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Maillard reaction product as well as preparation method and application thereof

A technology of Maillard reaction and products, which is applied in the field of Maillard reaction products and their preparation, to achieve the effects of strong operability, improved oral aftertaste, and high yield

Inactive Publication Date: 2019-01-08
SHANGHAI TOBACCO GRP CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The flavors made from the above-mentioned Maillard reaction products are mainly used in flue-cured cigarettes, and the Maillard reaction products that can enhance the characteristic aroma of Burley tobacco and their application in blended cigarettes are rarely reported.

Method used

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  • Maillard reaction product as well as preparation method and application thereof
  • Maillard reaction product as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] The present embodiment provides a kind of Maillard product and preparation method thereof, specifically as follows:

[0035] After dissolving 20g of sodium citrate in 200mL of water, add 300g of asparagine, 150g of aspartic acid, 150g of proline, 50g of glutamic acid, 50g of alanine, 20g of serine, 20g of phenylalanine, threonine After stirring 10 g of acid and 5 g of leucine until they are completely dissolved, add 810 g of fructose and 225 g of xylose in turn, stir until they are completely dissolved, then add 200 mL of glycerol, and adjust the pH to 7 with sodium hydroxide. Transfer the above materials to a reaction kettle, tighten the metal cover and place it in an oven, heat it at 135°C for 2 hours, cool it down to room temperature with cold water after the reaction is completed, filter, discard the insoluble matter, and take the upper layer to obtain Reaction products Maillard reaction products.

Embodiment 2

[0039] The present embodiment provides a kind of Maillard product and preparation method thereof, specifically as follows:

[0040]After dissolving 30g of sodium citrate in 300mL of water, add 300g of asparagine, 300g of aspartic acid, 200g of proline, 200g of glutamic acid, 100g of alanine, 50g of phenylalanine, 50g of histidine and Glycine 25g, stir until completely dissolved, add 1215g fructose, 338g xylose in turn, stir until completely dissolved, add 300mL glycerin, adjust pH to 8 with sodium hydroxide. Transfer the above materials to the reaction kettle, tighten the metal cover and place it in an oven, heat at 140°C for 1.5h, cool to room temperature with cold water after the reaction is completed, filter, discard the insoluble matter, and take the upper layer to prepare The reaction product Maillard reaction product was obtained.

Embodiment 3

[0044] The present embodiment provides a kind of Maillard product and preparation method thereof, specifically as follows:

[0045] After dissolving 20g of sodium citrate in 200mL of water, add 200g of asparagine, 200g of aspartic acid, 150g of proline, 100g of glutamic acid, 100g of alanine, 30g of serine, 30g of phenylalanine, histamine Add 30g of acid, 15g of threonine, 15g of glycine and 15g of leucine, stir until completely dissolved, then add 975g of fructose, 270g of xylose, stir until completely dissolved, then add 200mL of glycerin, adjust the pH to 6 with citric acid. Transfer the above materials to the reaction kettle, tighten the metal cover and place it in an oven, heat it at 135°C for 1.5h, cool it down to room temperature with cold water after the reaction is completed, filter, discard the insoluble matter, and take the upper layer to prepare The reaction product Maillard reaction product was obtained.

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Abstract

The invention belongs to the field of tobacco flavors and particularly relates to a Maillard reaction product as well as a preparation method and an application thereof. According to the preparation method, reducing sugar and amino acid are subjected to a Maillard reaction to obtain the Maillard reaction product; the reducing sugar consists of fructose and xylose. The Maillard reaction product prepared with the method has strong aroma and obvious baking aroma, nut aroma and burning sweet aroma, can enhance the baking aroma, nut aroma and burning sweet aroma of cigarettes and effectively enhance the aroma of cigarettes after being applied to blended type cigarettes and can significantly outstand the characteristic aroma of burley cigarettes, reduce foreign smell and improve oral aftertaste.Meanwhile, the preparation method of the Maillard reaction product has the characteristics of low cost, high yield, high operability and the like and is easy to promote and apply.

Description

technical field [0001] The invention belongs to the field of flavorings for tobacco, and in particular relates to a Maillard reaction product and its preparation method and application. Background technique [0002] With the rise of the wave of tobacco control in the world and the increasing concern of cigarette consumers for their own health, cigarette tar reduction has become the consensus of the tobacco industry around the world. In my country, the R&D, production and sales of low-tar cigarette products have become an inevitable trend in the development of my country's tobacco industry. However, while the tar content of cigarettes is reduced, the aroma and concentration of cigarettes are greatly reduced, which directly affects the smoking comfort and physiological satisfaction of cigarettes. Cigarette flavoring and adding materials can set off and supplement the aroma of cigarettes, increase the concentration of smoke, improve taste, remove and cover up miscellaneous gas...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/00A24B15/30A24B3/12
CPCA24B3/12A24B15/306C11B9/0003
Inventor 张杰周骏白若石蒋成勇杜国荣杨振民欧亚非曹伏军田书霞胡林马雁军矫海楠朱景溯
Owner SHANGHAI TOBACCO GRP CO LTD
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