CN112869107A - Method for preparing sauce-flavor fresh base material by using high-temperature peanut cake meal - Google Patents
Method for preparing sauce-flavor fresh base material by using high-temperature peanut cake meal Download PDFInfo
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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
- A23L27/21—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
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
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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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- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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- Proteomics, Peptides & Aminoacids (AREA)
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Abstract
The invention belongs to the technical field of comprehensive utilization of peanut cake meal, and particularly relates to a method for preparing a sauce-flavor fresh base material by using high-temperature peanut cake meal. Firstly, pretreating high-temperature peanut cake meal, then carrying out enzymolysis, carrying out Maillard reaction on a product obtained by enzymolysis, and finally carrying out aftertreatment to obtain the sauce-flavor fresh base material; wherein, the enzymolysis treatment comprises the following steps: adding protease and pancreatin, performing enzymolysis at 50-60 deg.C for 10-20 hr, inactivating enzyme, separating, and collecting supernatant to obtain enzymolysis product. The flavor development peptide prepared by the method has strong sauce flavor, delicate flavor and thick flavor, can obviously improve the flavor of food after being used, and can be used for instant noodles, leisure puffed food, compound seasonings and meat products. The invention expands the utilization way of the high-temperature peanut cake meal and has higher technical value and better economic significance.
Description
Technical Field
The invention belongs to the technical field of comprehensive utilization of peanut cake meal, and particularly relates to a method for preparing a sauce-flavor fresh base material by using high-temperature peanut cake meal.
Background
According to statistical figures, about 50% of the peanut resources in our country are used to extract peanut oil. The preference of residents in China for the strong-flavor peanut oil leads the peanut oil preparation process to generally adopt a high-temperature baking and flavoring process to squeeze the peanut oil, and the peanut cake meal generated based on the process is generally called high-temperature squeezing peanut cake meal (high-temperature peanut cake meal for short). Analysis shows that the high-temperature peanut cake contains about 50% of peanut protein, has the characteristics of high nutritional value and few anti-nutritional factors, and is one of high-quality plant protein raw material sources. However, due to the denaturation of peanut protein in the high-temperature baking and aroma-enhancing treatment process, the protein in the high-temperature peanut cake is difficult to fully extract and utilize, so that the high-temperature peanut cake in the prior art is mainly used as feed and fertilizer, and has lower economic value. Therefore, how to efficiently utilize the high-temperature peanut cake meal and improve the additional yield value thereof is one of the problems which need to be solved urgently in the development of the peanut deep processing technology.
The flavor-presenting peptide is also called flavor-enhancing peptide, flavor peptide and delicious peptide, is an oligopeptide with a certain contribution to food flavor and a molecular weight of 500-1500 Da, has the characteristics of natural flavor, mellow delicate flavor, strong extension sense and the like, and can improve the flavor intensity of food. The natural protein can be prepared by taking natural protein as a raw material through a biotechnology, and has good effect on improving the flavor and taste of food in China and improving the grade of the food.
In the prior art, the production method of the taste peptide mainly comprises a chemical method, a microbial fermentation method, an enzymolysis method and the like. The chemical method mainly comprises an acid hydrolysis method and an alkali hydrolysis method, and the acid hydrolysis method is not easy to control the influence of time and temperature on the hydrolysis degree, and the alkali hydrolysis method is easy to generate L-type and D-type amino acid mixtures and cause the loss of nutrient components, so the chemical method is less applied in the actual production. Microbial fermentation and enzymatic processes have also been studied in the prior art, but such processes are highly dependent on the type of raw materials for production, and the technical effects resulting from the different processes often vary greatly. Therefore, based on the characteristic that the high-temperature peanut cake meal raw material is rich in protein, how to develop a preparation method of the flavor peptide with stable effect has important technical significance for further improving the industrial added value of the high-temperature peanut cake meal.
Disclosure of Invention
The invention aims to provide a deep processing method of a sauce-flavor fresh base material by taking high-temperature peanut cake meal as a raw material, thereby laying a certain technical foundation for deep processing of peanuts and further improving the industrial added value of peanut byproducts.
The technical scheme adopted by the invention is as follows:
a method for preparing a sauce-flavor fresh base material by using high-temperature peanut cake meal comprises the steps of pretreating the high-temperature peanut cake meal, carrying out enzymolysis, carrying out Maillard reaction on a product obtained by the enzymolysis, and finally carrying out aftertreatment to obtain the sauce-flavor fresh base material; wherein, the enzymolysis treatment comprises the following steps: adding protease and pancreatin, performing enzymolysis at 50-60 deg.C for 10-20 hr, inactivating enzyme, separating, and collecting supernatant to obtain enzymolysis product.
The pretreatment comprises the following steps: crushing the high-temperature peanut cake meal, sieving the crushed high-temperature peanut cake meal with a 20-80-mesh sieve to obtain high-temperature peanut cake meal powder, adding water according to the mass ratio of 1:5-12, fully and uniformly mixing, treating at 90-120 ℃ for 30-120min, and naturally cooling to 25-60 ℃.
The oil content in the high-temperature peanut cake is not higher than 10%. The edible high-temperature peanut cake/meal after high-temperature pressing and/or solvent oil extraction can be selected.
Further, during enzymolysis, the total dosage of the enzyme is 0.4-1.5% of the mass of the high-temperature peanut cake, wherein the dosage of the pancreatin accounts for 10-50% of the total dosage of the enzyme.
The protease is one or more selected from alkaline protease, flavor protease, compound protease or bromelain, and the initial pH value of the enzymolysis system is 6.0-8.0.
Preferably, the protease is selected from the group consisting of alkaline protease, flavourzyme, complex protease and bromelain, and the four proteases may be mixed in any ratio.
More preferably, the mass ratio of the added protease to the added pancreatin is as follows: alkaline protease, flavourzyme, compound protease, bromelain and pancreatin, wherein the weight ratio of the bromelain to the pancreatin is 1:8:1:1: 1.
The Maillard reaction is as follows: firstly, adjusting the pH value of an enzymolysis product to 5-7, then adding a mixture of ribose, lysine and methionine into the enzymolysis product, then heating for 50-100min at 80-110 ℃, and cooling to normal temperature to obtain the Maillard reaction solution of the peanut flavor peptide.
Furthermore, the amount of the mixture of ribose, lysine and methionine added into the enzymolysis product is 0.2-0.5% of the amount of soluble solid in the enzymolysis product.
The mass ratio of ribose, lysine and methionine in the mixture is preferably 5:8: 3.
The post-treatment can be used for preparing the Maillard reaction solution into paste or powdery sauce-flavor fresh base material.
For example, Maillard reaction solution of peanut flavor peptide can be concentrated under vacuum at 45-70 deg.C until the mass content of solid is 50-65%, to obtain paste sauce flavor fresh base material.
Or concentrating Maillard reaction liquid of the peanut flavor peptide at 45-70 ℃ under vacuum condition until the mass content of solid matters is 20-45%, and then carrying out spray drying under the conditions of air inlet temperature of 150 ℃ and air outlet temperature of 70-120 ℃ to obtain the powdery sauce flavor fresh base material.
Specifically, a method for preparing a sauce-flavor fresh base material by using high-temperature peanut cake meal, which comprises the following steps:
(1) pretreatment of high-temperature peanut cake meal: crushing the high-temperature peanut cake raw material and sieving the crushed high-temperature peanut cake raw material by a sieve of 20 to 80 meshes; weighing 1 part of crushed and sieved peanut cake powder and 5-12 parts of water by mass, and fully and uniformly stirring; treating at 90-120 deg.C for 30-120min, and naturally cooling to 25-60 deg.C;
(2) preparing a peanut cake dreg enzymolysis product: adding mixed enzyme of protease and pancreatin after cooling in the step (1), carrying out enzymolysis for 10-20h at 50-60 ℃ with the initial pH value of an enzymolysis system being 6.0-8.0, inactivating enzyme in boiling water bath, carrying out centrifugal separation at 5-10 ℃ (4000 + 10000r/min and 15-30min), and collecting supernatant to obtain peanut cake enzymolysis products;
(3) the Maillard reaction improves the freshness and aroma enhancement strength of the flavor-presenting peptide: adjusting the pH value of the peanut cake enzymatic hydrolysate to 5-7, adding a mixture of ribose, lysine and methionine which accounts for 0.2-0.5% of the amount of soluble solid substances in the peanut cake enzymatic hydrolysate, heating at 80-110 ℃ for 50-100min, and then rapidly cooling to normal temperature to obtain Maillard reaction liquid of peanut flavor peptides;
(4) concentrating or drying Maillard reaction liquid of peanut flavor peptide:
concentrating: concentrating Maillard reaction solution of peanut flavor peptide at 45-70 deg.C under vacuum condition until solid content reaches 50-65% to obtain paste rich in sauce flavor and fresh base material;
concentration and drying: concentrating Maillard reaction liquid of the peanut flavor peptide at 45-70 ℃ under vacuum condition until the mass content of solid matters is 20-45%; and (3) carrying out spray drying on the concentrated material under the conditions that the air inlet temperature is 150 ℃ and the air outlet temperature is 70-120 ℃ to obtain the powdery sauce-flavor fresh base material.
Of course, the obtained maillard reaction solution can also adopt other feasible methods or parameters to obtain corresponding fresh base materials according to the prior art.
In the paste sauce-flavor fresh base material or the powder sauce-flavor fresh base material obtained by the invention, the protein (calculated by dry basis and mass percent) is more than or equal to 56 percent; the peptide (calculated by dry basis of protein, mass percent) is more than or equal to 78 percent; the peptide distribution (mass percentage based on the dry basis of the peptide) is more than or equal to 60 percent and is less than or equal to 1500 Da.
Compared with the prior art, the invention has the following advantages:
1) the invention takes low-value high-temperature peanut cake meal as a raw material to prepare the high-value food seasoning base material, on one hand, the existing peanut cake meal resources can be fully utilized, so that the additional output value of the high-temperature peanut meal is improved, and on the other hand, the types of the seasoning base material products in the food field can be further enriched.
2) In the process of preparing the sauce-flavor fresh base material, on one hand, directional enzymolysis is realized by pretreatment of high-temperature peanut cake meal, specific selection of enzyme and control of enzymolysis conditions, and the degree of proteolysis and the utilization rate of the raw material are fully improved, so that polypeptide components with delicate flavor characteristics are released to the maximum extent; on the other hand, ribose, lysine and methionine are added into the enzymatic hydrolysate to carry out Maillard reaction to further increase the sauce flavor, so that the sauce flavor freshness-improving effect of the product is further enhanced and stabilized.
3) The application provides a preparation method of a unique sauce-flavor fresh base material, which has the advantages of simple process operation, low production cost and the like, and the prepared sauce-flavor fresh base material product has rich sauce flavor and delicate flavor, and has the advantages of strong taste extension and capability of obviously enhancing the delicate flavor and the thick taste of the food after use; the method has wide application prospect in the fields of food such as compound seasonings, instant noodles, flour product sauce bags, leisure puffed food, meat products and the like, and has good practical value and popularization and application significance.
Drawings
FIG. 1 is a graph showing sensory evaluation before and after Maillard reaction of an enzymatic hydrolysate in example 1;
FIG. 2 is a graph showing the molecular weight distribution of peptides in the paste savory fresh base product prepared in example 1;
FIG. 3 is the peptide molecular weight distribution diagram of the powder sauce flavor fresh base product prepared in example 2.
Detailed Description
The technical solution of the present invention is illustrated by the following specific examples, but the scope of the present invention is not limited thereto:
the following examples used the following starting materials and equipment:
high temperature peanut cake (the main components are calculated by wet basis, the content of crude protein is 46.6%, the content of crude fat is 1.01%, the content of ash is 5.85%, the content of water and volatile matter is 8.01%, and the content of total sugar is 22.3%), is from Shandong Luhua group Limited company, and is a strong fragrant peanut oil processing byproduct.
Alcalase 2.4L alkaline protease, available from Denmark Novoxil (China) investment limited, with an enzyme activity of 0.8X 105-5.5×105U/g. Protamex complex protease, available from Denmark Novovern (China) investment Limited, enzymeThe activity is 1.5X 104-5.5×104U/g. Flavourzyme (Flavourzyme) from Nanning Dong Henghuadao Biotech, Inc. with an enzyme activity of 2.0 × 104-3.5×104U/g. Bromelain (Bromelain) from Hirschhorn China Biotech, Inc. with an enzyme activity of 0.5X 104-1.5×104U/g. Pancreatin (Pancreatin) available from Nanning Dong Henghua Biotech, Inc. with an enzyme activity of 2.0X 104-4.5×104U/g。
The inactivation adopts a vertical pressure steam sterilizer YXQ-75G, Shanghai Boxun industry Co., Ltd; the centrifuge was a Rotana 460R high capacity high speed refrigerated centrifuge, Hettich, Germany.
Example 1
The method for preparing the sauce-flavor fresh base material by using the high-temperature peanut cake as the raw material comprises the following steps:
(1) pretreatment of high-temperature peanut cake meal: crushing the high-temperature peanut cake raw material and sieving the crushed high-temperature peanut cake raw material with a 60-mesh sieve; weighing 200g of crushed and sieved peanut cake powder and 1600g of water according to the mass, and fully and uniformly stirring; treating at 120 deg.C for 60min, and naturally cooling to about 30 deg.C;
(2) preparing a peanut cake dreg enzymolysis product: after cooling in the step (1), adding mixed enzyme of protease and pancreatin (0.5 g of alkaline protease, 0.2g of flavourzyme, 0.2g of compound protease and 0.5g of pancreatin, wherein the pancreatin accounts for 35.7 percent of the mixed enzyme, the using amount of the mixed enzyme is 0.7 percent of the using amount of peanut cake meal), and performing enzymolysis for 12 hours at 55 ℃ with the initial pH value of an enzymolysis system of 7.0, and then heating and boiling for 5min to inactivate the enzyme; centrifuging at 5-10 deg.C (8000r/min, 20min), collecting supernatant 910g (soluble solid mass is 110g) to obtain peanut cake enzymolysis product;
(3) the Maillard reaction improves the freshness and aroma enhancement strength of the flavor-presenting peptide: adjusting the pH value of the peanut cake enzymatic hydrolysate to about 6.5, adding a mixture of ribose, lysine and methionine (the mass ratio of the ribose, the lysine and the methionine is 5:8:3) which accounts for 0.5% of the amount of soluble solid substances in the peanut cake enzymatic hydrolysate, heating the mixture at 110 ℃ for 60min, and then rapidly cooling the mixture to normal temperature to obtain Maillard reaction liquid of the peanut flavor peptide; sensory evaluation of the enzymatic hydrolysate and the maillard reaction solution before and after the maillard reaction is shown in the attached figure 1, wherein the crude protein content and the amino acid nitrogen content before and after the reaction are shown in the following table 1:
TABLE 1 peanut meal raw material, enzymolysis liquid, Maillard reaction liquid principal ingredients
(4) Concentration of maillard reaction solution of peanut flavor peptide: the Maillard reaction solution of the peanut flavor peptide is concentrated under the vacuum condition at 50 ℃ until the solid content is 60 percent, and the pasty sauce-flavor-rich fresh base material is obtained.
The fresh base material of the paste sauce flavor is measured, wherein: the protein content (calculated by dry basis and mass percent) is 65 percent; the peptide content is 80% (mass percent based on dry basis of protein); amino acid nitrogen (dry basis, mass percent) is 0.75%; the peptide distribution (mass percent based on the dry basis of the peptide) is less than or equal to 1500Da, and the specific molecular weight distribution of the peptide is shown in figure 2.
In the invention, the yield of the peptide is measured by adopting a TCA-biuret method; the content of amino acid nitrogen was measured according to GB/T5009.39-2003 analytical method for hygienic standards for soy sauce. The degree of proteolysis was calculated as:
and carrying out statistical analysis on the influence of different enzymes on the enzymolysis effect, such as the proteolysis degree, the peptide yield and the sensory score of the enzymolysis liquid in the preparation of the flavor peptides.
The specific combination of biological enzymes and the enzymolysis effect are shown in the following table 2.
TABLE 2 results of the Effect of different enzyme combinations on the enzymatic hydrolysis
Analysis of the results in table 2 above shows that the preparation of flavor peptides is affected differently in different combinations of bio-enzymes, and that the combination of enzymes is clearly superior to a single enzyme in terms of bio-enzyme selection, but the effect on the degree of proteolysis, peptide yield and overall sensory score is different in different combinations. When the proteolysis degree, the peptide yield and the comprehensive sensory scoring effect are comprehensively considered, at least two biological enzymes are selected for combined application.
The influence of different kinds of sugar or amino acid on the flavor enhancing and freshness enhancing sensory scores of the Maillard reaction of the enzymatic hydrolysate is statistically analyzed, and the sensory scores are shown in the following table 3.
TABLE 3 results of the effect of different sugar or amino acid combinations on the Maillard reaction
Analysis of the results in table 3 above shows that the flavor enhancing and freshness enhancing effects after maillard reaction are different in the case of different combinations of sugars or amino acids, and the combination of sugars or amino acids is obviously better than that of single sugars or amino acids in terms of sugar or amino acid selection, but the influence of different combinations on the comprehensive sensory score of the maillard reaction solution is different. In general, when the sensory evaluation effect of enhancing the sauce flavor degree and freshness is combined, at least two kinds of sugar or amino acid are selected for use.
Example 2
The method for preparing the sauce-flavor fresh base material by using the high-temperature peanut cake as the raw material comprises the following steps:
step (1) same as example 1;
preparing a peanut cake dreg enzymolysis product in the step (2): after cooling in the step (1), adding mixed enzyme of protease and pancreatin (0.5 g of alkaline protease, 0.2g of flavourzyme, 0.2g of bromelain and 0.5g of pancreatin, wherein the ratio of the enzyme to the mixed enzyme is 35.7%, and the dosage of the mixed enzyme is 0.7% of that of peanut cake meal), and performing enzymolysis for 12h at 55 ℃ with the initial pH value of an enzymolysis system of 7.0, and then heating and boiling for 5min to inactivate the enzyme; centrifuging at 5-10 deg.C (8000r/min, 20min), collecting supernatant 910g (soluble solid mass is 100g) to obtain peanut cake enzymolysis product;
step (3) same as example 1;
drying the Maillard reaction solution of the peanut flavor peptide: volatilizing water in Maillard reaction liquid of peanut flavor peptide under vacuum at 60 ℃ until the content of solid matters in the solution reaches 25%, and further carrying out spray drying on the concentrated material to obtain a fresh base material product with powder rich in sauce flavor; during the specific spray drying, the air inlet temperature can be designed to be 200 ℃, and the air outlet temperature can be designed to be 100 ℃.
The measurement of the obtained powder sauce flavor fresh base material shows that: protein (mass% on a dry basis) 60%; peptide (mass percent on a dry protein basis) 82%; amino acid nitrogen (mass percent on a dry basis) is 0.78%; the peptide distribution (mass percent based on the dry basis of the peptide) is 82% and is less than or equal to 1500Da, and the molecular weight distribution of the peptide is shown in figure 3.
The sensory evaluation standard of the soy sauce flavor type fresh base material is as follows:
taking I + G salt solutions with different concentrations as standard reference substances, carrying out delicate flavor sensory training on sensory evaluation personnel, establishing a sensory evaluation group consisting of 10 properly trained sensory evaluation personnel, referring to 'food sensory evaluation principle and practice' and 'food sensory evaluation', and evaluating delicate flavor, bitter taste and comprehensive flavor of the enzymatic hydrolysate by adopting 10 grades according to the comprehensive evaluation principle. The operation method for evaluating the freshness-increasing effect of the peanut meal enzymatic hydrolysate and the Maillard reaction liquid comprises the following steps: 0.1% of peanut meal enzymatic hydrolysate or a solution after the Maillard reaction is added into 0.2% of I + G salt solution, and by comparing the delicate flavor of the 0.2% of I + G salt solution, a grader carries out sensory evaluation on each sample (about 1mL), and specific scoring standards are shown in the following table 4.
TABLE 4 sensory evaluation criteria
Claims (10)
1. A method for preparing a sauce-flavor fresh base material by using high-temperature peanut cake meal is characterized in that the high-temperature peanut cake meal is pretreated, then is subjected to enzymolysis, a product obtained by the enzymolysis is subjected to Maillard reaction, and finally is subjected to post-treatment to obtain the sauce-flavor fresh base material; wherein, the enzymolysis treatment comprises the following steps: adding protease and pancreatin, performing enzymolysis at 50-60 deg.C for 10-20 hr, inactivating enzyme, separating, and collecting supernatant to obtain enzymolysis product.
2. The method of claim 1, wherein the total amount of enzymes is 0.4-1.5% by weight of the high temperature peanut cake, and the pancreatin amount is 10-50% by weight of the total amount of enzymes.
3. The method for preparing a sauce-flavor fresh base material from high-temperature peanut cake meal as claimed in claim 2, wherein the protease is one or more selected from alkaline protease, flavourzyme, compound protease or bromelain, and the initial pH value of the enzymolysis system is 6.0-8.0.
4. The method for preparing a sauce-flavor fresh base material by using high-temperature peanut cake meal as claimed in claim 3, wherein the protease and the pancreatin are added in a mass ratio of: alkaline protease, flavourzyme, compound protease, bromelain and pancreatin, wherein the weight ratio of the bromelain to the pancreatin is 1:8:1:1: 1.
5. The method of making a sauce-flavored fresh base using high temperature peanut meal as claimed in claim 1 wherein the maillard reaction is: firstly, adjusting the pH value of an enzymolysis product to 5-7, then adding a mixture of ribose, lysine and methionine into the enzymolysis product, then heating for 50-100min at 80-110 ℃, and cooling to normal temperature to obtain the Maillard reaction solution of the peanut flavor peptide.
6. The method of claim 5, wherein the amount of the mixture of ribose, lysine and methionine added to the enzymatic hydrolysate is 0.2-0.5% of the amount of soluble solids in the enzymatic hydrolysate.
7. The method of claim 6, wherein the ratio of ribose, lysine and methionine is 5:8:3 by weight.
8. The method of any one of claims 1 to 7, wherein the pre-treatment comprises: crushing the high-temperature peanut cake, sieving with a 20-80 mesh sieve, adding water according to the mass ratio of 1:5-12, fully mixing uniformly, treating at 90-120 ℃ for 30-120min, and naturally cooling to 25-60 ℃.
9. The method for preparing the sauce-flavor fresh base material by using the high-temperature peanut cake as claimed in claim 5, wherein the Maillard reaction solution of the peanut flavor peptide is concentrated under vacuum at 45-70 ℃ until the mass content of solid matters is 50-65%, so as to obtain the paste sauce-flavor fresh base material.
10. The method for preparing the fresh soy sauce base material by using the high-temperature peanut cake as claimed in claim 5, wherein the Maillard reaction solution of the peanut flavor peptide is concentrated under the vacuum condition of 45-70 ℃ until the mass content of the solid is 20-45%, and then spray drying is carried out under the drying conditions of the air inlet temperature of 150 ℃ and the air outlet temperature of 70-120 ℃ to obtain the fresh powdered fresh soy sauce base material.
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