Method for high-efficiency preparation of Maillard reaction intermediate by low-temperature synthesis-decompression co-boiling dewatering coupling technology

A Maillard reaction and azeotropic dehydration technology, applied in thiol preparation, thioether preparation, food science, etc., can solve the problems that are not conducive to the industrial production of ARP and HRP, the effects of nervous system and blood system, respiratory mucosa and visual impairment and other issues, to achieve the effect of sustainable industrial design concept, high innovation, and high food safety.

Active Publication Date: 2017-06-30
ANHUI QIANGWANG FLAVORING FOOD
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  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Methanol is highly flammable, explosive, and has certain toxicity. It has the greatest impact on the nervous system and blood system of the human body. Even the vapor of methanol can cause damage to the human respiratory tract mucous membrane and vision.
The preparation of ARP and HRP by heating reflux with methanol as a solvent does not have the safety of production, and the production cost and environmental cost are very high, which is not conducive to the industrial production of ARP and HRP. Therefore, a new green method with low cost and no pollution is waiting to replace the existing Craftsmanship
Although the two-stage variable temperature Maillard reaction has realized the aqueous phase preparation of the Maillard reaction intermediate, the conversion rate of the intermediate needs to be improved, and there are many Schiff bases (glycosylamine) in the product that are not completely converted into ARP. or HRP

Method used

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  • Method for high-efficiency preparation of Maillard reaction intermediate by low-temperature synthesis-decompression co-boiling dewatering coupling technology
  • Method for high-efficiency preparation of Maillard reaction intermediate by low-temperature synthesis-decompression co-boiling dewatering coupling technology
  • Method for high-efficiency preparation of Maillard reaction intermediate by low-temperature synthesis-decompression co-boiling dewatering coupling technology

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Take 20kg of methionine and 40kg of xylose, add 800kg of water to form a solution, adjust the pH of the solution to 7.5, and heat at a constant temperature of 80°C to generate a Maillard reaction. After 80 minutes, quickly reduce the system pressure to below 40mbar for dehydration. Reduce the vacuum degree of the system to 0, and stop heating at the same time to obtain dry material, add 400kg of food-grade ethanol to it, fully mix the dry material and food-grade ethanol, and then evaporate under reduced pressure at 30°C to remove food-grade ethanol and residual moisture to obtain a dry material. Fully mix the dry material with food-grade ethanol, filter under reduced pressure to obtain a clear filtrate, repeat the steps of evaporation and mixing, and finally evaporate the obtained clear filtrate under reduced pressure to obtain an intermediate solid product.

[0032] After the gained solid is dissolved in water, it is analyzed by high performance liquid chromatography t...

Embodiment 2

[0034] Take 8kg of cysteine ​​and 20kg of xylose, add 800kg of water to form a solution, adjust the pH of the solution to 7.5, heat at a constant temperature of 90°C to generate a Maillard reaction, quickly reduce the system pressure to below 40mbar for dehydration after 70min, until no fraction flows out ( 15min) reduce the vacuum degree of the system to 0, and stop heating at the same time to obtain a dry material, add 400kg of food-grade ethanol to it, fully mix the dry material and food-grade ethanol, and then evaporate under reduced pressure at 30°C to remove food-grade ethanol and residual moisture to obtain a dry mass. Fully mix the dry material with food-grade ethanol, filter under reduced pressure to obtain a clear filtrate, repeat the steps of evaporation and mixing, and finally evaporate the obtained clear filtrate under reduced pressure to obtain an intermediate solid product.

[0035] After the gained solid is dissolved in water, it is analyzed by high performance...

Embodiment 3

[0037]Take 15kg of alanine and 30kg of fructose, add 700kg of water to form a solution, adjust the pH of the solution to 7.4, and heat at a constant temperature of 90°C to generate Maillard reaction. After 100min, quickly reduce the system pressure to below 40mbar for dehydration, until no fraction flows out (13min) Reduce the vacuum degree of the system to 0, and stop heating at the same time to obtain dry material, add 700kg of food-grade ethanol to it, fully mix the dry material and food-grade ethanol, and then evaporate under reduced pressure at 30°C to remove food-grade alcohol. ethanol and residual moisture to obtain a dry material. Fully mix the dry material with food-grade ethanol, filter under reduced pressure to obtain a clear filtrate, repeat the steps of evaporation and mixing, and finally evaporate the obtained clear filtrate under reduced pressure to obtain an intermediate solid product.

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Abstract

The invention discloses a method for high-efficiency preparation of a Maillard reaction intermediate by a low-temperature synthesis-decompression co-boiling dewatering coupling technology. The method comprises the following steps of: after heating an aqueous solution of amino acid and reducing sugar for a period of time, rapidly reducing air pressure to be below 40mbar for dewatering under the same temperature, and when no fraction flows out, restoring the system to normal temperature and normal pressure; adding food-grade alcohol into obtained dry materials, fully mixing, then carrying out decompressed evaporation and obtaining a solid Maillard reaction intermediate product. Compared with the traditional method for preparing the intermediate by heating and returning of methanol, the method disclosed by the invention has the advantages that the production cost is greatly reduced, the green-scientific-sustainable industrial design concept is met, the obtained Maillard reaction intermediate is higher in conversion rate, has stronger eating safety, and can be directly applied to foods as a food additive. Compared with the water-phase variable-temperature Maillard reaction technology, the method disclosed by the invention has the advantages that the intermediate conversion rate is increased by 370.0%, the innovation is stronger and the progressiveness is obvious.

Description

technical field [0001] The invention belongs to the field of food additive processing, and relates to Maillard reaction technology, in particular to a method for preparing a Maillard reaction intermediate by low-temperature synthesis-decompression azeotropic dehydration coupling technology. Background technique [0002] Maillard reaction is a non-enzymatic browning reaction that widely exists in the process of food processing and storage, directly affects the flavor, taste, color and nutritional value of food, and is an important research content in the field of food chemistry. Maillard reaction technology is a relatively new technology for the production of flavors and fragrances. It is widely used in tobacco flavors and food flavors, especially meat flavors. [0003] In the primary stage of the Maillard reaction, addition is carried out between the carbonyl group of the reducing sugar and the amino group, and the adduct is rapidly dehydrated into a Schiff base, and then cy...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07C319/20C07C319/12C07C323/58A23L27/21
CPCC07C319/12C07C319/20C07C323/58
Inventor 张晓鸣崔和平于静洋邓仕彬夏书芹
Owner ANHUI QIANGWANG FLAVORING FOOD
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