Method for producing melanoidin through peanut meal

A protein melanin and peanut meal technology, which is applied in the field of food processing to achieve the effects of rounded aroma, widened use surface and rich aroma

Inactive Publication Date: 2017-02-22
安徽旺润生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] There is no report on the production process of producing melanin by using peanut meal at present

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Enzymatic hydrolysis:

[0022] Mix 50kg of peanut meal and 150kg of deionized water and stir evenly, add 0.2kg of flavor enzyme and 0.8kg of lipase that have been dissolved in a small amount of deionization in advance, stir and enzymolyze in a water bath at 48°C, condense and reflux for 12 hours, and inactivate the enzyme at 85°C After cooling for 20 minutes, the hydrolyzate was obtained.

[0023] (2) Maillard reaction:

[0024] Weigh 100kg of the hydrolyzate obtained in the above step (1), add 0.3kg of proline, 0.4kg of aspartic acid, 0.3kg of arginine, 0.2kg of lysine; 5kg of D-glucose, 3kg of fructose; B12 0.3kg; propylene glycol 100kg; deionized water 80kg; heat and reflux at 120°C for 200min while stirring. After the reaction was terminated, it was rapidly cooled to room temperature to obtain a slurry-like feed solution.

[0025] (3) Spray drying:

[0026] Mix 0.5kg of lecithin, 0.5kg of gelatin, and 15kg of maltodextrin, add 60kg of deionized water, keep w...

Embodiment 2

[0028] (1) Enzymatic hydrolysis:

[0029] Mix 50kg of peanut meal and 180kg of deionized water and stir evenly, add 0.3kg of flavor enzyme and 0.6kg of lipase that have been dissolved in a small amount of deionization in advance, stir and enzymolyze in a water bath at 55°C, condense and reflux for 10 hours, and inactivate the enzyme at 85°C After cooling for 20 minutes, the hydrolyzate was obtained.

[0030] (2) Maillard reaction:

[0031] Weigh 100kg of the hydrolyzate obtained in the above step (1), add 0.4kg of proline, 0.5kg of aspartic acid, 0.2kg of arginine, 0.4kg of lysine; 6kg of D-glucose, 2kg of fructose; 0.2kg of B12; 80kg of propylene glycol; 100kg of deionized water; heat and reflux at 100°C for 280min while stirring. After the reaction was terminated, it was rapidly cooled to room temperature to obtain a slurry-like feed solution.

[0032] (3) Spray drying:

[0033] Mix 0.6kg of lecithin, 0.4kg of gelatin, and 20kg of maltodextrin, then add 50kg of deionized...

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PUM

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Abstract

The invention relates to a method for producing melanoidin through peanut meal. The method comprises the following steps of performing enzymatic hydrolysis on the peanut meal (peanut cakes), mixing the peanut meal (peanut cakes) after the enzymatic hydrolysis with amino acids and reducing sugar, performing a Maillard reaction, and performing spray drying so as to obtain powder namely the melanoidin. The method provided by the invention is simple in technology and convenient in industrial production, besides, raw materials are fully utilized, the reduction of the production cost is facilitated, and the melanoidin is powder slight dark in appearance, is rich in aromatic flavor, mellow in fragrance, refreshing in taste enabling people to enjoy endless aftertastes, and high in nutrient value.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for producing melanin by utilizing peanut meal. Background technique [0002] Melanin is the final product of the Maillard reaction, a brown substance composed of irregular macromolecules, and exists in different ways, also known as melanoidin, widely distributed in the diet, such as coffee, cocoa, bread, Malt, honey, etc. are closely related to human beings. As an important end product formed by Maillard reaction in the process of food processing and storage, melanin not only has a unique brown appearance, but also determines the acceptability of the product to consumers, and its strong physiological activity and health care function have also attracted worldwide attention. All countries attach great importance to it, and "antioxidative properties of melanin in food system" has been included in the five major collaborative research topics in the European Union's COST Act...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/21A23L33/17A23L5/48
CPCA23V2002/00A23V2200/30A23V2200/042
Inventor 宁发子宁梓屹宁成勇
Owner 安徽旺润生物科技有限公司
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