Method for preparing thermal reaction meat flavor by utilizing wheat gluten

A technology of wheat gluten protein and wheat gluten, which is applied in the field of food additives, can solve the problems of kidney and nervous system damage, and achieve the effects of outstanding salty and delicious taste, good color and short production cycle

Active Publication Date: 2012-11-14
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Studies have shown that carcinogenic 1,3-dichloro-2-propanol (1,3-DCP) and 3-chloro-1,2-propanediol (3-MCPD) are produced during acid hydrolysis of proteins. They have great damage to the liver, kidney and nervous system of the human body

Method used

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  • Method for preparing thermal reaction meat flavor by utilizing wheat gluten
  • Method for preparing thermal reaction meat flavor by utilizing wheat gluten
  • Method for preparing thermal reaction meat flavor by utilizing wheat gluten

Examples

Experimental program
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Effect test

Embodiment 1

[0042]Wheat gluten was weighed, slowly added to water while stirring, and stirred at room temperature for 30 min to obtain a suspension with a substrate concentration of 100 g / L. Use 1 mol·L -1 Adjust the pH to 6.0 with NaOH or HCl solution, preheat to 55°C, add flavor protease, the enzyme to substrate mass ratio (E / S) is 1:100. The feed solution was oscillated at a constant temperature of 55°C in a shaker. After 12 hours of reaction, the enzymolysis solution was placed in a water bath at 95°C and kept for 10 minutes to inactivate the enzyme. Afterwards, it was rapidly cooled in an ice-water bath, centrifuged (3000 r / min, 20 min) to obtain the supernatant, and freeze-dried to obtain the enzymatic hydrolysis product.

[0043] Take 15 g of wheat gluten hydrolyzate, 5 g of xylose, and 1 g of L-cysteine ​​after freeze-drying, add water to dissolve, and prepare a solution with a total solid content of 21% (w / w), stir evenly, Adjust the pH to 4.5, and react at 100°C for 60 min. A...

Embodiment 2

[0045] Wheat gluten was weighed, slowly added into water while stirring, and stirred at room temperature for 30 min to obtain a suspension with a substrate concentration of 150 g / L. Use 1 mol·L -1 NaOH or HCl solution to adjust the pH to 6.0, preheat to 55°C, add flavor protease, E / S is 1.5:100. The feed solution was oscillated at a constant temperature of 55°C in a shaker. After 10 hours of reaction, the enzymolysis solution was placed in a water bath at 95°C and kept for 10 minutes to inactivate the enzyme. Afterwards, it was rapidly cooled in an ice-water bath, centrifuged (4000 r / min, 15 min) to obtain the supernatant, and freeze-dried to obtain the enzymatic hydrolysis product.

[0046] Take 15 g of wheat gluten hydrolyzate, 5 g of glucose, and 1 g of L-cysteine ​​after freeze-drying, dissolve them in water, and prepare a solution with a total solid content of 21% (w / w), stir well, adjust The pH was 5, and the reaction was carried out at 100°C for 90 min. After the rea...

Embodiment 3

[0048] Wheat gluten was weighed, slowly added into water while stirring, and stirred at room temperature for 30 min to obtain a suspension with a substrate concentration of 100 g / L. Use 1 mol·L -1 Adjust the pH to 6.0 with NaOH or HCl solution, preheat to 55°C, add flavor protease and complex protease in equal proportions, E / S is 1:50. The feed solution was oscillated at a constant temperature of 55°C in a shaker. After reacting for 6 hours, the enzymolysis solution was placed in a water bath at 95°C and kept for 10 minutes to inactivate the enzyme. Afterwards, it was rapidly cooled in an ice-water bath, centrifuged (5000 r / min, 10 min) to obtain the supernatant, and freeze-dried to obtain the enzymatic hydrolysis product.

[0049] Take 15 g of wheat gluten hydrolyzate, 5 g of xylose, 1 g of L-cysteine, V C 0.25 g and 0.75 g of NaCl were dissolved in water to prepare a solution with a total solid content of 22% (w / w), stirred evenly, adjusted to pH 4, and reacted at 100°C f...

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Abstract

The invention provides a method for preparing thermal reaction meat flavor by utilizing wheat gluten. The method comprises the following steps: according to weight parts, adding water and mixing 10-20 parts of wheat gluten enzymatic hydrolysate, 2-10 parts of reducing sugar, 0.5-3 parts of amino acid, 0-3 parts of vitamin and 0-2 parts of inorganic salt, regulating the pH to be 3-9, and heating and reacting at 90-180 DEG C for 30-90 minutes. according to the method, high-efficient hydrolysis is carried out on wheat gluten, the enzymatic hydrolysate obtained can achieve the hydrolysis degree by more than 30% and has abundant amino acid and polypeptide, the protein utilization ratio achieve more than 80%(w/w), and the pH value, the material proportion, reaction temperature and time of the heating reaction time are controlled, so that thermal reaction meat flavor with thick and soft meat flavor, remarkable salty and delicate flavor and good color can be prepared, and not only does the thermal reaction meat flavor have desirable meat flavor, but also the pure feeling of the product can also be improved, the product is widely used for halal food, meat products, convenient soup base, puffed food and the like, in addition, the preparation is simple in process, and short for production period.

Description

technical field [0001] The invention belongs to the field of food additives, and relates to a meat flavor essence and a preparation method thereof, in particular to a heat-reactive meat flavor essence prepared by using wheat gluten and a preparation method thereof. Background technique [0002] Heat-reactive flavors are flavor substances produced by Maillard reaction (Maillard Reaction, MR) by using protein hydrolyzates such as amino acids and polypeptides and reducing sugars and lipids under certain conditions. The spice industry has been using thermal reaction methods to synthesize flavoring seasonings since the middle of the 20th century. Since its inception, heat-reactive flavors have been widely used in the catering industry, meat products, condiments, convenience foods, puffed foods, quick-frozen foods, canned foods, baked foods and cooking dishes for their excellent nutrition, deliciousness, safety and other characteristics. application. [0003] Wheat gluten, commo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/227A23L1/231A23L27/21A23L27/26
Inventor 周素梅刘丽娅孙梦颖钟葵佟立涛王延州林伟静
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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