CN107997107A - A kind of application by the preparation method of improving fragrance agent of Maillard reaction and products thereof - Google Patents
A kind of application by the preparation method of improving fragrance agent of Maillard reaction and products thereof Download PDFInfo
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- CN107997107A CN107997107A CN201711172680.5A CN201711172680A CN107997107A CN 107997107 A CN107997107 A CN 107997107A CN 201711172680 A CN201711172680 A CN 201711172680A CN 107997107 A CN107997107 A CN 107997107A
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- tea
- maillard reaction
- fragrance agent
- improving fragrance
- fragrance
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- 239000003205 fragrance Substances 0.000 title claims abstract description 43
- 238000006243 chemical reaction Methods 0.000 title claims abstract description 31
- 239000003795 chemical substances by application Substances 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims description 10
- 238000000605 extraction Methods 0.000 claims abstract description 25
- 241000207199 Citrus Species 0.000 claims abstract description 21
- 235000020971 citrus fruits Nutrition 0.000 claims abstract description 21
- 235000005911 diet Nutrition 0.000 claims abstract description 17
- 230000037213 diet Effects 0.000 claims abstract description 17
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 17
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 14
- 239000004480 active ingredient Substances 0.000 claims abstract description 9
- 244000269722 Thea sinensis Species 0.000 claims description 32
- 235000013616 tea Nutrition 0.000 claims description 27
- 235000006468 Thea sinensis Nutrition 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 7
- 235000005979 Citrus limon Nutrition 0.000 claims description 6
- 244000131522 Citrus pyriformis Species 0.000 claims description 6
- 239000012141 concentrate Substances 0.000 claims description 6
- 239000002537 cosmetic Substances 0.000 claims description 6
- 235000013599 spices Nutrition 0.000 claims description 6
- 235000020279 black tea Nutrition 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 238000004332 deodorization Methods 0.000 claims description 3
- 239000000284 extract Substances 0.000 claims description 3
- 239000003960 organic solvent Substances 0.000 claims description 3
- 238000000746 purification Methods 0.000 claims description 3
- 235000004936 Bromus mango Nutrition 0.000 claims description 2
- 235000019224 Camellia sinensis var Qingmao Nutrition 0.000 claims description 2
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 2
- 240000009088 Fragaria x ananassa Species 0.000 claims description 2
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 2
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 2
- 241000220225 Malus Species 0.000 claims description 2
- 235000011430 Malus pumila Nutrition 0.000 claims description 2
- 235000015103 Malus silvestris Nutrition 0.000 claims description 2
- 240000007228 Mangifera indica Species 0.000 claims description 2
- 235000014826 Mangifera indica Nutrition 0.000 claims description 2
- 240000008790 Musa x paradisiaca Species 0.000 claims description 2
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims description 2
- 244000294611 Punica granatum Species 0.000 claims description 2
- 235000014360 Punica granatum Nutrition 0.000 claims description 2
- 241000220324 Pyrus Species 0.000 claims description 2
- 240000003768 Solanum lycopersicum Species 0.000 claims description 2
- 235000009184 Spondias indica Nutrition 0.000 claims description 2
- 240000000851 Vaccinium corymbosum Species 0.000 claims description 2
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims description 2
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 2
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 2
- 240000006365 Vitis vinifera Species 0.000 claims description 2
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 2
- 235000021014 blueberries Nutrition 0.000 claims description 2
- 239000011449 brick Substances 0.000 claims description 2
- 235000009569 green tea Nutrition 0.000 claims description 2
- 235000020333 oolong tea Nutrition 0.000 claims description 2
- 235000021017 pears Nutrition 0.000 claims description 2
- 235000020339 pu-erh tea Nutrition 0.000 claims description 2
- 235000020334 white tea Nutrition 0.000 claims description 2
- 239000007787 solid Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 16
- 235000019634 flavors Nutrition 0.000 abstract description 16
- 230000006866 deterioration Effects 0.000 abstract description 10
- 230000000694 effects Effects 0.000 abstract description 10
- 230000015556 catabolic process Effects 0.000 abstract description 5
- 238000006731 degradation reaction Methods 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 5
- 241001122767 Theaceae Species 0.000 abstract description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 abstract description 3
- 230000005764 inhibitory process Effects 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 3
- 229910052760 oxygen Inorganic materials 0.000 abstract description 3
- 239000001301 oxygen Substances 0.000 abstract description 3
- 239000003112 inhibitor Substances 0.000 abstract 2
- 239000000047 product Substances 0.000 description 26
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 14
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- WTEVQBCEXWBHNA-UHFFFAOYSA-N Citral Natural products CC(C)=CCCC(C)=CC=O WTEVQBCEXWBHNA-UHFFFAOYSA-N 0.000 description 5
- 239000003963 antioxidant agent Substances 0.000 description 5
- 235000006708 antioxidants Nutrition 0.000 description 5
- 229940043350 citral Drugs 0.000 description 5
- WTEVQBCEXWBHNA-JXMROGBWSA-N geranial Chemical compound CC(C)=CCC\C(C)=C\C=O WTEVQBCEXWBHNA-JXMROGBWSA-N 0.000 description 5
- 235000019629 palatability Nutrition 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 230000003078 antioxidant effect Effects 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 4
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 4
- 230000003647 oxidation Effects 0.000 description 4
- 238000007254 oxidation reaction Methods 0.000 description 4
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 235000013361 beverage Nutrition 0.000 description 3
- 238000010992 reflux Methods 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 239000003643 water by type Substances 0.000 description 3
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 2
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- NVXLIZQNSVLKPO-UHFFFAOYSA-N Glucosereductone Chemical compound O=CC(O)C=O NVXLIZQNSVLKPO-UHFFFAOYSA-N 0.000 description 2
- OAKJQQAXSVQMHS-UHFFFAOYSA-N Hydrazine Chemical compound NN OAKJQQAXSVQMHS-UHFFFAOYSA-N 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 239000002250 absorbent Substances 0.000 description 2
- 230000002745 absorbent Effects 0.000 description 2
- 235000015197 apple juice Nutrition 0.000 description 2
- 235000010323 ascorbic acid Nutrition 0.000 description 2
- 229960005070 ascorbic acid Drugs 0.000 description 2
- 239000011668 ascorbic acid Substances 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 235000005487 catechin Nutrition 0.000 description 2
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 2
- 239000003610 charcoal Substances 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 229950001002 cianidanol Drugs 0.000 description 2
- 235000015165 citric acid Nutrition 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 150000002391 heterocyclic compounds Chemical class 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 229920002521 macromolecule Polymers 0.000 description 2
- 239000000419 plant extract Substances 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- KRIOVPPHQSLHCZ-UHFFFAOYSA-N propiophenone Chemical compound CCC(=O)C1=CC=CC=C1 KRIOVPPHQSLHCZ-UHFFFAOYSA-N 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 230000001629 suppression Effects 0.000 description 2
- 108010005094 Advanced Glycation End Products Proteins 0.000 description 1
- 235000005976 Citrus sinensis Nutrition 0.000 description 1
- 240000002319 Citrus sinensis Species 0.000 description 1
- 229920002527 Glycogen Polymers 0.000 description 1
- IPMYMEWFZKHGAX-UHFFFAOYSA-N Isotheaflavin Natural products OC1CC2=C(O)C=C(O)C=C2OC1C(C1=C2)=CC(O)=C(O)C1=C(O)C(=O)C=C2C1C(O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-UHFFFAOYSA-N 0.000 description 1
- 241001529742 Rosmarinus Species 0.000 description 1
- 244000143590 Salvia chinensis Species 0.000 description 1
- 235000007154 Salvia chinensis Nutrition 0.000 description 1
- 235000005794 Salvia japonica Nutrition 0.000 description 1
- UXRMWRBWCAGDQB-UHFFFAOYSA-N Theaflavin Natural products C1=CC(C2C(CC3=C(O)C=C(O)C=C3O2)O)=C(O)C(=O)C2=C1C(C1OC3=CC(O)=CC(O)=C3CC1O)=CC(O)=C2O UXRMWRBWCAGDQB-UHFFFAOYSA-N 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000008033 biological extinction Effects 0.000 description 1
- 235000010290 biphenyl Nutrition 0.000 description 1
- 239000004305 biphenyl Substances 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 125000002915 carbonyl group Chemical group [*:2]C([*:1])=O 0.000 description 1
- 235000019504 cigarettes Nutrition 0.000 description 1
- 239000004927 clay Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- IQFVPQOLBLOTPF-HKXUKFGYSA-L congo red Chemical compound [Na+].[Na+].C1=CC=CC2=C(N)C(/N=N/C3=CC=C(C=C3)C3=CC=C(C=C3)/N=N/C3=C(C4=CC=CC=C4C(=C3)S([O-])(=O)=O)N)=CC(S([O-])(=O)=O)=C21 IQFVPQOLBLOTPF-HKXUKFGYSA-L 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 150000001896 cresols Chemical class 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000019225 fermented tea Nutrition 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 229940096919 glycogen Drugs 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 239000003607 modifier Substances 0.000 description 1
- ZUOUZKKEUPVFJK-UHFFFAOYSA-N phenylbenzene Natural products C1=CC=CC=C1C1=CC=CC=C1 ZUOUZKKEUPVFJK-UHFFFAOYSA-N 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- ULWHHBHJGPPBCO-UHFFFAOYSA-N propane-1,1-diol Chemical class CCC(O)O ULWHHBHJGPPBCO-UHFFFAOYSA-N 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 235000020748 rosemary extract Nutrition 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- IPMYMEWFZKHGAX-ZKSIBHASSA-N theaflavin Chemical compound C1=C2C([C@H]3OC4=CC(O)=CC(O)=C4C[C@H]3O)=CC(O)=C(O)C2=C(O)C(=O)C=C1[C@@H]1[C@H](O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-ZKSIBHASSA-N 0.000 description 1
- 235000014620 theaflavin Nutrition 0.000 description 1
- 229940026509 theaflavin Drugs 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Seasonings (AREA)
Abstract
The present invention provides a kind of improving fragrance agent prepared by tea extraction and the Maillard reaction of fruit inspissated juice, it not only can inhibit due to light, heat, the citrus fragrance of oxygen or the deterioration of fragrance, on the basis of traditional fragrance degradation inhibitor effect, the fragrance in food can also be strengthened, there is provided thicker, mellow mouthfeel.This be it is a kind of by tea extraction and the Maillard reaction of fruit inspissated juice and the product that obtains as active ingredient, it can obtain than traditional more preferable inhibition of citrus fragrance degradation inhibitor, and on the basis of diet product flavor itself is not changed, further enhance the intensity of fragrance, increase thick, mellow mouthfeel, the quality of diet product is lifted, reduces the cost of material of diet product.
Description
Technical field
It can be widely used in suppressing since light, heat, oxygen etc. draw in beverage, food, spices, cosmetics the present invention relates to one kind
The fragrance risen or the improving fragrance agent of flavor change.
Background technology
At present, in global diet product market, the citrus flavor such as some lemons, blue or green lemon, sweet orange enjoys the happiness of consumer
Love, is constantly in mainstream flavor, and huge economic benefit is brought for citrus flavor manufacturer.It is but bad due to citrus flavor
Change problem also allows goods producer to pay attention in again, is devoted for years in the research for solving the problems, such as this.
Citrus beverage, food, spices, cosmetics containing citral easily in shelf life, due to be subject to light, heat,
Oxygen etc. influences and causes citral that a series of changes such as cyclisation, hydration, oxidation occur, and produces various not pleasant components, wherein
The cresols and methyl acetophenone of generation especially have strong stink, cause the quality of product to significantly reduce.
On the degradation inhibiting of citral, existing many Research Literatures and patent report, have and carry ascorbic acid, Salvia japonica
Take the various antioxidants such as thing, Rosmarinus officinalis extract to be used for the deterioration for delaying citral, also have catechin, theaflavin, congo red
The deterioration that element etc. are applied to delay citral from the component of tea, all achieves certain inhibition.
Maillard reaction refers to mostly occur in food processing and storage process with the amino acid of amino, protein and sugar
The carbonyl of class caused coloring reaction in a heated condition.Existing numerous studies report, Maillard reaction can produce a kind of tool
There is the product of antioxidation activity, mainly playing antioxygen by black essence, reductone, volatile heterocyclic compounds this three classes materials is turned into
With.
Rich in the amino acid needed for Maillard reaction, glycogen constituents in fruit inspissated juice, U.S. can be provided for tea extraction
Component needed for Maillard reaction.Maillard reaction can not only produce antioxidant, its flavour compositions produced is mostly macromolecular complex
Matter, can strengthen the palatability of food, dietary supplement, medicine etc., fragrance, and assign product mellow mouthfeel.Such as patent
CN200980124353 discloses Mei Lade flavour compositions and its strengthens the purposes of edible composition palatability.Such as
The maillard reaction product that CN103865645B discloses fruit concentrate can improve cigarette smoke richness, soft degree, change
It is kind to inhale taste comfort.
The content of the invention
Problems to be solved by the invention
It is recognized that while adding the improvement citrus that ascorbic acid, rosemary, tea extraction etc. can be to a certain extent from existing research
The deterioration of class fragrance, but inhibition is limited, and citrus fragrance still inevitably produces deterioration and reducing tendency, with product
The extension of shelf life, citrus fragrance, which gradually degrades, produces some malodorous elements, while its fragrance also gradually weakens, to solve this
A little problems, need to develop a kind of fragrance that can not only suppress and deteriorate, but also can strengthen the improving fragrance agent of product special flavour, fundamentally solve
The flavor quality that citrus diet product is produced with shelf life extension declines problem.The product that the present invention develops is anti-oxidant rich in having
The active ingredient and macromolecular substances of ability, not only can effectively suppress the deterioration of citrus fragrance, further through enhancing fragrance, enhancing
The palatability of diet product, alcohol savoury, further lift the fragrance quality of citrus diet product.
The solution used to solve the problem
To solve the above problems, the Mei Lade that the inventors of the present invention have studied the especially tea extraction centered on plant extracts is anti-
The active ingredient the answered effect rotten to suppressing the deterioration of citrus fragrance, it turns out that tea extraction especially fermented tea extract
After Maillard reaction, its active ingredient produced has stronger oxidation resistance, especially when tea extraction and fruit
For inspissated juice after Maillard reaction, its active ingredient produced not only can inhibit the deterioration of citrus fragrance, can also pass through
Increase flavor, alcohol savoury and the palatability of itself and product quality is further lifted, so as to further lift its suppression
The effect of fragrance deterioration processed.
The preparation method of improving fragrance agent by Maillard reaction described in the invention, comprises the following steps：
（1）It is prepared by tea extraction：Tealeaves is extracted with water, organic solvent or their mixture, the technique such as filters, concentrate
Tea extraction is prepared；
（2）Maillard reaction：Take（1）Middle tea extraction and fruit inspissated juice in mass ratio 1:99~99:1 mixing, 90 DEG C ~ 200
DEG C heat 10min ~ 8h obtained from heat thing as active ingredient.
After tea extraction in the present invention can derive from root, stem, the leaf of Theaceae, optional azymic tea, but first choice is fermented
Tealeaves, such as green tea, white tea, black tea, oolong tea, Pu'er tea, Fu-brick tea tealeaves.Wherein it is used for the solvent extracted, Ke Yishi
Water, organic solvent such as ethanol, propane diols, acetone, ethyl acetate etc..
Fruit inspissated juice in the present invention be selected from apple, tomato, grape, blueberry, citrus, lemon, pears, pomegranate, mango,
It is more than the 1-2 kinds of the fruit such as fig, strawberry, banana.
When being produced by above-mentioned preparation method, note also at following 2 points.
（1）Purifying
After Maillard reaction, brown material and burnt fragrant and sweet grade fragrance matter can be produced, not influence product in citrus diet product
In application, ensure the original local flavor of citrus diet product, it is necessary to carry out the decoloration purifying refinement treatment such as deodorization.Wherein purifying essence
Technique processed can reach the effect that decoloration is deodorized by technological means such as activated carbon, clay, macroporous resin adsorptions, so as to not influence it
Application limitation in citrus diet product.
（2）Maillard reaction
Tea extraction is mixed with fruit inspissated juice, after 90 DEG C ~ 200 DEG C are heated 10min ~ 8h, the present invention can be obtained
Required active ingredient.To strengthen the effect of Maillard reaction, citric acid, hydrochloric acid, sodium hydroxide etc. can be added before reactions
Acid-base modifier adjusts its pH value.
Advantage of the invention compared with existing public technology has：
（1）With the plant extracts such as traditional tea suppress citrus fragrance degradation effects compared with, the present invention in tea extraction and
Fruit inspissated juice rich in catechin, the antioxidant of Polyphenols, further by Maillard reaction after, can produce black
The antioxidant contents such as essence, reductone, volatile heterocyclic compounds, the oxidation resistance of increase product in itself, are carried with reaching than tea
Thing is taken preferably to suppress the effect of citrus fragrance deterioration.
（2）In the present invention fruit inspissated juice rich in tea extraction carry out Maillard reaction needed for reduced sugar, amino acid into
Point, and fruit inspissated juice can produce a large amount of macromolecular substances after Maillard reaction, can increase palatability, the alcohol of diet product
Savoury, fragrance, further lift the fragrance quality of diet product.
（3）The present invention does not interfere with the original flavor of diet product by decolourize refinement treatment, the products after processing such as deodorization,
Ensure the flavor quality of existing product.
Embodiment
Further explain below by embodiment to the present invention
Embodiment 1
Black tea 100g is taken, adds 800g70% ethanol waters, 80 DEG C of heating and refluxing extraction 2h, are filtered, by being concentrated under reduced pressure,
80.0g tea extractions are obtained, with 20.0g apple juice concentrate（Bx=60°）Mixing, 110 DEG C of heating 3h, by adding active-carbon finely
1 common 93.9g of product of the present invention is obtained after system.
Embodiment 2
Black tea 100g is taken, adds 800g70% ethanol waters, 80 DEG C of heating and refluxing extraction 2h, are filtered, by being concentrated under reduced pressure,
80.0g tea extractions are obtained, with 20.0g apple juice concentrate（Bx=60°）Mixing, pH to 8.0,110 is adjusted with 25%NaOH solution
DEG C heating 3h, by obtaining 2 common 96.3g of product of the present invention after adding absorbent charcoal fine purification.
Comparative example 1
Black tea 100g is taken, adds 800g70% ethanol waters, 80 DEG C of heating and refluxing extraction 2h, are filtered, by being concentrated under reduced pressure,
80.0g tea extractions are obtained, are mixed with 20.0g water, by obtaining 3 common 95.5g of product of the present invention after adding absorbent charcoal fine purification.
DPPH oxidation resistances detect
Preparation of reagents：In DPPH 0.004g to 100ml ethanol（0.1mmol/L）(DPPH is 1,1- diphenyl -2- picryls hydrazine)
Measure：0.2ml extracting solutions are added in 2.8mlDPPH reagents, and lucifuge reaction 30min, extinction is measured under 517nm wavelength
Angle value.
Calculate：DPPH inhibiting rates（%）=（A0-Ai）/A0(A0 For blank, AiFor sample)
Testing result is shown in Table 1.
Table 1
Preparation contains 50g white granulated sugars, and 0.4g citric acids, the 1000ml lemon flavor beverages of 1g lemon extracts, are not added with, add respectively
Embodiment 1, embodiment 2,1 each 50ppm of comparative example, sterilization is filling, is put in 50 DEG C and keeps the temperature 7 days, carries out sensory evaluation（It is shown in Table 2）.
Sensory evaluation teacher 10 of specialty is selected, 4 insulation samples are judged to more than respectively, and standards of grading are：Flavor change（0
Point：It is unchanged；1 point：It is almost unchanged；2 points：Vary slightly；3 points：Significant change；4 points：Peculiar smell or stink）Alcohol thickness（4
Point：Feel strongly；3 points：Feel；2 points：Somewhat feel；1 point：Hardly feel；0 point：It is imperceptible）.
Table 2
As shown in table 2, the improving fragrance agent after Maillard reaction is with the addition of than the improving fragrance without Maillard reaction
The suppression degradation effects of agent are more preferable, and can be that product brings more preferable mellow mouthfeel, this is without Maillard reaction
The unexistent effect of improving fragrance agent.
Claims (10)
1. the preparation method of a kind of improving fragrance agent by Maillard reaction, it is characterised in that comprise the following steps：
It is prepared by tea extraction：Tealeaves is extracted with water, organic solvent or their mixture, the technique system such as filters, concentrate
It is standby to obtain tea extraction；
Maillard reaction：Take（1）Middle tea extraction and fruit inspissated juice in mass ratio 1:99~99:1 mixing, at 90 DEG C ~ 200 DEG C
Heating thing is as active ingredient obtained from heating 10min ~ 8h.
2. the preparation method of the improving fragrance agent according to claim 1 by Maillard reaction, it is characterized in that to step
（2）The active ingredient that Maillard reaction obtains carries out decoloration deodorization purification process.
3. the preparation method of the improving fragrance agent by Maillard reaction described in claim 1, it is characterized in that wherein tea extracts
Thing is the 1-2 kind above tea extractions in green tea, white tea, black tea, oolong tea, Pu'er tea, Fu-brick tea tealeaves；Wherein fruit concentrates
Juice is the 1-2 kinds for selecting apple, tomato, grape, blueberry, citrus, lemon, pears, pomegranate, mango, fig, strawberry, banana fruit
Fruit inspissated juice above.
4. the preparation method of the improving fragrance agent by Maillard reaction described in claim 1-3, it is characterized in that as solvable
Property solid component concentration, the refractive power saccharometer at 20 DEG C, tea extraction is 1 ° of Bx, 75 ° of-Bx, fruit inspissated juice Bx
1°-Bx 75°。
A kind of 5. diet product, it is characterized in that the diet product contains any one of them improving fragrance agent of claim 1-3.
A kind of 6. diet product, it is characterized in that the diet product contains any one of them improving fragrance agent of claim 4.
A kind of 7. spices, it is characterized in that the spices contains any one of them improving fragrance agent of claim 1-3.
A kind of 8. spices, it is characterized in that the spices contains any one of them improving fragrance agent of claim 4.
A kind of 9. cosmetics, it is characterized in that the cosmetics contain any one of them improving fragrance agent of claim 1-3.
A kind of 10. cosmetics, it is characterized in that the cosmetics contain any one of them improving fragrance agent of claim 4.
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