CN116998656A - Method for removing bitter and astringent taste of shinyleaf yellowhorn protein meal - Google Patents
Method for removing bitter and astringent taste of shinyleaf yellowhorn protein meal Download PDFInfo
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- CN116998656A CN116998656A CN202311031336.XA CN202311031336A CN116998656A CN 116998656 A CN116998656 A CN 116998656A CN 202311031336 A CN202311031336 A CN 202311031336A CN 116998656 A CN116998656 A CN 116998656A
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- shinyleaf yellowhorn
- protein meal
- protein
- bitter
- yellowhorn protein
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/23—Removal of unwanted matter, e.g. deodorisation or detoxification by extraction with solvents
-
- 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
- A23L27/86—Addition of bitterness inhibitors
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- General Preparation And Processing Of Foods (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention belongs to the technical field of plant protein processing and utilization, and particularly discloses a method for removing bitter and astringent substances from shinyleaf yellowhorn protein meal, which comprises the steps of removing part of bitter substances by adopting an ethanol solution, then carrying out enzymolysis on the bitter substances, hydrolyzing protein by using flavourzyme to generate fresh taste, reducing the protein astringency, accelerating embedding and covering treatment of the bitter substances by combining a cyclodextrin ultrasonic treatment technology, reducing the bitter taste of the shinyleaf yellowhorn protein meal to the maximum extent, improving the protein acceptance degree, improving the comprehensive utilization degree of products, enhancing the efficiency of enterprises, and having low cost and no pollution.
Description
Technical Field
The invention relates to the technical field of plant protein processing and utilization, in particular to a method for debitterizing and deastringency of shiny-leaved yellowhorn protein meal.
Background
The Xanthoceras sorbifolia (Xanthoceras sorbifolia) is also called as shinyleaf yellowhorn and civil melon, and is a Xanthoceras sorbifolia (Xanthoceras sorbifolia) plant of Sapindaceae, and is a single plant, a fallen leaf shrub or a small arbor. The shinyleaf yellowhorn has the high-quality characteristics of cold resistance, drought resistance, salt and alkali resistance, barren resistance and the like, is intensively distributed in loess plateau semiarid regions, is widely distributed in 16 provincial regions such as Shanxi, ningxia, inner Mongolia and the like in China, and is a special high-quality woody oil tree species in northern China. The shinyleaf yellowhorn is rich in various nutrient substances and functional active ingredients such as triterpenes, flavonoids, sterols, alkaloids, saponins, coumarins, organic acids, anthraquinone compounds and the like, and has extremely high edible value and medicinal value.
The main nutrients of shinyleaf yellowhorn kernel include coarse fat 60-66 wt%, protein 23-26 wt%, saccharide 2-3 wt%, saponin compound 0.5 wt%. The kernel oil content is more than 90% of unsaturated fatty acid, wherein the linoleic acid and oleic acid are rich; the ratio of saturated fatty acid to monounsaturated fatty acid to polyunsaturated fatty acid is very close to the reasonable ratio of edible oil fatty acid; especially contains 3 to 5 percent of functional fatty acid (C24:1) lacking in other edible vegetable oil, and the nervonic acid is used as omega-9 long-chain monounsaturated fatty acid, is a core natural component of brain nerve cells and nerve fibers, and has the functions of repairing damaged brain nerve fibers and delaying the aging of the brain nerve cells and promoting the regeneration of nerve cells. The kernel protein content is 26.29%, the protein content after degreasing is 62.04%, the protein content is high, the amino acid types are complete, the total 17 amino acids including glutamic acid, arginine and the like are included, wherein 7 human body essential amino acids are included, the essential amino acid content is up to 8.54%, the total amino acid content is 39.05%, the protein utilization rate is close to casein, and the protein is easy to digest and absorb by human body, and is high-quality vegetable protein. The kernel also contains multiple bioactive components such as saponin compounds, flavonoids, sterols, polyphenols, plant alkaloids, vitamin C, vitamin E, carotene, sodium, ferrum, zinc, etc.
The shinyleaf yellowhorn kernel meal is used as a byproduct in the processing process of shinyleaf yellowhorn kernel oil, has high yield, retains rich nutrient substances and active ingredients in the kernel, such as protein, nervonic acid, saponin compounds, sterol compounds, flavonoid compounds and the like, and can be used for developing various functional foods, medicines and the like. However, the special bitter taste affects the taste, and the waste residue is usually used as waste residue, so that the waste residue is not developed and utilized, and the great economic loss of factories is caused. Therefore, the bitter components in the shinyleaf yellowhorn seed kernel meal are separated and identified, on one hand, the method has a certain guiding significance for judging the source of bitter substances and reducing the bitter strength of the bitter substances, can promote the comprehensive utilization of active components such as protein, nervonic acid and the like in the seed kernel meal, lead the industrial chain of the shinyleaf yellowhorn to be increased, and improve the commercial value of the shinyleaf yellowhorn; on the other hand, most of the separated bitter substances have the effects of resisting cancer, resisting oxidation, reducing blood fat and the like, and can be used for development and utilization of medicines and the like. In nature, bitter substances are mostly present in plants, mainly organic compounds such as glycosides, alkaloids, terpenes, saponins, and the like, and bitter substances mostly contain groups such as-NO 2, =n-, - ≡n-, -S-, -SH (mercapto group), -SO3H, =c=s, and the like. Saponins are generally bitter in taste due to their chelate-forming structure, such as lactones, aldo-endo-glycosides and the like. The bitter taste is one of bitter substances, and its threshold is very low, and the threshold of saponin bitter substances is generally 4-9 μmol/kg. At present, the active substances of shinyleaf yellowhorn are more studied, but the bitter substances of shinyleaf yellowhorn are less studied, and the subject group discovers that the main bitter components of the shinyleaf yellowhorn protein meal mainly comprise eriocitrin, catechol, hesperidin, O-p-germacryl quinolinate O-hexoside, gentiopicroside, salicylic acid O-glucoside, vitexin, ginkgolide, (20R) ginsenoside Rh2, sang Pizao glycoside A, bab Ma Tinggong alkali and the like.
There are many patents reported on the technology of debittering vegetable proteins, and chinese patent 202110437986.9 discloses a method for debittering soybean peptide; chinese patent 202210409141.3 discloses a method for removing bitter soybean peptide by utilizing aminopeptidase and alkaline protease in a synergic manner; chinese patent 201711235972.9 discloses a hydrolyzed protein debitterizing composition and a product, a preparation and an application thereof; chinese patent 202211080801.4 discloses a method for preparing decolored and debitterized alcohol-soluble corn oligopeptide and application thereof in wine; chinese patent 202211013048.7 discloses a method for debitterizing shaddock ped and application thereof; chinese patent 201911007229.7 discloses a method for debitterizing and astringing folium hydrangeae strigosae extract; chinese patent 202210106522.4 discloses a debitterizing method for citrus slices. There are also many patents related to debittering and astringency removal methods, and chinese patent CN201910172267.1 discloses a method for preparing proteolytic polypeptide by extracting debittered peach kernel; chinese patent CN202121850018.2 discloses a debitterizing apparatus for white small-molecular soybean peptide; chinese patent CN202111184939.4 discloses a method for rapidly debitterizing bitter almonds; chinese patent CN201911360475.0 discloses a method for clarifying and deastringency of roxburgh rose juice; chinese patent CN202111142723.1 discloses a preparation method of a de-astringency walnut kernel by a biological enzymolysis method. Therefore, the debitterizing and debitterizing process is complex, and a reasonable method is required to be selected for the debitterizing and debitterizing treatment aiming at specific bitter substances in the raw materials. At present, no report is made on the bitter and astringent substances of shinyleaf yellowhorn and no related patent is searched, so that the green pollution-free bitter and astringent removing technology of shinyleaf yellowhorn protein meal is searched for and is necessary for comprehensive utilization of shinyleaf yellowhorn processing.
Disclosure of Invention
In order to solve the technical problems, the invention provides the method for removing bitter and astringent taste of the shinyleaf yellowhorn protein meal, which reduces the bitter and astringent taste of the shinyleaf yellowhorn protein meal to the maximum extent, improves the protein acceptance degree, improves the comprehensive utilization degree of products, is synergistic for enterprises, has low cost and no pollution, and the quality of the produced shinyleaf yellowhorn protein meal is superior to that of other plant proteins, contains abundant nervonic acid and active ingredients, has various health care functions, has more aroma components and also has more mellow taste.
In order to achieve the above purpose, the invention is implemented according to the following technical scheme:
a method for debitterizing and deastringency of shiny-leaved yellowhorn protein meal comprises the following steps:
s1, crushing shinyleaf yellowhorn protein meal into shinyleaf yellowhorn protein meal powder;
s2, mixing shinyleaf yellowhorn protein meal powder and ethanol solution according to a weight ratio of 1:5, and soaking for 5-7h;
s3, removing ethanol solution in the soaked shinyleaf yellowhorn protein meal powder, and grinding the shinyleaf yellowhorn protein meal powder to a particle size of below 0.2mm to form slurry;
s4, adding 1-5U/g glycosidase and 1-50U/g flavourzyme into the slurry, and stirring and carrying out enzymolysis for 1-3h at the temperature of 25-35 ℃;
s5, adding 0.5-2% of maltodextrin into the pulp after enzymolysis treatment, uniformly mixing for 1h, and stirring and simultaneously carrying out ultrasonic treatment for 20min;
s6, drying the ultrasonic-treated shinyleaf yellowhorn protein meal to obtain a debitterized and astringent-removed finished product.
Further, the particle size of the shinyleaf yellowhorn protein meal powder in the step S1 is 1-3mm.
Further, the ethanol concentration is 50-70%.
Further, the shinyleaf yellowhorn protein meal powder and the ethanol solution are slowly stirred after being mixed, and the stirring frequency is 30r/min.
Preferably, the conditions of the ultrasonic treatment are: the operating frequency is 20-40kHz at 200W power.
Compared with the prior art, the invention has the following beneficial effects:
1. according to the invention, ethanol solution is firstly adopted for removal treatment, so that ethanol is economical and convenient, partial bitter substances can be removed rapidly and effectively, meanwhile, the protein dissolving capability is poor, the loss of shinyleaf yellowhorn protein is reduced, and the shinyleaf yellowhorn protein has higher recovery rate.
2. The invention uses a compound enzyme treatment mode of glycosidase and flavourzyme, and the glycosidase can hydrolyze flavonoid, saponin and other glycoside substances with bitter taste, so as to reduce the bitter taste; the flavourzyme can hydrolyze shinyleaf yellowhorn protein to generate polar delicate flavour groups, so that the bitter and astringent taste of the protein is reduced, the effect of reducing the bitter and astringent taste by the two enzymes is better, and the enzyme treatment belongs to a biological treatment method, and is safe, quick, economical and practical.
3. The invention uses the treatment modes of cyclodextrin embedding and ultrasonic wave, and the cyclodextrin belongs to an unlimited additive, is safe and effective, has a substantial price, and enriches the nutrition components of the protein. The ultrasonic wave accelerates the movement between molecules, promotes the physical and chemical reaction between dextrin and bitter and astringent substances, and achieves the aim of quickly embedding the bitter and astringent substances by only one hour in the embedding process. The process is to embed bitter and astringent substances, so as to further reduce the formation of bitter and astringent taste, thereby reducing the bitter and astringent taste of shinyleaf yellowhorn protein at one time.
Drawings
FIG. 1 is a graph of the results of an electronic tongue taste assay after debitterizing shiny-leaved yellowhorn protein.
FIG. 2 is a graph showing the effect of the protein solution and protein powder after debittering.
Detailed Description
The present invention will be described in further detail with reference to the following examples in order to make the objects, technical solutions and advantages of the present invention more apparent. The specific embodiments described herein are for purposes of illustration only and are not intended to limit the invention.
Example 1
(1) Pulverizing the shinyleaf yellowhorn protein meal into shinyleaf yellowhorn protein meal powder with the particle size of 1mm by adopting a conventional pulverizing technology;
(2) Adding ethanol with the weight of 5 times of that of the shinyleaf yellowhorn protein meal into the crushed shinyleaf yellowhorn protein meal as a removing agent, wherein the concentration of the ethanol is 50%, the slow stirring time is 5h, and the stirring frequency is 30r/min;
(3) Firstly removing ethanol solution, and then grinding the swelled shinyleaf yellowhorn protein meal into pulp, wherein particles are required to be ground to be below 0.2mm to form pulp;
(4) Adding 5U/g glycosidase and 50U/g flavourzyme into the shinyleaf yellowhorn protein slurry, stirring and uniformly mixing at the temperature of 25-35 ℃, and carrying out enzymolysis treatment on the shinyleaf yellowhorn protein slurry for 1h;
(5) Adding 1% maltodextrin into the enzymolysis-treated shinyleaf yellowhorn protein slurry, uniformly mixing for 1h, and stirring while combining ultrasonic reaction and embedding treatment for 20min, wherein the ultrasonic treatment conditions are as follows: operating at a power of 200W at a frequency of 20kHz;
(6) And (3) drying the ultrasonic-treated shinyleaf yellowhorn protein meal to obtain a debitterized and deastringent finished product. The effect diagram of the protein solution and the protein powder after debitterizing is shown in figure 2; after the taste measurement of the electronic tongue, the bitter taste is obviously reduced, the aroma components are more abundant, and meanwhile, the taste is also more mellow (as shown in figure 1), so that the electronic tongue can be used for developing foods, feeds, functional foods, medicines and the like in the next step.
Example 2
(1) Pulverizing the shinyleaf yellowhorn protein meal into shinyleaf yellowhorn protein meal powder with the particle size of 2mm by adopting a conventional pulverizing technology;
(2) Adding ethanol with the weight of 5 times of that of the shinyleaf yellowhorn protein meal into the crushed shinyleaf yellowhorn protein meal as a removing agent, wherein the ethanol concentration is 60%, the slow stirring time is 6h, and the stirring frequency is 30r/min.
(3) Removing ethanol solution, grinding the swelled shinyleaf yellowhorn protein meal to obtain pulp, and grinding the particles to below 0.2mm to obtain slurry.
(4) Adding 4U/g glycosidase and 40U/g flavourzyme into the shinyleaf yellowhorn protein slurry, stirring and uniformly mixing at the temperature of 25-35 ℃, and carrying out enzymolysis treatment on the shinyleaf yellowhorn protein slurry for 1h.
(5) Adding 1% maltodextrin into the enzymolysis-treated shinyleaf yellowhorn protein slurry, uniformly mixing for 1h, and stirring while combining ultrasonic reaction and embedding treatment for 20min, wherein the ultrasonic treatment conditions are as follows: operating at a power of 200W at a frequency of 30kHz;
(6) And (3) drying the ultrasonic-treated shinyleaf yellowhorn protein meal to obtain a debitterized and deastringent finished product. After the taste measurement of the electronic tongue, the bitter taste of the debitterized and deastringent finished product is obviously reduced, the aroma components are more abundant, and meanwhile, the mouthfeel is also more mellow (as shown in figure 1), so that the electronic tongue can be used for developing foods, feeds, functional foods, medicines and the like in the next step.
Example 3
(1) Pulverizing the shinyleaf yellowhorn protein meal into shinyleaf yellowhorn protein meal powder with the particle size of 3mm by adopting a conventional pulverizing technology;
(2) Adding ethanol with the weight of 5 times of that of the shinyleaf yellowhorn protein meal into the crushed shinyleaf yellowhorn protein meal as a removing agent, wherein the ethanol concentration is 70%, the slow stirring time is 7h, and the stirring frequency is 30r/min.
(3) Removing ethanol solution, grinding the swelled shinyleaf yellowhorn protein meal to obtain pulp, and grinding the particles to below 0.2mm to obtain slurry.
(4) Adding 5U/g glycosidase and 50U/g flavourzyme into the shinyleaf yellowhorn protein slurry, stirring and uniformly mixing at the temperature of 25-35 ℃, and carrying out enzymolysis treatment on the shinyleaf yellowhorn protein slurry for 1h.
(5) Adding 2% maltodextrin into the enzymolysis-treated shinyleaf yellowhorn protein slurry, uniformly mixing for 1h, and stirring while combining ultrasonic reaction and embedding treatment for 20min, wherein the ultrasonic treatment conditions are as follows: operating at a power of 200W at a frequency of 40kHz;
(6) And (3) drying the ultrasonic-treated shinyleaf yellowhorn protein meal to obtain a debitterized and deastringent finished product. After the taste measurement of the electronic tongue, the bitter taste of the debitterized and deastringent finished product is obviously reduced, the aroma components are more abundant, and meanwhile, the mouthfeel is also more mellow (as shown in figure 1), so that the electronic tongue can be used for developing foods, feeds, functional foods, medicines and the like in the next step.
Comparative example 1
(1) Pulverizing the shinyleaf yellowhorn protein meal into shinyleaf yellowhorn protein meal powder with the particle size of 3mm by adopting a conventional pulverizing technology;
(2) Adding 95% ethanol which is 5 times the weight of the shinyleaf yellowhorn protein meal into the crushed shinyleaf yellowhorn protein meal as a removing agent, and slowly stirring for 7 hours at the stirring frequency of 30r/min;
(3) The ethanol solution is removed and then dried, and the bitter and astringent taste is found to be strong after the measurement of the taste of the electronic tongue, so that the throat is difficult to swallow when the electronic tongue is eaten.
Comparative example 2
(1) Pulverizing the shinyleaf yellowhorn protein meal into shinyleaf yellowhorn protein meal powder with the particle size of 1mm by adopting a conventional pulverizing technology;
(2) Adding ethanol solution into the crushed shinyleaf yellowhorn protein meal, wherein the ethanol with the addition amount of 5 times of the weight of the shinyleaf yellowhorn protein meal is taken as a removing agent, the ethanol concentration is 50%, the slow stirring time is 7h, and the stirring frequency is 30r/min;
(3) Firstly removing ethanol solution, and then grinding the swelled shinyleaf yellowhorn protein meal into pulp, wherein particles are required to be ground to be below 0.2mm to form pulp;
(4) Adding 0.5U/g glycosidase and 0.5U/g flavourzyme into the shinyleaf yellowhorn protein slurry, stirring and uniformly mixing at the temperature of 25-35 ℃, and carrying out enzymolysis treatment on the shinyleaf yellowhorn protein slurry for 1h. After the measurement of the taste of the electronic tongue, the bitter taste is also obvious and is not accepted as food.
Comparative example 3
(1) Pulverizing the shinyleaf yellowhorn protein meal into shinyleaf yellowhorn protein meal powder with the particle size of 5mm by adopting a conventional pulverizing technology;
(2) Adding ethanol solution into the crushed shinyleaf yellowhorn protein meal, wherein the ethanol with the addition amount of 5 times of the weight of the shinyleaf yellowhorn protein meal is taken as a removing agent, the ethanol concentration is 40%, the slow stirring time is 7h, and the stirring frequency is 30r/min;
(3) Firstly removing ethanol solution, and then grinding the swelled shinyleaf yellowhorn protein meal into pulp, wherein particles are required to be ground to be below 0.2mm to form pulp;
(4) Adding 5U/g glycosidase and 50U/g flavourzyme into the shinyleaf yellowhorn protein slurry, stirring and uniformly mixing at the temperature of 25-35 ℃, and carrying out enzymolysis treatment on the shinyleaf yellowhorn protein slurry for 1h;
(5) And adding 2% of maltodextrin into the shinyleaf yellowhorn protein slurry subjected to enzymolysis treatment, and uniformly mixing and embedding. After the measurement of the taste of the electronic tongue, the bitter taste can be found, and the bitter taste can not be accepted by consumers as food.
Further, the shinyleaf yellowhorn protein powders finally obtained in examples 1 to 3 and comparative examples 1 to 3 were subjected to actual sensory test by tasting, and the results are shown in table 1.
TABLE 1
As can be seen from Table 1, the shinyleaf yellowhorn protein powder prepared by the method of the invention has good nutrition, color, smell, taste and typical quality, while the shinyleaf yellowhorn protein powder prepared by the method of comparative example 1 has poor property and strong bitter and astringent taste, and the method only needs simple ethanol treatment, has simple process and is beneficial to industrial production, but the product cannot be accepted by wide consumers; the shiny-leaved yellowhorn protein powder prepared by the method of comparative example 2 has strong fishy smell and bitter and astringent taste, and the method has relatively simple process, but the product cannot be accepted by wide consumers; after the xanthoceras sorbifolia protein powder prepared by the method of the comparative example 3 is added into maltodextrin, the bitter and astringent hydrophobic groups of the xanthoceras sorbifolia protein and the residual phenols, glycosides, alkaloids and other substances in the protein are rearranged and associated with the maltodextrin, the movement among the molecules is accelerated by ultrasonic waves, the physicochemical reaction between the dextrin and the bitter and astringent substances is promoted, and the aim of quickly embedding the bitter and astringent substances is fulfilled in the embedding process only by one hour.
For the analysis of the above examples, the principle of debittering and deastringency of the present invention is further analyzed as follows: the shinyleaf yellowhorn protein meal has high protein content up to 60%, complete amino acid types, including glutamic acid, arginine and the like, and has the protein utilization rate close to casein, is easy to digest and absorb by human bodies, and is high-quality plant protein. The composition also contains oil and fat with a content of 15% or so, especially high content of nervonic acid, and contains various bioactive components such as saponins, flavonoids, sterols, polyphenols, plant alkali, vitamin C, vitamin E, carotene, sodium, ferrum, zinc, and other trace elements. The xanthoceras sorbifolia bunge protein is a protein with rich nutrition. The shinyleaf yellowhorn oil is edible oil with high unsaturated fatty acid content, the nervonic acid content is 3-5%, more than 15% of grease can not be extracted by the traditional cold pressing method, the nervonic acid and protein are tightly combined, the extraction rate is limited, and the content of the shinyleaf yellowhorn oil in the shinyleaf yellowhorn protein meal is high. The shinyleaf yellowhorn oil has no bitter taste, which indicates that the bitter and astringent ingredients of the shinyleaf yellowhorn are basically insoluble in nonpolar solvents and are weak polar to polar substances. According to the related report, the shinyleaf yellowhorn kernel contains rich components such as saponin, flavone, glycoside and the like. The study of the combination subject group shows that the main bitter and astringent components of the shinyleaf yellowhorn protein meal mainly comprise eriocitrin, catechol, hesperidin, O-p-coumaric acid quinolinic acid O-hexose, gentiopicroside, salicylic acid O-glucoside, vitexin, ginkgolide, (20R) ginsenoside Rh2, sang Pizao glycoside A, ba Ma Tinggong alkali and the like. Therefore, the invention selects ethanol as the extractant to remove part of bitter and astringent components, thus reducing the content of the bitter and astringent components, simultaneously, the shinyleaf yellowhorn protein contains less prolamin, the loss of protein is reduced by using ethanol with the concentration of more than 50 percent, and the purity of the extracted active substances is higher. However, the concentration of ethanol is too high, the protein meal cannot be swelled, and the extraction effect is also poor. The shinyleaf yellowhorn protein meal is crushed into particle powder with the particle size of 1-3mm, too much protein with the particle size is dissolved out, the ethanol solution is not easy to clarify, and too large particle size bitter and astringent substances have poor leaching effect. The biological enzyme degradation method is adopted to degrade part of bitter substances, glycosidase is added to reduce the bitter content, and flavor protease is added to hydrolyze shinyleaf yellowhorn protein to generate free polar groups, so that the delicate flavor is improved, the hydrophobic groups are reduced to form bitter taste, the biological enzyme degradation method is a biological method, and the added enzyme is also edible grade and is widely used in other food industries. Finally, cyclodextrin is added to further complex and embed bitter and astringent substances, and the cyclodextrin can also embed hydrophobic groups of proteins, so that the formation of bitter and astringent taste is further reduced, and the cyclodextrin is also a common food additive, is widely used in the food industry, has a very high safety coefficient and belongs to the category without limiting the use amount. The ultrasonic treatment of the protein slurry is to make the protein slurry in a transient high-temperature and high-pressure state by utilizing the strong cavitation generated by ultrasonic treatment, so that the activation energy of each component in the slurry is improved, a series of active physicochemical changes of each component are promoted, the weak-polarity bitter and astringent components quickly enter the inside of a cyclodextrin ring structure, and the embedding speed and effect are improved, so that the content of bitter and astringent substances and the formation of bitter and astringent taste are reduced from multiple aspects, the acceptance degree of shinyleaf yellowhorn protein is improved, the sensory quality of the shinyleaf yellowhorn protein is improved, the shinyleaf yellowhorn protein meal can be applied to various fields of foods and feeds, the comprehensive utilization degree of shinyleaf yellowhorn is improved, and the comprehensive economic benefit of the shinyleaf yellowhorn is improved.
The technical scheme of the invention is not limited to the specific embodiment, and all technical modifications made according to the technical scheme of the invention fall within the protection scope of the invention.
Claims (5)
1. The method for removing bitter and astringent taste of shinyleaf yellowhorn protein meal is characterized by comprising the following steps of:
s1, crushing shinyleaf yellowhorn protein meal into shinyleaf yellowhorn protein meal powder;
s2, mixing shinyleaf yellowhorn protein meal powder and ethanol solution according to a weight ratio of 1:5, and soaking for 5-7h;
s3, removing ethanol solution in the soaked shinyleaf yellowhorn protein meal powder, and grinding the shinyleaf yellowhorn protein meal powder to a particle size of below 0.2mm to form slurry;
s4, adding 1-5U/g glycosidase and 1-50U/g flavourzyme into the slurry, and stirring and carrying out enzymolysis for 1-3h at the temperature of 25-35 ℃;
s5, adding 0.5-2% of maltodextrin into the pulp after enzymolysis treatment, uniformly mixing for 1h, and stirring and simultaneously carrying out ultrasonic treatment for 20min;
s6, drying the ultrasonic-treated shinyleaf yellowhorn protein meal to obtain a debitterized and astringent-removed finished product.
2. The method for debitterizing and deastringent of shiny-leaved yellowhorn protein meal according to claim 1, which is characterized in that: the particle size of the shinyleaf yellowhorn protein meal powder in the step S1 is 1-3mm.
3. The method for debitterizing and deastringent of shiny-leaved yellowhorn protein meal according to claim 1, which is characterized in that: the concentration of the ethanol is 50-70%.
4. The method for debitterizing and deastringent of shiny-leaved yellowhorn protein meal according to claim 1 or 3, which is characterized in that: the shinyleaf yellowhorn protein meal powder and the ethanol solution are mixed and then are slowly stirred, and the stirring frequency is 30r/min.
5. The method for debitterizing and deastringent of shiny-leaved yellowhorn protein meal according to claim 1, which is characterized in that: the ultrasonic treatment conditions are as follows: the operating frequency is 20-40kHz at 200W power.
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