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Preparation method of corn-flavored essence

A corn flavor and arginine technology, which is applied in the directions of food preparation, application, food science, etc., can solve the problem of less flavor of corn flavor and the like, and achieve the effect of low cost

Active Publication Date: 2015-11-11
YUNNAN SHENBOYUAN BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] As a long-lasting snack product in the market, corn is generally accepted by consumers as a flavor. From this, a series of corn-flavored foods can be derived. However, there are few corn-flavored flavors on the market. There is no report on corn flavor with better heat resistance

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Take vitamin B11.0g, L-arginine 0.1g, L-aspartic acid 0.2g, L-proline 1.0g, L-lysine hydrochloride 0.5g, glucose 3.0g, water 5.0g, 5.0 g of propylene glycol and 300 g of caprylic acid glyceride were heated to 100° C. for condensing and reflux reaction for 5 hours under stirring conditions, cooled to room temperature, and the upper layer was collected by centrifugation to obtain corn essence.

Embodiment 2

[0016] Take vitamin B12.5g, L-arginine 0.2g, L-aspartic acid 0.8g, L-proline 4.0g, L-lysine hydrochloride 1.5g, fructose 1.0g, xylose 10.0g , 8.0 g of water, 5.0 g of propylene glycol, 200 g of caprylic acid glyceride, and 200 g of vegetable oil were heated to 95° C. for condensing and reflux reaction for 8 h under stirring conditions, cooled to room temperature, and the upper layer was collected by centrifugation to obtain corn essence.

Embodiment 3

[0018] Take vitamin B15.0g, L-arginine 0.3g, L-aspartic acid 0.6g, L-proline 6.0g, L-lysine hydrochloride 1.5g, xylose 10.0g, water 6.0g , 8.0 g of propylene glycol, and 350 g of vegetable oil, heated to 110° C. for condensing and reflux reaction for 3 hours under stirring conditions, cooled to room temperature, centrifuged to take the upper layer, and obtained corn essence.

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PUM

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Abstract

The invention discloses a preparation method of a corn-flavored essence. The preparation method comprises the following steps: heating taken vitamin B1, L-arginine, L-aspartic acid, L-proline, L-lysine monohydrochloride, reducing sugar, water, propylene glycol and an oil soluble solvent to 95-110 DEG C under the stirring condition, carrying out condensation and reflux reaction for 3-8 hours, and cooling to a room temperature; and centrifuging and taking superstratum, so as to obtain an oil-soluble corn-flavored essence. With amino acid and reducing sugar as main raw materials, and oil such as suberic acid glyceride as solvents, the corn-flavored essence is prepared through maillard reaction; and the corn-flavored essence is high in aroma strength, excellent in high temperature resistance and applicable to the field of baking.

Description

technical field [0001] The invention relates to a new method for preparing corn essence through thermal reaction. Background technique [0002] Thermal reaction flavor is a product prepared by heating food raw materials and (or) raw materials that are allowed to be added to food or reaction flavor. It is mainly a natural food flavor prepared by simulating the heating process of food to produce aroma. At present, thermal reactions are mainly used to develop salty flavors (Weng Wen. Research on the aroma formation pathway and activity of thermally reactive meat flavors [D]. Zhejiang Gongshang University, 2010.), and the development of sweet flavors is still little known. [0003] As a long-lasting snack product in the market, corn is generally accepted by consumers as a flavor. From this, a series of corn-flavored foods can be derived. However, there are few corn-flavored flavors on the market. The better corn essence of heat resistance has not been reported yet. The present...

Claims

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Application Information

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IPC IPC(8): A23L1/227A23L27/21
Inventor 王婧婧
Owner YUNNAN SHENBOYUAN BIOLOGICAL TECH
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