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

A flavor material and raw material technology, applied in the field of food additives, to achieve the effect of short enzymolysis time, obvious flavor and light color of the product

Inactive Publication Date: 2010-05-12
TIANNING FLAVOR JIANGSU +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But how to prepare this Maillard peptide, there are still many technical barriers, mainly how many molecular weight ranges of

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A method for preparing salty essence flavoring raw material peptide, premixing soybean protein isolate with 25% water, stirring evenly, and adding it into a twin-screw extruder at the same feeding speed; extruder machine The cylinder is divided into four sections, the temperature of each section is set to 60°C, 90°C, 100°C and 90°C respectively, and the screw speed is 40rpm. The enzymolysis reaction was carried out on the extruded soybean protein isolate. The enzymolysis conditions of alkaline protease 2709 were: the substrate concentration was 8%, the initial pH of enzymolysis was 10.0, the amount of enzyme added was 2.0% of the soybean protein isolate, and the enzymolysis temperature was 50 ℃, enzymatic hydrolysis time 4.0h; compound flavor protease enzymatic hydrolysis conditions: the initial pH of enzymolysis is 6.5, the amount of enzyme added is 0.6% of the substrate mass, enzymolysis temperature is 50°C, enzymolysis time is 3.0h, and the enzyme is extinguished at 9...

Embodiment 2

[0019] Yet another preparation method of flavor material peptide for salty essence, premixing rice protein isolate with 20% water, stirring evenly, adding to extruder at the same feeding speed; extruder barrel It is divided into four sections, and the temperature of each section is set to 55°C, 85°C, 100°C and 85°C respectively, and the screw speed is 30rpm. Carry out enzymolysis reaction on the extruded rice protein isolate, the enzymolysis conditions of alkaline protease 2709 are: the substrate concentration is 10%, the initial pH of enzymolysis is 10.0, the amount of enzyme added is 3.0% of the rice protein isolate, and the enzymolysis temperature is 55 ℃, enzymatic hydrolysis time 3.5h; compound flavor protease enzymatic hydrolysis conditions: the initial pH of enzymolysis is 6.8, the amount of enzyme added is 0.3% of the substrate mass, enzymolysis temperature is 55°C, enzymolysis time is 5.0h, and the enzyme is extinguished at 90°C for 10 minutes , Centrifuge the enzymat...

Embodiment 3

[0021] Yet another preparation method of flavor material peptide for salty essence, adding 35% water to wheat protein isolate for pre-mixing, and stirring evenly, adding to extruder at the same feeding speed; extruder barrel It is divided into four sections, and the temperature of each section is set to 65°C, 95°C, 100°C and 95°C respectively, and the screw speed is 35rpm. Carry out enzymatic hydrolysis reaction on the extruded wheat protein isolate, the enzymolysis conditions of alkaline protease 2709 are: substrate concentration 10%, enzymolysis initial pH 10.0, the amount of enzyme added is 2.0% of the wheat protein isolate, enzymolysis temperature 55 ℃, enzymatic hydrolysis time 4.0h; compound flavor protease enzymatic hydrolysis conditions: the initial pH of enzymolysis is 7.0, the amount of enzyme added is 0.6% of the substrate mass, enzymolysis temperature is 50°C, enzymolysis time is 3.0h, and the enzyme is extinguished at 90°C for 10 minutes , Centrifuge the enzymatic...

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PUM

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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...

Claims

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Application Information

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IPC IPC(8): A23J3/14A23J3/34A23J3/26A23L1/226A23L27/20
Inventor 张树林张晓鸣刘平兰小红高梅娟何静梅宋诗清黄梅桂
Owner TIANNING FLAVOR JIANGSU
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