CN110651990A - Flavor base material based on plant source composite active peptide and preparation method and application thereof - Google Patents
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- 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
- A23L27/50—Soya sauce
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- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
- A23L31/10—Yeasts or derivatives thereof
- A23L31/15—Extracts
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
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Abstract
The invention discloses a flavor base material based on plant source composite active peptide, a preparation method and application thereof. The method comprises the following steps: soybean peptide, walnut peptide and yeast extract are used as main nitrogen sources, fructose is used as a main carbon source, and the raw materials are subjected to Maillard reaction under proper conditions to obtain the delicious and mellow flavor base material. The optimal process conditions of the Maillard reaction, including raw material proportion, reaction time, reaction temperature and the like, are obtained through a series of single-factor experiments and orthogonal experiments. The prepared flavor base material is added into the soy sauce crude oil, so that the sauce flavor and mellow feeling of the crude oil can be obviously improved. The innovation point of the invention is that the raw materials are selected, the soybean peptide and the walnut peptide are applied to the preparation of the flavoring base material together, the prepared flavoring base material has high nutritive value and delicious and mellow flavor, and in addition, the flavoring base material provided by the invention has low cost and simple preparation process, and can be widely used for preparing seasonings to improve the mouthfeel and nutritive value.
Description
Technical Field
The invention belongs to the technical field of seasoning production, and particularly relates to a flavor base material based on plant source composite active peptide, and a preparation method and application thereof.
Background
The soybean peptide and the walnut peptide both belong to plant active peptides, are used as hydrolysis products of soybean protein, have unique taste characteristics, good absorptivity, solubility and nutritional functions, comprise antioxidation, blood fat reduction, blood sugar regulation, immunity regulation and the like, are used as enzymolysis products of the walnut protein, also have good physiological activity, are safe and nontoxic, and show attractive development and application prospects in the fields of medicine, health care, food and the like. Researches show that the soybean peptide has a certain degree of bitter taste, mainly caused by hydrophobic groups, and after the soybean protein is subjected to enzymolysis, the hydrophobic amino acid groups wrapped in the molecules are exposed and generate the bitter taste when contacting with taste buds. Peptides with hydrophobic amino acids and presenting bitter taste are generally called bitter peptides, and the existence of the bitter peptides causes flavor defects of soybean peptides and limits the application of the peptides in food health products. At present, the debittering method of soybean peptide mainly comprises physicochemical debittering and enzymatic debittering, however, the physicochemical debittering removes partial bitter peptides and simultaneously takes away a large amount of flavor peptides, and the enzymatic debittering increases the production cost because of adding exonuclease again, so that the search for a method for reducing the bitter taste of soybean peptide to increase the utilization of the soybean peptide in food or health care products is imperative.
Maillard Reaction (also called carbonyl ammonia Reaction) is a non-enzymatic browning Reaction widely existing in the process of food processing or storage, mainly refers to the Reaction between carbonyl compounds (reducing saccharides, aldehydes and ketones) and amino compounds (amino acids, peptides and proteins), and finally generates brown and even black macromolecular substances, namely melanoidins or melanoidins, and has important effect on the formation of the flavor and color of food. The peptide derivatives produced after the reaction have the effects of improving fresh aroma and mellow feeling and are often used for preparing foods with special flavor, and the related inventions of the Nestle company show that rearrangement products (pyroglutamyl peptide and N-acetyl glycine) produced in the first stage of the Maillard reaction have obvious fresh taste.
In a peptide-Maillard Reaction system of food, soybean peptide and walnut peptide are one of the raw materials with the highest utilization rate, active peptide mainly has two conversion modes in the Maillard Reaction process, one mode is directly participated in the Maillard Reaction to generate flavor substances, the other mode is to generate a plurality of small molecules through thermal degradation, the small molecules are further subjected to the Maillard Reaction to generate the flavor substances, the peptide is simultaneously subjected to the two reactions under the condition of adding reducing sugar, and flavor development substances in the product mainly comprise peptide derivatives with flavor enhancement effect and peptide-sugar MRPs (Maillard Reaction peptides), which belong to mixed flavor development peptides, generally called Maillard peptides for short, the MRPs have great influence on taste of people, and the strength of the action is related to the reducing sugar. Research shows that with the reduction of the water content, the content of volatile compounds formed in the Maillard reaction system product of the soybean peptide is gradually increased, the effect of enhancing the salty taste is shown in the aspect of carrying out Maillard reaction on the soybean peptide with the relative molecular mass of 1000-5000-.
The existing soybean peptide development comprises cordial, solid beverage, protein powder and the like, the walnut peptide is mainly applied to dairy products and nutritional powder, the application of the dairy products and the nutritional powder in the food industry is relatively single, and related researches of simultaneously adding the soybean peptide and the walnut peptide into seasonings required by daily diet are less.
Disclosure of Invention
In order to overcome the defects in the prior art, the invention aims to provide a flavor base material based on plant source composite active peptide, and a preparation method and application thereof.
The invention aims to provide a method for preparing a flavor base material by utilizing plant active peptide, the flavor base material has outstanding delicate flavor and mellow flavor, can obviously improve the delicate flavor and the mellow flavor of crude oil when being added into the soy sauce crude oil, and can also be applied to the production of other seasonings.
The purpose of the invention is realized by at least one of the following technical solutions.
The preparation method provided by the invention takes soybean peptide, walnut peptide and yeast extract as main nitrogen sources and fructose (reducing sugar) as a main carbon source, fully mixes the raw materials according to a ratio, then carries out Maillard reaction, and quickly cools the product after the reaction, thus obtaining the material liquid (the flavor base material based on the plant source composite active peptide) with delicious and mellow flavor.
The invention provides a preparation method of a flavor base material based on plant source composite active peptide, which comprises the following steps:
(1) preparing walnut peptide: adding walnut protein powder into water, uniformly mixing to obtain walnut protein powder solution, adding protease for enzymolysis reaction, then carrying out enzyme deactivation treatment, centrifuging to obtain supernatant, and carrying out freeze drying to obtain walnut peptide powder;
(2) adding the walnut peptide powder in the step (1) into water, uniformly stirring, then adding yeast extract, soybean peptide and fructose (crystalline fructose), and uniformly stirring to obtain a mixture;
(3) and (3) placing the mixture obtained in the step (2) into a reaction kettle, heating and carrying out Maillard reaction to obtain the flavor base material based on the plant source composite active peptide.
Further, the feed-liquid ratio of the walnut protein powder and water in the step (1) is 1:8-1:12 g/mL.
Preferably, the feed-liquid ratio of the walnut protein powder to water in the step (1) is 1:10 g/mL.
Further, the protease in the step (1) is alkaline protease; the mass of the protease is 0.6-0.8 wt% of the mass of the protein content of the walnut protein powder.
Preferably, the mass of the protease in the step (1) is 0.75 wt% of the mass of the protein content of the walnut protein powder.
Further, the temperature of the enzymolysis reaction in the step (1) is 52-55 ℃, and the time of the enzymolysis reaction is 3.5-4 h; the pH of the enzymatic reaction was 9.0.
Preferably, the temperature of the enzymolysis reaction in the step (1) is 55 ℃, and the time of the enzymolysis reaction is 4 hours.
Further, the temperature of the enzyme deactivation treatment in the step (1) is 90-100 ℃, and the time of the enzyme deactivation treatment is 15-25 min.
Preferably, the temperature of the enzyme deactivation treatment in the step (1) is 100 ℃, and the time of the enzyme deactivation treatment is 20 min.
Further, the components of the mixture in the step (2) comprise, in parts by mass:
preferably, the components of the mixture in the step (2) comprise, in parts by mass:
preferably, the yeast extract in step (2) is yeast extract produced by Angel yeast, with the product number of LA/LB 55.
Further, the temperature of the Maillard reaction in the step (3) is 105-115 ℃, and the time is 55-65 min.
Preferably, the temperature of the Maillard reaction in the step (3) is 110 ℃ and the time is 60 min.
The Maillard reaction takes soybean peptide, walnut peptide and yeast extract as main nitrogen sources and fructose as a main carbon source.
The invention provides a flavor base material based on plant source compound active peptide prepared by the preparation method.
The flavoring base material based on the plant source composite active peptide can be applied to preparation of soy sauce.
After the flavor base material based on the plant source composite active peptide provided by the invention is compounded with the soy sauce crude oil according to the volume ratio of 1:2, the mellow feeling and the sauce flavor of the obtained product can be obviously improved.
Compared with the prior art, the invention has the following advantages and beneficial effects:
(1) according to the preparation method provided by the invention, the adopted raw materials, namely the soybean peptide and the walnut peptide, have the effects of resisting oxidation, reducing blood pressure, regulating immunity and the like, and have higher nutritional value;
(2) the preparation method provided by the invention adopts the crystalline fructose as a main carbonyl source, has low heat, does not cause the increase of blood sugar concentration, can be digested and absorbed by small intestines, and is one of the nutrition sources of a human body;
(3) according to the preparation method provided by the invention, the raw materials can be produced in a natural pH state, so that the workload in industrial production is reduced, and the cost is reduced;
(4) the preparation method provided by the invention has the advantages of simple operation, low cost, no pollution to the environment and the like; the flavor base material based on the plant source composite active peptide provided by the invention has outstanding delicate flavor and is mellow, and can be widely applied to the field of food.
Drawings
FIG. 1 is a bar graph of sensory scores for different reaction durations;
FIG. 2 is a histogram of sensory scores for different walnut peptide powder addition amounts;
FIG. 3 is a bar graph of sensory scores for different amounts of soy peptide powder added;
fig. 4 is a radar chart of sensory scores for the treatment examples.
Detailed Description
The following description of the embodiments of the present invention is provided in connection with the accompanying drawings and examples, but the invention is not limited thereto. It is noted that the processes described below, if not specifically described in detail, are all realizable or understandable by those skilled in the art with reference to the prior art. The reagents or apparatus used are not indicated to the manufacturer, and are considered to be conventional products available by commercial purchase.
The yeast extract used in the examples below was produced by Angel Yeast Inc., having a product number of LA/LB 55.
Example 1
A preparation method of a flavor base material based on plant source composite active peptide comprises the following steps:
(1) preparation of walnut peptide
Adding walnut protein powder into water, wherein the feed liquid mass ratio of the walnut protein powder to the water is 1:10g/mL, uniformly mixing to obtain a walnut protein powder solution, adding alkaline protease for enzymolysis reaction, wherein the addition amount of the protease is 0.75 wt% of the mass of the walnut protein powder, the pH value of the enzymolysis reaction is 9.0, the time of the enzymolysis reaction is 4 hours, the temperature of the enzymolysis reaction is 55 ℃, then boiling for enzyme deactivation treatment, the temperature of the enzyme deactivation treatment is 100 ℃, the time of the enzyme deactivation treatment is 10min, centrifuging to obtain a supernatant, the centrifugation speed is 4000rpm, the centrifugation time is 20min, and freeze-drying to obtain walnut peptide powder;
(2) adding the walnut peptide powder in the step (1) into purified water, wherein the mass of the walnut peptide powder is 6.72g, and the using amount of the purified water is 84.28ml, uniformly stirring, then adding 210.68g of yeast extract, 105.3g of soybean peptide powder and 56.20g of fructose, and uniformly stirring to obtain a mixture;
(3) placing the mixture obtained in the step (2) in a reaction kettle, heating and carrying out Maillard reaction to obtain the flavor base material based on the plant source composite active peptide; in order to obtain the optimal reaction time for preparing the flavor base material based on the plant source composite active peptide at a certain temperature (100 ℃), the mixture obtained in the step (2) is uniformly divided into 4 parts, the heating temperature is uniformly set to be 100 ℃, and the heating time of the 4 parts of the mixture is respectively set to be 50 min, 60min, 70 min and 80 min.
(4) After the reaction is finished, 4 parts of the flavor base material based on the plant source composite active peptide are taken out, the flavor base material is cooled to normal temperature and subjected to sensory evaluation, the scoring standard of the sensory evaluation is shown in table 1, the table 1 is an index table of sensory evaluation of the umami base material, the scoring result is shown in figure 1, and the optimal reaction time for preparing the flavor base material based on the plant source composite active peptide is 60min at a certain temperature (100 ℃) according to the sensory evaluation result shown in figure 1.
TABLE 1
Example 2
A preparation method of a flavor base material based on plant source composite active peptide comprises the following steps:
(1) the preparation method of the walnut peptide comprises the following steps of,
adding walnut protein powder into water, wherein the feed-liquid ratio of the walnut protein powder to the water is 1:10g/mL, uniformly mixing to obtain a walnut protein powder solution, adding alkaline protease for enzymolysis reaction, wherein the addition amount of the protease is 0.75 wt% of the protein content of the walnut protein powder, the pH value of the enzymolysis reaction is 9.0, the time of the enzymolysis reaction is 4 hours, the temperature of the enzymolysis reaction is 55 ℃, then boiling for enzyme deactivation treatment, the temperature of the enzyme deactivation treatment is 100 ℃, the time of the enzyme deactivation treatment is 10min, centrifuging to obtain a supernatant, the centrifugation speed is 4000rpm, the centrifugation time is 20min, and freeze-drying to obtain walnut peptide powder;
(2) adding the walnut peptide powder in the step (1) into purified water, wherein the mass of the walnut peptide powder is 6.72g, and the using amount of the purified water is 84.28ml, uniformly stirring, then adding 210.68g of yeast extract, 105.3g of soybean peptide powder and 56.20g of fructose, and uniformly stirring to obtain a mixture;
(3) placing the mixture obtained in the step (2) in a reaction kettle, heating and carrying out Maillard reaction to obtain the flavor base material based on the plant source composite active peptide; in order to obtain the optimal reaction temperature for preparing the flavor base material based on the plant source composite active peptide under a certain time (60min), the mixture obtained in the step (2) is divided into 4 parts, the heating time is uniformly set to be 60min, and the heating temperature of the 4 parts of the mixture is respectively set to be 0, 100, 110 and 120 ℃.
(4) After the reaction is finished, 4 parts of the flavor base material based on the plant source composite active peptide are taken out, cooled to normal temperature and subjected to sensory evaluation, and the scoring standard of the sensory evaluation is shown in table 1. Sensory evaluation results showed that the optimal reaction temperature for preparing the flavor base material based on the plant-derived composite active peptide was 110 ℃ at a certain time (60 min).
Example 3
A preparation method of a flavor base material based on plant source composite active peptide comprises the following steps:
(1) preparation of walnut peptide
Adding walnut protein powder into water, wherein the feed-liquid ratio of the walnut protein powder to the water is 1:10g/mL, uniformly mixing to obtain a walnut protein powder solution, adding alkaline protease for enzymolysis reaction, wherein the addition amount of the protease is 0.75 wt% of the mass of the walnut protein powder, the pH value of the enzymolysis reaction is 9.0, the time of the enzymolysis reaction is 4 hours, the temperature of the enzymolysis reaction is 55 ℃, then boiling for enzyme deactivation treatment, the temperature of the enzyme deactivation treatment is 100 ℃, the time of the enzyme deactivation treatment is 10 minutes, centrifuging to obtain a supernatant, the centrifugation speed is 4000rpm, the centrifugation time is 20 minutes, and freeze-drying to obtain walnut peptide powder;
(2) in order to obtain the optimal mixture ratio of raw materials for preparing the flavor base material based on the plant source composite active peptide, 0g, 0.44 g, 0.72 g, 1.00 g, 1.28g and 1.56g of walnut peptide powder are respectively weighed, then 0g, 0.44 g, 0.72 g, 1.00 g, 1.28g and 1.56g of walnut peptide powder are respectively added into 5 parts of purified water, the using amount of each part of purified water is 21.07ml, the mixture is uniformly mixed to obtain 5 parts of walnut peptide solution, yeast extract, soybean peptide and fructose are respectively added into the 5 parts of walnut peptide solution, the mass of the yeast extract added into each part of walnut peptide solution is 52.67g, the mass of the soybean peptide added into each part of walnut peptide solution is 10.53g, and the mass of the fructose added into each part of walnut peptide solution is 10.05 g; 5 parts of a mixture is obtained;
(3) respectively placing the 5 parts of mixture obtained in the step (2) into a reaction kettle, heating for Maillard reaction at 110 ℃ for 60min to obtain 5 parts of flavor base material based on the plant source composite active peptide;
(4) and (3) after the reaction is finished, taking out the flavor base material based on the plant source composite active peptide, cooling to normal temperature, and carrying out sensory evaluation. The scoring standard is shown in table 1, the scoring result is shown in fig. 2, and the experimental result shows that when the added mass of the walnut peptide powder is 1.28% of the total mass of the sample, the sensory evaluation is the best.
Example 4
A preparation method of a flavor base material based on plant source composite active peptide comprises the following steps:
(1) preparation of walnut peptide
Adding walnut protein powder into water, wherein the feed-liquid ratio of the walnut protein powder to the water is 1:10g/mL, uniformly mixing to obtain a walnut protein powder solution, adding alkaline protease for enzymolysis reaction, wherein the addition amount of the protease is 0.75 wt% of the content mass of the walnut protein powder, the pH value of the enzymolysis reaction is 9.0, the time of the enzymolysis reaction is 4 hours, the temperature of the enzymolysis reaction is 55 ℃, then boiling for enzyme deactivation treatment, the temperature of the enzyme deactivation treatment is 100 ℃, the time of the enzyme deactivation treatment is 10 minutes, centrifuging to obtain a supernatant, centrifuging at the speed of 4000rpm, centrifuging for 20 minutes, and freeze-drying to obtain walnut peptide powder;
(2) in order to obtain the optimal mixture ratio of raw materials for preparing the flavor base material based on the plant source composite active peptide, 0g, 5.26g, 10.53g, 12.53g, 14.53g and 16.53g of soybean peptide powder are respectively weighed; respectively adding 6 parts of the walnut peptide powder obtained in the step (1) into 6 parts of purified water, wherein the mass of each part of walnut peptide powder is 1.28g, and the using amount of each part of purified water is 21.07mL, and then uniformly mixing to obtain 6 parts of walnut peptide solution; respectively adding yeast extract and fructose into 6 parts of walnut peptide solution, and uniformly mixing; the mass of the yeast extract added into each part of walnut peptide solution is 52.67g, and the mass of the fructose added into each part of walnut peptide solution is 14.05 g; then adding 0g, 5.26g, 10.53g, 12.53g, 14.53g and 16.53g of soybean peptide powder into 6 parts of walnut peptide solution respectively, and mixing uniformly to obtain 6 parts of mixture;
(3) respectively placing the 6 parts of mixture obtained in the step (2) in a reaction kettle, heating for Maillard reaction at 110 ℃ for 60min to obtain the flavor base material based on the plant source composite active peptide;
(4) and (3) after the reaction is finished, taking out the flavor base material based on the plant source composite active peptide, cooling to normal temperature, and carrying out sensory evaluation. The scoring standard is shown in table 1, the scoring result is shown in fig. 3, and the experimental result shows that the taste base material based on the plant source compound active peptide is prepared when the adding amount of the soybean peptide powder is 10.53% of the total mass of the sample, and the sensory evaluation is best.
Example 5
A preparation method of a flavor base material based on plant source composite active peptide comprises the following steps:
(1) preparation of walnut peptide
Adding walnut protein powder into water, wherein the feed-liquid ratio of the walnut protein powder to the water is 1:10g/mL, uniformly mixing to obtain a walnut protein powder solution, adding alkaline protease for enzymolysis reaction, wherein the addition amount of the protease is 0.75 wt% of the content mass of the walnut protein powder, the pH value of the enzymolysis reaction is 9.0, the time of the enzymolysis reaction is 4 hours, the temperature of the enzymolysis reaction is 55 ℃, then boiling for enzyme deactivation treatment, the temperature of the enzyme deactivation treatment is 100 ℃, the time of the enzyme deactivation treatment is 10 minutes, centrifuging to obtain a supernatant, centrifuging at the speed of 4000rpm, centrifuging for 20 minutes, and freeze-drying to obtain walnut peptide powder;
(2) respectively adding 1.28g of the walnut peptide powder obtained in the step (1) into 21.07ml of purified water to obtain a walnut peptide solution, then adding yeast extract (yeast extract) and fructose into the walnut peptide solution, wherein the adding amount of the yeast extract (yeast extract) of the walnut peptide solution is 52.67g, the adding amount of the fructose in the walnut peptide solution is 14.05g, then adding 10.53g of soybean peptide powder, and uniformly stirring to obtain a mixture;
(3) placing the mixture obtained in the step (2) in a reaction kettle, heating for Maillard reaction at 110 ℃ for 60min to obtain the flavor base material based on the plant source composite active peptide;
(4) taking out the flavor base material based on the plant source composite active peptide after the reaction is finished, cooling to normal temperature, mixing the reaction product with the soy sauce crude oil according to the volume ratio, and carrying out sensory evaluation, wherein the treatment 1 is mixing the soy sauce crude oil, the treatment 2 is mixing the soy sauce crude oil and the reaction product according to the volume of 4:1, the treatment 3 is mixing the soy sauce crude oil and the reaction product according to the volume of 2:1, and the treatment 4 is mixing the soy sauce crude oil and the reaction product according to the volume of 1: 1.
The scoring standards are shown in the following table 2, the table 2 is a soy sauce sensory evaluation index table of different treatments, the experimental evaluation results are shown in fig. 4, the results show that the fresh, sweet and mellow tastes of the soy sauce crude oil are insufficient, the salty taste is prominent, the product obtained by compounding the soy sauce crude oil with the savory base material prepared by the invention is prominent in fresh taste and rich in mellow taste, and the sensory score of the product obtained by compounding the crude oil and the savory base material (the savory base material based on the plant source compound active peptide) according to the volume ratio of 2:1 (treatment 3) is highest.
TABLE 2
Through a series of single-factor experiments and orthogonal experiments, the optimal process conditions of the product with optimal mouthfeel are obtained, and the mass ratio of various raw materials is as follows: 52.67% of yeast extract, 14.05% of fructose, 21.07% of purified water, 10.53% of soybean peptide and 1.68% of walnut peptide. The optimum reaction temperature is 110 deg.C, and the time is 60 min. The product obtained under these conditions is highly umami and mellow.
The embodiment of the invention shows that the whole preparation process is simple in flow, each link can meet the requirement of food grade, and the preparation cost is low.
The above examples are only preferred embodiments of the present invention, which are intended to be illustrative and not limiting, and those skilled in the art should understand that they can make various changes, substitutions and alterations without departing from the spirit and scope of the invention.
Claims (10)
1. A preparation method of a flavor base material based on plant source composite active peptide is characterized by comprising the following steps:
(1) adding walnut protein powder into water, uniformly mixing to obtain walnut protein powder solution, adding protease for enzymolysis reaction, then carrying out enzyme deactivation treatment, centrifuging to obtain supernatant, and carrying out freeze drying to obtain walnut peptide powder;
(2) adding the walnut peptide powder in the step (1) into water, uniformly stirring, then adding the yeast extract, the soybean peptide and the fructose, and uniformly stirring to obtain a mixture;
(3) and (3) heating the mixture obtained in the step (2) to carry out Maillard reaction to obtain the flavor base material based on the plant source composite active peptide.
2. The preparation method of the flavor base material based on the plant-derived composite active peptide, as claimed in claim 1, wherein the feed-liquid ratio of the walnut protein powder and water in step (1) is 1:8-1:12 g/mL.
3. The method for preparing a flavor base material based on plant-derived composite active peptide according to claim 1, wherein the protease in step (1) is alkaline protease; the mass of the protease is 0.6-0.8 wt% of the mass of the protein content of the walnut protein powder.
4. The preparation method of the flavor-base material based on the plant-derived composite active peptide according to claim 1, wherein the temperature of the enzymolysis reaction in the step (1) is 52-55 ℃, and the time of the enzymolysis reaction is 3.5-4 h; the pH of the enzymatic reaction was 9.0.
5. The method for preparing a flavor base material based on plant-derived composite active peptide according to claim 1, wherein the temperature of the enzyme deactivation treatment in the step (1) is 90-100 ℃, and the time of the enzyme deactivation treatment is 15-25 min.
6. The method for preparing the flavor base material based on the plant-derived composite active peptide according to claim 1, wherein the components of the mixture in the step (2) comprise, in parts by weight:
1-2 parts of walnut peptide powder;
18-25 parts of water;
50-55 parts of yeast extract;
8-12 parts of soybean peptide;
12-16 parts of fructose.
7. The method for preparing the flavor base material based on the plant-derived composite active peptide according to claim 1, wherein the yeast extract in the step (2) is yeast extract produced by Angel yeast, and the product number is LA/LB 55.
8. The method for preparing a flavor base material based on plant-derived composite active peptide according to claim 1, wherein the temperature of Maillard reaction in step (3) is 105-.
9. A flavor base based on a plant-derived complex active peptide produced by the production method according to any one of claims 1 to 8.
10. Use of a flavor base based on a plant-derived complex active peptide according to claim 9 for the preparation of soy sauce.
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| CN112931923A (en) * | 2021-02-02 | 2021-06-11 | 云南中烟工业有限责任公司 | Preparation method of specific molecular weight peptide Maillard intermediate and application of intermediate in tobacco flavor |
| CN113854532A (en) * | 2021-09-18 | 2021-12-31 | 佛山市海天(高明)调味食品有限公司 | Flavor-developing agent, seasoning and preparation method thereof |
| CN115590175A (en) * | 2022-10-24 | 2023-01-13 | 广东海天创新技术有限公司（Cn） | Seasoning powder and preparation method thereof |
| CN115669916A (en) * | 2022-10-31 | 2023-02-03 | 佛山市海天(高明)调味食品有限公司 | Soy sauce base flavoring base material and preparation method and application thereof |
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