Maillard reaction product and application thereof in instant noodles

Abstract

The invention belongs to the technical field of food preparation, and particularly relates to a Maillard reaction product and application thereof in instant noodles. Different from the traditional research and development thought of adding dietary fibers and other raw materials for promoting digestion, the Maillard reaction product is applied to the instant noodle soup base, and the free radical scavenging capacity of the Maillard reaction product can be used for correcting metabolic health and indirectly adjusting signals of hunger and abdominal distension, so that the taste of the instant noodle soup base is improved. Therefore, the symptoms of gastrointestinal discomfort such as abdominal distension caused by intake of the instant noodles are effectively relieved. Sensory experiments show that the instant noodles added with the Maillard reaction product are obviously lower in abdominal distension feeling and higher in acceptability when being eaten at the same amount. On the basis of traditional instant noodles, the Maillard reaction product is added, so that the flavor of the instant noodles is further increased, sensory evaluation shows that the flavor of the instant noodles is basically close to full, and the flavor of the instant noodles is greatly different from that of the traditional instant noodles, so that the flavor of the instant noodles is good.

Description

Technical Field

[0001] The present application belongs to the technical field of food preparation, and specifically relates to a Maillard reaction product and its application in instant noodles. Background Art

[0002] As a fast food product, instant noodles are widely popular due to their convenience and diverse flavors. Traditional instant noodles usually use high salt, frying and drying processes to extend the shelf life and maintain the unique taste and flavor of the noodles. However, after eating instant noodles, many people often feel gastrointestinal discomfort such as bloating.

[0003] In order to cope with problems such as gastrointestinal discomfort that may be caused by traditional instant noodles, researchers have explored a variety of new methods to improve the formula and production process of instant noodles. For example, as in patent CN202110458406.4, by adding an appropriate amount of dietary fiber to the noodles, the disadvantage of traditional instant noodles that only refined wheat flour is used is improved, which can not only enhance the nutritional value of the food, but also help promote intestinal peristalsis and improve digestive function. In patent CN201810711844.5, adding natural ingredients such as buckwheat to the noodles not only has a certain digestive effect, but also improves the taste and nutritional value of the product. Patent CN202210136620.2 introduces a new method for producing instant noodles using non-fried high-temperature air puffing technology. This method not only reduces the use of oil, but also makes the noodles more crispy and easy to digest, reducing the digestive burden caused by excessive oil.

[0004] It can be seen that the current solutions to the problem of gastrointestinal discomfort such as abdominal distension that may be caused by traditional instant noodles are mainly carried out by increasing the digestibility of raw materials and reducing the digestive burden. Although this has solved the problems of indigestion and other problems existing in traditional instant noodles to a certain extent and improved their healthiness, these methods also face some challenges. On the one hand, the improved preparation method is often more complicated, which increases the production cost and process difficulty, which poses a certain obstacle to large-scale production and market promotion. On the other hand, instant noodles prepared by adding dietary fiber, natural raw materials or changing the production process are difficult to fully reach the level of traditional instant noodles in terms of flavor. Therefore, how to simplify the production process and maintain or improve the product flavor while solving the gastrointestinal discomfort such as abdominal distension caused by traditional instant noodles has become a key direction of research and development. Summary of the invention

[0005] In order to solve the above technical problems, the present application mainly provides a Maillard reaction product, which is specifically achieved through the following technical solutions:

[0006] A Maillard reaction product is used for preparing instant noodle soup base. The Maillard reaction product is obtained by thermal reaction of an arginine solution and a monosaccharide solution. The mass ratio of the arginine to the monosaccharide is (1-2):(1-2). The parameters of the thermal reaction are: temperature 90-110°C, time 110-130min.

[0007] Preferably, the concentration of the arginine solution is 0.5-0.8 mol / L; the concentration of the monosaccharide solution is 0.5-0.8 mol / L.

[0008] Preferably, the monosaccharide comprises one or more of glucose, fructose and galactose.

[0009] Preferably, the Maillard reaction product DPPH free radical scavenging rate is 36.61-52.74%.

[0010] Preferably, the intracellular antioxidant capacity value of the Maillard reaction product RAW264.7 is 62.29 to 85.95 Units.

[0011] The Maillard reaction product described in any one of the above items is used in the preparation of food / medicine for treating gastrointestinal discomfort caused by oxidative stress.

[0012] Application of the Maillard reaction product described in any one of the above items in instant noodle soup base.

[0013] Instant noodles, comprising any one of the above-mentioned Maillard reaction products.

[0014] Compared with the prior art, this application has the following beneficial effects:

[0015] This application is different from the traditional research and development ideas of adding raw materials such as dietary fiber to promote digestion. By applying the Maillard reaction product in the instant noodle soup base, the free radical scavenging ability of the Maillard reaction product can be used to correct metabolic health, indirectly regulate the signals of hunger and bloating, and effectively relieve the symptoms of gastrointestinal discomfort such as bloating caused by instant noodle intake. Sensory experiments have found that for the same amount of consumption, the bloating of instant noodles added with the Maillard reaction product of this application is significantly lower and more acceptable. This application further increases the flavor of instant noodles by adding the Maillard reaction product on the basis of traditional instant noodles. It is found through sensory evaluation that the aroma of instant noodles is basically close to full marks, and there is a large gap between it and traditional instant noodles, which shows that its flavor is good. In addition, the raw materials of the Maillard reaction product of this application are widely available, and the preparation method is simple. When using it, the Maillard reaction product only needs to be added to the instant noodle soup base, which solves the technical problems of complex raw material adjustment or process adjustment and high preparation cost, and achieves the dual effects of flavor enhancement and bloating regulation. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] Figure 1 This is a graph showing the results of the Maillard reaction product DPPH radical scavenging rate test for the products prepared in Examples 1 to 3.

[0017] Figure 2 This is a graph showing the reducing ability test results of the Maillard reaction products prepared in Examples 1 to 3.

[0018] Figure 3 This is a graph showing the results of the test on the effect of the Maillard reaction products prepared in Examples 1 to 3 on the viability of RAW264.7 cells.

[0019] Figure 4 This is a graph showing the antioxidant capacity test results of the Maillard reaction products prepared in Examples 1 to 3 in RAW264.7 cells. DETAILED DESCRIPTION

[0020] The present application will be further described below in the form of specific embodiments. Those of ordinary skill in the art will be able to implement the present application based on these descriptions. In addition, the embodiments of the present application involved in the following description are generally only embodiments of a part of the present application, rather than all embodiments. Therefore, based on the embodiments in the present application, all other embodiments obtained by those of ordinary skill in the art without making creative work should fall within the scope of protection of the present application.

[0021] Example 1

[0022] This embodiment discloses a Maillard reaction product, and the preparation method of the Maillard reaction product is as follows:

[0023] Prepare 0.6 mol / L arginine aqueous solution; prepare 0.6 mol / L glucose aqueous solution. Mix the two solutions in a 1:1 ratio. Preheat a water bath to 100°C in advance, place the mixed reaction solution in a water bath, and heat it in a water bath for 2 hours. After the reaction is completed, place it in an ice water bath for rapid cooling to obtain the arginine-glucose Maillard reaction product, which is recorded as product A.

[0024] In addition, this embodiment also discloses instant noodles using the above product A as one of the soup base ingredients.

[0025] Example 2

[0026] This embodiment discloses a Maillard reaction product, and the preparation method of the Maillard reaction product is as follows:

[0027] Prepare 0.6 mol / L arginine aqueous solution; prepare 0.6 mol / L fructose aqueous solution. Mix the two solutions in a 1:1 ratio. Preheat a water bath to 95°C in advance, place the mixed reaction solution in a water bath, and heat it in a water bath for 2 hours. After the reaction is completed, place it in an ice water bath for rapid cooling to obtain the arginine-glucose Maillard reaction product, which is recorded as product B.

[0028] In addition, this embodiment also discloses instant noodles using the above product B as one of the soup base ingredients.

[0029] Example 3

[0030] This embodiment discloses a Maillard reaction product, and the preparation method of the Maillard reaction product is as follows:

[0031] Prepare 0.6 mol / L arginine aqueous solution; prepare 0.6 mol / L galactose aqueous solution. Mix the two solutions in a 1:1 ratio. Preheat the water bath to 98°C in advance, place the mixed reaction solution in a water bath, and heat it in a water bath for 2 hours. After the reaction is completed, place it in an ice water bath for rapid cooling to obtain the arginine-glucose Maillard reaction product, which is recorded as product C.

[0032] In addition, this embodiment also discloses instant noodles using the above product C as one of the soup base ingredients.

[0033] Example 4

[0034] This embodiment discloses a Maillard reaction product, and the preparation method of the Maillard reaction product is as follows:

[0035] Prepare 0.5 mol / L arginine aqueous solution; prepare 0.8 mol / L galactose aqueous solution. Mix the two solutions in a ratio of 1:2. Preheat the water bath to 90°C in advance, place the mixed reaction solution in the water bath, and heat it in the water bath for 130 minutes. After the reaction is completed, place it in an ice water bath for rapid cooling to obtain the arginine-glucose Maillard reaction product, which is recorded as product D.

[0036] In addition, this embodiment also discloses instant noodles using the above product D as one of the soup base ingredients.

[0037] Example 5

[0038] This embodiment discloses a Maillard reaction product, and the preparation method of the Maillard reaction product is as follows:

[0039] Prepare a 0.8 mol / L arginine aqueous solution; prepare a 0.5 mol / L galactose aqueous solution. Mix the two solutions in a ratio of 2:1 and heat react for 110 min at 110°C. After the reaction, place in an ice water bath for rapid cooling to obtain the arginine-glucose Maillard reaction product, which is recorded as product E.

[0040] In addition, this embodiment also discloses a kind of instant noodles using the above-mentioned product E as one of the soup base ingredients.

[0041] Performance Test 1

[0042] This performance test detects the DPPH free radical scavenging activity of the Maillard reaction products prepared in Examples 1 to 3. The test method is as follows. Preparation of DPPH free radical solution: Anhydrous ethanol is usually used to prepare a DPPH solution of a certain concentration. Sample treatment: The sample is dissolved in an appropriate solvent, such as methanol, ethanol, etc. Reaction: A certain amount of DPPH solution is mixed with the sample solution and reacted at room temperature for a certain time. Determination: Use a spectrophotometer to measure the change in absorbance before and after the reaction at a wavelength of 517nm. The scavenging rate of the sample for DPPH free radicals is calculated by the change in absorbance. The DPPH scavenging rate percentage of MRPs is calculated using the following formula:

[0043]

[0044] Among them A c is the absorbance of the control, A s is the absorbance of the sample, A b is the absorbance of the sample without DPPH solution.

[0045] The experimental results are attached. Figure 1 , by observing Figure 1 It can be found that the Maillard reaction products A, B, and C prepared in the present application all have good DPPH free radical scavenging capabilities, which are (38.71±2.10)%, (49.02±0.35)%, and (52.51±0.23)%, respectively.

[0046] This performance test also measures the reducing ability of the Maillard reaction products prepared in Examples 1 to 3. The test method is as follows: Mix the sample solution (0.5 mL, diluted with water: 1:100, v / v) with 2.5 ml of 0.2 M phosphate buffer (pH 6.6) and 2.5 ml of 1% potassium ferricyanide. Incubate the mixture at 50°C for 20 min. Add 10% trichloroacetic acid (2.5 ml) to the mixture, and then centrifuge at 3000 rpm (CF16RXⅡ, Hitachi, Japan) for 10 min. Mix the upper solution (2.5 ml) with 2.5 ml of distilled water and 2.5 ml of 0.1% ferric chloride, and read the absorbance at 700 nm. The experimental results are attached. Figure 2 The reducing abilities of Maillard reaction products A, B, and C are (0.49±0.00)Abs, (0.44±0.00)Abs, and (0.62±0.01)Abs, respectively. This performance test evaluates the in vitro chemical antioxidant ability of the Maillard reaction products in terms of DPPH free radical scavenging ability and reducing ability. By observing the above experimental data, it can be found that the Maillard reaction products of the present application have good in vitro antioxidant properties, can scavenge free radicals to a certain extent, and resist the damage caused by oxidative stress.

[0047] Performance Test 2

[0048] This performance test uses the MTT method to detect the effect of the Maillard reaction products prepared in Examples 1 to 3 on the viability of RAW264.7 cells. The specific test method is as follows: the density of cells in the logarithmic growth phase is adjusted to 5×10 5 After 80% of the cells were fused, they were inoculated into a transparent 96-well plate, 200 μL of cell suspension was added to each well, and the plates were cultured in a constant temperature incubator at 37°C and a CO2 volume fraction of 5%. After 80% of the cells were fused, they were divided into a control group, a blank control group, and a sample group, and the samples were added to each group and cultured for 24 hours. Take them out, add 20 μL of 5 mg / mL MTT solution to each well, and continue to culture for 4 hours. Finally, 180 μL of purple formazan crystals dissolved in DMSO were added to each well, and the absorbance was measured on a microplate reader after oscillating and culturing for 10 minutes, with a measurement wavelength of 570 nm. The cell survival rate of each group was calculated according to the formula.

[0049]

[0050] Where A0, A1, A2─represent the absorbance of blank control group, control group and sample group respectively.

[0051] The experimental results are attached. Figure 3 After adding products A, B, and C to RAW264.7 cells for 24 hours, there was no significant effect on cell viability, and the cell survival rates were (89.33±1.02)%, (101.22±1.90)%, and (99.28±3.31)%, respectively.

[0052] This performance test also measured the antioxidant capacity of the Maillard reaction products prepared in Examples 1 to 3 in RAW264.7 cells. The specific test method is as follows: the density of cells in the logarithmic growth phase is adjusted to 5×10 5After 80% of the cells were fused, the remaining culture medium was removed, washed once with PBS, 100 μL of the sample-containing maintenance solution was added, and cultured at 5% CO2 and 37°C for 30 min. Take it out, add 100 μL of DCFH-DA fluorescent probe (final concentration of 25 μmol / L) to each well, and continue to culture for 30 min. Remove the remaining culture medium, add 150 μL of HBSS to each well, wash once, and finally add 100 μL of 600 μmol / L APH solution to each well, and then immediately measure the fluorescence value under the conditions of emission wavelength 538 nm and incident wavelength 485 nm, the measurement time is 1 hour, and 3 replicate wells are measured every 5 min to generate a dynamic curve. Three parallel wells are made for each sample gradient, and 5 parallel wells are made for the positive control group and the blank group. The cells in the maintenance medium were used as negative controls, and the cells treated with AAPH were used as positive controls. The CAA value of each group was calculated according to formula (2).

[0053]

[0054] Wherein, ∫SA is the integrated area under the fluorescence curve of the sample group; ∫CA is the integrated area under the fluorescence curve of the control group.

[0055] The experimental results are attached. Figure 4 The Maillard reaction products A, B, and C had strong intracellular antioxidant capacity, and their CAA values ​​were (69.32±6.37) Units, (67.52±5.23) Units, and (82.07±3.88) Units, respectively.

[0056] In order to further explore the influence of physiological factors such as absorption and metabolism of antioxidant active ingredients in the body, this performance test selected the intracellular antioxidant evaluation method (CAA method) that is closer to the real biological environment to detect and characterize the antioxidant activity of Maillard reaction products in vivo. Figure 3 and 4 It can be found that the Maillard reaction product of the present application not only has a strong intracellular antioxidant capacity, but also does not affect the activity of cells.

[0057] Performance Test 3

[0058] This performance test conducts a sensory evaluation on the instant noodles prepared using the Maillard reaction product in Examples 1 to 3. Take 850 mL of water and add the seasoning packet to obtain instant noodle soup, then add 0.2% (volume ratio) of the Maillard reaction product to the instant noodle soup, stir evenly and place in an induction cooker to boil for 5 minutes. Then add the instant noodle cake and continue boiling for 5 minutes to obtain a tasting sample. Six professionally trained tasters evaluated the four groups of instant noodles and recorded the scores according to the table (the evaluation standard table was improved according to the SB / T10137~93 sensory scoring standards). The results are shown in Table 1, where ** indicates P<0.01 compared with the control group a; the control group a is an equal amount of distilled water.

[0059] Table 1. Sensory evaluation table

[0060] project Full marks Product Group A Product Group B Product Group C Control group a Color 20 18.5 18.8 18.9 18.5 fragrance 20 <![CDATA[19.3 ** ]]> <![CDATA[19.5 ** ]]> <![CDATA[19.6 ** ]]> 18.0 Performance Status 10 9.3 9.3 9.1 9.2 Rehydration 5 3.9 4.1 4.0 4.1 Smoothness 5 4.5 4.3 4.5 4.5 Palatability 10 9.4 9.3 9.2 9.5 toughness 10 9.5 9.3 9.3 9.4 viscosity 10 9.3 9.0 9.1 9.1

[0061] This performance test also conducted an acceptance survey on instant noodles prepared using Maillard reaction products. The specific test method is as follows: After eating instant noodles, a comprehensive food testing effect survey was conducted, and the abdominal distension and acceptance after eating were inquired. The results are shown in Table 2. * indicates that compared with the control group a, P < 0.01; ** indicates that compared with the control group a, P < 0.01.

[0062] Table 2. Sensory evaluation table

[0063] Product Group A Product Group B Product Group C Control group a Discomfort none none none none Abdominal bloating (out of 100) <![CDATA[83 ** ]]> <![CDATA[85 * ]]> <![CDATA[80 ** ]]> 90 Acceptability (out of 100) <![CDATA[91 * ]]> <![CDATA[90 * ]]> 86 85

[0064] It can be seen from the sensory evaluation results of Tables 1 and 2 that after the Maillard reaction product prepared in the present application is added to the instant noodle soup, it not only significantly increases the aroma of the instant noodles, but also reduces the bloating feeling after eating instant noodles, and increases the acceptance of people to eating instant noodles. Specifically, the Maillard reaction product of the present application can improve metabolic health through its own antioxidant properties. A good metabolic state helps to better regulate the signals of hunger and bloating. Therefore, when taking the same amount of instant noodles, the instant noodles with the Maillard reaction product of the present application have a lower bloating feeling and higher acceptance.

Claims

1. A Maillard reaction product, characterized in that: Used for preparing instant noodle soup base, the Maillard reaction product is obtained by thermal reaction of arginine solution and monosaccharide solution; the mass ratio of arginine to monosaccharide is (1-2): (1-2); the parameters of the thermal reaction are: temperature 90-110°C, time 110-130min.

2. A Maillard reaction product according to claim 1, characterized in that: The concentration of the arginine solution is 0.5-0.8 mol / L; the concentration of the monosaccharide solution is 0.5-0.8 mol / L.

3. A Maillard reaction product according to claim 1, characterized in that: The monosaccharide includes one or more of glucose, fructose and galactose.

4. A Maillard reaction product according to claim 1, characterized in that: The Maillard reaction product DPPH free radical scavenging rate is 36.61-52.74%.

5. A Maillard reaction product according to claim 1, characterized in that: The intracellular antioxidant capacity value of the Maillard reaction product RAW264.7 is 62.29 to 85.95 Units.

6. Use of the Maillard reaction product according to any one of claims 1 to 5 in the preparation of food / medicine for treating gastrointestinal discomfort caused by oxidative stress.

7. Use of the Maillard reaction product according to any one of claims 1 to 5 in instant noodle soup base.

8. An instant noodle, characterized in that: The invention comprises the Maillard reaction product according to any one of claims 1 to 5.

Images