CN111374341A - Method for preparing Maillard reaction product by adopting red date extract, Maillard reaction product and application - Google Patents
Method for preparing Maillard reaction product by adopting red date extract, Maillard reaction product and application Download PDFInfo
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- CN111374341A CN111374341A CN201811640373.XA CN201811640373A CN111374341A CN 111374341 A CN111374341 A CN 111374341A CN 201811640373 A CN201811640373 A CN 201811640373A CN 111374341 A CN111374341 A CN 111374341A
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- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
- A24B3/00—Preparing tobacco in the factory
- A24B3/12—Steaming, curing, or flavouring tobacco
Abstract
The invention belongs to the technical field of spices, and particularly relates to a method for preparing a Maillard reaction product by adopting a red date extract, the Maillard reaction product and application. The invention provides a method for preparing Maillard reaction products by adopting red date extracts, which comprises the following steps: a) dissolving amino acid and reducing sugar source in a reaction solvent to obtain a reaction material; b) putting the reaction materials into an online synthesis reaction system to carry out Maillard reaction to obtain a Maillard reaction product; wherein the on-line synthesis reaction system is a closed system, and the reducing sugar source comprises red date extract. In the invention, the on-line synthesis reaction system is a closed system, volatile micromolecular aromatic substances can be effectively reserved, and reaction materials and Maillard reaction products are not easy to volatilize; the red jujube extract is used as a reducing sugar source, and the obtained Maillard reaction product has obvious effects on improving the smoking taste of the cigarette, reducing the irritation and removing the wood miscellaneous gas, and endows the cigarette with unique fruit flavor.
Description
Technical Field
The invention belongs to the technical field of spices, and particularly relates to a method for preparing a Maillard reaction product by adopting a red date extract, the Maillard reaction product and application.
Background
In 1908, a.r.ling discovered that brown substances were formed and had a rich aroma when a mixed solution of glucose and glycine was heated, and later discovered that such reactions not only affected the color of foods, but also had an important effect on the aroma of foods, and called non-enzymatic browning reactions, i.e., maillard reactions. The Maillard reaction produces a great deal of flavor substances, and is applied to the preparation of various essences, spices and flavoring agents, and the Maillard reaction products are also applied to the research of food science, nutrition, spice chemistry, toxicology, traditional Chinese medicine, tobacco chemistry and the like. The maillard reaction, whether from reactants or products, can be considered natural, and the resulting flavors are also recognized by international authorities as "natural", "organic", and "green". The Maillard reaction is one of the main sources for forming the characteristic aroma of the tobacco, the Maillard reaction product contains a large amount of aroma substances which can be well coordinated with the tobacco aroma, the threshold value of the produced aroma substances is relatively low, the aroma quality is good, the irritation is small, the aroma quality and the aroma amount of the tobacco leaf are influenced, and the contribution rate to the tobacco aroma is large. The tobacco itself contains many reducing sugars and many amino acid components, so that the maillard reaction occurs during the conditioning and aging and smoking of the tobacco.
In the prior art, reducing sugar and amino acid are subjected to Maillard reaction, the Maillard reaction is carried out in open reaction equipment, a large amount of micromolecular aroma substances can be generated under the condition of the Maillard reaction temperature, and the micromolecular aroma substances have high volatility and are easy to cause loss.
Disclosure of Invention
In view of the above, the invention provides a method for preparing a maillard reaction product by using a red date extract, the maillard reaction product and application thereof, and aims to solve the problems that the maillard reaction product is affected by water evaporation and loss caused by strong volatility of small-molecule aroma substances when the existing maillard reaction is carried out in open reaction equipment.
The specific technical scheme of the invention is as follows:
a method for preparing Maillard reaction products by adopting red date extracts comprises the following steps:
a) dissolving amino acid and reducing sugar source in a reaction solvent to obtain a reaction material;
b) putting the reaction materials into an online synthesis reaction system to carry out Maillard reaction to obtain Maillard reaction products;
wherein, the on-line synthesis reaction system is a closed system, and the reducing sugar source comprises a red date extract.
Preferably, the source of reducing sugars further comprises a reducing monosaccharide;
the reducing monosaccharide is selected from xylose, mannose or glucose;
the amino acid is selected from glycine, threonine, arginine, alanine, phenylalanine or proline.
Preferably, the water content of the reaction material is 25-40%;
the pH value of the reaction material is 7-9.
Preferably, the temperature of the Maillard reaction is 120-160 ℃;
the pressure of the Maillard reaction is 0-8 bar.
Preferably, the on-line synthesis reaction system is a microchannel reactor.
Preferably, before the maillard reaction product is obtained in the step b), the method further comprises the following steps:
the maillard reaction was terminated.
Preferably, before terminating the maillard reaction, the method further comprises:
and carrying out real-time component analysis on components of the aroma substances in the Maillard reaction product to determine the time for terminating the Maillard reaction.
Preferably, before terminating the maillard reaction, the method further comprises:
sensory analysis of the Maillard reaction product determines the time to terminate the Maillard reaction.
The invention also provides a Maillard reaction product prepared by the preparation method of the technical scheme.
The invention also provides the application of the Maillard reaction product in the technical scheme in cigarettes.
In summary, the invention provides a method for preparing a maillard reaction product by adopting a red date extract, which comprises the following steps: a) dissolving amino acid and reducing sugar source in a reaction solvent to obtain a reaction material; b) putting the reaction materials into an online synthesis reaction system to carry out Maillard reaction to obtain Maillard reaction products; wherein, the on-line synthesis reaction system is a closed system, and the reducing sugar source comprises a red date extract. In the invention, the on-line synthesis reaction system is a closed system, volatile micromolecular aromatic substances can be effectively reserved, reaction materials and Maillard reaction products can be ensured to be not easy to volatilize, the Maillard reaction can be carried out in the closed system, the reaction materials can not be contacted with air, the oxidative deterioration of the reaction materials in the reaction process can be effectively prevented, in addition, the on-line synthesis reaction system can bear higher pressure, the reaction materials can be reacted under pressure, reactants, solvents and the Maillard reaction products in the reaction materials can always keep liquid state when the reaction temperature is higher, the uniformity of the reaction materials can be effectively kept, and the Maillard reaction can be effectively carried out in the on-line synthesis reaction system; the red date extract contains a large amount of monosaccharide components such as glucose, fructose, galactose, xylose, mannose, rhamnose and the like, wherein most of the monosaccharides are reducing saccharides and provide important raw materials for Maillard reaction.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below.
Fig. 1 is a schematic flow chart of a method for preparing a maillard reaction product by using a red date extract, which is provided in the embodiment of the invention.
Illustration of the drawings: 1. a first reaction mass; 2. first recycling materials; 3. a first feed pump; 4. a first mass flow meter; 5. a first check valve; 6. a first safety valve; 7. a first ball valve; 8. an on-line synthesis reaction system; 9. a constant temperature circulator; 10. a bypass valve; 11. (ii) maillard reaction products; 12. a second reaction mass; 13. secondly, recovering materials; 14. a second feed pump; 15. a second mass flow meter; 16. a second one-way valve; 17. a second relief valve; 18. a second ball valve.
Detailed Description
The invention provides a method for preparing a Maillard reaction product by adopting a red date extract, the Maillard reaction product and application, and aims to solve the problems that the Maillard reaction product is influenced by water evaporation and loss caused by strong volatility of small-molecule aroma substances when the existing Maillard reaction is carried out in open reaction equipment.
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
A method for preparing Maillard reaction products by adopting red date extracts comprises the following steps:
a) dissolving amino acid and reducing sugar source in a reaction solvent to obtain a reaction material;
b) putting the reaction materials into an online synthesis reaction system to carry out Maillard reaction to obtain a Maillard reaction product;
wherein, the on-line synthesis reaction system is a closed system, and the reducing sugar source comprises a red date extract.
In the embodiment of the invention, the on-line synthesis reaction system is a closed system, volatile micromolecular aromatic substances can be effectively reserved, reaction materials and Maillard reaction products can be ensured not to be easily volatilized, the Maillard reaction can be carried out in the closed system, the reaction materials can not be contacted with air, the oxidative deterioration of the reaction materials in the reaction process can be effectively prevented, in addition, the on-line synthesis reaction system can bear higher pressure, the reaction materials can be subjected to reaction under pressure, reactants, solvents and the Maillard reaction products in the reaction materials can always keep liquid states when the reaction temperature is higher, the uniformity of the reaction materials can be effectively kept, and the Maillard reaction can be effectively carried out in the on-line synthesis reaction system. The fructus Jujubae extract has effects of invigorating spleen and replenishing qi, nourishing blood and tranquillizing, and can be used for treating spleen deficiency, anorexia, debilitation loose stool, and female viscera dryness. The red date extract contains a large amount of monosaccharide components such as nine monosaccharides including rhamnose, xylitol, arabitol, fructose, mannose, glucose, inositol, sucrose and maltose, wherein most of the monosaccharides are reducing saccharides and provide important raw materials for Maillard reaction.
Generally, the temperature range required by the maillard reaction is more than 120 ℃, the time for achieving the ideal maillard reaction is longer when the reaction temperature is lower, and the longer reaction time causes the volatilization loss of the small molecular fragrant substances generated by the reaction to be more. The Maillard reaction system contains a large amount of water as a solvent, when the temperature of the reaction system is higher than 100 ℃, the evaporation of water is accelerated by the excessively high reaction temperature, and a certain amount of water is needed by the Maillard reaction system, so that the Maillard product is influenced finally, and the Maillard reaction product cannot achieve the effect of preparing the spice finally. The on-line synthesis reaction system can prevent Maillard reaction products caused by water evaporation from failing to achieve the effect of preparing the perfume.
In the prior art, the Maillard reaction is carried out in an off-line open system, so that continuous production cannot be realized, if more Maillard reaction products are needed, the products can be obtained through multiple feeding, multiple reactions and multiple post-treatments, time and labor are wasted, and the quality of products in each batch can fluctuate. In addition, continuous stirring is needed for uniformly heating the reaction system, and when the system contains propylene glycol, the viscosity of the propylene glycol is higher, so that the reaction mass and heat transfer process speed is lower. The on-line synthesis reaction system does not need to feed materials for multiple times, can realize on-line real-time continuous production, is time-saving and labor-saving, and effectively ensures the product quality. And the on-line synthesis reaction system is an on-line continuous production system, realizes green synthesis through process reinforcement, can realize industrial production under laboratory conditions, and has the advantages of rapid mixing, high-efficiency heat transfer, narrow residence time distribution, extremely short reaction time, good repeatability, rapid system response, convenient automatic control, almost no amplification effect, high safety performance, capability of effectively avoiding the discharge of a large amount of waste water and waste gas and the like.
In embodiments of the invention, the reducing carbohydrate source further comprises a reducing monosaccharide;
the reducing monosaccharide is selected from xylose, mannose or glucose;
the amino acid is selected from glycine, threonine, arginine, alanine, phenylalanine or proline.
Reducing sugar and amino acid are two necessary substances for Maillard reaction, and the type and content of the reducing sugar and the amino acid can influence Maillard products and reaction rate. The red date extract is used as a main source of the reducing sugar source, one or more reducing monosaccharides are added as an auxiliary, the Maillard reaction rate and the components and aroma characteristics of final products are different due to different types of amino acids, different reducing sugar substances are selected, the obtained Maillard reaction products are different, and the final effect on cigarettes is greatly different. The browning speed of the basic amino acid is generally higher, the browning speed of the amino acid and the browning speed of the peptide are higher than that of the protein, the amino acid is selected from glycine, threonine, arginine, alanine, phenylalanine or proline, the price and the cost of the amino acid are low, and the volatile aroma components in the Maillard reaction product have good effect on the sensory effect of the cigarettes when being applied to the cigarettes. The browning speed of the reducing monosaccharide is generally inversely related to the carbon number, the browning speed of the five-carbon sugar is faster than that of the six-carbon sugar, and the browning speed of the reducing monosaccharide sequentially comprises ribose, arabinose, xylose, galactose, mannose and glucose from high to low.
In the embodiment of the invention, the mol ratio of the reducing sugar in the amino acid and the reducing sugar source is 1: 1.5 to 2. The amino acid can react completely, so that the adverse effect on the cigarette sense caused by the existence of a large amount of the amino acid is avoided, and the obtained Maillard reaction product is suitable for cigarettes.
The compounding of different reducing sugar and different amino acid can lead the Maillard reaction rate and the components and the aroma characteristics of the final product to be different, and finally has great difference on the effect of the cigarette. In the embodiment of the invention, the reaction materials preferably adopt a plurality of amino acids to react with the reducing sugar source, so that the obtained Maillard reaction product generates a synergistic effect in the combustion and decomposition process of the cigarettes, and has more remarkable effect than that of adopting a single amino acid to react.
The type and content of reducing sugar in the red dates can influence Maillard reaction products, the content of the reducing sugar in the red date extract is measured by a flow analyzer, and the extraction process is continuously optimized by detecting the content of the reducing sugar, so that the content of the reducing sugar in the red date extract reaches the maximum value.
In the embodiment of the invention, the water content of the reaction material is 25-40%;
the pH value of the reaction material is 7-9.
In the embodiment of the invention, the reaction solvent is a mixture of propylene glycol and water, and the mass ratio of the reaction solvent to the amino acid is 10-20: 1, the mass fraction of the propylene glycol in the reaction solvent is 60-70%. When the pH value of the reaction material is more than 3, the Maillard reaction rate is generally accelerated along with the increase of the pH value, and the Maillard reaction product obtained when the pH value of the reaction material is 7-9 has better harmony with tobacco fragrance.
In the embodiment of the invention, the temperature of the Maillard reaction is 120-160 ℃;
the pressure of the Maillard reaction is 0-8 bar.
In the embodiment of the invention, the Maillard reaction can be carried out at the temperature of 20-25 ℃, and the reaction rate is improved by 3-5 times when the temperature is increased by 10 ℃ generally. The Maillard reaction product obtained by the Maillard reaction at the temperature of 120-160 ℃ has obvious effects of moistening smoke, improving aroma and covering miscellaneous gas when being applied to cigarettes.
In the embodiment of the invention, the on-line synthesis reaction system is a microchannel reactor.
In the embodiment of the invention, the size of the channel of the microchannel reactor is 2 x 2 mm.
In the embodiment of the present invention, before the maillard reaction product is obtained in step b), the method further includes:
the maillard reaction was terminated.
In the embodiment of the present invention, before terminating the maillard reaction, the method further includes:
and carrying out real-time component analysis on the components of the aroma substances in the Maillard reaction product to determine the time for terminating the Maillard reaction.
In the embodiment of the invention, Maillard reaction products are complex, single or a plurality of aroma substances are subjected to real-time component analysis to determine the time of the Maillard reaction, and the real-time component analysis is performed by adopting a headspace solid phase microextraction/gas chromatography-mass spectrometry combined method, which specifically comprises the following steps: and collecting a proper amount of Maillard reaction products to prepare a sample to be detected, and heating the sample to be detected in the sealed bottle to volatilize volatile substances and reach balance above the sample. The real-time component analysis method has simple pretreatment, can accurately and completely store sample information, and is not interfered by non-volatile substances. The qualitative and quantitative analysis of volatile and semi-volatile components in Maillard reaction products can be carried out by solid phase microextraction method, and the effect is good.
In the embodiment of the present invention, before terminating the maillard reaction, the method further includes:
sensory analysis of the Maillard reaction product determines the time to terminate the Maillard reaction.
In the embodiment of the invention, the composition change and sensory evaluation result of the cigarettes before and after the addition of the Maillard reaction product are comprehensively analyzed, the feeding and evaluation comparison test is carried out on the Maillard reaction product in the cigarettes, and the effect generated by the optimal addition proportion is determined by the addition, sensory evaluation and proportioning adjustment of different Maillard reaction products. Sensory evaluation table a panel consisting of 9 persons firstly evaluates the aroma characteristics, the smoke characteristics and the taste characteristics of cigarettes before and after the addition and fills the sensory evaluation table of the cigarettes with the average value as the final score, the panel is diluted by distilled water as a solvent and injected into empty white tobacco (flue-cured tobacco type reference tobacco) in an amount of 2.5 muL according to the addition amount of 1.5 percent of the mass of the cut tobacco, each empty white tobacco is injected with 2.5 muL, the empty white tobacco injected with the same amount of distilled water is used as a blank control, the empty white tobacco is balanced for 48 hours in a standard environment (the temperature is 22 ℃ and the relative humidity is 65 percent), 9 persons are used for evaluation. The method can determine the time for terminating the Maillard reaction by carrying out real-time component analysis on the components of the aroma substances in the Maillard reaction product and combining the sensory evaluation effect.
Fig. 1 is a schematic flow chart of a method for preparing a maillard reaction product by using a red date extract according to an embodiment of the present invention. In the embodiment of the invention, firstly, amino acid and reducing sugar source are dissolved in a reaction solvent, filtering is carried out, insoluble substances are removed, reaction materials are obtained, the reaction materials comprise a first reaction material 1 and a second reaction material 12, the first reaction material 1 and the second reaction material 12 are respectively stored in corresponding reaction tanks, the first reaction material 1 sequentially passes through a first feeding pump 3, a first mass flow meter 4, a first one-way valve 5, a first safety valve 6 and a first ball valve 7 and enters an online synthesis reaction system 8, the online synthesis reaction system 8 comprises a mixing tank and a reaction unit, the first reaction material 1 firstly enters the mixing tank of the online synthesis reaction system 8 and then enters a reaction unit, the first reaction material 1 carries out Maillard reaction in the reaction unit, finally, Maillard reaction products 11 are obtained by collection, the pressure of the online synthesis reaction system 8 is adjusted in the reaction process, ensuring that the first reaction mass 1 remains fluid throughout the on-line synthesis reaction system 8. Before the Maillard reaction product 11 is collected, the Maillard reaction product 11 is cooled to room temperature through an external cooling system, the Maillard reaction is immediately terminated, and finally the Maillard reaction product 11 is collected. The whole Maillard reaction process is carried out in a closed system, required reaction materials are prepared at one time, the reaction temperature and the reaction pressure are adjusted, and Maillard reaction products are continuously synthesized on line. After the first reaction material 1 is reacted, the second reaction material 12 sequentially passes through the second feeding pump 14, the second mass flow meter 15, the second one-way valve 16, the second safety valve 17 and the second ball valve 18 to enter the online synthesis reaction system 8 for Maillard reaction, and the reaction process is the same as that of the first reaction material 1. Wherein the first mass flow meter 4 and the second mass flow meter 15 are used for controlling the transfer quality of the reaction materials; the first safety valve 6 and the second safety valve 17 are used for preventing high pressure and can be used for pressure relief; the first ball valve 7 and the second ball valve 18 are used for emergency stop of feeding; the constant temperature circulator 9 is communicated with the on-line synthesis reaction system 8 and is used for providing a heat exchange medium and controlling the temperature of the on-line synthesis reaction system 8; the bypass valve 10 is used for preventing the pressure of the heat exchange medium from being too high to damage the on-line synthesis reaction system 8 and shunting the heat exchange medium.
The flow rate of the reaction mass determines the reaction time, i.e. the reaction residence time. In the embodiment of the invention, the flow rate of the reaction materials is 3-12 mL/min, and the reaction residence time is 5-20 min; the flow rate of the reaction mass is preferably 6.38mL/min and the reaction residence time is preferably 10 min.
Compared with the traditional Maillard reaction under the condition of an off-line open system, the on-line synthesis reaction system can realize the instant mixing of reaction materials of the Maillard reaction and the accurate control of reaction process parameters such as reaction time, temperature, pressure and the like, and can improve the yield and selectivity of the Maillard reaction, thereby improving the utilization rate of the reaction materials; the on-line synthesis reaction system can realize the continuous and automatic control of the Maillard reaction process, thereby improving the stability of the Maillard reaction and ensuring the quality of Maillard reaction products; the online synthesis reaction system is a microchannel reactor, the size of a channel of fluid in the microchannel reactor is very small, the online reaction volume of reaction materials is small, and the safety of the Maillard reaction can be effectively ensured; the on-line synthesis reaction system effectively eliminates the amplification effect of the Maillard reaction process, the optimal reaction conditions of the Maillard reaction pilot plant process can ensure the quality and the quantity for industrial production to meet the needs of enterprises, greatly shortens the process research and development time, reduces the production harmfulness and the production energy consumption, and reduces or eliminates the generation and the emission of pollutants to the utmost extent.
The embodiment of the invention also provides a Maillard reaction product prepared by the method of the technical scheme.
The embodiment of the invention also provides the application of the Maillard reaction product in the technical scheme in cigarettes.
Maillard reaction products are important characteristic flavor substances in tobacco, the flavor substances are well coordinated with tobacco aroma, and many of the flavor substances also have the effects of enriching the tobacco aroma, modifying and rounding the smoke, reducing stimulation and the like. The Maillard reaction product is applied to cigarettes, and the Maillard reaction product and the cigarette fragrance are well coordinated together, so that the smoke state and the smoking taste can be improved. The reducing sugar source comprises red date extract, so that the sensory quality of Maillard reaction products is obviously improved.
Sensory evaluation shows that the Maillard reaction product prepared from the red date extract has good contribution to cigarette aroma amount, fullness, dryness and stimulation indexes, the oral cavity is comfortable and clean while the advantage of soft smoke of the red date extract is kept, sweet roasting aroma is added, the cigarette aroma is more transparent and lasting, sweet fruit aroma can be brought to the cigarette, tobacco miscellaneous gas is eliminated, the smoke is plump, and the cigarette has the fruit aroma.
To sum up, the embodiment of the invention provides a method for preparing a Maillard reaction product by adopting a red date extract, which comprises the following steps: a) dissolving amino acid and reducing sugar source in a reaction solvent to obtain a reaction material; b) putting the reaction materials into an online synthesis reaction system to carry out Maillard reaction to obtain a Maillard reaction product; wherein the on-line synthesis reaction system is a closed system, and the reducing sugar source comprises red date extract. In the embodiment of the invention, the on-line synthesis reaction system is a closed system, volatile micromolecular aromatic substances can be effectively reserved, reaction materials and Maillard reaction products can be ensured to be not easy to volatilize, the Maillard reaction can be carried out in the closed system, the reaction materials can not be contacted with air, the oxidative deterioration of the reaction materials in the reaction process can be effectively prevented, in addition, the on-line synthesis reaction system can bear higher pressure, the reaction materials can be reacted under pressure, reactants, solvents and the Maillard reaction products in the reaction materials can always keep liquid state when the reaction temperature is higher, the uniformity of the reaction materials can be effectively kept, and the Maillard reaction can be effectively carried out in the on-line synthesis reaction system; the red date extract contains a large amount of monosaccharide components such as glucose, fructose, galactose, xylose, mannose, rhamnose and the like, wherein most of the monosaccharides are reducing saccharides and provide important raw materials for Maillard reaction.
For a further understanding of the invention, reference will now be made in detail to the following examples.
Example 1
In this example, the preparation of the red date extract was carried out, including the following steps:
removing core from fructus Jujubae pulp, drying in oven at 40 deg.C for 3 hr, cooling to room temperature, and pulverizing to obtain pulverized fructus Jujubae. Weighing 500g of crushed red dates, placing the crushed red dates in a 5L three-necked bottle, adding 3L of 60% ethanol water solution, soaking for 24h, heating to 80 ℃ under the condition of mechanical stirring, extracting for 2h, cooling to room temperature, and filtering to obtain a red date extract mother liquor 1. Adding 2L of 40% ethanol water solution into the residue, heating to 80 deg.C under mechanical stirring, extracting for 2 hr, cooling to room temperature, and filtering to obtain fructus Jujubae extract mother liquor 2. And (3) combining the mother liquor 1 and the mother liquor 2 of the red date extract, and concentrating under reduced pressure at 50 ℃ to obtain the red date extract.
Example 2
This example carried out the preparation of a maillard reaction product comprising the following steps:
accurately weighing 180g of red date extract and 75g of glycine, adding 1L of mixed solution of propylene glycol and water while stirring, dissolving glucose and glycine in the mixed solution of propylene glycol and water under the ultrasonic condition at room temperature, cooling to room temperature after complete dissolution, and adjusting the pH to 8 by using food-grade NaOH. Inserting a pipette of the on-line synthesis reaction system into the prepared reaction material, adjusting the temperature value of the constant temperature circulator to be 150 ℃, adjusting the pressure of the on-line synthesis reaction system to be 4bar when the temperature of the on-line synthesis reaction system reaches 150 ℃, adjusting the flow rate of the reaction material to be 6.38mL/min, and collecting Maillard reaction products at the outlet position of the on-line synthesis reaction system, wherein the reaction termination time is 10 min. The Maillard reaction product is cooled and then stored at 4 ℃ for later use. In this embodiment, glycine may be replaced by threonine, arginine, alanine, phenylalanine, or proline to perform maillard reaction, so as to obtain corresponding maillard reaction products.
Example 3
This example carried out the preparation of a maillard reaction product comprising the following steps:
accurately weighing 180g of red date extract, 40g of glycine and 60g of threonine, adding 1L of mixed solution of propylene glycol and water, stirring and adding, dissolving glucose and glycine in the mixed solution of propylene glycol and water under the ultrasonic condition at room temperature, cooling to room temperature after complete dissolution, and adjusting the pH to 9 by using food-grade NaOH. Inserting a pipette of the on-line synthesis reaction system into the prepared reaction material, adjusting the temperature value of the constant temperature circulator to 160 ℃, adjusting the pressure of the on-line synthesis reaction system to 4bar when the temperature of the on-line synthesis reaction system reaches 160 ℃, adjusting the flow rate of the reaction material to 6.38mL/min, and collecting Maillard reaction products at the outlet position of the on-line synthesis reaction system, wherein the reaction termination time is 10 min. The Maillard reaction product is cooled and then stored at 4 ℃ for later use. In this embodiment, two of glycine and threonine may be replaced with arginine, alanine, phenylalanine, proline and glycine to perform maillard reaction, so as to obtain corresponding maillard reaction products, and finally obtain 15 maillard reaction products.
Example 4
This example carried out the preparation of a maillard reaction product comprising the following steps:
accurately weighing 80g of glucose, 100g of red date extract and 60g of glycine, adding 1L of mixed solution of propylene glycol and water while stirring, dissolving the glucose and the glycine in the mixed solution of the propylene glycol and the water under the ultrasonic condition at room temperature, cooling to room temperature after complete dissolution, and adjusting the pH to 7 by using food-grade NaOH. Inserting a pipette of the on-line synthesis reaction system into the prepared reaction material, adjusting the temperature value of the constant temperature circulator to be 150 ℃, adjusting the pressure of the on-line synthesis reaction system to be 4bar when the temperature of the on-line synthesis reaction system reaches 150 ℃, adjusting the flow rate of the reaction material to be 6.38mL/min, and collecting Maillard reaction products at the outlet position of the on-line synthesis reaction system, wherein the reaction termination time is 10 min. The Maillard reaction product is cooled and then stored at 4 ℃ for later use. In this embodiment, glycine may be replaced by threonine, arginine, alanine, phenylalanine, or proline to perform maillard reaction, so as to obtain corresponding maillard reaction products.
Example 5
This example carried out the preparation of a maillard reaction product comprising the following steps:
accurately weighing 80g of glucose, 100g of red date extract, 40g of glycine and 60g of threonine, adding 1L of a mixed solution of propylene glycol and water while stirring, dissolving the glucose, xylose and glycine in the mixed solution of propylene glycol and water under the room temperature ultrasonic condition, cooling to room temperature after complete dissolution, and adjusting the pH to 8 by using food-grade NaOH. Inserting a pipette of the on-line synthesis reaction system into the prepared reaction material, adjusting the temperature value of the constant temperature circulator to be 150 ℃, adjusting the pressure of the on-line synthesis reaction system to be 4bar when the temperature of the on-line synthesis reaction system reaches 150 ℃, adjusting the flow rate of the reaction material to be 6.38mL/min, and collecting Maillard reaction products at the outlet position of the on-line synthesis reaction system, wherein the reaction termination time is 10 min. The Maillard reaction product is cooled and then stored at 4 ℃ for later use. In this embodiment, two of glycine, threonine, alanine, phenylalanine, proline and glycine may be substituted for glycine and threonine to perform the maillard reaction, so as to obtain the corresponding maillard reaction product.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (10)
1. A method for preparing Maillard reaction products by adopting red date extracts is characterized by comprising the following steps:
a) dissolving amino acid and reducing sugar source in a reaction solvent to obtain a reaction material;
b) putting the reaction materials into an online synthesis reaction system to carry out Maillard reaction to obtain Maillard reaction products;
wherein, the on-line synthesis reaction system is a closed system, and the reducing sugar source comprises a red date extract.
2. The method of claim 1, wherein the reducing sugar source further comprises a reducing monosaccharide;
the reducing monosaccharide is selected from xylose, mannose or glucose;
the amino acid is selected from glycine, threonine, arginine, alanine, phenylalanine or proline.
3. The method of claim 1, wherein the reaction mass has a water content of 25% to 40%;
the pH value of the reaction material is 7-9.
4. The process according to claim 1, wherein the temperature of the Maillard reaction is between 120 ℃ and 160 ℃;
the pressure of the Maillard reaction is 0-8 bar.
5. The method of claim 1, wherein the in-line synthesis reaction system is a microchannel reactor.
6. The method of claim 1, wherein before the obtaining of the maillard reaction products in step b), further comprising:
the maillard reaction was terminated.
7. The method of claim 6, wherein prior to terminating the Maillard reaction, further comprising:
and carrying out real-time component analysis on components of the aroma substances in the Maillard reaction product to determine the time for terminating the Maillard reaction.
8. The method of claim 6, wherein prior to terminating the Maillard reaction, further comprising:
sensory analysis of the Maillard reaction product determines the time to terminate the Maillard reaction.
9. Maillard reaction product obtained by the process according to any of claims 1 to 8.
10. Use of the maillard reaction product of claim 9 in cigarettes.
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| WO2022126958A1 (en) * | 2020-12-14 | 2022-06-23 | 湖北中烟工业有限责任公司 | Composition capable of reducing free radical levels in cigarette smoke and preparation method therefor |
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