CN107440068B - Preparation method of essence containing probiotic fermented carrot extract - Google Patents
Preparation method of essence containing probiotic fermented carrot extract Download PDFInfo
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- CN107440068B CN107440068B CN201710767420.6A CN201710767420A CN107440068B CN 107440068 B CN107440068 B CN 107440068B CN 201710767420 A CN201710767420 A CN 201710767420A CN 107440068 B CN107440068 B CN 107440068B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/29—Fruit flavours
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Abstract
A preparation method of an essence containing probiotic fermented carrot extract comprises the steps of preparing a carrot essence base material, preparing carrot enzymolysis fermentation liquor, and preparing carrot essence by blending the fermentation liquor and the carrot essence base material. The invention takes carrot as raw material, and the essence containing probiotic fermented carrot extract is prepared by hydrolyzing and coupling probiotic fermentation treatment by cellulase and pectinase, separating the obtained supernatant and blending the separated supernatant with carrot essence base material. The carrot essence prepared by the method can effectively overcome the defects of monotonous fragrance, poor natural feeling, short fragrance-holding time and the like of the traditional carrot essence, has the unique natural flavor of carrot, pure and strong fragrance, vivid fragrance, mellow mouthfeel, obviously improved stability and fragrance quality, good probiotic effect and can be widely used for preparing various beverages, dairy products, baked foods, candies and other foods.
Description
Technical Field
The invention belongs to the technical field of food. Relates to the preparation of essence.
Background
In China, carotene has the reputation of 'xiao ginseng', is rich in nutrition, contains a large amount of beta-carotene, can be converted into vitamin A in vivo, can improve the immunity of the organism, and has the effects of preventing myopia, resisting viruses, tumors and the like. However, carrots, especially most of vitamins and trace elements in carrots, are easily damaged during high-temperature production and processing, so that the original flavor of the carrots disappears, and the quality of products and the acceptance of consumers are affected.
In recent years, carrot flavor has been developed and used in various foods. At present, the production raw materials of the traditional carrot essence are mainly monomer ester fragrant raw materials which are artificially synthesized, the carrot essence produced by using the raw materials has certain carrot flavor, but the fragrance is stimulated and not soft, and compared with the real carrot fragrance, the natural feeling is not strong enough, the fragrance stability is not good, and the fragrance and fragrance effect is not good, so the application field of the carrot essence is limited to a certain extent.
The invention aims to make up the defects of the traditional carrot essence formula, the carrot essence prepared by probiotic fermentation is added into a carrot essence base material, the taste and the fragrance of an application product of the carrot essence prepared by the method can be obviously improved, the unpleasant taste of a synthetic raw material in the carrot essence is covered, the fragrance of the carrot essence is closer to the real fragrance of carrots, and the carrot essence prepared by using a monomer synthetic spice in the prior art cannot match the fragrance of the carrot essence prepared by using a monomer synthetic spice.
Disclosure of Invention
The invention aims to provide a preparation method of essence containing probiotic fermented carrot extract.
The invention is realized by the following technical scheme.
The invention relates to a preparation method of essence containing probiotic fermented carrot extract, which comprises the following steps.
(1) Preparing a carrot essence base material: weighing 960-990 parts of 1, 2-propylene glycol by weight, adding 9-12 parts of linalool, 0.6-0.8 part of methyl terpineol, 0.8-1.2 parts of methyl pinene, 1.3-1.7 parts of ethyl pinene, 1.0-1.2 parts of myrcene, 1.5-2.5 parts of propyl terpineol, 4-6 parts of p-cymene, 4.0-5.5 parts of acetal, 0.2-0.5 part of propionaldehyde, 0.03-0.05 part of isovaleraldehyde, 1.6-1.8 parts of octanal and 0.25-0.30 part of ethyl ionone; adding part of propylene glycol, then adding all other raw materials, adding the rest propylene glycol, and stirring for 30 minutes to obtain the carrot essence base material.
(2) Preparing probiotic-containing carrot enzymolysis fermentation liquor: washing, peeling and slicing carrots, adding water according to the proportion of 1:2, pulping, mixing with cellulase accounting for 0.3 percent of the weight of the carrots and pectinase accounting for 0.2 percent of the weight of the carrots, stirring, carrying out enzymolysis at the temperature of 40-55 ℃, keeping the pH value of 4.0-6.0 for 2-3 hours, carrying out enzyme deactivation after the enzymolysis is finished, and filtering to obtain an enzymolysis liquid; and after sterilizing and cooling, inoculating lactobacillus bulgaricus and lactobacillus plantarum in a ratio of 2:1, performing mixed fermentation, wherein the inoculation amount is 0.5-2.0% of the weight of the carrots, fermenting at 30-40 ℃, stopping fermentation when the pH value is reduced to 3-4, and centrifuging and collecting supernatant to obtain the carrot enzymolysis fermentation liquor.
(3) And (3) blending fragrance to prepare carrot essence: and (3) carrying out flavoring modification on the carrot enzymolysis fermentation liquor obtained in the step (2) by adopting the carrot essence base material obtained in the step (1). The concrete components are as follows: and (3) uniformly mixing 30-40 parts of carrot essence base stock and 60-70 parts of carrot fermentation liquor to obtain the essence containing the probiotic fermented carrot extract.
Compared with the prior art, the invention has the advantages that: 1. the carrot essence prepared by blending the carrot enzymolysis fermentation liquor and the carrot essence base material has natural carrot fragrance, vivid fragrance and mellow mouthfeel, can overcome the defects of monotonous fragrance, poor stability and the like of the traditional carrot essence, and has higher heat resistance, fragrance quality and stability than other domestic similar essences. 2. The essence obtained by the invention has good dissolution property and dispersion property in water phase, and can be widely applied to the preparation of various beverages, fruit juice, biscuits and candies.
Detailed Description
The invention will be further illustrated by the following specific examples.
Example 1.
A preparation method of essence containing probiotic fermented carrot extract comprises the following steps.
1) Preparing a carrot essence base material: weighing 960 parts of 1, 2-propylene glycol, adding 9 parts of linalool, 0.6 part of alpha terpineol, 0.8 part of alpha pinene, 1.3 parts of beta pinene, 1.0 part of myrcene, 1.5 parts of alpha terpinene, 4 parts of p-cymene, 4.0 parts of acetal, 0.2 part of propionaldehyde, 0.03 part of isovaleraldehyde, 1.6 parts of octanal and 0.25 part of beta ionone; adding part of propylene glycol, then adding all other raw materials, adding the rest propylene glycol, and stirring for 30 minutes to obtain the carrot essence base material.
2) Preparing probiotic-containing carrot enzymolysis fermentation liquor: cleaning carrot, peeling, slicing, adding water according to a ratio of 1:2, pulping, mixing with cellulase and pectinase which are 0.3% and 0.2% of the weight of carrot, stirring, performing enzymolysis at 40 ℃ and pH 4.0 for 3 h, inactivating enzyme after enzymolysis, and filtering to obtain enzymolysis liquid; sterilizing, cooling, inoculating Lactobacillus bulgaricus and Lactobacillus plantarum at a ratio of 2:1, fermenting at 30 deg.C, stopping fermentation when pH is reduced to 3-4, centrifuging, and collecting supernatant to obtain radix Dauci Sativae enzymolysis fermentation liquid.
3) And (3) blending fragrance to prepare carrot essence: and (3) carrying out flavoring modification on the carrot enzymolysis fermentation liquor obtained in the step (2) by adopting a carrot essence base material. The concrete components are as follows: and (3) uniformly mixing 40 parts of carrot essence base stock and 60 parts of carrot fermentation liquor to obtain the essence containing the probiotic fermented carrot extract.
Example 2.
A preparation method of essence containing probiotic fermented carrot extract comprises the following steps.
1) Preparing a carrot essence base material: weighing 975 parts of 1, 2-propylene glycol, adding 10 parts of linalool, 0.7 part of alpha terpineol, 1.0 part of alpha pinene, 1.5 parts of beta pinene, 1.1 parts of myrcene, 2.0 parts of alpha terpinene, 5 parts of p-cymene, 4.8 parts of acetal, 0.35 part of propionaldehyde, 0.04 part of isovaleraldehyde, 1.7 parts of octanal and 0.28 part of beta ionone; adding part of propylene glycol, then adding all other raw materials, adding the rest propylene glycol, and stirring for 30 minutes to obtain the carrot essence base material.
2) Preparing probiotic-containing carrot enzymolysis fermentation liquor: cleaning carrot, peeling, slicing, adding water according to a ratio of 1:2, pulping, mixing with cellulase 0.3% and pectinase 0.2% of the weight of carrot, stirring, carrying out enzymolysis at 48 ℃ and pH 5.0 for 2.5 h, inactivating enzyme after enzymolysis, and filtering to obtain enzymatic hydrolysate; sterilizing, cooling, inoculating Lactobacillus bulgaricus and Lactobacillus plantarum at a ratio of 2:1, fermenting at 35 deg.C until pH is 3-4, and centrifuging to collect supernatant to obtain radix Dauci Sativae enzymolysis fermentation liquid.
3) And (3) blending fragrance to prepare carrot essence: and (3) carrying out flavoring modification on the carrot enzymolysis fermentation liquor obtained in the step (2) by adopting a carrot essence base material. The concrete components are as follows: and uniformly mixing 35 parts of carrot essence base stock and 65 parts of carrot fermentation liquor to obtain the essence containing the probiotic fermented carrot extract.
Example 3.
A preparation method of essence containing probiotic fermented carrot extract comprises the following steps.
1) Preparing a carrot essence base material: 990 parts of 1, 2-propylene glycol is weighed by weight, and 12 parts of linalool, 0.8 part of alpha terpineol, 1.2 parts of alpha pinene, 1.7 parts of beta pinene, 1.2 parts of myrcene, 2.5 parts of alpha terpinene, 6 parts of p-cymene, 5.5 parts of acetal, 0.5 part of propionaldehyde, 0.05 part of isovaleraldehyde, 1.8 parts of octanal and 0.30 part of beta ionone are added; adding part of propylene glycol, then adding all other raw materials, adding the rest propylene glycol, and stirring for 30 minutes to obtain the carrot essence base material.
2) Preparing probiotic-containing carrot enzymolysis fermentation liquor: cleaning carrot, peeling, slicing, adding water according to a ratio of 1:2, pulping, mixing with cellulase 0.3% and pectinase 0.2% of the weight of carrot, stirring, carrying out enzymolysis at 55 deg.C and pH 6.0 for 2 h, inactivating enzyme after enzymolysis, and filtering to obtain enzymolysis solution; sterilizing, cooling, inoculating Lactobacillus bulgaricus and Lactobacillus plantarum at a ratio of 2:1, fermenting at 40 deg.C until pH is 3-4, and centrifuging to collect supernatant to obtain radix Dauci Sativae enzymolysis fermentation liquid.
3) And (3) blending fragrance to prepare carrot essence: and (3) carrying out flavoring modification on the carrot enzymolysis fermentation liquor obtained in the step (2) by adopting a carrot essence base material. The concrete components are as follows: and (3) uniformly mixing 30 parts of carrot essence base stock and 70 parts of carrot fermentation liquor to obtain the essence containing the probiotic fermented carrot extract.
Claims (1)
1. A preparation method of essence containing probiotic fermented carrot extract is characterized by comprising the following steps:
(1) weighing 960-990 parts of 1, 2-propylene glycol by weight, adding 9-12 parts of linalool, 0.6-0.8 part of methyl terpineol, 0.8-1.2 parts of methyl pinene, 1.3-1.7 parts of ethyl pinene, 1.0-1.2 parts of myrcene, 1.5-2.5 parts of propyl terpineol, 4-6 parts of p-cymene, 4.0-5.5 parts of acetal, 0.2-0.5 part of propionaldehyde, 0.03-0.05 part of isovaleraldehyde, 1.6-1.8 parts of octanal and 0.25-0.30 part of ethyl ionone; adding part of propylene glycol, then adding all other raw materials, adding the rest propylene glycol, and stirring for 30 minutes to obtain a carrot essence base stock;
(2) washing, peeling and slicing carrots, adding water according to the proportion of 1:2, pulping, mixing with cellulase accounting for 0.3 percent of the weight of the carrots and pectinase accounting for 0.2 percent of the weight of the carrots, stirring, carrying out enzymolysis at the temperature of 40-55 ℃, keeping the pH value of 4.0-6.0 for 2-3 hours, carrying out enzyme deactivation after the enzymolysis is finished, and filtering to obtain an enzymolysis liquid; sterilizing and cooling, inoculating lactobacillus bulgaricus and lactobacillus plantarum in a ratio of 2:1, performing mixed fermentation, wherein the inoculation amount is 0.5-2.0% of the weight of the carrots, fermenting at 30-40 ℃, stopping fermentation when the pH value is reduced to 3-4, and centrifuging and collecting supernatant to obtain carrot enzymolysis fermentation liquor;
(3) flavoring and modifying the carrot enzymolysis fermentation liquor obtained in the step (2) by adopting the carrot essence base material obtained in the step (1); the concrete components are as follows: and (3) uniformly mixing 30-40 parts of carrot essence base stock and 60-70 parts of carrot enzymolysis fermentation liquor to obtain the essence containing the probiotic fermented carrot extract.
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