Method of avoiding easy caramelization reaction and over-strong Maillard reaction of rare sugar in food processing

Abstract

The present invention provides a method of avoiding an easy caramelization reaction and a Maillard browning reaction of rare sugar in food processing. Sodium alginate is used to bind whey protein powder with rare sugars to form granules, a glycoprotein structure is protected, the granules are resistant to a high temperature, the rare sugar can avoid the easy caramelization reaction and over-strong Maillard reaction of the rare sugar in the food processing and storing processes. In addition, surfaces of the granules are coated with a layer of sodium alginate, trehalose and calcium lactate membrane, the calcium lactate increases a strength of the sodium alginate and prevents a premature disintegration, L-arabinose or tagatose can be delivered to a designated gastrointestinal tract, in a function of human body acids, the granules are rapidly disintegrated to release the L-arabinose or tagatose and absorptions of the human body for sucrose and glucose are blocked. A protection function of the coating of the outer layer on the rare sugar is enhanced. The method can avoid the caramelization of the rare sugar at a low temperature and can also enable the rare sugar to bear a high temperature at 200 DEG C or more and to be enhanced in a performance of resisting the Maillard browning reaction.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for avoiding the easy caramelization reaction and too strong Maillard reaction of rare sugars in food processing. Background technique [0002] With the development of science and technology, rare sugars are more and more used in the production of functional food processing, such as diabetic food, weight loss food and so on. Among them, L-arabinose and tagatose have been approved by the Health and Family Planning Commission as new resource foods (new food raw materials), and their unique functions of blocking the absorption of sucrose and glucose are increasingly used in diabetic foods and weight loss products . The most representative physiological effect of L-arabinose is to selectively affect invertase in the small intestine, thereby inhibiting the absorption of sucrose. According to reports, adding 2% L-arabinose to sucrose can inhibit the absorption of sucrose by 40...

AI Technical Summary

Problems solved by technology

[0011] At present, L-arabinose and tagatose are widely used in the food field, but they are prone to caramelization and Maillard browning reactions, which affect the taste and color of food, and need to be improved.