CN107997107A - A kind of application by the preparation method of improving fragrance agent of Maillard reaction and products thereof - Google Patents
A kind of application by the preparation method of improving fragrance agent of Maillard reaction and products thereof Download PDFInfo
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- CN107997107A CN107997107A CN201711172680.5A CN201711172680A CN107997107A CN 107997107 A CN107997107 A CN 107997107A CN 201711172680 A CN201711172680 A CN 201711172680A CN 107997107 A CN107997107 A CN 107997107A
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- Prior art keywords
- tea
- maillard reaction
- fragrance agent
- improving fragrance
- fragrance
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
Abstract
The present invention provides a kind of improving fragrance agent prepared by tea extraction and the Maillard reaction of fruit inspissated juice, it not only can inhibit due to light, heat, the citrus fragrance of oxygen or the deterioration of fragrance, on the basis of traditional fragrance degradation inhibitor effect, the fragrance in food can also be strengthened, there is provided thicker, mellow mouthfeel.This be it is a kind of by tea extraction and the Maillard reaction of fruit inspissated juice and the product that obtains as active ingredient, it can obtain than traditional more preferable inhibition of citrus fragrance degradation inhibitor, and on the basis of diet product flavor itself is not changed, further enhance the intensity of fragrance, increase thick, mellow mouthfeel, the quality of diet product is lifted, reduces the cost of material of diet product.
Description
Technical field
It can be widely used in suppressing since light, heat, oxygen etc. draw in beverage, food, spices, cosmetics the present invention relates to one kind
The fragrance risen or the improving fragrance agent of flavor change.
Background technology
At present, in global diet product market, the citrus flavor such as some lemons, blue or green lemon, sweet orange enjoys the happiness of consumer
Love, is constantly in mainstream flavor, and huge economic benefit is brought for citrus flavor manufacturer.It is but bad due to citrus flavor
Change problem also allows goods producer to pay attention in again, is devoted for years in the research for solving the problems, such as this.
Citrus beverage, food, spices, cosmetics containing citral easily in shelf life, due to be subject to light, heat,
Oxygen etc. influences and causes citral that a series of changes such as cyclisation, hydration, oxidation occur, and produces various not pleasant components, wherein
The cresols and methyl acetophenone of generation especially have strong stink, cause the quality of product to significantly reduce.
On the degradation inhibiting of citral, existing many Research Literatures and patent report, have and carry ascorbic acid, Salvia japonica
Take the various antioxidants such as thing, Rosmarinus officinalis extract to be used for the deterioration for delaying citral, also have catechin, theaflavin, congo red
The deterioration that element etc. are applied to delay citral from the component of tea, all achieves certain inhibition.
Maillard reaction refers to mostly occur in food processing and storage process with the amino acid of amino, protein and sugar
The carbonyl of class caused coloring reaction in a heated condition.Existing numerous studies report, Maillard reaction can produce a kind of tool
There is the product of antioxidation activity, mainly playing antioxygen by black essence, reductone, volatile heterocyclic compounds this three classes materials is turned into
With.
Rich in the amino acid needed for Maillard reaction, glycogen constituents in fruit inspissated juice, U.S. can be provided for tea extraction
Component needed for Maillard reaction.Maillard reaction can not only produce antioxidant, its flavour compositions produced is mostly macromolecular complex
Matter, can strengthen the palatability of food, dietary supplement, medicine etc., fragrance, and assign product mellow mouthfeel.Such as patent
CN200980124353 discloses Mei Lade flavour compositions and its strengthens the purposes of edible composition palatability.Such as
The maillard reaction product that CN103865645B discloses fruit concentrate can improve cigarette smoke richness, soft degree, change
It is kind to inhale taste comfort.
The content of the invention
Problems to be solved by the invention
It is recognized that while adding the improvement citrus that ascorbic acid, rosemary, tea extraction etc. can be to a certain extent from existing research
The deterioration of class fragrance, but inhibition is limited, and citrus fragrance still inevitably produces deterioration and reducing tendency, with product
The extension of shelf life, citrus fragrance, which gradually degrades, produces some malodorous elements, while its fragrance also gradually weakens, to solve this
A little problems, need to develop a kind of fragrance that can not only suppress and deteriorate, but also can strengthen the improving fragrance agent of product special flavour, fundamentally solve
The flavor quality that citrus diet product is produced with shelf life extension declines problem.The product that the present invention develops is anti-oxidant rich in having
The active ingredient and macromolecular substances of ability, not only can effectively suppress the deterioration of citrus fragrance, further through enhancing fragrance, enhancing
The palatability of diet product, alcohol savoury, further lift the fragrance quality of citrus diet product.
The solution used to solve the problem
To solve the above problems, the Mei Lade that the inventors of the present invention have studied the especially tea extraction centered on plant extracts is anti-
The active ingredient the answered effect rotten to suppressing the deterioration of citrus fragrance, it turns out that tea extraction especially fermented tea extract
After Maillard reaction, its active ingredient produced has stronger oxidation resistance, especially when tea extraction and fruit
For inspissated juice after Maillard reaction, its active ingredient produced not only can inhibit the deterioration of citrus fragrance, can also pass through
Increase flavor, alcohol savoury and the palatability of itself and product quality is further lifted, so as to further lift its suppression
The effect of fragrance deterioration processed.
The preparation method of improving fragrance agent by Maillard reaction described in the invention, comprises the following steps：
（1）It is prepared by tea extraction：Tealeaves is extracted with water, organic solvent or their mixture, the technique such as filters, concentrate
Tea extraction is prepared；
（2）Maillard reaction：Take（1）Middle tea extraction and fruit inspissated juice in mass ratio 1:99~99:1 mixing, 90 DEG C ~ 200
DEG C heat 10min ~ 8h obtained from heat thing as active ingredient.
After tea extraction in the present invention can derive from root, stem, the leaf of Theaceae, optional azymic tea, but first choice is fermented
Tealeaves, such as green tea, white tea, black tea, oolong tea, Pu'er tea, Fu-brick tea tealeaves.Wherein it is used for the solvent extracted, Ke Yishi
Water, organic solvent such as ethanol, propane diols, acetone, ethyl acetate etc..
Fruit inspissated juice in the present invention be selected from apple, tomato, grape, blueberry, citrus, lemon, pears, pomegranate, mango,
It is more than the 1-2 kinds of the fruit such as fig, strawberry, banana.
When being produced by above-mentioned preparation method, note also at following 2 points.
（1）Purifying
After Maillard reaction, brown material and burnt fragrant and sweet grade fragrance matter can be produced, not influence product in citrus diet product
In application, ensure the original local flavor of citrus diet product, it is necessary to carry out the decoloration purifying refinement treatment such as deodorization.Wherein purifying essence
Technique processed can reach the effect that decoloration is deodorized by technological means such as activated carbon, clay, macroporous resin adsorptions, so as to not influence it
Application limitation in citrus diet product.
（2）Maillard reaction
Tea extraction is mixed with fruit inspissated juice, after 90 DEG C ~ 200 DEG C are heated 10min ~ 8h, the present invention can be obtained
Required active ingredient.To strengthen the effect of Maillard reaction, citric acid, hydrochloric acid, sodium hydroxide etc. can be added before reactions
Acid-base modifier adjusts its pH value.
Advantage of the invention compared with existing public technology has：
（1）With the plant extracts such as traditional tea suppress citrus fragrance degradation effects compared with, the present invention in tea extraction and
Fruit inspissated juice rich in catechin, the antioxidant of Polyphenols, further by Maillard reaction after, can produce black
The antioxidant contents such as essence, reductone, volatile heterocyclic compounds, the oxidation resistance of increase product in itself, are carried with reaching than tea
Thing is taken preferably to suppress the effect of citrus fragrance deterioration.
（2）In the present invention fruit inspissated juice rich in tea extraction carry out Maillard reaction needed for reduced sugar, amino acid into
Point, and fruit inspissated juice can produce a large amount of macromolecular substances after Maillard reaction, can increase palatability, the alcohol of diet product
Savoury, fragrance, further lift the fragrance quality of diet product.
（3）The present invention does not interfere with the original flavor of diet product by decolourize refinement treatment, the products after processing such as deodorization,
Ensure the flavor quality of existing product.
Embodiment
Further explain below by embodiment to the present invention
Embodiment 1
Black tea 100g is taken, adds 800g70% ethanol waters, 80 DEG C of heating and refluxing extraction 2h, are filtered, by being concentrated under reduced pressure,
80.0g tea extractions are obtained, with 20.0g apple juice concentrate（Bx=60°）Mixing, 110 DEG C of heating 3h, by adding active-carbon finely
1 common 93.9g of product of the present invention is obtained after system.
Embodiment 2
Black tea 100g is taken, adds 800g70% ethanol waters, 80 DEG C of heating and refluxing extraction 2h, are filtered, by being concentrated under reduced pressure,
80.0g tea extractions are obtained, with 20.0g apple juice concentrate（Bx=60°）Mixing, pH to 8.0,110 is adjusted with 25%NaOH solution
DEG C heating 3h, by obtaining 2 common 96.3g of product of the present invention after adding absorbent charcoal fine purification.
Comparative example 1
Black tea 100g is taken, adds 800g70% ethanol waters, 80 DEG C of heating and refluxing extraction 2h, are filtered, by being concentrated under reduced pressure,
80.0g tea extractions are obtained, are mixed with 20.0g water, by obtaining 3 common 95.5g of product of the present invention after adding absorbent charcoal fine purification.
DPPH oxidation resistances detect
Preparation of reagents：In DPPH 0.004g to 100ml ethanol（0.1mmol/L）(DPPH is 1,1- diphenyl -2- picryls hydrazine)
Measure：0.2ml extracting solutions are added in 2.8mlDPPH reagents, and lucifuge reaction 30min, extinction is measured under 517nm wavelength
Angle value.
Calculate：DPPH inhibiting rates（%）=（A0-Ai）/A0(A0 For blank, AiFor sample)
Testing result is shown in Table 1.
Table 1
Preparation contains 50g white granulated sugars, and 0.4g citric acids, the 1000ml lemon flavor beverages of 1g lemon extracts, are not added with, add respectively
Embodiment 1, embodiment 2,1 each 50ppm of comparative example, sterilization is filling, is put in 50 DEG C and keeps the temperature 7 days, carries out sensory evaluation（It is shown in Table 2）.
Sensory evaluation teacher 10 of specialty is selected, 4 insulation samples are judged to more than respectively, and standards of grading are：Flavor change（0
Point：It is unchanged；1 point：It is almost unchanged；2 points：Vary slightly；3 points：Significant change；4 points：Peculiar smell or stink）Alcohol thickness（4
Point：Feel strongly；3 points：Feel；2 points：Somewhat feel；1 point：Hardly feel；0 point：It is imperceptible）.
Table 2
As shown in table 2, the improving fragrance agent after Maillard reaction is with the addition of than the improving fragrance without Maillard reaction
The suppression degradation effects of agent are more preferable, and can be that product brings more preferable mellow mouthfeel, this is without Maillard reaction
The unexistent effect of improving fragrance agent.
Claims (10)
1. the preparation method of a kind of improving fragrance agent by Maillard reaction, it is characterised in that comprise the following steps：
It is prepared by tea extraction：Tealeaves is extracted with water, organic solvent or their mixture, the technique system such as filters, concentrate
It is standby to obtain tea extraction；
Maillard reaction：Take（1）Middle tea extraction and fruit inspissated juice in mass ratio 1:99~99:1 mixing, at 90 DEG C ~ 200 DEG C
Heating thing is as active ingredient obtained from heating 10min ~ 8h.
2. the preparation method of the improving fragrance agent according to claim 1 by Maillard reaction, it is characterized in that to step
（2）The active ingredient that Maillard reaction obtains carries out decoloration deodorization purification process.
3. the preparation method of the improving fragrance agent by Maillard reaction described in claim 1, it is characterized in that wherein tea extracts
Thing is the 1-2 kind above tea extractions in green tea, white tea, black tea, oolong tea, Pu'er tea, Fu-brick tea tealeaves；Wherein fruit concentrates
Juice is the 1-2 kinds for selecting apple, tomato, grape, blueberry, citrus, lemon, pears, pomegranate, mango, fig, strawberry, banana fruit
Fruit inspissated juice above.
4. the preparation method of the improving fragrance agent by Maillard reaction described in claim 1-3, it is characterized in that as solvable
Property solid component concentration, the refractive power saccharometer at 20 DEG C, tea extraction is 1 ° of Bx, 75 ° of-Bx, fruit inspissated juice Bx
1°-Bx 75°。
A kind of 5. diet product, it is characterized in that the diet product contains any one of them improving fragrance agent of claim 1-3.
A kind of 6. diet product, it is characterized in that the diet product contains any one of them improving fragrance agent of claim 4.
A kind of 7. spices, it is characterized in that the spices contains any one of them improving fragrance agent of claim 1-3.
A kind of 8. spices, it is characterized in that the spices contains any one of them improving fragrance agent of claim 4.
A kind of 9. cosmetics, it is characterized in that the cosmetics contain any one of them improving fragrance agent of claim 1-3.
A kind of 10. cosmetics, it is characterized in that the cosmetics contain any one of them improving fragrance agent of claim 4.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711172680.5A CN107997107A (en) | 2017-11-22 | 2017-11-22 | A kind of application by the preparation method of improving fragrance agent of Maillard reaction and products thereof |
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| CN201711172680.5A CN107997107A (en) | 2017-11-22 | 2017-11-22 | A kind of application by the preparation method of improving fragrance agent of Maillard reaction and products thereof |
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| CN201711172680.5A Pending CN107997107A (en) | 2017-11-22 | 2017-11-22 | A kind of application by the preparation method of improving fragrance agent of Maillard reaction and products thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111374294A (en) * | 2018-12-28 | 2020-07-07 | 贵州中烟工业有限责任公司 | Essence and preparation method and application thereof |
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| CN101608145A (en) * | 2008-06-16 | 2009-12-23 | 湖北中烟工业有限责任公司 | With plant hydrolyzed extract and fruit extract is the method for raw material production tobacco aromatics using |
| CN101731742A (en) * | 2008-11-10 | 2010-06-16 | 湖北中烟工业有限责任公司 | Method for catalyzing and adjusting Maillard reaction to produce tobacco flavor |
| CN101743296A (en) * | 2007-07-13 | 2010-06-16 | 小川香料株式会社 | Degradation inhibitor for flavor or aroma |
| CN103865645A (en) * | 2012-12-11 | 2014-06-18 | 爱普香料集团股份有限公司 | Preparation method of fruit concentrate Maillard reaction product, and application of product in tobacco perfuming |
| CN104928028A (en) * | 2015-06-18 | 2015-09-23 | 湖北中烟工业有限责任公司 | Method for preparing apple juice Maillard tobacco flavor |
| CN105636458A (en) * | 2013-12-10 | 2016-06-01 | 长谷川香料株式会社 | Flavor improver for fruit-flavored beverages and food products |
| CN106793818A (en) * | 2014-10-23 | 2017-05-31 | 长谷川香料株式会社 | Diet usable flavor improver |
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- 2017-11-22 CN CN201711172680.5A patent/CN107997107A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101522039A (en) * | 2006-12-14 | 2009-09-02 | 株式会社伊藤园 | Process for producing tea drink |
| CN101743296A (en) * | 2007-07-13 | 2010-06-16 | 小川香料株式会社 | Degradation inhibitor for flavor or aroma |
| CN101608145A (en) * | 2008-06-16 | 2009-12-23 | 湖北中烟工业有限责任公司 | With plant hydrolyzed extract and fruit extract is the method for raw material production tobacco aromatics using |
| CN101731742A (en) * | 2008-11-10 | 2010-06-16 | 湖北中烟工业有限责任公司 | Method for catalyzing and adjusting Maillard reaction to produce tobacco flavor |
| CN103865645A (en) * | 2012-12-11 | 2014-06-18 | 爱普香料集团股份有限公司 | Preparation method of fruit concentrate Maillard reaction product, and application of product in tobacco perfuming |
| CN105636458A (en) * | 2013-12-10 | 2016-06-01 | 长谷川香料株式会社 | Flavor improver for fruit-flavored beverages and food products |
| CN106793818A (en) * | 2014-10-23 | 2017-05-31 | 长谷川香料株式会社 | Diet usable flavor improver |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111374294A (en) * | 2018-12-28 | 2020-07-07 | 贵州中烟工业有限责任公司 | Essence and preparation method and application thereof |
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Application publication date: 20180508 |
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