Preparation method of flavoring raw material peptide used for salt taste essence and application of produced products

Abstract

The invention discloses a preparation method of flavoring raw material peptide used for salt taste essence and an application of produced products, the method comprises the steps of extruding and preprocessing plant protein isolate through a double screw, preparing the raw material peptide mixture by double-enzyme enzymolysis, fractionally separating and purifying by an ultrafiltration membrane to obtain the raw material peptide of Maillard peptide; when in preprocessing, adding 20-40% of water into the plant protein isolate for premixing, evenly stirring and adding into an extruder; respectively setting the temperature of all the sections of the extruder to be at the temperature of 60 DEG C, 90 DEG C, 100 DEG C and 90 DEG C, and setting the rotation speed of a screw to be 30-40 rpm. The plant protein isolate extrusion-processed by double-enzyme enzymolysis is ultrafiltration-graded by ultrafiltration membranes with the molecular weights of 5000Da and 1000Da to obtain the peptide of 1000-5000Da. The invention has short enzymolysis time, high hydrolysis efficiency and shallow product colour and luster, can obtain purified peptide sections with different molecular weight distribution, by being combined with the sensory evaluation of Maillard reaction product, the selected raw material peptide can be used for the production of the Maillard peptide with rich flavor.

Description

technical field

[0001] The invention belongs to the field of food additives, and in particular relates to a preparation method of a flavor raw material peptide for salty essence and an application of the obtained product. 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...