CN108208711A - A kind of preparation and application of natural flavour mountaineous substance - Google Patents
A kind of preparation and application of natural flavour mountaineous substance Download PDFInfo
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- CN108208711A CN108208711A CN201611131746.1A CN201611131746A CN108208711A CN 108208711 A CN108208711 A CN 108208711A CN 201611131746 A CN201611131746 A CN 201611131746A CN 108208711 A CN108208711 A CN 108208711A
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- gluten
- preliminary
- maillard reaction
- zymolyte
- grease
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
Abstract
The present invention relates to a kind of preparations and application of natural flavour mountaineous substance.Specifically, the step of present invention offer is a kind of to prepare the method with natural flavour mountaineous food additives, and the grease the method includes making the preliminary maillard reaction product of Gluten zymolyte and containing unrighted acid carries out secondary Maillard reaction.The present invention also provides a kind of food additives, the food additives carry out secondary Maillard reaction with the grease containing unrighted acid by the preliminary maillard reaction product of Gluten zymolyte and are prepared.
Description
Technical field
The present invention relates to a kind of preparations and application of natural flavour mountaineous substance.
Background technology
As the improvement of people's living standards, the requirement to food not only will health, safe, the flavor that more had.It dries
Roasting food is addition salt, sugar, grease, dairy products, egg, water and additive etc., by a system using flour and yeast as base stock
The instant food that the complicated process means baking of row forms.At present various artificial synthesized essence are added in many bakeries
Enhance flavor, hidden danger is brought to health, so people can be increasingly paid close attention to natural flavour mountaineous bakery, this is just pushed
Natural flavour mountaineous object Quality Research.
Gluten is called wheat gluten protein, is a kind of by-product for processing wheaten starch, is mainly used for food and feed
Industry.Gluten is by enzymolysis, then can be prepared by Maillard reaction and bake flavor base material, and such as CN104186912A is adopted
It is raw material with wheat gluten enzymolysis liquid and proline, propylene glycol is solvent, carries out thermal response and obtains baking flavor base material.These wind
The generation of taste is mainly by the amino acid reaction generation additionally added, and while making baking product will add these base-materials, no
Easily with flour mixing, lead to complex process.CN104397212A discloses a kind of preparation method of giving off a strong fragrance tea-seed oil, passes through tealeaves
Seed dregs of rice enzymolysis liquid adds in glucose and glycerine, carries out Maillard reaction and obtains fragrancy liquid propellant, be added in refining tea-seed oil obtain it is dense
Fragrant tea-seed oil；CN103284116A discloses a kind of method that production peanut oil flavor substance is digested using cold press peanut meal, with
Cold press peanut meal carries out Maillard reaction after being digested for raw material by different enzymes, and peanut then is obtained by extraction with cold press peanut oil
Oily flavor substance.Both the above method is all to carry out Maillard reaction after proteolysis, then with oil extraction flavor substance, oil
Fat is not engaged in Maillard reaction in itself.
Invention content
First aspect present invention provides a kind of food additives, which is the preliminary U.S. drawing of Gluten zymolyte
The food additives that moral reaction product is prepared with the secondary Maillard reaction of grease progress containing unrighted acid.
In one or more embodiments, the preliminary maillard reaction product of the Gluten zymolyte is the enzymolysis
The reaction product of object and reduced sugar spray drying gained.
In one or more embodiments, the Gluten zymolyte is prepared in the following ways：By Gluten
After being mixed with water, microbial protease, digested under the operative temperature of protease used.
In one or more embodiments, the Gluten zymolyte is prepared in the following ways：By Gluten
With water in mass ratio 1:3~1:12 are uniformly mixed, and then add in microorganism egg in the ratio of Gluten mass ratio 0.1~1.5%
White enzyme is 0.5~3 hour in 45~55 DEG C of enzymolysis.
In one or more embodiments, the microbial protease is selected from alkali protease, neutral proteinase and acid
It is one or more in property protease.
In one or more embodiments, microorganism used therefor protease is selected from：Alcalase, Neutrase, pawpaw egg
One kind in white enzyme, Flavourzyme, 2 SD of Protease A " Amano ", trypsase and Protease M " Amano " SD
It is or a variety of.
In one or more embodiments, the reduced sugar is selected from xylose, glucose, fructose, maltose, lactose, and half
Lactose, it is one or more in xylo-oligosaccharide and oligofructose.
In one or more embodiments, the dosage of the reduced sugar is the 0.5~3.5% of the zymolyte weight,
Such as 1~3%.
In one or more embodiments, the preliminary Maillard reaction of Gluten zymolyte is under conditions of pH is 6~8
It carries out.
In one or more embodiments, the inlet temperature of the spray drying is 160~200 DEG C, and outlet temperature is
80~100 DEG C.
In one or more embodiments, the water content of the preliminary maillard reaction product of the Gluten zymolyte is
2~7%, preferably 2~5%.
In one or more embodiments, the preliminary maillard reaction product of the Gluten zymolyte is with containing insatiable hunger
Weight ratio with the grease of aliphatic acid is 1:5~1:20, preferably 1:10~1:15.
In one or more embodiments, the maillard reaction product of the Gluten zymolyte is with containing unsaturated lipid
The Maillard reaction of the grease of fat acid carries out 1~8 hour under 80~160 DEG C (preferably 100~120 DEG C).
In one or more embodiments, the maillard reaction product of the Gluten zymolyte is with containing unsaturated lipid
The Maillard reaction of the grease of fat acid carries out in confined conditions.
In one or more embodiments, the grease is unsaturated fatty acid content (UFAC) in 25~95% ranges
Interior grease.
In one or more embodiments, the grease is selected from the mixed of vegetable fat, animal fat and transesterification preparation
It closes one or more in grease.
In one or more embodiments, the grease is selected from：Soybean oil, peanut oil, rapeseed oil, corn oil, sunflower
Seed oil, butter and lard.
In one or more embodiments, the food additives have roasting perfume, burnt odor, Mai Xiang, fragrant and sweet, nut is fragrant,
One or more flavors in paste flavor and camerlsed.
Second aspect of the present invention offer is a kind of to prepare the method with natural flavour mountaineous food additives, the method includes
The preliminary maillard reaction product and the grease containing unrighted acid for making Gluten zymolyte carry out secondary Maillard reaction
The step of.
In one or more embodiments, the preliminary maillard reaction product of the Gluten zymolyte is the enzymolysis
The reaction product of object and reduced sugar spray drying gained.
In one or more embodiments, the Gluten zymolyte is prepared in the following ways：By Gluten
After being mixed with water, microbial protease, digested under the operative temperature of protease used.
In one or more embodiments, the Gluten zymolyte is prepared in the following ways：By Gluten
With water in mass ratio 1:3~1:12 are uniformly mixed, and then add in microorganism egg in the ratio of Gluten mass ratio 0.1~1.5%
White enzyme is 0.5~3 hour in 45~55 DEG C of enzymolysis.
In one or more embodiments, the microbial protease is selected from alkali protease, neutral proteinase and acid
It is one or more in property protease.
In one or more embodiments, microorganism used therefor protease is selected from：Alcalase, Neutrase, pawpaw egg
One kind in white enzyme, Flavourzyme, 2 SD of Protease A " Amano ", trypsase and Protease M " Amano " SD
It is or a variety of.
In one or more embodiments, the reduced sugar is selected from xylose, glucose, fructose, maltose, lactose, and half
Lactose, it is one or more in xylo-oligosaccharide and oligofructose.
In one or more embodiments, the dosage of the reduced sugar is the 0.5~3.5% of the zymolyte weight,
Such as 1~3%.
In one or more embodiments, the preliminary Maillard reaction of Gluten zymolyte is under conditions of pH is 6~8
It carries out.
In one or more embodiments, the inlet temperature of the spray drying is 160~200 DEG C, and outlet temperature is
80~100 DEG C.
In one or more embodiments, the water content of the preliminary maillard reaction product of the Gluten zymolyte is
2~7%, preferably 2~5%.
In one or more embodiments, the preliminary maillard reaction product of the Gluten zymolyte is with containing insatiable hunger
Weight ratio with the grease of aliphatic acid is 1:5~1:20, preferably 1:10~1:15.
In one or more embodiments, the preliminary maillard reaction product of the Gluten zymolyte is with containing insatiable hunger
It is carried out 1~8 hour under 80~160 DEG C (preferably 100~120 DEG C) with the secondary Maillard reaction of the grease of aliphatic acid.
In one or more embodiments, the preliminary maillard reaction product of the Gluten zymolyte is with containing insatiable hunger
It is carried out in confined conditions with the secondary Maillard reaction of the grease of aliphatic acid.
In one or more embodiments, the grease is unsaturated fatty acid content (UFAC) in 25~95% ranges
Interior grease.
In one or more embodiments, the grease is selected from the mixed of vegetable fat, animal fat and transesterification preparation
It closes one or more in grease.
In one or more embodiments, the grease is selected from：Soybean oil, peanut oil, rapeseed oil, corn oil, sunflower
Seed oil, butter and lard.
In one or more embodiments, the food additives have roasting perfume, burnt odor, Mai Xiang, fragrant and sweet, nut is fragrant,
One or more flavors in paste flavor and camerlsed.
Third aspect present invention provides the food addition that a kind of method using described in second aspect of the present invention is prepared
Agent.
Fourth aspect present invention provides a kind of flavouring, and the flavouring contains food additives as described herein.
In one or more embodiments, the flavouring is selected from：Baste, instant noodle seasoning packet, soy sauce and thick soup
It is precious.
Fifth aspect present invention provides a kind of food, such as bakes product, including but not limited to bread, cake and biscuit.
Specific embodiment
The present invention utilizes the small molecule generated after the unrighted acid heat resolve in grease and Gluten zymolyte
Preliminary Mei Lade products carry out second step Maillard reaction, the flavor substance got well.Thus obtained flavor substance has roasting
The one of which such as perfume, burnt odor, Mai Xiang, fragrant and sweet, nut is fragrant, paste flavor and camerlsed, two or more mixing flavors.This kind of flavor substances
Matter can be used as food additives, be added in various flavouring.
Therefore, the present invention provides a kind of method for preparing flavor substance (food additives), and the method includes utilizing to make
The preliminary maillard reaction product of grease and Gluten zymolyte containing unrighted acid carries out the step of secondary Maillard reaction
Suddenly.
In certain embodiments, the method for the present invention includes：
(1) Gluten is digested；
(2) the Gluten zymolyte that step (1) obtains is made to carry out preliminary Maillard reaction with reduced sugar；With
(3) the preliminary maillard reaction product that step (2) obtains and the grease containing unrighted acid are subjected to secondary U.S.
Maillard reaction.
The present invention also includes a kind of food additives, which is the preliminary Maillard reaction of Gluten zymolyte
The food additives that product is prepared with the secondary Maillard reaction of grease progress containing unrighted acid.Preferably, originally
The food additives of invention have the one of which such as roasting perfume, burnt odor, Mai Xiang, fragrant and sweet, nut is fragrant, paste flavor and camerlsed, two kinds or
A variety of mixing flavors.
Be suitable for the invention in the grease containing unrighted acid, the content (UFAC) of unrighted acid 25~
In the range of 95%, such as in the range of 40~95%, 50~95%, 40~80% or 40~90%.It is any containing above-mentioned
The edible oil of the unrighted acid of content range can be used in the present invention, including but not limited to each vegetable oil and animal oil,
Such as soybean oil, peanut oil, rapeseed oil, corn oil, sunflower oil, one or more any mixtures in butter and lard,
And the compound lard prepared by transesterification.Preferably, using the grease refined.
In the following manner progress can be used in the enzymolysis of Gluten：After Gluten is mixed with water, microbial protease, used
It is digested under the operative temperature of protease.
It can be well known in the art for vegetable protein especially Gluten to be suitable for the invention microbial protease
The various microbial proteases of enzymolysis, including but not limited to alkali protease, neutral proteinase and acid protease.City can be used
The microbial protease sold is digested.Specifiable microbial protease includes but not limited to
Protamex, Alcalase, Neutrase, Flavourzyme, AS.1398 neutral proteinase, Protease A " Amano " 2
SD, Protease M " Amano " SD, food flavor enzyme, papain, bromelain and trypsase.For example, Protamex,
Alcalase, Neutrase, Flavourzyme are purchased from letter Bioisystech Co., Ltd of Novi, and food flavor enzyme is purchased from Guangxi Pang
Rich bioengineering Co., Ltd (trade name, that is, food flavor enzyme)；Protease A " Amano " 2 SD and Protease M " Amano " SD
It is purchased from amano enzyme preparation Co., Ltd.
The mixture of one or more protease can be used.For example, in certain embodiments, the present invention uses
The mixture of Neutrase and Flavourzyme.In certain embodiments, Alcalase is used alone in the present invention.Certain
In embodiment, the present invention uses Neutrase and the mixture of food flavor enzyme.In certain embodiments, the present invention uses
The mixture of 2 SD of Neutrase and Protease A " Amano ".In certain embodiments, the present invention using food flavor enzyme and
The mixture of Protease M " Amano " SD.In certain embodiments, the present invention uses Neutrase and Protease M "
The mixture of Amano " SD.
The total addition level of protease is usually the 0.1~1.5% of Gluten quality, such as 0.2~1.0%.When using two
Kind or during two or more protease, the ratio mutual to protease has no specifically limited, such as can be equal proportion.
Enzymolysis typically carries out in presence of water.Therefore, usually by Gluten and water in mass ratio 1:3~1:12 mixing
It is digested again after uniformly.In general, by Gluten and water after mixing, suitable protease is added in, is digested.
Enzymolysis usually carries out under the operating temperature of used protease.In the present invention, the operating temperature of protease refers to
The optimum temperature of the protease, i.e., protease plays maximum enzyme activity in the range.In general, enzymolysis at 45~55 DEG C into
Row.Enzymolysis time can usually be determined according to type, dosage of enzyme of used enzyme etc., usually in the range of 0.5~3 hour
It is interior.
After enzymolysis, conventional method, which can be used, makes enzyme-deactivating, such as in 100~110 DEG C of heating a period of times (such as 5
~15 minutes), inactivate enzyme.
Conventional method can be used, such as by cooling down, centrifuging acquisition supernatant, so as to obtain the enzymolysis liquid of Gluten,
Gluten zymolyte i.e. of the present invention.
Preferably, it is measured through GPC, in terms of the total amount of polypeptide in Gluten zymolyte, Gluten prepared by the present invention digests
Object middle-molecular-weihydroxyethyl is less than constituent content >=75% of 1000Da, preferably >=80%, more preferably >=85%, more preferably >=90%, more
It is preferred that 95%.
Therefore, in certain embodiments, food additives of the invention are the enzymolysis components that molecular weight is less than 1000Da
The Gluten zymolyte of content >=75% and the preliminary maillard reaction product of reduced sugar and the grease containing unrighted acid into
The secondary Maillard reaction the resulting product of row.
The preliminary U.S. ladd of Gluten zymolyte can be realized by being spray-dried.For example, the supernatant as obtained by centrifugation
Middle addition reduced sugar, is then spray-dried, thus to obtain the preliminary Maillard reaction.In the present invention, " preliminary Maillard reaction "
It is for " secondary Maillard reaction ", refers to priority sequentially.
In general, the addition of reduced sugar is the 0.5~3.5% of enzymolysis liquid quality, such as 1~3%.Reduced sugar can be this
Field is usually used in the various carbohydrates of Maillard reaction, including monosaccharide and disaccharides, such as xylose, glucose, fructose, maltose, breast
Sugar, galactolipin, xylo-oligosaccharide and oligofructose.One or more reduced sugars can be used to carry out the preliminary Maillard reaction.
In general, the pH of the reaction mixture for carrying out preliminary Maillard reaction (containing enzymolysis liquid and reduced sugar) is adjusted to 6~8
Between, then it is spray-dried.Spray drying temperature and time are had no it is specifically limited, but usually to obtain water content as 2
~7%, subject to the preliminary maillard reaction product of preferably 2~5% Gluten zymolyte.The inlet temperature of spray drying is usual
At 160~200 DEG C, outlet temperature is then controlled at 80~100 DEG C for control.
After obtaining preliminary maillard reaction product, by the preliminary maillard reaction product and unrighted acid can be contained
Grease mixes, and then carries out secondary Maillard reaction.Preliminary maillard reaction product and the grease containing unrighted acid
Weight ratio is usually 1:5~1:20, preferably 1:10~1:15.Secondary Maillard reaction usually 80~160 DEG C (preferably 100~
120 DEG C) under carry out 1~8 hour.In certain embodiments, secondary Maillard reaction carries out in confined conditions.
Thus obtained secondary maillard reaction product flavor wide variety has roasting perfume, burnt odor, Mai Xiang, fragrant and sweet, nut
The one of which such as fragrant, paste flavor and camerlsed, two or more mixing flavors, it is more natural soft, it can be used as food additives, add
It is added in various flavouring and baking product.
In certain embodiments, food additives of the invention have roasting fragrant and burnt odor taste, and the food additives are such as
Lower preparation：By Gluten and water with 1：3~1：7 ratio mixing, is added in the ratio of Gluten quality 0.3~0.7%
Neutrase and Flavourzyme, enzyme deactivation after being reacted 1.5~2.5 hours at 48~52 DEG C, cooling, centrifugation obtain supernatant, by enzyme
The amount for solving liquid quality 0.8~1.2% adds in xylose, and it is 7.5~8 to adjust pH, is spray-dried that (preferably, inlet temperature is
170~190 DEG C, outlet temperature is 90~100 DEG C), the preliminary maillard reaction product that water content is 3.0~4.0% is obtained, so
The purified soyabean oil of 3~7 times of quality is added in afterwards, reacts 2~4h at 90~110 DEG C in closed reactor.
In certain embodiments, food additives of the invention have roasting fragrant and sweet fragrance, and the food additives are such as
Lower preparation：By Gluten and water with 1：8~1：12 ratio mixing, is added in the ratio of Gluten quality 0.1~0.4%
Alcalase, 50~55 DEG C reaction 0.5~1.5 hour after enzyme deactivation, cooling, centrifugation obtain supernatant, by enzymolysis liquid quality 1.5~
2.5% amount adds in glucose, and it is 6.5~7.5 to adjust pH, is spray-dried that (preferably, inlet temperature is 160~180
DEG C, outlet temperature is 80~100 DEG C), the preliminary maillard reaction product that water content is 4.5~5.5% is obtained, then adds in 6
The sunflower oil of~9 times of quality reacts 1~3h in closed reactor at 100~120 DEG C.
In certain embodiments, food additives of the invention have nut perfume and sweet fragrance, the food additives
It is following to prepare：By Gluten and water with 1：7~1：9 ratio mixing, is added in the ratio of Gluten quality 0.8~1.2%
Neutrase and food flavor enzyme, enzyme deactivation after being reacted 1.5~2.5 hours at 45~50 DEG C, cooling, centrifugation obtain supernatant, by enzymolysis liquid
The amount of quality 1.5~2.5% adds in galactolipin, and it is 6~6.5 to adjust pH, is spray-dried (preferably, inlet temperature 160
~170 DEG C, outlet temperature is 80~90 DEG C), the preliminary maillard reaction product that water content is 2~3% is obtained, then adds in 13
The corn oil of~17 times of quality reacts 5~7h in closed reactor at 80~100 DEG C.
In certain embodiments, food additives of the invention have paste flavor and sweet fragrance, and the food additives are such as
Lower preparation：By Gluten and water with 1：5~1：7 ratio mixing, is added in the ratio of Gluten quality 0.5~0.8%
Neutrase and Protease M " Amano " SD, enzyme deactivation after being reacted 1.5~2.5 hours at 48~52 DEG C, cooling, centrifugation obtain
Supernatant adds in xylose by the amount of enzymolysis liquid quality 1.0~1.5%, and it is 7.5~8.0 to adjust pH, is spray-dried (preferably,
Inlet temperature is 170~190 DEG C, and outlet temperature is 80~100 DEG C), obtain the preliminary Maillard reaction that water content is 3~5%
Then product adds in the rapeseed oil of 18~20 times of quality, react 0.5~1.5h at 150~160 DEG C in closed reactor.
In certain embodiments, food additives of the invention have paste flavor taste, and the food additives are prepared as follows：
By Gluten and water with 1：6~1：8 ratio mixing adds in Protease M " in the ratio of Gluten quality 0.3~0.5%
Amano " SD and food flavor enzyme, enzyme deactivation after being reacted 1.0~2.0 hours at 52~55 DEG C, cooling, centrifugation obtain supernatant, by enzymolysis liquid
The amount of quality 2.0~3.0% adds in glucose, and it is 6.5~7.5 to adjust pH, is spray-dried that (preferably, inlet temperature is
170~180 DEG C, outlet temperature is 85~95 DEG C), obtain the preliminary maillard reaction product that water content is 4~5%, Ran Houjia
Enter the palm oil of 8~12 times of quality, react 1.5~2.5h at 130~150 DEG C in closed reactor.
In certain embodiments, food additives of the invention have paste flavor, burnt odor and roasting fragrance, the food addition
Agent is prepared as follows：By Gluten and water with 1：6~1：8 ratio mixing, is added in the ratio of Gluten quality 0.3~0.5%
Protease M " Amano " SD and food flavor enzyme, enzyme deactivation after being reacted 1.0~2.0 hours at 52~55 DEG C, cooling, centrifugation obtain
Clearly, glucose is added in by the amount of enzymolysis liquid quality 2.5~3.2%, it is 6.5~7.5 to adjust pH, is spray-dried (preferably,
Inlet temperature is 170~180 DEG C, and outlet temperature is 85~95 DEG C), it obtains the preliminary Maillard reaction that water content is 2~3% and produces
Then object adds in the Rice oil of 15~18 times of quality, react 1.5~2.5h at 120~140 DEG C in closed reactor.
In certain embodiments, food additives of the invention have fragrant and sweet and milk fragrance, and the food additives are such as
Lower preparation：By Gluten and water with 1：7~1：10 ratio mixing, is added in the ratio of Gluten quality 0.2~0.4%
Protease M " Amano " SD and Neutrase, enzyme deactivation after being reacted 1.5~2.5 hours at 52~55 DEG C, cooling, centrifugation obtain
Supernatant adds in maltose by the amount of enzymolysis liquid quality 1.5~2.2%, and it is 6.0~6.5 to adjust pH, is spray-dried (preferably
Ground, inlet temperature are 165~175 DEG C, and outlet temperature is 85~95 DEG C), it is anti-to obtain the preliminary Mei Lade that water content is 3~5%
Product is answered, the transesterification grease such as LIP33 of 5~8 times of quality is then added in, reacts 3 at 90~110 DEG C in closed reactor
~5h.
In certain embodiments, food additives of the invention have fragrant and sweet and caramel odour, the food additives
It is following to prepare：By Gluten and water with 1：7~1：9 ratio mixing, is added in the ratio of Gluten quality 0.5~0.8%
Protease M " Amano " SD and Neutrase, enzyme deactivation after being reacted 1.5~2.5 hours at 52~55 DEG C, cooling, centrifugation obtain
Supernatant adds in xylose by the amount of enzymolysis liquid quality 2.0~2.6%, and it is 6.0~6.5 to adjust pH, is spray-dried (preferably,
Inlet temperature is 175~185 DEG C, and outlet temperature is 90~100 DEG C), obtain the preliminary Maillard reaction that water content is 4~6%
Then product adds in the butter of 10~15 times of quality, react 1~3h at 120~140 DEG C in closed reactor.
Food additives with natural flavour mountaineous substance prepared by the present invention can be applied in flavouring, as baste,
Instant noodle seasoning packet etc.；It can also apply in baking product, such as bread, cake, biscuit.
The preparation process of the food additives with natural flavour mountaineous substance of the present invention is simple, easy industrialized production；Flavor
The flavor wide variety of substance, it is more natural soft, it can be applied in flavouring and baking product.
Embodiment is enumerated below and specifically describes the present invention, but the present invention is not limited only to these embodiments.
Glutelin powder raw material used is commercially available level-one Gluten in following embodiment of the present invention, crude protein content (N × 6.25,
Butt) >=85%.Protease used is commercialization protease：Alcalase, Neutrase, Flavourzyme are purchased from Novi
Believe Bioisystech Co., Ltd, food flavor enzyme is purchased from Guangxi Pang Bo bioengineering Co., Ltd, and trade name, that is, food flavor enzyme belongs to neutral
Enzyme；Protease A " Amano " 2 SD and Protease M " Amano " SD is purchased from amano enzyme preparation Co., Ltd.
Used various greases comes bootstrap Hai Jiali groups in embodiment.
Embodiment 1
A certain amount of Gluten is weighed, by Gluten and water quality than 1:5 are uniformly mixed, then by Gluten quality
0.5% ratio adds in protease N eutrase and Flavourzyme, and 50 DEG C of reaction 2h, then go out for 105 DEG C in shaking bath
Enzyme 10min.
High speed centrifugation (10000rpm/10min) after sample cooling, takes supernatant to obtain Gluten enzymolysis liquid.It is surveyed through GPC
Fixed, in obtained Gluten zymolyte, constituent content of the molecular weight less than 1000Da is 77%.
A certain amount of enzymolysis liquid is weighed, xylose is added in by enzymolysis liquid mass ratio 1%, it is 8 to adjust pH, is spray-dried,
Inlet temperature is 180 DEG C, and outlet temperature is 100 DEG C, obtains preliminary Mei Lade products, water content 3.5%.
A certain amount of preliminary Mei Lade products are weighed, add in the purified soyabean oil (unsaturated fatty acid content of 5 times of quality
85%) it is uniformly mixed, is then added in closed reactor and carries out heating reaction, heating temperature is 100 DEG C, and heating time is
3h.It is obtained after system cooling with roasting fragrant and burnt odor taste flavor substance.
Embodiment 2
A certain amount of Gluten is weighed, by Gluten and water quality than 1:10 are uniformly mixed, then by Gluten quality
0.2% ratio adds in protease A lcalase, 55 DEG C of reaction 1h in shaking bath, then 105 DEG C of enzyme deactivation 10min.
High speed centrifugation (10000rpm/10min) after sample cooling, takes supernatant to obtain Gluten enzymolysis liquid.It is surveyed through GPC
Fixed, in obtained Gluten zymolyte, constituent content of the molecular weight less than 1000Da is 75%.
A certain amount of enzymolysis liquid is weighed, glucose is added in by enzymolysis liquid mass ratio 2%, it is 7 to adjust pH, and it is dry to carry out spraying
Dry, inlet temperature is 170 DEG C, and outlet temperature is 90 DEG C, obtains preliminary Mei Lade products, water content 5%.
A certain amount of preliminary Mei Lade products are weighed, add in the sunflower oil (unsaturated fatty acid content of 7 times of quality
89%) it is uniformly mixed, then adds in and heating reaction is carried out in closed reactor, heating temperature is 110 DEG C, and heating time is
2h is obtained after system cooling with roasting fragrant and sweet fragrance flavor substance.
Embodiment 3
A certain amount of Gluten is weighed, by Gluten and water quality than 1:8 are uniformly mixed, then by Gluten quality 1%
Ratio add in protease N eutrase and food flavor enzyme, 45 DEG C of reaction 2h in shaking bath, then 105 DEG C of enzyme deactivation 10min.
High speed centrifugation (10000rpm/10min) after sample cooling, takes supernatant to obtain Gluten enzymolysis liquid.It is surveyed through GPC
Fixed, in obtained Gluten zymolyte, constituent content of the molecular weight less than 1000Da is 93%.
A certain amount of enzymolysis liquid is weighed, galactolipin is added in by enzymolysis liquid mass ratio 2%, it is 6 to adjust pH, and it is dry to carry out spraying
Dry, inlet temperature is 160 DEG C, and outlet temperature is 80 DEG C, obtains preliminary Mei Lade products, water content 2%.
A certain amount of preliminary Mei Lade products are weighed, add in the corn oil (unsaturated fatty acid content 86%) of 15 times of quality
It is uniformly mixed, then adds in and heating reaction is carried out in closed reactor, heating temperature is 90 DEG C, heating time 6h, system
Obtain that there is nut perfume (or spice) and the flavor substance of sweet fragrance after cooling.
Embodiment 4
A certain amount of Gluten is weighed, by Gluten and water quality than 1:6 are uniformly mixed, then by Gluten quality
0.6% ratio adds in protease N eutrase and Protease M " Amano " SD, 50 DEG C of reaction 2h in shaking bath, so
105 DEG C of enzyme deactivation 10min afterwards.
High speed centrifugation (10000rpm/10min) after sample cooling, takes supernatant to obtain Gluten enzymolysis liquid.It is surveyed through GPC
Fixed, in obtained Gluten zymolyte, constituent content of the molecular weight less than 1000Da is 90%.
A certain amount of enzymolysis liquid is weighed, xylose is added in by enzymolysis liquid mass ratio 1.2%, it is 8 to adjust pH, and it is dry to carry out spraying
Dry, inlet temperature is 180 DEG C, and outlet temperature is 90 DEG C, obtains preliminary Mei Lade products, water content 4%.
A certain amount of preliminary Mei Lade products are weighed, add in the rapeseed oil (unsaturated fatty acid content 94%) of 20 times of quality
It is uniformly mixed, then adds in and heating reaction is carried out in closed reactor, heating temperature is 160 DEG C, heating time 1h, system
The flavor substance with paste flavor and sweet fragrance is obtained after cooling.
Embodiment 5
A certain amount of Gluten is weighed, by Gluten and water quality than 1:7 are uniformly mixed, then by Gluten quality
0.4% ratio adds in protease P rotease M " Amano " SD and food flavor enzyme, 55 DEG C of reaction 1.5h in shaking bath, so
105 DEG C of enzyme deactivation 10min afterwards.
High speed centrifugation (10000rpm/10min) after sample cooling, takes supernatant to obtain Gluten enzymolysis liquid.It is surveyed through GPC
Fixed, in obtained Gluten zymolyte, constituent content of the molecular weight less than 1000Da is 85%.
A certain amount of enzymolysis liquid is weighed, glucose is added in by enzymolysis liquid mass ratio 2.5%, it is 7 to adjust pH, and it is dry to carry out spraying
Dry, inlet temperature is 175 DEG C, and outlet temperature is 90 DEG C, obtains preliminary Mei Lade products, water content 4.5%.
A certain amount of preliminary Mei Lade products are weighed, add in the palm oil (unsaturated fatty acid content 65%) of 10 times of quality
It is uniformly mixed, then adds in and heating reaction is carried out in closed reactor, heating temperature is 140 DEG C, heating time 2h, system
The flavor substance with paste flavor taste is obtained after cooling.
Embodiment 6
A certain amount of Gluten is weighed, by Gluten and water quality than 1:7 are uniformly mixed, then by Gluten quality
0.4% ratio adds in protease P rotease M " Amano " SD and food flavor enzyme, 55 DEG C of reaction 1.5h in shaking bath, so
105 DEG C of enzyme deactivation 10min afterwards.
High speed centrifugation (10000rpm/10min) after sample cooling, takes supernatant to obtain Gluten enzymolysis liquid.It is surveyed through GPC
Fixed, in obtained Gluten zymolyte, constituent content of the molecular weight less than 1000Da is 82%.
A certain amount of enzymolysis liquid is weighed, glucose is added in by enzymolysis liquid mass ratio 3%, it is 7 to adjust pH, and it is dry to carry out spraying
Dry, inlet temperature is 175 DEG C, and outlet temperature is 90 DEG C, obtains preliminary Mei Lade products, water content 2.5%.
A certain amount of preliminary Mei Lade products are weighed, add in the Rice oil (unsaturated fatty acid content 82%) of 16 times of quality
It is uniformly mixed, then adds in and heating reaction is carried out in closed reactor, heating temperature is 130 DEG C, heating time 2h, system
Obtain that there is paste flavor, burnt odor, the flavor substance for baking fragrance after cooling.
Embodiment 7
A certain amount of Gluten is weighed, by Gluten and water quality than 1:9 are uniformly mixed, then by Gluten quality
0.3% ratio adds in protease P rotease M " Amano " SD and Neutrase, 55 DEG C of reaction 2h in shaking bath, so
105 DEG C of enzyme deactivation 10min afterwards.
High speed centrifugation (10000rpm/10min) after sample cooling, takes supernatant to obtain Gluten enzymolysis liquid.It is surveyed through GPC
Fixed, in obtained Gluten zymolyte, constituent content of the molecular weight less than 1000Da is 96%.
A certain amount of enzymolysis liquid is weighed, maltose is added in by enzymolysis liquid mass ratio 1.8%, it is 6 to adjust pH, and it is dry to carry out spraying
Dry, inlet temperature is 170 DEG C, and outlet temperature is 90 DEG C, obtains preliminary Mei Lade products, water content 4%.
Weigh a certain amount of preliminary Mei Lade products, add in 7 times of quality commodity transesterification grease (golden oriole shortening,
LIP33, unsaturated fatty acid content 50%) it is uniformly mixed, it then adds in and heating reaction is carried out in closed reactor, heating temperature
It is 100 DEG C, heating time 4h to spend, and obtains having fragrant and sweet, milk fragrance flavor substance after system cooling.
Embodiment 8
A certain amount of Gluten is weighed, by Gluten and water quality than 1:8 are uniformly mixed, then by Gluten quality
0.6% ratio adds in protease P rotease M " Amano " SD and Neutrase, 55 DEG C of reaction 2h in shaking bath, so
105 DEG C of enzyme deactivation 10min afterwards.
High speed centrifugation (10000rpm/10min) after sample cooling, takes supernatant to obtain Gluten enzymolysis liquid.It is surveyed through GPC
Fixed, in obtained Gluten zymolyte, constituent content of the molecular weight less than 1000Da is 95%.
A certain amount of enzymolysis liquid is weighed, xylose is added in by enzymolysis liquid mass ratio 2.4%, it is 8 to adjust pH, and it is dry to carry out spraying
Dry, inlet temperature is 180 DEG C, and outlet temperature is 95 DEG C, obtains preliminary Mei Lade products, water content 5%.
A certain amount of preliminary Mei Lade products are weighed, the butter (unsaturated fatty acid content 46%) for adding in 12 times of quality are mixed
It closes uniformly, then adds in and heating reaction is carried out in closed reactor, heating temperature is 130 DEG C, heating time 2h, and system is cold
But obtain that there is fragrant and sweet, caramel odour flavor substance afterwards.
Embodiment 9 (comparative example, without grease addition)
A certain amount of Gluten is weighed, by Gluten and water quality than 1:5 are uniformly mixed, then by Gluten quality
0.5% ratio adds in protease N eutrase and Flavourzyme, and 50 DEG C of reaction 2h, then go out for 105 DEG C in shaking bath
Enzyme 10min.
High speed centrifugation (10000rpm/10min) after sample cooling, takes supernatant to obtain Gluten enzymolysis liquid.It is surveyed through GPC
Fixed, in obtained Gluten zymolyte, constituent content of the molecular weight less than 1000Da is 86%.
A certain amount of enzymolysis liquid is weighed, xylose is added in by enzymolysis liquid mass ratio 1%, it is 8 to adjust pH, is spray-dried,
Inlet temperature is 180 DEG C, and outlet temperature is 100 DEG C, obtains preliminary Mei Lade products, water content 3.5%.
It weighs in the closed reactor of a certain amount of preliminary Mei Lade products addition and carries out heating reaction, heating temperature is
100 DEG C, heating time 3h, the flavor substance of slightly burnt odor is obtained, but it is apparent to be charred taste after system cooling.
Embodiment 10 (comparative example, Maillard reaction after oil extraction)
A certain amount of Gluten is weighed, by Gluten and water quality than 1:5 are uniformly mixed, then by Gluten quality
0.5% ratio adds in protease N eutrase and Flavourzyme, and 50 DEG C of reaction 2h, then go out for 105 DEG C in shaking bath
Enzyme 10min.
High speed centrifugation (10000rpm/10min) after sample cooling, takes supernatant to obtain Gluten enzymolysis liquid.It is surveyed through GPC
Fixed, in obtained Gluten zymolyte, constituent content of the molecular weight less than 1000Da is 86%.
A certain amount of enzymolysis liquid is weighed, xylose is added in by enzymolysis liquid mass ratio 1%, it is 8 to adjust pH, is spray-dried,
Inlet temperature is 180 DEG C, and outlet temperature is 100 DEG C, obtains preliminary Mei Lade products, water content 3.5%.
It weighs in the closed reactor of a certain amount of preliminary Mei Lade products addition and carries out heating reaction, heating temperature is
100 DEG C, heating time 3h, 5 times of purified soyabean oil extractions are added in after system cooling, obtain the flavor substance of slightly burnt odor, but
Have and be significantly charred taste.
Embodiment 11 (comparative example adds full saturation grease)
A certain amount of Gluten is weighed, by Gluten and water quality than 1:5 are uniformly mixed, then by Gluten quality
0.5% ratio adds in protease N eutrase and Flavourzyme, and 50 DEG C of reaction 2h, then go out for 105 DEG C in shaking bath
Enzyme 10min.
High speed centrifugation (10000rpm/10min) takes supernatant to obtain Gluten enzymolysis liquid after sample cooling.It is measured through GPC,
In obtained Gluten zymolyte, constituent content of the molecular weight less than 1000Da is 86%.
A certain amount of enzymolysis liquid is weighed, xylose is added in by enzymolysis liquid mass ratio 1%, it is 8 to adjust pH, is spray-dried,
Inlet temperature is 180 DEG C, and outlet temperature is 100 DEG C, obtains preliminary Mei Lade products, water content 3.5%.
A certain amount of preliminary Mei Lade products are weighed, the perhydrogenating soybean oil for adding in 5 times of quality is uniformly mixed, and is then added in
Heating reaction is carried out in closed reactor, heating temperature is 100 DEG C, heating time 3h, is obtained after system cooling slightly burnt
Fragrant flavor substance, but it is irritant, and flavor is not soft.
Embodiment 12 (comparative example, conventional Maillard reaction)
A certain amount of Gluten is weighed, by Gluten and water quality than 1:5 are uniformly mixed, then by Gluten quality
0.5% ratio adds in protease N eutrase and Flavourzyme, and 50 DEG C of reaction 2h, then go out for 105 DEG C in shaking bath
Enzyme 10min.
High speed centrifugation (10000rpm/10min) takes supernatant to obtain Gluten enzymolysis liquid after sample cooling.It is measured through GPC,
In obtained Gluten zymolyte, constituent content of the molecular weight less than 1000Da is 86%.
A certain amount of enzymolysis liquid is weighed, adds in xylose by enzymolysis liquid mass ratio 1%, it is 8 to adjust pH, adds in certain mass
Purified soyabean oil is uniformly mixed, and then adds in and heating reaction is carried out in closed reactor, and heating temperature is 100 DEG C, during heating
Between for 3h, the product obtained after system cooling has smell spoiled by rancid oil or fat.
Embodiment 13
Application in condiment for instant noodles packet
Prepare paste flavor beef flavour sauce bag：According to lower surface compositions (weight percent), the wind that embodiment 5 is prepared first
Taste substance is heated to 80 DEG C with palm oil, butter, sequentially adds other dispensings, stirs evenly rear rapid cooling packing：
Palm oil 30%, butter 20%, paste flavor taste flavor substance 10%, green onion powder 8%, ginger powder 3%, garlic powder 3%, star aniseed powder
0.4%, zanthoxylum powder 0.6%, ground cinnamon 0.5%, chilli powder 0.5%, salt 6%, sugar 4%, monosodium glutamate 14%.
The flavor pack has many advantages, such as to obtain paste flavor taste and beef flavour is strong.
Embodiment 14
Application in bread
500g tailored flour for bread, 90g white granulated sugars, 20g white oils, 5g salt, 7.5g yeast are weighed, adds in stir after mixing
It mixes in device, is slowly added to 275g water while stirring, first stirs 3min slowly, then stir 4min soon, then add in fragrant and sweet, embodiment 7 and prepare
Obtained flavor substance 5g, stirs 3min, stirs 2min soon slowly, not easy to break until dough can pull into film, is taken out from blender
Dough is placed on chopping board relaxation 20min, and dough is cut into each 150g, rubs into round, then the 15min that relaxes, then again
Toast volume is shaped to, it is remaining to make circle, then the 15min that relaxes, mold is put into after toast is rolled up shaping, is then placed in constant temperature perseverance
Then provocation 80min in wet tank puts oven cooking cycle, upper 180 DEG C of stove, lower 175 DEG C of stove, toast baking 30min, round bread baking into
Roasting 20min obtains the Toast of fragrant and sweet, roasting aromatic flavour after taking out demoulding natural cooling.
Embodiment 15
Application in cake
100g cakes oil is weighed, adds in sugar 80g, carries out stranding hair, then add in 90g egg liquids in two times, continues to rub hair with the hands, most
Fragrant and sweet, the caramel odour flavor substance (embodiment that addition 120g weak strength flours and 1g baking powders and 5g embodiments 8 are prepared afterwards
8) it is squeezed into after, stirring evenly in 50g grinding tools, then puts oven cooking cycle, upper 200 DEG C of stove, lower 190 DEG C of stove, baking time into
20min obtains cake fragrant and sweet, that caramel odour is strong after demoulding natural cooling.
Claims (10)
1. a kind of prepare the method with natural flavour mountaineous food additives, which is characterized in that the method includes making Gluten
The step of preliminary maillard reaction product of zymolyte carries out secondary Maillard reaction with the grease containing unrighted acid；
Preferably, the method includes：
(1) Gluten is digested, obtains the Gluten zymolyte；
(2) the Gluten zymolyte that step (1) obtains is made to carry out preliminary Maillard reaction with reduced sugar, described preliminary U.S. is obtained and draws
Moral reaction product；With
(3) the preliminary maillard reaction product that step (2) obtains and the grease containing unrighted acid are subjected to secondary U.S. ladd
Reaction.
2. the method as described in claim 1, which is characterized in that
The enzymolysis includes：Gluten is mixed with water, microbial protease, then under the operative temperature of protease used into
Row enzymolysis；Preferably, by Gluten and water in mass ratio 1:3~1:12 be uniformly mixed, then by Gluten mass ratio 0.1~
1.5% ratio adds in microbial protease, is 0.5~3 hour in 45~55 DEG C of enzymolysis；
Preferably, the one kind or more of the microbial protease in alkali protease, neutral proteinase and acid protease
Kind；Preferably, the microbial protease is selected from：Alcalase, Neutrase, papain, Flavourzyme,
It is one or more in Protease A " Amano " 2SD, trypsase and Protease M " Amano " SD.
3. method as claimed in claim 1 or 2, which is characterized in that
The preliminary maillard reaction product of the Gluten zymolyte is spray-dried the anti-of gained for the zymolyte and reduced sugar
Answer product；
Preferably, the reduced sugar is selected from xylose, glucose, fructose, maltose, lactose, galactolipin, xylo-oligosaccharide and oligomeric fruit
It is one or more in sugar；
Preferably, the dosage of the reduced sugar is the 0.5~3.5% of the zymolyte weight, such as 1~3%；
Preferably, the preliminary Maillard reaction of Gluten zymolyte carries out under conditions of being 6~8 in pH.
Preferably, the inlet temperature of the spray drying is 160~200 DEG C, and outlet temperature is 80~100 DEG C；
Preferably, the water content of the preliminary maillard reaction product of the Gluten zymolyte is 2~7%, preferably 2~5%.
4. the method as described in any one of claim 1-3, which is characterized in that
The preliminary maillard reaction product of the Gluten zymolyte is 1 with the weight ratio of the grease containing unrighted acid:5
~1:20, preferably 1:10~1:15；Preferably, the grease is oil of the unsaturated fatty acid content in the range of 25~95%
Fat；Preferably, the grease is one or more in compound lard prepared by vegetable fat, animal fat and transesterification；
It is highly preferred that the grease is selected from：Soybean oil, peanut oil, rapeseed oil, corn oil, sunflower oil, one kind in butter and lard
It is or a variety of；And/or
The secondary U.S. ladd of the preliminary maillard reaction product of the Gluten zymolyte and the grease containing unrighted acid
Reaction carries out 1~8 hour at 80~160 DEG C, preferably 100~120 DEG C；And/or
The secondary U.S. ladd of the preliminary maillard reaction product of the Gluten zymolyte and the grease containing unrighted acid
Reaction carries out in confined conditions.
5. a kind of food additives, which is characterized in that the food additives by Gluten zymolyte preliminary Maillard reaction
Product carries out secondary Maillard reaction with the grease containing unrighted acid and is prepared；
Preferably, the food additives have that roasting perfume, burnt odor, Mai Xiang, fragrant and sweet, nut is fragrant, one kind in paste flavor and camerlsed
Or a variety of flavors.
6. a kind of food additives, which is characterized in that the food additives are that enzymolysis component of the molecular weight less than 1000Da contains
The preliminary U.S. drawing of amount >=75%, Gluten zymolyte preferably >=80%, more preferably >=85%, more preferably >=90% and reduced sugar
Moral reaction product carries out secondary Maillard reaction the resulting product with the grease containing unrighted acid；
Preferably, the food additives have that roasting perfume, burnt odor, Mai Xiang, fragrant and sweet, nut is fragrant, one kind in paste flavor and camerlsed
Or a variety of flavors.
7. such as food additives described in claim 5 or 6, which is characterized in that the food additives use claim 1-
Method described in any one of 4 is prepared.
8. a kind of flavouring, which is characterized in that the flavouring contains the food addition described in any one of claim 5-7
Agent；
Preferably, the flavouring is selected from：Baste, instant noodle seasoning packet, soy sauce and thick soup are precious.
9. a kind of food, which is characterized in that the food contain food additives described in any one of claim 5-7 or
Flavouring according to any one of claims 8,
Preferably, the food is baking product, such as bread, cake and biscuit.
10. the preliminary maillard reaction product of Gluten zymolyte and/or the grease containing unrighted acid have in preparation
Application in natural flavour mountaineous food additives；
Preferably, the Gluten zymolyte middle-molecular-weihydroxyethyl less than 1000Da enzymolysis constituent content >=75%, preferably >=80%,
More preferably >=85%, more preferably >=90%；
Preferably, the grease is grease of the unsaturated fatty acid content in the range of 25~95%；Preferably, the grease choosing
It is one or more in the compound lard prepared from vegetable fat, animal fat and transesterification；It is highly preferred that the grease choosing
From：Soybean oil, peanut oil, rapeseed oil, corn oil, sunflower oil are one or more in butter and lard；
Preferably, reaction product of the preliminary maillard reaction product for the zymolyte and reduced sugar spray drying gained；
Preferably, it is described it is natural flavour mountaineous including bake perfume, burnt odor, Mai Xiang, fragrant and sweet, nut is fragrant, one kind in paste flavor and camerlsed or
It is a variety of.
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| CN114680157A (en) * | 2022-04-28 | 2022-07-01 | 江南大学 | Maillard intermediate flavor material for improving flavor and color quality of soda biscuit |
| CN114686300A (en) * | 2020-12-30 | 2022-07-01 | 丰益(上海)生物技术研发中心有限公司 | Strong-flavor grease and preparation method thereof |
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| CN116114834A (en) * | 2022-12-08 | 2023-05-16 | 浙江味德丰食品科技有限公司 | Method for preparing sugar-free marinated goose by combining directional enzymolysis of goose meat with Maillard reaction |
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