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Compound protease and application thereof

A compound protease and papain technology, applied in the field of compound protease, can solve the problems of small range of action of a single enzyme, low enzymatic hydrolysis efficiency, and insufficient product components, etc., to achieve shortened enzymatic hydrolysis time, comfortable taste, rich variety and quantity Effect

Inactive Publication Date: 2013-08-28
TIANNING FLAVOR JIANGSU
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, the enzyme has specificity, the action range of a single enzyme is small, the enzymatic hydrolysis efficiency is low, and the product components are not rich enough

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Compound protease: the mass ratio of papain (papain), compound protease (Protamex) and flavor protease (Flavourzyme) is 2:7:6.

[0019] Weigh a certain amount of beef, add 3 times of water, and process it in a high-speed tissue grinder for 3 minutes. Pour it into a three-necked flask, place it in a heating and stirring reflux device, raise the temperature to 95°C, and inactivate the enzyme for 4 minutes. Then adjust the temperature to 58°C, add 0.2mol / L Na 2 HPO 4 solution and 0.2mol / L NaH 2 PO 4 The pH of the solution was adjusted to 6.5, and 0.3% compound protease was added. Heat and stir for 120min. Then heat up to 95°C for 5 minutes to inactivate the enzyme. Finally, stir and cool down to 42°C for centrifugal filtration, the filtrate is the prepared beef enzymatic hydrolyzate, and the hydrolysis degree is 28%.

[0020] The prepared beef hydrolyzate is used in the Maillard reaction for preparing the beef reactant, and the beef reactant prepared from the existi...

Embodiment 2

[0022] Compound protease: the mass ratio of papain (papain), compound protease (Protamex) and flavor protease (Flavourzyme) is 4:5:3.

[0023] Weigh a certain amount of beef, add 5 times of water, and process it in a high-speed tissue grinder for 2 minutes. Pour it into a three-necked flask, place it in a heating and stirring reflux device, raise the temperature to 98°C, and inactivate the enzyme for 2 minutes. Then adjust the temperature to 48°C, add 0.2mol / L Na 2 HPO 4 solution and 0.2mol / L NaH 2 PO 4 The pH of the solution was adjusted to 5.8, and 0.7% compound protease was added. Heat and stir for 90min. Then heat up to 100°C for 3 minutes to inactivate the enzyme. Finally, stir and cool down to 44°C for centrifugal filtration, the filtrate is the prepared beef enzymatic hydrolyzate, and the hydrolysis degree is 32%.

[0024]The prepared beef hydrolyzate is used in the Maillard reaction for preparing the beef reactant, and the beef reactant prepared from the existin...

Embodiment 3

[0026] Compound protease: the mass ratio of papain (papain), compound protease (Protamex) and flavor protease (Flavourzyme) is 3:6:4.

[0027] Weigh a certain amount of beef, add 4 times of water, and process it in a high-speed tissue grinder for 3 minutes. Pour it into a three-necked flask, place it in a heating and stirring reflux device, raise the temperature to 97°C, and inactivate the enzyme for 3 minutes. Then adjust the temperature to 53°C, add 0.2mol / L Na 2 HPO 4 solution and 0.2mol / L NaH 2 PO 4 The pH of the solution was adjusted to 6, and 0.5% compound protease was added. Heat and stir for 100min. Then heat up to 98°C for 4 minutes to inactivate the enzyme. Finally, stir and cool down to 43°C for centrifugal filtration, and the filtrate is the prepared beef enzymatic hydrolyzate with a detection degree of 30%.

[0028] The prepared beef hydrolyzate is used in the Maillard reaction for preparing the beef reactant, and the beef reactant prepared from the existin...

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PUM

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Abstract

The invention discloses compound protease and application thereof. The compound protease comprises papain, compound protease and flavourzyme according to the mass ratio of (2-4):(5-8):(3-6). The compound protease is mixed by the papain, the compound protease and the flavourzyme, so that the enzymolysis time is shortened, the enzymolysis efficiency and the enzymolysis degree are improved, and furthermore, the species and the amount of amino chemicals in zymolyte are enriched. A reactant prepared by maillard reaction of the prepared beef zymolyte is more mellow, vivid and natural in fragrance and tastes more comfortable and harmonic, the sense of massiveness of the reactant in an oral cavity is enhanced, and the fragrance can be retained for a longer time.

Description

technical field [0001] The invention relates to a composite protease, in particular to a composite protease for preparing beef hydrolyzate. Background technique [0002] Maillard reaction is one of the important ways to produce realistic meat aroma, and it has an incomparable role in blending technology. With the increasing demand for meat flavors, the use of Maillard reaction to prepare meat flavors has gradually become a trend. In the early days, meat flavors were prepared by Maillard reaction by mixing and heating hydrolyzed vegetable protein (HVP), such as soybean hydrolyzed protein, reducing sugar and amino acids. However, the aroma of the meat flavor prepared by HVP is not realistic enough, it can only partially simulate the natural meat flavor, and the aroma is not durable and stable enough. Therefore, people began to prepare meat-flavored flavors by adding part of animal protein hydrolyzate as flavor precursors. The study found that animal protein as a precurs...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N9/50A23L1/226A23L27/20
Inventor 张翠翠张贡博张树林周春飞何静梅
Owner TIANNING FLAVOR JIANGSU
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