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

A technology of caramelization reaction and Maillard reaction, which is applied to the functions of food ingredients, food ingredients, food ingredients as color, etc., and can solve the problems of Maillard browning reaction, affecting food taste, color, caramelization reaction, etc. , to avoid caramelization reaction, avoid Maillard browning reaction, simple operation

Inactive Publication Date: 2017-11-17
HEFEI KANGQIAO IND & TRADE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] 1. Heart material

[0036] (1) Detect the quality of L-arabinose;

[0037] (2) Dissolve sodium alginate in water to make a 1wt% aqueous solution, add whey protein powder, stir evenly, add L-arabinose, and stir evenly to form a slurry; the mass percentage of each raw material in the slurry is: Sodium alginate 1.1wt%, whey protein powder 30wt%, L-arabinose 15wt%, the balance is water; a 5Kg slurry is prepared;

[0038] (3) Spray drying the slurry to obtain a gel powder of 60-70 microns;

[0039] Two, leather

[0040] (4) Dissolve sodium alginate in water to make a 3wt% aqueous solution, add trehalose while stirring, stir evenly, add 1wt% calcium lactate aqueous solution, stir evenly, and obtain a viscous slurry; The mass percentage of raw materials is: sodium alginate 3wt%, trehalose 45wt%, calcium lactate 0.6wt%, and the balance is water; a viscous slurry of 10Kg is obtained;

[0041] 3. Synthesis

[0042] (5) Spraying and drying the viscous slurry on the gel powder...

Embodiment 2

[0054] 1. Heart material

[0055] (1) Detect the quality of tagatose;

[0056] (2) Dissolve sodium alginate in water to make a 2wt% aqueous solution, add whey protein powder, stir evenly, add tagatose and stir evenly to form a slurry; the mass percentage of each raw material in the slurry is: alginic acid Sodium 1.1wt%, whey protein powder 30wt%, tagatose 15wt%, the balance is water; make 5Kg of slurry;

[0057] (3) Spray drying the slurry to obtain a gel powder of 60-70 microns;

[0058] Two, leather

[0059] (4) Dissolve sodium alginate in water to make a 3wt% aqueous solution, add trehalose while stirring, stir evenly, add 1wt% calcium lactate aqueous solution, stir evenly, and obtain a viscous slurry; The mass percentage of raw materials is: sodium alginate 3wt%, trehalose 45wt%, calcium lactate 0.6wt%, and the balance is water; a viscous slurry of 10Kg is obtained;

[0060] 3. Synthesis

[0061] (5) Spray and dry the viscous slurry on the gel powder to obtain granule...

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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...

Claims

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Application Information

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IPC IPC(8): A23L33/125
CPCA23L33/125A23V2002/00A23V2200/30A23V2200/32A23V2200/04
Inventor 方明
Owner HEFEI KANGQIAO IND & TRADE CO LTD
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