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Method for preparing flavor Maillard peptides through extruding pretreatment of raw vegetable protein materials

A Maillard peptide and plant protein technology, which is applied in plant protein processing, textured treatment, protein food processing, etc., can solve the problems of shortening the enzymatic hydrolysis time, achieve shortening enzymatic hydrolysis time, stable state, and scientific raw material matching reasonable effect

Inactive Publication Date: 2018-04-24
临沂新程金锣肉制品集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a method for preparing flavored peptides by extruding and pretreating plant protein raw materials to enrich the taste peptides Peptide flavor, shorten the enzymatic hydrolysis time, reduce energy consumption

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A fresh and fragrant Maillard peptide powder, the main raw material ratio is (mass percentage):

[0037] Low temperature soybean meal 45%

[0038] High temperature peanut meal 25%

[0039] Wheat Gluten 30%

[0040] The preparation method of described fresh and fragrant Maillard peptide powder comprises the following steps:

[0041] (1) Raw material pretreatment: crush the raw material to about 30 meshes, adjust the moisture content (mass fraction) to 25%, and extrude with a twin-screw extruder (extrusion conditions: the temperature of the end sleeve is 120°C, the screw The rotation speed is 100rpm, the feeding speed is 6Kg / min), and the extruded material is ground with a colloid mill;

[0042] (2) Enzymolysis: Mix the pretreated materials according to the mass ratio of feed to water 1:10, adjust the pH to 7.0 with 20% NaOH solution, add 2% compound protease of the total mass of raw materials, and enzymolyze 4 at 58±1°C Hours later, adjust the pH to 6.5 with 1 mol / L ...

Embodiment 2

[0049] A fragrance Maillard peptide cream, the ratio of main raw materials is (mass percentage):

[0050] High temperature soybean meal 60%

[0051] Low temperature peanut meal 20%

[0052] Wheat Gluten 20%

[0053] The preparation method of described Qingxiang Maillard peptide ointment comprises the following steps:

[0054] (1) Raw material pretreatment: crush the raw material to about 30 meshes, adjust the moisture content (mass fraction) to 30%, and extrude with a twin-screw extruder (extrusion conditions: the temperature of the end sleeve is 110°C, the screw The rotation speed is 100rpm, the feeding speed is 6Kg / min), and the extruded material is ground with a colloid mill;

[0055] (2) Enzymolysis: Mix the pretreated materials according to the mass ratio of feed to water 1:12, adjust the pH to 7.0 with 20% NaOH solution, add 2% of the total mass of raw materials with protease, and enzymolyze 4 at 58±1°C Hours later, adjust the pH to 6.5 with 1 mol / L Hcl solution, add...

Embodiment 3

[0062] A Luzhou-flavored Maillard peptide powder, the ratio of main raw materials is (mass percentage):

[0063] Low temperature soybean meal 50%

[0064] Low temperature peanut meal 25%

[0065] Wheat Gluten 25%

[0066] The preparation method of described Luzhou-fragrant Maillard peptide powder comprises the following steps:

[0067] (1) Raw material pretreatment: crush the raw material to about 40 mesh, adjust the moisture content (mass fraction) to 25%, and extrude with a twin-screw extruder (extrusion conditions: the temperature of the end sleeve is 120°C, the screw The rotation speed is 120rpm, the feeding speed is 7Kg / min), and the extruded material is ground with a colloid mill;

[0068] (2) Enzymolysis: Mix the pretreated materials according to the mass ratio of material to water 1:8, adjust the pH to 7.0 with 20% NaOH solution, add 3% compound protease of the total mass of raw materials, and enzymolyze 4 at 58±1°C Hours later, adjust the pH to 6.5 with 1 mol / L Hc...

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Abstract

The invention belongs to the technical field of food deep processing, and particularly relates to a method for preparing flavor Maillard peptides through extruding pretreatment of raw vegetable protein materials. In the method, soybean meal, peanut meal and wheat gluten proteins which are matched scientifically to serve as raw materials are extruded and expanded and then subjected to enzymolysis,solid-liquid separation, reverse osmosis concentration and single-effect evaporation concentration, a concentrated solution and reducing sugar are subjected to a Maillard reaction, a reaction productis subjected to vacuum concentration or spray drying, and the finished product is obtained. The flavor Maillard peptides prepared according to the method are rich, mellow, fine, fresh, sweet and longin flavor, rich in nutrition, healthy and safe, and when the flavor Maillard peptides are used in foods, the flavor of the foods can be obviously improved without masking the intrinsic flavor of the foods.

Description

technical field [0001] The invention belongs to the technical field of food deep processing, and in particular relates to a method for preparing vermillion peptide by extruding and pretreating vegetable protein raw materials. Background technique [0002] Flavor peptides and flavor amino acids have buffering capacity because they contain amino and carboxyl amphoteric groups, so that the overall taste of the food is coordinated, fresh and delicate, mellow and rich, without losing the essential flavor of the food. Peptides and amino acids can also be used as important precursors for the formation of flavors, and undergo Maillard reactions with reducing sugars to produce characteristic flavors, enriching the flavor of food. Taste peptide is a seasoning base material with natural flavor, fresh and mellow, natural and safe, which is in line with people's concept of healthy diet in today's society. [0003] Soybean meal and peanut meal are by-products of oil processing, and are c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/00A23J3/14A23J3/16A23J3/18A23J3/26A23J3/34
CPCA23J3/00A23J3/14A23J3/16A23J3/18A23J3/26A23J3/346
Inventor 倪来学刘学生蔡玉玲
Owner 临沂新程金锣肉制品集团有限公司
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