Method for preparing Maillard reaction product from red date extract, Maillard reaction product and application

A technology of Maillard reaction and jujube extract, which is applied in Maillard reaction products and application fields, can solve the problems of impact, strong volatility and loss of aroma substances

Inactive Publication Date: 2020-07-07
CHINA TOBACCO GUIZHOU IND
View PDF7 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of this, the present invention provides a method for preparing Maillard reaction products using jujube extracts, Maillard reaction products and applications, which are used to solve the problem that the existi

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for preparing Maillard reaction product from red date extract, Maillard reaction product and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0072] The present embodiment carries out the preparation of jujube extract, comprises the following steps:

[0073] The pulp of jujube is removed, dried in an oven at 40° C. for 3 hours, cooled to room temperature, and crushed to obtain crushed jujube. Weigh 500g of crushed red dates and place them in a 5L three-neck bottle, add 3L of 60% ethanol aqueous solution to soak for 24 hours, heat to 80°C for 2 hours under mechanical stirring, cool to room temperature, and filter to obtain red date extract mother liquor 1. Add 2 L of 40% ethanol aqueous solution to the filtered fig residue, heat to 80° C. for 2 h under mechanical stirring, cool to room temperature, and filter to obtain jujube extract mother liquor 2. Jujube extract mother liquor 1 and mother liquor 2 were combined, concentrated under reduced pressure at 50° C. to obtain jujube extract.

Embodiment 2

[0075] The present embodiment carries out the preparation of Maillard reaction product, comprises the following steps:

[0076] Accurately weigh 180g of jujube extract and 75g of glycine, add 1L of propylene glycol and water mixed solution, add while stirring, dissolve glucose and glycine in the mixed solution of propylene glycol and water under ultrasonic conditions at room temperature, cool to room temperature after the dissolution is complete, use Food grade NaOH was used to adjust the pH to 8. Insert the suction pipe of the online synthesis reaction system into the prepared reaction material, adjust the temperature of the constant temperature circulator to 150°C, and when the temperature of the online synthesis reaction system reaches 150°C, adjust the pressure of the online synthesis reaction system to 4bar , the flow rate of the reaction material was adjusted to 6.38mL / min, the reaction termination time was 10min, and the Maillard reaction product was collected at the ou...

Embodiment 3

[0078] The present embodiment carries out the preparation of Maillard reaction product, comprises the following steps:

[0079] Accurately weigh 180g of jujube extract, 40g of glycine and 60g of threonine, add 1L of propylene glycol and water mixed solution, add while stirring, dissolve glucose and glycine in the mixed solution of propylene glycol and water under ultrasonic conditions at room temperature, and wait until the solution is complete Cool to room temperature and adjust pH to 9 using food grade NaOH. Insert the suction pipe of the online synthesis reaction system into the prepared reaction material, adjust the temperature of the constant temperature circulator to 160°C, and when the temperature of the online synthesis reaction system reaches 160°C, adjust the pressure of the online synthesis reaction system to 4bar , the flow rate of the reaction material was adjusted to 6.38mL / min, the reaction termination time was 10min, and the Maillard reaction product was collec...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention belongs to the technical field of spices, and particularly relates to a method for preparing a Maillard reaction product from a red date extract, the Maillard reaction product and application. The method comprises the following steps: a) dissolving amino acid and a reducing sugar source in a reaction solvent to obtain a reaction material; b) placing the reaction material in an onlinesynthesis reaction system for Maillard reaction to obtain the Maillard reaction product, wherein the online synthesis reaction system is a closed system, and the reducing sugar source comprises a reddate extract. According to the invention, the on-line synthesis reaction system is the closed system, and volatile micromolecular aroma substances can be effectively retained, so reaction materials and Maillard reaction products are not easy to volatilize; the red date extract is used as a reducing sugar source, the obtained Maillard reaction product has obvious effects on improving the smoking taste of cigarettes, reducing irritation and removing wood offensive odor, and the cigarettes are endowed with a unique fruity flavor.

Description

technical field [0001] The invention belongs to the technical field of spices, and in particular relates to a method for preparing Maillard reaction products by using jujube extracts, Maillard reaction products and applications. Background technique [0002] In 1908, A.R.Ling found that when heating the mixture of glucose and glycine, a brown substance would be formed and had a rich aroma. Later, it was found that this kind of reaction not only affects the color of food, but also plays an important role in the aroma of food, and called this reaction It is a non-enzymatic browning reaction, namely the Maillard reaction. The Maillard reaction produces a large number of flavor substances, which have been used in the preparation of various flavors, spices and flavor enhancers. The products of the Maillard reaction are also used in food science, nutrition, spice chemistry, toxicology, traditional Chinese medicine and Tobacco chemistry and other research. Both reactants and prod...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A24B3/12
CPCA24B3/12
Inventor 石志发谢顺萍赵新海邹西梅韩宇金晶
Owner CHINA TOBACCO GUIZHOU IND
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap