Taro flavor Maillard reactant as well as preparation method and application thereof

A Maillard reactant and flavor technology, applied in the food field, can solve the problems of unnatural flavor, poor temperature resistance, complicated preparation process, etc., and achieve the effects of mellow and natural aroma, mild reaction conditions, and simple preparation equipment

Pending Publication Date: 2022-03-04
广西果天下食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the flavors currently used have the disadvantages of poor temperature resistance, unnatural fragrance and affecting the taste of food.
At the same time, the cost of chemical flavors is high, the preparation process is complicated, and there are many additives, which will inevitably have a bad impact on the human body.

Method used

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  • Taro flavor Maillard reactant as well as preparation method and application thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A taro-flavored Maillard reactant as an embodiment of the present invention comprises the following components by mass percentage: 8% glucose monohydrate, 15% F55 fructose syrup, 4.6% proline, threonine 1.2%, alanine 1.8%, aspartic acid 1.4%, glycerin 18%, white sugar 30%, water 20%. The preparation method of the taro-flavored Maillard reactant of the present embodiment comprises the following steps: (1) weighing: weigh the above-mentioned substances by mass percentage, and put them into the reaction bottle in the order of adding the liquid first and then adding the solid; (2) ) to adjust PH: use sodium hydroxide or hydrochloric acid to adjust the pH value of the system to about 7.5-8; (3) thermal reaction: adjust the temperature of the heating mantle, and react at 100 ° C for 2 hours; (4) cooling: after the reaction is completed, turn off the heating mantle and Stirrer, let cool naturally.

Embodiment 2

[0027] A taro-flavored Maillard reactant as an embodiment of the present invention comprises the following components by mass percentage: 8% fructose, 15% F55 fructose syrup, 4.6% proline, and 1.2% threonine , aspartic acid 2.8%, glycerin 18.4%, white sugar 30%, water 20%. The preparation method of the taro-flavored Maillard reactant of the present embodiment comprises the following steps: (1) weighing: weigh the above-mentioned substances by mass percentage, and put them into the reaction bottle in the order of adding the liquid first and then adding the solid; (2) ) to adjust PH: use sodium hydroxide or hydrochloric acid to adjust the pH value of the system to about 7-7.5; (3) thermal reaction: adjust the temperature of the heating mantle, and react at 102°C for 2 hours; (4) cooling: after the reaction is completed, turn off the heating mantle and Stirrer, let cool naturally.

Embodiment 3

[0029] A taro-flavored Maillard reactant as an embodiment of the present invention comprises the following components in terms of mass percent: glucose monohydrate 10%, F55 fructose syrup 28%, proline 4.6%, threonine 0.35%, lysine 0.6%, methionine 0.05%, cysteine ​​0.5%, glycerol 18.4%, white sugar 17.5%, water 20%. The preparation method of the taro-flavored Maillard reactant of the present embodiment comprises the following steps: (1) weighing: weigh the above-mentioned substances by mass percentage, and put them into the reaction bottle in the order of adding the liquid first and then adding the solid; (2) ) to adjust PH: use sodium hydroxide or hydrochloric acid to adjust the pH value of the system to about 7-7.5; (3) thermal reaction: adjust the temperature of the heating mantle, and react at 102°C for 2 hours; (4) cooling: after the reaction is completed, turn off the heating mantle and Stirrer, let cool naturally.

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Abstract

The invention discloses a taro flavor Maillard reactant as well as a preparation method and application thereof, and belongs to the technical field of foods. The taro flavor Maillard reactant comprises the following components in percentage by mass: 15%-45% of reducing sugar, 3%-10% of amino acid, 10%-20% of glycerol, 18%-32% of white granulated sugar and 17%-30% of water. Meanwhile, the invention discloses a preparation method of the taro flavor Maillard reactant. The taro flavor Maillard reactant is synthesized by taking reducing sugar and amino acid as raw materials, does not contain chemically synthesized essence, is mellow and natural in fragrance, and has good temperature resistance. Meanwhile, preparation equipment is simple, reaction conditions are mild, and the method is suitable for large-scale industrial production.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a maillard reactant with taro flavor and its preparation method and application. Background technique [0002] Taro, also known as hairy taro, green taro, taro, is a perennial tuber plant of the Araceae family, and is often cultivated as an annual crop. It is an important medicinal and edible crop in China. Taro is rich in protein, starch and lipids, mineral elements, vitamin B1, vitamin B2, and anthocyanins, sterols, catalase, carotene, vitamin D2, etc. It is a good alkaline food. It has good nutritional value and medicinal value. The taste of taro is soft, sweet and waxy. In daily life, the main eating methods of taro are steamed pork ribs with taro, steamed pork with chopped pepper, steamed taro with chopped pepper, etc. The deep processing methods of taro are taro starch, deep-fried fresh-cut taro slices, Freeze-dried taro strips, taro flour, taro paste, taro balls...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/21
CPCA23L27/215A23V2002/00A23V2250/61A23V2250/606A23V2250/628A23V2250/064A23V2250/0648A23V2250/0604A23V2250/061A23V2250/08A23V2250/1614A23V2250/063A23V2250/0632A23V2250/0616
Inventor 卢建龙张慧慧王玉牛苏可珍吴元斌
Owner 广西果天下食品科技有限公司
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