阅读说明：本技术 一种香甜麦香型香精制备方法及其产品 (Preparation method of fragrant and sweet wheat fragrance type essence and product thereof ) 是由 姚云平 高琦豆 赵国忠 王玉荣 于 2019-10-29 设计创作，主要内容包括：本发明公开了一种香甜麦香型香精制备方法及其产品,包括,将麸皮原料加水浸润,将润水麸皮在蒸汽爆破设置压力为0.1～1.5MPa下保持5min后,打开开关进行瞬间汽爆处理,得汽爆后的麸皮,与谷氨酸置于200mL pH＝6.6的0.1mol/L的PBS中混匀,在温度为80℃～100℃,搅拌速度为90rpm/min的反应釜中连续反应0～48h后得到具有特征风味的美拉德反应产物,与色拉油按照2:1的比例进行混合,混合1h后,置于摇床上振荡2h后的混合物超声处理,置于分液漏斗中静止1h后分离油溶液,即得所述香甜麦香型香精。本发明材料来源广泛易得,操作简单,可进行批量化生产,且制备香精效率高,经济效益好。(The invention discloses a preparation method of fragrant and sweet wheat flavor essence and a product thereof, wherein the preparation method comprises the steps of adding water into a bran raw material for soaking, keeping the moistened bran for 5min under the steam explosion set pressure of 0.1-1.5 MPa, opening a switch for carrying out instant steam explosion treatment to obtain steam-exploded bran, uniformly mixing the steam-exploded bran and glutamic acid in 200mL of 0.1mol/L PBS (phosphate buffer solution) with the pH value of 6.6, continuously reacting for 0-48 h in a reaction kettle with the temperature of 80-100 ℃ and the stirring speed of 90rpm/min to obtain a Maillard reaction product with a characteristic flavor, mixing the Maillard reaction product with salad oil according to the ratio of 2:1, carrying out ultrasonic treatment on the mixture after being placed on a shaking table for 2h after being mixed for 1h, and separating an oil solution after being placed in a separating funnel for standing for 1h to obtain the fragrant and sweet wheat flavor essence. The invention has the advantages of wide and easily obtained material sources, simple operation, high essence preparation efficiency and good economic benefit, and can be used for mass production.)

1. A preparation method of fragrant and sweet wheat fragrance type essence is characterized by comprising the following steps: comprises the steps of (a) preparing a mixture of a plurality of raw materials,

and (3) bran moistening treatment: adding water into bran raw materials for soaking, wherein the water content of the soaked water-moistened bran is 20-60%;

steam explosion treatment of bran: keeping the water-wetted bran for 5min under the steam explosion set pressure of 0.1-1.5 MPa, and then opening a switch to carry out instant steam explosion treatment to obtain the steam-exploded bran;

preparing a product before flavor of the fragrant and sweet wheat-flavor essence: mixing the bran subjected to steam explosion and glutamic acid in 0.1mol/L phosphate buffer solution with the pH value of 6.6, and putting the mixture into a reaction kettle with the stirring speed of 90rpm/min to continuously react for 0-48 h at the temperature of 80-100 ℃ to obtain a Maillard reaction product with characteristic flavor;

preparing the fragrant and sweet wheat flavor essence: mixing the Maillard reaction product with the characteristic flavor with salad oil according to the ratio of 2:1, mixing for 1h, placing on a shaking table for oscillation for 2h, carrying out ultrasonic treatment on the mixture after oscillation treatment, placing the mixed solution in a separating funnel for standing for 1h, and separating oil solution to obtain the fragrant and sweet wheat flavor essence.

2. The method of claim 1, wherein the method comprises the steps of: the bran raw material is soaked by adding water, wherein the volume ratio of the bran to the distilled water is 1: 1-2.0, and the soaking time is 20-60 min.

3. The method of claim 1, wherein the method comprises the steps of: the water content of the moisturized bran obtained after the soaking is 21.67%.

4. The method of claim 1, wherein the method comprises the steps of: and keeping the water-moistening bran for 5min under the steam explosion set pressure of 0.1-1.5 MPa, wherein the steam explosion set pressure is 1.0 MPa.

5. The method of claim 1, wherein the method comprises the steps of: mixing the steam-exploded bran and glutamic acid in 0.1mol/L phosphate buffer salt solution with the pH value of 6.6, putting the mixture into a reaction kettle with the stirring speed of 90rpm/min, and continuously reacting for 0-48 h at the temperature of 80-100 ℃, wherein the mass molar ratio of the dry weight of the steam-exploded bran to the glutamic acid is as follows: the mol is 100: 1.

6. The method of claim 1, wherein the method comprises the steps of: mixing the steam-exploded bran and glutamic acid in 0.1mol/L phosphate buffer solution with the pH value of 6.6, putting the mixture into a reaction kettle with the stirring speed of 90rpm/min, and continuously reacting for 0-48 h at 80-100 ℃, wherein the volume ratio of the dry weight of the steam-exploded bran to the 0.1mol/L PBS solution is g: the mL is 1: 10.

7. The method of claim 1, wherein the method comprises the steps of: and continuously reacting at 80-100 ℃ for 0-48 h to obtain a Maillard reaction product with characteristic flavor, wherein the reaction time is 30h, and the reaction temperature is 100 ℃.

8. The method of claim 1, wherein the method comprises the steps of: and ultrasonically treating the mixture after the oscillation treatment, wherein the ultrasonic temperature is 40-50 ℃, the ultrasonic frequency is 60-70 kHz, and the ultrasonic treatment is carried out for 2 hours.

9. The fragrant and sweet wheat-flavor essence product prepared by the preparation method of the fragrant and sweet wheat-flavor essence of any one of claims 1 to 8, which is characterized in that: the fragrant and sweet wheat fragrance type essence product has the aldehyde content of 1.41mg/L, the alcohol content of 0.22mg/L, the acid content of 1.24mg/L, the ester content of 0.16mg/L, the ketone content of 0.07mg/L, the phenol content of 0.26mg/L and the pyrazine content of 0.02 mg/L.

Technical Field

The invention belongs to the technical field of essence preparation and application, and particularly relates to a preparation method of a sweet wheat-flavor essence and a product thereof.

Background

The bran is rich in cellulose and hemicellulose, contains rich proteins (15.8%), fat (21.4%), saccharides (41.5%), phytic acid, natural antioxidants and the like, and is a main byproduct of wheat. The annual output of wheat in China exceeds 1 hundred million and more tons, the utilization rate of the wheat bran is not high and only reaches 30 percent of the total amount, and the wheat bran is mostly applied to feed processing. The high nutritional characteristics of the wheat bran can generate high economic and social benefits through deep processing and comprehensive utilization. Therefore, how to reasonably utilize the processing byproduct bran has become a hot point of research in the food industry.

In order to degrade cellulose, hemicellulose and lignin which are difficult to decompose and utilize in the bran, the bran is subjected to certain pretreatment, so that the utilization rate of the bran is improved, and heat treatment and mechanical treatment are treatment methods frequently used in food processing. The heat treatment can provide the conditions of thermal reaction such as glycolysis, and the mechanical shearing force can accelerate the physical damage of the surface of the insoluble substance, but the utilization rate of the bran treated by the treatment mode is not high.

At present, the essence is mostly prepared by directly extracting natural animal substances or artificially synthesizing spices. The preparation method of the essence needs a large amount of natural resources such as animals and plants, the synthesis process is complicated, and potential safety hazards exist in the preparation of the edible essence. Therefore, there is a need in the art for a safe, simple and convenient essence suitable for industrial application and a preparation method thereof.

Disclosure of Invention

This section is for the purpose of summarizing some aspects of embodiments of the invention and to briefly introduce some preferred embodiments. In this section, as well as in the abstract and the title of the invention of this application, simplifications or omissions may be made to avoid obscuring the purpose of the section, the abstract and the title, and such simplifications or omissions are not intended to limit the scope of the invention.

The present invention has been made in view of the above and/or other problems associated with the prior art methods of making perfumes.

Therefore, the invention aims to overcome the defects of the existing essence preparation method and provide a preparation method of the fragrant and sweet wheat flavor essence.

In order to solve the technical problems, the invention provides the following technical scheme: a preparation method of the fragrant and sweet wheat flavor essence comprises the following steps of bran moistening treatment: adding water to the bran raw material for soaking, wherein the water content of the soaked water bran is 20-60%;

steam explosion treatment of bran: keeping the water-wetted bran for 5min under the steam explosion set pressure of 0.1-1.5 MPa, and then opening a switch to carry out instant steam explosion treatment to obtain the steam-exploded bran;

preparing a product before flavor of the fragrant and sweet wheat-flavor essence: mixing the bran subjected to steam explosion and glutamic acid in 0.1mol/L phosphate buffer solution with the pH value of 6.6, and putting the mixture into a reaction kettle with the stirring speed of 90rpm/min to continuously react for 0-48 h at the temperature of 80-100 ℃ to obtain a Maillard reaction product with characteristic flavor;

preparing the fragrant and sweet wheat flavor essence: mixing the Maillard reaction product with the characteristic flavor with salad oil according to the ratio of 2:1, mixing for 1h, placing on a shaking table for oscillation for 2h, carrying out ultrasonic treatment on the mixture after oscillation treatment, placing the mixed solution in a separating funnel for standing for 1h, and separating oil solution to obtain the fragrant and sweet wheat flavor essence.

As a preferred scheme of the preparation method of the fragrant and sweet wheat flavor, the preparation method comprises the following steps: the bran raw material is soaked by adding water, wherein the volume ratio of the bran to the distilled water is 1: 1-2.0, and the soaking time is 20-60 min.

As a preferred scheme of the preparation method of the fragrant and sweet wheat flavor, the preparation method comprises the following steps: the water content of the moisturized bran obtained after soaking is 21.67%.

As a preferred scheme of the preparation method of the fragrant and sweet wheat flavor, the preparation method comprises the following steps: and keeping the water-moistening bran for 5min under the steam explosion set pressure of 0.1-1.5 MPa, wherein the steam explosion set pressure is 1.0 MPa.

As a preferred scheme of the preparation method of the fragrant and sweet wheat flavor, the preparation method comprises the following steps: mixing the steam exploded bran and glutamic acid in 0.1mol/L phosphate buffer salt solution with the pH value of 6.6, putting the mixture into a reaction kettle with the stirring speed of 90rpm/min, and continuously reacting for 0-48 h at 80-100 ℃, wherein the mass molar ratio of the dry weight of the steam exploded bran to the glutamic acid is as follows: the mol is 100: 1.

As a preferred scheme of the preparation method of the fragrant and sweet wheat flavor, the preparation method comprises the following steps: mixing the steam-exploded bran and glutamic acid in 0.1mol/L phosphate buffer solution with the pH value of 6.6, putting the mixture into a reaction kettle with the stirring speed of 90rpm/min, and continuously reacting for 0-48 h at 80-100 ℃, wherein the volume ratio of the dry weight of the steam-exploded bran to the 0.1mol/L PBS solution is g: the mL is 1: 10.

As a preferred scheme of the preparation method of the fragrant and sweet wheat flavor, the preparation method comprises the following steps: and continuously reacting at 80-100 ℃ for 0-48 h to obtain a Maillard reaction product with characteristic flavor, wherein the reaction time is 30h, and the reaction temperature is 100 ℃.

As a preferred scheme of the preparation method of the fragrant and sweet wheat flavor, the preparation method comprises the following steps: and ultrasonically treating the mixture after the oscillation treatment, wherein the ultrasonic temperature is 40-50 ℃, the ultrasonic frequency is 60-70 kHz, and the ultrasonic treatment is carried out for 2 hours.

Still another object of the present invention is to provide a sweet wheat-flavor essence product, wherein the content of aldehydes is 1.41mg/L, the content of alcohols is 0.22mg/L, the content of acids is 1.24mg/L, the content of esters is 0.16mg/L, the content of ketones is 0.07mg/L, the content of phenols is 0.26mg/L, and the content of pyrazines is 0.02mg/L, which are used as a preferred scheme of the preparation method of the sweet wheat-flavor essence of the present invention, wherein: the water content of the bran raw material is 3.32-5.92%.

The invention has the beneficial effects that:

(1) the invention provides a preparation method of fragrant and sweet wheat fragrance type essence, which takes bran as a raw material, makes full use of substances which are difficult to degrade in the bran after steam explosion treatment, increases the conversion rate of cellulose, hemicellulose and lignin to monosaccharide, improves the release amount of the bran as a Maillard reaction sugar source, and extracts flavor substances in Maillard reaction products by using salad oil through ultrasonic treatment after the treated bran and glutamic acid are subjected to Maillard reaction to prepare the fragrant and sweet wheat fragrance type essence. Wherein the content of aldehyde substances is 1.41mg/L, accounts for 37.74% of volatile substances, and is 1-2 times of Maillard reaction products of the non-steam-exploded bran; the content of alcohol substances is 2-7 times of that of a sample which is not subjected to steam explosion treatment, pyrazine and heterocyclic substances are not detected in an original bran Maillard product, and the volatility flavor of the heterocyclic substances after steam explosion is 35 times of that of high-pressure cooking.

(2) Aiming at the defects that a large amount of natural raw materials are needed and even difficult to obtain or expensive materials are needed in the traditional essence preparation method by extracting essence from natural animals and plants, the essence is prepared by using a processing byproduct bran, the utilization rate of cellulose in the bran is increased by utilizing steam explosion pretreatment, the sugar source release amount is increased, a special sweet flavor is generated by virtue of Maillard reaction, the extraction efficiency of the essential oil is increased by virtue of ultrasonic extraction, and the sweet wheat-flavor essence is prepared.

(3) The invention has the advantages of wide and easily obtained material sources, simple operation, high essence preparation efficiency and good economic benefit, and can be used for mass production.

Drawings

In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings needed to be used in the description of the embodiments will be briefly introduced below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings based on these drawings without inventive exercise. Wherein:

fig. 1 is a scanning electron micrograph comparing morphological features and scanning electron micrographs of different pre-treated bran in the practice of the present invention, wherein S1: original bran; s2: steaming bran at 0.1 MPa; s3: 0.1MPa steam exploded bran; s4: 0.5MPa steam exploded bran; s5: steam exploded bran at 1.0 MPa; s6: steam exploded bran of 1.5 MPa.

Fig. 2 is a fourier infrared chart comparing different pre-treated bran in the practice of the present invention, wherein S1: original bran; s2: steaming bran at 0.1 MPa; s3: 0.1MPa steam exploded bran; s4: 0.5MPa steam exploded bran; s5: steam exploded bran at 1.0 MPa; s6: steam exploded bran of 1.5 MPa.

Fig. 3 is a graph comparing hydration of different pre-treated bran in the practice of the present invention, wherein S1: original bran; s2: steaming bran at 0.1 MPa; s3: 0.1MPa steam exploded bran; s4: steam-exploding bran at 0.5 MPa; s5: steam exploded bran at 1.0 MPa; s6: steam exploded bran of 1.5 MPa.

FIG. 4 is a graph showing the degree of browning and the amount of amino acid nitrogen consumed by Maillard reaction products at different times.

Detailed Description

In order to make the aforementioned objects, features and advantages of the present invention more comprehensible, specific embodiments thereof are described in detail below with reference to examples of the specification.

In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, but the present invention may be practiced in other ways than those specifically described and will be readily apparent to those of ordinary skill in the art without departing from the spirit of the present invention, and therefore the present invention is not limited to the specific embodiments disclosed below.

Furthermore, reference herein to "one embodiment" or "an embodiment" means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one implementation of the invention. The appearances of the phrase "in one embodiment" in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments.

Steam explosion equipment: HYMJ-50, Jilin province peak distance precision electronics, Inc.;

sources of bran: market, Shijiazhuang bran trading market;

other raw materials, unless otherwise specified, are commercially available.