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

Pending Publication Date: 2021-02-05
CHINA TOBACCO YUNNAN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the prior art, most reports are mainly to carry out Maillard reaction with various peptides and proteins or amino acids and reducing sugars. Due to the diversity of Maillard reaction raw materials and the complexity of the reaction process itself, Maillard The composition of the reaction product is complex
Therefore, most of the fragrances of Maillard reaction products are mixed fragrances that cannot be clearly distinguished, and cannot produce obvious characteristic fragrances that can be distinguished from other fragrances. If you want to obtain obvious characteristic fragrances, some of them need to be added. , for example, spicy spices need to be added, nutty aromas need to be added with nuts, etc.

Method used

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  • Preparation method of spice with baking fragrance, bean fragrance and spicy fragrance and and application of spice
  • Preparation method of spice with baking fragrance, bean fragrance and spicy fragrance and and application of spice
  • Preparation method of spice with baking fragrance, bean fragrance and spicy fragrance and and application of spice

Examples

Experimental program
Comparison scheme
Effect test

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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Abstract

The invention relates to a preparation method of cigarette flavors and fragrances, in particular to a preparation method of a spice with baking fragrance, bean fragrance and spicy fragrance, the spiceand application of the spice. The preparation method of the spice comprises the following steps: in the presence of a solvent, uniformly mixing the hybrid peptide with siraitia grosvenorii honey, adding a FeCl3 catalyst under the conditions that the temperature is 80-130 DEG C and the pH value is 6-10, carrying out a Maillard reaction for 1-10 hours, and carrying out freeze drying to obtain a siraitia grosvenorii honey Maillard reaction product, namely the spice. On the premise of not adding spices and other substances with corresponding characteristic fragrance, the simple hybrid peptide andthe momordica grosvenori honey are directly used as raw materials, and an unexpected technical effect is generated through the Maillard reaction: the prepared momordica grosvenori honey Maillard reaction product has pleasant and obvious baking fragrance, bean fragrance and spicy fragrance.

Description

Technical field[0001]The present invention relates to a method for preparing cigarette flavors and fragrances, in particular to a method for preparing a spice with roasted, bean, and spicy aromas, and the spice and its application.Background technique[0002]Maillard reaction is a complex chemical reaction between amino compounds (proteins, amines, ammonia, amino acids, etc.) and carbonyl compounds (reducing sugars, lipids, ketones, polyphenols, ascorbic acid and steroids, etc.) without the participation of enzymes. , Also known as melanoid reaction or non-enzymatic browning reaction. It is widely used in many fields. Maillard reaction can produce a large number of flavor substances, which has been used in the preparation of various flavors, spices and flavoring agents. The reaction can be regarded as natural from the reactant or the product, and the resulting flavor is also recognized as "natural", "organic" and "green" by international authoritative organizations, so its application...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A24B3/12C11B9/02
CPCA24B3/12C11B9/02
Inventor 张翼鹏段焰青刘志华曾熠程李源栋王凯李灿鹏宁国宝
Owner CHINA TOBACCO YUNNAN IND
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