阅读说明：本技术 一种控制蜂蜜发生美拉德反应的方法 (Method for controlling honey to generate Maillard reaction ) 是由 周桂华 韦金玉 黄萍 张学林 于 2021-08-17 设计创作，主要内容包括：本发明公开了一种控制蜂蜜发生美拉德反应的方法,包括以下步骤：采集新鲜蜂蜜,将蜂蜜升温,超声过滤将蜂蜜中的颗粒物及悬浮物去除后得到原始蜂蜜备用；将原始蜂蜜置于超滤装置加压进行一次超滤膜过滤,将过滤出来滤液通入下一级的超滤装置进行二次超滤膜过滤后,得到滤液；将滤液置于密封的罐体中,置于低温环境保持一段时间,待滤液的流动缓慢时,将整个罐体置于磁力杀菌容器中N极和S极之间,保持转动,开启磁力杀菌容器使用磁力对滤液进行磁力杀菌；将杀菌后的滤液取出,置于室温中待滤液恢复流动状态。本发明的方法通过减少蜂蜜中的蛋白大大降低了蜂蜜中的美拉德反应,同时保持原有风味。(The invention discloses a method for controlling honey to generate Maillard reaction, which comprises the following steps: collecting fresh honey, heating the honey, and performing ultrasonic filtration to remove particulate matters and suspended matters in the honey to obtain original honey for later use; pressurizing the original honey in an ultrafiltration device to carry out primary ultrafiltration membrane filtration, introducing the filtrate obtained by filtration into a next-stage ultrafiltration device to carry out secondary ultrafiltration membrane filtration to obtain filtrate; placing the filtrate in a sealed tank body, placing the tank body in a low-temperature environment for a period of time, placing the whole tank body between an N pole and an S pole in a magnetic sterilization container when the flow of the filtrate is slow, keeping rotation, and opening the magnetic sterilization container to perform magnetic sterilization on the filtrate by using magnetic force; taking out the sterilized filtrate, and placing the filtrate at room temperature until the filtrate returns to a flowing state. The method greatly reduces the Maillard reaction in the honey by reducing the protein in the honey, and simultaneously keeps the original flavor.)

1. A method for controlling the Maillard reaction of honey comprises the following steps:

(1) collecting fresh honey, heating the honey, and performing ultrasonic filtration to remove particulate matters and suspended matters in the honey to obtain original honey for later use;

(2) pressurizing the original honey in an ultrafiltration device to carry out primary ultrafiltration membrane filtration, introducing the filtrate obtained by filtration into a next-stage ultrafiltration device to carry out secondary ultrafiltration membrane filtration to obtain filtrate;

(3) placing the filtrate in a sealed tank body, placing the tank body in a low-temperature environment for a period of time, placing the whole tank body between an N pole and an S pole in a magnetic sterilization container when the flow of the filtrate is slow, keeping rotation, and opening the magnetic sterilization container to perform magnetic sterilization on the filtrate by using magnetic force;

(4) taking out the sterilized filtrate, and placing the filtrate at room temperature until the filtrate returns to a flowing state.

2. The method as claimed in claim 1, wherein in the step (1), the temperature of the temperature rise is 35-60 ℃, the frequency of the ultrasonic wave is 400-800HZ, and the mesh number of the filter screen is 600-1000 mesh, so as to remove visible particles and suspended matters.

3. A method for controlling Maillard reaction of honey according to claim 1, wherein in step (2), the molecular weight cut-off of the primary ultrafiltration membrane is 15-16KDa, and the pressure of the membrane filtration is 0.1-0.3 MPa.

4. A method for controlling Maillard reaction of honey according to claim 3, wherein in step (2), the molecular weight cut-off of the secondary ultrafiltration membrane filtration is 13-14KDa, and the membrane filtration pressure is 0.5-1 MPa.

5. A method for controlling Mel to undergo Maillard reaction as claimed in claim 1, wherein in step (3), the sealed tube is a transparent plastic sealed tank, the low temperature environment is 1-10 deg.C, the low temperature is maintained for 30-60min, the magnetic strength of the magnetic sterilization gradually increases from low to high, and gradually decreases to zero after a period of time.

6. A method for controlling Maillard reaction on honey as claimed in claim 5, wherein the filtrate is placed in a sealed tank, evacuated and then placed in a low temperature environment, the magnetic strength is gradually increased from 0.1 to 0.6 and gradually decreased after being maintained at 0.6 for 40-60 min.

7. A method for controlling Maillard reaction on honey as claimed in claim 1, wherein in step (4), the filtrate is removed and placed at room temperature, and ultrasonic wave is applied to accelerate the flow inside the filtrate.

Technical Field

The invention relates to the technical field of agricultural product processing, in particular to a method for controlling honey to generate Maillard reaction.

Background

The honey as food has a long history and is deeply loved by consumers. As the microbial indicator is used as an agricultural product, the microbial indicator has the characteristics of the agricultural product, such as difficult control and good sanitation in the production and storage processes of the agricultural product, and exceeds the related national standard. The prior art solutions to the microbial overproof problem are to use high temperature (generally 80-120 ℃) for long time (generally 30-60 minutes) heating or cobalt 60 radiation. However, honey contains reducing sugar and a small amount of protein, so that Maillard reaction, also called non-enzymatic browning reaction, is easy to occur when the temperature reaches above 100 ℃, and is a non-enzymatic browning reaction widely existing in food industry. The reaction between carbonyl compound (reducing saccharide) and amino compound (amino acid and protein) can produce brown or even black macromolecular substance melanoidin or melanoid through a complicated process, so that it is also called carbonylamine reaction. But if the temperature is not enough, the situation of incomplete sterilization is easy to occur. There is a need to find a solution to the above problems.

Disclosure of Invention

The invention aims to: aiming at providing a method for controlling the Maillard reaction of honey, the method can greatly control the Maillard reaction, ensure the honey to be sterilized and keep the original flavor.

In order to achieve the purpose of the invention, the technical scheme adopted by the invention is as follows:

a method for controlling Maillard reaction of honey comprises the following steps:

(1) collecting fresh honey, heating the honey, and performing ultrasonic filtration to remove particulate matters and suspended matters in the honey to obtain original honey for later use;

(2) pressurizing the original honey in an ultrafiltration device to carry out primary ultrafiltration membrane filtration, introducing the filtrate obtained by filtration into a next-stage ultrafiltration device to carry out secondary ultrafiltration membrane filtration to obtain filtrate;

(3) placing the filtrate in a sealed tank body, placing the tank body in a low-temperature environment for a period of time, placing the whole tank body between an N pole and an S pole in a magnetic sterilization container when the flow of the filtrate is slow, keeping rotation, and opening the magnetic sterilization container to perform magnetic sterilization on the filtrate by using magnetic force;

(4) taking out the sterilized filtrate, and placing the filtrate at room temperature until the filtrate returns to a flowing state.

Further, in the step (1), the temperature of the temperature rise is 35-60 ℃, the frequency of the ultrasonic wave is 400-800HZ, and the mesh number of the filter screen is 600-1000 meshes, so that particles and suspended matters visible to the naked eye are removed.

Further, in the step (2), the filtration molecular weight cut-off of the primary ultrafiltration membrane is 15-16KDa, and the membrane filtration pressure is 0.1-0.3 MPa.

Further, in the step (2), the molecular weight cut-off of the secondary ultrafiltration membrane filtration is 13-14KDa, and the membrane filtration pressure is 0.5-1 MPa.

Further, in the step (3), the sealing pipe body is a transparent plastic sealing tank, the low-temperature environment is 1-10 ℃, the low-temperature time is kept for 30-60min, the magnetic strength of the magnetic sterilization is gradually increased from low to high, and the magnetic strength is gradually decreased to zero after being kept for a period of time.

Further, the filtrate is placed in a sealed tank, vacuumized and then placed in a low-temperature environment, the magnetic strength is gradually increased from 0.1 to 0.6, and is gradually decreased after being kept for 40-60min at 0.6.

Further, in the step (4), when the filtrate is left at room temperature after being removed, the flow inside the filtrate is accelerated by ultrasound.

In summary, due to the adoption of the technical scheme, the invention has the beneficial effects that:

(1) the protein content in the honey is reduced after the protein in the fresh honey is filtered, so that the content of amino is reduced, and the probability of Maillard reaction in the honey treatment process is controlled;

(2) the large molecular weight protein can be filtered and removed firstly through two times of ultrafiltration membrane filtration, then the small molecular weight protein is filtered, and the large molecular weight sugar molecules are filtered, so that the average molecular weight value of the obtained honey is kept in a small range and is easy to be absorbed by a human body;

(3) the magnetic sterilization can avoid the generation of Maillard reaction caused by high temperature during high-temperature sterilization, and the magnetic sterilization is helpful for keeping the original flavor of honey and is thorough in sterilization.

(4) The method disclosed by the invention is simple to operate, avoids inducing the Maillard reaction at high temperature in sterilization, reduces the protein content in the honey, can radically reduce the probability of the Maillard reaction when meeting high temperature in the subsequent treatment process of the honey, has an obvious effect in actual production and application, and has great economic value.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention will be described in further detail below with reference to preferred embodiments. It should be noted, however, that the numerous details set forth in the description are merely for the purpose of providing the reader with a thorough understanding of one or more aspects of the present invention, which may be practiced without these specific details.

Example 1

A method for controlling Maillard reaction of honey comprises the following steps:

(1) collecting fresh honey, heating the honey, performing ultrasonic filtration to remove particles and suspended matters in the honey to obtain original honey for later use, wherein the heating temperature is 35 ℃, the ultrasonic frequency is 800HZ, the mesh number of the filter screen is 600 meshes, and the particles and the suspended matters visible to naked eyes are removed;

(2) pressurizing raw honey in an ultrafiltration device to carry out primary ultrafiltration membrane filtration, introducing the filtrate obtained by filtration into a next-stage ultrafiltration device to carry out secondary ultrafiltration membrane filtration to obtain filtrate, wherein the filtration cutoff molecular weight of the primary ultrafiltration membrane is 15KDa, the membrane filtration pressure is 0.1MPa, the filtration cutoff molecular weight of the secondary ultrafiltration membrane is 13KDa, and the membrane filtration pressure is 0.5 MPa;

(3) placing the filtrate in a sealed tank body, placing the sealed tank body in a low-temperature environment for a period of time, placing the whole tank body between an N pole and an S pole in a magnetic sterilization container when the flow of the filtrate is slow, keeping the tank body rotating, starting the magnetic sterilization container to perform magnetic sterilization on the filtrate by using magnetic force, wherein the sealed pipe body is a transparent plastic sealed tank, the low-temperature environment is 1 ℃, the low-temperature time is 30min, the magnetic strength of the magnetic sterilization is gradually increased from low to high, and the magnetic strength is gradually decreased to zero after being kept for a period of time; putting the filtrate in a sealed tank, vacuumizing, and then putting in a low-temperature environment, wherein the magnetic strength is gradually increased from 0.1 to 0.6, and gradually decreased after being kept for 40min at 0.6;

(4) taking out the sterilized filtrate, placing the filtrate at room temperature, and performing ultrasonic treatment to accelerate the flow of the filtrate until the filtrate returns to a natural flow state.

Example 2

A method for controlling Maillard reaction of honey comprises the following steps:

(1) collecting fresh honey, heating the honey, performing ultrasonic filtration to remove particles and suspended matters in the honey to obtain original honey for later use, wherein the heating temperature is 60 ℃, the ultrasonic frequency is 400HZ, the mesh number of the filter screen is 1000 meshes, and the particles and suspended matters visible to naked eyes are removed;

(2) pressurizing raw honey in an ultrafiltration device to carry out primary ultrafiltration membrane filtration, introducing the filtrate obtained by filtration into a next-stage ultrafiltration device to carry out secondary ultrafiltration membrane filtration to obtain filtrate, wherein the filtration cutoff molecular weight of the primary ultrafiltration membrane is 16KDa, the membrane filtration pressure is 0.3MPa, the filtration cutoff molecular weight of the secondary ultrafiltration membrane is 14KDa, and the membrane filtration pressure is 1 MPa;

(3) placing the filtrate in a sealed tank body, placing the sealed tank body in a low-temperature environment for a period of time, placing the whole tank body between an N pole and an S pole in a magnetic sterilization container when the flow of the filtrate is slow, keeping the tank body rotating, starting the magnetic sterilization container to perform magnetic sterilization on the filtrate by using magnetic force, wherein the sealed pipe body is a transparent plastic sealed tank, the low-temperature environment is 10 ℃, the low-temperature time is 60min, the magnetic strength of the magnetic sterilization is gradually increased from low to high, and the magnetic strength is gradually decreased to zero after being kept for a period of time; putting the filtrate in a sealed tank, vacuumizing, and then putting in a low-temperature environment, wherein the magnetic strength is gradually increased from 0.1 to 0.6, and gradually decreased after being kept for 60min at 0.6;

(4) taking out the sterilized filtrate, placing the filtrate at room temperature, and performing ultrasonic treatment to accelerate the flow of the filtrate until the filtrate returns to a natural flow state.

Example 3

A method for controlling Maillard reaction of honey comprises the following steps:

(1) collecting fresh honey, heating the honey, performing ultrasonic filtration to remove particles and suspended matters in the honey to obtain original honey for later use, wherein the heating temperature is 45 ℃, the ultrasonic frequency is 600Hz, the mesh number of the filter screen is 800 meshes, and the particles and suspended matters visible to naked eyes are removed;

(2) pressurizing raw honey in an ultrafiltration device to carry out primary ultrafiltration membrane filtration, introducing the filtrate obtained by filtration into a next-stage ultrafiltration device to carry out secondary ultrafiltration membrane filtration to obtain filtrate, wherein the filtration cutoff molecular weight of the primary ultrafiltration membrane is 15KDa, the membrane filtration pressure is 0.2MPa, the filtration cutoff molecular weight of the secondary ultrafiltration membrane is 14KDa, and the membrane filtration pressure is 0.8 MPa;

(3) placing the filtrate in a sealed tank body, placing the sealed tank body in a low-temperature environment for a period of time, placing the whole tank body between an N pole and an S pole in a magnetic sterilization container when the flow of the filtrate is slow, keeping the tank body rotating, starting the magnetic sterilization container to perform magnetic sterilization on the filtrate by using magnetic force, wherein the sealed pipe body is a transparent plastic sealed tank, the low-temperature environment is 5 ℃, the low-temperature time is 45min, the magnetic strength of the magnetic sterilization is gradually increased from low to high, and the magnetic strength is gradually decreased to zero after being kept for a period of time; putting the filtrate in a sealed tank, vacuumizing, and then putting in a low-temperature environment, wherein the magnetic strength is gradually increased from 0.1 to 0.6, and gradually decreased after being kept for 45min at 0.6;

(4) taking out the sterilized filtrate, placing the filtrate at room temperature, and performing ultrasonic treatment to accelerate the flow of the filtrate until the filtrate returns to a natural flow state.

Comparative example 1

A method for controlling Maillard reaction of honey comprises the following steps:

(1) collecting fresh honey, heating the honey, performing ultrasonic filtration to remove particles and suspended matters in the honey to obtain original honey for later use, wherein the heating temperature is 45 ℃, the ultrasonic frequency is 600Hz, the mesh number of the filter screen is 800 meshes, and the particles and suspended matters visible to naked eyes are removed;

(2) placing the filtrate in a sealed tank body, placing the sealed tank body in a low-temperature environment for a period of time, placing the whole tank body between an N pole and an S pole in a magnetic sterilization container when the flow of the filtrate is slow, keeping the tank body rotating, starting the magnetic sterilization container to perform magnetic sterilization on the filtrate by using magnetic force, wherein the sealed pipe body is a transparent plastic sealed tank, the low-temperature environment is 5 ℃, the low-temperature time is 45min, the magnetic strength of the magnetic sterilization is gradually increased from low to high, and the magnetic strength is gradually decreased to zero after being kept for a period of time; putting the filtrate in a sealed tank, vacuumizing, and then putting in a low-temperature environment, wherein the magnetic strength is gradually increased from 0.1 to 0.6, and gradually decreased after keeping for 50min at 0.6;

(3) taking out the sterilized filtrate, placing the filtrate at room temperature, and performing ultrasonic treatment to accelerate the flow of the filtrate until the filtrate returns to a natural flow state.

Comparative example 2

A method for controlling Maillard reaction of honey comprises the following steps:

(1) collecting fresh honey, heating the honey, performing ultrasonic filtration to remove particles and suspended matters in the honey to obtain original honey for later use, wherein the heating temperature is 45 ℃, the ultrasonic frequency is 600Hz, the mesh number of the filter screen is 800 meshes, and the particles and suspended matters visible to naked eyes are removed;

(2) pressurizing raw honey in an ultrafiltration device to carry out primary ultrafiltration membrane filtration, introducing the filtrate obtained by filtration into a next-stage ultrafiltration device to carry out secondary ultrafiltration membrane filtration to obtain filtrate, wherein the filtration cutoff molecular weight of the primary ultrafiltration membrane is 15KDa, the membrane filtration pressure is 0.2MPa, the filtration cutoff molecular weight of the secondary ultrafiltration membrane is 14KDa, and the membrane filtration pressure is 0.8 MPa;

(3) taking out the obtained filtrate, placing the filtrate in room temperature for ultrasonic treatment to accelerate the flow of the filtrate, and allowing the filtrate to recover to a natural flow state.

The honey obtained in the embodiment 1-3 is subjected to subsequent packaging and secondary sterilization treatment, Maillard reaction does not occur, the state of the stored honey is stable, the honey in the embodiment 1 is packaged after being subjected to magnetic sterilization, high temperature is encountered during secondary sterilization after packaging, part of the honey is subjected to Maillard reaction and discoloration, the honey in the embodiment 2 is subjected to ultrafiltration membrane filtration and high temperature sterilization, and the honey still contains a small amount of amino acid and is subjected to Maillard reaction.

The foregoing is only a preferred embodiment of the present invention, and it should be noted that those skilled in the art can make various improvements and modifications without departing from the principle of the present invention, and these improvements and modifications should also be construed as the protection scope of the present invention.