WO2015101122A1 - 一种白酒风味增强肽的制备方法 - Google Patents

一种白酒风味增强肽的制备方法 Download PDF

Info

Publication number
WO2015101122A1
WO2015101122A1 PCT/CN2014/092542 CN2014092542W WO2015101122A1 WO 2015101122 A1 WO2015101122 A1 WO 2015101122A1 CN 2014092542 W CN2014092542 W CN 2014092542W WO 2015101122 A1 WO2015101122 A1 WO 2015101122A1
Authority
WO
WIPO (PCT)
Prior art keywords
flavor
soybean meal
liquor
enhancing peptide
ethanol
Prior art date
Application number
PCT/CN2014/092542
Other languages
English (en)
French (fr)
Inventor
赵谋明
苏国万
赵强忠
赵容钟
林恋竹
Original Assignee
华南理工大学
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 华南理工大学 filed Critical 华南理工大学
Priority to US15/306,343 priority Critical patent/US20170145360A1/en
Publication of WO2015101122A1 publication Critical patent/WO2015101122A1/zh

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P21/00—Preparation of peptides or proteins
    • C12P21/06—Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate products
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G2200/00—Special features
    • C12G2200/21—Wine additives, e.g. flavouring or colouring agents

Definitions

  • the invention relates to a biologically active peptide, in particular to a method for preparing a liquor flavor enhancing peptide.
  • Liquor is a traditional distilled liquor with a long history in China. It is also an excellent and precious national heritage in China. It is also listed as the world's six major distilled spirits with brandy, whiskey, vodka, rum and gin. Due to the different raw materials and production processes, the white wine with rich flavor characteristics can be divided into four major fragrances and six small fragrance types according to the characteristics of the fragrance.
  • the four fragrance types include sauce flavor and aroma.
  • Type, fragrant type, rice scent type, six small scent type refers to fragrant type, sesame type, phoenix type, special type, musk type and Dong type (medicinal type). In 2004, the country put forward the standard of the old white dry scent type, which formed the eleven flavors of the current liquor.
  • the main components of liquor are ethanol and water, accounting for about 98% of the total volume.
  • the skeleton composition and aroma substances that form the unique style of liquor are another trace component of only about 2% of the total.
  • These trace organic compounds are used by people. It is called the aroma substance or flavor component of white wine.
  • scent components are mainly organic acids, alcohols, aldehydes, ketones, and esters. Since traditional white spirits are produced by fermentation, the process has many influencing factors, which makes the quality of the wine produced by different batches or different batches of fermentation vessels inconsistent. Therefore, it is necessary to blend in order to unify the wine quality and standard factory.
  • the newly fermented wine has a stimulating flavor, blending and seasoning can make the liquor quality more perfect and cater to the needs of consumers.
  • the main criterion for blending and seasoning is to adjust the proportion and content of the trace flavor components of liquor, so as to coordinate the flavor components as much as possible, remove the evil taste, and deteriorate into excellent.
  • the raw materials currently blended and seasoned are mainly white wines of different batches or years, as well as some trace flavor precursors.
  • Peptides are polymers in which amino acids are linked by amide bonds. In addition to various physiological activities, such as enhancing immunity, anti-oxidation, and lowering blood pressure, they are also very important in food taste and are important in food.
  • the peptide has a complex taste function, which not only provides acid, sweetness, bitterness, Salty, fresh and other basic tastes, can also participate in and affect the formation of food flavor, improve food flavor, improve food texture, make the overall taste of food coordinated, delicate or full-bodied, etc., is an important base of high-grade compound seasonings, flavors and fragrances One of the materials.
  • Qu Chunsong disclosed a brewing process of biological peptide jade liquor, mainly The raw pulp wine is mixed with the biological polypeptide and then fermented; Zou Yuandong ferments the glutinous rice with the gray mold and the yeast in the microorganism, and can obtain the protein wine rich in small molecular peptides and amino acids; Yang Xijuan on the broad bean enzyme Directly fermenting to prepare peptide wine, and debittering by ⁇ -cyclodextrin, so that the broad bean peptide wine tastes delicious and alcohol; Xiao Wen and the base wine are mixed with freshwater fish protein peptide, and filtered to obtain freshwater fish protein Peptide wine. Although these wines contain protein peptides, they all emphasize the functionality of the wines and are not related to the flavoring effect.
  • the primary object of the present invention is to provide a method for preparing a liquor flavor-enhancing peptide, which comprises using soybean mash as a raw material and using an aqueous solution of ethanol as a medium to control enzymatic hydrolysis to prepare a biologically active peptide, and the peptide product is applied to white wine seasoning, which can make The flavor of the liquor is more harmonious and the taste is more pure.
  • Another object of the present invention is to provide a liquor flavor enhancing peptide prepared by the above method.
  • a further object of the present invention is to provide the use of the above-described liquor flavor enhancing peptide in the flavoring of liquor.
  • a method for preparing a liquor flavor enhancing peptide comprising the steps of:
  • Controlled enzymatic hydrolysis of soybean meal Take the soybean meal prepared in step (1), add 55% (v/v) ethanol aqueous solution to the mixture, and the soybean meal protein concentration is 7-10% (w/w), and Protease, at 50-60 ° C, maintain the concentration of ethanol in the enzymatic hydrolysis system is 55% (v / v), enzymatic hydrolysis 12-18h, enzyme digestion, centrifugation, the resulting supernatant is a flavor peptide-rich soybean chymase Dissolving and concentrating, it is a liquor flavor-enhancing peptide; based on the quality of soybean meal, the amount of protease added is 0.5-1.2%; the mixture refers to the soybean meal obtained in step (1) and 55% ( v/v) a system composed of an aqueous ethanol solution;
  • the centrifugation was performed at 8000 x g for 15 min;
  • the volume ratio of chloroform to ethanol in the chloroform/ethanol mixture according to the step (1) is 1: (1-3);
  • the protease according to the step (2) is a protease having high tolerance to ethanol, preferably papain and/or Alcalase 2.4L;
  • the concentration of ethanol in the enzymatic hydrolysis system described in the step (2) is 55% (v/v), and the concentration is kept constant by using an external ethanol solution;
  • the concentration described in the step (2) is to ensure complete removal of the ethanol, and the water activity of the liquor flavor enhancing peptide is not higher than 0.3.
  • the white wine flavor-enhancing peptide prepared by the above method can be used for white wine seasoning, and the addition amount is 50-100 ppm.
  • the present invention uses a chloroform/ethanol mixture to elute alcohol-soluble substances in soybean meal, which are mainly terpenoids, fats, and oligosaccharides. Pretreatment to remove these alcohol-soluble substances can improve subsequent hydrolysis of soybean meal. Efficiency, avoiding the production of bitter odor in the hydrolysate.
  • the invention utilizes a 55% ethanol solution to hydrolyze soybean meal.
  • the 55% ethanol solution can remove the precipitated macromolecular protein or polypeptide in the soybean meal hydrolysate, avoiding the precipitation stratification applied to the wine, affecting the liquor.
  • the present invention mainly uses a protease which is highly resistant to ethanol as an enzyme preparation, such as papain, Alcalase, etc., and at the same time, by compounding these proteases, a hydrolysis-enriched product can be prepared.
  • the process of the invention has simple operation, low production cost, no pollution, and the obtained flavor enhancing peptide is applied to wine, the wine is clear and transparent, and the flavor is more harmonious and pure.
  • Sensory evaluation of white spirits supplemented with liquor flavor-enhancing peptide was performed by quantitative descriptive analysis. Sensory score analysis was performed in a sensory evaluation room at a temperature of 23 ⁇ 2 ° C. Ten sensory scorers were from sensory evaluators in the laboratory after sensory training (5 men, 5 women, aged between 25 and 35) . In this experiment, Wuliangye and Maotai were used as standard reference materials, and the sensory evaluators were trained. The sensory indicators were aroma, bitterness, alcohol and sensation and fullness. Then, different concentrations of white spirit flavor-enhancing peptide were added to Wuliangye Liquor and Moutai respectively. The analyst performed sensory smell and taste on each sample (about 5mL).
  • Aroma, bitterness, alcohol and sensation and fullness are all 15 linear coordinates, 0 (very weak) to 15 (very strong), Wuliangye wine and Moutai have aroma, bitterness, alcohol and sensation and fullness score of 10, other samples
  • the flavor was scored against the corresponding comparison of the standard controls.
  • the quantitative description analysis results are identified by radar charts.
  • a method for preparing a liquor flavor enhancing peptide comprising the steps of:
  • a method for preparing a liquor flavor enhancing peptide comprising the steps of:
  • soybean meal 1 part of soybean meal and 5 parts of chloroform/ethanol (1:3) mixture were mixed by weight, passed through a colloid mill, and then centrifuged at 8000 ⁇ g for 15 minutes, and the precipitated residue was washed with water several times, and finally precipitated.
  • the material is soybean meal which removes alcohol soluble matter;
  • a method for preparing a liquor flavor enhancing peptide comprising the steps of:
  • the flavor-enhancing peptide prepared by the method of the present invention can significantly change the flavor of liquor (Wuliangye Liquor and Moutai).
  • the addition of three flavor-enhancing peptides can significantly reduce the bitterness of the liquor, and with the increase of the amount of bitterness, the bitterness value is lower and lower; in general, the flavoring effect of the three flavor-enhancing peptides on the liquor Basically consistent: In Wuliangye, a 50ppm flavor-enhancing peptide was added to obtain a good sensory evaluation score; while in Moutai, a 100ppm flavor-enhancing peptide was added to obtain a better sensory evaluation score. It can be seen that the addition of a trace amount of flavor-enhancing peptide can significantly improve the flavor of the liquor, indicating that the obtained liquor flavor-enhancing peptide obtained by the method of the invention has a good application prospect.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • General Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Biotechnology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Microbiology (AREA)
  • Seasonings (AREA)
  • Alcoholic Beverages (AREA)

Abstract

本发明提供了一种白酒风味增强肽的制备方法，包括以下步骤：将大豆粕与氯仿/乙醇混合液混匀，通过胶体磨，离心，得到的沉淀物为去除了醇溶性组分的大豆粕；然后加入55％(v/v)乙醇水溶液和蛋白酶，上清液浓缩后即为白酒风味增强肽。本发明采用55％乙醇溶液水解大豆粕，一方面可使得大豆粕水解产物中大分子蛋白或多肽沉淀去除，避免应用到酒类中发生沉淀分层；另一方面，在水解过程，乙醇可吸附大量的水解异味，且通过浓缩工序，乙醇极易去除。

Description

一种白酒风味增强肽的制备方法 技术领域
本发明涉及一种生物活性肽，具体涉及一种白酒风味增强肽的制备方法。
背景技术
白酒是我国历史悠久的传统蒸馏酒，也是我国优秀而宝贵的民族遗产，与白兰地、威士忌、伏特加、朗姆酒和金酒并列为世界上著名的六大蒸馏酒。由于原料及生产工艺的不同，制备出丰富多彩的风味特色的白酒，按照香型特征的不同可分为“四大香型和六小香型”，四大香型包括酱香型、浓香型、清香型、米香型，六小香型则指兼香型、芝麻香型、凤型、特型、豉香型和董型(药香型)。2004年国家又提出了老白干香型的标准，这样便形成了现在白酒的十一个香型局面。
白酒的主要成分是乙醇和水，约占总体积的98％，但形成白酒独特风格的骨架成分和香气物质却是另外的仅占总量2％左右的微量成分，这些微量的有机化合物被人们称之为白酒的香气物质或风味组分。到目前为止，通过现代分析技术已经检测出的白酒中的风味成分超过300种，它们主要是一些有机酸、醇类、醛类、酮类、酯类物质。由于传统白酒都是经过发酵制得，过程影响因素较多，使得不同批次，或同批次不同发酵容器所产的酒的品质不一致。因此，需要勾兑才能统一酒质、标准出厂，此外，由于新发酵的酒都存在刺激的风味，此时勾兑与调味可使得白酒酒质更加完美，迎合消费者需求。
勾兑和调味的主要准则都是调整白酒微量风味成分之间的比例和含量，从而尽可能协调香味成分，去除邪杂味，变劣为优。目前勾兑和调味的原料主要是不同批次或年份较老的白酒，以及一些微量风味前体物。
肽是由氨基酸通过酰胺键连接而成的聚合物，除了具有多种的生理活性外，如增强免疫、抗氧化、降血压等，在食品呈味中也具有非常重要的作用，是食品中重要的呈味成分之一。肽具有复杂的呈味功能，不仅能提供酸、甜、苦、 咸、鲜等基本味道，还能够参与并影响食品风味的形成，提高食品风味，改善食品质构，使食品总体味感协调、细腻或醇厚浓郁等，是高档复合调味品、香精香料的重要基料之一。
随着生活水平的提高，人们将更加注重日常的饮食和保障，于是人们将具有多种生理活性的肽引入到了酒类中：曲纯松公开了一种生物多肽玉液酒的酿造工艺，主要是将原浆酒与生物多肽混合，再进行发酵制得；邹远东采用微生物中的灰霉菌和酵母菌对糯米进行发酵，可制得富含小分子肽和氨基酸的蛋白酒；杨希娟对蚕豆酶解液进行直接发酵制备多肽酒，并通过β-环糊精脱苦，使得蚕豆多肽酒滋味鲜味、醇和；肖文和将基酒与淡水鱼蛋白肽混合，过滤后陈华得到淡水鱼蛋白肽酒。虽然这些酒内都含有蛋白肽，但均是强调该类酒的功能性，对于调味功效方面无涉及。
发明内容
本发明的首要目的在于提供一种白酒风味增强肽的制备方法，该方法以大豆粕为原料，采用乙醇水溶液为介质，控制酶解制备生物活性肽，该肽产品应用于白酒调味中，可使得白酒风味更协调，口感更纯正。
本发明的另一目的在于提供由上述方法制得的白酒风味增强肽。
本发明的再一目的在于提供上述的白酒风味增强肽在白酒调味中的应用。
本发明的目的通过下述技术方案实现：
一种白酒风味增强肽的制备方法，包括以下步骤：
(1)去除大豆粕的醇溶性组分：按重量取1份大豆粕和3-5份氯仿/乙醇混合液混匀，通过胶体磨，离心，所得沉淀再多次地加水水洗离心分离，最后得到的沉淀物为去除了醇溶性组分的大豆粕；
(2)大豆粕的控制酶解：取步骤(1)制得的大豆粕，加入55％(v/v)乙醇水溶液至混合物中大豆粕蛋白浓度为7-10％(w/w)，加入蛋白酶，在50-60℃下，保持酶解体系中乙醇浓度为55％(v/v)，酶解12-18h，灭酶，离心，得到的上清液为富含风味肽的大豆粕酶解液，浓缩后即为白酒风味增强肽；以大豆粕的质量为计算基准，蛋白酶的加入量占0.5-1.2％；所述的混合物是指步骤(1)制得的大豆粕和55％(v/v)乙醇水溶液所组成的体系；
所述的离心是在8000×g下离心15min；
步骤(1)所述的氯仿/乙醇混合液中，氯仿与乙醇的体积比为1∶(1-3)；
步骤(2)所述的蛋白酶是对乙醇有较高耐受力的蛋白酶，优选木瓜蛋白酶和/或Alcalase 2.4L；
步骤(2)所述的保持酶解体系中乙醇浓度为55％(v/v)，是采用外补乙醇溶液保持浓度不变；
步骤(2)所述的浓缩要保证乙醇完全去除，白酒风味增强肽的水分活度不高于0.3。
由上述方法制得的白酒风味增强肽可用于白酒调味，添加量为50-100ppm即可。
本发明相对于现有技术具有如下的优点及效果：
(1)本发明采用氯仿/乙醇混合液洗脱大豆粕中的醇溶性物质，这些物质主要为甾甙类、脂肪类和低聚糖等，前处理去除这些醇溶性物质可提高大豆粕后续水解效率，避免水解产物中苦味异味的产生。
(2)本发明采用55％乙醇溶液水解大豆粕，一方面55％乙醇溶液可使得大豆粕水解产物中大分子蛋白或多肽沉淀去除，避免应用到酒类中发生沉淀分层，影响酒类的外观；另一方面，在水解过程，乙醇由于强极性可吸附大量的水解异味，然后通过后面的浓缩工序，乙醇极易去除，为制备高品质风味肽提供保障。
(3)由于高浓度乙醇会对蛋白酶产生抑制作用，从而降低整个水解的效率，因此高浓度乙醇一般少用作酶解溶剂。本分明主要采用对乙醇具有较强耐受性的蛋白酶为作用酶制剂，如木瓜蛋白酶、Alcalase等，同时，通过这些蛋白酶的复配，可制备出富含风味增强的水解产物。
(4)本发明工艺操作简单、生产成本低、没有任何污染、所得风味增强肽应用于酒类中，酒类澄清透明，风味更协调、纯和。
具体实施方式
下面结合实施例对本发明作进一步详细的描述，但本发明的实施方式不限于此。
以下各实施例中，白酒感官评价方法如下：
采用定量描述分析法对添加白酒风味增强肽的白酒进行感官评定。感官评分分析在温度为23±2℃的感官评价室进行，10名感官评分员均来自实验室经过感官训练的感官评价人员(5名男士，5名女士，年龄在25～35岁之间)。本试验分别以五粮液和茅台为标准对照品，对感官评价员进行培训，感官指标为香气、苦味、醇和感和滋味饱满度。然后分别往五粮液酒和茅台酒中分别加入不同浓度的白酒风味增强肽，分析员对每个样品(约5mL)进行感官臭闻和品尝，评价完一个样品后，评价员需要使用纯净水漱口再进行下一个样品的品尝。香气、苦味、醇和感和饱满度均采用15点线性坐标，0(极弱)到15(极强)，五粮液酒和茅台酒的香气、苦味、醇和感和饱满度评分均为10，其它样品的风味与标准对照品对应比较进行打分。定量描述分析结果采用雷达图进行标识。
实施例1
一种白酒风味增强肽的制备方法，包括以下步骤：
(1)按重量取1份大豆粕和3份氯仿/乙醇(1∶1)混合液混合，通过胶体磨，然后经离心机8000×g离心15min，沉淀渣多次水洗离心分离，最后得到沉淀物为去除醇溶物的大豆粕；
(2)取步骤(1)得到的大豆粕，用55％(v/v)乙醇水溶液调整混合物中的大豆粕蛋白浓度至7％(w/w)，添加大豆粕质量0.7％的木瓜蛋白酶，在50℃下，保持酶解体系中乙醇浓度为55％(v/v)不变情况下进行水解，酶解12h，灭酶，8000×g离心15min，得到的上清液为富含风味肽的大豆粕酶解液；
(3)浓缩风味肽液至0.3的水分活度，包装，得白酒风味增强肽1。
白酒风味增强肽1分别添加到五粮液酒和茅台酒中的感官评价结果见表1。
实施例2
一种白酒风味增强肽的制备方法，包括以下步骤：
(1)按重量取1份大豆粕和5份氯仿/乙醇(1∶3)混合液混合，通过胶体磨，然后经离心机8000×g离心15min，沉淀渣多次水洗离心分离，最后得到沉淀物为去除醇溶物的大豆粕；
(2)取步骤(1)得到的大豆粕，用55％(v/v)乙醇水溶液调整混合物中的大豆粕蛋白浓度至9％(w/w)，添加大豆粕质量0.4％的木瓜蛋白酶和0.6％的Alcalase2.4L，在55℃下，保持酶解体系中乙醇浓度为55％(v/v)不变情况下进行水解，酶解16h，灭酶，8000×g离心15min，得到的上清液为富含风味肽的大豆粕酶解液；
(3)浓缩风味肽液至0.29的水分活度，包装，得白酒风味增强肽2。
白酒风味增强肽2分别添加到五粮液酒和茅台酒中的感官评价结果见表1。
实施例3
一种白酒风味增强肽的制备方法，包括以下步骤：
(1)按重量取1份大豆粕和4份氯仿/乙醇(1∶2)混合液混合，通过胶体磨，然后经离心机8000×g离心15min，沉淀渣多次水洗离心分离，最后得到沉淀物为去除醇溶物的大豆粕；
(2)取步骤(1)得到的大豆粕，用55％(v/v)乙醇水溶液调整混合物中的大豆粕蛋白浓度至10％(w/w)，添加大豆粕质量1.2％的Alcalase2.4L，在55℃下，保持酶解体系中乙醇浓度为55％(v/v)不变情况下进行水解，酶解18h，灭酶，8000×g离心15min，得到的上清液为富含风味肽的大豆粕酶解液；
(3)浓缩风味肽液至0.3的水分活度，包装，得白酒风味增强肽3。
白酒风味增强肽3分别添加到五粮液酒和茅台酒中的感官评价结果见表1。
表1 白酒添加风味增强肽的感官评价
Figure PCTCN2014092542-appb-000001
由表1可发现，采用本发明的方法制备的风味增强肽，可明显改变白酒(五粮液酒和茅台酒)的风味。在两种白酒中，添加三种风味增强肽，均可显著降低白酒的苦味，且随着添加量增加，苦味值越来越低；总的来看，三种风味增强肽对白酒的调味作用基本一致：在五粮液中，添加50ppm的风味增强肽可得到好的感官评价得分；而在茅台酒中，添加100ppm的风味增强肽可得到较好的感官评价得分。由此可见，只要添加微量的风味增强肽即可显著改善白酒的风味，说明采用本发明方法制备获到的白酒风味增强肽具有较好的应用前景。
上述实施例为本发明较佳的实施方式，但本发明的实施方式并不受上述实施例的限制，其他的任何未背离本发明的精神实质与原理下所作的改变、修饰、替代、组合、简化，均应为等效的置换方式，都包含在本发明的保护范围之内。

Claims (7)

  1. 一种白酒风味增强肽的制备方法，其特征在于包括以下步骤：
    (1)去除大豆粕的醇溶性组分：按重量取1份大豆粕和3-5份氯仿/乙醇混合液混匀，通过胶体磨，离心，所得沉淀再多次地加水水洗离心分离，最后得到的沉淀物为去除了醇溶性组分的大豆粕；
    (2)大豆粕的控制酶解：取步骤(1)制得的大豆粕，加入55％(v/v)乙醇水溶液至混合物中的大豆粕蛋白浓度为7-10％(w/w)，加入蛋白酶，在50-60℃下，保持酶解体系中乙醇浓度为55％(v/v)，酶解12-18h，灭酶，离心，得到的上清液为富含风味肽的大豆粕酶解液，浓缩后即为白酒风味增强肽；以大豆粕的质量为计算基准，蛋白酶的加入量占0.5-1.2％；所述的混合物是指步骤(1)制得的大豆粕和55％(v/v)乙醇水溶液所组成的体系；
    步骤(2)所述的浓缩要把乙醇完全去除，白酒风味增强肽的水分活度不高于0.3。
  2. 根据权利要求1所述的白酒风味增强肽的制备方法，其特征在于：所述的离心是在8000×g下离心15min。
  3. 根据权利要求1所述的白酒风味增强肽的制备方法，其特征在于：步骤(1)所述的氯仿/乙醇混合液中，氯仿与乙醇的体积比为1∶(1-3)。
  4. 根据权利要求1所述的白酒风味增强肽的制备方法，其特征在于：步骤(2)所述的蛋白酶为木瓜蛋白酶和/或Alcalase 2.4L。
  5. 一种白酒风味增强肽，其特征在于是由权利要求1-4任一项所述的方法制备得到。
  6. 权利要求5所述的白酒风味增强肽在白酒调味中的应用。
  7. 根据权利要求6所述的白酒风味增强肽在白酒调味中的应用，其特征在于：白酒风味增强肽在白酒中的添加量为50-100ppm。
PCT/CN2014/092542 2014-01-06 2014-11-28 一种白酒风味增强肽的制备方法 WO2015101122A1 (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
US15/306,343 US20170145360A1 (en) 2014-01-06 2014-11-28 Method of preparing white liquor flavored enhancing peptide

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CN201410005962.6 2014-01-06
CN201410005962.6A CN103757082B (zh) 2014-01-06 2014-01-06 一种白酒风味增强肽的制备方法

Publications (1)

Publication Number Publication Date
WO2015101122A1 true WO2015101122A1 (zh) 2015-07-09

Family

ID=50524398

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CN2014/092542 WO2015101122A1 (zh) 2014-01-06 2014-11-28 一种白酒风味增强肽的制备方法

Country Status (3)

Country Link
US (1) US20170145360A1 (zh)
CN (1) CN103757082B (zh)
WO (1) WO2015101122A1 (zh)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113186242A (zh) * 2021-05-14 2021-07-30 江南大学 一种酒糟醇溶肽的制备方法及应用
CN113462507A (zh) * 2021-08-13 2021-10-01 穆景信 一种软糯调味酒制备方法及勾兑用途

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103757082B (zh) * 2014-01-06 2015-09-02 华南理工大学 一种白酒风味增强肽的制备方法
CN105248835B (zh) * 2015-09-02 2019-09-20 广东美味鲜调味食品有限公司 玉米蛋白水解物及其制备方法与在纯粮酿造食醋中的应用
CN105039089B (zh) * 2015-09-08 2018-02-06 南宁荣港生物科技有限公司 一种木瓜肽酒及其制备方法
CN105331663B (zh) * 2015-12-04 2019-02-22 江南大学 酶解谷朊粉制备低苦味肽粉的方法
CN109055111A (zh) * 2018-09-29 2018-12-21 浙江开点电子商务有限公司 一种含肽黄酒及其制备方法
CN111631329A (zh) * 2020-05-09 2020-09-08 南宁荣港生物科技有限公司 蛋多肽制备方法及蛋多肽饮料
CN111662798A (zh) * 2020-06-24 2020-09-15 云南省热带作物科学研究所 一种高抗氧化功能澳洲坚果酒及其制备方法

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1228470A (zh) * 1998-03-10 1999-09-15 西安市万家乐食品厂 大豆肽白酒及其制备方法
CN1316506A (zh) * 2001-05-11 2001-10-10 刘树军 肽白酒及其制备方法
CN1868299A (zh) * 2006-06-26 2006-11-29 宁波超星海洋生物制品有限公司 一种安全型水解植物蛋白及其制备方法
CN103757082A (zh) * 2014-01-06 2014-04-30 华南理工大学 一种白酒风味增强肽的制备方法

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101773194B (zh) * 2010-01-15 2012-12-12 北京华达杰瑞生物技术有限公司 一种从大豆粕提取大豆多肽的方法
BR112013005233A2 (pt) * 2010-09-13 2016-05-03 Givaudan Sa intensificação de sabor.
CN102337193B (zh) * 2011-10-18 2012-10-10 李家民 提高白酒健康风味成分含量的曲药制备方法
CN102771622A (zh) * 2012-07-06 2012-11-14 华南理工大学 一种大豆蛋白的酶解方法

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1228470A (zh) * 1998-03-10 1999-09-15 西安市万家乐食品厂 大豆肽白酒及其制备方法
CN1316506A (zh) * 2001-05-11 2001-10-10 刘树军 肽白酒及其制备方法
CN1868299A (zh) * 2006-06-26 2006-11-29 宁波超星海洋生物制品有限公司 一种安全型水解植物蛋白及其制备方法
CN103757082A (zh) * 2014-01-06 2014-04-30 华南理工大学 一种白酒风味增强肽的制备方法

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
LIU, XIAOYAN ET AL.: "Preparation Process for Soybean Meal and Its Polypeptide", MODERN AGRICULTURAL SCIENCES AND TECHNOLOGY, 31 October 2011 (2011-10-31) *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113186242A (zh) * 2021-05-14 2021-07-30 江南大学 一种酒糟醇溶肽的制备方法及应用
CN113462507A (zh) * 2021-08-13 2021-10-01 穆景信 一种软糯调味酒制备方法及勾兑用途

Also Published As

Publication number Publication date
CN103757082B (zh) 2015-09-02
US20170145360A1 (en) 2017-05-25
CN103757082A (zh) 2014-04-30

Similar Documents

Publication Publication Date Title
WO2015101122A1 (zh) 一种白酒风味增强肽的制备方法
JP6990942B2 (ja) うなぎ醤油の製造方法
JP6993109B2 (ja) 低糖質ビールテイスト発酵アルコール飲料およびその製造方法
CN113367317B (zh) 一种提色增香增味的酱油基油及其制备方法与应用
CN105029341B (zh) 一种鳀鱼鱼露及其应用
Chen et al. Improving protein utilization and fermentation quality of soy sauce by adding protease
CN113755277A (zh) 一种陈皮酱香酒及其酿造方法
KR101041538B1 (ko) 양조 간장의 제조 방법
JP2018027102A (ja) 発泡性飲料及びその製造方法
WO2021179472A1 (zh) 一种鳗鱼多肽风味提取物的制备方法、鳗鱼多肽风味提取物及鳗鱼调味汁
JP2022164766A (ja) 糖質ゼロのビールテイスト発酵アルコール飲料
CN107581579A (zh) 一种灵芝保健酱油的制备方法
CN101134937A (zh) 一种提高黄酒稳定性的方法
CN107212357A (zh) 一种调味增香料酒的制备方法
JP2001190265A (ja) 香味の改良された香味液および合成清酒
JP3119365B2 (ja) 酒類、食品の製造方法
JP2002010773A (ja) 黒糖モロミ酢、黒糖発酵飲料及びその製造方法
CN113854535B (zh) 一种典型广式酱油风味的减盐酱油及其生产方法
US4505938A (en) Process for producing a seasoning
JP2866286B2 (ja) 酒類、食品の製造方法
JPH04311367A (ja) 低塩発酵酸性調味料
JP2002142747A (ja) 低アルコール清酒の製造方法
Zhang Effect of adding wheat gluten on the quality of fermented bean curd
EP3207808B1 (en) Low-ph soy sauce
JPH0662793A (ja) 固体麹の製造法

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 14876143

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

WWE Wipo information: entry into national phase

Ref document number: 15306343

Country of ref document: US

122 Ep: pct application non-entry in european phase

Ref document number: 14876143

Country of ref document: EP

Kind code of ref document: A1