Process for debitterizing wheat protein peptide residues

Abstract

The invention relates to the technical field of wheat debitterizing, in particular to a process for debitterizing wheat protein peptide residues, which comprises the following steps: S1, preparing a peptide residue solution; s2, adding 15-25 parts of a debitterizing modified solution into the peptide residue solution, and filtering to obtain a preliminarily modified peptide residue solution; s3, adding 5-8 parts of modified flavourzyme into the preliminarily modified peptide residue solution, stirring, and heating in a water bath to obtain a debittered peptide residue solution; s4, removing supernate of the debittered peptide residue solution by using a separating funnel, pouring residual liquid into a centrifugal tube, centrifuging and taking peptide residue precipitate; and S5, performing supercritical carbon dioxide extraction on the peptide residue precipitate, and performing freeze-drying by using a freeze dryer to obtain a debittered peptide residue finished product. The raw material is the wheat protein peptide residues, the flavor of the wheat protein peptide residues is improved while the wheat protein peptide residues are debittered by adding the debitterizing modification liquid and the modified flavourzyme, the debitterizing effect is remarkable, and the debitterizing efficiency is high.

Description

Technical Field

[0001] The invention relates to the field of wheat debittering, in particular to a process for debittering wheat protein peptide residue. Background Art

[0002] Wheat protein powder has a protein content of up to 75-85%, contains fifteen essential amino acids for the human body, and is a nutritious plant protein resource with viscosity, elasticity, elongation, film forming and liposorption. Wheat protein peptide is a small molecule polypeptide substance obtained by directional enzymatic cutting and specific small peptide separation technology using wheat protein powder as raw material, using a variety of enzyme preparations, and has the characteristics of good water solubility, stable dispersion, easy absorption, and strong biological activity. Wheat protein peptide is widely used in various industries due to its excellent emulsification and water holding capacity, such as feed production, skin care products, baking, functional protein beverages and dairy products, condiments, pasta products, medical care and other industries. However, in the production process of wheat protein peptide, a large amount of wheat protein peptide residue containing bitter ingredients is often produced. These bitter ingredients mainly come from the bad flavor substances in wheat and the by-products in the enzymatic hydrolysis process, which seriously restricts its direct use and market acceptance. Existing debittering technologies are mostly low in efficiency, high in cost, affect the nutritional content of products or introduce harmful substances. Summary of the invention

[0003] In view of the shortcomings of the prior art, the purpose of the present invention is to provide a process for debittering wheat protein peptide residues. The present invention uses a debittering modification liquid to preliminarily debitter the peptide residue solution, and uses the endonuclease of the composite flavor protease to cut the peptide bonds inside the wheat protein peptide residue polypeptide, and degrade the long-chain peptides into shorter peptide segments. Some of these short-chain peptides contain hydrophobic amino acids, and these peptide segments often have bitter taste. The exoenzyme is responsible for cutting and releasing amino acids one by one from the end of the polypeptide chain. In this way, the exoenzyme can further degrade the bitter peptides into single amino acids, thereby effectively removing the bitterness.

[0004] To achieve the above object, the present invention provides the following technical solutions:

[0005] A process for debittering wheat protein peptide residues comprises the following steps:

[0006] S1. Preparation of peptide residue solution: According to the mass fraction, weigh 1-3 parts of wheat protein peptide residue and crush it for 10-15min, and add 15-25 parts of deionized water to prepare a peptide residue solution;

[0007] S2. Add 15-25 parts of the debittering modified solution to the peptide residue solution and filter to obtain a preliminary modified peptide residue solution;

[0008] S3. Add 5-8 modified flavor protease to the preliminary modified peptide residue solution and stir, heat in a water bath at 30-40 ° C for 1-3h to obtain a debittered peptide residue solution, and adjust the pH value to 6-8;

[0009] S4. Use a separatory funnel to remove the supernatant of the debittered peptide residue solution, pour the remaining liquid into a centrifuge tube, and centrifuge in a centrifuge for 5-15 minutes to obtain the peptide residue precipitate;

[0010] S5. The peptide residue precipitate is subjected to supercritical carbon dioxide extraction, and then freeze-dried using a freeze dryer to obtain a debittered peptide residue product;

[0011] Wherein, the preparation of the debittered modified liquid comprises the following steps:

[0012] S201. According to the mass fraction, 0.5-1 parts of yeast, 0.1-0.2 parts of brewing high-activity dry yeast, 8-10 parts of deionized water and 2-3 parts of propanol solution were mixed and stirred, and then 0.2-1 parts of sodium dihydrogen phosphate were added to obtain a primary modified solution;

[0013] S202. Add 4-5 parts of activated carbon to the primary modified liquid and stir to fully mix the solution to obtain a debittered modified liquid.

[0014] Preferably, in step S3, the preparation of the modified flavor protease comprises the following steps:

[0015] S301. The Lactobacillus plantarum was inoculated onto the culture medium and cultured in a 35-37°C constant temperature incubator for 10-12h. The Lactobacillus plantarum culture was selected from the slant and sterilized in MRS liquid culture medium and cultured in a 35-37°C constant temperature incubator for 10-12h to obtain a Lactobacillus plantarum seed solution.

[0016] S302. Bacillus subtilis was inoculated onto the culture medium and cultured in a constant temperature incubator at 35-37°C for 10-12h. A loop of bacterial lawn was picked from the slope and inoculated into a shake flask seed culture medium at 35-37°C with shaking for 10-12h to obtain a Bacillus subtilis seed solution.

[0017] S303. According to the mass proportions, 10-15 parts of the composite flavor protease, 1.5-4 parts of Lactobacillus plantarum seed solution, and 1-3 parts of Bacillus subtilis seed solution are mixed and inoculated, and then placed in a constant temperature shaker for 8-10 hours of fermentation culture to obtain a modified flavor protease.

[0018] Preferably, in step S301, the culture medium is MRS solid slant culture medium.

[0019] Preferably, in step S302, the culture medium is LB solid slant culture medium.

[0020] Preferably, in step S302, the oscillation speed is 120-150 rpm.

[0021] Preferably, in step S303, the temperature of the constant temperature shaker is 35-37° C., and the rotation speed is 150-200 rpm.

[0022] Preferably, in step S2, the stirring time is 20-25 min and the rotation speed is 350-450 r / min.

[0023] Preferably, in step S3, the centrifuge is set to have a rotation speed of 4000-6000 r / min and a temperature of 20-30°C.

[0024] Preferably, in step S4, the temperature of supercritical carbon dioxide extraction is 35-40° C. and the pressure is 7.08-7.88 MPa.

[0025] Preferably, in step S201, the concentration of the propanol solution is 40%.

[0026] Compared with the prior art, the present invention has the following beneficial effects:

[0027] 1. The process is simple, which is conducive to enterprise production, greatly reduces production costs, and has obvious industry competitive advantages.

[0028] 2. The present invention debitters the wheat protein peptide residue and improves its flavor by adding a debittering modification liquid and a modified flavor protease, and the debittering effect is significant. The added bacteria can effectively improve the debittering efficiency.

[0029] 3. The compound flavor protease regulates the molecular weight and peptide chain structure of the hydrolyzate through precise hydrolysis, reducing the generation of bitter peptides. At the same time, the action of the exoenzyme ensures that even if bitter peptides are generated, they can be degraded in time to avoid their residue in the final product. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] Figure 1 The present invention is a process flow chart of the debittering process of wheat protein peptide residue;

[0031] Figure 2 The bitterness grade curve of the debittered peptide residue product obtained in the present invention is shown in FIG. DETAILED DESCRIPTION

[0032] The present invention will be described clearly and completely below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0033] See also Figure 1-2 , the present invention provides a technical solution:

[0034] Example 1

[0035] A process for debittering wheat protein peptide residue:

[0036] S1. Preparation of peptide residue solution: According to the mass fraction, weigh 1g of wheat protein peptide residue and crush it for 10min, and add 150ml of deionized water to prepare a peptide residue solution;

[0037] Preparation of S2 debittering modified liquid:

[0038] S201. 0.5 g of yeast, 0.1 g of highly active dry yeast, 80 ml of deionized water and 20 ml of a 40% concentration of propanol solution were mixed and stirred, and then 0.2 g of sodium dihydrogen phosphate was added to obtain a primary modified solution;

[0039] S202. 4 g of activated carbon was added to the primary modified solution and stirred to mix the solution thoroughly to obtain a debittered modified solution;

[0040] S3. Add the debittering modification liquid to the peptide residue solution obtained in S1 and filter to obtain a preliminary modified peptide residue solution;

[0041] S4. Preparation of modified flavor protease:

[0042] S401. The Lactobacillus plantarum was inoculated onto the culture medium and cultured in a 35°C constant temperature incubator for 10 h. The Lactobacillus plantarum cultured on the slant was selected and inoculated into the sterilized MRS liquid culture medium and cultured in a 35°C constant temperature incubator for 10 h to obtain a Lactobacillus plantarum seed solution.

[0043] S402. The Bacillus subtilis was inoculated onto the LB solid slant medium and cultured in a 35°C constant temperature incubator for 10 h. A loop of bacterial lawn was picked from the slant and inoculated into a shake flask seed medium. The culture was shaken at 35°C and 120 rpm for 10 h to obtain a Bacillus subtilis seed solution.

[0044] S403. 10 g of composite flavor protease, 1.5 g of Lactobacillus plantarum seed solution, and 1 g of Bacillus subtilis seed solution were mixed and inoculated and placed in a constant temperature shaker, the temperature was set to 35 ° C, the speed was 150 rpm, and the fermentation culture was carried out for 8 h to obtain a modified flavor protease;

[0045] S5. Add 5 g of modified flavor protease to the preliminary modified peptide residue solution and stir for 20 min at a speed of 350 r / min, heat in a 30 ° C water bath for 1 h to obtain a debittered peptide residue solution, and adjust the pH value to 6;

[0046] S6. Use a separatory funnel to remove the supernatant of the debittered peptide residue solution, pour the remaining liquid into a centrifuge tube, centrifuge in a centrifuge for 5 minutes, and then take the peptide residue precipitate. The centrifuge is set at a speed of 4000 r / min and a temperature of 20°C;

[0047] S7. The peptide residue precipitate is subjected to supercritical carbon dioxide extraction, the temperature is set to 35° C., and the pressure is set to 7.08 MPa, and then freeze-dried using a freeze dryer to obtain a debittered peptide residue product.

[0048] Example 2

[0049] A process for debittering wheat protein peptide residue:

[0050] S1. Preparation of peptide residue solution: According to the mass fraction, weigh 3g of wheat protein peptide residue and crush it for 15min, and add 250ml of deionized water to prepare a peptide residue solution;

[0051] Preparation of S2 debittering modified liquid:

[0052] S201. 1 g of yeast, 0.2 g of highly active dry yeast of brewing wine, 100 ml of deionized water and 30 ml of a 40% concentration of propanol solution were mixed and stirred, and then 1 g of sodium dihydrogen phosphate was added to obtain a primary modified solution;

[0053] S202. 5 g of activated carbon was added to the primary modified solution and stirred to mix the solution thoroughly to obtain a debittered modified solution;

[0054] S3. Add the debittering modification liquid to the peptide residue solution obtained in S1 and filter to obtain a preliminary modified peptide residue solution;

[0055] S4. Preparation of modified flavor protease:

[0056] S401. The Lactobacillus plantarum was inoculated into the culture medium and cultured in a 37°C constant temperature incubator for 12 h. The Lactobacillus plantarum cultured on the slant was selected and inoculated into the sterilized MRS liquid culture medium and cultured in a 37°C constant temperature incubator for 12 h to obtain a Lactobacillus plantarum seed solution.

[0057] S402. The Bacillus subtilis was inoculated onto the LB solid slant medium and cultured in a 37°C constant temperature incubator for 12 h. A loop of bacterial lawn was picked from the slant and inoculated into a shake flask seed medium. The culture was shaken at 37°C and 150 rpm for 12 h to obtain a Bacillus subtilis seed solution.

[0058] S403. 15g of composite flavor protease, 4g of Lactobacillus plantarum seed solution, and 3g of Bacillus subtilis seed solution were mixed and inoculated and placed in a constant temperature shaker, the temperature was set to 37 ° C, the speed was 200 rpm, and the fermentation culture was carried out for 10h to obtain a modified flavor protease;

[0059] S5. Add 8 g of modified flavor protease to the preliminary modified peptide residue solution and stir for 25 min at a speed of 450 r / min in a 40 ° C water bath for 3 h to obtain a debittered peptide residue solution, and adjust the pH value to 8;

[0060] S6. Use a separatory funnel to remove the supernatant of the debittered peptide residue solution, pour the remaining liquid into a centrifuge tube, centrifuge in a centrifuge for 15 minutes, and then take the peptide residue precipitate. The centrifuge is set at a speed of 6000 r / min and a temperature of 30°C;

[0061] S7. The peptide residue precipitate is subjected to supercritical carbon dioxide extraction, the temperature is set to 40° C., and the pressure is set to 7.88 MPa, and then freeze-dried using a freeze dryer to obtain a debittered peptide residue product.

[0062] Example 3

[0063] A process for debittering wheat protein peptide residue:

[0064] S1. Preparation of peptide residue solution: According to the mass fraction, weigh 2g of wheat protein peptide residue and crush it for 12min, and add 200ml of deionized water to prepare a peptide residue solution;

[0065] Preparation of S2 debittering modified liquid:

[0066] S201. 0.7 g of yeast, 0.15 g of brewing high-activity dry yeast, 85 ml of deionized water and 25 ml of a 40% concentration of propanol solution were mixed and stirred, and then 0.4 g of sodium dihydrogen phosphate was added to obtain a primary modified solution;

[0067] S202. 4.4 g of activated carbon was added to the primary modified solution and stirred to mix the solution thoroughly to obtain a debittered modified solution;

[0068] S3. Add the debittering modification liquid to the peptide residue solution obtained in S1 and filter to obtain a preliminary modified peptide residue solution;

[0069] S4. Preparation of modified flavor protease:

[0070] S401. The Lactobacillus plantarum was inoculated onto the culture medium and cultured in a 36°C constant temperature incubator for 11 hours. The Lactobacillus plantarum cultured on the slant was selected and sterilized in MRS liquid culture medium and cultured in a 36°C constant temperature incubator for 11 hours to obtain a Lactobacillus plantarum seed solution.

[0071] S402. The Bacillus subtilis was inoculated onto the LB solid slant medium and cultured in a 36°C constant temperature incubator for 11 h. A loop of bacterial lawn was picked from the slant and inoculated into a shake flask seed medium. The culture was shaken at 36°C and 130 rpm for 11 h to obtain a Bacillus subtilis seed solution.

[0072] S403. 12g of composite flavor protease, 2g of Lactobacillus plantarum seed solution, and 2g of Bacillus subtilis seed solution were mixed and inoculated and placed in a constant temperature shaker, the temperature was set to 36 ° C, the speed was 170 rpm, and the fermentation culture was carried out for 9h to obtain a modified flavor protease;

[0073] S5. Add 6 g of modified flavor protease to the preliminary modified peptide residue solution and stir for 22 min at a speed of 400 r / min, heat in a water bath at 35 ° C for 2 h to obtain a debittered peptide residue solution, and adjust the pH value to 7;

[0074] S6. Use a separatory funnel to remove the supernatant of the debittered peptide residue solution, pour the remaining liquid into a centrifuge tube, centrifuge in a centrifuge for 8 minutes, and then take the peptide residue precipitate. The centrifuge is set at a speed of 5000 r / min and a temperature of 25°C;

[0075] S7. The peptide residue precipitate is subjected to supercritical carbon dioxide extraction, the temperature is set to 36° C., and the pressure is set to 7.28 MPa, and then freeze-dried using a freeze dryer to obtain a debittered peptide residue product.

[0076] Example 4

[0077] A process for debittering wheat protein peptide residue:

[0078] S1. Preparation of peptide residue solution: According to the mass fraction, weigh 2.5g of wheat protein peptide residue and crush it for 14min, and add 220ml of deionized water to prepare a peptide residue solution;

[0079] Preparation of S2 debittering modified liquid:

[0080] S201. 0.9 g of yeast, 0.18 g of brewing high-activity dry yeast, 95 ml of deionized water and 28 ml of a 40% concentration of propanol solution were mixed and stirred, and then 0.8 g of sodium dihydrogen phosphate was added to obtain a primary modified solution;

[0081] S202. 4.7 g of activated carbon was added to the primary modified solution and stirred to mix the solution thoroughly to obtain a debittered modified solution;

[0082] S3. Add the debittering modification liquid to the peptide residue solution obtained in S1 and filter to obtain a preliminary modified peptide residue solution;

[0083] S4. Preparation of modified flavor protease:

[0084] S401. The Lactobacillus plantarum was inoculated onto the culture medium and cultured in a 36°C constant temperature incubator for 11 hours. The Lactobacillus plantarum cultured on the slant was selected and sterilized in MRS liquid culture medium and cultured in a 36°C constant temperature incubator for 11 hours to obtain a Lactobacillus plantarum seed solution.

[0085] S402. The Bacillus subtilis was inoculated onto the LB solid slant medium, and cultured in a 36°C constant temperature incubator for 11 h. A loop of bacterial lawn was picked from the slant, and inoculated into a shake flask seed medium, and cultured at 36°C, 140 rpm for 11 h to obtain a Bacillus subtilis seed solution;

[0086] S403. 14g of composite flavor protease, 3g of Lactobacillus plantarum seed solution, and 2.5g of Bacillus subtilis seed solution were mixed and inoculated and placed in a constant temperature shaker, the temperature was set to 36 ° C, the speed was 180 rpm, and the fermentation culture was carried out for 9h to obtain a modified flavor protease;

[0087] S5. Add 7 g of modified flavor protease to the preliminary modified peptide residue solution and stir for 24 min at a speed of 430 r / min, heat in a water bath at 38 ° C for 2.5 h to obtain a debittered peptide residue solution, and adjust the pH value to 7;

[0088] S6. Use a separatory funnel to remove the supernatant of the debittered peptide residue solution, pour the remaining liquid into a centrifuge tube, centrifuge in a centrifuge for 13 minutes, and then take the peptide residue precipitate. The centrifuge is set at a speed of 5500 r / min and a temperature of 28°C;

[0089] S7. The peptide residue precipitate is subjected to supercritical carbon dioxide extraction, the temperature is set to 38° C., and the pressure is set to 7.58 MPa, and then freeze-dried using a freeze dryer to obtain a debittered peptide residue product.

[0090] Comparative Example 1

[0091] A process for debittering wheat protein peptide residue:

[0092] S1. Preparation of peptide residue solution: According to the mass fraction, weigh 1g of wheat protein peptide residue and crush it for 10min, and add 150ml of deionized water to prepare a peptide residue solution;

[0093] S2. Preparation of modified flavor protease:

[0094] S201. The Lactobacillus plantarum was inoculated onto the culture medium and cultured in a 35°C constant temperature incubator for 10 h. The Lactobacillus plantarum cultured on the slant was selected and sterilized in MRS liquid culture medium and cultured in a 35°C constant temperature incubator for 10 h to obtain a Lactobacillus plantarum seed solution.

[0095] S202. The Bacillus subtilis was inoculated onto the LB solid slant medium and cultured in a 35°C constant temperature incubator for 10 h. A loop of bacterial lawn was picked from the slant and inoculated into a shake flask seed medium. The culture was shaken at 35°C and 120 rpm for 10 h to obtain a Bacillus subtilis seed solution.

[0096] S203. 10g of composite flavor protease, 1.5g of Lactobacillus plantarum seed solution, and 1g of Bacillus subtilis seed solution were mixed and inoculated and placed in a constant temperature shaker, the temperature was set to 35 ° C, the speed was 150 rpm, and the fermentation culture was carried out for 8h to obtain a modified flavor protease;

[0097] S3. Add 5 g of modified flavor protease to the peptide residue solution and stir for 20 min at a speed of 350 r / min, heat in a 30°C water bath for 1 h to obtain a debittered peptide residue solution, and adjust the pH value to 6;

[0098] S4. The supernatant of the debittered peptide residue solution was removed by a separatory funnel, and the remaining liquid was poured into a centrifuge tube. The peptide residue precipitate was taken after centrifugation for 5 min in a centrifuge. The centrifuge was set at a speed of 4000 r / min and a temperature of 20°C.

[0099] S5. The peptide residue precipitate is subjected to supercritical carbon dioxide extraction, the temperature is set to 35° C., and the pressure is set to 7.08 MPa, and then freeze-dried using a freeze dryer to obtain a debittered peptide residue product.

[0100] Comparative Example 2

[0101] A process for debittering wheat protein peptide residue:

[0102] S1. Preparation of peptide residue solution: According to the mass fraction, weigh 1g of wheat protein peptide residue and crush it for 10min, and add 150ml of deionized water to prepare a peptide residue solution;

[0103] Preparation of S2 debittering modified liquid:

[0104] S201. 0.5 g of yeast, 0.1 g of highly active dry yeast, 80 ml of deionized water and 20 ml of a 40% concentration of propanol solution were mixed and stirred, and then 0.2 g of sodium dihydrogen phosphate was added to obtain a primary modified solution;

[0105] S202. 4 g of activated carbon was added to the primary modified solution and stirred to mix the solution thoroughly to obtain a debittered modified solution;

[0106] S3. Add the debittering modification liquid to the peptide residue solution obtained in S1 and filter to obtain a modified peptide residue solution;

[0107] S5. The modified peptide residue solution is subjected to supercritical carbon dioxide extraction, the temperature is set to 35° C., and the pressure is set to 7.08 MPa, and then freeze-dried using a freeze dryer to obtain a debittered peptide residue product.

[0108] Performance Testing:

[0109] According to the standard GB 31611-2023 "National Food Safety Standard Plant Protein Peptides for Food Processing", the taste dilution analysis of the peptide residue products without bitterness obtained in Examples 1-4 and Comparative Examples 1-2 was performed. The wheat protein peptide residue sample was dissolved in a certain amount of water to prepare a solution of a certain concentration, and the amount of water was gradually increased to dilute the sample solution until the bitterness could not be perceived, and specific data were given for analysis, where "+" indicates that bitterness was detected and "-" indicates that bitterness was not detected. The test results are shown in Table 1 below:

[0110] Table 1

[0111]

[0112] Compared with Example 1, Comparative Example 1 lacks the debittering modification liquid, and Comparative Example 2 lacks the modified flavor protease compared with Example 1. From the test results of the bitterness value, Example 3 has the best debittering effect. According to the different bitterness perception levels achieved by adding 100-400 ml of water, the bitterness perception after adding 300 ml of water can be regarded as the dividing line, and the bitterness level is divided based on this, Example 1 is set to 4 levels, Example 2 is 3 levels, Example 3 is 2 levels, Example 4 is 3 levels, Comparative Example 1 is 7 levels, and Comparative Example 2 is 9 levels. A bitterness level line chart is drawn, as shown in FIG. Figure 2 As shown. It can be clearly seen from the line graph that the debittering effect of Example 1-4 is much greater than that of Comparative Example 1-2. Therefore, both the debittering modified liquid and the modified flavor protease can achieve a relatively obvious debittering effect, and the two complement each other to achieve the best technical effect.

[0113] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A process for debittering wheat protein peptide residue, characterized in that: The following steps are involved: S1. Preparation of peptide residue solution: According to the mass fraction, weigh 1-3 parts of wheat protein peptide residue and crush it for 10-15min, and add 15-25 parts of deionized water to prepare a peptide residue solution; S2. Add 15-25 parts of the debittering modified solution to the peptide residue solution and filter to obtain a preliminary modified peptide residue solution; S3. Add 5-8 modified flavor protease to the preliminary modified peptide residue solution and stir, heat in a water bath at 30-40 ° C for 1-3h to obtain a debittered peptide residue solution, and adjust the pH value to 6-8; S4. Use a separatory funnel to remove the supernatant of the debittered peptide residue solution, pour the remaining liquid into a centrifuge tube, and centrifuge in a centrifuge for 5-15 minutes to obtain the peptide residue precipitate; S5. The peptide residue precipitate is subjected to supercritical carbon dioxide extraction, and then freeze-dried using a freeze dryer to obtain a debittered peptide residue product; Wherein, the preparation of the debittered modified liquid comprises the following steps: S201. According to the mass fraction, 0.5-1 parts of yeast, 0.1-0.2 parts of brewing high-activity dry yeast, 8-10 parts of deionized water and 2-3 parts of propanol solution were mixed and stirred, and then 0.2-1 parts of sodium dihydrogen phosphate were added to obtain a primary modified solution; S202. Add 4-5 parts of activated carbon to the primary modified liquid and stir to fully mix the solution to obtain a debittered modified liquid.

2. A process for debittering wheat protein peptide residue according to claim 1, characterized in that: In step S3, the preparation of the modified flavor protease comprises the following steps: S301. The Lactobacillus plantarum was inoculated onto the culture medium and cultured in a 35-37°C constant temperature incubator for 10-12h. The Lactobacillus plantarum culture was selected from the slant and sterilized in MRS liquid culture medium and cultured in a 35-37°C constant temperature incubator for 10-12h to obtain a Lactobacillus plantarum seed solution. S302. Bacillus subtilis was inoculated onto the culture medium and cultured in a constant temperature incubator at 35-37°C for 10-12h. A loop of bacterial lawn was picked from the slope and inoculated into a shake flask seed culture medium at 35-37°C with shaking for 10-12h to obtain a Bacillus subtilis seed solution. S303. According to the mass proportions, 10-15 parts of the composite flavor protease, 1.5-4 parts of Lactobacillus plantarum seed solution, and 1-3 parts of Bacillus subtilis seed solution are mixed and inoculated, and then placed in a constant temperature shaker for 8-10 hours of fermentation culture to obtain a modified flavor protease.

3. A process for debittering wheat protein peptide residue according to claim 2, characterized in that: In step S301, the culture medium is MRS solid slant culture medium.

4. A process for debittering wheat protein peptide residue according to claim 2, characterized in that: In step S302, the culture medium is LB solid slant culture medium.

5. A process for debittering wheat protein peptide residue according to claim 2, characterized in that: In step S302, the oscillation speed is 120-150 rpm.

6. A process for debittering wheat protein peptide residue according to claim 2, characterized in that: In step S303, the temperature of the constant temperature shaker is 35-37°C and the rotation speed is 150-200 rpm.

7. A process for debittering wheat protein peptide residue according to claim 1, characterized in that: In step S3, the stirring time is 20-25 min, and the rotation speed is 350-450 r / min.

8. A process for debittering wheat protein peptide residue according to claim 1, characterized in that: In step S4, the centrifuge is set to have a rotation speed of 4000-6000 r / min and a temperature of 20-30°C.

9. A process for debittering wheat protein peptide residue according to claim 1, characterized in that: In step S5, the temperature of supercritical carbon dioxide extraction is 35-40° C. and the pressure is 7.08-7.88 MPa.

10. A process for debittering wheat protein peptide residue according to claim 1, characterized in that: In step S201, the concentration of the propanol solution is 40%.

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