CN113261643A - 一种脱除大豆肽苦味的方法 - Google Patents
一种脱除大豆肽苦味的方法 Download PDFInfo
- Publication number
- CN113261643A CN113261643A CN202110437986.9A CN202110437986A CN113261643A CN 113261643 A CN113261643 A CN 113261643A CN 202110437986 A CN202110437986 A CN 202110437986A CN 113261643 A CN113261643 A CN 113261643A
- Authority
- CN
- China
- Prior art keywords
- soybean peptide
- debittering
- silica gel
- soybean
- peptide liquid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000068988 Glycine max Species 0.000 title claims abstract description 49
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 49
- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 49
- 238000000034 method Methods 0.000 title claims abstract description 20
- 235000019658 bitter taste Nutrition 0.000 title claims abstract description 16
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims abstract description 27
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims abstract description 27
- 239000000741 silica gel Substances 0.000 claims abstract description 27
- 229910002027 silica gel Inorganic materials 0.000 claims abstract description 27
- 239000007788 liquid Substances 0.000 claims abstract description 26
- 238000006243 chemical reaction Methods 0.000 claims abstract description 14
- 229910052799 carbon Inorganic materials 0.000 claims abstract description 13
- 238000001914 filtration Methods 0.000 claims abstract description 8
- 239000012528 membrane Substances 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 6
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 10
- 229910052757 nitrogen Inorganic materials 0.000 claims description 5
- 102000004196 processed proteins & peptides Human genes 0.000 claims description 5
- 239000000944 linseed oil Substances 0.000 claims description 3
- 235000021388 linseed oil Nutrition 0.000 claims description 3
- 230000035484 reaction time Effects 0.000 claims description 2
- 238000011010 flushing procedure Methods 0.000 claims 1
- 238000005086 pumping Methods 0.000 claims 1
- 230000008569 process Effects 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 3
- 239000003463 adsorbent Substances 0.000 abstract description 2
- 238000013329 compounding Methods 0.000 abstract description 2
- 238000011156 evaluation Methods 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 235000021049 nutrient content Nutrition 0.000 abstract description 2
- 238000001179 sorption measurement Methods 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 6
- 108010073771 Soybean Proteins Proteins 0.000 description 4
- 235000019710 soybean protein Nutrition 0.000 description 4
- 238000012545 processing Methods 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 241000700605 Viruses Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000003113 dilution method Methods 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 210000001779 taste bud Anatomy 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/273—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption using adsorption or absorption agents, resins, synthetic polymers, or ion exchangers
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Peptides Or Proteins (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
Description
实施例1 | 实施例1 | 实施例1 | 对比例1 | 对比例2 | |
苦味值 | 2.1 | 1.8 | 2.0 | 5.2 | 8.5 |
Claims (6)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202110437986.9A CN113261643A (zh) | 2021-04-22 | 2021-04-22 | 一种脱除大豆肽苦味的方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202110437986.9A CN113261643A (zh) | 2021-04-22 | 2021-04-22 | 一种脱除大豆肽苦味的方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN113261643A true CN113261643A (zh) | 2021-08-17 |
Family
ID=77227964
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202110437986.9A Pending CN113261643A (zh) | 2021-04-22 | 2021-04-22 | 一种脱除大豆肽苦味的方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN113261643A (zh) |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1078495A (zh) * | 1993-04-23 | 1993-11-17 | 北京大学 | 固定化复合外肽酶蛋白质全水解及脱苦方法 |
CN105506045A (zh) * | 2016-01-12 | 2016-04-20 | 华隆(乳山)食品工业有限公司 | 一种低苦味高品质大豆肽的高效制备工艺 |
CN105707640A (zh) * | 2016-03-07 | 2016-06-29 | 三峡大学 | 一种柑橘果汁脱苦的方法 |
CN107794114A (zh) * | 2017-11-20 | 2018-03-13 | 重庆汇达柠檬科技集团有限公司 | 一种冷榨制备脱苦柠檬籽油的加工工艺 |
-
2021
- 2021-04-22 CN CN202110437986.9A patent/CN113261643A/zh active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1078495A (zh) * | 1993-04-23 | 1993-11-17 | 北京大学 | 固定化复合外肽酶蛋白质全水解及脱苦方法 |
CN105506045A (zh) * | 2016-01-12 | 2016-04-20 | 华隆(乳山)食品工业有限公司 | 一种低苦味高品质大豆肽的高效制备工艺 |
CN105707640A (zh) * | 2016-03-07 | 2016-06-29 | 三峡大学 | 一种柑橘果汁脱苦的方法 |
CN107794114A (zh) * | 2017-11-20 | 2018-03-13 | 重庆汇达柠檬科技集团有限公司 | 一种冷榨制备脱苦柠檬籽油的加工工艺 |
Non-Patent Citations (2)
Title |
---|
叶富饶等: "柑橘属果汁脱苦方法研究进展", 饮料工业 * |
管风波等: "大豆肽的生产及其苦味脱除方法的研究", 山东轻工业学院学报(自然科学版) * |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN101857830B (zh) | 一种鳗鱼多肽酒的制备方法 | |
CN111041059B (zh) | 一种具有抗氧化活性南极磷虾肽的制备方法 | |
WO2019105043A1 (zh) | 一种降低豆浆嘌呤含量的方法 | |
JPWO2014171359A1 (ja) | 小麦グルテン分解物 | |
CN108517343B (zh) | 一种条斑紫菜抗氧化蛋白肽的制备方法 | |
CN112971040A (zh) | 制备豆乳的方法、得到的豆乳及其在食品中的应用 | |
CN112553035A (zh) | 一种加速食醋陈化的方法 | |
JP2014180268A (ja) | ビールテイスト飲料及びその製造方法 | |
CN113261643A (zh) | 一种脱除大豆肽苦味的方法 | |
CN110438027B (zh) | 产多种酶类的解淀粉芽孢杆菌菌株gutu06及其筛选方法 | |
CN112914034A (zh) | 一种脱渣豆浆的制备方法 | |
CN112522049A (zh) | 一种富含活性硒黄酒的制备方法 | |
CN109439716B (zh) | 一种白鲢鱼蛋白肽的制备方法 | |
CN113528271A (zh) | 黄酒及其制备方法 | |
CN111053196B (zh) | 基于后发酵胶红酵母为优势共生菌系的大豆酱及制作方法 | |
CN114058465A (zh) | 一种多肽花生麦芽黄酒的酿造方法 | |
CN113403206A (zh) | 一种小规模化生产富硒荷叶离褶伞菌丝体的方法及应用 | |
CN113040391A (zh) | 一种植物肽组合物及其复合果饮 | |
CN110628557A (zh) | 一种含小分子秋葵肽的配制酒及其生产方法 | |
CN112063481A (zh) | 一种富含氨基酸的大鲵酒制备方法 | |
CN111909822A (zh) | 一种细胞固定化法发酵菠萝果醋的方法 | |
CN107586815B (zh) | 一种酵母蛋白胨及其制备方法和应用 | |
JPH0632742A (ja) | カルシウムイオン可溶化剤の製造法 | |
CN110178913A (zh) | 一种油脂组合物 | |
JPH11318427A (ja) | フリーラジカル消去能を有する酒類およびその製造方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
CB02 | Change of applicant information |
Address after: 455000 West Road, 100 meters south of the intersection of Jingzhong Road and Xinglong Road in Tangyin County, Anyang City, Henan Province Applicant after: NUOLI RUYI (ANYANG) BIOLOGICAL SCIENCE & TECHNOLOGY CO.,LTD. Applicant after: Shanggu Heyi (Zhenjiang) Food Technology Co.,Ltd. Address before: 456150 west side of gongzongsi street, south side of Jingzhong Road, industrial agglomeration zone, Tangyin County, Anyang City, Henan Province Applicant before: NUOLI RUYI (ANYANG) BIOLOGICAL SCIENCE & TECHNOLOGY CO.,LTD. Applicant before: RONGHAI BIOTECH CO.,LTD. |
|
CB02 | Change of applicant information | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210817 |