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Method for preparing meat-flavor essence through vegetable protein fermentation

A meat flavor and vegetable protein technology, applied in food science and other directions, to achieve the effects of enriching protein content, reducing the release of bitter amino acids, and broadening the channels for finishing

Pending Publication Date: 2022-01-28
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Nowadays, various Maillard reaction flavors artificially synthesized have been widely used in the production of meat flavors, and reports on the preparation of meat flavors using plant proteins for Maillard reaction are not uncommon, but most of them are sour flavors. Hydrolysis, single or compound enzyme hydrolysis, and the use of exogenous enzymes after microbial fermentation are rare.

Method used

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  • Method for preparing meat-flavor essence through vegetable protein fermentation
  • Method for preparing meat-flavor essence through vegetable protein fermentation
  • Method for preparing meat-flavor essence through vegetable protein fermentation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Take a huge spiral tank to activate 30 min in a 37 ° C incubator, and then mandahococci is transferred to 100 mL of LB liquid medium with a vaccination ring, and the constant temperature shocking incubator at a constant temperature of 200 rpm is placed in 200 rpm. Evilting culture 10 h is obtained from a giant spiral bacilli seed liquid in a growth-oriented period; precisely weighing pea protein powder 3G in a 500 ml baffle bottle with 90 mL of deionized water, and then accurately weighs 2G fruit glucose-free water storage To 10ml in a 250ml triangular bottle, all put it into a high pressure sterilization pan to 0.05 MPa cooking for 20min, take it into the ultra-clean station and cool, in the ultra-net table, 10ml fruit glucosa The aqueous solution poured into the aqueous pea protein powder, slightly shocked, then cultured huge spiral seed fluid across 3% inoculated, then put into a 39 ° C shocking incubator, fermentation of 200 rpm 10h, fermentation After completion, the s...

Embodiment 2

[0025] Take a huge spiral tank to activate 30 min in a 37 ° C incubator, and then mandahococci is transferred to 100 mL of LB liquid medium with a vaccination ring, and the constant temperature shocking incubator at a constant temperature of 200 rpm is placed in 200 rpm. Evilting culture 14H is obtained from a giant sporokine seed fluid in the growth and regular period; accurately weighing the linseed meal 6g is dissolved in a 500ml baffle bottle with 90 ml of deionized water, and then precisely weigh 2G beet butter with deionized water to 10ml is placed in a 250ml triangular bottle, put all of them into high pressure sterilization pots to 0.05 MPa cooking for 20min, take out the super net station cooling; in the ultra-net table, a sterilized 10ml beet sugar glycemia solution In the aqueous solution of aqua seed, slight shock and mix, then cultured huge spacine seed fluids across 3% inoculation, then put it in a 37 ° C shocking incubator, fermentation of 200 rpm, after the ferment...

Embodiment 3

[0027] Take a huge spiral tank to activate 30 min in a 37 ° C incubator, and then mandahococci is transferred to 100 mL of LB liquid medium with a vaccination ring, and the constant temperature shocking incubator at a constant temperature of 200 rpm is placed in 200 rpm. Evervolarization culture 14H is obtained from a huge spiral seed fluid in the growth-oriented period; 5 g of the vegetable seed meal is dissolved in a 500ml baffle bottle with 90 ml of deionized water, and then precisely weighed 2G fruit glucosa with deionized water tolerance. To 10ml in a 250ml triangular bottle, all put it into a high pressure sterilization pan to 0.05 MPa cooking for 20min, take it into the ultra-clean station and cool, in the ultra-net table, 10ml fruit glucosa The aqueous solution was poured into the aqueous rapeseed aqueous solution, slightly shocked and mixed, then cultured huge spiral seed fluid across 3% inoculated, then placed in a 37 ° C shocking incubator, fermentation of 200 rpm rotat...

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Abstract

The invention provides a composite method for preparing meat-flavor essence by fermenting vegetable protein by using a microbial strain bacillus megaterium and then carrying out compound protease enzymolysis. The method comprises the following steps of: mixing a vegetable protein powder aqueous solution and a glucose syrup aqueous solution, inoculating a bacillus megaterium seed solution, and carrying out stirring fermentation; hydrolyzing the bacillus megatherium fermentation liquor by using commercial compound protease; and finally, performing Maillard reaction, filtering and drying. According to the method, meat-flavor essence with harmonious and strong fragrance can be prepared, bitter amino acid in hydrolysate is greatly reduced, sweet amino acid and sulfur-containing amino acid are increased, and the finish machining way of vegetable protein is widened.

Description

Technical field [0001] The invention belongs to the field of flavor preparation, and is specifically related to the preparation of meat flavor flavor in plant proteins. [0002] technical background [0003] Hydrolyzed vegetable proteins are natural, nutritious food additives, with its alcoholic delicious taste is widely used in instant noodles, meat products, seasonings. Hydrolyzed plant proteins are generally broken down to amino acids and small peptides by strong acid or commercial protease. However, with strong acid hydrolysis generally produce carcinogens, affecting people's health, and its hydrolysis is not ideal. Although the hydrolyzate prepared by the enzymatic method is only a small peptide and amino acid, but the aquatic amino acid after hydrolysis has more anticipatal, affecting the taste of the Merad reaction. The microbial fermentation method can reduce the production of bitter amino acids, but the protease degradation capacity of the microbial itself is limited, and...

Claims

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Application Information

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IPC IPC(8): A23L27/24A23L27/26A23L29/00A23L27/21
CPCA23L27/24A23L27/26A23L29/06A23L27/21
Inventor 乔长晟齐光富赵廷彬钟海蛟孙银华
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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