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Method for accelerating low-temperature Maillard reaction through pulse electric field intensification

A technology of Maillard reaction and pulsed electric field, which is applied in chemical/physical/physicochemical processes of application and energy application, food preparation, etc., can solve unrelated problems, achieve low processing temperature, improve food quality and edible The effect of safety and short preparation time

Active Publication Date: 2009-11-25
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This invention relates to improving the production efficiency during mailage fermenting processes through enhanced heat transfer between different parts inside the system's container or chamber. By utilizing this technique, it allows for faster cool down times while reducing energy consumption compared with previous methods like steam explosion techniques. Additionally, there are no harmful substances added into products that were previously produced due to their poor taste profile caused by excessive acidity levels associated with conventional cookers used at temperatures above 50°C. Overall, these technical improvements lead to improved safer and more efficient manufacturing processes.

Problems solved by technology

This patents describes different ways to improve the efficiency and accuracy of chemical processes used in food production. One approach includes controllably excluding oxygen atoms with specific types of bases called flavonoids while maintaining basic properties like sugar content. Another approach focuses on improving thermal activation without damaging sensitive components. Additionally, there are various techniques involving applying electrical fields to control cellular metabolism and promote catastrophe phenomena caused by excessive temperatures.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Take 1 kg of β-lactoglobulin, add 6 times the mass of distilled water, shake, mix and fully dissolve. Adjust the pH value to 9.0 with food-grade sodium hydroxide, stir evenly, and then add 2 kg of glucose to obtain a β-lactoglobulin-glucose mixed solution. The mixed solution is pumped into the pulse electric field treatment chamber by a peristaltic pump for pulse electric field treatment, and the pulse electric field treatment conditions are set as follows: (1) pulse electric field intensity: 20kV / cm; (2) pulse frequency: 500Hz; (3) pulse width: 25μs; (4) The temperature of the reactant is 30°C. After the pulse electric field treatment, the obtained reactant is freeze-dried to obtain the β-lactoglobulin-glucose food antioxidant product which can improve the color of the food.

[0027] Product index: The obtained product is made into an aqueous solution with a mass percentage of 0.01%, and its ability to scavenge DPPH oxygen free radicals is 50.51%; the content of free ...

Embodiment 2

[0029] Mix 1 kg of glutamic acid with drinking water at a weight ratio of 1:3.5, stir evenly, adjust the pH value to 7.5 with food-grade sodium carbonate, and wait until glutamic acid is completely dissolved in water, add 5 kg of fructose to obtain glutamic acid-fructose Alkaline mixed solution. The mixed solution is pumped into the pulse electric field treatment chamber by a continuous constant current pump for pulse electric field treatment, and the pulse electric field treatment conditions are set as follows: (1) pulse electric field intensity: 15kV / cm; (2) pulse frequency: 450Hz; (3) pulse electric field Width: 50μs; (4) Reactant temperature: 25°C. After pulsed electric field treatment, the obtained reactants are extracted with ethanol, and the extracted components are concentrated under reduced pressure to produce a food antioxidant product that can improve the color of food.

[0030] Product index: The obtained product is made into an aqueous solution with a mass percen...

Embodiment 3

[0032] Mix 5kg bovine serum albumin and drinking water according to the weight ratio of 1:10, stir evenly, adjust the pH value to 8.5 with food-grade sodium carbonate, and wait for the bovine serum albumin to be completely dissolved in water, add 45kg dextran to obtain bovine serum albumin. Serum albumin-dextran alkaline mixed solution. The mixed solution is pumped into the pulse electric field treatment chamber by a continuous constant current pump for pulse electric field treatment, and the pulse electric field treatment conditions are set as follows: (1) pulse electric field intensity: 30kV / cm; (2) pulse frequency: 600Hz; (3) pulse electric field Width: 70μs; (4) Reactant temperature: 20°C. After pulsed electric field treatment, the obtained reactants are spray-dried to produce food antioxidants that can improve the color of food.

[0033] Product index: The obtained product is made into an aqueous solution with a mass percentage of 0.01%, and its ability to scavenge DPPH ...

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Abstract

The present invention relates to a method for accelerating a low-temperature Maillard reaction through a pulse electric field intensification, belonging to a food processing technology field. By means of the Maillard reaction between a protein, a polypeptide or an aminoacid and a reducing sugar intensified by the pulse electric field or an oligosaccharides or a polysaccharide decomposing into the reducing sugar under an alkaline condition, a foods anti-oxidant capable of improving foods color and lustre is prepared, wherein the pulse electric field condition as follows: (1) pulse electric field intensity: 15Kv/cm-30kV/cm; (2) pulse frequency: 100Hz-700Hz; (3) pulse width: 10[Mu]s-100[Mu]s; (4) reaction temperature: less than 35 DEG. The method of the invention has advantage of non pollution, a low energy consumption, a short preparation time, a low processing temperature, a high reaction efficiency, a capacity of holding products nutrition and local flavor components maximum, improving foods quality, enhancing products color number and edible safety and the like.

Description

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Claims

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Application Information

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Owner SOUTH CHINA UNIV OF TECH
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