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A fresh base material with outstanding umami taste and its production method and application

A production method and outstanding technology, applied in the field of food additives, can solve the problems of difficulty in large-scale popularization and application of umami-flavored peptides, high cost of separation and purification, and low content of umami-flavored peptides, etc. The effect of high flavor intensity

Active Publication Date: 2018-11-02
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the natural protein hydrolyzate is complex and diverse, the content of umami peptide is low and the strength is insufficient, and the cost of separation and purification is high, which makes it difficult to promote the large-scale application of umami peptide

Method used

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  • A fresh base material with outstanding umami taste and its production method and application
  • A fresh base material with outstanding umami taste and its production method and application
  • A fresh base material with outstanding umami taste and its production method and application

Examples

Experimental program
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Effect test

Embodiment 1

[0044] A method for improving the umami intensity of a flavor base material, comprising the following steps:

[0045](1) Preparation of peanut meal enzymatic hydrolysis product: take 1 part of peanut meal and 5 parts of deionized water by weight and stir and mix, and pass through a colloid mill to obtain a peanut meal slurry; add 0.25% papain of peanut meal quality to the peanut meal slurry and 0.25% compound protease (Protamex), and 1.0% cellulase of peanut meal quality, the initial pH value of the enzymolysis system was adjusted to 6.5, and the enzymolysis was carried out at 50°C. When the degree of hydrolysis reached 20%, Inactivate the enzyme, centrifuge and collect the supernatant to obtain the enzymatic hydrolysis product of peanut meal;

[0046] (2) Coarse separation and enrichment of peanut taste peptides: Vacuum concentration of peanut meal enzymatic hydrolyzate to 30% solid content, adding absolute ethanol to make the ethanol content of the solution system reach 35% ...

Embodiment 2

[0049] A method for improving the umami intensity of a flavor base material, comprising the following steps:

[0050] (1) Preparation of peanut meal enzymatic hydrolysis product: take 1 part of peanut meal and 10 parts of deionized water by weight and stir and mix, and pass through a colloid mill to obtain a peanut meal slurry; L and 1.5% cellulase, adjust the initial pH value of the enzymolysis system to 8.0, add protease and cellulase to the peanut meal slurry, and perform enzymolysis at 60°C. When the degree of hydrolysis reaches 25%, Inactivate the enzyme, centrifuge and collect the supernatant to obtain the enzymatic hydrolysis product of peanut meal;

[0051] (2) Coarse separation and enrichment of peanut flavor peptides: vacuum concentrate the solid content of peanut meal enzymatic hydrolyzate to 50%, add absolute ethanol to make the ethanol content of the solution system reach 40% (by mass), stir at constant temperature and constant speed for 1h Finally, centrifuge an...

Embodiment 3

[0054] A method for improving the umami intensity of a flavor base material, comprising the following steps:

[0055] (1) Preparation of peanut meal enzymatic hydrolysis product: take 1 part of peanut meal and 8 parts of deionized water by weight, stir and mix, and pass through colloid mill to obtain peanut meal slurry; add 1.0% pepsin of peanut meal quality to the peanut meal slurry and 2.0% cellulase, the initial pH value of the enzymolysis system was adjusted to 3.0, protease and cellulase were added to the peanut meal slurry, and the enzymolysis was carried out at 55°C. When the degree of hydrolysis reached 22%, the Enzyme, centrifuged, collected supernatant to obtain peanut meal enzymatic hydrolysis product;

[0056] (2) Coarse separation and enrichment of peanut taste peptides: Vacuum concentration of peanut meal enzymatic hydrolyzate to 40% solid content, adding absolute ethanol to make the ethanol content of the solution system reach 38% (by mass), constant temperature...

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Abstract

The invention discloses a taste-active base material with prominent delicate flavor and a production method and application thereof. The production method includes the following steps that peanut meal and water are mixed and then passes a colloid mill to obtain slurry, protease and cellulose are added, hydrolysis is controlled, and peanut meal enzymatic hydrolysate is obtained after centrifugal separation; the enzymatic hydrolysate is subjected to two times of alcohol extraction, and peanut protein peptide liquid rich in taste-active peptide is obtained; xylose is added, and the high-delicate flavor taste-active base material is obtained after a Maillard reaction. The two-time alcohol deposition method is adopted, weak components are removed and needed components with the obvious delicate flavor characteristic are obtained through treatment of ethyl alcohol of different concentrations, target peptide can be efficiently separated, peptide with the molecular weight of 1,000-5,000 Da is enriched, the purpose of concentrating target peptide is also achieved, and the technological process is simplified.

Description

technical field [0001] The invention belongs to the field of food additives, and in particular relates to a fresh base material made from peanut meal, its production method and application. Background technique [0002] Condiments refer to auxiliary foods that can increase the color, aroma, and taste of dishes, promote appetite, and benefit human health. In our country, condiments, as the role that plays an important role in "taste", have attracted more and more attention. [0003] In recent years, the retail scale of my country's condiment industry market has continued to expand. In 2011, the retail sales of condiments reached 57.250 billion yuan, a year-on-year increase of 9.81%; in 2012, the retail sales of condiments in my country reached 62.867 billion yuan, a year-on-year increase of 9.28%; in 2013, the retail sales of condiments in my country reached 68.701 billion yuan, a year-on-year increase of 7.38%. [0004] Condiments include a variety of tastes, such as hot, ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/20
CPCA23V2002/00A23V2250/55A23V2250/082A23V2250/638
Inventor 苏国万赵谋明张佳男赵容钟赵强忠
Owner SOUTH CHINA UNIV OF TECH
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