WO2020237983A1

WO2020237983A1 - Low sodium salt substance containing functional polypeptide, and preparation method therefor and use thereof

Info

Publication number: WO2020237983A1
Application number: PCT/CN2019/112059
Authority: WO
Inventors: 孙为正; 李微; 苏国万; 赵谋明
Original assignee: 华南理工大学; 广州现代产业技术研究院
Priority date: 2019-05-24
Filing date: 2019-10-18
Publication date: 2020-12-03
Also published as: CN110074380A

Abstract

Provided are a low sodium salt substance containing a functional polypeptide, and a preparation method therefor and a use thereof. The method for preparing the salt substance comprises the following steps: protease enzymolysis, involving: taking a bream, adding water and a protease to perform hydrolysis, then inactivating the protease, performing refrigerated centrifugation, filtering out residues and floating oil to obtain an enzymatic hydrolysate of the bream, and performing freeze drying to obtain a peptide powder; and formulation of low sodium salt, involving: mixing sodium chloride and the prepared peptide powder, adding potassium chloride and calcium lactate, mixing same until uniform and then adding a flavor covering agent to obtain a salt substance. Enzymolysis technology is used to release salty substances and functional substances in bream, and to make amino acids, peptides and nucleotide compounds in the bream dissociate; and in combination with various salts, the functionality and mouthfeel of the salt is increased, and the sodium content is decreased under the same salinity.

Description

Low-sodium salty agent containing functional polypeptide, and preparation method and application thereof

Technical field

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.

Background technique

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.

At present, 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. At present, 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. However, the metallic bitterness and taste of 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.

Many reports in the prior art only add different ions for composite sodium reduction treatment, the product flavor is difficult to guarantee, and some reports that the process is too complicated, such as the complicated Maillard reaction process and many by-products, which are not conducive to control, high production costs, and production applications The possibility is low.

Summary of the invention

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 .

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.

The purpose of the present invention is achieved through the following technical solutions:

A preparation method of a salty agent includes the following steps:

(1) 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.

(2) Preparation of low-sodium salt: mix sodium chloride with the prepared peptide powder, then add potassium chloride and calcium lactate, and after mixing evenly, add a flavor masking agent to obtain a salty agent;

In the present invention, different ions are compounded and matched to present salty taste characteristics, and polypeptides are added as salty taste enhancers and flavor modifiers, and the process is simple.

Further, in step (1), the bream is processed by removing the head, tail and internal organs, and the fish meat is crushed;

Further, in step (1), the feed-water ratio of bream meat to water is added at 1.0:1.5;

Further, in step (1), 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.

Furthermore, in 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%.

Further, in step (1), the temperature of the hydrolysis is 40-60°C, and the pH of the hydrolysis system is 5.4-7.0.

Further, in step (1), the inactivation is inactivation by boiling water, and the inactivation time is 10-30 minutes.

Further, in step (1), the centrifugal separation time is 20-60 min, the temperature is 4°C, and the rotation speed is 4500-8000 rpm.

Further, in 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%.

Further, in 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%.

Further, in step (2), the flavor masking agent is one or more of acetic acid, citric acid, succinic acid, malic acid or lactic acid.

Furthermore, in 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.

Compared with the prior art, 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.

Detailed ways

The present invention will be further described in detail below in conjunction with examples, but the embodiments of the present invention are not limited thereto.

In this embodiment, 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 .

Table 1 Sensory saltiness value obtained by compounding various salts and peptide powder

In the compounding results, through the Design Expert software analysis, three groups of different compounding results were optimized. The specific compounding ratios are shown in Table 2. The TS-5000Z electronic tongue analysis was performed on them, and the results were compared with 1% NaCl solution. As shown in table 2.

Table 2 Electronic tongue salinity value of compounding results

Through the sensory results and the electronic tongue analysis results, it can be seen that the human senses will be affected by other tastes, resulting in lower salty scores, and the electronic tongue can truly and objectively reflect the salty data of the sample. The saltiness score is higher. Compared with the control group, the sodium chloride content in the polypeptide salty agent of the three groups of compound group was reduced by about 80%.

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.

Example 1

A polypeptide low-sodium salty agent, prepared through the following steps:

(1) Protease digestion

Take bream and water mass ratio 1:1.5, add 1% papain of bream mass, hydrolyze it, hydrolysis temperature is 40℃, pH value is 5.4, time is 2h, then add pancreatin, continue enzymatic hydrolysis 3h.

(2) Enzyme inactivation, filtration, freeze drying

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.

(3) The ratio of peptide powder and salt

Mix the sodium chloride with the peptide powder, then add potassium chloride and calcium lactate. After mixing evenly, according to the mass percentage, the addition amount of each substance is: potassium chloride 60.0%, sodium chloride 20.0%, peptide Powder 10.0%, calcium lactate 10.0%. The addition of citric acid accounts for 0.5% of the total mass of the low-sodium salty agent to obtain the polypeptide low-sodium salty agent.

(4) Sensory evaluation

According to sensory evaluation, 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.

Example 2

A polypeptide low-sodium salty agent, prepared by the following steps:

(1) Protease digestion

Take bream and water mass ratio 1:1.5 and mix, add 1.5% alkaline protease of bream mass, hydrolyze it, hydrolysis temperature is 50℃, pH value is 6.0, time, 2.5h, then add pancreatin, continue Enzymatic hydrolysis for 2h.

(2) Enzyme inactivation, filtration, freeze drying

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.

(3) The proportion of salt and peptide powder

Mix sodium chloride with the peptide powder prepared, then add potassium chloride and calcium lactate, and after mixing uniformly, according to the mass percentage, the addition amount of each substance is: potassium chloride 50.9%, sodium chloride 21.6%, peptide Powder 22.5%, calcium lactate 5.0%. The addition of citric acid accounts for 0.3% of the total mass of the low-sodium salty agent to obtain the polypeptide low-sodium salty agent.

(4) Sensory evaluation

Sensory evaluation shows that the 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.

Example 3

A polypeptide low-sodium salty agent, prepared by the following steps:

(1) Protease digestion

Take bream and water mass ratio 1:1.5 and mix, add 0.5% papain of bream quality, enzymatically hydrolyze it, hydrolysis temperature is 55℃, pH value is 7.0, time is 4h, then add pancreatin, continue enzyme Solution 2h.

(2) Enzyme inactivation, filtration, freeze drying

Use high temperature boiling water to inactivate enzymes for 30 minutes, 4°C, 7500 rpm and freeze centrifugation for 25 minutes to filter out the residue and slick oil to obtain the enzymatic hydrolysate of bream fish. The filtrate is vacuum freeze-dried to obtain polypeptide powder, which is kept in storage for later use.

(3) The proportion of salt and peptide powder

Mix sodium chloride with the peptide powder prepared, then add potassium chloride and calcium lactate. After mixing uniformly, according to the mass percentage, the addition amount of each substance is: potassium chloride 42.0%, sodium chloride 21.0%, peptide Powder 26.5%, calcium lactate 10.5%. The addition of citric acid accounts for 0.2% of the total mass of the low-sodium salty agent to obtain the polypeptide low-sodium salty agent.

(4) Sensory evaluation

It can be obtained by sensory evaluation that the 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.

The above-mentioned embodiments are preferred embodiments of the present invention, but the embodiments of the present invention are not limited by the above-mentioned embodiments, and any other changes, modifications, substitutions, combinations, etc. made without departing from the spirit and principle of the present invention Simplified, all should be equivalent replacement methods, and they are all included in the protection scope of the present invention.

Claims

A preparation method of a salty agent, characterized in that it comprises the following steps:

(1) 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;

(2) Preparation of low-sodium salt: mixing sodium chloride with the prepared peptide powder, then adding potassium chloride and calcium lactate, and after mixing uniformly, adding a flavor masking agent to obtain a salty agent.
The preparation method according to claim 1, characterized in that: in step (1), the protease is papain and pancreatin, and papain is used first, and the hydrolysis time is 2 to 5 hours, and then pancreatin is used, and the hydrolysis time is For 1～3h.
The preparation method according to claim 1, characterized in that: in step (1), based on the mass of bream (meat) as a calculation basis, the added amount of the protease is 0.1% to 1.0%.
The preparation method according to claim 1, characterized in that: in step (2), based on the weight of the salty agent, the addition amount of each component is: potassium chloride 20% to 70%, sodium chloride 10% %～35%, peptide powder 15%～40%, calcium lactate 5%～20%.
The preparation method according to claim 1, characterized in that: in step (2), based on the weight of the salty agent, the addition amount of each component is: potassium chloride 42%-60%, sodium chloride 20.0% %～21.6%, peptide powder 10.0%～26.5%, calcium lactate 5.0%～10.0%.
The preparation method according to claim 1, wherein in step (2), the flavor masking agent is one or more of acetic acid, citric acid, succinic acid, malic acid or lactic acid.
The preparation method according to claim 1, characterized in that: in step (2), the addition amount of the flavor masking agent is 0.1% to 0.5% of the mass of the salty agent.
The preparation method according to claim 1, wherein in step (1), the temperature of the hydrolysis is 40-60°C, and the pH of the hydrolysis system is 5.4-7.0.
A salty agent, characterized in that it is prepared by the method of any one of claims 1-8.
The use of the salty agent of claim 9 in food.