CN114747750A - Maillard reaction of potato protein enzymolysis product and application of potato protein enzymolysis product in edible essence - Google Patents
Maillard reaction of potato protein enzymolysis product and application of potato protein enzymolysis product in edible essence 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
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The invention provides a Maillard reaction of a potato protein enzymolysis product and application thereof in edible essence, relating to the technical field of edible essence use. The Maillard reaction of the potato protein enzymolysis product and the application of the potato protein enzymolysis product in edible essence comprise the following steps: s1, carrying out enzymolysis on potato protein in wastewater in a potato starch production process, and carrying out Maillard reaction on the enzymolysis protein, reducing sugar and water according to a certain proportion; s2, compounding a Maillard product obtained by the Maillard reaction and different edible essences respectively under an essence flavor threshold value; s3, carrying out flavor threshold evaluation on a compound mixture obtained by compounding the Maillard product and the edible essence under an essence flavor threshold. By compounding the protein obtained by enzymolysis of the potato protein and the edible essence, the flavor threshold of the edible essence can be well reduced, and the addition amount of the edible essence in use is greatly reduced.
Description
Technical Field
The invention relates to the technical field of edible essence use, in particular to a Maillard reaction of a potato protein enzymolysis product and application thereof in edible essence.
Background
The Maillard reaction is also called non-enzymatic browning reaction, is a non-enzymatic browning reaction widely existing in food industry, is a reaction between carbonyl compounds and amino compounds, and finally generates brown or black macromolecular substance black extract, which is also called TPMP (thermoplastic vulcanizate), so the Maillard reaction is also called as carbonyl ammonia reaction, has very wide application in food industry, can improve food color, increase and improve food flavor, and improve and shield bad taste.
The potato is also named as potato, egg, potato and the like, belongs to annual herbaceous plants in solanaceae, and has rich nutritive value, wherein potato protein belongs to complete protein and comprises 19 amino acids, wherein the content of non-essential amino acid is 21.92 percent, the content of essential amino acid is 20.13 percent, the content of essential amino acid accounts for 47.9 percent of the total amount of amino acid, the essential amino acid is similar to egg protein and is obviously higher than the standard protein of FAO/WHO, so the potato protein is high-quality plant protein and has wide application prospect in the food industry, therefore, protein in the waste water in the production of the potato starch can be subjected to enzymolysis by alkaline protease to obtain a mixture of amino acid and polypeptide with good solubility, and the potato can be used as one of food reaction raw materials of Maillard reaction.
The edible essence is a mixture capable of endowing food with fragrance, has an important position in the food industry, and has the characteristics of wide application range, large market demand and the like.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides the Maillard reaction of the potato protein enzymolysis product and the application of the product in the edible essence, and solves the problems that the traditional Maillard reaction product can not reduce the flavor threshold of the edible essence, and the addition amount of the edible essence is still high when the edible essence is used.
(II) technical scheme
In order to achieve the purpose, the invention is realized by the following technical scheme: the Maillard reaction of the potato protein enzymolysis product and the application thereof in the edible essence comprise the following steps:
s1, putting potato protein in waste water in a potato starch production process into an enzymolysis reaction container for enzymolysis to obtain enzymolysis protein, and adding the enzymolysis protein, reducing sugar and water into the reaction container according to a certain proportion for Maillard reaction;
s2, compounding the Maillard product obtained by the Maillard reaction with edible essences such as juicy peach essence, vanillin essence, grape essence, lemon essence and the like respectively under an essence flavor threshold value;
and S3, carrying out flavor threshold evaluation on the compound mixture obtained by compounding the Maillard product and the edible essence under the flavor threshold of the essence, and recording.
Preferably, the reducing sugar raw material in the step S1 includes rhamnose, fructose, xylose, galactose, mannose, arabinose and glucose.
Preferably, the protein is enzymatically hydrolyzed in the step S1: reducing sugar: the proportion of water is set as follows: reducing sugar: water 1: 1: 2.5.
preferably, the reaction time of the maillard reaction in the reaction vessel in the step S1 is set to 3 hours.
Preferably, the reaction temperature of the maillard reaction in the reaction vessel in the step S1 is set to 105 ℃.
Preferably, the addition amount of the Maillard reaction product and the edible essence compounded in the step S2 is set to be 50 ppm.
(III) advantageous effects
The invention provides a Maillard reaction of a potato protein enzymolysis product and application thereof in edible essence. The method has the following beneficial effects:
1. according to the invention, the potato protein is used for carrying out enzymolysis reaction to obtain enzymolysis protein capable of carrying out Maillard reaction, and the traditional Maillard reaction is carried out by using the enzymolysis protein to obtain Maillard products, so that the Maillard reaction method provides a novel Maillard reaction raw material obtaining mode, and the application range and the application method of the potato protein are increased.
2. The novel macromolecular substance black essence product can be obtained by carrying out Maillard reaction on potato enzymolysis protein, and can be used with edible essence in a compounding way, so that the novel using effect of the Maillard product is provided, and the flavor threshold of the edible essence can be well reduced, so that the addition amount of the edible essence in use can be greatly reduced.
(IV) description of the drawings
FIG. 1 is a graph of the effect of TPMP-01 of the present invention on the threshold reduction of juicy peach flavor;
FIG. 2 is a graph showing the effect of TPMP-02 on the threshold reduction of juicy peach flavor of the present invention;
FIG. 3 is a graph showing the effect of TPMP-03 on the reduction of the threshold value of juicy peach flavor of the present invention;
FIG. 4 is a graph showing the effect of TPMP-04 on the threshold reduction of juicy peach flavor of the present invention;
FIG. 5 is a graph showing the effect of TPMP-01 on the threshold reduction of a vanillin flavoring essence of the present invention;
FIG. 6 is a graph showing the effect of TPMP-05 on the threshold reduction of a vanillin flavorant flavor of the present invention;
FIG. 7 is a graph of the effect of TPMP-05 on the reduction of a threshold value of grape flavoring essence in accordance with the present invention;
FIG. 8 is a graph of the effect of TPMP-01 of the present invention on the threshold reduction of lemon flavor;
FIG. 9 is a graph showing the effect of TPMP-02 on the threshold reduction of lemon flavor of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be obtained by a person skilled in the art without making any creative effort based on the embodiments in the present invention, belong to the protection scope of the present invention.
The first embodiment is as follows:
the embodiment of the invention provides a Maillard reaction of a potato protein enzymolysis product and application thereof in edible essence, comprising the following steps:
s1, putting potato protein in wastewater in a potato starch production process into an enzymolysis reaction container for enzymolysis to obtain enzymolysis protein, weighing 2.0g of potato protein zymolyte, 2.0g of rhamnose and 5.0g of water, adding into the reaction container, and sealing; after being uniformly mixed, the mixture is placed in an environment with the temperature of 105 ℃ for heat preservation reaction for 3 hours; cooling and drying to obtain potato protein enzymolysis product and Maillard reaction product (TPMP-01) of rhamnose;
s2, preparing a Maillard product (TPMP-01) obtained by the Maillard reaction into a 50ppm aqueous solution, and evaluating the flavor, wherein the results are shown in the following table:
| TPMP-01 | flavor evaluation |
| 50ppm | Has no flavor |
S3, adding 50ppm of TPMP-01 into honey peach edible essence aqueous solutions with different concentrations below a honey peach edible essence flavor threshold concentration; after mixing well, the characteristic flavor was performed, and the flavor evaluation results were evaluated as shown in table 1:
TABLE 1 juicy peach + TPMP-01 flavor evaluation
| Juicy peach edible essence/ |
8 | 7 | 6 | 5 | 4 |
| TPMP-01/ppm | 50 | 50 | 50 | 50 | 50 |
| Whether the flavor can be smelled or not | Can be used for | Can be used for | Can be used for | Whether or not | Whether or not |
Example two:
the embodiment of the invention provides a Maillard reaction of a potato protein enzymolysis product and application thereof in edible essence, comprising the following steps:
s1, putting potato protein in wastewater in a potato starch production process into an enzymolysis reaction vessel for enzymolysis to obtain enzymolysis protein, weighing 2.0g of potato protein zymolyte, 2.0g of xylose and 5.0g of water, adding into the reaction vessel, and sealing; uniformly mixing, placing in an environment at 105 ℃, and reacting for 3 hours in a heat preservation manner; cooling and drying to obtain potato protein enzymolysis product and Maillard reaction product (TPMP-02) of xylose;
s2, preparing a Maillard product (TPMP-02) obtained by the Maillard reaction into a 50ppm aqueous solution, and performing flavor evaluation, wherein the results are shown in the following table:
| TPMP-02 | flavor evaluation |
| 50ppm | Has no flavor |
S3, adding 50ppm of TPMP-02 into honey peach edible essence water solutions with different concentrations below the flavor threshold concentration of honey peach edible essence; after being uniformly mixed, characteristic flavor evaluation is carried out, and the evaluation flavor evaluation result is shown in a table 2:
TABLE 2 juicy peach + TPMP-02 flavor evaluation
| Juicy peach edible essence/ |
8 | 7 | 6 | 5 | 4 |
| TPMP-02/ppm | 50 | 50 | 50 | 50 | 50 |
| Whether the flavor can be smelled or not | Can be used for | Can be used for | Can be used for | Can be used for | Whether or not |
Example three:
the embodiment of the invention provides a Maillard reaction of a potato protein enzymolysis product and application thereof in edible essence, comprising the following steps:
s1, putting potato protein in wastewater in a potato starch production process into an enzymolysis reaction vessel for enzymolysis to obtain enzymolysis protein, weighing 2.0g of potato protein zymolyte, 2.0g of mannose and 5.0g of water, adding into the reaction vessel, and sealing; after being uniformly mixed, the mixture is placed in an environment with the temperature of 105 ℃ for heat preservation reaction for 3 hours; cooling and drying to obtain potato protein enzymolysis product and Maillard reaction product (TPMP-03) of mannose;
s2, preparing a Maillard product (TPMP-03) obtained by the Maillard reaction into a 50ppm aqueous solution, and performing flavor evaluation, wherein the results are shown in the following table:
| TPMP-03 | flavor evaluation |
| 50ppm | Has no flavor |
S3, adding 50ppm of TPMP-03 into honey peach edible essence water solutions with different concentrations below the flavor threshold concentration of honey peach edible essence; after mixing well, characteristic flavor evaluation was performed, and the evaluation results of flavor are shown in table 3:
TABLE 3 juicy peach + TPMP-03 flavor evaluation
| Juicy peach edible essence/ |
8 | 7 | 6 | 5 | 4 | 3 | 2 |
| TPMP-03/ppm | 50 | 50 | 50 | 50 | 50 | 50 | 50 |
| Whether the flavor can be smelled or not | Can be used for | Can be used for | Can be used for | Can be used for | Can be used for | Whether or not | Whether or not |
Example four:
the embodiment of the invention provides a Maillard reaction of a potato protein enzymolysis product and application thereof in edible essence, comprising the following steps:
s1, putting potato protein in wastewater in a potato starch production process into an enzymolysis reaction vessel for enzymolysis to obtain enzymolysis protein, weighing 2.0g of potato protein zymolyte, 2.0g of arabinose and 5.0g of water, adding into the reaction vessel, and sealing; after being uniformly mixed, the mixture is placed in an environment with the temperature of 105 ℃ for heat preservation reaction for 3 hours; cooling and drying to obtain potato protein enzymolysis product and Maillard reaction product (TPMP-04) of arabinose;
s2, preparing a Maillard product (TPMP-04) obtained by the Maillard reaction into a 50ppm aqueous solution, and performing flavor evaluation, wherein the results are shown in the following table:
| TPMP-04 | flavor evaluation |
| 50ppm | Has no flavor |
S3, adding 50ppm of TPMP-04 into honey peach edible essence water solutions with different concentrations below the flavor threshold concentration of honey peach edible essence; after mixing well, characteristic flavor evaluation was performed, and the evaluation results of flavor are shown in table 4:
TABLE 4 juicy peach + TPMP-04 flavor evaluation
Example five:
the embodiment of the invention provides a Maillard reaction of a potato proteolysis product and application thereof in flavoring essence, comprising the following steps:
s1, putting potato protein in wastewater in a potato starch production process into an enzymolysis reaction container for enzymolysis to obtain enzymolysis protein, weighing 2.0g of potato protein zymolyte, 2.0g of rhamnose and 5.0g of water, adding into the reaction container, and sealing; uniformly mixing, placing in an environment at 105 ℃, and reacting for 3 hours in a heat preservation manner; cooling and drying to obtain potato protein enzymolysis product and Maillard reaction product (TPMP-01) of rhamnose;
s2, preparing a Maillard product (TPMP-01) obtained by the Maillard reaction into a 50ppm aqueous solution, and performing flavor evaluation, wherein the results are shown in the following table:
| TPMP-01 | flavor evaluation |
| 50ppm | Has no flavor |
S3, adding 50ppm of TPMP-01 into vanillin edible essence water solutions with different concentrations below the flavor threshold concentration of vanillin edible essence; after mixing well, characteristic flavor evaluation was performed, and the evaluation flavor evaluation results are shown in table 5:
TABLE 5 vanillin + TPMP-01 flavor evaluation
| Vanillin flavor/ppm | 150 | 125 | 100 | 75 | 50 | 25 |
| TPMP-01/ppm | 50 | 50 | 50 | 50 | 50 | 50 |
| Whether the flavor can be smelled or not | Can be used for | Can be used for | Can be used for | Can be used for | Whether or not | Whether or not |
Example six:
the embodiment of the invention provides a Maillard reaction of a potato protein enzymolysis product and application thereof in edible essence, comprising the following steps:
s1, putting potato protein in wastewater in a potato starch production process into an enzymolysis reaction vessel for enzymolysis to obtain enzymolysis protein, weighing 2.0g of potato protein zymolyte, 2.0g of fructose and 5.0g of water, adding into the reaction vessel, and sealing; uniformly mixing, placing in an environment at 105 ℃, and reacting for 3 hours in a heat preservation manner; cooling and drying to obtain potato protein enzymolysis product and Maillard reaction product (TPMP-05) of fructose;
s2, preparing a Maillard product (TPMP-05) obtained by the Maillard reaction into a 50ppm aqueous solution, and performing flavor evaluation, wherein the results are shown in the following table:
| TPMP-05 | flavor evaluation |
| 50ppm | Has no flavor |
S3, adding 50ppm of TPMP-05 into vanillin edible essence water solutions with different concentrations below the flavor threshold concentration of vanillin edible essence; after mixing well, characteristic flavor evaluation was performed, and the evaluation results of flavor are shown in table 6:
TABLE 6 evaluation of vanillin + TPMP-05 flavor
| Vanillin flavor/ppm | 150 | 125 | 100 | 75 | 50 | 25 | 10 |
| TPMP-05/ppm | 50 | 50 | 50 | 50 | 50 | 50 | 50 |
| Whether the flavor can be smelled or not | Can be used for | Can be used for | Can be used for | Can be used for | Can be used for | Whether or not | Whether or not |
Example seven:
the embodiment of the invention provides a Maillard reaction of a potato protein enzymolysis product and application thereof in edible essence, comprising the following steps:
s1, putting potato protein in wastewater in a potato starch production process into an enzymolysis reaction vessel for enzymolysis to obtain enzymolysis protein, weighing 2.0g of potato protein zymolyte, 2.0g of fructose and 5.0g of water, adding into the reaction vessel, and sealing; uniformly mixing, placing in an environment at 105 ℃, and reacting for 3 hours in a heat preservation manner; cooling and drying to obtain potato protein enzymolysis product and Maillard reaction product (TPMP-05) of fructose;
s2, preparing a Maillard product (TPMP-05) obtained by the Maillard reaction into a 50ppm aqueous solution, and performing flavor evaluation, wherein the results are shown in the following table:
| TPMP-05 | flavor evaluation |
| 50ppm | Has no flavor |
S3, adding 50ppm of TPMP-05 into aqueous solutions of the grape edible essence with different concentrations below the flavor threshold concentration of the grape edible essence; after mixing well, characteristic flavor evaluation was performed, and the evaluation results of flavor are shown in table 7:
TABLE 7 grape + TPMP-05 flavor evaluation
| Grape edible essence/ |
2 | 1 | 0.5 |
| TPMP-05/ppm | 50 | 50 | 50 |
| Whether the flavor can be smelled or not | Can be used for | Whether or not | Whether or not |
Example eight:
the embodiment of the invention provides a Maillard reaction of a potato protein enzymolysis product and application thereof in edible essence, comprising the following steps:
s1, putting potato protein in wastewater in a potato starch production process into an enzymolysis reaction container for enzymolysis to obtain enzymolysis protein, weighing 2.0g of potato protein zymolyte, 2.0g of rhamnose and 5.0g of water, adding into the reaction container, and sealing; uniformly mixing, placing in an environment at 105 ℃, and reacting for 3 hours in a heat preservation manner; cooling and drying to obtain potato protein enzymolysis product and Maillard reaction product (TPMP-01) of rhamnose;
s2, preparing a Maillard product (TPMP-01) obtained by the Maillard reaction into a 50ppm aqueous solution, and evaluating the flavor, wherein the results are shown in the following table:
| TPMP-01 | flavor evaluation |
| 50ppm | Has no flavor |
S3, adding 50ppm of TPMP-01 into lemon edible essence water solutions with different concentrations below the flavor threshold concentration of the lemon edible essence; after mixing well, characteristic flavor evaluation was performed, and the evaluation results of flavor are shown in table 8:
TABLE 8 lemon + TPMP-01 flavor evaluation
| Lemon flavor/ |
15 | 14 | 13 | 12 | 11 |
| TPMP-01/ppm | 50 | 50 | 50 | 50 | 50 |
| Whether the flavor can be smelled or not | Can be used for | Can be used for | Can be used for | Whether or not | Whether or not |
Example nine:
the embodiment of the invention provides a Maillard reaction of a potato protein enzymolysis product and application thereof in edible essence, comprising the following steps:
s1, putting potato protein in wastewater in a potato starch production process into an enzymolysis reaction vessel for enzymolysis to obtain enzymolysis protein, weighing 2.0g of potato protein zymolyte, 2.0g of xylose and 5.0g of water, adding into the reaction vessel, and sealing; after being uniformly mixed, the mixture is placed in an environment with the temperature of 105 ℃ for heat preservation reaction for 3 hours; cooling and drying to obtain potato protein enzymolysis product and Maillard reaction product (TPMP-02) of rhamnose;
s2, preparing a Maillard product (TPMP-02) obtained by the Maillard reaction into a 50ppm aqueous solution, and performing flavor evaluation, wherein the results are shown in the following table:
| TPMP-02 | flavor evaluation |
| 50ppm | Has no flavor |
S3, adding 50ppm of TPMP-02 into lemon edible essence aqueous solutions with different concentrations below the flavor threshold concentration of the lemon edible essence; after mixing well, characteristic flavor evaluation was performed, and the evaluation results of flavor are shown in table 9:
TABLE 9 lemon + TPMP-02 flavor assessment
| Lemon flavor/ |
15 | 14 | 13 | 12 |
| TPMP-02/ppm | 50 | 50 | 50 | 50 |
| Whether the flavor can be smelled or not | Can be used for | Can be used for | Whether or not | Whether or not |
Example ten:
the embodiment of the invention provides a Maillard reaction of a potato proteolysis product and application thereof in flavoring essence, comprising the following steps: the relation between the concentration of the juicy peach edible essence and the flavor threshold value, the relation between the concentration of the vanillin edible essence and the flavor threshold value, the relation between the concentration of the grape edible essence and the flavor threshold value and the relation between the concentration of the lemon edible essence and the flavor threshold value, wherein:
1. evaluating the flavor threshold value of the juicy peach edible essence.
The honey peach flavor composition is prepared into aqueous solutions with different concentrations respectively, the flavor of the aqueous solutions is sequentially smelled from low concentration to high concentration, the concentration which can not smell the characteristic flavor is selected as the flavor threshold value of the honey peach flavor composition in the batch between the concentration which can not smell the characteristic flavor and the concentration which can not smell the characteristic flavor, and the relationship between the concentration of the honey peach flavor composition and the flavor threshold value is as follows 10:
TABLE 10 relationship between juicy peach flavor concentration and flavor threshold
| Juicy peach essence concentration/ |
5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 |
| Whether the flavor can be smelled or not | Whether or not | Whether or not | Whether or not | Whether or not | Can be used for | Can be used for | Can be used for | Can be used for | Can be used for |
Combining the above table, selecting the flavor threshold value of the batch of juicy peach edible essence to be 8 ppm;
2. and evaluating the flavor threshold value of the vanillin edible essence.
Preparing the vanillin edible essence into aqueous solutions with different concentrations respectively, sequentially smelling the flavors of the aqueous solutions from low concentration to high concentration, and selecting the concentration at which the characteristic flavor can not be smelled as the flavor threshold value of the vanillin edible essence of the batch between the concentration at which the characteristic flavor can be smelled and the concentration at which the characteristic flavor can not be smelled, wherein the relationship between the concentration of the vanillin edible essence and the flavor threshold value is as follows:
TABLE 11 relationship between vanillin flavorant and flavor threshold
| Vanillin concentration/ppm | 75 | 100 | 125 | 150 | 175 | 200 | 225 | 250 | 275 |
| Whether the flavor can be smelled or not | Whether or not | Whether or not | Whether or not | Whether or not | Can be used for | Can be used for | Can be used for | Can be used for | Can be used for |
Combining the above table, selecting the flavor threshold value of the batch of vanillin edible essence as 150 ppm;
3. and evaluating the flavor threshold value of the grape edible essence.
Preparing the grape flavoring essence into aqueous solutions with different concentrations respectively, sequentially smelling the flavors of the aqueous solutions from low concentration to high concentration, selecting the concentration which can not smell the characteristic flavor as the flavor threshold value of the grape flavoring essence of the batch between the concentrations which can not smell the characteristic flavor and the characteristic flavor, wherein the relationship between the concentration of the grape flavoring essence and the flavor threshold value is as follows in the following table 12:
TABLE 12 relationship between grape flavor concentration and flavor threshold
| Grape essence concentration/ppm | 0.5 | 1 | 2 | 3 | 4 | 5 | 6 | 7 |
| Whether the flavor can be smelled or not | Whether or not | Whether or not | Whether or not | Can be used for | Can be used for | Can be used for | Can be used for | Can be used for |
Combining the table above, selecting the flavor threshold value of the batch of grape edible essence to be 2 ppm;
4. evaluating the flavor threshold value of the lemon flavor.
Preparing the lemon flavor into aqueous solutions with different concentrations respectively, sequentially smelling the flavors of the aqueous solutions from low concentration to high concentration, selecting the concentration which can not smell the characteristic flavor as the flavor threshold value of the lemon flavor of the batch between the concentration which can not smell the characteristic flavor and the concentration which can not smell the characteristic flavor, wherein the relationship between the concentration of the lemon flavor and the flavor threshold value is as the following table 13:
TABLE 13 relationship between lemon flavor concentration and flavor threshold
| Lemon essence concentration/ |
12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 |
| Whether the flavor can be smelled or not | Whether or not | Whether or not | Whether or not | Whether or not | Can be used for | Can be used for | Can be used for | Can be used for | Can be used for |
In combination with the above table, the flavor threshold of the batch of lemon flavor is selected to be 15 ppm.
Example eleven:
the embodiment of the invention provides a Maillard reaction of a potato protein enzymolysis product and application of the potato protein enzymolysis product in edible essence, and can be seen from the first embodiment to the ninth embodiment, after the potato protein enzymolysis product is subjected to the Maillard reaction with reducing sugars such as rhamnose, mannose, fructose, xylose, arabinose and the like, and the Maillard product TPMP prepared by the Maillard reaction is compounded with the edible essence, the flavor thresholds of juicy peach edible essence, vanillin edible essence, grape edible essence and lemon edible essence can be greatly reduced under the corresponding flavor threshold evaluation method, so that the use amount of the edible essence is reduced.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (6)
1. The Maillard reaction of potato protein enzymolysis products and the application thereof in edible essence are characterized in that: the method comprises the following steps:
s1, putting potato protein in waste water in a potato starch production process into an enzymolysis reaction container for enzymolysis to obtain enzymolysis protein, and adding the enzymolysis protein, reducing sugar and water into the reaction container according to a certain proportion for Maillard reaction;
s2, compounding the Maillard product obtained by the Maillard reaction with edible essences such as juicy peach essence, vanillin essence, grape essence, lemon essence and the like respectively under an essence flavor threshold value;
and S3, carrying out flavor threshold evaluation on the compound mixture obtained by compounding the Maillard product and the edible essence under the flavor threshold of the essence, and recording.
2. The maillard reaction of potato protein hydrolysate as claimed in claim 1, and the use thereof in flavorants, wherein: the raw materials of reducing sugar in the step S1 comprise rhamnose, fructose, xylose, galactose, mannose, arabinose and glucose.
3. The maillard reaction of potato protein hydrolysate as claimed in claim 1, and the use thereof in flavorants, wherein: and (3) carrying out enzymolysis on the protein in the step S1: reducing sugar: the proportion of water is set as follows: reducing sugar: water 1: 1: 2.5.
4. the maillard reaction of a potato proteolysis product and its use in flavorants according to claim 1, characterized by the fact that: the reaction time of the maillard reaction in the reaction vessel in the step S1 was set to 3 hours.
5. The maillard reaction of a potato proteolysis product and its use in flavorants according to claim 1, characterized by the fact that: the reaction temperature of the maillard reaction in the reaction vessel in the S1 step was set to 105 ℃.
6. The maillard reaction of a potato proteolysis product and its use in flavorants according to claim 1, characterized by the fact that: and the addition amount of the Maillard reaction product and the edible essence in the step S2 is set to be 50 ppm.
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Citations (4)
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|---|---|---|---|---|
| CN102228218A (en) * | 2011-05-27 | 2011-11-02 | 昆明理工大学 | Anti-oxygenation maillard flavor peptides and method for preparing same |
| CN104431945A (en) * | 2014-12-08 | 2015-03-25 | 汕头市华馨香料有限公司 | Method for preparing jackfruit essence by virtue of Maillard reaction |
| CN110169563A (en) * | 2019-05-28 | 2019-08-27 | 江南大学 | A kind of Mei Lade flavor peptides and preparation method thereof with anti-oxidation function |
| CN114410725A (en) * | 2022-03-17 | 2022-04-29 | 西安全奥生物科技有限公司 | Enzymolysis and decoloration method for protein in potato starch wastewater |
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|---|---|---|---|---|
| CN102228218A (en) * | 2011-05-27 | 2011-11-02 | 昆明理工大学 | Anti-oxygenation maillard flavor peptides and method for preparing same |
| CN104431945A (en) * | 2014-12-08 | 2015-03-25 | 汕头市华馨香料有限公司 | Method for preparing jackfruit essence by virtue of Maillard reaction |
| CN110169563A (en) * | 2019-05-28 | 2019-08-27 | 江南大学 | A kind of Mei Lade flavor peptides and preparation method thereof with anti-oxidation function |
| CN114410725A (en) * | 2022-03-17 | 2022-04-29 | 西安全奥生物科技有限公司 | Enzymolysis and decoloration method for protein in potato starch wastewater |
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