Preparation method for grape spice

• Main Authors: XI JINGLIANG, HUANG WENHUA, ZHAO XINLI, ZHOU ZHIQIANG
• Format: Patent
• Language: English
• Published: 24.02.2016
• Subjects: ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES; CANDLES; CHEMISTRY; DETERGENTS; ESSENTIAL OILS; FATTY ACIDS THEREFROM; METALLURGY; PERFUMES; PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS

The invention relates to a preparation method for a grape spice. The preparation method comprises taking raisin as a raw material, firstly immersing in deionized water for 9-12 h, then adding cellulase accounting for 0.3-0.6% by mass of the raw material and beta-glucosidase accounting for 1-3% by mass of the raw material for enzymolysis; performing twice extraction on the slurry subjected to enzymolysis by using petroleum ether, and then performing reduced-pressure distillation, so as to obtain a concentrate; and performing water extraction on the slurry subjected to petroleum ether extraction, so as to obtain a water-extraction concentrate, adding xylose, alanine and phenylalanine into the water-extraction concentration for mixing, wherein the ratio of the water-extraction concentration, xylose, alanine and phenylalanine is 10:0.8-2:0.3-0.7:0.6-1.0; and performing maillard reaction to obtain a maillard reaction product, and finally mixing the maillard reaction product with the concentrate subjected to reduced-pressure distillation in the above step, so as to obtain the grape spice. The preparation method is simple, the steps are easy to operate, the added beta-glucosidase is capable of generating phenylethyl alcohol, nerol and other aroma substances, the raw material utilization rate is improved, and multiple new fragrance substances are generated through the reaction. The grape spice obtained by employing the preparation method is rich in note, and the fragrance is natural and mellow, stable and lasting.