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Peptide-rich flavour development based material and preparation method

A peptide-rich and base material technology is applied in the field of peptide-rich flavor base material and its preparation, which can solve the problems of insufficient long-lasting flavor, weak taste and weak aftertaste, etc., and achieve the effect of improving flavor.

Active Publication Date: 2013-05-22
广东汇香源生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the flavor formed by the above-mentioned seasoning base material is not long enough, the aftertaste is weak, it is difficult to embody the natural flavor well known by people, and it gives people a feeling of dullness and no aftertaste, which affects the high-grade and naturalization of food flavor.
Therefore, in the field of seasoning, there is a lack of a seasoning base that has a long flavor, a thick aftertaste, and reflects nature.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Beef flavor base

[0036] Raw materials (mass fraction %): water: 28; beef: 20; soy sauce: 5; hydrolyzed vegetable protein: 4; glucose: 2.6; L-cysteine ​​hydrochloride: 3.4; IMP: 0.8; I+G: 1.2 ; Sucrose: 5; Salt: 8; Monosodium glutamate: 6; Butter: 4; Dextrin: 10; Spices: 1;

[0037] The preparation method is:

[0038] 1) Enzymatic hydrolysis: Wash and mince the beef, add water to adjust the total nitrogen to 12 mg / mL, pH 8.0, raise the temperature to 42 °C, add 15 U / g (protein) complex protease, and enzymatically hydrolyze for 25 hours; then adjust the pH to 5, add Warm to 48°C, add compound flavor protease 10U / g (protein), and enzymolysis for 30h;

[0039] 2) Filtration: passing the enzymatic hydrolysis solution through an 80 mesh sieve to obtain an enzymatic hydrolysis filtrate;

[0040] 3) Dissolution: After mixing 15% (mass fraction) of each of sucrose, salt and monosodium glutamate in the raw materials with other raw materials except dextrin and flavorings, dis...

Embodiment 2

[0047] Chicken flavor base

[0048] Raw materials (mass fraction%): water: 42; chicken: 10; chicken skeleton: 18; soy sauce: 3; xylose: 2.5; L-cysteine ​​hydrochloride: 1.2; I+G: 1; IMP: 1.2 ; Sucrose: 3; Hydrolyzed vegetable protein: 3; Salt: 2; Monosodium glutamate: 2; Chicken fat: 3; Starch: 7; Chicken spice: 0.4; Spices: 0.7.

[0049] The preparation method is:

[0050] 1) Enzymatic hydrolysis: Wash and mince the chicken and chicken skeleton, add water to adjust the total nitrogen to 13 mg / mL, pH 7.5, raise the temperature to 45 °C, add 13 U / g (protein) complex protease, and enzymatically hydrolyze for 21 h; pH6.2, heated to 50°C, added compound flavor protease 11U / g (protein), enzymatic hydrolysis for 28h;

[0051] 2) Filtration: pass the enzymolysis solution through a 70 mesh sieve to obtain an enzymolysis filtrate;

[0052]3) Dissolution: Mix 18% (mass fraction) of each of sucrose, salt and monosodium glutamate in the raw material with other raw materials except star...

Embodiment 3

[0059] Seafood flavor base

[0060] Raw materials (mass fraction %): water: 36; shrimp: 22; fish fillet: 11; hydrolyzed vegetable protein: 3; xylose: 2; L-cysteine ​​hydrochloride: 2.4; I+G: 1; IMP : 2.8; soy sauce: 2; sucrose: 4; salt: 2; fish oil: 2.5; monosodium glutamate: 2; starch: 6.5; seafood spice: 0.5; spice: 0.3.

[0061] The preparation method is:

[0062] 1) Enzymatic hydrolysis: Wash and mince the shrimp and fish fillets, add water to adjust to total nitrogen 18 mg / mL, pH 7.0, raise the temperature to 50 °C, add 11 U / g (protein) complex protease, and enzymatically hydrolyze for 26 h; pH5.2, heated to 55°C, added compound flavor protease 9U / g (protein), enzymatically hydrolyzed for 24h;

[0063] 2) Filtration: passing the enzymatic hydrolysis solution through an 80 mesh sieve to obtain an enzymatic hydrolysis filtrate;

[0064] 3) Dissolution: After mixing 20% ​​(mass fraction) of each of sucrose, salt and monosodium glutamate in the raw materials with other raw...

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PUM

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Abstract

The invention discloses a seasoning material rich in peptide, the composition and mass percent of which are: water: 20-65; protein sources raw material: 15-50; reducing sugar: 1-10; L-cysteine Hydrochloride: 1-5; Disodium 5'-ribonucleotide: 0.1-2.5; sauce: 2-15; hydrolyzed vegetable protein: 2-15; 5-disodium inosinate: 0.6-3.8; cane sugar: 2-18; salt: 2-20; monosodium glutamate: 2-15; grease: 2-15; excipient: 5-20; spice:0.5-2; and edible spice: 0.2-1.5. The invention also discloses a method for preparing the seasoning material rich in peptide. The method consists of the steps of enzymolysis, filtering, dissolvation, pH adjusting, reaction, preparation, drying, crushing and the like. The seasoning material rich in peptide has long-lasting flavor and heavy aftertaste, is easy to use and can be applied to instant noodles, snack foods, complex condiment, meat products and the like.

Description

technical field [0001] The invention relates to the fields of food science and food processing, in particular to a peptide-rich taste base material and a preparation method thereof. Background technique [0002] The flavor of food is an important functional feature of food, and adding seasoning base is an important means to construct the flavor of food. In the flavor adjustment of instant noodles, leisure puffed foods, compound condiments and meat products, the seasoning bases with amino acids as the main flavor are mainly used at present, such as yeast extract, HAP, HVP, etc. However, the flavor formed by the above-mentioned seasoning base is not long enough, the aftertaste is weak, and it is difficult to reflect the well-known natural flavor. Therefore, in the field of seasoning, there is a lack of a seasoning base with a long flavor, a thick aftertaste and a natural flavor. [0003] Flavor-presenting peptides refer to small peptides containing 2 to 10 amino acids and a ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/227A23L1/231A23L27/21A23L27/26
Inventor 孔令会邢晓阳吴肖蔡连坤
Owner 广东汇香源生物科技股份有限公司
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