CN101518323A - Preparation method for taste base peptide for steamed savory flavoring - Google Patents
Preparation method for taste base peptide for steamed savory flavoring Download PDFInfo
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- CN101518323A CN101518323A CN200910029736A CN200910029736A CN101518323A CN 101518323 A CN101518323 A CN 101518323A CN 200910029736 A CN200910029736 A CN 200910029736A CN 200910029736 A CN200910029736 A CN 200910029736A CN 101518323 A CN101518323 A CN 101518323A
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Abstract
The invention discloses a preparation method for taste base peptide for steamed savory flavoring, and belongs to the field of food additives. The method comprises the following steps: performing enzymolysis on defatty grouts to prepare raw material peptide; performing maillard reaction on the raw material peptide and sugar to prepare the taste base peptide; taking the raw material peptide and reducing sugar as raw materials, common salt and/or cysteine as accessories, and 6 to 16g/100ml raw material peptide, 0.5 to 4.5g/100ml reducing sugar, 2 to 10g/100ml common salt, and 1 to 5g/100ml cysteine as ingredients of the maillard reaction, controlling the temperature to 80 to 130 DEG C, and reacting for 0.5 to 3.5 hours; and cooling a reaction solution by ice water, and spray drying the reaction solution to obtain the taste base peptide. The taste base peptide is a light yellow powder base, and the content of taste potentiating peptide with 1,000-5,000 Da is as high as 20 to 30 percent; compared with a product prepared by the conventional method, the content of amino acid with bitterness of a product prepared by the method is decreased by 10 to 60 percent, and the browning rate is decreased by 40 to 80 percent; and the taste base peptide can be taken as an additive, applied to the steamed savory flavoring, and effectively overcomes the disadvantages of dark color, strong and pungent top note, inadequate mouthfeel, and the like of national savory flavoring products.
Description
Technical field
A kind of preparation method of taste base peptide for steamed savory flavoring belongs to the food additives field.
Background technology
The salt taste essence of producing both at home and abroad is a primary raw material with meat or its processing byproduct mostly at present.But because the influence of factors such as meat source, freshness, logistics distribution, the difference of endogenous enzymes effect degree causes the palliating degradation degree difference of protein, thereby make that the composition and the content of amino acid and peptide exists than big-difference in the protolysate, the differentiation of raw material causes final Maillard reaction product special flavour quality instability, product is difficult to standardization, and this is an acid test and problem demanding prompt solution for China's essence and flavoring agent industry of directly facing fierce international competition and internationalization of the domestic market situation.Adopt degreasing grouts enzymolysis to prepare flavor peptides, can significantly reduce production costs, improve the degree of product standardization, potential safety hazards such as the medicament residue that animal byproducts production flavouring such as reduction chicken skeleton, pluck bring, heavy metal pollution meet the industrial policy that country encourages agricultural byproducts deep processing and comprehensive utilization.
Industrial strong acid commonly used comes aminosal through the HTHP process, and hydrolysis can form some flavor precursors, but has also produced many accessory substances of not expecting (as having 1 of carcinogenicity, 3-two chloro-2-propyl alcohol and 3-chloro-1,2-propane diols) simultaneously; And, make product salt content height with generally also neutralizing to hydrolysate after this method hydrolysis with alkali.And plant protein peptide contains a spot of free amino acid and most small peptide, in these materials terminal contain hydrophobic amino acid have in various degree bitter taste basically, so enzymolysis is also affecting the taste of final products when improving its Product Safety.
At present the salt taste essence produced of more external companies such as Japan and Korea S have of light color, mouthfeel good and have advantage such as diversified local flavor.But China's flavouring industry also exists obvious gap compared with developed countries, is mainly reflected on nutrition, local flavor and the product structure.For example, product colour is dark, aromatic strong pungent, mouthfeel is not enough, product type is single, roughly the same, can not satisfy the needs of top grade spice, thereby influence the market competitiveness, reduced brand value, and the steamed type product that gets consumer reception is also blank substantially.
Summary of the invention
The objective of the invention is in order to overcome above-mentioned deficiency, interpolation auxiliary material sodium chloride and/or cysteine significantly reduce the Maillard reaction browning degree in reaction raw materials, by control Maillard reaction condition, when reducing the base-material bitter taste, improve the U.S. rad local flavor of 1000-5000Da and strengthen the content of peptide, thereby the preparation method of the taste base peptide for steamed savory flavoring that a kind of look shallow, bitter taste is low, pure savoury is strong and safe and harmless is provided.
Technical scheme of the present invention: a kind of preparation method of local flavor base peptide, with protease the degreasing grouts are carried out enzyme digestion reaction and prepare the raw material peptide, carry out Maillard reaction with sugar again and prepare the local flavor base peptide;
(1) preparation raw material peptide: the degreasing grouts are carried out enzyme digestion reaction with protease, enzymatic hydrolysis condition is: the concentration of substrate that the degreasing grouts is mixed with mass concentration 6%-15%, then temperature and pH value are transferred to the best use of temperature and the optimal pH of protease, the initial pH4-11 of enzymolysis, hydrolysis temperature 40-60 ℃, the protease of interpolation degreasing grouts quality 0.5%-3.0%, enzymolysis time 1.0-4.0h, 90 ℃ of enzyme 10min that go out make the raw material peptide with the centrifugal back of enzymolysis liquid spray-drying.
(2) preparation local flavor base peptide: will contain the above-mentioned enzymolysis liquid dry powder of peptide 6-16g, sugared 0.5-4.5g, salt 2-10g and/or L-cysteine 1-5g, after an amount of water-soluble separating, constant volume is to 100mL, adjust the pH to 5-8 of this mixed solution, under 80-130 ℃, carry out Maillard reaction 0.5-3.5h, adopt frozen water cooling cessation reaction, make the local flavor base peptide after the reactant liquor spray-drying.
Described degreasing grouts are selected for use: defatted soybean meal, the defatted peanut dregs of rice or degreasing corn protein powder.
The used protease of enzyme digestion reaction is selected for use: one or more in alkali protease, flavor protease, peptase R or the protease N (amano enzyme preparation company);
Described sugar is selected for use: wood sugar, ribose, glucose or fructose;
The application of local flavor base peptide is used for steamed type salt taste essence as additive.
Beneficial effect of the present invention: add sodium chloride or cysteine in the reaction raw materials and carry out the base peptide that Maillard reaction obtains and reduce 40%-80% than control group browning rate, add sodium chloride and carry out the operation that Maillard reaction has been save later stage interpolation sodium chloride, add the meat fragrance that cysteine can significantly improve product simultaneously; Compare with the product of conventional method preparation, the content of the strong bitter taste amino acids Arginine of base peptide of the present invention's preparation, histidine, methionine has reduced 10%-60%, makes the percentage composition of Mei Lade local flavor enhancing peptide in whole base peptide of 1000-5000Da increase to 20%-30% simultaneously.The base peptide look that makes by the inventive method is shallow, bitter taste is lower, pure savoury is strong and do not contain trichloropropanol, provides main local flavor raw material for developing steamed type salt taste essence product.
The specific embodiment
Embodiment 1
Select for use alkali protease 2709 (Wuxi enzyme preparation factory) that defatted soybean meal is carried out enzyme digestion reaction, enzymatic hydrolysis condition is: concentration of substrate 6%, the initial pH10 of enzymolysis, enzyme concentration are 1.5% of defatted soybean meal quality, 55 ℃ of hydrolysis temperatures, enzymolysis time 2h.The spray-dried Soybean Peptide that is prepared into of enzymolysis liquid behind 90 ℃ of enzyme 10min that go out.With Soybean Peptide 10g, wood sugar 2.5g, salt 5g with an amount of water-soluble separating after, constant volume is adjusted the pH to 6.5 of this mixed solution to 100mL, places the Maillard reaction bottle to react 0.5h down for 120 ℃, adopt frozen water cooling cessation reaction, make the local flavor base peptide after the reactant liquor spray-drying.
Embodiment 2
Select for use peptase R (amano enzyme preparation company) that the degreasing corn protein powder is carried out enzyme digestion reaction, enzymatic hydrolysis condition is: concentration of substrate 10%, the initial pH7.0 of enzymolysis, enzyme concentration are 2% of degreasing corn protein powder quality, 40 ℃ of hydrolysis temperatures, enzymolysis time 3h.The spray-dried peptide that is prepared into of enzymolysis liquid behind 90 ℃ of enzyme 10min that go out.With peptide 8g, glucose 1g, cysteine 2g with an amount of water-soluble separating after, constant volume is adjusted the pH to 5.5 of this mixed solution to 100mL, places the Maillard reaction bottle to react 2h down for 100 ℃, adopt frozen water cooling cessation reaction, make the local flavor base peptide after the reactant liquor spray-drying.
Embodiment 3
Select for use alkali protease 2709 and flavor protease (letter enzyme preparation company of Novi) that the defatted peanut dregs of rice are carried out two enzyme enzymolysis, at first use the alkali protease enzymolysis, condition is: concentration of substrate 6%, the initial pH10 of enzymolysis, enzyme concentration is 1.5% of a defatted peanut dregs of rice quality, 55 ℃ of hydrolysis temperatures, enzymolysis time 2h; Then use the flavor protease enzymolysis, condition is: pH6.5, enzyme concentration 0.5%, 50 ℃ of hydrolysis temperatures, enzymolysis time 2h.The spray-dried peptide that is prepared into of enzymolysis liquid behind 90 ℃ of enzyme 10min that go out.With peptide 12g, ribose 4g, cysteine 3g with an amount of water-soluble separating after, constant volume is adjusted the pH to 7.5 of this mixed solution to 100mL, places the Maillard reaction bottle to react 3.5h down for 95 ℃, adopt frozen water cooling cessation reaction, make the local flavor base peptide after the reactant liquor spray-drying.
Embodiment 4
Select for use protease N (amano enzyme preparation company) and flavor protease that defatted soybean meal is carried out two enzyme enzymolysis, at first use the protease N enzymolysis, condition is: concentration of substrate 14%, the initial pH7 of enzymolysis, enzyme concentration is 2% of a defatted soybean meal quality, 50 ℃ of hydrolysis temperatures, enzymolysis time 2h; Then use the flavor protease enzymolysis, condition is: pH6.5, enzyme concentration 0.5%, 50 ℃ of hydrolysis temperatures, enzymolysis time 2h.The spray-dried peptide that is prepared into of enzymolysis liquid behind 90 ℃ of enzyme 10min that go out.With peptide 15g, fructose 4g, salt 8g, cysteine 5g with an amount of water-soluble separating after, constant volume is adjusted the pH to 6.5 of this mixed solution to 100mL, places the Maillard reaction bottle to react 2h down for 110 ℃, adopt frozen water cooling cessation reaction, make the local flavor base peptide after the reactant liquor spray-drying.
The product look of the foregoing description gained is shallow, the meat fragrance characteristic outstanding, aromatic flavour is harmonious, lasting is lasting, and the base-material that can be used as steamed type salt taste essence is applied in the food processing.
Claims (5)
1. the preparation method of a local flavor base peptide is characterized in that with protease the degreasing grouts being carried out enzyme digestion reaction prepares the raw material peptide, carries out Maillard reaction with sugar again and prepares the local flavor base peptide;
(1) preparation raw material peptide: the degreasing grouts are carried out enzyme digestion reaction with protease, enzymatic hydrolysis condition is: substrate degreasing grouts mass concentration 6%-15%, the initial pH4-11 of enzymolysis, enzyme concentration is the 0.5%-3.0% of degreasing grouts quality, hydrolysis temperature 40-60 ℃, enzymolysis time 1.0-4.0h, 90 ℃ of enzyme 10min that go out make the raw material peptide with the centrifugal back of enzymolysis liquid spray-drying;
(2) preparation local flavor base peptide: will contain the above-mentioned enzymolysis liquid dry powder of peptide 6-16g, sugared 0.5-4.5g, salt 2-10g and/or L-cysteine 1-5g, after an amount of water-soluble separating, constant volume is to 100mL, adjust the pH to 5-8 of this mixed solution, under 80-130 ℃, carry out Maillard reaction 0.5-3.5h, adopt frozen water cooling cessation reaction, make the local flavor base peptide after the reactant liquor spray-drying.
2. the preparation method of local flavor base peptide according to claim 1 is characterized in that: described degreasing grouts are selected for use: defatted soybean meal, the defatted peanut dregs of rice or degreasing corn protein powder.
3. the preparation method of local flavor base peptide according to claim 1 is characterized in that: the used protease of enzyme digestion reaction is selected for use: one or more of alkali protease, flavor protease, peptase R or protease N.
4. the preparation method of local flavor base peptide according to claim 1 is characterized in that: described sugar is selected for use: wood sugar, ribose, glucose or fructose.
5. use the application of the local flavor base peptide of claim 1 method preparation, it is characterized in that being applied to steamed type salt taste essence as additive.
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| CN102178205A (en) * | 2011-06-02 | 2011-09-14 | 成都味源生物工程科技有限公司 | Method for preparing lactalbumin hydrolysate without chloropropanol by utilizing soybean meal |
| CN102178203A (en) * | 2011-05-10 | 2011-09-14 | 江南大学 | Method for controlling color and luster formation through temperature-variable Maillard reaction |
| CN102342474A (en) * | 2011-09-08 | 2012-02-08 | 天宁香料（江苏）有限公司 | Corn-nut essence and preparation method thereof |
| CN101703145B (en) * | 2009-11-12 | 2012-05-09 | 天宁香料（江苏）有限公司 | Preparation method of flavoring raw material peptide used for salt taste essence and application of produced products |
| CN102599504A (en) * | 2012-03-15 | 2012-07-25 | 河南省南街村（集团）有限公司 | Production process of ternary compound peptide powder |
| CN103284047A (en) * | 2013-06-29 | 2013-09-11 | 深圳富锦食品工业有限责任公司 | Preparation method and application of syrup |
| CN103431350A (en) * | 2013-08-05 | 2013-12-11 | 淮海工学院 | Manufacturing method of porphyra flavor essence |
| CN103907894A (en) * | 2014-04-01 | 2014-07-09 | 保定味群食品科技股份有限公司 | Vegetarian beef-flavor seasoning powder |
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| CN105361101A (en) * | 2015-09-30 | 2016-03-02 | 华南理工大学 | Taste-active base material with prominent delicate flavor and production method and application thereof |
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| CN108112952A (en) * | 2016-11-29 | 2018-06-05 | 丰益(上海)生物技术研发中心有限公司 | A kind of Maotai-flavor flavor base material and preparation method thereof |
| CN108576762A (en) * | 2018-05-08 | 2018-09-28 | 合肥工业大学 | A kind of plant source flavour enhancing flavouring base material and preparation method |
| CN109043464A (en) * | 2018-06-21 | 2018-12-21 | 合肥工业大学 | A kind of flavour enhancing essence and preparation method thereof |
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| CN110623244A (en) * | 2019-10-23 | 2019-12-31 | 天津春发生物科技集团有限公司 | Preparation method of salty peptide |
| CN110651990A (en) * | 2019-09-20 | 2020-01-07 | 华南理工大学 | Flavor base material based on plant source composite active peptide and preparation method and application thereof |
| CN111265671A (en) * | 2020-01-21 | 2020-06-12 | 上海中医药大学 | Method for improving hot-melt wall adhesion of spray drying of traditional Chinese medicine or food raw materials |
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- 2009-04-07 CN CN2009100297360A patent/CN101518323B/en not_active Expired - Fee Related
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| CN102178203B (en) * | 2011-05-10 | 2012-07-25 | 江南大学 | Method for controlling color and luster formation through temperature-variable Maillard reaction |
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Assignee: Tianning Flavor (Jiangsu) Co., Ltd. Assignor: Jiangnan University Contract record no.: 2011320000458 Date of cancellation: 20161107 |
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