Corn peptide product with taste function and preparation method and application thereof

Abstract

The present application belongs to the technical field of corn peptide production, and particularly relates to a corn peptide product with a taste function, a preparation method thereof and application. The content of peptides with a 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 a preparation method comprising the following steps: a mixed solution containing crude corn protein powder and / or corn powder is subjected to enzymatic hydrolysis by amylase, phospholipase, lipase, cellulase and protease to obtain the corn peptide product with the taste function. The corn peptide product has the characteristics of low bitterness, fresh taste, good thickness and full mouthfeel, and can be widely applied to the field of condiments.

Description

Technical Field

[0001] This invention belongs to the field of corn peptide production technology, specifically relating to a corn peptide product with flavor-enhancing function, its preparation method, and its application. Background Technology

[0002] Corn peptides are small molecule polypeptides obtained from proteins extracted from corn through targeted enzymatic digestion and specific small peptide separation technology. They are characterized by good solubility, high stability, safety, rich nutrition and easy absorption. They also have functions such as lowering blood pressure, inhibiting alcohol poisoning, anti-fatigue, protecting the liver and improving the body's immunity.

[0003] Corn peptides have significant applications in food flavoring. Enzymatic hydrolysis of corn protein yields a large amount of flavor peptides, which can enhance food quality and flavor, provide flavor precursors, or generate other aromatic substances through Maillard reactions. They are important raw materials for natural compound seasonings. Flavor peptides can be widely used in the flavoring of instant noodles, frozen foods, seasonings, meat products, and pickled vegetables. They can reduce the saltiness of salt, the dryness of monosodium glutamate, enhance the umami and richness of the product, and improve the harmony of various flavors. Furthermore, flavor peptides align with the trend of "natural, nutritious, and safe" food development, possessing excellent development prospects and high utilization value.

[0004] Chinese patent application CN101096696B discloses an enzymatic method for extracting corn peptides. The method uses corn gluten powder as raw material, and the process involves slurry preparation, α-amylase hydrolysis, separation, alkaline protease hydrolysis, neutral protease hydrolysis, enzyme inactivation, filtration, vacuum concentration, and spray drying to obtain the corn peptide product.

[0005] Chinese patent application CN1786183 A discloses a method for obtaining corn peptides by using corn protein as raw material, followed by pulping, moderate denaturation, alkaline protease hydrolysis, filtration through a 10000-50000 Da ultrafiltration membrane, addition of flavor protease to the clarified liquid, filtration through a 3000-5000 Da ultrafiltration membrane, concentration adjustment, and vacuum drying.

[0006] Chinese patent application CN102028093B discloses a corn hangover remedy peptide, which uses corn flour as raw material, and is subjected to alkaline protease hydrolysis, followed by compound protease hydrolysis, separation, 100kDa filtration of the clear liquid, 6-10kDa filtration of the clear liquid, concentration and spray drying to obtain the corn peptide product. Summary of the Invention

[0007] The technical problem solved by this invention is as follows: In the prior art, the pretreatment process for preparing corn peptides from corn gluten is relatively complex. Most of them use organic solvents or physical or chemical methods such as strong acids and strong alkalis to purify and hydrolyze corn gluten, which will lead to problems such as organic solvent residue or environmental pollution. At the same time, the corn peptides obtained by the existing process of only undergoing enzymatic hydrolysis by protease will have a certain bitter taste, thus limiting the application of corn peptide foods and related fields.

[0008] To address the aforementioned technical problems, this invention provides a corn peptide product with flavor-enhancing function, its preparation method, and its application.

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

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

[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 method: a mixed solution containing crude corn gluten 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 using proteases, the process further includes filtration, evaporation, and concentration to obtain a corn peptide product with flavoring function. The proteases include a first protease and a second protease. The first protease is one or more of alkaline protease, papain, and neutral protease. The second protease is a flavor protease.

[0014] Preferably, the corn peptide product with flavor-enhancing function is prepared by a method comprising the following steps:

[0015] (1) Add amylase to a mixed solution containing crude corn gluten meal and / or corn meal to obtain a separate heavy phase;

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

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

[0018] (4) Add the first protease to the mixed solution containing the separated heavy phase obtained in step (3) to obtain the enzymatic hydrolysate;

[0019] (5) Add a second protease to the enzymatic hydrolysate obtained in step (4), filter, evaporate and concentrate 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.

[0020] Preferably, based on the mass of the corn peptide product, the content of peptides with a molecular weight between 189 and 10000 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%.

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

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

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

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

[0025] Preferably, the amount of lipase added is 0.4-5.0 wt% based on the dry matter content in the separated heavy phase obtained in step (1); more preferably, the amount of lipase added is 0.4-4.2 wt%; and 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 content in the separated heavy phase obtained in step (2).

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

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

[0029] Preferably, the amount of papain added is 0.3-5.0 wt% based on the dry matter content in the separated heavy phase obtained in step (3); more 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, the amount of flavor protease added is 0.5-3.0 wt% based on the dry matter content in the separated heavy phase obtained in step (4); more preferably, the amount of flavor protease added is 0.5-3.0 wt%; and most preferably, the amount of flavor protease added is 0.5-2.0 wt%.

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

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

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

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

[0035] Preferably, the enzyme activity of 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 to 100,000 U per gram of neutral protease.

[0037] Preferably, the enzyme activity of papain is 600,000 to 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 of the crude corn gluten meal and / or corn flour;

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

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

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

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

[0044] And / or the temperature of the mixed solution in step (2) is 40-70℃;

[0045] And / or the temperature of the mixed solution in step (3) is 30-60℃;

[0046] And / or the temperature of the mixed solution in step (4) is 30-60℃;

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

[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, the moisture content of the corn peptide product is 2.0-7.0 wt%, based on the weight of the corn peptide product.

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

[0056] Preferably, the preparation method includes: passing a mixed solution containing crude corn gluten powder and / or corn flour through enzymatic hydrolysis with 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; and the second protease is a flavor protease.

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

[0058] (1) Add amylase to a mixed solution containing crude corn gluten meal and / or corn meal to obtain a separate heavy phase;

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

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

[0061] (4) Add the first protease to the mixed solution containing the separated heavy phase obtained in step (3) to obtain the enzymatic hydrolysate;

[0062] (5) Add a second protease to the enzymatic hydrolysate obtained in step (4), filter, evaporate, and concentrate 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 includes the following steps:

[0064] (1) Add amylase to a solution of crude corn gluten meal and / or a mixture of corn meal and water, and incubate the solution to obtain a separated heavy phase after solid-liquid separation;

[0065] (2) Add phospholipase and lipase to the mixed solution of the separated heavy phase and water obtained in step (1), and then keep it warm and separate the solid and liquid phases to obtain the separated heavy phase.

[0066] (3) Add cellulase to the mixed solution of the separated heavy phase and water obtained in step (2), and then incubate, inactivate the enzyme, and separate the solid and liquid phases to obtain the separated heavy phase;

[0067] (4) Add the first protease to the mixed solution of the separated heavy phase and water obtained in step (3), and keep warm to obtain the enzymatic hydrolysate, wherein the first protease is one or more of alkaline protease, papain and neutral protease.

[0068] (5) Add a second protease to the enzymatic hydrolysate obtained in step (4), and after incubation, enzyme inactivation and solid-liquid separation, obtain the supernatant, wherein the second protease is a flavor protease;

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

[0070] (7) Evaporate and concentrate 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℃;

[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% based on dry matter content;

[0074] Preferably, the heat preservation time is 2-30 minutes;

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

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

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

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

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

[0080] Preferably, the temperature of the drum dryer is 250℃-350℃, and the rotation speed of the drum dryer is 10-20 revolutions per minute;

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

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

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

[0084] Preferably, the filtration utilizes one or a combination of two of organic membranes or ceramic membranes.

[0085] Thirdly, the present invention provides a condiment containing the corn peptide product with flavor-enhancing function described above or the corn peptide product with flavor-enhancing function prepared by the preparation method described above.

[0086] Fourthly, the present invention provides the application of the corn peptide product with flavor-enhancing function or the corn peptide product with flavor-enhancing function prepared by the preparation method described above in the preparation of seasonings.

[0087] Beneficial effects of the present invention

[0088] (1) The corn peptide product with flavoring function provided by the present invention has a molecular weight of 189-10000 Da, a peptide content of 40-60%, 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 flavor function provided by the present invention, corn protein is purified by adding a specific amount of medium-temperature amylase, phospholipase, lipase and cellulase to corn flour, and corn protein is hydrolyzed into small molecule proteins, polypeptides and free amino acids by adding a specific amount of alkaline protease, neutral protease, papain and flavor protease, thereby obtaining the corn peptide product with flavor function.

[0090] (3) The method for preparing corn peptide products with flavoring function provided by the present invention only adds a very small amount of sodium hydroxide during the enzymatic hydrolysis process, adjusts the pH with organic acids (lactic acid or citric acid), does not add additional organic solvents, and does not produce toxic or harmful substances, 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 flavor, good rich flavor and full mouthfeel, and can be widely used in the field of condiments. Detailed Implementation

[0092] To better understand the above technical solutions, the technical solutions of the present invention will be clearly and completely explained below in conjunction with specific embodiments. It should be noted that the content of the specific embodiments is only a specific implementation and explanation of the technical solutions of the present invention, and should not be construed as a limitation on the scope of protection of the present invention.

[0093] This invention uses crude corn gluten meal and / or corn flour as raw materials and obtains corn peptide products through multi-step enzymatic hydrolysis and extraction technology. The content of peptides with a molecular weight between 189-10000 Da is 40-60 wt%, while 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 products is 2.0-7.0 wt%. It also has a low bitterness value and is characterized by umami and rich flavor.

[0094] In this invention, corn protein is purified by adding a small amount of alkali and organic acid, and then by adding medium-temperature amylase, phospholipase, lipase and cellulase. The corn protein is then proteolytically broken down into small molecule proteins, polypeptides and free amino acids by alkaline protease, neutral protease, papain and flavor protease. This results in a corn peptide product that is free of bitterness and has a savory and rich flavor, solving the problem of strong bitterness and poor flavor in existing corn peptide products. It also avoids the food safety and environmental pollution problems caused by purifying and hydrolyzing corn protein using physical or chemical methods.

[0095] In some specific embodiments, the present invention provides a corn peptide product with flavor-enhancing function, characterized in that it is prepared by a method comprising the following steps: a mixed solution containing crude corn gluten powder and / or corn flour is enzymatically 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 flavor-enhancing function, wherein the first protease is one or more of alkaline protease, papain, and neutral protease; and 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 and 10000 Da 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 2.0-7.0 wt%.

[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 10000 Da in the corn peptide product can 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 10000 Da within the numerical range formed by any two of the above specific values ​​as endpoints.

[0098] Preferably, in some specific embodiments, the total nitrogen content of the corn peptide product, based on its mass, 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%, 1... The total nitrogen content is 1.1%, 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%, or 14.0%, or falls within the range of values ​​defined by any two of the above specific values ​​as endpoints.

[0099] Preferably, in some specific embodiments, the free amino acid content of the corn peptide product, based on the mass of the corn peptide product, can 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%, or 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 The free amino acid content is 0.8%, 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 falls within the numerical range formed by any two of the above specific values ​​as endpoints.

[0100] Preferably, in some specific embodiments, the free glutamic acid content of the corn peptide product, based on its mass, can 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%, and 4.4%. The free glutamate content is %, 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 falls within the numerical range defined by any two of the above specific values ​​as endpoints.

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

[0102] (1) Add amylase to a mixed solution containing crude corn gluten meal and / or corn meal to obtain a separate heavy phase;

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

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

[0105] (4) Add the first protease to the mixed solution containing the separated heavy phase obtained in step (3) to obtain the enzymatic hydrolysate;

[0106] (5) Add a second protease to the enzymatic hydrolysate obtained in step (4), filter, evaporate and concentrate to obtain a corn peptide product with flavoring function.

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

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

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

[0110] Preferably, the amount of lipase added is 0.4-5.0 wt%, based on the dry matter content in the separated heavy phase obtained in step (1). More preferably, the amount of lipase added can be 0.4 wt%, 0.5 wt%, 0.6 wt%, 0.7 wt%, 0.8 wt%, 0.9 wt%, 1.0 wt%, 1.1 wt%, 1.2 wt%, 1.3 wt%, 1.4 wt%, 1.5 wt%, 1.6 wt%, 1.7 wt%, 1.8 wt%, 1.9 wt%, 2.0 wt%, 2.1 wt%, 2.2 wt%, 2.3 wt%, 2.4 wt%, 2.5 wt%, 2.6 wt%, 2.7 wt%, or 2.8 wt%. The amount of lipase added is 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 within the numerical range defined by any two of the above specific values ​​as endpoints.

[0111] Preferably, the amount of cellulase added is 0.5-4.0 wt%, based on the dry matter content of the separated heavy phase obtained in step (2). More preferably, the amount of cellulase added can be 0.5 wt%, 0.6 wt%, 0.7 wt%, 0.8 wt%, 0.9 wt%, 1.0 wt%, 1.1 wt%, 1.2 wt%, 1.3 wt%, 1.4 wt%, 1.5 wt%, 1.6 wt%, 1.7 wt%, 1.8 wt%, 1.9 wt%, 2.0 wt%, 2.1 wt%, 2.2 wt%, 2.3 wt%, 2.4 wt%. The amount of cellulase added is 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 within a numerical range consisting of any two of the above specific values ​​as endpoints.

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

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

[0114] Preferably, the amount of papain added is 0.3-5.0 wt%, based on the dry matter content of the separated heavy phase obtained in step (3). More preferably, the amount of papain added can be 0.3 wt%, 0.4 wt%, 0.5 wt%, 0.6 wt%, 0.7 wt%, 0.8 wt%, 0.9 wt%, 1.0 wt%, 1.1 wt%, 1.2 wt%, 1.3 wt%, 1.4 wt%, 1.5 wt%, 1.6 wt%, 1.7 wt%, 1.8 wt%, 1.9 wt%, 2.0 wt%, 2.1 wt%, 2.2 wt%, 2.3 wt%, 2.4 wt%, 2.5 wt%, 2.6 wt%, 2.7 wt%, 2. The amount of papain added is 8 wt%, 2.9 wt%, 3.0 wt%, 3.1 wt%, 3.2 wt%, 3.3 wt%, 3.4 wt%, 3.5 wt%, 3.6 wt%, 3.7 wt%, 3.8 wt%, 3.9 wt%, 4.0 wt%, 4.1 wt%, 4.2 wt%, 4.3 wt%, 4.4 wt%, 4.5 wt%, 4.6 wt%, 4.7 wt%, 4.8 wt%, 4.9 wt%, or 5.0 wt%, or within a numerical range consisting of any two of the above specific values ​​as endpoints.

[0115] Preferably, the amount of flavor protease added is 0.5-3.0 wt%, based on the dry matter content of the separated heavy phase obtained in step (4). More preferably, the amount of flavor protease added can be 0.5 wt%, 0.6 wt%, 0.7 wt%, 0.8 wt%, 0.9 wt%, 1.0 wt%, 1.1 wt%, 1.2 wt%, 1.3 wt%, 1.4 wt%, 1.5 wt%, 1.6 wt%, 1.7 wt%, 1.8 wt%, 1.9 wt%, 2.0 wt%, 2.1 wt%, 2.2 wt%, 2.3 wt%, 2.4 wt%, 2.5 wt%, 2.6 wt%, 2.7 wt%, 2.8 wt%, 2. The amount of flavor protease added is 9 wt%, 3.0 wt%, 3.1 wt%, 3.2 wt%, 3.3 wt%, 3.4 wt%, 3.5 wt%, 3.6 wt%, 3.7 wt%, 3.8 wt%, 3.9 wt%, 4.0 wt%, 4.1 wt%, 4.2 wt%, 4.3 wt%, 4.4 wt%, 4.5 wt%, 4.6 wt%, 4.7 wt%, 4.8 wt%, 4.9 wt%, or 5.0 wt%, or within the numerical range formed by any two of the above specific values ​​as endpoints.

[0116] To better understand the technical solution of the present invention, the technical solution of the present invention will be described in detail below with reference to specific embodiments.

[0117] Unless otherwise stated, all reagents / instruments used in the embodiments and comparative examples of this invention are conventional commercially available products. Information on the experimental materials and instruments used in this invention is provided in Table 1 below:

[0118] Table 1. Experimental Materials / Instruments Information

[0119]

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

[0121] The alkaline protease used in this embodiment of the invention has an enzyme activity of 2.4 AU / g. Here, AU represents Anson units. An Anson unit is 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, wherein the TCA-soluble product produces the same color in phenol reagent as one milliequivalent of tyrosine. 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 flavor-enhancing properties as follows:

[0124] (1) Mix corn flour and distilled water to form a 10wt% mixed solution. Heat the mixed solution to 70℃ and adjust the pH of the mixed solution to 6.0. Then, based on the dry matter content of the corn flour, add 1.6wt% medium-temperature amylase to the mixed solution. Mix evenly at 200rpm and keep warm for 5h. Then, centrifuge at 5000rpm for 10min and 65℃. Discard the supernatant to obtain the separated heavy phase.

[0125] (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 50°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% phospholipase and 1.0 wt% triglyceride enzyme are added to the mixed solution. The mixture is mixed evenly at 200 rpm and kept at this temperature for 8 h. Then, the mixture is centrifuged at 5000 rpm for 10 min at a centrifugation temperature of 65°C. The supernatant is discarded to obtain the separated heavy phase.

[0126] (3) Based on the dry matter content of 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 10 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 content of the separated heavy phase obtained in step (2), 2.0 wt% cellulase is added to the mixed solution. The mixture is stirred evenly at 250 rpm and kept at the temperature for 4 h to inactivate the enzyme. The enzyme inactivation temperature is 90°C and the enzyme inactivation time is 2 h. After enzyme inactivation, the mixture is centrifuged at 5000 rpm for 10 min at a centrifugation temperature of 70°C. The supernatant is discarded to obtain the separated heavy phase, which 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) 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 content of the separated heavy phase obtained in step (3), 2.5 wt% alkaline protease is added to the mixed solution, and the mixture is mixed evenly at 250 rpm and kept warm for 20 h to obtain the enzymatic hydrolysate.

[0128] (5) Heat the enzymatic hydrolysate obtained in step (4) to 60°C and maintain the pH of the hydrolysate at 6.0. Then, based on the dry matter weight of the hydrolysate obtained in step (4), add 2.0 wt% flavor protease to the hydrolysate, mix thoroughly at 250 rpm, and incubate for 4 hours to inactivate the enzyme. The inactivation temperature is 85°C and the inactivation time is 1 hour. After inactivation, centrifuge at 5000 rpm for 5 minutes at 70°C and retain the supernatant.

[0129] (6) Cool the supernatant obtained in step (5) to 10°C and maintain the pH of the supernatant at 3.0, then filter it using a 5000 molecular weight organic membrane.

[0130] (7) The supernatant filtered by the 5000 molecular weight organic membrane in step (6) is evaporated to the weight of the supernatant. The dry matter content in the supernatant is 40 wt%. Then, the corn peptide product is obtained by spray drying. 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 peptide content using 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, and the results are shown in Table 3.

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

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

[0135] (12) The corn peptide product obtained in step (7) is subjected to determination of free amino acid content using 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 flavor-enhancing properties as follows:

[0138] (1) Mix corn flour and distilled water to form a 4 wt% solution. Heat the solution to 80°C and adjust the pH to 4.0. Then, add 0.5 wt% medium-temperature amylase to the solution based on the dry matter content of the corn flour. Mix thoroughly at 200 rpm and keep warm for 8 hours. Centrifuge at 5000 rpm for 10 minutes at 65°C. Discard the supernatant to obtain the separated heavy phase.

[0139] (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 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 content of the separated heavy phase obtained in step (1), 2.5 wt% phospholipase and 2.5 wt% triglyceride enzyme are added to the mixed solution. The mixture is mixed evenly at 200 rpm and kept at this temperature for 7 h. Then, the mixture is centrifuged at 5000 rpm for 10 min at a centrifugation temperature of 65°C. The supernatant is discarded to obtain the separated heavy phase.

[0140] (3) Based on the dry matter content of 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 10 wt%. 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 content of the separated heavy phase obtained in step (2), 3.0 wt% cellulase is added to the mixed solution. The mixture is stirred evenly at 250 rpm and kept at this temperature for 4 h to inactivate the enzyme. The enzyme inactivation temperature is 90°C and the enzyme inactivation time is 2 h. After enzyme inactivation, the mixture is centrifuged at 5000 rpm for 10 min at a centrifugation temperature of 70°C. The supernatant is discarded to obtain the separated heavy phase. The protein content of the separated heavy phase is 85%. 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) is mixed with distilled water to form a mixed solution with a concentration of 11 wt%. The mixed solution is heated to 40°C and the pH of the mixed solution is adjusted to 9.0. Then, based on the dry matter content of the separated heavy phase obtained in step (3), 2.5 wt% alkaline protease is added to the mixed solution, and the mixture is mixed evenly at 250 rpm and kept warm for 15 h to obtain the enzymatic hydrolysate.

[0142] (5) Heat the enzymatic hydrolysate obtained in step (4) to 65°C and maintain the pH of the hydrolysate at 4.0. Then, based on the dry matter weight of the enzymatic hydrolysate obtained in step (4), add 1.0 wt% flavor protease to the hydrolysate, mix thoroughly at 250 rpm, and incubate for 10 h to inactivate the enzyme. The inactivation temperature is 80°C and the inactivation time is 1 h. After inactivation, centrifuge at 5000 rpm for 5 min at 70°C and retain the supernatant.

[0143] (6) Cool the supernatant obtained in step (5) to 5°C and maintain the pH of the supernatant at 5.0, then filter it using a 5000 molecular weight organic membrane.

[0144] (7) The supernatant filtered by the 5000 molecular weight organic membrane in step (6) is evaporated to the weight of the supernatant. The dry matter content in the supernatant is 20 wt%. Then, the corn peptide product is obtained by spray drying. 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] Steps (8) to (12) are the same as in Example 1.

[0146] Example 3

[0147] This embodiment provides a method for preparing a corn peptide product with flavor-enhancing properties as follows:

[0148] (1) Mix corn flour and distilled water to form a 6 wt% solution. Heat the solution to 70°C and adjust the pH to 5.0. Then, add 1.8 wt% medium-temperature amylase to the solution based on the dry matter content of the corn flour. Mix thoroughly at 200 rpm and keep warm for 7 h. Centrifuge at 5000 rpm for 10 min at 65°C. Discard the supernatant to obtain the separated heavy phase.

[0149] (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 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 content of the separated heavy phase obtained in step (1), 2.0 wt% phospholipase and 2.2 wt% triglyceride enzyme are added to the mixed solution. The mixture is mixed evenly at 200 rpm and kept warm for 5 h. Then, it is centrifuged at 5000 rpm for 10 min at a centrifugation temperature of 65°C. The supernatant is discarded to obtain the separated heavy phase.

[0150] (3) Based on the dry matter content of 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 12 wt%. 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 content of the separated heavy phase obtained in step (2), 2.0 wt% cellulase is added to the mixed solution. The mixture is stirred evenly at 250 rpm and kept at this temperature for 4 h to inactivate the enzyme. The enzyme inactivation temperature is 90°C and the enzyme inactivation time is 1.5 h. After enzyme inactivation, the mixture is centrifuged at 5000 rpm for 10 min at a centrifugation temperature of 70°C. The supernatant is discarded to obtain the separated heavy phase. The protein content of the separated heavy phase is 87%. The protein content is determined using 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) is mixed with distilled water to form a mixed solution with a concentration of 7 wt%. The mixed solution is heated to 30°C and the pH of the mixed solution is adjusted to 7.0. Then, based on the dry matter content of the separated heavy phase obtained in step (3), 4.0 wt% neutral protease is added to the mixed solution, and the mixture is mixed evenly at 250 rpm and kept warm for 10 h to obtain the enzymatic hydrolysate.

[0152] (5) Heat the enzymatic hydrolysate obtained in step (4) to 70°C and maintain the pH of the hydrolysate at 5.0. Then, based on the dry matter weight of the enzymatic hydrolysate obtained in step (4), add 3.0 wt% flavor protease to the hydrolysate, mix thoroughly, and incubate for 15 h to inactivate the enzyme. The inactivation temperature is 90°C and the inactivation time is 5 h. After inactivation, centrifuge at 5000 rpm for 5 min at 70°C and retain the supernatant.

[0153] (6) Cool the supernatant obtained in step (5) to 10°C and maintain the pH of the supernatant at 4.0, then filter it using a 5000 molecular weight organic membrane.

[0154] (7) The supernatant filtered by the 5000 molecular weight organic membrane in step (6) is evaporated to the weight of the supernatant. The dry matter content in the supernatant is 30 wt%. Then, the corn peptide product is obtained by vacuum drying. The vacuum degree of the vacuum drying process is -0.09 MPa, the temperature of the vacuum drying process is 70°C, and the time of the vacuum drying process is 30 min.

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

[0156] Example 4

[0157] This embodiment provides a method for preparing a corn peptide product with flavor-enhancing properties as follows:

[0158] (1) Mix corn flour and distilled water to form a mixed solution with a concentration of 8 wt%. Heat the mixed solution to 65°C and adjust the pH of the mixed solution to 5.5. Then, based on the dry matter content of the corn flour, add 1.0 wt% medium-temperature amylase to the mixed solution. Mix evenly at 200 rpm and keep warm for 6 h. Then, centrifuge at 5000 rpm for 10 min at 65°C. Discard the supernatant to obtain the 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% phospholipase and 1.2 wt% triglyceride enzyme are added to the mixed solution. The mixture is mixed evenly at 200 rpm and kept at this temperature for 7 h. Then, the mixture is centrifuged at 5000 rpm for 10 min at a centrifugation temperature of 65°C. The supernatant is discarded to obtain the separated heavy phase.

[0160] (3) Based on the dry matter content of 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 7 wt%. 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 content of the separated heavy phase obtained in step (2), 1.0 wt% cellulase is added to the mixed solution. The mixture is stirred evenly at 250 rpm and kept at this temperature for 3 h to inactivate the enzyme. The enzyme inactivation temperature is 90°C and the enzyme inactivation time is 0.5 h. After enzyme inactivation, the mixture is centrifuged at 5000 rpm for 10 min at a centrifugation temperature of 70°C. The supernatant is discarded to obtain the 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) is mixed with distilled water to form a mixed solution with a concentration of 15 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 content of the separated heavy phase obtained in step (3), 5.0 wt% papain is added to the mixed solution, and the mixture is mixed evenly at 250 rpm and kept warm for 25 h to obtain the enzymatic hydrolysate.

[0162] (5) Heat the enzymatic hydrolysate obtained in step (4) to 60°C and maintain the pH of the hydrolysate at 5.5. Then, based on the dry matter weight of the enzymatic hydrolysate obtained in step (4), add 1.5 wt% flavor protease to the hydrolysate, mix thoroughly at 250 rpm, and incubate for 5 h to inactivate the enzyme. The inactivation temperature is 85°C and the inactivation time is 1 h. After inactivation, centrifuge at 5000 rpm for 5 min at 70°C and retain the supernatant.

[0163] (6) Cool the supernatant obtained in step (5) to 20°C and maintain the pH of the supernatant at 3.5, then filter it using a 5000 molecular weight organic membrane.

[0164] (7) The supernatant filtered by the 5000 molecular weight organic membrane in step (6) is evaporated to the weight of the supernatant. The dry matter content in the supernatant is 35wt%. Then, the corn peptide product is obtained by vacuum drying. The vacuum degree of the vacuum drying process is -0.09mpa, the temperature of the vacuum drying process is 70℃, and the time of the vacuum drying process is 30min.

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

[0166] Example 5

[0167] This embodiment provides a method for preparing a corn peptide product with flavor-enhancing properties as follows:

[0168] (1) Mix corn flour and distilled water to form a 10wt% mixed solution. Heat the mixed solution to 60℃ and adjust the pH of the mixed solution to 6.0. Then, based on the dry matter content of the corn flour, add 1.4wt% medium-temperature amylase to the mixed solution. Mix evenly at 200rpm and keep warm for 5h. Then, centrifuge at 5000rpm for 10min and 65℃. Discard the supernatant to obtain the separated heavy phase.

[0169] (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 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 content of the separated heavy phase obtained in step (1), 0.2 wt% phospholipase and 0.2 wt% triglyceride enzyme are added to the mixed solution. The mixture is mixed evenly at 200 rpm and kept warm for 10 h. Then, the mixture is centrifuged at 5000 rpm for 10 min at a centrifugation temperature of 65°C. The supernatant is discarded to obtain the separated heavy phase.

[0170] (3) Based on the dry matter content of 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 15 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 content of the separated heavy phase obtained in step (2), 4.0 wt% cellulase is added to the mixed solution. The mixture is stirred evenly at 250 rpm and kept at this temperature for 5 h to inactivate the enzyme. The enzyme inactivation temperature is 95°C and the enzyme inactivation time is 2.0 h. After enzyme inactivation, the mixture is centrifuged at 5000 rpm for 10 min at a centrifugation temperature of 70°C. The supernatant is discarded to obtain the separated heavy phase. The protein content of the separated heavy phase is 89%. The protein content is determined using 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) is mixed with distilled water to form a mixed solution with a concentration of 5 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 content of the separated heavy phase obtained in step (3), 1.0 wt% alkaline protease and 1.0 wt% papain are added to the mixed solution. The mixture is mixed evenly at 250 rpm and kept warm for 20 h to obtain the enzymatic hydrolysate.

[0172] (5) Heat the enzymatic hydrolysate obtained in step (4) to 55°C and maintain the pH of the hydrolysate at 7.0. Then, based on the dry matter weight of the hydrolysate obtained in step (4), add 2.0 wt% flavor protease to the hydrolysate, mix thoroughly at 250 rpm, and incubate for 15 h to inactivate the enzyme. The inactivation temperature is 90°C and the inactivation time is 2 h. After inactivation, centrifuge at 5000 rpm for 5 min at 70°C and retain the supernatant.

[0173] (6) Cool the supernatant obtained in step (5) to 30°C and maintain the pH of the supernatant at 3.0, then filter it using a 5000 molecular weight organic membrane.

[0174] (7) The supernatant filtered by the 5000 molecular weight organic membrane in step (6) is evaporated to the weight of the supernatant. The dry matter content in the supernatant is 49 wt%. Then, the corn peptide product is obtained by drum drying. The temperature of the drum drying process is 250°C and the rotation speed of the drum drying process is 10 rpm.

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

[0176] Example 6

[0177] This embodiment provides a method for preparing a corn peptide product with flavor-enhancing properties as follows:

[0178] (1) Mix corn flour and distilled water to form a 12wt% solution. Heat the solution to 55°C and adjust the pH to 6.5. Then, add 2.0wt% medium-temperature amylase to the solution based on the dry matter content of the corn flour. Mix thoroughly at 200 rpm and keep warm for 3 hours. Centrifuge at 5000 rpm for 10 minutes at 65°C. Discard the supernatant to obtain the separated heavy phase.

[0179] (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 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 content of the separated heavy phase obtained in step (1), 0.7 wt% phospholipase and 0.6 wt% triglyceride enzyme are added to the mixed solution. The mixture is mixed evenly at 200 rpm and kept at this temperature for 8 h. Then, the mixture is centrifuged at 5000 rpm for 10 min at a centrifugation temperature of 65°C. The supernatant is discarded to obtain the separated heavy phase.

[0180] (3) Based on the dry matter content of 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 8 wt%. 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 content of the separated heavy phase obtained in step (2), 0.5 wt% cellulase is added to the mixed solution. The mixture is stirred evenly at 250 rpm and kept at this temperature for 2 h to inactivate the enzyme. The enzyme inactivation temperature is 85°C and the enzyme inactivation time is 1.0 h. After enzyme inactivation, the mixture is centrifuged at 5000 rpm for 10 min at a centrifugation temperature of 70°C. The supernatant is discarded to obtain the 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) is mixed with distilled water to form a mixed solution with a concentration of 13 wt%. The mixed solution is heated to 60°C and the pH of the mixed solution is adjusted to 6.5. Then, based on the dry matter content of the separated heavy phase obtained in step (3), 0.5 wt% neutral protease and 0.5 wt% papain are added to the mixed solution. The mixture is mixed evenly at 250 rpm and kept warm for 30 h to obtain the enzymatic hydrolysate.

[0182] (5) Heat the enzymatic hydrolysate obtained in step (4) to 50°C and maintain the pH of the hydrolysate at 6.0. Then, based on the dry matter weight of the hydrolysate obtained in step (4), add 0.5 wt% flavor protease to the hydrolysate, mix thoroughly at 250 rpm, and incubate for 20 h to inactivate the enzyme. The inactivation temperature is 75°C and the inactivation time is 4 h. After inactivation, centrifuge at 5000 rpm for 5 min at 70°C and retain the supernatant.

[0183] (6) Cool the supernatant obtained in step (5) to 40°C and maintain the pH of the supernatant at 2.0, then filter it using a 5000 molecular weight organic membrane.

[0184] (7) The supernatant filtered by the 5000 molecular weight organic membrane in step (6) is evaporated to the weight of the supernatant. The dry matter content in the supernatant is 45wt%. Then, the corn peptide product is obtained by vacuum freeze-drying. The temperature of the vacuum freeze-drying process is -40℃ and the vacuum degree of the vacuum freeze-drying process is -0.05pa.

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

[0186] Example 7

[0187] This embodiment provides a method for preparing a corn peptide product with flavor-enhancing properties as follows:

[0188] (1) Mix corn flour and distilled water to form a 10wt% mixed solution. Heat the mixed solution to 50℃ and adjust the pH of the mixed solution to 7.0. Then, based on the dry matter content of the corn flour, add 1.8wt% medium-temperature amylase to the mixed solution. Mix evenly at 200rpm and keep warm for 4h. Then, centrifuge at 5000rpm for 10min and 65℃. Discard the supernatant to obtain the separated heavy phase.

[0189] (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 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 content of the separated heavy phase obtained in step (1), 2.0 wt% phospholipase and 2.2 wt% triglyceride enzyme are added to the mixed solution. The mixture is mixed evenly at 200 rpm and kept at the temperature for 9 h. Then, it is centrifuged at 5000 rpm for 10 min and 65°C. The supernatant is discarded to obtain the separated heavy phase.

[0190] (3) Based on the dry matter content of 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 5 wt%. 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 content of the separated heavy phase obtained in step (2), 1.0 wt% cellulase is added to the mixed solution. The mixture is stirred evenly at 250 rpm and kept at this temperature for 3 h to inactivate the enzyme. The enzyme inactivation temperature is 85°C and the enzyme inactivation time is 1.0 h. After enzyme inactivation, the mixture is centrifuged at 5000 rpm for 10 min at a centrifugation temperature of 70°C. The supernatant is discarded to obtain the separated heavy phase. The protein content of the separated heavy phase is 85%. The protein content is determined using 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) is mixed with distilled water to form a mixed solution with a concentration of 9 wt%. The mixed solution is heated to 40°C and the pH of the mixed solution is adjusted to 7.5. Then, based on the dry matter content of the separated heavy phase obtained in step (3), 0.3 wt% neutral protease, 0.3 wt% papain and 0.4 wt% alkaline protease are added to the mixed solution. The mixture is mixed evenly at 250 rpm and kept warm for 15 h to obtain the enzymatic hydrolysate.

[0192] (5) Heat the enzymatic hydrolysate obtained in step (4) to 60°C and maintain the pH of the hydrolysate at 6.5. Then, based on the dry matter weight of the hydrolysate obtained in step (4), add 2.5 wt% flavor protease to the hydrolysate, mix thoroughly, and incubate for 15 h to inactivate the enzyme. The inactivation temperature is 85°C and the inactivation time is 2 h. After inactivation, centrifuge at 5000 rpm for 5 min at 70°C and retain the supernatant.

[0193] (6) Cool the supernatant obtained in step (5) to 10°C and maintain the pH of the supernatant at 4.5, then filter it using a 5000 molecular weight organic membrane.

[0194] (7) The supernatant filtered by the 5000 molecular weight organic membrane in step (6) is evaporated to the weight of the supernatant. The dry matter content in the supernatant is 50 wt%. Then, the corn peptide product is obtained by spray drying. 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] Steps (8) to (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) Mix corn flour and distilled water to form a 15wt% mixed solution. Heat the mixed solution to 85℃ and adjust the pH of the mixed solution to 3.5. Then, based on the dry matter content of the corn flour, add 0.2wt% medium-temperature amylase to the mixed solution. Mix evenly at 200rpm and keep warm for 2h. Then, centrifuge at 5000rpm for 10min and 65℃. Discard the supernatant to obtain the separated heavy phase.

[0199] (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 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 content of the separated heavy phase obtained in step (1), 0.1 wt% phospholipase and 0.1 wt% triglyceride enzyme are added to the mixed solution. The mixture is mixed evenly at 200 rpm and kept at the temperature for 4 h. Then, the mixture is centrifuged at 5000 rpm for 10 min and at 65°C. The supernatant is discarded to obtain the separated heavy phase.

[0200] (3) Based on the dry matter content of 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 16 wt%. 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 content of the separated heavy phase obtained in step (2), 0.5 wt% cellulase is added to the mixed solution. The mixture is stirred evenly at 250 rpm and kept at this temperature for 1 h to inactivate the enzyme. The enzyme inactivation temperature is 75°C, and the enzyme inactivation time is 0.25 h. After enzyme inactivation, the mixture is centrifuged at 5000 rpm for 10 min at a centrifugation temperature of 70°C. The supernatant is discarded to obtain the separated heavy phase. The protein content of the separated heavy phase is 79%. The protein content is determined using 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) is mixed with distilled water to form a mixed solution with a concentration of 16 wt%. 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 separated heavy phase obtained in step (3), 0.8 wt% papain is added to the mixed solution, and the mixture is mixed evenly at 250 rpm and kept warm for 10 h to obtain the enzymatic hydrolysate.

[0202] (5) Heat the enzymatic hydrolysate obtained in step (4) to 45°C and maintain the pH of the hydrolysate at 8.0. Then, based on the dry matter weight of the hydrolysate obtained in step (4), add 0.1 wt% flavor protease to the hydrolysate, mix thoroughly at 250 rpm, and incubate for 4 h to inactivate the enzyme. The inactivation temperature is 65°C and the inactivation time is 0.5 h. After inactivation, centrifuge at 5000 rpm for 5 min at 70°C and retain the supernatant.

[0203] (6) Cool the supernatant obtained in step (5) to 4°C and maintain the pH of the supernatant at 7.0, then filter it using a 5000 molecular weight organic membrane.

[0204] (7) The supernatant after filtration using a 5000 molecular weight organic membrane in step (6) is evaporated to the weight of the supernatant. The dry matter content in the supernatant is 15wt%. Then, the corn peptide product is obtained by drum drying. The temperature of the drum drying process is 250℃ and the rotation speed of the drum drying process is 10 rpm.

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

[0206] Comparative Example 2

[0207] The difference between the preparation method of the corn peptide product provided in Comparative Example 2 and that in Example 1 is that the amount of mesophilic amylase added in step (1) is 0.2 wt%.

[0208] Comparative Example 3

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

[0210] Comparative Example 4

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

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

[0213] serial number 189-10000 Dle peptide 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 189-10000 Da polypeptide content in the corn peptide products prepared in Examples 1-7 of this invention can reach 40-60%. However, as can be seen from Comparative Examples 1-4, when the amount of amylase, phospholipase, triglyceridease or cellulase used at medium temperature is small, the non-protein components in corn flour cannot be removed well, resulting in the polypeptide content not reaching 40-60%.

[0215] Table 3. Detection 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 indicate that the total nitrogen in the corn peptide products prepared in Examples 1-7 of this invention can reach 8-14%. However, when the amount of amylase, phospholipase, triglyceridease or cellulase used in medium temperature is small, the non-protein components in corn flour cannot be effectively removed, resulting in a low total nitrogen content.

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

[0219]

[0220]

[0221] As shown in Table 4, the results indicate that the corn peptide products prepared in Examples 1-7 of this invention have low moisture content. The determination of moisture content demonstrates that the corn peptide products obtained by the preparation method of this invention have a certain degree of stability, proving the reliability of the preparation method of this invention.

[0222] Table 5. Results of bitterness detection in corn peptide products

[0223] serial number Bitterness value 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 indicate that when the bitterness score of Comparative Example 1 is 10, the bitterness scores of the corn peptide products prepared in Examples 1-7 of this invention are relatively low. This is because the amount of flavor protease added in Comparative Example 1 is insufficient, resulting in a high bitterness score.

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

[0226] serial number Total free amino acid content (%) Free glutamic acid 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 by Examples 1-7 of the present invention is higher than that in Comparative Examples 1-4. Among them, the content of free glutamic acid, which has a umami and rich flavor, is higher than that in Comparative Examples 1-4. This proves that the corn peptide products obtained by the preparation method of the present invention have good umami and rich flavor to a certain extent and have the potential to be applied in the field of condiments.

[0228] While the specific embodiments of the present invention have been described above, they are not intended to limit the scope of protection of the present invention. Based on the technical solutions of the present invention, various modifications or variations that can be made by those skilled in the art without creative effort are still within the scope of protection of the present invention.

Claims

1. A corn peptide product having a taste function, characterized by, The content of the peptides with a molecular weight between 189-10000 Da in the corn peptide product is 52-60 wt%, the total nitrogen content is 12.0-14.0 wt%, the free amino acid content is 16.0-20.0 wt%, and the free glutamic acid content is 4.5-5.0 wt%, based on the mass of the corn peptide product, The corn peptide product is prepared by a preparation method comprising the following steps: (1) adding 1.4-2.0 wt% of mesophilic amylase in the mixed solution containing the coarse corn protein powder and / or corn powder, and obtaining the separated heavy phase after incubation and solid-liquid separation, based on the dry weight of the coarse corn protein powder and / or corn powder; (2) adding phospholipase and triglyceride enzyme in the mixed solution containing the separated heavy phase obtained in step (1), and obtaining the separated heavy phase after incubation and solid-liquid separation; (3) adding 0.5-4.0 wt% of cellulase in the mixed solution containing the separated heavy phase obtained in step (2), and obtaining the separated heavy phase after incubation, enzyme inactivation and solid-liquid separation; (4) adding a first protease in the mixed solution containing the separated heavy phase obtained in step (3), and obtaining the enzyme solution after incubation, wherein the first protease is a combination of two of alkaline protease, papain and neutral protease, and the addition amount of the alkaline protease is 1.0-1.5 wt%, the addition amount of the neutral protease is 0.5-1.0 wt%, and the addition amount of the papain is 0.5-1.0 wt%, based on the dry weight of the separated heavy phase obtained in step (3); (5) adding a second protease in the enzyme solution obtained in step (4) and obtaining the supernatant after incubation, enzyme inactivation and solid-liquid separation, wherein the second protease is flavor protease, and the addition amount of the flavor protease is 0.5-2.0 wt%, based on the dry weight of the separated heavy phase obtained in step (4); (6) filtering the supernatant obtained in step (5); (7) evaporating and concentrating the filtered supernatant obtained in step (6) to obtain the corn peptide product with flavor function.

2. The corn peptide product having a taste function according to claim 1, characterized by, The content of the peptides with a molecular weight between 189-10000 Da in the corn peptide product is 57.0-60.0 wt%, and / or the total nitrogen content is 12.5-13.0 wt%, based on the mass of the corn peptide product.

3. The corn peptide product having a taste function according to claim 1, characterized by, The addition amount of the phospholipase is 0.2-2.5 wt%, based on the dry weight of the separated heavy phase obtained in step (1).

4. The corn peptide product having a taste function according to claim 3, characterized by, The addition amount of the phospholipase is 0.2-2.0 wt%, based on the dry weight of the separated heavy phase obtained in step (1).

5. The corn peptide product having a taste function according to claim 4, characterized by, The addition amount of the phospholipase is 0.2-0.7 wt%, based on the dry weight of the separated heavy phase obtained in step (1).

6. The corn peptide product having a taste function according to claim 1, characterized by, The addition amount of the triglyceride enzyme is 0.4-5.0 wt%, based on the dry weight of the separated heavy phase obtained in step (1).

7. The corn peptide product having a taste function according to claim 6, characterized by, The addition amount of the triglyceride enzyme is 0.4-4.2 wt%, based on the dry weight of the separated heavy phase obtained in step (1).

8. The corn peptide product having a taste function according to claim 7, characterized by, The amount of the phospholipase added is 0.4-1.3 wt% based on the dry matter in the separated heavy phase obtained in step (1).

9. The corn peptide product with flavor function according to claim 1, wherein the enzyme activity of the mesophilic amylase is 3000-5000 U per g of the mesophilic amylase.

10. The corn peptide product having a taste function according to claim 1, characterized by, The enzyme activity of the phospholipase is 4000-6000 U per g of the phospholipase.

11. The corn peptide product with flavor function according to claim 1, wherein the enzyme activity of the triglyceridase is 4000-6000 U per g of the triglyceridase.

12. The corn peptide product having a taste function according to claim 1, characterized by, The enzyme activity of the cellulase is 5000-40000 U per mL of the cellulase.

13. The corn peptide product having a taste function according to claim 1, characterized by, The enzyme activity of the alkaline protease is 2.4-12 AU per g of the alkaline protease.

14. The corn peptide product having a taste function according to claim 1, characterized by, The enzyme activity of the neutral protease is 2-100000 U per g of the neutral protease.

15. The corn peptide product having a taste function according to claim 1, characterized by, The enzyme activity of the papain is 60-3000000 U per g of the papain.

16. The corn peptide product having a taste function according to claim 1, characterized by, The enzyme activity of the flavor protease is 1000-3000 U per g of the flavor protease.

17. The corn peptide product having a taste function according to claim 1, characterized by, The concentration of the mixed solution in step (1) is 4-12 wt% based on the dry matter of the crude corn protein powder and / or corn powder; The concentration of the mixed solution in step (2) is 4-14 wt% based on the dry matter in the separated heavy phase obtained in step (1); The concentration of the mixed solution in step (3) is 5-15 wt% based on the dry matter in the separated heavy phase obtained in step (2); The concentration of the mixed solution in step (4) is 5-15 wt% based on the dry matter in the separated heavy phase obtained in step (3).

18. The corn peptide product having a taste function according to claim 1, characterized by, The temperature of the mixed solution in step (1) is 50-80℃; The temperature of the mixed solution in step (2) is 40-70℃; The temperature of the mixed solution in step (3) is 30-60℃; The temperature of the mixed solution in step (4) is 30-60℃; The temperature of the enzymatic solution in step (5) is 50-70℃.

19. The corn peptide product having a taste function according to claim 1, characterized by, The pH of the mixed solution in step (1) is 4.0-7.0; The pH of the mixed solution in step (2) is 5.0-10.0; The pH of the mixed solution in step (3) is 4.0-7.0; The pH of the mixed solution in step (4) is 6.0-9.0; The pH of the enzymatic solution in step (5) is 4.0-7.

0.

20. The corn peptide product having a taste function according to claim 1, wherein, The protein content of the separated heavy phase obtained in step (3) is 75%-90%.

21. The corn peptide product having a taste function according to any one of claims 1-20, characterized in that, The moisture content of the corn peptide product is 2.0-7.0 wt% based on the mass of the corn peptide product.

22. A method of preparing the corn peptide product having a taste function according to any one of claims 1 to 21, characterized by, The preparation method comprises the following steps: (1) adding 1.4-2.0 wt% of mesophilic amylase in a mixed solution containing crude corn protein powder and / or corn powder based on the dry weight of the crude corn protein powder and / or corn powder, and obtaining a separated heavy phase after incubation and solid-liquid separation; (2) adding phospholipase and triglyceridase in a mixed solution containing the separated heavy phase obtained in step (1) based on the dry matter in the separated heavy phase obtained in step (1), and obtaining a separated heavy phase after incubation and solid-liquid separation; (2) adding phospholipase and triglyceridase in a mixed solution containing the separated heavy phase obtained in step (1) based on the dry matter in the separated heavy phase obtained in step (1), and obtaining a separated heavy phase after incubation and solid-liquid separation; (3) adding 0.5-4.0wt% cellulase in the mixed solution containing the separated heavy phase obtained in step (2) based on the dry matter mass of the separated heavy phase obtained in step (2), and obtaining a separated heavy phase after incubation, enzyme inactivation and solid-liquid separation; (4) adding a first protease in the mixed solution containing the separated heavy phase obtained in step (3), and obtaining an enzymatic hydrolysate after incubation, wherein the first protease is a combination of two of alkaline protease, papain and neutral protease, and the alkaline protease is added in an amount of 1.0-1.5wt% based on the dry matter mass of the separated heavy phase obtained in step (3), the neutral protease is added in an amount of 0.5-1.0wt%, and the papain is added in an amount of 0.5-1.0wt%; (5) adding a second protease in the enzymatic hydrolysate obtained in step (4) and obtaining a supernatant after incubation, enzyme inactivation and solid-liquid separation, wherein the second protease is flavor protease, and the flavor protease is added in an amount of 0.5-2.0wt% based on the dry matter mass of the separated heavy phase obtained in step (4); (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 a flavor function.

23. The preparation method according to claim 22, characterized in that, The temperature of the supernatant in step (6) is 5-40℃; 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 evaporated supernatant is 20-50wt% based on the weight of the supernatant.

24. The method of claim 22, wherein, The incubation time is 2-30h.

25. The preparation method according to claim 22, characterized in that, The incubation time in step (1) is 3-8h; and / or the incubation time in step (2) is 5-10h; and / or the incubation time in step (3) is 2-5h; and / or the incubation time in step (4) is 10-30h; and / or the incubation time in step (5) is 4-20h.

26. The method of any one of claims 22-25, wherein, The concentration treatment is one of spray drying, vacuum drying, vacuum microwave drying, drum drying and vacuum freeze drying.

27. The method of any one of claims 22-25, wherein, The concentration treatment is one of spray drying, vacuum drying, drum drying and vacuum freeze drying.

28. The method of claim 27, wherein, The inlet air temperature of spray drying is 150℃-200℃, and / or the tower temperature of spray drying is 60℃-100℃.

29. The preparation method according to claim 27, characterized in that, The vacuum degree of vacuum drying is -0.09 to -0.20mpa, and / or the temperature of vacuum drying is 50-90℃, and / or the time of vacuum drying is 0.5-3h.

30. The method of claim 27, wherein, The temperature of drum drying is 250℃-350℃, and the rotation speed of drum drying is 10-20rpm.

31. The method of claim 27, wherein, The temperature of vacuum freeze drying is -80℃ to -40℃, and the vacuum degree of vacuum freeze drying is -0.05 to -0.1pa.

32. The method of any one of claims 22-25, wherein, The solid-liquid separation is by centrifugation.

33. The method of claim 32, wherein, The centrifugation speed is 3000-5000rpm, and / or the centrifugation time is 5-10min, and / or the centrifugation temperature is 50-70℃.

34. The method of claim 22, wherein the method is carried out at a temperature of about 20°C to about 30°C. The enzyme inactivation temperature is 75-95℃, and the enzyme inactivation time is 1-5h.

35. The method of claim 22, wherein the method is carried out at a temperature of about 20°C to about 30°C. The filtration is by one or a combination of organic membrane and ceramic membrane.

36. A flavoring product comprising the corn peptide product having a taste function according to any one of claims 1 to 21 or prepared by the preparation method according to any one of claims 22 to 35.

37. Use of the corn peptide product having a taste function according to any one of claims 1 to 21 or prepared by the preparation method according to any one of claims 22 to 35 in the preparation of a flavoring product.

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