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Natural peptide-rich flavor enhancer and preparation method thereof

An umami agent and peptide-rich technology, which is applied in the field of peptide-rich umami agent "Youxian Peptide" and its preparation, can solve the problems of insufficient deep processing, low processing level, and low resource utilization rate, and achieve stable quality. , Improve the degree of high value, and solve the effect of unsafe factors

Active Publication Date: 2012-03-21
GUANGDONG SHINYEE MARINE BIOLOGY ENG CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at present, the overall level of domestic aquatic product processing is not high, the utilization rate of resources is low, and the intensive processing is insufficient

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The raw materials for the preparation of the natural peptide-rich umami flavor agent described in this example are: cobia; Pinctada martensii; Litopenaeus vannamei.

[0030] The preparation method comprises the following steps: ① The raw materials are pretreated, the cobia is removed from viscera, cleaned, and beaten in a high-speed tissue beater; the pearl oyster is shelled, the meat is taken, and the cobia is homogenized in a high-speed tissue beater; Penaeus prawns are cleaned and beaten in a high-speed tissue beater; the pretreated slurry of the three raw materials is mixed according to the ratio of 1:1:1;

[0031] ② Mix 30g of mixed slurry with 70g of water to make the mixed slurry mass percent concentration 30%, adjust the pH value to 6.0, heat up to 45°C, add papain 4800U, and enzymatically hydrolyze for 90min; then adjust the pH value to 6.0, and heat up to 50°C , add compound flavor protease 3600U, enzymolysis 180min, control the solids concentration 10-15%, af...

Embodiment 2

[0039] The raw materials for the preparation of the natural peptide-rich umami flavor agent described in this example are: cobia; Pinctada martensii; Litopenaeus vannamei.

[0040] The preparation method includes the following steps: ① The raw materials are pretreated, and three kinds of raw material pretreatment slurries are mixed according to the ratio of 1:1:2, as described in Example 1.

[0041] ② Mix 45g of mixed slurry with 55g of water, the mass percentage concentration of the mixed slurry is 45%, adjust the pH value to 7.0, heat up to 50°C, add papain 9000U, and enzymatically hydrolyze for 120min; then adjust the pH value to 6.5, heat up to 55°C, Add compound flavor protease 6750U, enzymatic hydrolysis for 150min, after the enzymolysis is completed, raise the temperature to 95°C, and inactivate the enzyme for 15min;

[0042] ③Put the enzymatic hydrolysis product through a high-speed centrifuge at 5000r / min, and pass through a 80-120 mesh sieve to remove solid residues;...

Embodiment 3

[0049] The raw materials for the preparation of the natural peptide-rich umami flavor agent described in this example: cobia; Pinctada martensii; Litopenaeus vannamei.

[0050] The preparation method comprises the following steps: ① the raw materials are pretreated, and the pretreated slurry of three kinds of raw materials is mixed according to 1:1.5:2, as described in Example 1;

[0051] ②Take 50g of the mixed slurry and mix it with 50g of water. The mass percentage concentration of the mixed slurry is 50%. , add compound flavor protease 9000U, enzymolysis 120min, after enzymolysis is completed, warm up to 95°C, inactivate enzyme for 15min;

[0052] ③ As described in Example 1, the enzymatic hydrolysis product was centrifugally filtered to remove solid residues;

[0053] ④ Place the filtrate in an autoclave to sterilize at 121°C for 10 minutes, cool to 25°C, inoculate lactic acid bacteria at 5% of the weight of the enzymolysis solution, and ferment at 48°C for 150 minutes; ...

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Abstract

The invention provides 'high-quality seafood peptide' for preparing a natural peptide-rich flavor enhancer and a preparation method thereof. The preparation method mainly comprises the following steps of: raw material pretreatment; controllable enzymolysis: mixing serum, adding water to regulate the serum till the concentration of the mixed serum is 30 to 50 weight percent, regulating the pH value to between 6.0 and 8.0, adding papain to perform hydrolysis, regulating the pH, heating the mixture, adding composite flavor protease into the mixture, hydrolyzing the mixture, controlling the solidconcentration to be between 10 and 15 percent, and inactivating the enzyme after the enzymolysis is finished to obtain a hydrolysis product; centrifuging and filtration; fermentation and fishy smell removal: sterilizing the enzymolysis solution, then cooling the enzymolysis solution to room temperature, inoculating lactic acid bacteria according to the weight of the enzymolysis solution, and fermenting the solution to obtain fermentation solution without fishy smell; ultra-filtration: diluting the fermentation solution till the solid concentration is 2 to 5 percent, and obtaining a short peptide-rich product with a molecular weight of below 6,000Da through an ultra-filtration membrane with a cut-off molecular weight of 6,000Da; concentration; high-pressure homogenization; and spray drying. The prepared flavor enhancer has double effects on flavor and nutrition, and can be widely applied to the food field of condiments, meat products, quick-frozen products, instant noodles, expanding leisure food and the like.

Description

technical field [0001] The invention relates to the fields of food science and food biotechnology processing, in particular to a peptide-rich umami flavor agent "excellent fresh peptide" using natural seafood as a raw material and a preparation method thereof. Background technique [0002] Umami agents or flavor enhancers are substances that supplement or enhance the original flavor of food. The umami taste agent has a taste, and umami taste is different from the basic taste (sour, sweet, bitter, salty), it is a compound taste. At present, the umami taste agents approved and licensed in my country include monosodium glutamate (L-sodium glutamate), taste nucleotide disodium (5'-guanylate disodium and 5'-inosinate disodium), scallops (disodium succinate), L-alanine, glycine, plant hydrolyzed protein (HVP), yeast extract, etc. Among them, L-sodium glutamate, disodium 5′-guanylate and disodium 5′-inosinate, disodium succinate, L-alanine, and glycine are all monomeric umami agen...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/221A23L27/10
Inventor 潘大兴杨淑平王炎冰任增超
Owner GUANGDONG SHINYEE MARINE BIOLOGY ENG CORP
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