| abstract |
A method for preparing an intermediate by using reduced glutathione to provide an amino acid Maillard reaction indication. A two-stage temperature-varying reaction is adopted, in which reduced glutathione is added after performing low-temperature reactions for different times. The interaction of the reduced glutathione with the intermediate degradation product can effectively inhibit a subsequent Maillard reaction, thereby reducing the observation of the generation of colored substances. By comparing the browning state of Maillard reaction products at the high temperature phase, the reaction time at which the color inhibition effect is optimal is obtained as an optimal intermediate preparation condition, and the intermediate is prepared in an aqueous phase at a low temperature under said condition. The method uses reduced glutathione with good water solubility as a tracer, which can reduce production time and improve tracing accuracy. The preparation of the intermediate in the water phase is safe and environmentally-friendly, and enables large-scale production. The invention achieves controlled formation of food processing flavors, thereby enhancing consumers' feelings of accomplishment and pleasure, and bringing high practical application value. |