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A kind of seasoning compound umami flavor agent and preparation method thereof

A umami agent and seasoning technology, applied in the separation and purification of papain, the field of two-phase extraction-ultrasonic combined separation and purification of papain, can solve the problem of umami taste loss and improve astringency and bitterness, Full-bodied flavor and high separation efficiency

Active Publication Date: 2019-08-09
厦门璞真食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The umami taste agent prepared in the prior art discloses that the umami taste agent has dual functions of seasoning and nutrition, and has a long-lasting aftertaste, but when the umami taste agent is between pH 6-pH 7, its umami taste is the strongest, and when the food pH8.5, most umami flavors lose their umami taste

Method used

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  • A kind of seasoning compound umami flavor agent and preparation method thereof
  • A kind of seasoning compound umami flavor agent and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Embodiment 1 A kind of seasoning compound umami flavor agent

[0041] The preparation raw materials include by weight: 2 parts of onion powder, 10 parts of garlic powder, 1 part of ginger powder, 6 parts of fresh shiitake mushrooms, 20 parts of fresh shrimp skin, 60 parts of dried scallops, 8 parts of salt, 10 parts of soybean powder, tangerine peel powder 2 parts, 2 parts of kombu, 2 parts of hawthorn powder, 0.2 parts of papain and 80 parts of water.

[0042] Its preparation method is:

[0043] (1) Cook fresh shiitake mushrooms, fresh shrimp skins, scallops, soybean powder and kombu at 80°C for 10 minutes according to the recipe, add them to the beater after cooling to room temperature, and add water according to the recipe into the beater, Prepare slurry A;

[0044] (2) Heat the slurry A obtained in step (1) to 45°C, add papain in the prescribed amount to it, and enzymolyze it for 30 minutes, then raise the temperature to 90°C, inactivate the enzyme for 10 minutes,...

Embodiment 2

[0047] Embodiment 2 A kind of seasoning compound umami flavor agent

[0048] The preparation raw materials include by weight: 12 parts of onion powder, 1 part of garlic powder, 10 parts of ginger powder, 12 parts of fresh shiitake mushrooms, 30 parts of fresh shrimp skin, 40 parts of dried scallops, 15 parts of salt, 20 parts of soybean powder, tangerine peel powder 8 parts, 10 parts kelp, 10 parts hawthorn powder, 1 part papain and 140 parts water.

[0049] Its preparation method is:

[0050] (1) Cook fresh shiitake mushrooms, fresh shrimp skins, scallops, soybean powder and kombu at 100°C for 40 minutes according to the recipe, add them to the beater after cooling to room temperature, and add water according to the recipe into the beater, Prepare slurry A;

[0051] (2) Heat the slurry A obtained in step (1) to 60°C, add papain in the prescribed amount to it, and enzymolyze it for 60 minutes, then raise the temperature to 100°C, inactivate the enzyme for 30 minutes, and obt...

Embodiment 3

[0054] Embodiment 3 A kind of seasoning compound umami flavor agent

[0055] A seasoning complex umami dose: its preparation raw materials include by weight: 4 parts of onion powder, 8 parts of garlic powder, 2 parts of ginger powder, 7 parts of fresh shiitake mushrooms, 22 parts of fresh shrimp skin, 45 parts of scallops, salt 14 parts, soybean powder 18 parts, tangerine peel powder 7 parts, kombu 9 parts, hawthorn powder 3 parts, papain 0.8 parts and water 130 parts.

[0056] Its preparation method is:

[0057] (1) Cook fresh shiitake mushrooms, fresh shrimp skins, scallops, soybean powder and kombu at 85°C for 15 minutes according to the formula, then add them to the beater after cooling to room temperature, and add water according to the formula into the beater, Prepare slurry A;

[0058] (2) Heat the slurry A obtained in step (1) to 50°C, add papain in the prescribed amount to it, and enzymolyze it for 30 minutes, then raise the temperature to 95°C, inactivate the enzym...

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Abstract

The invention provides a method for separating and purifying papain by adopting double-water-phase extraction-ultrasonic wave combined separation. The method comprises the specific operation steps: after carrying out wall breaking on papaya juice by adopting a repeated freezing and thawing method, collecting supernatant to obtain a papain crude extraction solution; then carrying out double-water-phase extraction by utilizing carboxymethylcellulose sodium-inorganic salt; putting into ultrasonic waves and carrying out ultrasonic treatment for 15 to 20min; then standing for 8 to 15min; after taking an upper phase and dialyzing in a dialysis membrane with the cut-off relative molecular weight of 5000 for 12 to 20h, freezing and drying to obtain papain powder. According to the method provided by the invention, the papain is purified by adopting a double-water-phase extraction and ultrasonic wave combined method; the method has the advantages of high selectivity and rapid system phase splitting speed; the operation is simple and equipment is conventional, so that the method is suitable for industrial production. The purity of the papain in the papain powder prepared by the method reaches97.1 percent and the total yield reaches 84.2 percent.

Description

technical field [0001] The invention belongs to the technical field of biochemical separation, and relates to a method for separating and purifying papain, in particular to a method for separating and purifying papain in combination with two-phase extraction and ultrasonic waves. Background technique [0002] Papain is widely found in the milk of immature papaya fruits. It is a protein single chain composed of 212 amino acids. It has the characteristics of high temperature resistance, strong activity, good stability, and strong protein hydrolysis ability. It is a pure natural product that can act on various proteins. It is not sensitive to pH changes, metal ions and detergents. It has many uses and has been widely used in various industries such as food, chemical industry, light textile industry, medicine and health. In meat processing, papain is the best meat tenderizer because of its higher thermal stability compared with other proteases. Papain is used to treat beer dur...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N9/64A23L27/00
CPCA23L27/00C12N9/641C12Y304/22002
Inventor 潘世朝李志强刘世亭
Owner 厦门璞真食品有限公司
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