High-clarity soybean flavor peptide, preparation method and use thereof

A soybean and soybean protein technology, applied in the field of high-clarity soybean flavor peptide and its preparation, can solve the problems of reducing bioavailability and nutrition, affecting food appearance, limiting soybean flavor peptide, etc., and achieving the promotion of insoluble matter The effect of simple formation, process operation and high production efficiency

Inactive Publication Date: 2019-12-31
GUANGDONG TIANQI BIOTECHNOLOGY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, soybean protein contains a large amount of hydrophobic amino acids. After being hydrolyzed by protease, these hydrophobic groups will inevitably undergo aggregation reactions during storage or use, resulting in insoluble aggregat

Method used

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  • High-clarity soybean flavor peptide, preparation method and use thereof
  • High-clarity soybean flavor peptide, preparation method and use thereof
  • High-clarity soybean flavor peptide, preparation method and use thereof

Examples

Experimental program
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Example Embodiment

[0039] Example 1

[0040] A method for preparing high-clarity soybean taste peptide includes the following steps:

[0041] (1) Mix 1 part of soybean meal with 3 parts of water, raise the temperature to 50°C, keep stirring for 3.0 hours, and then obtain a soybean protein slurry through colloid grinding;

[0042] (2) Add 1.2% of papain, 0.4% of flavor protease, and 0.5% of cellulase to the soybean protein slurry, and hydrolyze it at 50°C. When the degree of hydrolysis reaches 15%, filter it The cloth is a 400 mesh filter for separation, and the filtrate is collected to obtain the soybean enzymatic hydrolysate; the soybean enzymatic hydrolysate is centrifuged using a three-phase disc separator, the upper oil layer and the bottom residue are discarded, and the intermediate clear liquid is soybeans Taste peptide liquid;

[0043] (3) Adjust the pH value of the soybean taste peptide liquid to 4.5 with food grade citric acid, and then concentrate it under reduced pressure at 65°C. When the s...

Example Embodiment

[0047] Example 2

[0048] A method for preparing high-clarity soybean taste peptide includes the following steps:

[0049] (1) Mix 1 part of soybean meal with 5 parts of water, raise the temperature to 65° C., heat and stir for 2.0 hours, and then obtain a soybean protein slurry through colloid grinding;

[0050] (2) Add 0.6% papain, 0.2% flavor protease, and 0.8% cellulase to the soybean protein slurry, and hydrolyze it at 60°C. When the degree of hydrolysis reaches 10%, pass the filter cloth to The 600 mesh filter is used for separation, and the filtrate is collected to obtain the soybean enzymatic hydrolysate; the soybean enzymatic hydrolysate is centrifuged using a three-phase disc separator, the upper oil layer and the bottom residue are discarded, and the intermediate clear liquid is soybean taste Peptide solution

[0051] (3) Adjust the pH value of the soybean taste peptide liquid to 4.2 with hydrochloric acid solution, and then concentrate it under reduced pressure at 55°C. W...

Example Embodiment

[0055] Example 3

[0056] A method for preparing high-clarity soybean taste peptide includes the following steps:

[0057] (1) Mix 1 part of soybean with 4 parts of water, heat up to 55°C, heat and stir for 2.5 hours, and then obtain a soybean protein slurry through colloid grinding;

[0058] (2) Add 1.0% papain, 0.2% flavor protease, and 0.7% cellulase to the soybean protein slurry, and hydrolyze it at 55°C. When the degree of hydrolysis reaches 12%, pass the filter cloth to The 500 mesh filter is used for separation, and the filtrate is collected to obtain the soybean enzymatic hydrolysate; the soybean enzymatic hydrolysate is centrifuged using a three-phase disc separator, and the upper oil layer and bottom residue are discarded, and the intermediate clear liquid is soybean taste Peptide solution

[0059] (3) Adjust the pH of the soybean taste peptide liquid to 4.4 with citric acid, and then concentrate it under reduced pressure at 60°C. When the soybean taste peptide liquid solid...

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Abstract

The present invention discloses a high-clarity soybean flavor peptide, a preparation method and a use thereof. The preparation method comprises the following steps: mixing soybean and/or soybean mealwith water and conducting colloid milling to obtain soybean protein slurry; adding protease and cellulase, conducting filtering when hydrolysis degree reaches 10-15%, and then conducting separation bya separator to obtain intermediate clear liquid which is soybean flavor peptide liquid; wherein protease consists of papain and flavourzyme; adjusting pH value of soybean flavor peptide liquid to 4.2-4.5, conducting concentration under reduced pressure in vacuum and conducting heat preservation at 45-50 DEG C for 2-3 hours; conducting filtration, heating a filtrate to 90 DEG C, conducting heat preservation for 1.0-1.5 hours, and conducting spray-drying to obtain the high-clarity soybean flavor peptide. The method uses the flavourzyme to release hydrophobic groups in soybean proteins, then promotes occurrence of proteoid reaction and accelerates aggregation of the hydrophobic groups by changing pH value and moisture content in a soybean protein enzymatic hydrolysate, and a filter is combined to efficiently remove water-insoluble substances.

Description

technical field [0001] The invention relates to the deep processing technology of soybean protein, in particular to a high-clarity soybean flavor peptide and its preparation method and application. Background technique [0002] Condiments, as the embodiment and blender of food flavor, play an increasingly important role in table culture, and are increasingly concerned and loved by people. With the improvement of people's living standards and changes in dietary structure, people's demand for condiments tends to be natural and healthy. Taste peptides can not only provide the basic tastes of sour, sweet, bitter, salty and fresh, but also participate in and affect the formation of food flavor, improve food flavor, improve food texture, and make the overall taste of food coordinated, delicate or full-bodied, etc. It is one of the important base materials of high-grade compound condiments, flavors and fragrances. [0003] At present, the preparation methods of taste peptides mai...

Claims

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Application Information

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IPC IPC(8): C12P21/06C07K1/34A23J3/16A23J3/34A23L27/21A23L27/50
CPCC12P21/06C07K1/34A23J3/16A23J3/346A23L27/21A23L27/215A23L27/50A23V2002/00A23V2200/16A23V2250/55A23V2300/14A23V2300/24A23V2300/38
Inventor 罗燕华吴玉婷谭乐添麦健敏吴军苏国万
Owner GUANGDONG TIANQI BIOTECHNOLOGY CO LTD
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