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Preparation method and application of strong-flavor peptide in soy sauce

A thick-flavored peptide and soy sauce technology, which is applied in the field of food biology to achieve the effect of high flavor intensity and thick flavor enhancement

Inactive Publication Date: 2019-11-22
珠海佳霖食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] However, so far, no taste peptide with amino acid sequence Leu-Leu-Val-Val-Gln has been isolated and identified from soy sauce, soybean protein hydrolyzate, wheat or wheat gluten hydrolyzate, wheat or wheat gluten fermentation product report

Method used

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  • Preparation method and application of strong-flavor peptide in soy sauce
  • Preparation method and application of strong-flavor peptide in soy sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] (1) Soybean meal and wheat flour are mixed at a weight ratio of 1:1, extruded and expanded at 140°C, cooled and inoculated with 0.02% (w / w) of soybean meal and wheat flour aspergillus, and the culture temperature is 28°C , the humidity is 70%, the cultivation time is 42h to make koji, and the koji is obtained;

[0032] (2) Mix Daqu with twice the amount of brine, and ferment for 60 days using the high-salt dilute soy sauce brewing method (GB18186-2000), add 0.002% (g / mL) glutaminase, continue to ferment for 30 days, heat treatment, Squeeze and filter to obtain the soy sauce stock solution.

[0033] (3) passing the soy sauce stock solution through an ultrafiltration membrane with a molecular weight of 5000Da, and getting the permeate;

[0034] (4) Pass the permeate through the Oasis MAX mixed-type anion solid-phase extraction column, sequentially use deionized water and 5% (g / 100mL) acetic acid eluent, and take the acetic acid eluent to obtain a Leu-Leu-Val-rich - Ferm...

Embodiment 2

[0038] (1) Soybean meal and wheat flour are mixed at a weight ratio of 4:1, extruded and expanded at 150°C, cooled and inoculated with 0.2% (w / w) of soybean meal and wheat flour aspergillus, and the culture temperature is 30°C , the humidity is 90%, the culture time is 72h to make koji, and the koji is obtained;

[0039] (2) Mix Daqu with 3 times salt water, and ferment for 90 days using the high-salt dilute soy sauce brewing method (GB18186-2000), add 0.05% (g / mL) glutaminase, continue to ferment for 20 days, heat treatment, Squeeze and filter to obtain the soy sauce stock solution.

[0040] (3) passing the soy sauce stock solution through an ultrafiltration membrane with a molecular weight of 5000Da, and getting the permeate;

[0041] (4) Pass the permeate through the Oasis MAX mixed-type anion solid-phase extraction column, sequentially use deionized water and 8% (g / 100mL) acetic acid eluent, and take the acetic acid eluent to obtain a Leu-Leu-Val-rich - Fermentation prod...

Embodiment 3

[0043] (1) Soybean meal and wheat flour are mixed at a weight ratio of 2:1, extruded and extruded at 160°C, cooled and then inoculated with 0.02% (w / w) of soybean meal and wheat flour aspergillus, and the culture temperature is 32°C , the humidity is 80%, the cultivation time is 42h to make koji, and the koji is obtained;

[0044] (2) Mix Daqu with 2.5 times of salt water, and ferment for 80 days using the high-salt dilute soy sauce brewing method (GB18186-2000), add 0.01% (g / mL) glutaminase, continue to ferment for 10 days, heat treatment, Squeeze and filter to obtain the soy sauce stock solution.

[0045] (3) passing the soy sauce stock solution through an ultrafiltration membrane with a molecular weight of 5000Da, and getting the permeate;

[0046] (4) Pass the permeate through the Oasis MAX mixed-type anion solid-phase extraction column, sequentially use deionized water and 10% (g / 100mL) acetic acid eluent, and take the acetic acid eluent to obtain a Leu-Leu-Val-rich - F...

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Abstract

The invention relates to a preparation method and application of a strong-flavor peptide in soy sauce. Soybean meal and wheat flour are used as raw materials, and original soy sauce is obtained through koji making and fermentation; the original soy sauce passes through an ultrafiltration membrane with the molecular weight of 5000 Da, and a permeate is taken. The strong-flavor peptide in a soy sauce sample is enriched from permeate by an Oasis MAX mixed anion solid phase extraction column. The amino acid sequence is identified to be Leu-Leu-Val-Val-Gln by UPLC-MS / MS. The strong-flavor peptide has good flavoring intensity, and can significantly improve the thick flavor of food at the concentration of 500 ppm, so the strong-flavor peptide can be widely applied in the fields of food and condiments.

Description

technical field [0001] The invention relates to the preparation of a taste-presenting peptide with obvious kokumi by using soybean meal and wheat flour and its use, and belongs to the field of food biotechnology. Background technique [0002] Brewed soy sauce is not only a liquid condiment with complete color, aroma and taste, but also a nutritious bulk protein fermented food. In soy sauce, it contains nutrients such as amino acids, organic acids, sugars, minerals, and vitamins necessary for the human body, as well as rich flavors, fragrances, and pigments. Soy sauce is not a single substance, but a complex blend of hundreds of chemicals that give it a specific, varied flavor profile. Due to the differences in fermentation raw materials, raw material ratios, strains, fermentation processes and conditions, the ingredients in soy sauce have great differences, thus affecting the quality of soy sauce. [0003] The taste peptides in soy sauce are mainly derived from the synthes...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50A23L27/20A23L27/21C07K7/06C12P21/02C07K1/36C07K1/34C07K1/18
CPCA23L27/50A23L27/20A23L27/21C07K7/06C12P21/02
Inventor 黄树杰
Owner 珠海佳霖食品有限公司
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