CN103504257B - Preparation method of low molecular weight mutton flavor peptide base material - Google Patents
Preparation method of low molecular weight mutton flavor peptide base material Download PDFInfo
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- CN103504257B CN103504257B CN201310276418.0A CN201310276418A CN103504257B CN 103504257 B CN103504257 B CN 103504257B CN 201310276418 A CN201310276418 A CN 201310276418A CN 103504257 B CN103504257 B CN 103504257B
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- 101710159104 Flavor peptide Proteins 0.000 title claims abstract description 40
- 239000000463 material Substances 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title claims abstract description 26
- 241001494479 Pecora Species 0.000 claims abstract description 38
- 239000000796 flavoring agent Substances 0.000 claims abstract description 13
- 235000019634 flavors Nutrition 0.000 claims abstract description 13
- 210000000988 bone and bone Anatomy 0.000 claims description 28
- 238000006243 chemical reaction Methods 0.000 claims description 13
- 239000003921 oil Substances 0.000 claims description 12
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 claims description 11
- 239000010775 animal oil Substances 0.000 claims description 11
- 239000006228 supernatant Substances 0.000 claims description 11
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 claims description 11
- 235000019157 thiamine Nutrition 0.000 claims description 11
- 229960003495 thiamine Drugs 0.000 claims description 11
- 239000011721 thiamine Substances 0.000 claims description 11
- 239000001828 Gelatine Substances 0.000 claims description 9
- 239000004365 Protease Substances 0.000 claims description 9
- 229920000159 gelatin Polymers 0.000 claims description 9
- 235000019322 gelatine Nutrition 0.000 claims description 9
- 230000000694 effects Effects 0.000 claims description 7
- 238000007731 hot pressing Methods 0.000 claims description 7
- 239000000047 product Substances 0.000 claims description 7
- 102000004190 Enzymes Human genes 0.000 claims description 6
- 108090000790 Enzymes Proteins 0.000 claims description 6
- 150000001413 amino acids Chemical class 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 239000002893 slag Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 108091005804 Peptidases Proteins 0.000 claims description 5
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 5
- 235000019419 proteases Nutrition 0.000 claims description 5
- 208000010392 Bone Fractures Diseases 0.000 claims description 4
- 108010004032 Bromelains Proteins 0.000 claims description 4
- SRBFZHDQGSBBOR-LECHCGJUSA-N alpha-D-xylose Chemical compound O[C@@H]1CO[C@H](O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-LECHCGJUSA-N 0.000 claims description 4
- 235000019835 bromelain Nutrition 0.000 claims description 4
- 230000003647 oxidation Effects 0.000 claims description 4
- 238000007254 oxidation reaction Methods 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 229960003487 xylose Drugs 0.000 claims description 4
- 238000013467 fragmentation Methods 0.000 claims description 3
- 238000006062 fragmentation reaction Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 238000001694 spray drying Methods 0.000 claims description 3
- 206010064211 Bone fragmentation Diseases 0.000 claims description 2
- 239000012141 concentrate Substances 0.000 claims description 2
- 238000012545 processing Methods 0.000 abstract description 5
- 230000008901 benefit Effects 0.000 abstract description 3
- 235000019658 bitter taste Nutrition 0.000 abstract description 3
- 238000011161 development Methods 0.000 abstract description 3
- 238000000605 extraction Methods 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 239000002639 bone cement Substances 0.000 abstract description 2
- 239000002699 waste material Substances 0.000 abstract description 2
- 238000010521 absorption reaction Methods 0.000 abstract 1
- 230000029087 digestion Effects 0.000 abstract 1
- 230000007071 enzymatic hydrolysis Effects 0.000 abstract 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 238000000034 method Methods 0.000 description 11
- 108090000765 processed proteins & peptides Proteins 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 235000001014 amino acid Nutrition 0.000 description 4
- 150000001875 compounds Chemical class 0.000 description 3
- 238000001840 matrix-assisted laser desorption--ionisation time-of-flight mass spectrometry Methods 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 238000005507 spraying Methods 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- KYQCOXFCLRTKLS-UHFFFAOYSA-N Pyrazine Chemical compound C1=CN=CC=N1 KYQCOXFCLRTKLS-UHFFFAOYSA-N 0.000 description 2
- YTPLMLYBLZKORZ-UHFFFAOYSA-N Thiophene Chemical compound C=1C=CSC=1 YTPLMLYBLZKORZ-UHFFFAOYSA-N 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 239000011159 matrix material Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- NUJGJRNETVAIRJ-UHFFFAOYSA-N octanal Chemical compound CCCCCCCC=O NUJGJRNETVAIRJ-UHFFFAOYSA-N 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 239000007962 solid dispersion Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- HRLPTSDRCFNHPE-UHFFFAOYSA-N 2,2,3,3-tetramethylnonanoic acid Chemical compound CCCCCCC(C)(C)C(C)(C)C(O)=O HRLPTSDRCFNHPE-UHFFFAOYSA-N 0.000 description 1
- ZFFTZDQKIXPDAF-UHFFFAOYSA-N 2-Furanmethanethiol Chemical compound SCC1=CC=CO1 ZFFTZDQKIXPDAF-UHFFFAOYSA-N 0.000 description 1
- BKAWJIRCKVUVED-UHFFFAOYSA-N 5-(2-hydroxyethyl)-4-methylthiazole Chemical compound CC=1N=CSC=1CCO BKAWJIRCKVUVED-UHFFFAOYSA-N 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- PCNDJXKNXGMECE-UHFFFAOYSA-N Phenazine Natural products C1=CC=CC2=NC3=CC=CC=C3N=C21 PCNDJXKNXGMECE-UHFFFAOYSA-N 0.000 description 1
- 102000007982 Phosphoproteins Human genes 0.000 description 1
- 108010089430 Phosphoproteins Proteins 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 230000002292 Radical scavenging effect Effects 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 229940036811 bone meal Drugs 0.000 description 1
- 239000002374 bone meal Substances 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 1
- 235000018417 cysteine Nutrition 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000009313 farming Methods 0.000 description 1
- 150000002240 furans Chemical class 0.000 description 1
- 229930195733 hydrocarbon Natural products 0.000 description 1
- 150000002430 hydrocarbons Chemical class 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 description 1
- GYHFUZHODSMOHU-UHFFFAOYSA-N nonanal Chemical compound CCCCCCCCC=O GYHFUZHODSMOHU-UHFFFAOYSA-N 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000010525 oxidative degradation reaction Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000012460 protein solution Substances 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 125000003698 tetramethyl group Chemical group [H]C([H])([H])* 0.000 description 1
- 229930192474 thiophene Natural products 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/201—Compounds of unspecified constitution characterised by the chemical reaction for their preparation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a preparation method of a low molecular weight mutton flavor peptide base material. According to the preparation method, the powder-like mutton flavor peptide base material with a low molecular weight and strong mutton flavor is prepared by following steps: hot pressure extraction of bone glue protein, combined-gradient-targeted enzymatic hydrolysis, and directional preparation of mutton flavor peptide. The low molecular weight mutton flavor peptide base material possesses no bitter taste, is high in functional performance, and is rich in mutton flavor. Ingredients of the low molecular weight mutton flavor peptide base material can be dissolved instantly, and are easy for digestion and absorption by human. The preparation method is capable of changing waste into valuables, and possesses significant importance on increasing processing benefit of domestic mutton sheep industry, and maintaining and promoting sustainable development.
Description
Technical field
The present invention relates to a kind of preparation method of food dressing, is a kind of preparation method of low-molecular-weight Mutton Flavor peptide base-material specifically.
Background technology
Containing abundant collagen in sheep bone, its nutritional labeling such as protein, fat is similar to the fresh meat of equivalent, and the mineral elements such as calcium, iron, phosphorus, zinc are the several times of fresh meat, and ratio is moderate, has important Development volue.Because China is to the exploitation starting evening of sheep bone, processing mode is extensive single, backward in technique, and Yang Gudou is used to be processed into the value that the products such as the very low bone meal of added value, bone paste do not embody sheep bone completely.The present invention utilizes sheep bone to produce low-molecular-weight Mutton Flavor peptide base-material, for the production of food dressing, achieve the higher value application of sheep bone, turn waste into wealth, to raising China mutton sheep industry processing benefit, promote and keep the sustainable development of farming industry significant.
Summary of the invention
The object of the invention is to improve traditional sheep bone processing mode extensive single, the problem such as backward in technique, provides a kind of preparation method of low-molecular-weight Mutton Flavor peptide base-material.
Technical scheme of the present invention is as follows:
A preparation method for low-molecular-weight Mutton Flavor peptide base-material, it, with fresh or freeze sheep bone for primary raw material, is implemented according to following step:
The hot pressing extracting of 1.1 gelatine albumen:
1.1.1 sheep bone is cleaned, is used broken bone crusher machine, with the ratio of water in 1:1 ~ 10, at pressure 0.20MPa ± 0.01MPa, and extracting 1.5 ~ 2h under temperature 130 ~ 135 DEG C of conditions;
1.1.2 step 1.1.1 extract is taken off slag, collect filtrate;
1.1.3 by the filtrate water-oil separating that step 1.1.2 collects, sheep bone extract and sheep animal oil is obtained;
When 1.1.4 being divided by step 1.1.3 the sheep bone extract suction concentration systems after oil to carry out concentrated, jacket steam Stress control is at below 0.10Mpa, temperature controls at 50 ~ 75 DEG C, Stress control is at-0.050 ~-0.074MPa, be concentrated into when solid content is 40% and shut down, stopping is concentrated obtains gelatine albumen;
1.2 combination-gradients-target enzymolysis stage:
1.2.1 the gelatine albumen of preparation is carried out combining-gradient-target enzymolysis, first add a kind of protease and carry out target hydrolysis, then add another kind of protease and carry out target hydrolysis, obtain target product hydrolyzate;
1.2.2 by centrifugal for the hydrolyzate obtained in step 1.2.1, supernatant is got;
1.3 directional preparation Mutton Flavor peptide stages:
1.3.1 adding reduced sugar, amino acid, sheep animal oil, thiamine in the supernatant of preparation, is 100 ~ 130 DEG C in temperature, constant temperature 90min under pH7.0 condition; Carry out Si Teleke control reaction, the oxidation of fat appropriateness and thiamine degraded and obtain low-molecular-weight Mutton Flavor peptide base-material;
1.3.2 the product low temperature spray drying prepared by step 1.3.1 is prepared into Powdered Mutton Flavor peptide base-material;
The preferred version of above-mentioned sheep bone fragmentation is: the bone block with broken bone machine by the fragmentation of sheep bone in size being 1.5cm ± 0.5cm.
The preferred version that above-mentioned 1.1.2 step extract takes off slag is: extract adopts the de-slag of vibration, and mesh size is 80 order ~ 120 orders.
The preferred version of the filtrate water-oil separating of above-mentioned 1.1.3 step is: adopt channel separator to carry out water-oil separating under centrifugal force 15000g condition, collect sheep animal oil.
Above-mentioned 1.2.1 step carries out combining-and the optimal technical scheme of gradient-target enzymolysis is: first add 800u bromelain, its enzyme activity is 400u/mg, after stirring reaction 3h, rapid temperature increases to 95 DEG C also maintains 10min, 900u flavor protease is added after being cooled to 55 DEG C again, enzyme activity 220u/mg, rapid temperature increases to 95 DEG C after stirring reaction 3h also keeps 10min to obtain hydrolyzate.
The optimal technical scheme of above-mentioned steps 1.3.1 is: in the supernatant of preparation, add the wood sugar of supernatant mass ratio 2.5%, 0.95% amino acid, 0.75% thiamine and 0.5% sheep animal oil.
The invention has the advantages that: this method is with the fresh bone of sheep cleaned or freeze bone for raw material, utilize efficient hot pressing extractive technique, combination-gradient-target zymolysis technique, Si Teleke to control reaction, the oxidation of fat appropriateness and thiamine degradation technique directional preparation without the strong Mutton Flavor peptide base-material of bitter taste, high functionality, Mutton Flavor.In sheep bone leaching process, partially protein is decomposed, be degraded to low-molecular-weight peptide material and there are bioactive 17 kinds of necessary free amino acids of human body, simultaneously containing the indispensable Phospholipids of calcium, iron and brain, phosphoprotein etc., these compositions have extremely strong instant capacity, are easy to human consumption and absorb.Reduced bitter taste and the molecular weight of Mutton Flavor peptide base-material by combination-gradient-target zymolysis technique, Si Teleke controls reaction, the oxidation of fat appropriateness and the directed Mutton Flavor increasing Mutton Flavor peptide base-material of thiamine degraded.
Accompanying drawing explanation
Fig. 1-1 and Fig. 1-2 is that MALDI-TOF-MS of the present invention measures Mutton Flavor peptide base-material molecular mass ion peak.
Detailed description of the invention
Below in conjunction with accompanying drawing, the invention will be further described.
Adopt matrix solid-dispersion flight time tandem mass spectrometer (MALDI-TOF-MS) molecular weight to Mutton Flavor peptide base-material to measure, measurement result, as Fig. 1, can be seen by Fig. 1, the molecular weight of present component.
Embodiment: below description is specifically made to preparation method's step of low-molecular-weight Mutton Flavor peptide base-material:
Procedure of processing of the present invention is: → raw perfume (or spice) → spraying dry → low-molecular-weight Mutton Flavor peptide the base-material of vibration slagging-off → water-oil separating → Vacuum Concentration → combination-gradient-target enzymolysis → orientation is extracted in fresh sheep bone → cleaning → freezing → fragmentation → efficient hot pressing.
1, fresh for sheep bone is cleaned freezing after, drop in disintegrating machine the bone block being broken into size and being about 1.5cm ± 0.5cm.
2, the efficient hot pressing extracting of gelatine albumen
In extracting tank, add water by bone water quality than 1:5, be warming up to 130 ~ 135 DEG C after mixing and constant temperature, Stress control carries out high efficiency extraction at 0.2MPa, and extraction time is obtain sheep bone extract in 1 hour 40 minutes.
3, vibration slagging-off
Open hot pressing extracting tank when treating that in hot pressing extracting tank, pressure reduces to 0MPa, with shaking screen slagging-off, mesh size is 100 orders.
4, water-oil separating
Under 15000g condition, carry out water-oil separating with channel separator, after oil removing, obtain sheep bone extract and sheep animal oil.
5, Vacuum Concentration
Concentrated by sheep bone extract suction concentration systems, time concentrated, jacket steam Stress control is at below 0.10Mpa, ensures concentrated stationarity; Temperature controls at 50 ~ 75 DEG C, and Stress control, at-0.050 ~-0.074MPa, is concentrated into shut down when solid content is 40% and stops concentrated obtaining gelatine albumen.
6, combination-gradient-target enzymolysis
The gelatine protein solution added, adjust ph is to 7.0, enzymatic vessel temperature is kept to be 55 DEG C, first add 800u bromelain, its enzyme activity is 400u/mg, and after stirring reaction 3h, rapid temperature increases to 95 DEG C also maintains 10min, add its enzyme activity of 900u flavor protease 220u/mg after being cooled to 55 DEG C again, rapid temperature increases to 95 DEG C after stirring reaction 3h also keeps 10min to obtain hydrolyzate.
7, by hydrolyzate centrifuging and taking supernatant, low-molecular-weight peptide and amino acid is obtained.
8, by above-mentioned supernatant in a kettle. by supernatant mass ratio add 2.5% wood sugar, 0.95% cysteine, 0.75% thiamine and 0.5% above-mentioned steps 4 described in sheep animal oil, adjust ph is to 7.0, controlling reaction temperature is 100 ~ 130 DEG C, reaction time is 2h, carry out Si Teleke and control the fragrant reaction of life, the Mutton Flavor peptide base-material that fat appropriateness is degraded and thiamine degraded directional preparation is aqueous.
10, spraying dry: the Mutton Flavor peptide base-material spraying dry upper step obtained obtains Powdered Mutton Flavor peptide base-material.Spray drying condition is: EAT is 50 DEG C, and charging rate is 50r/min, and starch addition is 5%.
Above-mentioned bromelain is that Suo Laibao bio tech ltd, Beijing produces.
The Powdered Mutton Flavor peptide base-material outward appearance that said method obtains is brown, and have strong Mutton Flavor, molecular weight is low, has higher nutritive value.
Adopt matrix solid-dispersion flight time tandem mass spectrometer (MALDI-TOF-MS) molecular weight to Mutton Flavor peptide base-material to measure, measurement result is as shown in Fig. 1, table 1.Measure volatile flavor substance with GC-MS (GC-MS), measurement result is as shown in table 2.
Table 1 Mutton Flavor peptide base-material molecular weight distribution
Table 2 Mutton Flavor peptide base-material volatile flavor substance testing result
As shown in Table 1, in Mutton Flavor peptide base-material, peptide molecular weight is all less than 5000Da, and great majority concentrate between 400Da ~ 3000Da, and low-molecular-weight peptide has very strong antioxidation activity and radical scavenging activity.As shown in Table 2, from Mutton Flavor peptide base-material, identify 61 kinds of aroma compounds, be wherein mainly divided into aldehydes, ketone, nitrogenous sulfur-containing compound, alcohols, also have other compound (furans, hydro carbons, lipid, acids).Aldehyde C-9, octanal, tetramethyl are sad, the product of tetramethyl n-nonanoic acid mainly sheep animal oil oxidative degradation, and they provide mutton fragrance for Mutton Flavor peptide base-material.4-methyl-5-(beta-hydroxyethyl) thiazole, thiophene content is the highest accounts for 6.84% of total amount, it mainly thiamine formed by degraded, there is strong meat-like flavor.There is the furfuryl mercaptan of meat-like flavor, 2-methyltetrahydrofuran-3-ketone, 2-methyl tetrahydro thiophene-3-ketone, 4 in addition, 5-dimethyl-1,3-dioxole-2-ketone, has the pyrazine etc. of roasting fragrance, and they are primary products that Si Teleke reaction occurs for peptide and wood sugar.Illustrate to be prepared by said method have low-molecular-weight and the strong Mutton Flavor peptide base-material of Mutton Flavor.
Claims (5)
1. a preparation method for low-molecular-weight Mutton Flavor peptide base-material, is characterized in that:
It, with fresh or freeze sheep bone for primary raw material, is implemented according to following step:
The hot pressing extracting of 1.1 gelatine albumen:
1.1.1 sheep bone is cleaned, is used broken bone crusher machine, with the ratio of water in 1:1 ~ 10, at pressure 0.20MPa ± 0.01MPa, and extracting 1.5 ~ 2h under temperature 130 ~ 135 DEG C of conditions;
1.1.2 step 1.1.1 extract is taken off slag, collect filtrate;
1.1.3 by the filtrate water-oil separating that step 1.1.2 collects, sheep bone extract and sheep animal oil is obtained;
1.1.4 the sheep bone extract suction concentration systems after oil is divided by step 1.1.3 to concentrate, time concentrated, jacket steam Stress control is at below 0.10Mpa, temperature controls at 50 ~ 75 DEG C, Stress control is at-0.050 ~-0.074MPa, be concentrated into when solid content is 40% and shut down, stopping is concentrated obtains gelatine albumen;
1.2 combination-gradients-target enzymolysis stage:
1.2.1 the gelatine albumen of preparation is carried out combining-gradient-target enzymolysis, first add 800u bromelain, its enzyme activity is 400u/mg, after stirring reaction 3h, rapid temperature increases to 95 DEG C also maintains 10min, add 900u flavor protease after being cooled to 55 DEG C again, enzyme activity 220u/mg, rapid temperature increases to 95 DEG C after stirring reaction 3h also keeps 10min to obtain target product hydrolyzate;
1.2.2 by centrifugal for the hydrolyzate obtained in step 1.2.1, supernatant is got;
1.3 directional preparation Mutton Flavor peptide stages:
1.3.1 adding reduced sugar, amino acid, sheep animal oil, thiamine in the supernatant of preparation, is 100 ~ 130 DEG C in temperature, constant temperature 90min under pH 7.0 condition; Carry out Si Teleke control reaction, the oxidation of fat appropriateness and thiamine degraded and obtain low-molecular-weight Mutton Flavor peptide base-material;
1.3.2 the product low temperature spray drying prepared by step 1.3.1 is prepared into Powdered Mutton Flavor peptide base-material.
2. the preparation method of low-molecular-weight Mutton Flavor peptide base-material according to claim 1, is characterized in that: its sheep bone fragmentation uses broken bone machine to be the bone block that size is 1.5cm ± 0.5cm by the fragmentation of sheep bone.
3. the preparation method of low-molecular-weight Mutton Flavor peptide base-material according to claim 1, is characterized in that: its above-mentioned 1.1.2 step extract takes off slag and adopts the de-slag of vibration, and mesh size is 80 order ~ 120 orders.
4. the preparation method of low-molecular-weight Mutton Flavor peptide base-material according to claim 1, it is characterized in that: the filtrate water-oil separating of its above-mentioned 1.1.3 step adopts channel separator to carry out water-oil separating under centrifugal force 15000g condition, collects sheep animal oil.
5. the preparation method of low-molecular-weight Mutton Flavor peptide base-material according to claim 1, is characterized in that: its above-mentioned steps 1.3.1 adds the wood sugar of supernatant mass ratio 2.5%, 0.95% amino acid, 0.75% thiamine and 0.5% sheep animal oil in the supernatant of preparation.
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|---|---|---|---|---|
| CN103907892B (en) * | 2014-03-24 | 2015-08-19 | 成都味源生物工程科技有限公司 | A kind of preparation method of pure natural meat flavor seasoning |
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| CN103504257A (en) | 2014-01-15 |
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