen report of research that utilizes biological enzyme technology that red date is processed.
Pectase can decompose cell membrane intermediate layer and insoluble macromolecule protopectin, reduces viscosity, and functional components such as amino acid, polypeptide, polysaccharide, tartaric acid are fully dissolved; Cellulase can make red jujube fiber be decomposed into cellobiose, and then is decomposed into glucose, reduces fiber content, improves red date total reducing sugar yield.
Use the complex enzyme hydrolysis technology of pectase and cellulase, red jujube polysaccharide fully is extracted, and makes the part fiber be converted into the carbohydrate that can be utilized; Obtain being more conducive to the liquid small molecule structure of absorption of human body; Fragrance is further discharged, and clarity is better, and impurity is few.The resulting flavor jujube juice that is has price advantage, and soluble sugar content is high, and best in quality, jujube is aromatic strongly fragrant, for the deep processing of red date resource, raising red date added value of product provide obvious feasibility.At present also do not adopt complex enzyme hydrolysis to prepare the relevant report of red date essence.
Summary of the invention
The purpose of this invention is to provide a kind of complex enzyme hydrolysis and prepare the red date method of essence, this method is through adding pectase and cellulase complex enzyme hydrolysis, obtain jujube aromatic strongly fragrant, local flavor is pure, high yield be the flavor jujube juice; The method that combines through headspace solid-phase microextraction and the analysis of GC-MS gas chromatography mass spectrometry chromatograph then, analysis are the effective fragrance component of flavor jujube juice; Through integrated application analytical technology and meat flavor formulating technology,, mix full, true to nature, the strong red date series essence of fragrance in conjunction with the experience that accumulates for many years.And through the cooperation of application department, actively put on market, obtained good repercussion.
The objective of the invention is to realize through following technical scheme:
A kind of complex enzyme hydrolysis prepares the red date method of essence, it is characterized in that: this method is raw material with the red date, through adding pectase and cellulase complex enzyme hydrolysis, obtain jujube aromatic strongly fragrant, local flavor is pure, high yield be the flavor jujube juice; The method that combines through headspace solid-phase microextraction and the analysis of GC-MS gas chromatography mass spectrometry chromatograph then, analysis are the effective fragrance component of flavor jujube juice; Mix full, true to nature, the strong red date series essence of fragrance; Concrete steps are following:
1) with the red date is raw material, earlier red date soaked 10-12 hour, boiled then 1.5 hours, jujube meat is separated with skin nuclear, obtain jujube meat.
2) add pectase, cellulase, carry out enzyme digestion reaction, obtain jujube juice; Complex enzyme that enzyme digestion reaction is used and addition are the pectase of jujube meat weight 0.3%, the cellulase of jujube meat weight 0.1%.The process conditions of enzymolysis are that enzymolysis time 3 h, hydrolysis temperature are that 40 ℃, amount of water are 2 times of total amount, and PH is 4.05.
3) method that combines through headspace solid-phase microextraction and the analysis of GC-MS gas chromatography mass spectrometry chromatograph, effective fragrance component of enzyme analysis hydrolysis products mixes full, true to nature, the strong red date essence of fragrance.
Raw material of the present invention is selected the little red date of the natural spun gold of high-quality that can at utmost highlight the red date local flavor for use.After sorting out impurity, flushing with clean water 2-3 time was soaked 12 hours then, treated that red date fully absorbs moisture, after swelling, boiled 1.5 hours, through the red date skinning machine jujube meat was separated with skin nuclear.
In order to reach the optimum utilization of red date; And make red date essence have best effect; Use the compound action of pectase and cellulase, on the basis of experiment of single factor, confirmed the optimum process condition of enzymolysis lixiviate jujube juice through optimization of orthogonal test: pectase 0.3%, cellulase 0.1%, enzymolysis time 3 h, hydrolysis temperature are 40 ℃, amount of water 1:2, PH 4.05.Experimental result shows that complex enzyme hydrolysis lixiviate jujube juice technology is rationally feasible, makes the extraction rate of jujube juice reach 66.92%, has improved 10% than traditional hot water extract method, and resulting jujube juice is best in quality, and jujube is aromatic strongly fragrant, no bitter taste, color glow, good stability.
Be the effective fragrance component of flavor jujube juice through headspace solid-phase microextraction and the analysis of GC-MS gas chromatography mass spectrometry chromatograph; The method that adopts headspace solid-phase microextraction and the analysis of GC-MS gas chromatography mass spectrometry chromatograph to combine; The effective fragrance component of natural jujube juice is carried out qualitative and quantitative analysis, and the result shows: in being the flavor jujube juice, identify the fragrant composition of volatility more than 30 kinds.Mainly comprise acid compounds, aldehyde compound, phenolic compound, alcohols and heterocycle compound.On the GC-MS analysis foundation, perfume (or spice) and inspiration are distinguished in perfumer utilization, thereby scientific methods are provided for the simulation and the creation of natural jujube fragrance.From be the flavor jujube juice, analyze raw material and the content such as the table 1 of red date principal character fragrance.
Table 1
Sequence number | Time delay (min) | Title | Content (weight portion) |
1 | 7.119 | Isovaleric acid | 0.2741 |
2 | 7.205 | Furfural | 5.5946 |
3 | 7.597 | Furfuryl alcohol | 0.1427 |
4 | 7.973 | Positive valeric acid | 0.6329 |
5 | 9.372 | The 2-acetyl furan | 0.3018 |
6 | 11.326 | 5 methyl furfural | 0.8308 |
7 | 11.571 | Benzaldehyde | 1.9346 |
8 | 11.95 | Caproic acid | 4.3081 |
9 | 14.17 | Methyl cyclopentenyl ketone | 0.7752 |
10 | 14.774 | Phenmethylol | 0.9499 |
11 | 15.719 | The 2-acetyl pyrrole | 0.6482 |
12 | 18.895 | Maltol | 0.6212 |
13 | 26.151 | 5 hydroxymethyl furfural | 12.79 |
14 | 27.448 | Phenylacetic acid | 1.8109 |
15 | 34.961 | Capric acid | 3.0802 |
16 | 5.394-45.45 | Other | 65.305 |
? | ? | Amount to | 100 |
Through integrated application analytical technology and meat flavor formulating technology, mix full, true to nature, the strong red date series essence of fragrance.
On the GC-MS analysis foundation; Fragrant technology and inspiration are distinguished in perfumer utilization, and to meet the GB2760 standard in the flavor jujube juice and have the main fragrance component that the red date characteristic remembers be basic material to be, and interpolation can be modified, the raw material of outstanding red date characteristic flavor on basis; Like Tujue's ketenes, second position damascone, acetate, ethyl laurate, ethyl maltol, furanone etc.; Mix the perfume base with the concentrated red date fragrance of high power, addition is that the 1-2% of jujube juice can effectively improve red date fragrance, and modifies the bitter skin flavor and the tart flavour of jujube juice; Make fragrance full mellow and full, comfortable naturally.Be applied to effectively to practice thrift cost in the food such as milk beverage, better set off fragrance by contrast, offer the better sense organ of food and the sense of taste and enjoy.
Allotment red date essence, in general, if will mix high-quality red date essence true to nature, at first must to it fragrance flavor characteristic and containedly send out component fragrant more deep understanding will be arranged, therefrom find out the contributive factor of preparing essence.
From look-listed perfume material of matter combined instrument analysis result; Contained component is comparatively complicated; Want some lengthy and jumbled raw materials of skim to disturb, therefrom find out important fragrance matter, choose the body material that can embody the red date note in the prescription; Confirm that effective flavouring ingredient and the most adaptive side constitute and different proportionings is weighed, allocates, modifies, revised, and then confirm a preliminary red date essence.After feeding back suggestion for revision through the experiment of dairy products and ice cream application center then, again prescription is constituted by the perfumer and to do modification and perfection repeatedly, obtain the red date essence of complete fragrance at last.
Concrete umber is seen formula table 2, and what following formulation examples embodied is the little red date fragrance of full mellow and full spun gold.
Table 2
Sequence number | Material name | Quantity (part) |
1 | Isovaleric acid | 0.1 |
2 | Furfural | 0.16 |
3 | Furfuryl alcohol | 0.3 |
4 | Valeric acid | 0.12 |
5 | The 2-acetyl furan | 0.06 |
6 | 5 methyl furfural | 0.8 |
7 | Benzaldehyde | 0.4 |
8 | Caproic acid | 0.48 |
9 | Methyl cyclopentenyl ketone | 0.16 |
10 | Phenmethylol | 0.2 |
11 | The 2-acetyl pyrrole | 0.012 |
12 | Maltol | 0.12 |
13 | Ethyl maltol | 1 |
14 | Phenylacetic acid | 0.36 |
15 | Capric acid | 0.6 |
16 | 1-octene-3-alcohol | 0.004 |
17 | β-damascone | 0.02 |
18 | The acetyl group pyrazine | 0.6 |
19 | Ethyl caprate | 0.2 |
20 | Acetate | 0.2 |
21 | 4-hydroxyl-2,5-dimethyl-3 (2H) furanone | 0.44 |
22 | 3-hydroxy-2-butanone | 0.1 |
23 | Red date enzymolysis juice | 40 |
24 | 1, the 2-propane diols | 43.564 |
25 | Glycerine (glycerine) | 10 |
26 | Amount to | 100 |
Fresh jujube juice fragrance ingredient of operation analysis of the present invention and flavor deployment technology; Mix the red date essence of high power concentration; Wen Xiang and mouthfeel all embody the characteristic of natural jujube; Effect obviously is better than other red date essence in dairy products and cold drink, in practical application and marketing, has obtained client's consistent favorable comment.
The specific embodiment
A kind of complex enzyme hydrolysis prepares the red date method of essence, and this method is raw material with the red date, through adding pectase and cellulase complex enzyme hydrolysis, obtain jujube aromatic strongly fragrant, local flavor is pure, high yield be the flavor jujube juice; The method that combines through headspace solid-phase microextraction and the analysis of GC-MS gas chromatography mass spectrometry chromatograph then, analysis are the effective fragrance component of flavor jujube juice; Mix full, true to nature, the strong red date series essence of fragrance; Concrete steps are following:
With the little red date of the natural spun gold of high-quality is raw material, sort out impurity after, flushing with clean water 2-3 time was soaked 12 hours then, treated that red date fully absorbs moisture, after swelling, boiled 1.5 hours, through the red date skinning machine jujube meat and skin nuclear was separated, and obtained jujube meat.
Add pectase, cellulase, carry out enzyme digestion reaction, obtain jujube juice; Complex enzyme that enzyme digestion reaction is used and addition are the pectase of jujube meat weight 0.3%, the cellulase of jujube meat weight 0.1%.The process conditions of enzymolysis are that enzymolysis time 3 h, hydrolysis temperature are that 40 ℃, amount of water are 2 times of total amount, and PH is 4.05.Complex enzyme hydrolysis lixiviate jujube juice technology is rationally feasible, makes the extraction rate of jujube juice reach 66.92%, has improved 10% than traditional hot water extract method, and resulting jujube juice is best in quality, and jujube is aromatic strongly fragrant, no bitter taste, color glow, good stability.
Through the method that headspace solid-phase microextraction and the analysis of GC-MS gas chromatography mass spectrometry chromatograph combine, effective fragrance component of enzyme analysis hydrolysis products mixes full, true to nature, the strong red date essence of fragrance.
Through integrated application analytical technology and meat flavor formulating technology, mix full, true to nature, the strong red date series essence of fragrance.
The concrete umber of red date essence that obtains is seen formula table 2, embodiment be the little red date fragrance of full mellow and full spun gold.
The present invention is on the GC-MS analysis foundation, and fragrant technology and inspiration are distinguished in perfumer utilization, is basic material to be the main fragrance component that meets the GB2760 standard in the flavor jujube juice and have a red date characteristic; Interpolation can be modified, the raw material of outstanding red date characteristic flavor on basis; Mix the perfume base with the concentrated red date fragrance of high power, addition is that the 1-2% of jujube juice can effectively improve red date fragrance, and modifies the bitter skin flavor and the tart flavour of jujube juice; Make fragrance full mellow and full, comfortable naturally.
The present invention is applied to can effectively practice thrift cost in the food such as milk beverage, better sets off fragrance by contrast, offers the better sense organ of food and the sense of taste and enjoys.
Claims (6)
1. a complex enzyme hydrolysis prepares the red date method of essence, it is characterized in that: this method is raw material with the red date, through adding pectase and cellulase complex enzyme hydrolysis, obtain jujube aromatic strongly fragrant, local flavor is pure, high yield be the flavor jujube juice; The method that combines through headspace solid-phase microextraction and the analysis of GC-MS gas chromatography mass spectrometry chromatograph then, analysis are the effective fragrance component of flavor jujube juice; Mix full, true to nature, the strong red date series essence of fragrance; Concrete steps are following:
1) with the red date is raw material, earlier red date soaked, boil then, jujube meat is separated with skin nuclear, obtain jujube meat;
2) add pectase, cellulase, carry out enzyme digestion reaction, obtain jujube juice;
3) method that combines through headspace solid-phase microextraction and the analysis of GC-MS gas chromatography mass spectrometry chromatograph, effective fragrance component of enzyme analysis hydrolysis products mixes full, true to nature, the strong red date essence of fragrance.
2. complex enzyme hydrolysis according to claim 1 prepares the red date method of essence, it is characterized in that: in the step 1), raw material is selected the little red date of the natural spun gold of high-quality that can at utmost highlight the red date local flavor for use.
3. complex enzyme hydrolysis according to claim 1 prepares the red date method of essence, it is characterized in that: in the step 1), red date was soaked 10-12 hour, boiled then 1.5 hours, jujube meat is separated with skin nuclear.
4. complex enzyme hydrolysis according to claim 1 prepares the red date method of essence, it is characterized in that: step 2) in, complex enzyme that enzyme digestion reaction is used and addition are the pectase of jujube meat weight 0.3%, the cellulase of jujube meat weight 0.1%.
5. complex enzyme hydrolysis according to claim 1 prepares the red date method of essence, it is characterized in that: step 2) in, the process conditions of enzymolysis are that enzymolysis time 3 h, hydrolysis temperature are that 40 ℃, amount of water are 2 times of total amount, PH is 4.05.
6. the described complex enzyme hydrolysis of claim 1 prepares the red date essence that the red date method of essence obtains, and it is characterized in that: fill a prescription as follows:
。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN2012102086845A CN102687843A (en) | 2012-06-25 | 2012-06-25 | Red date essence and method for preparing same through compound enzymatic hydrolysis |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN2012102086845A CN102687843A (en) | 2012-06-25 | 2012-06-25 | Red date essence and method for preparing same through compound enzymatic hydrolysis |
Publications (1)
Publication Number | Publication Date |
---|---|
CN102687843A true CN102687843A (en) | 2012-09-26 |
Family
ID=46853729
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN2012102086845A Pending CN102687843A (en) | 2012-06-25 | 2012-06-25 | Red date essence and method for preparing same through compound enzymatic hydrolysis |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN102687843A (en) |
Cited By (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103238810A (en) * | 2013-05-23 | 2013-08-14 | 天宁香料(江苏)有限公司 | Flavoring pineapple juice extract liquid and application thereof |
CN103484250A (en) * | 2013-08-16 | 2014-01-01 | 山东省食品发酵工业研究设计院 | Method for preparing red jujube essence and red jujube polysaccharides by using defective jujubes |
CN103695177A (en) * | 2013-12-27 | 2014-04-02 | 广东江大和风香精香料有限公司 | Red jujube flavor and preparation method thereof |
CN104172073A (en) * | 2014-07-17 | 2014-12-03 | 江苏华桑食品科技有限公司 | Preparation method of mulberry concentrated solution and application of mulberry concentrated solution |
CN105105081A (en) * | 2015-09-25 | 2015-12-02 | 天宁香料(江苏)有限公司 | Preparation method of thermo-reactive red jujube flavor |
CN105192666A (en) * | 2014-06-18 | 2015-12-30 | 上海爱普植物科技有限公司 | Preparation method for natural red jujube flavor |
CN105942407A (en) * | 2016-04-28 | 2016-09-21 | 南昌朵美生物科技有限公司 | Preparation method of Chinese yam essence |
CN106343514A (en) * | 2016-08-31 | 2017-01-25 | 天宁香料(江苏)有限公司 | Preparation method of Xuanwei ham flavored essence |
CN112617165A (en) * | 2020-12-15 | 2021-04-09 | 恒枫食品科技有限公司 | Preparation method of milk-flavor enzymolysis base material and application of base material |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102047971A (en) * | 2009-10-30 | 2011-05-11 | 成都市龙泉驿龙东桃片厂 | Preparation method of walnut and Chinese date milk beverage |
CN102304430A (en) * | 2011-03-17 | 2012-01-04 | 广州市澳键丰泽生物科技有限公司 | Formula of tobacco flavoring essence with sweet fragrance |
-
2012
- 2012-06-25 CN CN2012102086845A patent/CN102687843A/en active Pending
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102047971A (en) * | 2009-10-30 | 2011-05-11 | 成都市龙泉驿龙东桃片厂 | Preparation method of walnut and Chinese date milk beverage |
CN102304430A (en) * | 2011-03-17 | 2012-01-04 | 广州市澳键丰泽生物科技有限公司 | Formula of tobacco flavoring essence with sweet fragrance |
Non-Patent Citations (1)
Title |
---|
宋秀梅: "红枣介绍及其香精调配", 《第十五届中国国际食品添加剂和配料展览会学术论文集》 * |
Cited By (12)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103238810A (en) * | 2013-05-23 | 2013-08-14 | 天宁香料(江苏)有限公司 | Flavoring pineapple juice extract liquid and application thereof |
CN103238810B (en) * | 2013-05-23 | 2014-09-10 | 天宁香料(江苏)有限公司 | Flavoring pineapple juice extract liquid and application thereof |
CN103484250A (en) * | 2013-08-16 | 2014-01-01 | 山东省食品发酵工业研究设计院 | Method for preparing red jujube essence and red jujube polysaccharides by using defective jujubes |
CN103695177A (en) * | 2013-12-27 | 2014-04-02 | 广东江大和风香精香料有限公司 | Red jujube flavor and preparation method thereof |
CN103695177B (en) * | 2013-12-27 | 2016-02-10 | 广东江大和风香精香料有限公司 | A kind of red date essence and preparation method thereof |
CN105192666A (en) * | 2014-06-18 | 2015-12-30 | 上海爱普植物科技有限公司 | Preparation method for natural red jujube flavor |
CN104172073A (en) * | 2014-07-17 | 2014-12-03 | 江苏华桑食品科技有限公司 | Preparation method of mulberry concentrated solution and application of mulberry concentrated solution |
CN105105081A (en) * | 2015-09-25 | 2015-12-02 | 天宁香料(江苏)有限公司 | Preparation method of thermo-reactive red jujube flavor |
CN105942407A (en) * | 2016-04-28 | 2016-09-21 | 南昌朵美生物科技有限公司 | Preparation method of Chinese yam essence |
CN105942407B (en) * | 2016-04-28 | 2019-12-27 | 南昌馨朵美生物科技有限公司 | Preparation method of Chinese yam essence |
CN106343514A (en) * | 2016-08-31 | 2017-01-25 | 天宁香料(江苏)有限公司 | Preparation method of Xuanwei ham flavored essence |
CN112617165A (en) * | 2020-12-15 | 2021-04-09 | 恒枫食品科技有限公司 | Preparation method of milk-flavor enzymolysis base material and application of base material |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN102687843A (en) | Red date essence and method for preparing same through compound enzymatic hydrolysis | |
CN106387990B (en) | High-nicotine tobacco extract and its application | |
CN101238908B (en) | Method for producing purple sweet potato fruit vinegar beverage and product thereof | |
CN103387878B (en) | Baked-fragrance-type jujube essence and preparation method thereof | |
CN102643737B (en) | Bamboo tea wine and preparation method thereof | |
CN102100397A (en) | Flavoring essence for tobacco and preparation method thereof | |
CN106132425B (en) | Composition containing citrus seed extract, food, drug, and method for producing composition containing citrus seed extract | |
Pandey et al. | Standardization of harvesting age of bamboo shoots with respect to nutritional and anti-nutritional components | |
Ruiz-Matute et al. | Characterization of traditional Spanish edible plant syrups based on carbohydrate GC–MS analysis | |
CN105524791B (en) | A kind of method for brewing olive wine using olive fruit juice and pomace | |
KR101194731B1 (en) | Fermenting method of ginseng soaking syrup and liquor obtained thereby | |
CN107691936A (en) | A kind of leaf of Moringa water-soluble extractive good in taste and its extracting method | |
CN102161955A (en) | Mung bean wine and production method thereof | |
CN106617047A (en) | Mulberry ferment and production technology thereof | |
Chen et al. | Production and characteristics of high quality vinegar from sugarcane juice | |
CN104357296A (en) | Tea wine and production method thereof | |
CN102805326A (en) | Edible fermented soya bean essence and preparation method thereof | |
Routray et al. | Chemical constituents and post-harvest prospects of Pandanus amaryllifolius leaves: a review | |
CN111528519A (en) | Preparation method and application of enzyme preparation treated tobacco emblic leafflower fruit enzymolysis extract | |
CN105543040B (en) | A kind of method using olive fermenting and producing high-quality olive wine | |
CN101816347A (en) | Application of stevia rebaudiana in preparing fermented tea | |
CN105838549A (en) | Brewing method of tea wine | |
KR101312916B1 (en) | Rice wine containing ginseng and method for manufacturing it | |
CN102488321B (en) | Biological spice for tobacco and preparation method and use thereof | |
Sukenti et al. | Ethnobotany of Sasak traditional beverages as functional foods |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120926 |