245 results about "Browning reaction" patented technology

The invention discloses an intelligent marinating regulation and control method for leisure old marinated claw snacks based on multi-source sensing, which comprises the following steps: acquiring environmental parameters and material parameters in a marinating process through a multi-source sensor, and analyzing texture change of old marinated claws by utilizing a collagen triple-helix structure denaturation kinetic model; a dynamic time warping smell recognition algorithm is adopted to recognize a smell change stage, a color change rule is analyzed through a Maillard reaction kinetics coupling model, multiple parameters are fused to establish an incidence matrix, and the heating power of marinating equipment, the marinating liquid circulation rate and the ventilation quantity are regulated and controlled according to the matrix. According to the method, multi-parameter collaborative monitoring and deep analysis are realized, the regulation and control accuracy and the automation level are improved, the defects that a traditional method is insufficient in key component change analysis and poor in smell recognition and multi-parameter fusion collaboration are overcome, the product quality stability is guaranteed, and the standardized production requirement is met.

The invention discloses a dynamic monitoring and analysis platform for a Maillard reaction inhibition effect, and the platform comprises a data collection module which is used for collecting a monitoring data set in a fermented bean curd fermentation process; the data preprocessing module is used for generating a preprocessed monitoring data set; the process parameter optimization module is used for searching and determining optimal process parameters; the Maillard reaction state recognition module is used for recognizing Maillard reaction states and abnormal data points at different fermentation stages; the abnormal data detection module is used for constructing a dynamic monitoring model of the Maillard reaction inhibition effect; the dynamic monitoring and feedback module is used for dynamically adjusting the fermented bean curd fermentation process parameters through the closed-loop feedback control module; and the control execution module is used for realizing full-process dynamic monitoring on the inhibition effect of the Maillard reaction of the fermented bean curd. Excessive Maillard reaction is effectively inhibited, and it is ensured that the color, flavor and safety of the fermented bean curd product are always kept in the optimal state.

The invention relates to a composition containing ceramide and collagen tripeptide and a preparation method thereof, and belongs to the technical field of health care products. The invention discloses a composition containing ceramide and collagen tripeptide. The composition is prepared from the following raw materials: collagen tripeptide, rice bran oil powder, a herba houttuyniae extract, pineapple powder, konjaku flour, a grape seed extract, olive fruit powder, carnosine, pomegranate concentrated powder and a whey fermentation product. The grape seed extract, the olive fruit powder, the carnosine and the pomegranate concentrated powder inhibit the Maillard reaction of the collagen peptide and improve the utilization rate of collagen tripeptide; ceramide rich in the rice bran oil powder is a natural skin moisturizing factor, and is matched with the pineapple powder and the konjaku flour which have a keratin metabolism effect to maintain the health of cuticles; the herba houttuyniae extract and the whey fermentation product are matched to have an excellent anti-inflammatory effect, so that the components enhance the skin barrier in multiple dimensions through collagen synthesis, cuticle maintenance, anti-inflammatory and anti-oxidation.

Chickpea with peel is used as a main raw material, black rice and quinoa are compounded, pretreatment is performed through an ultrasonic-assisted enzyme method, efficient softening is achieved, and a three-stage mixed fermentation process is adopted: in the first stage, lactic acid bacteria are utilized for pre-fermentation for acidification, infectious microbes are inhibited, and generation of biogenic amine is controlled; in the second stage, carrying out gradient temperature fermentation by adopting the danbei fungus powder, firstly promoting mycelial growth at low temperature, and then exciting a Maillard reaction at high temperature to improve the flavor; in the third stage, probiotic microcapsules are added for after-ripening, biogenic amine is further degraded, the flavor is improved, the product is endowed with probiotic activity, and a bacteriostatic protective layer is provided. The method successfully solves the problem that the texture is rough due to the fact that the chickpea skin is reserved, and the final product has the comprehensive advantages of being rich in nutrition, good in taste, high in safety and strong in probiotic function and is high in sensory acceptability.

The invention discloses a preparation method of soybean milk powder for promoting immune regulation, and belongs to the technical field of soybean product processing. Performing biological enzymolysis; modifying soybean protein; compounding functional components; and preparing the microcapsule. An ultrasonic-enzyme composite extraction technology is applied, and the enrichment rate of components with immunocompetence is increased. According to the method, the Maillard reaction is performed on the soybean protein and the polysaccharide by utilizing an ultrasonic-assisted heating technology, so that the emulsifying characteristic of the soybean protein isolate is improved, and the immunoregulation promoting performance of the soybean protein isolate is greatly improved. According to the invention, through a microcapsule embedding technology, glycosylated soybean protein is wrapped in the particles by a wall material formed by galactooligosaccharide and resistant dextrin, the stability and bioavailability are improved, the microencapsulation efficiency is greater than 95%, and the immunoregulation promotion performance of the microencapsulated soybean protein is effectively exerted. By adopting spray drying, inactivation of immune active components caused by high temperature is avoided.

The invention provides a beef essence preparation method and system based on dual enzymolysis-Maillard reaction synergistic interaction. The preparation method comprises the following steps: (1) carrying out first-step enzymolysis, namely adding compound protease into minced beef, regulating the pH value of a system to 6.5-7.0, controlling the temperature to be 45-50 DEG C, and carrying out enzymolysis reaction for 2-3 hours; (2) carrying out second-step enzymolysis, adding lipase derived from aspergillus oryzae, adjusting the pH value of the reaction system to 7.5-8.0, raising the temperature to 55-60 DEG C, and carrying out enzymolysis reaction for 1-2 hours; (3) performing enzyme deactivation treatment to obtain enzymatic hydrolysate; and (4) mixing the enzymatic hydrolysate with reducing sugar, thiamine and a yeast extract, and carrying out a Maillard reaction. The beef ingredients can be fully decomposed through double enzymolysis, and sufficient flavor precursor substances are provided for reaction; the Maillard reaction is intelligently regulated and controlled, more flavor substances are generated, and the flavor of the essence is remarkably improved.

The invention provides an optimization method for reproduction of meat flavor of ham-flavored potato chips, and belongs to the technical field of food processing.According to the optimization method, reaction parameter optimization is guided by establishing a Maillard reaction precursor matching database, accurate control is achieved through a sectional temperature control Maillard reaction system, and the quality of ham-flavored potato chips is improved. The method comprises the following steps: monitoring the concentration of key flavor molecules in real time by using a gas chromatography-mass spectrometry technology, carrying out self-adaptive adjustment, and constructing a pre-adjustment flavor release rate matrix, a middle adjustment flavor release rate matrix, a post-adjustment flavor release rate matrix and a concentration distribution matrix to realize quantitative modeling of a flavor release process; sodium alginate-chitosan controlled release microcapsules are prepared by adopting a fluidized bed coating technology to adjust a flavor release time sequence, a double-layer optimization model based on a game theory is established to balance flavor intensity and production cost, and a flavor intensity evaluation model is constructed by combining an electronic nose technology to provide real-time quality feedback. The technical problem that the meat flavor release of ham-flavored potato chips is unstable is solved.

The invention discloses hypoallergenic silver fish meal and a preparation method thereof, and belongs to the technical field of functional foods.The hypoallergenic silver fish meal is obtained by adding pretreated whitebait into a reducing sugar solution to be soaked, drying, smashing and sieving the whitebait after soaking, and the hypoallergenic silver fish meal is obtained by conducting a Maillard reaction on the whitebait. The content of a sensitization marker parvalbumin is reduced by more than 60% compared with that of the silver fish meal which is not treated by the Maillard reaction.

The invention discloses an intelligent baking control method for on-site baked flavor nuts, which comprises the following steps of: constructing space-time registration data by collecting nut surface reflectivity and two-dimensional temperature field data, extracting non-enzymatic browning reaction acceleration and a surface caramelization index from the space-time registration data, forming a comprehensive feature vector set in combination with the temperature field data, and carrying out surface caramelization on the non-enzymatic browning reaction acceleration and the surface caramelization index. Performing dimension reduction on the comprehensive feature vector set to obtain a key feature vector, constructing a multi-physics field coupling prediction model based on the key feature vector, inputting real-time space-time registration data into the model, obtaining a multi-dimensional data prediction value, and outputting the multi-dimensional data prediction value. And performing abnormality diagnosis according to the color difference value of the baked nut region detected in real time in combination with the predicted value of the multi-dimensional data of the nuts, and generating an adjustment control strategy based on an abnormality diagnosis result, thereby effectively improving the crisp taste and quality stability of the nuts.

The invention relates to the technical field of food engineering, and discloses a colorimetric principle-based fried food Maillard reaction product concentration analysis model and frying equipment, and the colorimetric principle-based fried food Maillard reaction product concentration analysis model and frying equipment are established through three steps of experimental design, data acquisition and model construction. According to the concentration analysis model for the Maillard reaction product of the fried food based on the colorimetric principle and the frying equipment, in order to accurately judge the optimal frying end point of the fried food, improve the percent of pass of the fried food and adapt to industrial production, a linear analysis model based on R, G and B values of mobile phone imaging and the absorbance of the Maillard reaction product is established; the deep-frying end point judgment value is determined in combination with sensory evaluation, the optimal deep-frying end point of the deep-fried food can be judged, data are rapidly obtained through standardized mobile phone imaging parameters and substituted into a preset model for calculation, instant monitoring and judgment of the optimal deep-frying end point can be achieved, the qualified rate of the deep-fried food is increased, and the method is suitable for industrial production.

The invention discloses an integrated intelligent hotpot condiment control method based on Maillard reaction flavor regulation and a reaction kettle system, and relates to the technical field of food processing. According to the control method, the whole process is planned through a central control system and comprises the steps that main grease is preheated and then accurately pumped into a reaction kettle, and solid raw materials are put in according to a specific sequence; the jacket is used for controlling the temperature in a segmented mode, high-speed dispersion and low-speed wall scraping are achieved in cooperation with a lifting combined stirring device, and meanwhile data are collected in real time and technological parameters are dynamically adjusted through multiple sensors; and after the flavor reaches the standard, quickly cooling, adding spices, homogenizing and discharging, and starting in-situ cleaning / sterilization after the production is finished. The corresponding reaction kettle system integrates a combined stirring module, a multi-path accurate feeding module, a partitioned temperature control module, an exhaust condensation recovery module, a weighing module and a central control module. The method solves the problems that traditional production depends on manpower, the flavor is unstable and the like, directional regulation and intelligent production of the flavor of the hotpot condiment are achieved, and the product percent of pass and the flavor richness are improved.

The application relates to the food technology field, and particularly discloses a preparation method of sesame-flavored wheat flour, which improves the content of reducing sugar in wheat through enzymolysis, provides a substrate for the Maillard reaction in the enzymolysis and baking processes, improves the content of fatty acids in wheat through enzymolysis, improves the concentration of a reaction substrate for generating ester fragrance, and finally prepares the sesame-flavored wheat flour through a baking and fragrance generation reaction. Under the premise that no sesame raw material is added, only wheat raw material is added, the sesame-flavored wheat flour is obtained, the application scenarios of the wheat flour are expanded, and the preparation method greatly shortens the production cycle, the process is simpler, the production efficiency is improved, and the raw material cost is lower.

The preparation method comprises the following steps: carrying out fishy smell removal treatment on a beef offal raw material, and carrying out enzymolysis on the treated low-fishy-smell beef offal to obtain beef offal enzymatic hydrolysate; chopping the mixed fresh food, adding vegetable oil, heating and frying to obtain fresh food residues and fresh food oil; taking beef offal enzymatic hydrolysate, mixed spices, soy sauce, yeast extract, yolk powder, fresh seasoning oil, fresh residues, raw tallow, amino acid, reducing sugar, edible salt, white granulated sugar, monosodium glutamate and water; the preparation method comprises the following steps: uniformly mixing all the raw materials, carrying out thermal reaction, cooling, discharging, sieving to obtain reaction feed liquid, and concentrating the feed liquid until the water activity is less than or equal to 0.7. The beef offal flavor seasoning paste with natural and harmonious flavor is prepared by combining enzymolysis, Maillard reaction, low-temperature concentration and other technologies while the fishy smell removal efficiency is remarkably improved by adopting a triple fishy smell removal technology of enzymolysis, ultrasonic cleaning and fresh raw material synergistic treatment.

The invention relates to the technical field of fermentation, in particular to a hazelnut meal fermented product as well as a preparation method and application thereof. The preparation method disclosed by the invention comprises the following steps: inoculating Leuconostoc mesenteroides into fermentation liquor containing hazelnut meal, and fermenting, so as to obtain a hazelnut meal fermentation product; the Leuconostoc mesenteroides is preserved in the China Center for Type Culture Collection, and the preservation number of the Leuconostoc mesenteroides is CCTCC (China Center for Type Culture Collection) NO: M2024452. According to the invention, specific leuconostoc mesenteroides is utilized, tyrosine, phenylalanine and the like in metabolites obtained by fermentation are precursors for synthesizing neurotransmitters, and in addition, some biogenic amines obtained by fermentation have a synergistic refreshing function. Meanwhile, in the fermentation process, protein can be decomposed into amino acid and polypeptide, a Maillard reaction is carried out to generate pyrazine substances with flavors of baking, nuts and the like, and the flavor is further enriched by the flavors generated by fermentation of other protein.

The invention discloses a flavor enhancer with a compound flavor of morchella esculenta and shiitake mushrooms as well as a preparation method and a production line of the flavor enhancer. The flavor enhancer comprises the following raw material components in parts by mass: 10-50 parts of toadstool flavor powder, 5-40 parts of a toadstool Maillard reaction product, 0.08-8 parts of toadstool flavor peptide, 10-50 parts of shiitake mushroom flavor powder, 5-40 parts of a shiitake mushroom Maillard reaction product and 0.08-8 parts of shiitake mushroom flavor peptide. Morchella and shiitake mushrooms are cultured through liquid fermentation, toadstool umami substances are extracted through combination of enzymolysis and ultrasonic waves, toadstool umami peptides are prepared through a multi-step ultrafiltration method, and a Maillard reaction is conducted on toadstool fermentation liquor and shiitake mushroom fermentation liquor which are subjected to liquid fermentation culture; the shiitake mushroom umami substances are extracted through supercritical CO2, and shiitake mushroom umami peptides are prepared through a multi-step ultrafiltration method; all the components are mixed according to a proper proportion to form the flavor enhancer with the composite flavor. The problems that in the prior art, the extraction efficiency is low, active ingredients are prone to inactivation, and the flavor stability is poor are solved.

The invention relates to the technical field of traditional Chinese medicines, in particular to anti-osteoporosis processed isinglass as well as preparation and application thereof. According to the prepared isinglass provided by the invention, the component M is less than or equal to 5kDa, and the proportion is 63.71%, so that the intestinal absorption efficiency and the bioavailability can be remarkably improved. The invention also provides an application of the processed isinglass in preparation of medicines. The medicines can be used for treating and / or preventing osteoporosis caused by estrogen deficiency, intestinal flora imbalance caused by estrogen deficiency or bone diseases caused by estrogen deficiency. Compared with traditional donkey-hide gelatin, the prepared isinglass is better in molecular weight distribution and richer in Maillard reaction products; compared with swim bladder collagen which is not processed by the preparation method disclosed by the invention, the processed swim bladder collagen disclosed by the invention generates active ingredients such as melanoidins through a Maillard reaction, and the active ingredients are cooperated with amino acids, so that the limitation of traditional glues in anti-osteoporosis application is broken through, and a scientific basis is provided for development of functional bone health products.

The invention relates to the technical field of preparation of food ingredients, in particular to a process for preparing a hotpot condiment sauce from plant extracts. The preparation process comprises the following steps: preparing the peanut protein freeze-dried powder; purified peanut chili oil and flavor peptide powder are prepared; preparing a tea fragrance extract; preparing a chitosan and tea dust composite film forming liquid; and preparing the hotpot condiment sauce. The flavor peptide is extracted from the peanuts, so that the delicate flavor of the hotpot condiment sauce is improved, the fragrance is lasting and stable, the delicate flavor is too obvious due to pure preparation of the peanut flavor peptide, so that the condiment sauce is too salty, and therefore, the chili powder is added for co-extraction, and in the enzymolysis process, after peanut protein enzymolysis, protease continues to conduct enzymolysis on the chili powder, and the flavor of the hotpot condiment sauce is improved. And the peanut protein enzymatic hydrolysate can assist the chili in enzymolysis, so that the peppery taste of the chili is fully preserved in the enzymatic hydrolysate in the enzymolysis process, and then the delicate flavor of the dipping sauce is improved through a Maillard reaction.

The invention discloses a coffee beverage with a unique flavor and a preparation method of the coffee beverage. The coffee beverage with the unique flavor is prepared from the following raw materials in parts by weight: 15-25 parts of coffee beans, 2-8 parts of chicory roots, 0.5-1.5 parts of cauliflower, 0.2-0.6 part of glycine, 0.4-1.2 parts of glucose and 0.6-1.5 parts of sugar. By adding the chicory roots, the bitter taste of the coffee can be reduced, the taste is improved, the fragrance of the coffee is improved with the assistance of the cauliflower, and then the prepared coffee has the unique taste and can meet the taste requirements of most people; besides, in the preparation method disclosed by the invention, the coffee beans and the chicory roots are baked, and glycine and glucose are added in the baking process of the coffee, so that the coffee can be subjected to Maillard and caramelization reactions, the fragrance and color of the prepared coffee are further improved, and finally the prepared coffee has a unique flavor.

The present invention provides compositions comprising microbial biomass, and food products, beverage products or feedstuffs comprising microbial biomass. Described herein are the uses of said compositions and food products, beverage products or feedstuffs for producing food-like aromas and / or flavours when heated, in particular for undergoing Maillard reactions. Also provided are methods for producing food-like aromas and / or flavours.

This invention discloses a fermentation process for improving the stretching properties of baking dough, relating to the field of food processing technology. It aims to solve the technical problem that current baking dough processed using screw extrusion puffing is easily affected by Maillard reactions, resulting in poor finished product quality. The process includes the following steps: adding 50%-70% weakly acidic water to the dough raw materials, and simultaneously adding 0.5%-1.8% by weight of instant active dry yeast. After kneading into a complete dough, the surface is sprayed with a lactic acid mixture, and other baking auxiliary materials can be added. Baking data can then be adjusted according to the baking time and temperature of conventional finished products. Compared to existing technologies where baking dough is directly extruded and puffed after adding fermentation materials according to a formula, resulting in a lower uniformity of pH and sugar content inside and outside the dough, this invention controls the pH and sugar content inside and outside the dough during baking.

The invention relates to a method for accelerating healing damage of Chinese yam tubers, which utilizes ozone to assist glycosylation modification of soybean protein isolate so as to improve functional properties of the soybean protein isolate and prepare suppository-loaded nano-emulsion with a function of healing damage of Chinese yam tubers. The method comprises the following steps: introducing ozone into a soybean protein isolate suspension to effectively improve the secondary structure of the soybean protein isolate, mixing the soybean protein isolate with Chinese yam polysaccharide, carrying out a Maillard reaction at a certain temperature, and carrying out freeze drying to obtain glycosylated protein. By analyzing the emulsification characteristics and interface characteristics of proteins with different sugar grafting degrees, proper glycosylated proteins are screened to prepare the nanometer emulsion rich in suberite, and the callus effect of the nanometer emulsion on damaged Chinese yam tubers is evaluated. The reagent used in the method is safe, non-toxic and pollution-free, the operation is simple, the prepared nano-emulsion can remarkably accelerate the callus process of the damaged Chinese yam tubers, and the bottleneck problem that the bombardment is poor in water solubility and cannot be industrially applied is solved.

The invention relates to a soybean protein small peptide capable of generating a meat flavor substance through a Maillard reaction, and a preparation method and application thereof. The preparation method comprises the following specific steps: drying, crushing, sieving, degreasing and drying soybean cake meal to obtain degreased soybean cake meal powder; the method comprises the following steps: carrying out serial enzymolysis on soybean meal by using alkaline protease and flavourzyme to obtain soybean meal protein enzymatic hydrolysate, carrying out ultrafiltration purification on the soybean meal protein enzymatic hydrolysate, collecting ultrafiltrate, and freeze-drying; the functional peptide is identified through a mass spectrum analysis result, and the sequence of the functional peptide is as follows: leucine-glycine-methionine-glycine-serine-tyrosine-arginine-serine-alanine-leucine (LGMGSYRSAL). Then preparing a roasted steak flavor substance through a Maillard reaction, and analyzing flavor components of the product through GC-MS (Gas Chromatography-Mass Spectrometer). The small peptide prepared by the invention is clear in amino acid sequence structure, a Maillard reaction product roasted beef steak is aromatic in flavor, and the flavor functional substances of roasted beef steak meat are analyzed; the process can be put into industrial production.

This invention discloses a multi-flavored sausage and its processing method, relating to the field of sausage processing technology. The multi-flavored sausage is produced using a segmented low-temperature curing process and is composed of the following ingredients in parts by weight: 50-70 parts pork, 10-20 parts chicken, 5-15 parts fish, 3-8 parts plant protein, 2-6 parts compound seasoning, 1-4 parts natural fruit and vegetable powder, and 0.5-2 parts functional additives. This invention utilizes segmented low-temperature curing. In the first stage, the basic seasoning and fruit and vegetable powder are fully penetrated; in the second stage, the flavors are further matured and integrated at an even lower temperature, while simultaneously inhibiting microorganisms. Furthermore, it not only provides natural pigments, but the fructose and organic acids it contains undergo Maillard reactions during processing, producing complex fruity aromas and a sweet aftertaste. The combination of animal and plant proteins achieves complementary amino acid patterns, increasing the overall biological value of the protein and meeting consumers' demand for high-protein foods. It also promotes intestinal health and improves intestinal function.

The invention discloses a process for preparing a rice protein-prebiotic compound based on Maillard reaction, and belongs to the technical field of preparation of food additives and functional components. The process comprises the following steps: dissolving rice protein and prebiotics (such as fructo-oligosaccharide, galactooligosaccharide, inulin and the like) in water according to a specific mass ratio, adjusting the pH value to be alkaline, and treating through an efficient wet ball milling technology to obtain a nanoscale composite solution; then controllable Maillard reaction is carried out, and the rice protein-prebiotic covalent complex with high grafting degree and moderate browning degree is prepared by adjusting the reaction temperature, time and humidity. The compound has the excellent amino acid composition of the rice protein and the physiological activity of prebiotics, the solubility, emulsibility and stability of the rice protein are remarkably improved, and meanwhile, the prebiotics function of promoting intestinal health is given to the compound. The method is mild in process condition, green and efficient, and the obtained product can be widely applied to the fields of functional foods, special medical foods, dietary supplements and the like.

The invention belongs to the technical field of pet food, and particularly relates to a protein cat food flavoring agent and a preparation method thereof.The preparation method of the protein cat food flavoring agent comprises the steps that meat extract, silkworm chrysalis homogenate, euphausia superba homogenate, pollen pini, ethyl maltol, a flavoring agent, trypsin, neutral protease and aminopeptidase are sequentially added for enzymolysis; an enzymolysis product is obtained; adding goat milk powder, carbohydrates, microencapsulated thiamine, pumpkin powder and amino acid into the reaction tank, uniformly mixing with the enzymolysis product, and carrying out Maillard reaction; after the Maillard reaction is finished, phosphoric acid and a thickening agent are added into the reaction tank, and a pasty flavoring agent is obtained; and carrying out spray drying on the pasty flavoring agent to obtain a powdery flavoring agent. The components jointly act on the cat food flavoring agent, so that the nutritional value of the flavoring agent is improved, the flavor level of the flavoring agent is richer and diversified, the flavoring agent can meet the favor of cats for flavor, and meanwhile, comprehensive nutritional support is provided.

The utility model relates to a vertical stirring tank for essence production, which belongs to the technical field of essence production and comprises a vertical stirring tank main body, a top cover is arranged at the top of the vertical stirring tank main body, a rotating shaft is rotatably mounted in the top cover, blades are fixedly connected to the outer side of the rotating shaft at equal intervals, and the blades are obliquely arranged. The Maillard reaction kettle has the beneficial effects that a plurality of blades can be driven to rotate and stir through the rotation of the rotating shaft, and liquid can be fully collided in the stirring process by virtue of the arrangement of the baffle, so that the reaction is more sufficient, the local vortex phenomenon is not easy to generate, and particularly, more sufficient Maillard reaction can be realized; the vertical stirring tank is simple in structure, the produced essence is better in quality and richer in fragrance, the product quality of the essence is effectively improved, and the gap is formed between the baffle and the vertical stirring tank body, so that stirring is facilitated, sanitation dead angles are reduced, and the inner wall of the vertical stirring tank body is convenient to clean.

The invention belongs to the field of functional food processing, and particularly relates to a preparation method and application of high-dispersity fried millet. By treating millet, millet starch can be pre-gelatinized, and a porous structure is formed, so that on one hand, the bioavailability can be improved, and on the other hand, the loading of functional components can be increased, and the functional components are slowly released through the porous structure, so that the intestinal absorption efficiency is improved; maillard reaction products generated in the frying process can have a synergistic effect with components in the compound spleen-tonifying nutrient solution through segmented frying of the millet, so that the effects of tonifying the spleen and nourishing the stomach are improved, and the intestinal health is improved; and the treated millet can reduce particle aggregation, and can be dispersed more uniformly during subsequent application, so that the stability and the taste are improved.

The invention discloses a preparation method and a packaging and storing method of flaxseed powder, and belongs to the technical field of food engineering.By controlling the stir-frying time, the stir-frying temperature, the salt addition amount and the sieving particle size, the heterocyclic amine content is controlled in the flaxseed powder preparation process, meanwhile, good taste is obtained, and the flaxseed powder is good in taste and good in taste. When the stir-frying temperature is 131 DEG C, the stir-frying time is 14.5 min, and the salt addition amount is 0.94%, the optimized parameters of the flaxseed powder preparation technology are obtained. The invention further discloses a flaxseed powder storage method which can well solve the problem that flaxseed powder cannot be stored in the storage process of the flaxseed powder. In order to solve the problem that harmful substances such as heterocyclic amine are continuously generated and accumulated due to continuous occurrence of Maillard reaction and glycosylation reaction of protein and fat in the flaxseed powder, the preparation and storage method of the flaxseed powder disclosed by the invention not only can ensure the taste and flavor of the flaxseed powder, but also can prolong the storage time of the flaxseed powder and maintain the taste and flavor of the flaxseed powder, so that the flaxseed powder has a good market prospect. The method is of great significance to development and application of flaxseeds.

The invention relates to the technical field of seasoning sauce preparation, in particular to a composite enzymatic hydrolysis aroma enhancement preparation method of seasoning sauce, which comprises the following steps: soaking shiitake mushroom particles in a composite buffer solution to obtain a solid A and a flavor liquid B, mixing the solid A with deionized water, grinding into a homogenate, performing three times of enzymatic hydrolysis to obtain an enzymatic hydrolysate C, and adding the sterilized supernate D, the solid A and the flavor liquid B into other stir-fried raw materials to obtain the seasoning sauce with obvious shiitake mushroom flavor and sufficient fragrance. Cellulase in the composite buffer solution can quickly decompose a cellulose skeleton of a cell wall, so that polyphenol oxidase can enter cells conveniently, an enzymatic browning reaction is catalyzed, a Maillard reaction is facilitated, and various flavor substances are generated; and after the three-step enzymolysis reaction, protein in the shiitake mushrooms is hydrolyzed into small molecular amino acids, so that the fresh and sweet flavor is effectively increased, the shiitake mushroom flavor is more obvious, and the method has a wide application prospect.

The invention discloses a preparation method of a chestnut distilled liquor with fruity flavor, belonging to the field of chestnut distilled liquor brewing. The invention uses 100% chestnuts as raw materials, and through the Maillard reaction during baking, ketone and aldehyde flavor substances are generated. At the same time, a four-enzyme preparation three-stage saccharification process is adopted, generating abundant fermentable sugars and amino acids, providing substrates for yeast metabolism, and the content of flavor substances generated by fermentation metabolism is relatively high. No flavoring and flavor substances are added in the production process. The produced chestnut distilled liquor contains ethyl octanoate with brandy aroma, ethyl lactate with floral, fruity and sweet aroma, ethyl acetate which is the main flavor substance of light-flavor liquor with banana or apple aroma. At the same time, the furfural content is relatively high, and the liquor body also contains a faint soy sauce aroma. The complex flavor substances effectively enrich the flavor of the chestnut distilled liquor, making up for the defect of insufficient aroma of distilled liquor made from a single raw material, having the unique elegant and harmonious fruity and floral aroma of chestnuts and a strong liquor aroma, and at the same time also containing a faint soy sauce aroma.