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
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[0017] The method for preparing enhanced flavor peptides using high-temperature soybean meal includes the following steps:
[0018] (1) Crush 50 grams of high-temperature soybean meal into 10-20 mesh, add water to regrind for 1-2 hours, add 2% salt and 2% sodium bicarbonate equivalent to the weight of soybean meal, and then centrifuge to remove the supernatant to obtain Slurry
[0019] (2) Add the pulp residue to 10 times the amount of water, add 2% bamboo charcoal powder equivalent to the weight of high temperature soybean meal, 3% activated clay, add sodium hydroxide, adjust the pH to 9; heat to 60-70°C , Stir for 30 hours, filter to remove residue to obtain filtrate;
[0020] (3) Add citric acid to the filtrate, adjust the PH value to 5, make the protein precipitate, and separate the soybean protein;
[0021] (4) Add soy protein to water, add 1 gram of cellulase at the same time, heat to 60-70℃, after enzymolysis for 3 hours, add citric acid to adjust the pH to 5, and add 0.3 papa...
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