WO2020237983A1 - 一种含功能性多肽的低钠咸味剂及其制备方法和应用 - Google Patents

一种含功能性多肽的低钠咸味剂及其制备方法和应用 Download PDF

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WO2020237983A1
WO2020237983A1 PCT/CN2019/112059 CN2019112059W WO2020237983A1 WO 2020237983 A1 WO2020237983 A1 WO 2020237983A1 CN 2019112059 W CN2019112059 W CN 2019112059W WO 2020237983 A1 WO2020237983 A1 WO 2020237983A1
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preparation
bream
salty
protease
agent
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孙为正
李微
苏国万
赵谋明
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South China University of Technology SCUT
Guangzhou Institute of Modern Industrial Technology
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South China University of Technology SCUT
Guangzhou Institute of Modern Industrial Technology
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/65—Addition of, or treatment with, microorganisms or enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/40—Table salts; Dietetic salt substitutes

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  • the invention belongs to the field of food additives, and specifically relates to a low-sodium salty agent containing a functional polypeptide, and a preparation method and application thereof.
  • Table salt is an important condiment in daily life and an important auxiliary material in food processing. It can increase palatability, improve freshness, reduce or conceal odors and balance flavors, etc., especially in meat products. Table salt is used in many meat products processing An indispensable auxiliary material. However, excessive intake of salt will cause sodium retention. When sodium is retained in the human body for a long time, it will seriously affect the normal life of human beings, leading to high blood pressure, heart and brain diseases, kidney disease and osteoporosis, and increasing certain The incidence of some cancers and a series of adverse symptoms. Therefore, it is particularly important to develop salt substitutes (salting agents) that can not only ensure salty taste, but also reduce the addition of sodium ions, and have health-care functions.
  • salt substitutes salting agents
  • the technology of reducing salt addition in the food industry mainly uses potassium chloride, calcium chloride, magnesium chloride, calcium lactate, potassium lactate and other non-sodium salts with similar physical and chemical properties to sodium chloride to reduce sodium chloride addition In order to reduce the amount of sodium ions added.
  • potassium chloride, calcium chloride, magnesium chloride, calcium lactate, potassium lactate, etc. have been widely used in the food industry, among which the mixed salt of sodium chloride and potassium chloride is the most widely used.
  • non-sodium salts such as potassium chloride, calcium chloride, and magnesium chloride are unacceptable, and the addition of non-sodium salts in the mixed salt exceeds a certain range, the bitterness of the mixed salt increases significantly, and the salty taste decreases.
  • Polypeptide is a compound formed by connecting amino acids through peptide bonds. It is also an important hydrolysate of protein and is widely found in food. In addition to its nutritional value, many amino acids and peptides also have a certain taste. For example, L-glutamic acid and its sodium salt (MSG) have a strong umami taste. Aspartame is a peptide component with a sweet taste, with high sweetness, pure sweetness and no bitter odor.
  • CN 107874228A discloses a low-sodium salty taste agent and a preparation method thereof.
  • the salty taste agent includes Maillard reaction salty peptides, non-sodium salty minerals, fruit and vegetable powder or fruit and vegetable extracts, sour powder substances, and umami Substances and salt, etc.; the Maillard reaction salty peptide is more than one kind of chicken, pork, beef, and lamb Maillard reaction salty peptide.
  • the primary object of the present invention is to provide a method for preparing a low-sodium salty agent containing functional polypeptides.
  • the method firstly enzymatically hydrolyzes bream (Parabramis pekinensis) with high efficiency, so that the amino acids, peptides, etc. are effectively released to obtain Freeze-dried peptide powder, added to the mixed salt to increase the functionality, taste and salty taste of the salt, providing a low-sodium salty agent rich in peptides with moderate saltiness, delicious taste and high nutritional value with health and nourishing effects .
  • bream Parabramis pekinensis
  • Another object of the present invention is to provide a salty agent prepared by the above method.
  • Another object of the present invention is to provide the use of the above-mentioned salty agent.
  • a preparation method of a salty agent includes the following steps:
  • Protease enzymolysis take bream, add water and protease for hydrolysis, then inactivate the protease, freeze centrifugation, filter off the residue and slick oil, obtain bream enzymatic hydrolysate, freeze-dry to obtain peptide powder;
  • Arginyl dipeptide can enhance salty taste without producing unpleasant taste.
  • Bream is rich in arginine and rich in taste amino acids, which can coordinate the overall taste of low-sodium salty agents, and Strengthen the salty taste.
  • step (1) the bream is processed by removing the head, tail and internal organs, and the fish meat is crushed;
  • step (1) the feed-water ratio of bream meat to water is added at 1.0:1.5;
  • the proteases are papain and pancreatin, and papain is used first, and the hydrolysis time is 2 to 5 hours, and then with pancreatin, the hydrolysis time is 1 to 3 hours.
  • step (1) based on the mass of bream (meat) as a calculation standard, the added amount of the protease is 0.1% to 1.0%.
  • step (1) the temperature of the hydrolysis is 40-60°C, and the pH of the hydrolysis system is 5.4-7.0.
  • step (1) the inactivation is inactivation by boiling water, and the inactivation time is 10-30 minutes.
  • step (1) the centrifugal separation time is 20-60 min, the temperature is 4°C, and the rotation speed is 4500-8000 rpm.
  • step (2) based on the quality of the salty agent as the calculation standard, the addition amount of each component is: potassium chloride 20% ⁇ 70%, sodium chloride 10% ⁇ 35%, peptide powder 15% ⁇ 40% %, calcium lactate is 5%-20%.
  • step (2) based on the quality of the salty agent, the addition amount of each component is: 42%-60% potassium chloride, 20.0%-21.6% sodium chloride, and 10.0%-26.5 peptide powder %, calcium lactate 5.0% to 10.0%.
  • the flavor masking agent is one or more of acetic acid, citric acid, succinic acid, malic acid or lactic acid.
  • step (2) the added amount of the flavor masking agent is 0.1% to 0.5% of the mass of the salty agent.
  • the salty agent prepared by the above method can be used in foods, especially meat products.
  • the present invention has the following advantages and effects:
  • the invention adopts high-efficiency enzymatic hydrolysis technology to effectively release the salty substances and functional substances in the bream, free the amino acids, peptides and nucleotide compounds in the bream, and organically combine with various salts in the ratio. Complement each other, increase the functionality and taste of salt, and at the same time reduce the sodium content under the same salinity.
  • the freeze-dried peptide powder after enzymolysis is compounded with salts.
  • the compounding ratio and sensory results are shown in Table 1.
  • the sensory saltiness score is based on a 1% NaCl solution as a standard product of 5 .
  • the invention prepares a polypeptide low-sodium salty taste agent, which achieves a method of reducing sodium content while ensuring salty taste, enriches the taste, and adds polypeptide to improve its nutritional value.
  • a polypeptide low-sodium salty agent prepared through the following steps:
  • the enzyme was inactivated at a high temperature for 30 minutes, 4° C., and centrifuged at 7000 rpm for 30 minutes to filter out the residue and slick oil to obtain the bream enzymatic hydrolysate.
  • the filtrate was vacuum freeze-dried to prepare the polypeptide powder, which was refrigerated for use.
  • the aqueous solution of the polypeptide low-sodium salty agent is clear and transparent, moderately salty, slightly fresh and sweet, has a suitable taste and is rich in nutrients.
  • a polypeptide low-sodium salty agent prepared by the following steps:
  • the enzyme was inactivated by high-temperature boiling water for 30 min, 4° C., 7500 rpm, and centrifuged at 7500 rpm for 25 min. The residue and slick oil were filtered out to obtain the enzymatic hydrolysate of bream fish.
  • aqueous solution of the polypeptide low-sodium salty agent is bright and light yellow, moderately salty, and has a strong umami taste, a good taste, and is rich in nutrients.
  • a polypeptide low-sodium salty agent prepared by the following steps:
  • polypeptide low-sodium salty agent aqueous solution is bright and light yellow, has no precipitation, no suspended matter, has a delicious taste, moderate saltiness, good taste and rich nutrition.

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Abstract

一种含功能性多肽的低钠咸味剂及其制备方法和应用，该咸味剂的制备方法包括以下步骤：蛋白酶酶解：取鳊鱼，加入水和蛋白酶进行水解，然后灭活蛋白酶，冷冻离心，滤去残渣和浮油，得到鳊鱼酶解液，冷冻干燥，得到肽粉；低钠盐的配制：将氯化钠与制得的肽粉混合，再加入氯化钾、乳酸钙，混合均匀后，添加风味掩盖剂，得到咸味剂。采用酶解技术将鳊鱼中咸味物质和功能性物质释放，使鳊鱼中的氨基酸、肽和核苷酸类化合物游离出来，并与各种盐类配比结合，增加了盐的功能性和口感，在同等盐度下降低了钠含量。

Description

一种含功能性多肽的低钠咸味剂及其制备方法和应用 技术领域
本发明属于食品添加剂领域，具体涉及一种含功能性多肽的低钠咸味剂及其制备方法和应用。
背景技术
食盐是日常生活中重要的调味品，是食品加工中重要的配辅料，它可增加适口性、提高鲜度、减少或掩饰异味及平衡风味等，尤其是肉制品中，食盐是很多肉制品加工不可或缺的辅料。然而当摄入食盐过量时会导致钠的滞留，当钠长期滞留在人体内时，严重影响到了人类的正常生活，导致高血压及心脑方面疾病、肾脏功能疾病及骨质疏松症，增加某些癌症的发病率等一系列不良症状。因此，开发出既能保证咸味，又可降低钠离子的添加量，具有保健功能的食盐替代物(咸味剂)显得尤为重要。
目前，食品工业中减少盐添加的技术，主要是采用氯化钾、氯化钙、氯化镁、乳酸钙、乳酸钾等这些具有与氯化钠相似物化性质的非钠盐，来降低氯化钠添加量，从而降低钠离子的添加量。目前，氯化钾、氯化钙、氯化镁、乳酸钙、乳酸钾等已广泛应用于食品工业中，其中氯化钠与氯化钾的混合盐应用最广。但是氯化钾、氯化钙、氯化镁等非钠盐的金属苦涩味以及口感都难以接受，而且混合盐中非钠盐加入量超过一定范围，混合盐的苦味明显上升，进而导致咸味下降。
多肽是由氨基酸通过肽键连接在一起而形成的化合物，也是蛋白质的重要水解产物，广泛存在于食品中。除其营养价值外，许多氨基酸和肽类也具有一定的滋味。例如L-谷氨酸和它的钠盐(味精)具有强烈的鲜味，阿斯巴甜是一种具有甜味滋味的肽类组分，甜度高、甜味纯且无苦味异味。
CN 107874228A公开了一种低钠咸味剂及其制备方法，该咸味剂包括美拉德反应咸味肽、非钠型咸味矿物质、果蔬粉或果蔬提取物、酸味粉末物质、鲜 味物质和食盐等；其中的美拉德反应咸味肽是鸡肉、猪肉、牛肉、羊肉美拉德反应咸味肽中的一种以上。
现有技术不少报道只加入不同离子进行复合降钠处理，产品风味难以保证，另外部分报道工艺过于复杂，如美拉德反应过程复杂，副产物多，不利于控制，生产成本高，生产应用可能性低。
发明内容
本发明的首要目的在于提供一种含功能性多肽的低钠咸味剂的制备方法，该方法首先高效酶解鳊鱼(Parabramis pekinensis)，使其中的氨基酸、肽类等有效地释放出来，得到冷冻干燥肽粉，添加入混合盐中，增加盐的功能性、口感和咸味，提供一种咸度适中、滋味鲜美、营养价值高的具有保健滋补功效的富含多肽的低钠咸味剂。
本发明的另一目的在于提供由上述方法制得的咸味剂。
本发明的再一目的在于提供上述咸味剂的用途。
本发明的目的通过下述技术方案实现：
一种咸味剂的制备方法，包括如下步骤：
(1)蛋白酶酶解：取鳊鱼，加入水和蛋白酶进行水解，然后灭活蛋白酶，冷冻离心，滤去残渣和浮油，得到鳊鱼酶解液，冷冻干燥，得到肽粉；
精氨酰二肽可以增强咸味，且不会产生不愉快的味道，而鳊鱼中精氨酸含量丰富，且富含呈味氨基酸类物质，可以协调低钠咸味剂的整体味感，并且强化咸味口感。
(2)低钠盐的配制：将氯化钠与制得的肽粉混合，再加入氯化钾、乳酸钙，混合均匀后，添加风味掩盖剂，得到咸味剂；
本发明中，不同离子复合搭配呈现咸味特征，加入多肽作为咸味增强剂与风味调和剂，工艺简单。
进一步地，步骤(1)中，所述鳊鱼经过去头去尾去内脏，鱼肉搅碎处理；
进一步地，步骤(1)中，鳊鱼肉与水的料水比按1.0:1.5添加；
进一步地，步骤(1)中，所述蛋白酶是木瓜蛋白酶和胰酶，且先用木瓜蛋白酶，水解时间为2～5h，后用胰酶，水解时间为1～3h。
更进一步地，步骤(1)中，以鳊鱼(肉)的质量为计算基准，所述蛋白酶的添加量为0.1％～1.0％。
进一步地，步骤(1)中，所述水解的温度为40～60℃，水解体系的pH值为5.4～7.0。
进一步地，步骤(1)中，所述灭活是采用沸水灭活，灭活时间为10～30min。
进一步地，步骤(1)中，所述离心分离时间为20～60min，温度4℃，转速为4500～8000rpm。
进一步地，步骤(2)中，以咸味剂的质量为计算基准，各组分添加量为：氯化钾20％～70％，氯化钠10％～35％，肽粉15％～40％，乳酸钙5％～20％。
进一步地，步骤(2)中，以咸味剂的质量为计算基准，各组分添加量为：氯化钾42％～60％，氯化钠20.0％～21.6％，肽粉10.0％～26.5％，乳酸钙5.0％～10.0％。
进一步地，步骤(2)中，所述风味掩盖剂为醋酸、柠檬酸、琥珀酸、苹果酸或乳酸中的一种以上。
更进一步地，步骤(2)中，所述风味掩盖剂的添加量为咸味剂质量的0.1％～0.5％。
由上述方法制得的咸味剂可以应用在食品中，尤其是肉制品中。
本发明相对于现有技术具有如下的优点及效果：
本发明采用高效酶解技术将鳊鱼中咸味物质和功能性物质有效释放，使鳊鱼中的氨基酸、肽和核苷酸类化合物游离出来，并与各种盐类配比进行有机结合，互相补充，增加了盐的功能性和口感，同时，在同等盐度下降低了钠含量。
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。
本实施方式通过酶解后的冷冻干燥的肽粉与盐类复配，复配比例及感官结果如表1所示，其中感官咸度分值是以1％浓度的NaCl溶液为5分标品。
表1 多种盐与肽粉复配得到的感官咸度值
Figure PCTCN2019112059-appb-000001
在复配结果中通过Design Expert软件分析，优化出三组不同配比的复配结果，具体配比见表2，对其进行TS-5000Z电子舌分析，并与1％NaCl溶液进行对照，结果如表2所示。
表2 复配结果的电子舌咸度值
Figure PCTCN2019112059-appb-000002
通过感官结果与电子舌分析结果可以看出，人的感官会受到其他味感，而导致得出的咸味分值较低，而电子舌确能真实客观地反映样品的咸味数据，得到的咸味分值较高。三组复配组多肽咸味剂中，氯化钠含量相比对照组降低了约80％。
本发明制备了一种多肽低钠咸味剂，在保证咸味的同时，达到了降低钠含量的方法，丰富了口感，添加多肽提高其营养价值。
实施例1
一种多肽低钠咸味剂，通过以下步骤制得：
(1)蛋白酶酶解
取鳊鱼与水质量比1:1.5混合，加入鳊鱼质量的1％木瓜蛋白酶，对其进行 水解，水解温度为40℃，pH值为5.4，时间为2h，后加入胰酶，继续酶解3h。
(2)灭酶、过滤、冷冻干燥
采用高温灭酶30min，4℃，7000rpm冷冻离心30min，滤去残渣和浮油，得鳊鱼酶解液，对滤液进行真空冷冻干燥，制得多肽粉，冷藏备用。
(3)多肽粉和盐的配比
将氯化钠与制得的肽粉进行混合，再加入氯化钾、乳酸钙，混合均匀后，按照质量百分比，各物质添加量分别为：氯化钾60.0％，氯化钠20.0％，肽粉10.0％，乳酸钙10.0％。添加柠檬酸占低钠咸味剂总质量的0.5％，即得多肽低钠咸味剂。
(4)感官评价
经感官评价可得，该多肽低钠咸味剂水溶液呈清亮透明，咸度适中，并且略带鲜甜，口感合适，营养丰富。
实施例2
一种多肽低钠咸味剂，通过以下步骤制得：
(1)蛋白酶酶解
取鳊鱼与水质量比1:1.5混合，加入鳊鱼质量的1.5％碱性蛋白酶，对其进行水解，水解温度为50℃，pH值为6.0，时间，2.5h，后添加胰酶，继续酶解2h。
(2)灭酶、过滤、冷冻干燥
采用高温沸水灭酶30min，4℃，7500rpm冷冻离心25min，滤去残渣和浮油，得鳊鱼酶解液，对滤液进行真空冷冻干燥，制得多肽粉，冷藏备用。
(3)盐类与多肽粉的配比
将氯化钠与制得的肽粉进行混合，再加入氯化钾、乳酸钙，混合均匀后，按照质量百分比，各物质添加量分别为：氯化钾50.9％，氯化钠21.6％，肽粉22.5％，乳酸钙5.0％。添加柠檬酸占低钠咸味剂总质量的0.3％，即得多肽低钠咸味剂。
(4)感官评价
经感官评价可得，该多肽低钠咸味剂水溶液呈清亮淡黄色，咸度适中，并且鲜味较浓，口感较好，富含营养素。
实施例3
一种多肽低钠咸味剂，通过以下步骤制得：
(1)蛋白酶酶解
取鳊鱼与水质量比1:1.5混合，加入鳊鱼质量的0.5％木瓜蛋白酶，对其进行酶解，水解温度为55℃，pH值为7.0，时间为4h，后添加胰酶，继续酶解2h。
(2)灭酶、过滤、冷冻干燥
采用高温沸水灭酶30min，4℃，7500rpm冷冻离心25min，滤去残渣和浮油，得鳊鱼酶解液，对滤液进行真空冷冻干燥，制得多肽粉，冷藏备用。
(3)盐类与多肽粉的配比
将氯化钠与制得的肽粉进行混合，再加入氯化钾、乳酸钙，混合均匀后，按照质量百分比，各物质添加量分别为：氯化钾42.0％，氯化钠21.0％，肽粉26.5％，乳酸钙10.5％。添加柠檬酸占低钠咸味剂总质量的0.2％，即得多肽低钠咸味剂。
(4)感官评价
经感官评价可得，该多肽低钠咸味剂水溶液呈清亮淡黄色，无沉淀，无悬浮物，滋味鲜美，咸度适中，口感较好，且营养丰富。
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 (10)

  1. 一种咸味剂的制备方法，其特征在于包括如下步骤：
    (1)蛋白酶酶解：取鳊鱼，加入水和蛋白酶进行水解，然后灭活蛋白酶，冷冻离心，滤去残渣和浮油，得到鳊鱼酶解液，冷冻干燥，得到肽粉；
    (2)低钠盐的配制：将氯化钠与制得的肽粉混合，再加入氯化钾、乳酸钙，混合均匀后，添加风味掩盖剂，得到咸味剂。
  2. 根据权利要求1所述的制备方法，其特征在于：步骤(1)中，所述蛋白酶是木瓜蛋白酶和胰酶，且先用木瓜蛋白酶，水解时间为2～5h，后用胰酶，水解时间为1～3h。
  3. 根据权利要求1所述的制备方法，其特征在于：步骤(1)中，以鳊鱼(肉)的质量为计算基准，所述蛋白酶的添加量为0.1％～1.0％。
  4. 根据权利要求1所述的制备方法，其特征在于：步骤(2)中，以咸味剂的质量为计算基准，各组分添加量为：氯化钾20％～70％，氯化钠10％～35％，肽粉15％～40％，乳酸钙5％～20％。
  5. 根据权利要求1所述的制备方法，其特征在于：步骤(2)中，以咸味剂的质量为计算基准，各组分添加量为：氯化钾42％～60％，氯化钠20.0％～21.6％，肽粉10.0％～26.5％，乳酸钙5.0％～10.0％。
  6. 根据权利要求1所述的制备方法，其特征在于：步骤(2)中，所述风味掩盖剂为醋酸、柠檬酸、琥珀酸、苹果酸或乳酸中的一种以上。
  7. 根据权利要求1所述的制备方法，其特征在于：步骤(2)中，所述风味掩盖剂的添加量为咸味剂质量的0.1％～0.5％。
  8. 根据权利要求1所述的制备方法，其特征在于：步骤(1)中，所述水解的温度为40～60℃，水解体系的pH值为5.4～7.0。
  9. 一种咸味剂，其特征在于：是由权利要求1-8任一项所述的方法制得。
  10. 权利要求9所述的咸味剂在食品中的应用。
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CN115299584B (zh) * 2022-08-10 2024-04-02 广东省广盐集团股份有限公司 一种具有减盐效果的盐微粒的制备方法及应用
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