Preparation method of enhancement peptide with white spirit flavor

A technology for flavor enhancement and liquor, which is applied in the field of preparation of liquor flavor enhancing peptides, and achieves the effects of clear and transparent liquor, low production cost and coordinated flavor.

Active Publication Date: 2014-04-30
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although these wines all contain protein peptides, they all emphasize the functionality of this type of wine, and have nothing to do with the flavoring effect.

Method used

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  • Preparation method of enhancement peptide with white spirit flavor

Examples

Experimental program
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Effect test

Embodiment 1

[0029] A preparation method of liquor flavor enhancing peptide, comprising the following steps:

[0030] (1) Mix 1 part of soybean meal and 3 parts of chloroform / ethanol (1:1) mixture by weight, pass through a colloid mill, and then centrifuge at 8000×g for 15 minutes in a centrifuge, wash and centrifuge the precipitated residue several times, and finally obtain a precipitate The product is soybean meal from which alcohol-soluble substances have been removed;

[0031] (2) Take the soybean meal obtained in step (1), adjust the protein concentration of soybean meal in the mixture to 7% (w / w) with 55% (v / v) ethanol aqueous solution, add papain with 0.7% of the mass of soybean meal, At 50°C, keep the ethanol concentration in the enzymatic hydrolysis system at 55% (v / v) for hydrolysis, enzymatic hydrolysis for 12 hours, inactivate the enzyme, centrifuge at 8000×g for 15 minutes, and the obtained supernatant is rich in flavor peptides soybean meal enzymatic hydrolyzate;

[0032] (...

Embodiment 2

[0035] A preparation method of liquor flavor enhancing peptide, comprising the following steps:

[0036] (1) Mix 1 part of soybean meal and 5 parts of chloroform / ethanol (1:3) mixture by weight, pass through a colloid mill, then centrifuge at 8000×g for 15 minutes in a centrifuge, wash and centrifuge the precipitated residue several times, and finally obtain a precipitate The product is soybean meal from which alcohol-soluble substances have been removed;

[0037] (2) Take the soybean meal obtained in step (1), adjust the soybean meal protein concentration in the mixture to 9% (w / w) with 55% (v / v) ethanol aqueous solution, add papain and 0.4% soybean meal mass 0.6% Alcalase2.4L was hydrolyzed at 55°C while keeping the concentration of ethanol in the enzymatic hydrolysis system at 55% (v / v), hydrolyzed for 16 hours, inactivated, and centrifuged at 8000×g for 15 minutes to obtain the above The clear liquid is soybean meal hydrolyzate rich in flavor peptides;

[0038] (3) Conce...

Embodiment 3

[0041] A preparation method of liquor flavor enhancing peptide, comprising the following steps:

[0042](1) Mix 1 part of soybean meal and 4 parts of chloroform / ethanol (1:2) mixture by weight, pass through a colloid mill, and then centrifuge at 8000×g for 15 minutes in a centrifuge, wash and centrifuge the precipitated residue several times, and finally obtain a precipitate The product is soybean meal from which alcohol-soluble substances have been removed;

[0043] (2) Take the soybean meal obtained in step (1), adjust the protein concentration of soybean meal in the mixture to 10% (w / w) with 55% (v / v) ethanol aqueous solution, and add Alcalase2.4L with 1.2% of soybean meal mass , at 55°C, keep the ethanol concentration in the enzymatic hydrolysis system at 55% (v / v) for hydrolysis, enzymatic hydrolysis for 18 hours, inactivate the enzyme, centrifuge at 8000×g for 15 minutes, and the obtained supernatant is rich in flavor Soybean meal enzymatic hydrolyzate of peptide;

[0...

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Abstract

The invention discloses a preparation method of an enhancement peptide with a white spirit flavor. The method comprises the following steps: evenly mixing soybean meal and a chloroform/ethanol mixing solution, performing colloid milling and centrifuging so as to obtain a precipitate, namely, the soybean meal in which alcohol soluble constituents are removed; adding 55% of (v/v) (volume per volume) ethanol aqueous solution and a protease into the soybean meal and performing enzymolysis on the mixture so as to obtain a supernatant, namely, a soybean meal enzymolysis solution rich in flavor peptide; and concentrating the soybean meal enzymolysis solution so as to obtain the enhancement peptide with the white spirit flavor. The soybean meal is hydrolyzed by 55% of the ethanol aqueous solution, so that on one hand, macromolecular proteins or polypeptide precipitates in the soybean meal enzymolysis product are removed by 55% of the ethanol aqueous solution, namely, the precipitation delamination of the soybean meal enzymolysis product applied to spirits is avoided, thereby guaranteeing the appearance of the sprints; and on the other hand, a large number of peculiar hydrolysis smells during the hydrolysis process can be absorbed by the ethanol with the strong polarity, and the ethanol is easily removed by the subsequent concentration process, thereby guaranteeing the preparation of the flavor peptide with a high quality.

Description

technical field [0001] The invention relates to a bioactive peptide, in particular to a preparation method of a liquor flavor enhancing peptide. Background technique [0002] Liquor is a traditional distilled liquor with a long history in my country, and it is also an excellent and precious national heritage of our country. It is listed as the world's six famous distilled liquors together with brandy, whiskey, vodka, rum and gin. Due to the difference in raw materials and production processes, liquors with rich and colorful flavor characteristics can be prepared. According to the different aroma characteristics, they can be divided into "four major aroma types and six minor aroma types". The six small fragrance types refer to the mixed fragrance type, sesame fragrance type, phoenix type, special type, black bean fragrance type and Dong type (medicinal fragrance type). In 2004, the state proposed the standard of Laobaigan flavor type, which formed the current situation of el...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C12G3/06
CPCC12G3/06C12G2200/21C12P21/06
Inventor 赵谋明苏国万赵强忠赵容钟林恋竹
Owner SOUTH CHINA UNIV OF TECH
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