190 results about "Maillard reaction" patented technology

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 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 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.

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 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.

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 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 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 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.

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 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 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 method for inducing aroma enhancement of egg yolk hydrolysate by utilizing Maillard reaction, and belongs to the technical field of food processing. The method disclosed by the invention comprises the following steps: taking fresh egg yolk, homogenizing, adding water, adjusting the pH value to 7-8, respectively adding protease and cysteine endonuclease for reaction, and taking supernatant after the reaction, thereby obtaining the aroma-enhanced egg yolk protein hydrolysate. Then xylose is added, the initial pH is adjusted to 7.0-7.5, and homogenization treatment is performed; and carrying out spray drying on the homogenized system to obtain powder, placing the powder in a sealed container, and carrying out a dry heat reaction to obtain the aroma-enhanced egg yolk hydrolysate. The egg yolk hydrolysate is rich in characteristic volatile compounds such as furans, pyrazines, aldehydes and the like, presents rich toast bread fragrance, nut fragrance, soft meat fragrance and scorch fragrance, has excellent oxidation resistance, and improves flavor and optimizes taste experience through synergism of amino acid and nucleotide; the product is used as a natural flavor base material for food processing of seasonings, meat products, egg products and the like, the process is simple and controllable, and the method is suitable for industrial production.

The invention provides a pulping control method and device, a storage medium and a food processer, the method is applied to the cooking field, and the method comprises the following steps: controlling a heating device, a stirring device or a ventilation device of the food processer to work according to different control parameters in different cooking stages in the pulping process of the food processer, oxygen-containing gas is introduced into the water-material mixture in the cooking cavity through the ventilation device, so that glucoside-type soy isoflavone released in the water-material mixture generates free isoflavone under the action of endogenous enzyme, and the nutritional value of the finally prepared slurry is improved; meanwhile, the Maillard reaction of protein and reducing sugar in the water-material mixture can be promoted, and the aroma and taste of the finally prepared pulp are improved.

The invention belongs to the technical field of dairy food preparation, and relates to a multi-layer milk skin and a preparation method thereof.The preparation method comprises the steps that firstly, fresh milk is subjected to ultrasonic-assisted fermentation and directional enzymolysis, and modified milk slurry rich in flavor precursor substances is prepared; then, a multi-layer structure is constructed in the mode of multi-round layered slurry laying and accurate temperature control superposition, and a gradient functional layer is formed; and finally, performing staged dynamic drying on the multi-layer blank body, and coating the multi-layer blank body with a multifunctional edible film coating liquid. According to the technology, a multi-layer structure with gradient is actively constructed, and the multi-layer taste of the product is achieved; meanwhile, through the cooperation of fermentation, enzymolysis and controlled Maillard reaction, the product is endowed with a compound flavor of interlaced delicate flavor, mellow flavor and scorch aroma; and the outer coating effectively prolongs the shelf life of the product. The technical defects of single structure, insufficient flavor, unstable texture and short shelf life of the traditional milk skin are overcome.

This invention provides a method and application for removing antibiotics and synergistically recovering plant bioactive organic matter from antibiotic fermentation residue. The method employs a simple hydrothermal process combined with pyrolusite catalytic oxidation technology to achieve complete degradation of residual antibiotics and resistance genes in the antibiotic fermentation residue, achieving deep detoxification. Simultaneously, the high temperature and pressure conditions created by the hydrothermal technology disrupt the ultracolloidal structure of mycelial cell membranes, releasing soluble organic matter. This leads to the hydrolysis of macromolecular organic matter such as crude protein, crude fat, and sugars, intensifying caramelization and Maillard reactions to gradually generate humic acid-based plant bioactive organic matter. The resulting hydrothermal residue supernatant can be further processed into liquid ecological fertilizer. The liquid ecological fertilizer provided by this invention significantly promotes the biomass and stem length of *Phyllostachys edulis*.

The invention provides a processing method of peanut butter, and belongs to the technical field of food processing. Peanut kernels are degreased through a hydraulic oil pressing device, the content of triglyceride in the peanut kernels is reduced, and product energy is reduced; in order to make up flavor loss caused by reduction of the grease content, enzyme and protease are adopted to conduct enzymolysis on degreased peanut kernels, the hydrolytic activity of protein and saccharides is improved, the content of free amino acid and reducing sugar is increased, and a flavor precursor is provided for Maillard reaction in the subsequent heat treatment process; the heat treatment can promote the generation of aroma substances and enable the flavor to be more harmonious; in order to ensure the quality of the peanut butter and improve the fluidity of the peanut butter, the crushed peanuts after heat treatment and the light-fat peanut oil are mixed and ground, so that the light-fat peanut oil is uniformly dispersed. Compared with traditional peanut triglyceride, the light-fat peanut oil has a lower metabolic energy value and good interfacial activity, not only can improve the rheological property, lubricity and structural stability of the peanut butter, but also can promote release and retention of flavor active substances.

The invention discloses natural red bean and coix seed tea essence and a preparation method thereof.The preparation method comprises the steps that fresh red beans and coix seeds are selected, washed, dried, smashed and sieved, and mixed powder is obtained; mixing the mixed powder with purified water, and then adding compound enzyme for enzymolysis to obtain enzymolysis slurry; the compound enzyme is a mixture of cellulase, flavourzyme and alpha-amylase in a mass ratio of 1: 1: 1; reducing sugar and amino acid are added into the enzymolysis slurry for a Maillard reaction, the reducing sugar is a composition of trehalose and glucose, and the amino acid is a composition of phenylalanine and proline; and cooling the Maillard reaction product, filtering, carrying out vacuum concentration, carrying out spray drying to obtain powder, carrying out supercritical CO2 extraction on the powder to obtain an extract, adding the extract and an antioxidant into a solvent, and uniformly mixing to obtain the red bean and coix seed tea essence. The red bean and coix seed tea essence is full in flavor, rich in layer, lasting and stable in fragrance and long in shelf life.

This invention relates to the field of microbial culture medium raw material technology, specifically to a method for preparing white fish peptone. This invention effectively removes odor precursors and pigment impurities through the synergistic effect of raw material brine rinsing, low-temperature quick-freezing, and a specially formulated compound sedimentation agent. The resulting product is light in color, almost odorless, and has excellent water solubility, significantly improving its application adaptability. This invention employs a dual-enzyme stepwise hydrolysis process using alkaline and neutral proteases, combined with low-temperature concentration and drying technology throughout the process, avoiding heat damage and Maillard reactions. The product has high total nitrogen and amino nitrogen content, a uniform amino acid profile, and retains the nutritional activity and bioavailability of white fish protein to the greatest extent. The unique compound sedimentation technology of this invention significantly improves solid-liquid separation efficiency, effectively protects the subsequent ceramic membrane filtration system, reduces the risk of membrane clogging and maintenance costs, and, combined with a gradient vacuum falling membrane concentration process, achieves low-energy, high-yield continuous production.

The invention discloses a method for increasing the aroma content of cigar tobacco leaves. The method comprises the following steps: S1, adding lactic acid when the cigar tobacco leaves regain moisture; s2, fermenting the tobacco leaves after moisture regaining; according to the method, lactic acid is added in the moisture regaining stage of the cigar tobacco leaves for fermentation, and the aroma enhancement method which is easy to operate, low in cost and remarkable in effect is provided. According to the method, lactic acid is used as a single additive, degradation and conversion of key aroma precursor substances such as carotenoid and chlorophyll in the cigar tobacco leaves are effectively promoted, meanwhile, aroma generation paths such as the Maillard reaction are strengthened, and therefore the aroma quality and the aroma amount of the tobacco leaves are comprehensively improved.

The invention discloses a heat-resistant composite flavor coffee essence and a preparation method thereof. The preparation method comprises the following steps: firstly, mixing medium and deep baked coffee bean powder with a solvent compounded by propylene glycol and glycerol triacetate according to a specific mass ratio, and efficiently extracting flavor by utilizing an enzymolysis-ultrasonic synergistic technology; then carrying out gradient high-temperature strengthening treatment to activate the flavor precursor and promote the Maillard reaction; then, carrying out multi-stage purification and separation to obtain a clarified extract; and finally, carrying out molecular stabilization treatment in a low-temperature environment, and compounding the coffee essence base consisting of key components such as pyrazines, mercaptans and furans. Through the synergistic effect of a compound solvent, gradient temperature control and a low-temperature stabilization technology, efficient synergistic extraction of flavor components in a wide polarity range is realized, and the thermal stability of the essence is remarkably improved. The flavor retention rate of a coffee beverage prepared from the coffee essence is greater than or equal to 95% after the coffee beverage is treated at 120 DEG C for 15 minutes, and the aroma level is rich and harmonious.

The invention provides a preparation method of a zero-additive gastrodia elata beverage and a zero-additive gastrodia elata juice beverage, and belongs to the technical field of food processing. According to the method, fresh gastrodia elata without deterioration is taken as a raw material, and the gastrodia elata is prepared through slicing, vitamin C color protection, vacuum low-temperature curing, Maillard reaction regulation and control, superfine crushing and squeezing, multi-stage precision filtration, ultrahigh-pressure cold sterilization and sterile cold filling. The core innovation lies in that the flavor is directionally optimized through the Maillard reaction, the raw and astringent taste is covered, and additives are not needed; natural color protection, cold sterilization and other technologies are adopted in the whole process, exogenous added ingredients are completely eradicated, and meanwhile active substances such as gastrodin are highly reserved. The product gastrodia elata is prominent in original taste, sweet, mellow and smooth, microbial indicators meet the national standard, the technical bottleneck of the industry is broken through, and the requirements of consumers for natural medicinal and edible beverages are met.

The invention provides a redrying feed liquid for improving sensory quality of burley tobacco and Maryland tobacco, and a preparation method and application thereof, the redrying feed liquid comprises the following raw materials by weight: 10-40% of high fructose corn syrup, 1-10% of ammonium lactate, 2-20% of propylene glycol, and the balance of distilled water. The redrying feed liquid can be applied to threshing and redrying stages of burley tobacco or Maryland tobacco, and can effectively solve the problems that the sugar nitrogen ratio and the sugar alkali ratio of the burley tobacco and the Maryland tobacco are unbalanced, the acid-alkali substance content proportion is not coordinated, the reducing sugar content is relatively low and the like; the degradation of macromolecules such as starch, cellulose and protein in the alcoholization process of the burley tobacco and the Maryland tobacco is accelerated, the occurrence of series reactions such as Maillard reaction is promoted, the characteristic aroma of the burley tobacco and the Maryland tobacco is improved, the alcoholization time is effectively shortened, and the sensory quality of the burley tobacco and the Maryland tobacco is improved.