| 摘要 |
Disclosed is a vanilla bean beneficiated controlled process for obtaining a beneficiated vanilla bean of an excellent quality, the present process allowing the efficiency of the former process for extracting vanillin alcohol to be substantially improved, wherein vanillin is a chemical compound known as the main component of the vanilla extract. The controlled conditions of the process, regarding the first beneficiated stage, allow a deepest structural damage of the bean to be developed, visualising in the electronic microscope a complete rupture of the cell structure that causes the removal of the compartments wherein precursors of vanilla flavour compounds, mainly glucovanillin, are located as well as the compartments wherein hydrolytic enzymes, mainly the B-glucosidase responsible of the glucovanillin hydrolysis, are located. Afterwards, the withered bean is subjected to an oven curing process performed under controlled conditions, which includes two steps: In the first step, a comp lete enzymatic hydrolysis of glucosides is performed under suitably defined conditions of time, temperature and relative humidity, originating a release of vanillin of up to 5% to 6% of dry mass from the bean. An enzymatic process for darkening the bean is also started. In the second step, the beans are subjected to a controlled dry process performed under different conditions than those of the first step, which allows an excellent quality cured bean to be obtained in a maximum of ten days, having from about 25% to about 30% of humidity as well as the presence of vanillin of up to 5% to 6% of dry mass from the bean that is easily extracted by ethylic alcohol.
|
