87results about How to "Promotes Maillard reaction" patented technology

The invention relates to a method for producing objects, at least parts of which are a glossy brown. In a first step, an at least par-baked, dimensionally stable shaped body is produced, said body is treated as a dimensionally stable pre-product in a second step at least partially with lye. The intermediate product thus obtained can be sprinkled with a granular topping in an additional step. In the final step, the intermediate product is subjected to renewed thermal treatment, in order to brown the areas treated with lye and optionally reduce the moisture in its interior.

The invention discloses a soft fermented coarse pancake and a producing method thereof. The soft fermented coarse pancake is made of raw materials including one of brown rice, sorghum, corn and millet, rice, flour, soybean, xanthan gum, carrageenan, sodium bicarbonate, ammonium bicarbonate, polydextrose, sodium pyrophosphate and sodium dehydroacetate. The producing method includes the steps: taking one of the brown rice, the sorghum, the corn and the millet as a main ingredient, and adding the rice, the flour and the soybean to mix well prior to adding water for soaking; adding water and grinding for fermentation; adding the xanthan gum, carrageenan, the sodium bicarbonate, the ammonium bicarbonate, the polydextrose, the sodium pyrophosphate and the sodium dehydroacetate to mix well to form coarse pancake paste; placing the coarse pancake paste on a griddle and evenly rolling the same into thin pancakes; evenly spraying sterile water on the pancakes and cooling the same to the indoor temperature to obtain soft fermented coarse pancakes. The soft fermented coarse pancake and the producing method thereof have the advantages that water content of the coarse pancakes can be increased; the coarse pancakes are soft and flexible in material, good in chewiness, easy to carry stuffing or vegetables for consumption, excellent in taste and worthy of high edible value.

The invention provides a processing method of charcoal-grilled macadamia nuts. The charcoal-grilled macadamia nuts produced by the invention do not contain any additive, and retain the unique fragrance of macadamia nuts. Through low-temperature gradient drying, the nutrient loss is reduced, macadamia nut kernels and shells are effectively separated, and the harm to the kernels caused by opening making is reduced, and the problem that the kernels change color caused by directly baking at high temperature and the shells easily crack caused by directly baking at high temperature is voided. A macadamia nut opening sawing machine is adopted to perform full opening on the nut shells so as to solve the problem of hard opening of macadamia nuts, and the macadamia nuts are more convenient to eat. High-temperature aroma-strengthening promotes Maillard reaction, fully releases the aroma of the macadamia nuts, then performs sterilization and disinfection, reduces water content, and extends shelf life; and the vacuumizing packing reduces oxygen content, and extends shelf life. The method has a specific process, and is simple. The processed macadamia nuts are rich in nutrients, crispy in taste,strong in carbon flavor, easy to peel, not greasy, and long in preservation time.

The invention discloses a regulating agent capable of enhancing the sweet aroma of tobacco leaves. The regulating agent is prepared from the following raw materials in parts by weight: 2.00-3.32 parts of L-aspartic acid, 2.32-3.88 parts of L-histidine, 0.46-0.69 part of L-proline, 0.52-0.77 part of L-isoleucine, 2.13-3.46 parts of potassium hydroxide, and 2.50-3.50 parts of sucrose ester. The invention further provides a method for processing the tobacco leaves by adopting the regulating agent capable of enhancing the sweet aroma of the tobacco leaves. The method comprises the steps of preparation of regulating agent stock solution, pretreatment on the tobacco leaves, baking of the tobacco leaves, and the like. According to the method provided by the invention, after L-aspartic acid, L-histidine, L-proline and L-isoleucine have cation exchange reaction with potassium hydroxide, amino acid potassium salt is formed, and the solubility of the amino acid potassium salt is relatively high, so that the problem that the solubility of amino acid is relatively low is effectively improved, further, the absorption by the tobacco leaves is facilitated, the occurrence of Maillard reaction is promoted, the number of the products of the Maillard reaction greatly increases, therefore, the sweet aroma of the tobacco leaves is effectively enhanced, and the fluctuation of product quality caused by environmental deviation is reduced.

The invention relates to a formula and a preparation method of an anti-aging traditional Chinese medicine. According to the formula, the traditional Chinese medicine comprises 14 traditional Chinese medicines, namely raw astragalus, dried ginger, ginger-processed pinellia tuber, bupleurum, rehmannia root, szechuan lovage rhizome, Chinese angelica, red paeony root, peach seed, safflower, bitter orange, medicinal cyathula root, platycodon root and prepared liquoric root, and is a pure Chinese medicinal preparation prepared scientifically. The traditional Chinese medicines are decocted directly to obtain decoction for oral administration or after the traditional Chinese medicines are pulverized initially to form 30-mesh powder, the powder is pulverized by superfine pulverizing equipment to form about 200-mesh powder, and the powder is loaded into capsules to prepare a preparation for oral administration or after being subjected to steam explosion, dried and pulverized, the traditional Chinese medicines are loaded into the capsules to prepare the preparation for oral administration, and the latter two methods save medicinal materials and improve the medicinal effect. Through clinical experiments, the traditional Chinese medicine has obvious anti-aging effect, can improve the immunologic function of human bodies through long-term administration, and has the advantages of obvious curative effect, quick response and no relapse after medicine withdrawal.

The invention discloses a production method of soy sauce flavor type wine. The production method comprises the steps of preparing grains, soaking the grains, steaming the grains, accumulating and fermenting, feeding into a tank for fermenting, and distilling to get the wine. After a yeast is added into middle-layer fermented grains obtained after distilling to get the wine for the second time andthe third time, accumulating and fermenting as well as feeding into the tank for fermenting are cyclically carried out for two times, the next round of distilling is carried out, and a scorch aroma taste of the soy sauce flavor type wine is improved, so that the overall quality of the wine is improved. Before the sauce wine is fermented in a fermentation pit for the seventh time, an enhanced yeastis added in an accumulating process and then enters the fermentation pit so as to be fermented, and compared with traditional sauce wine, the liquor yield of the seven-time wine is improved, and thescorch aroma taste is better, so that the overall scorch aroma quality of the wine is improved.

The invention discloses brown nutritional type yogurt and a preparation method thereof. The yogurt is prepared by carrying out Maillard reaction; raw materials adopted in the Maillard reaction comprises the following components in parts by weight: 85 to 95 parts of raw milk, 0.01 to 0.7 part of trehalose, 0.01 to 5 parts of reducing sugar, 0.1 to 1 part of probiotics, 0.05 to 1 part of prebiotics and 0.01 to 0.5 part of seafood powder. According to the brown nutritional type yogurt disclosed by the invention, less nutritional loss caused by the Maillard reaction can be avoided, a large quantity of probiotics are provided, so that a requirement on the quality of the yogurt for consumers can be effectively met. The invention also discloses a preparation method of the brown nutritional type yogurt, and a preparation technology of the brown nutritional type yogurt is suitable for industrial production and can ensure excellent quality.

The present invention discloses a natural meat flavor prepared from a porcine bone, characterized by comprising the following ingredients in parts by weight: 400-500 parts of porcine bone, 8-12 parts of glucose, 4-8 parts of cysteine, 4-6 parts of thiamine, 3-7 parts of xylose, 10-15 parts of glycine, and 5-9 parts of soy protein hydrolysate. The process of the present invention comprises the steps that: the porcine bone is frozen first to increase the bone brittleness which facilitates puffing performed on the porcine bone; then calcination is performed on the puffed porcine bone to change minerals in the porcine bone into active absorbable mineral ions which are easy for uptake by the human body. With enzyme, the bone soup is hydrolyzed into the hydrolysates abundant with free amino acids and low molecular weight polypeptides, to facilitate the Maillard reaction; the glycine added to the hydrolysates can improve the meat aroma, and make the aroma stronger and fuller; the addition of the soy protein hydrolysate leads to the increase in the meat aroma of the meat flavor, reduction in the addition of the porcine bone extracts and reduction in the preparation cost.

The invention relates to a treatment method for tobacco stems and a preparing method for a tobacco stem extract, and belongs to the technical field of tobacco. The treatment method for the tobacco stems comprises the following steps of uniformly spraying an aqueous ammonium salt solution to the tobacco stems to obtain a mixed material; then squeezing and extruding the mixed material. The treatmentmethod for the tobacco stems is suitable for pretreatment of the tobacco stems before preparation of the tobacco stem extract. According to the treatment method and the preparing method, the treatment process is simple, the equipment cost is low, amplification and continuous production are facilitated, the efficiency of extracting the tobacco stems can be obviously improved, the content of macromolecule matter of the tobacco stem extract is lowered, and the fragrance of the tobacco stem extract is improved.

The invention discloses a dark Pixian County thick broad-bean sauce fermentation preparation method, which comprises: placing thick broad bean sauce prepared through tank type fermentation and fermented dried hot pepper billet into a material mixing tank according to a mass ratio of 4:6, pre-mixing, feeding the obtained pre-mixing material into a hot pepper billet fermentation tank, uniformly mixing to achieve the salt content of the material of 9.0-10.5% and the moisture content of 60-65%, controlling the temperature at 15-20 DEG C, introducing sterile air, fermenting, adding yeast powder at the 3th-5th day after the fermenting, uniformly mixing, increasing the fermentation temperature to 35-50 DEG C at the 30th day before completing the fermentation, adding glucose, and continuously fermenting to complete the process so as to obtain the dark Pixian County thick broad-bean sauce, wherein the total fermentation period is 75-90 days. According to the present invention, the requirement on the quality can be met while the aroma and the delicious taste of the product can be further improved, the pollution problem during the production process can be avoided, the coloring is unit, the types of the product is enriched, the unique flavor of the traditional Pixian County thick broad-bean sauce is retained, the occupation area is small, the method is suitable for large-scale industrial production, and different uses and different market requirements of the Pixian County thick broad-bean sauce can be met.

The invention relates to a preparation method of Maillard reaction products of ulva fasciata polysaccharide and gelatin peptide. The preparation method comprises the following steps: (1) using clean ulva fasciata as a raw material, obtaining ulva fasciata crude polysaccharide by utilizing ultrasonic auxiliary water extraction and ethanol precipitation technologies, adding water for compounding an aqueous solution, and after performing centrifugal filtration, performing ultrafiltration and separation by sequentially using 10kDa ultra filtration membranes and 100kDa ultra filtration membranes so as to obtain preliminary separated and purified polysaccharide of which the molecular weight is greater than 10kDa and smaller than 100kDa; (2) performing enzymolysis on the preliminary separated and purified polysaccharide with composite enzymes so as to obtain enzymatic products; (3) compounding the enzymatic products into an aqueous solution, filtering the aqueous solution so as to obtain filtrate, performing ion column chromatography through a DEAE-Sepharose Fast Flow ion column chromatography system and performing gel column chromatography through a Sephadex G-25 gel chromatography system on the filtrate so as to obtain polysaccharide enzymatic substances; (4) performing enzymolysis on gelatin with basic protein enzymes so as to obtain gelatin peptide; and (5) performing a Maillard reaction for 0.5-3 hours on the polysaccharide enzymatic substances and the gelatin peptide in distilled water under the conditions that pH is 6.5-7.2 and the temperature is 70-100 DEG C so as to obtain the Maillard reaction products, wherein the Maillard reaction products have favorable antioxidant activity.

The invention discloses a method for producing reconstructed tobacco sheets by low-CO papermaking, which includes: using short tobacco stems as material to be extracted; subjecting alcoholized and concentrated extract and diammonium phosphate catalyst to Maillard reaction to obtain coating liquid; coating paper bases with the coating liquid to obtain reconstructed tobacco sheets; and finally drying, cutting, boxing and storing the reconstructed tobacco sheets. The method is simple in production process, highly controllable, stable in quality, highly adaptable to production procedures of papermaking sheets, and widely applicable to production of papermaking tobacco sheets for various cigarette production enterprises.

The invention relates to a soybean meal feed formula. The formula comprises, in percentage by weight, 70%-80% of a soybean material and 20%-30% of a mixed sugar liquid with the concentration being 25%. The mixed sugar liquid comprises glucose, xylose and maltose. Through raw material processing and a rumen regulation technology, the number and the proportion of the rumen degradable protein and rumen non-degradable protein can be balanced effectively, degradation of high-quality protein in the rumen can be reduced to the greatest extent while synthesis of rumen microbial protein is met, the number and quality of metabolic amino acid entering small intestines can be increased, so that the purposes of overcoming weakness, improving efficiency, reducing waste and improving production performance of animals and economic benefits can be achieved.

The present invention discloses a method for preparing ovalbumin with high foaming by an ultrasonic assisted glycosylation modification. The method is as follows: firstly ovalbumin powder is added towater to be dissolved to obtain an ovalbumin solution; then xylose is added to obtain a proteoglycan solution; then the proteoglycan solution is placed in an ultrasonic device to be ultrasonically treated in a pulse mode to obtain a protein sample solution; finally the protein sample solution is rapidly cooled to 4 DEC C or below in an ice bath; then the protein sample solution is dialyzed at a temperature of 4 DEG C or below; then the dialyzed protein sample solution is freeze-dried into powder; and the powder is vacuum-packed to obtain the ovalbumin with the high foaming. The ultrasonic assisted glycosylation modification improves the foaming of the ovalbumin; the foaming of unmodified ovalbumin is 30-40%; the foam stability is 40-55%; the foaming after the modification reaches 60-90%; the foam stability is 60-80%; and besides, the method is short in reaction time, low in costs, green and safe, and has very good market prospects and economic benefits.

The invention discloses a method for making wine by applying a multi-microorganism bacterial solution, and belongs to the technical field of wine making. The method comprises the following steps: mixing bacteria with a yeast mixed bacterial solution in proportion to produce the multi-microorganism bacterial solution; applying the multi-microorganism bacterial solution to a stacking stage and a pit fermentation stage of wine-making production. According to the method disclosed by the invention, the multi-microorganism bacterial solution is used to produce flavoring liquor and special basic liquor, so that the quality of the flavoring liquor and the special basic liquor is improved, the production cost is reduced, the production efficiency is improved, foundation is laid for continuously improving the quality of the liquor of the company, and conditions are created for further making a soft-taste liquor style.

The invention discloses a manufacture method of dried salted marine eel with low content of biogenic amine and authentic flavor. The manufacture method is characterized by comprising the following steps: (1) washing fresh marine eel with tap water, removing stains on the surface, draining water, and removing internal organs so as to obtain clean eel bodies with surface retention of a part of mucus; (2) immersing the eel bodies into a pickling solution containing a salt solution with a mass concentration of 3-5%, reducing sugar of 0.1-2%. and polyphenol of 0.25%., performing pickling at a low temperature of 2-4 DEG C for 8-12 h, then taking the pickled eel out, and performing hanging and air drying; (3) maintaining the indoor humidity of a drying room at 70%, and performing air drying at alow temperature of 0-4 DEG C and a slow wind speed of 1-2 m/s for 72-96 h until the water content at 40-50%; and (4) performing vacuum package on the air-dried salted eel, placing the packaged eel onan electron beam irradiation bracket in a single-layer mode, and performing electron beam treatment at a dose of 6 kGy so as to obtain the finished product. The manufacture method has the advantages that the flavor of the low-temperature dried salted eel can be improved significantly, the biogenic amine in the salted eel can be reduced, sterilization and parasite killing can be achieved, and the shelf life can be prolonged.

The invention provides a method for preparing Kvas bread concentrate, belonging to the technical field of the Kvas bread concentrate production method. The method comprises the following steps: directly adding a certain amount of water into bread slices; after the bread slices sufficiently absorb water, mechanically stirring the bread slices into small blocks, performing filter pressing after preserving the heat and leaching, collecting filtrate, transferring filter residues into a saccharifying tank, adding a certain amount of water, directly adding immobilized liquifying enzyme, saccharifying enzyme and papain to preserve the heat and hydrolyze in stages, and collecting filtrate; strengthening compound amino acid and honey so as to increase the content of the flavor substances such as furan in Maillard reaction productions by over 1.5 times; and falling film and concentrating until determined solid content, thereby obtaining the Kvas bread concentrate. According to the method disclosed by the invention, the bread extracting process is standardized; the bread is crushed through a wet process, so that the clarity of the product is obviously improved. Two-step extraction and immobilized composite enzymatic hydrolysis are adopted, so that the soluble component extraction rate of the bread is increased by 10%, and thus, the method has significance on improvement of the flavor quality of the Kvas product.