CN1566299A - Process for preparing high natural apple essence - Google Patents
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- CN1566299A CN1566299A CN 03112555 CN03112555A CN1566299A CN 1566299 A CN1566299 A CN 1566299A CN 03112555 CN03112555 CN 03112555 CN 03112555 A CN03112555 A CN 03112555A CN 1566299 A CN1566299 A CN 1566299A
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- natural apple
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Abstract
The invention discloses a process for preparing high natural apple essence comprising the steps of, squashing, enzyme treatment, squeezing, heating separation, scent scouring segregation purification, condensation, circulation scent extracting and purification segregation, and end product packaging.
Description
One, technical field:
The present invention relates to the fruit juice processing technique field, is the preparation method that Titian separates a kind of high power natural apple essence of purifying in the apple juice course of processing specifically.
Two, background technology:
At present, in the deep-processing process of apple, in processing, aroma component in the apple is because of reclaiming or vaporing away because of concentration does not reach practical standard, cause waste, apple fragrance contains alcohol, organic compositions such as ester, its unique local flavor can't synthetic, apple flavour is a food, beverage, makeup, the important additives of industries such as chemical industry, aroma component is the important substance basis that constitutes fruit-vegetable flavor, apple fragrance weight accounts for 0.005% of apple full weight, and the composition that forms fragrance is the volatile matter of trace, and is extremely responsive to chemistry and physical treatment, improper as processing treatment, easily produce and peculiar smell such as boil, Titian is not thorough, and the cycles of concentration of work in-process natural apple essence is generally very low in addition, its anti--2-hexanol＜70ug/g, be low power essence, be difficult to satisfy the demand in market, thereby a kind of preparation method of high power natural apple essence did not see at present.
Three, summary of the invention:
Purpose of the present invention is intended to overcome the deficiency of above-mentioned prior art, and a kind of preparation method of high power natural apple essence is provided, and has mainly solved existing natural apple essence and has easily produced peculiar smell and the low problem of cycles of concentration.
In order to achieve the above object, the present invention is achieved in that the preparation method of high power natural apple essence, and it comprises following processing step:
A, fragmentation is examined the raw material apple fruit, is washed fruit, fragmentation;
B, enzyme is handled, and adds compound biological enzyme in fragmentation, and pulp is stored in the pulp holding tank, carries out enzymolysis in confined conditions;
C, the pulp behind the enzymolysis is squeezed in squeezing, and fruit drink is stored in the fruit juice holding tank;
D, the Titian heating and separating, the fruit drink after the squeezing enters the Titian heated separator, obtains mixed gas by gasification;
E, the fragrance washing separates purifies, and above-mentioned mixed gas enters the fragrance washer and washs the separation of purifying;
F, condensation, the above-mentioned essence gas of separating enters plate-type heat exchanger and carries out the frozen water condensation, changes into essence liquid;
G, circulation Titian separate with purification finished product, essence liquid returns the Titian heated separator Titian that circulates again to be separated with purifying, must finished product;
H, finished product packing.
In order further to realize above-mentioned purpose, the preparation method of high power natural apple essence of the present invention, compound biological enzyme in its described enzyme treatment process step is polygalacturonase, cellulase, the crisp enzyme of hemicellulose, arabanase, α-arabinofuranosidase/xylosidase, α-rhamnosidase, utilizes polygalacturonase, cellulase, the crisp enzyme of hemicellulose, arabanase, tannase to break cell walls; Adopt α-arabinofuranosidase/xylosidase, α-rhamnosidase the flavour substances of bonding state effectively to be discharged, thereby improve fresh apple juice fragrance matter content to greatest extent.
In order further to realize above-mentioned purpose, the preparation method of high power natural apple essence of the present invention, the separation temperature in its described Titian heating and separating processing step is 80 ± 5 ℃, the optimal separation temperature is 80 ℃; The isolating temperature of cooling water of washing in its described fragrance washing process for separating and purifying step is 65 ± 5 ℃, and optimum temps is 65 ℃; Condensing temperature in its described condensation process step is 3-6 ℃, and optimum temps is 5 ℃.
The preparation method of high power natural apple essence of the present invention adopts to contain press juice elder generation Titian heating and separating, fragrance washing separation purification, essence condensation of gas and the recirculating process that enriches aroma component, thereby obtains the high power natural apple essence.
The preparation method of described high power natural apple essence of the present invention, the high power natural apple essence of its production is translucent, little apparent oyster white has natural faint scent, free from extraneous odour, visible impurity of no naked eyes and suspended substance, its physical and chemical index is: anti--2-hexanol (ug/g) 〉=70, and ethanol (%)＜5, ethyl acetate (ug/g) 〉=400, isopropylcarbinol (ug/g) 〉=150, propyl carbinol (ug/g) 〉=750.
Compared with the prior art the preparation method of high power natural apple essence of the present invention has outstanding substantive distinguishing features and marked improvement: 1, utilize compound quantification biological enzymolysis technology, the fragrance matter of free state and bonding state is farthest discharged, thereby improve Fresh Juice fragrance matter content, the influence that enzyme is handled the main note composition sees Table 1; 2, finish enzymolysis process under the air-proof condition, realize industrialization easily; 3, enzymolysis process resolving time weak point, the production efficiency height; 4, the Titian heating and separating of squeezing juice adopts rational temperature, promptly saves the energy, guarantees the abundant gasification of fragrance, peculiar smell such as avoids apple flavour to have boiling again; 5, the fragrance washing separates purification, because water coolant adopts rational temperature, makes most of steam reforming become water of condensation, and whole essence gas continues to keep gaseous phase and almost do not have loss, and fragrance, steam are farthest separated; 6, the condensation of essence gas and recirculation, the essence liquid of condensation, concentration is not high, obtain the essence of high power, needs circulation Titian and purification; 7, adopt that fragrance separates, washing separates and purifies and the recirculation condensation method, makes the purification multiple reach original more than 2 times, keeps the stability of its aqueous solution simultaneously.
Enzyme is handled the table 1 that influences to the main note composition
| Main note composition content | Instead-2-hexanol (ug/g) | Propyl carbinol (ug/g) | Isopropylcarbinol (ug/g) | Ethyl acetate (ug/g) |
| Before enzyme is handled | 71.3 | 760.5 | 151.3 | 402.0 |
| After enzyme is handled | 79.7 | 802.4 | 157.0 | 430.4 |
| Changing value | 8.4 | 58.1 | 5.8 | 28.4 |
(4) embodiment:
For more ground understand and implement, provide specific embodiment below in conjunction with accompanying drawing and describe high power natural apple essence of the present invention in detail.
Embodiment 1, golden marshall apple is examined fruit, wash fruit, after the fragmentation, in apple pulp, add polygalacturonase, cellulase, the crisp enzyme of hemicellulose, arabanase, α-arabinofuranosidase/xylosidase, α-rhamnosidase, carry out enzymolysis in confined conditions, the fragrance matter of free state and bonding state is farthest discharged, the squeezing back becomes fruit juice, be stored in the fruit juice holding tank, fruit drink enters the Titian heated separator, separation temperature is 80 ℃, obtains mixed gas by gasification, and mixed gas enters the separation of purifying of fragrance washer, washing isolating temperature of cooling water is 65 ℃, the essence gas of separating enters plate-type heat exchanger and carries out the frozen water condensation, changes into essence liquid, and condensing temperature is 5 ℃, this part strength of fluid is not high, expect the high power apple flavour, need circulation Titian and purification, promptly essence liquid returns the Titian heated separator again and circulates and separate and purify, get the apple flavour finished product of high power, carry out finished product packing at last.
Embodiment 2, Fuji apple is examined fruit, wash fruit, after the fragmentation, in apple pulp, add polygalacturonase, cellulase, the crisp enzyme of hemicellulose, arabanase, α-arabinofuranosidase/xylosidase, α-rhamnosidase, carry out enzymolysis in confined conditions, the fragrance matter of free state and bonding state is farthest discharged, the squeezing back becomes fruit juice, be stored in the fruit juice holding tank, fruit drink enters the Titian heated separator, separation temperature is 85 ℃, obtains mixed gas by gasification, and mixed gas enters the separation of purifying of fragrance washer, washing isolating temperature of cooling water is 70 ℃, the essence gas of separating enters plate-type heat exchanger and carries out the frozen water condensation, changes into essence liquid, and condensing temperature is 3 ℃, this part strength of fluid is not high, expect the high power apple flavour, need circulation Titian and purification, promptly essence liquid returns the Titian heated separator again and circulates and separate and purify, get the apple flavour finished product of high power, carry out finished product packing at last.
Embodiment 3, fruitlet light apple is examined fruit, wash fruit, after the fragmentation, in apple pulp, add polygalacturonase, cellulase, the crisp enzyme of hemicellulose, arabanase, α-arabinofuranosidase/xylosidase, α-rhamnosidase, carry out enzymolysis in confined conditions, the fragrance matter of free state and bonding state is farthest discharged, the squeezing back becomes fruit juice, be stored in the fruit juice holding tank, fruit drink enters the Titian heated separator, separation temperature is 75 ℃, obtains mixed gas by gasification, and mixed gas enters the separation of purifying of fragrance washer, washing isolating temperature of cooling water is 60 ℃, the essence gas of separating enters plate-type heat exchanger and carries out the frozen water condensation, changes into essence liquid, and condensing temperature is 6 ℃, this part strength of fluid is not high, expect the high power apple flavour, need circulation Titian and purification, promptly essence liquid returns the Titian heated separator again and circulates and separate and purify, get the apple flavour finished product of high power, carry out finished product packing at last.
Claims (8)
1, the preparation method of high power natural apple essence, it comprises following processing step:
A, fragmentation is examined the raw material apple fruit, is washed fruit, fragmentation;
B, enzyme is handled, and adds compound biological enzyme in fragmentation, and pulp is stored in the pulp holding tank, carries out enzymolysis in confined conditions;
C, the pulp behind the enzymolysis is squeezed in squeezing, and fruit drink is stored in the fruit juice holding tank;
D, the Titian heating and separating, the fruit drink after the squeezing enters the Titian heated separator, obtains mixed gas by gasification;
E, the fragrance washing separates purifies, and above-mentioned mixed gas enters the fragrance washer and washs the separation of purifying;
F, condensation, the above-mentioned essence gas of separating enters plate-type heat exchanger and carries out the frozen water condensation, changes into essence liquid;
G, circulation Titian separate with purification finished product, essence liquid returns the Titian heated separator Titian that circulates again to be separated with purifying, must finished product;
H, finished product packing.
2,, it is characterized in that the compound biological enzyme in the described enzyme treatment process step is polygalacturonase, cellulase, the crisp enzyme of hemicellulose, arabanase, α-arabinofuranosidase/xylosidase, α-rhamnosidase by the preparation method of the described high power natural apple essence of claim 1.
3, by the preparation method of the described high power natural apple essence of claim 1, it is characterized in that the separation temperature in the described Titian heating and separating processing step is 80 ± 5 ℃.
4, by the preparation method of the described high power natural apple essence of claim 3, it is characterized in that the separation temperature in the described Titian heating and separating processing step is 80 ℃.
5,, it is characterized in that the isolating temperature of cooling water of washing in the described fragrance washing process for separating and purifying step is 65 ± 5 ℃ by the preparation method of the described high power natural apple essence of claim 1.
6,, it is characterized in that the isolating temperature of cooling water of washing in the described fragrance washing process for separating and purifying step is 65 ℃ by the preparation method of the described high power natural apple essence of claim 5.
7, by the preparation method of the described high power natural apple essence of claim 1, it is characterized in that the condensing temperature in the described condensation process step is 3-6 ℃.
8, by the preparation method of the described high power natural apple essence of claim 7, it is characterized in that the condensing temperature in the described condensation process step is 5 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031125557A CN1313582C (en) | 2003-06-13 | 2003-06-13 | Process for preparing high natural apple essence |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031125557A CN1313582C (en) | 2003-06-13 | 2003-06-13 | Process for preparing high natural apple essence |
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| Publication Number | Publication Date |
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| CN1566299A true CN1566299A (en) | 2005-01-19 |
| CN1313582C CN1313582C (en) | 2007-05-02 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB031125557A Expired - Fee Related CN1313582C (en) | 2003-06-13 | 2003-06-13 | Process for preparing high natural apple essence |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101779784B (en) * | 2010-01-29 | 2012-12-19 | 上海百润香精香料股份有限公司 | Apple essence formula |
| CN101633864B (en) * | 2009-07-07 | 2013-01-30 | 广东中烟工业有限责任公司 | Apple-flavored essence for tobacco, preparation method and application thereof |
| CN105559009A (en) * | 2015-12-17 | 2016-05-11 | 陕西海升果业发展股份有限公司 | Preparation method of high-concentration natural apple essence |
| CN107279616A (en) * | 2017-07-03 | 2017-10-24 | 天津市林业果树研究所 | A kind of method for improving snowflake pear juice local flavor using compound glycosidase |
| CN107460041A (en) * | 2016-06-04 | 2017-12-12 | 沈百祥 | A kind of flavoring apple essence preparation method |
| CN109943413A (en) * | 2019-04-16 | 2019-06-28 | 宁夏吴忠市茂源天然果汁有限责任公司 | A kind of extraction system and its technique of Huang YUAN SHUAI apple essence |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1172851A (en) * | 1997-08-29 | 1998-02-11 | 韩振宁 | Fruit wine contiuous production technology |
-
2003
- 2003-06-13 CN CNB031125557A patent/CN1313582C/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101633864B (en) * | 2009-07-07 | 2013-01-30 | 广东中烟工业有限责任公司 | Apple-flavored essence for tobacco, preparation method and application thereof |
| CN101779784B (en) * | 2010-01-29 | 2012-12-19 | 上海百润香精香料股份有限公司 | Apple essence formula |
| CN105559009A (en) * | 2015-12-17 | 2016-05-11 | 陕西海升果业发展股份有限公司 | Preparation method of high-concentration natural apple essence |
| CN107460041A (en) * | 2016-06-04 | 2017-12-12 | 沈百祥 | A kind of flavoring apple essence preparation method |
| CN107279616A (en) * | 2017-07-03 | 2017-10-24 | 天津市林业果树研究所 | A kind of method for improving snowflake pear juice local flavor using compound glycosidase |
| CN107279616B (en) * | 2017-07-03 | 2021-03-19 | 天津市农业科学院 | Method for improving flavor of snow pear juice by using compound glycosidase |
| CN109943413A (en) * | 2019-04-16 | 2019-06-28 | 宁夏吴忠市茂源天然果汁有限责任公司 | A kind of extraction system and its technique of Huang YUAN SHUAI apple essence |
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| Publication number | Publication date |
|---|---|
| CN1313582C (en) | 2007-05-02 |
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