Preparation method of flavor base material containing abundant umami peptide

A umami peptide and base material technology, which is applied in the field of deep processing of vegetable protein, can solve problems such as increased energy consumption, insufficient umami taste, and complicated processes, so as to improve the degree of enzymatic hydrolysis, increase the sensitivity of enzymatic hydrolysis, and improve the process operation. simple effect

Inactive Publication Date: 2011-09-21
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] Umami is one of the most important tastes in flavor base materials, but the enzymatic solution obtained by directly enzymatically hydrolyzing protein, especially plant protein, is often seriously insufficient in umami, which limits the use of protein sources, especially plant protein sources in the food industry high-value application of
At present, the main methods to enhance the umami taste in the process of enzymatic hydrolysis are: using compound enzymes to enzymatically hydrolyze the protein mixture and using lactic acid bacteria to remove the fishy smell. This method can improve the umami taste of the enzymatic hydrolysis solution to a certain extent, but the enzymatic hydrolysis process is complicated and difficult to control , and will introduce bad fermentation flavor; after enzymolysis, the enzymolysis solution is diluted and passed through ultrafiltration membranes with different molecular weight cut-offs to obtain peptides with different molecular weights. This method can effectively enrich umami peptides, but the process is complex and energy-consuming Increased investment and large investment in equipment are not conducive to large-scale promotion in my country

Method used

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  • Preparation method of flavor base material containing abundant umami peptide
  • Preparation method of flavor base material containing abundant umami peptide
  • Preparation method of flavor base material containing abundant umami peptide

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1) Pretreatment of raw materials: crush the peanut meal into 20-mesh peanut meal powder, mix it with water at a ratio of 1:7, heat it at 100°C for 30 minutes, take it out and let it cool to room temperature; pass it through a colloid mill to obtain peanuts meal slurry;

[0020] (2) Hydrolysis of peanut meal: Use 1mol / L sodium hydroxide to adjust the pH value of the peanut meal slurry to pH8.0, add alkaline protease (Alcalase 2.4L) at 1.2% of the mass of the substrate (peanut meal), and proceed at 55°C For the enzymatic hydrolysis reaction, the degree of hydrolysis was controlled to 6% by pH-Stat method to obtain an enzymatic hydrolysis solution.

[0021] (3) Enzyme inactivation with enzymatic hydrolysis solution: heat at 85°C for 30 minutes to inactivate the enzyme and terminate the enzymatic hydrolysis reaction.

[0022] (4) Separation: centrifuge the enzymatic hydrolyzate treated with inactivation at 8000×g for 20 min, and the obtained supernatant is peanut enzymati...

Embodiment 2

[0026] (1) Pretreatment of raw materials: crush the peanut meal into 20-mesh peanut meal powder, mix it with water at a ratio of 1:7, heat it at 100°C for 30 minutes, take it out and let it cool to room temperature; pass it through a colloid mill to obtain peanuts meal slurry;

[0027] (2) Hydrolysis of peanut meal: Use 1mol / L sodium hydroxide to adjust the pH value of the peanut meal slurry to pH8.0, add alkaline protease (Alcalase 2.4L) at 1.2% of the substrate mass, and add at 6.0‰ of the substrate mass Monomer amino acid mixture (weight ratio methionine: taurine 1:0.4) was subjected to enzymolysis reaction at 55°C, and the degree of hydrolysis was controlled to 6% by pH-Stat method to obtain an enzymolysis solution.

[0028] (3) Enzyme inactivation with enzymatic hydrolysis solution: heat at 85°C for 30 minutes to inactivate the enzyme and terminate the enzymatic hydrolysis reaction.

[0029] (4) Separation: centrifuge the enzymatic hydrolyzate treated with inactivating e...

Embodiment 3

[0031] (1) Pretreatment of raw materials: Mix gluten powder with water at a ratio of 1:8, heat at 100°C for 30 minutes, take it out and let it cool to room temperature; pass through colloid mill to obtain gluten powder slurry;

[0032] (2) Hydrolysis of gluten: use sodium hydroxide to adjust the pH of gluten protein solution to 7.0, add papain (Papain) according to 1.5% of the substrate mass, carry out enzymatic hydrolysis reaction at 50°C, and use pH-Stat method to control hydrolysis degree to 10%, to obtain the enzymatic solution.

[0033] (3) Enzyme inactivation with enzymatic hydrolysis solution: heat at 85°C for 30 minutes to inactivate the enzyme and terminate the enzymatic hydrolysis reaction.

[0034] (4) Separation: centrifuge the enzymatic hydrolyzate treated with inactivation at 8000×g for 20 min, and the obtained supernatant is gluten enzymatic hydrolyzate. The protein recovery rate, peptide content, amino acid composition in the peptide, sensory evaluation and mo...

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Abstract

The invention relates to a preparation method of a flavor base material containing abundant umami peptide. The preparation method comprises the following steps: firstly evenly mixing vegetable protein with distilled water, and then heating the obtained mixed solution at the temperature of 100-121 DEG C for 15-30 minutes; adjusting the corresponding pH value and temperature range, and then adding a proper amount of protease and monomer amino acid; and hydrolyzing until the hydrolysis degree reaches 6%-12%, heating to 85-95 DEG C, keeping the temperature for 15-30 minutes, and filtering to obtain peanut meal hydrolysis supernate. In the preparation method, after the raw materials are pretreated, tasty amino acid in the obtained vegetable protein enzymolysis liquid is reversely regulated and controlled through the monomer amino acid to finally obtain the flavor base material containing the abundant umami peptide, thus the method is applicable to large-scale production.

Description

technical field [0001] The invention relates to the deep processing technology of vegetable protein, in particular to a production method of a taste base material rich in umami taste peptide. Background technique [0002] China is an important producer and consumer of peanuts, soybeans and wheat in the world, and its output has always been relatively high. Peanut meal, soybean meal and gluten are the main by-products of these commodity production industries. They are very high-quality protein and a huge plant protein resource. They are high in glutamic acid and aspartic acid, and are excellent flavor base materials. However, because the internal structure of these plant proteins contains more disulfide bonds, the hydrolysis efficiency is limited, and at the same time, their hydrophobic value is high, showing obvious bitterness, and the expected umami taste is not obvious, which seriously limits the enzymatic hydrolysis of plant proteins The scope of application of the produ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L27/20
Inventor 苏国万赵谋明崔春任娇艳
Owner SOUTH CHINA UNIV OF TECH
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