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A Directional Controllable Maillard Reaction System and Its Application in the Preparation of Meat Essence

A Maillard reaction and meat flavoring technology is applied to a directional controllable Maillard reaction system and its application field in the preparation of meat flavorings, and achieves the effects of good flavor, strong meat flavor and good stability

Active Publication Date: 2020-02-21
ZHONGKAI UNIV OF AGRI & ENG +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The use of microemulsions for Maillard reaction and the use of this technology to prepare natural flavors have broad prospects in both scientific research and production. At present, there is no research report on the microemulsion system for Maillard reaction in China.

Method used

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  • A Directional Controllable Maillard Reaction System and Its Application in the Preparation of Meat Essence
  • A Directional Controllable Maillard Reaction System and Its Application in the Preparation of Meat Essence
  • A Directional Controllable Maillard Reaction System and Its Application in the Preparation of Meat Essence

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1 Preparation of directional controllable Maillard reaction system

[0025] Composition and proportioning of raw materials: Tween 80 is used as a surfactant, ethyl butyrate is an oil phase, ethanol is a cosurfactant, and distilled water is an aqueous phase; the total mass of ethyl butyrate and ethanol is the same as that of Tween The mass ratio of 80 is 3:7; the mass ratio of ethyl butyrate and ethanol is 1:2; the mass percentage of distilled water accounts for 65% of the total mass of the system.

[0026] Preparation method: first mix ethyl butyrate and ethanol evenly, then add Tween 80, stir evenly, and finally add distilled water dropwise under stirring to configure an O / W type reaction system.

Embodiment 2

[0027] Embodiment 2 Preparation of directional controllable Maillard reaction system

[0028] Composition and proportioning of raw materials: Tween 80 is used as a surfactant, ethyl butyrate is an oil phase, ethanol is a cosurfactant, and distilled water is an aqueous phase; the total mass of ethyl butyrate and ethanol is the same as that of Tween The mass ratio of 80 is 4:6; the mass ratio of ethyl butyrate and ethanol is 1:1; the mass percentage of distilled water accounts for 65% of the total mass of the system.

[0029] Preparation method: first mix ethyl butyrate and ethanol evenly, then add Tween 80, stir evenly, and finally add distilled water dropwise under stirring to configure an O / W type reaction system.

Embodiment 3

[0030] Embodiment 3 Preparation of directional controllable Maillard reaction system

[0031] Composition and proportioning of raw materials: Tween 80 is used as a surfactant, ethyl butyrate is an oil phase, ethanol is a cosurfactant, and distilled water is an aqueous phase; the total mass of ethyl butyrate and ethanol is the same as that of Tween The mass ratio of 80 is 2:8; the mass ratio of ethyl butyrate and ethanol is 2:1; the mass percentage of distilled water accounts for 65% of the total mass of the system.

[0032] Preparation method: first mix ethyl butyrate and ethanol evenly, then add Tween 80, stir evenly, and finally add distilled water dropwise under stirring to configure an O / W type reaction system.

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Abstract

The invention relates to the field of food technology, and specifically discloses a directional and controllable Maillard reaction system and its application in the preparation of meat flavor essence. The directional and controllable Maillard reaction system uses Tween 80 as a surfactant, ethyl butyrate as an oil phase, and ethanol as a cosurfactant; wherein the total mass of ethyl butyrate and ethanol is the same as that of Tween The mass ratio of 80 is 2~4:6~8. The reaction system has selectivity, can carry out Maillard reaction in a selective, directional and controllable manner, and is beneficial to the generation of small molecular aroma substances.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a directional and controllable Maillard reaction system and its application in the preparation of meat flavor. Background technique [0002] The Maillard reaction is a series of complex reactions between carbonyl compounds (reducing sugars, aldehydes, ketones) and amino compounds (such as amino acids, peptides, proteins, and amines) under certain conditions (time, temperature, pH value). It can deepen the color of food and give food a certain flavor, and it is also an important way for the formation of meat flavor in food. As early as 1912, French chemist Louis Camille Maillard discovered that when the mixture of glycine and glucose was heated, a black polymer would be formed, and aroma substances would also be produced, which was called non-enzymatic browning reaction. In 1953, Hodge et al. formally named this reaction as Maillard reaction, that is, Maillard reaction. [0003] Me...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/26
Inventor 曾晓房于立梅白卫东钱敏汪薇蔡文娜杨卓芳
Owner ZHONGKAI UNIV OF AGRI & ENG