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Preparation method for taste base peptide for steamed savory flavoring

A flavor base and raw material technology, applied in the field of food additives, can solve the problems of strong and pungent first aroma, dark product color, single product type, etc., achieve the effect of low bitterness, rich mellow taste, and improve meat flavor

Inactive Publication Date: 2009-09-02
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, the product has dark color, strong and pungent head aroma, insufficient taste, single and similar product types, which cannot meet the needs of high-end condiments, thus affecting market competitiveness and reducing brand value. The product is still basically empty

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Alkaline protease 2709 (Wuxi Enzyme Preparation Factory) was used to carry out enzymatic hydrolysis reaction on defatted soybean meal. The enzymatic hydrolysis conditions were: substrate concentration 6%, initial pH of enzymolysis 10, enzyme amount 1.5% of the mass of defatted soybean meal, and enzymatic hydrolysis temperature 55 ℃, enzymatic hydrolysis time 2h. After inactivating the enzyme at 90°C for 10 minutes, the enzymatic solution was spray-dried to prepare soybean peptide. Dissolve 10g of soybean peptide, 2.5g of xylose, and 5g of table salt with an appropriate amount of water, and set the volume to 100mL. Adjust the pH of the mixed solution to 6.5, and place it in a Maillard reaction bottle at 120°C for 0.5h. The reaction is terminated by water cooling, and the flavor base peptide is prepared after the reaction solution is spray-dried.

Embodiment 2

[0017] Select peptidase R (Amano Enzyme Co., Ltd.) to carry out enzymolysis reaction on defatted corn gluten powder. The enzymolysis conditions are: substrate concentration 10%, initial pH of enzymolysis 7.0, and the amount of enzyme added is 2% of the quality of defatted corn gluten powder , enzymolysis temperature 40°C, enzymolysis time 3h. After inactivating the enzyme at 90°C for 10 minutes, the enzymatic solution was spray-dried to prepare peptides. Dissolve 8 g of peptide, 1 g of glucose, and 2 g of cysteine ​​with an appropriate amount of water, and set the volume to 100 mL. Adjust the pH of the mixed solution to 5.5, and place it in a Maillard reaction flask at 100°C for 2 h. The reaction is terminated by cooling, and the flavor base peptide is prepared after the reaction solution is spray-dried.

Embodiment 3

[0019] Alkaline protease 2709 and flavor protease (Novozymes Enzyme Co., Ltd.) were used to carry out double enzymatic hydrolysis of defatted peanut meal. First, alkaline protease was used for enzymatic hydrolysis. The amount is 1.5% of the mass of defatted peanut meal, the enzymatic hydrolysis temperature is 55°C, and the enzymatic hydrolysis time is 2 hours; followed by enzymatic hydrolysis with flavor protease, the conditions are: pH 6.5, the amount of enzyme added is 0.5%, the enzymatic hydrolysis temperature is 50°C, and the enzymatic hydrolysis time 2h. After inactivating the enzyme at 90°C for 10 minutes, the enzymatic solution was spray-dried to prepare peptides. After dissolving 12g of peptide, 4g of ribose, and 3g of cysteine ​​with an appropriate amount of water, the volume was adjusted to 100mL, and the pH of the mixed solution was adjusted to 7.5. The reaction is terminated by water cooling, and the flavor base peptide is prepared after the reaction solution is s...

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Abstract

The invention discloses a preparation method for taste base peptide for steamed savory flavoring, and belongs to the field of food additives. The method comprises the following steps: performing enzymolysis on defatty grouts to prepare raw material peptide; performing maillard reaction on the raw material peptide and sugar to prepare the taste base peptide; taking the raw material peptide and reducing sugar as raw materials, common salt and / or cysteine as accessories, and 6 to 16g / 100ml raw material peptide, 0.5 to 4.5g / 100ml reducing sugar, 2 to 10g / 100ml common salt, and 1 to 5g / 100ml cysteine as ingredients of the maillard reaction, controlling the temperature to 80 to 130 DEG C, and reacting for 0.5 to 3.5 hours; and cooling a reaction solution by ice water, and spray drying the reaction solution to obtain the taste base peptide. The taste base peptide is a light yellow powder base, and the content of taste potentiating peptide with 1,000-5,000 Da is as high as 20 to 30 percent; compared with a product prepared by the conventional method, the content of amino acid with bitterness of a product prepared by the method is decreased by 10 to 60 percent, and the browning rate is decreased by 40 to 80 percent; and the taste base peptide can be taken as an additive, applied to the steamed savory flavoring, and effectively overcomes the disadvantages of dark color, strong and pungent top note, inadequate mouthfeel, and the like of national savory flavoring products.

Description

technical field [0001] The invention discloses a preparation method of a flavor base peptide for steamed salty essence, which belongs to the field of food additives. Background technique [0002] At present, most of the salty flavors produced at home and abroad use meat or its processing by-products as the main raw materials. However, due to the influence of factors such as meat source, freshness, and logistics distribution, the different degrees of endogenous enzyme action lead to different degrees of protein degradation, resulting in large differences in the composition and content of amino acids and peptides in protein hydrolyzates. Differentiation leads to unstable flavor and quality of the final Maillard reaction product, and it is difficult to standardize the product. This is a severe test and an urgent problem for my country's flavor and fragrance industry, which is directly facing fierce international competition and the internationalization of the domestic market. qu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/231A23L27/26
Inventor 张晓鸣刘平夏书芹兰小红高梅娟贾承胜冯骉乐琳钟芳
Owner JIANGNAN UNIV
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