Preparation method of flavor improving agent through maillard reaction and application of product of preparation method

Abstract

The invention provides a flavor improving agent prepared with a maillard reaction of a tea extract and a fruit concentrated juice. By adopting the flavor improving agent, citrus fragrance or flavor deterioration caused by light, heat and oxygen can be inhibited; and on the basis of the effects of the traditional flavor deterioration inhibiter, the flavor in foods can be strengthened, and thicker and mellower taste is provided. By taking a resultant acquired through the maillard reaction of the tea extract and the fruit concentrated juice as an effective component, the better inhibition effectcan be acquired compared with the traditional citrus flavor deterioration inhibiter; and on the basis without changing the own flavor of drinks or the foods, the strength of the flavor is further strengthened, the thick and mellow taste and the quality of the drinks or the foods are improved, and the raw material cost of the drinks or the foods is lowered.

Description

technical field [0001] The invention relates to a fragrance improving agent which can be widely used in beverages, foods, spices and cosmetics to suppress the change of fragrance or fragrance caused by light, heat and oxygen. Background technique [0002] At present, in the global food and drink market, some citrus flavors such as lemon, lime, and sweet orange are very popular among consumers, and have always been the mainstream flavors, bringing huge economic benefits to citrus flavor manufacturers. However, due to the deterioration of citrus flavor, product manufacturers have paid more attention to it, and have been working on solving this problem for a long time. [0003] Citrus beverages, foods, spices, and cosmetics containing citral are prone to a series of changes such as cyclization, hydration, and oxidation of citral due to the influence of light, heat, and oxygen during the shelf life, resulting in various unpleasant effects. The ingredients, cresol and methyl ace...

AI Technical Summary

Problems solved by technology

[0003] Citrus beverages, foods, spices, and cosmetics containing citral are prone to a series of changes such as cyclization, hydration, and oxidation of citral due to the influence of light, heat, and oxygen during the shelf life, resulting in various unpleasant effects. ingredients, especially cresol and methyl acetophenone, which are produced, have a strong odor, resulting in a significant reduction in the quality of the product

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