Preparation method of spice with baking fragrance, bean fragrance and spicy fragrance and and application of spice
A technology of roasted aroma and spices, which is applied to the preparation of spices with spicy aroma, bean aroma, and the field of roasted aroma, which can solve the problems of complex components of Maillard reaction products, inability to produce characteristic aroma, and inability to distinguish clearly, etc., to achieve easy Industrialized production, full aroma and low cost
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Embodiment 1
[0029]A preparation method of a spice with roasting, bean, and spicy aroma is as follows:
[0030]Dissolve 1g of walnut peptide with a molecular weight of about 800Da and 1g of Momordica grosvenori honey in 10 mL of a 40% volume concentration of propylene glycol aqueous solution, adjust the pH to 10, mix well, add 0.01wt% FeCl3As a catalyst (based on the sum of the mass of the hybrid peptide and Momordica grosvenori), heated to 90°C for 5 hours in an oil bath, then freeze-dried to obtain the Maillard reaction product of Momordica grosvenori, which is the fragrance . The GC / MS analysis of the reaction product 1 of Momordica grosvenori honey Maillard showed that the volatile aroma in the reaction product was mainly 2,6-dimethyl-pyrazine, etc., with obvious roasting, bean, and spicy aromas. After analysis, the content of 2,6-dimethyl-pyrazine is about 40.44wt%.
Embodiment 2
[0032]A preparation method of a spice with roasting, bean, and spicy aroma is as follows:
[0033]Dissolve 1g of corn peptide with a molecular weight of about 800Da and 2g of Momordica grosvenori honey in 10 mL of a 40% volume concentration of propylene glycol aqueous solution, adjust the pH to 8, after mixing well, add 0.02wt% FeCl3As a catalyst (based on the sum of the masses of the hybrid peptide and Momordica grosvenori), heated to 120°C for 2 hours under oil bath conditions, and then freeze-dried to obtain the Maillard reaction product of Momordica grosvenori, which is said spices. The GC / MS analysis of the reaction product 2 of Momordica grosvenori honey Maillard showed that the volatile aroma of the reaction product was mainly 2,6-dimethyl-pyrazine, etc., with obvious roasting, bean, and spicy aromas. After analysis, the content of 2,6-dimethyl-pyrazine is about 41.02wt%.
Embodiment 3
[0035]A preparation method of a spice with roasting, bean, and spicy aroma is as follows:
[0036]Dissolve 1g of pea peptide with a molecular weight of about 1000Da and 3g of Luo Han Guo honey in 10 mL of 40% propylene glycol aqueous solution, adjust the pH to 7, after mixing well, add 0.03wt% FeCl3Used as a catalyst (based on the mass of the hybrid peptide and Momordica grosvenori), heated to 100°C for 3 hours in an oil bath, and then freeze-dried to obtain the Maillard reaction product 3 of Momordica grosvenori, which is said spices. The reaction product 3 of Luo Han Guo honey Maillard was analyzed by GC / MS. The volatile aroma in the reaction product was mainly 2,6-dimethyl-pyrazine, etc., with obvious roasting, bean, and spicy aromas. After analysis, the content of 2,6-dimethyl-pyrazine is about 41.16wt%.
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