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Preparation method of water-soluble maillard reaction type food flavor

A Maillard reaction and water-soluble technology, which is applied in the field of preparing water-soluble Maillard reaction-type food flavors, can solve problems such as application obstacles, and achieve the effect of rich aroma, colorless and transparent color, and good solubility properties

Active Publication Date: 2013-07-31
SHANGHAI AIPU VEGETABLE TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These three problems have become obstacles to the application of this type of flavor in some beverages, dairy products, ice products and candies

Method used

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  • Preparation method of water-soluble maillard reaction type food flavor
  • Preparation method of water-soluble maillard reaction type food flavor
  • Preparation method of water-soluble maillard reaction type food flavor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment one: the preparation of water-soluble Maillard reaction type chicken cake essence

[0026] First prepare base material Maillard reactant, present embodiment is chicken cake reactant: with glucose 0.4%, egg yolk enzymolysis solution 8%, methionine 0.1%, lysine 0.26%, proline 0.4%, arginine 0.1% is used as the reaction material, propylene glycol is used as the reaction solvent, and the reaction is refluxed at 115° C. for 60 minutes.

[0027] Then follow the steps in sequence:

[0028] (1) Get chicken cake reactant, take salad oil as solvent, extraction condition is: chicken cake reactant: salad oil (w / w)=1: 1, stir 30 minutes under normal temperature, use centrifuge at 4000r.p.m condition Centrifuge for 10 minutes, and take the supernatant, which is chicken cake spice A.

[0029] (2) Get chicken cake spice A, use 95% ethanol as solvent, the extraction conditions are: chicken cake spice A: 95% ethanol (w / w) = 1: 0.5, stir at room temperature for 30 minutes, us...

Embodiment 2

[0038] Embodiment two: the preparation of water-soluble Maillard reaction type chocolate essence

[0039] Same as Example 1, the difference is: this example is the preparation of chocolate reactants: 6.8% cocoa hydrolyzate, 3.4% glucose, 1.2% phenylalanine, 1.8% valine, 0.4% arginine , 1.0% glycine, 0.4% serine as reaction materials, 70% propylene glycol as reaction solvent, reflux reaction at 120°C for 35min.

[0040] In the step (4), the water-soluble Maillard reaction type chocolate essence a) and b) not containing fragrance base are prepared, and its composition and proportioning ratio are as follows in Table 4:

[0041] Table four

[0042] raw material

Flavor a) ratio (parts)

Flavor b) Proportion (parts)

Chocolate Spice C

30

40

Chocolate Spice B

10

20

95% ethanol

0

40

Propylene Glycol

60

0

[0043] In the step (4), prepare the water-soluble Maillard reaction type chocolat...

Embodiment 3

[0046] Embodiment three: the preparation of water-soluble Maillard reaction type coffee essence

[0047] Same as Example 1, the difference is that this example is the preparation of coffee reactants: 7.6% coffee powder, 0.04% L-cysteine, 0.2% L-lysine, 0.2% serine, arginine 0.2%, glucose 0.2%, coffee hydrolyzate 18%, deionized water 12% as the reaction materials, propylene glycol as the solvent, and reflux reaction at 115°C for 3 hours.

[0048] In the step (4), the water-soluble Maillard reaction type coffee essence a) and b) not containing fragrance base are prepared, and its composition and proportioning ratio are as follows in Table 6:

[0049] Table six

[0050] raw material

Flavor a) ratio (parts)

Flavor b) Proportion (parts)

Coffee Spice C

30

65

coffee spice B

20

10

95% ethanol

0

25

Propylene Glycol

50

0

[0051] In the step (4), the water-soluble Maillard reaction type c...

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Abstract

Disclosed is a preparation method of a water-soluble maillard reaction type food flavor. In order to solve problems of intense color of maillard reactants, high viscosity and turbidity sediment, the method comprises the technological steps of extraction, back extraction, condensation and the like with the maillard reactants as the base materials so as to finally prepare the base-containing or base-free colorless transparent maillard reaction type food flavor with good water-solubility. The flavor is natural and realistic, has rich fragrance, is colorless and transparent in color and has good dissolution feature, low viscosity and good dispersibility and the like. The preparation method remarkably widens the application range of the maillard reaction food flavor in the food field.

Description

technical field [0001] The present invention relates to the preparation method of food essence, especially a kind of method of preparing water-soluble Maillard reaction type food essence with Maillard reactant as base material, the essence prepared by the method of the present invention is used in dairy products, beverages, candies, It is widely used in food fields such as baking and ice products. Background technique [0002] Maillard-responsive spices have high safety, low price, natural, lifelike, mellow aroma and strong market demand, and have become a hot spot in the research and development of spices in recent years. With the development of the food industry, consumers' awareness and requirements for fragrance are constantly increasing, and safe, natural and realistic flavors have become the trend of fragrance development. Maillard reaction food flavors have developed from simple reducing sugar and several amino acid reactants at the beginning to a mixture of natural ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/226A23L1/234A21D13/08A23G1/32A23L27/20A23L27/28
Inventor 姚敏李长运杨晋李灵秀胡洁孙建忠李美
Owner SHANGHAI AIPU VEGETABLE TECH
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