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Method for preparing coffee reaction flavor through Maillard reaction and application of coffee reaction flavor

A technology of Maillard reaction and coffee flavor, applied in the direction of coffee flavor, etc., to achieve obvious charcoal flavor, low cost, and soft smoke effect

Active Publication Date: 2011-11-02
上海龙殷生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The technical problem to be solved by the present invention is: to make up for the deficiencies of the above-mentioned prior art, to propose a method for preparing reactive coffee spices by Maillard reaction and its application for the first time, to realize its application in the fields of food or cigarettes, and to fill the domestic gap. Blank in the preparation and application of extrinsically reactive coffee flavors, while effectively solving the problem of high costs caused by only adding coffee extracts to food and cigarettes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Weigh the following amino acids respectively: 1.3 grams of lysine, 0.5 grams of arginine, 1.1 grams of glutamic acid, 0.6 grams of histidine and 1.1 grams of glycine, then add 20 grams of water and stir to dissolve. After the amino acids are completely dissolved, use 5 mol / L NaOH solution to adjust the pH of the system to 8, then add 10 grams of glucose, 6 grams of fructose and 2 grams of maltose, and stir well. Add 50 grams of propylene glycol and 20 grams of coffee powder with a particle size of 150-830 μm (wherein 10 grams of Blue Mountain coffee, 5 grams of Brazilian coffee and 5 grams of Colombian coffee), raise the temperature of the reactant to 90 ° C and maintain a constant temperature for 120 minutes , maintain a reflux state and keep stirring during the heating process. After the reaction, the reactant was cooled to room temperature, centrifuged at 3000 rpm for 40 minutes to remove the slag, and the obtained supernatant was reactive coffee flavor. The reacti...

Embodiment 2

[0044] Weigh the following amino acids respectively: 3.4 grams of leucine, 5.1 grams of lysine, 1.7 grams of glutamic acid, 4.5 grams of histidine and 3.8 grams of glycine, then add 30 grams of water and stir until the amino acids are completely dissolved. The pH of the solution was adjusted to 9, and then 16 grams of glucose and 20 grams of fructose were added and stirred evenly. Then add 80 grams of propylene glycol and 30 grams of coffee powder (wherein 10 grams of Blue Mountain coffee and 30 grams of Italian coffee) with a particle size of 150-830 μm. Raise the temperature of the reactant to 110° C. and keep it at a constant temperature for 90 minutes. During the heating process, keep the reflux state and keep stirring. After the reaction, the reactant was cooled to room temperature, centrifuged at 5000 rpm for 20 minutes to remove the slag, and the obtained supernatant was the reactive coffee flavor. The reaction product has high reaction intensity, full and rich natural...

Embodiment 3

[0046] Weigh the following amino acids respectively: 0.5 g of leucine, 1.3 g of lysine, 1.5 g of arginine, 0.7 g of glutamic acid and 0.5 g of glycine, add 10 g of water and stir to dissolve, then adjust the pH of the system to 7 with concentrated ammonia water . Then add 10 grams of glucose and stir well. Then add 100 grams of propylene glycol and 40 grams of coffee powder with a particle size of 150-830 μm (13 grams of Brazilian coffee, 3 grams of Colombian coffee, and 20 grams of Italian coffee). Raise the temperature of the reactant to 130° C. and maintain a constant temperature for 60 minutes. During the heating process, keep the reflux state and keep stirring. After the reaction, the reactant was cooled to room temperature, centrifuged at 4500 rpm for 15 minutes to remove the slag, and the obtained supernatant was the reactive coffee flavor.

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PUM

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Abstract

The invention discloses a method for preparing coffee reaction flavor through Maillard reaction. The method is characterized by comprising the following steps: taking baked coffee powder, reducing sugar and complex amino acids as raw materials and water and propylene glycol as solvents to carry out Maillard reaction under heating condition to prepare the coffee reaction flavor, wherein the complex amino acids are at least four of lysine, arginine, glutamic acid, histidine, glycine and leucine. The method has the following beneficial effects: the gaps in preparation and application of the coffee reaction flavor at home and abroad are filled in and the problem of too high cost caused by only adding coffee extracts to the food and cigarettes is effectively solved at the same time.

Description

technical field [0001] The invention relates to the preparation of spices, in particular to a method for preparing reactive coffee spices through Maillard reaction (Maillard reaction) and its application. Background technique [0002] As one of the three major beverages in the world, coffee is becoming more and more popular among urban young people in my country. As we all know, caffeine in coffee can stimulate the cerebral cortex, eliminate drowsiness, increase feeling and thinking power, and have a refreshing effect. In addition, coffee can also prevent diabetes, prevent cancer, reduce inflammation and the incidence of cardiovascular disease. These health effects have gradually gained people's attention and research. [0003] Maillard reaction is a series of reactions such as condensation, dehydration, degradation and redox between amino acids and reducing sugars or carbonyl compounds. The Maillard reaction can produce a wide variety of chemical substances with a wide m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F5/46
Inventor 曲家妮代丽姜兴涛李庆廷肖海鸿燕飞宇余汉谋朱文科蓝锦明
Owner 上海龙殷生物科技有限公司
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