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Method for preparing enhanced flavour peptide by using high-temperature bean pulp

A flavor peptide and enhanced technology, which is applied in the field of preparation of flavor peptide, can solve the problems of limiting the deep utilization of soybean protein, and achieve the effect of increasing protein utilization, improving taste and natural taste

Active Publication Date: 2013-09-04
ANHUI QIANGWANG FLAVORING FOOD
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AI Technical Summary

Problems solved by technology

[0002] my country is rich in soybean resources. After oil extraction, a large amount of soybean meal is rich in protein. Domestic use of soybean meal to prepare soybean protein isolate has formed a large-scale production. At present, soybean protein isolate is mostly used in meat processing, which greatly limits the production of soybean protein. deep utilization of

Method used

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Embodiment Construction

[0017] The method for preparing enhanced flavor peptides by using high-temperature soybean meal comprises the following steps:

[0018] (1) Crush 50 grams of high-temperature soybean meal into 10-20 mesh, add water to grind for 1-2 hours, add 2% salt and 2% sodium bicarbonate equivalent to the weight of soybean meal, then centrifuge, remove the supernatant, and obtain Slurry;

[0019] (2) Add pulp residue to 10 times the amount of water, add bamboo charcoal powder equivalent to 2% of the weight of high-temperature soybean meal, 3% activated clay, add sodium hydroxide, adjust the pH value to 9; heat to 60-70°C , stirred for 30 hours, filtered to remove residue to obtain filtrate;

[0020] (3) Add citric acid to the filtrate to adjust the pH value to 5, so that the protein is precipitated and the soybean protein is separated;

[0021] (4) Add soybean protein to water, add 1 gram of cellulase at the same time, heat to a temperature of 60-70°C, and after 3 hours of enzymolysis, ...

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Abstract

The invention discloses a method for preparing enhanced flavour peptide by using high-temperature bean pulp. The method comprises the following steps: adding soy protein into water and adding cellulase at the same time; heating to the temperature of 60-70DEG C, carrying out enzymolysis for 2-3 hours, adding citric acid to adjust the pH value to 5-6, and adding papain and ginger protease at the ratio of 1:(1-2) at the same time; reducing the temperature to 40-50DEG C, and carrying out heat preservation for 2-3 hours; cooling to room temperature, and adding flavour enzyme for enzymolysis for 5-6 hours; filtering to obtain an enzymatic hydrolysate; raising the temperature to 90DEG C for enzyme deactivation for 10-15 minutes; and spray-drying to obtain the enhanced flavour peptide. Compared with the existing polypeptide preparation method, the yield of the polypeptide can be improved by about 20-30%.

Description

technical field [0001] The invention relates to food processing technology, in particular to a method for preparing flavor peptides from soybean meal. Background technique [0002] my country is rich in soybean resources. After oil extraction, a large amount of soybean meal is rich in protein. Domestic use of soybean meal to prepare soybean protein isolate has formed a large-scale production. At present, soybean protein isolate is mostly used in meat processing, which greatly limits the production of soybean protein. deep utilization. How to use soybean protein in soybean meal to efficiently prepare Maillard reaction flavor peptides, and comprehensively utilize enzymatic hydrolysis by-products to develop condiment base fillers is of great value at present. Contents of the invention [0003] The purpose of the present invention is to provide a method for preparing enhanced flavor peptides by using high-temperature soybean meal. [0004] Technical scheme of the present inve...

Claims

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Application Information

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IPC IPC(8): A23J3/16A23J3/34A23J1/14
Inventor 张强
Owner ANHUI QIANGWANG FLAVORING FOOD
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