Preparation method of color and flavor enhancing proline Maillard reaction product and application

A technology for fragrant proline Maillard and Maillard reaction is applied in the field of preparation of color-enhancing and flavoring proline Maillard reactants, and can solve the problem that cigarettes are difficult to be widely used and no proline Maillard reactants are found. Color enhancement and fragrance appearance and sensory quality, single fragrance type, etc., to achieve the effect of improving appearance and sensory quality, improving appearance and sensory quality, and simple and mild process conditions

Active Publication Date: 2017-09-15
HUBEI CHINA TOBACCO IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The source of raw materials of this method is complicated, the cost is high, and the flavor type of the prepared spice is relatively single, so it is difficult to be widely used in cigarettes.
Other maillard reaction spices with complex sugar sources and nitrogen sources have complex sources of raw materials and high costs. The prepared Maillard reaction products are complex and difficult to purify, causing greater irritation to smoke
Authorized invention patent ZL201310268308.X discloses a method for preparing tobacco flavor by regulating the Maillard reaction, in which amino acid and glucose are mixed and dissolved in water at a mass ratio of 1:2 to 1:6 to obtain an initial mixed solution. The mass concentration of glucose in the mixed solution is 10% to 20%, the pH is 8 to 12, and the temperature is controlled at 105°C to 120°C for 0.5 to 1 hour; add L-ascorbic acid and continue to react at 105°C to 120°C for 0.5 to 1 hour. The Maillard reaction type tobacco flavor is prepared, and the Maillard reaction flavor has the defects of high polysaccharide content, complex composition, high viscosity, strong moisture absorption, and almost no coloring ability
The existing proline Maillard reactants are reported as propylene glycol / water system, the ratio of amino acid and sugar is usually 1:2~1:1.2, and the catalyst is ammonia water, hydroxybutyl anisole or tert-butyl terephthalate Phenol, etc., the reactant has the defects of high polysaccharide content and high moisture absorption when it is applied, and in the report of the known proline Maillard reactant, its acid value is not high, and there is no proline Maillard Reports on the color and aroma of the reactants, and the improvement of the appearance and sensory quality of reconstituted tobacco leaves and their wrappers

Method used

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  • Preparation method of color and flavor enhancing proline Maillard reaction product and application
  • Preparation method of color and flavor enhancing proline Maillard reaction product and application
  • Preparation method of color and flavor enhancing proline Maillard reaction product and application

Examples

Experimental program
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Effect test

Embodiment 1

[0029]A kind of preparation method of proline Maillard reactant of color-enhancing and aroma-enhancing, specifically comprises the following steps:

[0030] (1) Raw material preparation; Proline and sugar source are used as Maillard reaction substrate, and sugar source is glucose in the present embodiment, by the molar ratio of proline and glucose 3:1, and reaction catalyst is ammoniacal liquor, accounts for Maillard reaction. 0.6% of the mass of the reaction substrate, the mass ratio of water to the reaction substrate is 1.5:1;

[0031] (2) Industrial production: first add water to the reaction tank, start the stirring motor, heat to 50°C, add proline and glucose in turn, and stir thoroughly until they are completely dissolved, then add ammonia water; during the reaction, set the Mela The process conditions of the German reaction tank are temperature 98°C, the stirring motor is kept on, and the reaction time is 6h;

[0032] (3) Finished product: After the reaction, the react...

Embodiment 2

[0035] A kind of preparation method of proline Maillard reactant of color-enhancing and aroma-enhancing, specifically comprises the following steps:

[0036] (1) Raw material preparation; configure according to the mass ratio of proline and fermented coffee extract as 2:1; the reaction catalyst is a certain proportion of ammonia water and vitamin C, accounting for 0.2% of the quality of the above-mentioned proline and fermented coffee extract %, the mass ratio of water and reaction substrate is 2.8:1;

[0037] (2) Industrial production: first add water to the reaction tank, start the stirring motor, heat to 55°C, add proline and fermented coffee extract in turn, stir thoroughly until completely dissolved, then add catalyst ammonia water and vitamin C ( The mass ratio is 1:0.5); during the reaction process, the process condition of the Maillard reaction tank is set to a temperature of 125°C, the stirring motor is kept on, and the reaction time is 7h;

[0038] (3) Finished prod...

Embodiment 3

[0042] A kind of preparation method of proline Maillard reactant of color-enhancing and aroma-enhancing, specifically comprises the following steps:

[0043] (1) Raw material preparation; proline and complex sugar source are configured according to a mass ratio of 3:1, and the complex sugar source is a compound of xylose and fermented coffee bean extract in an equal mass ratio; the reaction catalyst is ammonia water, α -tolualdehyde, accounts for 2% of Maillard reaction substrate quality, and the mass ratio of water and reaction substrate is 4.2:1;

[0044] (2) Industrial production: first add water to the reaction tank, start the stirring motor, heat to 58°C, add proline and complex sugar sources in a certain proportion in turn, stir fully, and then add the catalyst until it is completely dissolved; the reaction process , set the process conditions of the Maillard reaction tank at a temperature of 165°C, keep the stirring motor turned on, and the reaction time is 8 hours;

...

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Abstract

The invention provides a preparation method of a color and flavor enhancing proline Maillard reaction product and application thereof, a water solution reaction system is used, proline, a reducing sugar and a reaction catalyst in a certain proportion are added into a Maillard reaction tank for Maillard reaction under certain temperature, time and pH conditions for industrial production of the color and flavor enhancing proline Maillard reaction product, the acid value of the color and flavor enhancing proline Maillard reaction product is improved, hygroscopicity and other defects of the color and flavor enhancing proline Maillard reaction product are reduced, the color and flavor enhancing proline Maillard reaction product is used in reconstituted tobacco and tomato wrappers, improves the appearance and sensory quality of the reconstituted tobacco and the tomato wrappers, coordinates tobacco gas, makes the tobacco gas soft and delicate, reduces tobacco gas irritation, improves the sensory quality, and makes the appearance and the color close to the appearance and the color of a cigar and natural and uniform, and the preparation method has the advantages of mild reaction conditions, easy operation and low cost.

Description

technical field [0001] The invention relates to the technical field of cigarette additives, in particular to a preparation method and application of proline-Maillard reactants for color enhancement and aroma enhancement. Background technique [0002] Maillard reaction flavors have always been extremely important and valuable flavors in tobacco and food, and Maillard reactants are widely used in tobacco flavors. Maillard reactions may occur in tobacco during the process of conditioning, aging, processing and smoking. With the improvement of people's health awareness, the difficulties faced by cigarette factories in solving the problem of reducing the amount of cigarette tar while maintaining or satisfying the availability of cigarette smoking have become increasingly prominent. As one of the important ways to form the characteristic aroma of tobacco, the Maillard reaction has been favored for its application in tobacco flavoring. The aroma produced by the reaction is also d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/00A24B3/12
CPCA24B3/12C11B9/0003
Inventor 魏敏陈义坤潘曦李冉罗诚浩高颂黄明姚元军
Owner HUBEI CHINA TOBACCO IND
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