Preparation method of flavoring raw material peptide used for salt taste essence and application of produced products
A technology for flavoring materials and raw materials, which is applied in the field of food additives to achieve the effects of high hydrolysis efficiency, short enzymatic hydrolysis time and light color of products
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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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