CN102823918A - Method for preparing edible antioxidant by Maillard reaction - Google Patents
Method for preparing edible antioxidant by Maillard reaction Download PDFInfo
- Publication number
- CN102823918A CN102823918A CN2012103203808A CN201210320380A CN102823918A CN 102823918 A CN102823918 A CN 102823918A CN 2012103203808 A CN2012103203808 A CN 2012103203808A CN 201210320380 A CN201210320380 A CN 201210320380A CN 102823918 A CN102823918 A CN 102823918A
- Authority
- CN
- China
- Prior art keywords
- molasses
- total sugar
- edible antioxidant
- maillard reaction
- soy sauce
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Seasonings (AREA)
Abstract
The invention discloses a method for preparing an edible antioxidant by Maillard reaction. According to the invention, a production process is simple; leftover molasses in the sugar industry and leftover soy sauce residues in soy sauce production are used as raw materials for production; and a product contains 0.5-0.7% of melanoidins and 0.05-0.2% of reductone; other auxiliary materials are not needed; and strains and nutritional components contained in the molasses and the soy sauce residues are used for producing the edible antioxidant through the Maillard reaction. The product is a water soluble antioxidant, which is natural and non-toxic and can be used as an antiseptic and preservation agent for various foods.
Description
Technical field
The invention belongs to the field of chemical synthesis, particularly relate to a kind of method of utilizing Maillard reaction to prepare edible antioxidant.
Background technology
Maillard reaction product is the chemical reaction product between abiogenous carbonyl and the amino in food processing and the storage process, can think naturally, and this gives and seeks and use natural new thinking is provided.The volatility heterocyclic compound that contains melanoidin, reductone and a series of nitrogenous, sulphur in the maillard reaction product.Research shows that these materials all have certain oxidation resistance.
What research was more at present is the influence factor of active component, antioxidation mechanism and antioxidation activity thereof in the maillard reaction product.To the research of maillard reaction product, manufacturing approach relatively more commonly used is to use pure amino acid and reduced sugar to be main material for ease, adds acidic excipient, regulates the pH value, and reaction under high pressure forms at a certain temperature.
The raw material that is used for Maillard reaction at present has a variety of, and great majority are to utilize pure amino acid or amino-acid salt hydrochlorate and reducing sugar reaction, also utilize animal skins meat to carry out enzymolysis, are degraded into micromolecular polypeptide or amino acid, add reduced sugar then and react.Cost of material is higher, the main cause of maillard reaction product fails suitability for industrialized production that Here it is.
Summary of the invention
Based on this, the purpose of this invention is to provide a kind of method of utilizing Maillard reaction to prepare edible antioxidant.
Concrete technical scheme is following:
A kind of method of utilizing Maillard reaction to prepare edible antioxidant comprises the steps:
(1) total sugar concentration of detection molasses, the molasses after thin up to total sugar concentration≤12% must dilute;
(2) the soy sauce slag is handled 5-15min with homogenizer;
(3) mixed that the soy sauce slag after molasses after the dilution that step (1) is obtained and step (2) are handled is pressed 3-5:1 places fermentation tank anaerobic fermentation 16-24h;
(4) detect amino acid and total sugar content in the zymotic fluid, stop to ferment to amino acid content≤0.6%, total sugar content≤2%;
(5) regulating zymotic fluid pH value is 7.5-8.5, under 0.04-0.07MPa, heat to 105-115 ℃, and constant temperature 20-40min, discharging deposition 10-14h extracts supernatant and promptly gets said edible antioxidant.
Among some embodiment, utilize Maillard reaction to prepare the method for edible antioxidant therein, comprise the steps:
(1) total sugar concentration of detection molasses, the molasses after thin up to total sugar concentration≤12% must dilute;
(2) the soy sauce slag is handled 10min with homogenizer;
(3) mixed that the soy sauce slag after molasses after the dilution that step (1) is obtained and step (2) are handled is pressed 4:1 places fermentation tank anaerobic fermentation 20h;
(4) detect amino acid and total sugar content in the zymotic fluid, stop to ferment to amino acid content≤0.6%, total sugar content≤2%;
(5) regulating zymotic fluid pH value is 8, under 0.04-0.07MPa, heat to 110 ℃, and constant temperature 30min, discharging deposition 12h extracts supernatant and promptly gets said edible antioxidant.
Among some embodiment, the total sugar concentration of said molasses is 40%-48% therein.
Another object of the present invention provides the edible antioxidant that method for preparing obtains.
Concrete technical scheme is following:
The edible antioxidant that the above-mentioned method of utilizing Maillard reaction to prepare edible antioxidant prepares.
Among some embodiment, this edible antioxidant contains melanoidin and the 0.05-0.2% reductone of 0.5-0.7% therein.
Advantage of the present invention and beneficial effect are following:
1, production technology of the present invention is simple, utilizes the leftover bits and pieces of sugar industry and soy sauce manufacture, increases its added value, reduces environmental pollution.
2, this product contains 0.5-0.7% melanoidin and 0.05-0.2% reductone, need not add other auxiliary material, and bacterial classification and the nutritional labeling of utilizing molasses and soy sauce slag itself to contain are produced anti-oxidant through Maillard reaction.
3, this product is water miscible anti-oxidant, and Nantural non-toxic can be as the antisepsis antistaling agent of varieties of food items.
The specific embodiment
Raw material used in the present invention is following:
Two kinds of primary raw materials of the present invention are respectively molasses and soy sauce slag.Molasses are a kind of thickness, pitchy, are the object of semi-fluid mass, and dry substance concentration is very big, and is rich in sugar, and acidogenic bactria is many, and ash content and colloidal substance are a lot, must carry out dilution process in advance.Residual rich in protein of soy sauce slag and polypeptide, but salinity is higher, is unfavorable for the fermentation of acidogenic bactria, through with dilution after molasses mixes, can not only lower salt content, also can save the cost of interpolation acidogenic bactria.
Molasses are available from Guangxi Rong Xin raw-food material supply Co., Ltd; The main component of molasses is a carbohydrate, and total sugar content is about 47%, contains the crude protein of 3%-6%, and the mineral matter of 8%-10% also contains lactic acid bacteria.
The soy sauce slag is available from Weishida Seasoning Co., Ltd., Kaiping; The crude protein that contains 10%-15%, 5% fat, 2.3% total reducing sugar, the salinity of 10%-12%.
Below through embodiment the present invention is done further elaboration.
Embodiment 1
The said method of utilizing Maillard reaction to prepare edible antioxidant of present embodiment comprises the steps:
(1) total sugar concentration of detection molasses is 45%, the molasses after thin up to total sugar concentration≤12% must dilute;
(2) the soy sauce slag is handled 10min with homogenizer;
(3) mixed that the soy sauce slag after molasses after the dilution that step (1) is obtained and step (2) are handled is pressed 4:1 places fermentation tank anaerobic fermentation 20h;
(4) detect amino acid and total sugar content in the zymotic fluid, stop to ferment to amino acid content≤0.6%, total sugar content≤2%;
(5) regulating zymotic fluid pH value is 8, under 0.04-0.07MPa, heat to 110 ℃, and constant temperature 30min, discharging deposition 12h extracts supernatant and promptly gets edible antioxidant according to the invention.
This edible antioxidant contains the melanoidin of 0.5-0.7% and the reductone of 0.05-0.2%.
The preparation principle of maillard reaction product is exactly to utilize the reaction for preparation of amino acid and reduced sugar to form; The technology of existing industrialization all is to utilize pure article of amino acid and glucide to react, wherein the price of the pure article of amino acid (amino acid whose kind difference then price is different) between 50 yuan/kilogram-300 yuan/kilogram; And the present invention utilizes the leftover bits and pieces of the leftover bits and pieces of soy sauce industry and sugar industry to obtain amino acid and reduced sugar through handling fermentation; Low (60 yuan/ton of the soy sauce slag prices of cost of material; 1000 yuan/ton of molasses prices), the Mei Lade product of reaction also has antioxidant effect preferably.
Test data is following:
Can know that by data the present invention utilizes the antioxidant effect of the edible antioxidant that Maillard reaction prepares and the effect of Tea Polyphenols to be more or less the same, but the production cost of edible antioxidant of the present invention is 1/50 of a Tea Polyphenols.
Embodiment 2
The said method of utilizing Maillard reaction to prepare edible antioxidant of present embodiment comprises the steps:
(1) total sugar concentration of detection molasses is 40%, the molasses after thin up to total sugar concentration≤12% must dilute;
(2) the soy sauce slag is handled 15min with homogenizer;
(3) mixed that the soy sauce slag after molasses after the dilution that step (1) is obtained and step (2) are handled is pressed 3:1 places fermentation tank anaerobic fermentation 16h;
(4) detect amino acid and total sugar content in the zymotic fluid, stop to ferment to amino acid content≤0.6%, total sugar content≤2%;
(5) regulating zymotic fluid pH value is 7.5, under 0.04-0.07MPa, heat to 105 ℃, and constant temperature 40min, discharging deposition 14h extracts supernatant and promptly gets edible antioxidant according to the invention.
This edible antioxidant contains the melanoidin of 0.5-0.7% and the reductone of 0.05-0.2%.
The contrast test data and the embodiment 1 of present embodiment are similar.
Embodiment 3
The said method of utilizing Maillard reaction to prepare edible antioxidant of present embodiment comprises the steps:
(1) total sugar concentration of detection molasses is 45%, the molasses after thin up to total sugar concentration≤12% must dilute;
(2) the soy sauce slag is handled 12min with homogenizer;
(3) mixed that the soy sauce slag after molasses after the dilution that step (1) is obtained and step (2) are handled is pressed 5:1 places fermentation tank anaerobic fermentation 24h;
(4) detect amino acid and total sugar content in the zymotic fluid, stop to ferment to amino acid content≤0.6%, total sugar content≤2%;
(5) regulating zymotic fluid pH value is 8.5, under 0.04-0.07MPa, heat to 115 ℃, and constant temperature 20min, discharging deposition 10h extracts supernatant and promptly gets edible antioxidant according to the invention.
This edible antioxidant contains melanoidin and the reductone of 0.5-0.7%.
The contrast test data and the embodiment 1 of present embodiment are similar.
The above embodiment has only expressed several kinds of embodiments of the present invention, and it describes comparatively concrete and detailed, but can not therefore be interpreted as the restriction to claim of the present invention.Should be pointed out that for the person of ordinary skill of the art under the prerequisite that does not break away from the present invention's design, can also make some distortion and improvement, these all belong to protection scope of the present invention.Therefore, the protection domain of patent of the present invention should be as the criterion with accompanying claims.
Claims (5)
1. a method of utilizing Maillard reaction to prepare edible antioxidant is characterized in that, comprises the steps:
(1) total sugar concentration of detection molasses, the molasses after thin up to total sugar concentration≤12% must dilute;
(2) the soy sauce slag is handled 5-15min with homogenizer;
(3) mixed that the soy sauce slag after molasses after the dilution that step (1) is obtained and step (2) are handled is pressed 3-5:1 places fermentation tank anaerobic fermentation 16-24h;
(4) detect amino acid and total sugar content in the zymotic fluid, stop to ferment to amino acid content≤0.6%, total sugar content≤2%;
(5) regulating zymotic fluid pH value is 7.5-8.5, under 0.04-0.07MPa, heat to 105-115 ℃, and constant temperature 20-40min, discharging deposition 10-14h extracts supernatant and promptly gets said edible antioxidant.
2. the method for utilizing Maillard reaction to prepare edible antioxidant according to claim 1 is characterized in that, comprises the steps:
(1) total sugar concentration of detection molasses, the molasses after thin up to total sugar concentration≤12% must dilute;
(2) the soy sauce slag is handled 10min with homogenizer;
(3) mixed that the soy sauce slag after molasses after the dilution that step (1) is obtained and step (2) are handled is pressed 4:1 places fermentation tank anaerobic fermentation 20h;
(4) detect amino acid and total sugar content in the zymotic fluid, stop to ferment to amino acid content≤0.6%, total sugar content≤2%;
(5) regulating zymotic fluid pH value is 8, under 0.04-0.07MPa, heat to 110 ℃, and constant temperature 30min, discharging deposition 12h extracts supernatant and promptly gets said edible antioxidant.
3. the method for utilizing Maillard reaction to prepare edible antioxidant according to claim 1 and 2 is characterized in that, the total sugar concentration of said molasses is 40%-48%.
4. the edible antioxidant for preparing of each described method of utilizing Maillard reaction to prepare edible antioxidant of claim 1-3.
5. edible antioxidant according to claim 4 is characterized in that, this edible antioxidant contains melanoidin and the 0.05-0.2% reductone of 0.5-0.7%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103203808A CN102823918A (en) | 2012-08-31 | 2012-08-31 | Method for preparing edible antioxidant by Maillard reaction |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103203808A CN102823918A (en) | 2012-08-31 | 2012-08-31 | Method for preparing edible antioxidant by Maillard reaction |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102823918A true CN102823918A (en) | 2012-12-19 |
Family
ID=47327388
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012103203808A Pending CN102823918A (en) | 2012-08-31 | 2012-08-31 | Method for preparing edible antioxidant by Maillard reaction |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102823918A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689459A (en) * | 2013-12-13 | 2014-04-02 | 东北农业大学 | Method for preparing melanoidin with antioxidant activity |
| CN105188351A (en) * | 2013-01-16 | 2015-12-23 | 以色列农业和农村发展部，农业研究组织（Aro）（农业研究中心） | Melanoidins and their use for improving properties of plants |
| CN108013319A (en) * | 2017-11-22 | 2018-05-11 | 恒枫食品科技有限公司 | Antioxidation activity lotion and preparation method thereof |
| CN113808674A (en) * | 2021-08-11 | 2021-12-17 | 天津科技大学 | Method for calculating content of Maillard reaction by-products of dairy products added with tea polyphenol and application |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101690604A (en) * | 2009-10-13 | 2010-04-07 | 华南理工大学 | Method for preparing antioxidant peptide |
| CN101797024A (en) * | 2010-03-26 | 2010-08-11 | 东莞徐记食品有限公司 | Preparation method and application of antioxidant syrup |
| CN102634227A (en) * | 2011-12-12 | 2012-08-15 | 广西桂平市巴帝食品有限责任公司 | Method for developing and utilizing monosodium glutamate waste liquor |
-
2012
- 2012-08-31 CN CN2012103203808A patent/CN102823918A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101690604A (en) * | 2009-10-13 | 2010-04-07 | 华南理工大学 | Method for preparing antioxidant peptide |
| CN101797024A (en) * | 2010-03-26 | 2010-08-11 | 东莞徐记食品有限公司 | Preparation method and application of antioxidant syrup |
| CN102634227A (en) * | 2011-12-12 | 2012-08-15 | 广西桂平市巴帝食品有限责任公司 | Method for developing and utilizing monosodium glutamate waste liquor |
Non-Patent Citations (1)
| Title |
|---|
| 张丽君: "利用糖蜜生产焦糖色素", 《中国调味品》 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105188351A (en) * | 2013-01-16 | 2015-12-23 | 以色列农业和农村发展部，农业研究组织（Aro）（农业研究中心） | Melanoidins and their use for improving properties of plants |
| CN105188351B (en) * | 2013-01-16 | 2019-01-15 | 以色列农业和农村发展部，农业研究组织（Aro）（农业研究中心） | Melanoidin and its purposes for improving plant characteristic |
| US10398143B2 (en) | 2013-01-16 | 2019-09-03 | The State Of Israel, Ministry Of Agriculture Development, Agricultural Research Organization (Aro) (Volcani Center) | Melanoidins and their use for improving properties of plants |
| US11617370B2 (en) | 2013-01-16 | 2023-04-04 | Israel Agricultural Research Organization | Melanoidins and their use for improving properties of plants |
| CN103689459A (en) * | 2013-12-13 | 2014-04-02 | 东北农业大学 | Method for preparing melanoidin with antioxidant activity |
| CN108013319A (en) * | 2017-11-22 | 2018-05-11 | 恒枫食品科技有限公司 | Antioxidation activity lotion and preparation method thereof |
| CN113808674A (en) * | 2021-08-11 | 2021-12-17 | 天津科技大学 | Method for calculating content of Maillard reaction by-products of dairy products added with tea polyphenol and application |
| CN113808674B (en) * | 2021-08-11 | 2023-09-08 | 天津科技大学 | Calculation method and application of Maillard reaction byproduct content of dairy product added with tea polyphenol |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101513211B (en) | Complex biological preservative formula of citrus fruit chitosan oligosaccharide | |
| CN103918946B (en) | A kind of numb sheep fattening feed in north, Guizhou Province adding organic spirit stillage powder | |
| Patra et al. | Effects of gas composition in headspace and bicarbonate concentrations in media on gas and methane production, degradability, and rumen fermentation using in vitro gas production techniques | |
| CN103734268A (en) | Fresh-keeping agent and preparation method thereof | |
| CN102823918A (en) | Method for preparing edible antioxidant by Maillard reaction | |
| Mohsin et al. | Advances in sustainable approaches utilizing orange peel waste to produce highly value-added bioproducts | |
| CN102703530A (en) | Process for producing propionate | |
| CN102302133A (en) | Seafood paste essence and preparation method thereof | |
| CN103689304B (en) | A kind of Cumquat sauce and preparation method thereof | |
| CN103518834B (en) | Chili preservation method | |
| CN103469679A (en) | Grape preservative paper and manufacturing method thereof | |
| CN104430806A (en) | Qinghai-Tibet Plateau yak fresh meat preservation method | |
| CN101595973A (en) | A kind of production technology of shrimp paste | |
| CN103875795B (en) | A kind of freezing mussel biological bacteriostatic agent and preparation method and application | |
| CN101623047B (en) | Feed additive for slowly decreasing adverse effect on pork quality caused by transportation and slaughtering stress | |
| CN104072275A (en) | Selenium-enriched organic fertilizer special for watermelons and preparation method thereof | |
| CN104336480A (en) | Nutritional dry okra rice noodles and preparation method thereof | |
| CN103461474A (en) | Biological source strawberry preservative | |
| CN104381961B (en) | Natural five fruit jam oil and preparation method thereof | |
| CN103229826A (en) | Star anise oil complex liquid and application thereof | |
| CN106107250A (en) | A kind of Bombyx mandarina feedstuff and preparation method thereof | |
| CN102925524A (en) | Seafood leftover oligopeptide and preparation method thereof | |
| CN106819094A (en) | A kind of compound method of fruit vegetables antistaling agent | |
| CN102150924B (en) | Alliin-containing antistaling agent and production method thereof | |
| CN104904841A (en) | Ginger juice and orange peel coating preservation solution |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20121219 |