CN107981156A - A kind of method and its dispensing for promoting brown stain in food microwave heating process - Google Patents

Abstract

The invention discloses a kind of method and its dispensing for promoting brown stain in food microwave heating process, belong to food processing technology field.This method, respectively using pure water and mixed solvent as reaction dissolvent, is heated using glucose and lysine as Maillard reaction substrate under certain microwave condition, up to the brown stain agent dispensing of different browning degrees.The advantage of the invention is that：By varying reaction dissolvent species, the Maillard reaction substrate of specified range, targets the dielectric loss of increase system, promotes Maillaid braun reaction, and the popularization for brown stain agent under microwave field provides approach, microwave food is produced preferable color and luster.

Description

A method for promoting browning of food during microwave heating and its ingredients

technical field

The invention relates to a method for promoting food browning during microwave heating and ingredients thereof, belonging to the technical field of food processing.

Background technique

In today's industrialized food production, the green, efficient and fast food processing process dominated by microwaves has attracted more and more attention. For example, microwave technology has been used in traditional baking, frying, frying and other processing processes. However, during microwave baking or grilling, due to the short heating time and low surface temperature, the browning is often insufficient, resulting in poor color of the product. This problem exists in both industrial microwave baking and household microwave oven grilling. Microwave sensitive sheet is a kind of material with strong ability to absorb microwaves. It is laminated on cardboard, and food is placed directly on the sensitive sheet. When microwave is irradiated, the sensitive sheet absorbs microwave quickly and the temperature rises rapidly, thereby heating the food surface. , produces a browning effect, but its disadvantages are higher cost and uneven browning. In view of the lower cost of the browning agent, the browning is uniform, and the formula can be flexibly adjusted to meet the needs of different foods, based on this, in the late 1980s, the method of the browning agent was more accepted by everyone. However, most of the current patents focus on the process of inhibiting browning, and there are few patents on browning agents and their ingredients. Chinese patent CN102308858A describes that using a microwave oven with multiple functions of microwave and grilling or adding a browning agent can make a microwave cake produce an ideal baked browning appearance. Chinese patent CN105707178A discloses a whey powder bread and its production method. In the invention, the whey powder is rich in lactose and whey protein to promote the browning reaction and endow the bread with an attractive color. Li Fanshu etc. directly add browning agent (L-lysine and glucose syrup) to the cake batter to improve the Maillard reaction degree of the cake in the microwave curing process, so that the microwave cake finished product has a certain color (Li Fanshu, Wang Chong, Wang Xia, et al. Research on Extrusion Process and Microwave Curing Parameters of Quick-Puffing Cake Flour [J]. Journal of Shenyang Normal University (Natural Science Edition), 2016,34(3):305-310.). However, the current methods of microwave browning promotion are mostly focused on improving the production process, including replacing product raw materials or adding browning promoting agents in the form of auxiliary materials. Such methods lack the electromagnetic response to single or mixed components in microwave thermal processing evaluation, it is impossible to solve the problem of difficult coloring of microwave products in essence, and this kind of method is mostly suitable for home production, not suitable for factory application or commercial production, and has certain limitations.

When developing browning agent ingredients, it is required that the browning agent ingredients must have sufficient electromagnetic response characteristics to enhance the absorption of microwaves. The complex dielectric constant is the basic physical property of the material and the basic property of the microscopic nature of the reaction material. The dielectric constant reflects the ability of the material to store electrical energy in an electromagnetic field; the dielectric loss affects the conversion of electromagnetic energy to heat energy, indirectly affecting the reaction temperature and Heating rate. The microwave absorption performance is a comprehensive manifestation of the basic dielectric properties, magnetic properties and macroscopic morphology of materials. It is a specific representation of materials absorbing electromagnetic waves in a microwave field, and is usually characterized by the magnitude of reflection loss. Glucose and lysine are important raw materials participating in the Maillard reaction. Since glucose and lysine have different electromagnetic response characteristics under the microwave field, including dielectric characteristics, impedance matching characteristics, and wave absorption characteristics, the two Microwave heating after mixing may cause unpredictable changes. However, in the prior art, there is no research on how the above-mentioned factors affect the browning degree of the Maillard reaction, and no effective instruction on how to control the browning result of the Maillard reaction can be given.

Contents of the invention

The present invention is based on the fact that the Maillard reaction substrates glucose and lysine have different electromagnetic response characteristics under a microwave field. When the two are mixed and reacted under different microwave treatment conditions and different reaction solvents, different heating effects will be produced. Thereby producing different degrees of browning to meet the needs of different products, providing a way for the popularization of browning agents under the microwave field, and making microwave food produce ideal color.

In the present invention, glucose and lysine are used as Maillard reaction substrates, pure water or a mixed solvent is used as a reaction solvent, and microwave heating is carried out under certain conditions to prepare browning agent ingredients with different browning degrees. By changing the type of reaction solvent At the same time, the effect of promoting the degree of browning can be achieved.

The first object of the present invention is to provide a browning agent ingredient, containing the following components by weight: 5.0-11.0 parts of glucose, 4.0-8.0 parts of lysine, 85-90 parts of pure water.

In one embodiment of the present invention, the browning agent contains the following components by weight: 5.0-11.0 parts of glucose, 4.0-8.0 parts of lysine, 28-71 parts of pure water, 14-56 parts of glycerol .

In one embodiment of the present invention, the browning agent ingredients are composed of the following components by weight: 10.5 parts of glucose, 4.0 parts of lysine, and 85.5 parts of pure water.

In one embodiment of the present invention, the browning agent ingredients are composed of the following components by weight: 10.5 parts of glucose, 4.0 parts of lysine, 42.8 parts of pure water and 42.8 parts of glycerin.

Second object of the present invention is to provide a kind of preparation method of browning agent batching, comprises the steps:

(1) fully mixing pure water and glycerin by a certain volume ratio to prepare a mixed solvent;

(2) Dissolving glucose and lysine in the mixed solvent of step (1) respectively, stirring magnetically at room temperature until completely dissolved, preparing glucose solution (0.8mol/L) and lysine solution (0.8mol/L), Fully mix 5.0-11.0 parts of glucose with 4.0-8.0 parts of lysine to prepare 100 mL of Maillard reaction solution;

(3) A microwave heating program is set, and 100 mL of the reaction solution is placed in a microwave oven to be heated; the browning agent ingredients are obtained.

In one embodiment of the present invention, the volume ratio of pure water to glycerin is 1:2˜5:1.

In one embodiment of the present invention, the molar ratio of glucose to lysine is 1:2˜2:1.

In one embodiment of the present invention, the microwave reaction temperature in step (3) is 75-95° C., and the heating time is 10-60 min.

In one embodiment of the present invention, the microwave is produced by the Flexiwave multifunctional microwave synthesizer produced by Italy Milestone Company, the ultrasonic and microwave combined reaction system produced by Nanjing Xianou Instrument Manufacturing Co., Ltd. or the microwave workstation produced by Canadian Fiso Company, The above equipment can realize the control of the heating rate through the design of the microwave multi-stage heating program.

The third object of the present invention is to provide a browning agent, which contains the browning agent ingredient, a thickener and a stabilizer.

The fourth object of the present invention is to provide the application of the browning agent ingredients in the food field.

A fifth object of the present invention is to provide a method for improving the browning efficiency of food by using the browning agent ingredient in the food processing process.

In one embodiment of the present invention, the application includes applying the browning agent ingredients on the surface of the microwave product by continuous spraying or coating, and performing microwave heating to make the microwave product produce ideal browning.

In one embodiment of the present invention, the microwave food includes frozen dough, microwave baked food or microwave grilled food, which is directly sprayed on the surface without destroying the original shape of the food to cause good browning.

Beneficial effects: the method of the present invention provides a browning agent ingredient suitable for microwave heating based on the different electromagnetic response characteristics of the Maillard reaction substrate glucose and lysine, and uses the browning agent ingredient to brown food Processing method. After the browning agent ingredients prepared by the present invention are heated by microwave for 60 minutes, under the same dilution factor, the increase in dielectric loss can approximately double the light absorption value from 1.01 to 2.27.

Description of drawings

Fig. 1 is the fitting figure of water bath and microwave heating curve; Wherein, water bath: reaction solvent is pure water, water bath heating; Microwave: reaction solvent is pure water, microwave heating;

Fig. 2 is the impact of reaction solvent change on system dielectric loss; Wherein, the molar ratio of glucose and lysine is 2:1; Pure water (water bath): reaction solvent is pure water, water bath heating; Pure water (microwave): reaction Solvent is pure water, microwave heating; Mixed solvent (water bath): reaction solvent is 1:1 pure water: glycerin (volume ratio), water bath heating; Mixed solvent (microwave): reaction solvent is 1:1 pure water: glycerin ( volume ratio), microwave heating;

Fig. 3 is the impact of reaction solvent change on system browning degree; Wherein, glucose and lysine molar ratio are 2:1; Pure water (water bath): reaction solvent is pure water, water bath heating; Pure water (microwave): reaction Solvent is pure water, microwave heating; Mixed solvent (water bath): reaction solvent is 1:1 pure water: glycerin (volume ratio), water bath heating; Mixed solvent (microwave): reaction solvent is 1:1 pure water: glycerin ( volume ratio), microwave heating.

Figure 4 shows the influence of the volume ratio of pure water and glycerol on the degree of browning of the system under microwave heating; wherein, the molar ratio of glucose to lysine is 2:1, pure water: the reaction solvent is pure water, and 1:2: the reaction solvent 1:2 pure water: glycerol (volume ratio); 1:1: reaction solvent is 1:1 pure water: glycerin (volume ratio); 5:1: reaction solvent is 5:1 pure water: glycerin ( Volume ratio).

Detailed ways

Prepared browning agent batching electromagnetic property and the evaluation method of browning degree are as follows:

(1) Dielectric properties: The electromagnetic properties testing system is used for data collection, and the system includes vector network analyzers, high temperature probes, open-ended cables and dielectric properties testing software. First of all, the probe needs to be calibrated by three points of air, metal short circuit and pure water (known temperature) to ensure the minimum system error. For each measurement, it is necessary to ensure that the temperature of each sample is basically the same, select the test frequency range, and read the real part ε′ and imaginary part ε″ of the complex dielectric constant by the online detection software. Each sample is measured 3 times in parallel, and the average value is taken.

(2) Impedance matching characteristics: Calculate the input impedance of the system according to the transmission line theory. Generally speaking, in order to obtain better impedance matching conditions, the input impedance Z _in of the system should be as close as possible to the air impedance Z ₀ (377Ω). The specific formula is as follows:

Among them, _εr and _μr are the permittivity and permeability (1 for non-magnetic system); d is the thickness (4mm); f is the frequency (2.45GHz); c is the speed of light (3.0×10 ⁸ m/s )

(3) Wave-absorbing characteristics: The wave-absorbing characteristics of the system are characterized by reflection loss. The reflection loss is simulated and calculated by using the simulation software of CSTMicrowaveStudio. The operation steps are as follows:

① The environment is chosen as CST microwave studio, and the frequency range is set to 1.7-2.6GHz;

②Establish a rectangular model with a size of 200mm×200mm, 4mm, and import the dielectric parameters;

③Set the boundary conditions and the direction of electromagnetic field action;

④ Start the simulation calculation.

(4) Browning degree: the browning degree of the reaction system is characterized by the absorbance at a wavelength of 420 nm. Taking the unheated system diluted 50 times as a blank, measure the absorbance of each sample after heat treatment on a UV-visible spectrophotometer, and dilute different samples by different times to make the value in the range of 0.2-0.8.

In order to better illustrate the purpose, technical solutions and advantages of the present invention, comparative examples are given as follows. It should be understood that the examples described here are only preferred embodiments of the present invention, and are only used to explain and understand the present invention, and are not intended to limit the scope of the present invention. All changes and substitutions should be included within the protection scope of the present invention.

Embodiment 1 prepares molar ratio 1:1 (glucose: lysine) browning agent batching with pure water as reaction solvent

Weigh 79.3g of glucose and 58.5g of lysine and fully dissolve them in pure water, set the volume to 500mL in a volumetric flask, measure 50mL of glucose solution and 50mL of lysine solution and mix them in a beaker to prepare 100mL of Mellar German reaction system, simulating the temperature rise curve of a 75°C water bath, heating in a microwave synthesizer for 10-60min, wherein, the microwave heating program is: 1 minute 50 seconds, 1000W, 50°C; 1 minute 50 seconds, 800W, 63°C; 3 minutes 40 seconds, 800W, 72°C, and maintain a constant temperature at 800W for the rest of the time. After the reaction is finished, browning agent ingredients with different browning degrees are obtained.

Embodiment 2 is reaction solvent preparation molar ratio 1:1 (glucose: lysine) browning agent batching with mixed solvent

Weigh 79.3g of glucose and 58.5g of lysine and fully dissolve them in three different mixed solvents (volume ratios of pure water and glycerol are 1:2, 1:1, 5:1 respectively), and place them in volumetric flasks. To 500mL, measure 50mL of glucose solution and 50mL of lysine solution and mix in a beaker to prepare a 100mL Maillard reaction system, simulate the temperature rise curve of a 75°C water bath, and heat it in a microwave synthesizer for 10-60min. The program is: 2 minutes and 20 seconds, 1000W, 51°C; 2 minutes, 800W, 62°C; 5 minutes, 800W, 72°C, and maintain a constant temperature at 800W for the rest of the time. After the reaction is finished, browning agent ingredients with different browning degrees are obtained.

Embodiment 3 prepares molar ratio 2:1 (glucose: lysine) browning agent batching with pure water as reaction solvent

Weigh 79.3g of glucose and 29.25g of lysine and fully dissolve them in pure water, set the volume to 500mL and 250mL respectively in a volumetric flask, measure 66.5mL of glucose solution and 33.5mL of lysine solution and mix them in a beaker to prepare To obtain 100mL Maillard reaction system, heat it in a 75°C water bath and a microwave synthesizer for 10-60min respectively, wherein the microwave heating program is: 1 minute 50 seconds, 1000W, 50°C; 1 minute 50 seconds, 800W, 63°C; 3 minutes and 40 seconds, 800W, 72°C, and maintain a constant temperature at 800W for the rest of the time. After the reaction is finished, browning agent ingredients with different browning degrees are obtained.

Embodiment 4 prepares 2:1 (glucose: lysine) browning agent batching with mixed solvent as reaction solvent

Weigh 79.3g of glucose and 29.25g of lysine and fully dissolve them in three different mixed solvents (volume ratios of pure water and glycerol are 1:2, 1:1, 5:1), respectively, and make up to 500mL and In a 250mL volumetric flask, measure 66.5mL glucose solution and 33.5mL lysine solution and mix them in a beaker to prepare 100mL Maillard reaction system. The heating program is: 2 minutes and 20 seconds, 1000W, 51°C; 2 minutes, 800W, 62°C; 5 minutes, 800W, 72°C, and maintain a constant temperature at 800W for the rest of the time. After the reaction is finished, browning agent ingredients with different browning degrees are obtained.

Embodiment 5 is that reaction solvent prepares molar ratio 1:2 (glucose: lysine) browning agent batching with pure water

Weigh 39.65g of glucose and 58.5g of lysine and fully dissolve them in pure water, set the volume to 250mL and 500mL volumetric flasks respectively, measure 33.5mL of glucose solution and 66.5mL of lysine solution and mix them in a beaker to obtain 100mL Maillard reaction system, simulate the temperature rise curve of 75°C water bath, and heat it in a microwave synthesizer for 10-60min. The microwave temperature rise program is: 1 minute 50 seconds, 1000W, 50°C; 1 minute 50 seconds, 800W, 63°C ; 3 minutes and 40 seconds, 800W, 72°C, and maintain a constant temperature at 800W for the rest of the time. After the reaction is finished, browning agent ingredients with different browning degrees are obtained.

Embodiment 6 is reaction solvent preparation molar ratio 1:2 (glucose: lysine) browning agent batching with mixed solvent

Weigh 39.65g of glucose and 58.5g of lysine and fully dissolve them in three different mixed solvents (the volume ratio of pure water to glycerin is 1:2, 1:1, 5:1), respectively, and make up to 250mL and In a 500mL volumetric flask, measure 33.5mL of glucose solution and 66.5mL of lysine solution and mix them in a beaker to prepare 100mL of Maillard reaction system, simulate the temperature rise curve of a 75°C water bath, and heat in a microwave synthesizer for 10-60min, wherein , The microwave heating program is: 2 minutes and 20 seconds, 1000W, 51°C; 2 minutes, 800W, 62°C; 5 minutes, 800W, 72°C, and maintain a constant temperature at 800W for the rest of the time. After the reaction is finished, browning agent ingredients with different browning degrees are obtained.

Using the method described in the specification of this application, the electromagnetic properties of the system with different proportions were measured using pure water as the reaction solvent and heated by microwave for 30 minutes. The results are shown in Table 1.

Table 1 Electromagnetic properties of different ratio systems under microwave field (75°C, 30min) (pure water is the reaction solvent)

It can be seen from Table 1 that when the molar ratio of glucose to lysine is 2:1, the input impedance of the system matches the air impedance best, and the reflection loss is the largest, indicating that the absorbing performance under the microwave field is better.

Example 7

Control the heating system to 100mL; set the microwave temperature program to simulate the heating curve of 75°C water bath heating. The microwave heating program is as follows: 1 minute and 50 seconds, 1000W, 50°C; 1 minute and 50 seconds, 800W, 63°C; 3 minutes and 40 seconds, 800W, 72°C, and maintain a constant temperature at 800W for the rest of the time.

As shown in Figure 1, during the Maillard reaction process, the heating process of the 75°C water bath is simulated by microwave temperature programming. The heating curves of the two heating methods are in good agreement. The average temperature difference is about 1.9°C, which can ensure that the heating rate of the water bath and the microwave heating are similar, making the method of the present invention applicable to different product processing.

When the method described in the specification of this application is used to measure the molar ratio of glucose and lysine to be 2:1, pure water and 1:1 mixed solvent are respectively used as reaction solvents (according to the methods of Example 3 and Example 4 respectively). Prepare the dielectric loss of brown staining agent batching, its result is as shown in accompanying drawing 2, after using the mixed solvent that glycerin and pure water are mixed by the volume ratio of 1:1, system dielectric loss obviously increases, microwave heating 60min, reaction solvent When changing from pure water to a mixed solvent, its dielectric loss increases from 16.8 to 22.6, and the overall value increases by about 6 due to the change of solvent for different heating times.

When the method described in the specification of this application is used to measure the molar ratio of glucose and lysine to 2:1, the brown mixture prepared by using pure water and 1:1 mixed solvent as the reaction solvent (respectively according to Example 3 and Example 4) The browning degree of the variable agent ingredients under two kinds of heating conditions of water bath and microwave, the results are shown in Figure 3. When pure water is used as the reaction solvent, the absorbance gradually increases with the prolongation of the heating time. Compared with the water bath heating , after the system is heated by microwaves, its absorbance is greater. After reacting for 30 minutes, the absorbance of the browning agent ingredients diluted 5 times is 0.657, which is about 2 times of the absorbance value of the water bath heating system. The browning agent ingredients prepared by this method can be Promote the Maillard browning reaction under microwave heating conditions. In addition, when the reaction solvent is a mixed solvent (1:1 pure water: glycerol), compared with pure water as the reaction solvent, the dielectric loss can be targeted to increase, and the browning degree of the browning agent ingredients can be significantly increased. Microwave heating for 60 minutes, under the same conditions, the increase in dielectric loss caused by solvent changes can approximately double the absorbance value from 1.01 to 2.27. After that, continue to adjust the reaction solvent so that the volume ratios of pure water and glycerin are 1:2 and 5:1 respectively, and the browning effect is measured, and the results are shown in Figure 4. It can be seen from Figure 4 that the mixed solutions of pure water and glycerin with different volume ratios have different effects on the degree of browning. Among them, the degree of browning is: 1:1>1:2>5:1>pure water, and the absorbance value They are 2.27, 1.69, 1.36 and 1.01 in turn. It can be seen that when the molar ratio of glucose to lysine is 2:1, compared with pure water, mixed solvents with different volume ratios can all promote browning.

When the method described in the specification of this application was adopted to measure that the molar ratio of glucose to lysine was 1:1 and 1:2, pure water and three different mixed solvents were used respectively (pure water and glycerol volume ratios were 1:2, 1:2, respectively). 1:1 and 5:1) are the browning degree of reaction solvent (respectively by embodiment 1,2 and embodiment 5,6) prepared browning agent batching in microwave heating 30min and 60min, and its result is respectively as table 2 and Table 3 shows.

Table 2 Absorbance at 420nm wavelength of reaction systems with different solute molar ratios and solvent volume ratios after microwave heating for 30min

Table 3 Absorbance at 420nm wavelength of reaction systems with different solute molar ratios and solvent volume ratios after microwave heating for 60min

As can be seen from Table 2 and Table 3, with different ratios of glucose and lysine, compared with pure water as the reaction solvent, the mixed solvents of pure water and glycerin with different volume ratios have different degrees of promotion on the degree of browning. Among them, when 1:1 pure water and glycerin are used as the reaction solvent, the effect of promoting browning is better.

Although the present invention has been disclosed above with preferred embodiments, it is not intended to limit the present invention. Any person familiar with this technology can make various changes and modifications without departing from the spirit and scope of the present invention. Therefore The scope of protection of the present invention should be defined by the claims.

Claims (10)

1. A kind of 1. brown stain agent dispensing, it is characterised in that containing molar ratio be 1:2~2:1 glucose and lysine, the grape Sugar and lysine are dissolved in the mixed solvent；The mixed solvent is pure water and glycerine by volume 5:(1~10) is mixed mixed Close liquid.
2. 2. brown stain agent dispensing according to claim 1, it is characterised in that contain components following by weight：5.0~11.0 Part glucose, 4.0~8.0 parts of lysines, 28~71 parts of pure water, 14~56 parts of glycerine.
3. 3. a kind of brown stain agent, it is characterised in that contain brown stain agent dispensing, thickener and/or the stabilization described in claim 1 or 2 Agent.
4. A kind of 4. brown stain agent preparation of batch method, it is characterised in that include the following steps：

   (1) by pure water and glycerine by volume 5:(1~10) mix, prepare mixed solvent；

   (2) glucose and lysine is dissolved separately in the in the mixed solvent of step (1), stirring is to being completely dissolved, after dissolving Glucose and lysine in molar ratio 1:2~2:1 mixing；

   (3) reaction solution that step (2) obtains is placed in micro-wave oven and heated, obtain brown stain agent dispensing.
5. 5. according to the method described in claim 4, it is characterized in that, the volume ratio of pure water and glycerine is 1:2~5:1.
6. 6. according to the method described in claim 4, it is characterized in that, the microwave heating temperature of step (3) be 75~95 DEG C, heating Time is 10~60min.
7. 7. brown stain agent dispensing described in claim 1 or 2 is in the application of field of food.
8. A kind of 8. method for improving food brown stain efficiency, it is characterised in that use the brown stain agent dispensing described in claim 1 or 2 In food processing process.
9. 9. according to the method described in claim 8, it is characterized in that, using spraying or coating by the way of, by claim 1 or 2 The brown stain agent dispensing is used for food surface, carries out microwave heating treatment.
10. 10. method according to claim 8 or claim 9, it is characterised in that the food includes freezing flour-dough, microwave baking is eaten Product or barbecue based food.