Corn peptide product with flavoring function as well as preparation method and application of corn peptide product

Abstract

The invention belongs to the technical field of corn peptide production, and particularly relates to a corn peptide product with a flavoring function as well as a preparation method and application thereof. The content of peptides with the molecular weight of 189-10000 Da in the corn peptide product is 40-60%. The total nitrogen content of the corn peptide product is 8.0-14.0%, and / or the free amino acid content is 10-20%, and / or the free glutamic acid content is 2.0-7.0 wt%. The corn peptide product is prepared by the following preparation method: carrying out enzymolysis on a mixed solution containing crude corn protein powder and / or corn flour through amylase, phospholipase, lipase, cellulase and protease to obtain the corn peptide product with a flavoring function. The corn peptide product has the characteristics of low bitterness value, delicate flavor, good thick flavor and full taste, and can be widely applied to the field of condiments.

Description

Technical Field

[0001] The invention belongs to the technical field of corn peptide production, and specifically relates to a corn peptide product with flavoring function and a preparation method and application thereof. Background Art

[0002] Corn peptide is a protein extracted from corn. It is a small molecule polypeptide substance obtained through targeted enzymatic cleavage and specific small peptide separation technology. It has the characteristics of good solubility, high stability, safety, rich nutrition and easy absorption. It also has the functions of lowering blood pressure, inhibiting alcohol poisoning, resisting fatigue, protecting the liver and improving the body's immunity.

[0003] Corn peptides are widely used in food seasoning. After enzymatic hydrolysis of corn protein, a large number of flavor peptides can be obtained. These flavor peptides can enhance food quality and flavor, provide flavor precursors or produce other aromatic substances through Maillard reaction. They are important base materials for natural compound seasonings. Flavor peptides can be widely used in the seasoning of instant noodles, quick-frozen foods, seasonings, meat products, pickled vegetables and other convenient foods. They can reduce the saltiness of salt and the dryness of MSG, enhance the umami and thick taste of the product, and enhance the coordination of various flavors. At the same time, flavor peptides are in line with the development trend of "natural, nutritious and safe" food, and have very good development prospects and high utilization value.

[0004] A Chinese patent application with publication number CN101096696B discloses an enzymatic extraction method for preparing corn peptides. The method uses corn protein powder as raw material, and obtains a corn peptide product through pulping, α-amylase hydrolysis, separation, alkaline protease hydrolysis, neutral protease hydrolysis, enzyme inactivation, filtration, vacuum concentration, and spray drying.

[0005] The Chinese patent application with publication number CN1786183 A discloses a method of using corn protein as raw material, and obtaining corn peptides through slurry adjustment, moderate denaturation, alkaline protease hydrolysis, 10000-50000Da ultrafiltration membrane filtration, adding flavor protease to the clear liquid, 3000-5000Da ultrafiltration membrane filtration, concentration, and vacuum drying.

[0006] A Chinese patent application with publication number CN102028093B discloses a corn hangover peptide, which uses corn flour as raw material, is hydrolyzed by alkaline protease, then hydrolyzed by composite protease, separated, and the clear liquid is filtered through 100kDa. The clear liquid is filtered through 6-10kDa, concentrated, and spray-dried to obtain a corn peptide product. Summary of the invention

[0007] Technical problem solved by the present invention: In the prior art, the pretreatment process for preparing corn peptides using corn protein as raw material is relatively complicated. Most of the time, organic solvents are used or physical methods such as strong acids and strong alkalis or chemical methods are used to purify and hydrolyze corn protein, which will cause problems such as organic solvent residues or environmental pollution. At the same time, the corn peptides obtained by the process of only protease hydrolysis in the prior art will have a certain bitter taste, thereby limiting the application of corn peptide food and other related fields.

[0008] In view of the above technical problems, the present invention provides a corn peptide product with flavoring function and a preparation method and application thereof.

[0009] Specifically, the present invention provides the following technical solutions:

[0010] In a first aspect, the present invention provides a corn peptide product with flavoring function, characterized in that the corn peptide product contains 40-60% peptides with a molecular weight between 189-10000 Da.

[0011] Preferably, the corn peptide product has a total nitrogen content of 8.0-14.0%, and / or a free amino acid content of 10-20%, and / or a free glutamic acid content of 2.0-7.0 wt%.

[0012] Preferably, the corn peptide product is prepared by the following preparation method: a mixed solution containing crude corn protein powder and / or corn flour is enzymatically hydrolyzed by amylase, phospholipase, lipase, cellulase and protease to obtain a corn peptide product with flavoring function.

[0013] Preferably, after enzymatic hydrolysis with protease is completed, filtering, evaporation and concentration are further performed to obtain a corn peptide product with flavoring function, wherein the protease includes a first protease and a second protease, wherein the first protease is one or more of alkaline protease, papain and neutral protease; and the second protease is a flavor protease.

[0014] Preferably, the corn peptide product with flavoring function is prepared by the following preparation method:

[0015] (1) adding amylase to a mixed solution containing crude corn gluten powder and / or corn flour to obtain a separated heavy phase;

[0016] (2) adding phospholipase and lipase to the mixed solution containing the separated heavy phase obtained in step (1) to obtain a separated heavy phase;

[0017] (3) adding cellulase to the mixed solution containing the separated heavy phase obtained in step (2) to obtain a separated heavy phase;

[0018] (4) adding a first protease to the mixed solution containing the separated heavy phase obtained in step (3) to obtain an enzymatic hydrolyzate;

[0019] (5) Adding a second protease to the enzymatic hydrolysate obtained in step (4), filtering, evaporating and concentrating to obtain a corn peptide product with flavoring function, wherein the first protease is one or more of alkaline protease, papain and neutral protease; and the second protease is flavor protease.

[0020] Preferably, based on the mass of the corn peptide product, the content of peptides with a molecular weight between 189-10000Da in the corn peptide product is 50.0-60.0wt%, and / or the total nitrogen content is 9.0-14.0wt%, and / or the free amino acid content is 13.0-20.0wt%, and / or the free glutamic acid content is 3.0-5.0wt%.

[0021] Preferably, based on the mass of the corn peptide product, the content of peptides with a molecular weight between 189-10000Da in the corn peptide product is 52.0-60.0wt%, and / or the total nitrogen content is 12.0-14.0wt%, and / or the free amino acid content is 16.0-20.0wt%, and / or the free glutamic acid content is 4.0-5.0wt%;

[0022] More preferably, based on the mass of the corn peptide product, the content of peptides with a molecular weight between 189-10000Da is 57.0-60.0wt%, and / or the total nitrogen content is 12.5-13.0wt%, and / or the free amino acids are 17.0-20.0wt%, and / or the free glutamic acid content is 4.5-5.0wt%.

[0023] Preferably, based on the dry weight of the coarse corn gluten meal and / or corn flour, the amount of amylase added is 0.5-2.0 wt %; more preferably, the amount of amylase added is 1.0-2.0 wt %; more preferably, the amount of amylase added is 1.4-2.0 wt %.

[0024] Preferably, based on the dry matter mass of the separated heavy phase obtained in step (1), the amount of the phospholipase added is 0.2-2.5 wt %; more preferably, the amount of the phospholipase added is 0.2-2.0 wt %; most preferably, the amount of the phospholipase added is 0.2-0.7 wt %.

[0025] Preferably, based on the dry matter mass of the separated heavy phase obtained in step (1), the amount of lipase added is 0.4-5.0 wt %; more preferably, the amount of lipase added is 0.4-4.2 wt %; most preferably, the amount of lipase added is 0.4-1.3 wt %.

[0026] Preferably, the amount of cellulase added is 0.5-4.0 wt % based on the dry matter in the separated heavy phase obtained in step (2).

[0027] Preferably, based on the dry matter weight of the separated heavy phase obtained in step (3), the amount of alkaline protease added is 0.4-2.5 wt %; more preferably, the amount of alkaline protease added is 1.0-1.5 wt %.

[0028] Preferably, based on the dry matter mass of the separated heavy phase obtained in step (3), the amount of neutral protease added is 0.3-4.0 wt %; more preferably, the amount of neutral protease added is 0.5-4.0 wt %; most preferably, the amount of neutral protease added is 0.5-1.0 wt %.

[0029] Preferably, based on the dry matter mass of the separated heavy phase obtained in step (3), the amount of papain added is 0.3-5.0 wt %; preferably, the amount of papain added is 0.5-5.0 wt %; more preferably, the amount of papain added is 0.5-1.0 wt %.

[0030] Preferably, based on the dry matter mass of the separated heavy phase obtained in step (4), the amount of flavor protease added is 0.5-3.0wt%; more preferably, the amount of flavor protease added is 0.5-3.0wt%; most preferably, the amount of flavor protease added is 0.5-2.0wt%.

[0031] Preferably, the amylase is a mesophilic amylase; preferably, the enzyme activity of the mesophilic amylase is 3000-5000U per gram of the mesophilic amylase.

[0032] Preferably, the enzyme activity of the phospholipase is 4000-6000U per gram of phospholipase.

[0033] Preferably, the lipase is triglyceride esterase; more preferably, the enzyme activity of the triglyceride esterase is 4000-6000U per gram of triglyceride esterase.

[0034] Preferably, the enzymatic activity of the cellulase is 5000-40000 U per mL of cellulase.

[0035] Preferably, the enzymatic activity of the alkaline protease is 2.4-12 AU-A per gram of alkaline protease.

[0036] Preferably, the enzyme activity of the neutral protease is 20,000-100,000 U per gram of neutral protease.

[0037] Preferably, the enzymatic activity of papain is 600,000-3,000,000 U per gram of papain.

[0038] Preferably, the enzyme activity of the flavor protease is 1000-3000U per gram of flavor protease.

[0039] Preferably, the concentration of the mixed solution in step (1) is 4-12 wt % based on the dry matter weight of the crude corn gluten meal and / or corn flour;

[0040] and / or the concentration of the mixed solution in step (2) is 4-14 wt % based on the dry matter content of the separated heavy phase obtained in step (1);

[0041] and / or the concentration of the mixed solution in step (3) is 5-15 wt % based on the dry matter mass of the separated heavy phase obtained in step (2);

[0042] And / or the concentration of the mixed solution in step (4) is 5-15 wt % based on the dry matter mass of the separated heavy phase obtained in step (3).

[0043] Preferably, the temperature of the mixed solution in step (1) is 50-80°C;

[0044] and / or the temperature of the mixed solution in step (2) is 40-70° C.;

[0045] and / or the temperature of the mixed solution in step (3) is 30-60° C.;

[0046] and / or the temperature of the mixed solution in step (4) is 30-60° C.;

[0047] And / or the temperature of the enzymatic hydrolysate in step (5) is 50-70°C.

[0048] Preferably, the pH of the mixed solution in step (1) is 4.0-7.0;

[0049] and / or the pH of the mixed solution in step (2) is 5.0-10.0;

[0050] and / or the pH of the mixed solution in step (3) is 4.0-7.0;

[0051] and / or the pH of the mixed solution in step (4) is 6.0-9.0;

[0052] And / or the pH of the enzymatic hydrolysate in step (5) is 4.0-7.0.

[0053] Preferably, the protein content of the separated heavy phase obtained in step (3) is 75%-90%.

[0054] Preferably, based on the mass of the corn peptide product, the moisture content of the corn peptide product is 2.0-7.0 wt %.

[0055] In a second aspect, the present invention provides a method for preparing a corn peptide product with a flavoring function, the preparation method comprising: enzymatically hydrolyzing a mixed solution containing crude corn protein powder and / or corn flour with amylase, phospholipase, lipase, cellulase and protease to obtain a corn peptide product with a flavoring function.

[0056] Preferably, the preparation method comprises: subjecting a mixed solution containing crude corn protein powder and / or corn flour to enzymatic hydrolysis by amylase, phospholipase, lipase, cellulase, a first protease and a second protease, followed by filtration, evaporation and concentration to obtain a corn peptide product with flavoring function, wherein the first protease is one or more of alkaline protease, papain and neutral protease; the second protease is a flavor protease, wherein the first protease is one or more of alkaline protease, papain and neutral protease; the second protease is a flavor protease.

[0057] Preferably, the preparation method comprises the following steps:

[0058] (1) adding amylase to a mixed solution containing crude corn gluten powder and / or corn flour to obtain a separated heavy phase;

[0059] (2) adding phospholipase and lipase to the mixed solution containing the separated heavy phase obtained in step (1) to obtain a separated heavy phase;

[0060] (3) adding cellulase to the mixed solution containing the separated heavy phase obtained in step (2) to obtain a separated heavy phase;

[0061] (4) adding a first protease to the mixed solution containing the separated heavy phase obtained in step (3) to obtain an enzymatic hydrolyzate;

[0062] (5) Adding a second protease to the enzymatic hydrolysate obtained in step (4), filtering, evaporating, and concentrating to obtain a corn peptide product with flavoring function, wherein the first protease is one or more of alkaline protease, papain, and neutral protease; and the second protease is a flavor protease.

[0063] Preferably, the preparation method comprises the following steps:

[0064] (1) adding amylase to a mixed solution of crude corn gluten powder and / or corn flour and water, and performing heat preservation and solid-liquid separation to obtain a separated heavy phase;

[0065] (2) adding phospholipase and lipase to the mixed solution of the separated heavy phase obtained in step (1) and water, and obtaining the separated heavy phase after heat preservation and solid-liquid separation;

[0066] (3) adding cellulase to the mixed solution of the separated heavy phase obtained in step (2) and water, and obtaining the separated heavy phase after heat preservation, enzyme inactivation and solid-liquid separation;

[0067] (4) adding a first protease to the mixed solution of the separated heavy phase and water obtained in step (3), and keeping the mixture warm to obtain an enzymatic solution, wherein the first protease is one or more of alkaline protease, papain and neutral protease;

[0068] (5) adding a second protease to the enzymatic hydrolyzate obtained in step (4), and obtaining a supernatant after heat preservation, enzyme inactivation and solid-liquid separation, wherein the second protease is a flavor protease;

[0069] (6) filtering the supernatant obtained in step (5);

[0070] (7) Evaporating and concentrating the filtered supernatant obtained in step (6) to obtain a corn peptide product with flavoring function.

[0071] Preferably, the temperature of the supernatant in step (6) is 5-40°C;

[0072] and / or the pH of the supernatant in step (6) is 2.0-5.0;

[0073] and / or the concentration of the supernatant after evaporation in step (7) is 20-50 wt % in terms of dry matter content;

[0074] Preferably, the insulation time is 2-30;

[0075] More preferably, the insulation time in step (1) is 3-8 h; and / or the insulation time in step (2) is 5-10 h; and / or the insulation time in step (3) is 2-5 h; and / or the insulation time in step (4) is 10-30 h; and / or the insulation time in step (5) is 4-20 h.

[0076] Preferably, the concentration treatment is one of spray drying, vacuum drying, vacuum microwave drying, drum drying and vacuum freeze drying;

[0077] More preferably, the concentration treatment is one of spray drying, vacuum drying, drum drying and vacuum freeze drying;

[0078] Most preferably, the inlet air temperature of the spray drying is 150°C-200°C, and / or the tower temperature of the spray drying is 60°C-100°C;

[0079] Most preferably, the vacuum degree of vacuum drying is -0.09 to -0.20 MPa, and / or the temperature of vacuum drying is 50-90° C., and / or the time of vacuum drying is 0.5-3 h;

[0080] Most preferably, the drum drying temperature is 250°C-350°C and the drum drying speed is 10-20 rpm;

[0081] More preferably, the temperature of vacuum freeze drying is -80°C to -40°C, and the vacuum degree of vacuum freeze drying is -0.05 to -0.1 Pa.

[0082] Preferably, the solid-liquid separation method is centrifugation; preferably, the centrifugal speed is 3000-5000 rpm, and / or the centrifugal time is 5-10 min, and / or the centrifugal temperature is 50-70°C.

[0083] Preferably, the enzyme inactivation temperature is 75-95°C and the enzyme inactivation time is 1-5h.

[0084] Preferably, the filtration is performed by using one or a combination of organic membrane or ceramic membrane.

[0085] In a third aspect, the present invention provides a condiment containing the corn peptide product with flavoring function or the corn peptide product with flavoring function prepared by the preparation method.

[0086] In a fourth aspect, the present invention provides the use of the corn peptide product with flavoring function or the corn peptide product with flavoring function prepared by the preparation method in the preparation of condiments.

[0087] Beneficial effects of the present invention

[0088] (1) The corn peptide product with flavoring function provided by the present invention has a peptide content of 40-60% with a molecular weight between 189-10000 Da, a total nitrogen content of 8.0-14.0%, and a free amino acid content of 10-20%.

[0089] (2) In the preparation method of the corn peptide product with flavoring function provided by the present invention, a specific amount of medium-temperature amylase, phospholipase, lipase, and cellulase are added to corn flour to purify corn protein, and a specific amount of alkaline protease, neutral protease, papain, and flavor protease are added to hydrolyze the corn protein into small molecular proteins, polypeptides, and free amino acids, thereby obtaining a corn peptide product with flavoring function.

[0090] (3) The preparation method of the corn peptide product with flavoring function provided by the present invention only adds a very small amount of sodium hydroxide during the enzymatic hydrolysis process, and an organic acid (lactic acid or citric acid) is used to adjust the pH. No additional organic solvent is added, and no toxic or harmful substances are produced, which is conducive to industrial production.

[0091] (4) The corn peptide product with flavoring function provided by the present invention has the characteristics of low bitterness value, umami taste, good thick taste and full mouthfeel, and can be widely used in the field of seasoning. DETAILED DESCRIPTION

[0092] In order to better understand the above technical solution, the technical solution of the present invention is clearly and completely explained in conjunction with the specific implementation method below. It should be noted that the content in the specific implementation method is only a specific implementation and explanation of the technical solution of the present invention, and should not be understood as limiting the scope of protection of the present invention.

[0093] The corn peptide product obtained by the present invention uses coarse corn protein powder and / or corn flour as raw materials and adopts multi-step enzymatic hydrolysis and extraction technology, wherein the content of peptides with a molecular weight between 189 and 10,000 Da is 40-60 wt%, the total nitrogen content is 8.0-14.0 wt%, the free amino acid content is 10-20 wt%, and the moisture content of the corn peptide product is 2.0-7.0 wt%, and the corn peptide product has the characteristics of low bitterness value, umami taste and kokumi taste.

[0094] In the present invention, on the basis of adding a relatively small amount of alkali and organic acid, medium-temperature amylase, phospholipase, lipase and cellulase are added to purify corn protein, and alkaline protease, neutral protease, papain and flavor protease are used to hydrolyze corn protein into small molecular proteins, polypeptides and free amino acids; thereby a corn peptide product with no bitterness and having umami and kokumi is obtained, which solves the problem of strong bitterness and poor taste of existing corn peptide products, and avoids the food safety and environmental pollution problems caused by purifying and hydrolyzing corn protein by physical or chemical methods.

[0095] In some specific embodiments, the present invention provides a corn peptide product with a flavoring function, characterized in that it is prepared by the following preparation method: a mixed solution containing crude corn protein powder and / or corn flour is hydrolyzed by amylase, phospholipase, lipase, cellulase, a first protease and a second protease, followed by filtration, evaporation and concentration to obtain the corn peptide product with a flavoring function, wherein the first protease is one or more of alkaline protease, papain and neutral protease; the second protease is a flavor protease,

[0096] Based on the mass of the corn peptide product, the content of peptides with a molecular weight between 189-10000Da is 40-60%, and / or the total nitrogen content is 8.0-14.0%, and / or the free amino acid content is 10-20%, and / or the free glutamic acid content is 2.0-7.0wt%.

[0097] Preferably, in some specific embodiments, based on the mass of the corn peptide product, the content of peptides with a molecular weight between 189 and 10,000 Da in the corn peptide product may be 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59% or 60%, or the content of peptides with a molecular weight between 189 and 10,000 Da within the numerical range formed by any two of the above specific values ​​as endpoints.

[0098] Preferably, in some specific embodiments, based on the mass of the corn peptide product, the total nitrogen content of the corn peptide product can be 8.0%, 8.1%, 8.2%, 8.3%, 8.4%, 8.5%, 8.6%, 8.7%, 8.8%, 8.9%, 9.0%, 9.1%, 9.2%, 9.3%, 9.4%, 9.5%, 9.6%, 9.7%, 9.8%, 9.9%, 10.0%, 10.1%, 10.2%, 10.3%, 10.4%, 10.5%, 10.6%, 10.7%, 10.8%, 10.9%, 11.0%, 11.1%, 11.2%, 11.3%, 11.4%, 11.5%, 11.6%, 11.7%, 11.8%, 11.9%, 12.0%, 12.1%, 12.2%, 12.3%, 12.4%, 12.5%, 12.6%, 12.7%, 12.8%, 12.9%, 13.0%, 13.1%, 13.2%, 13. %, 13.4%, 13.5%, 13.6%, 13.7%, 13.8%, 13.9% or 14.0%, or a total nitrogen content within a numerical range consisting of any two of the above specific numerical values ​​as endpoints.

[0099] Preferably, in some specific embodiments, based on the mass of the corn peptide product, the free amino acid content of the corn peptide product may be 10.0%, 10.1%, 10.2%, 10.3%, 10.4%, 10.5%, 10.6%, 10.7%, 10.8%, 10.9%, 11.0%, 11.1%, 11.2%, 11.3%, 11.4%, 11.5%, 11.6%, 11.7%, 11.8%, 11.9%, 12.0%, 12.1%, 12.2%, 12.3%, 12.4%, 12.5%, 12.6%, 12.7%, 12.8%, 12.9%, 13.0%, 13.1%, 13.2%, 13.3%, 13.4%, 13.5%, 13.6%, 13.7%, 13.8%, 13.9%, 14.0%, 14.1%, 14.2%, 14.3%, 14.4%, 14.5%, 14.6%, 14.7%, 14.8%, 14.9 %, 15.0%, 15.1%, 15.2%, 15.3%, 15.4%, 15.5%, 15.6%, 15.7%, 15.8%, 15.9%, 16.0%, 16.1%, 16.2%, 16.3%, 16.4%, 16.5%, 16.6%, 16.7%, 16.8%, 16.9%, 17.0%, 17.1%, 17.2%, 17.3%, 17.4%, 17.5%, 17.6%, 17.7%, 17 .8%, 17.9%, 18.0%, 18.1%, 18.2%, 18.3, 18.4%, 18.5%, 18.6%, 18.7%, 18.8%, 18.9%, 19.0%, 19.1%, 19.2%, 19.3, 19.4%, 19.5%, 19.6%, 19.7%, 19.8%, 19.9% ​​or 20.0%, or a free amino acid content within a numerical range consisting of any two of the above specific numerical values ​​as endpoints.

[0100] Preferably, in some specific embodiments, based on the mass of the corn peptide product, the free glutamate content of the corn peptide product may be 2.0%, 2.1%, 2.2%, 2.3%, 2.4%, 2.5%, 2.6%, 2.7%, 2.8%, 2.9%, 3.0%, 3.1%, 3.3%, 3.3%, 3.4%, 3.5%, 3.6%, 3.7%, 3.8%, 3.9, 4.0%, 4.1%, 4.4%, 4.3%, 4.4%; %, 4.5%, 4.6%, 4.7%, 4.8%, 4.9%, 5.0%, 5.1%, 5.5%, 5.3%, 5.4%, 5.5%, 5.6%, 5.7%, 5.8%, 5.9%, 6.0%, 6.1%, 6.6%, 6.3%, 6.4%, 6.5%, 6.6%, 6.7%, 6.8%, 6.9% or 7.0%, or a free glutamate content within a numerical range consisting of any two of the above specific numerical values ​​as endpoints.

[0101] In some specific embodiments, the present invention provides a corn peptide product with flavoring function, characterized in that it is prepared by the following preparation method:

[0102] (1) adding amylase to a mixed solution containing crude corn gluten powder and / or corn flour to obtain a separated heavy phase;

[0103] (2) adding phospholipase and lipase to the mixed solution containing the separated heavy phase obtained in step (1) to obtain a separated heavy phase;

[0104] (3) adding cellulase to the mixed solution containing the separated heavy phase obtained in step (2) to obtain a separated heavy phase;

[0105] (4) adding a first protease to the mixed solution containing the separated heavy phase obtained in step (3) to obtain an enzymatic hydrolyzate;

[0106] (5) adding a second protease to the enzymatic hydrolyzate obtained in step (4), filtering, evaporating and concentrating to obtain a corn peptide product with a flavoring function,

[0107] The first protease is one or more of alkaline protease, papain and neutral protease; and the second protease is flavor protease.

[0108] Preferably, the amount of amylase added is 0.5-2.0wt% based on the dry weight of the coarse corn gluten meal and / or corn flour. More preferably, the amount of amylase added can be 0.5wt%, 0.6wt%, 0.7wt%, 0.8wt%, 0.9wt%, 1.0wt%, 1.1wt%, 1.2wt%, 1.3wt%, 1.4wt%, 1.5wt%, 1.6wt%, 1.7wt%, 1.8wt%, 1.9wt% or 2.0wt%, or an amount of amylase added within a numerical range consisting of any two of the above specific values ​​as endpoints.

[0109] Preferably, the amount of the phospholipase added is 0.2-2.5wt% based on the dry matter mass of the separated heavy phase obtained in step (1). More preferably, the amount of the phospholipase added may be 0.2wt%, 0.3wt%, 0.4wt%, 0.5wt%, 0.6wt%, 0.7wt%, 0.8wt%, 0.9wt%, 1.0wt%, 1.1wt%, 1.2wt%, 1.3wt%, 1.4wt%, 1.5wt%, 1.6wt%, 1.7wt%, 1.8wt%, 1.9wt%, 2.0wt%, 2.1wt%, 2.2wt%, 2.3wt%, 2.4wt% or 2.5wt%, or an amount of the phospholipase added within a numerical range consisting of any two of the above specific values ​​as endpoints.

[0110] Preferably, the amount of lipase added is 0.4-5.0wt% based on the dry matter weight of the separated heavy phase obtained in step (1). More preferably, the amount of lipase added may be 0.4wt%, 0.5wt%, 0.6wt%, 0.7wt%, 0.8wt%, 0.9wt%, 1.0wt%, 1.1wt%, 1.2wt%, 1.3wt%, 1.4wt%, 1.5wt%, 1.6wt%, 1.7wt%, 1.8wt%, 1.9wt%, 2.0wt%, 2.1wt%, 2.2wt%, 2.3wt%, 2.4wt%, 2.5wt%, 2.6wt%, 2.7wt%, 2.8wt%. , 2.9wt%, 3.0wt%, 3.1wt%, 3.2wt%, 3.3wt%, 3.4wt%, 3.5wt%, 3.6wt%, 3.7wt%, 3.8wt%, 3.9wt%, 4.0wt%, 4.1wt%, 4.2wt%, 4.3wt%, 4.4wt%, 4.5wt%, 4.6wt%, 4.7wt%, 4.8wt%, 4.9wt% or 5.0wt%, or the amount of lipase added is within the numerical range consisting of any two of the above specific numerical values ​​as endpoints.

[0111] Preferably, based on the dry matter weight of the separated heavy phase obtained in step (2), the amount of the cellulase added is 0.5-4.0wt%. More preferably, the amount of the cellulase added may be 0.5wt%, 0.6wt%, 0.7wt%, 0.8wt%, 0.9wt%, 1.0wt%, 1.1wt%, 1.2wt%, 1.3wt%, 1.4wt%, 1.5wt%, 1.6wt%, 1.7wt%, 1.8wt%, 1.9wt%, 2.0wt%, 2.1wt%, 2.2wt%, 2.3wt%, 2.4 wt%, 2.5wt%, 2.6wt%, 2.7wt%, 2.8wt%, 2.9wt%, 3.0wt%, 3.1wt%, 3.2wt%, 3.3wt%, 3.4wt%, 3.5wt%, 3.6wt%, 3.7wt%, 3.8wt%, 3.9wt% or 4.0wt%, or the amount of cellulase added within the numerical range consisting of any two of the above specific numerical values ​​as endpoints.

[0112] Preferably, the amount of alkaline protease added is 0.4-2.5wt% based on the dry matter weight of the separated heavy phase obtained in step (3). More preferably, the amount of alkaline protease added may be 0.4wt%, 0.5wt%, 0.6wt%, 0.7wt%, 0.8wt%, 0.9wt%, 1.0wt%, 1.1wt%, 1.2wt%, 1.3wt%, 1.4wt%, 1.5wt%, 1.6wt%, 1.7wt%, 1.8wt%, 1.9wt%, 2.0wt%, 2.1wt%, 2.2wt%, 2.3wt%, 2.4wt% or 2.5wt%, or an amount of alkaline protease added within a numerical range consisting of any two of the above specific values ​​as endpoints.

[0113] Preferably, based on the dry matter weight of the separated heavy phase obtained in step (3), the amount of the neutral protease added is 0.3-4.0wt%. More preferably, the amount of the neutral protease added may be 0.3wt%, 0.4wt%, 0.5wt%, 0.6wt%, 0.7wt%, 0.8wt%, 0.9wt%, 1.0wt%, 1.1wt%, 1.2wt%, 1.3wt%, 1.4wt%, 1.5wt%, 1.6wt%, 1.7wt%, 1.8wt%, 1.9wt%, 2.0wt%, 2.1wt%, 2.2wt%, 2. 3wt%, 2.4wt%, 2.5wt%, 2.6wt%, 2.7wt%, 2.8wt%, 2.9wt%, 3.0wt%, 3.1wt%, 3.2wt%, 3.3wt%, 3.4wt%, 3.5wt%, 3.6wt%, 3.7wt%, 3.8wt%, 3.9wt% or 4.0wt%, or the amount of neutral protease added is within the numerical range consisting of any two of the above specific numerical values ​​as endpoints.

[0114] Preferably, the amount of papain added is 0.3-5.0wt% based on the dry matter weight of the separated heavy phase obtained in step (3). More preferably, the amount of papain added may be 0.3wt%, 0.4wt%, 0.5wt%, 0.6wt%, 0.7wt%, 0.8wt%, 0.9wt%, 1.0wt%, 1.1wt%, 1.2wt%, 1.3wt%, 1.4wt%, 1.5wt%, 1.6wt%, 1.7wt%, 1.8wt%, 1.9wt%, 2.0wt%, 2.1wt%, 2.2wt%, 2.3wt%, 2.4wt%, 2.5wt%, 2.6wt%, 2.7wt%, 2.8wt%, 2.9wt%, 3.0wt%, 3.1wt%, 3.2wt%, 3.3wt%, 3.4wt%, 3.5wt%, 3.6wt%, 3.7wt%, 3.8wt%, 3.9wt%, 4.1wt%, 4.2wt%, 4.3wt%, 4.4wt%, 4.5wt%, 4.6wt%, 4.7wt%, 4.8wt%, 4.9wt%, 5. 8wt%, 2.9wt%, 3.0wt%, 3.1wt%, 3.2wt%, 3.3wt%, 3.4wt%, 3.5wt%, 3.6wt%, 3.7wt%, 3.8wt%, 3.9wt%, 4.0wt%, 4.1wt%, 4.2wt%, 4.3wt%, 4.4wt%, 4.5wt%, 4.6wt%, 4.7wt%, 4.8wt%, 4.9wt% or 5.0wt%, or the addition amount of papain within the numerical range consisting of any two of the above specific numerical values ​​as endpoints.

[0115] Preferably, based on the dry matter weight of the separated heavy phase obtained in step (4), the added amount of the flavor protease is 0.5-3.0wt%. More preferably, the added amount of the flavor protease may be 0.5wt%, 0.6wt%, 0.7wt%, 0.8wt%, 0.9wt%, 1.0wt%, 1.1wt%, 1.2wt%, 1.3wt%, 1.4wt%, 1.5wt%, 1.6wt%, 1.7wt%, 1.8wt%, 1.9wt%, 2.0wt%, 2.1wt%, 2.2wt%, 2.3wt%, 2.4wt%, 2.5wt%, 2.6wt%, 2.7wt%, 2.8wt%, 2.9wt%, 3.0wt%, 3.1wt%, 3.2wt%, 3.3wt%, 3.4wt%, 3.5wt%, 3.6wt%, 3.7wt%, 3.8wt%, 3.9wt%, 4.1wt%, 4.2wt%, 4.3wt%, 4.4wt%, 4.5wt%, 4.6wt%, 4.7wt%, 4.8wt%, 4.9wt%, 5. %, 3.0wt%, 3.1wt%, 3.2wt%, 3.3wt%, 3.4wt%, 3.5wt%, 3.6wt%, 3.7wt%, 3.8wt%, 3.9wt%, 4.0wt%, 4.1wt%, 4.2wt%, 4.3wt%, 4.4wt%, 4.5wt%, 4.6wt%, 4.7wt%, 4.8wt%, 4.9wt% or 5.0wt%, or an amount of flavor protease added within a numerical range consisting of any two of the above specific numerical values ​​as endpoints.

[0116] In order to better understand the technical solution of the present invention, the technical solution of the present invention is described in detail below in conjunction with specific embodiments.

[0117] Unless otherwise specified, the various reagents / instruments used in the examples and comparative examples of the present invention are conventional commercially available products. The sources of experimental materials and experimental instruments used in the present invention are shown in Table 1 below:

[0118] Table 1 Experimental materials / instrument information

[0119]

[0120] The dry matter mass and moisture content involved in the examples and comparative examples were tested by the first method specified in GB 5009.3-2016.

[0121] The enzyme activity of the alkaline protease used in the examples of the present invention is 2.4AU / g. AU is expressed as Anson units. Anson units are defined as the amount of enzyme that digests hemoglobin at an initial rate of releasing a certain amount of TCA-soluble product per minute under standard reaction conditions, and the TCA-soluble product produces the same color as one milliequivalent of tyrosine in a phenol reagent. The standard reaction conditions are as follows: temperature 25°C, reaction time 10 minutes, pH 7.5.

[0122] Example 1

[0123] This embodiment provides a method for preparing a corn peptide product with a flavoring function as follows:

[0124] (1) Corn flour and distilled water are mixed into a mixed solution with a concentration of 10 wt%, and the mixed solution is heated to 70°C, and the pH of the mixed solution is adjusted to 6.0. Then, based on the dry matter content of the corn flour, 1.6 wt% of medium-temperature amylase is added to the mixed solution, mixed evenly at 200 rpm and kept warm for 5 hours, and then centrifuged at a centrifugal speed of 5000 rpm, a centrifugal time of 10 minutes, and a centrifugal temperature of 65°C, and the supernatant is discarded to obtain a separated heavy phase.

[0125] (2) Based on the dry matter in the separated heavy phase obtained in step (1), the separated heavy phase obtained in step (1) is mixed with distilled water to form a mixed solution with a concentration of 10 wt%, the mixed solution is heated to 50° C., and the pH of the mixed solution is adjusted to 8.0. Then, based on the dry matter in the separated heavy phase obtained in step (1), 1.2 wt% of phospholipase and 1.0 wt% of triglyceride are added to the mixed solution, the mixture is mixed evenly at 200 rpm and kept warm for 8 h, and then centrifuged at a centrifugal speed of 5000 rpm, a centrifugal time of 10 min, and a centrifugal temperature of 65° C., and the supernatant is discarded to obtain a separated heavy phase.

[0126] (3) Based on the dry matter mass in the separated heavy phase obtained in step (2), the separated heavy phase obtained in step (2) is mixed with distilled water to form a mixed solution with a concentration of 10wt%, the mixed solution is heated to 50°C, and the pH of the mixed solution is adjusted to 6.0. Then, based on the dry matter mass in the separated heavy phase obtained in step (2), 2.0wt% of cellulase is added to the mixed solution, and the mixture is mixed evenly at 250rpm and kept warm for 4h before inactivating the enzyme, wherein the inactivation temperature is 90°C and the inactivation time is 2h. After inactivating the enzyme, centrifuge at a centrifugal speed of 5000rpm, a centrifugal time of 10min, and a centrifugal temperature of 70°C, and the supernatant is discarded to obtain a separated heavy phase, wherein the separated heavy phase has a protein content of 83%. The protein content is determined by the first method specified in GB5009.5-2016.

[0127] (4) Based on the dry matter content of the separated heavy phase obtained in step (3), the separated heavy phase obtained in step (3) was mixed with distilled water to form a mixed solution with a concentration of 12 wt%, the mixed solution was heated to 50° C., and the pH of the mixed solution was adjusted to 9.0. Then, based on the dry matter content of the separated heavy phase obtained in step (3), 2.5 wt % of alkaline protease was added to the mixed solution, the mixture was mixed uniformly at 250 rpm and kept warm for 20 h to obtain an enzymatic hydrolyzate.

[0128] (5) The enzymatic hydrolysate obtained in step (4) is heated to 60° C. and the pH of the enzymatic hydrolysate is maintained at 6.0. Then, based on the dry matter weight of the enzymatic hydrolysate obtained in step (4), 2.0 wt% of flavor protease is added to the enzymatic hydrolysate, mixed evenly at 250 rpm and kept warm for 4 hours, and then the enzyme is inactivated, wherein the enzyme inactivation temperature is 85° C. and the enzyme inactivation time is 1 hour. After the enzyme is inactivated, centrifugation is performed at a centrifugal speed of 5000 rpm, a centrifugal time of 5 minutes, and a centrifugal temperature of 70° C., and the supernatant is retained.

[0129] (6) The supernatant obtained in step (5) was cooled to 10° C. and the pH of the supernatant was maintained at 3.0, followed by filtration using a 5000 molecular weight organic membrane.

[0130] (7) The supernatant filtered through a 5000 molecular weight organic membrane in step (6) is evaporated to a dry matter content of 40 wt% based on the weight of the supernatant, and then spray-dried to obtain a corn peptide product, wherein the inlet air temperature of the spray-drying process is 160°C and the tower temperature of the spray-drying process is 90°C.

[0131] (8) The corn peptide product obtained in step (7) was tested for 189-10000 Da polypeptide content by the method specified in Appendix A of GB 31645-2018. The results are shown in Table 2.

[0132] (9) The total nitrogen content of the corn peptide product obtained in step (7) was tested using the first method specified in GB5009.5-2016. The results are shown in Table 3.

[0133] (10) The moisture content of the corn peptide product obtained in step (7) was tested by the first method specified in GB 5009.3-2016. The results are shown in Table 4.

[0134] (11) The corn peptide product obtained in step (7) was tested for bitterness value using the scoring method in 5.3.6 of GB / T 10220-2012, with the bitterness value of comparative example 1 being 10. The results are shown in Table 5.

[0135] (12) The corn peptide product obtained in step (7) is subjected to the determination of free amino acid content by the first method specified in GB / T 30987-2022.

[0136] Example 2

[0137] This embodiment provides a method for preparing a corn peptide product with a flavoring function as follows:

[0138] (1) Corn flour and distilled water are mixed into a mixed solution with a concentration of 4 wt%, and the mixed solution is heated to 80°C, and the pH of the mixed solution is adjusted to 4.0. Then, based on the dry matter content of the corn flour, 0.5 wt% of medium-temperature amylase is added to the mixed solution, mixed evenly at 200 rpm and kept warm for 8 hours, and then centrifuged at a centrifugal speed of 5000 rpm, a centrifugal time of 10 minutes, and a centrifugal temperature of 65°C, and the supernatant is discarded to obtain a separated heavy phase.

[0139] (2) Based on the dry matter in the separated heavy phase obtained in step (1), the separated heavy phase obtained in step (1) is mixed with distilled water to form a mixed solution with a concentration of 14 wt%, the mixed solution is heated to 60° C., and the pH of the mixed solution is adjusted to 10.0. Then, based on the dry matter in the separated heavy phase obtained in step (1), 2.5 wt% of phospholipase and 2.5 wt% of triglyceride are added to the mixed solution, the mixture is mixed evenly at 200 rpm and kept warm for 7 h, and then centrifuged at a centrifugal speed of 5000 rpm, a centrifugal time of 10 min, and a centrifugal temperature of 65° C., and the supernatant is discarded to obtain a separated heavy phase.

[0140] (3) Based on the dry matter mass in the separated heavy phase obtained in step (2), the separated heavy phase obtained in step (2) is mixed with distilled water to form a mixed solution with a concentration of 10wt%, the mixed solution is heated to 60°C, and the pH of the mixed solution is adjusted to 7.0. Then, based on the dry matter mass in the separated heavy phase obtained in step (2), 3.0wt% of cellulase is added to the mixed solution, mixed evenly at 250rpm and kept warm for 4h, and then the enzyme is inactivated, wherein the enzyme inactivation temperature is 90°C and the enzyme inactivation time is 2h. After the enzyme is inactivated, centrifugation is performed at a centrifugal speed of 5000rpm, a centrifugal time of 10min, and a centrifugal temperature of 70°C, and the supernatant is discarded to obtain a separated heavy phase. The protein content of the separated heavy phase is 85%. Among them, the protein content is determined by the first method specified in GB5009.5-2016.

[0141] (4) Based on the dry matter content of the separated heavy phase obtained in step (3), the separated heavy phase obtained in step (3) was mixed with distilled water to form a mixed solution with a concentration of 11 wt%, the mixed solution was heated to 40° C., and the pH of the mixed solution was adjusted to 9.0. Then, based on the dry matter content of the separated heavy phase obtained in step (3), 2.5 wt % of alkaline protease was added to the mixed solution, the mixture was mixed uniformly at 250 rpm and kept warm for 15 h to obtain an enzymatic hydrolyzate.

[0142] (5) The enzymatic hydrolysate obtained in step (4) is heated to 65° C. and the pH of the enzymatic hydrolysate is maintained at 4.0. Then, based on the dry matter weight of the enzymatic hydrolysate obtained in step (4), 1.0 wt% of flavor protease is added to the enzymatic hydrolysate, mixed evenly at 250 rpm and kept warm for 10 h, and then the enzyme is inactivated, wherein the enzyme inactivation temperature is 80° C. and the enzyme inactivation time is 1 h. After the enzyme is inactivated, centrifugation is performed at a centrifugal speed of 5000 rpm, a centrifugal time of 5 min, and a centrifugal temperature of 70° C., and the supernatant is retained.

[0143] (6) The supernatant obtained in step (5) was cooled to 5° C. and the pH of the supernatant was maintained at 5.0, followed by filtration using a 5000 molecular weight organic membrane.

[0144] (7) The supernatant obtained after filtration through a 5000 molecular weight organic membrane in step (6) is evaporated to a dry matter content of 20 wt% based on the weight of the supernatant, and then spray-dried to obtain a corn peptide product, wherein the inlet air temperature of the spray-drying process is 160° C. and the tower temperature of the spray-drying process is 90° C.

[0145] Step (8) to step (12) are the same as in Example 1.

[0146] Example 3

[0147] This embodiment provides a method for preparing a corn peptide product with a flavoring function as follows:

[0148] (1) Corn flour and distilled water are mixed into a mixed solution with a concentration of 6 wt%, and the mixed solution is heated to 70°C, and the pH of the mixed solution is adjusted to 5.0. Then, based on the dry matter content of the corn flour, 1.8 wt% of medium-temperature amylase is added to the mixed solution, mixed evenly at 200 rpm and kept warm for 7 hours, and then centrifuged at a centrifugal speed of 5000 rpm, a centrifugal time of 10 minutes, and a centrifugal temperature of 65°C, and the supernatant is discarded to obtain a separated heavy phase.

[0149] (2) Based on the dry matter in the separated heavy phase obtained in step (1), the separated heavy phase obtained in step (1) is mixed with distilled water to form a mixed solution with a concentration of 12 wt%, the mixed solution is heated to 50° C., and the pH of the mixed solution is adjusted to 9.0. Then, based on the dry matter in the separated heavy phase obtained in step (1), 2.0 wt% of phospholipase and 2.2 wt% of triglyceride are added to the mixed solution, the mixture is mixed evenly at 200 rpm and kept warm for 5 h, and then centrifuged at a centrifugal speed of 5000 rpm, a centrifugal time of 10 min, and a centrifugal temperature of 65° C., and the supernatant is discarded to obtain a separated heavy phase.

[0150] (3) Based on the dry matter mass in the separated heavy phase obtained in step (2), the separated heavy phase obtained in step (2) is mixed with distilled water to form a mixed solution with a concentration of 12wt%, the mixed solution is heated to 40°C, and the pH of the mixed solution is adjusted to 5.0. Then, based on the dry matter mass in the separated heavy phase obtained in step (2), 2.0wt% of cellulase is added to the mixed solution, mixed evenly at 250rpm and kept warm for 4h, and then the enzyme is inactivated, wherein the enzyme inactivation temperature is 90°C and the enzyme inactivation time is 1.5h. After the enzyme is inactivated, centrifugation is performed at a centrifugal speed of 5000rpm, a centrifugal time of 10min, and a centrifugal temperature of 70°C, and the supernatant is discarded to obtain a separated heavy phase. The protein content of the separated heavy phase is 87%. Among them, the protein content is determined by the first method specified in GB5009.5-2016.

[0151] (4) Based on the dry matter content of the separated heavy phase obtained in step (3), the separated heavy phase obtained in step (3) was mixed with distilled water to form a mixed solution with a concentration of 7 wt%, the mixed solution was heated to 30° C., and the pH of the mixed solution was adjusted to 7.0. Then, based on the dry matter content of the separated heavy phase obtained in step (3), 4.0 wt% of neutral protease was added to the mixed solution, the mixture was mixed uniformly at 250 rpm and kept warm for 10 h to obtain an enzymatic hydrolyzate.

[0152] (5) The enzymatic hydrolysate obtained in step (4) is heated to 70° C. and the pH of the enzymatic hydrolysate is maintained at 5.0. Then, based on the dry matter weight of the enzymatic hydrolysate obtained in step (4), 3.0 wt% of flavor protease is added to the enzymatic hydrolysate, mixed evenly, and kept warm for 15 hours before inactivating the enzyme, wherein the inactivation temperature is 90° C. and the inactivation time is 5 hours. After the enzyme is inactivated, centrifugation is performed at a centrifugal speed of 5000 rpm, a centrifugal time of 5 minutes, and a centrifugal temperature of 70° C., and the supernatant is retained.

[0153] (6) The supernatant obtained in step (5) was cooled to 10° C. and the pH of the supernatant was maintained at 4.0, followed by filtration using a 5000 molecular weight organic membrane.

[0154] (7) The supernatant filtered through a 5000 molecular weight organic membrane in step (6) is evaporated to a dry matter content of 30 wt% based on the weight of the supernatant, and then subjected to vacuum drying to obtain a corn peptide product, wherein the vacuum degree of the vacuum drying is -0.09 MPa, the temperature of the vacuum drying is 70°C, and the time of the vacuum drying is 30 min.

[0155] Step (8) to step (12) are the same as in Example 1.

[0156] Example 4

[0157] This embodiment provides a method for preparing a corn peptide product with a flavoring function as follows:

[0158] (1) Corn flour and distilled water are mixed into a mixed solution with a concentration of 8 wt%, and the mixed solution is heated to 65° C., and the pH of the mixed solution is adjusted to 5.5. Then, based on the dry matter content of the corn flour, 1.0 wt% of medium-temperature amylase is added to the mixed solution, mixed evenly at 200 rpm and kept warm for 6 hours, and then centrifuged at a centrifugal speed of 5000 rpm, a centrifugal time of 10 minutes, and a centrifugal temperature of 65° C., and the supernatant is discarded to obtain a separated heavy phase.

[0159] (2) Based on the dry matter content of the separated heavy phase obtained in step (1), the separated heavy phase obtained in step (1) is mixed with distilled water to form a mixed solution with a concentration of 10 wt%, the mixed solution is heated to 40° C., and the pH of the mixed solution is adjusted to 8.0. Then, based on the dry matter content of the separated heavy phase obtained in step (1), 1.2 wt% of phospholipase and 1.2 wt% of triglyceride are added to the mixed solution, the mixture is mixed evenly at 200 rpm, kept warm for 7 h, and then centrifuged at a centrifugal speed of 5000 rpm, a centrifugal time of 10 min, and a centrifugal temperature of 65° C., and the supernatant is discarded to obtain a separated heavy phase.

[0160] (3) Based on the dry matter mass in the separated heavy phase obtained in step (2), the separated heavy phase obtained in step (2) is mixed with distilled water to form a mixed solution with a concentration of 7wt%, the mixed solution is heated to 40°C, and the pH of the mixed solution is adjusted to 5.0. Then, based on the dry matter mass in the separated heavy phase obtained in step (2), 1.0wt% of cellulase is added to the mixed solution, mixed evenly at 250rpm and kept warm for 3h, and then the enzyme is inactivated, wherein the enzyme inactivation temperature is 90°C and the enzyme inactivation time is 0.5h. After the enzyme is inactivated, centrifugation is performed at a centrifugal speed of 5000rpm, a centrifugal time of 10min, and a centrifugal temperature of 70°C, and the supernatant is discarded to obtain a separated heavy phase. The protein content of the separated heavy phase is 84%. The protein content is determined by the first method specified in GB 5009.5-2016.

[0161] (4) Based on the dry matter content of the separated heavy phase obtained in step (3), the separated heavy phase obtained in step (3) was mixed with distilled water to form a mixed solution with a concentration of 15 wt%, the mixed solution was heated to 50° C., and the pH of the mixed solution was adjusted to 6.0. Then, based on the dry matter content of the separated heavy phase obtained in step (3), 5.0 wt% of papain was added to the mixed solution, the mixture was mixed uniformly at 250 rpm and kept warm for 25 h to obtain an enzymatic hydrolyzate.

[0162] (5) The enzymatic hydrolysate obtained in step (4) is heated to 60° C. and the pH of the enzymatic hydrolysate is maintained at 5.5. Then, based on the dry matter weight of the enzymatic hydrolysate obtained in step (4), 1.5 wt % of flavor protease is added to the enzymatic hydrolysate, mixed evenly at 250 rpm and kept warm for 5 h, and then the enzyme is inactivated, wherein the enzyme inactivation temperature is 85° C. and the enzyme inactivation time is 1 h. After the enzyme is inactivated, centrifugation is performed at a centrifugal speed of 5000 rpm, a centrifugal time of 5 min, and a centrifugal temperature of 70° C., and the supernatant is retained.

[0163] (6) The supernatant obtained in step (5) was cooled to 20° C. and the pH of the supernatant was maintained at 3.5, followed by filtration using a 5000 molecular weight organic membrane.

[0164] (7) The supernatant filtered through a 5000 molecular weight organic membrane in step (6) is evaporated to a dry matter content of 35 wt% based on the weight of the supernatant, and then subjected to vacuum drying to obtain a corn peptide product, wherein the vacuum degree of the vacuum drying is -0.09 MPa, the temperature of the vacuum drying is 70°C, and the time of the vacuum drying is 30 min.

[0165] Step (8) to step (12) are the same as in Example 1.

[0166] Example 5

[0167] This embodiment provides a method for preparing a corn peptide product with a flavoring function as follows:

[0168] (1) Corn flour and distilled water are mixed into a mixed solution with a concentration of 10 wt%, and the mixed solution is heated to 60° C., and the pH of the mixed solution is adjusted to 6.0. Then, based on the dry matter content of the corn flour, 1.4 wt% of medium-temperature amylase is added to the mixed solution, mixed evenly at 200 rpm and kept warm for 5 hours, and then centrifuged at a centrifugal speed of 5000 rpm, a centrifugal time of 10 minutes, and a centrifugal temperature of 65° C., and the supernatant is discarded to obtain a separated heavy phase.

[0169] (2) Based on the dry matter in the separated heavy phase obtained in step (1), the separated heavy phase obtained in step (1) is mixed with distilled water to form a mixed solution with a concentration of 8 wt%, the mixed solution is heated to 70°C, and the pH of the mixed solution is adjusted to 7.0. Then, based on the dry matter in the separated heavy phase obtained in step (1), 0.2 wt% of phospholipase and 0.2 wt% of triglyceride are added to the mixed solution, the mixture is mixed evenly at 200 rpm and kept warm for 10 h, and then centrifuged at a centrifugal speed of 5000 rpm, a centrifugal time of 10 min, and a centrifugal temperature of 65°C, and the supernatant is discarded to obtain a separated heavy phase.

[0170] (3) Based on the dry matter mass in the separated heavy phase obtained in step (2), the separated heavy phase obtained in step (2) is mixed with distilled water to form a mixed solution with a concentration of 15wt%, the mixed solution is heated to 50°C, and the pH of the mixed solution is adjusted to 6.0. Then, based on the dry matter mass in the separated heavy phase obtained in step (2), 4.0wt% of cellulase is added to the mixed solution, mixed evenly at 250rpm and kept warm for 5h, and then the enzyme is inactivated, wherein the enzyme inactivation temperature is 95°C and the enzyme inactivation time is 2.0h. After the enzyme is inactivated, centrifugation is performed at a centrifugal speed of 5000rpm, a centrifugal time of 10min, and a centrifugal temperature of 70°C, and the supernatant is discarded to obtain a separated heavy phase. The protein content of the separated heavy phase is 89%. Among them, the protein content is determined by the first method specified in GB5009.5-2016.

[0171] (4) Based on the dry matter content of the separated heavy phase obtained in step (3), the separated heavy phase obtained in step (3) was mixed with distilled water to form a mixed solution with a concentration of 5 wt%, the mixed solution was heated to 50° C., and the pH of the mixed solution was adjusted to 8.0. Then, based on the dry matter content of the separated heavy phase obtained in step (3), 1.0 wt% of alkaline protease and 1.0 wt% of papain were added to the mixed solution, the mixture was mixed uniformly at 250 rpm and kept warm for 20 h to obtain an enzymatic hydrolyzate.

[0172] (5) The enzymatic hydrolysate obtained in step (4) is heated to 55° C. and the pH of the enzymatic hydrolysate is maintained at 7.0. Then, based on the dry matter weight of the enzymatic hydrolysate obtained in step (4), 2.0 wt% of flavor protease is added to the enzymatic hydrolysate, mixed evenly at 250 rpm, and kept warm for 15 h before inactivating the enzyme, wherein the inactivation temperature is 90° C. and the inactivation time is 2 h. After the enzyme is inactivated, centrifugation is performed at a centrifugal speed of 5000 rpm, a centrifugal time of 5 min, and a centrifugal temperature of 70° C., and the supernatant is retained.

[0173] (6) The supernatant obtained in step (5) was cooled to 30° C. and the pH of the supernatant was maintained at 3.0, followed by filtration using a 5000 molecular weight organic membrane.

[0174] (7) The supernatant obtained after filtration through a 5000 molecular weight organic membrane in step (6) is evaporated to a dry matter content of 49 wt% based on the weight of the supernatant, and then subjected to drum drying to obtain a corn peptide product, wherein the drum drying temperature is 250° C. and the drum drying speed is 10 rpm.

[0175] Step (8) to step (12) are the same as in Example 1.

[0176] Example 6

[0177] This embodiment provides a method for preparing a corn peptide product with a flavoring function as follows:

[0178] (1) Corn flour and distilled water are mixed into a mixed solution with a concentration of 12 wt%, and the mixed solution is heated to 55° C., and the pH of the mixed solution is adjusted to 6.5. Then, based on the dry matter content of the corn flour, 2.0 wt% of medium-temperature amylase is added to the mixed solution, mixed evenly at 200 rpm and kept warm for 3 h, and then centrifuged at a centrifugal speed of 5000 rpm, a centrifugal time of 10 min, and a centrifugal temperature of 65° C., and the supernatant is discarded to obtain a separated heavy phase.

[0179] (2) Based on the dry matter in the separated heavy phase obtained in step (1), the separated heavy phase obtained in step (1) is mixed with distilled water to form a mixed solution with a concentration of 6 wt%, the mixed solution is heated to 60°C, and the pH of the mixed solution is adjusted to 5.0. Then, based on the dry matter in the separated heavy phase obtained in step (1), 0.7 wt% of phospholipase and 0.6 wt% of triglyceride are added to the mixed solution, the mixture is mixed evenly at 200 rpm and kept warm for 8 hours, and then centrifuged at a centrifugal speed of 5000 rpm, a centrifugal time of 10 minutes, and a centrifugal temperature of 65°C, and the supernatant is discarded to obtain a separated heavy phase.

[0180] (3) Based on the dry matter mass in the separated heavy phase obtained in step (2), the separated heavy phase obtained in step (2) is mixed with distilled water to form a mixed solution with a concentration of 8wt%, the mixed solution is heated to 30°C, and the pH of the mixed solution is adjusted to 4.0. Then, based on the dry matter mass in the separated heavy phase obtained in step (2), 0.5wt% of cellulase is added to the mixed solution, mixed evenly at 250rpm and kept warm for 2h, and then the enzyme is inactivated, wherein the enzyme inactivation temperature is 85°C and the enzyme inactivation time is 1.0h. After the enzyme is inactivated, centrifugation is performed at a centrifugal speed of 5000rpm, a centrifugal time of 10min, and a centrifugal temperature of 70°C, and the supernatant is discarded to obtain a separated heavy phase. The protein content of the separated heavy phase is 92%. The protein content is determined by the first method specified in GB 5009.5-2016.

[0181] (4) Based on the dry matter content of the separated heavy phase obtained in step (3), the separated heavy phase obtained in step (3) was mixed with distilled water to form a mixed solution with a concentration of 13 wt%, the mixed solution was heated to 60° C., and the pH of the mixed solution was adjusted to 6.5. Then, based on the dry matter content of the separated heavy phase obtained in step (3), 0.5 wt% of neutral protease and 0.5 wt% of papain were added to the mixed solution, the mixture was mixed uniformly at 250 rpm and kept warm for 30 h to obtain an enzymatic hydrolyzate.

[0182] (5) The enzymatic hydrolysate obtained in step (4) is heated to 50° C. and the pH of the enzymatic hydrolysate is maintained at 6.0. Then, based on the dry matter weight of the enzymatic hydrolysate obtained in step (4), 0.5 wt % of flavor protease is added to the enzymatic hydrolysate, mixed evenly at 250 rpm and kept warm for 20 h, and then the enzyme is inactivated, wherein the enzyme inactivation temperature is 75° C. and the enzyme inactivation time is 4 h. After the enzyme is inactivated, centrifugation is performed at a centrifugal speed of 5000 rpm, a centrifugal time of 5 min, and a centrifugal temperature of 70° C., and the supernatant is retained.

[0183] (6) The supernatant obtained in step (5) was cooled to 40° C. and the pH of the supernatant was maintained at 2.0, followed by filtration using a 5000 molecular weight organic membrane.

[0184] (7) The supernatant obtained after filtration through a 5000 molecular weight organic membrane in step (6) is evaporated until the dry matter content in the supernatant is 45 wt% based on the weight of the supernatant, and then subjected to vacuum freeze-drying treatment to obtain a corn peptide product, wherein the temperature of the vacuum freeze-drying treatment is -40°C and the vacuum degree of the vacuum freeze-drying treatment is -0.05 Pa.

[0185] Step (8) to step (12) are the same as in Example 1.

[0186] Example 7

[0187] This embodiment provides a method for preparing a corn peptide product with a flavoring function as follows:

[0188] (1) Corn flour and distilled water are mixed into a mixed solution with a concentration of 10 wt%, and the mixed solution is heated to 50° C., and the pH of the mixed solution is adjusted to 7.0. Then, based on the dry matter content of the corn flour, 1.8 wt% of medium-temperature amylase is added to the mixed solution, mixed evenly at 200 rpm and kept warm for 4 hours, and then centrifuged at a centrifugal speed of 5000 rpm, a centrifugal time of 10 minutes, and a centrifugal temperature of 65° C., and the supernatant is discarded to obtain a separated heavy phase.

[0189] (2) Based on the dry matter in the separated heavy phase obtained in step (1), the separated heavy phase obtained in step (1) is mixed with distilled water to form a mixed solution with a concentration of 4 wt%, the mixed solution is heated to 50° C., and the pH of the mixed solution is adjusted to 6.0. Then, based on the dry matter in the separated heavy phase obtained in step (1), 2.0 wt% of phospholipase and 2.2 wt% of triglyceride are added to the mixed solution, the mixture is mixed evenly at 200 rpm and kept warm for 9 h, and then centrifuged at a centrifugal speed of 5000 rpm, a centrifugal time of 10 min, and a centrifugal temperature of 65° C., and the supernatant is discarded to obtain a separated heavy phase.

[0190] (3) Based on the dry matter mass in the separated heavy phase obtained in step (2), the separated heavy phase obtained in step (2) is mixed with distilled water to form a mixed solution with a concentration of 5wt%, the mixed solution is heated to 55°C, and the pH of the mixed solution is adjusted to 6.0. Then, based on the dry matter mass in the separated heavy phase obtained in step (2), 1.0wt% of cellulase is added to the mixed solution, mixed evenly at 250rpm and kept warm for 3h, and then the enzyme is inactivated, wherein the enzyme inactivation temperature is 85°C and the enzyme inactivation time is 1.0h. After the enzyme is inactivated, centrifugation is performed at a centrifugal speed of 5000rpm, a centrifugal time of 10min, and a centrifugal temperature of 70°C, and the supernatant is discarded to obtain a separated heavy phase. The protein content of the separated heavy phase is 85%. The protein content is determined by the first method specified in GB 5009.5-2016.

[0191] (4) Based on the dry matter content of the separated heavy phase obtained in step (3), the separated heavy phase obtained in step (3) was mixed with distilled water to form a mixed solution with a concentration of 9 wt%, the mixed solution was heated to 40°C, and the pH of the mixed solution was adjusted to 7.5. Then, based on the dry matter content of the separated heavy phase obtained in step (3), 0.3 wt% of neutral protease, 0.3 wt% of papain, and 0.4 wt% of alkaline protease were added to the mixed solution, the mixture was mixed uniformly at 250 rpm, and the mixture was kept warm for 15 h to obtain an enzymatic solution.

[0192] (5) The enzymatic hydrolysate obtained in step (4) is heated to 60° C. and the pH of the enzymatic hydrolysate is maintained at 6.5. Then, based on the dry matter weight of the enzymatic hydrolysate obtained in step (4), 2.5 wt% of flavor protease is added to the enzymatic hydrolysate, mixed evenly, and kept warm for 15 hours before inactivating the enzyme, wherein the inactivation temperature is 85° C. and the inactivation time is 2 hours. After the enzyme is inactivated, centrifugation is performed at a centrifugal speed of 5000 rpm, a centrifugal time of 5 minutes, and a centrifugal temperature of 70° C., and the supernatant is retained.

[0193] (6) The supernatant obtained in step (5) was cooled to 10° C. and the pH of the supernatant was maintained at 4.5, followed by filtration using a 5000 molecular weight organic membrane.

[0194] (7) The supernatant filtered through a 5000 molecular weight organic membrane in step (6) is evaporated to a dry matter content of 50 wt % based on the weight of the supernatant, and then spray-dried to obtain a corn peptide product. The inlet air temperature of the spray drying process is 160° C., and the tower temperature of the spray drying process is 90° C.

[0195] Step (8) to step (12) are the same as in Example 1.

[0196] Comparative Example 1

[0197] The preparation method of the corn peptide product provided in Comparative Example 1 is as follows:

[0198] (1) Corn flour and distilled water are mixed into a mixed solution with a concentration of 15 wt%, and the mixed solution is heated to 85° C., and the pH of the mixed solution is adjusted to 3.5. Then, based on the dry matter content of the corn flour, 0.2 wt% of medium-temperature amylase is added to the mixed solution, mixed evenly at 200 rpm and kept warm for 2 h, and then centrifuged at a centrifugal speed of 5000 rpm, a centrifugal time of 10 min, and a centrifugal temperature of 65° C., and the supernatant is discarded to obtain a separated heavy phase.

[0199] (2) Based on the dry matter in the separated heavy phase obtained in step (1), the separated heavy phase obtained in step (1) is mixed with distilled water to form a mixed solution with a concentration of 15 wt%, the mixed solution is heated to 75° C., and the pH of the mixed solution is adjusted to 4.0. Then, based on the dry matter in the separated heavy phase obtained in step (1), 0.1 wt% of phospholipase and 0.1 wt% of triglyceride are added to the mixed solution, the mixture is mixed evenly at 200 rpm and kept warm for 4 h, and then centrifuged at a centrifugal speed of 5000 rpm, a centrifugal time of 10 min, and a centrifugal temperature of 65° C., and the supernatant is discarded to obtain a separated heavy phase.

[0200] (3) Based on the dry matter mass in the separated heavy phase obtained in step (2), the separated heavy phase obtained in step (2) is mixed with distilled water to form a mixed solution with a concentration of 16wt%, the mixed solution is heated to 70°C, and the pH of the mixed solution is adjusted to 8.0. Then, based on the dry matter mass in the separated heavy phase obtained in step (2), 0.5wt% of cellulase is added to the mixed solution, mixed evenly at 250rpm and kept warm for 1h, and then the enzyme is inactivated, wherein the enzyme inactivation temperature is 75°C and the enzyme inactivation time is 0.25h. After the enzyme is inactivated, centrifuge at a centrifugal speed of 5000rpm, a centrifugal time of 10min, and a centrifugal temperature of 70°C, and the supernatant is discarded to obtain a separated heavy phase. The protein content of the separated heavy phase is 79%. The protein content is determined by the first method specified in GB5009.5-2016.

[0201] (4) Based on the dry matter content of the separated heavy phase obtained in step (3), the separated heavy phase obtained in step (3) was mixed with distilled water to form a mixed solution with a concentration of 16 wt%, the mixed solution was heated to 70° C., and the pH of the mixed solution was adjusted to 5.0. Then, based on the dry matter content of the separated heavy phase obtained in step (3), 0.8 wt% of papain was added to the mixed solution, the mixture was mixed uniformly at 250 rpm and kept warm for 10 h to obtain an enzymatic hydrolyzate.

[0202] (5) The enzymatic hydrolysate obtained in step (4) is heated to 45° C., and the pH of the enzymatic hydrolysate is maintained at 8.0. Then, based on the dry matter weight of the enzymatic hydrolysate obtained in step (4), 0.1 wt % of flavor protease is added to the enzymatic hydrolysate, mixed evenly at 250 rpm, and kept warm for 4 h before inactivating the enzyme, wherein the inactivation temperature is 65° C. and the inactivation time is 0.5 h. After the enzyme is inactivated, centrifugation is performed at a centrifugal speed of 5000 rpm, a centrifugal time of 5 min, and a centrifugal temperature of 70° C., and the supernatant is retained.

[0203] (6) The supernatant obtained in step (5) was cooled to 4° C. and the pH of the supernatant was maintained at 7.0, followed by filtration using a 5000 molecular weight organic membrane.

[0204] (7) The supernatant obtained after filtration through a 5000 molecular weight organic membrane in step (6) is evaporated to a dry matter content of 15 wt% based on the weight of the supernatant, and then subjected to a drum drying treatment to obtain a corn peptide product, wherein the drum drying treatment temperature is 250° C. and the drum drying treatment speed is 10 rpm.

[0205] Step (8) to step (12) are the same as in Example 1.

[0206] Comparative Example 2

[0207] The preparation method of the corn peptide product provided in Comparative Example 2 is different from that in Example 1 in that: the amount of the medium-temperature amylase added in step (1) is 0.2 wt%.

[0208] Comparative Example 3

[0209] The preparation method of the corn peptide product provided in Comparative Example 3 is different from that in Example 1 in that: the amount of phospholipase added in step (2) is 0.1 wt %, and the amount of triglyceride added is 0.1 wt %.

[0210] Comparative Example 4

[0211] The preparation method of the corn peptide product provided in Comparative Example 4 is different from that in Example 1 in that the amount of cellulase added in step (3) is 0.2 wt %.

[0212] Table 2 Detection results of 189-10000Da polypeptide content (%) in corn peptide products

[0213] serial number 189-10000Dle polypeptide content (%) Example 1 54 Example 2 50 Example 3 53 Example 4 52 Example 5 58 Example 6 57 Example 7 56 Comparative Example 1 30 Comparative Example 2 32 Comparative Example 3 28 Comparative Example 4 35

[0214] As shown in Table 2, the results show that the 189-10000Da polypeptide content in the corn peptide products prepared in Examples 1 to 7 of the present invention can reach 40-60%. However, it can be seen from Comparative Examples 1 to 4 that when the amount of medium-temperature amylase, phospholipase, triglyceride esterase or cellulase is small, the non-protein components in the corn flour cannot be removed well, resulting in the polypeptide content not reaching 40-60%.

[0215] Table 3 Test results of total nitrogen content in corn peptide products

[0216] serial number Total nitrogen content (%) Example 1 9 Example 2 11.7 Example 3 12.7 Example 4 12.1 Example 5 13 Example 6 12.8 Example 7 12.5 Comparative Example 1 7 Comparative Example 2 6.5 Comparative Example 3 6 Comparative Example 4 7.2

[0217] As shown in Table 3, the results show that the total nitrogen in the corn peptide products prepared in Examples 1 to 7 of the present invention can reach 8-14%. When the amount of medium-temperature amylase, phospholipase, triglyceride esterase or cellulase is small, the non-protein components in the corn flour cannot be removed well, resulting in a low total nitrogen.

[0218] Table 4 Test results of moisture content in corn peptide products

[0219]

[0220]

[0221] As shown in Table 4, the results show that the corn peptide products prepared in Examples 1 to 7 of the present invention have low moisture contents. The determination of the moisture content shows that the corn peptide products obtained by the preparation method of the present invention are stable to a certain extent, proving the reliability of the preparation method of the present invention.

[0222] Table 5 Detection results of bitterness value in corn peptide products

[0223] serial number Bitterness Example 1 2.1 Example 2 1.5 Example 3 2.3 Example 4 2 Example 5 2.5 Example 6 1.8 Example 7 1.9 Comparative Example 1 10 Comparative Example 2 2.5 Comparative Example 3 2.3 Comparative Example 4 2.7

[0224] As shown in Table 5, the results show that when the bitterness value of Comparative Example 1 is scored as 10, the bitterness value of the corn peptide products prepared by Examples 1 to 7 of the present invention is lower. The reason is that the amount of flavor protease added in Comparative Example 1 is insufficient, resulting in a high bitterness value.

[0225] Table 6 Detection results of free amino acids in corn peptide products

[0226] serial number Total free amino acid content (%) Free glutamate content (%) Example 1 14.5 3.6 Example 2 16 3.7 Example 3 17.3 4.2 Example 4 16 4.1 Example 5 18 4.5 Example 6 17 4.8 Example 7 13 3.6 Comparative Example 1 8.4 1.9 Comparative Example 2 6.8 1.7 Comparative Example 3 5 1.2 Comparative Example 4 8.1 1.8

[0227] As shown in Table 6, the results show that the total content of free amino acids in the corn peptide products prepared in Examples 1 to 7 of the present invention is higher than that in Comparative Examples 1 to 4, among which the content of free glutamic acid with umami and kokumi flavors is higher than that in Comparative Examples 1 to 4, which proves that the corn peptide products obtained by the preparation method of the present invention have the characteristics of better umami and better kokumi to a certain extent, and have the potential to be applied in the field of condiments.

[0228] Although the above describes the specific implementation methods of the present invention, it does not limit the scope of protection of the present invention. Based on the technical solution of the present invention, various modifications or variations that can be made by those skilled in the art without creative work are still within the scope of protection of the present invention.

Claims

1. A corn peptide product with flavoring function, characterized in that: The corn peptide product contains 40-60% peptides with molecular weights between 189-10000 Da.

2. The corn peptide product with flavoring function according to claim 1, characterized in that: The corn peptide product has a total nitrogen content of 8.0-14.0%, and / or a free amino acid content of 10-20%, and / or a free glutamic acid content of 2.0-7.0 wt%.

3. The corn peptide product with flavoring function according to claim 1 or 2, characterized in that: The product is prepared by the following preparation method: a mixed solution containing crude corn protein powder and / or corn flour is enzymatically hydrolyzed by amylase, phospholipase, lipase, cellulase and protease to obtain a corn peptide product with flavoring function.

4. The corn peptide product with flavoring function according to claim 3, characterized in that: After enzymatic hydrolysis using protease is completed, filtering, evaporation and concentration are further performed to obtain a corn peptide product with flavoring function, wherein the protease includes a first protease and a second protease, wherein the first protease is one or more of alkaline protease, papain and neutral protease; and the second protease is a flavor protease.

5. The corn peptide product with flavoring function according to any one of claims 1 to 4, characterized in that: It is prepared by the following preparation method: (1) adding amylase to a mixed solution containing crude corn gluten powder and / or corn flour to obtain a separated heavy phase; (2) adding phospholipase and lipase to the mixed solution containing the separated heavy phase obtained in step (1) to obtain a separated heavy phase; (3) adding cellulase to the mixed solution containing the separated heavy phase obtained in step (2) to obtain a separated heavy phase; (4) adding a first protease to the mixed solution containing the separated heavy phase obtained in step (3) to obtain an enzymatic hydrolyzate; (5) Adding a second protease to the enzymatic hydrolysate obtained in step (4), filtering, evaporating and concentrating to obtain a corn peptide product with flavoring function, wherein the first protease is one or more of alkaline protease, papain and neutral protease; and the second protease is flavor protease.

6. The corn peptide product with flavoring function according to any one of claims 1 to 5, characterized in that: Based on the mass of the corn peptide product, the content of peptides with a molecular weight between 189 and 10,000 Da is 50.0-60.0 wt%, and / or the total nitrogen content is 9.0-14.0 wt%, and / or the free amino acid content is 13.0-20.0 wt%, and / or the free glutamic acid content is 3.0-5.0 wt%.

7. The corn peptide product with flavoring function according to any one of claims 1 to 6, characterized in that: Based on the mass of the corn peptide product, the content of peptides with a molecular weight between 189 and 10,000 Da is 52.0-60.0 wt%, and / or the total nitrogen content is 12.0-14.0 wt%, and / or the free amino acids are 16.0-20.0 wt%, and / or the free glutamic acid content is 4.0-5.0 wt%; Preferably, based on the mass of the corn peptide product, the content of peptides with a molecular weight between 189-10000Da is 57.0-60.0wt%, and / or the total nitrogen content is 12.5-13.0wt%, and / or the free amino acids are 17.0-20.0wt%, and / or the free glutamic acid content is 4.5-5.0wt%.

8. The corn peptide product with flavoring function according to any one of claims 1 to 7, characterized in that: Based on the dry weight of the crude corn gluten meal and / or corn flour, the amount of amylase added is 0.5-2.0wt%; preferably, the amount of amylase added is 1.0-2.0wt%; more preferably, the amount of amylase added is 1.4-2.0wt%.

9. The corn peptide product with flavoring function according to any one of claims 1 to 8, characterized in that: Based on the dry matter mass of the separated heavy phase obtained in step (1), the added amount of the phospholipase is 0.2-2.5wt%; preferably, the added amount of the phospholipase is 0.2-2.0wt%; more preferably, the added amount of the phospholipase is 0.2-0.7wt%.

10. The corn peptide product with flavoring function according to any one of claims 1 to 9, characterized in that: Based on the dry matter content of the separated heavy phase obtained in step (1), the amount of lipase added is 0.4-5.0 wt %; preferably, the amount of lipase added is 0.4-4.2 wt %; more preferably, the amount of lipase added is 0.4-1.3 wt %.

11. The corn peptide product with flavoring function according to any one of claims 1 to 10, characterized in that: The amount of cellulase added is 0.5-4.0 wt % based on the dry matter in the separated heavy phase obtained in step (2).

12. The corn peptide product with flavoring function according to any one of claims 1 to 11, characterized in that: Based on the dry matter weight of the separated heavy phase obtained in step (3), the amount of alkaline protease added is 0.4-2.5 wt %; preferably, the amount of alkaline protease added is 1.0-1.5 wt %.

13. The corn peptide product with flavoring function according to any one of claims 1 to 12, characterized in that: Based on the dry matter mass of the separated heavy phase obtained in step (3), the amount of the neutral protease added is 0.3-4.0wt%; preferably, the amount of the neutral protease added is 0.5-4.0wt%; more preferably, the amount of the neutral protease added is 0.5-1.0wt%.

14. The corn peptide product with flavoring function according to any one of claims 1 to 13, characterized in that: Based on the dry matter weight of the separated heavy phase obtained in step (3), the amount of papain added is 0.3-5.0 wt %; preferably, the amount of papain added is 0.5-5.0 wt %; more preferably, the amount of papain added is 0.5-1.0 wt %.

15. The corn peptide product with flavoring function according to any one of claims 1 to 14, wherein the amount of flavor protease added is 0.5-3.0wt% based on the dry matter weight of the separated heavy phase obtained in step (4); preferably, the amount of flavor protease added is 0.5-3.0wt%; more preferably, the amount of flavor protease added is 0.5-2.0wt%.

16. The corn peptide product with flavoring function according to any one of claims 1 to 15, characterized in that: The amylase is a mesophilic amylase; preferably, the enzyme activity of the mesophilic amylase is 3000-5000U per gram of the mesophilic amylase.

17. The corn peptide product with flavoring function according to any one of claims 1 to 16, characterized in that: The enzyme activity of phospholipase is 4000-6000U per gram of phospholipase.

18. The corn peptide product with flavoring function according to any one of claims 1 to 17, characterized in that: The lipase is triglyceride esterase; preferably, the enzyme activity of the triglyceride esterase is 4000-6000U per gram of triglyceride esterase.

19. The corn peptide product with flavoring function according to any one of claims 1 to 18, characterized in that: The enzymatic activity of the cellulase is 5000-40000U per mL of cellulase.

20. The corn peptide product with flavoring function according to any one of claims 1 to 19, characterized in that: The enzymatic activity of alkaline protease is 2.4-12AU per gram of alkaline protease.

21. The corn peptide product with flavoring function according to any one of claims 1 to 20, characterized in that: The enzyme activity of neutral protease is 20,000-100,000 U per gram of neutral protease.

22. The corn peptide product with flavoring function according to any one of claims 1 to 21, characterized in that: The enzymatic activity of papain is 600,000-3,000,000 U per gram of papain.

23. The corn peptide product with flavoring function according to any one of claims 1 to 22, characterized in that: The enzyme activity of flavor protease is 1000-3000U per gram of flavor protease.

24. The corn peptide product with flavoring function according to any one of claims 1 to 23, characterized in that: The concentration of the mixed solution in step (1) is 4-12 wt % based on the dry weight of the crude corn gluten meal and / or corn flour; and / or the concentration of the mixed solution in step (2) is 4-14 wt % based on the dry matter mass of the separated heavy phase obtained in step (1); and / or the concentration of the mixed solution in step (3) is 5-15 wt % based on the dry matter mass of the separated heavy phase obtained in step (2); And / or the concentration of the mixed solution in step (4) is 5-15 wt % based on the dry matter mass of the separated heavy phase obtained in step (3).

25. The corn peptide product with flavoring function according to any one of claims 1 to 24, characterized in that: The temperature of the mixed solution in step (1) is 50-80° C. and / or the temperature of the mixed solution in step (2) is 40-70° C.; and / or the temperature of the mixed solution in step (3) is 30-60° C.; and / or the temperature of the mixed solution in step (4) is 30-60° C.; And / or the temperature of the enzymatic hydrolysate in step (5) is 50-70°C.

26. The corn peptide product with flavoring function according to any one of claims 1 to 25, characterized in that: The pH of the mixed solution in step (1) is 4.0-7.0; and / or the pH of the mixed solution in step (2) is 5.0-10.0; and / or the pH of the mixed solution in step (3) is 4.0-7.0; and / or the pH of the mixed solution in step (4) is 6.0-9.0; And / or the pH of the enzymatic hydrolysate in step (5) is 4.0-7.

0.

27. The corn peptide product with flavoring function according to any one of claims 1 to 26, characterized in that: The protein content of the separated heavy phase obtained in step (3) is 75%-90%.

28. The corn peptide product with flavoring function according to any one of claims 1 to 27, characterized in that: Calculated based on the mass of the corn peptide product, the moisture content of the corn peptide product is 2.0-7.0wt%.

29. The method for preparing a corn peptide product with flavoring function according to any one of claims 1 to 28, characterized in that: The preparation method comprises: enzymatically hydrolyzing a mixed solution containing coarse corn protein powder and / or corn flour by using amylase, phospholipase, lipase, cellulase and protease to obtain a corn peptide product with flavoring function.

30. The method for preparing a corn peptide product with flavoring function according to claim 29, characterized in that: The preparation method comprises: enzymatically hydrolyzing a mixed solution containing crude corn protein powder and / or corn flour by amylase, phospholipase, lipase, cellulase, a first protease and a second protease, filtering, evaporating and concentrating the mixed solution to obtain a corn peptide product with a flavoring function, wherein the first protease is one or more of alkaline protease, papain and neutral protease; and the second protease is a flavor protease.

31. The method for preparing a corn peptide product with flavoring function according to claim 29 or 30, characterized in that: The preparation method comprises the following steps: (1) adding amylase to a mixed solution containing crude corn gluten powder and / or corn flour to obtain a separated heavy phase; (2) adding phospholipase and lipase to the mixed solution containing the separated heavy phase obtained in step (1) to obtain a separated heavy phase; (3) adding cellulase to the mixed solution containing the separated heavy phase obtained in step (2) to obtain a separated heavy phase; (4) adding a first protease to the mixed solution containing the separated heavy phase obtained in step (3) to obtain an enzymatic hydrolyzate; (5) Adding a second protease to the enzymatic hydrolysate obtained in step (4), filtering, evaporating and concentrating to obtain a corn peptide product with flavoring function, wherein the first protease is one or more of alkaline protease, papain and neutral protease; and the second protease is flavor protease.

32. The preparation method according to any one of claims 29 to 31, characterized in that: The steps include: (1) adding amylase to a mixed solution of crude corn gluten powder and / or corn flour and water, and performing heat preservation and solid-liquid separation to obtain a separated heavy phase; (2) adding phospholipase and lipase to the mixed solution of the separated heavy phase obtained in step (1) and water, and obtaining the separated heavy phase after heat preservation and solid-liquid separation; (3) adding cellulase to the mixed solution of the separated heavy phase obtained in step (2) and water, and obtaining the separated heavy phase after heat preservation, enzyme inactivation and solid-liquid separation; (4) adding a first protease to the mixed solution of the separated heavy phase and water obtained in step (3), and keeping the mixture warm to obtain an enzymatic solution, wherein the first protease is one or more of alkaline protease, papain and neutral protease; (5) adding a second protease to the enzymatic hydrolyzate obtained in step (4), and obtaining a supernatant after heat preservation, enzyme inactivation and solid-liquid separation, wherein the second protease is a flavor protease; (6) filtering the supernatant obtained in step (5); (7) Evaporating and concentrating the filtered supernatant obtained in step (6) to obtain a corn peptide product with flavoring function.

33. The preparation method according to any one of claims 29 to 32, characterized in that: The temperature of the supernatant in step (6) is 5-40°C; and / or the pH of the supernatant in step (6) is 2.0-5.0; And / or in step (7), the dry matter content in the supernatant after evaporation is 20-50wt% based on the weight of the supernatant.

34. The preparation method according to any one of claims 29 to 33, characterized in that: The heat preservation time is 2-30; Preferably, the insulation time in step (1) is 3-8 h; and / or the insulation time in step (2) is 5-10 h; and / or the insulation time in step (3) is 2-5 h; and / or the insulation time in step (4) is 10-30 h; and / or the insulation time in step (5) is 4-20 h.

35. The preparation method according to any one of claims 29 to 34, characterized in that: The concentration treatment is one of spray drying, vacuum drying, vacuum microwave drying, drum drying and vacuum freeze drying; Preferably, the concentration treatment is one of spray drying, vacuum drying, drum drying and vacuum freeze drying; More preferably, the inlet air temperature of the spray drying is 150°C-200°C, and / or the tower temperature of the spray drying is 60°C-100°C; More preferably, the vacuum degree of vacuum drying is -0.09 to -0.20 MPa, and / or the temperature of vacuum drying is 50-90° C., and / or the time of vacuum drying is 0.5-3 h; More preferably, the temperature of the drum drying is 250°C-350°C, and the speed of the drum drying is 10-20 rpm; More preferably, the temperature of vacuum freeze drying is -80°C to -40°C, and the vacuum degree of vacuum freeze drying is -0.05 to -0.1 Pa.

36. The preparation method according to any one of claims 29 to 35, characterized in that: The solid-liquid separation method is centrifugation; preferably, the centrifugal speed is 3000-5000 rpm, and / or the centrifugal time is 5-10 min, and / or the centrifugal temperature is 50-70°C.

37. The preparation method according to any one of claims 29 to 36, characterized in that: The enzyme inactivation temperature is 75-95°C and the enzyme inactivation time is 1-5h.

38. The preparation method according to any one of claims 29 to 37, characterized in that: The filtration is performed by using one or a combination of organic membrane or ceramic membrane.

39. A condiment comprising a corn peptide product with flavoring function as described in any one of claims 1 to 28 or prepared by the preparation method as described in any one of claims 29 to 38.

40. Use of the corn peptide product with flavoring function obtained by any one of claims 1 to 28 or the preparation method according to any one of claims 29 to 38 in preparing condiments.

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