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Preparation method of oligopeptide flavor enhancer by controllable enzymolysis proteins

A technology for enzymatically hydrolyzing proteins and umami flavors, applied in the field of food engineering, can solve the problems of low oligopeptide content and uncontrollable proteolysis degree, and achieve the effect of high oligopeptide content and high hydrolysis rate

Inactive Publication Date: 2012-08-29
JIANGXI XIANGCHU IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to overcome the disadvantages of uncontrollable proteolysis degree and low content of oligopeptides (especially taste oligopeptides) in the enzymatic hydrolysis products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) Cook the pigeon meat in a water bath at 100° C. for 2 hours and then take it out (the cooking liquid is frozen and stored, and its main component is fat), and then pulverize the pigeon meat with a colloid mill.

[0025] (2) Controllable enzymatic hydrolysis of pigeon meat

[0026] Get 500g pigeon meat, 1750ml water and put into the enzymolysis tank, and add 42.5 grams of flavor protease (Novozymes) by 8.5% of the sample weight, adjust the pH to 6.5 with acetic acid or edible alkali, stir and heat up, at 50 ± After reacting at 2°C for 3.5 hours, pump it into an ultrafiltration membrane separation device with a molecular weight cut-off of 1500Da to separate the oligopeptides, return the large molecular pigeon meat protein and enzyme to the enzymatic hydrolysis tank to continue enzymatic hydrolysis, and repeat the above operations until all oligopeptides and oligopeptides are generated. some amino acids.

[0027] (3) spray drying

[0028] The obtained cooking liquid ...

Embodiment 2

[0032] (1) Cook the pigeon meat in a water bath at 100° C. for 2 hours and then take it out (the cooking liquid is frozen and stored, and its main component is fat), and then pulverize the pigeon meat with a colloid mill.

[0033] (2) Controllable enzymatic hydrolysis of pigeon meat

[0034] Put 200g of pigeon meat and 800ml of water into an enzymatic hydrolysis tank, and add 16 grams of flavored protease (Guangdong Huaqi Biotechnology Co., Ltd.) according to 8% of the sample weight, adjust the pH to 7 with acetic acid or edible alkali, stir and heat up After reacting at 50±2°C for 3 hours, pump it into an ultrafiltration membrane separation device with a molecular weight cut-off of 1500Da to separate oligopeptides, return the large molecular pigeon meat protein and enzyme to the enzymatic hydrolysis tank to continue enzymatic hydrolysis, and repeat the above operations until all are generated oligopeptides and a small number of amino acids.

[0035] (3) spray drying

[0036...

Embodiment 3

[0040] (1) Cook the pigeon meat in a water bath at 100° C. for 2 hours and then take it out (the cooking liquid is frozen and stored, and its main component is fat), and then pulverize the pigeon meat with a colloid mill.

[0041] (2) Controllable enzymatic hydrolysis of pigeon meat

[0042] Get 400g of chicken and 1600ml of water into the enzymolysis tank, and add 34 grams of flavored protease (Novozymes) according to 8.5% of the sample weight, adjust the pH to 6.5 with acetic acid or edible alkali, stir and heat up, at 50 ± 2 After reacting at ℃ for 3.5 hours, pump it into an ultrafiltration membrane separation device with a molecular weight cut-off of 1500Da to separate the oligopeptides. The large molecular pigeon meat protein and enzymes are returned to the enzymatic hydrolysis tank to continue enzymatic hydrolysis. Repeat the above operations until all oligopeptides and a small part are generated. up to amino acids.

[0043] (3) spray drying

[0044] The obtained cooki...

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PUM

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Abstract

The invention provides a preparation method of an oligopeptide flavor enhancer by controllable enzymolysis proteins. The preparation method is characterized by comprising the steps of: (1) wetly smashing and degreasing pigeon meat; (2) adding the pigeon meat into an enzymolysis pot, and performing the enzymolysis by adding flavored protease and water, wherein the condition is that the temperatureis 47-55 DEG C, the use level of the enzyme is 8-10% of the weight of the protein meat, the volume ratio of the protein meat weight to the water is 1: (3-4), the PH value is adjusted to be 6-7, and the reaction time is 3-3.5 hours; pumping the pigeon meat into an ultrafiltration membrane separating device with the cut-off molecular weight of 1000-20000 Da, feeding the pigeon meat proteins and theenzyme with large molecules in the enzymolysis pot for continuous enzymolysis; and repeating the steps till that the oligopeptide is generated wholly or the amino acid is generated partially; and (3)pumping the enzymolysis liquid obtained in the step (2) into a spray dryer, wherein the wind inlet temperature is 150-170 DEG C, the wind outlet temperature is 75-95 DEG C, and the pressure is 560-700 mm Hg. The method takes the pigeon meat or the chicken as a preparation raw material, and has the advantages of being high in pigeon meat protein enzymolysis speed rate and enzymolysis rate, short in enzymolysis time, and high in oligopeptide content in the product.

Description

technical field [0001] The invention belongs to the technical field of food engineering, in particular to a preparation method of condiments. Background technique [0002] Oligopeptides refer to molecular peptides containing 2-10 amino acid residues and a molecular weight of 200-1500Da. Taste oligopeptides are Glu (glutamic acid), Asp (aspartic acid), Ala (alanine), Gly Oligopeptides formed by combining (glycine) with each other or with Thr (threonine), Ser (serine), Cys (cysteine), Lys (lysine), and Leu (leucine). Taste oligopeptide is the basic umami agent discovered by the latest research. It is a protein hydrolyzate rich in taste oligopeptide, which integrates umami taste and nutrition. The content of flavor amino acids in animal protein is higher than that of vegetable protein, and the animal proteins with high content of flavor amino acids mainly include pigeon meat, fish meat, chicken and beef protein. Pigeon meat and chicken protein are ideal raw materials for the ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/223A23L27/14
Inventor 曾哲灵王慧林
Owner JIANGXI XIANGCHU IND CO LTD
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