Preparation process and product of compound seasoning with function of slowly increasing blood sugar

Abstract

The invention relates to the field of functional food seasonings, and discloses a preparation process of a compound seasoning with a slow sugar rising function and a product. The preparation process comprises the following steps: preparing a protein solution from whey protein and water; carrying out enzymolysis and enzyme deactivation on the protein solution by using papain and trypsin to prepare a first protein enzymatic hydrolysate; carrying out enzymolysis and enzyme deactivation on the first protein enzymatic hydrolysate by using subtilisin and glutamyl endonuclease to prepare a second protein enzymatic hydrolysate; performing enzymolysis on the second protein enzymatic hydrolysate by using flavourzyme, adding 0.2-0.4 wt% of an enzymolysis auxiliary agent in the enzymolysis process, performing enzyme deactivation, and performing centrifugation to remove protein raw materials which are not subjected to enzymolysis so as to obtain a finished product of the protein enzymatic hydrolysate; concentrating the finished product of the proteolysis solution, and performing spray drying to obtain enzymolysis protein powder; compounding with a stabilizer and a flavoring agent; the enzymolysis auxiliary agent in the step S4 is prepared from soybean polysaccharide and sodium caseinate. The method has the advantages that in industrial mass production, the yield of the target peptide fragment of the prepared compound seasoning with the slow glycemic function is stable, and bitterness is avoided.

Description

Technical Field

[0001] This application relates to the field of functional food seasonings, and in particular to a preparation process and product of a compound seasoning with a slow-release glycemic index. Background Technology

[0002] Compound seasonings with a slow-release glycemic index not only provide the basic umami flavor required for dishes, but also, through specific functional components, intervene in or slow down the rate at which the body digests and absorbs carbohydrates in food. This helps stabilize post-meal blood sugar and reduce drastic fluctuations in blood sugar. These products are suitable for daily seasoning of the diets of people with diabetes or prediabetes, as well as for general consumers who are concerned about weight management and blood sugar health. They can be widely used in home cooking, prepared dishes, nutritious meals, and the preparation of health foods.

[0003] Currently, existing technologies for imparting glycemic index (GI) to seasonings mainly include: 1) adding dietary fiber (such as resistant dextrin and polydextrose) to physically block enzyme-substrate contact by forming a gel network; 2) adding specific polysaccharides or plant extracts to delay sugar absorption by inhibiting the activity of digestive enzymes such as α-glucosidase. Each method has its advantages and disadvantages: dietary fiber-based methods are simple and low-cost, but their GI effect is limited by the amount added; excessive addition may significantly affect the taste of the seasoning and the texture of the food. Extraction methods based on enzyme inhibitors have relatively clear functional targeting, but are greatly affected by the extraction process and raw material source, are more expensive, and may produce unpleasant aftertastes such as bitterness or herbal flavors, posing significant challenges to compatibility with the seasoning's own flavor profile.

[0004] Among the various research areas, utilizing enzymatic hydrolysis of food-derived proteins to generate bioactive hypoglycemic peptides, such as dipeptidyl peptidase-IV inhibitors (DPP-4 inhibitors) and α-glucosidase inhibitors, and applying them to functional foods, has become a research hotspot. However, applying the process of generating inhibitory peptides with glycemic slowing function through enzymatic protein hydrolysis to the industrial-scale production of compound seasonings still faces significant drawbacks. First, traditional enzymatic hydrolysis processes lack specificity, producing complex mixtures of peptides. The yield of target peptides with clear glycemic slowing activity is unstable, resulting in insignificant functional effects and large batch-to-batch variations in the final product. Second, the hydrolysis process easily generates a large amount of bitter peptides. These bitter substances severely mask the umami flavor that seasonings should possess. Even with subsequent debittering treatments (such as using flavor proteases or activated carbon adsorption), it still leads to the loss of active peptides, increased process complexity, and higher costs, limiting its practical application in seasonings that prioritize flavor. Summary of the Invention

[0005] To address the issues of unstable target peptide yield and bitterness in compound seasonings with slow-release sugar content produced by traditional enzymatic hydrolysis processes during large-scale industrial production, this application provides a preparation process and product for compound seasonings with slow-release sugar content.

[0006] In a first aspect, this application provides a preparation process for a compound seasoning with a slow-release glycemic index function, employing the following technical solution: A preparation process for a compound seasoning with a slow-release glycemic index includes the following steps: S1. Add whey protein to water, stir to dissolve, and obtain a protein solution; S2. The protein solution was first enzymatically hydrolyzed using papain and trypsin to inactivate the enzymes and obtain the first protein hydrolysate. S3. The first protein hydrolysate is subjected to a second enzymatic hydrolysis using Bacillus subtilis protease and gamma-glutamyl endopeptidase to inactivate the enzymes and obtain the second protein hydrolysate. S4. Use flavored protease to perform a third enzymatic hydrolysis on the second protease hydrolysate. During the enzymatic hydrolysis process, add 0.2-0.4wt% enzymatic hydrolysis aid to inactivate the enzyme. Centrifuge to remove unhydrolyzed protein raw materials to obtain the protease hydrolysate product. S5. Concentrate the protein hydrolysate and spray dry it to obtain enzymatically hydrolyzed protein powder; S6. Combine enzymatically hydrolyzed protein powder, stabilizer and flavoring agent to prepare a compound seasoning with slow glycemic index function; The enzymatic hydrolysis aid in step S4 consists of soybean polysaccharide and sodium caseinate.

[0007] By adopting the above technical solution, whey protein is dissolved in water in step S1, providing a uniformly dispersed substrate system for subsequent enzymatic hydrolysis, avoiding insufficient exposure of enzymatic hydrolysis sites due to whey protein aggregation, and ensuring the uniformity of the enzymatic hydrolysis reaction.

[0008] In step S2, whey protein undergoes preliminary targeted hydrolysis, breaking the peptide bonds of large protein molecules to generate relatively large intermediate peptides. By using papain and trypsin in synergy, the spatial structure of whey protein is opened up, providing more active sites for subsequent deep enzymatic hydrolysis.

[0009] In step S3, the intermediate peptide is subjected to deep enzymatic hydrolysis, and the target peptide with DPP-4 inhibitory activity and α-glucosidase inhibitory activity is produced by directional cleavage, thereby increasing the yield of active peptides with slow-release glucose function.

[0010] In step S4, flavor protease specifically degrades the hydrophobic amino acid residues of bitter peptides, eliminating bitterness at its source without the need for additional debittering steps; enzymatic hydrolysis aids synergistically enhance enzymatic hydrolysis efficiency and the stability of active peptides; centrifugation removes unhydrolyzed raw materials, purifies the hydrolysate, and reduces the impact of impurities on the flavor of compound seasonings.

[0011] In step S5, excess water is removed from the hydrolysate, and the liquid protein hydrolysate is processed into hydrolyzed protein powder by spray drying, which improves the storage stability and transportation convenience of the hydrolyzed protein powder and meets the needs of industrial mass production. In step S6, enzymatically hydrolyzed protein powder, stabilizer, and flavoring agent are combined. The stabilizer can improve the stability of the compound seasoning and reduce clumping and moisture absorption during storage. The flavoring agent can further improve the flavor of the compound seasoning, thereby producing a compound seasoning with a slow-rising sugar function.

[0012] This application discloses a compound seasoning with a slow-glycemic index. Through a three-step, stepwise targeted enzymatic hydrolysis process, combined with specific component enzymes, it achieves the conversion from macromolecular proteins to bioactive peptides. This significantly improves the yield and stability of DPP-4 inhibitory peptides and α-glucosidase inhibitory peptides. By optimizing the synergistic effect between the compound enzymes, the stability of enzymatic hydrolysis is enhanced, reducing batch-to-batch variability and making it suitable for large-scale industrial production. Utilizing the specific debittering function of flavor proteases, combined with the synergistic effect of enzymatic hydrolysis aids, bitterness is removed simultaneously during enzymatic hydrolysis, avoiding the loss of bioactive peptides and increased costs associated with subsequent debittering processes. The process is simplified, requiring no additional debittering or purification equipment; raw materials are widely available, and costs are controllable. The compounding process imparts a basic umami flavor and application stability to the seasoning, making it suitable for daily dietary seasoning for diabetic patients and healthy individuals, and particularly suitable for daily snacks and puffed foods.

[0013] Preferably, the weight ratio of soybean polysaccharide to sodium caseinate is 1:(0.3-0.5).

[0014] By adopting the above technical solution, when the ratio of soybean polysaccharide to sodium caseinate is 1:(0.3-0.5), the two can form a synergistic and stable system: soybean polysaccharide and sodium caseinate work synergistically to improve the dispersibility of the enzymatic hydrolysis system and enhance the protective effect of active peptides. Experiments showed that if the proportion of sodium caseinate is too high, it will lead to increased system viscosity and reduce the enzymatic hydrolysis efficiency of the enzyme and substrate; if the proportion of sodium caseinate is too low, it will not effectively disperse the active peptides, affecting the yield of active peptides and the bitterness removal effect.

[0015] Preferably, the weight ratio of whey protein to water in step S1 is (28-35):100.

[0016] By adopting the above technical solution, the ratio of water to whey protein is optimized, ensuring the full dissolution of whey protein and avoiding whey protein aggregation caused by excessively high concentration, while avoiding reduced enzymatic hydrolysis efficiency and increased energy consumption in subsequent concentration processes due to excessively low concentration.

[0017] Preferably, in step S2, the amount of papain used is 0.05-0.15% of the weight of whey protein, the enzyme activity of papain is 100,000-120,000 U / g, the amount of trypsin used is 0.1-0.2% of the weight of whey protein, and the enzyme activity of trypsin is 5,000-10,000 U / g.

[0018] By employing the above technical solutions and optimizing the enzyme dosage and activity parameters in the first enzymatic hydrolysis, precise and controllable preliminary hydrolysis of whey protein was achieved, avoiding over-hydrolysis or under-hydrolysis and providing a uniform intermediate peptide substrate for subsequent deep enzymatic hydrolysis. When the amount of papain is below 0.05%, the protein spatial structure is not fully opened; when the amount of papain is above 0.15%, it is prone to over-hydrolysis, producing a large number of non-target peptides. The amount of trypsin at 0.1-0.2% can form a synergistic effect with papain, avoiding the limitations of single enzymatic hydrolysis and improving the efficiency and stability of preliminary enzymatic hydrolysis.

[0019] Preferably, in step S2, the enzymatic hydrolysis pH is 7-8, the enzymatic hydrolysis temperature is 45-55℃, and the enzymatic hydrolysis time is 60-90 min.

[0020] By employing the above technical solutions, the reaction conditions for the first enzymatic hydrolysis are optimized to maximize the catalytic efficiency of the compound enzyme preparation and ensure the homogeneity of intermediate peptides. Optimized pH conditions prevent enzyme inactivation caused by excessively high or low pH; an optimal temperature range ensures enzyme activity while avoiding excessive protein denaturation due to high temperatures, and simultaneously inhibits the growth of contaminating bacteria, ensuring the safety of the hydrolysate. An optimal hydrolysis time ensures the full opening of the whey protein spatial structure, while avoiding the accumulation of non-target peptides caused by prolonged hydrolysis, further improving the stability of the hydrolysis.

[0021] Preferably, in step S3, the amount of subtilisin is 0.05-0.15% of the whey protein weight, the enzyme activity of subtilisin is 10,000-20,000 U / g, the amount of gamma-glutamyl endopeptide is 0.03-0.08% of the whey protein weight, and the enzyme activity of gamma-glutamyl endopeptide is 3,000-50,000 U / g.

[0022] By employing the above technical solutions, the high enzyme activity of Bacillus subtilis protease (10,000-20,000 U / g) enables deep hydrolysis. A dosage of 0.05-0.15% ensures efficient peptide bond cleavage without causing over-hydrolysis. The enzyme activity of gamma-glutamyl endopeptidase (0.3-0.5 million U / g) synergistically interacts with Bacillus subtilis protease, and a low dosage of 0.03-0.08% avoids non-specific cleavage, ensuring the targeted generation of the target active peptide. Optimizing the enzyme parameters for the second enzymatic hydrolysis enables precise targeted preparation of the active peptide, significantly improving the yield of DPP-4 inhibitors and α-glucosidase inhibitors, and solving the problem of unstable active peptide yield in traditional processes.

[0023] Preferably, in step S3, the enzymatic hydrolysis pH is 7.5-8.5, the enzymatic hydrolysis temperature is 45-55℃, and the enzymatic hydrolysis time is 20-40 min.

[0024] By adopting the above technical solution, the reaction conditions of the second enzymatic hydrolysis are optimized, ensuring the targeted catalytic efficiency of the compound enzyme and generating highly active slow-release glycopeptides in a short time. At the same time, the process operation is simplified and the cost of industrial production is reduced.

[0025] Preferably, the amount of flavor protease used in step S4 is 0.05-0.15% of the whey protein weight, and the enzyme activity of the flavor protease is 10,000-20,000 U / g.

[0026] By employing the above technical solutions, optimizing the dosage can specifically degrade the hydrophobic amino acid residues of bitter peptides. Too low a dosage will result in incomplete bitterness removal, while too high a dosage may degrade some active peptides, affecting the optimization of the slow-glycemic effect. Optimizing enzyme activity can avoid excessive hydrolysis caused by high enzyme activity. The optimal dosage and activity of the flavor protease achieve a balance between bitterness removal and active peptide retention, eliminating the need for an additional debittering process.

[0027] Preferably, the compound seasoning is composed of the following ingredients by weight percentage: Enzymatically hydrolyzed protein powder 85-90% stabilizer 8-10% Flavoring agent 2-5%.

[0028] By adopting the above technical solutions, the dosage of each component in the compound seasoning is optimized, achieving functional dominance, flavor compatibility, and stable performance, ensuring that the product has good stability and applicability while having a slow-rise effect on sugar content.

[0029] Secondly, this application provides a compound seasoning with a slow-release glycemic index function, using the following technical solution: A compound seasoning with a slow-release function is prepared by the above-mentioned preparation process of a compound seasoning with a slow-release function.

[0030] By adopting the above technical solution, whey protein is enzymatically hydrolyzed in three stages using a specific enzyme combination. An enzymatic hydrolysis aid composed of soybean polysaccharide and sodium caseinate is added. By controlling the raw material ratio, enzyme dosage, enzyme activity, and hydrolysis conditions in each step, the problem of unstable yield of target peptides and easy bitterness in compound seasonings produced by traditional enzymatic hydrolysis processes can be solved. The resulting compound seasoning imparts a basic umami flavor to food and plays an auxiliary role in stabilizing postprandial blood sugar and reducing drastic fluctuations in blood sugar. It is suitable for patients with diabetes and people who are concerned about weight and blood sugar health, and can be widely used in the preparation of various snack and puffed foods.

[0031] In summary, this application includes at least one of the following beneficial technical effects: 1. The compound seasoning with a slow-glycemic index function of this application is produced through a three-step stepwise targeted enzymatic hydrolysis process. Papain and trypsin, subtilisin and gamma-glutamyl endopeptidase, and flavor protease are used sequentially for hydrolysis. By controlling the enzyme dosage, activity, pH, temperature, and time at each step, the conversion from macromolecular proteins to active peptides is achieved. This significantly improves the yield stability of DPP-4 inhibitory peptides and α-glucosidase inhibitory peptides, reduces batch-to-batch variability, and is suitable for large-scale industrial production. Utilizing the specific debittering function of flavor protease, combined with the synergistic effect of enzymatic hydrolysis aids, bitterness is removed simultaneously during enzymatic hydrolysis, avoiding the loss of active peptides and increased costs associated with subsequent debittering processes. The process is simplified, requiring no additional debittering or purification equipment; raw materials are widely available, and costs are controllable. By incorporating stabilizers and flavoring agents, the compound seasoning is endowed with basic umami flavor and application stability, making it suitable for daily dietary seasoning for diabetic patients and healthy individuals, and particularly suitable for daily snacks and puffed foods.

[0032] 2. An enzymatic hydrolysis aid composed of soybean polysaccharide and sodium caseinate is added during the third enzymatic hydrolysis process. This synergistically reduces the production of bitter peptides and avoids the problems of loss of active peptides, process complexity and increased cost caused by subsequent debittering treatment. Detailed Implementation

[0033] The present application will be further described in detail below with reference to the embodiments.

[0034] The following are some of the sources and specifications of the raw materials used in this application. The raw materials used in the preparation examples and embodiments of this application can all be obtained commercially, including but not limited to the following models and manufacturers of raw materials. Raw materials with equivalent performance can also be used: 1. Whey protein: New Zealand concentrated whey protein powder, food grade WPC80; 2. Papain: Enzyme activity is 100,000-120,000 U / g, content is 99%; 3. Trypsin: Enzyme activity is 0.5-10,000 U / g, content is 99%; 4. Bacillus subtilis protease: enzyme activity is 10,000-20,000 U / g, content is 99%; 5. Gamma-glutamyl endopeptidase: Enzyme activity is 0.3-0.5 million U / g, content is 99%; 6. Flavor protease: Enzyme activity is 10,000-20,000 U / g, content is 99%; 7. Soybean polysaccharides: Mingtong Biotechnology, content 99%; 8. Sodium caseinate: Mingtong Biotechnology, content 99%. Example Example 1

[0035] Example 1 discloses a preparation process for a compound seasoning with a slow-release glycemic index, comprising the following steps: S1. Add 1 kg of water to the enzymatic hydrolysis reactor, add 0.28 kg of whey protein, and stir until the whey is completely dispersed and dissolved in the water to obtain a protein solution; S2. The protein solution was first enzymatically hydrolyzed using 0.14g of papain with an enzyme activity of 100,000 U / g and 0.28g of trypsin with an enzyme activity of 10,000 U / g. The pH of the hydrolysis was adjusted to 7, the hydrolysis temperature was 45℃, and the hydrolysis time was 90 min. Then, the enzyme was inactivated at a temperature of 85℃ for 15 min to obtain the first protein hydrolysate. S3. The first protein hydrolysate was subjected to a second enzymatic hydrolysis using 0.28g of Bacillus subtilis protease with an enzyme activity of 10,000 U / g and 0.224g of gamma-glutamyl endopeptidase with an enzyme activity of 3,000 U / g. The hydrolysis pH was 7.5, the hydrolysis temperature was 45℃, and the hydrolysis time was 40 min. Then, the enzyme was inactivated at a temperature of 90℃ for 20 min to obtain the second protein hydrolysate. S4. Use 0.14g of flavor protease with an enzyme activity of 10,000-20,000 U / g to perform a third enzymatic hydrolysis on the second protease hydrolysate. The hydrolysis pH is 6, the hydrolysis temperature is 45℃, and the hydrolysis time is 20min. During the hydrolysis process, add 0.56g of hydrolysis aid (composed of soybean polysaccharide and sodium caseinate in a weight ratio of 1:0.3). Then, inactivate the enzyme at a temperature of 85℃ for 15min. Centrifuge to remove unhydrolyzed protein raw materials to obtain the finished protease hydrolysate. S5. Concentrate the protein hydrolysate to 40 wt% and spray dry it using a spray drying device to obtain enzymatically hydrolyzed protein powder; the particle size of the enzymatically hydrolyzed protein powder is 5 µm. S6. 85g of enzymatically hydrolyzed protein powder, 10g of stabilizer and 5g of flavoring agent are compounded to prepare a compound seasoning with slow sugar rise function; the stabilizer is maltodextrin and the flavoring agent is trehalose.

[0036] Example 2-3 The difference between Examples 2-3 and Example 1 lies in the amount of raw materials used and the preparation conditions, as detailed in Table 1 below.

[0037] Table 1 Parameter table for Examples 1-3

[0038] Example 4

[0039] The difference between Example 4 and Example 3 is that the amount of Bacillus subtilis protease used is 1g, while the rest is the same as in Example 3.

[0040] Example 5

[0041] The difference between Example 5 and Example 3 is that the amount of gamma-glutamyl endopeptidase used is 0.5g, while the rest is the same as in Example 3.

[0042] Comparative Example Comparative Example 1 The difference between Comparative Example 1 and Example 3 is that papain was replaced with trypsin in equal amounts, while the rest is the same as Example 3.

[0043] Comparative Example 2 The difference between Comparative Example 2 and Example 3 is that gamma-glutamyl endopeptidase was replaced with an equal amount of subtilisin, while the rest was the same as in Example 3.

[0044] Comparative Example 3 The difference between Comparative Example 3 and Example 3 is that the order of the enzymatic hydrolysis processes in steps S2 and S3 is reversed. Specifically, the first enzymatic hydrolysis is performed using Bacillus subtilis protease and gamma-glutamyl endopeptidase, followed by the second enzymatic hydrolysis using papain and trypsin. The enzymatic hydrolysis parameters and other parameters are the same as in Example 3.

[0045] Comparative Example 4 The difference between Comparative Example 4 and Example 3 is that the soybean polysaccharide in the enzymatic hydrolysis aid is replaced with sodium caseinate in equal amounts; otherwise, they are the same as in Example 3.

[0046] Comparative Example 5 The difference between Comparative Example 5 and Example 3 is that no enzymatic hydrolysis aid was added; otherwise, they are the same as Example 3.

[0047] Performance testing The following tests were conducted on the performance of the compound seasonings with slow-release sugar content prepared in Examples 1-5 and Comparative Examples 1-5: 1. Bitterness test During the preparation of the cereal bars, 5 wt% of compound seasoning was added. Ten tasters (aged 20-50, half male and half female) were selected to taste the cereal bars for a taste test. After tasting, the bitterness of the cereal bars was scored. The scores of five tasters were averaged. The bitterness scoring criteria were: no bitterness 10 points, slight bitterness 9 points, moderate bitterness 8 points, and obvious bitterness 7 points.

[0048] 2. Yield stability test For each example and comparative example, three groups were prepared simultaneously for comparison. The first group was reacted according to the component dosage and reaction conditions of the examples and comparative examples. The second group was reacted with the component dosage of each component in the examples and comparative examples increased by 2 times. The third group was reacted with the component dosage of each component in the examples and comparative examples decreased by 0.5 times. Then, high performance liquid chromatography was used to test the retention time of DPP-4 inhibitory peptide in the protease hydrolysate product obtained in step S4 of each group, and the yield stability was recorded. The criteria for evaluating the stability of yield are as follows: In the same examples and comparative examples, the rate of change in retention time of the three groups of DPP-4 inhibitory peptides within 2% was classified as Grade A; In the same examples and comparative examples, the rate of change in retention time of the three groups of DPP-4 inhibitory peptides was grade B, ranging from 2% to 10%. In the same examples and comparative examples, the rate of change in retention time of the three groups of DPP-4 inhibitory peptides was 10-20%, which is grade C. In the same examples and comparative examples, the rate of change in retention time of the three groups of DPP-4 inhibitory peptides exceeding 20% ​​was classified as Grade D.

[0049] The following are the performance test data of the compound seasonings with slow-release sugar function prepared in Examples 1-5 and Comparative Examples 1-5, as detailed in Table 2 below.

[0050] Table 2 Performance data of compound seasonings with slow-release sugar content in Examples 1-5 and Comparative Examples 1-5

[0051] Based on Examples 1-3 and Examples 4-5 and Table 2, it can be concluded that, compared with Example 3, Example 4 increased the amount of Bacillus subtilis protease, and compared with Example 3, Example 5 increased the amount of gamma-glutamyl endopeptide. The resulting compound seasonings all showed a slight bitter taste, and the stability of the target peptide yield of the protease hydrolysate was reduced. This may be because the increased amount of Bacillus subtilis protease and gamma-glutamyl endopeptide led to excessive hydrolysis of whey protein, which easily damaged the structure of the target peptide during hydrolysis, thus reducing the stability of the hydrolysis rate.

[0052] Based on Example 3 and Comparative Examples 1-3, and in conjunction with Table 2, it can be concluded that this application, through a three-step stepwise targeted enzymatic hydrolysis process, sequentially using papain and trypsin, subtilisin and gamma-glutamyl endopeptidase, and flavor protease, can significantly improve the problem of unstable yields in different batches of compound seasonings during preparation, while also improving bitterness. In Comparative Example 1, papain was replaced with an equal amount of trypsin, and in Comparative Example 2, gamma-glutamyl endopeptidase was replaced with an equal amount of subtilisin. The resulting compound seasonings all exhibited bitterness, and the stability of the target peptide yield in the protease hydrolysate was reduced. This may be because the synergistic effect of multiple enzymes was reduced, leading to excessive destruction of whey protein peptides during hydrolysis, resulting in a larger amount of bitter peptides and thus instability in hydrolysis efficiency. In Comparative Example 3, the order of enzymes in the hydrolysis was changed, and the resulting compound seasonings all exhibited bitterness, with reduced stability of the target peptide yield in the protease hydrolysate.

[0053] Based on Examples 3 and Comparative Examples 4-5, and referring to Table 2, it can be concluded that by using the three-step stepwise targeted enzymatic hydrolysis process of this application, and by combining enzymatic hydrolysis aids during the hydrolysis process, the bitterness of the compound seasoning can be significantly improved, and the stability of the target peptide yield in the protease hydrolysate product can be enhanced. The compound seasonings prepared in Comparative Examples 4-5 all exhibited a significant bitterness, and the yield stability of the target peptides was also reduced. This may be because, without the synergistic effect of the enzymatic hydrolysis aids, the decomposition efficiency of the flavor protease on bitter peptides is reduced, thereby affecting the overall enzymatic hydrolysis efficiency of the protease hydrolysate product and making the hydrolysis unstable.

[0054] This specific embodiment is merely an explanation of this application and is not intended to limit it. After reading this specification, those skilled in the art can make modifications to this embodiment without contributing any inventive step, but such modifications are protected by patent law as long as they fall within the scope of the claims of this application.

Claims

1. A process for preparing a complex seasoning having a slow glucose-raising function, characterized by, It comprises the following steps: S1, adding whey protein into water, stirring and dissolving to prepare a protein solution; S2, using papain and trypsin to perform first enzymolysis on the protein solution, inactivating the enzyme, and preparing a first protein enzymolysis solution; S3, using subtilisin and glutamyl endopeptidase to perform second enzymolysis on the first protein enzymolysis solution, inactivating the enzyme, and preparing a second protein enzymolysis solution; S4, using flavor protease to perform third enzymolysis on the second protein enzymolysis solution, adding 0.2-0.4wt% of an enzymolysis aid during the enzymolysis process, inactivating the enzyme, and removing the unenzymolyzed protein raw material by centrifugation to prepare a protein enzymolysis solution product; S5, concentrating and spray drying the protein enzymolysis solution product to prepare an enzymolyzed protein powder; S6, compounding the enzymolyzed protein powder, a stabilizer, and a flavoring agent to prepare a composite seasoning with a slow sugar rising function. The enzymolysis aid in the S4 step is composed of soybean polysaccharide and sodium caseinate.

2. The preparation process of the compound seasoning with slow glycemic function according to claim 1, characterized in that, The weight ratio of soybean polysaccharide to sodium caseinate is 1:(0.3-0.5).

3. The preparation process of the compound seasoning with slow glycemic function according to claim 1, characterized in that, The weight ratio of whey protein to water in the S1 step is (28-35):

100.

4. The preparation process of the compound seasoning with slow glycemic function according to claim 1, characterized in that, The amount of papain used in the S2 step is 0.05-0.15% of the weight of the whey protein, the enzyme activity of the papain is 10-12 million U / g, the amount of trypsin used is 0.1-0.2% of the weight of the whey protein, and the enzyme activity of the trypsin is 0.5-1 million U / g.

5. The preparation process of the compound seasoning with slow glycemic function according to claim 1, characterized in that, The enzymolysis pH in the S2 step is 7-8, the enzymolysis temperature is 45-55℃, and the enzymolysis time is 60-90min.

6. The preparation process of the compound seasoning with slow glycemic function according to claim 1, characterized in that, The amount of subtilisin used in the S3 step is 0.05-0.15% of the weight of the whey protein, the enzyme activity of the subtilisin is 1-2 million U / g, the amount of glutamyl endopeptidase used is 0.03-0.08% of the weight of the whey protein, and the enzyme activity of the glutamyl endopeptidase is 0.3-0.5 million U / g.

7. The preparation process of the compound seasoning with the function of slow glucose rise according to claim 1, characterized in that, The enzymolysis pH in the S3 step is 7.5-8.5, the enzymolysis temperature is 45-55℃, and the enzymolysis time is 20-40min.

8. The preparation process of the compound seasoning with the function of slow glucose rise according to claim 1, characterized in that, The amount of flavor protease used in the S4 step is 0.05-0.15% of the weight of the whey protein, and the enzyme activity of the flavor protease is 1-2 million U / g.

9. The preparation process of the compound seasoning with the function of slow glucose rise according to claim 1, characterized in that, The composite seasoning is composed of the following raw materials in the following weight percentages: Enzymolyzed protein powder 85-90% Stabilizer 8-10% Flavoring agent 2-5%.

10. A composite seasoning having a slow glucose-raising function, characterized by comprising: Prepared by the preparation process of the composite seasoning with a slow sugar rising function according to any one of claims 1-9.

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