CN113974123A - Method for preparing meat-flavor essence by fermenting vegetable protein - Google Patents
Method for preparing meat-flavor essence by fermenting vegetable protein Download PDFInfo
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- CN113974123A CN113974123A CN202111252867.2A CN202111252867A CN113974123A CN 113974123 A CN113974123 A CN 113974123A CN 202111252867 A CN202111252867 A CN 202111252867A CN 113974123 A CN113974123 A CN 113974123A
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- bacillus megaterium
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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
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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
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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
- A23L27/26—Meat flavours
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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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- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
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- Biotechnology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
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Abstract
The invention provides a composite method for preparing meat flavor by fermenting plant protein with bacillus megaterium strain and then carrying out enzymolysis with composite protease, which comprises the steps of mixing plant protein powder aqueous solution and fructose-glucose syrup aqueous solution, inoculating bacillus megaterium seed solution, stirring and fermenting; then commercial compound protease is used for hydrolyzing the bacillus megaterium fermentation liquor; finally, the Maillard reaction is carried out, and then the filtration and the drying are carried out to obtain the catalyst. The invention can prepare meat flavor with harmonious and strong fragrance, and the bitter amino acid in the hydrolysate is greatly reduced, the sweet amino acid and the sulfur-containing amino acid are improved, so that the fine processing way of the vegetable protein is widened.
Description
Technical Field
The invention belongs to the field of essence preparation, and particularly relates to the field of preparation of meat-flavor essence by using vegetable protein.
Technical Field
The hydrolyzed vegetable protein is a natural and nutritious food additive, and is widely applied to instant noodles, meat products and seasoning products with mellow and delicious taste. Hydrolysis of vegetable proteins is generally the breakdown of proteins into amino acids and small peptides by strong acids or commercial proteases. However, hydrolysis with strong acid generally produces carcinogenic substances, which affect human health, and the degree of hydrolysis is not ideal. Although the hydrolysate produced by the enzymatic method contains only small peptides and amino acids, the hydrolysate has a lot of bitter amino acids after hydrolysis, and the taste after Maillard reaction is affected. The microbial fermentation method can reduce the generation of bitter amino acid, but the protease system generated by the microbes has limited degradation capability and low utilization rate of raw materials. Therefore, the release of bitter amino acid can be reduced by microbial fermentation, and a large amount of mycoprotein can be generated, which contributes to the subsequent Maillard reaction. Then the zymotic fluid is enzymolyzed, some protein which can not be decomposed by the thallus or protein produced by the thallus can be hydrolyzed continuously.
The Maillard reaction is also called non-enzymatic browning reaction, the nature of the reaction is that carboxyl and amino compounds in food are subjected to complex reaction at a certain temperature, a plurality of volatile aroma substances and certain antioxidant products are generated, and the like, and the key of the meat flavor formation of the food is realized. Wherein, the amino acids containing sulfur such as cysteine, methionine and the like have outstanding contribution to the meat flavor of the essence.
Nowadays, various artificially synthesized Maillard reaction spices are widely applied to the production of meat flavor, reports of preparing meat flavor by utilizing vegetable protein to carry out Maillard reaction are frequently reported, but most reports of carrying out acid hydrolysis, single or complex enzyme hydrolysis and carrying out enzymolysis by utilizing exogenous enzyme after microbial fermentation are not frequent.
Disclosure of Invention
Based on the above problems, the present invention aims to provide a method for preparing meat-flavor essence by using plant protein after microbial fermentation and enzymolysis, which can reduce the release of bitter amino acids in hydrolysate and enrich the content of protein in the hydrolysate, and can prepare meat-flavor essence by using the plant protein subjected to composite treatment to perform maillard reaction.
In order to achieve the purpose, the technical scheme of the invention is realized as follows:
a method for preparing meat flavor essence by vegetable protein fermentation comprises the following steps: sterilizing the plant protein powder aqueous solution and the fructose-glucose syrup aqueous solution, mixing, inoculating bacillus megaterium seed solution into the mixed solution, stirring and fermenting; hydrolyzing the bacillus megaterium fermentation liquor by using compound protease; finally, filtering and drying after Maillard reaction.
The preferable vegetable protein powder is powder of pea, linseed meal, rapeseed meal, bean meal and fructus cannabis.
The preparation method of the preferred bacillus megaterium seed liquid comprises the following steps: activating a bacillus megaterium slant culture medium in an incubator at 37 ℃ for 15-30min, scraping a ring of thalli by using an inoculating ring, transferring the thalli into a 100ml LB liquid culture medium, putting the LB liquid culture medium into a constant-temperature shaking incubator at 37 ℃ and rotating at 200rpm, and shaking and culturing for 10-14h to obtain a bacillus megaterium seed liquid in a logarithmic phase of growth.
Preferably, the plant protein powder aqueous solution is prepared by accurately weighing plant protein powder, adding deionized water for dissolving, placing into an autoclave, pressurizing to 0.05Mpa, steaming for 20-40min, taking out, and cooling; the vegetable protein powder comprises the following components: the mass volume ratio of the deionized water is 3-6 g: 90 ml. The mass volume ratio of the fructose-glucose syrup to the deionized water in the fructose-glucose syrup aqueous solution is 1 g: 5ml, placing into an autoclave, pressurizing to 0.05Mpa, steaming for 20-40min, taking out, and cooling.
The preparation method of the bacillus megaterium fermentation liquor comprises the following steps: adding the sterilized high fructose syrup aqueous solution into the plant protein powder aqueous solution, slightly shaking and uniformly mixing, wherein the high fructose syrup aqueous solution and the plant protein powder aqueous solution are mixed according to the volume ratio of 1:10, then inoculating the cultured bacillus megaterium seed solution with the inoculation amount of 3%, putting the bacillus megaterium seed solution into a shaking incubator at 37-39 ℃, fermenting for 10-24h at the rotating speed of 200rpm, and fermenting to obtain the bacillus megaterium fermentation liquid.
The hydrolysis process of the composite protease is to precisely adjust the pH of the bacillus megaterium fermentation liquor to 6.0 and hydrolyze the bacillus megaterium fermentation liquor for 5 hours at 50-60 ℃ by using 1-2% of commercially available composite protease to obtain composite protease hydrolysate.
The Maillard reaction is carried out by adding 1% glucose, 3% xylose, and 3% L-cysteine at 110 deg.C for 45 min.
The preferred drying method is spray drying.
The principle of the invention is that after the vegetable protein is used as the raw material to carry out Maillard reaction, the reaction product generates contribution components of the flavor of the meat flavor essence, such as geranyl acetone, acetophenone and other ketone substances, so that the meat flavor has more layering and fuller and richer flavor. And aroma substances such as benzothiazole, 2, 5-dimethylpyrazine, and 4-methyl-5-hydroxyethylthiazole, and these thiazoles and pyrazines have strong meat flavor.
The method of the invention firstly uses bacillus megaterium for fermentation, and then uses compound protease to hydrolyze the fermentation liquor. Compared with simple enzymolysis or acid hydrolysis, the method greatly reduces the release of the bitter amino acid in the hydrolysate. Due to the secretion of microbial protein, the method simultaneously improves the content of protein in the hydrolysate and makes a contribution to the subsequent Maillard reaction flavor.
Compared with the prior art, the invention has the following advantages:
the invention produces the meat flavor with strong and harmonious flavor, hydrolyzes the vegetable protein by utilizing the combined treatment mode of the fermentation method and the enzymolysis method, simultaneously reduces the release of bitter amino acid, enriches the content of protein in the hydrolysate and widens the fine processing channel of the vegetable protein.
Detailed Description
The invention will now be further described by way of specific examples, which are not intended to limit the scope of the invention. It will be understood by those skilled in the art that equivalent substitutions for the technical features of the present invention, or corresponding modifications, can be made within the scope of the present invention.
Unless defined otherwise, technical terms used in the following examples have the same meanings as commonly understood by one of ordinary skill in the art to which the present invention belongs. The experimental procedures described in the following examples are conventional unless otherwise specified. The instruments, reagents, materials and the like used in the examples are conventional instruments, reagents, materials and the like in the prior art and commercially available, unless otherwise specified, and the experimental methods, detection methods and the like used in the following examples are conventional experimental methods, detection methods and the like in the prior art.
Example 1
Activating a bacillus megaterium slant culture medium in an incubator at 37 ℃ for 30min, scraping a ring of bacteria by using an inoculating ring, transferring the bacteria into a 100ml LB liquid culture medium, putting the bacteria into a constant-temperature shaking incubator at 37 ℃ and at the rotating speed of 200rpm, and shaking and culturing for 10h to obtain a bacillus megaterium seed solution in the logarithmic phase of growth; accurately weighing 3g of pea protein powder, dissolving the pea protein powder in a 500ml baffle bottle by using 90ml of deionized water, then accurately weighing 2g of high fructose corn syrup, fixing the volume to 10ml by using the deionized water, placing the high fructose corn syrup in a 250ml triangular bottle, placing all the high fructose corn syrup in an autoclave, pressurizing to 0.05Mpa, steaming for 20min, taking out, placing in a super clean bench, and cooling for later use; pouring 10ml of sterilized high fructose corn syrup aqueous solution into pea protein powder aqueous solution on a clean bench, slightly shaking and uniformly mixing, inoculating the cultured bacillus megaterium seed solution with the inoculation amount of 3%, then putting into a shaking incubator at 39 ℃, fermenting at the rotating speed of 200rpm for 10 hours, and taking out for later use after the fermentation is finished; accurately adjusting pH of fermented liquid to 6.0, hydrolyzing with 1% commercial compound protease at 50 deg.C for 5h to obtain compound hydrolysate, wherein bitter amino acids in the hydrolysate are reduced from 0.08g/100g to 0.05g/100g, sweet amino acids and sulfur-containing amino acids content is increased from 0.26g/100g to 0.78g/100g, and total protein content is increased from 38% to 42%; adding 1% glucose, 3% xylose and 3% L-cysteine, and reacting at 110 deg.C for 45 min; filtering, and spray drying to obtain the meat flavor essence.
Example 2
Activating a bacillus megaterium slant culture medium in an incubator at 37 ℃ for 30min, scraping a ring of bacteria by using an inoculating ring, transferring the bacteria into a 100ml LB liquid culture medium, putting the bacteria into a constant-temperature shaking incubator at 37 ℃ and at the rotating speed of 200rpm, and shaking and culturing for 14h to obtain a bacillus megaterium seed solution in the logarithmic phase of growth; accurately weighing 6g of flaxseed meal, dissolving the flaxseed meal in 90ml of deionized water in a 500ml baffle bottle, then accurately weighing 2g of beet molasses, metering the volume to 10ml of deionized water, placing the beet molasses in a 250ml triangular flask, placing all the beet molasses in an autoclave, pressurizing to 0.05Mpa, steaming for 20min, taking out, placing in a super clean bench, and cooling for later use; pouring 10ml of sterilized beet molasses aqueous solution into linseed meal aqueous solution on a clean bench, slightly shaking and uniformly mixing, inoculating the cultured bacillus megaterium seed solution with the inoculation amount of 3%, then putting into a shaking incubator at 37 ℃, fermenting for 24 hours at the rotating speed of 200rpm, and taking out for later use after the fermentation is finished; accurately adjusting pH of fermented liquid to 6.0, hydrolyzing with 2% commercial compound protease at 50 deg.C for 5 hr to obtain compound hydrolysate, wherein the content of bitter amino acids in the hydrolysate is reduced from 0.06g/100g to 0.4g/100g, the content of sweet amino acids and sulfur-containing amino acids is increased from 0.13g/100g to 0.3g/100g, and the content of total protein is increased from 31% to 35%; adding 1% glucose, 3% xylose and 3% L-cysteine, and reacting at 110 deg.C for 45 min; filtering, and spray drying to obtain the meat flavor essence.
Example 3
Activating a bacillus megaterium slant culture medium in an incubator at 37 ℃ for 30min, scraping a ring of bacteria by using an inoculating ring, transferring the bacteria into a 100ml LB liquid culture medium, putting the bacteria into a constant-temperature shaking incubator at 37 ℃ and at the rotating speed of 200rpm, and shaking and culturing for 14h to obtain a bacillus megaterium seed solution in the logarithmic phase of growth; accurately weighing 5g of rapeseed meal, dissolving the rapeseed meal in 90ml of deionized water in a 500ml baffle bottle, then accurately weighing 2g of high fructose corn syrup, fixing the volume to 10ml of deionized water, placing the high fructose corn syrup in a 250ml triangular bottle, placing all the high fructose corn syrup in an autoclave, pressurizing to 0.05Mpa, steaming for 20min, taking out, placing in a super clean bench, and cooling for later use; pouring 10ml of sterilized high fructose corn syrup aqueous solution into the rapeseed meal aqueous solution on a clean bench, slightly shaking and uniformly mixing, inoculating the cultured bacillus megaterium seed solution with the inoculation amount of 3%, then putting the bacillus megaterium seed solution into a shaking incubator at 37 ℃, fermenting for 24 hours at the rotating speed of 200rpm, and taking out for later use after the fermentation is finished; accurately adjusting pH of fermented liquid to 6.0, hydrolyzing with 2% commercial compound protease at 50 deg.C for 5 hr to obtain compound hydrolysate, wherein the content of bitter amino acids in the hydrolysate is reduced from 0.05g/100g to 0.04g/100g, the content of sweet amino acids and sulfur-containing amino acids is increased from 0.09g/100g to 0.15g/100g, and the content of total protein is increased from 29% to 32%; reacting 1% glucose, 3% xylose and 3% L-cysteine at 110 deg.C for 45 min; filtering, and spray drying to obtain the meat flavor essence.
Example 4
The meat flavor product prepared in example 1 was subjected to a gas analysis. The tests were carried out for 45min, 60min, 90min, 120min, 150min and 180min, respectively, and the experimental data are shown in the following table. n: indicating no detection.
The highest content of the meat flavor components is achieved when the heating time is 45min, and the meat flavor components mainly comprise geranylacetone, acetophenone, butyl benzoate, vinyl caprylate, benzothiazole, 2, 5-dimethyl pyrazine, 4-methyl-5-hydroxyethyl thiazole, acetic acid, lauric acid, butyric acid, propyl malonic acid, palmitic acid, decanal, dodecanal, 2, 4-di-tert-butylphenol, 2, 6-di-tert-butyl-p-cresol and phenol, wherein ketones have important influence on the meat flavor. The ketone substance makes the meat flavor have more layering sense and full and rich flavor. The thiazole and the pyrazine have strong meat flavor, delicate flavor, good mouthfeel, high overall acceptability and good brightness of the meat flavor.
Claims (9)
1. A method for preparing meat flavor essence by vegetable protein fermentation is characterized by comprising the following steps: sterilizing the plant protein powder aqueous solution and the fructose-glucose syrup aqueous solution, mixing, inoculating bacillus megaterium seed solution into the mixed solution, stirring and fermenting; then commercial compound protease is used for hydrolyzing the bacillus megaterium fermentation liquor; finally, filtering and drying after Maillard reaction.
2. The method for preparing meat flavor by fermenting vegetable protein according to claim 1, wherein the vegetable protein powder is powder of pea, linseed meal, rapeseed meal, bean meal and fructus cannabis.
3. The method for preparing meat flavor by fermenting vegetable protein according to claim 1, wherein the preparation method of the bacillus megaterium seed solution comprises the following steps: activating a bacillus megaterium slant culture medium in an incubator at 37 ℃ for 15-30min, scraping a ring of thalli by using an inoculating ring, transferring the thalli into a 100ml LB liquid culture medium, putting the LB liquid culture medium into a constant-temperature shaking incubator at 37 ℃ and rotating at 200rpm, and shaking and culturing for 10-14h to obtain a bacillus megaterium seed liquid in a logarithmic phase of growth.
4. The method for preparing meat flavor by fermenting vegetable protein according to claim 1, wherein the vegetable protein powder aqueous solution is prepared by accurately weighing vegetable protein powder, adding deionized water to dissolve the vegetable protein powder, putting the vegetable protein powder into an autoclave, pressurizing to 0.05Mpa, steaming for 20-40min, taking out, and cooling; the vegetable protein powder comprises the following components: the mass volume ratio of the deionized water is 3-6 g: 90 ml.
5. The method for preparing meat flavor by fermenting plant protein according to claim 1, wherein the mass volume ratio of the fructose-glucose syrup to the deionized water in the fructose-glucose syrup aqueous solution is 1 g: 5ml, placing into an autoclave, pressurizing to 0.05Mpa, steaming for 20-40min, taking out, and cooling.
6. The method for preparing meat flavor by fermenting vegetable protein according to claim 1, wherein the sterilized aqueous solution of high fructose syrup is added into the aqueous solution of vegetable protein powder and is slightly shaken and uniformly mixed, the aqueous solution of high fructose syrup and the aqueous solution of vegetable protein powder are mixed according to the volume ratio of 1:10, then the cultured bacillus megaterium seed solution is inoculated in an inoculation amount of 3 percent, the inoculated bacillus megaterium seed solution is put into a shaking incubator at 37-39 ℃, and is fermented for 10-24 hours at the rotating speed of 200rpm, and the bacillus megaterium fermentation broth is prepared by fermentation.
7. The method for preparing meat flavor by fermenting plant protein according to claim 1, wherein the hydrolysis process comprises precisely adjusting the pH of the Bacillus megaterium fermentation broth to 6.0, and hydrolyzing with 1-2% of compound protease at 50-60 deg.C for 5h to obtain compound protease hydrolysate.
8. The method for preparing meat flavor by fermenting plant protein according to claim 1, wherein Maillard reaction is carried out by adding 1% glucose, 3% xylose and 3% L-cysteine at 110 deg.C for 45 min.
9. The method for preparing meat flavor by fermenting vegetable protein according to claim 1, wherein the drying is spray drying.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114521640A (en) * | 2022-02-23 | 2022-05-24 | 天津科技大学 | Preparation method of fermented vegetarian meat essence |
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|---|---|---|---|---|
| WO1998017127A1 (en) * | 1996-10-23 | 1998-04-30 | Novo Nordisk Biochem North America, Inc. | Method of using enzymes and yeast fermentation for production of a fermentation-type savory flavored product |
| CN102178205A (en) * | 2011-06-02 | 2011-09-14 | 成都味源生物工程科技有限公司 | Method for preparing lactalbumin hydrolysate without chloropropanol by utilizing soybean meal |
| CN103284120A (en) * | 2013-06-26 | 2013-09-11 | 山东天博食品配料有限公司 | Method for preparing meat flavour essence through solid state fermentation |
| CN103960635A (en) * | 2014-05-29 | 2014-08-06 | 天津春宇食品配料有限公司 | Method for preparing meat-flavor essence |
| CN108095028A (en) * | 2016-11-24 | 2018-06-01 | 爱普香料集团股份有限公司 | A kind of method that meat flavor is prepared using the fermented Semen Sesami dregs of rice |
-
2021
- 2021-10-27 CN CN202111252867.2A patent/CN113974123A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1998017127A1 (en) * | 1996-10-23 | 1998-04-30 | Novo Nordisk Biochem North America, Inc. | Method of using enzymes and yeast fermentation for production of a fermentation-type savory flavored product |
| CN102178205A (en) * | 2011-06-02 | 2011-09-14 | 成都味源生物工程科技有限公司 | Method for preparing lactalbumin hydrolysate without chloropropanol by utilizing soybean meal |
| CN103284120A (en) * | 2013-06-26 | 2013-09-11 | 山东天博食品配料有限公司 | Method for preparing meat flavour essence through solid state fermentation |
| CN103960635A (en) * | 2014-05-29 | 2014-08-06 | 天津春宇食品配料有限公司 | Method for preparing meat-flavor essence |
| CN108095028A (en) * | 2016-11-24 | 2018-06-01 | 爱普香料集团股份有限公司 | A kind of method that meat flavor is prepared using the fermented Semen Sesami dregs of rice |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114521640A (en) * | 2022-02-23 | 2022-05-24 | 天津科技大学 | Preparation method of fermented vegetarian meat essence |
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