Method for preparing Maillard reaction product from Chinese wolfberry extract, Maillard reaction product and application

A Maillard reaction and Lycium barbarum extract technology, applied in Maillard reaction products and application fields, can solve the problems of influence, strong volatility of aroma-causing substances, loss and the like

Inactive Publication Date: 2020-07-07
CHINA TOBACCO GUIZHOU IND
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] In view of this, the present invention provides a method for preparing Maillard reaction products using Lycium barbarum extract, Maillard reaction products and applications, to solve the problem that existing Maillard reactions are carried out in open reaction equipment, small molecule Aroma-generating substances are highly volatile and cause losses, and water evaporation affects the problem of Maillard reaction products

Method used

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  • Method for preparing Maillard reaction product from Chinese wolfberry extract, Maillard reaction product and application

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Effect test

Embodiment 1

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

[0073] Frozen wolfberry pulp and crushed, weighed 500g wolfberry pulp and placed it in a 5L three-neck bottle, added 3L of 60% ethanol aqueous solution to soak for 24 hours, heated to 80°C for 2 hours under mechanical stirring, cooled to room temperature, and filtered to obtain wolfberry extract Mother liquor 1. Add 2 L of 40% ethanol aqueous solution to the filtrated fig residue, heat to 80° C. for 2 h under mechanical stirring, cool to room temperature, and filter to obtain wolfberry extract mother liquor 2. Lycium barbarum extract mother liquor 1 and mother liquor 2 were combined, concentrated under reduced pressure at 50° C. to obtain wolfberry extract.

Embodiment 2

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

[0076] Accurately weigh 200g wolfberry extract and 75g glycine, add 1L 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 7. 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 collected at the outlet o...

Embodiment 3

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

[0079] Accurately weigh 200g of wolfberry 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 for the solution to dissolve completely Cool to room temperature and adjust pH to 8 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 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 produc...

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Abstract

The invention belongs to the technical field of spices, and particularly relates to a method for preparing a Maillard reaction product from a Chinese wolfberry 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 inan online synthesis 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 Chinese wolfberry 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; by adopting the Chinese wolfberry extract as a reducing sugar source, the obtained Maillard reaction product has obvious effects of improving the smoking taste of cigarettes, reducing irritation and removing wood offensive odor, and endows the cigarettes 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 a Maillard reaction product by using wolfberry extract, the Maillard reaction product and its application. 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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A24B15/20A24B15/26A24B3/12
CPCA24B15/20A24B15/26A24B3/12
Inventor 石志发赵新海谢顺萍杨科韩宇邹西梅
Owner CHINA TOBACCO GUIZHOU IND
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