CN117981859A - Essence base material and preparation method thereof - Google Patents
Essence base material and preparation method thereof Download PDFInfo
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- CN117981859A CN117981859A CN202410324485.3A CN202410324485A CN117981859A CN 117981859 A CN117981859 A CN 117981859A CN 202410324485 A CN202410324485 A CN 202410324485A CN 117981859 A CN117981859 A CN 117981859A
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- glutamyl
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- peptide
- essence
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- 238000002360 preparation method Methods 0.000 title claims abstract description 14
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- 238000006243 chemical reaction Methods 0.000 claims abstract description 37
- 239000000796 flavoring agent Substances 0.000 claims abstract description 28
- 235000019634 flavors Nutrition 0.000 claims abstract description 28
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- 210000000988 bone and bone Anatomy 0.000 claims abstract description 7
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- 238000000034 method Methods 0.000 claims description 13
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- AZUYLZMQTIKGSC-UHFFFAOYSA-N 1-[6-[4-(5-chloro-6-methyl-1H-indazol-4-yl)-5-methyl-3-(1-methylindazol-5-yl)pyrazol-1-yl]-2-azaspiro[3.3]heptan-2-yl]prop-2-en-1-one Chemical compound ClC=1C(=C2C=NNC2=CC=1C)C=1C(=NN(C=1C)C1CC2(CN(C2)C(C=C)=O)C1)C=1C=C2C=NN(C2=CC=1)C AZUYLZMQTIKGSC-UHFFFAOYSA-N 0.000 description 1
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- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- ZDXPYRJPNDTMRX-VKHMYHEASA-N L-glutamine Chemical compound OC(=O)[C@@H](N)CCC(N)=O ZDXPYRJPNDTMRX-VKHMYHEASA-N 0.000 description 1
- AGPKZVBTJJNPAG-WHFBIAKZSA-N L-isoleucine Chemical compound CC[C@H](C)[C@H](N)C(O)=O AGPKZVBTJJNPAG-WHFBIAKZSA-N 0.000 description 1
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- RQNSKRXMANOPQY-BQBZGAKWSA-N gamma-Glu-Met Chemical compound CSCC[C@@H](C(O)=O)NC(=O)CC[C@H](N)C(O)=O RQNSKRXMANOPQY-BQBZGAKWSA-N 0.000 description 1
- XHHOHZPNYFQJKL-QWRGUYRKSA-N gamma-Glu-Phe Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@H](C(O)=O)CC1=CC=CC=C1 XHHOHZPNYFQJKL-QWRGUYRKSA-N 0.000 description 1
- AQAKHZVPOOGUCK-XPUUQOCRSA-N gamma-Glu-Val Chemical compound CC(C)[C@@H](C(O)=O)NC(=O)CC[C@H](N)C(O)=O AQAKHZVPOOGUCK-XPUUQOCRSA-N 0.000 description 1
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- Seasonings (AREA)
Abstract
The invention belongs to the technical field of essence base material processing, and particularly discloses a preparation method of an essence base material with salt-reducing and freshness-increasing effects, which is used for preparing salty essence by carrying out Maillard reaction on gamma-glutamyl protein enzymolysis liquid (beef, chicken, peanut meal, peas, tilapia bones and salmon bones) and monosaccharide. Compared with the traditional salty flavor, the product is rich in fragrant substances such as pyrazine, pyridine and the like, is rich in gamma-glutamyl peptide with thick flavor, fresh-increasing, salty-increasing and sweet-increasing effects, can be used as a salt-reducing fresh-increasing seasoning, meets the modern dietary requirement of low salt and light sodium, and has higher practical value and economic benefit.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to an essence base material and a preparation method thereof.
Background
The essence base material can be prepared by Maillard reaction of amino acid, peptide, protein zymolyte, saccharide and the like as raw materials. The essence base material can be added into food to improve the flavor of food. Along with the 'three-reduction' exercise and the proposal of a new diet pagoda, the 'salt reduction without salty reduction' and the 'sugar reduction without sweet reduction' are also the problems which are important to the condiment industry, and particularly, the 'salt reduction and fresh increase' and the 'sugar reduction and sweet increase' effect of the condiment are provided with higher requirements.
Gamma-glutamyl peptide is a class of small molecule peptides containing gamma-glutamyl residue, which is formed by dehydration condensation of gamma-carboxyl group of glutamic acid or glutamine and amino group of amino acid or polypeptide, and is mainly used as GGT enzyme (glutamyl transferase) or glutaminase (L-glutaminases). The gamma-glutamyl peptide has the properties of enhancing salty taste, enhancing freshness, enhancing sweetness and giving thick and delicious taste such as thick dry, full-tasted, lasting and the like to foods, so that the gamma-glutamyl peptide can be used for preparing 'salt-reducing and freshness-enhancing', 'sugar-reducing and sweet' -class seasonings. In addition, although small peptides have been reported to participate in Maillard reaction as substrates, it has not been reported so far whether or not a series of small molecule peptides having a specific structure of gamma-glutamyl peptide (containing a gamma-glutamyl residue at the N-terminus) can participate in Maillard reaction.
The essence base material is one of important seasonings essential in the food industry, but the traditional essence has some defects, such as poor taste, short fragrance and the like, and needs to be solved. Aiming at the research of the gamma-glutamyl peptide participating in Maillard reaction to promote the formation of aroma substances, the mouthfeel and aroma retention performance of the essence can be effectively improved on the basis of the preparation of the existing essence base material, and the action mechanism of the key components can be deeply understood, so that the mouthfeel and the flavor of salty essence are improved, and important technical support is provided for the wide application of salty essence.
Disclosure of Invention
The invention aims to provide a method for preparing essence base materials by using gamma-glutamyl peptide as a raw material, which uses gamma-glutamyl peptide, protein zymolyte or protein zymolyte subjected to gamma-glutamyl acylation to carry out Maillard reaction to prepare the essence base materials. And determining the key gamma-glutamyl peptide and aroma substances by adopting UPLC-Q-TOF-MS, HPLC, GC-MS and the like to determine the gamma-glutamyl peptide, the aroma substances and the like. The results of the sensory analysis on the products show that the products have obvious flavor enhancing, salty enhancing and thick flavor developing characteristics, can improve the flavor, salty taste and thick flavor of soy sauce and chicken powder, and the gamma-glutamyl protein hydrolysate mixture also has the effect of improving the flavor, salty taste and thick flavor of the soy sauce and chicken powder, so that the product can be used as a flavor developing base material for food industry.
The aim of the invention is achieved by the following technical scheme:
A preparation method of essence base material comprises the following steps:
(1) Adding 0.1-5% of gamma-glutaminase and 3-6% of glutamine into the proteolytic enzyme hydrolysate, carrying out peptide transfer reaction for 15-20 h at 30-40 ℃, inactivating enzyme, and cooling to obtain a hydrate after peptide transfer;
(2) Mixing the hydrate obtained in the step (1) after the transpeptidation with xylose, cysteine and glycine, performing Maillard reaction, and cooling to obtain the essence base material.
Preferably, the transpeptidation hydrate obtained in the step (1) is ultrafiltered, and the components with the molecular weight of less than 1kDa after ultrafiltration are subjected to Maillard reaction.
Preferably, 3.+ -. 0.5% glutaminase and 5.+ -. 0.5% glutamine are added in step (1).
Preferably, the glutaminase of step (1) is an SD-C100S enzyme.
Preferably, the transpeptidation reaction temperature in the step (1) is 35+/-1 ℃ and the reaction time is 17+/-0.5 h.
Preferably, the mass ratio of hydrate, xylose, cysteine and glycine after peptide transfer in the step (2) is 1: (0.5-1): (0.5-1): (0.05-0.1); the Maillard reaction condition is that the pH=6-8, 100-150 ℃ and 50-100 min.
Preferably, the mass ratio of the hydrate, xylose, cysteine and glycine after transpeptidation is 1:0.75:0.75:0.0625; the maillard reaction conditions were ph=7±0.5, 120±5 ℃,70±5min.
Preferably, the proteolytic enzyme in step (1) is prepared by the following method: adding protease into the raw materials according to the mass ratio of 0.5-5%, regulating the pH value to 7-9, carrying out enzymolysis for 3-30 h at 50-60 ℃, inactivating enzyme, cooling and freeze-drying to obtain the proteolysis product.
Preferably, the raw materials comprise one or more of beef, pea, peanut, chicken, fish bone.
The essence base material prepared by the method is prepared.
The invention provides a method for preparing essence base materials by gamma-glutamyl peptide, wherein Maillard reaction products of the essence base materials are rich in aroma components such as 2, 5-dimethyl pyrazine, 3-ethyl-2, 5-methyl pyrazine, 2-acetyl furan and the like. Wherein the gamma-glutamyl peptide includes γ-Glu-Arg、γ-Glu-Glu、γ-Glu-Phe、、γ-Glu-Val、γ-Glu-Leu、γ-Glu-Thr、γ-Glu-Met、γ-Glu-Ala、γ-Glu-Ala-Lys、γ-Glu-Asn-Leu、γ-Glu-Ile-Lys、γ-Glu-Ala-Ile、γ-Glu-Leu-Leu、γ-Glu-Phe-Leu、γ-Glu-Thr-Leu、γ-Glu-Ile-Met、γ-Glu-Val-Leu、γ-Glu-Ser-Tyr、γ-Glu-Gly-Leu、γ-Glu-Gly-Phe、γ-Glu-Leu-Tyr、γ-Glu-Asn-Phe、γ-Glu-Gly-Tyr、γ-Glu-Leu-Ala、γ-Glu-Lys-Lys、γ-Glu-Phe-Val, etc.
Compared with the prior art, the invention has the following beneficial effects:
(1) The invention makes the protein hydrolysate gamma-glutamyl by peptide transfer reaction, can greatly reduce the bitter taste of the protein hydrolysate, and simultaneously greatly improves the delicate flavor, salty taste and thick taste of the reaction product. The gamma-glutamyl peptide generated by the transpeptidation reaction can promote the generation of aroma components in the Maillard reaction, which is the first report that gamma-glutamyl dipeptide/tripeptide (except glutathione) promotes the synthesis of aroma substances.
(2) The gamma-glutamyl tripeptide produced in the invention has increased variety, and the product yield is higher than the ratio of the general flavor peptide in the protein zymolyte, wherein the gamma-glutamyl tripeptide yield is higher than the gamma-glutamyl dipeptide, which indicates that the production conditions are favorable for synthesizing the gamma-glutamyl tripeptide.
(3) According to the invention, after the transpeptidation reaction, the Maillard reaction is carried out by taking the component with the molecular weight of less than 1kDa through ultrafiltration, so that the concentration of gamma-glutamyl peptide in the protein hydrolysate can be increased, thereby further generating aroma substances in the Maillard reaction and enhancing the aroma of the product. Meanwhile, the small molecular peptide is easy to be absorbed by human body, and the nutritive value of the product is improved.
(4) The preparation of the gamma-glutamyl tripeptide is mainly prepared by the enzymatic hydrolysis of protein and the enzymatic synthesis of the combined glutaminase, has simple process equipment, can realize large-scale industrial production, and reduces the cost of preparing the gamma-glutamyl tripeptide.
(5) The essence base material product has strong and durable aroma, has strong flavor enhancing effects of enhancing freshness, salty taste, thick taste and the like, has excellent flavoring effect, can be used in combination with seasonings such as soy sauce, chicken essence and the like so as to enhance the delicious taste, salty taste and thick taste of the seasonings, can be applied to the field of foods, and can be used as a base material or auxiliary material to prepare seasonings.
Drawings
Fig. 1 is a graph of the flavor profile of the flavor products of examples 1-4 and comparative examples 1-2.
Fig. 2 is the enhancement effect of the flavor products of examples 1-4 and comparative examples 1-2 on chicken powder taste.
FIG. 3 (A) shows the taste effect of the gamma-glutamyl peptide prepared in example 3.
FIG. 3 (B) shows the taste-enhancing effect of the gamma-glutamyl peptide prepared in example 3 on soy sauce.
FIG. 3 (C) shows the taste-enhancing effect of the gamma-glutamyl peptide prepared in example 3 on chicken powder.
Detailed Description
The present invention will be described in further detail with reference to specific examples. The specific embodiments described herein are to be considered in an illustrative sense only and are not intended to limit the invention.
The flavor protease (S10153) used in the present invention was purchased from Shanghai Yuan leaf biotechnology Co., ltd., and gamma-glutamyl transpeptidase (SD-C100S) was purchased from Japanese Kogyo Co.
Example 1
2G of a gamma-glutamyl peptide mixture, 1.5g of xylose, 1.5g of cysteine and 0.125g of glycine were added, the pH was adjusted to 7, and after heating (120 ℃) in a reaction vessel for 70min, the reaction was immediately stopped in an ice bath.
Comparative example 1
The present invention is different from example 1 in that: the gamma-glutamyl peptide is changed into beef protein zymolyte, and the other is unchanged.
The preparation method of the proteolytic enzyme hydrolysate comprises the following steps:
Preparing beef enzymolysis liquid: selecting fresh beef, cleaning, beating into mud, and mixing according to a feed liquid ratio of 1:4, adding purified water in proportion, shaking uniformly, wherein the weight ratio of the addition amount of the flavourzyme to the beef paste is 0.04: and (3) performing enzymolysis for 10 hours at the temperature of 1, 55 ℃, and performing enzyme deactivation, cooling and freeze-drying on the boiled water pot to obtain the beef protein hydrolysate.
Example 2
The present invention is different from comparative example 1 in that: the protein zymolyte is used as a raw material, and gamma-glutamyl transpeptidase (glutaminase, SD-C100S) is used as a catalyst to perform gamma-glutamyl transpeptidase reaction so as to synthesize gamma-glutamyl peptide, and then Maillard reaction is performed. The others are unchanged.
Wherein the reaction is as follows:
And (3) performing gamma-glutamyl transpeptidation reaction on beef enzymatic hydrolysate: taking beef protein hydrolysate, adding water for re-dissolving, and adding glutaminase, wherein the weight ratio of the hydrolysate to the water to the glutaminase is 0.4:1: reacting at 35 ℃ for 17h at 0.0012, inactivating enzyme by a boiling water pot, and cooling to obtain the beef protein hydrate containing gamma-glutamyl peptide.
Example 3
The present invention differs from example 2 in that: in the gamma-glutamyl transpeptidation reaction, 5% glutamine is added, and the other is unchanged.
Comparative example 2
The present invention differs from example 3 in that: and (3) ultrafiltering the proteolytic liquid subjected to the gamma-glutamyl reaction to obtain a component of <1kDa, and carrying out Maillard reaction on the component, wherein the other components are unchanged.
Example 4
The present invention differs from example 3 in that: the beef protein zymolyte is replaced by other protein zymolytes, and gamma-glutamyl transpeptidation reaction, maillard reaction and other reaction are carried out.
The preparation process of the proteolytic enzyme hydrolysate comprises the following steps:
Pea protein hydrolysate: pea whipping and crushing, wherein the ratio of feed to liquid is 1:5 adding purified water in proportion, shaking uniformly, adding 1% flavourzyme, adjusting the pH value to 8, shaking and carrying out enzymolysis for 24 hours at 50 ℃ in a shaking table, and carrying out enzyme deactivation, cooling and freeze-drying by a boiling water pot to obtain the pea protein hydrolysate.
Peanut meal zymolyte: beating and crushing peanut meal, wherein the ratio of the peanut meal to the feed liquid is 1:7 adding purified water in proportion, shaking uniformly, adding 0.75% alkaline protease, adjusting the pH value to 9, shaking and carrying out enzymolysis for 9 hours at 55 ℃ in a shaking table, and inactivating enzyme by a boiling water pot, cooling and freeze-drying to obtain the peanut meal proteolytic hydrolysate.
Chicken protein hydrolysate: selecting fresh chicken breast, cleaning, beating into mud, and mixing according to a feed liquid ratio of 1:2, adding purified water in proportion, shaking uniformly, and mixing the flavourzyme and the neutral protease according to the enzyme activity of 1:1, adding 3.5% of enzyme, adjusting the pH value to 7.5, carrying out shake enzymolysis for 4 hours at 55 ℃ in a shaking table, inactivating enzyme in a boiling water pot, cooling, and freeze-drying to obtain the chicken protein hydrolysate.
Fish bone protein zymolyte: hammering and breaking salmon bones or tilapia bones, and then according to a feed-liquid ratio of 1:2, adding purified water in proportion, shaking uniformly, and mixing the flavourzyme and the neutral protease according to the enzyme activity of 1:1, adding 3.5% of enzyme, adjusting the pH value to 7.5, carrying out shake enzymolysis for 4 hours at 55 ℃ in a shaking table, inactivating enzyme in a boiling water pot, cooling, and freeze-drying to obtain the fishbone protein zymolyte.
[ Evaluation of taste of essence products ]
Test object: examples 1,2,3,4 and comparative example 1.
Sensory evaluation: 15 sensory evaluators (8 men and 7 women, aged between 23 and 35 years, 7 of which had related sensory evaluation experiences over two years) trained in the professionals were selected for taste evaluation in a professional sensory evaluation room, the temperature of which was set at 23.+ -. 2 ℃. Each sensory panel tasted 10mL of each sample and after eating, the samples were kept in the mouth for 25 seconds before swallowing slowly. After evaluating one sample, the evaluator needs to rinse with purified water before tasting the next sample. The basic taste scores of each sample were recorded. 1% (w/v) sucrose, 0.35% (w/v) sodium chloride, 0.35% (w/v) monosodium glutamate, 0.5% (w/v) l-isoleucine was used as the sweetness, salty, umami, bitter taste standard, set at 2.5 minutes. The increase in thick taste after adding glutathione (5 mmol/L) to the model chicken broth model was defined as a standard of thick taste sensation and scored as 2.5 points. The lyophilized samples were dissolved in deionized water (1 mg/mL) and the thick taste score of the samples was determined and evaluated using a 5-minute intensity scale.
As can be seen from FIGS. 1-2, comparative example 1 is a common method for preparing salty flavor, which shows the worst taste effect. Example 1a maillard reaction was performed mainly with gamma-glutamyl peptide as a substrate to prepare salty taste essence, and the results indicate that gamma-glutamyl peptide can be used as a substrate to prepare salty taste essence, and that gamma-glutamyl-acylated proteolytic products exhibit excellent taste effects due to the enrichment of gamma-glutamyl peptide. In comparative example 2, the product obtained in example 3 was subjected to ultrafiltration to remove macromolecular substances, and then subjected to Maillard reaction, and the product was found to have the best flavor development effect and flavor substance content in all samples, because of the highest concentration of gamma-glutamyl and flavor development peptide.
[ Aroma component measurement of essence products ]
Test object: examples 1, 2 and 3 and comparative examples 1 and 2
Sample preparation: a5 g/mL sample (5 mL) was placed in a 20mL headspace bottle and 5. Mu.L of 2-methyl-3 heptanone internal standard solution (1. Mu.L/mL, solvent methanol) was added. Equilibrate at 60deg.C for 10min, insert extraction needle (75 μm) and adsorb at 60deg.C for 30min, then resolve at 250deg.C for 7min.
Chromatographic conditions: DB-WAX UI (60 m.times.0.25 mm.times.0.25 μm), carrier gas (He) flow rate 1.0mL/min, column flow rate 1.0mL/min, no split injection. Mass spectrometry conditions: an electron bombardment ion source; electron energy 70eV; the ion source temperature is 230 ℃; mass scanning range m/z 33-400.
Table 1 aroma substances (mg/kg) in essence products
As can be seen from the table, in the embodiment 1, the Maillard reaction is carried out by taking the gamma-glutamyl peptide as a raw material to prepare a salty essence base material, and the product is rich in characteristic flavor substances such as pyrazine, furan and the like, which indicates that the gamma-glutamyl peptide can be used for preparing salty essence. Comparative example 1 is a conventional method for preparing salty essence, the examples are more in aroma substance types, higher in furfural and pyrazine content, and the taste effect of the examples is better than that of the comparative examples according to the analysis of the whole sensory result. In addition, examples 2 and 3 are gamma-glutamyl-acylated proteolytic products, wherein the content of gamma-glutamyl peptide is about 2% or 5%, which is an increase in the variety of flavor substances compared to comparative example 1, indicating that salty essences prepared from gamma-glutamyl-acylated proteolytic products are more effective in taste. Comparative example 2 is a Maillard reaction of the product obtained in example 3, which is subjected to ultrafiltration to remove macromolecular substances, and the flavor substance content is optimal in all samples because the concentration of gamma-glutamyl peptide is the highest, indicating that gamma-glutamyl peptide can promote the formation of flavor substances.
[ Gamma-glutamyl peptide assay of essence products ]
Test object: beef flavor base stock prepared in examples 2, 3, 4 and comparative example 1
Sample preparation: and respectively ultrafiltering different samples to obtain components smaller than 1kDa, diluting with distilled water to 1mg/ml concentration, and filtering with 0.22 μm filter membrane to obtain the final product.
The detection method comprises the following steps: determination of gamma-glutamyl peptide in a sample was identified using ultra high performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS/MS) system. UPLC separation A chromatography column of Agilent 1290 series UPLC system (Agilent Technologies, USA), waters Acquity UPLC BEH C (2.1X100 mm,1.7 μm) was used. The parent and fragment ions of the target gamma-glutamyl peptide were analyzed using the Agilent 6545maXis Impact Q-TOF MS/MS system (Agilent Technologies). The full-wavelength scanning range of the mass spectrum is 50-1500 m/z. Qualitative identification of gamma-glutamyl peptide was performed using Agilent MassHunter qualitative analysis software b.07.00. The raw data of Q-TOF-MS/MS was re-analyzed with Agilent MassHunter qualitative analysis navigator B.08.00 to obtain stable sample data.
TABLE 2 Gamma-glutamyl peptide in fragrance products
As can be seen from the table, only two gamma-glutamyl dipeptides were detected in comparative example 1, and various gamma-glutamyl peptides were detected in examples 2 and 3, which are consistent with the commercial gamma-glutamyl peptide structure used in example 1. In example 4, however, the gamma-glutamyl peptides detected in the different protein hydrolysate samples were mostly identical in structure, but there were still few different results, which were related to the differences in the composition of the different protein starting materials.
[ Evaluation of taste Properties of gamma-glutamyl peptide in essence products ]
(1) Sensory evaluation of gamma-glutamyl tripeptide: first, each gamma-glutamyl peptide was evaluated for basic taste profile using quantitative profiling. Each gamma-glutamyl peptide aqueous solution was prepared at a concentration of 5mmol/L (about 2 mg/mL) and 10mL was prepared. The pH value is adjusted to 6.50+/-0.05.
Enhancement effect of basic taste: comparing with standard salt and monosodium glutamate solution.
Results: as shown in FIG. 3 (A), 10 gamma-glutamyl tripeptides (2 mg/mL) are capable of enhancing the taste of monosodium glutamate, common salt and sucrose, with a greater enhancement effect on umami and salty tastes.
(2) The effect of enhancing the delicate flavor, salty taste and thick taste of soy sauce is obtained by appropriately diluting commercial soy sauce and comparing the difference in taste characteristics before and after adding gamma-glutamyl peptide.
Results: as shown in FIG. 3 (B), 10 gamma-glutamyl tripeptides (2 mg/mL) are capable of enhancing the body, umami and salty taste of moderately diluted soy sauce.
The enhancement effect of the flavor of the model chicken soup is divided into fresh flavor, salty flavor and thick flavor, the commercial chicken soup powder is properly diluted, and the difference of flavor characteristics before and after adding the gamma-glutamyl peptide is compared.
Results: as shown in FIG. 3 (C), 10 gamma-glutamyl tripeptides (2 mg/mL) were able to enhance the thick taste, umami taste and salty taste of a moderate mode chicken broth.
Claims (10)
1. The preparation method of the essence base material is characterized by comprising the following steps of:
(1) Adding 0.1-5% of gamma-glutaminase and 3-6% of glutamine into the proteolytic enzyme hydrolysate, carrying out peptide transfer reaction for 15-20 h at 30-40 ℃, inactivating enzyme, and cooling to obtain a hydrate after peptide transfer;
(2) And (3) mixing the hydrate obtained after the transpeptidation in the step (1) with xylose, cysteine and glycine, and performing Maillard reaction to obtain the essence base material.
2. The method according to claim 1, wherein the transpeptidation hydrate obtained in the step (1) is subjected to ultrafiltration, and a Maillard reaction is performed on the components of <1kDa after ultrafiltration.
3. The method according to claim 2, wherein 3.+ -. 0.5% of gamma-glutaminase and 5.+ -. 0.5% of glutamine are added in step (1).
4. The method according to claim 3, wherein the gamma-glutaminase of step (1) is an SD-C100S enzyme.
5. The method according to claim 4, wherein the transpeptidation reaction temperature in the step (1) is 35.+ -. 1 ℃ and the reaction time is 17.+ -. 0.5h.
6. The preparation method according to any one of claims 1 to 5, wherein the mass ratio of the hydrate, xylose, cysteine and glycine after the transfer of peptide in the step (2) is 1: (0.5-1): (0.5-1): (0.05-0.1); the Maillard reaction condition is that the pH is 6-8, the temperature is 100-150 ℃ and the time is 50-100 min.
7. The preparation method according to claim 6, wherein the mass ratio of the hydrate, xylose, cysteine and glycine after transpeptidation is 1:0.75:0.75:0.0625; the Maillard reaction condition is pH 7+ -0.5, 120+ -5deg.C, 70+ -5 min.
8. The method of claim 6, wherein the proteolytic enzyme in step (1) is prepared by: adding protease into the raw materials according to the mass ratio of 0.5-5%, regulating the pH value to 7-9, carrying out enzymolysis for 3-30 h at 50-60 ℃, inactivating enzyme, cooling and freeze-drying to obtain the proteolysis product.
9. The method of claim 8, wherein the feedstock comprises one or more of beef, pea, peanut, chicken, fish bone.
10. A flavour base material prepared by the method of any one of claims 1 to 9.
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