CN103271220A - Method for preparing enhanced flavour peptide by using high-temperature bean pulp - Google Patents
Method for preparing enhanced flavour peptide by using high-temperature bean pulp Download PDFInfo
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- CN103271220A CN103271220A CN2013101709966A CN201310170996A CN103271220A CN 103271220 A CN103271220 A CN 103271220A CN 2013101709966 A CN2013101709966 A CN 2013101709966A CN 201310170996 A CN201310170996 A CN 201310170996A CN 103271220 A CN103271220 A CN 103271220A
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Abstract
The invention discloses a method for preparing enhanced flavour peptide by using high-temperature bean pulp. The method comprises the following steps: adding soy protein into water and adding cellulase at the same time; heating to the temperature of 60-70DEG C, carrying out enzymolysis for 2-3 hours, adding citric acid to adjust the PH value to 5-6, and adding papain and ginger protease at the ratio of 1:(1-2) at the same time; reducing the temperature to 40-50DEG C, and carrying out heat preservation for 2-3 hours; cooling to room temperature, and adding flavour enzyme for enzymolysis for 5-6 hours; filtering to obtain an enzymatic hydrolysate; raising the temperature to 90DEG C for enzyme deactivation for 10-15 minutes; and spray-drying to obtain the enhanced flavour peptide. Compared with the existing polypeptide preparation method, the yield of the polypeptide can be improved by about 20-30%.
Description
Technical field
The present invention relates to foods processing technique, specifically be a kind of be the method for feedstock production flavor peptides with big dregs of beans.
Background technology
China's soybean resource is abundant; the oil expression back produces a large amount of dregs of beans and contains rich in protein; domesticly utilize dregs of beans to prepare soybean protein isolate to have formed large-scale production, soybean protein isolate is applied to meat products processing mostly at present, has limited the degree of depth utilization of soybean protein greatly.How to utilize the soybean protein in the dregs of beans, efficient production Maillard reaction flavor peptides, comprehensive utilization enzymolysis accessory substance exploitation flavouring base-material filler has a very significant values current.
Summary of the invention
The purpose of this invention is to provide a kind of method of utilizing the high temperature dregs of beans to prepare the enhancement mode flavor peptides.
Technical solution of the present invention is as follows:
Utilize the high temperature dregs of beans to prepare the method for enhancement mode flavor peptides, it is characterized in that may further comprise the steps:
(1), the high temperature bean cake powder is broken into the 10-20 order, add the water mill slurry, add and be equivalent to the salt of dregs of beans weight 2-3% and the sodium acid carbonate of 2-3%, centrifugal then, the removal supernatant gets screenings;
(2), screenings is joined in the water that 8-10 doubly measures, add and be equivalent to the bamboo charcoal powder of high temperature dregs of beans weight 1-2%, the atlapulgite of 2-3%, add NaOH, the adjusting pH value is 9-10; Be heated to 60-70 ℃, stirred 20-30 hour, filter and remove residue obtains filtrate;
(3), in filtrate, add citric acid, the adjusting pH value is 4-5, makes protein separate out, and isolates soybean protein;
(4), soybean protein is added to the water, add cellulase simultaneously, be heated to temperature 60-70 ℃, after enzymolysis 2-3 hour, adding citric acid accent pH value is 5-6, adds papain, ginger protease (ratio 1:1-2) simultaneously, be cooled to 40-50 ℃, be incubated 2-3 hour; Be cooled to room temperature, added the food flavor enzyme enzymolysis 5-6 hour;
(5), filter, obtain enzymolysis liquid, heat to 90 ℃ and went out spray-drying, the type that is enhanced flavor peptides enzyme 10-15 minute.
The described method of utilizing the high temperature dregs of beans to prepare the enhancement mode flavor peptides is characterized in that described cellulase product specification is 6000-10000u/g; The papain product specification is 20-80 ten thousand u/g; Ginger protease product specification is 5-20 ten thousand u/g, and the food flavor enzyme product specification is 4-7 ten thousand u/g.
Advantage of the present invention:
1, the flavor peptides of the present invention's preparation is nutritious, has the good health care function, and near the local flavor polypeptide that this method makes (pH4.4) the albumen isoelectric point does not produce sediment yet, the mouthfeel nature;
2, the present invention adds salt and sodium acid carbonate defibrination, is conducive to remove impurity, improves the mouthfeel of flavor peptides; Bamboo charcoal powder can be adsorbed the fishy smell of removing soybean, and refining process improves protein utilization rate; Enzymolysis process design has increased fragrance and mouthfeel, as the flavouring base-material, can play increase bright with subtract salt action.
3, compare with existing polypeptide preparation method, polypeptide yield can improve about 20-30%.
The specific embodiment
Utilize the high temperature dregs of beans to prepare the method for enhancement mode flavor peptides, may further comprise the steps:
(1), high temperature dregs of beans 50 gram is ground into the 10-20 order, add water mill slurry 1-2 hour, add and be equivalent to the salt of dregs of beans weight 2% and 2% sodium acid carbonate, centrifugal then, the removal supernatant gets screenings;
(2), screenings is joined in the water of 10 times of amounts, add and be equivalent to the bamboo charcoal powder of high temperature dregs of beans weight 2%, 3% atlapulgite, add NaOH, regulating pH value is 9; Be heated to 60-70 ℃, stirred 30 hours, filter and remove residue obtains filtrate;
(3), in filtrate, add citric acid, regulating pH value is 5, makes protein separate out, and isolates soybean protein;
(4), soybean protein is added to the water, add 1 gram cellulase simultaneously, be heated to temperature 60-70 ℃, behind the enzymolysis 3 hours, adding citric acid accent pH value is 5, adds 0.3 papain, 0.4 ginger protease simultaneously, be cooled to 40-50 ℃, be incubated 2 hours; Be cooled to room temperature, added 1 gram food flavor enzyme enzymolysis 6 hours;
(5), filter, obtain enzymolysis liquid, heat to 90 ℃ and went out enzyme 10-15 minute, spray-drying, the type that is enhanced flavor peptides, wherein Soybean Peptide content reaches 91%.
The cellulase product specification is 6000-10000u/g; The papain product specification is 60-80 ten thousand u/g; Ginger protease product specification is 12-20 ten thousand u/g, and the food flavor enzyme product specification is 4-7 ten thousand u/g.
Soya-bean polypeptides is nutritious, has the good health care function, and near the soya-bean polypeptides that this method makes (pH4.5) the albumen isoelectric point does not produce sediment yet, the mouthfeel nature.
Claims (2)
1. utilize the high temperature dregs of beans to prepare the method for enhancement mode flavor peptides, it is characterized in that may further comprise the steps:
(1), the high temperature bean cake powder is broken into the 10-20 order, add the water mill slurry, add and be equivalent to the salt of dregs of beans weight 2-3% and the sodium acid carbonate of 2-3%, centrifugal then, the removal supernatant gets screenings;
(2), screenings is joined in the water that 8-10 doubly measures, add and be equivalent to the bamboo charcoal powder of high temperature dregs of beans weight 1-2%, the atlapulgite of 2-3%, add NaOH, the adjusting pH value is 9-10; Be heated to 60-70 ℃, stirred 20-30 hour, filter and remove residue obtains filtrate;
(3), in filtrate, add citric acid, the adjusting pH value is 4-5, makes protein separate out, and isolates soybean protein;
(4), soybean protein is added to the water, add cellulase simultaneously, be heated to temperature 60-70 ℃, after enzymolysis 2-3 hour, adding citric acid accent pH value is 5-6, adds papain, ginger protease (ratio 1:1-2) simultaneously, be cooled to 40-50 ℃, be incubated 2-3 hour; Be cooled to room temperature, added the food flavor enzyme enzymolysis 5-6 hour;
(5), filter, obtain enzymolysis liquid, heat to 90 ℃ and went out spray-drying, the type that is enhanced flavor peptides enzyme 10-15 minute.
2. the method for utilizing the high temperature dregs of beans to prepare the enhancement mode flavor peptides according to claim 1 is characterized in that described cellulase product specification is 6000-10000u/g; The papain product specification is 20-80 ten thousand u/g; Ginger protease product specification is 5-20 ten thousand u/g, and the food flavor enzyme product specification is 4-7 ten thousand u/g.
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| CN201310170996.6A CN103271220B (en) | 2013-05-10 | 2013-05-10 | Method for preparing enhanced flavour peptide by using high-temperature bean pulp |
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| CN201310170996.6A CN103271220B (en) | 2013-05-10 | 2013-05-10 | Method for preparing enhanced flavour peptide by using high-temperature bean pulp |
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| CN103271220A true CN103271220A (en) | 2013-09-04 |
| CN103271220B CN103271220B (en) | 2014-07-30 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104509679A (en) * | 2014-11-24 | 2015-04-15 | 威海市桢昊生物技术有限公司 | Method for preparation of soybean glycoprotein from defatted soybean meal |
| CN107568624A (en) * | 2017-08-18 | 2018-01-12 | 广西心相连食品科技有限公司 | Fermentation meat product and processing method for keeping fresh |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101288437B (en) * | 2007-04-20 | 2012-08-08 | 四川久大制盐有限责任公司 | Method for producing soy protein peptides and dietary fiber from defated soybean pulp |
| CN101773194B (en) * | 2010-01-15 | 2012-12-12 | 北京华达杰瑞生物技术有限公司 | Method for extracting soy peptide from soybean meals |
-
2013
- 2013-05-10 CN CN201310170996.6A patent/CN103271220B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101288437B (en) * | 2007-04-20 | 2012-08-08 | 四川久大制盐有限责任公司 | Method for producing soy protein peptides and dietary fiber from defated soybean pulp |
| CN101773194B (en) * | 2010-01-15 | 2012-12-12 | 北京华达杰瑞生物技术有限公司 | Method for extracting soy peptide from soybean meals |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104509679A (en) * | 2014-11-24 | 2015-04-15 | 威海市桢昊生物技术有限公司 | Method for preparation of soybean glycoprotein from defatted soybean meal |
| CN104509679B (en) * | 2014-11-24 | 2017-08-18 | 威海市桢昊生物技术有限公司 | A kind of method that utilization defatted soybean meal produces soy glycoproteins |
| CN107568624A (en) * | 2017-08-18 | 2018-01-12 | 广西心相连食品科技有限公司 | Fermentation meat product and processing method for keeping fresh |
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| CN103271220B (en) | 2014-07-30 |
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Denomination of invention: Method for preparing enhanced flavour peptide by using high-temperature bean pulp Effective date of registration: 20190903 Granted publication date: 20140730 Pledgee: The development of small and medium-sized enterprises financing Company Limited by Guarantee Jieshou City Pledgor: Anhui Qiangwang Flavouring Food Co., Ltd. Registration number: Y2019340000043 |
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Date of cancellation: 20220223 Granted publication date: 20140730 Pledgee: The development of small and medium-sized enterprises financing Company Limited by Guarantee Jieshou City Pledgor: ANHUI QIANGWANG FLAVOURING FOOD Co.,Ltd. Registration number: Y2019340000043 |