CN106942689A - A kind of novel soybean dregs of rice salt taste essence preparation method - Google Patents
A kind of novel soybean dregs of rice salt taste essence preparation method Download PDFInfo
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- CN106942689A CN106942689A CN201710199838.1A CN201710199838A CN106942689A CN 106942689 A CN106942689 A CN 106942689A CN 201710199838 A CN201710199838 A CN 201710199838A CN 106942689 A CN106942689 A CN 106942689A
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Abstract
The invention discloses a kind of novel soybean dregs of rice salt taste essence preparation method, belong to food additives field.It is a feature of the present invention that：Using Soybean Meal that is cheap but being of high nutritive value as raw material, alkali protease and composite plant hydrolase Viscozyme L are added successively, is digested with this and obtains amino acid and reduced sugar, so as to carry out Maillard reaction.Process meets the condition of Maillard reaction without outside any carbohydrate of addition and amino acid, meets pursuit of the modern for health.
Description
Technical field
The invention belongs to food additives field.Specifically related to a kind of novel soybean dregs of rice salt taste essence preparation method.
Background technology
Salt taste essence includes pork essence, beef flavor, chicken essence, mutton flavor (Han Jing, Li Kaixiong, Zhou Haizhen meat
The progress of class essence and its application present situation [J] meat researchs, 2008, (7)：69-72) etc. there is the perfume (or spice) of meat products fragrance
Smart and all kinds of seafood taste flavoring essences, are a kind of novel foodstuff essence that last century the seventies rise, from 80 years last century
In generation, starts, and China begins one's study saline taste food flavor, and last century the nineties are then that China's saline taste food flavor is fast-developing
10 years.Using Maillard reaction produce salt taste essence be study at present focus (Chen Haiyan, Jiang Mei Maillard reactions and its
The Chinese flavouring of application [J] in salt taste essence production, 2008, (10)：37-41).By salty made from Maillard reaction
Savory essence compared with the obtained essence of allotment, fragrance is more life-like, full and mellow sense more preferably (Wang Linshan, Yang Yujuan, Lee answer China
Meat flavor and its application [J] Food Additives Used in China in meat products, 2004, (5)：63-66).
Maillard reaction is the nonenzymatic browning reaction between amino acid and reduced sugar, is to produce fragrance in food processing process
One of important channel.Its essence is the reaction carried out between reduced sugar or carbonyls and amino-compound, in 1921
Year finds (Nicoli M.C., Anese M., Manzocco L., Lerici by French scientist Maillard L C
C.R.Antioxidant properties of coffee brews in relation to the roasting degree
[J] .LWT-Food Science and Technology, 1997,30 (3)：292-297).Lot of experiments is had now
It is the main cause that food hot-working produces fragrance to show Maillard reaction, has very important meaning for production and processing food
Justice, existing many scholars are probed into its mechanism (Martins S.I.F.S., Jongen W.M.F., van Boekel
M.A.J.S.A review of Maillard reaction in food and implications to kinetic
Modelling [J] .Trends in Food Science＆Technology, 2001,11 (9-10)：364-373).
The present invention sequentially adds alkali protease and composite plant hydrolase using delicatessen food level Soybean Meal as raw material
Viscozyme L, are digested with this and obtain amino acid and reduced sugar.Process need not add any carbohydrate to meet Maillard reaction
Condition, and the optimal order of addition and addition of two kinds of enzymes is determined, it is intended to carried for the exploitation and preparation of Soybean Meal salt taste essence
For technical support.
The content of the invention
The present invention relates to a kind of novel soybean dregs of rice salt taste essence preparation method.Maximum the characteristics of is without outside addition reduction
Sugar carries out Maillard reaction.
The present invention is by adding composite plant hydrolase Viscozyme L, and itself enzymolysis produces reduced sugar, with addition alkalescence
The amino acid that protease hydrolyzed comes out carries out Maillard reaction, and certain theoretical foundation is provided to prepare Soybean Meal salt taste essence.
Concrete technical scheme is as follows：The food level soybean dregs of rice are crushed, are dissolved in distilled water, addition alkali protease is certain
Under the conditions of digest, then proceed to addition composite plant hydrolase Viscozyme L digest under certain condition, by obtained enzymolysis
Liquid boils the enzyme that goes out, and enzymolysis liquid dry powder is made using freeze drying process in centrifuging and taking supernatant；By enzymolysis liquid dry powder with certain ratio
Example is dissolved in water, and Maillard reaction is carried out under certain condition, and Soybean Meal liquid essence is made.
Advantages of the present invention：Soybean Meal as vegetable protein main source, it is cheap and nutritive value is higher, without
Outside addition reduced sugar, amino acid, Maillard reaction can be carried out by itself enzymolysis, meet need of the modern for health
Ask.
Embodiment
Embodiment 1
1. experiment material：Soybean Meal is purchased from Longkou Xiang Chi grain and oil Co., Ltd, and protein content is 40.12%, and total reducing sugar contains
Measure as 12%, content of reducing sugar is 2%.Alkali protease Alcalase 2.4L, composite plant hydrolase Viscozyme L are purchased
Believe Bioisystech Co., Ltd in Novi.
2. experimental method
Concentration is 4% (w/v) the Soybean Meal aqueous solution, and regulating system pH value is 4.5, adds composite plant hydrolase
ViscozymeL (be respectively substrate quality 5%, 10% and 15%), 55 DEG C enzymolysis 1.5h, be cooled to room temperature after boiling the enzyme that goes out,
Regulating system pH value be 8, add alkali protease Alcalase 2.4L (be respectively substrate quality 5%, 10% and 15%)
60 DEG C of enzymolysis 2h.Boil centrifugation enzymolysis liquid after the enzyme that goes out and take supernatant, enzymolysis liquid dry powder is made in freeze-drying.Exchange composite plant water
The addition sequence of enzyme Viscozyme L and alkali protease is solved, repeats to test above.
Embodiment 2
1st, experiment material：Obtained Soybean Meal enzymolysis liquid sample in embodiment 1.
2nd, experimental method
Using pH-stat methods, (the refined .pH-stat methods of Yao Yujing, Cui Chun, Qiu Liping, Chen Li and formol titration determine soybean
Protein hydrolysis degree accuracy compares [J] food industry science and technology, 2008, (9)：268-270) degree of hydrolysis of sample is measured,
The scope for obtaining Soybean Meal enzymolysis liquid degree of hydrolysis is 10.20%~11.71%.Alkali protease from 5% increase to 10% when, water
Xie Du has an obvious increase, and from 10% increase to 15% when have no and dramatically increase, possible cause is to add 10% concentration of substrate
Alkali protease when the protein in enzymolysis liquid is hydrolyzed into amino acid substantially, so as to add more alkali proteases
Effect is not notable.First add sample of the sample that carbohydrase is added after alkali protease than first adding addition alkali protease after carbohydrase
Product have more preferable degree of hydrolysis.
Embodiment 3
1st, experiment material：Obtained Soybean Meal enzymolysis liquid sample in embodiment 1.
2nd, experimental method
Utilize DNS methods (Zhang Yongqin, Wang Zheping, Song Yumei, Luan Donglei, the comparative studies of the long lake Determination of Reducing Sugars of Xue
[J] food industry science and technology, 2010, (6)：321-326) reduced sugar in enzymolysis liquid is measured, obtained content of reducing sugar
For 0.333mg/ml~0.676mg/ml.With being continuously increased for composite plant hydrolase Viscozyme L ratios, reduced sugar contains
Amount is continuously increased, and composite plant hydrolase Viscozyme L are rapid from the increase of 5% to 10% content of reducing sugar, and 10% increases to
Amplitude when 15% is little, it is seen that content of reducing sugar slows down with the increased speed of carbohydrase.First add after alkali protease and add again
The content of reducing sugar of conjunction plant hydrolyzed-enzyme Viscozyme L sample, which is higher than under similarity condition, first adds composite plant hydrolase
The sample of alkali protease is added after Viscozyme L.
Embodiment 4
1st, experiment material：Obtained Soybean Meal enzymolysis liquid sample in embodiment 1.
2nd, experimental method
Utilize formol titration (Pifer C.W., Wollish E.G.Potentionmetric titration of
Salts of organic bases in acetic acid [J] .Analytical Chemistry, 1952,24 (2)：300-
306) amino nitrogen content in enzymolysis liquid is measured, the amino nitrogen content measured is 1.366mg/ml~1.616mg/ml.
Increase composite plant hydrolase Viscozyme L addition has no significant difference influence on amino nitrogen content.And basic protein
There is significant difference to Soybean Meal enzymolysis liquid amino nitrogen content in enzyme.Alkali protease from 5% increase to 10% when, ammonia nitrogen contains
Amount has an obvious increase, and from 10% increase to 15% when increase not substantially, and degree of hydrolysis is consistent substantially.
Embodiment 5
1st, experiment material：Obtained Soybean Meal enzymolysis liquid sample in embodiment 1.
2nd, experimental method
Using high performance liquid chromatography (Thiele C.,M.G., Vogel R.F.Sample preparation
for amino acid determination by integrated pulsed amperometric detection in
Foods [J] .Analytical Biochemistry.2002,310 (2)：Amino acid content survey 171-178) is carried out to enzymolysis liquid
It is fixed.Amino acid content in sample increases with the increase of alkali protease, and 10% obvious compared with 5% increase, 15% compared with
10% amino acid content increase is not obvious.When further demonstrating the alkali protease for adding concentration of substrate 10% in enzymolysis liquid
Protein may be completely broken down into amino acid.Therefore, alkali protease amino acid content is continuously added not have significantly
Increase.The composite plant hydrolase of concentration of substrate 15% is added after the alkali protease for wherein first adding concentration of substrate 10%
Free amino acid total amount has reached 1433.14 ± 15.75mg/g of maximum, arginine 382.93 in Viscozyme L sample
± 4.98mg/g, 149.34 ± 2.99mg/g of alanine, 160.13 ± 3.85mg/g of glutamic acid, aspartic acid 97.91 ±
2.45mg/g has reached maximum.
Embodiment 6
1st, experiment material：Obtained Soybean Meal enzymolysis liquid sample in embodiment 1.
2nd, experimental method
The enzymolysis liquid obtained in embodiment 1 is subjected to freeze-drying process, enzymolysis liquid dry powder is obtained.Added with ratio of water to material 10: 1
After water dissolves, solution is placed in tetrafluoro water heating kettle, regulation initial pH value is 8, reactor is carried out to U.S. drawing under the conditions of 120 DEG C
Moral reacts 1.5h, obtains Soybean Meal liquid essence.
Embodiment 7
1st, experiment material：Soybean Meal liquid essence made from embodiment 6.
2nd, experimental method
Browning degree measure (Huang M., Liu are carried out to obtained Maillard reaction liquid with ultraviolet spectrophotometry
P., Song S., Zhang X., Hayat K., Xia S., Jia C., Gu F.Contribution of sulfur-
containing compounds to the colour-inhibiting effect and improved antioxidant
activity of Maillard reaction products of soybean protein
Hydrolysates.Journal of the Science of Food and Agriculture, 2011,91 (4)：710-
720), the light absorption value at A420nm represents the formation degree of Maillard reaction later stage brown color substance, A294nm light absorption value generation
Light absorption value at the formation degree of table Maillard reaction intermediate product, 420nm and 294nm is higher, and color is deeper.First add 10%
Suction of the Soybean Meal liquid essence at A420nm made from 15% concentration of substrate carbohydrase is added after the alkali protease of concentration of substrate
Light value is 0.175 ± 0.012, and the light absorption value at A295nm is 0.246 ± 0.005.
With alkali protease and composite plant hydrolase Viscozyme L increase, light absorption value increases therewith.By right
It is aobvious that data analysis finds that the influence of the degree of hydrolysis and concentration of reduced sugar of enzymolysis liquid to its Maillard reaction liquid browning degree all has
Work property.And comparatively speaking influence of the concentration of reduced sugar to the browning degree of Maillard reaction liquid is more notable.Meanwhile, first add alkali
Property protease after add composite plant hydrolase Viscozyme L sample than first adding composite plant hydrolase Viscozyme
The browning degree that basic protein enzyme sample is added after L is deeper.
Embodiment 8
1st, experiment material：Soybean Meal liquid essence made from embodiment 6.
2nd, experimental method
Using colorimeter measurement (application of Shi Xuan, Chen Ya, Fu Yiyi, Luo Jinhua the colour difference meters in food quality detection
[J] food industry science and technology, 2009, (4)：373-375) Maillard reaction liquid value of chromatism.Understood from the data measured with alkalescence
The increase of protease and composite plant hydrolase Viscozyme L ratios, the total color difference of Maillard reaction liquid is bigger, color sample
Darker, saturation degree is bigger.By being found to data analysis, the concentration of reduced sugar and degree of hydrolysis in enzymolysis liquid are all to Maillard reaction
The color tool of liquid has a significant impact.And concentration of reduced sugar to the conspicuousness of reaction solution color slightly than the conspicuousness of degree of hydrolysis
It is high.First plus after alkali protease add composite plant hydrolase Viscozyme L sample slightly than first adding composite plant hydrolase
Add the color of the sample of alkali protease deep after Viscozyme L.First add after the alkali protease of 10% concentration of substrate and add
The total color difference value of 15% concentration of substrate carbohydrase sample reaches 68.03 ± 0.11, and saturation degree reaches 56.25 ± 0.14.
Embodiment 9
1st, experiment material：Soybean Meal liquid essence made from embodiment 6.
2nd, experimental method
The escaping gas composition of Maillard reaction liquid is analyzed with combined gas chromatography mass spectrometry (GC-MS).
15% concentration of substrate composite plant hydrolase is added after the alkali protease that 10% concentration of substrate is first added knowable to data measured
The fragrance component that Viscozyme L sample detection comes out is most and content is of a relatively high more.37 kinds of fragrance components are detected altogether,
Wherein 4 kinds hydrocarbon compounds (2.3%), 7 kinds of alcohol compounds (20.63%), 6 kinds of ester type compounds (15.66%), 3 kinds of aldehyde
Class compound (8.61%), 5 kinds of ketone compounds (7.25%), 5 kinds of fragrant same clan's compounds (6.03%), a kind of Pyrazine
Compound (1.42%), 2 kinds of furfuran compounds (1.1%), 2 kinds of pyridine compounds and theirs (1.15%) and 2 kinds of nitrile compounds
(1.16%).
Embodiment 10
1st, experiment material：Soybean Meal liquid essence made from embodiment 6.
2nd, experimental method
Organoleptic analysis is carried out to Maillard reaction liquid, with being continuously increased for composite plant hydrolase Viscozyme L, enzyme
Content of reducing sugar in solution liquid is continuously increased, and causes the burnt sweet taste of Maillard reaction liquid also to be lifted therewith.Meanwhile, in enzymolysis liquid
Free amino acid is more, and the mellow sense of Maillard reaction liquid and continuation are also more preferable.Comprehensive each factor, subjective appreciation person is to first adding
15% concentration of substrate composite plant hydrolase Viscozyme L sample is added after the alkali protease for entering 10% concentration of substrate to be had
Highest is evaluated.It shows stronger delicate flavour, meat-like flavor, although its continuation and mellow sense are not protruded, but its hardship
Taste is markedly less than other samples, possesses preferable flavor effect.
Claims (9)
1. a kind of method for preparing salt taste essence by two step enzymolysis by raw material of Soybean Meal, it is characterised in that including：
The commercially available block food level soybean dregs of rice are crushed, are dissolved in distilled water, alkali protease are added after 60 DEG C digest 2h,
The enzyme that goes out is boiled, continues to add 55 DEG C of enzymolysis 1.5h of composite plant hydrolase Viscozyme L, obtained enzymolysis liquid regulation is initial
PH is progress Maillard reaction 1.5h under the conditions of 8,120 DEG C, obtains Soybean Meal liquid essence.
2. preparation method according to claim 1, it is characterised in that degree of hydrolysis is described Soybean Meal enzymolysis liquid after measured
10.20%~11.71%.
3. preparation method according to claim 1, it is characterised in that reduced sugar contains described Soybean Meal enzymolysis liquid after measured
Measure as 0.333mg/ml~0.676mg/ml.
4. preparation method according to claim 1, it is characterised in that ammonia nitrogen contains described Soybean Meal enzymolysis liquid after measured
Measure as 1.366mg/ml~1.616mg/ml.
5. preparation method according to claim 1, it is characterised in that described Soybean Meal enzymolysis liquid free amine group after measured
Sour total amount has reached 776.25mg/g~1433.14mg/g, arginase 12 16.78mg/g~382.93mg/g, alanine
89.53mg/g~149.34mg/g, glutamic acid 104.32mg/g~160.13mg/g, aspartic acid 57.30mg/g~
97.91mg/g。
6. preparation method according to claim 1, it is characterised in that described Maillard reaction liquid is surveyed through browning degree
Fixed, the light absorption value at A420nm is 0.102~0.180, and the light absorption value at A295nm is 0.143~0.253.
7. preparation method according to claim 1, it is characterised in that described Maillard reaction liquid is determined through value of chromatism,
Total color difference value reaches 65.72~68.77, and saturation degree reaches 50.23~57.17.
8. preparation method according to claim 1, it is characterised in that described Maillard reaction liquid through escaping gas into
Analysis, detects 37 kinds of fragrance components, wherein 4 kinds of hydrocarbon compounds (1.7%~2.3%), 7 kinds of alcohol compounds altogether
(18.79%~20.63%), 6 kinds of ester type compounds (14.89%~15.66%), 3 kinds of aldehyde compounds (7.9%~
8.61%), 5 kinds of ketone compounds (6.8%~7.25%), 5 kinds of fragrant same clan's compounds (4.98%~6.03%), a kind of pyrrole
Piperazine class compound (1.23%~1.42%), 2 kinds of furfuran compounds (0.98%~1.1%), 2 kinds of pyridine compounds and theirs
(0.87%~1.15%) and 2 kinds of nitrile compounds (1.06%~1.16%).
9. preparation method according to claim 1, it is characterised in that described Maillard reaction liquid is through photosensitive evaluation point
15% concentration of substrate composite plant hydrolase Viscozyme L are added after analysis, the alkali protease for first adding 10% concentration of substrate
Sample have highest evaluation.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112535271A (en) * | 2020-12-03 | 2021-03-23 | 安徽强旺生物工程有限公司 | Method for preparing salt-reducing and freshness-enhancing seasoning through Maillard intermediate |
| CN113785963A (en) * | 2021-08-20 | 2021-12-14 | 华南理工大学 | Delicate flavor enhancer and preparation method and application thereof |
| CN116019215A (en) * | 2023-03-10 | 2023-04-28 | 江苏御娘食品有限公司 | Fragrant functional soybean protein seasoning, and preparation method and application thereof |
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| CN116019215A (en) * | 2023-03-10 | 2023-04-28 | 江苏御娘食品有限公司 | Fragrant functional soybean protein seasoning, and preparation method and application thereof |
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Application publication date: 20170714 |