1776 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 discloses a method for preparing tobacco sheets and an application of the method. In the method, enzymolysis is implemented when the tobacco stalk and the tobacco powder are soaked, solid-liquid separation is implemented after extraction, the solids are made into fiber sheet substrates, liquid is made into concentrated solution by alcohol precipitation and concentration, the concentrated solution is made into coating liquid by maillard reaction and coated on the fiber sheet substrates, and the fiber sheet substrates are dried and cut into tobacco sheets. In the invention, the macromolecular compounds that influence the quality of the tobacco sheets are sufficiently degraded by enzymolysis, the content of the impure taste in the tobacco sheets is decreased, the internal quality of the tobacco sheets is improved, and better aroma is obtained by the technical solution that produces prospective aroma by the maillard reaction to provide a rich aroma for the tobacco sheets so as to obtain tobacco sheet products fitting different types of cigarette products and having better internal quality. The tobacco sheets prepared by the method have excellent compatibility and harmonywith the conventional raw materials of the cigarettes, and have the advantages of good cigarette taste, various and rich aromas and less impure taste.

A beverage system for providing a beverage, methods of making the beverage and the resulting beverage are disclosed herein. The system includes a beverage-forming concentrate and an aroma or aroma-providing component separated from the concentrate; wherein the concentrate and aroma are combinable upon reconstitution for providing the beverage. One method includes delivering a fresh beverage taste to an on-premise beverage at a point of dispensation, by delivering at least one aroma or aroma-providing component in an amount sufficient to enhance the organoleptic properties of a beverage separately from a beverage concentrate prior to when the beverage is dispensed, and mixing the aroma or aroma-providing compound with a liquid and the beverage concentrate or with a mixture of a beverage concentrate and a liquid when the beverage is being dispensed. The resulting beverage may be coffee, tea, carbonation, a juice, milk, or a non-dairy creamer-based component; or a combination thereof, while the aroma or aroma-providing component is coffee aroma, tea aroma, chocolate or cocoa aroma, malt, Maillard reaction flavor, or a combination thereof.

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 provides a chicken bone protein zymolyte and a chicken essence substrate prepared by the chicken bone protein zymolyte, belonging to the technical field of poultry processing. The invention solves the problems of high cost for producing a chicken essence substrate, limited raw material sources, unavailable effective utilization generally by discarding leftovers, such as chicken bone, and the like, and the like in the prior art. In the invention, a novel chicken essence substrate is developed by adopting the cheap leftovers, namely chicken bone as a raw material and utilizing a biological enzymolysis technology and a hot reaction spice research technology; the chicken essence substrate is prepared by the following steps of: adopting the chicken bone zymolyte obtained after the chicken bone is subjected to double enzymolysis by pancreatic enzyme and Flavourzyme composite flavor protease as a main material, mixing the main material with hydrolyzed vegetable protein (HVP), a yeast extract, glucose, xylose, thiamine, chicken oil and propylene glycol according to a certain proportion; and carrying out Maillard reaction in a high-pressure reactor to prepare the chicken essence substrate with vivid chicken fragrance. The chicken essence substrate has vivid chicken fragrance, rich and strong chicken fragrance and long aftertaste.

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 producing tobacco sheets by a paper making method, which is characterized by using acidic proteinase, pectase and amylase to carry out biological degradation on sheet materials, improving the content of Maillard reactants in a tobacco extraction liquid, utilizing Maillard reaction catalysts, namely phosphate, phosphate, dibasic alkaliine, dihydric phosphate, propanediol and the like, and regulating and controlling the condition of reaction medium, on-line promoting the Maillard reaction in a tobacco aqueous solution, and improving the content of Maillard reaction intermediates and products in concentrated solution. The method for producing the tobacco sheets by the paper making method can reduce acrimony and offensive taste of the sheets, coordinate smell, improve after taste and improve comfort level of sheet suction.

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 provides methods for making Maillard flavor compositions in a structured lipid phase using Maillard reactants, e.g., reducing sugars and amino groups. The structured lipid phase comprises from about 0.3% to about 95% aqueous solvent and from about 5% to about 99.7% lipid plus emulsifier. The compositions are useful for enhancing the palatability of foods, dietary supplements, medicaments, and the like.

The invention relates to a preparation method of a fruit concentrate Maillard reaction product, and an application of the product in tobacco perfuming. The preparation method comprises the following steps: mixing a fruit concentrate or the fruit concentrate containing reducing monosaccharide with amino acids and a reaction solvent, using an aqueous solution of sodium hydroxide to adjust the pH value of a reaction system to 6-9, heating to 80-100DEG C within 20-90min, continuously reacting for 0.5-1.5h, and cooling to obtain the corresponding reaction product. The Maillard reaction product generated after reacting the fruit concentrate with the amino acids is rich in the natural perfume of fruits, can be naturally coordinates with the original perfume of tobacco, and is safe and reliable. The above reactive perfume prepared in the invention is used to process cut tobacco under certain conditions, and is added to tobacco according to different proportions, so the smoking quality of the the prepared cut tobacco is substantially improved. The fruit concentrate Maillard reaction product can improve the fullness and the softness of the smoke of cigarette, improves the smoking smell comfortableness, and highlights the delicate perfume style of the cigarette.

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 anti-oxygenation maillard flavor peptides and a method for preparing the same. The anti-oxygenation maillard flavor peptides are prepared by using fish skin, which is waste from the processing of various fishes as a raw material and by the steps of pre-treatment, controlled enzymolysis, ultrafiltration, maillard reaction, ultrafiltration, drying and the like. The molecularweight range of the prepared maillard flavor peptides is between 1,000 and 5,000Da and the peptide content in the maillard flavor peptides is more than or equal to 90 percent. Tests indicates that the maillard flavor peptides prepared by the method can obviously improve delicate flavor, plumpness and delayed permeation property; simultaneously, the maillard flavor peptides are high in anti-oxygenation, and the oxidation resisting activity of the maillard flavor peptides is equal to commercial edible antioxidants; and the maillard flavor peptides not only obviously improve the delicate flavor,but also contain health-care ingredients, and is a novel natural and healthy flavor-development base material for flavorings.

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 relates to a preparation method of chicken essence. The method comprises the steps of weighing chicken breast and chicken skeleton, adding water, boiling at high temperature, and then, passing through a colloid mill, so as to obtain colloidal chicken juice; hydrolyzing the colloidal chicken juice, then, carrying out enzyme deactivation and filtrating, so as to obtain enzymolysis chicken juice; uniformly mixing the enzymolysis chicken juice, L-cysteine hydrochloride, ribose, L-proline, xylose, dextrose monohydrate, L-glycine, water and chicken oil, and then, adding the mixture into a reaction kettle for Maillard reaction, so as to obtain a chicken juice reactant; uniformly mixing the chicken juice reactant, salt, white granulated sugar, monosodium glutamate, modified starch, maltodextrin, cyclodextrin, water, I+G, chicken oil and chicken flavoring base, then, passing through a colloid mill, filtrating to obtain colloidal chicken cream, emulsifying the colloidal chicken cream, and then, carrying out spray drying on the emulsified colloidal chicken cream through a homogenizer, thereby obtaining the chicken essence. The invention further relates to a product of the preparation method of the chicken essence. Compared with the existing products, the chicken essence prepared by the method has the advantages that the chicken fragrance is unique, the flavor is harmonious, the taste of chicken is strong and full, and the fragrance and the flavor can be of long-term coexistence.

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 relates to a method for preparing a flavor for tobacco, in particular to a method for producing a flavor for tobacco by using plant hydrolyzed extract and fruit extract as raw materials. The method comprises the following steps: (1) extracting a plant by water or acid to obtain plant extract; (2) extracting a fruit by ethanol to obtain the fruit extract; and (3) adding the plant extract and the fruit extract into a reactor respectively to carry out Maillard reaction, wherein a reaction product is the flavor for the tobacco. The raw materials for the preparation method of the invention have wide sources, and the prepared flavor has high fragrance strength and richer fragrance quality. The flavor can remarkably improve the thickness of smoke, and remarkably improve the quality of the tobacco; and the smoke is full, soft and exquisite, and the tobacco fragrance is clear.

The invention discloses a technology for preparing broth powder by cooking and enzymatic hydrolysis, which comprises the steps of carrying out the working procedures of cooking, ultrafine smashing, enzymatic hydrolysis, Maillard reaction, micro-encapsulation, spray drying and the like on small pieces of bones and meat of plain chicken which removes the head, the paws and the internal organs and seasonings of vegetable oil, onion, ginger, garlic and the like, thereby preparing the broth powder. The cooking technology is applied for enhancing the flavor and the taste of the broth powder, thereby increasing the mellow, thick and fragrant base flavor of the broth powder; the superfine smashing is carried out on the materials, thereby increasing the enzymatic hydrolysis efficiency, increasing the content of small molecular peptides and calcium and leading the nutrition thereof to be more conductive to human body absorption; a composite enzyme preparation is added for carrying out the enzymatic hydrolysis, thereby effectively degrading meat proteins into the small molecular peptides and amino acids; and the microencapsulation is conductive to retaining the flavor of the broth powder for a long time, being easy to dissolve and extending the guarantee period. The broth powder prepared by the technology is characterized by meat flavor, mellow and thick base flavor and abundant amino acids, small molecular peptides and other nutrients, thereby being an essential cooking raw material for the hospitality industry and also an essential seasoning for home cooking.

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.