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Industrial preparation method of Maillard peptide flavor salt

A technology of Maillard peptide and flavor salt, applied in the field of edible salt processing, can solve the problems of affecting taste, increasing the risk of excessive potassium ion intake, and high cost

Pending Publication Date: 2021-04-23
安徽强旺生物工程有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Since 2007, many local governments have adopted the method of "tool salt reduction" through the distribution of salt spoons, but with little effect because of sacrificing the taste
In order to ensure the saltiness and reduce the intake of sodium ions, low-sodium salt with potassium chloride and magnesium sulfate as additives has been circulated in the market, but its cost is high, the aftertaste is bitter, and the problem of low saltiness is common. , affecting the taste of its food, it is difficult to be widely accepted by consumers; and excessive intake of potassium ions can lead to diseases or discomfort of the cardiovascular system, neuromuscular system, digestive system and urinary system
In addition, in order to avoid caking in common table salt, it is usually necessary to add anti-caking agent potassium ferrocyanide, which not only increases the cost of the salt industry, but more importantly, further increases the risk of excessive intake of potassium ions

Method used

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  • Industrial preparation method of Maillard peptide flavor salt
  • Industrial preparation method of Maillard peptide flavor salt
  • Industrial preparation method of Maillard peptide flavor salt

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043](1) 100 kg of soy protein is dissolved in water, and heat treatment degeneration is 60 min at 90 ° C, and the alkaline protease is mixed in the premixing tank, and the pH of the alkaline regulatory protein dispersion is 8.0; the mixture is introduced The primary enzymatic means, control the enzymatic hydrolysis temperature of 50 ° C, the enzymatic hydrolysis pH is 6.0, the amount of enzyme added is 0.5% (w / w), the enzymatic hydrolysis is 2 h, and the hydrolysis is 6.0, the degree of enzyme temperature is 80 ° C, After the reaction is completed, the circulating water is cooled; then the primary enzymatic hydrolyzide is introduced into the secondary enzymatic solution, add the aminogenase, control the enzymatic hydrolysis temperature of 70 ° C, the enzymatic pH is 8.0, the enzyme addition is 2.5% (W / W). ), The enzymatic hydrolysis time is 6 h, the hydrolysis is 10.0, the resection temperature is 100 ° C, and the reaction is completed after the reaction, the resulting enzymat...

Embodiment 2

[0058](1) 100 kg of corn protein is dissolved in water, heat treatment degeneration at 100 ° C for 30min, adding a flavor protease mixing in the premixing tank, and adds the pH of the base regulatory protein dispersion system to be 7.0; introduce the mixture into the primary level The enzymatic solution is controlled by 80 ° C, the enzymatic hydrolysis is 7.0, the enzyme addition is 2.5% (w / w), the enzymatic hydrolysis is 5 h, and the hydrolysis is 10.0, and the chemokile temperature is 100 ° C, the reaction After the end of the cycle water; then introduce the primary enzymatic hydrolyzate into the secondary enzymatic solution, add flavor protease, control the enzymatic hydrolysis temperature of 70 ° C, the enzymatic hydrolysis pH is 7.5, the enzyme addition is 2.5% (w / w), The enzymatic hydrolysis time is 6 h, the control water is 10.0, the resection temperature is 100 ° C, the reaction is completed after the reaction is centrifuged, the resulting enzymatic hydrolyzide is centri...

Embodiment 3

[0073]In the embodiment 1. Different from the plant protein as gluten protein, determine the corresponding conditions to prepare a small molecular protein peptide under the corresponding conditions, add the ribose to the Mei Lad to get the Merab product, take a mix, spray Leaching, boiling drying and other processes will be uniformly mixed with gluten salt and gluten peptide Melad product, resulting in a product for gluten powder Mead peptide salt; apply such a flavor to food, analyzed by electronic tongue ( See Table 7) The salt content of foods in the same kind of salt is significantly reduced, the overall flavor is coordinated, delicate, and the mellow flavor is significantly improved.

[0074]Table 7 Example 3 Gluten Metet Peptide Stri Salt Mechanized Strove Fresh Effect Evaluation

[0075]

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Abstract

The invention discloses an industrial preparation method of Maillard peptide flavor salt, which comprises the following steps of: (1) preparing a small molecule peptide enzymatic hydrolysate from natural plant protein by a biological controllable enzymolysis process, performing enzyme deactivation, centrifugation and vacuum concentration on the enzymatic hydrolysate, and storing with salt to obtain a small molecule plant protein peptide product; (2) adding sugar into the vegetable protein peptide, adjusting the pH value in a premixing tank, conveying the mixture into a Maillard reaction kettle, and adjusting the reaction temperature, pH value and reaction time of the reaction kettle through an online regulation and control system to obtain a peptide Maillard reaction product; (3) adding refined salt into the peptide Maillard reaction product, mixing, spraying, boiling and drying to obtain Maillard peptide flavor salt; and (4) sterilizing the Maillard peptide flavor salt, separating by a screener, cooling, filling, packaging, carrying out metal detection, boxing, and putting into a finished product warehouse. According to the Maillard peptide flavor salt product prepared by the method, the salt content can be reduced by 20%, but the saltiness is not reduced, and the freshness of edible salt is remarkably improved.

Description

Technical field[0001]The present invention belongs to the field of edible salt processing, and therefore specifically, the industrial preparation process of Merad peptide salts.Background technique[0002]Salt is an indispensable condiment in life. It has a lot of health problems in the intake, and the reduction of salt has been recognized as one of the most cost-effective chronic disease intervention strategies. Affected by factors such as traditional diet, my country's residential food intake is 12.5 grams, which is much higher than the standard of no more than 6 grams per day.[0003]In 2007, many local governments were distributed through the salin spoon "tool reduction", but they had a slight effect because of sacrificing taste. In order to ensure the salt, reduce the intake of sodium ions, currently in low sodium salts of potassium chloride and magnesium sulfate are the market, but its cost is high, the post-bitter weight, and there is a problem that the salt is low. It affects th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/40A23L27/21
CPCA23L27/40A23L27/215A23V2002/00A23V2250/55A23V2300/10
Inventor 张强于莙禾严方崔和平张晓鸣张佛心
Owner 安徽强旺生物工程有限公司
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