269 results about "Salty taste" patented technology

The invention relates to a multi-taste peptide design method based on deep learning, and belongs to the field of bioinformatics and food science and technology. Aiming at the technical problems that a traditional taste peptide development method is long in time consumption and low in efficiency and an existing calculation method is difficult to predict and generate multiple taste characteristic peptide fragments at the same time, the invention provides a solution based on a loss supervision adaptive variational auto-encoder (LA-VAE). According to the scheme, the standardized database is constructed by integrating multi-source data, model training is carried out by adopting a dual-mode training strategy and a dynamic loss supervision mechanism, and accurate control over various taste characteristics is achieved. 73 kinds of novel functional peptide fragments are successfully designed and verified by applying the method, and the peptide fragments show sweet taste, fresh taste and salty taste characteristics under different concentrations, have good biological safety and can be applied to the field of salt reduction and sugar reduction in the food industry.

The invention discloses a salty taste enhancing peptide as well as a screening method, application and a product thereof, and belongs to the technical field of food seasonings. The salty taste enhancing peptide is screened from soybean protein and is combined with TMC4 receptor protein, and the salty taste enhancing peptide is composed of one of the following peptides: the amino acid sequence is DIF, and the molecular weight is 393.47 Da; the amino acid sequence is QPR, and the molecular weight is 399.48 Da; the amino acid sequence is MMR, and the molecular weight is 436.62 Da; the amino acid sequence is DPIY, and the molecular weight is 506.60 Da. Four peptide fragments including DIF, QPR, MMR and DPIY with potential salty taste enhancing effects are screened according to molecular docking results, and the molecular weights of the four peptide fragments are smaller than 1000Da. Sensory evaluation and electronic tongue analysis show that the four peptide fragments all have a good salty taste enhancing effect and can be applied to the field of food seasonings, and the purpose of reducing salt but not reducing salty taste is achieved. The invention provides a theoretical basis for discovering new salty taste enhancing peptide resources in soybeans and developing nutritional and healthy salty taste enhancing peptides.

The invention discloses a salty taste enhancing peptide screened from peanut protein and a screening method of the salty taste enhancing peptide, and belongs to the technical field of food seasonings. Four peptide fragments SPDIY, DPSPR, QPGDY and SPPGER with a potential salty taste enhancing effect are obtained through screening according to a molecular docking result, and the molecular weights of the four peptide fragments are all smaller than 1000 Da. Sensory evaluation and electronic tongue analysis show that the four peptide fragments all have a good salty taste enhancing effect and can be applied to the field of food seasonings, and the purpose of reducing salt but not reducing salty taste is achieved. Wherein the peptide fragment of which the amino acid sequence is QPGDY is a bifunctional active peptide, and the peptide fragment has in-vitro antioxidant activity while reducing salt. The invention provides a theoretical basis for finding new salty taste enhancing peptide resources in peanuts and developing nutritional and healthy salty taste enhancing peptides.

The invention discloses a yeast protein zymolyte for enhancing salty taste and promoting digestion and absorption and a preparation method thereof, and belongs to the field of food additives. The preparation method of the yeast protein zymolyte for enhancing the salty taste and promoting digestion and absorption comprises the following steps: adding yeast protein powder into deionized water to obtain a yeast protein solution; adding flavourzyme into the yeast protein solution, carrying out oscillatory reaction, and boiling; cooling to room temperature, adding neutral protease, and carrying out oscillation reaction; after the reaction is finished, boiling and centrifuging, storing supernate, and carrying out ultrafiltration to obtain yeast protein zymolyte; the prepared yeast protein zymolyte can become a natural product partially replacing sodium chloride, can also improve the digestion and absorption capacity of sodium salt reducing food, has an ideal raw material source of functional food ingredients or medicines for reducing blood pressure and resisting oxidation, and provides theoretical basis and technical support for developing salt reducing and functional food.

The invention relates to a primary taste bud cell sensitive to salty taste enhancing peptide and a preparation method and application thereof. Specifically, the invention provides a primary taste bud cell line which is a primary taste bud cell TBC sensitive to taste regulatory substances, and is preserved in the China Center for Type Culture Collection (CCTCC) with the preservation number of CCTCC NO: C2024314. The efficient and stable taste bud cell model is successfully constructed by optimizing the cell separation extraction and culture technology. The model has high cell viability, and can stably respond to the stimulation of taste peptide (mushroom peptide) and generate quantifiable taste signals. A powerful tool is provided for deeply researching the salty-increasing mechanism of the taste-active peptide, and a scientific basis is provided for improving the flavor and the quality of food.

The invention discloses a salty and fresh difunctional taste-active peptide as well as a preparation method and application thereof, and relates to the technical field of biology. The amino acid sequence of the salty and fresh difunctional taste-active peptide is as shown in any one of SEQ ID NO.1-4. According to the invention, a compound protease enzymolysis method is adopted to prepare enzymatic hydrolysate rich in salty and fresh dual-function taste-active peptides, a plurality of salty and fresh dual-function taste-active peptides are identified and screened out by utilizing polypeptiomics and a molecular docking technology, and meanwhile, a transmembrane structure domain of a taste receptor is evaluated and predicted; chemical bonds and docking sites for docking of the salty and fresh difunctional taste-active peptide and the taste receptor are analyzed, key chemical bonds and binding sites for interaction of the salty and fresh difunctional taste-active peptide and the salty receptor are summarized, and the salty taste and umami strength of the salty and fresh difunctional taste-active peptide and the salty receptor are evaluated. The salty and fresh dual-function flavor peptide screened by the invention has strong salty taste and fresh taste, can be used as a substitute of sodium salt, and is used for preparing low-salt and low-sodium food. The invention also provides a certain reference for rapidly and simply obtaining the salty and fresh dual-function taste-active peptide.

The invention provides low-sodium salt and a preparation method thereof, and belongs to the technical field of seasonings, and the preparation method comprises the following steps: adding water into pea meal, uniformly stirring, adjusting the pH value to 7-8, and adding a compound enzyme for enzymolysis to obtain an enzymatic hydrolysate; carrying out enzyme deactivation on the enzymatic hydrolysate, centrifuging to remove impurities to obtain supernate, and carrying out ultrafiltration and freeze drying to obtain pea zymolyte; and uniformly mixing the table salt and the pea zymolyte to obtain the low-sodium table salt. The pea zymolyte is formed by pea protein enzymolysis, the content of umami substances such as glutamic acid and aspartic acid in the pea protein is high, the glutamic acid and the aspartic acid are acidic peptides, and when the content of the acidic peptides in the zymolyte is higher than that of alkaline peptides, the salty taste characteristic of the zymolyte can be enhanced; the salty taste enhancer can be mixed with the salt for use, so that the content of sodium in food can be reduced while the salty taste is not reduced, and meanwhile, the delicate flavor of the food can be enhanced.

The invention relates to the technical field of food flavor, in particular to a pilose antler mushroom salty zymolyte as well as preparation and application thereof. The preparation method comprises the following steps: dissolving dried velvet antler mushroom powder, and uniformly mixing to obtain an enzymolysis raw material solution; then adding pectinase into the enzymolysis raw material solution, and carrying out enzymolysis treatment for the first time; then adding acid protease, and carrying out secondary enzymolysis treatment to obtain enzymatic hydrolysate; and finally, carrying out centrifugal treatment on the enzymatic hydrolysate, and carrying out post-treatment on the supernate to prepare the salty zymolyte of the pilose antler mushrooms. The pilose antler mushroom salty zymolyte prepared by the method has obvious salty taste, can be further used as one of flavoring substances, and is applied to the field of food.

The invention discloses a low-sodium sausage gel performance and salty taste release prediction method, device and equipment and a storage medium, the method comprises the following steps: obtaining experimental data of multiple groups of low-sodium sausages under different compound salt ratios, the experimental data comprising influence data of the gel performance and salty taste release of the low-sodium sausages; performing amplification processing on the experimental data based on the generative adversarial network to obtain target amplification data; performing data set division on the target amplification data according to a target proportion to obtain a training set and a test set; constructing a target multi-layer perceptron model based on the training set, wherein the target multi-layer perceptron model comprises a nonlinear relationship between gel performance and salty taste release; and inputting the target input data as influence data of target output data of the target low-sodium sausage into the target multi-layer perceptron model to obtain the target output data. According to the scheme, the generative adversarial network and the multi-layer perceptron are integrated, the research and development efficiency of low-sodium and high-digestibility sausages is improved, and the prediction precision of controllable salty taste release is realized.

The invention relates to the technical field of food, and particularly discloses a sauced base material and a preparation method thereof. According to the sauced base material and the preparation method thereof provided by the invention, supercritical extraction is combined with a molecular distillation fractionation technology, sauced key substances are extracted from soy sauce cakes in stages, and then the sauced base material is prepared by compounding. According to the technical scheme, the soy sauce by-product soy sauce residues are used as raw materials, the preparation period is short, the production cost is reduced, and high-value utilization of soy sauce brewing by-products is achieved. The sauced base material prepared by the scheme is obvious in salty sauced flavor and balanced and full in fragrance, can be used in soy sauce production, and can remarkably improve the fragrance, the salty taste and the overall flavor of soy sauce and improve the product quality.

The present invention relates to a food composition using a natural extract for enhancing saltiness. More specifically, a mixing ratio of a shiitake mushroom extract, a lotus root extract and a Chinese cabbage extract, which have high saltiness perceivability, is provided and is used for preparing a double emulsion. The double emulsion prepared according to the present invention has enhanced saltiness while having a stable form, and enables the amount of oil to be reduced, and thus the present invention can be applied to the preparation of various food by using the emulsion.

The present application relates to a kind of calcium peptide chelate based on defatted sheep bone powder homologous recombination and its preparation method and application, preparation method, including the following steps, defatted sheep bone powder is mixed with water, flavourzyme is added to carry out enzymolysis, enzyme is inactivated after enzymolysis, and the enzymatic hydrolysate containing bone-derived peptide is obtained;Lactic acid is added in enzymatic hydrolysate and is hydrolyzed, so that calcium ion is dissolved, and the mixed solution containing bone-derived peptide and calcium ion is obtained;Mixed solution is carried out chelation under neutral condition, after reaction, aftertreatment is carried out, and calcium peptide chelate is obtained;Calcium peptide chelate prepared according to the above preparation method is used as salty taste enhancer, salt-reducing auxiliary agent or flavor enhancer, and its application in food.The present application has the advantages of homologous resource recombination, improves chelation rate, raw material utilization rate is high, realizes sheep bone by-product high value, process safety, can add chelate to clear soup base material, so as to reduce sodium, the effect of calcium supplement, salty seasoning.

The application discloses a salty taste enhancing peptide screened from peanut protein and a screening method thereof, and belongs to the technical field of food condiments. According to the molecular docking result, four peptide segments, SPDIY, DPSPR, QPGDY and SPPGER, with potential salty taste enhancing effect are screened, and the molecular weights of the four peptide segments are all less than 1000 Da. It is shown by sensory evaluation and electronic tongue analysis that the four peptide segments all have good salty taste enhancing effect, can be applied to the field of food condiments and solve the purpose of'reducing salt without reducing salty taste'. The peptide segment with the amino acid sequence of QPGDY is a bifunctional active peptide, has in-vitro antioxidant activity while reducing salt. The application provides a theoretical basis for discovering new salty taste enhancing peptide resources in peanuts and developing nutritious and healthy salty taste enhancing peptides.

The application belongs to the field of food processing and biomedical technology, and discloses a preparation method of a salty taste enhancing peptide-naringenin compound and application of the compound in improving cognitive decline. The compound is prepared by compounding salty taste enhancing peptides from soft-shelled turtle eggs and naringenin at a ratio of 20-150:1 (w:w). The preparation process comprises the following steps: soft-shelled turtle egg enzymolysis, ultrafiltration, freeze-drying to obtain salty taste enhancing peptides, mixing the salty taste enhancing peptides with a naringenin solution, concentration, and freeze-drying. The compound has good stability, salty taste enhancing and antioxidant activities, can reduce the use of salt and maintain salty taste. The compound can improve cognitive decline and anxiety caused by aging and diabetes, improve autonomous activity, memory and social skills, strengthen physical fitness, protect nerve cells and skeletal muscles, maintain brain tissue health, and can be applied to the preparation of related preparations for improving cognitive decline.

The application discloses a functional salt loaded with lutein and a preparation method thereof, and belongs to the technical field of microcapsules. The functional salt with a hollow structure is prepared by using edible oil containing lutein as an oil phase, using food source protein containing edible salt and a food-grade polysaccharide solution as an aqueous phase, and using a spray drying method. The functional salt loaded with lutein prepared by the method does not contain any surfactant, and can realize a salt reduction effect of 30-50% under the same sufficient salty taste. In addition, the lutein is encapsulated in the oil phase, so that the problems of poor water solubility and low bioavailability of the lutein are solved, and the daily dietary supplement of the lutein is increased.

The present invention discloses a salty and fresh bifunctional flavor peptide and its preparation method and application, and relates to the field of biotechnology. The amino acid sequence of the salty and fresh bifunctional flavor peptide is shown in any one of SEQ ID NO.1-4. The present invention adopts a composite protease enzymatic hydrolysis method to prepare an enzymatic hydrolyzate rich in salty and fresh bifunctional flavor peptides, and uses peptide omics and molecular docking technology to identify and screen out multiple salty and fresh bifunctional flavor peptides, while evaluating and predicting the transmembrane domains of taste receptors, and analyzing the chemical bonds and docking sites of the salty and fresh bifunctional flavor peptides docking with taste receptors, summarizing the key chemical bonds and binding sites of the interaction between the salty and fresh bifunctional flavor peptides and salty receptors, and evaluating their salty and umami intensity. The salty and fresh bifunctional flavor peptides screened by the present invention have strong saltiness and umami, can be used as a substitute for sodium salt, and are used to prepare low-salt and low-sodium foods. The present invention also provides a certain reference for quickly and easily obtaining salty and fresh bifunctional flavor peptides.

The present invention relates to a savoury food article consisting of a solid, savoury composition having an elongate member extending therefrom, and also to a method for preparing such a savoury article and to the use of such a savoury article.

The invention discloses a method for improving salty taste and antioxidant activity of agaricus bisporus taste-active peptide. The method comprises the following steps: S1, pretreatment: cleaning, slicing, drying and crushing fresh agaricus bisporus to obtain agaricus bisporus powder; s2, first-step enzymolysis: uniformly mixing the agaricus bisporus powder with water, adding neutral protease for enzymolysis, and synchronously performing ultrasonic treatment in the enzymolysis process; s3, enzyme deactivation treatment; s4, second-step enzymolysis: adding flavourzyme for enzymolysis, and synchronously performing ultrasonic treatment in the enzymolysis process; s5, performing enzyme deactivation treatment; s6, separating and refining to remove substances insoluble in water; s7, concentrating; and S8, drying and crushing to obtain the flavor peptide powder. According to the method, two-step enzymolysis is performed, and synchronous ultrasound is introduced in the two-step enzymolysis process, so that the saltiness increasing capacity of the agaricus bisporus flavor peptide is improved, and the oxidation activity is improved.

The invention relates to the technical field of salty essence, in particular to high-temperature cooking resistant salty essence which is characterized by comprising the following components in parts by mass: 30-50 parts of hemoglobin, 10-20 parts of compound amino acid, 5-15 parts of modified polysaccharide, 2-8 parts of a natural antioxidant, 1-5 parts of a flavor enhancer, 0.5-3 parts of a pH regulator and 80-120 parts of deionized water. Hemoglobin is derived from one or more of fresh pig blood, cattle blood, sheep blood, chicken blood, duck blood or goose blood and is obtained after anticoagulation, centrifugation, washing and freeze drying, the purity is larger than or equal to 90%, and the water content is smaller than or equal to 5%. The flavor retention rate of the salty essence can reach 85% or above in a high-temperature cooking environment of 100-135 DEG C, which is far higher than that of the traditional salty essence (40-60%), and the problem that the flavor of the existing essence is easy to lose in high-temperature processing of meat products is effectively solved.

This invention belongs to the field of biotechnology, specifically relating to a salty peptide from *Flammulina velutipes*, its preparation method, and its application. Water-soluble substances were extracted from different varieties of *Flammulina velutipes* using a high-pressure cooking method. The salty-umami peptides in *Flammulina velutipes* were then separated stepwise using ultrafiltration, gel chromatography, sensory evaluation, and electronic tongue analysis. Seventy-two peptides were identified using reversed-phase liquid chromatography-mass spectrometry. Two key peptides were selected for solid-phase synthesis through molecular docking with transmembrane channel-like protein 4. Electronic tongue and sensory evaluation results showed that the flavor thresholds of both synthesized peptides were higher than those of NaCl, exhibiting excellent saltiness-enhancing effects. Molecular dynamics simulation analysis of the flavor mechanism between the salty peptides and the TMC4 receptor revealed that the interaction between the peptides and the TMC4 receptor is mainly driven by hydrophobic interactions.

The present invention relates to a flavor composition for imparting or enhancing a salty and / or meat taste, a process for preparing a flavor composition, a flavor composition prepared by such a process, a semi-finished product comprising such a flavor composition, and a method for preparing the same. The use of such a flavor composition for imparting or enhancing a salty and / or meaty taste in a semi-finished product, and a method for imparting or enhancing a salty and / or meaty taste in a semi-finished product.

The invention belongs to the field of preparation of marine foods, and particularly relates to a shrimp meat-containing marine food and a preparation method thereof. The marine food containing the shrimp meat comprises a shrimp flavoring agent, composite particles, the shrimp meat and the like. The fresh shrimp flavoring agent is a novel flavoring agent which is fresh and salty and is obtained by utilizing prawn treatment waste, extracting micromolecular protein contained in the prawn treatment waste and then carrying out a Maillard reaction on the extracted micromolecular protein and maltose, and the composite particles are obtained by carrying out enzymolysis on sea nostoc flagelliforme, kelp and sargassum fusiforme from the sea. The dried tangerine peel powder and the sodium tripolyphosphate are mixed to shield the fishy smell of the marine product, the marine product is obtained after emulsification is combined with vacuum freeze drying treatment, and the marine product contains a large number of bioactive substances and can effectively remove DPPH free radicals. Sensory tests prove that the marine food containing the shrimp meat is high in color, taste, taste and appearance, and compared with dried shrimp meat of existing Cantonese tea cakes, the marine food containing the shrimp meat has obvious advantages.

The invention discloses a sour and spicy sauce containing lyophilized powder of a hard-shell clam ultrahigh-pressure treating fluid and a preparation method of the sour and spicy sauce, and belongs to the field of food processing. The hard-shell clam ultrahigh-pressure treating fluid desalted freeze-dried powder (MFP3-D) is freeze-dried powder prepared from hard-shell clam ultrahigh-pressure treating fluid through desalting, concentrating, freeze-drying and the like, contains 16 amino acids, 3 nucleotides, 2 organic acids, 1 organic alkali and 4 inorganic ions, is strong in salty and delicious taste, can be used as an edible salt substitute, and is added into the sour and hot sauce to replace 50% of edible salt, so that the sour and hot sauce is rich in flavor and rich in taste. The prepared sour and spicy sauce containing the lyophilized powder of the hard-shell clam ultrahigh-pressure treatment liquid not only retains the salty taste of the sour and spicy sauce, but also realizes the effect of reducing the salt but not reducing the salty taste, and also increases the delicate flavor of the sour and spicy sauce.

The invention discloses a functional coffee liquid and a preparation method thereof, the functional coffee liquid comprises the following components in parts by weight: 26 parts of coffee liquid, 11 parts of Chinese herbal medicine liquid, 0.8 part of cocoa powder, 0.1 part of baking soda, 0.1 part of xanthan gum and the balance of water, and the Chinese herbal medicine raw materials comprise 4 parts of Chinese yam, 6 parts of liquorice, 6 parts of ginseng, 7 parts of medlar and 8 parts of astragalus membranaceus. The temperature of low-temperature baking is 140 DEG C, and the time is 30 minutes. Preferably, the coffee powder and water are mixed according to the proportion of 1: 10, and cold extraction is performed at 4 DEG C for 20 hours. The acidity of the coffee is bright and prominent, the taste is mellow, the flavor is fresh, harmful substances possibly caused by high temperature are prevented from being generated, and the deeper the baking degree is, the heavier the charring feeling is, and the lighter the flavor of the coffee beans is; the coffee extract is rich in fragrance, sour, sweet, bitter and salty in taste, free of heavy bitter taste and scorched taste and mellow and clean in taste, the best coffee flavor can be achieved, and the coffee liquid serving as the main raw material has a long shelf life under the normal-temperature placement condition.

The invention relates to an edible mushroom source salty peptide. The edible mushroom source salty peptide comprises any one or more of amino acid sequences as shown in SEQ ID NO.1 to SEQ ID NO.3. The edible mushroom source salty peptide has the advantages that the edible mushroom source salty peptide can be used for preparing edible mushroom source salty peptide; the edible mushroom source salty peptide shows good salty taste characteristics, and experiments show that the salty taste of 0.1% (w / v) salty peptide is equivalent to the flavor generated by 2-3mmol / L NaCl. The edible mushroom source salty peptide disclosed by the invention can be used for replacing table salt, high-sodium intake is avoided while a salty effect is ensured, the effect of reducing salt but not reducing salty is achieved, and the edible mushroom source salty peptide has a good application prospect in the fields of seasonings and the like.

The present invention addresses the problem of providing a salty taste enhancer and salty taste enhancing method for foods and beverages. The salty taste enhancer that solves the problem of the present invention is characterized by comprising silkworm powder as an active ingredient.

This invention belongs to the field of oil and salt reduction technology in food processing, and discloses a Pickering emulsion with dual oral pH and enzyme responses, its preparation, and its application in oil and salt reduction. The Pickering emulsion comprises an outer aqueous phase, an oil phase, and an inner aqueous phase, homogenized by high-speed shearing. The outer aqueous phase is an aqueous solution containing 0%-5% sodium chloride and 2%-5% oxidized starch-gelatin nanoparticles; the oil phase is a mixture of edible oil and polyglycerol ricinoleic acid ester; and the inner aqueous phase is a sodium chloride aqueous solution with a mass fraction of 2%-10%. The emulsion constructed by this invention can release 90%-94% of sodium ions in the oral cavity. When added to sauces, it can reduce the amount of sodium chloride added by 20% while maintaining the perception of saltiness. Furthermore, while "reducing salt without reducing saltiness," it also has good oral lubrication properties and can replace 14.7%-20% of the added oil, showing good application prospects in reducing oil in food seasoning sauces.

The invention relates to a mushroom protein peptide substituted salt base material as well as a preparation method and application thereof, and belongs to the technical field of food processing. The preparation method comprises the following steps: sequentially carrying out enzymolysis on shiitake mushroom powder by flavourzyme and trypsin, heating, extracting, concentrating, adding maltodextrin, and drying to obtain the shiitake mushroom protein peptide substituted salt base material. The salt substitute base material not only contains nutritional ingredients of the shiitake mushrooms, but also contains rich soluble peptides and umami substances, and can be used for preparing shiitake mushroom protein peptide salt and other seasonings. The shiitake mushroom protein peptide salt substitute base material is used for partially replacing salt, so that the content of sodium in the salt can be remarkably reduced, the salty taste of the salt is ensured, the effect of reducing the sodium but not reducing the salty taste is achieved, in addition, the protein content and the umami of the seasoning salt can be remarkably improved, and the problems that existing low-sodium salt is poor in taste and low in nutritional value are solved.

The invention relates to the related technical field of protein active peptide processing, in particular to a method for reducing peculiar smell of wheat salty peptide, which comprises the following steps: activating yeast, adding the activated yeast into wheat salty peptide enzymatic hydrolysate, treating, and spray-drying to obtain wheat salty peptide powder, and by virtue of the adsorption effect of the yeast, the peculiar smell of the wheat salty peptide is reduced while the salty taste of the wheat salty peptide is not influenced. According to the present invention, the wheat salty peptide enzymatic hydrolysis method effectively reduces the odor generated during the wheat salty peptide enzymatic hydrolysis process, greatly promotes the application potential of the wheat salty peptide in food and related fields, and the preparation method does not need other reagents, does not need special equipment, has characteristics of simple operation and high safety, and is suitable for actual industrial production.

The application discloses a kind of contact type ultrasonic coupling infrared auxiliary hot air drying production air-dried meat processes, belong to food processing technical field.The application is prepared by using the method of contact type ultrasonic coupling infrared auxiliary hot air drying, and the beef jerky obtained compared with traditional hot air drying method, drying time is significantly shortened to 360min, and product brightness is 1.2 times of hot air drying.At the same time, the texture and flavor substance content of the obtained product are obviously improved, and the product obtained by the method of the application shows significantly higher umami and salty taste than other groups.