324 results about "Maillard 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 semi-refined tea grading method based on carbon baking parameters, a medium and equipment, and the method comprises the steps: collecting carbon baking process parameters and tea basic parameters, extracting thermodynamic characteristics and a Maillard reaction characteristic spectrum, and constructing a variety adaptability model; performing multi-modal fusion on the thermodynamic characteristics, the Maillard reaction characteristic spectrum and the variety adaptability parameters to generate a carbon baking quality prediction vector; performing preliminary grade judgment through a grading decision tree model, performing cascade fire compensation optimization on secondary tea leaves, and performing re-judgment; and finally, the grading result and the carbon baking parameters are stored in the block chain in an associated manner. According to the method, dynamic correlation analysis of carbon baking process parameters and tea quality is realized, the problem of inaccurate evaluation caused by separation of a traditional grading method and a carbon baking process is solved, scientificity and reliability of a grading result are remarkably improved, and meanwhile, data support is provided for process optimization.

The invention discloses a preparation method and application of yak blood peptide with anti-hypoxia and anti-fatigue functions. The method comprises the steps of raw material pretreatment, composite enzymolysis (adopting a mixture of enzyme digestion modified lumbrukinase and nattokinase), enzyme deactivation, separation and purification, ferrous chelation, Maillard reaction, concentration and drying and the like. The enzymolysis efficiency and the active peptide yield are remarkably improved through ultrasonic treatment and a composite enzymolysis technology, the stability and the anti-hypoxia capacity of peptide fragments are enhanced through ferrous chelation, and the antioxidant activity and the anti-fatigue activity are further improved through the Maillard reaction. Experiments show that the yak blood peptide prepared by the method can significantly improve the antioxidant enzyme activity, prolong the normal-pressure hypoxia survival time, prolong the swimming exhaustion time and significantly reduce the MDA content of brain tissue and myocardial tissue. The obtained product can be applied to anti-hypoxia and anti-fatigue medicines or health-care foods, and has the advantages of high process efficiency, remarkable activity, high safety and the like.

The invention relates to the technical field of pharmaceutical preparations, in particular to a stable perindopril amlodipine tablet and a preparation method thereof, and the tablet comprises the following components in percentage by weight: 5.0% of arginine perindopril; 3.5% of amlodipine besylate; 20%-40% of pregelatinized starch; 40%-68% of a microcrystalline cellulose colloidal silicon dioxide compound; 2.5%-6% of a disintegrating agent, wherein the disintegrating agent is selected from one or more of ion exchange resin, sodium alginate and croscarmellose sodium; the pregelatinized starch and the microcrystalline cellulose colloidal silicon dioxide compound are selected as main diluents, so that the Maillard reaction possibly occurring between the lactose and the active pharmaceutical ingredients is completely avoided, the problem of increase of related substances is fundamentally solved, and the stability and the safety of the product are remarkably improved.

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.

According to the fisetin nanoparticle preparation method, the fisetin nanoparticle product and the application, the synergistic effect of amino acid catalysis and a microwave or ultrasonic energy field is matched with mixing self-assembly and subsequent spray drying forming under the acidic condition, on one hand, the traditional Maillard reaction period is greatly shortened, and energy consumption is reduced; on one hand, the whole technological process of wall material preparation and active ingredient loading is simplified, the large-scale production requirement is met, on the other hand, the fisetin encapsulation effect and the nanoparticle structure stability are improved, the defects that fisetin is poor in water solubility and low in bioavailability are overcome, meanwhile, it is guaranteed that the nanoparticle product quality is uniform, the technology efficiency and the product performance superiority are considered, and the method is suitable for industrial production. The core pain points of low efficiency, poor drug loading effect and insufficient product stability of the existing traditional process are effectively overcome.

The invention relates to the technical field of preparation of Pickering emulsion stabilizers, in particular to a protein-polyphenol-polysaccharide ternary covalent complex as well as a preparation method and application thereof. The method comprises the following steps: step 1, preparing a whey protein isolate aqueous solution, completely hydrating the whey protein isolate aqueous solution, compounding a grape seed oligomeric proanthocyanidins aqueous solution and a hydrated protein aqueous solution, adjusting the pH value, and carrying out stirring reaction and dialysis freeze-drying to prepare a protein-polyphenol binary compound; and 2, compounding the binary compound solution with the lycium barbarum polysaccharide solution, uniformly stirring, carrying out Maillard reaction to obtain a ternary compound solution, and freeze-drying to obtain the protein-polyphenol-polysaccharide ternary compound. The invention provides a non-toxic, harmless and pollution-free natural emulsifier and stabilizer, and simultaneously prepares a Chinese wolfberry seed oil Pickering emulsion capable of loading nutritional ingredients and active substances, thereby providing reference for screening research of the natural emulsifier and protection of nutritional ingredients of Chinese wolfberry seed oil, which are easy to photodecompose and oxidize; the problem that the effect of protein serving as a Pickering emulsion stabilizer in the prior art is poor is solved.

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 discloses a seaweed blue square fermented bean curd and a preparation method thereof. The preparation method comprises the steps of phycocyanin extraction, three-stage fermentation, blank making and mildewing, marinade pickling and after-ripening. According to the invention, a Maillard reaction and fermentation technology combined process is adopted, and synergistic interaction of flavor modification and pigment stability is realized through three-stage temperature gradient control. In the first stage, synchronous optimization of fishy smell removal and structural stability of phycocyanin is realized; in the second stage, Maillard-fermentation staged treatment is carried out to accurately control sulfide cracking; in the third stage, the flavor is solidified, the acid resistance of phycocyanin is remarkably improved, and an obvious seafood flavor is formed. The method effectively solves the problems of fishy smell residue, color deterioration and texture fusion in phycocyanin processing. The innovation of the composite plant marinade endows the product with unique flavor, and the final product shows stable sky-blue color by cooperating with the mucor post-fermentation, so that a novel fermented bean curd product with unique blue appearance, excellent flavor and nutritional value is developed.

The application provides a preparation method of seafood flavoring agent and shrimp paste, and relates to the technical field of food flavoring agents. The slurry of shrimp offal is subjected to enzymolysis by using a combination of neutral protease, flavor protease, nuclease and lipase, and then subjected to Maillard reaction, so that the seafood flavoring agent with high freshness, low bitterness and good flavor is obtained, and the seafood flavoring agent can be used for preparing shrimp paste.

A WG-DNPs-stabilized Pickering emulsion and its application in β-carotene loading are disclosed. The emulsion is prepared by the following method: S1: Gluten protein and dextran form a covalent complex through Maillard reaction. The gluten protein complex is then prepared into a solution, and its pH is adjusted to neutral. The ionic strength of the solution is then adjusted to 15-25 mM using NaCl to obtain an intermediate solution. The intermediate solution is subjected to water bath heat treatment, ice bath cooling, and freeze drying sequentially to obtain WG-DNPs. S2: WG-DNPs are dispersed in distilled water to obtain a WG-DNPs dispersion. The WG-DNPs dispersion is mixed and homogenized with an oil phase to obtain the Pickering emulsion. This invention uses glycosylated gluten protein nanoparticles as a stabilizer for Pickering emulsions, giving the Pickering emulsions good thermal and storage stability. Furthermore, by loading β-carotene onto the Pickering emulsion stabilized by WG-DNPs, the bioavailability and digestive stability of β-carotene can be significantly improved, thus aiding in the human body's intake of β-carotene.

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 provides a strain of saccharomyces cerevisiae and application of the saccharomyces cerevisiae. The preservation number of the Filobasidium magnum is CGMCC (China General Microbiological Culture Collection Center) No.34231, and the Filobasidium magnum secretes lipoxygenase, protease and amylase. Compared with a control group fermented by sterile water, the saccharomyces cerevisiae fermentation group has the advantages that when the saccharomyces cerevisiae fermentation group is applied to the enhanced fermentation of the tobacco leaves, the contents of carotenoid degradation products, cembrane degradation products, Maillard reaction products, chlorophyll degradation products, terpenoid substances and the like of the tobacco leaves can be remarkably increased, the potassium-chlorine ratio can be increased by 50.1%, and the yield of the tobacco leaves can be increased by 50.1%. The total content of aroma components of the tobacco leaves is increased by 37.7%. According to the invention, the aroma amount, aroma richness, maturity, sweetness and combustibility of cigar tobacco leaves can be obviously improved, irritation and offensive odor are reduced, the aroma characteristics of sweet aroma, costustoot, bean aroma and the like are highlighted, and the fermentation period is shortened to 15 days.

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 provides an aroma-enhancing and thorn-reducing tobacco extract, a preparation method thereof and a cigarette product. The preparation method of the tobacco extract comprises the following steps: mixing tobacco dry distillation liquid, molasses caramelized feed liquid and free amino acid to prepare mixed feed liquid; the mixed material liquid is subjected to a heating reaction, and the tobacco extract is prepared; wherein the temperature of the heating reaction ranges from 100 DEG C to 140 DEG C, and the time of the heating reaction ranges from 20 min to 60 min. The tobacco dry distillation liquid, the molasses caramelized feed liquid and the free amino acid are mixed and subjected to the Maillard reaction under the specific heating condition, the content of irritant substances such as phenols in the finally prepared tobacco extract can be greatly reduced, and the tobacco extract is softer and more natural in smell; meanwhile, beneficial components in the tobacco can be reserved, so that the prepared tobacco extract is richer, richer and more lasting in aroma.

The invention relates to an oil-containing sludge biochar catalyst, a preparation method thereof and a method for removing organic pollutants in sewage, the method comprises the following steps: S1, heating a mixture containing saccharides, amino compound raw materials, inorganic alkali and oil-containing sludge for Maillard reaction to obtain a precursor containing a nitrogen-containing heterocyclic compound; wherein the amino compound raw material contains amino acid and / or protein; and S2, in an inert atmosphere, carrying out pyrolysis on the precursor containing the nitrogen heterocyclic compound. The oily sludge biochar catalyst prepared by the method disclosed by the invention has a better catalytic effect on activating persulfate to degrade organic pollutants in a water body.

The invention discloses a preparation method and a quality control method of a traditional Chinese medicine composition for stroke and middle meridian syndromes caused by extravasated blood blocking collaterals, and relates to the field of traditional Chinese medicines. The preparation method comprises the following steps: extracting salvia miltiorrhiza by adopting a composite enzymolysis-two-phase low-temperature extraction method, extracting erigeron breviscapus by adopting citric acid-ethanol extraction, extracting ligusticum wallichii by adopting double-template molecular imprinting-stir-frying with bran, extracting kudzu vine root by adopting a microwave method, adding auxiliary materials including hydroxypropyl methyl cellulose, sodium carboxymethyl cellulose and beta-cyclodextrin, drying by adopting a centrifugal spray dryer, and packaging by adopting a packaging machine. The Maillard reaction is regulated and controlled. The method has the advantages of efficient extraction, component optimization, preparation stabilization, drug effect enhancement, adverse reaction rate reduction, quality controllability and the like.

This invention discloses a method for producing high-quality sodium caseinate, belonging to the field of food engineering technology. The method includes enzymatic modification, low-temperature alkali conversion, ceramic membrane microfiltration, ultrafiltration desalting and concentration, homogenized spray drying, and fluidized bed agglomeration granulation. Enzymatic modification uses a complex enzyme of endopeptide and phosphatase to hydrolyze bitter peptides and phytic acid at 45–55℃; low-temperature alkali conversion involves gradient alkali addition at 15–25℃ to avoid thermal damage and Maillard reactions; ultrafiltration employs equal-volume dialysis, with water added until the conductivity is ≤500 μS / cm, desalting and removing small-molecule bitterness; finally, agglomeration granulation is achieved by fluidized bed spraying with 0.1%–0.5% lecithin. This invention completely abandons the acid precipitation-alkali dissolution process, coupling enzymatic modification with all-physical membrane separation and purification to produce sodium caseinate that is white in color, pure in flavor, dissolves rapidly in cold water in ≤30 seconds, has an ash content ≤3.5%, reduces wastewater discharge by more than 90%, is environmentally friendly, and suitable for large-scale production.

The invention provides a Victoria veitinia yeast and an application of the Victoria veitinia yeast in preparation of tobacco products. The Victoria yeast victoriae SC-13 is preserved in the China General Microbiological Culture Collection Center (CGMCC) on April 16, 2025, and the preservation number of the Victoria yeast victoriae SC-13 is CGMCC No. 34237. The invention further discloses a preparation method of the Victoria yeast victoriae SC-13. The strain is used for enhanced fermentation of tobacco leaves, the content of carotenoid degradation products, Maillard reaction products, chlorophyll degradation products and terpenoid substances can be remarkably increased, meanwhile, smoke irritation is remarkably reduced, and cleanliness is improved. In addition, the strain can increase the ratio of potassium ions to chloride ions, so that the combustion performance of the tobacco leaves is greatly improved, and the problems of easy flameout, insufficient combustion and the like of the tobacco leaves in a traditional fermentation process are solved.

The utility model discloses a dairy product production system, and relates to the technical field of dairy product production, the dairy product production system comprises a first production pipeline, a second production pipeline, a third production pipeline, a fourth production pipeline, a fourth production pipeline, a fifth production pipeline and a sixth production pipeline, the separated lactose is stored in a third production pipeline, water in the second production pipeline selectively flows into a fourth production pipeline, lactose in the third production pipeline selectively flows into the fourth production pipeline, and the fourth production pipeline is used for performing enzymolysis and enzyme deactivation on a mixed solution of lactose and water; protein separated from the first production pipeline is stored in the fifth production pipeline, protein in the fifth production pipeline flows into the mixed production pipeline, and mixed liquid in the fourth production pipeline flows into the mixed production pipeline. Therefore, the Maillard reaction of the dairy product can be effectively avoided, the lactose content can be regulated and controlled to change the sweetness of the dairy product, and the product quality can be constant.

The invention relates to a cerebroprotein peptide and casein hydrolysate composition and application thereof in improving sleep and memory, and belongs to the technical field of biological protein peptides. According to the preparation method disclosed by the invention, Maillard modification of the casein enzymolysis primary product is realized by screening the enzymolysis protease of the bovine milk casein and screening the carbonyl compound which is subjected to Maillard reaction with the casein enzymolysis primary product, so that the reducing power, the metal ion chelating capacity and the antioxidant capacity of the casein hydrolysate are effectively improved; furthermore, free radicals in the body are removed, oxidative stress reaction is relieved, and a good foundation is laid for improving sleep quality. The brain protein peptide and the casein hydrolysate are compounded, so that the sleep latency can be effectively shortened, the sleep rate can be increased, the sleep can be effectively improved, the content of dopamine and noradrenaline in hypothalamus can be reduced, the content of 5-hydroxytryptamine and the content of aminobutanoin can be increased, and the brain protein peptide composition has good effects of relieving and treating sleep disorders and improving memory.

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.

The application provides a method for improving the quality of microwave-expanded cut stem for cigarettes, and belongs to the technical field of tobacco processes. The method makes full use of the internal changes of tobacco stems and products thereof after enzymolysis, re-cutting and microwave expansion, and improves the internal quality of the cut stem. Specifically, the method increases the content of Maillard reaction products in the drying process and the content of flavor components in the cut stem, increases the processing resistance of the cut stem, improves the softness of the cut stem and the compatibility with leaf tobacco, reduces the tar content, harmful component content such as carbon monoxide, offensive odor and irritancy in the mainstream smoke of the cigarette, and reduces the breakage of the cut stem, thereby improving the internal quality of the cut stem, increasing the proportion of the cut stem in the cigarette, and making the mainstream smoke of the cigarette full and delicate in aroma. The method has a certain popularization and application value in the industrial production of cigarettes.

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 continuous and flow-add high-temperature, high-pressure process flavor reactors according to embodiments of the present invention include a reactor body that generates process flavor by a Maillard reaction under high-temperature, high-pressure reaction conditions by introducing a precursor and reactants and then performing a heating step, and a substance supply device provided in communication with one side of the reactor body, which continuously or semi-continuously supplies an additive substance formed from at least one of the precursor and reactants into the reactor body when the heating step of the reactor body is performed.

The invention provides whole-grain matrix powder of a special dietary food for diabetics and a preparation method of the whole-grain matrix powder, and belongs to the technical field of food processing. Comprising the following steps: adding beans into grains, performing crushing, adding pullulanase and cellulase, performing mixed enzymolysis, after the mixed enzymolysis is completed, adding high-temperature alpha-amylase, performing enzymolysis to obtain standby powder B, performing extrusion puffing, and performing crushing to obtain the whole-grain matrix powder. According to the invention, a certain amount of beans are added into grains, so that reducing sugar and protein are subjected to Maillard reaction, and dextrin, fatty acid and protein are subjected to chemical reaction, so that the flavor and reconstituability of the whole-grain matrix powder are ensured. According to the invention, a multi-enzymolysis combined extrusion puffing process is adopted, so that the contents of amylose and resistant starch in the whole grain matrix powder are increased, and the blood sugar stability of diabetic patients is favorably maintained. Meanwhile, the content of biological accessible polyphenols is also increased, and the blood sugar level of a diabetic patient can be effectively reduced.

The invention discloses a micro-nicotine fresh, sweet and fragrant flavor heat-not-burn tobacco flavor and a preparation method thereof. The preparation process of the spice comprises the following steps: fully mixing amino acid, sugar and a propylene glycol aqueous solution, heating, carrying out Maillard reaction, and cooling to room temperature after the reaction is finished, thereby obtaining the spice. The amino acid is glycine and / or alanine. Based on the synergistic effect of the components of the raw materials, the process of Maillard reaction is directionally controlled by controlling the molar ratio of the raw materials and heating parameters, and specific amino acid and sugar are selected, so that the richness of aroma-developing components, especially the types and proportions of alcohols, is remarkably increased, nicotine and derivatives thereof are generated at reduction sites, and the aroma-developing effect of the spice is improved. Therefore, the coordination degree of the tobacco flavor is greatly improved, and the throat striking feeling and the lung striking feeling are improved.