Method for preparing malt fragrance-flavour matter by utilizing self protein of wheat bran and sugar

Abstract

The invention discloses a method for preparing malt fragrance-flavour matter by utilizing self protein of wheat bran and sugar. The method disclosed by the invention is characterized by comprising the following steps: (1) baking wheat bran for improving aroma, and smashing for later use; (2) carrying out enzymolysis, namely adding the smashed wheat bran into an aqueous solution, adding alpha-amylase and maltase for carrying out enzymolysis, then adding flavoured proteinase for carrying out enzymolysis, then carrying out enzyme deactivation after enzymolysis is finished, centrifuging, removing impurities, and carrying out vacuum concentration, so that mixed enzymatic hydrolysate rich in reducing sugar, amino acid and small molecular peptides is obtained; and (3) carrying out Maillard reaction by taking the reducing sugar, amino acid and small molecular peptides in the mixed enzymatic hydrolysate, so that the mal fragrance-flavour matter product is obtained. The method disclosed by the invention is simple in steps and easy to operate, all the related raw materials are from the wheat bran, the amino acid and reducing sugar do not need to be added, the obtained flavour matter is close to the original malt fragrance to the utmost extend, and aroma is natural without other foreign flavour, thereby being applicable to popularization and application.

Description

technical field

[0001] The invention relates to a method for preparing a wheat-flavored flavor, in particular to a method for preparing a wheat-flavored flavor by utilizing the protein and sugar of wheat bran itself. Background technique

[0002] Wheat bran, that is, wheat bran, is the seed coat that is sieved after grinding flour from wheat. Rich in cellulose, vitamins and some minerals, it can be eaten, used as medicine, brewed wine, and used as feed raw materials. In the prior art, attention is usually paid to the extraction of beneficial components in wheat bran, such as the extraction of dietary fiber, the preparation of xylan and antioxidant peptides, etc., but there are few reports about its flavor substances, and the use of spices in the field of food additives Applications are even less mentioned.

[0003] With people's pursuit of a healthy diet, coarse grains are becoming more and more popular, and wheat-flavored products are also facing a huge market demand. Ho...