CN114947098B - Flavoring capable of enhancing freshness and salty taste, preparation method and application thereof - Google Patents
Flavoring capable of enhancing freshness and salty taste, preparation method and application thereof Download PDFInfo
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- CN114947098B CN114947098B CN202210479465.4A CN202210479465A CN114947098B CN 114947098 B CN114947098 B CN 114947098B CN 202210479465 A CN202210479465 A CN 202210479465A CN 114947098 B CN114947098 B CN 114947098B
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- 230000002708 enhancing effect Effects 0.000 title claims abstract description 17
- 235000019643 salty taste Nutrition 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 230000005496 eutectics Effects 0.000 claims abstract description 39
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 33
- 238000006243 chemical reaction Methods 0.000 claims abstract description 31
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 23
- 239000008103 glucose Substances 0.000 claims abstract description 22
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 18
- 239000000796 flavoring agent Substances 0.000 claims abstract description 17
- 108010016626 Dipeptides Proteins 0.000 claims abstract description 15
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 15
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 16
- 230000000694 effects Effects 0.000 claims description 16
- 238000010438 heat treatment Methods 0.000 claims description 11
- 239000011780 sodium chloride Substances 0.000 claims description 8
- 230000001965 increasing effect Effects 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 4
- 230000008569 process Effects 0.000 claims description 3
- 229940073490 sodium glutamate Drugs 0.000 claims description 3
- 241000287828 Gallus gallus Species 0.000 claims description 2
- 235000013555 soy sauce Nutrition 0.000 claims description 2
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 14
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 abstract description 13
- 239000004223 monosodium glutamate Substances 0.000 abstract description 11
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 239000003153 chemical reaction reagent Substances 0.000 abstract description 3
- 235000013373 food additive Nutrition 0.000 abstract description 3
- 239000002778 food additive Substances 0.000 abstract description 3
- 239000000758 substrate Substances 0.000 abstract description 2
- 239000000243 solution Substances 0.000 description 28
- 230000001953 sensory effect Effects 0.000 description 18
- 239000012295 chemical reaction liquid Substances 0.000 description 15
- 230000000052 comparative effect Effects 0.000 description 9
- 229910052739 hydrogen Inorganic materials 0.000 description 8
- 239000001257 hydrogen Substances 0.000 description 8
- 235000019640 taste Nutrition 0.000 description 7
- 238000001816 cooling Methods 0.000 description 6
- 235000019583 umami taste Nutrition 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- 239000012488 sample solution Substances 0.000 description 5
- 239000000523 sample Substances 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 235000019607 umami taste sensations Nutrition 0.000 description 4
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 description 3
- 239000003651 drinking water Substances 0.000 description 3
- 235000020188 drinking water Nutrition 0.000 description 3
- 108090000765 processed proteins & peptides Proteins 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 239000012266 salt solution Substances 0.000 description 3
- 108010005094 Advanced Glycation End Products Proteins 0.000 description 2
- NLXLAEXVIDQMFP-UHFFFAOYSA-N Ammonia chloride Chemical compound [NH4+].[Cl-] NLXLAEXVIDQMFP-UHFFFAOYSA-N 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 description 2
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 2
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 2
- 239000000370 acceptor Substances 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000008447 perception Effects 0.000 description 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- YBTCBQBIJKGSJP-BQBZGAKWSA-N Glu-Pro Chemical compound OC(=O)CC[C@H](N)C(=O)N1CCC[C@H]1C(O)=O YBTCBQBIJKGSJP-BQBZGAKWSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 235000019270 ammonium chloride Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 235000011148 calcium chloride Nutrition 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 239000013067 intermediate product Substances 0.000 description 1
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 1
- 235000019341 magnesium sulphate Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- 230000003313 weakening effect Effects 0.000 description 1
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
-
- 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 invention discloses a fresh-increasing salty-increasing seasoning, a preparation method and application thereof, wherein the preparation method comprises the following steps: mixing dipeptide EP, glucose and water, and stirring and reacting for 15-60 minutes at 40-50 ℃ to obtain a natural eutectic system; the natural eutectic system is heated and reacted for 150-210 minutes at the temperature of 80-90 ℃ to obtain the flavoring agent for enhancing freshness and salty taste. After the Maillard reaction is carried out by taking the components of the eutectic system as reaction substrates, the product can obviously improve the delicate flavor and salty flavor in food, especially the delicate flavor intensity of monosodium glutamate. The method is efficient and simple, no chemical reagent is added in the reaction process, and the product is safe, green and edible and can be used as a food additive in the field of foods.
Description
Technical Field
The invention belongs to the fields of food chemistry and food additives, and particularly relates to a freshness and salty enhancing seasoning, a preparation method and application thereof.
Background
Umami and salty tastes are important characteristic flavors in the diet. Umami substances, which generally improve the overall taste of food, such as modulating sweetness, enhancing salty taste, suppressing sourness and bitterness, contribute significantly to the enhancement of food flavor. Sodium Glutamate (MSG), commonly known as monosodium glutamate, is the most commonly used flavoring agent at present. However, monosodium glutamate has a single taste and is at risk of generating toxic substances at high temperatures.
Salt (NaCl) is an important source of sodium in foods and is a nutrient essential to humans. At present, a method of replacing sodium chloride with inorganic salts such as potassium chloride, calcium chloride, magnesium sulfate, ammonium chloride and the like has been widely used. However, these salts inevitably give rise to odours and off-flavours which affect the acceptability of the food product. Therefore, based on food chemistry and industry, innovating less salt technology and optimizing flavor, and forming a scientific method of reducing salt and not reducing salty is a great problem to be solved.
Disclosure of Invention
The invention aims to overcome the problem that the freshness and salty enhancing effects of the existing seasoning base are not obvious, and provides a freshness and salty enhancing seasoning, a preparation method and application thereof. The method comprises the steps of firstly preparing a natural eutectic system by using peptide substances and glucose, so that a wide hydrogen bond is formed between the peptide substances and the glucose, the reaction efficiency is increased, the Maillard reaction is promoted, and then the low-temperature Maillard reaction is adopted, so that a reaction product with good taste effect is promoted to be generated, and a brown polymer which is harmful to human health is prevented from being generated, thereby preparing the seasoning with the freshness and salty enhancing effects.
The aim of the invention is achieved by the following technical scheme:
a preparation method of a fresh-increasing salty-increasing seasoning comprises the following steps:
mixing dipeptide EP (glutamyl proline), glucose and water, and stirring at 40-50deg.C for 15-60 min to obtain natural eutectic system; heating the natural eutectic system at 80-90 ℃ for reaction for 150-210 minutes to obtain the freshness and salty increasing seasoning;
the molar ratio of the dipeptide EP to the glucose is 2-3:1;
the natural eutectic system is transparent viscous liquid, the viscosity is 600-160 Pa.s, and the water activity is 0.50-0.70;
the fresh-increasing and salty-increasing seasoning is orange or orange liquid.
The fresh-increasing and salty-increasing seasoning obtained by utilizing the natural eutectic system has the fresh-increasing and salty-increasing characteristics, can be used for preparing fresh-increasing seasonings or salty-increasing seasonings, and improves the fresh taste and plumpness of foods and food ingredients;
the flavoring agent may also contain other existing flavoring agents such as sodium glutamate, sodium chloride, chicken essence or soy sauce.
The natural eutectic system (Natural deep eutectic system, NADES) is a eutectic mixed system of two or more natural compounds with a wide range of hydrogen bond donors and hydrogen bond acceptors. The raw materials of the natural eutectic system are natural and green, the cost is low, the preparation process is simple and economical, and no toxic reagent is involved. The use of the natural eutectic system meets the requirements of the food industry, and opens up a novel preparation way for the generation of Maillard reaction flavor materials.
Compared with the prior art, the invention has the following advantages and effects:
the invention adopts peptide substances, glucose and water which can be applied to food as natural ingredients to prepare a natural eutectic system, and then uses Maillard reaction to prepare the flavoring. The natural eutectic system has weak sweet taste and bitter taste and no freshness enhancing capability, but after Maillard reaction is carried out by taking the components (EP and glucose) of the eutectic system as reaction substrates, the product can obviously improve the freshness and salty taste in foods, especially the freshness intensity of monosodium glutamate (MSG). The method is efficient and simple, no chemical reagent is added in the reaction process, and the product is safe, green and edible and can be used as a food additive in the field of foods.
Detailed Description
The present invention will be described in further detail with reference to examples, but embodiments of the present invention are not limited thereto.
In the evaluation of the freshness and salty taste improving effect, the sensory evaluation method used in the invention is as follows:
sensory evaluation of the freshness and salty taste enhancing flavoring was performed by a sensory evaluation panel. The sensory panel consisted of 12 members (aged 25-35 years), all trained in professional science, familiar with five basic tastes. The temperature of the sensory laboratory is controlled at 24+/-2 ℃ and ventilation is good.
The sample set was set as follows:
(1) Adding the fresh-increasing salty-increasing seasoning into drinking water, wherein the concentration is 250mg/L. The sensory personnel then describe the five flavors of sour, sweet, bitter, salty and fresh of the sample solution.
(2) MSG is dissolved in drinking water to prepare 0.05% monosodium glutamate solution, namely the delicious base solution, the sample is the monosodium glutamate solution containing 250mg/L of the seasoning for enhancing freshness and salty taste, and the control group is the monosodium glutamate solution without adding the seasoning for enhancing freshness and salty taste. The sensory personnel then scored the umami taste of the sample solution using a scale method.
(3) And (3) dissolving NaCl in drinking water to prepare a salt solution with the concentration of 0.1%, namely, a salty base solution, wherein a sample is the salt solution containing 250mg/L of the fresh-increasing salty-increasing seasoning, and a control group is the salt solution without the fresh-increasing salty-increasing seasoning. The sensory personnel then scored the salty taste of the sample solution using a scale method.
Specific sensory test procedure:
20mL of the sample was placed in a 50mL plastic cup. The sensory personnel were asked to take 2mL of the sample solution into the mouth, taste for 3-5 seconds, spit the sample solution, repeat the evaluation two to three times, perform sensory description and immediately evaluate the perceived intensity of the fresh taste and salty taste with a dedicated linear scale from 0 to 10 (0: none, 10: very strong) (draw a slash line on the scoring scale when scoring). For unification of the criteria, the following indications are given to the sensory personnel: "0.05% MSG solution score 3 points in umami perception, 0.075% MSG solution 10 points; the 0.1% NaCl solution was scored as 3 minutes in salty perception and the 0.15% NaCl solution was 10 minutes. "
Example 1
A method for preparing a flavoring agent with fresh and salty taste by using a natural eutectic system comprises the following steps:
(1) The dipeptide EP, glucose and water are uniformly mixed according to the mol ratio of 3:1:5, and heated and stirred for 60 minutes by a water bath at 40 ℃ to obtain a colorless transparent viscous natural eutectic system A.
(2) And heating the obtained natural eutectic system A to 80 ℃, preserving heat for 210 minutes to perform low-temperature Maillard reaction, and then cooling in an ice bath to obtain an orange Maillard reaction liquid A (fresh and salty-increasing seasoning).
The viscosity and water activity of the natural eutectic system a are shown in table 1.
The sensory results of Maillard reaction solution A are shown in tables 2-3.
Example 2
A method for preparing a flavoring agent with fresh and salty taste by using a natural eutectic system comprises the following steps:
(1) The dipeptide EP, glucose and water are uniformly mixed according to the mol ratio of 2:1:8, and heated and stirred for 45 minutes by a water bath at 45 ℃ to obtain a colorless transparent viscous natural eutectic system B.
(2) And heating the obtained natural eutectic system B to 90 ℃ and preserving heat for 150 minutes to perform low-temperature Maillard reaction, and then cooling in an ice bath to obtain an orange Maillard reaction liquid B (fresh and salty flavoring).
The viscosity and water activity of the natural eutectic system B are shown in table 1.
The sensory results of Maillard reaction solution B are shown in tables 2-3.
Example 3
A method for preparing a flavor material for enhancing freshness and salty taste by using a natural eutectic system comprises the following steps:
(1) The dipeptide EP, glucose and water are uniformly mixed according to the mol ratio of 2:1:10, and the mixture is heated and stirred for 15 minutes by a water bath at 50 ℃ to obtain a colorless transparent viscous natural eutectic system C.
(2) And heating the obtained natural eutectic system C to 85 ℃, preserving heat for 180 minutes to perform low-temperature Maillard reaction, and then cooling in an ice bath to obtain an orange Maillard reaction liquid C (fresh and salty flavoring).
The viscosity and water activity of the natural eutectic system C are shown in table 1.
The sensory results of Maillard reaction solution C are shown in tables 2-3.
Comparative example 1
Preparing Maillard reaction liquid by adopting a conventional process:
(1) Dipeptide EP, glucose and water are uniformly mixed according to a molar ratio of 6:1:20, and heated and stirred for 15 minutes by a water bath at 50 ℃ to obtain solution D.
(2) And heating the obtained solution D to 80 ℃, preserving the heat for 210 minutes, carrying out low-temperature Maillard reaction, and then cooling in an ice bath to obtain yellow Maillard reaction liquid D.
The viscosity and water activity of solution D are shown in Table 1.
The sensory results of Maillard reaction solution D are shown in tables 2-3.
Comparative example 2
Preparing Maillard reaction liquid by adopting a conventional method:
(1) Dipeptide EP, glucose and water are uniformly mixed according to a molar ratio of 2:1:10, and heated and stirred in a water bath at 25 ℃ for 10 minutes to obtain a white turbid solution E.
(2) And heating the obtained white turbid solution E to 90 ℃ and preserving heat for 150 minutes, performing low-temperature Maillard reaction, and then cooling in an ice bath to obtain yellow Maillard reaction liquid E.
The viscosity and water activity of the white cloudy solution E are shown in Table 1.
The sensory results of Maillard reaction solution E are shown in tables 2-3.
Comparative example 3
Preparing Maillard reaction liquid by adopting a conventional method:
(1) The dipeptide EP, glucose and water are uniformly mixed according to the mol ratio of 2:1:5, and the mixture is heated and stirred for 60 minutes by a water bath at 40 ℃ to obtain a natural eutectic system F.
(2) And heating the obtained natural eutectic system F to 110 ℃, preserving heat for 150 minutes, carrying out Maillard reaction, and then cooling in an ice bath to obtain a Maillard reaction liquid F which is tan.
The viscosity and water activity of the natural eutectic system F are shown in table 1.
The sensory results of Maillard reaction solution F are shown in tables 2-3.
TABLE 1 various indices of Natural eutectic System/solution
TABLE 2 self-taste of Maillard reaction solution
TABLE 3 comparison of fresh and salty enhancing effects of Maillard reaction solution
As can be seen from Table 1, the dipeptide EP, glucose and a small amount of water were heated and stirred by the method of the present invention, and a high viscosity (600-160 Pa.s) was obtained, while the water activity of the natural eutectic system was as low as 0.70 or less. However, by using the pretreatment method not according to the invention (comparative examples 1 and 2), the aqueous and turbid solutions of the dipeptide EP-glucose had viscosities lower than 100mPa.s, a higher water content and a corresponding higher water activity (0.86-0.88), which also indicated a lower degree of hydrogen bonding of the dipeptide EP to glucose. The reason is that the ratio of raw materials is unsuitable or the heating and stirring conditions do not meet the requirements, the two cases are difficult to lead glucose as a hydrogen bond donor and proline as a hydrogen bond acceptor to form hydrogen bonds through interaction, and the pretreatment of the process disclosed by the invention is adopted in comparative example 3, so that the treatment of heating and stirring proline and glucose under the participation of a small amount of water can effectively promote the wide formation of hydrogen bonds of proline and glucose, and the viscosity is increased ten times, namely, a natural eutectic system is formed.
Table 2 shows the self-taste of the Maillard reaction products, and it is clear from Table 2 that the dipeptide EP-glucose Maillard reaction products (examples 1-3 and comparative examples 1-3) are sweet-free, umami-free, salty-free, bitter-free, and corn-flavored, indicating that the Maillard reaction does not impart undesirable organoleptic properties to the product over a prolonged period of time.
As can be seen from Table 3, the Maillard reaction liquids A to C obtained by the method of the present invention can increase the umami taste score of the MSG solution from about 3 minutes to about 7 minutes, while the Maillard reaction liquids D to F obtained by the method not according to the present invention (comparative examples 1 to 3) have little umami taste increasing effect, and at the same time, the Maillard reaction liquids A to C have a stronger ability to promote salty taste of the NaCl solution than the Maillard reaction liquids D to F. This is because a natural eutectic system with water activity of 0.5 to 0.7 is obtained on the basis of the pretreatment of a small amount of water by co-heating and stirring, the reaction efficiency between the water activities is strong, whereas the solution obtained by the method (comparative examples 1 and 2) of the pretreatment of the raw materials in the present invention has a large fluidity, and the Maillard reaction efficiency is lowered when the water activity is more than 0.8. In addition, the high-temperature Maillard reaction (comparative example 3) can cause a great deal of loss of Maillard intermediate products with the freshness and salty enhancing effects in the natural eutectic system, thereby obviously weakening the freshness and salty enhancing effects of Maillard reaction liquid.
The phenomenon shows that the Maillard reaction liquid prepared by the method has better application prospect in food.
The above examples are preferred embodiments of the present invention, but the embodiments of the present invention are not limited to the above examples, and any other changes, modifications, substitutions, combinations, and simplifications that do not depart from the spirit and principle of the present invention should be made in the equivalent manner, and the embodiments are included in the protection scope of the present invention.
Claims (6)
1. The preparation method of the freshness and salty enhancing seasoning is characterized by comprising the following steps of:
mixing dipeptide EP, glucose and water, and stirring and reacting for 15-60 minutes at 40-50 ℃ to obtain a natural eutectic system; heating the natural eutectic system at 80-90 ℃ for reaction for 150-210 minutes to obtain the freshness and salty increasing seasoning;
the molar ratio of the dipeptide EP to the glucose is 2-3:1;
the natural eutectic system is transparent viscous liquid with viscosity of 600-1600mPa.s and water activity of 0.50-0.70.
2. The method of manufacturing according to claim 1, characterized in that: the fresh-increasing and salty-increasing seasoning is orange or orange liquid.
3. A seasoning for increasing freshness and salty taste is characterized in that: is obtainable by the process of any one of claims 1-2.
4. Use of the freshness-enhancing salty taste-enhancing seasoning of claim 3 in the preparation of a seasoning.
5. The use according to claim 4, characterized in that: the flavoring also contains other flavoring.
6. The use according to claim 5, characterized in that: the other flavoring agent is one or more of sodium glutamate, sodium chloride, chicken essence or soy sauce.
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| WO2009113563A1 (en) * | 2008-03-14 | 2009-09-17 | 日本水産株式会社 | Saltiness-strengthening agent and food or drink containing the same |
| PL3270711T3 (en) * | 2015-03-19 | 2019-05-31 | Nestec Sa | Sugar-dipeptide conjugates |
| CN106749431B (en) * | 2016-11-29 | 2019-08-09 | 江苏中烟工业有限责任公司 | A kind of method that alternating temperature water phase prepares Amadori compound |
| CN108623660B (en) * | 2018-05-10 | 2021-05-14 | 华南理工大学 | Delicious tetradecapeptide, Maillard reaction product and application thereof |
| CN109090559B (en) * | 2018-08-29 | 2022-05-24 | 华南理工大学 | Umami dipeptide and application thereof as seasoning |
| CN110063482B (en) * | 2019-04-12 | 2023-03-24 | 佛山市海天(高明)调味食品有限公司 | GSH Maillard peptide flavoring agent for reducing saltiness of flavoring agent and preparation method thereof |
| US20220256898A1 (en) * | 2019-06-28 | 2022-08-18 | Fundació Eurecat | Use of a dipeptide as a salty taste enhancer |
| CN113785963A (en) * | 2021-08-20 | 2021-12-14 | 华南理工大学 | Delicate flavor enhancer and preparation method and application thereof |
| CN113875964B (en) * | 2021-09-29 | 2023-06-13 | 广东天企生物科技有限公司 | Dipeptide and Maillard reaction product thereof as well as preparation method and application thereof |
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