Method for preparing functional flavor-developing base material from rice protein

A technology of rice protein and rice protein powder, which is applied in the field of deep processing of rice protein, can solve problems such as difficult control of safety, and achieve the effects of improving human immunity, good anti-oxidation, and high safety

Active Publication Date: 2012-07-04
广州合诚实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method has low cost, simplified process, and outstanding umami taste, but its safety is not easy to control

Method used

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  • Method for preparing functional flavor-developing base material from rice protein
  • Method for preparing functional flavor-developing base material from rice protein

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] (1) Rice protein powder (food grade rice protein powder of Anhui Huijia Biotechnology Co., Ltd., protein content 80%) is configured into a protein solution with a concentration of 5% by mass with deionized water, and the The cutting speed disperses the rice protein powder;

[0031] (2) Heat the dispersed rice protein solution to 90°C and keep it for 10 minutes, then cool it to 50°C;

[0032] (3) Use a concentration of 5mol L -1 The pH value of the solution was adjusted to 8.0 with sodium hydroxide, and 2.4L of Novozymes’ alkaline protease Alcalase with 0.5% mass of rice protein powder was added, the enzymolysis temperature was 50°C, and the enzymolysis time was 4 hours; The enzymolysis solution was maintained at 90°C for 10 minutes, and then cooled to 55°C to obtain enzymolysis solution 1;

[0033] (4) Use a concentration of 5mol L -1 hydrochloric acid to adjust the pH value of the solution to 4.0, add 0.01% ascorbic acid of rice protein quality, then add 0.5% acid p...

Embodiment 2

[0044] (1) Rice protein powder (rice dregs of Anhui Huijia Biotechnology Co., Ltd., protein content 50%) is configured into a protein solution with a concentration of 20% by mass with deionized water, and the Dispersion of rice protein powder;

[0045] (2) heating the dispersed rice protein solution to 90°C and keeping it for 30 minutes, then cooling the temperature to 30°C;

[0046] (3) Use a concentration of 10mol L -1 The pH value of the solution was adjusted to 9.0 with sodium hydroxide, and 2.4L of Alcalase Alcalase from Novozymes, which was 2.0% of the mass of rice protein powder, was added. The enzymolysis temperature was 50°C and the enzymolysis time was 10 hours; , the enzymolysis solution was kept at 100°C for 10 minutes, and then cooled to 55°C to obtain enzymolysis solution 1;

[0047] (4) Use a concentration of 5mol L -1 hydrochloric acid to adjust the pH value of the solution to 5.0, add rice protein 0.1% erythorbic acid, add 1% acid protease Protex 26L and 1%...

Embodiment 3

[0050] (1) Rice protein powder (food-grade rice protein powder of Anhui Huijia Biotechnology Co., Ltd., protein content 75%) is configured into a protein solution with a concentration of 10% by mass with deionized water, and the The cutting speed disperses the rice protein powder;

[0051] (2) Heating the dispersed rice protein solution to 100°C and keeping it for 5 minutes, then cooling the temperature to 60°C;

[0052] (3) Use a concentration of 8mol L -1 The pH value of the solution was adjusted to 9.0 with sodium hydroxide, and the alkaline protease Protex-6L of Genencor Co., Ltd. was added with 2.0% of the mass of rice protein powder. The enzymolysis temperature was 60°C and the enzymolysis time was 10 hours; Finally, the enzymolysis solution was kept at 90°C for 20 minutes, and then cooled to 50°C to obtain enzymolysis solution 1;

[0053] (4) with a concentration of 8mol L -1 The hydrochloric acid solution is adjusted to pH value to 5.0, adds rice protein quality 0.1...

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Abstract

The invention discloses a method for preparing a functional flavor-developing base material from rice protein. According to the method, the rice protein is taken as a raw material, enzymolysis is carried out by using endo alkaline proteases, acid proteases and exo protease segments, and a short-peptide mixture which is rich in flavor amino acids (glutamates and aspartates) and flavor-developing polypeptides is finally obtained and can be widely applied to food and beverage industries as a functional flavoring agent. According to the method, the preparation conditions are mild, harmful substances, such as trichloropropanol and the like, cannot be produced, and the safety is high, so that the method is an ideal alternative method of a vegetable protein acidic hydrolysis method. The flavor-developing base material prepared by the method disclosed by the invention contains a lot of flavor peptides, simultaneously contains abundant of functional peptides, can be quickly absorbed by a humanbody, is beneficial to fatigue recover, and has the functional characteristics of excellent oxidation resistance, improvement on the immunity of the human body and the like.

Description

technical field [0001] The invention belongs to the field of deep processing technology of rice protein, and specifically relates to a production method of a functional flavor base material, which uses rice protein as a raw material and decomposes rice protein into amino acids rich in umami taste through high-efficiency biological enzymatic hydrolysis technology (glutamic acid and aspartic acid) and short peptide mixtures of taste peptides. Background technique [0002] After thorough hydrolysis of plant protein, various free amino acids are produced, among which glutamine, aspartic acid and glutamic acid have umami taste, glycine, alanine, serine, threonine, proline, glutamyl Ammonia and hydroxyproline have a sweet taste. Therefore, hydrolyzed vegetable protein has a good flavor and is a very good flavor base. The hydrolyzed vegetable protein currently on the market usually uses defatted soybeans, peanut meal, wheat protein or corn protein as raw materials, and is hydroly...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/227A23L1/305A23L27/21
Inventor 王才华周雪松曾建新蒋文真
Owner 广州合诚实业有限公司
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