A kind of preparation method and application of laver extract Maillard reactant

A technology of Maillard reaction and reactants, which is applied in the field of preparation of Maillard reactants of laver extract, can solve problems such as no reported Maillard reactions, and achieve easy industrial production, suppress irritation, and soft and smooth smoke Effect

Active Publication Date: 2018-07-03
HUBEI CHINA TOBACCO IND +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In the current technology, there is no report on the Maillard reaction of laver extract as "amino acid" with reducing sugar

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The preparation method of the Maillard reactant of laver extract includes the following steps:

[0026] a. The weight of laver is 50.0g, 150mL deionized water is added, the extraction temperature is 60℃, the extraction time is 4h, and it is filtered and concentrated to a relative water density of 1.06~1.08, which is the laver extract;

[0027] b. Carry out Maillard reaction of the obtained laver extract: Weigh 10g laver extract and 50g glucose, then mix them evenly, put them into a conventional small reactor, control the temperature at 90℃, and carry out beauty under constant stirring. The rad reaction is 6 hours, and Maillard reactant 1 of laver extract is prepared.

Embodiment 2

[0029] The preparation method of the Maillard reactant of laver extract includes the following steps:

[0030] a. The weight of laver is 50.0g, 150mL deionized water is added, the extraction temperature is 60℃, the extraction time is 4h, and it is filtered and concentrated to a relative water density of 1.06~1.08, which is the laver extract;

[0031] b. Carry out Maillard reaction of the obtained laver extract: Weigh 10g laver extract and 65g glucose, then mix them evenly, put them into a conventional small reactor, control the temperature at 100℃, and carry out the beauty under constant stirring. The rad reaction is 6 hours, and Maillard reaction product 2 of laver extract is prepared.

Embodiment 3

[0033] The preparation method of the Maillard reactant of laver extract includes the following steps:

[0034] a. The weight of laver is 50.0g, 150mL deionized water is added, the extraction temperature is 60℃, the extraction time is 4h, and it is filtered and concentrated to a relative water density of 1.06~1.08, which is the laver extract;

[0035] b. Carry out Maillard reaction of the obtained laver extract: Weigh 10g laver extract and 70g fructose, then mix them evenly, put them into a conventional small reactor, control the temperature at 110℃, and carry out the beauty under constant stirring. The rad reaction is 5 hours, and Maillard reactant 3, which is a laver extract, is prepared.

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PUM

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Abstract

The invention discloses a preparation method of a Maillard reaction product of laver extract, which is characterized in that the steps are: a. adding deionized water to laver as an extract, adding 3 to 4 mL of deionized water per gram of laver, and Extract at ~70°C for 3-6 hours, filter and concentrate to obtain the laver extract; b. carry out the Maillard reaction on the obtained laver extract, and the mass ratio of laver extract: reducing sugar is 1:5-8, so The reducing sugar is fructose or glucose, the temperature is controlled at 90-110 DEG C, and the Maillard reaction is carried out under constant stirring for 4-6 hours to obtain the Maillard reaction product of laver extract. In the present invention, the laver extract is applied to cigarettes after the Maillard reaction, suppresses the irritation of tobacco, covers miscellaneous gases, corrects the taste of smoking, increases the fragrance of cigarettes, and has a penetrating feeling in the smoke, making it plump , Enhance the effect of aroma concentration. The invention has mild reaction conditions, relatively simple required equipment, low cost, easy industrial production and strong practicability.

Description

Technical field [0001] The invention relates to a method for preparing cigarette flavors and spices, in particular to a method for preparing a Maillard reactant of a laver extract and its application. Background technique [0002] Laver (Porphyra variegata): Each 100 g of dried laver contains 3.4 g alanine, 3.2 g glutamic acid, 2.4 g glycine, 2.6 g leucine, and 1.4 g isoleucine. Porphyra yezoensis contains 18 kinds of amino acids, of which alanine, glutamic acid and aspartic acid have the highest content. Others include leucine, valine, lysine, and threonine. Threonine and so on. [0003] Porphyra, is the collective name for the alternate algae in the sea. Porphyra is a marine red algae. The thallus is composed of a layer of cells embedded in a thin layer of gum, dark brown, red or purple. At the same time, seaweed can also be used as medicine and made into traditional Chinese medicine, which has the functions of resolving phlegm and softening, clearing away heat and distilling...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C11B9/02A24B3/12
Inventor 张辉熊国玺黄晓伟李列冯冬冬
Owner HUBEI CHINA TOBACCO IND
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