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Preparation method and application of proline Maillard reactant for color enhancement and aroma enhancement

A technology of aroma-proline Maillard and Maillard reaction, which is applied in the field of preparation of proline-Maillard reactants for color enhancement and aroma enhancement, and can solve the problem that cigarettes are difficult to be widely used and no proline-Maillard reactants are seen. Improve the appearance and sensory quality of color and fragrance, single flavor of spices, 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: 2021-03-16
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 and application of proline Maillard reactant for color enhancement and aroma enhancement
  • Preparation method and application of proline Maillard reactant for color enhancement and aroma enhancement
  • Preparation method and application of proline Maillard reactant for color enhancement and aroma enhancement

Examples

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Effect test

Embodiment 1

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

[0030] (1) Preparation of raw materials; Proline and sugar source are used as Maillard reaction substrates. In the present embodiment, the sugar source is glucose, and the molar ratio of proline and glucose is 3:1, and the reaction catalyst is ammonia water, accounting for Maillard. 0.6% of the mass of the reaction substrate, and the mass ratio of water to the reaction substrate is 1.5:1;

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

[0032] (3) Finished product: After ...

Embodiment 2

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

[0036] (1) Preparation of raw materials; configuration according to the mass ratio of proline and fermented coffee extract is 2:1; the reaction catalyst is a certain proportion of ammonia water and vitamin C, accounting for 0.2 of the mass of the above proline and fermented coffee extract %, the mass ratio of water to reaction substrate is 2.8:1;

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

[0038] (3) Finished product: After the reaction is completed, the reactan...

Embodiment 3

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

[0043] (1) Preparation of raw materials; the mass ratio of proline and complex sugar source is 3:1, and the complex sugar source is a compound with a mass ratio of xylose and fermented coffee bean extract; the reaction catalyst is ammonia water, α - methylbenzaldehyde, accounting for 2% of the mass of the Maillard reaction substrate, and the mass ratio of water to the reaction substrate is 4.2:1;

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

[0045] (3) Finished product: After the reacti...

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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 method for preparing a color-enhancing and flavoring proline Maillard reactant and an application thereof. 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 modulation, aging, processing and burning. With the improvement of people's health awareness, the difficulties faced by tobacco factories in reducing the tar content of cigarettes while maintaining or satisfying the availability of cigarette smoking have become increasingly prominent. The Maillard reaction is one of the important ways to form the characteristic aroma of tobacco, and its application in tobacco aroma enhancement is very popular. The aroma produced by the reaction is also different according to...

Claims

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Application Information

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Patent Type & Authority Patents(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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