Method for preparing meat-flavoured spice from salted egg white enzymatic hydrolysate through Maillard reaction

Abstract

The invention belongs to the field of poultry egg processing, and specifically relates to a method for preparing a meat-flavoured spice from a salted egg white enzymatic hydrolysate through Maillard reaction. The method comprises the following steps: by taking the enzymatic hydrolysate obtained by carrying out enzymatic hydrolysis on salted egg white by a flavourzyme as a raw material, adding glucose, and preparing the product through Maillard reaction, and the product is the meat-flavoured spice, wherein the enzymatic hydrolysis time of the flavourzyme is 7.0h; the initial pH value of the salted egg white enzymatic hydrolysate is 9.5; the adding amount of the glucose is 0.035g / mL of the salted egg white enzymatic hydrolysate; the temperature of the Maillard reaction is 110 DEG C, and the reaction time is 80min. After an optimization, the Maillard reaction product is high in browning degree (A420nm=1.11), attractive in colour, multiple in fragrance component types, strong in fragrance and high in sense score values, thereby being an ideal meat-flavoured spice.

Description

technical field [0001] The invention belongs to the field of poultry egg processing, and in particular relates to a method for preparing meat-flavored spices from salted egg white enzymolysis solution through Maillard reaction. Background technique [0002] As a traditional Chinese delicacy, salted eggs are very popular among consumers. Salted egg yolk is one of the main ingredients of mooncakes and zongzi that people love. Salted egg white, as a by-product of its processing, is limited in application due to its high salt content. Salted egg albumen is rich in protein content, high in biological value, easy to be absorbed by the body, and rich in essential amino acids, which is the closest to the ratio required by the human body. It is a full-price high-quality protein. Enzymatic hydrolysis of animal and plant proteins to prepare active peptides and free amino acids has become an important means of comprehensive utilization of protein resources. [0003] Maillard reaction,...

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Problems solved by technology

At present, the protein sources of enzymatic hydrolysis products used in Maillard reaction include peanut meal, distiller's grains, squid viscera, tilapia fish steaks, soybeans, etc. There is no relevant literature report on the use of salted egg white protein enzymatic hydrolyzate for Maillard reaction

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