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Maillard intermediate flavor material for improving flavor and color quality of soda biscuits

A technology for soda biscuits and intermediates, applied in the field of Maillard intermediate flavors, can solve the problems of insufficient color and luster, loss of aroma, etc., and achieve the effects of improving monotonous flavor, improving acceptability, and high thermal reactivity

Pending Publication Date: 2022-07-01
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the problems of serious aroma loss and unattractive color in the baking process of soda crackers, the present invention provides a method for improving the characteristic flavor intensity and color of soda crackers by preparing an alanine-glucose Maillard intermediate

Method used

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  • Maillard intermediate flavor material for improving flavor and color quality of soda biscuits
  • Maillard intermediate flavor material for improving flavor and color quality of soda biscuits
  • Maillard intermediate flavor material for improving flavor and color quality of soda biscuits

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] Weigh 17.8g of alanine and 72g of glucose, dissolve in 1000g of deionized water, adjust the pH to 7.0, place the mixed solution in a rotary evaporation flask, and react at 90°C and 25mbar for 25min to obtain Emera The German intermediate is the mixture of the main products. Adjust the pH of the Maillard intermediate mixture to 3, and use Dowex 50WX4 H+ type cation exchange resin for separation and purification to obtain pure alanine-glucose deoxyamino sugar. .

[0049] The resulting pure powder was completely dissolved in heavy water and transferred to an NMR tube. Using an all-digital nuclear magnetic resonance spectrometer and a 5mm PABBO probe, the 1H-NMR spectrum and the 13C-NMR spectrum were measured at 298K, and the nuclear magnetic resonance spectrum was obtained as follows figure 2 and image 3 As shown, it is confirmed that it is a deoxyamino sugar of alanine-glucose system, and its molecular structure in the aqueous phase is as follows Figure 4 shown.

Embodiment 2

[0051] The powdered intermediate flavoring material obtained in the above Example 1 was applied to the production of soda biscuits.

[0052] Mix 100g of low-gluten flour, 3g of baking powder, 2g of yeast, 0.6g of baking soda and 0.1g of intermediate flavoring (0.1%, w / w flour) evenly, add 40g of milk and 20g of butter, roll and knead into a dough, put in Cover and proof at room temperature for 30 minutes, perform secondary rolling, characterization, and piercing, and bake at 150° C. for 20 minutes to obtain soda biscuits with Maillard intermediates added.

[0053] Sensory evaluation of soda biscuits was carried out, and the results are shown in Table 1. The characteristic volatile flavor components of soda biscuits were analyzed by gas chromatography-mass spectrometry, and the results are shown in Table 2. The color difference analysis of soda biscuits was carried out using a high-precision spectrophotometer, and the results are shown in Table 3.

Embodiment 3

[0055] The powdered intermediate flavoring material obtained in the above Example 1 was applied to the production of soda biscuits.

[0056] Mix 100g of low-gluten flour, 3g of baking powder, 2g of yeast, 0.6g of baking soda and 0.3g of intermediate flavoring (0.3%, w / w flour) evenly, add 40g of milk and 20g of butter, roll and knead to form a dough. Cover and proof at room temperature for 30 minutes, perform secondary rolling, characterization, and piercing, and bake at 150° C. for 20 minutes to obtain soda biscuits with Maillard intermediates added.

[0057] Sensory evaluation of soda biscuits was carried out, and the results are shown in Table 1. The characteristic volatile flavor components of soda biscuits were analyzed by gas chromatography-mass spectrometry, and the results are shown in Table 2. The color difference analysis of soda biscuits was carried out using a high-precision spectrophotometer, and the results are shown in Table 3.

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Abstract

The invention discloses a Maillard intermediate flavor material for improving the flavor and color quality of soda biscuits, and belongs to the field of food flavor chemistry and food additives. The alanine-glucose Maillard intermediate is prepared and is used for improving the flavor and color quality of the soda biscuits. The alanine-glucose Maillard reaction product has a strong caramel flavor which is coordinated with the flavor of the sweet and fragrant soda biscuit. The alanine-glucose Maillard reaction intermediate is applied to the soda biscuit as a flavor material, so that the flavor of the soda biscuit can be enhanced and modified, the color of the soda biscuit can be improved, a new strategy for forming controlled processing flavor of baked food is realized, and guidance is provided for product innovation and leap-over development of the food flavor industry.

Description

technical field [0001] The invention relates to a Maillard intermediate flavoring material for improving the flavor and color quality of soda biscuits, and belongs to the field of food flavor chemistry and food additives. Background technique [0002] Soda biscuits are convenient to eat and easy to store, and are a popular snack food. Because it is fermented by yeast and added with sodium bicarbonate, it has a unique flavor and taste, and can balance the pH of the human body, strengthen the stomach and nourish the spleen, and is the preferred meal replacement food for people with poor gastrointestinal function. At present, most of the soda biscuits on the market have insufficient aroma, and are mainly salty and fragrant. It is urgent to study a method that can improve the flavor and color quality of sweet soda biscuits, so as to enrich the taste of biscuits and broaden the sales group. At present, the edible flavors added to the finished soda biscuits are mostly oil flavor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/80A21D2/18A21D2/24
CPCA21D13/80A21D2/181A21D2/245
Inventor 于静洋杨晓彤王舒瑶张晓鸣崔和平夏书芹
Owner JIANGNAN UNIV
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