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Deep-processing technical method for preparing peanut-flavor palatable taste base material

A fragrance and umami technology, which is applied in the field of deep processing of peanut-flavored umami base materials, can solve the problems that protein macromolecules are difficult to decompose and utilize, and peanut meal is not well utilized, so as to achieve strong peanut fragrance and freshness. Taste, enhance the effect of fresh and heavy feeling

Active Publication Date: 2017-07-14
广东汇香源生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problem that the above-mentioned peanut meal has a very solid compact structure and its macromolecular substances such as protein, starch, and cellulose are difficult to decompose and utilize, so that the peanut meal has not been well utilized, the present invention proposes a peanut-flavored umami Base material deep processing technology method

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0019] A deep-processing method for preparing a peanut-flavored umami-taste base material, comprising the following process steps:

[0020] 1) Extrusion and expansion treatment of peanut meal: Weigh peanut meal, add pure water according to the peanut meal: pure water weight ratio of 7:3 and mix evenly, and then use a twin-screw extruder to extrude and expand it to obtain Loosely crush the peanut meal.

[0021] 2) Microbial fermentation: mix the extruded crushed peanut meal with bran and distilled water evenly, put it in a sterilizer for sterilization, cool to room temperature, add 1% of the peanut meal weight of Bacillus subtilis 1398 at 35 Ferment in a constant temperature shaker at ℃ for 4 hours, then add 5% peanut meal weight Aspergillus oryzae 3.042, continue fermentation for 48 hours, sterilize, cool, and centrifuge to obtain peanut meal fermentation liquid and fermentation residue.

[0022] 3) Enzymolysis: the fermented residue is mixed with pure water, added with cellu...

Embodiment 2

[0026] A deep-processing method for preparing a peanut-flavored umami-taste base material, comprising the following process steps:

[0027] 1) Extrusion and expansion treatment of peanut meal: Weigh peanut meal, add pure water according to the peanut meal: pure water weight ratio of 7:3 and mix evenly, and then use a twin-screw extruder to extrude and expand it to obtain Loosely crush the peanut meal.

[0028] 2) Microbial fermentation: mix the extruded crushed peanut meal with bran and distilled water evenly, put it in a sterilizer for sterilization, cool to room temperature, add 2% peanut meal weight of Bacillus subtilis 1398 at 35 Ferment in a constant temperature shaker at ℃ for 4 hours, then add 3.042 Aspergillus oryzae 3.042 by weight of peanut meal, continue to ferment for 48 hours, sterilize, cool, and centrifuge to obtain peanut meal fermentation liquid and fermentation residue.

[0029] 3) Enzymolysis: mixing the fermented residue with pure water, adding cellulase f...

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Abstract

The invention discloses a deep-processing technical method for preparing a peanut-flavor palatable taste base material, and belongs to the technical filed of bioengineering; and the invention especially relates to deep-processing utilization and development of agricultural by-products. The deep-processing technical method for preparing the peanut-flavor palatable taste base material comprises the following steps of: taking peanut meal as a raw material; carrying out loosening treatment by performing extruding and puffing on the peanut meal; utilizing microbial fermentation and enzymatic hydrolysis coupling methods so as to decompose macromolecules, including starch polysaccharides, proteins and the like, in the peanut meal into micromolecular flavor ingredients, including soluble low-molecular saccharides, polypeptides, amino acids and the like; adopting Maillard reaction so as to promote production of delicious flavor products; and carrying out spray-drying so as to prepare the peanut-flavor palatable taste base material which is stable in flavor, as well as convenient to store and use. The peanut-flavor palatable taste base material has mellow aroma and delicious taste of the peanut kernels, and can be used as an auxiliary material of seasonings, meat products, instant noodles and snacks, as well as a seasoning of diets and so on; therefore, the peanut-flavor palatable taste base material has wide application values in the food industry.

Description

technical field [0001] The invention belongs to the technical field of bioengineering, and in particular relates to the comprehensive utilization and development of agricultural and sideline products, that is, a deep processing method for preparing a peanut-flavored umami base material. Background technique [0002] As consumers' health awareness increases, people tend to eat "functional" foods that are both healthy and delicious. The condiment market has clearly shown a trend of compounding, convenience, and nutrition. In recent years, the theory and application of the taste function of peptides has attracted the attention of scholars from various countries. Japan and South Korea are at the leading level in the world in terms of taste peptide properties and application research and development. For example, Kyowa Fermentation Co., Ltd. of Japan has developed basic seasonings and series of seasoning products for instant noodles and chicken essence by using the Maillard react...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/24A23L27/20
Inventor 曾庆祝崔燕玲许庆陵
Owner 广东汇香源生物科技股份有限公司
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