Processing method of salt-substituting freshness-enhancing food raw material

Abstract

The invention provides a processing method of a salt-replacing freshness-enhancing food raw material, and the food raw material is subjected to enzymolysis treatment to enhance the salty and delicious taste of the food. Compared with the prior art that most salt substitute products in the market are prepared after proteolysis, but protein is used as an enzymolysis substrate, food raw materials need to be extracted for multiple times, and the cost is high. According to the processing method, cheap and easily available raw materials (such as potato whole flour and the like) are used as base materials, small molecule peptides with delicate flavor characteristics are generated after enzymolysis, and the small molecule peptides, starch, dietary fibers and the like have a synergistic effect to obtain the salty and delicious salt substitute product, so that various diseases caused by excessive intake of sodium salt can be effectively avoided.

Description

Technical Field

[0001] This invention belongs to the field of salt substitutes, specifically, it relates to a processing method for a salt substitute food ingredient. Background Technology

[0002] Currently, the saltiness in food is mainly provided by table salt, which is primarily sodium chloride. Excessive sodium intake can cause various health problems, such as high blood pressure, arteriosclerosis, and kidney damage. Therefore, there is a need to find a healthy salt substitute that provides a salty taste.

[0003] Currently, most salt substitutes on the market are produced through enzymatic hydrolysis, which requires multiple extractions of food raw materials, resulting in high costs. Therefore, there is an urgent need to develop a salt substitute that uses inexpensive and readily available raw materials and achieves the same salty taste after enzymatic hydrolysis. Summary of the Invention

[0004] The purpose of this invention is to provide a processing method for salt-substitute flavor-enhancing food ingredients.

[0005] The concept of this invention is as follows: Food raw materials can be hydrolyzed to produce small molecule substances. After enzymatic hydrolysis, the enzymes in the food raw materials can produce small molecule peptides (umami peptides) with umami characteristics. These small molecule peptides interact with starch, dietary fiber, and other substances to synergistically enhance the savory flavor of the food.

[0006] In order to achieve the purpose of this invention, in a first aspect, this invention provides a processing method for a salt substitute for enhancing the flavor of food ingredients, wherein the food ingredients are enzymatically hydrolyzed to enhance the salty and umami flavor of the food. The food ingredients are selected from at least one of potato flour, sweet potato flour, purple sweet potato flour, etc.

[0007] Furthermore, the enzyme is selected from at least one of papain, flavor protease, pepsin, trypsin, complex protease, etc.

[0008] Furthermore, the enzymatic hydrolysis temperature is 40-60℃.

[0009] Furthermore, the enzymatic hydrolysis process also includes an enzyme inactivation step.

[0010] Furthermore, enzymes are inactivated in a boiling water bath.

[0011] Specifically, the processing method includes the following steps: (1) Add 5-40g of enzyme to 1000g of water. After the enzyme is completely dissolved, add the enzyme solution to 300-800g of whole powder while stirring. After stirring evenly, place it in a reaction vessel. The stirring speed of the reaction vessel is 30-100rpm and the temperature is 40-60℃. Perform enzymatic hydrolysis for 0.5-2h to obtain the enzymatic hydrolysis product. Then place it in a boiling water bath to inactivate the enzyme for 5-30min. (2) The enzyme hydrolysis product after enzyme inactivation is diluted with water at a volume ratio of 1:(2-5), subjected to high-speed shearing treatment by an emulsifying mixer, and then spray dried.

[0012] Furthermore, the conditions for high-speed shearing in step (2) are: 10,000-50,000 rpm, shearing treatment for 1-20 min.

[0013] Further, the conditions for spray drying in step (2) are as follows: the inlet temperature of the spray dryer is set to 140-200℃ and the outlet temperature is set to 40-100℃. The feed is spray dried and the powder is collected.

[0014] Secondly, the present invention provides an enzymatically hydrolyzed flavor powder prepared according to the method thereon and the umami peptides contained therein.

[0015] By employing the above technical solution, the present invention has at least the following advantages and beneficial effects: This invention provides a salty and savory food ingredient that can replace table salt, along with its processing method. The food ingredient undergoes enzymatic hydrolysis to enhance its salty and savory flavor. Compared to current commercially available salt substitutes, which are mostly obtained through protein hydrolysis and require multiple extractions of the food ingredient, resulting in higher costs, this invention develops a processing method using inexpensive and readily available raw materials (such as potato flour) as a base. Enzymatic hydrolysis produces small molecule peptides with savory properties. These small molecule peptides synergistically interact with starch and dietary fiber to obtain a salty and savory salt substitute, effectively avoiding various diseases caused by excessive sodium intake. Attached Figure Description

[0016] Figure 1 The results of an electronic tongue comparison were performed on the prepared enzymatically hydrolyzed flavor powder and the same amount of salt and monosodium glutamate in a preferred embodiment of the present invention. Wherein, 0, 2, 4, 6, 8: higher values ​​indicate a larger response value and a more prominent flavor.

[0017] Figure 2 This is a preferred embodiment of the present invention, showing the results of electronic tongue comparison of enzymatically hydrolyzed flavor powders after being hydrolyzed with different enzymes. Wherein, 0, 2, 4, 6, 8: higher values ​​indicate a larger response value and a more prominent flavor.

[0018] Figure 3 The results of electronic tongue comparison were obtained by enzymatically hydrolyzing potato flour, potato protein, and potato hydrolyzed protein into an enzymatic flavor powder, which is a preferred embodiment of the present invention. The values ​​0, 2, 4, 6, and 8 indicate that higher values ​​indicate a larger response value and a more prominent flavor. Detailed Implementation

[0019] This invention provides a processing method and application of a salt substitute for enhancing the flavor of food ingredients.

[0020] The present invention adopts the following technical solution: Add 5-40g of enzyme (such as papain, flavor protease, pepsin, trypsin, or complex protease) to 1000g of drinking water, ensuring the enzyme is completely dissolved and the enzyme solution is evenly mixed. Slowly add the enzyme solution to 300-800g of whole powder (such as potato powder, sweet potato powder, or purple sweet potato powder) while stirring. After stirring evenly, place the mixture in a reaction vessel. The stirring speed of the reaction vessel is 30-100 rpm, and the temperature is 40-60℃ for enzymatic hydrolysis. The hydrolysis time is 0.5-2 hours to obtain the enzymatic hydrolysis product. Then, place the product in a boiling water bath for 5-30 minutes to inactivate the enzyme. The enzyme-inactivated hydrolysis product was diluted with water at a volume ratio of 1:(2-5), and then subjected to high-speed shear emulsification (10,000-50,000 rpm) for 1-20 minutes. The sample was then removed from the container and ready for spray drying. The spray dryer was set with an inlet temperature of 140-200℃ and an outlet temperature of 40-100℃. The feed was spray dried, and the powder was collected.

[0021] The following examples are used to illustrate the present invention, but are not intended to limit the scope of the invention. Unless otherwise specified, the technical means used in the examples are conventional means well known to those skilled in the art, and the raw materials used are all commercially available products.

[0022] The papain used in the following examples was purchased from Sangon Biotech (Shanghai) Co., Ltd., the flavor protease was purchased from Novozymes Biotechnology Co., Ltd., and the protease Protamex (complex protease) was purchased from Novozymes Biotechnology Co., Ltd.

[0023] Example 1 Add 10.3g of flavor protease to 1000g of drinking water and ensure the enzyme is completely dissolved and the enzyme solution is mixed evenly. Slowly add the enzyme solution to 400g of potato flour while stirring. After stirring evenly, place the mixture in a reaction vessel. The reaction vessel is stirred at 50rpm and the temperature is 45℃ for enzymatic hydrolysis for 1 hour to obtain the enzymatic hydrolysis product. Then, place the product in a boiling water bath to inactivate the enzyme for 10 minutes.

[0024] The enzyme-inactivated hydrolysate was diluted with water at a volume ratio of 1:3 and subjected to high-speed shear emulsification at 30,000 rpm for 3 minutes, ready for spray drying. The spray dryer was set with an inlet temperature of 170℃ and an outlet temperature of 80℃. The feed was spray dried, and the powder was collected.

[0025] The prepared enzymatically hydrolyzed flavor powder was compared with the same weight of salt and monosodium glutamate (the main component of which is monosodium glutamate) using an electronic tongue. Figure 1The results showed that the enzymatically hydrolyzed flavor powder has both the salty taste of salt and the umami taste of monosodium glutamate (MSG), and can be used as a substitute for salt and MSG.

[0026] Example 2 Add 10.3g of papain to 1000g of drinking water and mix the enzyme solution thoroughly. Slowly add the enzyme solution to 400g of potato flour while stirring. After mixing evenly, place the mixture in a reaction vessel. The reaction vessel is stirred at 60rpm and the temperature is 45℃ for enzymatic hydrolysis for 1 hour to obtain the enzymatic hydrolysis product. Then, place the product in a boiling water bath for 15 minutes to inactivate the enzyme.

[0027] The enzyme-inactivated hydrolysate was diluted with water at a volume ratio of 1:3 and subjected to high-speed shear emulsification at 25,000 rpm for 4 minutes, ready for spray drying. The spray dryer was set with an inlet temperature of 170℃ and an outlet temperature of 80℃. The feed was spray dried, and the powder was collected.

[0028] Example 3 Add 10.3g of Protamex (complex protease) to 1000g of drinking water to completely dissolve the enzyme and mix the enzyme solution evenly. Slowly add the enzyme solution to 400g of potato flour while stirring. After stirring evenly, place it in a reaction vessel. The reaction vessel is stirred at 60rpm and the temperature is 45℃ for enzymatic hydrolysis for 1 hour to obtain the enzymatic hydrolysis product. Then place it in a boiling water bath for 15 minutes to inactivate the enzyme.

[0029] The enzyme-inactivated hydrolysate was diluted with water at a volume ratio of 1:3 and subjected to high-speed shear emulsification at 25,000 rpm for 4 minutes, ready for spray drying. The spray dryer was set with an inlet temperature of 170℃ and an outlet temperature of 80℃. The feed was spray dried, and the powder was collected.

[0030] The enzymatically hydrolyzed flavor powders prepared in Examples 1-3 were compared using an electronic tongue. Figure 2 The results showed that flavor proteases had the greatest impact on the saltiness and umami of enzymatically hydrolyzed flavor powder, followed by complex proteases.

[0031] Example 4 Add 10.3g of flavored protease to 1000g of drinking water and ensure the enzyme is completely dissolved and the enzyme solution is mixed evenly. Slowly add the enzyme solution to 400g of potato protein powder (Xi'an Peptacon Biotechnology Co., Ltd.) while stirring. After stirring evenly, place the mixture in a reaction vessel. The reaction vessel is stirred at 60rpm and the temperature is 45℃ for enzymatic hydrolysis for 1 hour to obtain the enzymatic hydrolysis product. Then, place the product in a boiling water bath for 15 minutes to inactivate the enzyme.

[0032] The enzyme-inactivated hydrolysate was diluted with water at a volume ratio of 1:3 and subjected to high-speed shear emulsification at 25,000 rpm for 4 minutes, ready for spray drying. The spray dryer was set with an inlet temperature of 170℃ and an outlet temperature of 80℃. The feed was spray dried, and the powder was collected.

[0033] Example 5 Add 10.3g of flavored protease to 1000g of drinking water and ensure the enzyme is completely dissolved and the enzyme solution is mixed evenly. Slowly add the enzyme solution to 400g of potato hydrolyzed protein powder (Shaanxi Ruimao Biotechnology Co., Ltd.) while stirring. After stirring evenly, place the mixture in a reaction vessel. The reaction vessel is stirred at 60rpm and the temperature is 45℃ for enzymatic hydrolysis for 1 hour to obtain the enzymatic hydrolysis product. Then, place the product in a boiling water bath for 15 minutes to inactivate the enzyme.

[0034] The enzyme-inactivated hydrolysate was diluted with water at a volume ratio of 1:3 and subjected to high-speed shear emulsification at 25,000 rpm for 4 minutes, ready for spray drying. The spray dryer was set with an inlet temperature of 170℃ and an outlet temperature of 80℃. The feed was spray dried, and the powder was collected.

[0035] The enzymatically hydrolyzed flavor powders prepared in Examples 1, 4, and 5 were compared using an electronic tongue. Figure 3 The results showed that, overall, the enzymatically hydrolyzed flavor powder based on potato flour had the most outstanding combined effect of saltiness and umami, followed by hydrolyzed potato protein.

[0036] Although the present invention has been described in detail above with general descriptions and specific embodiments, modifications or improvements can be made to it, which will be obvious to those skilled in the art. Therefore, all such modifications or improvements made without departing from the spirit of the present invention fall within the scope of protection claimed by the present invention.

Claims

1. A processing method for a salt substitute and flavor enhancer food ingredient, characterized in that, Food ingredients are enzymatically hydrolyzed to enhance their savory flavor. The food ingredients are selected from at least one of potato flour, sweet potato flour, and purple sweet potato flour.

2. The method according to claim 1, characterized in that, The enzyme is selected from at least one of papain, flavor protease, pepsin, trypsin, and complex protease.

3. The method according to claim 1, characterized in that, The enzymatic hydrolysis temperature is 40-60℃.

4. The method according to claim 1, characterized in that, After enzymatic hydrolysis, the process also includes an enzyme inactivation step.

5. The method according to claim 4, characterized in that, Inactivate enzymes in a boiling water bath.

6. The method according to any one of claims 1-5, characterized in that, Includes the following steps: (1) Add 5-40g of enzyme to 1000g of water. After the enzyme is completely dissolved, add the enzyme solution to 300-800g of whole powder while stirring. After stirring evenly, place it in a reaction vessel. The stirring speed of the reaction vessel is 30-100rpm and the temperature is 40-60℃. Perform enzymatic hydrolysis for 0.5-2h to obtain the enzymatic hydrolysis product. Then place it in a boiling water bath to inactivate the enzyme for 5-30min. (2) Dilute the enzyme hydrolysis product after enzyme inactivation with water at a volume ratio of 1:(2-5), emulsify by high-speed shearing, and then spray dry.

7. The method according to claim 6, characterized in that, The conditions for high-speed shearing in step (2) are: 10,000-50,000 rpm, shearing for 1-20 min.

8. The method according to claim 6, characterized in that, Step (2) The conditions for spray drying are: the inlet temperature of the spray dryer is set to 140-200℃ and the outlet temperature is set to 40-100℃. The feed is spray dried and the powder is collected.

9. The enzymatically hydrolyzed flavor powder prepared according to any one of claims 1-8 and the umami peptides contained therein.

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