CN113729199B - Brown sugar-flavored Maillard reactant and preparation method and application thereof - Google Patents
Brown sugar-flavored Maillard reactant and preparation method and application thereof Download PDFInfo
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- CN113729199B CN113729199B CN202110959457.5A CN202110959457A CN113729199B CN 113729199 B CN113729199 B CN 113729199B CN 202110959457 A CN202110959457 A CN 202110959457A CN 113729199 B CN113729199 B CN 113729199B
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Classifications
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The application discloses a brown sugar-flavor Maillard reactant and a preparation method and application thereof, and belongs to the technical field of foods. The brown sugar flavor Maillard reactant comprises the following components in percentage by mass: 5-10% of natural nitrogen source, 10-20% of natural reducing sugar, 5-15% of white granulated sugar, 5-10% of propylene glycol, 15-25% of glycerol and 30-50% of water. The brown sugar-flavor Maillard reactant has the special honey aroma and burnt aroma of the brown sugar, has stronger natural feel and natural aroma, and has good temperature resistance; the preparation process is carried out by adopting a similar cooking process without adding chemical synthetic spice, so that the fear and the mustard of people for adding the chemical synthetic spice can be well relieved, and people can more easily accept the brown sugar flavor Maillard reactant; the preparation equipment is simple, the reaction condition is mild, and the preparation method can be used for industrial mass production.
Description
Technical Field
The application belongs to the technical field of foods, and particularly relates to a brown sugar-flavored Maillard reactant, and a preparation method and application thereof.
Background
The brown sugar is sugar produced by the traditional process of sugar cane through squeezing, juice extracting, filtering, boiling, forming, drying and adopting a non-lime method without honey separation. Is brown to dark brown and has no honey aroma and burnt aroma after being highly refined, so natural nutritional ingredients such as amino acids, reducing sugar, organic acid, polyphenols, flavonoids, mineral elements, B vitamins and the like in the sugarcane are effectively reserved. The color and flavor of the brown sugar mainly originate from Maillard reaction and caramelization reaction in the boiling process, the reaction mechanism is extremely complex, and the flavor of the brown sugar manufactured by different manufacturers is also uneven under the influence of factors such as raw material sucrose, boiling time, temperature and the like. With the cognition of people on the flavor and nutrition of brown sugar, brown sugar and brown sugar flavor foods, such as brown sugar flavor caramel treats, brown sugar flavor biscuits, brown sugar flavor syrups and the like, are increasingly favored by people. In reality, because the aroma and the flavor of the brown sugar are relatively weak, the brown sugar flavor essence is usually added in the preparation of related brown sugar flavor foods, so that the aroma and the taste of the whole product can be improved, the stability is kept, and the cost can be reduced to a certain extent.
However, the brown sugar essence on the market is mostly prepared by blending chemical synthetic spices, and the essence produced by the method has the disadvantages of unrealistic and natural fragrance and weak natural feeling; the other part is prepared by taking amino acid and reducing sugar as raw materials, generating a burnt flavor substance through Maillard reaction, and adding chemical synthetic spice for compounding. Both of these modes of manufacture have certain limitations in terms of the inclusion of chemically synthesized fragrances.
Disclosure of Invention
The application aims to overcome the defects of the prior art and provide a brown sugar-flavored Maillard reactant without chemical synthetic perfume, and a preparation method and application thereof.
In order to achieve the above purpose, the technical scheme adopted by the application is as follows: a brown sugar flavor Maillard reactant comprises the following components in percentage by mass: 5-10% of natural nitrogen source, 10-20% of natural reducing sugar, 5-15% of white granulated sugar, 5-10% of propylene glycol, 15-25% of glycerol and 30-50% of water.
According to the technical scheme, a certain amount of natural nitrogen source and natural reducing sugar are adopted as raw materials, so that the problem of adding chemical synthetic spice in the process of preparing the Maillard reactant can be solved; and as no chemical synthetic spice is added in the technical scheme of the application, the fear and the mustard of people on the chemical synthetic spice can be well relieved, so that people can more easily accept the brown sugar flavor Maillard reactant.
As a preferred embodiment of the brown sugar-flavored Maillard reactant, the application comprises the following components in percentage by mass: 5-8% of natural nitrogen source, 12-18% of natural reducing sugar, 8-12% of white granulated sugar, 6-10% of propylene glycol, 20-25% of glycerol and 30-45% of water. In the preferred range, the obtained brown sugar flavor Maillard reactant has optimal combination effect of sweet aroma, burnt aroma, taste and overall aroma, wherein the sweet aroma score is more than 7, the burnt aroma score can reach 8.5, the taste score can reach 8, and the overall aroma score can reach 8.
As a preferred embodiment of the brown sugar savoury Maillard reactant of the application, the natural nitrogen source comprises yeast extract and hydrolyzed plant protein powder.
The yeast extract is a food ingredient which is obtained by taking edible yeast as a main raw material and carrying out enzymolysis autolysis under the action of enzyme of the yeast or additional food-grade enzyme and is rich in soluble components in yeast cells such as amino acid, peptide, polypeptide and the like; the hydrolyzed plant protein powder is food ingredients rich in protein, polypeptide, amino acid and the like, which are prepared by taking defatted soybean, peanut meal, wheat protein or corn protein containing plant protein as raw materials through hydrochloric acid hydrolysis and alkali neutralization; the two raw materials are easy to obtain, natural in source and low in cost; meanwhile, because the Maillard reaction rate and the components and aroma characteristics of the final product are different due to different types and contents of amino acids in the Maillard reaction, the Maillard reactants with honey aroma and brown sugar flavor can be effectively provided by selecting the two natural nitrogen sources.
As a preferred embodiment of the brown sugar-flavored Maillard reactant, the yeast extract comprises at least one of yeast extract F5701 and yeast extract LB 00; among them, yeast extract F5701 and yeast extract LB00 are provided by Angel Yeast Co.
As a preferred embodiment of the brown sugar flavor Maillard reactant, the hydrolyzed plant protein powder comprises at least one of hydrolyzed plant protein powder HVP-003, hydrolyzed plant protein powder HVP-078, hydrolyzed plant protein powder HVP-182 and hydrolyzed plant protein powder HVP-158, wherein the hydrolyzed plant protein powder HVP-003 and the hydrolyzed plant protein powder HVP-078 are provided by Shanghai's food industry Co-Ltd, and the hydrolyzed plant protein powder HVP-182 and the hydrolyzed plant protein powder HVP-158 are provided by Baozi flavor good flavoring Co-Ltd.
As a preferred embodiment of the brown sugar-flavored Maillard reactant, the natural reducing sugar comprises at least one of crystalline fructose, fructose-glucose syrup, edible glucose, maltose syrup and lactose.
The Maillard reaction products obtained by selecting different reducing sugars are different, and the brown speeds of the reducing sugars are different, so that the Maillard reaction rate, the components of the final product and the aroma characteristics are different.
As a preferred embodiment of the brown sugar-flavored Maillard reactant, a preservative is also included.
As a preferred embodiment of the brown sugar-flavored Maillard reactant, the mass percentage of the preservative in the brown sugar-flavored Maillard reactant is 0.1%.
As a preferred embodiment of the brown sugar savoury maillard reactant of the application, the preservative is sodium benzoate.
The sodium benzoate has a certain anti-corrosion effect, and can effectively prolong the shelf life of the product when being added into the brown sugar-flavor Maillard reactant, wherein the adding amount of the sodium benzoate is added according to the adding amount specified in GB 1902-94.
In addition, the application also provides a preparation method of the brown sugar-flavor Maillard reactant, which comprises the following steps:
(1) Weighing natural nitrogen source, natural reducing sugar, white granulated sugar, propylene glycol, glycerol and water according to mass percentage, mixing and dissolving;
(2) Regulating the pH value of the system after the mixed dissolution in the step (1) to be 5.5-7.5 for reaction;
(3) And (5) finishing the reaction to obtain the product.
As a preferred embodiment of the method for preparing the brown sugar-flavored Maillard reactant, in the step (2), the reaction temperature is 95-105 ℃ and the reaction time is 60-180min.
Too high reaction temperature can cause excessive coking of the product, too low reaction temperature can prolong the reaction time, cause loss of organic small molecules with flavor, reduce the quality of the product, and can well generate Maillard reaction within the time and temperature range provided by the application to obtain the Maillard reactant with brown sugar flavor.
As a preferred embodiment of the method for preparing the brown sugar-flavored Maillard reactant, in the step (3), after the reaction is finished, a preservative can be added into the product.
As a preferred embodiment of the method for producing a brown sugar-flavored Maillard reactant of the present application, in the step (3), after the completion of the reaction, the reaction system is cooled to 50 ℃ or lower before adding the preservative.
In addition, the application also provides the flavor syrup added with the brown sugar flavor Maillard reactant.
As a preferred embodiment of the flavor syrup, the weight percentage of the black sugar flavor maillard reactant in the flavor syrup is 0.3% -0.8%, when the black sugar flavor maillard reactant is added too little, the flavor of the black sugar flavor maillard reactant cannot be well exhibited, and when the black sugar flavor maillard reactant is added too much, the overall flavor is too thick, the experience effect is poor, and the sweet, burnt, mouthfeel and overall aroma comprehensive effect of the flavor syrup are better within the weight percentage range.
As a preferred embodiment of the flavor syrup of the present application, the brown sugar flavor maillard reactant is 0.5% by mass of the flavor syrup. When the mass percentage is in the process, the comprehensive effect of the sweet aroma, the burnt aroma, the taste and the whole aroma of the flavor syrup is optimal, wherein the sweet aroma score can reach 7.5, the burnt aroma score can reach 8.5, the taste score can reach 8, and the whole aroma score can reach 8.
Compared with the prior art, the application has the beneficial effects that: according to the technical scheme, a certain amount of natural nitrogen source and natural reducing sugar are adopted as raw materials, so that the problem of adding chemical synthetic spice in the process of preparing the Maillard reactant can be solved; in addition, as the technical scheme of the application does not add chemical synthetic spice, the preparation process is carried out by adopting a similar cooking process, and the fear and the mustards of people for chemical synthesis and the addition of the chemical synthetic spice can be well relieved, so that the brown sugar flavor Maillard reactant of the application is easier to accept by people; the preparation equipment is simple, the reaction condition is mild, and the preparation method can be used for industrial mass production.
Detailed Description
For a better description of the objects, technical solutions and advantages of the present application, the present application will be further described with reference to the following specific examples.
Example 1
The brown sugar-flavored Maillard reactant provided by the embodiment of the application comprises the following components in percentage by mass: 7% of natural nitrogen source (yeast extract F5701% + hydrolyzed vegetable protein HVP-003% + hydrolyzed vegetable protein HVP-078% 2%), 13% of natural reducing sugar (crystalline fructose 8% + fructose syrup F55% + lactose 1%), 5% of white granulated sugar, 5% of propylene glycol, 25% of glycerol, 44.9% of water and 0.1% of sodium benzoate.
The preparation method of the brown sugar-flavored Maillard reactant is as follows:
(1) Weighing raw materials according to mass percentage, and adding the raw materials into a reaction kettle;
(2) Regulating the pH value of the system after the mixed dissolution in the step (1) to be 6, and reacting for 180min at 95 ℃;
(3) And (3) finishing the reaction, and adding 0.1% sodium benzoate when the reaction temperature is cooled to below 50 ℃ to obtain the product 1.
Example 2
The brown sugar-flavored Maillard reactant provided by the embodiment of the application comprises the following components in percentage by mass: 7% of natural nitrogen source (yeast extract F5701% + hydrolyzed vegetable protein HVP-182 3% + hydrolyzed vegetable protein HVP-078% 2%), 14% of natural reducing sugar (crystalline fructose 10% + fructose syrup F55 2% + maltose syrup F75% 2%), 10% of white granulated sugar, 8% of propylene glycol, 20% of glycerol, 40.9% of water and 0.1% of sodium benzoate.
The preparation method of the brown sugar-flavored Maillard reactant is as follows:
(1) Weighing raw materials according to mass percentage, and adding the raw materials into a reaction kettle;
(2) Regulating the pH value of the system after the mixed dissolution in the step (1) to be 6.5, and reacting for 90min at 100 ℃;
(3) And (3) finishing the reaction, and adding 0.1% sodium benzoate when the reaction temperature is cooled to below 50 ℃ to obtain a product 2.
Example 3
The brown sugar-flavored Maillard reactant provided by the embodiment of the application comprises the following components in percentage by mass: 8% of natural nitrogen source (yeast extract LB 00% + hydrolyzed vegetable protein HVP-182.2% + hydrolyzed vegetable protein HVP-158.3%), 18% of natural reducing sugar (crystalline fructose 12% + glucose 2% + maltose syrup F75% 4%), 12% of white granulated sugar, 10% of propylene glycol, 15% of glycerol, 36.9% of water and 0.1% of sodium benzoate.
The preparation method of the brown sugar-flavored Maillard reactant is as follows:
(1) Weighing raw materials according to mass percentage, and adding the raw materials into a reaction kettle;
(2) Regulating the pH value of the system after the mixed dissolution in the step (1) to 7, and reacting for 120min at 100 ℃;
(3) And (3) finishing the reaction, and adding 0.1% sodium benzoate when the reaction temperature is cooled to below 50 ℃ to obtain the product 3.
Example 4
The brown sugar-flavored Maillard reactant provided by the embodiment of the application comprises the following components in percentage by mass: 10% of natural nitrogen source (yeast extract LB 00% + hydrolyzed vegetable protein HVP-003% + hydrolyzed vegetable protein HVP-158 3%), 20% of natural reducing sugar (crystalline fructose 14% + fructose syrup F55% + maltose syrup F75 2%), 15% of white granulated sugar, 5% of propylene glycol, 20% of glycerol, 29.9% of water and 0.1% of sodium benzoate.
The preparation method of the brown sugar-flavored Maillard reactant is as follows:
(1) Weighing raw materials according to mass percentage, and adding the raw materials into a reaction kettle;
(2) Regulating the pH value of the system after the mixed dissolution in the step (1) to 7.5, and reacting for 60min at 105 ℃;
(3) And (3) finishing the reaction, and adding 0.1% sodium benzoate when the reaction temperature is cooled to below 50 ℃ to obtain a product 4.
Comparative example 1
The brown sugar-flavored Maillard reactant of the comparative example comprises the following components in percentage by mass: 8% of natural nitrogen source (yeast extract LB 00% + hydrolyzed vegetable protein HVP-182 2% + hydrolyzed vegetable protein HVP-158 3%), 18% of natural reducing sugar (crystalline fructose 12% + glucose 2% + maltose syrup F75% 4%), 12% of white granulated sugar, 25% of glycerol, 36.9% of water and 0.1% of sodium benzoate.
The preparation method of the brown sugar-flavored Maillard reactant is as follows:
(1) Weighing raw materials according to mass percentage, and adding the raw materials into a reaction kettle;
(2) Regulating the pH value of the system after the mixed dissolution in the step (1) to 7.5, and reacting for 120min at 100 ℃;
(3) And (3) finishing the reaction, and adding 0.1% sodium benzoate when the reaction temperature is cooled to below 50 ℃ to obtain a product 5.
Comparative example 2
The brown sugar-flavored Maillard reactant of the comparative example comprises the following components in percentage by mass: 8% of natural nitrogen source (yeast extract LB 00% + hydrolyzed vegetable protein HVP-182 2% + hydrolyzed vegetable protein HVP-158 3%), 18% of natural reducing sugar (crystalline fructose 12% + glucose 2% + maltose syrup F75% 4%), 15% of white granulated sugar, 10% of propylene glycol, 48.9% of water and 0.1% of sodium benzoate.
The preparation method of the brown sugar-flavored Maillard reactant is as follows:
(1) Weighing raw materials according to mass percentage, and adding the raw materials into a reaction kettle;
(2) Regulating the pH value of the system after the mixed dissolution in the step (1) to 7, and reacting for 120min at 100 ℃;
(3) And (3) finishing the reaction, and adding 0.1% sodium benzoate when the reaction temperature is cooled to below 50 ℃ to obtain a product 6.
Comparative example 3
The brown sugar-flavored Maillard reactant of the comparative example comprises the following components in percentage by mass: 15% of natural nitrogen source (yeast extract LB 00% + hydrolyzed vegetable protein HVP-182% + hydrolyzed vegetable protein HVP-158% 4%), 18% of natural reducing sugar (crystalline fructose 12% + glucose 2% + maltose syrup F75% 4%), 10% of white granulated sugar, 10% of propylene glycol, 15% of glycerol, 31.9% of water and 0.1% of sodium benzoate.
The preparation method of the brown sugar-flavored Maillard reactant is as follows:
(1) Weighing raw materials according to mass percentage, and adding the raw materials into a reaction kettle;
(2) Regulating the pH value of the system after the mixed dissolution in the step (1) to 7, and reacting for 120min at 100 ℃;
(3) And (3) finishing the reaction, and adding 0.1% sodium benzoate when the reaction temperature is cooled to below 50 ℃ to obtain a product 7.
Comparative example 4
The brown sugar-flavored Maillard reactant of the comparative example comprises the following components in percentage by mass: 8% of natural nitrogen source (yeast extract LB 00% + hydrolyzed vegetable protein HVP-182 2% + hydrolyzed vegetable protein HVP-158% 3%), 25% of natural reducing sugar (crystalline fructose 14% + glucose 5% + maltose syrup F75% 6%), 10% of white granulated sugar, 10% of propylene glycol, 15% of glycerol, 31.9% of water and 0.1% of sodium benzoate.
The preparation method of the brown sugar-flavored Maillard reactant is as follows:
(1) Weighing raw materials according to mass percentage, and adding the raw materials into a reaction kettle;
(2) Regulating the pH value of the system after the mixed dissolution in the step (1) to 7, and reacting for 120min at 100 ℃;
(3) And (3) finishing the reaction, and adding 0.1% sodium benzoate when the reaction temperature is cooled to below 50 ℃ to obtain the product 8.
Comparative example 5
The brown sugar-flavored Maillard reactant of the comparative example comprises the following components in percentage by mass: 10% of natural nitrogen source (yeast extract LB 00% + hydrolyzed vegetable protein HVP-182 2% + hydrolyzed vegetable protein HVP-158 4%), 5% of natural reducing sugar (crystalline fructose 3% + glucose 2%), 12% of white granulated sugar, 10% of propylene glycol, 25% of glycerol, 37.9% of water and 0.1% of sodium benzoate.
The preparation method of the brown sugar-flavored Maillard reactant is as follows:
(1) Weighing raw materials according to mass percentage, and adding the raw materials into a reaction kettle;
(2) Regulating the pH value of the system after the mixed dissolution in the step (1) to 7, and reacting for 120min at 100 ℃;
(3) And (3) finishing the reaction, and adding 0.1% sodium benzoate when the reaction temperature is cooled to below 50 ℃ to obtain a product 9.
Comparative example 6
The brown sugar-flavored Maillard reactant of the comparative example comprises the following components in percentage by mass: 8% of natural nitrogen source (yeast extract LB 00% + yeast extract F5701%, 5%), 18% of natural reducing sugar (crystalline fructose 12% + glucose 2% + maltose syrup F75 4%), 12% of white granulated sugar, 10% of propylene glycol, 15% of glycerol, 36.9% of water and 0.1% of sodium benzoate.
The preparation method of the brown sugar-flavored Maillard reactant is as follows:
(1) Weighing raw materials according to mass percentage, and adding the raw materials into a reaction kettle;
(2) Regulating the pH value of the system after the mixed dissolution in the step (1) to 7, and reacting for 120min at 100 ℃;
(3) And (3) finishing the reaction, and adding 0.1% sodium benzoate when the reaction temperature is cooled to below 50 ℃ to obtain the product 10.
Comparative example 7
The brown sugar-flavored Maillard reactant of the comparative example comprises the following components in percentage by mass: 8% of natural nitrogen source (hydrolyzed vegetable protein HVP-182% and hydrolyzed vegetable protein HVP-158% respectively), 18% of natural reducing sugar (crystalline fructose 12% + glucose 2% + maltose syrup F75% 4%), 12% of white granulated sugar, 10% of propylene glycol, 15% of glycerol, 36.9% of water and 0.1% of sodium benzoate.
The preparation method of the brown sugar-flavored Maillard reactant is as follows:
(1) Weighing raw materials according to mass percentage, and adding the raw materials into a reaction kettle;
(2) Regulating the pH value of the system after the mixed dissolution in the step (1) to 7, and reacting for 120min at 100 ℃;
(3) And (3) finishing the reaction, and adding 0.1% sodium benzoate when the reaction temperature is cooled to below 50 ℃ to obtain the product 11.
Comparative example 8
The brown sugar-flavored Maillard reactant of the comparative example comprises the following components in percentage by mass: 10% of natural nitrogen source (yeast extract LB 00% + hydrolyzed vegetable protein HVP-182 3% + hydrolyzed vegetable protein HVP-158 2%), 18% of natural reducing sugar (crystalline fructose 12% + glucose 2% + maltose syrup F75 4%), 10% of propylene glycol, 15% of glycerol, 48.9% of water and 0.1% of sodium benzoate.
The preparation method of the brown sugar-flavored Maillard reactant is as follows:
(1) Weighing raw materials according to mass percentage, and adding the raw materials into a reaction kettle;
(2) Regulating the pH value of the system after the mixed dissolution in the step (1) to 7, and reacting for 120min at 100 ℃;
(3) And (3) finishing the reaction, and adding 0.1% sodium benzoate when the reaction temperature is cooled to below 50 ℃ to obtain the product 12.
Effect example
Effect examples of the present application the effect of the brown sugar flavored maillard reactants prepared in examples 1-4 and comparative examples 1-8 was verified.
To demonstrate the effectiveness of the brown sugar flavor maillard reactants of the present application, the brown sugar flavor maillard reactants prepared in examples 1-4 and comparative examples 1-8 were added to the cooked flavor syrup at a mass ratio of 0.5%, respectively, and 5 experienced sensory evaluation engineers were given scores of 1-10, and the results of the scores were averaged, with the results of the evaluations shown in table 1.
Table 1: brown sugar flavor Maillard reactant effect verification form
| Sweet fragrance | Burnt incense | Mouthfeel of the product | Integral fragrance | |
| Product 1 | 8 | 7 | 7 | 7.5 |
| Product 2 | 7 | 8.5 | 8 | 8 |
| Product 3 | 7.5 | 8.5 | 8 | 8 |
| Product 4 | 6.5 | 9 | 7 | 7 |
| Product 5 | 7 | 8 | 7 | 7.5 |
| Product 6 | 7 | 7.5 | 7 | 7 |
| Product 7 | 7.5 | 8.5 | 8.5 | 8.2 |
| Product 8 | 8 | 8.5 | 7 | 8.5 |
| Product 9 | 6.5 | 6 | 6.5 | 6.5 |
| Product 10 | 7 | 6 | 7.5 | 7.2 |
| Product 11 | 6.5 | 8 | 7.5 | 7 |
| Product 12 | 7 | 7 | 5 | 7 |
| Blank control group | 5 | 5 | 6.5 | 6.5 |
First, as can be seen from the products 1-4 in Table 1, the obtained brown sugar-flavored Maillard reactant has better honey aroma, burnt aroma and taste, and the overall aroma score is higher within the preferred range of the application.
Secondly, it can be seen from products 3 and 5-6 that the simultaneous use of propylene glycol and glycerol is essential in the present application, if only propylene glycol or glycerol alone would result in a product with reduced sweet and spicy intensity, it is suggested that propylene glycol and glycerol may increase the concentration of the reactant system or participate in the thermal reaction.
Then, as can be seen from the product 3 and the products 7-9, the mass percentages of the natural nitrogen source and the natural reducing sugar have influence on the honey aroma, the scorched aroma, the taste and the overall aroma of the product, if the natural nitrogen source is too much, the reaction Jiao Tianwei is aggravated, the scorched sweetness of the reactant can be improved, but too much has little influence on the overall flavor of the aroma, the natural reducing sugar is too little, the thermal reaction degree is insufficient, and the overall aroma of the thermal reactant is also influenced. Meanwhile, the products 3 and 10-11 can be seen that the yeast extract and the hydrolyzed vegetable protein mixture are adopted as natural nitrogen sources, so that better sweet and burnt fragrance can be obtained through compounding.
Next, as can be seen from the products 3 and 12, white granulated sugar is also necessary in the present application, which can adjust the concentration of the thermal reaction system to some extent, thereby adjusting the sweet taste and mouthfeel of the products.
Finally, it should be noted that the above-mentioned embodiments illustrate rather than limit the scope of the application, and that those skilled in the art will understand that changes can be made to the technical solutions of the application or equivalents thereof without departing from the spirit and scope of the technical solutions of the application.
Claims (6)
1. The brown sugar-flavored Maillard reactant is characterized by comprising the following components in percentage by mass: 5-10% of natural nitrogen source, 10-20% of natural reducing sugar, 5-15% of white granulated sugar, 5-10% of propylene glycol, 15-25% of glycerol and 30-50% of water;
the natural reducing sugar comprises at least one of crystalline fructose, fructose-glucose syrup, edible glucose, maltose syrup and lactose;
the natural nitrogen source comprises yeast extract and hydrolyzed plant protein powder, the yeast extract comprises at least one of yeast extract F5701 and yeast extract LB00, and the hydrolyzed plant protein powder comprises at least one of hydrolyzed plant protein powder HVP-003, hydrolyzed plant protein powder HVP-078, hydrolyzed plant protein powder HVP-182 and hydrolyzed plant protein powder HVP-158;
the preparation method of the brown sugar-flavored Maillard reactant comprises the following steps:
(1) Weighing natural nitrogen source, natural reducing sugar, white granulated sugar, propylene glycol, glycerol and water according to mass percentage, mixing and dissolving;
(2) Adjusting the pH value of the system after mixing and dissolving in the step (1) to be 5.5-7.5, and then reacting for 60-180min at the temperature of 95-105 ℃;
(3) And (5) finishing the reaction to obtain the product.
2. The brown sugar-flavored maillard reactant of claim 1, comprising the following components in mass percent: 5-8% of natural nitrogen source, 12-18% of natural reducing sugar, 8-12% of white granulated sugar, 6-10% of propylene glycol, 20-25% of glycerol and 30-45% of water.
3. The brown sugar flavored maillard reactant of claim 1 further comprising a preservative.
4. A brown sugar-flavored maillard reactant as in claim 3 wherein the preservative is present in the brown sugar-flavored maillard reactant in a mass percentage of 0.1%.
5. A flavored syrup characterized by the addition of a brown sugar savoury maillard reactant as defined in any one of claims 1-4.
6. The flavor syrup of claim 5, wherein the blacksugar flavor maillard reactant is present in the flavor syrup in an amount of 0.3% to 0.8% by mass.
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