GSH Maillard peptide flavoring agent for reducing salinity of seasonings and preparation method of flavoring agent

A technology for Maillard peptide and flavoring agent is applied in the field of GSH Maillard peptide flavoring agent and its preparation, which can solve the problems such as the undiscussed Maillard peptide flavoring agent, and achieves improvement of overall flavor, significant economic benefits, and reduced cost. salty effect

Active Publication Date: 2019-07-30
FOSHAN HAITIAN GAOMING FLAVORING & FOOD +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In the prior art, it has not been discussed that Maillard peptide seasoning can reduce the saltiness of high-salt condiments such as soy sauce, oyster sauce, soybean paste, improve the flavor of condiments, Applications for Balanced Taste

Method used

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  • GSH Maillard peptide flavoring agent for reducing salinity of seasonings and preparation method of flavoring agent
  • GSH Maillard peptide flavoring agent for reducing salinity of seasonings and preparation method of flavoring agent
  • GSH Maillard peptide flavoring agent for reducing salinity of seasonings and preparation method of flavoring agent

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Effect test

Embodiment 1

[0037] An embodiment of the preparation method of the GSH Maillard peptide flavoring agent used to reduce the saltiness of condiments described in the present invention, the preparation method described in this embodiment comprises the following steps:

[0038](1), add water and stir glutathione and glucose until completely dissolved;

[0039] (2), the solution obtained in step (1) is rapidly heated to 120° C., and reacted for 100 min at a stirring speed of 90 rpm;

[0040] (3), cooling the solution water bath obtained in step (2), including the first step water bath, the second step water bath and the third step water bath: the first step water bath is: placing the reacted solution obtained in step (2) Stir in a water bath at 65°C for 1 min; the second step of water bath is: put the solution after the first step of water bath in a water bath of 26°C, and stir for 1 min; the third step of water bath is: put the solution in the second step of water bath The final solution was ...

Embodiment 2

[0050] An embodiment of the preparation method of the GSH Maillard peptide flavoring agent used to reduce the saltiness of condiments described in the present invention, the preparation method described in this embodiment comprises the following steps:

[0051] (1) Stir glutathione and galactose with water until completely dissolved;

[0052] (2), the solution obtained in step (1) is rapidly heated to 110°C, and reacted for 150min at a stirring speed of 80rpm;

[0053] (3), cooling the solution water bath obtained in step (2), including the first step water bath, the second step water bath and the third step water bath: the first step water bath is: placing the reacted solution obtained in step (2) Stir in a water bath at 60°C for 0.5min; the second step in the water bath is: put the solution after the first step in a water bath at 28°C and stir for 2min; the third step in the water bath is: put the solution in the second step The solution after the water bath is placed in a ...

Embodiment 3

[0064] An embodiment of the preparation method of the GSH Maillard peptide flavoring agent used to reduce the saltiness of condiments described in the present invention, the preparation method described in this embodiment comprises the following steps:

[0065] (1), add water and stir glutathione and xylose until completely dissolved;

[0066] (2), the solution obtained in step (1) is rapidly heated to 100°C, and reacted for 160min at a stirring speed of 60rpm;

[0067] (3), cooling the solution water bath obtained in step (2), including the first step water bath, the second step water bath and the third step water bath: the first step water bath is: placing the reacted solution obtained in step (2) Stir in a water bath at 70°C for 1 min; the second step of water bath is: put the solution after the first step of water bath in a water bath of 20°C, and stir for 1 min; the third step of water bath is: put the solution in the second step of water bath The final solution was plac...

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Abstract

The invention discloses a preparation method of a GSH Maillard peptide flavoring agent for reducing the salinity of seasonings. The preparation method comprises the following steps that 1, water is added into glutathione and reducing monosaccharide, and the materials are stirred until the glutathione and the reducing monosaccharide are completely dissolved; 2, the solution obtained in step 1 reacts at 100-120 DEG C and is stirred; 3, the solution obtained after the reaction in step 2 is cooled to 25 DEG C or below; 4, the solution cooled in step 3 is centrifuged, clean liquor is obtained, andthe GSH Maillard peptide flavoring agent is obtained, wherein the GSH Maillard peptide flavoring agent comprises, by weight, 5-10 parts of the glutathione, 15-30 parts of the reducing monosaccharide and 90-120 parts of water. The GSH Maillard peptide flavoring agent prepared through the method has the function of reducing the salinity, has a remarkably the saline taste when used in soybean sauce,oyster sauce, soybean paste and other high-salinity food or seasonings, improves the overall flavor of the seasonings, and is remarkable in economic benefit.

Description

technical field [0001] The invention relates to an additive for condiments, in particular to a GSH Maillard peptide flavoring agent for reducing the saltiness of condiments and a preparation method thereof. Background technique [0002] The production of brewed soy sauce uses vegetable protein such as soybean or soybean meal as the main raw material, supplemented with starchy raw materials such as flour, wheat flour or bran, and undergoes koji making and fermentation to form a condiment with excellent color, aroma and taste. In the fermentation and brewing process of soy sauce, salt is one of the indispensable main raw materials for soy sauce production. Salt plays the role of antiseptic and inhibiting miscellaneous bacteria in the production of soy sauce, and makes the product have a salty taste, which improves the umami taste and plays a seasoning role. . Salt is the representative of salty taste, and salty taste is the basis of brewing soy sauce seasoning, which can supp...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/20
CPCA23L27/20A23V2002/00A23V2200/16Y02A40/90
Inventor 许劲林顺童星孙爱华
Owner FOSHAN HAITIAN GAOMING FLAVORING & FOOD
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