CN112753990B - Natural flavor base material and preparation method and application thereof - Google Patents

Natural flavor base material and preparation method and application thereof Download PDF

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Publication number
CN112753990B
CN112753990B CN202011645275.2A CN202011645275A CN112753990B CN 112753990 B CN112753990 B CN 112753990B CN 202011645275 A CN202011645275 A CN 202011645275A CN 112753990 B CN112753990 B CN 112753990B
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flavor base
natural flavor
soybean protein
preparation
protein slurry
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CN112753990A (en
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吴昌正
周其洋
童星
林顺
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Foshan Haitian Flavoring and Food Co Ltd
Foshan Haitian Gaoming Flavoring and Food Co Ltd
Guangdong Haitian Innovation Technology Co Ltd
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Foshan Haitian Flavoring and Food Co Ltd
Foshan Haitian Gaoming Flavoring and Food Co Ltd
Guangdong Haitian Innovation Technology Co Ltd
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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
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
    • 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
    • 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
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • 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
    • 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
    • A23L5/30—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
    • 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
    • A23P30/30—Puffing or expanding
    • A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
    • A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion
    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
    • Y02P60/87—Re-use of by-products of food processing for fodder production

Abstract

The invention discloses a natural flavor base material and a preparation method thereof, wherein the preparation method comprises the following steps: 1) sequentially carrying out water bath and ultrasonic treatment on the soybean protein slurry; 2) cooling and stirring the material obtained in the step 1), adding the expanded malt flour and the starchy auxiliary material, uniformly mixing, and inoculating and fermenting; 3) performing deamidation treatment on the fermentation system in the step 2); 4) inactivating the fermentation product obtained in the step 3) and removing bacterial strains. The product prepared by the preparation method disclosed by the invention is high in oligopeptide content, outstanding in delicate flavor, good in taste and flavor, free of bitter taste and hydrolytic flavor and good in solubility, and can be used as a freshener for foods or seasonings, so that the fullness, the lasting feeling and the mellow feeling of the foods and the seasonings can be obviously improved.

Description

Natural flavor base material and preparation method and application thereof
Technical Field
The invention belongs to the technical field of seasonings, and particularly relates to a natural flavor base stock and a preparation method thereof, and application of the natural flavor base stock in seasoning preparation so as to meet requirements of aroma enhancement and flavor blending of the seasoning.
Background
In the past, the flavour and mouthfeel of foodstuffs has been enhanced by the addition of e.g. sweeteners (sucralose, steviol glycosides, etc.), flavour enhancers (sodium glutamate, disodium taste nucleotides, etc.), acid hydrolyzed vegetable proteins, soy taste peptides, etc., however the problem with the use of these food additives is that they are non-natural substances, as they are usually obtained first by purification or chemical synthesis involving one or more non-natural processing steps. The yeast extract is often used as a natural seasoning to be directly used for seasoning soup dishes and also used as a seasoning for processing various foods. However, since yeast extract has a koji smell which cannot be completely removed by the conventional warming deodorization treatment method, the use of yeast extract is limited.
At present, the fermented or enzymolyzed natural flavor seasoning is more and more favored by consumers due to the characteristics of rich nutrition, stable quality, unlimited use amount and natural delicious taste of the product. The fermented or enzymolyzed flavor seasoning is prepared through enzymolyzing reaction or microbial fermentation, and may be used as natural flavor base material, natural amino acid seasoning, etc. for instant noodles, sauce, vinegar, puffed food and biscuit. When preparing the fermented or enzymolysis type natural flavor seasoning, the raw materials with wide sources and low price are selected, so the soybean is more commonly used.
Soybeans are rich in various bioactive components, and soybean protein is one of the main active components. The soybean protein contains all amino acids essential to human body, can provide good amino acid balance for human body, is an important source of vegetable protein in diet, and is one of the main sources of traditional high-quality edible protein of Chinese. The enzymolysis method can well control production, and in addition, the hydrolysis is carried out under mild conditions, so that the nutritional value of amino acid can be well preserved after the amino acid is generated by hydrolyzing the soybean protein. However, soybeans are complex in composition and contain more anti-nutritional factors, the proportion of insoluble enzymolysis residues in an enzymolysis system is large by adopting an enzymolysis method, and the conventional centrifugation or dilution treatment can cause large errors in the determination of the hydrolysis degree and the protein recovery rate. In addition, bitter peptides are easily generated in the soybean protein hydrolysis process, and the application is limited to a certain extent.
Disclosure of Invention
To address the above-described shortcomings and drawbacks of the prior art, it is an object of the present invention to provide a novel method for preparing a natural, savory flavor base, and the flavor base prepared by the method can provide or improve the all-natural flavor profile of foods, condiments; the invention also aims to use the flavor base material in seasonings such as soy sauce and sauce, so as to remarkably improve the flavor of the soy sauce and increase the delicate flavor and the thick feeling of the soy sauce.
In order to achieve the above purpose, the inventors have conducted intensive studies and have completed the scheme of the present invention through repeated research and demonstration, as follows:
one aspect of the present invention relates to a method of preparing a natural flavor base comprising the steps of:
1) sequentially carrying out water bath and ultrasonic treatment on the soybean protein slurry;
2) cooling the material obtained in the step 1), stirring, adding the expanded malt flour and the starchy auxiliary material, uniformly mixing, inoculating and fermenting;
3) performing deamidation treatment on the fermentation system in the step 2);
4) inactivating the fermentation product obtained in the step 3) and removing bacterial strains.
In certain embodiments, the natural flavor base of the present invention is prepared by a process wherein the soy protein slurry of step 1) has a concentration of 10wt% to 15 wt%.
In some embodiments, in the preparation method of the natural flavor base material, before the soy protein slurry in the step 1) is treated, the soy protein slurry is subjected to uniform stirring treatment at a constant speed of 300-500 r/min.
In certain embodiments, in the preparation method of the natural flavor base material, the water bath treatment in the step 1) is treatment at 80-100 ℃ for 15-20 min.
In certain embodiments, in the method of preparing a natural flavor base according to the present invention, the ultrasonic treatment of step 1) is 400W to 600W for 60s to 80 s.
In certain embodiments, in the method of preparing a natural flavor base according to the invention, the seed for the inoculated fermentation in step 2) is aspergillus oryzae ZA109 in an amount of 3% to 5% (v/w).
The Aspergillus oryzae ZA109 is deposited in Guangdong province microbial strain collection center in 2018, 11/15/month, and the deposit number is GDMCC NO: 60478 deposited at the accession number of No. 59 of the institute of Tomliko, Middleway, Guangzhou, No. 100, is described in patent document No. ZL 201910108595.5.
In certain embodiments, in the method for preparing the natural flavor base of the present invention, the starchy auxiliary material used in the step 2) comprises at least one of bran and wheat flour.
In certain embodiments, the starchy adjunct is comminuted and sieved before addition to step 2).
In certain embodiments, in the preparation method of the natural flavor base material according to the present invention, in the step 2), the expanded malt flour and the starchy auxiliary material are added in an amount of 0.6wt% to 1wt% and 1wt% to 2wt%, respectively, based on the weight of the soy protein slurry.
In some embodiments, in the step 2), the material is homogenized and stirred at 300-500 r/min, the pH value is adjusted to 8.0-10.0, the temperature is adjusted to 40-60 ℃, and the inoculated material is fermented for 24-48 h.
In some embodiments, the preparation method of the natural flavor base material comprises the step 3) of adjusting the pH value of a fermentation system to 1.0-2.0, and then performing deamidation treatment while stirring for 12-24 hours at a stirring speed of 5-10 r/min.
In certain embodiments, the process for preparing a natural flavor base according to the present invention, wherein the organic acid is added in step 3) for deamidation. Preferably, the organic acid is selected from one or more of citric acid, lactic acid, acetic acid, malic acid, oxalic acid, succinic acid and tartaric acid.
In certain embodiments, the method for preparing a natural flavor base according to the present invention, wherein the mass concentration of the organic acid in the fermentation system in step 3) is 0.1% to 0.5%.
In certain embodiments, the method for preparing the natural flavor base material comprises the step 4) of inactivating, wherein the pH value of the fermentation product system is adjusted to 4.0-5.0.
In certain embodiments, the process for preparing a natural flavor base of the present invention, wherein the step 4) of removing the bacterial strain is performed sequentially by sedimentation, centrifugation and filtration.
In certain embodiments, the process for preparing a natural flavor base according to the present invention further comprises at least one of the following operations performed after step 4):
a) evaporating and concentrating;
b) and (5) spray drying.
In certain embodiments, the process for preparing a natural flavor base according to the invention, wherein step a) is an evaporative concentration of the fermentation product into a paste, the residual moisture content in the concentrated paste being between 5% and 40% by weight.
In certain embodiments, the process for preparing a natural flavor base of the present invention, wherein the spray drying conditions of step b) are: the air inlet temperature is 150-200 ℃, and the air outlet temperature is 80-100 ℃.
In certain embodiments, a method of making a soy protein slurry of the invention comprises:
i) taking soybeans and/or soybean meal, and adding water for mixing;
and ii) carrying out heat preservation stirring on the materials obtained in the step i), and then, passing through a colloid mill.
In some embodiments, in the preparation method of the soy protein slurry, the materials in step ii) are uniformly mixed, and then stirred for 2-3 hours at 40-60 ℃ under heat preservation.
In certain embodiments, the method of making expanded malt flour of the present invention comprises:
i) crushing malt, and adding water for mixing;
II) hot air drying;
III) extruding and expanding.
In certain embodiments, the expanded malt flour of the present invention is prepared by a process wherein step i) the malt flour is mixed with water in a ratio of 1: (3-6) and preserving the heat for 2-4 hours at the temperature of 45-55 ℃.
In some embodiments, the temperature of the hot air in the step ii) is 50 to 60 ℃, and the water content of the dried material is 15 to 20%.
In another aspect, the invention also relates to a natural flavor base material which is prepared by the preparation method of the natural flavor base material. The natural flavor base material prepared by the preparation method contains Val-Asp-Ala, Glu-Gly-Gly and Pro-Ser-Val, and the peptide content with the molecular weight of less than 1000Da is more than 90 percent.
Another aspect of the invention is directed to the use of the natural flavor base in a condiment and/or food product; preferably, the seasoning includes soy sauce, sauces, and the like.
Yet another aspect of the invention relates to a condiment comprising said natural flavor base; preferably, the seasoning includes soy sauce, sauces, and the like.
In yet another aspect, the invention relates to a method of providing a flavouring by employing the natural flavour base of the invention.
The invention has the beneficial effects that:
1. the natural flavor base material provided by the invention can provide and improve all natural flavor characteristics for food and seasonings, has high oligopeptide content, contains more than 90% of oligopeptide with the relative molecular weight of less than 1000Da, contains three peptides of Val-Asp-Ala, Glu-Gly-Gly and Pro-Ser-Val, has good fresh presenting performance, has prominent delicate flavor, has typical natural flavor characteristics, does not contain bitter taste and hydrolytic flavor, and has good solubility. The natural flavor base stock is added into the soy sauce crude oil, the flavor of the soy sauce can be obviously improved, the delicate flavor and the richness of the soy sauce are increased, and a food and seasoning system is endowed with multi-level taste.
2. The soybean protein slurry is subjected to high-temperature water bath short-time treatment to promote proper denaturation and structural change of the soybean protein slurry, and then the soybean protein is subjected to periodic expansion and compression through ultrasonic action, so that the soybean protein is subjected to multiple periodic oscillations and finally cracked at high speed, chemical bonds among the soybean protein are broken, more hydrophobic groups are exposed, the microbial fermentation efficiency is improved, and the dissolution of flavor substances, particularly the dissolution of oligomeric flavor peptides, can be effectively promoted.
3. The puffed malt flour used in the invention is the malt flour treated by a puffing process, the intrinsic molecular structure of the malt powder particles is broken through expansion pressure, insoluble long-chain starch is cut into water-soluble short-chain starch, dextrin and sugar, so that the content of crude fiber is reduced, the chemical structure of the crude fiber is changed in the extrusion process, the content of the soluble fiber is increased, a fibrous structure and a porous structure are formed, and the decomposition and utilization of microorganisms are facilitated.
4. According to the invention, aspergillus oryzae ZA109 is inoculated for fermentation and saccharification, so that small molecular substances such as glucose, maltose, oligosaccharides and small molecular protein peptides are promoted to be effectively dissolved out, the fermentation effect is effectively improved, the operation is simplified, and the finally obtained flavor base material is outstanding in delicate flavor and good in taste. In addition, the soybean protein is fermented and enzymolyzed by the microorganisms, so that nonpolar amino acid groups in the soybean protein can be exposed to a greater degree, the hydrophobicity of the protein is increased, an aggregation effect is generated, gel is formed, insoluble substances and bitter substances in the soybean protein are removed by a simple centrifugal impurity removal process, the oligopeptide is good in flavor, free of bitter taste and hydrolytic flavor, and good in product solubility.
5. The invention adopts organic acid to carry out deamidation treatment on the protein in the reaction system, can quickly change the charged state of the protein, destroys hydrogen bonds among molecules, promotes the generation of oligopeptide and further improves the solubility of the flavor base material.
Drawings
FIG. 1 is a MS map of Val-Asp-Ala;
FIG. 2 is a MS/MS plot of Val-Asp-Ala;
FIG. 3 is a MS diagram of Glu-Gly-Gly;
FIG. 4 is a MS/MS diagram of Glu-Gly-Gly;
FIG. 5 is a MS map of Pro-Ser-Val;
FIG. 6 is a MS/MS plot of Pro-Ser-Val.
Detailed Description
To better illustrate the objects, aspects and advantages of the present invention, the present invention is further illustrated by the following examples. It is apparent that the following examples are only some of the examples of the present invention, and not all of them. It should be understood that the embodiments of the present invention are only for illustrating the technical effects of the present invention, and are not intended to limit the scope of the present invention. Unless otherwise specified, the treatment methods employed in the examples of the present invention are all methods conventionally used in the art, the equipment used are all equipment conventionally used in the art, and the raw materials used in the examples are all commercially available. In the examples, sodium hydroxide solution and hydrochloric acid solution were used for pH adjustment. Aspergillus oryzae ZA109 used in the examples was deposited at the Guangdong province culture Collection on 11/15 of 2018 under the accession number GDMCC NO: 60478, having a preservation address of Guangzhou city's Mr. Toe Zhong Lu No. 100 Horn's building No. 59, as described in patent document No. ZL 201910108595.5. In the embodiment, the removal of the bacterial strain is realized by sequentially adopting the steps of sedimentation, centrifugation and filtration, the centrifugation is carried out for 15-30 min at 3000-6000 r/min, and the supernatant is taken.
Example 1
One embodiment of the method of making the natural flavor base of the present invention comprises the steps of:
(1) preparing soybean protein slurry: mixing soybean meal with water, stirring at 40 deg.C for 2 hr, and colloid milling to obtain 10wt% soybean protein slurry;
(2) pretreatment: uniformly stirring the soybean protein slurry obtained in the step (1) at a constant speed of 300r/min for pretreatment, then placing the soybean protein slurry in a water bath at 80 ℃ for 15min, and then performing ultrasonic treatment for 60s at an ultrasonic action power of 400W to obtain soybean protein slurry A1;
(3) enzymolysis: cooling the soybean protein slurry A1 obtained in the step (2), stirring at 300r/min until the soybean protein slurry A1 is homogeneous, adjusting the pH value to 8.0, adjusting the temperature to 40 ℃, then respectively adding the puffed malt flour and the wheat flour, uniformly mixing, then inoculating Aspergillus oryzae ZA109 with the inoculation amount of 5% (v/w) for culture and fermentation, and fermenting at 35 ℃ for 24 hours to obtain soybean protein hydrolysate B1; in the step, the addition amount of the puffed malt flour is 0.6wt% of the weight of the soybean protein slurry, the addition amount of the wheat flour is 1wt% of the weight of the soybean protein slurry, and the wheat flour is crushed and sieved by a 40-mesh sieve; the preparation method of the puffed malt flour comprises the following steps: pulverizing fructus Hordei Germinatus, adding water at a ratio of 1:3, keeping at 45 deg.C for 2 hr, hot air drying at 50 deg.C until the water content is 15%, and puffing with an extrusion puffing machine to obtain puffed fructus Hordei Germinatus powder;
(4) deamidation treatment: adjusting the pH value of the soybean proteolytic liquid B1 obtained in the step (3) to 1.0, adding citric acid, stirring and deamidating, wherein the mass concentration of the citric acid in the system is 0.1%, the stirring speed is 5-10 r/min, and treating for 12h to obtain soybean proteolytic liquid C1;
(5) removing impurities: and (3) adjusting the pH value of the soybean protein enzymolysis liquid C1 obtained in the step (4) to 4.0, deactivating enzyme, performing high-temperature sterilization for 120s, removing bacterial strains, evaporating and concentrating the material to obtain paste, wherein the residual water content in the concentrated paste is 5wt%, and finally performing spray drying, wherein the air inlet temperature of the spray drying is 150 ℃, and the air outlet temperature is 80 ℃ to obtain the natural flavor base material.
Example 2
One embodiment of the method of making the natural flavor base of the present invention comprises the steps of:
(1) preparing soybean protein slurry: mixing soybean meal with water, stirring at 50 ℃ for 2h, and passing through a colloid mill to obtain soybean protein slurry with the concentration of 12 wt%;
(2) pretreatment: uniformly stirring the soybean protein slurry obtained in the step (1) at a constant speed of 400r/min for pretreatment, then placing the soybean protein slurry in a water bath at 90 ℃ for 15min, and then performing ultrasonic treatment for 70s at an ultrasonic action power of 500W to obtain soybean protein slurry A2;
(3) enzymolysis: cooling the soybean protein slurry A2 obtained in the step (2), stirring at 400r/min until the soybean protein slurry A2 is homogenized, adjusting the pH value to 9.0, adjusting the temperature to 50 ℃, then respectively adding puffed malt flour and bran to mix uniformly, then inoculating Aspergillus oryzae ZA109 with the inoculation amount of 5% (v/w) to perform culture fermentation, and fermenting at 35 ℃ for 24 hours to obtain soybean protein hydrolysate B2; in the step, the adding amount of the expanded malt flour is 0.8 wt% of the weight of the soybean protein slurry, the adding amount of the bran is 1.5 wt% of the weight of the soybean protein slurry, and the bran is crushed and sieved by a 40-mesh sieve; the preparation method of the puffed malt flour comprises the following steps: pulverizing fructus Hordei Germinatus, adding water at a ratio of 1:4, keeping the temperature at 50 deg.C for 3h, drying with 55 deg.C hot air until the water content is 18%, and puffing with an extrusion puffing machine to obtain puffed fructus Hordei Germinatus powder;
(4) deamidation treatment: adjusting the pH value of the soybean enzymolysis liquid B2 obtained in the step (3) to 1.5, adding succinic acid, stirring and deamidating, wherein the mass concentration of the succinic acid in the system is 0.3%, the stirring speed is 5-10 r/min, and treating for 18h to obtain a soybean enzymolysis liquid C2;
(5) removing impurities: adjusting the pH value of the soybean protein enzymolysis liquid C2 obtained in the step (4) to 4.5, inactivating enzyme, carrying out high-temperature sterilization treatment for 150s, removing bacterial strains, evaporating and concentrating the material to obtain paste, wherein the residual water content in the concentrated paste is 20 wt%, and finally carrying out spray drying, wherein the air inlet temperature of the spray drying is 180 ℃, and the air outlet temperature is 90 ℃, so as to obtain the natural flavor base material.
Example 3
One embodiment of the method of making the natural flavor base of the present invention comprises the steps of:
(1) preparing soybean protein slurry: mixing semen glycines with water, stirring at 60 deg.C for 2 hr, and colloid milling to obtain 15wt% soybean protein slurry;
(2) pretreatment: uniformly stirring the soybean protein slurry obtained in the step (1) at a constant speed of 500r/min for pretreatment, then placing the soybean protein slurry in a water bath at 100 ℃ for 15min, and then performing ultrasonic treatment for 80s at an ultrasonic action power of 600W to obtain soybean protein slurry A3;
(3) enzymolysis: cooling the soybean protein slurry A3 obtained in the step (2), stirring at 500r/min until the soybean protein slurry A3 is homogenized, adjusting the pH value to 10.0, adjusting the temperature to 60 ℃, then respectively adding puffed malt flour and wheat flour, uniformly mixing, then inoculating Aspergillus oryzae ZA109 with the inoculation amount of 5% (v/w) for culture and fermentation, and fermenting at 35 ℃ for 24 hours to obtain soybean protein hydrolysate B3; in the step, the adding amount of the puffed malt flour is 1.0 wt% of the weight of the soybean protein slurry, the adding amount of the wheat flour is 2wt% of the weight of the soybean protein slurry, and the wheat flour is crushed and sieved by a 40-mesh sieve; the preparation method of the puffed malt powder comprises the following steps: pulverizing fructus Hordei Germinatus, adding water at a ratio of 1:6, keeping the temperature at 55 deg.C for 4h, drying with 60 deg.C hot air until the water content is 20%, and puffing with an extrusion puffing machine to obtain puffed fructus Hordei Germinatus powder;
(4) deamidation treatment: adjusting the pH value of the soybean proteolytic liquid B3 obtained in the step (3) to 2.0, adding acetic acid, stirring and deamidating, wherein the mass concentration of the acetic acid in the system is 0.5%, the stirring speed is 5-10 r/min, and treating for 24 hours to obtain soybean proteolytic liquid C3;
(5) removing impurities: and (3) adjusting the pH value of the soybean protein enzymolysis liquid C3 obtained in the step (4) to 5.0, deactivating enzyme, performing high-temperature sterilization for 300s, removing bacterial strains, evaporating and concentrating the material to obtain paste, wherein the residual water content in the concentrated paste is 40wt%, and finally performing spray drying, wherein the air inlet temperature of the spray drying is 200 ℃, and the air outlet temperature is 100 ℃ to obtain the natural flavor base material.
Comparative example 1
A process for preparing a natural flavour base which differs from example 3 only in that: in comparative example 1, no organic acid was added for deamidation treatment, and the other operations were the same.
Comparative example 2
A process for preparing a natural flavour base which differs from example 1 only in that: in comparative example 2, the water bath treatment and the ultrasonic treatment were not carried out, and the other operations were the same.
Comparative example 3 (inoculation of Aspergillus oryzae 3.042)
A process for preparing a natural flavour base which differs from example 2 only in that: the microorganism inoculated in comparative example 3 was Aspergillus oryzae 3.042, while the microorganism inoculated in example 2 was Aspergillus oryzae ZA109, and the other operations were the same.
Evaluation of Effect
The molecular weight distribution of the natural flavor base materials obtained in examples 1 to 3 and comparative examples 1 to 3 was measured, and the results are shown in table 1. The relative molecular mass distribution was analyzed by HPLC, and was carried out in accordance with the national Standard of Soybean peptide powder (GB/T22492-2008).
TABLE 1 molecular weight distribution of Natural flavor base
Figure BDA0002875664980000091
As can be seen from Table 1, the molecular weight distribution of the natural flavor base material is concentrated to be less than 1000Da, the content of the peptide with the molecular weight of less than 1000Da in the flavor base material prepared by the method of the invention is more than 90%, and the content of the oligopeptide is obviously improved.
(2) Sensory evaluation of Natural flavor bases
5g of the natural flavor base materials prepared in examples 1 to 3 and comparative examples 1 to 3 were taken, and 95g of purified water was added, respectively, to obtain a 5wt% flavor base material solution. Then, sensory evaluation was carried out as follows:
and selecting 20 groups of evaluation groups to perform sensory evaluation on the samples according to the sensory evaluation score standard. The flavor base solutions were provided to the evaluators in an unknown order for objective evaluation, and the evaluators were scored statistically and the scores averaged and listed in the table below (the scores were rounded). The sensory evaluation scoring criteria are shown in table 2, and the sensory evaluation results are shown in table 3.
TABLE 2 Scoring criteria for sensory evaluation
Sensory characteristics Scoring criteria
Delicate flavour Strong delicate flavorAnd the full-bodied content is 5 points; strong delicate flavor, full for 3 min; slightly delicious taste 1 point
Bitter taste No bitter taste of 5 points; slightly bitter 3 points; strong bitter taste 1 point
Astringent feeling No astringent feeling of 5 points; slightly astringent feeling 3 points; strong astringency 1 point
TABLE 3 sensory evaluation results
Figure BDA0002875664980000092
Figure BDA0002875664980000101
As can be seen from Table 3, the flavor base prepared by the method of the present invention is superior in umami taste without significant bitterness and astringency, while the flavor base prepared by the comparative example is not superior in umami taste and all contain appreciable bitterness and astringency.
(3) Solubility of flavor base
5g of the flavor base materials prepared in examples 1 to 3 and comparative examples 1 to 3 were taken, and 95g of purified water was added, respectively, to obtain 5wt% flavor base material solutions. Then, the pH value of the flavor base solution is adjusted to 4.5-4.8 by using citric acid, the flavor base solution is placed in an autoclave and treated at 121 ℃ for 30min, the flavor base solution is taken out and cooled to room temperature, whether precipitation exists or not is observed by naked eyes, and the light transmittance at 620nm is detected by using an ultraviolet spectrophotometer, and the result is shown in table 4.
TABLE 4 solubility of flavor bases
Group of With or without precipitation (visual observation) Transmittance of T620
Example 1 No precipitation 92％
Example 2 No precipitation 94％
Example 3 Without precipitation 95％
Comparative example 1 Apparent floc precipitation 68％
Comparative example 2 After 1h, the floccules are obviously precipitated 75％
Comparative example 3 Apparent floc precipitation 78％
As can be seen from Table 4, the flavor base prepared by the method of the present invention has good solubility with water after being homogenized, no obvious precipitation is observed by naked eyes, and the T620 transmittance is good.
(4) Oligopeptide structure contained in flavor base material
And (3) passing the products prepared in the examples 1-3 and the comparative examples 1-3 through an ultrafiltration membrane with the molecular weight of 1000Da, taking the permeate, separating and purifying the permeate to obtain the oligopeptide, and measuring the oligopeptide component by using an HPLC-MS combined technology. The measurement results show that the oligopeptides of example 1, example 2 and example 3 all contain three peptides Val-Asp-Ala, Glu-Gly-Gly and Pro-Ser-Val, and can remarkably improve the delicate flavor intensity of foods and seasonings. Whereas the oligopeptide of comparative example 1 contained only Val-Asp-Ala, the oligopeptides of comparative example 2 and comparative example 3 did not find Val-Asp-Ala, Glu-Gly-Gly and Pro-Ser-Val.
The results of Val-Asp-Ala, Glu-Gly-Gly and Pro-Ser-Val measurements are shown in Table 5 and FIGS. 1-6 below.
TABLE 5 oligopeptide component of flavor base
Substance(s) Retention time/min Relative area
Val-Asp-Ala 6.495 7.55
Glu-Gly-Gly 11.384 2.89
Pro-Ser-Val 23.544 33.18
Example 4Application of natural flavor base material in soy sauce
The natural flavor base materials prepared in examples 1 to 3 and comparative examples 1 to 3 were added to soy sauce crude oil, and the evaluation groups consisted of 20 evaluators having abundant evaluation experiences, and the evaluation results were as follows in table 6:
TABLE 6 use of natural flavor base in soy sauce
Figure BDA0002875664980000111
Finally, it should be noted that the above embodiments are only used for illustrating the technical solutions of the present invention and not for limiting the protection scope of the present invention, and although the present invention is described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions can 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.

Claims (11)

1. A method for preparing a natural flavor base, comprising the steps of:
1) sequentially carrying out water bath and ultrasonic treatment on the soybean protein slurry;
2) cooling and stirring the material obtained in the step 1), adding the expanded malt flour and the starchy auxiliary material, uniformly mixing, and inoculating and fermenting;
3) performing deamidation treatment on the fermentation system in the step 2);
4) inactivating the fermentation product obtained in the step 3) and removing bacterial strains;
the concentration of the soybean protein slurry in the step 1) is 10-15 wt%;
adding organic acid in the step 3) for deamidation treatment;
in the step 2), the addition amounts of the expanded malt flour and the starchiness auxiliary material are respectively 0.6-1 wt% and 1-2 wt% based on the weight of the soybean protein slurry;
the strain inoculated and fermented in the step 2) is Aspergillus oryzae ZA109 with the preservation number of GDMCC NO: 60478;
the inoculation amount of the Aspergillus oryzae ZA109 is 3-5% (v/w);
the starchy auxiliary material adopted in the step 2) at least comprises one of bran and wheat flour, and is subjected to crushing and sieving treatment before being added in the step 2);
the preparation method of the soybean protein slurry comprises the following steps:
i) taking soybeans and/or soybean meal, and adding water for mixing;
ii) carrying out heat preservation stirring on the material obtained in the step i), and then passing through a colloid mill;
uniformly mixing the materials in the step ii), and stirring for 2-3 hours at the temperature of 40-60 ℃;
the natural flavor base material contains Val-Asp-Ala, Glu-Gly-Gly and Pro-Ser-Val, and the content of peptides with the molecular weight of less than 1000Da in the natural flavor base material is more than 90%.
2. The method of claim 1, further comprising at least one of the following operations performed after step 4):
a) evaporating and concentrating;
b) and (5) spray drying.
3. The method of claim 2, wherein step a) is an evaporation concentration of the fermentation product into a paste, the residual moisture content of the concentrated paste being between 5wt% and 40 wt%.
4. The method of claim 2, wherein the spray drying conditions of step b) are: the air inlet temperature is 150-200 ℃, and the air outlet temperature is 80-100 ℃.
5. The method of claim 1, wherein the method of preparing the expanded malt flour comprises:
i) crushing malt, and adding water for mixing;
II) hot air drying;
III) extruding and expanding.
6. The method of claim 5, wherein step I) comprises mixing malt flour with water in a ratio of 1: 3-6, and preserving the heat for 2-4 hours at the temperature of 45-55 ℃.
7. The preparation method of claim 5, wherein the temperature of the hot air in the step II) is 50-60 ℃, and the water content of the dried material is 15-20%.
8. A natural flavor base which is produced by the production method according to any one of claims 1 to 7.
9. Use of a natural flavor base according to claim 8 in a food product.
10. The use according to claim 9, wherein the food product is a condiment.
11. A flavoring comprising the natural flavor base of claim 8.
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