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Preparation method of salty peptide

A salty, chicken bone technology, applied in food science and other directions, can solve the problems of high cost, low saltiness, complicated process, etc., and achieve the effect of eliminating peculiar smell, strengthening salty taste, and simple process

Inactive Publication Date: 2019-12-31
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The obtained product has low saltiness, high cost and complex process, and there is still a certain distance from the practical application of industrial production

Method used

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  • Preparation method of salty peptide
  • Preparation method of salty peptide
  • Preparation method of salty peptide

Examples

Experimental program
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Effect test

Embodiment 1

[0022] A preparation method of salty peptide, comprising the steps of:

[0023] Grind 80 parts of chicken bone with a meat grinder, add it to the reaction kettle, then add 19.7 parts of water, 0.1 part of papain, and 0.2 part of compound protease in sequence; stir for 5 minutes, and heat up. The enzymolysis temperature is controlled at 50-60° C., and the enzymolysis time is 60 minutes. Then add 1 part of D-xylose, 1.2 parts of L-arginine, and 0.8 parts of L-cysteine, stir for 5 minutes, and heat up. The reaction temperature is controlled at 119-120° C., and the reaction time is 1 hour and 20 minutes. After the reaction, the temperature was lowered to 50° C., and 99 parts of salty peptides were obtained through a 40-mesh vibrating sieve, with a yield of 96%. Said parts are parts by weight.

[0024] 1. Small molecule peptide content detection

[0025] The salty peptide sample prepared in Example 1 was dissolved in water at a concentration of 10%, subjected to ultrasonic trea...

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Abstract

The invention relates to a preparation method of salty peptide. The method comprises the following steps: 1) mincing chicken bones by using a meat mincer, adding the minced chicken bones to a reactionkettle, sequentially adding water, papain and compound protease, and carrying out enzymolysis for 0.5-3 h at a temperature of 50-60 DEG C to obtain enzymatic hydrolysate; 2), adding D-xylose, L-arginine and L-cysteine into the enzymatic hydrolysate, and performing reaction at 100-130 DEG C for 1-3 hours; and 3) after the reaction is finished, cooling the reacted material to 50 DEG C, performing sieving with a 40-mesh vibrating screen, and performing discharging to obtain the salty peptide. According to the invention, cheap chicken bones are subjected to protease compounding enzymolysis to generate more salty small molecular peptides, and then thermal reaction modification is carried out to further enhance the degradation of peptides and generate more salty peptides. Meanwhile, peculiar smell is eliminated and salty taste is enhanced. The process is simple and convenient, and the salty peptide can be industrially produced.

Description

technical field [0001] The invention relates to the field of food seasoning, in particular to a preparation method of a salty peptide. Background technique [0002] Salty agent is an indispensable substance in human life. The main component is sodium chloride, which is the main source of sodium ions and chloride ions in the human body. It also maintains normal physiological functions of the human body, regulates blood osmotic pressure, stimulates saliva secretion, and participates in the formation of gastric acid. , Promote the action of digestive enzymes. [0003] Hypertension caused by excessive salt intake has become an important cause affecting the health of the people today. Authoritative data show that there is a significant positive correlation between salt intake and the incidence of hypertension. [0004] Under the condition that people cannot be forced to reduce their salt intake, developing salt substitutes and then reducing their salt intake has become an effec...

Claims

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Application Information

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IPC IPC(8): A23L27/40A23L27/21
CPCA23L27/45A23L27/215A23V2002/00
Inventor 李文方
Owner TIANJIN CHUNFA BIO TECH GRP
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