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A kind of preparation method of peptide-rich reactive essence and peptide-rich reactive essence

A technology of reacting flavors and rich peptides, applied in the field of food flavors, can solve the problems of weak taste, affecting application, lack of aftertaste and richness, etc., and achieve the effect of rich taste, enhanced sense of thickness, and enhanced flavor

Active Publication Date: 2017-08-25
南京汇肽生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since the existing reactive flavors are formed by the direct reaction of amino acids (commercial amino acids and animal protein enzymatic amino acids) and sugars, the flavor embodied is mainly aroma, and the taste is relatively weak, especially the aftertaste and richness are lacking. , thus affecting its application in the field of food processing, especially high-end food processing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Soybean protein source peptide-rich reactive flavor (powder)

[0029] (1) Pretreatment: adjust the moisture content of soybean meal to 37% by mass, denature at 105 °C for 40 minutes, and then cool to 33 °C within 20 minutes;

[0030] (2) Enzymolysis: Add water according to the mass ratio of feed water to 1:6, add sodium hydroxide to adjust pH6.5, add microbial protease with 0.25% of the total mass of feed water, microbial protease is acid protease, and enzymolyze at 40 ℃ for 5 hours ; Add papain of 0.25% of the total mass of feed water, and heat up to 60 ° C for 3 hours;

[0031] (3) Separation: keep the enzymatic hydrolysis product at a temperature of 35 °C for solid-liquid separation, and take the supernatant;

[0032] (4) Concentration: Concentrate the separated supernatant at 65 °C to a solid content of 20%;

[0033] (5) Blending: Add 14 parts of salt, 1.1 parts of glucose, 0.9 parts of xylose, 2.5 parts of L-aspartic acid, and 5 parts of monosodium glutamate to 1...

Embodiment 2

[0037] Peanut protein source peptide-rich reactive flavor (powder)

[0038] (1) Pretreatment: adjust the moisture content of peanut meal to 40% by mass, denature at 130 °C for 50 minutes, and then cool to 30 °C within 15 minutes;

[0039] (2) Enzymolysis: add water according to the mass ratio of feed water at 1:4, add sodium hydroxide to adjust pH: 7.5, add microbial protease with 0.45% of the total mass of feed water, microbial protease is alkaline protease, and enzymolyze 4 at a temperature of 45 ℃ hours; add papain with 0.35% of the total mass of the feed water, heat up to 60°C for 3 hours to obtain the enzymatic hydrolysis product;

[0040] (3) Separation: keep the enzymatic hydrolysis product at 45 ℃ for solid-liquid separation, and take the supernatant;

[0041] (4) Concentration: Concentrate the separated supernatant at 60 °C to a solid content of 25% to obtain a concentrate;

[0042] (5) Blending: Add 11 parts of salt, 1.5 parts of glucose, 1.5 parts of xylose, 2.0 p...

Embodiment 3

[0046] Rapeseed protein source peptide-rich reactive flavor (powder)

[0047] (1) Pretreatment: adjust the moisture content of rapeseed meal to 32% by mass, denature at 115 °C for 45 minutes, and then cool to 25 °C within 20 minutes;

[0048](2) Enzymolysis: add water according to the mass ratio of feed water to 1:7, add sodium hydroxide to adjust the pH: 8.5, add microbial protease with 0.50% of the total mass of feed water, microbial protease is alkaline protease, and enzymolyze 4.5 at a temperature of 35 °C hours; add papain with 0.25% of the total mass of the feed water, heat up to 55°C for 2 hours to obtain the enzymatic hydrolysis product;

[0049] (3) Separation: keep the enzymatic hydrolysis product at a temperature of 35 °C for solid-liquid separation, and take the supernatant;

[0050] (4) Concentration: Concentrate the separated supernatant at 63°C to a solid content of 23% to obtain a concentrate;

[0051] (5) Blending: Add 14 parts of salt, 1.5 parts of glucose,...

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PUM

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Abstract

The invention discloses a preparation method of a peptide-rich reactive essence, which comprises the following steps: (1) pretreatment; (2) enzymatic hydrolysis; (3) separation; (4) concentration; (5) deployment; (6) reaction . In the peptide-rich reactive flavor produced by the method of the present invention, protein (in dry basis, mass percentage) ≥ 35%; peptide (in protein dry basis, mass percentage) ≥ 50%; 1000-5000Da peptide distribution (peptide dry Basis, mass percentage) ≥ 70%; and has the characteristics of natural aroma, rich taste, and long aftertaste. After use, it can significantly improve the flavor of food and enhance the thickness of food taste. It can be used for instant noodles, leisure puffed food, and compound seasoning products and meat products. The invention also discloses the peptide-rich reactive essence prepared by the above-mentioned preparation method.

Description

technical field [0001] The invention belongs to the technical field of food flavors, and in particular relates to a preparation method of a peptide-rich reactive flavor and the peptide-rich reactive flavor. Background technique [0002] The preparation of salty food flavor by Maillard reaction technology is one of the important production methods of food flavor. Since the existing reactive flavors are formed by the direct reaction of amino acids (commercial amino acids and animal protein enzymatic amino acids) and sugars, the flavor embodied is mainly aroma, and the taste is relatively weak, especially the aftertaste and richness are lacking. , thus affecting its application in the field of food processing, especially high-grade food processing. [0003] When a polypeptide with a molecular weight of 500-1000Da reacts with carbohydrates, the polypeptide undergoes glycosylation to generate more glycosyl peptides, so this reactant has the characteristics of a mellow taste and ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/20
Inventor 吴肖孔令会邢晓阳吴进卫
Owner 南京汇肽生物科技有限公司