Carbonyl ammonium reaction general-purpose enzymolysis solution, preparation method and use thereof

A carbonyl ammonia reaction enzymatic hydrolysis solution, a general-purpose technology, applied in food science and other directions, can solve the problems of high storage cost and ingredient cost, high cost, complex production, etc., and achieve high flavor similarity, high compatibility, and failure rate. high effect

Active Publication Date: 2019-12-10
BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, during the proteolysis process of food materials, the type and ratio of protease directly affect the amino acid composition of the proteolysis solution, which in turn can affect the characteristic flavor of thermally processed spices
That is, different proteases and their proportions, amino acid content, and carbonyl ammonia reactions under different conditions will produce different flavors of thermally processed flavors. In the batch preparation process, the combination formula of various proteases is complicated, and the storage cost and ingredient cost are high, resulting in Complex production and high cost

Method used

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  • Carbonyl ammonium reaction general-purpose enzymolysis solution, preparation method and use thereof
  • Carbonyl ammonium reaction general-purpose enzymolysis solution, preparation method and use thereof
  • Carbonyl ammonium reaction general-purpose enzymolysis solution, preparation method and use thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0082] A general-purpose enzymolysis solution for carbonyl ammonia reaction, the enzymolysis solution is prepared by the following method:

[0083] (1) Mix lean pork stuffing with water, the ratio of solid to water is 1:1, and heat to 50°C;

[0084] (2) add compound enzyme in step (1) gained mixture, carry out enzymolysis according to the ratio of papain: bromelain=2:1, the total amount of compound enzyme added is 0.2% of pork, and the enzymolysis time is 45min;

[0085] (3) Heat the mixture obtained in step (2) to 90° C., and maintain it for 10 minutes to inactivate the enzyme activity, and obtain a general-purpose enzymatic hydrolysis solution for carbonyl ammonia reaction.

[0086] The general-purpose enzymolysis solution contains a first group of amino acids and a second group of amino acids, the first group of amino acids includes 25.18g / L of aspartic acid and 1.52g / L of glutamic acid, and the second group of amino acids Including 1.06g / L serine, 0.85g / L proline, 7.65g / L...

Embodiment 2

[0090] A general-purpose enzymolysis solution for carbonyl ammonia reaction, the enzymolysis solution is prepared by the following method:

[0091] (1) Mix lean pork stuffing with water, the ratio of solid to water is 0.9:1, and heat to 50°C;

[0092](2) add compound enzyme in step (1) gained mixture, carry out enzymolysis according to the ratio of papain: bromelain=1.8:1.1, the total amount of compound enzyme added is 0.2% of pork, and the enzymolysis time is 1h;

[0093] (3) Heat the mixture obtained in step (2) to 80° C., and maintain it for 12 minutes to inactivate the enzyme activity, and obtain a general-purpose enzymatic hydrolysis solution for carbonyl ammonia reaction.

[0094] The general-purpose enzymolysis solution comprises a first group of amino acids and a second group of amino acids. The first group of amino acids includes 23.2 g / L of aspartic acid and 1.22 g / L of glutamic acid. The second group of amino acids Including 1.11g / L serine, 1.03g / L proline, 8.03g / L...

Embodiment 3

[0098] A general-purpose enzymolysis solution for carbonyl ammonia reaction, the enzymolysis solution is prepared by the following method:

[0099] (1) Mix lean pork stuffing with water, the ratio of solid to water is 1.1:1, and heat to 50°C;

[0100] (2) add compound enzyme in step (1) gained mixture, carry out enzymolysis according to the ratio of papain: bromelain=2.2:0.9, the total amount of compound enzyme added is 0.2% of pork, and the enzymolysis time is 1h;

[0101] (3) Heat the mixture obtained in step (2) to 110° C. and maintain it for 8 minutes to inactivate the enzyme activity to obtain a general-purpose enzymatic hydrolysis solution for carbonyl ammonia reaction.

[0102] The general-purpose enzymolysis solution contains a first group of amino acids and a second group of amino acids, the first group of amino acids includes 22.7g / L of aspartic acid and 1.00g / L of glutamic acid, and the second group of amino acids Including 0.8g / L serine, 0.45g / L proline, 6.65g / L g...

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Abstract

The invention discloses a carbonyl ammonium reaction general-purpose enzymolysis solution, a preparation method and a use thereof. The invention provides a general-purpose enzymolysis solution of a carbonyl ammonium reaction of clear soup flavor hot-processed flavoring materials and a use thereof. The general-purpose enzymolysis solution is prepared by the following method: mixing pork, water anda compound enzyme, and performing enzymolysis to obtain the general-purpose enzymolysis solution, wherein the used compound enzyme comprises papain and bromelain. The general-purpose enzymolysis solution unifies an enzymolysis process in a preparation process of different clear soup flavor hot-processed flavoring materials, simplifies a production process of hot-processed flavor materials, reducesproduction cost, improves production efficiency, and has a broad application prospect.

Description

technical field [0001] The invention belongs to the field of food, and relates to an enzymatic hydrolysis solution and its application, in particular to a general-purpose carbonyl ammonia reaction enzymatic hydrolysis solution and its application, in particular to a general-purpose proteolysis solution for preparing broth-flavored heat-processed spices liquids and their uses. Background technique [0002] Thermally processed spices are products made from ingredients or ingredients through a food preparation process similar to cooking, and are a product or mixture prepared for aroma characteristics. Non-enzymatic browning products must be contained in thermally processed flavorings for food (GB / T 21171-2018). The carbonyl ammonia reaction can generate a special aroma, which can be used to prepare a meaty flavor base with a strong aroma. [0003] Proteolysis solution is one of the important processes for preparing thermally processed flavorings. It provides the necessary nit...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/22A23L27/20A23L27/00A23L27/26
CPCA23L27/22A23L27/26A23L27/201A23L27/88A23V2002/00A23V2200/14A23V2200/15A23V2200/16A23V2250/061A23V2250/0618A23V2250/0642A23V2250/064A23V2250/0622A23V2250/0648A23V2250/0604Y02A40/90
Inventor 张玉玉孙宝国乔凯娜杨肖章慧莺
Owner BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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