Method for controlling color and luster formation through temperature-variable Maillard reaction

A Maillard reaction and color technology, applied in the field of food additives, can solve the problems of affecting market competitiveness, strong and pungent first aroma, single product type, etc.

Inactive Publication Date: 2011-09-14
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, the product has dark color, strong and pungent head aroma, insufficient taste, single and similar product types, which cannot

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Dissolve 100g of soybean peptide and 20g of xylose in 1000g of water, adjust the pH of the mixed solution to 6.5, perform Maillard reaction at 80°C for 60min, add 13g of cysteine, and heat up to 110°C for Maillard reaction. After 3.5 hours of reaction, the reaction was terminated by cooling with ice water. After the reaction liquid was concentrated, the loaded maltodextrin was mixed and then spray-dried to obtain a flavor peptide product with light color, strong aroma and full-bodied taste.

Embodiment 2

[0018] Dissolve 100g of soybean peptide and 28g of xylose in 1000g of water, adjust the pH of the mixed solution to 6.0, perform Maillard reaction at 90°C for 40min, add 15g of cysteine, and heat up to 130°C for Maillard reaction. After reacting for 1.5 hours, the reaction was terminated by cooling with ice water. After the reaction solution was concentrated, the loaded maltodextrin was mixed and then spray-dried to obtain a flavor peptide product with light color, strong aroma and full-bodied taste.

Embodiment 3

[0020] Dissolve 100g of soybean peptide and 15g of xylose in 1000g of water, adjust the pH of the mixed solution to 7.0, perform Maillard reaction at 100°C for 20min, add 12g of cysteine, and heat up to 120°C for Maillard reaction. After reacting for 2 hours, the reaction was terminated by cooling with ice water. After the reaction solution was concentrated, the loaded maltodextrin was mixed and spray-dried to obtain a flavor peptide product with light color, strong aroma and full-bodied taste.

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PUM

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Abstract

The invention relates to a method for controlling color and luster formation through a temperature-variable Maillard reaction, belonging to the field of food additives. The method can be used for efficiently controlling the formation of the Maillard reaction color and luster by controlling the cysteine addition time in the process of the Maillard reaction. The method comprises specific steps of dissolving 100 parts by weight of soy peptide and 10-28 parts by weight of xylose with 1000 parts by weight of water to obtain a mixed solution, adjusting pH value of the mixed solution to 6.0-7.5, carrying out Maillard reaction at 80-100 DEG C, then adding 8-15 parts by weight of cysteine, rising the temperature to 110 to 130 DEG C to carry out the Maillard reaction for 1.5 to 3.5 hours, stopping the reaction by ice water cooling, adding carrier malto dextrin into the concentrated reaction solution and evenly mixing, spraying and drying to produce a flavored peptide product with light color, strong fragrance and abundant taste. The product can be applied to processing seasoning powder of instant noodles, chicken essence, catering soup, salty snack food, meat products, basic materials of delicate flavoring and salty essence, animal feed, and pet food flavoring, and can efficiently improve the flavor and the taste of the final products.

Description

technical field [0001] The invention relates to a method for controlling color formation through temperature-variable Maillard reaction, belonging to the field of food additives. Background technique [0002] At present, the salty seasoning products produced by some foreign companies such as Japan and South Korea have the advantages of light color, good taste and diverse flavors. Compared with developed countries, there is still a significant gap between my country's condiment industry, which is mainly reflected in nutrition, flavor and product structure. For example, the product has dark color, strong and pungent head aroma, insufficient taste, single and similar product types, which cannot meet the needs of high-end condiments, thus affecting market competitiveness and reducing brand value. The product is still basically empty. [0003] Recent studies have found that adding cysteine ​​to soybean peptides for Maillard reaction can significantly reduce the browning degree ...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L27/20
Inventor 张晓鸣黄梅桂宋诗清刘平宋娜
Owner JIANGNAN UNIV
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