Preparation method of vegetarian meat solid seasoning with natural flavor

A technology of natural flavor and seasoning, applied in food preparation, application, food science, etc., to achieve the effect of expanding the edible range, harmonizing the sense of meat and cooking, and promoting comprehensive utilization

Active Publication Date: 2013-12-25
上海爱普食品工业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, there are also reports on bioactive peptides derived from wheat gluten, such as "A Method for Enzymatically Hydrolyzing Wheat Protein to Prepare Opioid Active Peptides from Wheat Protein" (CN101717805) applied by Zhou Huiming of Jiangnan University, but the hydrolysis of wheat protein by enzymatic control is specific. Wheat polypeptide, and its use in Maillard reaction to prepare flavor seasoning with specific flavor has not been reported yet

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 1. Pretreatment: Take 200g of wheat gluten, put it in a reaction tank, add 5 times the volume of water, mix and stir to form a uniform slurry, adjust the pH to 8.5, and heat to 95°C for 10 minutes to obtain a wheat protein slurry .

[0022] 2. Enzymolysis reaction: Weigh 3g of alkaline protease, dissolve it with a small amount of water, and then add it to the wheat protein slurry under the conditions of pH 8.5, temperature 55°C, substrate concentration 20wt%, and enzyme concentration 3wt‰ Under enzymolysis for 4 hours, add acid to the enzymatic hydrolyzate of wheat protein, adjust its pH to 7.5, weigh 1g of flavor protease, dissolve it with a small amount of water and add it to enzymatic hydrolyzate of wheat protein, at a temperature of 55°C and a substrate concentration of 20wt % and an enzyme concentration of 1wt‰ for 3 hours; heat the enzymatic hydrolyzate of wheat protein to 95°C for 15 minutes to inactivate the enzyme.

[0023] 3. Maillard reaction: Ta...

Embodiment 2

[0026] 1. Pretreatment: Take 200g of wheat gluten, put it in a reaction tank, add 5 times the volume of water, mix and stir evenly, adjust the pH to 8.5, and heat to 95°C for 10min to obtain a wheat protein slurry.

[0027] 2. Enzymolysis reaction: Weigh 3g of alkaline protease and 1g of compound protease, dissolve them with a small amount of water, and then add them to the wheat protein slurry. Enzymolysis was carried out for 6 hours under the condition of 4wt‰, and then the protein hydrolysis solution was heated to 95°C for 15 minutes to inactivate the enzyme.

[0028]3. Take 200mL wheat protein enzymatic hydrolysis solution, amino acid mixture (including 1.5g cysteine, 0.5g alanine and 0.5g proline), reducing sugar mixture (including 3g xylose, 1g white sugar), vitamin B1 1g , hydrogenated oil 3mL, nucleotide disodium (I+G) 0.5g, monosodium glutamate 1g and taurine 0.5g were stirred and mixed, and reacted at a temperature of 120°C and a pH of 6.4 for 2 hours.

[00...

Embodiment 3

[0031] 1. Pretreatment: Take 200g of wheat gluten, put it in a reaction tank, add 5 times the volume of water, mix and stir evenly, adjust the pH to 8.5, and heat to 95°C for 10min to obtain a wheat protein slurry

[0032] 2. Enzymolysis reaction: Weigh 1.5g of neutral protease and 1.5g of papain, dissolve them with a small amount of water, and then add them to the wheat protein solution. The total concentration of 3wt‰ was enzymatically hydrolyzed for 6 hours, and then the proteolysis solution was heated to 95°C for 15min to inactivate the enzyme.

[0033] 3. Maillard reaction: Take 200mL of enzymatic hydrolyzate of wheat protein, amino acid mixture (including 1.5g of cysteine, 0.5g of alanine and 0.5g of proline), reducing sugar mixture (including 3g of xylose, 1g of white sugar ), vitamin B1 1g, hydrogenated oil 3mL, nucleotide disodium (I+G) 5g, monosodium glutamate 1g and taurine 5g, stir and mix well, and react for 2 hours at a temperature of 105°C and a pH of 6...

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PUM

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Abstract

The invention provides a preparation method of a vegetarian meat solid seasoning with a natural flavor. The preparation method is characterized by comprising the following steps: pre-treating wheat gluten so as to destroy a high-grade structure of a wheat gluten protein; carrying out enzymolysis on the pre-treated substance so as to obtain wheat protein enzymatic hydrolysate; carrying out Maillard reaction on the obtained wheat protein enzymatic hydrolysate; and carrying out spray drying on a reaction product so as to obtain the vegetarian meat solid seasoning with natural flavor. According to the invention, three methods are respectively adopted in the wheat protein enzymolysis stage to carry out reactions under specific conditions so as to respectively generate enzymolysis wheat polypeptide with corresponding types; and then the natural-flavor vegetarian meat solid seasoning with specific flavors, such as beef, pock, chicken, fish and the like, are obtained through carrying out Maillard reaction on the basis.

Description

technical field [0001] The invention relates to a method for preparing a natural-flavor vegetarian meat solid seasoning, in particular to a method for preparing different flavor seasonings by performing Maillard reaction after enzymatic hydrolysis of wheat protein. Background technique [0002] Hydrolyzed Vegetable Protein (HVP) is a nutritional food additive, mainly used in the production of base materials for advanced condiments and nutritionally fortified foods and raw materials for meat flavors. At present, the domestic and foreign industrial production of HVP is mainly acid hydrolysis, such as using hydrochloric acid with high hydrolysis efficiency as a catalyst to produce HVP. Due to the high temperature requirements of the acid hydrolysis method (110 ℃ ~ 113 ℃), and the severe reaction conditions, the equipment requirements are also relatively high. In addition, hydrochloric acid hydrolysis will completely destroy tryptophan, and also partially destroy serine and th...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/231A23L27/26
Inventor 郝瑞文谢文明陆一风邓习航
Owner 上海爱普食品工业有限公司
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