This invention belongs to the field of
egg product processing technology, and discloses a
Maillard reaction-based
flavor-enhancing egg liquid, its preparation method, and its application. The
flavor-enhancing egg liquid of this invention is prepared from the following
raw material components via a
Maillard reaction: egg liquid, L-
cysteine, and
natural compound sugars. This invention, for the first time, synergistically activates endogenous
cysteine
proteases in egg liquid by adding L-
cysteine, achieving precise and targeted
hydrolysis of large
protein molecules in the egg liquid without the introduction of exogenous
proteases. This provides sufficient precursor substances for the
Maillard reaction, thereby significantly enhancing the natural egg
aroma, caramel
aroma, and other characteristic flavors of the egg liquid. This
flavor-enhancing egg liquid has a naturally rich
aroma, high integration with the matrix, and maintains good emulsification and fluidity. When used in the production of
baked goods such as cakes, bread, and egg tarts, it can impart a rich and lasting natural egg aroma to the final product, while also improving the color and taste of the final product, showing promising prospects for industrial application.