Composite freshness-improving product rich in disodium 5'-ribonucleotide, and texture method of composite freshness-improving product

A technology of disodium nucleotide and disodium guanylate, applied in the fields of food microorganisms, fermentation and freshness enhancement of condiments, can solve the problems of large discharge of three wastes and single ingredients contributing to umami taste.

Pending Publication Date: 2020-09-22
STAR LAKE BIOSCI CO INC ZHAOQING GUANGDONG +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional preparation method has the problems of large waste discharge and single umami contribution

Method used

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  • Composite freshness-improving product rich in disodium 5'-ribonucleotide, and texture method of composite freshness-improving product
  • Composite freshness-improving product rich in disodium 5'-ribonucleotide, and texture method of composite freshness-improving product
  • Composite freshness-improving product rich in disodium 5'-ribonucleotide, and texture method of composite freshness-improving product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment example 1

[0021] A compound freshness-enhancing product and texture method rich in disodium nucleotide nucleotides, including fermentation, microfiltration sterilization, enzymatic reaction (specifically GMP texture), concentration, mixing, salting, and drying process, the fermentation refers to Corynebacterium glutamicum, Brevibacterium ammoniagenes, Corynebacterium stagnant, Bacillus amyloliquefaciens, Bacillus subtilis and other strains that produce inosinic acid and guanosine, the strains are 30-37 ℃, pH6.0-8.0, inoculum size 5%-15%, tank pressure 0.05-0.08Mpa, stirring speed 200-1200r / min, ventilation ratio 1:(0.15-0.25) Ferment for 60-150h to get the content It is 3%-18% inosinic acid fermentation broth. Put Bacillus subtilis and other strains capable of producing guanosine under the conditions of 25-45°C, pH 6.0-7.5, inoculum size 5%-10%, tank pressure 0.05-0.08Mpa, stirring speed 200-800r / min Ferment for 40-120 hours to obtain a guanosine fermentation broth with a content of 2%...

Embodiment example 2

[0028]A compound freshness-enhancing product rich in disodium nucleotide nucleotides and a texture method, wherein the microfiltration sterilization refers to heating inosinic acid fermentation liquid and guanosine fermentation liquid at a temperature of 60±10°C to sterilize live, remove the bacteria residue through microfiltration membrane, and obtain inosinic acid filtrate and guanosine filtrate; the enzymatic reaction refers to a kind of phosphotransferase preparation, food grade sodium pyrophosphate and guanosine filtrate, at 30-40 ℃ , pH4.5-6.5 environment to carry out the enzymatic conversion reaction to obtain an enzymatic reaction solution rich in 5'-disodium guanylate; Under the condition of 50-90 ℃ concentrated to the inosinic acid compound paste substance with a dry weight of 50%-70%, the enzymatic reaction solution rich in 5'- disodium guanylate is subjected to negative pressure at -80 to -101kPa Under pressure conditions, concentrate at 50-90°C to a guanylic acid ...

Embodiment example 3

[0032] A compound freshness-enhancing product rich in disodium nucleotide nucleotides and a texture method. The difference from Example 2 is that the mixing is the concentrated inosinic acid compound paste and guanylate compound paste. Mix according to the ratio of dry matter content (2:1) to obtain a new type, compound taste nucleotide disodium (I+G) paste product, which is detected by Agilent high performance liquid chromatography and university gas chromatography. The main nutritional and umami ingredients are composed as follows:

[0033]

[0034]

[0035]

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Abstract

The invention belongs to the technical field of food microorganisms, fermentation and seasoning freshness enhancement, and particularly relates to a novel composite freshness-improving product, whichis mild in taste, unique in flavour and rich in disodium 5'-ribonucleotide, and a texture method of the composite freshness-improving product. The product contains coloured substances having compositeflavours of disodium inosinate, disodium guanylate, amino acid, meat flavour and the like, sugar, organic acid, inorganic salt, protein molecules, short flavour peptide molecules and the like. The texture process comprises the steps of fermentation, microfiltration sterilization, enzymatic reaction, concentration, mixing, salting and drying, and finally, obtaining of a corresponding pasty or powdery product. The texture process in the invention is refined; and the whole process is an environment-friendly and safe biological and physical process. The composite freshness-improving product richin disodium 5'-ribonucleotide in the invention is a novel composite freshness-improving product, which is mild in taste, obvious in meat flavour and capable of enhancing and improving food flavour.

Description

technical field [0001] The invention belongs to the technical field of food microbiology, fermentation and condiment freshening. Specifically, the invention relates to a novel, mild taste, unique flavor and rich in taste nucleotide disodium (abbreviated as I+G) compound extract Fresh products and their texturing methods. Background technique [0002] In 1847, Dr. Liebig of Germany isolated inosinic acid from beef broth; in 1960, Dr. Akira Kuninaka of Japan discovered that guanylic acid in shiitake mushrooms has the umami taste of shiitake mushrooms. In the same year, scientists successfully developed the production method of using microbial fermentation Nucleotide flavor enhancers such as inosinic acid and guanylic acid. IMP can make the food have the umami taste of meat, and the effect of enhancing the saltiness, acidity and flavor of the mouth is outstanding. GMP can make the food produce the umami taste of vegetables and mushrooms, and the effect of increasing fat, crea...

Claims

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Application Information

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IPC IPC(8): A23L27/23A23L27/22A23L27/40A23L27/00C12P19/32C12N1/20C12R1/15C12R1/07C12R1/125
CPCA23L27/235A23L27/22A23L27/40A23L27/00C12P19/32C12N1/20
Inventor 蔡友华谢学敏林晓谢畅丰余宇坚李建军郑明英黄励坚
Owner STAR LAKE BIOSCI CO INC ZHAOQING GUANGDONG
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