CN111387464A - Method for preparing Maillard flavor peptide by using sesame cake meal - Google Patents
Method for preparing Maillard flavor peptide by using sesame cake meal Download PDFInfo
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- CN111387464A CN111387464A CN202010405774.8A CN202010405774A CN111387464A CN 111387464 A CN111387464 A CN 111387464A CN 202010405774 A CN202010405774 A CN 202010405774A CN 111387464 A CN111387464 A CN 111387464A
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- 241000207961 Sesamum Species 0.000 title claims abstract description 50
- 235000003434 Sesamum indicum Nutrition 0.000 title claims abstract description 50
- 235000012054 meals Nutrition 0.000 title claims abstract description 36
- 101710159104 Flavor peptide Proteins 0.000 title claims abstract description 28
- 238000000034 method Methods 0.000 title claims abstract description 28
- 238000009210 therapy by ultrasound Methods 0.000 claims abstract description 30
- 238000011282 treatment Methods 0.000 claims abstract description 30
- 239000000796 flavoring agent Substances 0.000 claims abstract description 23
- 235000019634 flavors Nutrition 0.000 claims abstract description 23
- 150000001875 compounds Chemical class 0.000 claims abstract description 19
- 238000001125 extrusion Methods 0.000 claims abstract description 12
- 238000001694 spray drying Methods 0.000 claims abstract description 11
- 238000000108 ultra-filtration Methods 0.000 claims abstract description 7
- 102000004190 Enzymes Human genes 0.000 claims description 30
- 108090000790 Enzymes Proteins 0.000 claims description 30
- 239000004365 Protease Substances 0.000 claims description 30
- 229940088598 enzyme Drugs 0.000 claims description 30
- 230000000694 effects Effects 0.000 claims description 23
- 238000009835 boiling Methods 0.000 claims description 19
- 239000000463 material Substances 0.000 claims description 17
- 108090000526 Papain Proteins 0.000 claims description 15
- 108091005804 Peptidases Proteins 0.000 claims description 15
- 108010059820 Polygalacturonase Proteins 0.000 claims description 15
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 15
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 15
- 238000010438 heat treatment Methods 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 15
- 235000019834 papain Nutrition 0.000 claims description 15
- 229940055729 papain Drugs 0.000 claims description 15
- 235000019419 proteases Nutrition 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 108010059892 Cellulase Proteins 0.000 claims description 14
- 229940106157 cellulase Drugs 0.000 claims description 14
- 239000000203 mixture Substances 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 11
- 239000012528 membrane Substances 0.000 claims description 11
- 239000008159 sesame oil Substances 0.000 claims description 11
- 235000011803 sesame oil Nutrition 0.000 claims description 11
- 239000000706 filtrate Substances 0.000 claims description 10
- 239000008213 purified water Substances 0.000 claims description 10
- 239000000376 reactant Substances 0.000 claims description 9
- 238000005188 flotation Methods 0.000 claims description 8
- 238000001914 filtration Methods 0.000 claims description 7
- 239000006227 byproduct Substances 0.000 claims description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 5
- 238000009833 condensation Methods 0.000 claims description 5
- 230000005494 condensation Effects 0.000 claims description 5
- 238000000855 fermentation Methods 0.000 claims description 5
- 230000004151 fermentation Effects 0.000 claims description 5
- 239000008103 glucose Substances 0.000 claims description 5
- 238000002386 leaching Methods 0.000 claims description 5
- 238000003825 pressing Methods 0.000 claims description 5
- 238000009423 ventilation Methods 0.000 claims description 5
- 230000000415 inactivating effect Effects 0.000 claims description 4
- 238000004321 preservation Methods 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 8
- 238000006243 chemical reaction Methods 0.000 abstract description 6
- 239000002245 particle Substances 0.000 abstract description 6
- 239000012535 impurity Substances 0.000 abstract description 5
- 238000010411 cooking Methods 0.000 abstract description 4
- 230000002708 enhancing effect Effects 0.000 abstract description 4
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 4
- 108090000765 processed proteins & peptides Proteins 0.000 abstract description 4
- 150000001413 amino acids Chemical class 0.000 abstract description 3
- 230000002255 enzymatic effect Effects 0.000 abstract description 2
- 239000000413 hydrolysate Substances 0.000 abstract description 2
- 239000000047 product Substances 0.000 abstract description 2
- 229920001184 polypeptide Polymers 0.000 abstract 1
- 102000004196 processed proteins & peptides Human genes 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 51
- 102000004169 proteins and genes Human genes 0.000 description 7
- 108090000623 proteins and genes Proteins 0.000 description 7
- 239000002131 composite material Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 240000006240 Linum usitatissimum Species 0.000 description 2
- 235000004431 Linum usitatissimum Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 210000002421 cell wall Anatomy 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 108010005094 Advanced Glycation End Products Proteins 0.000 description 1
- 235000019737 Animal fat Nutrition 0.000 description 1
- 240000006439 Aspergillus oryzae Species 0.000 description 1
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 241000207960 Pedaliaceae Species 0.000 description 1
- 235000009367 Sesamum alatum Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- -1 amino compound Chemical class 0.000 description 1
- 125000003277 amino group Chemical group 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 150000001728 carbonyl compounds Chemical class 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000006482 condensation reaction Methods 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
-
- 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
- A23J1/001—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from waste materials, e.g. kitchen waste
- A23J1/005—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from waste materials, e.g. kitchen waste from vegetable waste materials
-
- 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
- A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
- A23J1/146—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds by using wave energy or electric current
-
- 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
- A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
- A23J1/148—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds by treatment involving enzymes or microorganisms
-
- 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
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/40—Fermented products; Products treated with microorganisms or enzymes
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
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- 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 provides a method for preparing Maillard flavor peptide by using sesame cake meal, which comprises the steps of pretreating the sesame cake meal by adopting double-screw extrusion, obtaining enzymatic hydrolysate rich in polypeptide and amino acid by carrying out ultrasonic treatment twice and compound enzymolysis twice, and carrying out treatments such as microbubble air floatation impurity removal, ultrafiltration, reduced pressure concentration and the like, and obtaining the Maillard flavor peptide product by carrying out Maillard reaction and spray drying. The Maillard flavor peptide prepared by the method has uniform particles, pure flavor and convenient storage, and can be used for seasoning and enhancing flavor of various cookings and food processing.
Description
Technical Field
The invention belongs to the technical field of deep processing of agricultural products, and relates to a method for preparing Maillard flavor peptide by using sesame cake meal.
Background
Sesame, also called flax and flax, is an annual upright herb of the genus Sesamum of the family Pedaliaceae, 60-150 cm high, distributed in tropical and partly temperate regions. The sesame seeds are rich in nutrition, the oil content is as high as 55%, and the sesame seeds are rich in protein, various vitamins and minerals. In China, most of sesame is used for making sesame oil except for a small part of sesame which is directly eaten, and the sesame oil is one of four major oil materials in China. The sesame oil, also called sesame oil, is amber, orange, reddish, transparent, thick and mellow, and is not scattered for a long time. The sesame oil contains unsaturated fatty acid and amino acid which are necessary for human body, contains rich vitamins and microelements such as iron, zinc, copper and the like which are necessary for human body, has far lower cholesterol content than animal fat, and is popular with people.
The sesame cake meal refers to a by-product of sesame after processing sesame oil by a pressing method or a leaching method. The sesame cake dregs are yellow or light brown, are flaky, granular or powdery, have the protein content of 40-50 percent and have higher nutritional value. At present, sesame cake meal is mainly used as feed or directly used as fertilizer, which causes great waste of the protein resource.
The Maillard reaction is also called "nonenzymatic browning reaction", and is a polymerization reaction, a condensation reaction, or the like, which occurs between a compound containing a free amino group and a reducing sugar or carbonyl compound at normal temperature or under heating. The Maillard reaction can impart special flavor, taste and color to food, and has been widely used in food cooking and food processing. The Maillard peptide is a peptide derivative generated by Maillard reaction based on reducing sugar and low molecular amino compound, and the compound can compensate flavor loss caused by raw material storage, food processing and the like while enhancing the flavor characteristics of food, so the Maillard peptide is also called Maillard flavor peptide. With the development of social economy and the improvement of the consumption level of people, the novel, natural and healthy food seasoning develops rapidly, and the Maillard flavor peptide has very wide market space.
Disclosure of Invention
The invention aims to provide a method for preparing Maillard flavor peptide by using sesame cake meal.
In order to achieve the above objects and other related objects, the present invention provides the following technical solutions: a method for preparing Maillard flavor peptide by using sesame cake meal comprises the following steps:
step 1: crushing the sesame cake meal to 100-mesh 200-mesh powder, mixing the crushed sesame cake meal with purified water according to the mass ratio of 1:1.0-1.5, adding the mixture into a double-screw extruder, controlling the temperature of a feeding section to be 70-75 ℃, the temperature of an extrusion section to be 85-95 ℃, the temperature of a metering section to be 95-100 ℃, the rotation speed of a screw to be 150r/min and the feeding speed to be 200-mesh 300g/min, and carrying out extrusion treatment; collecting the extruded material;
step 2: mixing the extruded material with purified water at a mass ratio of 1:4-6, and then applying a frequency of 25-35KHz and a power density of 0.3-0.5W/cm2Performing ultrasonic treatment for 15-30 min;
and step 3: adding cellulase and pectinase into the solution obtained in the step 2 after ultrasonic treatment, keeping the pH of the solution at 6.5-8.0 and the temperature at 40-50 ℃, and performing enzymolysis for 2-4 h;
and 4, step 4: the enzymolysis liquid obtained in the step 2 is processed by the steps of frequency 25-35KHz and power density 0.3-0.5W/cm2Performing ultrasonic treatment for 15-30 min;
and 5: placing the solution obtained in the step (4) into a container provided with a micro-bubble generator, starting the micro-bubble generator, keeping the diameter of bubbles at 10-30 μm, the pressure at 0.65-0.70MPa and the ventilation volume at 200 times of the volume of the fermentation liquid per hour, and carrying out air floatation treatment for 15-30 min;
step 6: adding compound flavor protease and papain into the solution obtained in the step 5 after the microbubble air flotation treatment, keeping the pH of the solution at 6.5-8.0 and the temperature at 40-50 ℃, and performing enzymolysis for 3-5 h; after the enzymolysis is finished, heating the solution to boiling, keeping the boiling state for 5-10min, and inactivating enzyme;
and 7: filtering the enzymolysis liquid obtained in the step 6 by adopting an ultrafiltration membrane with the membrane aperture of 100nm and the operating pressure difference of 0.5-1.0MPa, and collecting filtrate; then decompressing and concentrating the filtrate to 5-15% of the original volume to obtain an enzymolysis concentrated solution;
and 8: mixing glucose and the enzymolysis concentrated solution according to the mass ratio of 1:10-15, placing the mixture into heating equipment with a steam condensation collecting device, heating the mixture to boiling, and carrying out heat preservation and boiling to obtain a Maillard reactant;
and step 9: and (3) carrying out spray drying on the Maillard reactant to obtain a powdery material, namely the Maillard flavor peptide.
The preferable technical scheme is as follows: the sesame cake meal is a byproduct of sesame oil processed by a pressing method or a leaching method, and the water content is less than or equal to 12%.
The preferable technical scheme is as follows: the enzyme activity of the cellulase is 5-20 ten thousand U, and the addition amount of the cellulase is 0.25-0.50% of the mass of the solution after the second ultrasonic treatment; the enzyme activity of the pectinase is 5-20 ten thousand U, and the addition amount of the pectinase is 0.25-0.50% of the mass of the solution after the second ultrasonic treatment.
The preferable technical scheme is as follows: the enzyme activity of the compound flavor protease is 5-20 ten thousand U, and the addition amount of the compound flavor protease is 0.25-0.50% of the mass of the solution after the microbubble air floatation treatment; the enzyme activity of the papain is 5-20 ten thousand U, and the addition amount of the papain is 0.25-0.50% of the mass of the solution after microbubble air floatation treatment.
The preferable technical scheme is as follows: the air inlet temperature of spray drying is 160-.
Due to the application of the technical scheme, compared with the prior art, the invention has the advantages that:
1. the invention adopts double-screw extrusion to pretreat the sesame cake dregs and passivate various enzymes and mixed bacteria remained in the sesame cake dregs; at the same time, the cell wall is destroyed, the protein is denatured, and the release of the protein and amino acids is promoted.
2. The invention adopts two times of ultrasonic treatment and two times of composite enzymolysis. The first ultrasonic treatment and the first compound enzymolysis promote the cell wall rupture and the protein release of the sesame cake; the second ultrasonic treatment promotes the dissolution of the protein, and is beneficial to improving the second composite enzymolysis, namely the enzymolysis effect of the composite protein.
3. The invention carries out microbubble air flotation treatment on the sesame cake meal aqueous solution system after wall breaking treatment, removes particle impurities in the solution, improves the purity of the solution, and is beneficial to improving the hydrolysis effect of subsequent compound protease.
4. The Maillard flavor peptide prepared by the invention has uniform particles, pure flavor and convenient storage, and can be used for seasoning and enhancing flavor of various cookings and food processing.
Detailed Description
The following description of the embodiments of the present invention is provided for illustrative purposes, and other advantages and effects of the present invention will become apparent to those skilled in the art from the present disclosure.
Example 1: method for preparing Maillard flavor peptide by using sesame cake meal
A method for preparing Maillard flavor peptide by using sesame cake meal is characterized by comprising the following technical steps.
(1) Pulverizing and extruding
The raw material sesame cake is a byproduct of sesame oil processed by a pressing method or a leaching method, is yellow or light brown, is in a sheet shape, a granular shape or a powder shape, and has a water content of less than 12%.
And (4) crushing. The sesame cake meal is crushed to 100-200 meshes for standby.
And (4) extruding by using double screws. Mixing the crushed sesame cake meal and food-grade purified water according to the mass ratio of 1:1.2, adding the mixed material into a double-screw extruder at a uniform speed, and performing extrusion treatment by controlling the temperature of a feeding section to be 72 ℃, the temperature of an extrusion section to be 90 ℃, the temperature of a metering section to be 98 ℃, the rotating speed of a screw to be 120r/min and the feeding speed to be 250 g/min; and collecting the extruded material for later use.
(2) First ultrasonic treatment
Mixing the extruded material with food-grade purified water at a mass ratio of 1:5, placing into a food-grade container with an ultrasonic generator, and processing at a frequency of 30KHz and a power density of 0.4W/cm2And (4) carrying out ultrasonic treatment for 20 min.
(3) First complex enzyme treatment
Adding cellulase and pectinase into the solution after the first ultrasonic treatment, and performing enzymolysis for 3h at 45 ℃ and pH 7.0. The cellulase has the enzyme activity of 10 ten thousand U, and the addition amount is 0.4 percent of the mass of the solution. The enzyme activity of the pectinase is 15 ten thousand U, and the addition amount of the pectinase is 0.35 percent of the mass of the solution.
(4) Second ultrasonic treatment
Placing the solution after the first complex enzyme treatment into a food-grade container with an ultrasonic generator, wherein the frequency is 30KHz, and the power density is 0.4W/cm2And (4) carrying out ultrasonic treatment for 20 min.
(5) Micro-bubble air flotation for removing impurities in enzymatic hydrolysate
And (3) placing the solution subjected to the second ultrasonic treatment into a food-grade container with a micro-bubble generator, starting the micro-bubble generator, keeping the diameter of bubbles to be 10-30 mu m, the pressure to be 0.68MPa and the ventilation volume to be 150 times of the volume of the fermentation liquor per hour, carrying out air floatation treatment for 20min, and continuously removing particle impurities floated by the bubbles until no particle impurities float.
(6) Secondary complex enzyme treatment
Adding compound flavor protease and papain into the solution subjected to the micro-bubble air floatation treatment, keeping the pH value of the solution at 7.0 and the temperature at 45 ℃, and performing enzymolysis for 4 hours; after the enzymolysis is finished, the solution is quickly heated to boiling state, the boiling state is kept for 8min, and the enzyme is deactivated. The compound flavor protease is prepared by fermenting aspergillus oryzae, the enzyme activity is 10 ten thousand U, and the addition amount is 0.35 percent of the mass of the solution. The enzyme activity of the papain is 10 ten thousand U, and the addition amount of the papain is 0.35 percent of the mass of the solution.
(7) Filtering and concentrating
And (4) filtering by using an ultrafiltration membrane. And filtering the enzymolysis liquid after the secondary complex enzyme treatment by adopting an ultrafiltration membrane with the membrane aperture of 100nm and the operating pressure difference of 0.8MPa, and collecting filtrate for later use.
Vacuum concentrating under reduced pressure. Placing the filtrate into vacuum decompression concentration equipment, boiling and concentrating to 10% of the original volume under the condition of vacuum gauge pressure of-0.09 MPa to obtain an enzymolysis concentrated solution for later use.
(8) Ultrasonic-assisted Maillard reaction
Mixing glucose and enzymolysis concentrated solution according to the mass ratio of 1:12, placing into a heating device with a steam condensation collecting device, rapidly heating to boil, and keeping the temperature and decocting; decocting for 60-120min to obtain Maillard reaction product.
(9) Spray drying
Spray drying Maillard reactants at the air inlet temperature of 180 ℃, the feed flow rate of 80ml/min and the nozzle rotation speed of 22000r/min to obtain powdery materials, namely Maillard flavor peptides.
The Maillard flavor peptide prepared by utilizing the sesame cake meal has uniform particles, pure flavor and convenient storage, and can be used for seasoning and enhancing flavor of various cookings and food processing.
Example 2: method for preparing Maillard flavor peptide by using sesame cake meal
A method for preparing Maillard flavor peptide by using sesame cake meal comprises the following steps:
step 1: crushing sesame cake meal to 100 meshes, mixing the sesame cake meal with purified water according to the mass ratio of 1:1.0, adding the mixture into a double-screw extruder, and performing extrusion treatment by controlling the temperature of a feeding section to be 70 ℃, the temperature of an extrusion section to be 85 ℃, the temperature of a metering section to be 95 ℃, the rotating speed of a screw to be 100r/min and the feeding speed to be 200 g/min; collecting the extruded material;
step 2: mixing the extruded material with purified water at a mass ratio of 1:4, and then applying a frequency of 25KHz and a power density of 0.3W/cm2Performing ultrasonic treatment for 15 min;
and step 3: adding cellulase and pectinase into the solution obtained in the step 2 after ultrasonic treatment, keeping the pH of the solution at 6.5 and the temperature at 40 ℃, and performing enzymolysis for 2 hours;
and 4, step 4: the enzymolysis liquid obtained in the step 2 is processed by adopting the frequency of 25KHz and the power density of 0.3W/cm2Performing ultrasonic treatment for 15 min;
and 5: placing the solution obtained in the step (4) into a container provided with a micro-bubble generator, starting the micro-bubble generator, keeping the diameter of bubbles at 10 μm, the pressure at 0.65MPa and the ventilation volume at 100 times of the volume of the fermentation broth per hour, and carrying out air floatation treatment for 15 min;
step 6: adding compound flavor protease and papain into the solution obtained in the step 5 after the microbubble air flotation treatment, keeping the pH of the solution at 6.5 and the temperature at 40 ℃, and performing enzymolysis for 3 hours; after the enzymolysis is finished, heating the solution to boiling, keeping the boiling state for 5min, and inactivating enzyme;
and 7: filtering the enzymolysis liquid obtained in the step 6 by adopting an ultrafiltration membrane with the membrane aperture of 100nm and the operating pressure difference of 0.5MPa, and collecting filtrate; then, concentrating the filtrate under reduced pressure to 5% of the original volume to obtain an enzymolysis concentrated solution;
and 8: mixing glucose and the enzymolysis concentrated solution according to the mass ratio of 1:10, placing the mixture into heating equipment with a steam condensation collecting device, heating the mixture to boiling, and carrying out heat preservation and boiling to obtain a Maillard reactant;
and step 9: and (3) carrying out spray drying on the Maillard reactant to obtain a powdery material, namely the Maillard flavor peptide.
The preferred embodiment is: the sesame cake meal is a byproduct after sesame is processed into sesame oil by a pressing method, and the water content is less than or equal to 12%.
The preferred embodiment is: the enzyme activity of the cellulase is 5 ten thousand U, and the addition amount of the cellulase is 0.50 percent of the mass of the solution after the second ultrasonic treatment; the enzyme activity of the pectinase is 5 ten thousand U, and the addition amount of the pectinase is 0.50 percent of the mass of the solution after the second ultrasonic treatment.
The preferred embodiment is: the enzyme activity of the compound flavor protease is 5 ten thousand U, and the addition amount of the compound flavor protease is 0.50 percent of the mass of the solution after the microbubble air floatation treatment; the enzyme activity of the papain is 5 ten thousand U, and the addition amount of the papain is 0.50 percent of the mass of the solution after the microbubble air flotation treatment.
The preferred embodiment is: the air inlet temperature of spray drying is 160 ℃, the feed flow rate is 50ml/min, and the rotating speed of a spray head is 25000 r/min.
Example 3: method for preparing Maillard flavor peptide by using sesame cake meal
A method for preparing Maillard flavor peptide by using sesame cake meal comprises the following steps:
step 1: crushing sesame cake meal to 200 meshes, mixing the crushed sesame cake meal with purified water according to the mass ratio of 1: 1.5, adding the mixture into a double-screw extruder, and performing extrusion treatment by controlling the temperature of a feeding section to be 75 ℃, the temperature of an extrusion section to be 95 ℃, the temperature of a metering section to be 100 ℃, the rotating speed of a screw to be 150r/min and the feeding speed to be 300 g/min; collecting the extruded material;
step 2: mixing the extruded material with purified water at a mass ratio of 1:6, and then applying a frequency of 35KHz and a power density of 0.5W/cm2Ultrasonic treatment for 30 min;
and step 3: adding cellulase and pectinase into the solution obtained in the step 2 after ultrasonic treatment, keeping the pH of the solution at 8.0 and the temperature at 50 ℃, and performing enzymolysis for 4 hours;
and 4, step 4: the enzymolysis liquid obtained in the step 2 is processed by the method with the frequency of 35KHz and the power density of 0.5W/cm2Ultrasonic treatment for 30 min;
and 5: placing the solution obtained in the step (4) into a container provided with a micro-bubble generator, starting the micro-bubble generator, keeping the diameter of bubbles at 30 mu m, the pressure at 0.70MPa and the ventilation volume at 200 times of the volume of the fermentation liquor per hour, and carrying out air floatation treatment for 30 min;
step 6: adding compound flavor protease and papain into the solution obtained in the step 5 after the microbubble air flotation treatment, keeping the pH of the solution at 8.0 and the temperature at 50 ℃, and performing enzymolysis for 5 hours; after the enzymolysis is finished, heating the solution to boiling, keeping the boiling state for 10min, and inactivating enzyme;
and 7: filtering the enzymolysis liquid obtained in the step 6 by adopting an ultrafiltration membrane with the membrane aperture of 100nm and the operating pressure difference of 1.0MPa, and collecting filtrate; then, concentrating the filtrate under reduced pressure to 15% of the original volume to obtain an enzymolysis concentrated solution;
and 8: mixing glucose and the enzymolysis concentrated solution according to the mass ratio of 1:15, placing the mixture into heating equipment with a steam condensation collecting device, heating the mixture to boiling, and carrying out heat preservation and boiling to obtain a Maillard reactant;
and step 9: and (3) carrying out spray drying on the Maillard reactant to obtain a powdery material, namely the Maillard flavor peptide.
The preferred embodiment is: the sesame cake meal is a byproduct after sesame is processed into sesame oil by a leaching method, and the water content is less than or equal to 12%.
The preferred embodiment is: the enzyme activity of the cellulase is 20 ten thousand U, and the addition amount of the cellulase is 0.25 percent of the mass of the solution after the second ultrasonic treatment; the enzyme activity of the pectinase is 20 ten thousand U, and the addition amount of the pectinase is 0.25 percent of the mass of the solution after the second ultrasonic treatment.
The preferred embodiment is: the enzyme activity of the compound flavor protease is 20 ten thousand U, and the addition amount of the compound flavor protease is 0.25 percent of the mass of the solution after the microbubble air floatation treatment; the enzyme activity of the papain is 20 ten thousand U, and the addition amount of the papain is 0.25 percent of the mass of the solution after the microbubble air flotation treatment.
The preferred embodiment is: the air inlet temperature of spray drying is 200 ℃, the feed flow rate is 100ml/min, and the rotating speed of a spray head is 20000 r/min.
The foregoing is illustrative of the preferred embodiment of the present invention and is not to be construed as limiting thereof in any way, and any modifications or variations thereof that fall within the spirit of the invention are intended to be included within the scope thereof.
Claims (5)
1. A method for preparing Maillard flavor peptide by using sesame cake meal is characterized by comprising the following steps: comprises the following steps:
step 1: crushing the sesame cake meal to 100-mesh 200-mesh powder, mixing the crushed sesame cake meal with purified water according to the mass ratio of 1:1.0-1.5, adding the mixture into a double-screw extruder, controlling the temperature of a feeding section to be 70-75 ℃, the temperature of an extrusion section to be 85-95 ℃, the temperature of a metering section to be 95-100 ℃, the rotation speed of a screw to be 150r/min and the feeding speed to be 200-mesh 300g/min, and carrying out extrusion treatment; collecting the extruded material;
step 2: mixing the extruded material with purified water at a mass ratio of 1:4-6, and then applying a frequency of 25-35KHz and a power density of 0.3-0.5W/cm2Performing ultrasonic treatment for 15-30 min;
and step 3: adding cellulase and pectinase into the solution obtained in the step 2 after ultrasonic treatment, keeping the pH of the solution at 6.5-8.0 and the temperature at 40-50 ℃, and performing enzymolysis for 2-4 h;
and 4, step 4: the enzymolysis liquid obtained in the step 2 is processed with the frequency of 25-35KHz and the power density of 0.3-0.5W/cm2Performing ultrasonic treatment for 15-30 min;
and 5: placing the solution obtained in the step (4) into a container provided with a micro-bubble generator, starting the micro-bubble generator, keeping the diameter of bubbles at 10-30 μm, the pressure at 0.65-0.70MPa and the ventilation volume at 200 times of the volume of the fermentation liquid per hour, and carrying out air floatation treatment for 15-30 min;
step 6: adding compound flavor protease and papain into the solution obtained in the step 5 after the microbubble air flotation treatment, keeping the pH of the solution at 6.5-8.0 and the temperature at 40-50 ℃, and performing enzymolysis for 3-5 h; after the enzymolysis is finished, heating the solution to boiling, keeping the boiling state for 5-10min, and inactivating enzyme;
and 7: filtering the enzymolysis liquid obtained in the step 6 by adopting an ultrafiltration membrane with the membrane aperture of 100nm and the operating pressure difference of 0.5-1.0MPa, and collecting filtrate; then decompressing and concentrating the filtrate to 5-15% of the original volume to obtain an enzymolysis concentrated solution;
and 8: mixing glucose and the enzymolysis concentrated solution according to the mass ratio of 1:10-15, placing the mixture into heating equipment with a steam condensation collecting device, heating the mixture to boiling, and carrying out heat preservation and boiling to obtain a Maillard reactant;
and step 9: and (3) carrying out spray drying on the Maillard reactant to obtain a powdery material, namely the Maillard flavor peptide.
2. The method for preparing Maillard flavor peptides from sesame seed meal according to claim 1, wherein the method comprises the following steps: the sesame cake meal is a byproduct of sesame oil processed by a pressing method or a leaching method, and the water content is less than or equal to 12%.
3. The method for preparing Maillard flavor peptides from sesame seed meal according to claim 1, wherein the method comprises the following steps: the enzyme activity of the cellulase is 5-20 ten thousand U, and the addition amount of the cellulase is 0.25-0.50% of the mass of the solution after the second ultrasonic treatment; the enzyme activity of the pectinase is 5-20 ten thousand U, and the addition amount of the pectinase is 0.25-0.50% of the mass of the solution after the second ultrasonic treatment.
4. The method for preparing Maillard flavor peptides from sesame seed meal according to claim 1, wherein the method comprises the following steps: the enzyme activity of the compound flavor protease is 5-20 ten thousand U, and the addition amount of the compound flavor protease is 0.25-0.50% of the mass of the solution after the microbubble air floatation treatment; the enzyme activity of the papain is 5-20 ten thousand U, and the addition amount of the papain is 0.25-0.50% of the mass of the solution after microbubble air floatation treatment.
5. The method for preparing Maillard flavor peptides from sesame seed meal according to claim 1, wherein the method comprises the following steps: the air inlet temperature of spray drying is 160-.
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| CN111758941A (en) * | 2020-07-29 | 2020-10-13 | 巢湖学院 | Method for preparing pear syrup by using whole pear non-enzymatic browning |
| CN111955675A (en) * | 2020-09-01 | 2020-11-20 | 合肥工业大学 | Processing method of flavor-enhanced blood curd |
| CN111955678A (en) * | 2020-09-02 | 2020-11-20 | 合肥工业大学 | Processing method of collagen-rich instant poultry neck |
| CN113632962A (en) * | 2021-08-16 | 2021-11-12 | 合肥工业大学 | Preparation method and use method of Maillard flavor-enhancing peptide product |
| CN115399355A (en) * | 2022-09-16 | 2022-11-29 | 合肥工业大学 | Preparation method of sesame seed meal Maillard reactant and application of sesame seed meal Maillard reactant in bread |
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