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Boletus edulis Maillard flavor peptide and preparation method thereof

A technology of umami peptide and boletus, which is applied in food preparation, food science, protein-containing food ingredients, etc., can solve the problems that more is better, and achieve the effects of improving the sense of penetration, simple and controllable preparation process, and natural flavor

Inactive Publication Date: 2015-09-09
KUNMING UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, from the perspective of the international condiment market, natural compound condiments are the development trend of the condiment industry, while most of the current condiments in the Chinese market only rely on monosodium glutamate for seasoning, while umami peptides, amino acids, nuclear There are still very few mid-to-high-end seasonings with glycosides as raw materials. Although monosodium glutamate is not a poisonous substance, it is not a food that is more beneficial

Method used

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  • Boletus edulis Maillard flavor peptide and preparation method thereof

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Effect test

Embodiment 1

[0029] Embodiment 1: The preparation method of the boletus Maillard umami peptide, the specific operations are as follows:

[0030] (1) Processing of boletus

[0031] Take 1kg of fresh boletus, scrape off the soil on the stipe and cap with a knife, wash the sediment with clean water, rinse with dilute salt water with a mass percentage concentration of 0.4%, drain the water, put it into a beater and add water Homogenize, remove all and set aside;

[0032] (2) Preparation of boletus enzymatic hydrolyzate

[0033] Add 0.15% flavor protease, 0.15% cellulase, 0.1% neutral protease and 0.1% chitinase to the boletus slurry for enzymolysis, stir, and heat to 50°C. Continue the enzymatic hydrolysis for 1.5 hours. After the enzymatic hydrolysis is completed, raise the temperature to 100°C and keep it for 15 minutes to inactivate the enzyme and obtain the enzymatic hydrolysis product. After cooling, centrifuge at 5000r for 20 minutes to separate the supernatant from the bac...

Embodiment 2

[0040] Embodiment 2: The preparation method of the boletus Maillard umami peptide, the specific operations are as follows:

[0041] (1) Processing of boletus

[0042] Get the leftover material 1Kg that boletus produces in the processing process, scrape off the soil on the stipe and the cap with a knife, wash the silt with clear water, then use the mass percent concentration to rinse with 0.5% dilute salt water, drain the moisture, Put it into a beater and add water to homogenize it, and take it all out for later use;

[0043] (2) Preparation of boletus enzymatic hydrolyzate

[0044]Add 0.20% flavor protease, 0.20% cellulase, 0.13% neutral protease and 0.13% chitinase to the boletus slurry for enzymolysis, stir, and heat to keep at 60°C , continue the enzymatic hydrolysis for 1 hour, after the end of the enzymatic hydrolysis, raise the temperature to 90°C and keep for 30 minutes to inactivate the enzyme, obtain the enzymatic hydrolysis product, cool, centrifuge at 4000r f...

Embodiment 3

[0051] Embodiment 3: The preparation method of the boletus Maillard umami peptide, the specific operation is as follows:

[0052] (1) Processing of boletus

[0053] Mix 1 kg of fresh boletus and its leftovers produced during processing, scrape off the soil on the stipe and cap with a knife, wash the sediment with clear water, and then rinse with dilute salt water with a concentration of 0.6% by mass , drain the water, put it into a beater, add water to homogenize it, and take it all out for later use;

[0054] (2) Preparation of boletus enzymatic hydrolyzate

[0055] Add 0.24% flavor protease, 0.24% cellulase, 0.16% neutral protease and 0.16% chitinase to the boletus slurry for enzymolysis, stir, and keep heated at 55°C In between, the enzymolysis was continued for 2 hours. After the enzymolysis was completed, the temperature was raised to 95°C and kept for 10 minutes to inactivate the enzyme to obtain the enzymatic hydrolysis product, which was cooled and centrifug...

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Abstract

The present invention discloses boletus edulis Maillard flavor peptide and a preparation method thereof. The boletus edulis Maillard flavor peptide is prepared by the following step: carrying out enzymatic hydrolysis treatment on treated fresh boletus edulis or the remained leftover bits and pieces of the boletus edulis after processed; carrying out ultrafiltration enrichment of the flavor peptide, carrying out Maillard reaction, concentration and spraying drying, and obtaining the boletus edulis Maillard flavor peptide. The prepared boletus edulis Maillard flavor peptide is strong in fresh flavor, has a natural flavor, can effectively enhance mellowness and delayed permeation property of seasonings and food, and is an ideal food additive and freshener. The boletus edulis Maillard flavor peptide can be used as an additive for puffed food, instant food and meat products, and can be used as a basic raw material for new natural compound seasonings. The boletus edulis Maillard flavor peptide has good development prospects.

Description

technical field [0001] The invention belongs to the technical field of food additives and preparation methods thereof, and in particular relates to a boletus Maillard umami peptide and a preparation method thereof. Background technique [0002] Boletus is delicious and nutritious. It contains 8 kinds of amino acids necessary for the human body, and also contains alkaloids such as adenine, choline and putrescine. It has the functions of clearing heat and relieving troubles, nourishing blood and harmonizing neutralization, chasing wind and dispersing cold, relaxing tendons and activating blood circulation, tonifying deficiency and refreshing. In particular, boletus is extremely delicious, and the umami ingredients are mainly divided into several categories, namely amino acids, such as glutamic acid, aspartic acid, etc.; nucleotides, such as inosinic acid (IMP), guanosine acid (GMP), adenylic acid (AMP), etc.; there are also many small molecule umami peptides, which contribute...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/227A23L27/21
CPCA23V2002/00A23V2300/28A23V2250/55
Inventor 胡旭佳周超
Owner KUNMING UNIV OF SCI & TECH
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