CN102687843A - Red date essence and method for preparing same through compound enzymatic hydrolysis - Google Patents

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

The red date essence that a kind of complex enzyme hydrolysis prepares the red date method of essence and obtains

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:

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

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