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A preparation method of liquor flavor enhancing peptide

A technology for flavor enhancement and liquor, which is applied in the field of preparation of liquor flavor-enhancing peptides, and achieves the effects of flavor coordination, simple process operation and low production cost.

Active Publication Date: 2015-09-02
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although these wines all contain protein peptides, they all emphasize the functionality of this type of wine, and have nothing to do with the flavoring effect.

Method used

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  • A preparation method of liquor flavor enhancing peptide

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Effect test

Embodiment 1

[0029] A preparation method of liquor flavor enhancing peptide, comprising the following steps:

[0030] (1) Mix 1 part of soybean meal and 3 parts of chloroform / ethanol (1:1) mixture by weight, pass through a colloid mill, and then centrifuge at 8000×g for 15 minutes in a centrifuge, wash and centrifuge the precipitated residue several times, and finally obtain a precipitate The product is soybean meal from which alcohol-soluble substances have been removed;

[0031] (2) Take the soybean meal obtained in step (1), adjust the protein concentration of soybean meal in the mixture to 7% (w / w) with 55% (v / v) ethanol aqueous solution, add papain with 0.7% of the mass of soybean meal, At 50°C, keep the ethanol concentration in the enzymatic hydrolysis system at 55% (v / v) for hydrolysis, enzymatic hydrolysis for 12 hours, inactivate the enzyme, centrifuge at 8000×g for 15 minutes, and the obtained supernatant is rich in flavor peptides soybean meal enzymatic hydrolyzate;

[0032] (...

Embodiment 2

[0035] A preparation method of liquor flavor enhancing peptide, comprising the following steps:

[0036] (1) Mix 1 part of soybean meal and 5 parts of chloroform / ethanol (1:3) mixture by weight, pass through a colloid mill, then centrifuge at 8000×g for 15 minutes in a centrifuge, wash and centrifuge the precipitated residue several times, and finally obtain a precipitate The product is soybean meal from which alcohol-soluble substances have been removed;

[0037] (2) Take the soybean meal obtained in step (1), adjust the soybean meal protein concentration in the mixture to 9% (w / w) with 55% (v / v) ethanol aqueous solution, add papain and 0.4% soybean meal mass 0.6% Alcalase2.4L was hydrolyzed at 55°C while keeping the concentration of ethanol in the enzymatic hydrolysis system at 55% (v / v), hydrolyzed for 16 hours, inactivated, and centrifuged at 8000×g for 15 minutes to obtain the above The clear liquid is soybean meal hydrolyzate rich in flavor peptides;

[0038] (3) Conce...

Embodiment 3

[0041] A preparation method of liquor flavor enhancing peptide, comprising the following steps:

[0042](1) Mix 1 part of soybean meal and 4 parts of chloroform / ethanol (1:2) mixture by weight, pass through a colloid mill, and then centrifuge at 8000×g for 15 minutes in a centrifuge, wash and centrifuge the precipitated residue several times, and finally obtain a precipitate The product is soybean meal from which alcohol-soluble substances have been removed;

[0043] (2) Take the soybean meal obtained in step (1), adjust the protein concentration of soybean meal in the mixture to 10% (w / w) with 55% (v / v) ethanol aqueous solution, and add Alcalase2.4L with 1.2% of soybean meal mass , at 55°C, keep the ethanol concentration in the enzymatic hydrolysis system at 55% (v / v) for hydrolysis, enzymatic hydrolysis for 18 hours, inactivate the enzyme, centrifuge at 8000×g for 15 minutes, and the obtained supernatant is rich in flavor Soybean meal enzymatic hydrolyzate of peptide;

[0...

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Abstract

Provided is a method of preparing white liquor flavored enhancing peptide, comprising the following steps: uniformly blending soybean meal with chloroform / ethanol combined liquid, passing through a colloid mill, and centrifuging to obtain the precipitate of soybean meal with alcohol soluble components removed; adding 55% (v / v) ethanol aqueous solution and protease, and concentrating the supernatant to obtain white liquor flavored enhancing peptide. The present invention hydrolyzes soybean meal with 55% ethanol solution, such that macromolecular proteins or polypeptides in the soybean meal hydrolysates can be precipitated out so as to avoid precipitation or forming layers when being applied to liquors, and also in the hydrolyzing process, the ethanol can adsorb a great deal of hydrolyzing off-flavor, and is very easy to remove by a concentration process.

Description

technical field [0001] The invention relates to a bioactive peptide, in particular to a preparation method of a liquor flavor enhancing peptide. Background technique [0002] Liquor is a traditional distilled liquor with a long history in my country, and it is also an excellent and precious national heritage of our country. It is listed as the world's six famous distilled liquors together with brandy, whiskey, vodka, rum and gin. Due to the difference in raw materials and production processes, liquors with rich and colorful flavor characteristics can be prepared. According to the different aroma characteristics, they can be divided into "four major aroma types and six minor aroma types". The six small fragrance types refer to the mixed fragrance type, sesame fragrance type, phoenix type, special type, black bean fragrance type and Dong type (medicinal fragrance type). In 2004, the state proposed the standard of Laobaigan flavor type, which formed the current situation of el...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P21/06C12G3/06
CPCC12P21/06C12G2200/21C12G3/06
Inventor 赵谋明苏国万赵强忠赵容钟林恋竹
Owner SOUTH CHINA UNIV OF TECH
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