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Zein hydrolysate and preparation method and application in brewing vinegar with pure grains thereof

A technology of corn gluten and vinegar brewing, which is applied in protein food processing, protein food ingredients, applications, etc., to achieve the effects of increasing lactic acid content, improving taste, and increasing yield

Active Publication Date: 2016-01-20
GUANGDONG MEIWEIXIAN FLAVORING & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] There is no report on improving the ratio of organic acids in vinegar by adding corn gluten hydrolyzate

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) Enzymatic hydrolysis of corn protein: mix corn yellow powder and water at a mass ratio of 1:8, adjust the pH value to 9.0, add Alcalase in an amount of 3% by weight of corn yellow powder, and enzymolyze at 60°C for 24 hours to obtain zein enzyme Solution;

[0025] (2) Add glutaminase derived from Bacillus amyloliquefaciens to the zein enzymatic hydrolyzate in an amount of 0.05% of the weight of the zein enzymatic hydrolyzate, and hydrolyze at 55°C for 12 hours to obtain a deamidated zein enzymatic hydrolyzate;

[0026] (3) Inactivate the deamidated zein enzymatic hydrolyzate at 85oC for 15min, centrifuge, take the supernatant, and freeze-dry to obtain zein hydrolyzate.

[0027] The corn gluten hydrolyzate is added according to the technical specification for the production of pure grain vinegar (DB37 / T1273-2009) in the technical specification of liquid vinegar brewing, after the saccharification is completed, it is added at 0.1% of the total sugar weight in the ferm...

Embodiment 2

[0039] (1) Enzymatic hydrolysis of corn protein: mix corn yellow powder and water at a mass ratio of 1:10, adjust the pH value to 8.5, add Novozym? Corn protein enzymatic hydrolyzate;

[0040] (2) Add glutaminase derived from Bacillus amyloliquefaciens to the zein enzymatic hydrolyzate in an amount of 0.03% of the weight of the zein enzymatic hydrolyzate, and hydrolyze at 50°C for 20 hours to obtain a deamidated zein enzymatic hydrolyzate;

[0041](3) Inactivate the deamidated zein enzymatic hydrolyzate at 90oC for 10min, centrifuge, take the supernatant, and freeze-dry to obtain zein hydrolyzate.

[0042] The corn gluten hydrolyzate was added according to the technical specification for liquid vinegar brewing in pure grain brewing vinegar (DB37 / T1273-2009), and added at 0.3% of the total sugar weight in the fermentation broth after saccharification to obtain vinegar.

Embodiment 3

[0044] (1) Enzymatic hydrolysis of corn protein: mix corn yellow powder and water at a mass ratio of 1:9, adjust the pH value to 8, add Alcalase in an amount of 2% by weight of corn yellow powder, and enzymolyze at 55°C for 30 hours to obtain zein enzyme Solution;

[0045] (2) Add glutaminase derived from Bacillus amyloliquefaciens to the zein enzymatic hydrolyzate in an amount of 0.03% of the weight of the zein enzymatic hydrolyzate, and hydrolyze at 50°C for 20 hours to obtain a deamidated zein enzymatic hydrolyzate;

[0046] (3) Inactivate the deamidated zein enzymatic hydrolyzate at 90oC for 12min, centrifuge, take the supernatant, and freeze-dry to obtain zein hydrolyzate.

[0047] The corn gluten hydrolyzate was added according to the technical specification for liquid vinegar brewing in pure grain brewing vinegar (DB37 / T1273-2009), and added at 0.2% of the total sugar weight in the fermentation broth after saccharification to obtain vinegar. The test process and result...

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Abstract

The invention relates to a zein hydrolysate and a preparation method and application in brewing vinegar with pure grains thereof. The preparation method includes the steps of mixing corn gluten meal and water in a mass ratio of 1:8 to 1:10, adjusting pH to 7.5 to 9.0, adding protease, performing enzymolysis for 24-48 hours at the temperature of 50-60 DEG C to obtain a zein enzymatic hydrolysis solution; adding glutaminase into the zein enzymatic hydrolysis solution, performing hydrolysis for 12-24 hours at the temperature of 45-55 DEG C to obtain a deamidization zein enzymatic hydrolysis solution; performing enzyme deactivation of the deamidization zein enzymatic hydrolysis solution, centrifuging the solution, getting a supernatant, and performing freeze-drying to obtain the zein hydrolysate. The zein hydrolysate is prepared from corn gluten meal by the multienzyme enzymatic hydrolysis, and can be used for brewing vinegar with pure grains to improve the lactic acid content in the edible vinegar significantly, so that the mouthfeel of the edible vinegar and the efficiency of acid production are improved.

Description

technical field [0001] The invention relates to the technical field of vinegar brewing, in particular to a corn protein hydrolyzate, a preparation method thereof and an application in pure grain brewing vinegar. Background technique [0002] Vinegar is a large amount of traditional seasoning in my country, and is deeply loved by the broad masses of the people. It uses grain as the main raw material, and converts the liquid containing carbohydrates (sugar, starch, etc.) into alcohol and carbon dioxide through fermentation. The alcohol generates acetic acid and water under aerobic conditions under the action of acetic acid bacteria. Therefore, the process of making vinegar is the process of converting alcohol into acetic acid. Vinegar has different flavors due to different brewing raw materials and processes, so there is no unified classification method. According to the classification of brewing process, the brewing process of vinegar is mainly divided into: solid state fer...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/14A23J3/34C12J1/04
Inventor 陈穗杨明泉贾爱娟吴广泉张晓辉张庆宇余兴文刘占孙丽霞胡丹顾乡
Owner GUANGDONG MEIWEIXIAN FLAVORING & FOOD
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