CN116649556B - Bitter compound seasoning based on bitter peptide and preparation method thereof - Google Patents
Bitter compound seasoning based on bitter peptide and preparation method thereof Download PDFInfo
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- CN116649556B CN116649556B CN202310631232.6A CN202310631232A CN116649556B CN 116649556 B CN116649556 B CN 116649556B CN 202310631232 A CN202310631232 A CN 202310631232A CN 116649556 B CN116649556 B CN 116649556B
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- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 78
- 238000002360 preparation method Methods 0.000 title claims abstract description 45
- 150000001875 compounds Chemical class 0.000 title claims abstract description 44
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 44
- 239000004365 Protease Substances 0.000 claims abstract description 54
- 108091005804 Peptidases Proteins 0.000 claims abstract description 47
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- 108090000623 proteins and genes Proteins 0.000 claims abstract description 44
- 239000000843 powder Substances 0.000 claims abstract description 30
- 238000006243 chemical reaction Methods 0.000 claims abstract description 20
- 244000005700 microbiome Species 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract 9
- 235000019419 proteases Nutrition 0.000 claims description 43
- 235000018102 proteins Nutrition 0.000 claims description 39
- 238000010438 heat treatment Methods 0.000 claims description 19
- 238000000034 method Methods 0.000 claims description 16
- 235000002639 sodium chloride Nutrition 0.000 claims description 16
- 238000003756 stirring Methods 0.000 claims description 16
- 239000007788 liquid Substances 0.000 claims description 15
- 238000001816 cooling Methods 0.000 claims description 11
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- 244000063299 Bacillus subtilis Species 0.000 claims description 10
- 235000014469 Bacillus subtilis Nutrition 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 8
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 8
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 8
- 239000001630 malic acid Substances 0.000 claims description 8
- 235000011090 malic acid Nutrition 0.000 claims description 8
- 239000004302 potassium sorbate Substances 0.000 claims description 8
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- 102000004196 processed proteins & peptides Human genes 0.000 claims description 8
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- 239000005913 Maltodextrin Substances 0.000 claims description 7
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims description 7
- 229940035034 maltodextrin Drugs 0.000 claims description 7
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- 238000001914 filtration Methods 0.000 claims description 6
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- 229940055729 papain Drugs 0.000 claims description 6
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- 229960002668 sodium chloride Drugs 0.000 claims description 6
- 239000006228 supernatant Substances 0.000 claims description 6
- 108090000145 Bacillolysin Proteins 0.000 claims description 5
- 241000255789 Bombyx mori Species 0.000 claims description 5
- 241000287828 Gallus gallus Species 0.000 claims description 5
- 102000035092 Neutral proteases Human genes 0.000 claims description 5
- 108091005507 Neutral proteases Proteins 0.000 claims description 5
- 108010084695 Pea Proteins Proteins 0.000 claims description 5
- 108010073771 Soybean Proteins Proteins 0.000 claims description 5
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- 235000019710 soybean protein Nutrition 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 4
- 230000000415 inactivating effect Effects 0.000 claims description 4
- 240000005007 Actinomucor elegans Species 0.000 claims description 3
- 235000013650 Actinomucor elegans Nutrition 0.000 claims description 3
- 241000228245 Aspergillus niger Species 0.000 claims description 3
- 241000194108 Bacillus licheniformis Species 0.000 claims description 3
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims description 3
- 239000008236 heating water Substances 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 2
- 239000002131 composite material Substances 0.000 claims 1
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- 238000000354 decomposition reaction Methods 0.000 abstract description 4
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- 239000000243 solution Substances 0.000 description 27
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- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000009849 deactivation Effects 0.000 description 2
- 239000001257 hydrogen Substances 0.000 description 2
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- MTCFGRXMJLQNBG-REOHCLBHSA-N (2S)-2-Amino-3-hydroxypropansäure Chemical compound OC[C@H](N)C(O)=O MTCFGRXMJLQNBG-REOHCLBHSA-N 0.000 description 1
- 239000004475 Arginine Substances 0.000 description 1
- 108010004032 Bromelains Proteins 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 description 1
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 1
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- HNDVDQJCIGZPNO-YFKPBYRVSA-N L-histidine Chemical compound OC(=O)[C@@H](N)CC1=CN=CN1 HNDVDQJCIGZPNO-YFKPBYRVSA-N 0.000 description 1
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 102000057297 Pepsin A Human genes 0.000 description 1
- 108090000284 Pepsin A Proteins 0.000 description 1
- 108010009736 Protein Hydrolysates Proteins 0.000 description 1
- MTCFGRXMJLQNBG-UHFFFAOYSA-N Serine Natural products OCC(N)C(O)=O MTCFGRXMJLQNBG-UHFFFAOYSA-N 0.000 description 1
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- 125000000539 amino acid group Chemical group 0.000 description 1
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- 235000013405 beer Nutrition 0.000 description 1
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 1
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- 210000002390 cell membrane structure Anatomy 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 238000001311 chemical methods and process Methods 0.000 description 1
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- 235000013353 coffee beverage Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000018417 cysteine Nutrition 0.000 description 1
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000005454 flavour additive Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- ZRALSGWEFCBTJO-UHFFFAOYSA-N guanidine group Chemical group NC(=N)N ZRALSGWEFCBTJO-UHFFFAOYSA-N 0.000 description 1
- 108091005708 gustatory receptors Proteins 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 125000001165 hydrophobic group Chemical group 0.000 description 1
- 125000002883 imidazolyl group Chemical group 0.000 description 1
- 230000000873 masking effect Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 229940111202 pepsin Drugs 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
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- 238000012545 processing Methods 0.000 description 1
- 239000003531 protein hydrolysate Substances 0.000 description 1
- 230000007065 protein hydrolysis Effects 0.000 description 1
- 230000002797 proteolythic effect Effects 0.000 description 1
- 210000003370 receptor cell Anatomy 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000012588 trypsin Substances 0.000 description 1
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
-
- 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
- A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
Abstract
The invention relates to the technical field of food flavor ingredients, in particular to a bitter compound seasoning based on bitter peptide and a preparation method thereof, wherein the bitter compound seasoning contains bitter peptide solution, and the preparation raw materials of the bitter peptide solution comprise 8-12% of combined protein powder, 0.01-0.10% of combined protease and 100% of water by mass percent respectively; the compound seasoning containing the bitter peptide can be prepared, and the prepared bitter peptide solution can be applied to products needing to be supplemented with bitter taste, so that the specific taste characteristics of the products are improved; the combined components of the combined protein powder and the combined protease used in the preparation method can effectively improve the hydrolysis efficiency of the preparation of the bitter peptide, and the microorganism and the pressurizing reaction condition are added in the preparation method in a synergistic manner, so that the decomposition of the protein powder into the bitter peptide can be promoted based on the metabolic process of the microorganism, namely the hydrolysis degree can be promoted by the combination of the combined protease, the content of the bitter peptide can be improved, and more obvious bitter taste can be obtained.
Description
Technical Field
The invention relates to the technical field of food flavor ingredients, in particular to a bitter compound seasoning based on bitter peptide and a preparation method thereof.
Background
When one selects a food source, the taste of the food is a key screening condition, and mature taste receptor cells can experience five basic taste types, bitter, salty, umami, sweet and sour. Wherein, the bitter taste is generally hardly accepted by people, and the current research on the bitter taste of products is mainly focused on the debitterizing treatment by using biological methods and masking methods; however, in practical applications many products require a bitter taste enhancement to enhance their flavor profile; for products such as beer, coffee or cheese, bitter taste is a very important taste profile in the sensory criteria of the product.
Wherein the protein hydrolysate can generate bitter taste, and the bitter substance is mainly small molecular polypeptide, i.e. bitter peptide, with molecular weight concentrated at 500-4000Da, and hydrophobic amino acid plays an important role. The preparation process of the bitter peptide comprises an enzymolysis method, a fermentation method and a physical chemistry method at present, wherein the enzymolysis method has the capability of industrialized application due to mild preparation conditions, various functions of products and good stability of the products after hydrolysis, and is widely used.
The preparation method is most suitable for producing the processing enzyme preparation mainly comprising papain and bromelain in plant protease, and acidic, neutral, alkaline and flavoured protease in microbial protease, and pepsin, trypsin and the like which have strong specificity and are mainly used for medical and health care; in order to obtain a compound seasoning which can be applied to products requiring the addition of bitter taste, a plurality of protease hydrolysates in combination are considered to prepare the compound seasoning capable of improving the specific taste characteristics of the products. In view of this, we propose a bitter compound seasoning based on bitter peptides and a method for preparing the same.
Disclosure of Invention
In order to overcome the defects, the invention provides a bitter compound seasoning based on bitter peptide and a preparation method thereof.
The technical scheme of the invention is as follows:
a bitter compound seasoning based on bitter peptide comprises a bitter peptide solution, wherein the preparation raw materials of the bitter peptide solution comprise 8-12% of combined protein powder, 0.01-0.10% of combined protease and 100% of water by mass percent. The main component of the bitter compound seasoning has a bitter effect is a bitter peptide solution, wherein the combined protein powder is used as a material source of bitter peptide, and the combined protease has a protein hydrolysis effect.
Preferably, the bitter compound seasoning comprises the following components in percentage by mass:
the edible salt sodium chloride, sodium glutamate, malic acid and potassium sorbate are all flavoring additives, wherein the malic acid can delay oxidation; potassium sorbate can be used as preservative, and the flavor peptide powder has the main function of regulating the specific flavor characteristics of the product by matching with bitter peptide.
Preferably, the combined protein powder comprises the following components in parts by weight: 35-65% of soybean protein isolate, 3-10% of pea protein, 15-30% of chicken protein and 5-10% of silkworm chrysalis protein; the preparation method adopts various combined proteins, mainly can provide richer protein source types and can obtain richer bitter peptides.
Preferably, the composition protease comprises the following components in parts by weight: 25% -45% of aminopeptidase, 10% -20% of neutral protease and 35% -40% of papain; each enzymolysis environment is different, the single enzyme has limited effect, and the enzymolysis is realized more efficiently by combining a plurality of proteases, so that the hydrolysis degree can be improved in the same time.
A preparation method of a bitter compound seasoning based on bitter peptide is used for preparing the bitter compound seasoning based on the bitter peptide, and the preparation method of the bitter compound seasoning specifically comprises the following steps: sequentially adding maltodextrin, brown sugar syrup, flavor peptide powder, edible salt sodium chloride, sodium glutamate, malic acid and potassium sorbate into the bitter peptide solution, stirring by stirring and mixing equipment, heating to 60-80deg.C, and fully mixing the components; then heating to 98-102 deg.C for sterilization treatment for 30-45min, cooling to 42-56 deg.C, and packaging.
Preferably, the preparation method of the bitter peptide solution comprises the following specific steps: heating water with pH value of 6.5-7.0 to 40-45 ℃, adding combined protease, adding combined protein during stirring, heating to 45-55 ℃, preserving heat, performing enzymolysis for 3-7h to obtain enzymolysis liquid, inactivating protease after enzymolysis, filtering the enzymolysis liquid, centrifuging to separate supernatant, and cooling to 25-35 ℃ to obtain bitter peptide solution. The temperature is controlled to maintain the enzymolysis activity of the protease, the reaction efficiency is low due to the too low temperature activity, the protease is deactivated due to the too high temperature, the hydrolysis degree is reduced, and the content of the bitter peptide is influenced by the hydrolysis degree. The higher the degree of hydrolysis, the higher the bitterness value.
Preferably, the specific method for the enzyme deactivation treatment comprises the following steps: treating the enzymolysis liquid under boiling condition for 15-40min; the boiling is aimed at inactivating the protease because the catalytic enzymolysis is mainly carried out on the active site of the protease, and important groups of the active site include imidazole groups of histidine, hydrophobic groups of cysteine, hydroxyl groups of serine, hydroxyl groups of aspartic acid and glutamic acid, amino groups of lysine, guanidine groups of arginine, phenol groups of tyrosine and the like. The groups are positioned at different positions of the peptide chain, so that amino acid residues or certain groups on the residues are mutually close to each other and have activity, and when the active sites are subjected to high temperature, the space structure of the active sites is destroyed, and the enzyme is lost, so that the enzyme deactivation is completed.
Preferably, the enzymolysis liquid is filtered by a 200-500 mesh sieve, and the centrifugal separation rotating speed is controlled to be 4500-10000r/min.
Preferably, any one or more of microorganism bacillus licheniformis, aspergillus awamori, actinomucor elegans, aspergillus niger, bacillus subtilis, bacillus natto and monascus are added in the enzymolysis reaction process. The existing microorganisms can cooperate with the metabolic process of the microorganisms and the decomposition and combination of the combined protein powder to promote each other, and can cooperate with the enzymolysis reaction to promote the efficiency of preparing the bitter peptide by the proteolytic decomposition of the microorganisms.
Preferably, the reaction pressure of 200-700MPa is applied in the enzymolysis reaction process, the reaction is carried out for 5-15min, the sterilization treatment can be mainly carried out for microorganisms so as to ensure that the microorganisms do not continuously grow in the later period, the high-temperature treatment can be performed along with the sterilization, but the sterilization and enzyme sterilization effects can be synchronously realized by cooperatively applying the reaction pressure, the hydrogen bond, salt bond and hydrophobic bond which maintain the space structure of the protease can be damaged by damaging the cell membrane structure and the protein structure of the microorganisms, the structure of the active site of the protease is damaged after the hydrogen bond, the salt bond and the hydrophobic bond are damaged, the protease activity is damaged, and the enzyme sterilization and sterilization effects are enhanced; and the pressurizing treatment can destroy or promote the structure of the combined protein powder, and is more beneficial to the hydrolytic preparation of bitter peptides.
Compared with the prior art, the invention has the beneficial effects that:
the bitter compound seasoning based on the bitter peptide and the preparation method thereof can prepare and obtain the compound seasoning containing the bitter peptide, and the prepared bitter peptide solution can be applied to products needing to be supplemented with bitter, so that the specific taste characteristics of the products are improved; the combined components of the combined protein powder and the combined protease used in the preparation method can effectively improve the hydrolysis efficiency of the preparation of the bitter peptide, and the microorganism and the pressurizing reaction condition are added in the preparation method in a synergistic manner, so that the decomposition of the protein powder into the bitter peptide can be promoted based on the metabolic process of the microorganism, namely the hydrolysis degree can be promoted by the combination of the combined protease, the content of the bitter peptide can be improved, and more obvious bitter taste can be obtained.
Detailed Description
The following description of the technical solutions in the embodiments of the present invention will be clear and complete, and it is obvious that the described embodiments are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
The invention is described in detail by the following examples:
example 1
A bitter compound seasoning based on bitter peptide comprises bitter peptide solution, wherein the preparation raw materials of the bitter peptide solution comprise 8% of combined protein powder, 0.05% of combined protease and 100% of water by mass percent.
The bitter compound seasoning comprises the following components in percentage by mass:
the weight percentage of the total additive is as follows:
the specific mass portion ratio of each component of the combined protein powder is 60% of soybean protein isolate, 10% of pea protein, 20% of chicken protein and 10% of silkworm chrysalis protein.
The composition protease comprises the following components in parts by weight: 45% aminopeptidase, 20% neutral protease and 35% papain.
A preparation method of a bitter compound seasoning based on bitter peptide is used for preparing the bitter compound seasoning based on bitter peptide, and the preparation method of the bitter compound seasoning comprises the following specific steps: sequentially adding maltodextrin, brown sugar syrup, flavor peptide powder, edible salt sodium chloride, sodium glutamate, malic acid and potassium sorbate into the bitter peptide solution, stirring by stirring and mixing equipment, heating to 80 ℃, and fully mixing the components for 2h; then heating to 100 ℃ at high temperature for sterilization treatment for 30min, cooling to 50 ℃ and vacuum filling.
The preparation method of the bitter peptide solution comprises the following specific steps: adjusting the pH value of water to 6.5, heating to 40 ℃, adding 2/3 of combined protease, adding the combined protein in the stirring process, heating to 55 ℃, preserving heat, performing enzymolysis for 4 hours, adding the rest of the combined protease, continuing to react for 3 hours, simultaneously adding 1% of aspergillus awamori and bacillus subtilis in parts by mass into the mixed solution to prepare an enzymolysis solution, and applying 400MPa reaction pressure in the enzymolysis process for 10 minutes; enzyme-inactivating the enzymolysis liquid under boiling condition for 20min to inactivate protease; and filtering the enzymolysis liquid by a 500-mesh sieve, centrifuging by using a centrifuge 7000r/min for 5min to obtain supernatant, and cooling to 25 ℃ to obtain the bitter peptide solution.
Example 2
A bitter compound seasoning based on bitter peptide comprises bitter peptide solution, wherein the preparation raw materials of the bitter peptide solution comprise 8% of combined protein powder, 0.05% of combined protease and 100% of water by mass percent.
The bitter compound seasoning comprises the following components in percentage by mass:
the weight percentage of the total additive is as follows:
the specific mass portion ratio of each component of the combined protein powder is 60% of soybean protein isolate, 10% of pea protein, 20% of chicken protein and 10% of silkworm chrysalis protein.
The composition protease comprises the following components in parts by weight: 45% aminopeptidase, 20% neutral protease and 35% papain.
A preparation method of a bitter compound seasoning based on bitter peptide is used for preparing the bitter compound seasoning based on bitter peptide, and the preparation method of the bitter compound seasoning comprises the following specific steps: sequentially adding maltodextrin, brown sugar syrup, flavor peptide powder, edible salt sodium chloride, sodium glutamate, malic acid and potassium sorbate into the bitter peptide solution, stirring by stirring and mixing equipment, heating to 80 ℃, and fully mixing the components for 2h; then heating to 100 ℃ at high temperature for sterilization treatment for 30min, cooling to 50 ℃ and vacuum filling.
The preparation method of the bitter peptide solution comprises the following specific steps: adjusting the pH value of water to 6.5, heating to 40 ℃, adding 2/3 of combined protease, adding the combined protein in the stirring process, heating to 55 ℃, preserving heat, performing enzymolysis for 4 hours, adding the rest of the combined protease, continuing to react for 3 hours, simultaneously adding 1% of aspergillus awamori and bacillus subtilis in parts by mass into the mixed solution to prepare an enzymolysis solution, and applying 400MPa reaction pressure in the enzymolysis process for 10 minutes; enzyme-inactivating the enzymolysis liquid under boiling condition for 20min to inactivate protease; and filtering the enzymolysis liquid by a 500-mesh sieve, centrifuging by using a centrifuge 7000r/min for 5min to obtain supernatant, and cooling to 25 ℃ to obtain the bitter peptide solution.
Example 3
A bitter compound seasoning based on bitter peptide comprises bitter peptide solution, wherein the preparation raw materials of the bitter peptide solution comprise 10% of combined protein powder, 0.08% of combined protease and 100% of water by mass percent.
The bitter compound seasoning comprises the following components in percentage by mass:
the weight percentage of the total additive is as follows:
the specific mass portion ratio of each component of the combined protein powder is 65% of soybean protein isolate, 8% of pea protein, 17% of chicken protein and 10% of silkworm chrysalis protein.
The composition protease comprises the following components in parts by weight: 40% aminopeptidase, 20% neutral protease and 40% papain.
A preparation method of a bitter compound seasoning based on bitter peptide is used for preparing the bitter compound seasoning based on bitter peptide, and the preparation method of the bitter compound seasoning comprises the following specific steps: sequentially adding maltodextrin, brown sugar syrup, flavor peptide powder, edible salt sodium chloride, sodium glutamate, malic acid and potassium sorbate into the bitter peptide solution, stirring by stirring and mixing equipment, heating to 80 ℃, and fully mixing the components for 2h; then heating to 100 ℃ at high temperature for sterilization treatment for 30min, cooling to 50 ℃ and vacuum filling.
The preparation method of the bitter peptide solution comprises the following specific steps: adjusting the pH value of water to 6.5, heating to 40 ℃, adding 2/3 of combined protease, adding the combined protein in the stirring process, heating to 55 ℃, preserving heat, performing enzymolysis for 4 hours, adding the rest of the combined protease, continuing to react for 3 hours, simultaneously adding 1% of aspergillus awamori and bacillus subtilis in parts by mass into the mixed solution to prepare an enzymolysis solution, and applying 400MPa reaction pressure in the enzymolysis process for 10 minutes; enzyme-inactivating the enzymolysis liquid under boiling condition for 20min to inactivate protease; and filtering the enzymolysis liquid by a 500-mesh sieve, centrifuging by using a centrifuge 7000r/min for 5min to obtain supernatant, and cooling to 25 ℃ to obtain the bitter peptide solution.
Comparative example 1
This comparative example 1 differs from example 1 in that: in the preparation method in comparative example 1, no reaction pressure of 400MPa was applied during the enzymolysis, and other conditions were consistent.
Comparative example 2
This comparative example 2 differs from example 1 in that: in the preparation method in comparative example 2, any microorganism such as Aspergillus awamori and Bacillus subtilis is not added, and the reaction pressure and other conditions are consistent.
Comparative example 3
This comparative example 3 differs from example 1 in that: in the preparation method in comparative example 3, the combined protease is only a single aminopeptidase, any microorganism is not added, and other conditions are consistent;
each of the compound seasonings was prepared according to the preparation methods of examples 1 to 3 and comparative examples 1 to 3, respectively, and the hydrolysis rate of the enzymatically reacted combined protein powder during the preparation thereof was tested, wherein the bitterness value was 1 to 10, and the higher the value, the stronger the bitterness; the total protein content of the combined protein powder is measured by a Kjeldahl nitrogen method, and the content of soluble protein after enzymolysis is measured to obtain the hydrolysis rate; the specific data are as follows:
| hydrolysis percentage (%) | Bitterness value | |
| Example 1 | 58.4 | 8.2 |
| Example 2 | 58.4 | 7.1 |
| Example 3 | 56.9 | 8.4 |
| Comparative example 1 | 44.8 | 6.0 |
| Comparative example 2 | 21.5 | 3.4 |
| Comparative example 3 | 25.4 | 3.6 |
From the above table data, it can be seen that: in the same manner as in example 2, a bitter peptide solution was prepared in example 1, so that the hydrolysis rate was different, but the bitter value of the final product was different because the proportion of brown sugar syrup and maltodextrin that had been sweetened was increased, and the bitter value was reduced by neutralization of the bitter taste, so that the bitter degree in the seasoning could be adjusted in accordance with it;
example 1 differs from example 3 in that the ratio of the components of the combined protein powder is different, the hydrolysis rate thereof is slightly decreased, but the bitter taste value is slightly increased, considering that the addition amount thereof is increased, that is, the amount of bitter peptide which plays a bitter taste is increased;
comparative examples 1-3 data demonstrate that: the microorganism, the pressurizing and the combined protease can promote the hydrolysis of the combined protein powder, the hydrolysis rate directly influences the bitter taste value under the same dosage, wherein the effect of the pressurizing is slightly poorer than that of the microorganism and the combined protease, but the preparation effect of the embodiment 1 can be obtained under the synergistic cooperation of the microorganism, the pressurizing and the combined protease, the synergistic effect is obvious, the protein structure damage hydrolysis of the combined protein powder is promoted, the hydrolysis rate is improved, and the more obvious bitter taste value under the same condition is obtained.
The foregoing has shown and described the basic principles, principal features and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the above-described embodiments, and that the above-described embodiments and descriptions are only preferred embodiments of the present invention, and are not intended to limit the invention, and that various changes and modifications may be made therein without departing from the spirit and scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (5)
1. A bitter compound seasoning based on bitter peptides, characterized in that: the bitter compound seasoning contains bitter peptide solution, and the preparation raw materials of the bitter peptide solution comprise 8-12% of combined protein powder, 0.01-0.10% of combined protease and 100% of water by mass percent respectively;
the composite protein powder comprises the following components in parts by weight: 35-65% of soybean protein isolate, 3-10% of pea protein, 15-30% of chicken protein and 5-10% of silkworm chrysalis protein;
the compound protease comprises the following components in parts by weight: 25% -45% of aminopeptidase, 10% -20% of neutral protease and 35% -40% of papain;
the preparation method of the bitter peptide solution comprises the following specific steps: heating water with pH value of 6.5-7.0 to 40-45 ℃, adding combined protease, adding combined protein during stirring, heating to 45-55 ℃, preserving heat, performing enzymolysis for 3-7h to obtain enzymolysis liquid, inactivating protease after enzymolysis, filtering the enzymolysis liquid, centrifuging to separate supernatant, and cooling to 25-35 ℃ to obtain bitter peptide solution; controlling the reaction pressure of 200-700MPa in the enzymolysis reaction process, and reacting for 5-15min;
any one or more of microorganism bacillus licheniformis, aspergillus awamori, actinomucor elegans, aspergillus niger, bacillus subtilis, bacillus natto and monascus are added in the enzymolysis reaction process.
2. A bitter compound seasoning based on bitter peptides as claimed in claim 1 wherein: the bitter compound seasoning comprises the following components in percentage by mass:
65% -75% of bitter peptide solution;
10% -20% of maltodextrin;
5% -10% of brown sugar syrup;
0.1% -1% of flavor peptide powder;
sodium chloride of edible salt 0.05-0.1%;
sodium glutamate 0.02% -0.1%;
malic acid 0.001% -0.01%;
potassium sorbate 0.01-0.05%.
3. A method for preparing a bitter compound seasoning based on bitter peptide, which is used for preparing the bitter compound seasoning based on bitter peptide as claimed in any one of claims 1 to 2, and is characterized in that: the preparation method of the bitter compound seasoning comprises the following specific steps: sequentially adding maltodextrin, brown sugar syrup, flavor peptide powder, edible salt sodium chloride, sodium glutamate, malic acid and potassium sorbate into the bitter peptide solution, stirring by stirring and mixing equipment, heating to 60-80deg.C, and fully mixing the components; then heating to 98-102 ℃ at high temperature, sterilizing for 30-45min, cooling to 42-56 ℃ and filling;
the preparation method of the bitter peptide solution comprises the following specific steps: heating water with pH value of 6.5-7.0 to 40-45 ℃, adding combined protease, adding combined protein during stirring, heating to 45-55 ℃, preserving heat, performing enzymolysis for 3-7h to obtain enzymolysis liquid, inactivating protease after enzymolysis, filtering the enzymolysis liquid, centrifuging to separate supernatant, and cooling to 25-35 ℃ to obtain bitter peptide solution; and controlling the reaction pressure of 200-700MPa in the enzymolysis reaction process, and reacting for 5-15min.
4. A method for preparing a bitter compound seasoning based on bitter peptides as claimed in claim 3 wherein: the enzymolysis liquid is filtered by a 200-500 mesh sieve, and the centrifugal separation rotating speed is controlled to be 4500-10000r/min.
5. A method for preparing a bitter compound seasoning based on bitter peptides as claimed in claim 3 wherein: any one or more of microorganism bacillus licheniformis, aspergillus awamori, actinomucor elegans, aspergillus niger, bacillus subtilis, bacillus natto and monascus are added in the enzymolysis reaction process.
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