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Plant-derived flavor-enhancing peptide and preparation method thereof

A plant-sourced, taste-peptide technology, which is applied in the fields of food science, food processing, and biotechnology, can solve the problems of lack of adaptable new raw materials, etc., and achieve the effect of improving flavor, strong sense of taste extension, and enhanced sense of thickness

Active Publication Date: 2013-02-27
南京汇肽生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, in the field of food seasoning, there is a lack of new raw materials with strong adaptability, rich taste and reasonable cost.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Wheat Flavor Peptide Powder

[0031] Main raw material: Guyuan powder

[0032] The preparation method is:

[0033] 1) Sterilization: adjust the raw material moisture to 85% (mass percentage), sterilize at 100°C for 70 minutes, and then cool to 55°C within 50 minutes;

[0034] 2) Denaturation: The material is kept for 10 hours at a temperature of 32°C and an ambient relative humidity of 63%;

[0035] 3) Enzymolysis: Add water to the above materials at a ratio of 1:7 (mass ratio), stir evenly, add sodium hydroxide to adjust the pH to 5.5, add 0.3% (mass percentage) of microbial protease, and enzymolyze at 45°C for 6 hours; add compound flavor Enzyme 0.1% (mass percentage), papain 0.1% (mass percentage), warming up to 52 ° C for 4 hours;

[0036] 4) Separation: keep the material temperature at 40°C for solid-liquid separation;

[0037] 5) Concentration: the separated supernatant is concentrated to a solid content of 35% (mass percentage) at 55°C;

[0038] 6) Drying: T...

Embodiment 2

[0040] Soy Flavor Peptide Cream

[0041] Main raw material: soybean meal

[0042] The preparation method is:

[0043] 1) Pretreatment: crush the raw material to 30 mesh;

[0044] 2) Sterilization: adjust the raw material moisture to 43% (mass percentage), sterilize at 110°C for 60 minutes, and then cool to 35°C within 40 minutes;

[0045] 3) Denaturation: keep for 40 hours at a temperature of 35°C and an ambient relative humidity of 60%;

[0046] 4) Enzymolysis: add water to the above materials at a ratio of 1:6 (mass ratio), stir evenly, add sodium hydroxide to adjust the pH to 6.7, add 0.4% (mass percentage) of microbial protease, and enzymolyze at a temperature of 48° C. for 10 hours; add Composite flavor enzyme 0.15% (mass percentage), papain 0.2% (mass percentage), heat up to 57 ° C for 3.5 hours;

[0047] 5) Separation: Separating the enzymatic hydrolysis product from solid to liquid at a temperature of 40°C;

[0048] 6) Concentration: Concentrate the separated supe...

Embodiment 3

[0050] Peanut Flavor Peptide Powder

[0051] Main raw material: peanut meal

[0052] The preparation method is:

[0053] 1) Pretreatment: crush the raw material to 30 mesh;

[0054] 2) Sterilization: adjust the raw material moisture to 40% (mass percentage), sterilize at 115°C for 50 minutes, and then cool to 35°C within 40 minutes;

[0055] 3) Denaturation: keep for 38 hours at a temperature of 35°C and an ambient relative humidity of 60%;

[0056] 4) Enzymolysis: Add water to the above materials at a ratio of 1:6 (mass ratio), stir evenly, add sodium hydroxide to adjust the pH to 6.5, add 0.4% (mass percentage) of microbial protease, and enzymolyze at a temperature of 48° C. for 9 hours; add Composite flavor enzyme 0.1% (mass percentage), papain 0.2% (mass percentage), heat up to 55 ° C for 4 hours;

[0057] 5) Separation: Separating the enzymatic hydrolysis product from solid to liquid at a temperature of 45°C;

[0058] 6) Concentration: the separated supernatant is co...

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PUM

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Abstract

The invention discloses a plant-derived flavor-enhancing peptide, which is prepared from plants or processing byproducts of the plants as main raw materials, and is characterized in that: the mass percentage of protein is grater than or equal to 50% in terms of dry basis; the mass percentage of peptide is grater than or equal to 70% in terms of the dry basis of the protein; the mass percentage of 1000-5000Da peptide distribution is grater than or equal to 70% in terms of the dry basis of the peptide; and the mass percentage of sodium chloride is smaller than or equal to 2%. The invention also discloses a preparation method of the flavor-enhancing peptide, which comprises the following steps of pretreatment, sterilization, modification, enzymolysis, separation, concentration, drying and the like; and the main processing parameters are as follows: (1) during the modification, the temperature is 24-65 DEG C, the environment relative humidity is 63-89.5%, and the time is 10-45 hours; and (2) during the enzymolysis, the pH (potential of hydrogen) is 4-10, the temperature at the first stage is 30-55 DEG C, the time of the first stage is 5-15 hours, the temperature at the second stage is 50-75 DEG C, and the time of the second stage is 3-10 hours. The plant-derived flavor-enhancing peptide has heavy flavor and strong taste extension; when the plant-derived flavor-enhancing peptide, the flavor of food can be obviously improved, and the heaviness of the taste of the food is enhanced; and the plant-derived flavor-enhancing peptide can be applied to instant noodle, leisure puffed food, compounded flavoring and meat product.

Description

technical field [0001] The invention relates to the fields of biotechnology, food science and food processing, in particular to a taste peptide and a preparation method thereof. Background technique [0002] People take food as their heaven, and food takes taste first, and the flavor of food is an important functional characteristic of food. For a long time, people have used spices, salt, sugar, monosodium glutamate, essence, etc. to adjust the flavor of instant noodles, leisure puffed food, compound condiments, meat products and other foods to increase the sellability of food. But the local flavor that above-mentioned single seasoning base material forms is not heavy enough, especially can't reflect the natural taste of food. If more meat and fat materials are added to improve the taste, problems such as texture coordination of raw materials, convenience of use, and additional cost will be faced. Therefore, there is a lack of new raw materials with strong adaptability, ri...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23J1/12A23J1/14
Inventor 孔令会吴进卫邢晓阳夏学进
Owner 南京汇肽生物科技有限公司