Method for precisely controlling degree of Maillard reaction

A technology of Maillard reaction and degree, which is applied in the field of food processing, can solve the problems of difficult control of reaction degree, quality fluctuation, inability to realize graded collection of Maillard reaction products, etc., and achieve short preparation time, gentle increase and rapid reaction Effect

Active Publication Date: 2015-06-03
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The greatly shortened reaction time is due to the high temperature in the spray drying process that increases the reaction speed sharply, but this also makes the degree of reaction difficult to control, resulting in quality fluctuations between batches in industrial production; and because the same batch of spray drying can only To produce products with specific reaction degrees, it is impossible to realize the hierarchical collection of Maillard reaction products with different reaction degrees

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Weigh 1.639g of soybean protein isolate and 4.918g of ι-carrageenan, fully dissolve them with 1L of deionized water and mix them evenly, then adjust the pH to 8.0 with a 0.5N aqueous NaOH solution to obtain a soybean isolate with a mass ratio of 1:3. Protein and iota-carrageenan mixed solution, this mixed solution is pumped into the atomizer in the spray drying equipment with peristaltic pump; Spray drying condition is as follows: hot air inlet temperature is 130 ℃; Outlet temperature is 85 ℃; Peristaltic pump flow rate is 6.25 mL / min; dry powder was obtained after spray drying treatment, the degree of grafting was 62.40%, and the color difference value was 88.08; it was placed under the conditions of relative humidity of 79% and temperature of 60°C, followed by dry reaction for 6 hours, After 12 hours and 24 hours, the degree of grafting increased to 71.41%, 74.07%, and 76.17% respectively; the color difference decreased to 87.18, 86.84, and 86.34 respectively.

Embodiment 2

[0030] Weigh 2.439g of soybean protein isolate and 4.878g of ι-carrageenan, fully dissolve them with 1L of deionized water and mix them evenly, then adjust the pH to 8.0 with a NaOH aqueous solution with a concentration of 0.5N to obtain a soybean isolate with a mass ratio of 1:2. Protein and iota-carrageenan mixed solution, this mixed solution is pumped into the atomizer in the spray drying equipment with peristaltic pump; Spray drying condition is as follows: hot air inlet temperature is 110 ℃; Outlet temperature is 80 ℃; Peristaltic pump flow rate is 4.17 mL / min; dry powder was obtained after spray drying treatment, the degree of grafting was 33.37%, and the color difference value was 92.42; it was placed under the conditions of relative humidity of 79% and temperature of 60°C, followed by dry reaction for 6 hours, After 12 hours and 24 hours, the degree of grafting increased to 40.44%, 48.87%, and 52.05%, respectively; the color difference values ​​​​reached 90.00, 89.32, a...

Embodiment 3

[0032] Weigh 4.762g of soybean protein isolate and 4.762g of ι-carrageenan, fully dissolve them with 1L of deionized water and mix them uniformly, then adjust the pH to 8.0 with a NaOH aqueous solution with a concentration of 0.5N to obtain a soybean isolate with a mass ratio of 1:1. Protein and iota-carrageenan mixed solution, this mixed solution is pumped into the atomizer in the spray drying equipment with peristaltic pump; Spray drying condition is as follows: hot air inlet temperature is 150 ℃; Outlet temperature is 120 ℃; Peristaltic pump flow rate is 2.08 mL / min; dry powder was obtained after spray drying treatment, the degree of grafting was 52.59%, and the color difference value was 89.60; placed under the conditions of relative humidity of 79% and temperature of 60°C, followed by dry reaction for 6 hours , 12 hours, and 24 hours later, the degree of grafting increased to 65.30%, 69.68%, and 71.59% respectively; the color difference values ​​​​reached 87.83, 87.05, and...

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Abstract

The invention belongs to the technical field of a food processing method, and particularly relates to a method for precisely controlling the degree of Maillard reaction. The method comprises the steps: enabling a mixed solution of isolated soybean proteins and t-carrageenan under the alkaline condition to be rapidly subjected to the Maillard reaction in the atomizing drying process by adopting an atomizing drying technology to obtain a primary stage product of the Maillard reaction; and obtaining different Maillard reaction products at different reaction degrees under the dry-method reaction condition of 60 DEG C. By adopting the method, a purpose of rapidly controlling the degree of the Maillard reaction can be realized. The method has characteristics that the time for preparing the Maillard reaction product is short, the reaction degree is controllable and the like.

Description

technical field [0001] The invention belongs to the technical field of food processing methods, in particular to a method for precisely regulating the degree of Maillard reaction. Background technique [0002] Maillard reaction (Maillard reaction) is a non-enzymatic browning reaction widely distributed in the food industry. It refers to a series of complex reactions that occur between reducing sugars in food and compounds containing amino groups at room temperature or when heated. During the reaction process, in addition to melanoidin, intermediates such as reductones, aldehydes and heterocyclic compounds are also produced. These substances not only provide food with pleasant and delicious flavor and attractive color, but also construct new macromolecular intermediates. product. Recently, the research on the processing properties of Maillard reaction products such as anti-oxidation and emulsifying properties, as well as functional properties such as enhancing human gastroi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): B01J19/00B01D1/18A23P1/00
Inventor 高彦祥潘秋月南天月袁芳
Owner CHINA AGRI UNIV
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