CN103266097B - Compound protease and application thereof - Google Patents
Compound protease and application thereof Download PDFInfo
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- CN103266097B CN103266097B CN201310194542.2A CN201310194542A CN103266097B CN 103266097 B CN103266097 B CN 103266097B CN 201310194542 A CN201310194542 A CN 201310194542A CN 103266097 B CN103266097 B CN 103266097B
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- beef
- compound protease
- hydrolysate
- enzymolysis
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Abstract
The invention discloses compound protease and application thereof. The compound protease comprises papain, compound protease and flavourzyme according to the mass ratio of (2-4):(5-8):(3-6). The compound protease is mixed by the papain, the compound protease and the flavourzyme, so that the enzymolysis time is shortened, the enzymolysis efficiency and the enzymolysis degree are improved, and furthermore, the species and the amount of amino chemicals in zymolyte are enriched. A reactant prepared by maillard reaction of the prepared beef zymolyte is more mellow, vivid and natural in fragrance and tastes more comfortable and harmonic, the sense of massiveness of the reactant in an oral cavity is enhanced, and the fragrance can be retained for a longer time.
Description
Technical field
The present invention relates to a kind of compound protease, be specifically related to a kind of compound protease for the preparation of beef hydrolysate.
Background technology
Maillard reaction is one of important channel producing meat-like flavor true to nature, has the effect that blending technology is incomparable.Along with people are to the continuous increase of meat flavoring demand, adopting Maillard reaction to prepare meat flavoring becomes trend gradually.Early utilization Maillard reaction is prepared meat flavor and is mostly adopted hydrolyzed vegetable protein (HVP) as the method for soy bean protein hydrolysate, reduced sugar and amino acid Hybrid Heating.But adopt the meat flavor fragrance prepared of HVP true to nature not, can only the natural meat flavor of partial simulation, and the inadequate lasting stability of fragrance.Therefore people start to adopt adding portion animal protein enzymolysis thing as Flavor Prccursors to prepare meat flavor material.Research finds, animal protein can be follow-up Mei Lade thermal response as precursor and provides more multiamino compound after enzyme hydrolysis, and make the beef flavor fragrance of preparation more true to nature, character is more stable.Maillard reaction is the reaction between carbonyls (recuding sugars) and amino-compound (amino acid and protein), also known as carbonyl ammonia react, in suitability for industrialized production, carbonyls generally selects cheap and easy to get, reactive good glucose, wood sugar, and amino-compound generally selects animal/vegetable protein enzymolysis thing and partial amino-acid.
Along with the demand in market, animal/vegetable protein enzymolysis thing has become the conventional batching of food and flavor material industry.For the preparation of animal/vegetable protein enzymolysis thing, traditional method mainly adopts acid or alkali to be hydrolyzed.But can damage arginine, cysteine with basic hydrolysis, be hydrolyzed local flavor poor simultaneously, generally do not adopt.Acid hydrolysis normally uses 4 ~ 6mol/L hydrochloric acid at 100 ~ 130 DEG C of Water Under solution 4 ~ 24h, then neutralizes with NaOH.Although high with acid hydrolysis hydrolysis efficiency, be difficult to the hydrolysis controlling other organic substances in reaction substrate, also can produce the carcinogens such as some chlorhydrins with acid hydrolysis simultaneously.And the generation of carcinogen not only can be avoided with protease hydrolytic, the higher of sodium salt content in final products can also be avoided, also make enzymolysis product composition abundanter simultaneously.Therefore animal/vegetable protein enzymolysis thing is prepared in employing commercialization protease hydrolytic progressively replacement acid, basic hydrolysis.
In the preparation of animal/vegetable protein enzymolysis thing, the selection of enzyme is particularly important.Different enzyme hydrolysis speed is different, and hydrolysis degree is different, and the component of hydrolysate is also different, and wherein the component of hydrolysate will directly affect the local flavor of maillard reaction product.In addition, enzyme has selectivity, and single enzyme sphere of action is little, and enzymolysis efficiency is low, and product component is also abundant not.
Summary of the invention
The object of the invention is, in order to solve the defect existed in prior art, to provide a kind of compound protease increasing beef hydrolysate component.
In order to achieve the above object, the invention provides a kind of compound protease, comprise papain, compound protease and flavor protease; The mass ratio of papain, compound protease and flavor protease is 2 ~ 4:5 ~ 8:3 ~ 6.
Present invention also offers the beef hydrolysate adopting above-mentioned compound protease to prepare, this beef hydrolysate is raw material with beef, take water as solvent, adopts above-mentioned compound protease enzyme-squash techniqued; Hydrolysis temperature is 40 ~ 60 DEG C, and enzymolysis pH value is 5.5 ~ 7, and enzymolysis time is 1.5 ~ 2h.
Wherein, the addition of compound protease is 0.2% ~ 0.8% of Quality Beef.Enzymolysis pH value is by the Na of 0.2mol/L
2hPO
4the NaH of solution and 0.2mol/L
2pO
4solution regulates.
Carry out pretreatment by following steps before beef enzymolysis extract: water beef being added 3 ~ 5 quality multiples, rub, sterilization treatment.After enzymolysis completes, be warming up to 95 ~ 100 DEG C of heating 3 ~ 5min, stir and be cooled to 40 ~ 45 DEG C, centrifugal filtration, filtrate is beef hydrolysate.
Present invention also offers the application of above-mentioned beef hydrolysate in Maillard reaction, Maillard reaction substrate component: beef hydrolysate 50 ~ 55 parts, HVP 1 ~ 3 part, 2 ~ 4 parts, butter, Cys 0.2 ~ 0.4 part, glycine 0.2 ~ 0.3 part, methionine 0.1 ~ 0.2 part, glutamic acid 0.4 ~ 0.5, glucose 1 ~ 2 part, wood sugar 0.5 ~ 0.8 part, I+G 0.5 ~ 0.6 part, salt 0.5 ~ 0.8 part, star aniseed powder 0.04 ~ 0.05, onion powder 0.5 ~ 0.6, xanthans 0.02 ~ 0.03, cornstarch 0.6 ~ 0.8, Cobastab
10.02 ~ 0.03,30 ~ 40 parts, water; Maillard reaction pH value is 7.5, reaction temperature 95 ~ 100 DEG C, time 1.5h.
Concrete scheme is as follows:
(1) take a certain amount of beef to add water rubbing, then sterilization treatment; Regulate the temperature of mixture, PH again; Wherein, amount of water is 3 ~ 5 times of beef amount, and the rubbing time of beef and water is 1 ~ 3 minute; Sterilization treatment temperature 95 ~ 98 DEG C, processing time 2 ~ 4min.With electric jacket heating stirring and refluxing device, temperature is adjusted to 40 ~ 60 DEG C.Add 0.2mol/L Na
2hPO
4solution and 0.2mol/L NaH
2pO
4solution regulates PH to be 5.5 ~ 7;
(2) add papain (papain), compound protease (Protamex) and flavor protease (Flavourzyme), heated up after reaction a period of time the enzyme that goes out; Finally lower the temperature and carry out centrifugal filtration, filtrate is the beef hydrolysate of preparation.Controlled hydrolysis degree 27% ~ 33%, and in this, as production technology index.Wherein, enzyme concentration is 0.2% ~ 0.8% of Quality Beef, and the ratio of papain (papain), compound protease (Protamex) and flavor protease (Flavourzyme) is (2 ~ 4): (5 ~ 8): (3 ~ 6).Enzyme digestion reaction 1.5 ~ 2h, is then warmed up to 95 ~ 100 DEG C of heating 3 ~ 5min and enzyme is lost activity.Finally stirring is cooled to 40 ~ 45 DEG C and carries out centrifugal filtration, and filtrate is beef hydrolysate.
(3) beef hydrolysate of preparation is applied in the Maillard reaction preparing beef reactant.By contrasting beef reactant prepared by existing beef hydrolysate, adopting the method for sensory evaluation, evaluating the change of beef reactant, sum up the effect that the beef hydrolysate that utilizes compound protease to prepare plays in beef reactant.Wherein Maillard reaction substrate component (weight portion): beef hydrolysate 50 ~ 55 parts, HVP 1 ~ 3 part, 2 ~ 4 parts, butter, Cys 0.2 ~ 0.4 part, glycine 0.2 ~ 0.3 part, methionine 0.1 ~ 0.2 part, glutamic acid 0.4 ~ 0.5, glucose 1 ~ 2 part, wood sugar 0.5 ~ 0.8 part, I+G (flavour nucleotide disodium) 0.5 ~ 0.6 part, salt 0.5 ~ 0.8 part, star aniseed powder 0.04 ~ 0.05, onion powder 0.5 ~ 0.6, xanthans 0.02 ~ 0.03, cornstarch 0.6 ~ 0.8, Cobastab
10.02 ~ 0.03,30 ~ 40 parts, water, Maillard reaction condition is: PH=7.5, reaction temperature 95 ~ 100 DEG C, time 1.5h.
The present invention has the following advantages compared to existing technology: adopt papain, compound protease and flavor protease to carry out composite, shorten enzymolysis time, improve enzymolysis efficiency and Degree of Enzymatic Hydrolysis, enrich kind and the quantity of amino chemicals in zymolyte simultaneously.The reactant fragrance that beef hydrolysate prepared by the present invention is prepared for Maillard reaction is stronger, true to nature, natural, and mouthfeel is more comfortable, coordination, and oral cavity solid sense strengthens, and lasting is more lasting.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in detail.Raw material: papain (papain) is purchased from Hua Qi bio tech ltd, Guangzhou, and compound protease (Protamex) and flavor protease (Flavourzyme) are purchased from Novozymes Company of Denmark.
Embodiment one
Compound protease: papain (papain), compound protease (Protamex) and flavor protease (Flavourzyme) mass ratio are 2:7:6.
Take a certain amount of beef to add 3 times of water process 3 minutes in high-speed tissue mashing machine.Pour in there-necked flask, be placed in heating stirring and refluxing device, be warming up to 95 DEG C, go out ferment treatment 4 minutes.Then regulate temperature to be 58 DEG C, add 0.2mol/L Na
2hPO
4solution and 0.2mol/L NaH
2pO
4solution key joint PH is 6.5, adds the compound protease of 0.3%.Add thermal agitation 120min.Then being warmed up to 95 DEG C of heating 5min makes enzyme lose activity.Finally stirring is cooled to 42 DEG C and carries out centrifugal filtration, and filtrate is the beef hydrolysate of preparation, and surveying degree of hydrolysis is 28%.
By in the Maillard reaction of beef hydrolysate for the preparation of beef reactant of preparation, and contrast with beef reactant prepared by existing beef hydrolysate.Wherein Maillard reaction substrate component is: beef hydrolysate 53 parts, HVP 2 parts, 3 parts, butter, Cys 0.3 part, glycine 0.3 part, methionine 0.2 part, glutamic acid 0.4, glucose 2 parts, wood sugar 0.8 part, I+G 0.6 part, salt 0.8 part, star aniseed powder 0.04, onion powder 0.5, xanthans 0.02, cornstarch 0.7, vitamin B1 0.03,35 parts, water, Maillard reaction condition is: PH=7.5, reaction temperature 97 DEG C, time 1.5h.Evaluated by contrast, beef hydrolysate prepared by the present invention makes beef reactant fragrance stronger, true to nature, natural, and mouthfeel is more comfortable, coordination, and oral cavity solid sense strengthens, and lasting is more lasting.
Embodiment two
Compound protease: papain (papain), compound protease (Protamex) and flavor protease (Flavourzyme) mass ratio are 4:5:3.
Take a certain amount of beef to add 5 times of water process 2 minutes in high-speed tissue mashing machine.Pour in there-necked flask, be placed in heating stirring and refluxing device, be warming up to 98 DEG C, go out ferment treatment 2 minutes.Then regulate temperature to be 48 DEG C, add 0.2mol/L Na
2hPO
4solution and 0.2mol/L NaH
2pO
4solution key joint PH is 5.8, adds the compound protease of 0.7%.Add thermal agitation 90min.Then being warmed up to 100 DEG C of heating 3min makes enzyme lose activity.Finally stirring is cooled to 44 DEG C and carries out centrifugal filtration, and filtrate is the beef hydrolysate of preparation, and surveying degree of hydrolysis is 32%.
By in the Maillard reaction of beef hydrolysate for the preparation of beef reactant of preparation, and contrast with beef reactant prepared by existing beef hydrolysate.Wherein Maillard reaction substrate component is: beef hydrolysate 53 parts, HVP 2 parts, 3 parts, butter, Cys 0.3 part, glycine 0.3 part, methionine 0.2 part, glutamic acid 0.4, glucose 2 parts, wood sugar 0.8 part, I+G 0.6 part, salt 0.8 part, star aniseed powder 0.04, onion powder 0.5, xanthans 0.02, cornstarch 0.7, vitamin B1 0.03,35 parts, water, Maillard reaction condition is: PH=7.5, reaction temperature 97 DEG C, time 1.5h.Evaluated by contrast, beef hydrolysate prepared by the present invention makes beef reactant fragrance stronger, true to nature, natural, and mouthfeel is more comfortable, coordination, and oral cavity solid sense strengthens, and lasting is more lasting.
Embodiment three
Compound protease: papain (papain), compound protease (Protamex) and flavor protease (Flavourzyme) mass ratio are 3:6:4.
Take a certain amount of beef to add 4 times of water process 3 minutes in high-speed tissue mashing machine.Pour in there-necked flask, be placed in heating stirring and refluxing device, be warming up to 97 DEG C, go out ferment treatment 3 minutes.Then regulate temperature to be 53 DEG C, add 0.2mol/L Na
2hPO
4solution and 0.2mol/L NaH
2pO
4solution key joint PH is 6, adds the compound protease of 0.5%.Add thermal agitation 100min.Then being warmed up to 98 DEG C of heating 4min makes enzyme lose activity.Finally stirring is cooled to 43 DEG C and carries out centrifugal filtration, and filtrate is the beef hydrolysate of preparation, and surveying solution degree is 30%.
By in the Maillard reaction of beef hydrolysate for the preparation of beef reactant of preparation, and contrast with beef reactant prepared by existing beef hydrolysate.Wherein Maillard reaction substrate component is: beef hydrolysate 53 parts, HVP 2 parts, 3 parts, butter, Cys 0.3 part, glycine 0.3 part, methionine 0.2 part, glutamic acid 0.4, glucose 2 parts, wood sugar 0.8 part, I+G 0.6 part, salt 0.8 part, star aniseed powder 0.04, onion powder 0.5, xanthans 0.02, cornstarch 0.7, vitamin B1 0.03,35 parts, water, Maillard reaction condition is: PH=7.5, reaction temperature 97 DEG C, time 1.5h.Evaluated by contrast, beef hydrolysate prepared by the present invention makes beef reactant fragrance stronger, true to nature, natural, and mouthfeel is more comfortable, coordination, and oral cavity solid sense strengthens, and lasting is more lasting.
The present invention adopts protease compound to carry out enzyme digestion reaction, and the beef hydrolysate of preparation makes beef reactant fragrance stronger, true to nature, natural, and mouthfeel is more comfortable, coordination, and oral cavity solid sense strengthens, and lasting is more lasting.
Claims (7)
1. a compound protease, is characterized in that: described compound protease comprises papain, compound protease and flavor protease; Described compound protease adopts Protamex; The mass ratio of described papain, compound protease and flavor protease is 2:7:6 or 4:5:3 or 3:6:4.
2. the beef hydrolysate adopting compound protease described in claim 1 to prepare, is characterized in that: described beef hydrolysate is raw material with beef, is solvent with water, adopts described compound protease enzyme-squash techniqued; Described hydrolysis temperature is 40 ~ 60 DEG C, and enzymolysis pH value is 5.5 ~ 7, and enzymolysis time is 1.5 ~ 2h; The addition of described compound protease is 0.2% ~ 0.8% of Quality Beef.
3. beef hydrolysate according to claim 2, is characterized in that: the quality of described water is 3 ~ 5 times of Quality Beef; Carry out pretreatment by following steps before described beef enzymolysis extract: described beef is added described water, rub, sterilization treatment.
4. beef hydrolysate according to claim 2, is characterized in that: after described enzymolysis completes, and be warming up to 95 ~ 100 DEG C of heating 3 ~ 5min, stir and be cooled to 40 ~ 45 DEG C, centrifugal filtration, filtrate is described beef hydrolysate.
5. beef hydrolysate according to claim 2, is characterized in that: described enzymolysis pH value is by the Na of 0.2mol/L
2hPO
4the NaH of solution and 0.2mol/L
2pO
4solution regulates.
6. the arbitrary described application of beef hydrolysate in Maillard reaction of claim 2 to 5.
7. application according to claim 6, it is characterized in that: described Maillard reaction substrate component: beef hydrolysate 50 ~ 55 parts, HVP 1 ~ 3 part, 2 ~ 4 parts, butter, Cys 0.2 ~ 0.4 part, glycine 0.2 ~ 0.3 part, methionine 0.1 ~ 0.2 part, glutamic acid 0.4 ~ 0.5, glucose 1 ~ 2 part, wood sugar 0.5 ~ 0.8 part, I+G 0.5 ~ 0.6 part, salt 0.5 ~ 0.8 part, star aniseed powder 0.04 ~ 0.05, onion powder 0.5 ~ 0.6, xanthans 0.02 ~ 0.03, cornstarch 0.6 ~ 0.8, Cobastab
10.02 ~ 0.03,30 ~ 40 parts, water; Described Maillard reaction pH value is 7.5, reaction temperature 95 ~ 100 DEG C, time 1.5h.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104366441B (en) * | 2014-11-21 | 2016-04-27 | 淮南白蓝企业集团有限公司 | A kind of preparation method of beef watermelon jam |
| CN104970332A (en) * | 2015-07-17 | 2015-10-14 | 天宁香料（江苏）有限公司 | Preparation method and application of composite spice essence from coriander, chive and cumin |
| CN106616437A (en) * | 2016-12-19 | 2017-05-10 | 重庆全航食品有限公司 | Preparation method of smoked beef |
| CN108013376A (en) * | 2017-12-13 | 2018-05-11 | 陈守见 | A kind of preparation method of the beef tendon with health-care efficacy |
| CN109452608A (en) * | 2018-12-26 | 2019-03-12 | 武汉慧康利兹食品有限公司 | A kind of separation and Extraction effective ingredient from natural beef prepares the process of essence |
| CN109892627A (en) * | 2019-01-22 | 2019-06-18 | 双凯食品配料（昆山）有限公司 | A kind of enzymolysis process being efficiently adapted to Maillard reaction |
| CN110547358A (en) * | 2019-09-29 | 2019-12-10 | 河南新仰韶生物科技有限公司 | Special enzyme and zymolyte for pet phagostimulant, pet phagostimulant and preparation method thereof |
| CN117617474A (en) * | 2023-12-09 | 2024-03-01 | 东莞市华井生物科技有限公司 | Beef flavor and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101331936A (en) * | 2008-07-31 | 2008-12-31 | 天津春发食品配料有限公司 | Method for preparing meat essence by fermentation |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101331936A (en) * | 2008-07-31 | 2008-12-31 | 天津春发食品配料有限公司 | Method for preparing meat essence by fermentation |
Non-Patent Citations (1)
| Title |
|---|
| 蛋白酶在肉类风味改良上的应用;刘夏峰 等;《肉类食品添加剂》;20071231(第313期);32-33 * |
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