CN105029340A - Preparation method of corn-flavored essence - Google Patents
Preparation method of corn-flavored essence Download PDFInfo
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- CN105029340A CN105029340A CN201510517920.5A CN201510517920A CN105029340A CN 105029340 A CN105029340 A CN 105029340A CN 201510517920 A CN201510517920 A CN 201510517920A CN 105029340 A CN105029340 A CN 105029340A
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- corn
- preparation
- oil
- essence
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- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 239000002904 solvent Substances 0.000 claims abstract description 7
- CKLJMWTZIZZHCS-UHFFFAOYSA-N D-OH-Asp Natural products OC(=O)C(N)CC(O)=O CKLJMWTZIZZHCS-UHFFFAOYSA-N 0.000 claims abstract description 6
- CKLJMWTZIZZHCS-UWTATZPHSA-N L-Aspartic acid Natural products OC(=O)[C@H](N)CC(O)=O CKLJMWTZIZZHCS-UWTATZPHSA-N 0.000 claims abstract description 6
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 claims abstract description 6
- ODKSFYDXXFIFQN-BYPYZUCNSA-N L-arginine Chemical compound OC(=O)[C@@H](N)CCCN=C(N)N ODKSFYDXXFIFQN-BYPYZUCNSA-N 0.000 claims abstract description 6
- 229930064664 L-arginine Natural products 0.000 claims abstract description 6
- 235000014852 L-arginine Nutrition 0.000 claims abstract description 6
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 claims abstract description 6
- BVHLGVCQOALMSV-JEDNCBNOSA-N L-lysine hydrochloride Chemical compound Cl.NCCCC[C@H](N)C(O)=O BVHLGVCQOALMSV-JEDNCBNOSA-N 0.000 claims abstract description 6
- 229960005261 aspartic acid Drugs 0.000 claims abstract description 6
- 238000010992 reflux Methods 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 240000008042 Zea mays Species 0.000 claims description 17
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 17
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 17
- 235000005822 corn Nutrition 0.000 claims description 17
- ULWHHBHJGPPBCO-UHFFFAOYSA-N propane-1,1-diol Chemical class CCC(O)O ULWHHBHJGPPBCO-UHFFFAOYSA-N 0.000 claims description 5
- 238000010792 warming Methods 0.000 claims description 5
- SRBFZHDQGSBBOR-LECHCGJUSA-N alpha-D-xylose Chemical compound O[C@@H]1CO[C@H](O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-LECHCGJUSA-N 0.000 claims description 4
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 4
- 239000008158 vegetable oil Substances 0.000 claims description 4
- 229960003487 xylose Drugs 0.000 claims description 4
- 229930091371 Fructose Natural products 0.000 claims description 3
- 239000005715 Fructose Substances 0.000 claims description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 3
- 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 3
- 239000002253 acid Substances 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 125000005456 glyceride group Chemical group 0.000 claims description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 2
- 239000002994 raw material Substances 0.000 abstract description 4
- 229940024606 amino acid Drugs 0.000 abstract description 3
- 235000001014 amino acid Nutrition 0.000 abstract description 3
- 150000001413 amino acids Chemical class 0.000 abstract description 3
- 238000010438 heat treatment Methods 0.000 abstract description 3
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 abstract 3
- 229930182821 L-proline Natural products 0.000 abstract 1
- TYFQFVWCELRYAO-UHFFFAOYSA-N Suberic acid Natural products OC(=O)CCCCCCC(O)=O TYFQFVWCELRYAO-UHFFFAOYSA-N 0.000 abstract 1
- 229930003451 Vitamin B1 Natural products 0.000 abstract 1
- 238000009833 condensation Methods 0.000 abstract 1
- 230000005494 condensation Effects 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 229960002429 proline Drugs 0.000 abstract 1
- 229960003495 thiamine Drugs 0.000 abstract 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 abstract 1
- 239000011691 vitamin B1 Substances 0.000 abstract 1
- 235000010374 vitamin B1 Nutrition 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- RVSTWRHIGKXTLG-UHFFFAOYSA-N Pangamic acid Natural products CC(C)N(C(C)C)C(N(C(C)C)C(C)C)C(=O)OCC(O)C(O)C(O)C(O)C(O)=O RVSTWRHIGKXTLG-UHFFFAOYSA-N 0.000 description 1
- 229930003779 Vitamin B12 Natural products 0.000 description 1
- AGVAZMGAQJOSFJ-WZHZPDAFSA-M cobalt(2+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+2].N#[C-].[N-]([C@@H]1[C@H](CC(N)=O)[C@@]2(C)CCC(=O)NC[C@@H](C)OP(O)(=O)O[C@H]3[C@H]([C@H](O[C@@H]3CO)N3C4=CC(C)=C(C)C=C4N=C3)O)\C2=C(C)/C([C@H](C\2(C)C)CCC(N)=O)=N/C/2=C\C([C@H]([C@@]/2(CC(N)=O)C)CCC(N)=O)=N\C\2=C(C)/C2=N[C@]1(C)[C@@](C)(CC(N)=O)[C@@H]2CCC(N)=O AGVAZMGAQJOSFJ-WZHZPDAFSA-M 0.000 description 1
- NXMUXTAGFPJGTQ-UHFFFAOYSA-N decanoic acid;octanoic acid Chemical compound CCCCCCCC(O)=O.CCCCCCCCCC(O)=O NXMUXTAGFPJGTQ-UHFFFAOYSA-N 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 229940055705 pangamic acid Drugs 0.000 description 1
- ZQTHOIGMSJMBLM-BUJSFMDZSA-N pangamic acid Chemical compound CN(C)CC(=O)OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O ZQTHOIGMSJMBLM-BUJSFMDZSA-N 0.000 description 1
- 108700024047 pangamic acid Proteins 0.000 description 1
- 235000019608 salt taste sensations Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 150000005691 triesters Chemical class 0.000 description 1
- 239000011715 vitamin B12 Substances 0.000 description 1
- 235000019163 vitamin B12 Nutrition 0.000 description 1
Landscapes
- Seasonings (AREA)
- Edible Oils And Fats (AREA)
Abstract
The invention discloses a preparation method of a corn-flavored essence. The preparation method comprises the following steps: heating taken vitamin B1, L-arginine, L-aspartic acid, L-proline, L-lysine monohydrochloride, reducing sugar, water, propylene glycol and an oil soluble solvent to 95-110 DEG C under the stirring condition, carrying out condensation and reflux reaction for 3-8 hours, and cooling to a room temperature; and centrifuging and taking superstratum, so as to obtain an oil-soluble corn-flavored essence. With amino acid and reducing sugar as main raw materials, and oil such as suberic acid glyceride as solvents, the corn-flavored essence is prepared through maillard reaction; and the corn-flavored essence is high in aroma strength, excellent in high temperature resistance and applicable to the field of baking.
Description
Technical field
The present invention relates to a kind of new method being prepared corn essence by thermal response.
Background technology
Hot reaction essence is product prepared by a kind of heating raw materials added in food or reaction essence by raw-food material and (or) permission, the natural edible essence mainly prepared by simulated foods heating process generation fragrance.At present main thermal response develop salt taste essence (Weng Wen. the fragrance forming feature of thermal processing meat flavour and activity research [D]. Zhejiang Prov Industrial And Commercial University, 2010.), the exploitation in sweet taste essence is also rarely known by the people.
Corn is as coated snack product unfailing on market, generally accepted by consumers in general as a kind of local flavor, a series of corn flavor food can be derived thus, but the essence of corn flavor is less on market, the heat resistance utilizing thermal response to develop preferably corn essence have not been reported.The present invention is exactly by technological innovation, makes up this block market demand.
Summary of the invention
For the deficiencies in the prior art part, the object of the invention is to main with amino acid and reduced sugar etc. for raw material, utilize thermal response to prepare corn essence.
For achieving the above object, the preparation method of a kind of corn essence designed by the present invention, is characterized in that comprising the following steps:
Get VB11 .0 ~ 5.0 part, L-arginine 0.1 ~ 0.5 part, L-Aspartic acid 0.2 ~ 1.0 part, L-PROLINE 1.0 ~ 10.0 parts, L lysine HCL 0.5 ~ 2.5 part, reduced sugar 3.0 ~ 20.0 parts, 5.0 ~ 10.0 parts, water, propane diols 5.0 ~ 10.0 parts, oil-dissolving solvent 300 ~ 500 parts, 95 ~ 110 DEG C of condensing reflux reaction 3 ~ 8h are warming up under stirring condition, be cooled to room temperature, centrifuging and taking upper strata, obtains corn essence.
Wherein, described reduced sugar is one or more of glucose, fructose and wood sugar.
Described oil-dissolving solvent is one or both in vegetable oil and Xin Kui acid glyceride.
Corn essence prepared by the present invention has the following advantages:
(1) mainly with amino acid and reduced sugar for raw material, with low cost;
(2) be solvent with grease, prepared by thermal response, heat resistance is outstanding, and fragrance is abundant true.
Detailed description of the invention
Below in conjunction with instantiation, technical scheme of the present invention is described further, but does not limit the present invention.
Embodiment 1:
Get VB11 .0g, L-arginine 0.1g, L-Aspartic acid 0.2g, L-PROLINE 1.0g, L lysine HCL 0.5g, glucose 3.0g, water 5.0g, propane diols 5.0g, pungent certain herbaceous plants with big flowers acid glyceride 300g, 100 DEG C of condensing reflux reaction 5h are warming up under stirring condition, be cooled to room temperature, centrifuging and taking upper strata, obtains corn essence.
Embodiment 2:
Get vitamin B12 .5g, L-arginine 0.2g, L-Aspartic acid 0.8g, L-PROLINE 4.0g, L lysine HCL 1.5g, fructose 1.0g, wood sugar 10.0g, water 8.0g, propane diols 5.0g, Glycerin, mixed triester with caprylic acid capric acid 200g, vegetable oil 200g, 95 DEG C of condensing reflux reaction 8h are warming up under stirring condition, be cooled to room temperature, centrifuging and taking upper strata, obtains corn essence.
Embodiment 3:
Get pangamic acid .0g, L-arginine 0.3g, L-Aspartic acid 0.6g, L-PROLINE 6.0g, L lysine HCL 1.5g, wood sugar 10.0g, water 6.0g, propane diols 8.0g, vegetable oil 350g, 110 DEG C of condensing reflux reaction 3h are warming up under stirring condition, be cooled to room temperature, centrifuging and taking upper strata, obtains corn essence.
Claims (3)
1. a corn essence preparation method, is characterized in that comprising the following steps:
Get VB11 .0 ~ 5.0 part, L-arginine 0.1 ~ 0.5 part, L-Aspartic acid 0.2 ~ 1.0 part, L-PROLINE 1.0 ~ 10.0 parts, L lysine HCL 0.5 ~ 2.5 part, reduced sugar 3.0 ~ 20.0 parts, 5.0 ~ 10.0 parts, water, propane diols 5.0 ~ 10.0 parts, oil-dissolving solvent 300 ~ 500 parts, 95 ~ 110 DEG C of condensing reflux reaction 3 ~ 8h are warming up under stirring condition, be cooled to room temperature, centrifuging and taking upper strata, obtains corn essence.
2. corn essence according to claim 1 and preparation method thereof, is characterized in that: described reduced sugar is one or more of glucose, fructose and wood sugar.
3. corn essence according to claim 1 and preparation method thereof, is characterized in that: described oil-dissolving solvent is one or both in vegetable oil and Xin Kui acid glyceride.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510517920.5A CN105029340B (en) | 2015-08-23 | 2015-08-23 | A kind of preparation method of corn essence |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510517920.5A CN105029340B (en) | 2015-08-23 | 2015-08-23 | A kind of preparation method of corn essence |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105029340A true CN105029340A (en) | 2015-11-11 |
| CN105029340B CN105029340B (en) | 2017-11-28 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510517920.5A Active CN105029340B (en) | 2015-08-23 | 2015-08-23 | A kind of preparation method of corn essence |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105029340B (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995910A (en) * | 2016-06-03 | 2016-10-12 | 天津春宇食品配料有限公司 | Corn essence for food and preparation method thereof |
| CN107927901A (en) * | 2017-11-22 | 2018-04-20 | 湖北中烟工业有限责任公司 | It is a kind of that the method for tobacco aromaticss and its application in the quick-fried pearl of cigarette are prepared using Glycerin, mixed triester with caprylic acid capric acid |
| WO2018202686A1 (en) * | 2017-05-03 | 2018-11-08 | Nestec S.A. | Natural flavor base and process for its preparation |
| CN111849640A (en) * | 2020-07-15 | 2020-10-30 | 陕西源邦生物技术有限公司 | Preparation method of natural corn stigma and corncob essence |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1536966A (en) * | 2000-12-20 | 2004-10-13 | �Ʒ� | Flavour concentrates |
| CN102697017A (en) * | 2012-06-21 | 2012-10-03 | 天津市真如果食品工业有限公司 | Vegetarian essence and processing 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 |
| US20140328976A1 (en) * | 2011-12-12 | 2014-11-06 | Nestec S.A. | Enzymatically hydrolysed lipids as flavour ingredients |
-
2015
- 2015-08-23 CN CN201510517920.5A patent/CN105029340B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1536966A (en) * | 2000-12-20 | 2004-10-13 | �Ʒ� | Flavour concentrates |
| US20140328976A1 (en) * | 2011-12-12 | 2014-11-06 | Nestec S.A. | Enzymatically hydrolysed lipids as flavour ingredients |
| CN102697017A (en) * | 2012-06-21 | 2012-10-03 | 天津市真如果食品工业有限公司 | Vegetarian essence and processing 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 |
Non-Patent Citations (1)
| Title |
|---|
| 尤新: "氨基酸和糖类的美拉德反应-开发新型风味剂和食品抗氧剂的新途径", 《食品工业科技》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995910A (en) * | 2016-06-03 | 2016-10-12 | 天津春宇食品配料有限公司 | Corn essence for food and preparation method thereof |
| WO2018202686A1 (en) * | 2017-05-03 | 2018-11-08 | Nestec S.A. | Natural flavor base and process for its preparation |
| CN107927901A (en) * | 2017-11-22 | 2018-04-20 | 湖北中烟工业有限责任公司 | It is a kind of that the method for tobacco aromaticss and its application in the quick-fried pearl of cigarette are prepared using Glycerin, mixed triester with caprylic acid capric acid |
| CN111849640A (en) * | 2020-07-15 | 2020-10-30 | 陕西源邦生物技术有限公司 | Preparation method of natural corn stigma and corncob essence |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105029340B (en) | 2017-11-28 |
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Effective date of registration: 20220225 Address after: 650000 No. 101, 201, 301 and 401, unit 2, building 12, No. 48, phase II, Zhongguancun Electronic City (Kunming) science and Technology Industrial Park, No. 1668, Zhongning Road, Central Yunnan new area, Kunming, Yunnan Province Patentee after: YUNNAN SHENBOYUAN BIOLOGY TECHNOLOGY Co.,Ltd. Address before: 237364 two groups of Tang Jiahui street, Jinzhai County, Lu'an, Anhui Patentee before: Wang Jingjing |
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Effective date of registration: 20240116 Address after: No. 401, 4th Floor, Building 4, No. 2 Yunma Road, Changhong Community, Ala Street Office, Kunming Area, China (Yunnan) Pilot Free Trade Zone, Kunming City, Yunnan Province, 650000 Patentee after: Kunming Bofei Spices Co.,Ltd. Address before: 650000 No. 101, 201, 301 and 401, unit 2, building 12, No. 48, phase II, Zhongguancun Electronic City (Kunming) science and Technology Industrial Park, No. 1668, Zhongning Road, Central Yunnan new area, Kunming, Yunnan Province Patentee before: YUNNAN SHENBOYUAN BIOLOGY TECHNOLOGY Co.,Ltd. |