High-clarity soybean flavor peptide, preparation method and use thereof

Abstract

The present invention discloses a high-clarity soybean flavor peptide, a preparation method and a use thereof. The preparation method comprises the following steps: mixing soybean and / or soybean mealwith water and conducting colloid milling to obtain soybean protein slurry; adding protease and cellulase, conducting filtering when hydrolysis degree reaches 10-15%, and then conducting separation bya separator to obtain intermediate clear liquid which is soybean flavor peptide liquid; wherein protease consists of papain and flavourzyme; adjusting pH value of soybean flavor peptide liquid to 4.2-4.5, conducting concentration under reduced pressure in vacuum and conducting heat preservation at 45-50 DEG C for 2-3 hours; conducting filtration, heating a filtrate to 90 DEG C, conducting heat preservation for 1.0-1.5 hours, and conducting spray-drying to obtain the high-clarity soybean flavor peptide. The method uses the flavourzyme to release hydrophobic groups in soybean proteins, then promotes occurrence of proteoid reaction and accelerates aggregation of the hydrophobic groups by changing pH value and moisture content in a soybean protein enzymatic hydrolysate, and a filter is combined to efficiently remove water-insoluble substances.

Description

technical field [0001] The invention relates to the deep processing technology of soybean protein, in particular to a high-clarity soybean flavor peptide and its preparation method and application. Background technique [0002] Condiments, as the embodiment and blender of food flavor, play an increasingly important role in table culture, and are increasingly concerned and loved by people. With the improvement of people's living standards and changes in dietary structure, people's demand for condiments tends to be natural and healthy. Taste peptides can not only provide the basic tastes of sour, sweet, bitter, salty and fresh, but also participate in and affect the formation of food flavor, improve food flavor, improve food texture, and make the overall taste of food coordinated, delicate or full-bodied, etc. It is one of the important base materials of high-grade compound condiments, flavors and fragrances. [0003] At present, the preparation methods of taste peptides mai...

AI Technical Summary

Problems solved by technology

However, soybean protein contains a large amount of hydrophobic amino acids. After being hydrolyzed by protease, these hydrophobic groups will inevitably undergo aggregation reactions during storage or use, resulting in insoluble aggregates, which will not only affect the appearance of food, but also reduce the The bioavailability and nutritional properties of soybean greatly limit the application of soybean taste peptides in food, especially high acid and high salt food

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