CN111838489A - Preparation method of low-bitter rice protein peptide solid beverage - Google Patents
Preparation method of low-bitter rice protein peptide solid beverage Download PDFInfo
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- CN111838489A CN111838489A CN202010643337.XA CN202010643337A CN111838489A CN 111838489 A CN111838489 A CN 111838489A CN 202010643337 A CN202010643337 A CN 202010643337A CN 111838489 A CN111838489 A CN 111838489A
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- Prior art keywords
- rice protein
- protein peptide
- solid beverage
- masking material
- mixing
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Classifications
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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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- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a preparation method of a low-bitter rice protein peptide solid beverage, wherein the low-bitter rice protein peptide solid beverage comprises rice protein peptide and a taste masking material; the taste masking material comprises a first taste masking material and a second taste masking material, the first taste masking material comprises one or more of glycine, L-alanine and GABA (gamma-aminobutyric acid), and the second taste masking material comprises one or more of citric acid and stevioside. The invention provides a low-bitter basic compound packet of rice protein peptide which is short in market, effectively retains various physiological effects of improving sleep, reducing blood fat, improving immunity of organisms, resisting fatigue and the like of the rice protein peptide, has high dissolving speed, fresh and sweet taste and unique flavor, and has good market value and popularization space.
Description
Technical Field
The invention belongs to the technical field of solid beverage processing, and particularly relates to a preparation method of a low-bitter rice protein peptide solid beverage.
Background
The rice protein peptide is prepared by carrying out enzymolysis on rice protein, not only has the characteristics of the rice protein, but also has the physiological functions of assisting in reducing blood sugar, relieving physical fatigue, assisting in protecting subacute alcoholic functional liver injury and the like.
Although the rice protein peptide has the advantages that the rice protein peptide cannot be obtained, the bitter peptide is not generated in the process of hydrolyzing the rice protein into the rice protein peptide, the flavor of the product is influenced, and the requirements of consumers cannot be well met.
There are currently few solutions to the bitter taste of rice protein peptides. In other peptide bitter ideas, chemical synthetic substances are often added in a mode of compounding peptides by adding taste masking materials to obtain low bitter taste.
Disclosure of Invention
This section is for the purpose of summarizing some aspects of embodiments of the invention and to briefly introduce some preferred embodiments. In this section, as well as in the abstract and the title of the invention of this application, simplifications or omissions may be made to avoid obscuring the purpose of the section, the abstract and the title, and such simplifications or omissions are not intended to limit the scope of the invention.
The present invention has been made in view of the above-mentioned technical drawbacks. The invention aims to construct a low-bitter taste-masking material bag of rice protein peptide by utilizing some natural materials, and a basic bag prepared by using the rice protein peptide and the taste-masking material bag.
Therefore, in one aspect of the present invention, the present invention overcomes the disadvantages of the prior art and provides a method for preparing a rice protein peptide solid beverage with low bitterness.
In order to solve the technical problems, the invention provides the following technical scheme: a low-bitter rice protein peptide solid beverage comprises rice protein peptide, taste-masking material; wherein, the taste masking material comprises a first taste masking material and a second taste masking material, the first taste masking material comprises one or more of glycine, L-alanine and GABA (gamma-aminobutyric acid), and the second taste masking material comprises citric acid and stevioside
One or more of them.
As a preferable embodiment of the low-bitter rice protein peptide solid beverage of the present invention, wherein: the first taste masking material is 1-4% by mass, and the second taste masking material is 0.5-3% by mass.
As a preferable embodiment of the low-bitter rice protein peptide solid beverage of the present invention, wherein: 1-2% of glycine, 0.4-0.6% of L-alanine, 0.5-1% of GABA (gamma-aminobutyric acid), 0.5-1.5% of citric acid and 0.5-1.0% of stevioside.
As another aspect of the present invention, the present invention provides a method for preparing a low-bitter rice protein peptide solid beverage, comprising mixing the first taste-masking material; adding the second taste-masking material, and continuously mixing; adding the rice protein peptide in several times, mixing uniformly, and sieving; and (4) granulating.
As a preferable embodiment of the method for producing a low-bitter rice protein peptide solid beverage according to the present invention, the method comprises: calculated by dry matters, the rice protein peptide is powder, the purity of the rice protein peptide is more than or equal to 85%, and the average molecular weight of the rice protein peptide is 180-500.
As a preferable embodiment of the method for producing a low-bitter rice protein peptide solid beverage according to the present invention, the method comprises: the mixing is carried out by controlling the mixing temperature to be 5-10 ℃, the mixing speed to be 1000-1500 r/min and mixing for 10-30 min.
As a preferable embodiment of the method for producing a low-bitter rice protein peptide solid beverage according to the present invention, the method comprises: the rice protein peptide is added in three times.
As a preferable embodiment of the method for producing a low-bitter rice protein peptide solid beverage according to the present invention, the method comprises: and in the granulation, the air inlet temperature is 80-120 ℃, the air outlet temperature is 40-80 ℃, the bin temperature is 40-70 ℃, the water is sprayed for 30-60 min, and the drying is carried out for 30 min.
As a preferable embodiment of the method for producing a low-bitter rice protein peptide solid beverage according to the present invention, the method comprises: and a seasoning auxiliary material can be added, wherein the seasoning auxiliary material is added before the rice protein peptide is added in the step.
The invention has the beneficial effects that:
The invention relates to a formula and a preparation method for reducing peptide bitterness by compounding, provides a low-bitter basic compound package of rice protein peptide which is short in the market, is a low-bitter solid beverage of rice protein peptide, excellently masks the special bitterness and peculiar smell of the peptide, and effectively retains various physiological effects of the rice protein peptide such as improving sleep, reducing blood fat, improving immunity of the organism, resisting fatigue and the like, combines a formula of all natural raw and auxiliary materials, has high dissolving speed, fresh and sweet taste and unique flavor, the flavor peptide solid beverage can be prepared by matching other materials as a basic bag in compounding work, can also be used as a rice protein peptide solid beverage with good taste and flavor and original flavor, is suitable for people of all ages to eat, can effectively improve the compounding work efficiency, has good market value and popularization space, and provides a new idea for improving the bitter taste of the rice protein peptide.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings needed to be used in the description of the embodiments will be briefly introduced below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings based on these drawings without inventive exercise. Wherein:
FIG. 1 is a sensory evaluation score of a rice protein peptide solid beverage;
FIG. 2 is a graph showing the sensory evaluation score effect of rice protein peptides to which glycine, L-alanine, and GABA were added;
FIG. 3 is a graph showing the sensory evaluation of rice protein peptides with different ratios of citric acid and steviol glycosides;
fig. 4 is a graph showing the sensory evaluation effect of rice protein peptides with different ratios of citric acid and stevioside.
Detailed Description
In order to make the aforementioned objects, features and advantages of the present invention comprehensible, embodiments accompanied with examples are described in detail below.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, but the present invention may be practiced in other ways than those specifically described and will be readily apparent to those of ordinary skill in the art without departing from the spirit of the present invention, and therefore the present invention is not limited to the specific embodiments disclosed below.
Furthermore, reference herein to "one embodiment" or "an embodiment" means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one implementation of the invention. The appearances of the phrase "in one embodiment" in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments.
Stevioside was purchased from eastern Shanghai root Biotechnology Co., Ltd, and was of type HG-RA-99, with a purity of: RA 99%.
Example 1:method for preparing low-bitter rice protein peptide solid beverage (original taste)
Weighing the following raw materials in parts by weight:
rice protein peptide powder: 93.5 parts;
material I: 2 parts of glycine, 1.5 parts of L-alanine and 0.5 part of GABA;
and (3) material II: 1.5 parts of citric acid and 1 part of stevioside;
(1) primary mixing: fully mixing materials I (2 x parts of glycine, 1.5 parts of L-alanine and 0.5 part of GABA) weighed according to a proportion by a mixer, controlling the mixing temperature to be 5-10 ℃, the mixing speed to be 1000-1500 r/min, and mixing for 10-30 min to obtain a mixed material I;
(4) secondary material mixing: putting 1.5 parts of citric acid and 1 part of stevioside which are weighed in proportion into a first mixed material twice, fully mixing, controlling the mixing temperature to be 5-10 ℃, controlling the mixing speed to be 1000-1500 r/min, and mixing for 10-30 min to obtain a second mixed material;
(3) mixing materials for the third time to prepare a solid beverage: weighing 93 parts of rice protein peptide powder according to the mass ratio, putting into the mixed material II for 3 times, fully mixing, controlling the mixing temperature to be 5-10 ℃, controlling the mixing speed to be 1000-1500 r/min, mixing for 30min, and sieving to obtain a mixed material III;
(4) And (3) granulation: and (3) granulating by using a boiling granulator, wherein the air inlet temperature is 80-120 ℃, the air outlet temperature is 40-80 ℃, the bin temperature is 40-70 ℃, the water is sprayed for 30-60 min, and the drying is carried out for 30 min. Sieving the mixture to obtain a powder of 40-60 meshes;
(5) bagging: and (4) packaging the granulated particles obtained in the step (4) in an aseptic environment to obtain the low-bitterness compound basic bag of the rice protein peptide solid beverage. The basic bag is granular with 40-60 meshes, is light in color, has the mixing proportion of 3 percent, and has better mouthfeel when being mixed with warm water.
TABLE 1 nutrient profile of the product
| Item | Each 100g | Nutrient reference/NRV% | |
| Energy of | 1502kJ | 18％ | |
| Protein | 84.2g | 140％ | |
| | 0g | 0％ | |
| Carbohydrate compound | 4.2 |
1％ | |
| Sodium salt | 530mg | 27％ |
Example 2: method for preparing low-bitter rice protein peptide solid beverage (orange flavor)
The method comprises the following steps:
a method for preparing a low-bitter rice protein peptide solid beverage (orange flavor) is characterized by comprising the following raw materials in parts by weight:
rice protein peptide powder: 80.5 parts of a mixture;
material I: 1 part of glycine, 1 part of L-alanine and 0.5 part of GABA;
and (3) material II: 1 part of citric acid and 0.5 part of stevioside;
10 parts of maltodextrin and 5 parts of erythritol;
orange flavor edible essence: 0.5 part.
(1) Primary mixing: fully mixing the material I and the material II which are weighed in proportion by a mixer, controlling the mixing temperature to be 5-10 ℃, controlling the mixing speed to be 1000-1500 r/min, and mixing for 10-30 min to obtain a mixed material I;
(4) Secondary material mixing: 0.5 part of essence, 5 parts of erythritol and 10 parts of maltodextrin which are weighed according to the proportion are put into the first mixed material in a dividing mode, the mixture is fully mixed, the mixing temperature is controlled to be 5-10 ℃, the mixing speed is controlled to be 1000-1500 r/min, and the mixture is mixed for 10-30 min to obtain a second mixed material;
(3) mixing materials for the third time to prepare a solid beverage: weighing 80.5 parts of rice protein peptide powder according to the mass ratio, putting into the mixed material II for 3 times, fully mixing, controlling the mixing temperature to be 5-10 ℃, controlling the mixing speed to be 1000-1500 r/min, mixing for 30min, and sieving to obtain a mixed material III;
(4) and (3) granulation: and (3) granulating by using a boiling granulator, wherein the air inlet temperature is 80-120 ℃, the air outlet temperature is 40-80 ℃, the bin temperature is 40-70 ℃, the water is sprayed for 30-60 min, and the drying is carried out for 30 min. Sieving the mixture to obtain a powder of 40-60 meshes;
(5) bagging: and (4) packaging the granulated particles obtained in the step (4) in an aseptic environment to obtain the orange-flavored rice protein peptide solid beverage. The basic bag is granular with 40-60 meshes, is light in curry color and has orange fragrance, the brewing proportion is 3%, and the mouthfeel is better when the basic bag is brewed with warm water.
TABLE 2 nutrient profile of the product
| Item | Each 100g | Nutrient reference/NRV% | |
| Energy of | 1293kJ | 15％ | |
| Protein | 72.5g | 121％ | |
| | 0g | 0％ | |
| Carbohydrate compound | 3.6 |
1％ | |
| Sodium salt | 456mg | 23％ |
Example 3: method for preparing low-bitter rice protein peptide solid beverage (strawberry flavor)
The method comprises the following steps:
a method for preparing a low-bitter rice protein peptide solid beverage (strawberry flavor) is characterized by comprising the following raw materials in parts by weight:
rice protein peptide powder: 58.8 parts;
material I: 1 part of glycine, 1 part of L-alanine and 0.5 part of GABA;
and (3) material II: 1.5 parts of citric acid and 0.5 part of stevioside;
blueberry powder: 10 parts of (A);
10 parts of erythritol;
isomaltooligosaccharide: 5 parts of a mixture;
oligomeric maltose: 5 parts of a mixture;
fructo-oligosaccharide: 3 parts of a mixture;
inulin: 3 parts of a mixture;
red beet powder: 0.3 part;
strawberry flavor edible essence: 0.4 part.
(1) Primary mixing: fully mixing the material I and the material II which are weighed in proportion by a mixer, controlling the mixing temperature to be 5-10 ℃, controlling the mixing speed to be 1000-1500 r/min, and mixing for 10-30 min to obtain a mixed material I;
(4) secondary material mixing: weighing 0.3 part of red beet powder, 0.4 part of essence, 3 parts of inulin, 3 parts of fructo-oligosaccharide, 5 parts of isomaltooligosaccharide, 5 parts of malto-oligosaccharide, 10 parts of erythritol and 10 parts of blueberry powder according to a certain proportion, sequentially adding the weighed materials into a first mixed material for multiple times, fully mixing, controlling the mixing temperature to be 5-10 ℃, controlling the mixing speed to be 1000-1500 r/min, and mixing for 10-30 min to obtain a second mixed material;
(3) Mixing materials for the third time to prepare a solid beverage: weighing 58.8 parts of rice protein peptide powder according to the mass ratio, putting the rice protein peptide powder into a mixing material 2 times, fully mixing, controlling the mixing temperature to be 5-10 ℃, controlling the mixing speed to be 1000-1500 r/min, mixing for 30min, and sieving to obtain a mixing material III;
(4) and (3) granulation: and (3) granulating by using a boiling granulator, wherein the air inlet temperature is 80-120 ℃, the air outlet temperature is 40-80 ℃, the bin temperature is 40-70 ℃, the water is sprayed for 30-60 min, and the drying is carried out for 30 min. Sieving the mixture to obtain a powder of 40-60 meshes;
(5) bagging: and (4) packaging the granulated particles obtained in the step (4) in an aseptic environment to obtain the strawberry-flavored rice protein peptide solid beverage. The foundation bag is 40-60-mesh granular, light pink, has strawberry flavor, has a brewing proportion of 3%, and has better mouthfeel when brewed with warm water.
TABLE 3 nutrient profile of the product
| Item | Each 100g | Nutrient reference/NRV% |
| Energy of | 1124kJ | 13％ |
| Protein | 52.9g | 88 |
| Fat | 0g | |
| 0％ | ||
| Carbohydrate compound | 5.7 |
2％ |
| Sodium salt | 333mg | 17％ |
Example 4: the rice protein peptide solid beverage of example 1 without addition of glycine, L-alanine and GABA;
weighing the following raw materials in parts by weight:
rice protein peptide powder: 93.5 parts;
maltodextrin, 2: 4 parts (maltodextrin is a nutritive polysaccharide with good solubility and hardly any taste the mass parts of glycine, L-alanine and GABA not added in example 1 are filled with maltodextrin to ensure the validity of experimental comparison);
1.5 parts of citric acid;
1 part of stevioside.
(1) Primary mixing: fully mixing 1 part of stevioside, 1.5 parts of citric acid and 4 parts of maltodextrin which are weighed according to a ratio, controlling the mixing temperature to be 5-10 ℃, controlling the mixing speed to be 1000-1500 r/min, and mixing for 10-30 min to obtain a mixed material I;
(2) and (3) secondary mixing, preparing a solid beverage: weighing 93.5 parts of rice protein peptide powder according to the mass ratio, putting the rice protein peptide powder into the mixed material I for 3 times, fully mixing, controlling the mixing temperature to be 5-10 ℃, controlling the mixing speed to be 1000-1500 r/min, mixing for 30min, and sieving to obtain a mixed material II;
(3) and (3) granulation: and (3) granulating by using a boiling granulator, wherein the air inlet temperature is 80-120 ℃, the air outlet temperature is 40-80 ℃, the bin temperature is 40-70 ℃, the water is sprayed for 30-60 min, and the drying is carried out for 30 min. Sieving the mixture to obtain a powder of 40-60 meshes;
(4) bagging: and (4) packaging the granulated particles obtained in the step (3) in an aseptic environment to obtain the rice protein peptide solid beverage. The basic bag is granular with 40-60 meshes, is light in color, has the mixing proportion of 3 percent, and has better mouthfeel when being mixed with warm water.
Example 5: preparation of rice protein peptide solid beverage of example 1 without addition of citric acid and stevioside
Weighing the following raw materials in parts by weight:
rice protein peptide powder: 93.5 parts;
2 parts of glycine, 1.5 parts of L-alanine and 0.5 part of GABA;
maltodextrin 2.5 parts (maltodextrin is a nutritive polysaccharide with good solubility and hardly any taste.) maltodextrin is used to supplement the mass parts of the product in example 1 without citric acid and stevioside to ensure the effectiveness of experimental comparison.
(1) Primary mixing: fully mixing 0.5 part of GABA, 1.5 parts of L-alanine, 2 parts of glycine and 2.5 parts of maltodextrin according to a certain proportion by using a mixer, controlling the mixing temperature to be 5-10 ℃, controlling the mixing speed to be 1000-1500 r/min, and mixing for 10-30 min to obtain a mixed material I;
(2) secondary material mixing: weighing 93.5 parts of rice protein peptide powder according to the mass ratio, putting the rice protein peptide powder into the mixed material I for 3 times, fully mixing, controlling the mixing temperature to be 5-10 ℃, controlling the mixing speed to be 1000-1500 r/min, mixing for 30min, and sieving to obtain a mixed material II;
(3) and (3) granulation: and (3) granulating by using a boiling granulator, wherein the air inlet temperature is 80-120 ℃, the air outlet temperature is 40-80 ℃, the bin temperature is 40-70 ℃, the water is sprayed for 30-60 min, and the drying is carried out for 30 min. Sieving the mixture to obtain a powder of 40-60 meshes;
(4) bagging: and (4) packaging the granulated particles obtained in the step (4) in an aseptic environment to obtain the low-bitterness compound basic bag of the rice protein peptide solid beverage. The basic bag is granular with 40-60 meshes, is light in color, has the mixing proportion of 3 percent, and has better mouthfeel when being mixed with warm water.
Example 6: rice protein peptide solid beverage without compound treatment
Weighing the following raw materials in parts by weight:
rice protein peptide powder: 93.5 parts;
maltodextrin, 2: 6.5 parts. (maltodextrin was used to fill the mass fraction of glycine, L-alanine, GABA, citric acid and steviol glycoside not added to example 1 to ensure the effectiveness of the experimental comparison)
(1) And (3) granulation: weighing 6.5 parts of maltodextrin and 93.5 parts of rice protein peptide powder according to the mass ratio, granulating by a boiling granulator, wherein the air inlet temperature is 80-120 ℃, the air outlet temperature is 40-80 ℃, the bin temperature is 40-70 ℃, water is sprayed for 30-60 min, and drying is carried out for 30 min. Sieving the mixture to obtain a powder of 40-60 meshes;
(2) bagging: and (2) packaging the granulated particles obtained in the step (1) in an aseptic environment to obtain the low-bitterness compound basic bag of the rice protein peptide solid beverage. The basic bag is granular with 40-60 meshes, is light in color, has the mixing proportion of 3 percent, and has better mouthfeel when being mixed with warm water.
1 taste-modifying effect
The taste of the rice protein peptide solid beverage is divided into sour: very acidic, slightly acidic, not acidic; sweet taste: very sweet, slightly sweet, not sweet; bitterness: very bitter, slightly bitter and not bitter. The volunteers described the above 4 tastes in combination. The results are shown in Table 4.
TABLE 4 sensory evaluation of taste-modifying Effect of Rice protein peptide solid beverages
As can be seen from the sensory evaluation results in table 1 and fig. 1, glycine, L-alanine, GABA, and the like, have a certain taste masking effect on the bitterness of the rice protein peptide, while citric acid and stevioside have a taste masking effect on the bitterness of the rice protein peptide, and the sweet and sour taste can better modify and mask the sensitivity of taste buds to bitterness. In the embodiment 2 and the embodiment 3, due to the addition of the flavor substances, the bitterness of the rice protein peptide compounded solid beverage is better covered because the content of the rice protein peptide is reduced while the bitterness of the rice protein peptide is improved, and the flavor is more delicious.
2 electronic tongue evaluation
The instrument comprises the following steps: a taste analysis system for Japanese instruments comprises CA0, C00, AE1, CT0, and AAE
And GL1 test sensors 1 each and 2 reference electrodes.
Reagent: the cationic solution, anionic solution, reference solution and internal solution are all provided by the japanese instent corporation.
The method comprises the following steps: 3g of solid beverage particles in each of the six examples were prepared into a 3% strength solution by adding deionized water. 100mL of the prepared solution is placed in an electronic tongue test cup, and three basic tastes of sourness, sweetness and bitterness and bitter aftertaste are measured. The results are shown in Table 5.
TABLE 5 electronic tongue assessment of taste-modifying Effect of Rice protein peptide solid beverages
Correlation analysis is used for researching the correlation among 3 items of sour taste, sweet taste and bitter taste, and Pearson correlation coefficients are used for representing the strength of the correlation. See table 6.
TABLE 6 correlation analysis of sour taste and sweet and bitter taste
From the above table analysis, it can be seen that: the correlation coefficient value between 2 items of sour taste and sweet taste and bitter taste shows significance, specifically, the correlation coefficient value between sour taste and sweet taste is 0.990, and the significance is shown at a 0.01 level, thereby showing that the sour taste and the sweet taste have a significant positive correlation. The correlation coefficient value between sour taste and bitter taste was-0.833 and exhibited significance at a level of 0.05, thus indicating a significant negative correlation between sour taste and bitter taste. The sour taste value is increased, the sweet taste value is correspondingly increased, the bitter taste value is correspondingly reduced, and better mouth feeling can be obtained.
3. Anti-fatigue test of rice protein peptide-mouse load swimming test
3.1 test sample:
the positive control group comprises oral liquid of glossy ganoderma and American ginseng, national food Jian character G20090270, product batch number 7205006, and dosage of 3.3ml/kg BW.
Solvent control group: and (4) distilled water.
Example 1 rice protein peptide test samples: the non-stannum Jinnong biological science and technology company provides, and the brewing proportion is 3%. Three dose groups were set: the high dose is 800mg/kg BW, the medium dose is 450mg/kg BW, and the low dose is 250mg/kg BW, and distilled water is respectively used for preparing solutions.
3.2 Experimental animals
SPF grade male ICR mice (10-14g) were selected and supplied by Shanghai Si Laike laboratory animals, Inc. Animal quality certification No. 2015000566879.
3.3 Experimental methods
After the mice (gavage amount 0.1ml/10g BW) are given for the time of gavage for 30min, the mice with a weight of 5% of the weight at the tail root are placed in a swimming box for swimming. The water depth is 35cm, the water temperature is 25 +/-1.0 ℃, and under the condition that each mouse keeps moving, the time from swimming to exhaustion death of the mouse is recorded, namely the weight bearing swimming time of the mouse.
Attached table 1 influence of rice protein on mouse weight bearing swimming time (min,
)
the improvement of the exercise endurance is the most powerful macroscopic expression of the anti-fatigue capability, and the swimming time can reflect the degree of the animal exercise fatigue. As can be seen from the attached table 1, in the rice protein peptide, the swimming time of the mice of the medium and high dose groups and the positive control group is obviously prolonged compared with that of the solvent control group, and the difference is significant, which indicates that the rice protein peptide test sample can obviously prolong the swimming time of the mice, and the load swimming test result is positive.
Referring to the procedure of example 5, the ratio was adjusted, and glycine, L-alanine, and GABA were added to rice protein peptide in a certain ratio, and water was added to prepare a 3% concentration solution.
The artificial sensory evaluation method comprises the following steps: selecting 10 volunteers of 20-30 years of age, without smoking, alcohol addiction, allergy history, sensory deficiency, and health.
Taste testing procedure: after rinsing with plain water, the samples were tasted (10 seconds in the base of the tongue) and the tasting results were scored according to table 1. After one was tasted, the mouth was rinsed with warm water for 1 minute, and the next was tasted.
The tasting samples were scored by the panelists according to the sensory rating scale indexes given in the table, and the average of 10 panelists was taken as the bitterness rating score.
TABLE 7 sensory rating Scale
| Index (I) | You (5 fen) | Liang (4 points) | In general (3 points) | Relatively poor (2 points) | Very poor (0 point) | 3% rice protein peptide reference solution |
| Flavor (I) and flavor (II) | Fresh and sweet | Is better | In general | Slightly improved | Without any improvement | Taste of enzymolysis |
| Bitter taste | Without bitter taste | Slightly bitter | Slight bitter taste | Has bitter taste | Obvious bitter taste | Bitter taste of peptide |
Through the single-factor addition amount experiment, the fact that the taste of the rice protein peptide is improved by adding 1% -2% of glycine, the taste of the rice protein peptide is improved by adding 1% -1.5% of L-alanine, and the taste of the rice protein peptide is improved by adding not less than 0.5% of GABA is found in figure 2.
The effect of adding material I on the bitterness of rice protein peptide was investigated by adjusting the addition of material I and preparing a 3% strength solution based on example 1 by adding water. As can be seen from fig. 3, the sensory evaluation scores of nos. 5, 4, 2 and 6 were higher, and the effect of improving the bitterness of the rice protein peptide was better. Through the single-factor addition amount experiment, the taste of the rice protein peptide is improved by adding 0.5% -1.5% of citric acid and the taste of the rice protein peptide is improved by adding 0.5% -1.0% of stevioside according to the figure 4.
TABLE 8 addition of Material I
| Numbering | Glycine (%) | L-alanine (%) | GABA(％) |
| 1 | 1.5 | 1.2 | 0.5 |
| 2 | 1.5 | 1.5 | 1.5 |
| 3 | 1.5 | 1 | 1 |
| 4 | 2 | 1.2 | 1 |
| 5 | 2 | 1.5 | 0.5 |
| 6 | 2 | 1 | 1.5 |
| 7 | 1 | 1.2 | 1.5 |
| 8 | 1 | 1.5 | .1 |
| 9 | 1 | 1 | 0.5 |
The low-bitter rice protein peptide solid beverage prepared by the preparation method has the advantages that the special bitter taste and peculiar smell of the rice protein peptide are well masked, the nutritional value of the rice protein peptide solid beverage is effectively increased, the physiological activities of fatigue resistance and the like of the rice protein peptide are kept, the low-bitter rice protein peptide solid beverage has the characteristics of good solubility, high dissolution speed, fresh and sweet taste, unique flavor and the like, can be used as an original rice protein peptide solid beverage and is suitable for people of all ages to eat, the low-bitter rice protein peptide solid beverage can also be compounded into a rice protein peptide flavor peptide solid beverage by serving as a compound basic package of the low-bitter rice protein peptide and other auxiliary materials, so that the compound working efficiency is improved, a new thought is provided for improving the bitter taste of the rice protein peptide, and the low-bitter rice protein peptide solid beverage has good market value and popularization space.
The invention relates to a formula for reducing peptide bitter taste by compounding and a preparation method thereof, wherein the formula comprises rice protein peptide and taste-masking materials. The taste masking material consists of a material I and a material II; the material I is a mixture of glycine, L-alanine and GABA (gamma-aminobutyric acid); the material II is a mixture of citric acid and stevioside. The taste masking material is compounded with the rice protein peptide, and the rice protein peptide solid beverage with low bitterness is prepared by weighing, mixing, granulating, drying and packaging.
It should be noted that the above-mentioned embodiments are only for illustrating the technical solutions of the present invention and not for limiting, and although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions may be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, which should be covered by the claims of the present invention.
Claims (9)
1. A low-bitter rice protein peptide solid beverage is characterized in that: comprises the steps of (a) preparing a mixture of a plurality of raw materials,
rice protein peptide and taste masking material;
the taste masking material comprises a first taste masking material and a second taste masking material, the first taste masking material comprises one or more of glycine, L-alanine and GABA (gamma-aminobutyric acid), and the second taste masking material comprises one or more of citric acid and stevioside.
2. A low bitter rice protein peptide solid beverage as claimed in claim 1, wherein: the first taste masking material is 1-4% by mass, and the second taste masking material is 0.5-3% by mass.
3. A low bitter rice protein peptide solid beverage as claimed in claim 2, wherein: 1-2% of glycine, 0.4-0.6% of L-alanine, 0.5-1% of GABA (gamma-aminobutyric acid), 0.5-1.5% of citric acid and 0.5-1.0% of stevioside.
4. A method for producing a rice protein peptide solid drink having a reduced bitterness according to any one of claims 1 to 3, characterized by comprising: comprises the steps of (a) preparing a mixture of a plurality of raw materials,
mixing the first taste-masking material;
adding the second taste-masking material, and continuously mixing;
adding the rice protein peptide in several times, mixing uniformly, and sieving;
and (4) granulating.
5. A method of making a low bitter rice protein peptide solid beverage of claim 4, wherein: calculated by dry matters, the rice protein peptide is powder, the purity of the rice protein peptide is more than or equal to 85%, and the average molecular weight of the rice protein peptide is 180-500.
6. A method of making a low bitter rice protein peptide solid beverage of claim 4, wherein: the mixing is carried out by controlling the mixing temperature to be 5-10 ℃, the mixing speed to be 1000-1500 r/min and mixing for 10-30 min.
7. A method of making a low bitter rice protein peptide solid beverage of claim 4, wherein: the rice protein peptide is added in three times.
8. A method of making a low bitter rice protein peptide solid beverage of claim 4, wherein: and in the granulation, the air inlet temperature is 80-120 ℃, the air outlet temperature is 40-80 ℃, the bin temperature is 40-70 ℃, the water is sprayed for 30-60 min, and the drying is carried out for 30 min.
9. A method of making a low bitter rice protein peptide solid beverage of claim 4, wherein: and a seasoning auxiliary material can be added, wherein the seasoning auxiliary material is added before the rice protein peptide is added in the step.
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| CN114504092A (en) * | 2022-01-21 | 2022-05-17 | 上海应用技术大学 | Method for masking bitterness of soybean protein hydrolysate |
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| CN115044443A (en) * | 2022-05-25 | 2022-09-13 | 江西吉凤实业有限公司 | Black-bone chicken fermentation and original pulp wine brewing method |
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