CN107164094B - Preparation method and application of Maillard reactant for increasing color and increasing aroma of proline - Google Patents
Preparation method and application of Maillard reactant for increasing color and increasing aroma of proline Download PDFInfo
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- CN107164094B CN107164094B CN201710549540.9A CN201710549540A CN107164094B CN 107164094 B CN107164094 B CN 107164094B CN 201710549540 A CN201710549540 A CN 201710549540A CN 107164094 B CN107164094 B CN 107164094B
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- proline
- maillard
- reactant
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- enhancing
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- A24B3/00—Preparing tobacco in the factory
- A24B3/12—Steaming, curing, or flavouring tobacco
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Abstract
The invention provides a preparation method of a proline Maillard reactant with color and flavor enhancement and application thereof, wherein an aqueous solution reaction system is adopted, proline, reducing sugar and a reaction catalyst in a certain proportion are added into a Maillard reaction tank, Maillard reaction is carried out under the conditions of certain reaction temperature, time and pH, the proline Maillard reactant with color and flavor enhancement is industrially produced, the acid value of the proline Maillard reactant is improved, the defects of moisture absorption and the like of the proline Maillard reactant are reduced, the proline Maillard reactant is applied to reconstituted tobacco leaves and eggplant coats thereof, the appearance and the sensory quality of the reconstituted tobacco leaves are improved, smoke is coordinated, the smoke is soft and delicate, the smoke irritation is reduced, the sensory quality is improved, the appearance of the reconstituted tobacco leaves and eggplant coats is close to the appearance color of cigars, the process is natural and uniform, the process conditions.
Description
Technical Field
The invention relates to the technical field of tobacco additives, in particular to a preparation method and application of a Maillard reactant for increasing color and increasing aroma.
Background
The Maillard reaction type spice is extremely important and valuable in tobacco and food, and Maillard reactants are widely applied to cigarette spices. The tobacco may have Maillard reaction in the processes of modulation, aging, processing, burning and the like. With the increase of health consciousness of people, the difficulty of cigarette factories in reducing the tar amount of cigarettes and maintaining or meeting the smoking usability of the cigarettes is increasingly prominent. The maillard reaction is one of the important ways for forming the characteristic aroma of the tobacco, and the application research of the maillard reaction in the tobacco aroma enhancement is favored. The aroma generated by the reaction is different according to the difference of the sugar source and the nitrogen source, and a large amount of heterocyclic aromatic compounds are generated by the reaction, so that the cigarette smoke is improved.
The reconstituted tobacco can be used as a raw material of a tobacco product to replace the natural inner wrapping tobacco of the cigar, and is widely used as a raw material of the cigarette. The cigar type cigarette combines the advantages and characteristics of cigar and flue-cured tobacco, forms the flavor characteristics of rich and abundant cigar and pure and comfortable flue-cured tobacco, and constructs the modern classical Chinese cigar type different from cigar type and flue-cured tobacco type. In the prior art, common cigarette paper (eggplant) only plays a role in wrapping tobacco shreds and providing an appearance visual effect, and in general, in order to meet the normal operation of a high-speed cigarette making machine, the key point of cigarette paper production is from the aspect of physical properties, and a full-commercial pulp board is adopted in the selection of raw materials; in the production process, the requirements of physical indexes and combustion performance are met by controlling the mixture ratio and the beating degree of different raw materials and adding a proper amount of calcium carbonate and a combustion improver in the production process of the cigarette paper; however, these improvements are limited. As is known well, the so-called smoking is actually the smoke generated after smoking tobacco shreds are combusted, and the eggplant is the carrier of the tobacco shreds, and the cigarette paper is different from other cigarette materials in that the cigarette paper participates in the combustion of cigarettes, but the cigarette paper produced by the full-commercial pulp board adopted in the prior art has the problem that more wood gas and pungent taste are generated in the combustion process of the cigarettes to influence the pure and fresh smell of the cigarette smoke.
The synthetic pigment has bright color, strong tinting strength and various hues, but has a great disadvantage of toxicity (including toxicity, purgative property and carcinogenicity). Natural pigments are widely regarded and studied because of their color tone close to that of natural foods and their safety more reliable than synthetic pigments. Fragrances produced by the maillard reaction are internationally recognized as natural fragrances and are recognized by the U.S. Food and Drug Administration (FDA) as generally recognized as safe products (GRAS).
Chinese patent application publication No. CN101411543 discloses a method for preparing a tobacco flavor, in which a saccharide substance reacts with amino acids to obtain the tobacco flavor. The method adopts Maillard reaction product between saccharide and amino acid as tobacco flavor, and has fragrance enhancing effect. Chinese patent application publication No. CN101637305A discloses a method for preparing tobacco flavor by maillard reaction, which reacts glucose, compound amino acid and special directional flavor-enhancing type tobacco powder extract to obtain chocolate and roasted tobacco flavor. The method has the advantages of complex raw material source, high cost, single flavor of the prepared spice, and difficulty in being widely applied to cigarettes. The Maillard reaction spice of other compound sugar sources and nitrogen sources has complex raw material sources and higher cost, and the prepared Maillard reactant has more complex components and is difficult to purify, thus causing greater irritation to smoke. The invention patent ZL201310268308.X discloses a method for preparing tobacco flavor by regulating Maillard reaction, which comprises the steps of mixing and dissolving amino acid and glucose in water according to the mass ratio of 1: 2-1: 6 to obtain an initial mixed solution, wherein the mass concentration of the glucose in the initial mixed solution is 10-20%, the pH value is 8-12, and the temperature is controlled at 105-120 ℃ for reaction for 0.5-1 hour; adding L-ascorbic acid, and continuously reacting at 105-120 ℃ for 0.5-1 hour to obtain the Maillard reaction type tobacco flavor, wherein the Maillard reaction flavor has the defects of high polysaccharide content, complex components, high viscosity, strong moisture absorption and almost no coloring capability. The existing proline Maillard reactant is reported to be a propylene glycol/water system, the ratio of amino acid to sugar is 1: 2-1: 1.2, the catalyst is ammonia water, hydroxy butyl anisole or tert-butyl hydroquinone, and the like, the reactant has the defects of high polysaccharide content and high moisture absorption when in application, and the known proline Maillard reactant has low acid value and does not have reports of increasing color and fragrance of the proline Maillard reactant and improving the appearance and sensory quality of reconstituted tobacco leaves and eggplant clothes thereof.
Disclosure of Invention
The invention aims to provide a preparation method and application of a proline Maillard reactant with color and flavor enhancement functions, wherein an aqueous solution reaction system is adopted, proline, reducing sugar and a reaction catalyst are added into a Maillard reaction tank in a certain proportion, Maillard reaction is carried out under the conditions of certain reaction temperature, time and pH, the proline Maillard reactant with color and flavor enhancement functions is industrially produced, the acid value of the proline Maillard reactant is improved, the defects of moisture absorption and the like of the proline Maillard reactant are reduced, the appearance and sensory quality of the proline Maillard reactant are improved when the proline Maillard reactant is applied to reconstituted tobacco leaves and eggplant coats, the smoke is coordinated, the smoke is soft and fine, the smoke irritation is reduced, the sensory quality is improved, the appearance of the tobacco leaves is close to the appearance color of cigars, the tobacco leaves are natural and uniform, the process conditions are mild.
The invention is realized by the following technical scheme:
a preparation method of a Maillard reactant for increasing color and flavor of proline comprises the following steps:
(1) preparing raw materials; preparing a Maillard reaction substrate, a catalyst and water, wherein the Maillard reaction substrate is proline and a sugar source, the sugar source is reducing sugar or a composite sugar source, and the composite sugar source is a coffee bean extract or a compound of the reducing sugar and a fermented coffee bean extract; when the sugar source is reducing sugar, the molar ratio of proline to the reducing sugar is 2-8: 1, when the sugar source is a composite sugar source, the mass ratio of proline to the composite sugar source is 2-5: 1, the mass ratio of the catalyst to the Maillard reaction substrate is 0.2-6%, and the mass ratio of water to the reaction substrate is 1-10: 1;
(2) industrial production: adding water into a reaction tank, starting a stirring motor, heating to 50-60 ℃, sequentially adding proline and a sugar source according to a certain proportion, fully stirring until the proline and the sugar source are completely dissolved, and then adding a catalyst; in the reaction process, the process conditions of the Maillard reaction tank are set to be 92-180 ℃, the stirring motor is kept in an open state, and the reaction time is 3-24 hours;
(3) and (3) finished product: after the reaction is finished, the reactant is naturally cooled to 35-40 ℃ in a reaction tank, filtered by a screen of 80-100 meshes, filled in a specification of 25+0.1 kg/barrel, and stored at normal temperature in a dark place.
Further, the preparation method of the fermented coffee bean extract comprises the following steps: the mass ratio of the coffee bean coarse powder to water is 1: 10-50, and the coffee bean coarse powder is prepared from gentian disaccharidase, endo cellulase, exo cellulase, neutral and alkali protease and active brucella marcescens according to the mass ratio of 0.1-0.3: 0.5-1: 0.5-1: 0.5-2: 0.5-1: 0.5-1, uniformly stirring, carrying out compound fermentation on the coffee bean coarse powder under the conditions of pH 6-10, 28-38 ℃ and 2-12 h, carrying out reflux extraction for 1-3 times in a constant-temperature water bath at 90-95 ℃, combining filtrates, and carrying out reduced pressure concentration until the relative density is 1.1-1.3, thus obtaining the fermented coffee bean extract.
Furthermore, the active brucella melitensis dry yeast and the enzyme are both food grade, the enzyme activity of the gentiobiase is 100-10000 u/g, the enzyme activity of the endo-cellulase, the exo-cellulase, the neutral protease and the alkaline protease is 2-20 ten thousand u/g, and the composite enzyme and the active brucella melitensis dry yeast account for 0.1-0.5% of the mass of the coffee bean coarse powder.
Further, when the compound sugar source is a compound of reducing sugar and the fermented coffee bean extract, the mass ratio of the total amount of the reducing sugar to the fermented coffee bean extract is 1:1, and if two or more than two reducing sugars are present, the mass ratio of each reducing sugar is equal.
Furthermore, the reducing sugar is one or a combination of any more of glucose, xylose, galactose, arabinose, maltose, white granulated sugar, brown sugar, caramel and corn syrup, and is more than food grade.
Further, the catalyst is one or more of ammonia water, alpha-methyl benzaldehyde, formaldehyde, acetaldehyde, propionaldehyde, isovaleraldehyde and vitamin C.
The invention also provides application of the color-enhancing and aroma-enhancing proline Maillard reactant in reconstituted tobacco, wherein the color-enhancing and aroma-enhancing proline Maillard reactant is added when the reconstituted tobacco is subjected to a coating process, the addition amount is 0.05-1%, the appearance and sensory quality of the reconstituted tobacco can be improved, the color-enhancing and aroma-enhancing proline Maillard reactant is coordinated with smoke, the smoke irritation is reduced, the smoke is enriched, the appearance color is close to that of cigars, and the appearance color is natural and uniform.
The invention also provides application of the proline Maillard reactant for increasing color and enhancing flavor in eggplant coats, wherein the coating addition amount is 2-12%, the appearance and sensory quality of the eggplant coats can be improved, the proline Maillard reactant is coordinated with smoke, the smoke irritation is reduced, the smoke is enriched, the appearance color is close to that of cigars, and the obtained cigars are natural and uniform.
The invention has the beneficial effects that:
(1) the Maillard reaction is carried out on proline, glucose, xylose and other reducing sugars according to the mol ratio of 2-6: 1, the product is dark brown black in color and luster, the sugar content is low, the viscosity is reduced, the moisture absorption is reduced, the fragrance is richer, and the quality is improved;
(2) maillard reaction product of proline and compound carbohydrate source-fermented coffee bean extract is prepared by performing compound fermentation on coffee bean extract by using gentiobiosase, endo-cellulase, exo-cellulase, neutral and alkaline protease, active Xianglushi dry yeast and the like, so as to play a role of compound synergy, increase ester, enhance aroma, convert glycoside aroma substances, convert and decompose cellulose, protein and other macromolecular cell wall substances which are not beneficial to taste absorption into glucose, free amino acids, micromolecular substances and the like, release aroma substances or aroma precursors thereof more, and bioactive components such as natural pigment component and antioxidant of coffee, performing Maillard reaction of natural substrate, a certain amount of other reducing sugar can be added to prepare a proline color-enhancing and aroma-enhancing Maillard reactant, which has coffee baking aroma, rich aroma and certain brownish black coloring capacity;
(3) the reaction catalyst of the proline and the compound sugar source has the functions of adjusting the pH value, promoting the reaction and increasing the oxidation resistance stability of the proline Maillard reactant;
(4) the application of the color-enhancing and aroma-enhancing proline Maillard in the appearance and sensory quality improvement of reconstituted tobacco and eggplant clothing well solves the problems that the smoking quality is affected by food pigment adopted in the prior art, has an effect of improving the appearance and sensory quality of the reconstituted tobacco and the eggplant clothing, can coordinate smoke, neutralize the alkalinity of the smoke, reduce the irritation of the smoke, soften the smoke, enrich the tobacco fragrance, enable the color of the reconstituted tobacco to be natural and uniform, and enable the eggplant clothing to present noble and elegant dark brown black color and be close to the color of cigars. The acid value of the common Maillard reactant is reported to be below 1, while the acid value of the proline Maillard reactant of the invention can reach 25.1, and the proline Maillard reactant can play a role in neutralizing the alkalinity in the smoke, softening the smoke and reducing the smoke irritation when being applied to reconstituted tobacco and eggplant.
The method has the advantages of simple and mild process conditions, capability of directly using the existing production equipment, no need of modification, natural, environment-friendly and harmless raw materials and the like, and has a great industrial application prospect.
Drawings
FIG. 1 is a total ion flow chromatogram of the volatile components of a sample of a color enhanced and flavor enhanced proline Maillard reaction prepared in accordance with the present invention;
figure 2 is a total ion spectrum of the proline maillard reactant control.
Detailed Description
The technical solution of the present invention will be clearly and completely described below with reference to the specific embodiments.
Example 1
A preparation method of a Maillard reactant for increasing color and increasing flavor of proline specifically comprises the following steps:
(1) preparing raw materials; proline and a sugar source are used as Maillard reaction substrates, in the embodiment, the sugar source is glucose, ammonia water is used as a reaction catalyst and accounts for 0.6% of the mass of the Maillard reaction substrates according to the molar ratio of 3:1 of the proline to the glucose, and the mass ratio of water to the reaction substrates is 1.5: 1;
(2) industrial production: adding water into a reaction tank, starting a stirring motor, heating to 50 ℃, sequentially adding proline and glucose, fully stirring until the proline and the glucose are completely dissolved, and then adding ammonia water; in the reaction process, the process condition of the Maillard reaction tank is set to be 98 ℃, the stirring motor is kept in an open state, and the reaction time is 6 hours;
(3) and (3) finished product: after the reaction is finished, the reactant is naturally cooled to 35 ℃ in a reaction tank, filtered by a 80-mesh screen, filled in a specification of 25+0.1 kg/barrel, and stored at normal temperature in a dark place.
The embodiment also provides an application of the color-enhancing and aroma-enhancing proline Maillard reactant in reconstituted tobacco and eggplant coats, wherein the color-enhancing and aroma-enhancing proline Maillard reactant is added when the reconstituted tobacco is subjected to a coating process, and the addition amount is 0.05%; the coating is applied to the eggplant clothes, the coating addition amount is 8%, the appearance and sensory quality of the reconstituted tobacco and the eggplant clothes can be improved, the reconstituted tobacco and the eggplant clothes are coordinated with smoke, the smoke irritation is reduced, the smoke is enriched, the smoke is softened, the alkalinity of the smoke is reduced, the appearance color is close to that of the cigar, and the cigar is natural and uniform.
Example 2
A preparation method of a Maillard reactant for increasing color and increasing flavor of proline specifically comprises the following steps:
(1) preparing raw materials; the preparation method comprises the following steps of preparing the fermented coffee extract by using proline in a mass ratio of 2: 1; the reaction catalyst is ammonia water and vitamin C in a certain proportion, the mass of the ammonia water and the vitamin C accounts for 0.2 percent of the mass of the proline and the fermented coffee extract, and the mass ratio of water to a reaction substrate is 2.8: 1;
(2) industrial production: adding water into a reaction tank, starting a stirring motor, heating to 55 ℃, sequentially adding proline and a fermented coffee extract, fully stirring until the proline and the fermented coffee extract are completely dissolved, and then adding catalyst ammonia water and vitamin C (the mass ratio is 1: 0.5); in the reaction process, the process condition of the Maillard reaction tank is set to be 125 ℃, the stirring motor is kept in an open state, and the reaction time is 7 hours;
(3) and (3) finished product: after the reaction is finished, the reactant is naturally cooled to 38 ℃ in a reaction tank, filtered by a 90-mesh screen, filled in a specification of 25+0.1 kg/barrel, and stored at normal temperature in a dark place.
The preparation method of the fermented coffee bean extract comprises the following steps: the mass ratio of the coffee bean coarse powder to water is 1:25, and after carrying out compound fermentation on gentian disaccharidase, endo-cellulase, exo-cellulase, neutral and alkaline protease, active brucella melitensis and the like (the active brucella melitensis and the enzymes are both food grade, the enzyme activity of the gentian disaccharide is 1000u/g, the enzyme activity of other enzymes is 10 wu/g, the mass ratio is 0.3: 0.5: 0.5: 0.5: 0.5: 1, the compound enzyme and the active brucella melitensis account for 0.2 percent of the mass of the coffee bean coarse powder), uniformly stirring, carrying out incubation fermentation for 6h under the conditions of pH 9 and 30 ℃, carrying out reflux extraction for 2 times in a constant-temperature water bath at 95 ℃, combining filtrates, concentrating under reduced pressure until the relative density is 1.15, thus obtaining the fermented coffee bean extract.
The color-enhancing and aroma-enhancing proline Maillard reactant is applied to reconstituted tobacco and eggplant coats, is added when the reconstituted tobacco is subjected to a coating process, is added with the addition amount of 0.06 percent, is applied to the eggplant coats, is coated with the addition amount of 9 percent, can improve the appearance and sensory quality of the reconstituted tobacco and the eggplant coats, is coordinated with smoke, reduces the irritation of the smoke, enriches the smoke aroma, has coffee baking aroma, is similar to cigars in appearance and color, and is natural and uniform.
Example 3
A preparation method of a Maillard reactant for increasing color and increasing flavor of proline specifically comprises the following steps:
(1) preparing raw materials; the proline and the compound sugar source are prepared according to the mass ratio of 3:1, and the compound sugar source is a compound of xylose and a fermented coffee bean extract in the mass ratio; the reaction catalyst is ammonia water and alpha-methyl benzaldehyde, accounts for 2% of the mass of the Maillard reaction substrate, and the mass ratio of water to the reaction substrate is 4.2: 1;
(2) industrial production: adding water into a reaction tank, starting a stirring motor, heating to 58 ℃, sequentially adding proline and a compound sugar source according to a certain proportion, fully stirring until the proline and the compound sugar source are completely dissolved, and then adding a catalyst; in the reaction process, the process condition of the Maillard reaction tank is set to be 165 ℃, the stirring motor is kept in an open state, and the reaction time is 8 hours;
(3) and (3) finished product: after the reaction is finished, the reactant is naturally cooled to 35-40 ℃ in a reaction tank, filtered through a 100-mesh screen, filled in a container with the specification of 25+0.1 kg/barrel, and stored at normal temperature in a dark place.
The preparation method of the fermented coffee bean extract comprises the following steps: the mass ratio of the coffee bean coarse powder to water is 1:25, and after carrying out compound fermentation on gentian disaccharidase, endo-cellulase, exo-cellulase, neutral and alkaline protease, active brucella melitensis and the like (the active brucella melitensis and the enzymes are both food grade, the enzyme activity of the gentian disaccharide is 10000u/g, the enzyme activity of other enzymes is 15 wu/g, the mass ratio is 0.1: 0.5: 0.5: 1: 1; and the complex enzyme and the active brucella melitensis account for 0.4 percent of the mass of the coffee bean coarse powder), uniformly stirring, carrying out incubation fermentation for 10h under the conditions of pH10 and 36 ℃, carrying out reflux extraction in a constant-temperature water bath at 93 ℃ for 3 times, combining filtrates, concentrating under reduced pressure to the relative density of 1.18 to obtain the fermented coffee bean extract.
The embodiment of the invention also provides application of the color-enhancing and aroma-enhancing proline Maillard reactant in reconstituted tobacco and eggplant coats, wherein the addition amount is 0.08% when the reconstituted tobacco is subjected to a coating process, and the coating addition amount is 11% when the reconstituted tobacco is applied to the eggplant coats, so that the appearance and sensory quality of the reconstituted tobacco and the eggplant coats can be improved, the reconstituted tobacco and the eggplant coats are coordinated with smoke, the smoke irritation is reduced, the aroma is enriched, the coffee roasting characteristic aroma is provided, the appearance color is close to that of cigars, and the appearance color is natural and uniform.
Test example 1: comparative evaluation of appearance and sensory effects of applications
The Maillard reactants of the color-enhancing and flavor-enhancing proline prepared in examples 1 to 3 were subjected to appearance and sensory evaluation in reconstituted tobacco and eggplant coats, and the control group was reconstituted tobacco or eggplant coats to which no Maillard reactant was applied.
The results show that: the proline Maillard reactant provided by the invention is applied to reconstituted tobacco and eggplant, can coordinate smoke, reduce smoke irritation, enrich tobacco fragrance, increase baking fragrance, neutralize alkalinity in the smoke, soften the smoke, and enable the appearance color to be natural and uniform and to be close to the color of cigar.
TABLE 1 appearance and sensory evaluation of proline Maillard reagent application in reconstituted tobacco and eggplant coats
Test example 2: acid value comparison of proline Maillard reaction
And (3) comparing and detecting the acid values of the proline Maillard reactant and a control thereof by using an ultraviolet spectrophotometer, wherein the control group a is proline: the Maillard reactant with the molar ratio of glucose being 1:1, the control group b and the control group c are Maillard reactants with the mass ratio of proline to the compound sugar source being 1:1, and other conditions are the same.
TABLE 2 acid number of proline Maillard reaction
| Example 1 | Control group a | Example 2 | Control group b | Example 3 | Control group c | |
| Acid value | 25.1 | 0.25 | 22.3 | 0.08 | 24.9 | 0.12 |
The result shows that the acid value of the proline Maillard reaction product produced by the process condition is greatly improved, and the proline Maillard reaction product is applied to reconstituted tobacco and eggplant clothes, plays a role in neutralizing the alkalinity of smoke during combustion, softens the smoke and reduces the irritation of the smoke.
Test example 3: HS-SPME-GC/MS comparative analysis of volatile components of proline Maillard reactants
Weighing 1g of proline Maillard reactant (molar ratio of proline to reducing sugar is 2:1) sample and 1g of proline Maillard reactant control (molar ratio of proline to reducing sugar is 1:1, other reaction conditions are unchanged), respectively placing the samples into a 15mL special headspace extraction sample bottle, selecting a 100-micron PDMS extraction head, aging the samples at 250 ℃ for 30min, inserting the extraction head into the 15mL special headspace extraction sample bottle containing the proline-glucose Maillard reactant, extracting the samples at 80 ℃ for 60min, and then carrying out GC/MS analysis on volatile components, wherein the analysis results are shown in FIG. 1 and FIG. 2.
GC/MS analysis conditions
(1) Chromatographic conditions are as follows: the initial temperature of the column is 50 ℃, the column is kept for 2min, the temperature is increased to 180 ℃ at the speed of 8 ℃/min, the column is kept for 1min, and then the temperature is increased to 280 ℃ at the speed of 18 ℃/min, and the column is kept for 30 min; the carrier gas is helium (He, purity 99.99%), constant current mode, flow rate is 1.0 mL/min; split sample introduction mode, split ratio 1:10, no solvent delay; the injection port temperature was 250 ℃.
(2) Mass spectrum conditions: an ionization mode: an EI source; electron energy 70 eV; multiplier voltage: 1.2 kV; ion source temperature: 230 ℃; the temperature of the four-level bar is 150 ℃; interface temperature: a transmission line is 280 ℃ at 280 ℃; scanning range: 33-350 m/z. The NIST standard spectrum library is used for retrieval and analysis, and the relative percentage content of the compound is calculated according to a peak area normalization method.
TABLE 3 HS-SPME-GC/MS analysis of the volatile components of the proline-glucose Maillard reaction
As can be seen from Table 3, 76 volatile components including 18 heterocyclic compounds, 15 esters, 14 alcohols, 13 hydrocarbons, 8 ketones, 6 acids, and 3 alkenes were identified from the proline Maillard reaction product (molar ratio of proline to reducing sugar 2:1) sample of the present invention by the HS-SPME-GC/MS method. The relative percentage of these 76 volatile components was 73.39%, the highest aldehyde content was 42.94%, the lowest was 9.4% esters, 4.75% alcohols, 3.91 hydrocarbons, 2.74% ketones, 2.28% acids, 0.77% alkenes, the highest was 35.38% 5- (1-piperidine) -2-furfural for single substances, followed by 7.04% 5-hydroxymethylfurfural, 3.23% iso-butyl phthalate acetate, 1.83% heptanoic anhydride, 1.66% methyl (Z) -9-hexadecanoate, 1.39% hexadecanol, 1.02% 3-hydroxy-a-dihydrodamascone, etc. calculated by area normalization. And 59 volatile components are identified in the proline Maillard reactant control (the molar ratio of proline to reducing sugar is 1: 1), including 17 heterocyclic compounds, 15 esters, 5 alcohols, 7 hydrocarbons, 5 ketones, 7 acids and 2 phenols, and the relative percentage content of the 59 volatile components is 63.23 percent, the variety of the heterocyclic compounds is the most, the palmitic acid content is the highest for a single substance and reaches 12.60 percent, the acetic acid is 8.45 percent, and the isobutyl phthalate acetate is 7.21 percent according to the area normalization method.
In the volatile components of the proline Maillard reactant, 5- (1-piperidine) -2-furfural is the substance with the highest relative content; 5-hydroxymethylfurfural is an aldehyde compound with a furan ring structure generated by dehydrating monosaccharide compounds such as glucose and the like at high temperature and the like, is one of typical products of Maillard reaction, widely exists in food, has a protection effect on vascular endothelial cells and a mouse carbon tetrachloride liver injury model, and is also a conversion precursor substance such as 2, 5-furandicarboxaldehyde and the like; caprylic acid cheese flavor, putrefactive flavor and astringent flavor, and presents fruit fragrance after being diluted; limonene is an "active odor substance" with a lower threshold in alkanes, and has a fresh lemon and citrus scent; beta-patchoulene is a sesquiterpene component; butyl heptanoate has a herbal and weak raw apple-like flavor; branched alkanes such as 2, 6, 10-trimethyltetradecane and the like have certain aroma characteristics; saturated fatty acids such as lauric acid dry fruit flavor, myristic acid and the like can endow smoke with a cured flavor, a fatty flavor and a soft smoking flavor; the ethyl laurate has the specific flower and fruit fragrance, and the cetyl alcohol has the rose fragrance; ethyl palmitate has a fatty taste, a rancid taste, a fruity taste, a sweet taste, etc. All the volatile components form the special flavor of the proline-glucose (2:1) Maillard reactant, and can coordinate with smoke, soften the smoke, reduce the irritation of the smoke and enrich the smoke fragrance.
The above description is only an embodiment of the present invention, but the scope of the present invention is not limited thereto, and any changes or substitutions that can be easily conceived by those skilled in the art within the technical scope of the present invention are included in the scope of the present invention.
Claims (6)
1. A preparation method of a Maillard reactant for increasing color and increasing flavor of proline is characterized by comprising the following steps:
(1) preparing raw materials; preparing a Maillard reaction substrate, a catalyst and water, wherein the Maillard reaction substrate is proline and a sugar source, the sugar source is a composite sugar source, and the composite sugar source is a fermented coffee bean extract or a compound of reducing sugar and the fermented coffee bean extract; the mass ratio of proline to the compound sugar source is 2-5: 1, the catalyst accounts for 0.2-6% of the mass of the Maillard reaction substrate, and the mass ratio of water to the reaction substrate is 1-10: 1;
(2) industrial production: adding water into a reaction tank, starting a stirring motor, heating to 50-60 ℃, sequentially adding proline and a sugar source according to a certain proportion, fully stirring until the proline and the sugar source are completely dissolved, and then adding a catalyst; in the reaction process, the process conditions of the Maillard reaction tank are set to be 92-180 ℃, the stirring motor is kept in an open state, and the reaction time is 3-24 hours;
(3) and (3) finished product: after the reaction is finished, naturally cooling the reactant to 35-40 ℃ in a reaction tank, filtering the reactant by using a 80-100-mesh screen, filling the reactant in a specification of 25+0.1 kg/barrel, and storing the reactant at normal temperature in a dark place;
the preparation method of the fermented coffee bean extract comprises the following steps: the mass ratio of the coffee bean coarse powder to water is 1: 10-50, and the coffee bean coarse powder is prepared from gentian disaccharidase, endo cellulase, exo cellulase, neutral and alkali protease and active brucella marcescens according to the mass ratio of 0.1-0.3: 0.5-1: 0.5-1: 0.5-2: 0.5-1: 0.5-1, uniformly stirring, carrying out compound fermentation on the coffee bean coarse powder under the conditions of pH 6-10, 28-38 ℃ and 2-12 h, carrying out reflux extraction for 1-3 times in a constant-temperature water bath at 90-95 ℃, combining filtrates, and carrying out reduced pressure concentration until the relative density is 1.1-1.3 to obtain the fermented coffee bean extract;
the catalyst is one or more of ammonia water, alpha-methyl benzaldehyde, formaldehyde, acetaldehyde, propionaldehyde, isovaleraldehyde and vitamin C.
2. The process for the preparation of a color-enhancing and flavor-enhancing proline maillard reaction product according to claim 1, wherein: the active Xianggu Ruyi dry yeast and the enzyme are both food grade, the enzyme activity of the gentiobiose is 100-10000 u/g, the enzyme activity of the endo-cellulase, the exo-cellulase, the neutral protease and the alkaline protease is 2-20 ten thousand u/g, and the composite enzyme and the active Xianggu Ruyi dry yeast account for 0.1-0.5% of the mass of the coffee bean coarse powder.
3. The process for the preparation of a color-enhancing and flavor-enhancing proline maillard reaction product according to claim 1, wherein: when the compound sugar source is a compound of reducing sugar and the fermented coffee bean extract, the mass ratio of the total amount of the reducing sugar to the fermented coffee bean extract is 1:1, and if two or more than two reducing sugars exist, the mass ratio of each reducing sugar is equal.
4. The process for the preparation of a color-enhancing and flavor-enhancing proline maillard reaction product according to claim 1, wherein: the reducing sugar is one or the combination of any several of glucose, xylose, galactose, arabinose and maltose, and is more than food grade.
5. The application of the Maillard reactant with the color and flavor enhanced proline prepared by the method according to any one of claims 1 to 4 in reconstituted tobacco leaves is added when the reconstituted tobacco leaves are coated, wherein the addition amount is 0.05-1% by mass percent.
6. The application of the color-enhancing and aroma-enhancing proline Maillard reactant prepared by the method according to any one of claims 1 to 4 in eggplant coats is that the addition amount of the color-enhancing and aroma-enhancing proline Maillard reactant is 2-12% by mass percentage.
Priority Applications (1)
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| CN113373730B (en) * | 2021-07-12 | 2023-01-31 | 云南中烟工业有限责任公司 | Amino acid polymer Maillard reaction product double-side coated black cigarette paper and preparation method thereof |
| CN114128867A (en) * | 2021-11-30 | 2022-03-04 | 广西果天下食品科技有限公司 | Taro flavor Maillard reactant and preparation method and application thereof |
| CN114617288B (en) * | 2022-03-17 | 2022-11-25 | 湖北中烟工业有限责任公司 | Method for fermenting cigar tobacco leaves by using maple syrup |
| CN114587004B (en) * | 2022-03-30 | 2023-04-14 | 湖北中烟工业有限责任公司 | Essence for improving tobacco quality of Indonesia cigar and preparation method thereof |
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| CN101497844A (en) * | 2008-01-30 | 2009-08-05 | 湖北中烟工业有限责任公司 | Method for preparing cigarette flavor by microbial fermentation of coffee |
| CN102228121A (en) * | 2011-06-30 | 2011-11-02 | 深圳波顿香料有限公司 | Method for preparing coffee reaction flavor through Maillard reaction and application of coffee reaction flavor |
| CN103305341A (en) * | 2013-06-28 | 2013-09-18 | 湖北中烟工业有限责任公司 | Method for preparing tobacco flavor by controlling Maillard reaction |
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| CN101497844A (en) * | 2008-01-30 | 2009-08-05 | 湖北中烟工业有限责任公司 | Method for preparing cigarette flavor by microbial fermentation of coffee |
| CN102228121A (en) * | 2011-06-30 | 2011-11-02 | 深圳波顿香料有限公司 | Method for preparing coffee reaction flavor through Maillard reaction and application of coffee reaction flavor |
| CN103305341A (en) * | 2013-06-28 | 2013-09-18 | 湖北中烟工业有限责任公司 | Method for preparing tobacco flavor by controlling Maillard reaction |
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