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Walnut aroma flavor peptide and production method thereof

A technology of flavor peptides and walnuts, applied in the field of food processing, can solve problems such as dull taste and flavor, and achieve the effect of high protein extraction rate

Active Publication Date: 2020-03-27
BEIJING UNION UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Although walnut milk products have high nutritional value, their taste and flavor are flat and not favored by consumers

Method used

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  • Walnut aroma flavor peptide and production method thereof
  • Walnut aroma flavor peptide and production method thereof
  • Walnut aroma flavor peptide and production method thereof

Examples

Experimental program
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Embodiment 1

[0034] The preparation of embodiment 1 walnut nut flavor flavor peptide

[0035] (1) Extraction of walnut protein: the extraction of walnut protein adopts alkali-dissolving and acid-precipitating method.

[0036] a. One-time alkali extraction: the walnut meal powder after oil extraction is made into suspension I at a solid-liquid ratio g / mL of 1:8, and the pH is adjusted to pH to 8.0 with 10% by mass percentage of sodium carbonate solution, and the water bath temperature is 55°C, stirring and extracting for 120min, centrifuging at 4000r / min for 10min to separate the precipitate and supernatant I.

[0037] b. Secondary alkali extraction: the precipitate is made into suspension II with a solid-liquid ratio of 1:4 g / mL, and the pH is adjusted to 8.0 with 10% sodium carbonate solution by mass percentage, and the temperature of the water bath is 55°C, stirring and leaching for 30 minutes , centrifuged at 4000r / min for 10min to take the supernatant.

[0038] c. Combine supernatant...

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Abstract

The invention relates to a walnut aroma flavor peptide and a production method thereof. According to the method, with walnut dregs as a raw material, through walnut protein extraction, production of awalnut peptide through enzymolysis, separation and purification through ultra-filtration and gel chromatography, and freeze-drying, the walnut aroma flavor peptide is obtained. Amino acid sequences of the walnut aroma flavor peptide are SKHEETTPR, QQRPGEHGQQ, EEAVILPSPK, SVETWLPLPR and LAGNPDDEFRQE. The dose-effect relationship of the walnut aroma flavor peptide produced through the method is significant, by adding the walnut aroma flavor peptide into walnut milk according to a proportion of 0.04%, an obvious walnut aroma flavor can be generated, and a research gap of the walnut aroma flavorpeptide in the prior art is supplied.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a food flavor peptide and a preparation method thereof, in particular to a walnut nutty flavor peptide, a preparation method and application thereof. Background technique [0002] Walnut is one of the four major nuts and is widely distributed in my country. The current output of dried fruit has reached 3.8455 million tons. The nutritional value of walnuts is not only reflected in the richness of high-quality walnut oil and anti-oxidative polyphenols, but also the protein amino acid composition of 18 kinds of amino acids is complete, and the content of glutamic acid, aspartic acid and arginine with health effects is rich. Walnut meal is a by-product of walnut oil extraction, which is usually treated as feed or low-value material, resulting in a great waste of nutritional value. The protein content of walnut meal is more than 50%. It is a good walnut protein powder and a goo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C07K1/14C07K7/06C07K7/08C07K1/36C07K1/34C07K1/16A23C11/10
CPCC12P21/06C07K1/145C07K7/06C07K7/08A23C11/103
Inventor 荣瑞芬李汉洋
Owner BEIJING UNION UNIVERSITY
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