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Preparation method and use method of Maillard flavor enhanced peptide product

A technology for flavor enhancement and peptide products, which is applied in the field of preparation of Maillard flavor enhancement peptide products, can solve the problems of weak aroma, high reaction temperature, sticky state, etc., achieve rich natural flavor and nutrition, reduce the temperature of the reaction system, Maintain the original color effect

Pending Publication Date: 2021-11-12
HEFEI UNIV OF TECH
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  • Abstract
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  • Claims
  • Application Information

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Problems solved by technology

[0004] In order to improve the strong aroma of sesame oil, hot pressing is usually carried out after the sesame seeds are stir-fried and smoked. As a result, the current bottled sesame oil products, especially the high-quality primary virgin products, have insufficient aroma and "aroma" during storage. The problem of "escaping and losing" has reduced the acceptance of the consumer market; moreover, the output of sesame cake (meal) after physical pressing is relatively large, and the oil content is relatively high. At present, there is no economical and green industrialization treatment method
[0005] At present, in the process of preparing sesame essence, due to the unreasonable process, the sesame essence is prone to problems such as too dark or too light color, no obvious flavor enhancement effect, and sticky state.
For example: Chen Wenwei and others prepared sesame essence in a non-aqueous reaction system by heat reaction technology with reducing sugar, amino acid, and sesame oil after enzymatic hydrolysis, concentration, spray drying, and reducing sugar, amino acids, and sesame oil. The production process is complicated, the cost is high, and the heat reaction product is not easy deficiencies in control
The invention patent application (the application publication number is CN101933595A) discloses the roasted sesame essence formed by the Maillard reaction using sesame meal enzymatic hydrolysis products, monosaccharides, amino acids and thiamine as raw materials, but lacks key technical control points, and the reaction temperature Higher, the obtained sesame essence is easy to oxidize and has a thick state, and the quality is not good, which is not conducive to subsequent applications
However, at present, the heat-reactive flavors developed at home and abroad mainly focus on the research of meat flavors of beef, pork and chicken, and have not been used for vegetable oil flavoring.
In fact, because some sesame oil products have a weak aroma, especially industrial products, unscrupulous traders add ethyl maltol to enhance the aroma, but the state stipulates that flavors and fragrances are not allowed to be used in vegetable oils, so the current national standards clearly stipulate that adding flavors to sesame oil is strictly prohibited ,spices

Method used

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  • Preparation method and use method of Maillard flavor enhanced peptide product
  • Preparation method and use method of Maillard flavor enhanced peptide product
  • Preparation method and use method of Maillard flavor enhanced peptide product

Examples

Experimental program
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preparation example Construction

[0040] The invention provides a method for preparing a Maillard flavor enhancing peptide product, comprising the following steps:

[0041] 1. Preparation of enzymatic hydrolysis solution

[0042] Weigh the sesame meal / sesame cake, add water, and heat in a water bath at 80°C for 30 minutes. The process of adding water and heating is conducive to protein denaturation and enzymolysis, and can quickly form small molecular polypeptides and amino acid products; cool to room temperature, Adjust the pH to 9.5, the alkaline system is conducive to the dissolution of protein; add alkaline protease at a temperature of 50°C for 2 hours, and inactivate the enzyme at 90°C for 15 minutes; lower the temperature to room temperature and adjust the pH to 6.5, add papain, neutral Add protease and flavor protease at the same time, enzymolyze at 50°C for 3 hours, after the reaction is complete, heat to 90°C, inactivate the enzyme, place it at room temperature, centrifuge at 4°C, 12000r / min, and coll...

Embodiment 1

[0049] 1. Preparation of enzymatic hydrolysis solution

[0050] Weigh 50g of sesame meal (crushed into 100 mesh), add ten times the mass of water (500ml), heat in a water bath at 80°C for 30min, then cool to room temperature, adjust the pH to 9.5 with a pH meter, and the temperature is 50°C Add 0.875g of alkaline protease under the conditions of enzymatic hydrolysis for 2 hours, then inactivate the enzyme at 90°C for 15 minutes, lower the temperature to room temperature and adjust the pH to 6.5, add 0.0917g of papain, 1.25g of neutral protease, and 0.1g of flavor protease, and add them at the same time. Enzymolysis at 50°C for 3 hours, after the reaction is complete, heat to 90°C, inactivate the enzyme, place it at room temperature, and finally centrifuge in a high-speed refrigerated centrifuge at 4°C, 12000r / min to collect the water layer, namely For enzymatic hydrolysis solution (such as figure 1 shown), the enzymatic hydrolysis solution can be used for the subsequent Maill...

Embodiment 2

[0056] On the basis of Example 1, the parameters of the reaction were adjusted. The volume ratio of enzymolysis solution to sesame oil is 1:6, the mass volume ratio of xylose to enzymolysis solution is 1g:5ml, the mass volume ratio of cysteine ​​to enzymolysis solution is 1g:5ml, and the vacuum is generally 50KPa. , first at 80°C, the volume of the water system is reduced by about 55%, increase the temperature to 100°C, evaporate all the water to dryness, then increase the temperature to 120°C, and react for 15-25min. Others are all the same as in Example 1.

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Abstract

The invention relates to a preparation method and a use method of a Maillard flavor enhanced peptide product. The preparation method comprises the following steps: mixing enzymatic hydrolysate, carbohydrate, amino acid and sesame oil, vacuumizing, and heating at variable temperature to carry out oil bath reaction, so as to obtain a Maillard flavor enhanced peptide product; the enzymatic hydrolysate is sesame meal protein enzymatic hydrolysate and / or sesame cake protein enzymatic hydrolysate. When in use, the Maillard flavor enhancing peptide product prepared by the method is added into sesame oil or other materials needing to be added with sesame flavor. The Maillard flavor enhanced peptide product prepared by the preparation method disclosed by the invention has the advantages of rich sesame flavor, lasting fragrance, basically consistent color with sesame oil, clear and transparent state, good safety, good oil solubility and the like, and when the Maillard flavor enhanced peptide product is compounded with sesame oil, a very good flavor enhancement effect is presented, the state is stable and is not easy to layer.

Description

technical field [0001] The invention belongs to the field of food engineering, in particular to a preparation method and application method of a Maillard flavor enhancing peptide product. Background technique [0002] Sesame is a widely used oilseed crop belonging to the genus Flax in the family Flaxaceae. It is the seed of flax and one of the four major edible oil crops in my country. At present, the annual planting area is more than 400,000 square meters, and the annual output is more than 700,000 tons, ranking first in the world. Sesame has a wide range of uses, the most widely used of which is oil extraction, but the by-product sesame meal after oil extraction is currently less utilized, resulting in a waste of resources. [0003] The by-products of oil extraction from sesame seeds usually include sesame cakes, sesame meal, etc. After normal pressing, it becomes sesame cake, and after oil absorption, it becomes sesame meal. Taking sesame meal as an example, it is rich ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/21
CPCA23L27/215A23V2002/00A23V2250/638A23V2250/61A23V2250/0616
Inventor 何述栋张左勇孙汉巨潘天鸽刘骞李兴江叶永康操小栋
Owner HEFEI UNIV OF TECH
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