CN104905212A - Thermal-reactive milk-flavor reactant and preparation method thereof - Google Patents
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- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 239000000376 reactant Substances 0.000 title abstract description 5
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 17
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- 239000005715 Fructose Substances 0.000 claims description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
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- 239000004475 Arginine Substances 0.000 claims description 5
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 claims description 5
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- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 claims description 5
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- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 claims description 5
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- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 claims description 5
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- KZSNJWFQEVHDMF-BYPYZUCNSA-N L-valine Chemical compound CC(C)[C@H](N)C(O)=O KZSNJWFQEVHDMF-BYPYZUCNSA-N 0.000 claims description 4
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seasonings (AREA)
Abstract
A technical scheme for solving the technical problem is that a thermal-reactive milk-flavor reactant comprises the following components: a peanut milk zymolytic liquid, mixed reducing sugar powder, mixed amino acids and glycerinum in a mass ratio of 100: (0.1-2): (0.1-2): (1-2). The peanut milk zymolytic liquid designed by the invention is a thick fluid, is pure and true in fragrance, strong and mellow in aroma, has relatively strong high temperature resistance, and can be applied to beverages and dairy products as food ingredients. Moreover, in the whole preparation process, no chemical additives are added. The reactant has the characteristics of being natural, healthy and safe, meets the appeal of modern consumers on food safety and health, and has a broad application prospect in the future food field.
Description
Technical field
The present invention relates to food ingredient technical field, thermal-reactive milk flavor reaction thing particularly prepared by zymolysis technique, Maillard reaction technology for primary raw material with peanut protein powder and whole milk powder and preparation method thereof.
Background technology
Along with living standards of the people improve, the color of food is had higher requirement.Back to nature has been a kind of fashion, utilizes thermal response technical modelling natural flavour mountaineous research preparation varieties of food items local flavor batching to become study hotspot.The category of traditional flavor deployment and production technology has been broken in the application of thermal response technology in essence and flavoring agent field, is a brand-new essence and flavoring agent production application technology.Thermal response thing not only has good heat resistance, and can produce the fragrance fragrance that chemical synthesis perfume material is difficult to obtain in heating process, produces fragrance effects more natural, more tempting, more true to nature.The reactant utilizing Maillard to react preparation is thought to belong to natural category in the world, is thought It is generally accepted safe product by FDA (Food and Drug Adminstration) (FDA).
Thermal process flavourings is product prepared by a kind of heating raw materials added in food or reaction essence by raw-food material and (or) permission.Main raw-food material comprises peptide class, amino acid, reduced sugar, thiamine (VB1) and lipid, reaction main in preparation process comprises the thermal degradation of amino acid and peptide, the degraded of sugar, the degraded of lipid material and Maillard reaction, and wherein Maillard reaction is topmost reaction.Maillard reaction is found in 1912 by french chemist Maillard.Nineteen fifty-one, Unilever successfully utilizes Maillard to react and prepares beef flavor, and so far, Maillard reaction is widely used in the preparation of meat flavor and seafood flavor essence.
Effect sometimes in order to make thermal response thing reach more true to nature, zymolysis technique is used widely as the technology processed hot reaction precursor article matter.Utilize biological enzyme formulation to process raw-food material, the precursor substance of thermal response can be obtained, and ferment treatment is than conventional chemical treatment conditions is gentle, harmful side product is less, be easier to realization.Protease proteolysis is become micromolecule polypeptide and amino acid whose a kind of enzyme, and these materials just thermal response need precursor substance.Lipase is a kind of enzyme fat splitting being become free fatty, and free fatty is raw fragrant source material, can produce specific flavor components under thermal rection condition.
In recent years, the exploitation that China's thermal response technology is applied to food ingredient progressively launches, as cacao essence [Wu Yue is prepared in the reaction of the glucose such as Wu Yue, Luo Changrong, fructose, arginine, leucine, phenylalanine, glycine, glutamic acid and serine, Luo Changrong, Chen Zhenghang. the impact that glucose and fructose are formed response type cacao flavor aroma component. food industry science and technology, 2007 (1): 185-188.]; Guangdong HuiXiangYuan Biology Science Co., Ltd utilizes Maillard reaction to produce meat flavoring, constantly perfect, Continuous Innovation, and the meat flavoring of making is close to natural goods.At present, the technology utilizing thermal response to prepare essence is mainly used in preparing meat flavor aspect, and it is few to utilize thermal response to prepare the report of non-meat flavoring, and prepares milk flavor reaction thing and have no report.
Summary of the invention
For the deficiencies in the prior art part, the object of the present invention is to provide a kind of with peanut protein powder and whole milk powder enzymolysis product, reduced sugar, amino acid for raw material, propane diols and glycerine are that solvent reacts thermal-reactive milk flavor reaction thing prepared and preparation method thereof through Maillard.
The present invention solves the problems of the technologies described above adopted technical scheme: a kind of thermal-reactive milk flavor reaction thing, comprises following composition: peanut milk enzymolysis liquid, mixing reduction Icing Sugar, kilnitamin, glycerine composition; Each component ratio of quality and the number of copies is 100:0.1-2:0.1-2:1-2.
As improvement, described mixing reduction Icing Sugar is by glucose and the fructose mixture that forms of 0.5-2.0:1 in mass ratio.
As improvement, described kilnitamin is by glutamic acid, asparatate, arginine, leucine, phenylalanine, serine, valine, glycine, tyrosine, the isoleucine mixture that forms of 8-5:4-2:4-2:2-1:2-1:2-1:2-1:1.5-0.5:1.5-0.5:1-0.1 in mass ratio.
The preparation method of above-mentioned thermal-reactive milk flavor reaction thing, comprises the following steps:
(1) peanut milk enzymolysis liquid is prepared: peanut protein powder and whole milk powder in mass ratio 1:1-3 mix, mixture is mixed in water with mass ratio 5%-20%, stir, homogeneous, then 40-50 DEG C is heated to, solution ph to 7.0 is regulated with 2M food-grade NaOH or 2M food grade hydrochloric acid, add 0.1-0.5%(W/V) hydrolyzed fat enzyme, enzymolysis 2-4h, stir with 200rpm mixing speed with mixer in enzymolysis process, and then by identical method adjust ph to 7.0, add 0.1-0.5%(W/V again) hydrolysising protease, enzymolysis 2-4h, stir with 200rpm mixing speed with mixer in enzymolysis process, after enzymolysis terminates, enzymolysis liquid is warming up to 90 DEG C and keeps 15min, cooling, liquid after filtration is through 60 DEG C of rotary evaporations, be concentrated to 1/3rd of original volume, obtain hydrolyzate.
(2) thermal response prepares milk flavor reaction thing: get said hydrolyzed liquid, 0.1-2.0% mixing reduction Icing Sugar is added by its mass ratio, 0.1-2.0% kilnitamin and 1:1-2 glycerine, after mixing, regulate solution ph to 7.5 with 2M food-grade NaOH or 2M food grade hydrochloric acid, be then heated to 120-140 DEG C, and keep 1h, after cooling, obtain milk flavor reaction thing.
Thermal-reactive milk flavor reaction thing designed by the present invention, in liquid, thick shape, fragrance are pure, true, and aromatic flavour is mellow and have stronger heat-resisting quantity, can be used as food ingredient and are applied in beverage, dairy products.Meanwhile, do not add any chemical addition agent in whole preparation process, this reactant has natural, healthy, safe feature, meets the demand of modern consumer to food security and health, has broad application prospects at following field of food.
Detailed description of the invention
Below in conjunction with instantiation, technical scheme of the present invention is further described, but does not limit the present invention.
Embodiment 1.
Thermal-reactive milk flavor reaction thing described by the present embodiment, its preparation process is as follows: get peanut protein powder 100g, get whole milk powder 200g, both mixtures are joined in 1000g water, mixer 1000rpm is adopted to stir 20min, high-speed shearing machine 8000rpm is adopted to shear 15min, then 45 DEG C are heated to, by 2M sodium hydroxide solution adjust ph to 7.0, add 0.3%(W/V) hydrolyzed fat enzyme (ValleyResearch food grade fungus lipase PS9261F, lower same), mixing speed is 200rpm, enzymolysis 3h, and then reconcile pH value to 7.0 by identical method, add 0.4%(W/V again) hydrolysising protease (Novi letter neutral lipase 1.5MGPW201069 and Novi letter compound protease PWZA1069, lower same), mixing speed is 200rpm, enzymolysis 4h, after enzymolysis terminates, enzymolysis liquid is warming up to 90 DEG C and keeps 15min, cooling, liquid after filtration is through 60 DEG C of rotary evaporations, be concentrated to 1/3rd of original volume, obtain hydrolyzate.
Remove the above-mentioned peanut milk enzymolysis liquid 100g be obtained by reacting, 2g glucose is added by its mass ratio, 2g fructose, 2g glutamic acid, 1g asparatate, 1g arginine, 0.5g leucine, 0.5g phenylalanine, 0.5g serine, 0.5g valine, 0.375g glycine, 0.375g tyrosine, 0.25g isoleucine, 100g propane diols and 100g glycerine, after mixing, solution ph to 7.5 is regulated with 2M food-grade NaOH or 2M food grade hydrochloric acid, then 140 DEG C are heated to, and keep 1h, be cooled to room temperature, obtain strong, pure thermal-reactive milk flavor reaction thing.
Embodiment 2.
The thermal-reactive milk flavor reaction thing that the present embodiment describes, its preparation process is as follows, the peanut milk enzymolysis liquid 100g obtained in Example 1, 4g glucose is added by its mass ratio, 4g fructose, 4g glutamic acid, 2g asparatate, 2g arginine, 1g leucine, 1g phenylalanine, 1g serine, 1g valine, 0.75g glycine, 0.75g tyrosine, 0.5g isoleucine, 150g propane diols and 150g glycerine, after mixing, solution ph to 7.5 is regulated with 2M food-grade NaOH or 2M food grade hydrochloric acid, then 140 DEG C are heated to, and keep 1h, be cooled to room temperature, obtain strong, pure thermal-reactive milk flavor reaction thing.
What more than enumerate is only specific embodiments of the invention, and obviously, the present invention is not only confined to above example, can also derive other distortion.Other distortion that the person skilled of this area goes out according to content direct derivation disclosed by the invention, all should think protection scope of the present invention.
Claims (4)
1. a thermal-reactive milk flavor reaction thing, is characterized in that comprising following composition: peanut milk enzymolysis liquid, mixing reduction Icing Sugar, kilnitamin, glycerine composition; Each component ratio of quality and the number of copies is 100:0.1-2:0.1-2:1-2.
2. thermal-reactive milk flavor reaction thing according to claim 1, is characterized in that described mixing reduction Icing Sugar is by glucose and the fructose mixture that forms of 0.5-2.0:1 in mass ratio.
3. thermal-reactive milk flavor reaction thing according to claim 1, is characterized in that described kilnitamin is by glutamic acid, asparatate, arginine, leucine, phenylalanine, serine, valine, glycine, tyrosine, the isoleucine mixture that forms of 8-5:4-2:4-2:2-1:2-1:2-1:2-1:1.5-0.5:1.5-0.5:1-0.1 in mass ratio.
4. a preparation method for thermal-reactive milk flavor reaction thing as claimed in claim 1, is characterized in that comprising the following steps:
(1) peanut milk enzymolysis liquid is prepared: peanut protein powder and whole milk powder in mass ratio 1:1-3 mix, mixture is mixed in water with mass ratio 5%-20%, stir, homogeneous, then 40-50 DEG C is heated to, solution ph to 7.0 is regulated with 2M food-grade NaOH or 2M food grade hydrochloric acid, add 0.1-0.5%(W/V) hydrolyzed fat enzyme, enzymolysis 2-4h, stir with 200rpm mixing speed with mixer in enzymolysis process, and then by identical method adjust ph to 7.0, add 0.1-0.5%(W/V again) hydrolysising protease, enzymolysis 2-4h, stir with 200rpm mixing speed with mixer in enzymolysis process, after enzymolysis terminates, enzymolysis liquid is warming up to 90 DEG C and keeps 15min, cooling, liquid after filtration is through 60 DEG C of rotary evaporations, be concentrated to 1/3rd of original volume, obtain hydrolyzate,
(2) thermal response prepares milk flavor reaction thing: get said hydrolyzed liquid, 0.1-2.0% mixing reduction Icing Sugar, 0.1-2.0% kilnitamin and glycerine is added by its mass ratio, the addition of glycerine should be 1 ~ 2 times of hydrolyzate quality, after mixing, regulate solution ph to 7.5 with 2M food-grade NaOH or 2M food grade hydrochloric acid, be then heated to 120-140 DEG C, and keep 1h, after cooling, obtain milk flavor reaction thing.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2627804B2 (en) * | 1989-05-31 | 1997-07-09 | 長谷川香料株式会社 | Sustained vanilla milk flavor composition |
| CN102907651A (en) * | 2012-07-30 | 2013-02-06 | 南阳理工学院 | Method for preparing natural milk essence |
| CN102919788A (en) * | 2012-11-08 | 2013-02-13 | 天津春发生物科技集团有限公司 | Peanut essence and preparation method thereof |
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-
2015
- 2015-05-18 CN CN201510252174.1A patent/CN104905212A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2627804B2 (en) * | 1989-05-31 | 1997-07-09 | 長谷川香料株式会社 | Sustained vanilla milk flavor composition |
| CN102907651A (en) * | 2012-07-30 | 2013-02-06 | 南阳理工学院 | Method for preparing natural milk essence |
| CN102919788A (en) * | 2012-11-08 | 2013-02-13 | 天津春发生物科技集团有限公司 | Peanut essence and preparation method thereof |
| CN103229977A (en) * | 2013-04-15 | 2013-08-07 | 杭州艾菲曼普香精香料有限公司 | Thermal reaction type sesame flavor preparation method |
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| Title |
|---|
| 于铁妹等: "微生物发酵与酶法结合制备天然奶味香基的研究", 《食品与发酵工业》 * |
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