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Preparation method of high-strength transparent thermal reaction type essence

A heat-reactive essence and heat-reactive technology, which is applied in the fields of application, food ingredients as odor improvers, acid-containing food ingredients, etc., can solve the problems of long production cycle, large investment in equipment, low yield, etc., and achieve a breakthrough in the insufficient strength of essence Bottleneck, promote the formation of aroma substances, high-intensity effect

Active Publication Date: 2016-04-20
广州途富香料科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the method of the present invention can obtain the essence of the required characteristics, the process is complex, the production cycle is long, the investment in equipment is large, and repeated extractions are required, resulting in difficulties in the recovery of the active ingredients of the aroma and low yields.

Method used

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  • Preparation method of high-strength transparent thermal reaction type essence

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1: the preparation of cocoa essence

[0017] A. Thermal reaction: Add 50g of cocoa powder to the thermal reaction container, add 30g of leucine, 30g of glutamic acid, 10g of phenylalanine, 20g of arginine, 20g of alanine, 5g of glycine, 10g of serine, 130g of fructose, and 5000g of water , adjust the pH to 6.5 with citric acid, and seal the reaction at 95°C for 10 hours;

[0018] B. Simultaneous reaction adsorption: connect the thermal reaction vessel, condensation device and chromatography device to form a loop; add macroporous resin to the chromatography device; continue to heat the thermal reaction solution to boiling, and the steam generated by boiling is condensed The device is condensed into a condensate and enters the chromatography device. The aroma substances in the condensate are absorbed by the macroporous resin, and the liquid without aroma components is finally returned to the thermal reaction vessel, forming a cycle and maintaining it for 3 ho...

Embodiment 2

[0021] Embodiment 2: the preparation of cake essence

[0022] A. Heat reaction: Add 40g of egg yolk powder, 3g of whole milk powder, 20g of arginine, 15g of alanine, 20g of serine, 2g of leucine, 6g of isoleucine, 0.1g of phenylalanine, and 10g of lactose into the heat reaction container 1. Glucose 30g, anhydrous butter 3g, water 5000g, citric acid to adjust the pH to 7.5, 105°C for 3h in a closed reaction;

[0023] B. Simultaneous reaction adsorption: connect the thermal reaction vessel, the condensing device and the chromatographic device to form a loop; add silica gel to the chromatographic device; continue to heat the hot reaction solution to boiling, and the steam generated by boiling is absorbed by the condensing device Condensate into a condensate and enter the chromatography device. The aroma substances in the condensate are adsorbed by silica gel, and the liquid without aroma components is finally returned to the hot reaction vessel, forming a cycle and maintaining ...

Embodiment 3

[0026] Embodiment 3: the preparation of walnut essence

[0027] A. Thermal reaction: Add 100g of soybean protein enzymatic hydrolysis solution, 40g of arginine, 15g of histidine, 20g of glutamic acid, 15g of glycolic acid, 18g of aspartic acid, 1g of leucine, and phenylalanine into the thermal reaction container 2g, 15g of alanine, 0.5g of cystine, 0.05g of methionine, 4g of walnut oil, 100g of xylose, 4000g of water, stir well, adjust the pH to 6.5 with citric acid, 100h and seal the reaction for 8h;

[0028] B. Simultaneous reaction and adsorption: Connect the thermal reaction vessel, condensation device and chromatography device to form a loop; add activated carbon to the chromatography device; continue heating the thermal reaction solution to boiling, and the steam generated by boiling is condensed The device is condensed into a condensate and enters the chromatography device. The aroma substances in the condensate are absorbed by activated carbon, and the liquid without ...

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Abstract

The invention discloses a preparation method of high-strength transparent thermal reaction type essence. The preparation method comprises the following steps of thermal reaction, simultaneous reaction adsorption, desorption for preparing the essence and the like. According to the preparation method disclosed by the invention, the thermal reaction is firstly performed, the simultaneous reaction adsorption is then performed, and finally the desorption concentration is performed for preparation, so that the transparent water-soluble essence is obtained; the problems that current thermal reaction essence is dark in color and viscous in system, and cannot be completely dissolved in water are solved, and through the synchronous reaction adsorption, the direction of a chemical reaction is influenced, and the generation of fragrant substances is promoted; the prepared essence is high in intensity, and the bottleneck that the intensity of the essence obtained through the thermal reaction is insufficient is broken through.

Description

technical field [0001] The invention belongs to the field of food additives, in particular to a preparation method of a high-strength transparent heat-reactive essence. Background technique [0002] The Maillard reaction between amino acids and reducing sugars can be used to prepare flavors with different flavors, such as peanut flavor, sesame flavor and coffee flavor prepared by Maillard reaction. However, at present, the flavors prepared by Maillard reaction are mainly in a viscous and brown state, and it is difficult to further improve the aroma intensity, especially in sweet flavors. In terms of application, because of the characteristics of the application products, transparent and colorless water-soluble flavors are often required, which is difficult to achieve by ordinary thermal reaction preparation processes. Patent CN102726697B discloses a preparation method of water-soluble Maillard reaction food flavor: firstly, heat reaction is required to obtain brown viscous ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/20A23L27/21A23L27/28
CPCA23V2002/00A23V2300/02A23V2200/15A23V2250/032A23V2250/0604A23V2250/0606A23V2250/0618A23V2250/0622A23V2250/0628A23V2250/0638A23V2250/0642A23V2250/606A23V2250/0626A23V2250/61A23V2250/612A23V2250/06A23V2250/061A23V2250/0624A23V2250/0632A23V2250/638
Inventor 王婧婧
Owner 广州途富香料科技有限公司