增强草莓浓缩汁天然风味的方法

Method for enhancing natural flavor of strawberry condensed juice

Abstract

The invention discloses a method for enhancing natural flavor of strawberry condensed juice. The method comprises the following steps of: at first, adjusting a pH (Potential of Hydrogen) value of the strawberry condensed juice within a range of 4.4-4.6; secondly, adding a beta-1,4-D-glucosidase solution to uniformly mix and then sealing, and hydrolyzing for 3-8 hours by putting a mixture in a constant-temperature vibrator, so as to obtain the flavor enhanced type strawberry condensed juice; and finally, adding the beta-1,4-D-glucosidase solution containing 800-2000 IUs (International Units) of the beta-1,4-D-glucosidase in each L of the strawberry condensed juice, wherein a hydrolysis temperature is 35-45 DEG C. The strawberry condensed juice prepared by the method has stronger natural and purer flavor compared with ordinary strawberry condensed juice without adding essence; and furthermore, the strawberry condensed juice prepared by the method is not added with other essences, so that the requirements of 'returning to nature' and 'green food' can be preferably met.
本发明公开了一种增强草莓浓缩汁天然风味的方法,包括如下步骤:先将草莓浓缩汁调节pH至4.4~4.6;然后加入β-1,4-D-葡萄糖苷酶溶液混匀后密封,置于恒温振荡器中水解3~8h,得到风味增强型草莓浓缩汁;每L草莓浓缩汁中加入含有800~2000IU的β-1,4-D-葡萄糖苷酶的β-1,4-D-葡萄糖苷酶溶液;水解温度为35~45℃。采用本方法制备得到的草莓浓缩汁具有比普通未添加香精的草莓浓缩汁更强天然纯正风味的特征,而且未使用其它香精,更加符合“回归自然”和“绿色食品”的要求。

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