Method for preparing taste-active peptide through fermentation of composite probiotics

A technology of compounding probiotics and probiotics, applied in food preparation, protein food processing, animal protein processing and other directions, can solve problems such as harmful human health, and achieve the effect of promoting weight loss, rich nutrition and short fermentation time

Active Publication Date: 2016-01-27
广州传味传美信息科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the current seasonings are chemically synthesized products, many of which are harmful to human health. How t...

Method used

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  • Method for preparing taste-active peptide through fermentation of composite probiotics

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Embodiment 1

[0040] According to the content of the present invention, the inventor makes seafood peptide, and the steps are as follows:

[0041] (1) raw material pretreatment: the seafood is cleaned and divided, and pure water is added according to a solid-to-liquid ratio of 1:1, soaked and thawed for 1.0 h under low temperature conditions, and then the soaked and thawed raw materials are mashed;

[0042] (2) High-pressure soaking sterilization: Put the treated slurry into the jacketed pot and heat it up to 100°C for about 0.5 hours to sterilize;

[0043] (3) Two-stage constant temperature controllable enzymolysis: cooling down to 50°C, adding compound protease according to 0.4% of the total weight of the raw materials, the compound protease is papain and animal hydrolyzing protease, divided into three times according to 1 / 3 of the total enzyme amount Add, carry out constant temperature directional enzymolysis, time 6.0h, keep uniform stirring during the period; after complex protease enz...

Embodiment 2

[0053] According to the content of the present invention, the inventor makes the wild fungal peptide, and the steps are as follows:

[0054] (1) Raw material pretreatment: wash and divide the wild mushrooms, add pure water according to a solid-to-liquid ratio of 1:5, soak and thaw for 1.0 h under low temperature conditions, and then mash the soaked and thawed raw materials;

[0055] (2) High-pressure soaking sterilization: Put the treated slurry into the jacketed pot and heat up to 100°C for sterilization for about 1.0h;

[0056] (3) Two-stage constant temperature controllable enzymatic hydrolysis: cooling down to 60°C, adding compound protease according to 1.6% of the total weight of raw materials, the compound protease is papain and animal hydrolyzing protease, divided into three times according to 1 / 3 of the total enzyme amount Add, carry out constant temperature directional enzymolysis, time 6.0h, keep uniform stirring during the period; after complex protease enzymolysis,...

Embodiment 3

[0066] According to the content of the present invention, the contriver makes animal bone peptide, and the steps are as follows:

[0067] (1) raw material pretreatment: the chicken skeleton is cleaned and divided, pure water is added according to a solid-to-liquid ratio of 1:2, soaked and thawed for 1.0 h under low temperature conditions, and then the soaked and thawed raw materials are mashed;

[0068] (2) High-pressure soaking sterilization: Put the treated slurry into the jacketed pot and heat it up to 100°C for about 0.8h of sterilization;

[0069] (3) Two-stage constant temperature controllable enzymolysis: cooling down to 55°C, adding compound protease according to 1% of the total weight of raw materials, the compound protease is neutral protease bromelain protease, divided into three times according to 1 / 3 of the total enzyme amount Add, carry out constant temperature directional enzymolysis, time 3h, keep stirring evenly during the period; after compound protease enzym...

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Abstract

The invention discloses a method for preparing taste-active peptide through fermentation of composite probiotics. The method generally comprises the technological processes of pre-treating raw materials (cleaning the raw materials, soaking the cleaned raw materials, crushing the soaked materials, mashing the crushed materials and over-grinding the mashed materials), sterilizing the pre-treated materials (boiling the pre-treated materials at high temperature and high pressure), degreasing the sterilized materials (after the pre-treated materials are boiled, degreasing the boiled materials by a quenching method or an oil-water separation method), performing constant-temperature controllable enzymolysis (carrying out enzymolysis by two enzymes at the same time and two-stage enzymolysis), performing enzyme deactivation, performing inoculation, fermentation and culturing, performing sterilization, performing concentration, performing mixing (performing a Maillard thermal reaction for flavoring), performing high-pressure homogenizing, and shaping products (performing thickening so as to form cream, and performing powder injection, freeze drying, vacuum concentration and microwave drying). The prepared taste-active peptide products have the characteristics of being good in mouth feel, high in content of functional taste-active peptide, rich in nutrition and the like, and can be directly used as intermediate food flavors, food additives or intensifying agents in industrialized raw materials to be added to foods and health-care products.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing taste peptides by fermentation of compound probiotics. Background technique [0002] With the improvement of people's living standards, eating patterns and concepts have changed. Traditional spices, salt, sugar, monosodium glutamate, essence and other condiments can no longer meet the needs of the market. The condiment market has changed from a single umami type to a compound type. . [0003] Nowadays, due to people's unhealthy high-salt eating habits, the number of people with high blood lipids is increasing, which in turn leads to diseases such as high blood pressure, high blood sugar, and coronary heart disease. Health problems caused by eating are becoming more and more prominent. Most of the current condiments are chemically synthesized products, and many ingredients are harmful to human health. How to improve the quality of condiments and change the hi...

Claims

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Application Information

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IPC IPC(8): A23L1/221A23L1/30A23J3/04A23J3/00
Inventor 邱燕翔陆志鸿张丽凤向英陆虹
Owner 广州传味传美信息科技有限公司
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