CN114128867A - Taro flavor Maillard reactant and preparation method and application thereof - Google Patents
Taro flavor Maillard reactant and preparation method and application thereof Download PDFInfo
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- CN114128867A CN114128867A CN202111445861.7A CN202111445861A CN114128867A CN 114128867 A CN114128867 A CN 114128867A CN 202111445861 A CN202111445861 A CN 202111445861A CN 114128867 A CN114128867 A CN 114128867A
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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
- 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
-
- 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
Abstract
The invention discloses a taro flavor Maillard reactant and a preparation method and application thereof, belonging to the technical field of food. The taro flavor Maillard reactant comprises the following components in percentage by mass: 15-45% of reducing sugar, 3-10% of amino acid, 10-20% of glycerol, 18-32% of white granulated sugar and 17-30% of water. Simultaneously discloses a preparation method of the taro flavor Maillard reactant. The taro flavor Maillard reactant is synthesized by taking reducing sugar and amino acid as raw materials, does not contain chemically synthesized essence, has mellow and natural fragrance and has good temperature resistance. Meanwhile, the preparation equipment is simple, the reaction condition is mild, and the method is suitable for large-scale industrial production.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to a taro flavor Maillard reactant, and a preparation method and application thereof.
Background
Taro is also called taro, green taro and taro, perennial tuber plants of the genus taro of the family Araceae are often cultivated as annual crops and are important medicinal and edible crops in China. Taro contains rich protein, starch and lipid, mineral elements, vitamin B1, vitamin B2, anthocyanin, sterol, catalase, carotene, vitamin D2 and the like, is a good alkaline food, and has good nutritional value and medicinal value. The taros are thin and soft in taste, sweet, fragrant and glutinous, and in daily life, the taros are eaten mainly by steaming ribs, braised pork with lipps, steamed taros with chopped peppers and the like, and the taros are deeply processed by taro starch, fried fresh cut taro slices, freeze-dried taro strips, taro powder, taro paste, taro balls, taro vermicelli, taro yoghourt, quick-frozen taro strips (blocks), taro ice cream and the like.
At present, the processing modes of the taros mainly comprise cooking, frying, baking and the like. In these processes, a specific aroma of taro is generated, and the thermal reaction of taro is rarely involved in generating aroma. Generally, in order to make the food have a more intense taro flavor, chemically synthesized essence is added. However, most of the essences used at present have the defects of poor temperature resistance, unnatural fragrance and influence on the mouthfeel of foods. Meanwhile, the chemical essence has high cost, complex preparation process and numerous additives, and is difficult to avoid producing bad influence on human bodies.
Disclosure of Invention
The invention aims to overcome the defects in the prior art and provides a taro flavor Maillard reactant and a preparation method and application thereof. The taro reactant with mellow fragrance and strong natural feeling is prepared by the Maillard technology, and the preparation method can effectively replace chemically synthesized essence and improve the defects of insufficient natural feeling and strong chemical smell.
In order to achieve the purpose, the invention adopts the technical scheme that: the taro flavor Maillard reactant comprises the following preparation raw materials in percentage by mass: 15-45% of reducing sugar, 3-10% of amino acid, 10-20% of glycerol, 18-32% of white granulated sugar and 17-30% of water.
According to the technical scheme, the taro flavor Maillard reactant which is mellow and natural and has good temperature resistance is prepared under mild and simple reaction conditions by adopting reducing sugar, amino acid, glycerol, white granulated sugar and water without adding any chemically synthesized essence. The product is applied to the preparation of the taro balls, and the taro balls prepared by adding the taro flavor Maillard reactant have better powder flavor, sweet flavor and baking flavor, and the integral fragrance is better. The raw materials of the invention are nontoxic and harmless, the preparation process is simple, the product can effectively enhance the fragrance intensity of the product, and the invention is suitable for large-scale industrial production.
As a preferred embodiment of the invention, the taro flavor Maillard reactant comprises the following preparation raw materials in percentage by mass: 23 to 38 percent of reducing sugar, 3.8 to 9 percent of amino acid, 18 to 19.2 percent of glycerol, 17.5 to 30 percent of white granulated sugar and 20 to 22 percent of water.
The preferable taro flavor Maillard reactant obtains the taro flavor Maillard reactant with better powder flavor, sweet flavor, baking flavor and overall flavor by limiting the mass percentage of a smaller range of reducing sugar, amino acid, glycerol, white granulated sugar and water.
In a preferred embodiment of the present invention, the amino acid in the taro flavor maillard reactant is at least one of proline, aspartic acid, glutamic acid, alanine, threonine, cysteine, methionine, and lysine.
In a more preferred embodiment of the present invention, the amino acid in the taro flavor maillard reactant is a mixture of proline and threonine.
The inventor finds that the taro flavor Maillard reaction product prepared by taking the mixture of proline and threonine as the amino acid is natural and strong in fragrance and natural feeling.
In a preferred embodiment of the present invention, the reducing sugar in the taro flavor maillard reactant is at least one of dextrose monohydrate, fructose, and F55 fructose syrup.
In the taro flavor maillard reaction product, the reducing sugar is a mixture of dextrose monohydrate and F55 high fructose corn syrup.
In a more preferred embodiment of the invention, the mass ratio of the reducing sugar, namely glucose monohydrate to the F55 high fructose corn syrup in the taro flavor Maillard reaction product is 1: 6.
The inventor finds that when the reducing sugar is a mixture of dextrose monohydrate and F55 high fructose corn syrup and the mass ratio is 1:6, the prepared taro flavor Maillard reaction product is closer to the fragrance of natural taros, and the powder fragrance, the sweet fragrance, the baking fragrance and the overall fragrance are mellow and natural.
The invention also provides a preparation method of any taro flavor Maillard reactant, which comprises the following steps: (1) weighing the components according to the mass percentage; (2) mixing the components in the step (1) according to the sequence of adding liquid and then adding solid to obtain a mixture A; (3) adjusting the pH value of the mixture A to 5.5-8.5 by using sodium hydroxide or hydrochloric acid to obtain a mixture B; (4) reacting the mixture B at the temperature of 95-105 ℃ for 1.5-2.5h, and naturally cooling to obtain the taro flavor Maillard reactant.
As a preferred embodiment of the production process of the present invention, in the step (3) of the production process, the pH of the mixture A is adjusted to 6.5 to 8.
The inventor has found that the Maillard reaction product obtained at pH value of 6.5-8 has better overall fragrance, and when the pH value is too high or too low, the problem of poor color and fragrance performance of the product is generated.
As a preferred embodiment of the preparation process of the present invention, in the step (4) of the preparation process, the mixture B is reacted at a temperature of 100 ℃ to 102 ℃ for 2 to 2.5 hours.
The inventor researches to find that the Maillard reactant obtained by reacting the mixture B at the temperature of 100-102 ℃ for 2-2.5h has better overall fragrance, and the problem of poor color and fragrance performance of the product is caused when the temperature is too high or too low.
In the invention, any taro flavor Maillard reactant is applied to the preparation of taro flavor food.
Compared with the prior art, the invention has the beneficial effects that: (1) the invention takes reducing sugar and amino acid as raw materials, can solve the problem of adding chemical synthetic spice in the preparation of Maillard reactants; (2) the taro flavor Maillard reactant prepared by the technical scheme of the invention has the unique powder aroma, sweet aroma, roasted aroma and frankincense of taro, has strong natural feeling, mellow and natural aroma and good temperature resistance; (3) the preparation equipment is simple, the reaction condition is mild, and the method can be used for industrial large-scale production.
Detailed Description
To better illustrate the objects, technical solutions and advantages of the present invention, the present invention will be further described with reference to specific examples and comparative examples.
Example 1
The taro flavor Maillard reactant serving as the embodiment of the invention comprises the following components in percentage by mass: 8% of dextrose monohydrate, 15% of F55 fructose syrup, 4.6% of proline, 1.2% of threonine, 1.8% of alanine, 1.4% of aspartic acid, 18% of glycerol, 30% of white granulated sugar and 20% of water. The preparation method of the taro flavor Maillard reactant comprises the following steps: (1) weighing: weighing the substances according to the mass percentage, and putting the substances into a reaction bottle in the order of adding liquid and then solid; (2) adjusting the pH: adjusting the pH value of the system to be about 7.5-8 by using sodium hydroxide or hydrochloric acid; (3) thermal reaction: adjusting the temperature of the heating jacket, and reacting for 2 hours at 100 ℃; (4) and (3) cooling: and (5) after the reaction is finished, closing the heating sleeve and the stirrer, and naturally cooling.
Example 2
The taro flavor Maillard reactant serving as the embodiment of the invention comprises the following components in percentage by mass: fructose 8%, F55 fructose syrup 15%, proline 4.6%, threonine 1.2%, aspartic acid 2.8%, glycerol 18.4%, white granulated sugar 30%, and water 20%. The preparation method of the taro flavor Maillard reactant comprises the following steps: (1) weighing: weighing the substances according to the mass percentage, and putting the substances into a reaction bottle in the order of adding liquid and then solid; (2) adjusting the pH: adjusting the pH value of the system to be about 7-7.5 by using sodium hydroxide or hydrochloric acid; (3) thermal reaction: adjusting the temperature of the heating jacket, and reacting for 2 hours at 102 ℃; (4) and (3) cooling: and (5) after the reaction is finished, closing the heating sleeve and the stirrer, and naturally cooling.
Example 3
The taro flavor Maillard reactant serving as the embodiment of the invention comprises the following components in percentage by mass: 10% of dextrose monohydrate, 28% of F55 fructose syrup, 4.6% of proline, 0.35% of threonine, 0.6% of lysine, 0.05% of methionine, 0.5% of cysteine, 18.4% of glycerol, 17.5% of white granulated sugar and 20% of water. The preparation method of the taro flavor Maillard reactant comprises the following steps: (1) weighing: weighing the substances according to the mass percentage, and putting the substances into a reaction bottle in the order of adding liquid and then solid; (2) adjusting the pH: adjusting the pH value of the system to be about 7-7.5 by using sodium hydroxide or hydrochloric acid; (3) thermal reaction: adjusting the temperature of the heating jacket, and reacting for 2 hours at 102 ℃; (4) and (3) cooling: and (5) after the reaction is finished, closing the heating sleeve and the stirrer, and naturally cooling.
Example 4
The taro flavor Maillard reactant serving as the embodiment of the invention comprises the following components in percentage by mass: 5% of dextrose monohydrate, 30% of F55 fructose syrup, 3.45% of proline, 0.35% of threonine, 19.2% of glycerol, 20% of white granulated sugar and 22% of water. The preparation method of the taro flavor Maillard reactant comprises the following steps: (1) weighing: weighing the substances according to the mass percentage, and putting the substances into a reaction bottle in the order of adding liquid and then solid; (2) adjusting the pH: adjusting the pH value of the system to be about 6.5-7 by using sodium hydroxide or hydrochloric acid; (3) thermal reaction: adjusting the temperature of the heating jacket, and reacting for 2.5h at 100 ℃; (4) and (3) cooling: and (5) after the reaction is finished, closing the heating sleeve and the stirrer, and naturally cooling.
Example 5
The taro flavor Maillard reactant serving as the embodiment of the invention comprises the following components in percentage by mass: 15% of monohydrate glucose, 2.3% of proline, 0.7% of threonine, 20% of glycerol, 32% of white granulated sugar and 30% of water. The preparation method of the taro flavor Maillard reactant comprises the following steps: (1) weighing: weighing the substances according to the mass percentage, and putting the substances into a reaction bottle in the order of adding liquid and then solid; (2) adjusting the pH: adjusting the pH value of the system to be about 5.5 by using sodium hydroxide or hydrochloric acid; (3) thermal reaction: adjusting the temperature of the heating jacket, and reacting at 95 ℃ for 1.5 h; (4) and (3) cooling: and (5) after the reaction is finished, closing the heating sleeve and the stirrer, and naturally cooling.
Example 6
The taro flavor Maillard reactant serving as the embodiment of the invention comprises the following components in percentage by mass: 45% of F55 high fructose corn syrup, 6.9% of proline, 1.2% of threonine, 1.2% of lysine, 0.2% of methionine, 0.5% of cysteine, 10% of glycerol, 18% of white granulated sugar and 17% of water. The preparation method of the taro flavor Maillard reactant comprises the following steps: (1) weighing: weighing the substances according to the mass percentage, and putting the substances into a reaction bottle in the order of adding liquid and then solid; (2) adjusting the pH: adjusting the pH value of the system to be about 8.5 by using sodium hydroxide or hydrochloric acid; (3) thermal reaction: adjusting the temperature of the heating jacket, and reacting at 105 ℃ for 2.5 h; (4) and (3) cooling: and (5) after the reaction is finished, closing the heating sleeve and the stirrer, and naturally cooling.
Comparative example 1
The taro flavor Maillard reaction product comprises the following components in percentage by mass: 3.45% of proline, 0.35% of threonine, 19.2% of glycerol, 20% of white granulated sugar and 22% of water. The preparation method of this comparative example comprises the following steps: (1) weighing: weighing the substances according to the mass percentage, and putting the substances into a reaction bottle in the order of adding liquid and then solid; (2) adjusting the pH: adjusting the pH value of the system to be about 6.5-7 by using sodium hydroxide or hydrochloric acid; (3) thermal reaction: adjusting the temperature of the heating jacket, and reacting for 2.5h at 100 ℃; (4) and (3) cooling: and (5) after the reaction is finished, closing the heating sleeve and the stirrer, and naturally cooling.
Comparative example 2
The taro flavor Maillard reaction product comprises the following components in percentage by mass: 5% of dextrose monohydrate, 30% of F55 fructose syrup, 19.2% of glycerol, 20% of white granulated sugar and 22% of water. The preparation method of this comparative example comprises the following steps: (1) weighing: weighing the substances according to the mass percentage, and putting the substances into a reaction bottle in the order of adding liquid and then solid; (2) adjusting the pH: adjusting the pH value of the system to be about 6.5-7 by using sodium hydroxide or hydrochloric acid; (3) thermal reaction: adjusting the temperature of the heating jacket, and reacting for 2.5h at 100 ℃; (4) and (3) cooling: and (5) after the reaction is finished, closing the heating sleeve and the stirrer, and naturally cooling.
Comparative example 3
The taro flavor Maillard reaction product comprises the following components in percentage by mass: 5% of dextrose monohydrate, 30% of F55 high fructose corn syrup, 3.45% of proline, 0.35% of threonine, 20% of white granulated sugar and 22% of water. The preparation method of this comparative example comprises the following steps: (1) weighing: weighing the substances according to the mass percentage, and putting the substances into a reaction bottle in the order of adding liquid and then solid; (2) adjusting the pH: adjusting the pH value of the system to be about 6.5-7 by using sodium hydroxide or hydrochloric acid; (3) thermal reaction: adjusting the temperature of the heating jacket, and reacting for 2.5h at 100 ℃; (4) and (3) cooling: and (5) after the reaction is finished, closing the heating sleeve and the stirrer, and naturally cooling.
Comparative example 4
The taro flavor Maillard reaction product comprises the following components in percentage by mass: 5% of monohydrate glucose, 30% of F55 fructose syrup, 3.45% of proline, 0.35% of threonine, 19.2% of glycerol and 22% of water. The preparation method of this comparative example comprises the following steps: (1) weighing: weighing the substances according to the mass percentage, and putting the substances into a reaction bottle in the order of adding liquid and then solid; (2) adjusting the pH: adjusting the pH value of the system to be about 6.5-7 by using sodium hydroxide or hydrochloric acid; (3) thermal reaction: adjusting the temperature of the heating jacket, and reacting for 2.5h at 100 ℃; (4) and (3) cooling: and (5) after the reaction is finished, closing the heating sleeve and the stirrer, and naturally cooling.
Comparative example 5
The taro flavor Maillard reaction product comprises the following components in percentage by mass: 5% of dextrose monohydrate, 30% of F55 fructose syrup, 3.45% of proline, 0.35% of threonine, 19.2% of glycerol, 20% of white granulated sugar and 22% of water. The preparation method of this comparative example comprises the following steps: (1) weighing: weighing the substances according to the mass percentage, and putting the substances into a reaction bottle in the order of adding liquid and then solid; (2) adjusting the pH: adjusting the pH value of the system to be about 9-9.5 by using sodium hydroxide or hydrochloric acid; (3) thermal reaction: adjusting the temperature of the heating jacket, and reacting for 2.5h at 100 ℃; (4) and (3) cooling: and (5) after the reaction is finished, closing the heating sleeve and the stirrer, and naturally cooling.
Comparative example 6
The taro flavor Maillard reaction product comprises the following components in percentage by mass: 5% of dextrose monohydrate, 30% of F55 fructose syrup, 3.45% of proline, 0.35% of threonine, 19.2% of glycerol, 20% of white granulated sugar and 22% of water. The preparation method of this comparative example comprises the following steps: (1) weighing: weighing the substances according to the mass percentage, and putting the substances into a reaction bottle in the order of adding liquid and then solid; (2) adjusting the pH: adjusting the pH value of the system to be about 4.5-5 by using sodium hydroxide or hydrochloric acid; (3) thermal reaction: adjusting the temperature of the heating jacket, and reacting for 2.5h at 100 ℃; (4) and (3) cooling: and (5) after the reaction is finished, closing the heating sleeve and the stirrer, and naturally cooling.
Comparative example 7
The taro flavor Maillard reaction product comprises the following components in percentage by mass: 5% of dextrose monohydrate, 30% of F55 fructose syrup, 3.45% of proline, 0.35% of threonine, 19.2% of glycerol, 20% of white granulated sugar and 22% of water. The preparation method of this comparative example comprises the following steps: (1) weighing: weighing the substances according to the mass percentage, and putting the substances into a reaction bottle in the order of adding liquid and then solid; (2) adjusting the pH: adjusting the pH value of the system to be about 6.5-7 by using sodium hydroxide or hydrochloric acid; (3) thermal reaction: adjusting the temperature of the heating jacket, and reacting for 2.5h at 90 ℃; (4) and (3) cooling: and (5) after the reaction is finished, closing the heating sleeve and the stirrer, and naturally cooling.
Comparative example 8
The taro flavor Maillard reaction product comprises the following components in percentage by mass: 5% of dextrose monohydrate, 30% of F55 fructose syrup, 3.45% of proline, 0.35% of threonine, 19.2% of glycerol, 20% of white granulated sugar and 22% of water. The preparation method of this comparative example comprises the following steps: (1) weighing: weighing the substances according to the mass percentage, and putting the substances into a reaction bottle in the order of adding liquid and then solid; (2) adjusting the pH: adjusting the pH value of the system to be about 6.5-7 by using sodium hydroxide or hydrochloric acid; (3) thermal reaction: adjusting the temperature of the heating jacket, and reacting for 2.5h at 110 ℃; (4) and (3) cooling: and (5) after the reaction is finished, closing the heating sleeve and the stirrer, and naturally cooling.
Effect examples 1 to 16
To verify the effects of the examples and comparative examples, the applicants applied the taro flavor maillard reactants of examples 1-6 and comparative examples 1-8, respectively, to taro pellets to prepare taro pellets of effect examples 3-16. Also prepared are taro effect example 1 without taro flavor maillard reactant original recipe and effect example 2 with 5% of maillard reactant of example 4 without betel nut taro strip. Wherein, the effect examples 3-8 are respectively added with 5% of the taro flavor Maillard reactant of the examples 1-6, like the effect example 3, 5% of the taro flavor Maillard reactant of the example 1 is added, and the relationship between other effect examples and the examples is analogized. Effect examples 9 to 16 are taro effect examples in which 5% of each reactant of comparative examples 1 to 8 was added, respectively, and effect example 9 is an effect example in which 5% of the reactant of comparative example 1 was added, and the relationship between the other effect examples and the comparative examples is analogized. Detailed effects the recipes of taro pellets of examples 1 to 16 are shown in table 1.
Table 1 effect examples 1-16 composition/% of each component in taro circle recipe
| Name of material | Effect example 1 | Effect example 2 | Effect examples 3 to 8 | Effect examples 9 to 16 |
| Betel nut taro strip | 30 | -- | 30 | 30 |
| Cassava starch | 38 | 48 | 38 | 38 |
| Hydroxypropyl distarch phosphate | 4.5 | 4.5 | 4.5 | 4.5 |
| Xanthan gum | 0.4 | 0.4 | 0.4 | 0.4 |
| White granulated sugar | 5 | 5 | 5 | 5 |
| Water (W) | 22.1 | 37.1 | 17.1 | 17.1 |
| Example 4 | -- | 5 | -- | -- |
| Examples 1 to 6 | -- | -- | 5 | -- |
| Comparative examples 1 to 8 | -- | -- | -- | 5 |
The preparation method of the taro balls comprises the following steps: (1) adding white granulated sugar, reactant and water into a container, stirring uniformly, and stirring for 5 min; (2) weighing hydroxypropyl distarch phosphate and xanthan gum, and mixing uniformly; (3) placing the taro strips into a steaming cabinet for steaming, timing and steaming for 40min after the temperature reaches 95 ℃, pouring the taro strips into a mud beating machine after steaming, beating the taro strips into mud, carrying out sensory inspection on the taro mud without large particles, black spots and impurities, and ensuring uniform color (effect example 2 does not relate to the step); (4) adding all the raw materials into a steamer according to a formula at one time, stirring for 10min, after the dough is confirmed to be uniform, entering a steam introducing process, wherein the steam temperature is not more than 50 ℃ until the dough is uniform in color, and no obvious water and material separation or obvious dry starch exists; (5) the dough is transferred into a pill making machine for making pills, the sensory inspection standard of the taro ball is that the particles are complete, have no damage and are uniform in size, and the product specification is
(6) Pouring the prepared taro round into a single freezing machine, spreading, and keeping the surface temperature of the quick-frozen taro round product below zeroAt 22-20 ℃, the particles are dispersed without adhesive agglomeration, and the surface has no ice layer; (7) and (3) boiling the prepared taro balls in boiling water for 15min, taking out, and grading the fragrance, taste and color of the taro balls.
Effect examples 1-16 taro circle evaluation specifically was conducted by sensory evaluation by 5 evaluation engineers, and the results of evaluation are shown in table 2, where the results of the evaluation were verified by taking the average score of 5 evaluation engineers. The specific evaluation criteria are the following aroma evaluation criteria: 1-2, the characteristic aroma is not obvious, the baking taste is very heavy, the baking taste is slightly powdery, and the sweet aroma is not obvious; 3-4, the roasted chicken has a slightly characteristic aroma and a heavier roasting flavor, can be powdery and has obvious sweet aroma; 5-6, the powder fragrance and the sweet fragrance are naturally coordinated and outstanding, and slightly fragrant; 7-9, the powder aroma and the sweet aroma are very prominent, and the matching of the baking aroma is harmonious and natural. Color evaluation criteria: 1-2, 3-4, 5-6, and 5-6, wherein the color ranges from light brown to light pink; 7-9 from light pink to taro pink. The comprehensive evaluation standard is to comprehensively consider the fragrance and the color, the product is scored from 1 to 9 points, and the higher the score is, the better the product effect is.
TABLE 2 sensory evaluation results of effect examples 1-16 Yuanyuan food
As can be seen from Table 2, the taro effect examples 3-8 prepared from the taro flavor Maillard reactants of examples 1-6 within the preferred ranges of the present application have better powdery, sweet and roasted flavors and also better overall flavor and color performance. Effect example 2 the maillard reaction product of example 4 was added without betel nut taro pieces, and had an overall aroma and color close to those of effect example 1, indicating that the maillard reaction product of the present invention has a powdery, sweet and roasted aroma peculiar to taros, has a strong natural feeling, and can achieve the effect of natural taros. The results of effect examples 3 to 8 showed that the overall flavor of the taro pellets was superior to that of effect example 1, and the results of effect examples 9 to 16 showed that the types (reducing sugars and amino acids) of carbonyl groups and amino groups, the ratio, the reaction temperature, the pH, the reaction time, and the moisture content were slightly inferior to that of effect example 1, and that the flavor and color of the Maillard reaction were affected to different degrees. The invention has the advantages that the reducing sugar, the amino acid, the glycerol, the white granulated sugar and the water are all absent. The Maillard reactants of the embodiment are preferably selected from reducing sugar and amino acid types and proportions, reaction temperature and pH value range, and are applied to taro balls with effect examples, so that the comprehensive performance of the integral aroma and color is better. Maillard reactants outside the preferred range are between a tan color and a tan color, making the product darker in color, but are adjusted later by the addition of pigments. The preparation temperature of the Maillard reactant is 95-105 ℃, the Maillard reactant still can show good color and fragrance at the temperature, and the Maillard reactant has good temperature resistance.
Finally, it should be noted that the above embodiments are only used for illustrating the technical solutions of the present invention and not for limiting the protection scope of the present invention, and although the present invention is described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions can be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention.
Claims (10)
1. The taro flavor Maillard reactant is characterized by comprising the following preparation raw materials in percentage by mass: 15-45% of reducing sugar, 3-10% of amino acid, 10-20% of glycerol, 18-32% of white granulated sugar and 17-30% of water.
2. The taro flavor maillard reactant according to claim 1, characterized by comprising the following preparation raw materials in percentage by mass: 23 to 38 percent of reducing sugar, 3.8 to 9 percent of amino acid, 18 to 19.2 percent of glycerol, 17.5 to 30 percent of white granulated sugar and 20 to 22 percent of water.
3. The taro flavor maillard reactant of claim 1, wherein: the amino acid is at least one of proline, aspartic acid, glutamic acid, alanine, threonine, cysteine, methionine and lysine.
4. The taro flavor maillard reactant of claim 1, wherein: the amino acid is a mixture of proline and threonine.
5. The taro flavor maillard reactant of claim 1, wherein: the reducing sugar is at least one of glucose monohydrate, fructose and F55 high fructose syrup.
6. The taro flavor maillard reactant of claim 1, wherein: the reducing sugar is a mixture of glucose monohydrate and F55 high fructose corn syrup.
7. The method of preparing a taro flavor maillard reactant as claimed in any one of the claims 1 to 6, wherein: the method comprises the following steps:
(1) weighing the components according to the mass percentage;
(2) mixing the components in the step (1) according to the sequence of adding liquid and then adding solid to obtain a mixture A;
(3) adjusting the pH value of the mixture A to 5.5-8.5 to obtain a mixture B;
(4) and reacting the mixture B at the temperature of 95-105 ℃ for 1.5-2.5h, and cooling to obtain the taro flavor Maillard reactant.
8. The method of claim 7, wherein: in the step (3), the pH value of the mixture A is adjusted to 6.5-8.
9. The method of claim 7, wherein: in the step (4), the mixture B is reacted for 2 to 2.5 hours at the temperature of between 100 and 102 ℃.
10. Use of the taro flavor maillard reactant according to any one of the claims 1 to 9 for the preparation of taro flavor food products.
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