CN105995908A - Preparation method of peptide base material for meat products and flavored meat product prepared from peptide base material - Google Patents
Preparation method of peptide base material for meat products and flavored meat product prepared from peptide base material Download PDFInfo
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- CN105995908A CN105995908A CN201610365562.5A CN201610365562A CN105995908A CN 105995908 A CN105995908 A CN 105995908A CN 201610365562 A CN201610365562 A CN 201610365562A CN 105995908 A CN105995908 A CN 105995908A
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- 239000000463 material Substances 0.000 title claims abstract description 64
- 235000013622 meat product Nutrition 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title claims abstract description 32
- 108090000765 processed proteins & peptides Proteins 0.000 title abstract 8
- 102000004190 Enzymes Human genes 0.000 claims abstract description 64
- 108090000790 Enzymes Proteins 0.000 claims abstract description 64
- 239000000796 flavoring agent Substances 0.000 claims abstract description 63
- 235000019634 flavors Nutrition 0.000 claims abstract description 62
- 239000000047 product Substances 0.000 claims abstract description 35
- 238000006243 chemical reaction Methods 0.000 claims abstract description 26
- 108091005804 Peptidases Proteins 0.000 claims abstract description 23
- 239000004365 Protease Substances 0.000 claims abstract description 21
- 241000255789 Bombyx mori Species 0.000 claims abstract description 20
- 239000004367 Lipase Substances 0.000 claims abstract description 18
- 102000004882 Lipase Human genes 0.000 claims abstract description 18
- 108090001060 Lipase Proteins 0.000 claims abstract description 18
- 235000019421 lipase Nutrition 0.000 claims abstract description 18
- 230000007062 hydrolysis Effects 0.000 claims abstract description 15
- 238000006460 hydrolysis reaction Methods 0.000 claims abstract description 15
- 239000007787 solid Substances 0.000 claims abstract description 13
- 239000012528 membrane Substances 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 11
- 238000000926 separation method Methods 0.000 claims abstract description 11
- 238000000108 ultra-filtration Methods 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 230000008569 process Effects 0.000 claims abstract description 9
- 238000001694 spray drying Methods 0.000 claims abstract description 6
- 239000006228 supernatant Substances 0.000 claims abstract description 6
- 239000000243 solution Substances 0.000 claims description 54
- 101710159104 Flavor peptide Proteins 0.000 claims description 50
- 108010033276 Peptide Fragments Proteins 0.000 claims description 35
- 102000007079 Peptide Fragments Human genes 0.000 claims description 35
- 241000382353 Pupa Species 0.000 claims description 33
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 30
- 235000013372 meat Nutrition 0.000 claims description 23
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 21
- 230000002255 enzymatic effect Effects 0.000 claims description 20
- 235000015177 dried meat Nutrition 0.000 claims description 18
- 239000000413 hydrolysate Substances 0.000 claims description 15
- 235000013580 sausages Nutrition 0.000 claims description 15
- 241000628997 Flos Species 0.000 claims description 14
- 239000000758 substrate Substances 0.000 claims description 12
- 239000002671 adjuvant Substances 0.000 claims description 11
- 150000001875 compounds Chemical class 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 10
- 239000011259 mixed solution Substances 0.000 claims description 10
- 239000012141 concentrate Substances 0.000 claims description 9
- 229910017053 inorganic salt Inorganic materials 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 238000010009 beating Methods 0.000 claims description 7
- 239000000084 colloidal system Substances 0.000 claims description 7
- 229920001661 Chitosan Polymers 0.000 claims description 5
- 206010033546 Pallor Diseases 0.000 claims description 5
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 230000003544 deproteinization Effects 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- 244000052769 pathogen Species 0.000 claims description 5
- 230000001717 pathogenic effect Effects 0.000 claims description 5
- 230000005070 ripening Effects 0.000 claims description 5
- 239000007921 spray Substances 0.000 claims description 5
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 claims description 5
- 229960003495 thiamine Drugs 0.000 claims description 5
- 235000019157 thiamine Nutrition 0.000 claims description 5
- 239000011721 thiamine Substances 0.000 claims description 5
- 241000255978 Antheraea pernyi Species 0.000 claims description 4
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 4
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 4
- 239000004744 fabric Substances 0.000 claims description 4
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 3
- 238000005903 acid hydrolysis reaction Methods 0.000 claims description 3
- 239000008101 lactose Substances 0.000 claims description 3
- 238000012216 screening Methods 0.000 claims description 3
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 2
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 claims description 2
- 238000011161 development Methods 0.000 claims description 2
- 150000003839 salts Chemical class 0.000 claims description 2
- 238000007873 sieving Methods 0.000 claims description 2
- 230000008719 thickening Effects 0.000 claims description 2
- 235000014113 dietary fatty acids Nutrition 0.000 abstract description 6
- 229930195729 fatty acid Natural products 0.000 abstract description 6
- 239000000194 fatty acid Substances 0.000 abstract description 6
- 150000004665 fatty acids Chemical class 0.000 abstract description 6
- 230000003301 hydrolyzing effect Effects 0.000 abstract description 3
- 230000009849 deactivation Effects 0.000 abstract 3
- 102000035195 Peptidases Human genes 0.000 abstract 2
- 239000002131 composite material Substances 0.000 abstract 1
- 230000000694 effects Effects 0.000 abstract 1
- 230000007071 enzymatic hydrolysis Effects 0.000 abstract 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 abstract 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 8
- 230000003647 oxidation Effects 0.000 description 8
- 238000007254 oxidation reaction Methods 0.000 description 8
- 229960003487 xylose Drugs 0.000 description 4
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- LEVWYRKDKASIDU-IMJSIDKUSA-N L-cystine Chemical compound [O-]C(=O)[C@@H]([NH3+])CSSC[C@H]([NH3+])C([O-])=O LEVWYRKDKASIDU-IMJSIDKUSA-N 0.000 description 2
- 230000004075 alteration Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 150000002978 peroxides Chemical class 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 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 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 229960003067 cystine Drugs 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- -1 lipid peroxide Chemical class 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 229940119224 salmon oil Drugs 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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
Abstract
The invention discloses a preparation method of a peptide base material for meat products. The preparation method comprises the following steps of pretreating silkworm chrysalis, then adjusting the pH value to be 5-8, adding fatty acid hydrolytic enzymes, adjusting the temperature to be 40-50 DEG C, and performing fat hydrolysis for 1-2 hours so as to obtain a lipase enzymolysis product; adjusting the pH to be 7-9, adding complex enzyme of 37071 enzymes and flavored proteases, adjusting the temperature to be 40-60 DEG C, performing enzymolysis for 0.5-6 hours, and performing enzyme deactivation so as to obtain enzyme deactivation products; performing ultrafiltration separation on a supernatant of the enzyme deactivation products with ultra filtration membrane blocks of 1000Da and 5000Da, performing collection so as to obtain three peptide segments of being smaller than 1000Da, 1000-5000Da and greater than 5000Da, and performing concentration so as to obtain a reaction solution 1 of the peptide segment of being 1000-5000Da, in which the concentration of solid contents is 15-30%, and a reaction solution 2 of two peptide segments of being smaller than 1000Da or greater than 5000Da; mixing the reaction solution 1 and the reaction solution 2, and then performing spray drying so as to obtain the peptide base material. The lipases are used for hydrolysis in the enzymolysis process, and then 37071 enzymes and the flavored proteases are used for composite enzymatic hydrolysis, so that the peptide base material for meat products has the effect of resisting rancidity, can improve the flavor of the meat products, and can prolong the shelf life.
Description
Technical field
The present invention relates to food field of deep, be specifically related to the preparation method of a kind of flavor peptide base material for meat products
And flavor meat goods.
Background technology
Flavor meat goods are one of traditional meats of Chinese Typical Representative, because its processing technology is unique and easy to preservation, the side of carrying
Just, delicious tasty and refreshing, all-ages feature, favored by consumers in general.Flavor meat goods industry has become meat system in recent years
One of industry with the fastest developing speed in conduct industry.
But, traditional properties meat products there will be the problems such as spoiled by rancid oil or fat, color and luster is dim in preserving process, directly affects
The selection desire of consumer.Therefore exploitation one can improve meat products local flavor, Shelf-life, and can solve meat products and exist
The flavor peptide base product for meat products spoiled by rancid oil or fat, the problem such as color and luster is dim occurred in preserving process has the heaviest
The using value wanted.
Summary of the invention
The shortcomings and deficiencies existed for prior art, the primary and foremost purpose of the present invention is to provide one and has oil resistant fat acid
Lose, can improve the preparation method of the flavor peptide base material for meat products of meat products local flavor, Shelf-life.
It is a further object of the present invention to provide and prepared by the above-mentioned preparation method for the flavor peptide base material of meat products
For meat products flavor peptide base material form flavor meat goods.
Another object of the present invention is to provide the preparation method of above-mentioned flavor meat goods.
The present invention is achieved by the following technical solutions:
The preparation method of a kind of flavor peptide base material for meat products, comprises the steps:
A) after Pupa bombycis being carried out pretreatment, adjusting pH value is 5～8, adds and accounts for the fat of Pupa bombycis gross mass 0.5 ~ 2wt% after pretreatment
Fat acid hydrolysis enzyme, regulation temperature is 40 ~ 50 DEG C and carries out fat splitting 1～2 hours, obtaining lipase enzymatic hydrolysate；
B) pH value adjusting above-mentioned lipase enzymatic hydrolysate is 7～9, is simultaneously introduced and accounts for the total matter of albumen in lipase enzymatic hydrolysate
The compound enzyme of 37071 enzymes and the flavor protease of amount 0.1～8wt%, regulation temperature is 40～60 DEG C, and to carry out enzymolysis 0.5～6 little
Time, obtaining protease hydrolyzed product, this product obtains enzyme denaturing product after enzyme denaturing processes；
C) filtration of enzyme denaturing product is carried out solid-liquid separation, take supernatant, obtain silkworm chrysalis enzymolyzing product；
D) filtering residue puparium step c) obtained carry out deproteinization, de-inorganic salt, pulverize, hydrolyze after be dried, obtain Pupa bombycis shell and gather
Sugar, standby；
E) silkworm chrysalis enzymolyzing product step c) obtained carries out ultra-filtration and separation by the ultrafilter membrane block of 1000Da and 5000Da, collects
Obtain<1000Da, 1000～5000Da and>tri-kinds of peptide fragments of 5000Da, 1000～5000Da peptide fragments are concentrated, obtains solid
Substrate concentration is the reaction solution 1 of the 1000～5000Da peptide fragments of 15 ~ 30%；Will be after two kinds of peptide fragments mixing of<1000Da and>5000Da
Concentrate, obtain the mixed solution that solid concentration is 15 ~ 30%, add respectively and account for the 1～10wt% of mixed solution gross mass
Silkworm chitosan, xylose, one or both mixture in lactose, Cys, thiamine, be 90～110 in temperature
DEG C reaction 20～90 minutes, instantaneous is cooled to room temperature, obtains the reaction solution 2 of<1000Da and>two kinds of peptide fragments of 5000Da；
F) by obtained above 1000～the reaction solution 1 of 5000Da peptide fragment, the reaction of<1000Da and>two kinds of peptide fragments of 5000Da
Solution 2 directly mixes, and i.e. obtains the flavor peptide base material for meat products after spray drying.
Wherein, in step a), described Pupa bombycis carries out pretreatment and includes the screening of Pupa bombycis, boiling water blanching, pulls an oar and sieve；?
The Pupa bombycis of making beating adds the NaOH diluted alkaline water that mass concentration the is 0.1wt% mixing of certain mass until adjusting the albumen of Pupa bombycis
Content is 10wt%；Wherein, screening includes rejecting pathogen and impurity, and making beating is to be pulled an oar by diluted alkaline-colloid mill, and sieving was
The screen cloth of 40 ~ 80 mesh is to remove Pupa bombycis shell；Described Pupa bombycis is selected from one or both in mulberry silkworm chrysalis, Antheraea pernyi Geurin Meneville.
Wherein, in step b), described 37071 enzymes believe the limited public affairs of (Chinese) biotechnology with flavor protease selected from Novi
Department；The combined weight of described 37071 enzymes and the compound enzyme of flavor protease is than for 1:0.5 ~ 3；Enzyme-removal temperature is 90 ~ 100 DEG C, goes out
The enzyme time is 5～15 minutes.
Wherein, in step d), described Deproteinated solution is the NaOH solution of 10wt%, 2.0 hours time；Described de-nothing
The solution of machine salt is the hydrochloric acid solution of 5wt%, 2.0 hours time；The solution of described hydrolysis selects concentration of substrate 5wt%, and enzyme adds
Amount is 37071 solution of substrate 4wt%, hydrolysis time 4.0 hours.
Wherein, in step e), described in the thickening temperature that carries out concentrating be 60～80 DEG C, be concentrated into liquid solid content and reach
15～30%.
Wherein, step a) and b) in, described enzymolysis use equipment be the temperature control enzymatic vessel with agitator；Step c)
In, the described equipment used that separates is continuous way vibrosieve；Step a) and d) in, described pulverize use equipment be that particle diameter is adjustable
Colloid mill；In step e), the described equipment used that concentrates is vacuum decker；Step d) and e) in, setting of described dry employing
Standby for spray dryer, the equipment of described ultrafiltration is high performance membrane piece-rate system.
The invention also discloses the local flavor of the flavor peptide base material for meat products that a kind of above-mentioned preparation method prepares
Meat products.
It addition, the invention also discloses above-mentioned flavor meat goods, by weight, including:
Meat products base material 100～1000 parts；
The flavor peptide base material 1 for meat products that above-mentioned preparation method prepares～6 parts；
Other adjuvant 0～20 parts.
Wherein, one or more in sausage, jerky, crisp dried meat floss of described meat products base material.
Other adjuvant described can be selected from the one or several in the flavouring agents such as soy sauce, Sal, white sugar, monosodium glutamate, oil consumption, vinegar
Kind.
Additionally, the invention also discloses a kind of preparation method comprising above-mentioned flavor meat goods, comprise the steps:
A) mix being used for the base of flavour development of meat products, meat products base material and/or other adjuvant according to proportioning；
B) during it is made, react 5～100 hours under the conditions of 50～300 DEG C, the further ripening of flavor peptide base material, obtain
Flavor meat goods.
The present invention compared with prior art, has the advantages that
1) preparation method of the flavor peptide base material for meat products of the present invention, owing to first using lipase water in enzymolysis process
Using 37071 enzymes and flavor protease to carry out complex enzyme hydrolysis after solution, the flavor peptide base material for meat products prepared has
Anti-spoiled by rancid oil or fat, meat products local flavor, Shelf-life can be improved simultaneously.
2) the flavor peptide base material being used for meat products prepared is added in meat products base material by the present invention, ripe at it
During carry out secondary Maillard reaction, i.e. use two secondary fragrant technology so that the post cure of flavor peptide base material is in flavor meat
The preparation of goods is carried out, save also solve flavor peptide base material overreaction on the basis of the energy and cause flavor deterioration,
Local flavor weakens etc. problematic, and the flavor meat goods prepared have the feature that delicate flavour is mellow, it is possible to be obviously improved meat products
Local flavor, and delayed spoiled by rancid oil or fat and extend shelf life to a certain extent.
Detailed description of the invention
Further illustrating the present invention below by detailed description of the invention, following example are the present invention preferably embodiment party
Formula, but embodiments of the present invention are not limited by following embodiment.
The testing standard of each performance indications of flavor meat goods or method:
Use Schaal heat resistant test method, flavor meat goods are placed in 60 DEG C of constant temperature ovens, periodically sample, measure flavor meat system
The fatty acid value of product, fatty peroxide value, fat TBA(thiobarbituricacidα-) value and aberration, wherein:
The mensuration of fatty acid value (AV) is carried out with reference to SN/T 0801.19-1999；
The mensuration of fatty peroxide value (POV) is with reference to (L.M.Tong, S.Sasaki, D.J.Mcclements, et such as L.M.Tong
al.Antioxidant activity of whey in a salmon oil emulsion[J]. Journal of Food
Science, 2001,65 (65): 1325-1329) method is carried out；
The mensuration of fat TBARS value (TBA) is carried out with reference to the explanation of the green skies (beyotime) test kit；
The mensuration of aberration uses Ultrascan VIS chromascope to carry out.
It addition, fat oxidation index (fatty acid value, lipid peroxide under the conditions of " Δ " refers to accelerated oxidation in table 1 ~ 3
Value, fat TBARS value) and the value added of colourity.
Embodiment 1: flavor sausage
The preparation method of a kind of flavor peptide base material for sausage, comprises the steps:
A) by the mulberry silkworm chrysalis of rejecting pathogen and impurity with after boiling water blanching, the NaOH that appropriate mass concentration is 0.1wt% is added
It is that 10wt% pulls an oar that solution adjusts protein content in Pupa bombycis, and after making beating, the screen cloth of 60 mesh excessively is to remove Pupa bombycis shell, obtains pre-place
Pupa bombycis after reason, adjusting pH value is 6.5, adds and accounts for the fatty acid hydrolytic enzyme of Pupa bombycis gross mass 1wt% after pretreatment, and regulation temperature is
45 DEG C carry out fat splitting 1.5 hours, obtain lipase enzymatic hydrolysate；
B) pH value adjusting above-mentioned lipase enzymatic hydrolysate is 8, is simultaneously introduced and accounts for albumen gross mass in lipase enzymatic hydrolysate
37071 enzymes of 4wt% and the compound enzyme of flavor protease, regulation temperature is 50 DEG C and carries out enzymolysis 3 hours, obtains protease hydrolyzed
Product, this product obtains enzyme denaturing product after enzyme denaturing processes；Described 37071 enzymes believe (Chinese) with flavor protease selected from Novi
Bioisystech Co., Ltd；The combined weight of described 37071 enzymes and the compound enzyme of flavor protease is than for 2:1；Enzyme-removal temperature is
95 DEG C, the enzyme denaturing time is 10 minutes；
C) filtration of enzyme denaturing product is carried out solid-liquid separation, take supernatant, obtain silkworm chrysalis enzymolyzing product；
D) filtering residue puparium step c) obtained carry out deproteinization, de-inorganic salt, pulverize, hydrolyze after be dried, obtain Pupa bombycis shell and gather
Sugar, standby；Described Deproteinated solution is the NaOH solution of 10wt%, 2.0 hours time；The solution of described de-inorganic salt is
The hydrochloric acid solution of 5wt%, 2.0 hours time；The solution of described hydrolysis selects concentration of substrate 5wt%, and enzyme addition is substrate 4wt%
37071 solution, hydrolysis time 4.0 hours；
E) silkworm chrysalis enzymolyzing product step c) obtained carries out ultra-filtration and separation by the ultrafilter membrane block of 1000Da and 5000Da, collects
Obtain<1000Da, 1000～5000Da and>tri-kinds of peptide fragments of 5000Da, carry out 1000～5000Da peptide fragments concentrating (70 DEG C of concentrations
3.5 hours), obtain the reaction solution 1 of 1000～5000Da peptide fragment that solid concentration is 20%；Will<1000Da and>5000Da
Carry out after two kinds of peptide fragment mixing concentrating (70 DEG C concentrate 3.5 hours), obtain the mixed solution that solid concentration is 20%, add respectively
Add 5wt% compounding than being the silkworm chitosan of 1:1 and wood sugar mixtures, the L-half Guang ammonia of 6wt% accounting for mixed solution gross mass
Acid, the thiamine of 4wt%, be 100 DEG C in temperature and react 30 minutes, instantaneous be cooled to room temperature, obtains<1000Da and>5000Da two
Plant the reaction solution 2 of peptide fragment；
F) by obtained above 1000～the reaction solution 1 of 5000Da peptide fragment, the reaction of<1000Da and>two kinds of peptide fragments of 5000Da
Solution 2 directly mixes, and i.e. obtains the flavor peptide base material for sausage after spray drying.
Wherein, step a) and b) in, described enzymolysis use equipment be the temperature control enzymatic vessel with agitator；Step c)
In, the described equipment used that separates is continuous way vibrosieve；Step a) and d) in, described pulverize use equipment be that particle diameter is adjustable
Colloid mill；In step e), the described equipment used that concentrates is vacuum decker；Step d) and e) in, setting of described dry employing
Standby for spray dryer, the equipment of described ultrafiltration is high performance membrane piece-rate system.
The flavor sausage of the flavor peptide base material for sausage that a kind of above-mentioned preparation method prepares, by weight,
Including: 300 portions of sausages；1 part of above-mentioned flavor peptide base material for sausage and in right amount other adjuvant.
The preparation method of above-mentioned flavor sausage, comprises the steps:
A) carry out mixing and pouring into casing by being used for the flavor peptide base material of sausage, sausage base material and/or other adjuvant according to proportioning；
B) during it is made, react 70～80 hours under the conditions of 50～200 DEG C, the further ripening of flavor peptide base material, obtain
Flavor sausage.
Add the flavor sausage for preparing of flavor peptide base material from table 1, and be not added with what flavor peptide base material prepared
Flavor sausage is compared, and under the storage conditions of accelerated oxidation (60 DEG C, 20 days), fat oxidation has slowed down, and complexion changed degree is
Reduce.
Table 1
Embodiment 2: local flavour dried meat
The preparation method of a kind of flavor peptide base material for jerky, comprises the steps:
A) by the Antheraea pernyi Geurin Meneville of rejecting pathogen and impurity with after boiling water blanching, the NaOH that appropriate mass concentration is 0.1wt% is added
It is that 10wt% pulls an oar that solution adjusts protein content in Pupa bombycis, and after making beating, the screen cloth of 40 mesh excessively is to remove Pupa bombycis shell, obtains pre-place
Pupa bombycis after reason, adjusting pH value is 5, adds and accounts for the fatty acid hydrolytic enzyme of Pupa bombycis gross mass 0.5wt% after pretreatment, and regulation temperature is
40 DEG C carry out fat splitting 2 hours, obtain lipase enzymatic hydrolysate；
B) pH value adjusting above-mentioned lipase enzymatic hydrolysate is 7, is simultaneously introduced and accounts for albumen gross mass in lipase enzymatic hydrolysate
37071 enzymes of 0.1wt% and the compound enzyme of flavor protease, regulation temperature is 40 DEG C and carries out enzymolysis 6 hours, obtains protease enzyme
Hydrolysis products, this product obtains enzyme denaturing product after enzyme denaturing processes；Described 37071 enzymes and flavor protease selected from Novi's letter (in
State) Bioisystech Co., Ltd；The combined weight of described 37071 enzymes and the compound enzyme of flavor protease is than for 1:1；Enzyme-removal temperature
Being 90 DEG C, the enzyme denaturing time is 15 minutes；
C) filtration of enzyme denaturing product is carried out solid-liquid separation, take supernatant, obtain silkworm chrysalis enzymolyzing product；
D) filtering residue puparium step c) obtained carry out deproteinization, de-inorganic salt, pulverize, hydrolyze after be dried, obtain Pupa bombycis shell and gather
Sugar, standby；Described Deproteinated solution is the NaOH solution of 10wt%, 2.0 hours time；The solution of described de-inorganic salt is
The hydrochloric acid solution of 5wt%, 2.0 hours time；The solution of described hydrolysis selects concentration of substrate 5wt%, and enzyme addition is substrate 4wt%
37071 solution, hydrolysis time 4.0 hours；
E) silkworm chrysalis enzymolyzing product step c) obtained carries out ultra-filtration and separation by the ultrafilter membrane block of 1000Da and 5000Da, collects
Obtain<1000Da, 1000～5000Da and>tri-kinds of peptide fragments of 5000Da, carry out 1000～5000Da peptide fragments concentrating (80 DEG C of concentrations
3 hours), obtain the reaction solution 1 of 1000～5000Da peptide fragment that solid concentration is 15%；Will<1000Da and>5000Da two
Carry out after planting peptide fragment mixing concentrating (80 DEG C concentrate 3 hours), obtain the mixed solution that solid concentration is 15%, add respectively and account for
The weight proportion of the 7.5wt% of mixed solution gross mass is silkworm chitosan and the mixture of xylose, the L-half of 8.5wt% of 1:1
Cystine, the thiamine of 6wt%, be 110 DEG C in temperature and react 40 minutes, instantaneous be cooled to room temperature, obtains<1000Da and>
The reaction solution 2 of two kinds of peptide fragments of 5000Da；
F) by obtained above 1000～the reaction solution 1 of 5000Da peptide fragment, the reaction of<1000Da and>two kinds of peptide fragments of 5000Da
Solution 2 directly mixes, and i.e. obtains the flavor peptide base material for jerky after spray drying.
Wherein, step a) and b) in, described enzymolysis use equipment be the temperature control enzymatic vessel with agitator；Step c)
In, the described equipment used that separates is continuous way vibrosieve；Step a) and d) in, described pulverize use equipment be that particle diameter is adjustable
Colloid mill；In step e), the described equipment used that concentrates is vacuum decker；Step d) and e) in, setting of described dry employing
Standby for spray dryer, the equipment of described ultrafiltration is high performance membrane piece-rate system.
The flavor meat goods of the flavor peptide base material for jerky that a kind of above-mentioned preparation method prepares, by weight
Meter, including: 100 parts of jerkys；1 part of flavor peptide base material for jerky and other appropriate adjuvant.
The preparation method of above-mentioned local flavour dried meat, comprises the steps:
A) mix being used for the flavor peptide base material of jerky, jerky base material and/or other adjuvant according to proportioning；
B) during it is made, react 8～12 hours under the conditions of 60～200 DEG C, the further ripening of flavor peptide base material, obtain wind
Taste jerky.
Add the local flavour dried meat for preparing of flavor peptide base material from table 2, and be not added with what flavor peptide base material prepared
Local flavour dried meat is compared, and under the storage conditions of accelerated oxidation (60 DEG C, 15 days), fat oxidation has slowed down, and complexion changed degree is
Reduce.
Table 2
Embodiment 3: the crisp dried meat floss of local flavor
The preparation method of a kind of flavor peptide base material for crisp dried meat floss, comprises the steps:
A), after pathogen and the mulberry silkworm chrysalis that mass ratio is 1:1 of impurity and Antheraea pernyi Geurin Meneville boiling water blanching being rejected, add appropriate
Mass concentration is that to adjust protein content in Pupa bombycis be that 10wt% pulls an oar for the NaOH solution of 0.1wt%, crosses the sieve of 40 mesh after making beating
Net, to remove Pupa bombycis shell, obtains Pupa bombycis after pretreatment, and adjusting pH value is 8, adds and accounts for the fat of Pupa bombycis gross mass 2wt% after pretreatment
Fat acid hydrolysis enzyme, regulation temperature is 50 DEG C and carries out fat splitting 1 hour, obtains lipase enzymatic hydrolysate；
B) pH value adjusting above-mentioned lipase enzymatic hydrolysate is 9, is simultaneously introduced and accounts for albumen gross mass in lipase enzymatic hydrolysate
37071 enzymes of 8wt% and the compound enzyme of flavor protease, regulation temperature is 60 DEG C and carries out enzymolysis 0.5 hour, obtains protease enzyme
Hydrolysis products, this product obtains enzyme denaturing product after enzyme denaturing processes；Described 37071 enzymes and flavor protease selected from Novi's letter (in
State) Bioisystech Co., Ltd；The combined weight of described 37071 enzymes and the compound enzyme of flavor protease is than for 1:3；Enzyme-removal temperature
Being 100 DEG C, the enzyme denaturing time is 5 minutes；
C) filtration of enzyme denaturing product is carried out solid-liquid separation, take supernatant, obtain silkworm chrysalis enzymolyzing product；
D) filtering residue puparium step c) obtained carry out deproteinization, de-inorganic salt, pulverize, hydrolyze after be dried, obtain Pupa bombycis shell and gather
Sugar, standby；Described Deproteinated solution is the NaOH solution of 10wt%, 2.0 hours time；The solution of described de-inorganic salt is
The hydrochloric acid solution of 5wt%, 2.0 hours time；The solution of described hydrolysis selects concentration of substrate 5wt%, and enzyme addition is substrate 4wt%
37071 solution, hydrolysis time 4.0 hours；
E) silkworm chrysalis enzymolyzing product step c) obtained carries out ultra-filtration and separation by the ultrafilter membrane block of 1000Da and 5000Da, collects
Obtain<1000Da, 1000～5000Da and>tri-kinds of peptide fragments of 5000Da, carry out 1000～5000Da peptide fragments concentrating (60 DEG C of concentrations
4 hours), obtain the reaction solution 1 of 1000～5000Da peptide fragment that solid concentration is 30%；Will<1000Da and>5000Da two
Carry out after planting peptide fragment mixing concentrating (60 DEG C concentrate 4 hours), obtain the mixed solution that solid concentration is 30%, add respectively and account for
The weight ratio of the 5wt% of mixed solution gross mass is the L-half of the silkworm chitosan of 1:1:1, xylose, the mixture of lactose, 2wt%
Cystine, the thiamine of 3wt%, be 110 DEG C in temperature and react 20 minutes, instantaneous be cooled to room temperature, obtains<1000Da and>
The reaction solution 2 of two kinds of peptide fragments of 5000Da；
F) by obtained above 1000～the reaction solution 1 of 5000Da peptide fragment, the reaction of<1000Da and>two kinds of peptide fragments of 5000Da
Solution 2 directly mixes, and i.e. obtains the flavor peptide base material for crisp dried meat floss after spray drying.
Wherein, step a) and b) in, described enzymolysis use equipment be the temperature control enzymatic vessel with agitator；Step c)
In, the described equipment used that separates is continuous way vibrosieve；Step a) and d) in, described pulverize use equipment be that particle diameter is adjustable
Colloid mill；In step e), the described equipment used that concentrates is vacuum decker；Step d) and e) in, setting of described dry employing
Standby for spray dryer, the equipment of described ultrafiltration is high performance membrane piece-rate system.
The flavor meat goods of the flavor peptide base material for crisp dried meat floss that a kind of above-mentioned preparation method prepares, by weight
Meter, including: 1000 portions of crisp dried meat floss；6 parts of flavor peptide base materials for crisp dried meat floss and in right amount other adjuvant.
The preparation method of the crisp dried meat floss of above-mentioned local flavor, comprises the steps:
A) mix being used for the flavor peptide base material of crisp dried meat floss, crisp dried meat floss base material and/or other adjuvant according to proportioning；
B) during it is made, react 5～8 hours under the conditions of 150～200 DEG C, the further ripening of flavor peptide base material, obtain wind
The crisp dried meat floss of taste.
The crisp dried meat floss of local flavor prepared from the interpolation flavor peptide base material of table 3, prepares with being not added with flavor peptide base material
The crisp dried meat floss of local flavor compare, under the storage conditions of accelerated oxidation (60 DEG C, 20 days), fat oxidation has slowed down, complexion changed degree
Decrease.
Table 3
Embodiment described above only have expressed the Some Species embodiment of the present invention, and it describes more concrete and detailed, but not
Therefore the restriction to the scope of the claims of the present invention can be interpreted as.It should be pointed out that, come for those of ordinary skill in the art
Saying, without departing from the inventive concept of the premise, it is also possible to make some deformation and improvement, these broadly fall into the protection of the present invention
Scope.
Claims (10)
1. the preparation method for the flavor peptide base material of meat products, it is characterised in that comprise the steps:
A) after Pupa bombycis being carried out pretreatment, adjusting pH value is 5～8, adds and accounts for the fat of Pupa bombycis gross mass 0.5 ~ 2wt% after pretreatment
Fat acid hydrolysis enzyme, regulation temperature is 40 ~ 50 DEG C and carries out fat splitting 1～2 hours, obtaining lipase enzymatic hydrolysate；
B) pH value adjusting above-mentioned lipase enzymatic hydrolysate is 7～9, is simultaneously introduced and accounts for the total matter of albumen in lipase enzymatic hydrolysate
The compound enzyme of 37071 enzymes and the flavor protease of amount 0.1～8wt%, regulation temperature is 40～60 DEG C, and to carry out enzymolysis 0.5～6 little
Time, obtaining protease hydrolyzed product, this product obtains enzyme denaturing product after enzyme denaturing processes；
C) filtration of enzyme denaturing product is carried out solid-liquid separation, take supernatant, obtain silkworm chrysalis enzymolyzing product；
D) filtering residue puparium step c) obtained carry out deproteinization, de-inorganic salt, pulverize, hydrolyze after be dried, obtain Pupa bombycis shell and gather
Sugar, standby；
E) silkworm chrysalis enzymolyzing product step c) obtained carries out ultra-filtration and separation by the ultrafilter membrane block of 1000Da and 5000Da, collects
Obtain<1000Da, 1000～5000Da and>tri-kinds of peptide fragments of 5000Da, 1000～5000Da peptide fragments are concentrated, obtains solid
Substrate concentration is the reaction solution 1 of the 1000-5000Da peptide fragment of 15 ~ 30%；By laggard for two kinds of peptide fragments mixing of<1000Da and>5000Da
Row concentrates, and obtains the mixed solution that solid concentration is 15 ~ 30%, adds respectively and to account for the 1～10wt% of mixed solution gross mass
One or both mixture in silkworm chitosan, xylose, lactose, Cys, thiamine, be 90～110 DEG C in temperature
React 20～90 minutes, instantaneous be cooled to room temperature, obtain the reaction solution 2 of<1000Da and>two kinds of peptide fragments of 5000Da；
F) by obtained above 1000～the reaction solution 1 of 5000Da peptide fragment, the reaction of<1000Da and>two kinds of peptide fragments of 5000Da
Solution 2 directly mixes, and i.e. obtains the flavor peptide base material for meat products after spray drying.
2. according to the preparation method of the flavor peptide base material for meat products described in claim 1, it is characterised in that step a)
In, described Pupa bombycis carries out pretreatment and includes the screening of Pupa bombycis, boiling water blanching, pulls an oar and sieve；One is added in the Pupa bombycis of making beating
Determine the NaOH diluted alkaline water that mass concentration the is 0.1wt% mixing of quality until the protein content adjusting Pupa bombycis is 10wt%；Wherein, sieve
Choosing includes rejecting pathogen and impurity, and making beating is to be pulled an oar by diluted alkaline-colloid mill, and sieving was that the screen cloth of 40 ~ 80 mesh is to remove
Pupa bombycis shell；Described Pupa bombycis is selected from one or both in mulberry silkworm chrysalis, Antheraea pernyi Geurin Meneville.
3. according to the preparation method of the flavor peptide base material for meat products described in claim 1, it is characterised in that step b)
In, described 37071 enzymes believe (Chinese) Bioisystech Co., Ltd with flavor protease selected from Novi；Described 37071 enzymes and local flavor
The combined weight of the compound enzyme of protease is than for 1:0.5 ~ 3；Enzyme-removal temperature is 90 ~ 100 DEG C, and the enzyme denaturing time is 5～15 minutes.
4. according to the preparation method of the flavor peptide base material for meat products described in claim 1, it is characterised in that step d)
In, described Deproteinated solution is the NaOH solution of 10wt%, 2.0 hours time；The salt that solution is 5wt% of described de-inorganic salt
Acid solution, 2.0 hours time；The solution of described hydrolysis selects concentration of substrate 5wt%, and enzyme addition is the 37071 molten of substrate 4wt%
Liquid, hydrolysis time 4.0 hours.
5. according to the preparation method of the flavor peptide base material for meat products described in claim 1, it is characterised in that step e)
In, described in the thickening temperature that carries out concentrating be 60～80 DEG C, be concentrated into liquid solid content and reach 15～30%.
6. according to the preparation method of the flavor peptide base material for meat products described in claim 1, it is characterised in that step a)
With in b), the equipment that described enzymolysis uses is the temperature control enzymatic vessel with agitator；In step c), the described equipment separating employing
For continuous way vibrosieve；Step a) and d) in, described pulverize use equipment be the adjustable colloid mill of particle diameter；In step e), described
Concentrating the equipment used is vacuum decker；Step d) and e) in, the equipment of described dry employing is spray dryer, described super
The equipment of filter is high performance membrane piece-rate system.
7. the flavor peptide base material for meat products that the preparation method comprised described in any one of claim 1 ~ 6 prepares
Flavor meat goods.
A kind of flavor meat goods the most according to claim 7, by weight, including:
Meat products base material 100～1000 parts；
The flavor peptide base material 1 for meat products that preparation method described in claim 1～6 prepares～6 parts；
Other adjuvant 0～20 parts.
Flavor meat goods the most according to claim 8, it is characterised in that described meat products base material is selected from sausage, jerky, crisp
One or more in dried meat floss.
10. the preparation method of the flavor meat goods that a kind comprises described in claim 8 or 9, it is characterised in that include walking as follows
Rapid:
A) mix being used for the base of flavour development of meat products, meat products base material and/or other adjuvant according to proportioning；
B) during it is made, react 5～100 hours under the conditions of 50～300 DEG C, the further ripening of flavor peptide base material, obtain
Flavor meat goods.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107136434A (en) * | 2017-05-08 | 2017-09-08 | 广东省农业科学院蚕业与农产品加工研究所 | One kind fermentation instant pork product of mulberry leaf and preparation method thereof |
| CN107997109A (en) * | 2017-11-30 | 2018-05-08 | 天津春发生物科技集团有限公司 | A kind of enzymolysis chicken polypeptide classification preparation method based on membrane separation technique |
| CN108576757A (en) * | 2018-03-14 | 2018-09-28 | 山东天博食品配料有限公司 | A kind of golden cicada flavor material and preparation method thereof |
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| CN102228218A (en) * | 2011-05-27 | 2011-11-02 | 昆明理工大学 | Anti-oxygenation maillard flavor peptides and method for preparing same |
| CN102342480A (en) * | 2011-10-08 | 2012-02-08 | 西南大学 | Method for making silkworm pupa Maillard reaction flavor seasoning |
| CN102972727A (en) * | 2012-12-25 | 2013-03-20 | 广东省农业科学院蚕业与农产品加工研究所 | Insect-derived flavor-enhancing peptide and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101892278A (en) * | 2009-05-18 | 2010-11-24 | 湛江中南岛生化有限公司 | Method for extracting micromolecular collagen oligopeptide from fish |
| CN102228218A (en) * | 2011-05-27 | 2011-11-02 | 昆明理工大学 | Anti-oxygenation maillard flavor peptides and method for preparing same |
| CN102342480A (en) * | 2011-10-08 | 2012-02-08 | 西南大学 | Method for making silkworm pupa Maillard reaction flavor seasoning |
| CN102972727A (en) * | 2012-12-25 | 2013-03-20 | 广东省农业科学院蚕业与农产品加工研究所 | Insect-derived flavor-enhancing peptide and preparation method thereof |
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| CN107136434A (en) * | 2017-05-08 | 2017-09-08 | 广东省农业科学院蚕业与农产品加工研究所 | One kind fermentation instant pork product of mulberry leaf and preparation method thereof |
| CN107997109A (en) * | 2017-11-30 | 2018-05-08 | 天津春发生物科技集团有限公司 | A kind of enzymolysis chicken polypeptide classification preparation method based on membrane separation technique |
| CN108576757A (en) * | 2018-03-14 | 2018-09-28 | 山东天博食品配料有限公司 | A kind of golden cicada flavor material and preparation method thereof |
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