CN102551020A - Preparation method of vegetarian meat solid seasoning with natural flavor - Google Patents
Preparation method of vegetarian meat solid seasoning with natural flavor Download PDFInfo
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- CN102551020A CN102551020A CN2011104587001A CN201110458700A CN102551020A CN 102551020 A CN102551020 A CN 102551020A CN 2011104587001 A CN2011104587001 A CN 2011104587001A CN 201110458700 A CN201110458700 A CN 201110458700A CN 102551020 A CN102551020 A CN 102551020A
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Abstract
The invention provides a preparation method of a vegetarian meat solid seasoning with a natural flavor. The preparation method is characterized by comprising the following steps: pre-treating wheat gluten so as to destroy a high-grade structure of a wheat gluten protein; carrying out enzymolysis on the pre-treated substance so as to obtain wheat protein enzymatic hydrolysate; carrying out Maillard reaction on the obtained wheat protein enzymatic hydrolysate; and carrying out spray drying on a reaction product so as to obtain the vegetarian meat solid seasoning with natural flavor. According to the invention, three methods are respectively adopted in the wheat protein enzymolysis stage to carry out reactions under specific conditions so as to respectively generate enzymolysis wheat polypeptide with corresponding types; and then the natural-flavor vegetarian meat solid seasoning with specific flavors, such as beef, pock, chicken, fish and the like, are obtained through carrying out Maillard reaction on the basis.
Description
Technical field
The present invention relates to a kind of preparation method of natural wind monosodium glutamate meat solid state q-switched taste substance, be specifically related to a kind of carrying out the method that Maillard reaction prepares the different flavor flavoring behind the wheat gluten enzymolysis.
Background technology
(Hydrolyzed Vegetable Protein is a kind of nutritional food additive HVP) to hydrolyzed vegetable protein, is mainly used in the base-material and the meat raw material for essence of producing senior flavouring and nourishing reinforced food.At present, the approach of commercial production HVP mainly is an acid-hydrolysis method both at home and abroad, as selects for use the high hydrochloric acid of hydrolysis efficiency to make HVP as catalyst.Because acid-hydrolysis method temperature requirement higher (110 ℃～113 ℃), and reaction condition is violent, to equipment requirements also than higher.In addition, hydrochloric acid hydrolysis can destroy tryptophan fully, also makes serine and threonine partial destruction simultaneously.What is more important is because remaining a certain amount of vegetable fat in the raw materials such as dregs of beans can be hydrolyzed into fat and glycerine under the effect of hydrochloric acid; Glycerine generates chloropropyl alcohol with concentrated hydrochloric acid generation chemical reaction under hot conditions, this type of material has certain toxicity, and liver, kidney and the nervous system of human body had infringement; Wherein 1; (1,3-DCP) with 3-chloro-1,2-propane diols (3-MCPD) has carcinogenic to 3-two chloro-2-propyl alcohol.And preparing HVP, enzymatic hydrolysis has characteristics such as efficient, single-minded, reaction condition gentleness; And amino acid is not destroyed fully; Hydrolysate has only small peptide and amino acid; Thereby incomparable advantage is arranged, so enzymatic hydrolysis production vegetable protein is one of inexorable trend of future development in the reservation of nutritional labeling.
Flavour of food products is one of key factor of food quality, also is the key factor of decision consumer to its hobby property, and a kind of local flavor that meat flavour is liked by people most beyond doubt.Utilize the hydrolysate of animal sources protein (like chicken protein, beef protein and pork protein etc.) to carry out deriving of local flavor; Be one of important channel of synthetic meat flavor, perfume industry circle is just used Maillard reaction heat production in next life processed flavors since 20 middle of century.Along with the exploitation of various types of hot-working spicing article, improve undoubtedly and promoted fancy grade and the intake of people, thereby caused bringing out or producing of multiple disease such as obesity, hypertension, heart disease and cancer food.In recent years, Along with people's is to the continuous enhancing of health perception, and its dietary structure is also changing; People have also had higher demand to the health of diet; The consumer more and more pays close attention to food nutrition property, functional and healthy and safe property, thereby vegetable food becomes the focus that people pay close attention to gradually, and vegetarian diet is natural except that tool, nutrition and being prone to the characteristics such as digestion; It also has advantages such as low fat, low cholesterol; But also exist simultaneously local flavor not good with generality defectives such as mouthfeel is bad, Given this, the development and application of natural wind monosodium glutamate meat flavoring becomes vegetable food development trend and main flow gradually.
The development and use of relevant vegetable protein, it is soybean protein that the past people pay close attention to more, and lower to the attention rate of wheat gluten, wheat gluten also has exploitation prospect preferably in fact.Wheat is one of three kinds of most important cereal in the world, also is one of main grain kind of China.In recent years; The researcher has carried out big quantity research through enzyme process to the modification of wheat gluten, " a kind of composite modifying method of natural wheat protein and the application in starch food products " of wearing Li Zong application like Xiamen University (CN101138384) and " a kind of method of preparing water soluble wheat protein by composite modifying " of Shanghai Tianzhiguan Renewable Energy Co., Ltd.'s application (CN100497652) etc.The report that wheat gluten protein source biologically active peptide is also arranged in addition; Like " a kind of method of preparing wheat protein source opioid peptide by enzymolysis of wheat protein " of the Zhou Huiming of Southern Yangtze University application (CN101717805); But specific Semen Tritici aestivi polypeptide is produced in the hydrolysis through enzyme process control wheat gluten, and uses it for the flavoring that Maillard reaction prepares the tool particular flavor and do not see that also report is arranged.
Summary of the invention
The purpose of this invention is to provide a kind of with carrying out the method that Maillard reaction prepares the different flavor flavoring behind the wheat gluten enzymolysis.The flavoring of this method preparation can directly be used for food; Because the protein raw materials of the flavoring of preparation is a plant-derived albumen; It has not only expanded the variety type of food additives, also can the plain meat flavor flavoring of plant source be applied to the vegetarian diet crowd simultaneously, enlarges its edible range.In addition, promoted the comprehensive utilization of wheat gluten through deep process technology.
In order to achieve the above object, the invention provides a kind of preparation method of natural wind monosodium glutamate meat solid state q-switched taste substance, it is characterized in that; Comprise: wheat gluten flour is carried out preliminary treatment to destroy the higher structure of wheat gluten flour albumen; The material of preliminary treatment gained is carried out enzymolysis, obtain the wheat gluten enzymolysis liquid, the wheat gluten enzymolysis liquid of gained is carried out Maillard reaction; With the product spray-drying, make that voluptuousness is true to nature, local flavor and the strong natural wind monosodium glutamate meat solid state q-switched taste substance of harmonious cooking sense.
Preferably, the protein contents on dry basis in the described wheat gluten flour is not less than 70wt%.
Preferably, described pretreated concrete steps are: wheat gluten flour is mixed with water, and regulating pH is 8～9, is heated to 80～100 ℃, insulation 5～15min.
Preferably; The concrete steps of described enzymolysis are: after with preliminary treatment, add alkali protease in the material of gained; Be 8～9 at pH, temperature is that 50～60 ℃, concentration of substrate are that 15～25wt% and enzyme concentration are enzymolysis 3～5 hours under the condition of 2～4wt ‰, regulating pH is 7～8, adds flavor protease; In temperature is that 50～60 ℃, concentration of substrate are that 15～25wt% and enzyme concentration are enzymolysis 2～4 hours under the condition of 0.5～1.5wt ‰, with enzyme-deactivating.
Preferably; The concrete steps of described enzymolysis are: after with preliminary treatment, add the mixture by alkali protease and compound protease in the material of gained; Be in temperature that 50～60 ℃, pH are 7～8.5, concentration of substrate is that 15～25wt% and enzyme total concentration are enzymolysis 5～7 hours under the condition of 2～4wt ‰, with enzyme-deactivating.
More preferably, the weight ratio of described alkali protease and compound protease is 3:1.
Preferably; The concrete steps of described enzymolysis are: after with preliminary treatment, add the mixture by neutral proteinase and papain in the material of gained; Be in temperature that 50～60 ℃, pH are 5～7, concentration of substrate is that 15～25wt% and enzyme total concentration are enzymolysis 5～7 hours under the condition of 2～4wt ‰, with enzyme-deactivating.
More preferably, the weight ratio of described neutral proteinase and papain is 1:1.
Preferably; The concrete steps of described Maillard reaction are: with wheat gluten enzymolysis liquid, ispol, reduced sugar mixture, vitamin B1, hydrogenated oil and fat, disodium 5 '-ribonucleotide (I+G), monosodium glutamate and taurine stirring and evenly mixing; Be 6.3～6.5 at pH, temperature is under 100～140 ℃ the condition, insulation reaction 1～3 hour.
More preferably, the ratio of described wheat gluten enzymolysis liquid, ispol, reduced sugar mixture, vitamin B1, hydrogenated oil and fat, disodium 5 '-ribonucleotide (I+G), monosodium glutamate and taurine is 200mL:1～5g:1～5g:0.1～2g:1～5mL:0.1～5g:0.1～2g:0.1～5g.
More preferably, described ispol comprises cysteine, alanine and proline, and described reduced sugar mixture comprises wood sugar and white granulated sugar.
Preferably, described spray-dired EAT is 180～200 ℃, 110～115 ℃ of temperature of outgoing airs.
The present invention adopts 3 kinds of methods (alkali protease/flavor protease method, alkali protease/compound protein enzyme process and neutral proteinase/papain method) reaction under specified conditions separately to produce the enzymolysis Semen Tritici aestivi polypeptide of respective type respectively respectively in the enzymolysis wheat gluten stage; The flavoring for preparing particular flavor such as tool beef, chicken, pork or the flesh of fish then on this basis through Maillard reaction; Have strong, harmonious voluptuousness and cooking sense; Good flavouring is arranged, increase bright effect; And can further set off the original local flavor of food by contrast, can directly be used for various food.The flavoring of particular flavor.The present invention can directly be used for food, because the protein raw materials of the flavoring of preparation is a plant-derived albumen, it has not only expanded the variety type of food additives, also can the plain meat flavor flavoring of plant source be applied to the vegetarian diet crowd simultaneously, enlarges its edible range.In addition, promoted the comprehensive utilization of wheat gluten through deep process technology.
The specific embodiment
Specify the present invention below in conjunction with embodiment.Various enzymes used in the embodiment of the invention 1～3 are all the commercially available prod; Wherein, Alkali protease is the 2.4L type product that Denmark NOVO company produces, and flavor protease is the 500MG type product that Denmark NOVO company produces, and compound protease is the Protamex type product that Denmark NOVO company produces; Neutral proteinase is the 1.5MG type product that Denmark NOVO company produces, and papain is the PB-001 type product that Pangbo Bioengineering Co Ltd, Nanning produces.
Embodiment 1
1, preliminary treatment: get the 200g wheat gluten flour, place retort, add the clear water of 5 times of volumes again, be mixed into uniform slurries, transfer pH to 8.5, and be heated to 95 ℃ of maintenance 10min, obtain the wheat gluten slurries.
2, enzyme digestion reaction: take by weighing alkali protease 3g, with the low amounts of water dissolving, add then in the wheat gluten slurries earlier; Be 8.5 at pH, temperature is that 55 ℃, concentration of substrate are that 20wt% and enzyme concentration are enzymolysis 4 hours under the condition of 3wt ‰; Add acid in the wheat gluten enzymolysis liquid, adjusting its pH is 7.5, takes by weighing flavor protease 1g; Adding in the wheat gluten enzymolysis liquid with low amounts of water dissolving back, is that 55 ℃, concentration of substrate are that 20wt% and enzyme concentration are enzymolysis 3 hours under the condition of 1wt ‰ in temperature; The wheat gluten enzymolysis liquid is heated to 95 ℃ keeps 15min, make enzyme-deactivating.
3, Maillard reaction: getting wheat gluten enzymolysis liquid 200mL, ispol (comprising cysteine 1.5g, alanine 0.5g and proline 0.5g), reduced sugar mixture (comprising wood sugar 3g, white granulated sugar 1g), vitamin B1 1g, hydrogenated oil and fat 3mL, disodium 5 '-ribonucleotide (I+G) 0.5g, monosodium glutamate 1g and taurine 0.5g stirring and evenly mixing, is that 120 ℃, pH are to react 2h under 6.4 the condition in temperature.
4, spray-drying: maillard reaction product injects spray drying tower through compression pump; 200 ℃ of EATs; Carry out drying under the condition that temperature of outgoing air is 110 ℃, make Powdered have roast beef local flavor true to nature, the plain meat solid state q-switched of the strong plentiful bronzing natural beef local flavor of mouthfeel taste substance.
Embodiment 2
1, preliminary treatment: get the 200g wheat gluten flour, place retort, add the clear water of 5 times of volumes again, mixing and stirring is transferred pH to 8.5, and is heated to 95 ℃ of maintenance 10min, obtains the wheat gluten slurries.
2, enzyme digestion reaction: take by weighing alkali protease 3g; Compound protease 1g;, add then in the wheat gluten slurries earlier, be in temperature that 55 ℃, pH are 8.2, concentration of substrate is that 20wt% and enzyme total concentration are enzymolysis 6 hours under the condition of 4wt ‰ with the low amounts of water dissolving; Then protein enzymatic hydrolyzate is heated to 95 ℃ and keeps 15min, make enzyme-deactivating.
3, getting wheat gluten enzymolysis liquid 200mL, ispol (comprising cysteine 1.5g, alanine 0.5g and proline 0.5g), reduced sugar mixture (comprising wood sugar 3g, white granulated sugar 1g), vitamin B1 1g, hydrogenated oil and fat 3mL, disodium 5 '-ribonucleotide (I+G) 0.5g, monosodium glutamate 1g and taurine 0.5g stirring and evenly mixing, is that 120 ℃, pH are to react 2h under 6.4 the condition in temperature.
4, spray-drying: Maillard reaction liquid injects spray drying tower through compression pump; 180 ℃ of EATs; Carry out drying under the condition that temperature of outgoing air is 115 ℃; Make and have sauce Canton style roast pork local flavor true to nature, fatty odor is strong, the plain meat solid state q-switched of the Powdered natural pork local flavor of the yellowish-brown taste substance that flavour is delicious.
Embodiment 3
1, preliminary treatment: get the 200g wheat gluten flour, place retort, add the clear water of 5 times of volumes again, mixing and stirring is transferred pH to 8.5, and is heated to 95 ℃ of maintenance 10min, obtains the wheat gluten slurries
2, enzyme digestion reaction: take by weighing neutral proteinase 1.5g, papain 1.5g; Dissolve with low amounts of water earlier; Add then in the wheat gluten liquid; In temperature is that 55 ℃, pH are 6.5, concentration of substrate is 20wt% and enzyme total concentration is an enzymolysis 6 hours under the condition of 3wt ‰, then protein enzymatic hydrolyzate is heated to 95 ℃ and keeps 15min, makes enzyme-deactivating.
3, Maillard reaction: getting wheat gluten enzymolysis liquid 200mL, ispol (comprising cysteine 1.5g, alanine 0.5g and proline 0.5g), reduced sugar mixture (comprising wood sugar 3g, white granulated sugar 1g), vitamin B1 1g, hydrogenated oil and fat 3mL, disodium 5 '-ribonucleotide (I+G) 5g, monosodium glutamate 1g and taurine 5g stirring and evenly mixing, is that 105 ℃, pH are to react 2h under 6.4 the condition in temperature.
4, spray-drying: Maillard reaction liquid injects spray drying tower through compression pump; 190 ℃ of EATs; Carry out drying under the condition that temperature of outgoing air is 115 ℃, make the plain meat solid state q-switched of the Powdered natural chicken meat local flavor of the glassy yellow with stewed chicken local flavor true to nature, the strong coordination of voluptuousness taste substance.
Claims (10)
1. the preparation method of a natural wind monosodium glutamate meat solid state q-switched taste substance; It is characterized in that, comprising: wheat gluten flour is carried out preliminary treatment destroying the higher structure of wheat gluten flour albumen, the material of preliminary treatment gained is carried out enzymolysis; Obtain the wheat gluten enzymolysis liquid; The wheat gluten enzymolysis liquid of gained is carried out Maillard reaction,, make natural plain meat flavor flavoring the product spray-drying.
2. the preparation method of natural wind monosodium glutamate meat solid state q-switched taste substance as claimed in claim 1 is characterized in that the protein contents on dry basis in the described wheat gluten flour is not less than 70wt%.
3. the preparation method of natural wind monosodium glutamate meat solid state q-switched taste substance as claimed in claim 1 is characterized in that described pretreated concrete steps are: wheat gluten flour is mixed with water, and regulating pH is 8～9, is heated to 80～100 ℃, insulation 5～15min.
4. the preparation method of natural wind monosodium glutamate meat solid state q-switched taste substance as claimed in claim 1; It is characterized in that; The concrete steps of described enzymolysis are: after with preliminary treatment, add alkali protease in the material of gained; Be 8～9 at pH, temperature is that 50～60 ℃, concentration of substrate are that 15～25wt% and enzyme concentration are enzymolysis 3～5 hours under the condition of 2～4wt ‰, regulating pH is 7～8, adds flavor protease; In temperature is that 50～60 ℃, concentration of substrate are that 15～25wt% and enzyme concentration are enzymolysis 2～4 hours under the condition of 0.5～1.5wt ‰, with enzyme-deactivating.
5. the preparation method of natural wind monosodium glutamate meat solid state q-switched taste substance as claimed in claim 1; It is characterized in that; The concrete steps of described enzymolysis are: after with preliminary treatment, add the mixture by alkali protease and compound protease in the material of gained; Be in temperature that 50～60 ℃, pH are 8～9, concentration of substrate is that 15～25wt% and enzyme total concentration are enzymolysis 5～7 hours under the condition of 2～4wt ‰, with enzyme-deactivating.
6. the preparation method of natural wind monosodium glutamate meat solid state q-switched taste substance as claimed in claim 5 is characterized in that the weight ratio of described alkali protease and compound protease is 3:1.
7. the preparation method of natural wind monosodium glutamate meat solid state q-switched taste substance as claimed in claim 1; It is characterized in that; The concrete steps of described enzymolysis are: after with preliminary treatment, add the mixture by neutral proteinase and papain in the material of gained; Be in temperature that 50～60 ℃, pH are 5～7, concentration of substrate is that 15～25wt% and enzyme total concentration are enzymolysis 5～7 hours under the condition of 2～4wt ‰, with enzyme-deactivating.
8. the preparation method of natural wind monosodium glutamate meat solid state q-switched taste substance as claimed in claim 7 is characterized in that the weight ratio of described neutral proteinase and papain is 1:1.
9. the preparation method of natural wind monosodium glutamate meat solid state q-switched taste substance as claimed in claim 1; It is characterized in that; The concrete steps of described Maillard reaction are: with wheat gluten enzymolysis liquid, ispol, reduced sugar mixture, vitamin B1, hydrogenated oil and fat, disodium 5 '-ribonucleotide, monosodium glutamate and taurine stirring and evenly mixing; Be 6.3～6.5 at pH, temperature is under 100～140 ℃ the condition, insulation reaction 1～3 hour.
10. the preparation method of natural wind monosodium glutamate meat solid state q-switched taste substance as claimed in claim 9 is characterized in that described ispol comprises cysteine, alanine and proline, and described reduced sugar mixture comprises wood sugar and white granulated sugar.
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| CN108576762A (en) * | 2018-05-08 | 2018-09-28 | 合肥工业大学 | A kind of plant source flavour enhancing flavouring base material and preparation method |
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| CN110800983A (en) * | 2019-12-09 | 2020-02-18 | 天津春发生物科技集团有限公司 | Preparation method of vegetarian beef flavor powder for vegetable meat |
| CN114680226A (en) * | 2022-01-07 | 2022-07-01 | 西北农林科技大学 | Treatment method and application of mucedin |
| CN114680226B (en) * | 2022-01-07 | 2023-10-24 | 西北农林科技大学 | Gluten protein treatment method and application |
| CN114747749A (en) * | 2022-05-20 | 2022-07-15 | 四川植得期待生物科技有限公司 | Preparation method and application of plant-based seafood flavor substance |
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