CN113491325A - Polypeptide compound seasoning and preparation method and application thereof - Google Patents
Polypeptide compound seasoning and preparation method and application thereof Download PDFInfo
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- CN113491325A CN113491325A CN202010265599.7A CN202010265599A CN113491325A CN 113491325 A CN113491325 A CN 113491325A CN 202010265599 A CN202010265599 A CN 202010265599A CN 113491325 A CN113491325 A CN 113491325A
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- Prior art keywords
- parts
- seasoning
- chicken
- polypeptide
- enzymolysis
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention relates to a polypeptide compound seasoning, a preparation method and application thereof. The seasoning provided by the invention has a good synergistic effect, especially on delicate flavor, through specific selection of the preparation raw materials, the seasoning can finally show a good free amino acid distribution form, a good polypeptide distribution form and a high content of flavor-developing nucleotides, the product has good indexes of fragrance and color, and the preparation process is simple and easy to operate.
Description
Technical Field
The invention belongs to the technical field of food additives, and particularly relates to a polypeptide compound seasoning, a preparation method and application thereof, and in particular relates to a polypeptide compound seasoning with good fragrance, taste and color, and a preparation method and application thereof.
Background
The advent of food additives brings people with a variety of food types and unprecedented taste feasts, but with the diversification of the types and functions of food additives, the safety problem becomes more and more prominent. The monosodium glutamate product is the first generation of flavoring of food additives and gradually becomes a seasoning indispensable to kitchens of people, but the ingestion of monosodium glutamate is not much good, and in addition, the pollution of monosodium glutamate manufacturers to the environment is not small. Therefore, in the current society advocating health foods, there is a need to develop a food seasoning that provides both freshness-enhancing effect and benefits to the human body.
CN106722714A discloses a protein peptide compound seasoning, which utilizes chicken protein peptide or beef protein peptide or aquatic product protein peptide to compound garlic powder, ginger powder, scallion powder, pepper powder, paprika powder, aniseed powder, meat fructus Amomi rotundus powder, clove powder, pepper powder, cinnamon powder, licorice powder, tangerine peel powder, medlar powder, jujube powder, fennel powder, fragrant leaf powder and galangal powder; the flavoring prepared by the invention is simple in preparation method and good in freshness enhancing effect, is beneficial to body health after being eaten for a long time, and after being fed for 3 months by gastric lavage to mice, compared with the monosodium glutamate group, the chicken protein peptide flavoring group, the beef protein peptide flavoring group and the aquatic product protein peptide flavoring group obviously increase the exhaustion swimming time of the mice, and other indexes of the bodies of the mice are improved.
CN103181533A discloses a compound seasoning and a preparation method thereof, wherein the compound seasoning comprises the following raw materials in parts by weight: the composite seasoning is prepared from the raw materials of, by weight, 280 parts of yeast extract 230-one, 70-90 parts of pork, 50-70 parts of chicken, 20-30 parts of beef, 60-80 parts of salt, 20-30 parts of white sugar, 80 parts of monosodium glutamate, 0.7-0.9 part of xanthan gum, 90-110 parts of maltodextrin, 8-12 parts of mushroom powder, 12-18 parts of ginger powder, 6-10 parts of onion, 1.4-1.8 parts of cinnamon powder and 0.6-1.0 part of star anise powder.
However, in the prior art, there are few products which have strong fragrance, good taste and good color, so that it is very meaningful to develop a seasoning which can satisfy the above conditions.
Disclosure of Invention
Aiming at the defects of the prior art, the invention aims to provide a polypeptide compound seasoning and a preparation method and application thereof, and particularly provides the polypeptide compound seasoning with good fragrance, taste and color and a preparation method and application thereof.
In order to achieve the purpose, the invention adopts the following technical scheme:
in one aspect, the invention provides a polypeptide compound seasoning, which is prepared from chicken, beef, dried gluten, kelp, mushroom and ginger.
In the preparation raw materials, the amino acid composition of the chicken protein is the highest in glutamic acid and tryptophan, and the second in aspartic acid, lysine, leucine and arginine, and the chicken protein has high digestibility and is easy to be absorbed and utilized by human bodies; beef is a low-fat and high-protein meat food, the protein content of the beef can reach 22 percent, the amino acid composition of the beef is closer to the requirement of a human body than that of pork, and the disease resistance can be improved; kelp contains much free sodium glutamate and nucleotides, 80-90% of glutamic acid in kelp, but lacks inosinic acid and ornithine which cooperate with glutamic acid; the mushroom contains guanylic acid which is an important delicate flavor substance and can perform a synergistic effect with glutamic acid.
The seasoning provided by the invention has a very good synergistic effect, especially a synergistic effect on delicate flavor, through specific selection of the preparation raw materials, because the seasoning can finally present a good free amino acid distribution form, a good polypeptide distribution form and a high content of flavor nucleotides, and the flavor and color indexes of the product are good.
Preferably, the preparation raw materials of the polypeptide compound seasoning comprise, by mass, 150 parts of chicken, 10-30 parts of beef, 10-30 parts of dried gluten, 2-8 parts of kelp, 1-6 parts of mushroom and 1-3 parts of ginger.
The raw materials for preparing the seasoning can play the synergistic effect to the maximum extent under the specific mass ratio relationship, so that the seasoning has better free amino acid distribution form, polypeptide distribution form and more content of flavor nucleotide, and finally has more delicious and mellow taste, and the fragrance, the mouthfeel and the color are further enhanced.
The mass parts of the chicken can be 100 parts, 110 parts, 120 parts, 130 parts, 140 parts or 150 parts, and other specific point values in the range can be selected, and are not repeated herein.
The beef can be 10 parts, 15 parts, 20 parts, 25 parts or 30 parts by mass, and other specific point values in the range can be selected, and are not repeated herein.
The mass parts of the dried gluten can be 10 parts, 15 parts, 20 parts, 25 parts or 30 parts, and other specific point values in the range can be selected, and are not repeated herein.
The kelp can be 2 parts, 3 parts, 4 parts, 5 parts, 6 parts, 7 parts or 8 parts by mass, and other specific point values in the range can be selected, and are not repeated.
The mass parts of the mushrooms can be 1 part, 2 parts, 3 parts, 4 parts, 5 parts or 6 parts, and other specific point values in the range can be selected, and are not repeated.
The ginger can be 1 part, 1.5 parts, 2 parts, 2.5 parts or 3 parts by weight, and other specific values in the range can be selected, and are not repeated here.
Preferably, the preparation raw materials of the polypeptide compound seasoning comprise, by mass, 120-140 parts of chicken, 15-25 parts of beef, 15-25 parts of dried gluten, 4-6 parts of kelp, 2-4 parts of mushroom and 1-3 parts of ginger.
Preferably, the chicken comprises chicken breast and chicken skeleton.
The invention creatively discovers that the effect of selecting the chicken breast and the chicken frame as the preparation raw materials is better than that of selecting the whole chicken or other parts, and the chicken breast and the chicken frame have better distribution form of free amino acid and polypeptide, more content of flavor nucleotide, and more excellent indexes such as fragrance, taste, color and the like.
Preferably, the chicken is cooked chicken.
Preferably, the beef is cooked beef.
The invention creatively discovers that the effect of selecting cooked chicken or cooked beef as the preparation raw material is better than that of selecting raw chicken or raw beef, the prepared chicken or raw beef has better distribution form of free amino acid and polypeptide, more content of flavor nucleotide, and more excellent indexes such as fragrance, taste, color and the like.
The cooked chicken can be obtained by steaming raw chicken at 100 deg.C for 45 min; the cooked beef can be obtained by blanching raw beef in boiling water for about 5 min.
In another aspect, the present invention provides a method for preparing the polypeptide complex seasoning, the method comprising:
(1) mixing the preparation raw materials according to a formula ratio, adding protease for enzymolysis, and inactivating after the enzymolysis is finished to obtain an enzymolysis product;
(2) and (2) mixing the enzymolysis product obtained in the step (1) with other Maillard raw materials, and carrying out Maillard reaction to obtain the polypeptide compound seasoning.
On the basis of the preparation raw materials, the invention further realizes the excellent fragrance, taste and color of the seasoning by a scientific preparation process, namely enzymolysis and Maillard process.
Preferably, the raw materials for preparation in the step (1) are subjected to wall breaking treatment before being mixed according to the formula ratio.
Preferably, the protease is a complex protease.
The compound protease is a high-efficiency and strong-specificity bioactive catalyst, and the structure of protein or polypeptide can be opened by food materials through enzymolysis, so that functional activity and flavor development substances in the food materials are released. The peptide and amino acid generated after enzymolysis can react with reducing sugar, fat and other substances in the later Maillard process, and the enzymolysis substrate is an important flavor prerequisite substance in the preparation process of the seasoning, and is an important way for generating flavor through the degradation reaction of the enzymolysis substrate.
The compound protease is preferably an enzyme prepared by compounding polypeptide exoprotease produced by fermentation of aspergillus oryzae strains and endoprotease produced by fermentation of bacillus subtilis, acts on different positions of a protein molecule peptide chain, is decomposed into micromolecular polypeptide or amino acid, can specifically cut the bitter terminal amino acid to form flavor peptide, reduces the bitter taste of the product, and improves the flavor of the product; or prepared by mixing food-grade papain, neutral protease, alkaline protease and maltodextrin, wherein the papain is prepared by cutting and extracting papaya into pulp; the neutral protease is prepared by fermenting bacillus subtilis; the alkaline protease is prepared by fermenting Bacillus licheniformis.
Preferably, the addition amount of the protease is 0.1-0.2% of the total mass of the core material preparation raw materials, such as 0.1%, 0.12%, 0.15%, 0.17%, or 0.2%, and other specific values within the range can be selected, and are not repeated herein.
Preferably, the temperature of the enzymolysis in the step (1) is 50-55 ℃, for example, 50 ℃, 51 ℃, 52 ℃, 53 ℃, 54 ℃ or 55 ℃, etc., and the enzymolysis time is 1-6h, for example, 1h, 2h, 3h, 4h, 6h, etc., and other specific point values in the range can be selected, which is not described herein again.
The temperature and time of enzymolysis are key factors influencing the flavor of the final product, and the final product has better smell, mouthfeel and color under the condition of the numerical value range.
Preferably, the enzymatic hydrolysis product obtained in step (1) is subjected to enzymatic inactivation. Preferably, the inactivation is carried out at 70-80 deg.C for 3-10 min.
Preferably, the other Maillard raw materials in the step (2) comprise glucose, xylose, glycine, alanine, yeast extract and vitamin B1。
The Maillard reaction raw materials specially select glucose and xylose as reducing sugar sources, glycine and alanine as amino acid sources, and are matched with yeast extract and vitamin B1The distribution form of free amino acid and polypeptide of the product is more reasonable, and the fragrance, taste and color are more excellent.
Preferably, the temperature of the maillard reaction in the step (2) is 90-130 ℃, for example, 90 ℃, 100 ℃, 105 ℃, 110 ℃, 115 ℃, 120 ℃, 130 ℃, etc., preferably other specific values within the range of 110 ℃ can be selected, and thus, the detailed description is omitted. Preferably 110 deg.c.
Preferably, the time of the maillard reaction in the step (2) is 5-30min, such as 5min, 10min, 12min, 15min, 18min, 20min, 30min, and the like, and preferably 20min, and other specific point values within the range can be selected, and are not repeated herein.
The temperature and time of the Maillard reaction are key factors influencing the flavor of the final product, and the final product has better fragrance, mouthfeel and color under the condition of the numerical value range.
Preferably, the product is freeze-dried after the Maillard reaction in step (2) is finished.
Preferably, the freeze-drying parameters include: the temperature of the cold trap is-70 ℃, the freezing time is more than or equal to 4h, the final material temperature is less than or equal to-40 ℃, the vacuum degree is less than or equal to 50pa, the temperature is increased in a gradient way, and the drying time is more than or equal to 25 h.
Preferably, the product is sieved by a 70-100 mesh sieve before freeze drying, for example, 70 mesh, 80 mesh, 90 mesh or 100 mesh sieve, and other specific points within the range can be selected, and are not repeated herein.
As a preferred technical scheme of the invention, the preparation method specifically comprises the following steps:
(1) mixing the preparation raw materials according to a formula ratio, adding compound protease, performing enzymolysis at 50-55 deg.C for 1-6h, and inactivating after enzymolysis to obtain enzymolysis product;
(2) mixing the enzymolysis product obtained in the step (1) with glucose, xylose, glycine, alanine, yeast extract and vitamin B1Mixing, carrying out Maillard reaction at 90-130 deg.C for 5-30min, sieving with 70-100 mesh sieve, and freeze drying to obtain the polypeptide compound flavoring.
In another aspect, the invention provides the use of the polypeptide compound seasoning as described above in the preparation of a food additive.
The polypeptide compound seasoning can be directly used as a food additive, and can also be added into other food additives for use.
Compared with the prior art, the invention has the following beneficial effects:
the seasoning provided by the invention has a very good synergistic effect, especially a synergistic effect on delicate flavor, through specific selection of the preparation raw materials, because the seasoning can finally present a good free amino acid distribution form, a good polypeptide distribution form and a high content of flavor nucleotides, and the flavor and color indexes of the product are good. On the basis of the preparation raw materials, the invention further realizes the excellent fragrance, taste and color of the seasoning by a scientific preparation process, namely enzymolysis and Maillard process.
Detailed Description
The technical solution of the present invention is further explained by the following embodiments. It should be understood by those skilled in the art that the examples are only for the understanding of the present invention and should not be construed as the specific limitations of the present invention.
Unless otherwise specified, the following examples relate to the cooking mode that the chicken breast, the chicken frame, the beef, the sirloin and the whole chicken are all cooked chicken breast, chicken frame, beef, sirloin and whole chicken: the cooked chicken frame and cooked whole chicken are obtained by steaming raw chicken frame and raw whole chicken at 100 deg.C for about 45 min; the cooked chicken breast meat, cooked sirloin and cooked beef are obtained by blanching corresponding biological materials in boiling water for about 5 min. Beef refers to the beef hind leg.
Example 1
The embodiment provides a polypeptide compound seasoning, which is prepared by the following steps:
(1) raw material preparation and pretreatment: according to the mass parts, 30 parts of chicken breast, 100 parts of chicken frame, 10 parts of beef (beef hind leg), 10 parts of sirloin, 20 parts of dried gluten, 5 parts of kelp, 2 parts of mushroom and 2 parts of ginger are subjected to wall breaking treatment;
(2) mixing the above processed raw materials with 33 parts of purified water, stirring, adding 0.075 part of compound protease FF104 (from Angel Yeast Co., Ltd.) and 0.15 part of compound protease MF105 (from Angel Yeast Co., Ltd.), performing enzymolysis at 55 deg.C for 3h, and inactivating at 75 deg.C for 5min to obtain enzymatic hydrolysate;
(3) 290 parts of enzymolysis liquid, 3 parts of glucose, 3 parts of xylose, 1 part of glycine, 1 part of alanine, 0.5 part of yeast extract (model number singer 0397/0-PW-L, purchased from Shanghai Wen Xin commercial Co., Ltd.), and vitamin B10.8 part of the mixture is mixed, Maillard reaction is carried out for 20min at the temperature of 110 ℃, cooled and sieved by a 80-mesh sieve, and then freeze drying is carried out to obtain the productPolypeptide compound seasoning.
Example 2
The embodiment provides a polypeptide compound seasoning, which is prepared by the following steps:
(1) raw material preparation and pretreatment: according to the mass parts, 30 parts of chicken breast, 70 parts of chicken frame, 20 parts of beef, 10 parts of sirloin, 8 parts of dried gluten, 2 parts of kelp, 6 parts of mushroom and 2 parts of ginger are subjected to wall breaking treatment;
(2) mixing the above processed raw materials with 33 parts of purified water, stirring, adding 0.1 part of compound protease Protamex, model PW2A1135 (purchased from Novoxin (China) Biotechnology Co., Ltd.), 0.1 part of neutral protease Flavourzyme 500MG, model HP202535 (purchased from Dissman (China) Co., Ltd.), performing enzymolysis at 50 deg.C for 4h, and inactivating at 75 deg.C for 5min to obtain an enzymolysis solution;
(3) mixing enzymolysis solution 300 parts, glucose 2 parts, xylose 2 parts, glycine 2 parts, alanine 2 parts, yeast extract (model number singer 0397/0-PW-L, obtained from Shanghai Wen Xin commercial Co., Ltd.) 2 parts, and vitamin B10.6 part of the mixture is mixed, Maillard reaction is carried out for 20min at the temperature of 100 ℃, the mixture is cooled and sieved by a 80-mesh sieve, and then freeze drying is carried out, so as to obtain the polypeptide compound seasoning.
Example 3
The embodiment provides a polypeptide compound seasoning, which is prepared by the following steps:
(1) raw material preparation and pretreatment: according to the mass parts, 60 parts of chicken breast, 90 parts of chicken frame, 3 parts of beef, 7 parts of sirloin, 27 parts of dried gluten, 8 parts of kelp, 1 part of mushroom and 3 parts of ginger are subjected to wall breaking treatment;
(2) mixing the above processed raw materials with 33 parts of purified water, stirring, adding 0.075 part of compound protease FF104 (from Angel Yeast Co., Ltd.) and 0.15 part of compound protease MF105 (from Angel Yeast Co., Ltd.), performing enzymolysis at 55 deg.C for 2h, and inactivating at 75 deg.C for 5min to obtain enzymatic hydrolysate;
(3) 380 parts of enzymolysis liquid, 1.8 parts of glucose, 1.8 parts of xylose, 1.5 parts of glycine, 1.5 parts of alanine, and yeast extract (model of singer 0397/0-PW-L, purchased from Shanghai Wen commerce and trade)Limited) 2.5 parts and vitamin B10.4 part of the polypeptide compound seasoning is obtained by mixing, carrying out Maillard reaction for 15min at 115 ℃, sieving with a 80-mesh sieve after cooling, and freeze-drying.
Example 4
This example provides a polypeptide complex seasoning, which is prepared by a method different from that of example 1 only in that "30 parts of chicken breast and 100 parts of chicken frame" are replaced with "130 parts of whole chicken", and other conditions are kept the same.
Example 5
The present example provides a polypeptide compound seasoning, which is prepared by a method different from that of example 1 only in that "30 parts of chicken breast and 100 parts of chicken frame" are replaced with "130 parts of chicken breast", and other conditions are kept the same.
Example 6
The present example provides a polypeptide compound seasoning, which is prepared by a method different from that of example 1 only in that "30 parts of chicken breast and 100 parts of chicken frame" are replaced with "130 parts of chicken frame", and other conditions are kept the same.
Example 7
The present example provides a polypeptide compound seasoning, which is prepared by the method different from that of example 1 only in that the chicken breast, the chicken frame, the beef and the sirloin are chicken breast, raw chicken frame, raw beef and raw sirloin, and other conditions are kept consistent.
Example 8
The present example provides a polypeptide compound seasoning, and the preparation method thereof is different from that of example 1 only in that the enzymolysis temperature in step (2) is 45 ℃, the time is 6 hours, and other conditions are consistent.
Example 9
The present example provides a polypeptide compound seasoning, and the preparation method thereof is different from that of example 1 only in that the enzymolysis temperature in step (2) is 65 ℃, the time is 2 hours, and other conditions are consistent.
Example 10
This example provides a polypeptide complex seasoning, which is prepared by a method different from that of example 1 only in that "3 parts of glucose and 3 parts of xylose" are replaced with "6 parts of fructose" in step (3), and the other conditions are kept the same.
Example 11
This example provides a polypeptide compound seasoning, which is prepared by a method different from that of example 1 only in that "1 part glycine and 1 part alanine" are replaced with "2 parts phenylalanine" in step (3), and the other conditions are kept the same.
Example 12
This example provides a polypeptide complex seasoning, which is prepared by the method different from example 1 only in that the temperature of the Maillard reaction in step (3) is 125 ℃ and the time is 15min, and other conditions are consistent.
Example 13
This example provides a polypeptide complex seasoning, which is prepared by the method different from example 1 only in that the temperature of the maillard reaction in step (3) is 100 ℃ and the time is 30min, and other conditions are consistent.
Comparative example 1
The comparative example provides a polypeptide compound seasoning, and the preparation method of the polypeptide compound seasoning is different from that of example 1 only in that chicken is not contained in the preparation raw materials, the chicken comprises 75 parts of beef, 75 parts of sirloin, 20 parts of dried gluten, 5 parts of kelp, 2 parts of mushroom and 2 parts of ginger, and other conditions are kept consistent.
Comparative example 2
The comparative example provides a polypeptide compound seasoning, and the preparation method of the polypeptide compound seasoning is different from that of example 1 only in that beef is not contained in the preparation raw materials, 50 parts of chicken breast, 100 parts of chicken frame, 20 parts of dried gluten, 5 parts of kelp, 2 parts of mushroom and 2 parts of ginger are contained, and other conditions are kept consistent.
Comparative example 3
The comparative example provides a polypeptide compound seasoning, and the preparation method of the polypeptide compound seasoning is different from that of example 1 only in that the preparation raw materials do not contain mushrooms, 102 chicken frames are used, and other conditions are kept consistent.
Evaluation test:
(1) free amino acid has a very important position on the taste development characteristics of food, the amino acid has a low taste development threshold value and strong taste development capability, and has 5 basic tastes of sour, sweet, bitter, salty and fresh, and the content of the free amino acid can directly influence the delicious degree of the food. In the test, the total free amino acid content of the products prepared in the above examples and comparative examples is detected by the following method: performing Agilent liquid phase measurement, and counting the distribution ratio of sweet, bitter and umami amino acids, wherein the sweet free amino acids comprise glycine, alanine, serine, proline and threonine; free amino acids that are umami include glutamic acid and aspartic acid; free amino acids with bitter taste include valine, methionine, leucine, isoleucine, phenylalanine, histidine, lysine and arginine. The results are shown in Table 1.
TABLE 1
As can be seen from the data in Table 1: according to the polypeptide compound seasoning, through appropriate treatment and organic collocation of various food materials, sweet amino acids and bitter amino acids at a relatively balanced level can be decomposed, and the release proportion of the fresh amino acids is appropriate, so that the taste of the product is fuller, mellow and lasting.
(2) The nucleotide is composed of phosphoric acid, pentose and basic group, wherein 5 ' -nucleotide is the main umami substance, is colorless or white crystal and crystal powder, has no odor but special umami, has the most strong effect of enhancing the umami, and is 5 ' -guanylic acid (G) and is 5 ' -inosinic acid (I) in the second place. The flavor nucleotide has strong flavor enhancing effect, can generate synergistic effect when being mixed with sodium glutamate, forms refreshing and mellow feeling, enhances the freshness, has synergistic effect on sweet taste and meat taste, and has inhibiting effect on salty taste, sour taste, bitter taste, fishy taste and burnt taste. In this test, the contents of flavor-developing nucleotides (I + G) in the products prepared in the above examples and comparative examples were measured by the following methods: SB/T10371-2003. The results are shown in Table 2.
TABLE 2
| Group of | Content of flavor nucleotide (I + G) (G/100G) |
| Example 1 | 1.46 |
| Example 2 | 1.16 |
| Example 3 | 1.32 |
| Example 4 | 1.30 |
| Example 5 | 1.20 |
| Example 6 | 1.18 |
| Example 7 | 0.95 |
| Example 8 | 0.86 |
| Example 9 | 0.87 |
| Example 10 | 0.91 |
| Example 11 | 0.83 |
| Example 12 | 0.97 |
| Example 13 | 1.02 |
| Comparative example 1 | 1.07 |
| Comparative example 2 | 0.93 |
| Comparative example 3 | 0.96 |
As can be seen from the data in Table 2: the polypeptide compound seasoning provided by the invention has the advantages that through appropriate treatment and organic collocation of various food materials, the product has more content of flavor nucleotides (I + G), has an auxiliary freshness-increasing effect, and brings more harmonious, soft and full fresh taste.
(3) In the experiment, the distribution of the polypeptides with different molecular weights is analyzed on the products prepared in the above examples and comparative examples, and the molecular weights of the polypeptides are divided into the following intervals: more than 10000D, 10000-5000D, 5000-3000D, 3000-2000D, 2000-1000D, 1000-500D, 500-180D and less than 180D. The detection method comprises the following steps: high performance gel filtration chromatography. The taste-developing peptide is an oligopeptide substance with the molecular weight of less than 5000D. The umami peptide is mostly concentrated in dipeptide or tripeptide with molecular weight less than 1000D, the strength of the strong taste is directly related to the molecular weight of the peptide when the flavoring agent tastes, and the small molecular peptide with strong taste is mostly dipeptide or tripeptide with molecular weight less than 500D. The results are shown in Table 3.
TABLE 3
As can be seen from the data in Table 3: the polypeptide compound seasoning has a specific polypeptide distribution form, the proportion of oligopeptide substances with the polypeptide molecular weight of less than 5000D is high, and as can be seen from the data in the examples 1-3, the proportion of the oligopeptide substances with the polypeptide molecular weight of less than 5000D is more than 85% in the optimal technical scheme of the invention.
(4) Sensory evaluation test I
Inviting 24 people to score the fragrance, taste and color, with the scoring criteria as shown in the table below; wherein each professional and non-professional person has 12 persons, each professional person has 4 persons for young, middle-aged and old people, each male and female half, each non-professional person has 4 persons for young, middle-aged and old people, and each male and female half; in the three aspects, scoring personnel independently perform scoring without influencing each other so as to ensure the accuracy of the quality evaluation result, the result is counted, and the average score value is rounded to a reserved integer.
The scoring results are shown in table 4:
TABLE 4
From the data in table 4, it can be seen that: the polypeptide compound seasoning can obviously improve the comprehensive taste of the product, and compared with commercially available chicken powder, commercially available yeast extract and commercially available hydrolyzed vegetable protein, the product has leading advantages in the aspects of aroma, taste, color, overall harmony and the like.
(5) Sensory evaluation test II
Adding chicken powder (the type is Jiale chicken powder, the addition amount is 1.5 percent) into the final products prepared in the examples and the comparative examples and three commercial products, and inviting 24 persons to score the fragrance, the mouthfeel and the color, wherein the scoring standard is the same as that of (4); wherein each professional and non-professional person has 12 persons, each professional person has 4 persons for young, middle-aged and old people, each male and female half, each non-professional person has 4 persons for young, middle-aged and old people, and each male and female half; in the three aspects, scoring personnel independently perform scoring without influencing each other so as to ensure the accuracy of the quality evaluation result, the result is counted, and the average score value is rounded to a reserved integer.
The scoring results are shown in table 5:
TABLE 5
From the data in table 5, it can be seen that: the polypeptide compound seasoning can obviously improve the comprehensive taste of the product, and has leading advantages in the aspects of aroma, taste, color, overall harmony and the like after being added with the chicken powder compared with the chicken powder, yeast extract and hydrolyzed vegetable protein sold in the market.
The applicant states that the present invention is illustrated by the above examples to the polypeptide complex seasoning of the present invention and the preparation method and application thereof, but the present invention is not limited to the above examples, i.e. it does not mean that the present invention must rely on the above examples to be implemented. It should be understood by those skilled in the art that any modification of the present invention, equivalent substitutions of the raw materials of the product of the present invention, addition of auxiliary components, selection of specific modes, etc., are within the scope and disclosure of the present invention.
The preferred embodiments of the present invention have been described in detail, however, the present invention is not limited to the specific details of the above embodiments, and various simple modifications may be made to the technical solution of the present invention within the technical idea of the present invention, and these simple modifications are within the protective scope of the present invention.
It should be noted that the various technical features described in the above embodiments can be combined in any suitable manner without contradiction, and the invention is not described in any way for the possible combinations in order to avoid unnecessary repetition.
Claims (10)
1. The polypeptide compound seasoning is characterized in that the polypeptide compound seasoning is prepared from chicken, beef, dried gluten, kelp, mushroom and ginger.
2. The polypeptide compound seasoning of claim 1, wherein the polypeptide compound seasoning is prepared from, by mass, 150 parts of chicken meat 100, 10-30 parts of beef, 10-30 parts of dried gluten, 2-8 parts of kelp, 1-6 parts of mushroom and 1-3 parts of ginger.
3. The polypeptide compound seasoning of claim 1 or 2, wherein the polypeptide compound seasoning is prepared from, by mass, 140 parts of chicken meat, 15-25 parts of beef, 15-25 parts of dried gluten, 4-6 parts of kelp, 2-4 parts of mushroom and 1-3 parts of ginger.
4. The polypeptide complex seasoning of any one of claims 1 to 3 wherein the chicken comprises chicken breast and chicken skeleton;
preferably, the chicken is cooked chicken;
preferably, the beef is cooked beef.
5. The method for preparing a polypeptide complex flavour as claimed in any one of claims 1 to 4, wherein the method for preparing comprises:
(1) mixing the preparation raw materials according to a formula ratio, adding protease for enzymolysis, and inactivating after the enzymolysis is finished to obtain an enzymolysis product;
(2) and (2) mixing the enzymolysis product obtained in the step (1) with other Maillard raw materials, and carrying out Maillard reaction to obtain the polypeptide compound seasoning.
6. The preparation method of the polypeptide compound seasoning as claimed in claim 5, wherein the raw materials for preparation in the step (1) are subjected to wall breaking treatment before being mixed according to the formula ratio;
preferably, the protease is a complex protease;
preferably, the addition amount of the protease is 0.1-0.2% of the total mass of the core material preparation raw materials;
preferably, the temperature of the enzymolysis in the step (1) is 50-55 ℃; the enzymolysis time is 1-6 h;
preferably, the enzymatic hydrolysis product obtained in step (1) is subjected to enzymatic inactivation.
7. The method for preparing the polypeptide complex seasoning of claim 5 or 6, wherein the other Maillard raw materials of the step (2) comprise glucose, xylose, glycine, alanine, yeast extract and vitamin B1；
Preferably, the temperature of the Maillard reaction of step (2) is 90-130 ℃, preferably 110 ℃;
preferably, the time of the Maillard reaction in step (2) is 5-30min, preferably 20 min.
8. The method for preparing a polypeptide complex seasoning according to any one of claims 5 to 7, wherein the product is freeze-dried after the Maillard reaction of step (2) is completed;
preferably, the product is sieved through a 70-100 mesh sieve before freeze-drying.
9. The method for preparing a polypeptide complex flavour according to any one of claims 5-8, wherein the method specifically comprises the steps of:
(1) mixing the preparation raw materials according to a formula ratio, adding compound protease, performing enzymolysis at 50-55 deg.C for 1-6h, and inactivating after enzymolysis to obtain enzymolysis product;
(2) mixing the enzymolysis product obtained in the step (1) with glucose, xylose, glycine, alanine, yeast extract and vitamin B1Mixing, carrying out Maillard reaction at 90-130 deg.C for 5-30min, sieving with 70-100 mesh sieve, and freeze drying to obtain the polypeptide compound flavoring.
10. Use of the polypeptide complex seasoning of any one of claims 1 to 4 for the preparation of a food additive.
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| CN202010265599.7A CN113491325A (en) | 2020-04-07 | 2020-04-07 | Polypeptide compound seasoning and preparation method and application thereof |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1300564A (en) * | 1999-12-23 | 2001-06-27 | 李忠泽 | Supernutritive composite flavouring and its preparing process |
| CN107568694A (en) * | 2017-10-30 | 2018-01-12 | 聊城市新恒基生物科技有限公司 | A kind of chicken-juice flavorings and preparation method thereof |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1300564A (en) * | 1999-12-23 | 2001-06-27 | 李忠泽 | Supernutritive composite flavouring and its preparing process |
| CN107568694A (en) * | 2017-10-30 | 2018-01-12 | 聊城市新恒基生物科技有限公司 | A kind of chicken-juice flavorings and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 林萌莉等: "炖煮鸡汤中多肽与鲜味构效关系", 《食品科学》 * |
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