1774 results about "Maillard reaction" patented technology

The invention provides a method of preparing a purified, pyrazine-containing aqueous composition by mixing a reducing sugar, a base, and an amino acid in water to produce a mixture; heating the mixture for a time and under conditions conducive to Maillard reactions such that a flavorful and aromatic aqueous solution is formed, the aqueous solution comprising a plurality of pyrazines and a first 4-methylimidazole concentration; distilling the aqueous solution to produce an aqueous distillate comprising a plurality of pyrazines and having a second 4-methylimidazole concentration lower than the first 4-methylimidazole concentration; and collecting the aqueous distillate. The invention also includes flavorful and aromatic aqueous compositions formed by this inventive method, as well as tobacco products (e.g., smokable materials, smoking articles, and smokeless tobacco) incorporating the flavorful and aromatic composition.

Use of a Maillard reaction product as an adjuvant in a variety of applications including solid-liquid separations, corrosion inhibition, emulsification, dust suppression, slow release fertilization, viscosity modification and others and especially as a depressant or collector in separation processes, including the selective separation of solids and/or ionic species from aqueous media, such as in the process of froth flotation.

The invention relates to a reconstructed tobacco coating liquid component-component group chemical kitchen combination, coupling preparation, and a coupling preparation process. Discarded waste tobacco leaves and stems are subjected to presoaking and enzymatic leaching or extraction to make tobacco leaf or stem enzymatically-leached/extracted solution, or tobacco leaf and stem mixed leached/extracted solution, certain components and component groups such as protein, pectin, chloride, nicotine, nitrosamines, nitrates and the like in the tobacco leaf and stem leached/extracted solution or tobacco leaf and stem leached/extracted mixture can be selectively converted, reduced or removed by combination of enzymolysis, Maillard reaction conversion, membrane separation/concentration or column separation, freeze separation, ethanol precipitation and the like, and the coupling preparation process for chemical components and component groups in the chemical kitchen, and accordingly, recombination or fitting, combination, regulation and coke reduction and harm reduction of the chemical components and component groups of the reconstructed tobacco coating liquid are achieved, quality of reconstructed tobacco is improved, and industrial technical integration and innovation on combination and coupling of the reconstructed tobacco coating liquid are realized.

The invention relates to a food processing method, in particular to a non-fried production method for grilled chicken. Different heating modes are adopted in the non-fried new process, then fragrant color increasing liquid is applied to the surface of a poultry carcass by selecting a proper method, Maillard reaction is further performed under certain condition, the poultry carcass generates the color similar to that of the traditional grilled chicken, meanwhile, multiple natural flavor substances can be produced, and the fragrance of the product is increased. By adopting the technology, the method realizes modernized technical reformation of the traditional special grilled chicken product processing technique, furthest reduces carcinogenic benzopyrene and heterocyclic amine in the traditional special fried grilled chicken products, avoids illegal colorants, and develops a novel grilled chicken product with good taste, good flavor, good color and high safety.

The invention discloses a preparation method and application for cigarette flavor. The preparation method for the cigarette flavor comprises the following steps: a single amino acid is selected, or a few single amino acids are compounded, and the amino acids are mixed with a saccharide substance according to certain proportion to react under certain conditions to obtain a Maillard reaction liquid product, namely the cigarette flavor. The cigarette flavor obtained by the preparation method has certain improvement on the smoking smell of shredded tobacco, ensures that the smoking fragrance is plumper, reduces smoking miscellaneous gas and the irritation of smoke gas, and improves the sense of comfort.

Oxygen sensitive oils or oils containing oil soluble oxygen sensitive substances are encapsulated in proteins which have been reacted with carbohydrates that contain reducing sugar groups. An aqueous mixture of a protein preferably casein and a carbohydrate preferably a sugar is heated within the range of 60 to 160° C. so that Maillard reaction products are formed in the aqueous mixture. The oil phase, up to 50% by weight is then emulsified with the aqueous phase to form micro encapsulated oil particles. The formation of MRP may also be done after emulsification prior to drying. The emulsions can be used as food ingredients or dried to form powders

Probiotic microorganisms are micro encapsulated by dispersing the probiotic microorganism in an aqueous suspension of a film forming protein and a carbohydrate; in an oil in water emulsion of a film forming protein and a carbohydrate and a fat; or in an oil which is subsequently dispersed in a film forming protein and a carbohydrate. The emulsion or suspension may be dried to form a powder. The probiotic may be dispersed in oil and then emulsified with the aqueous suspension and then dried to produce an encapsulated oil be dried to produce a powder. Oil suspended probiotics may be preferred where the probiotic is water sensitive. The preferred protein is casein or whey protein and the carbohydrate may be a resistant starch or a saccharide with a reducing sugar group. Where the probiotic is oxygen sensitive the protein carbohydrate is heated to create Maillard reaction products in the encapsulating film.

The invention relates to a method for natural dried fruit essence by utilizing dried fruit raw materials, which comprises the following steps: taking peanut meal, cocoa powder, coffee powder and other dried fruit matters as raw materials; firstly extracting and concentrating flavor substances easier for volatilization in the raw materials by utilizing a natural extraction, resin adsorption and solvent desorption technology to obtain aqueous essence A; then drying and baking the raw materials remaining in the previous step, extracting with an organic solvent after fragrance is newly generated to obtain oily essence B; successively carrying out enzymatic hydrolysis on the remaining raw materials, centrifugally removing and precipitating, mixing with amino acid and reducing sugar for Maillard reaction to obtain pasty essence C; and finally spray-drying a precipitate after being subjected to enzymatic hydrolysis to obtain powdered flavor. Through all the steps, a series of dried fruit essence with different states which can be applied to different products can be obtained. The method has the advantages that the process is simple, the industrial production is convenient, the raw materials are fully utilized, the production cost can be reduced helpfully, and the fragrance is round, full, rich and natural.

The invention relates to the field of liquid milk processing, in particular to brown yogurt with special flavor and a preparation method thereof. The preparation method comprises the following steps of: 1) adding reducing sugar into raw material milk, so that the concentration of the raw material milk is between 20 and 40 g/L and performing a Maillard reaction at the temperature of between 100 and 120 DEG C for 10 to 20 minutes to obtain a brown milk material; 2) adding a stabilizing agent and white sugar into the brown milk material and performing sterilization after homogenizing; 3) adding a fermentation agent to perform fermentation; and 4) cooling and encapsulating. In the preparation method, the reaction time is reduced from 1 to 3 hours to 10 to 20 minutes by changing adding amount of the reducing sugar and good special flavor and color of Maillard are still remained, so that the fermentation is performed smoothly, the nutrients of the milk are protected against being damaged, and energy is greatly saved.

The invention relates to a preparation method for flavors and fragrances, in particular to a preparation method for a tobacco flavor by utilizing fragrant honey in the Maillard reaction. According to the invention, during the Maillard reaction for preparing the tobacco flavor, the honey with fragrance partially or totally replaces reducing sugar and takes part in the Maillard reaction with amino acid and natural plant extracts together so as to prepare Maillard reactant-like tobacco flavor with fragrant aroma. The preparation method for tobacco flavor by utilizing fragrant honey in the Maillard reaction provided by the invention has wide raw material sources; the reactant-like flavor prepared by using the method has richer and fuller aroma, higher quality of aroma and good improvement of the quality of tobacco.

A process for extracting protein and chitin from fly maggot and preparing chitosan from the chitin incldues such steps as extracting hydrolytic protein by enzyme hydrolysis, removing stink and enhancing fragrance by Maillard reaction, enzymolyzing, removing yellow substances and black spot, etc. The quality of produced protein and chitin conforms with food grade standard.

The invention relates to a method for making a pet food attractant, which takes duck liver and marine fish as a main material, wherein the addition of the duck liver is 50-100%. The method comprises the following steps: mincing the raw material by a mincer, adding a proper amount of water for disinfection, adding protease for enzymatic hydrolysis, adding amino acid and carbohydrate for carrying out maillard reaction after the enzymatic hydrolysis reaction is finished, spray drying to obtain the food attractant specially used for pet, wherein the water content of the finished product is 6-10%.According to the enzymatic hydrolysis method in the invention, the partial protein is degraded to a polypeptide substance which is easy to be absorbd by pet, The specific local flavor food attractant is prepared by controlling the maillard reaction condition and the food attractant product is finally prepared, the food attractant with dark red color has rich meat fragrance, thereby the initiative for ingestion of pet can be enhanced for first time. The food attractant is capable of applying to exploitation of various pet principal food and snacks products.

The invention relates to a method for preparing flavors and fragrances, in particular to a method for catalyzing and adjusting Maillard reaction to produce tobacco flavor by adopting natural organic acid or alkaloid. When the tobacco flavor is prepared by using the Maillard reaction, before the reaction is carried out, pH value of a reaction system is adjusted to be 2-11 by a natural plant extractive containing organic acid or alkaloid, and then the Maillard reaction is catalyzed. In the invention, the source of raw materials is wide, the obtained flavor has high fragrance intensity and rich quality of aroma, thereby the quality of tobacco is improved greatly.

A method is disclosed for the formation of metal chelates which are able to remain stable in high alkaline environments when compared to metal chelates produced from a reaction with amino acids. The method involves the reaction of sugars, amino groups, and metal components for a sufficient period of time and temperature in a water solution. Additionally, the stability of metal chelates can be enhanced by oxidation of the sugars with an oxidizing agent such as hydrogen peroxide which form an MRP which will react with the metal component to form a more stable metal chelate than if oxidation were not utilized.

The invention discloses a method for preparing meaty essence by fermentation, including the following steps: fresh meat is ground and then assistant material is added; after being settled, temperature preserving and boiling sterilization, inoculation mycotic spores are transferred in a fermentation device for fermentation; rich enzyme produced during the mycotic growth and metabolism is used for digesting the material by enzyme to produce special fermentation odor; then, strong brine is added to the obtained solid leavening to adjust the salt content and water content; haloduric yeast is transferred for a second fermentation to further decompose the material and to improve the odor characteristic; prolease is added for further digestion by the enzyme based on the second fermentation to prepare the zymolysis solution of the leavened meaty essence; then reducing sugar, amino acid and aneurine are added to conduct the maillard reaction to prepare leavened meaty essence.

The present invention provides protein (or peptide)-polysaccharide (or oligosaccharide) conjugates (PPC) as nanocapsular vehicles for nanoencapsulation of biologically active compounds, particularly nutraceuticals. The PPCs efficiently protect both hydrophobic (i.e., water insoluble) and hydrophilic (i.e., water soluble) nutraceuticals, to provide a composition which, when added to a beverage, disperses so as to provide a clear or transparent solution. In some embodiments, the PPCs are Maillard reaction based PPCs. Advantageously, the conjugates of the present invention protect the nutraceuticals from degradation, both during shelf life and upon gastric digestion.

The invention discloses nanoparticles for encapsulating polyphenol active substances and a preparation method thereof, which belong to the technical field of high-polymer chemisty and functional foods. In the method, protein-polysaccharide nanoparticles for encapsulating polyphenol active substances through a Maillard reaction of proteins and polysaccharides and self-assembly of polyphenol and a protein-covalence conjugate. The nanoparticles have excellent properties of high encapsulating efficiency on polyphenol active substances, high loading amount, high protection activity and the like. The nanoparticles are cross-linked by using crosslinking agents such as glutaraldehyde, genipin and the like, so that the stability and slow-release performance of the nanoparticles can be further improved. A preparation process is performed in a full-water-phase environment, organic reagents, surfactants and other toxic reagents are not used, and raw materials of a carrier belong to natural macromolecules, so that the nanoparticles have excellent biocompatibility and biodegradability, and are accordant with the requirement of green chemistry.

The invention discloses a method for preparing a Maillard flavor peptide (MP, Maillard Peptide) by using soy protein isolate comprising the following steps: isolating the soy protein and obtaining the peptide with a molecular mass between 1000 and 5000Da after the soy protein isolate controllable enzymolysis, carrying out a Maillard reaction to the isolated peptide segment and obtaining the Maillard Peptide through 1000-5000Da isolation to the got reactant. The isolate contains 300f the Maillard Peptide. The experiment indicates that the Maillard peptide can effectively improve the flavor, increase the fresh flavor, the plumpness and the permeability-delaying sense.

The invention discloses a method for preparing tobacco sheets based on the paper making technique and an application of the method. In the method, the tobacco materials are soaked and extracted, solid-liquid separation is implemented, the solids are made into fiber sheet substrates, the liquid is made into concentrated solution by alcohol precipitation and concentration, reducing sugar and amino acid are added in the concentrated solution to implement Maillard reaction to make coating liquid that is coated on the fiber sheet substrates, and the fiber sheet substrates are dried and cut into tobacco sheets. The invention adds Maillard reaction in the conventional method for preparing tobacco sheets based on the paper making technique, and obtains tobacco sheets in different aromas accordingto different compatible solutions of reducing sugar and amino acid so as to fit cigarette products in different aromas. The tobacco sheets prepared by the method have excellent compatibility and harmony with the cigarette raw materials, have the capability of effectively decreasing the tar release quantity and the contents of the total particle substances in the main taste, and have the advantagesof good cigarette taste, various and rich aromas and less impure taste.