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Method for preparing edible antioxidant by Maillard reaction

A Maillard reaction and antioxidant technology, applied in application, food science, food preservation, etc., can solve the problem of high cost of raw materials, achieve the effect of simple production process, increase added value, and reduce environmental pollution

Inactive Publication Date: 2012-12-19
GUANGZHOU YOURUI BIOSCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The cost of raw materials is high, which is the main reason why Maillard reaction products cannot be produced industrially

Method used

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  • Method for preparing edible antioxidant by Maillard reaction

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] The method for preparing edible antioxidant by Maillard reaction described in this embodiment comprises the following steps:

[0035] (1) The total sugar concentration of the molasses is detected to be 45%, and diluted with water until the total sugar concentration is ≤12% to obtain diluted molasses;

[0036] (2) Soy sauce residue was treated with a homogenizer for 10 minutes;

[0037] (3) Mix the diluted molasses obtained in step (1) with the soy sauce residue treated in step (2) at a ratio of 4:1, and place them in a fermenter for anaerobic fermentation for 20 hours;

[0038] (4) Detect the amino acid and total sugar content in the fermentation broth, and stop fermentation when the amino acid content is ≤0.6% and the total sugar content is ≤2%;

[0039] (5) Adjust the pH value of the fermentation broth to 8, heat to 110°C at 0.04-0.07MPa, keep the temperature constant for 30 minutes, discharge and settle for 12 hours, and extract the supernatant to obtain the edible ...

Embodiment 2

[0046] The method for preparing edible antioxidant by Maillard reaction described in this embodiment comprises the following steps:

[0047] (1) The total sugar concentration of the molasses is detected to be 40%, and diluted with water until the total sugar concentration is ≤12% to obtain diluted molasses;

[0048] (2) Soy sauce residue was treated with a homogenizer for 15 minutes;

[0049] (3) Mix the diluted molasses obtained in step (1) with the soy sauce residue treated in step (2) at a ratio of 3:1, and place them in a fermenter for anaerobic fermentation for 16 hours;

[0050] (4) Detect the amino acid and total sugar content in the fermentation broth, and stop fermentation when the amino acid content is ≤0.6% and the total sugar content is ≤2%;

[0051] (5) Adjust the pH value of the fermentation broth to 7.5, heat to 105°C at 0.04-0.07MPa, keep the temperature constant for 40 minutes, discharge and settle for 14 hours, and extract the supernatant to obtain the edibl...

Embodiment 3

[0055] The method for preparing edible antioxidant by Maillard reaction described in this embodiment comprises the following steps:

[0056] (1) The total sugar concentration of the molasses is detected to be 45%, and diluted with water until the total sugar concentration is ≤12% to obtain diluted molasses;

[0057] (2) Soy sauce residue was treated with a homogenizer for 12 minutes;

[0058] (3) Mix the diluted molasses obtained in step (1) with the soy sauce residue treated in step (2) at a ratio of 5:1, and place them in a fermenter for anaerobic fermentation for 24 hours;

[0059] (4) Detect the amino acid and total sugar content in the fermentation broth, and stop fermentation when the amino acid content is ≤0.6% and the total sugar content is ≤2%;

[0060] (5) Adjust the pH value of the fermentation broth to 8.5, heat to 115°C at 0.04-0.07MPa, keep the temperature constant for 20 minutes, discharge and settle for 10 hours, and extract the supernatant to obtain the edibl...

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Abstract

The invention discloses a method for preparing an edible antioxidant by Maillard reaction. According to the invention, a production process is simple; leftover molasses in the sugar industry and leftover soy sauce residues in soy sauce production are used as raw materials for production; and a product contains 0.5-0.7% of melanoidins and 0.05-0.2% of reductone; other auxiliary materials are not needed; and strains and nutritional components contained in the molasses and the soy sauce residues are used for producing the edible antioxidant through the Maillard reaction. The product is a water soluble antioxidant, which is natural and non-toxic and can be used as an antiseptic and preservation agent for various foods.

Description

technical field [0001] The invention belongs to the field of chemical synthesis, in particular to a method for preparing edible antioxidants by using Maillard reaction. Background technique [0002] Maillard reaction products are chemical reaction products between carbonyl and amino groups that occur naturally during food processing and storage, and can be considered natural, which provides a new idea for finding and applying natural antioxidants. The Maillard reaction product contains melanoidin, reductone and a series of volatile heterocyclic compounds containing nitrogen and sulfur. Studies have shown that these substances have certain antioxidant capacity. [0003] At present, the active ingredients in the Maillard reaction products, the mechanism of antioxidation and the influencing factors of antioxidative activity are mostly studied. In order to facilitate the research on Maillard reaction products, the more commonly used manufacturing method is to use pure amino ac...

Claims

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Application Information

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IPC IPC(8): A23L3/3463
Inventor 刘立国刘柏楠
Owner GUANGZHOU YOURUI BIOSCI
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