Boletus edulis Maillard flavor peptide and preparation method thereof

A technology of umami peptide and boletus, which is applied in food preparation, food science, protein-containing food ingredients, etc., can solve the problems that more is better, and achieve the effects of improving the sense of penetration, simple and controllable preparation process, and natural flavor
CN104886525AInactive Publication Date: 2015-09-09KUNMING UNIV OF SCI & TECH
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
KUNMING UNIV OF SCI & TECH
Publication Date
2015-09-09
Estimated Expiration
Not applicable · inactive patent

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Abstract

The present invention discloses boletus edulis Maillard flavor peptide and a preparation method thereof. The boletus edulis Maillard flavor peptide is prepared by the following step: carrying out enzymatic hydrolysis treatment on treated fresh boletus edulis or the remained leftover bits and pieces of the boletus edulis after processed; carrying out ultrafiltration enrichment of the flavor peptide, carrying out Maillard reaction, concentration and spraying drying, and obtaining the boletus edulis Maillard flavor peptide. The prepared boletus edulis Maillard flavor peptide is strong in fresh flavor, has a natural flavor, can effectively enhance mellowness and delayed permeation property of seasonings and food, and is an ideal food additive and freshener. The boletus edulis Maillard flavor peptide can be used as an additive for puffed food, instant food and meat products, and can be used as a basic raw material for new natural compound seasonings. The boletus edulis Maillard flavor peptide has good development prospects.
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Description

technical field

[0001] The invention belongs to the technical field of food additives and preparation methods thereof, and in particular relates to a boletus Maillard umami peptide and a preparation method thereof. Background technique

[0002] Boletus is delicious and nutritious. It contains 8 kinds of amino acids necessary for the human body, and also contains alkaloids such as adenine, choline and putrescine. It has the functions of clearing heat and relieving troubles, nourishing blood and harmonizing neutralization, chasing wind and dispersing cold, relaxing tendons and activating blood circulation, tonifying deficiency and refreshing. In particular, boletus is extremely delicious, and the umami ingredients are mainly divided into several categories, namely amino acids, such as glutamic acid, aspartic acid, etc.; nucleotides, such as inosinic acid (IMP), guanosine acid (GMP), adenylic acid (AMP), etc.; there are also many small molecule umami peptides, which contribute...

Claims

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