A process for preparing a natural vanilla extract is described. Recently harvested fresh green vanilla beans, partially cured vanilla beans or preserved green vanilla beans are used as a starting material, along with a preparation containing natural tea enzymes made from fresh tea leaves. The vanilla beans, after proper size reduction, are mixed in a suitable proportion with the tea enzyme preparation and incubated to facilitate action of natural enzymes on vanilla flavour precursors present in the beans. The fermented vanilla and tea enzyme mix is treated with ethanol to inactivate enzymes and to extract the vanilla flavour constituents into the ethanol. This is followed by separation of solid phase from liquid phase and clarification, to obtain vanilla extract with a characteristic flavour, appearance and acceptable vanillin content.
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Patent|
March 30 2009
An improved process for the preparation of natural vanilla extract.
Council of Sci. & Ind. Res., Rafi Marg, New Delhi 110¬001, India
Journal: PCT International Patent Application
Citation: PCT International Patent Application (2009)
Published: 2009
Citation
Deshikacharya Sampathu, S. R., Madhava Naidu, M., Bashyam Raghavan, Singh Thakur, M., Vayalil Kumar, S. P., Vishweshwaraya Prakash; An improved process for the preparation of natural vanilla extract.. IFIS Food and Health Sciences Database 2009; doi:
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