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Method for efficiently preparing Maillard intermediate by utilizing spray drying-vacuum drying

A technology of vacuum drying and intermediates, applied in the fields of food chemistry and food additives, can solve the problems of inability to large-scale production, low yield, large technical pollution, etc., and achieve the effects of green, safe, pollution-free yield and high-efficiency preparation.

Pending Publication Date: 2021-12-14
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] This application aims at the shortcomings of the existing Maillard reaction intermediate preparation technology, such as large pollution, low yield, and incapability of large-scale production. The present invention provides a method for efficiently preparing Maillard reaction intermediates by spray drying-vacuum drying

Method used

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  • Method for efficiently preparing Maillard intermediate by utilizing spray drying-vacuum drying
  • Method for efficiently preparing Maillard intermediate by utilizing spray drying-vacuum drying
  • Method for efficiently preparing Maillard intermediate by utilizing spray drying-vacuum drying

Examples

Experimental program
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Effect test

Embodiment 1

[0049] Dissolve 26.6kg of aspartic acid and 60kg of xylose in 1000kg of water, adjust the pH of the mixed solution to 7.5, and react in a water bath at 90°C for 110 minutes to obtain a primary reaction solution. The primary reaction solution was pumped into a concentration tank, and concentrated in a vacuum at 30° C. and a vacuum degree of 40 mbar to a solid content of 18%, to obtain a concentrated reaction solution. Add 40% solid sodium chloride to the obtained concentrated reaction solution, and pump it into a spray drying tower with an air inlet temperature of 160° C. and a flow rate of 15 rpm. After spray drying, Maillard primary powder is obtained. The temperature of the vacuum drying oven was set at 80° C., and the Maillard primary powder was transported to the vacuum drying oven for incubation for 60 minutes to obtain the Maillard reaction intermediate powder. Use high performance liquid chromatography to measure the intermediate yield of aspartic acid-xylose system inc...

Embodiment 2

[0052] Dissolve 26.6kg of aspartic acid and 60kg of xylose in 1000kg of water, adjust the pH of the mixed solution to 7.5, and react in a water bath at 90°C for 110 minutes to obtain a primary reaction solution. The primary reaction solution was pumped into a concentration tank, and concentrated in a vacuum at 30° C. and a vacuum degree of 40 mbar to a solid content of 18%, to obtain a concentrated reaction solution. Add 40% solid sodium chloride to the obtained concentrated reaction solution, and pump it into a spray drying tower with an air inlet temperature of 160° C. and a flow rate of 15 rpm. After spray drying, Maillard primary powder is obtained. The temperature of the vacuum drying oven was set at 90° C., and the Maillard primary powder was transported to the vacuum drying oven for incubation for 20 minutes to obtain the Maillard reaction intermediate powder. Use high performance liquid chromatography to measure the yield of intermediates in the Maillard reaction syste...

Embodiment 3

[0054] Dissolve 26.6kg of aspartic acid and 60kg of xylose in 1000kg of water, adjust the pH of the mixed solution to 7.5, and react in a water bath at 90°C for 110 minutes to obtain a primary reaction solution. The primary reaction solution was pumped into a concentration tank, and concentrated in a vacuum at 30° C. and a vacuum degree of 40 mbar to a solid content of 18%, to obtain a concentrated reaction solution. Add 40% solid sodium chloride to the obtained concentrated reaction solution, and pump it into a spray drying tower with an air inlet temperature of 160° C. and a flow rate of 15 rpm. After spray drying, Maillard primary powder is obtained. The temperature of the vacuum drying oven was set at 90° C., and the Maillard primary powder was transported to the vacuum drying oven for incubation for 40 minutes to obtain the Maillard reaction intermediate powder. Use the low-field nuclear magnetic resonance instrument to measure the existence state of water in the Maillard...

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Abstract

The invention discloses a method for efficiently preparing a Maillard intermediate by utilizing spray drying-vacuum drying and belongs to the technical field of food chemistry. The method comprises the following steps: taking amino acid and reducing sugar as raw materials, and carrying out heating for 20-120 minutes at the temperature of 60 DEG C to 100 DEG C firstly to obtain a primary reaction solution; then, carrying out spray drying on the primary reaction solution to obtain Maillard primary powder; and finally, performing vacuum drying, thereby obtaining Maillard intermediate powder. According to the method, the synergistic effect of high-temperature instantaneous dehydration-vacuum drying and a thermal reaction is utilized, in a process that the content of free water is reduced and the fugacity of water not prone to flowing is improved, directional conversion of beta-elimination dehydration in molecules to bound water is promoted, conversion balance between N-glycosylamine and deoxidized amino sugar moves rightwards, and the purpose of efficiently preparing the deoxidized amino saccharide Maillard reaction intermediate is achieved; and meanwhile, the defects of high pollution, high toxicity and high cost of a traditional organic solvent preparation method are overcome, and the problem of low yield of a water-phase Maillard reaction is also solved.

Description

technical field [0001] The invention relates to a method for efficiently preparing Maillard intermediates by using spray drying-vacuum drying, and belongs to the technical fields of food chemistry and food additives. Background technique [0002] The Maillard reaction plays an important role in the food flavor industry, and most of the currently commercially available Maillard flavors are prepared through complete Maillard reactions. This kind of complete Maillard reaction essence has a deep reaction degree and a strong flavor, but most of them are highly volatile and lose their flavor quickly, especially after being processed under high temperature conditions such as cooking and baking, it is difficult to achieve a stable and lasting aroma enhancement effect. The application of complete Maillard reaction essence in food is greatly restricted. In the initial stage of the Maillard reaction, the N-glycosylamine is formed after the nucleophilic addition reaction between the re...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07H5/06C07H1/00A23L2/39A23L2/52A23L2/42
CPCC07H5/06C07H1/00A23L2/39A23L2/52A23L2/42
Inventor 张晓鸣张傲崔和平张强于静洋张佛心陆杰
Owner JIANGNAN UNIV
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