CN104186912A - Method for preparing roasted-flavor base material through enzymolysis of wheat protein and application thereof - Google Patents
Method for preparing roasted-flavor base material through enzymolysis of wheat protein and application thereof Download PDFInfo
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- CN104186912A CN104186912A CN201410354011.XA CN201410354011A CN104186912A CN 104186912 A CN104186912 A CN 104186912A CN 201410354011 A CN201410354011 A CN 201410354011A CN 104186912 A CN104186912 A CN 104186912A
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Abstract
A method for preparing roasted-flavor base material through enzymolysis of wheat protein and an application thereof belongs to the field of food additives and includes following steps: filling a reaction container with wheat protein powder; adding pure water with stirring to obtain a substrate suspension liquid; adding a flavor protease to the substrate suspension liquid; carrying out enzymolysis under an oscillatory condition; after the enzymolysis being finished, performing enzyme deactivation instantly; carrying out a cooling process and a centrifugal process to remove precipitates to obtain a wheat protein enzymolysis liquid; with the wheat protein enzymolysis liquid and proline as raw materials and propylene glycol as a solvent, performing a heating process to obtain the roasted-flavor base material. Through addition of the roasted-flavor base material to roasted products, such as bread, biscuit and the like, flavor characteristics of the roasted products can be significantly improved. The roasted products are mellower in roasting fragrance and meanwhile durability of fragrance of the roasted products is increased.
Description
Technical field
The present invention relates to a kind of method and application thereof that bakes local flavor base-material by the preparation of enzymolysis wheat gluten, belong to food additives field.
Background technology
The local flavor of baked product be attract consumer, cause one of major reason of appetite, but this product especially Bread and Pastries product there is local flavor deficiency and the larger problem of flavor loss.At present, the main method of improving baked product local flavor has: lactobacillus-fermented dough and interpolation bake essence.Adopt the common technique of method of lactobacillus-fermented dough more complicated, fermentation time is long, cost is higher.And the existing Titian elements such as essence such as fruity, milk fragrance that essence is all generally different taste and chocolate flavoured etc. and vanillic aldehyde, maltol that bake on market, suitable addition can obtain abundant species, happy fragrance, but these fragrance are not the natural local flavors that bakes of baked product, and the improper meeting of the control of addition produces safety issue.For above-mentioned baked product local flavor, the strong not and easily problem of loss of local flavor, probes into and in baked product, adds exogenous amino acid, utilizes the process that bakes of baked product, strengthens Maillard reaction, strengthens the natural local flavor that bakes, and improves the flavor characteristics of baked product.
The relative low price of wheat gluten is good a kind of origin of amino acid.But itself is insoluble in water wheat gluten, limit its application in food, can improve its comprehensive utilization value by enzymatic hydrolysis wheat gluten.The abundant species of protease, wherein flavor protease is a kind of protease that had not only had endopeptidase activity but also had exopeptidase activity obtaining from aspergillus oryzae, the enzymolysis liquid degree of hydrolysis that obtains is high, amino acid content abundant, wheat Flavor is tempting.In addition, the enzymatic hydrolysis of wheat gluten, the carcinogen that does not have acid system hydrolysis to produce, meets the requirement of security.But the relative amount of proline is less in wheat gluten enzymolysis liquid, proline is again the precusor amino acids that forms baked product character flavor compound 2-acetyl-1-pyrrolin.Therefore, in local flavor base-material, add appropriate proline and can significantly strengthen and bake local flavor baking.If the deployed local flavor base-material that bakes can be added in baked product, baking in process, bake local flavor base-material can with baked product in reduced sugar generation Maillard reaction, give play to and baked local flavor base-material and produce fragrant ability, improve significantly the flavor characteristics of baked product, what make baked product bakes that fragrance is stronger, to bake odor prolongation better.
Summary of the invention
The object of the invention is strong not for baked product local flavor in the local flavor easily problem of loss, a kind of method of utilizing the preparation of enzymolysis wheat gluten to bake local flavor base-material is provided, first the preparation method of this local flavor base-material carries out enzymolysis by flavor protease to wheat gluten and prepares enzymolysis liquid, then taking propane diols as solvent, add proline to allocate and heat and obtain baking local flavor base-material.Finally, will bake local flavor base-material and be applied in baked product, improve the flavor characteristics of baked product.
Technical scheme of the present invention, a kind of method that bakes local flavor base-material by the preparation of enzymolysis wheat gluten, step is as follows:
(1) preparation of substrate: first gluten powder is dropped in reaction vessel, add pure water, slowly stir, obtain concentration of substrate and be 2.5% ~ 10% wheat gluten substrate suspension;
(2) enzyme digestion reaction: by step (1) gained wheat gluten substrate suspension enzymolysis under oscillatory regime, hunting speed is 100 ~ 200r/min, to keep the homodisperse state of wheat gluten suspension, prevents wheat gluten cohesion caking; The initial pH of enzymolysis is 6 ~ 8, the flavor protease that enzyme concentration is 1500 ~ 2500U/g, and hydrolysis temperature is 45 ~ 65 DEG C, enzymolysis time is 2 ~ 4h;
(3) go out enzyme refrigeration: after enzyme digestion reaction finishes, be heated to 90 ~ 100 DEG C of enzymes that go out, the enzyme time of going out is 10min; Cooling, the centrifugal precipitation of removing, centrifugal speed is 4000 ~ 6000r/min, centrifugation time is 10 ~ 30min, obtains wheat gluten enzymolysis supernatant, refrigerates stand-by;
(4) add batching: in step (3) gained wheat gluten enzymolysis supernatant, add proline and propane diols, by weight, and 80 ~ 90 parts of wheat gluten enzymolysis supernatants, 1 ~ 10 part of proline, propane diols is 10 ~ 20 parts; After batching, at 60 ~ 120 DEG C, heating 5 ~ 30min, obtains product and bakes local flavor base-material.
In the wheat gluten enzymolysis supernatant that step (3) obtains, polypeptide and amino acid that molecular weight is less than 0.14kDa account for 80% ~ 92%.
The application that bakes local flavor base-material preparing by enzymolysis wheat gluten, bakes local flavor base-material by what prepare, adds in baked product batching by 1% ~ 10% of baked product batching gross weight.
Beneficial effect of the present invention: the present invention adopts flavor protease enzymolysis wheat gluten, obtain containing enrich amino acid and polypeptide, the fragrant soft enzymolysis liquid of local flavor wheat.Taking wheat gluten enzymolysis liquid and proline as raw material, using propane diols as solvent, after heating, obtain baking local flavor base-material.Then, this local flavor base-material is applied in the baked product such as bread, biscuit, utilizes and bakes the Maillard reaction occurring in process, realizes the object of improving baked product flavor characteristics, make baked product bake fragrance stronger, improved the persistence that bakes fragrance.
Detailed description of the invention
The preparation of enzymolysis wheat gluten bakes the method for local flavor base-material, and step is as follows:
(1) preparation of substrate: gluten powder 30g (Nantong Lian Haiwei scape biological Co., Ltd) is dropped in reaction vessel, add pure water 400mL, slowly stir, obtain concentration of substrate and be 7.5% wheat gluten substrate suspension.
(2) enzyme digestion reaction: wheat gluten suspension is put into the super water-bath constant temperature oscillator of HZS-H type (Harbin Dong Lian electronic technology development corporation, Ltd.), under the hunting speed of 200 r/min, be warming up to 55 DEG C and carry out enzymolysis.Flavor protease (Sigma-Aldrich company, derives from aspergillus oryzae, enzyme 25000U/mL alive) enzymatic hydrolysis condition is: the initial pH of enzymolysis is 7.5, and enzyme concentration is 1500U/g, 55 DEG C of hydrolysis temperatures, and enzymolysis time is 3h.
(3) go out enzyme refrigeration: after enzyme digestion reaction finishes, be heated to immediately 95 DEG C of enzymes that go out, the enzyme time of going out is 10 min.Then cooling, with the desk-top large capacity centrifuge of RJ-TDL-50A type low speed (Wuxi Rui Jiang Analytical Instrument Co., Ltd), the centrifugal precipitation of removing, centrifugal speed is 5000r/min, centrifugation time is 15min, obtain wheat gluten enzymolysis supernatant, wherein molecular weight is less than the polypeptide of 0.14kDa and amino acid and accounts for 90.7%(Waters 600 high performance liquid chromatographs and join UV-detector), refrigerate stand-by.
(4) add batching: get above-mentioned wheat gluten enzymolysis supernatant 80g, proline 1g and propane diols 19g(proline: Bai Xing bio tech ltd, Wuhan, food stage; 1,2-PD: Shanghai traditional Chinese medicines group, analyze pure), mix, put into HWS24 type electric-heated thermostatic water bath (Shanghai Yi Heng Science and Technology Ltd.), at 60 DEG C of heating 20 min, obtain a kind of flaxen local flavor base-material that bakes.Baking in local flavor base-material is mainly proline to baking the contributive amino acid whose ratio of local flavor: glutamic acid: glycine: valine=1:0.04:0.02:0.06(automatic amino acid analyzer).
Get and bake local flavor base-material 1g, add in bread batching.Breadmaking formula is as shown in table 1.
Table 1
Bread batching is dropped into dough mixing machine and becomes after dough, and dough is divided into the each little dough of 50g, and whole is circle, sabot, puts into proofing box, proofs 90min at 38 DEG C, 80%RH.After proofing, put into baking box and bake 14min, the upper and lower fiery temperature of baking box is 190 DEG C and 200 DEG C.
Carry out subjective appreciation to baking the bread of cooled bread and 4 DEG C storage after one week.Sample, compared with blank, has stronger bread baking fragrance, therefore, bake make adding of local flavor base-material bread baking fragrance stronger, simultaneously also improved the persistence that bakes fragrance.
The above is preferred embodiment of the present invention, is only illustrative for the purpose of the present invention, and nonrestrictive.Those skilled in the art, can to it carry out many changes in the spirit and scope that limit in the claims in the present invention, amendment, and even equivalence, but all will fall within the scope of protection of the present invention.
Claims (3)
1. a method that bakes local flavor base-material by the preparation of enzymolysis wheat gluten, is characterized in that step is as follows:
(1) preparation of substrate: first gluten powder is dropped in reaction vessel, add pure water, slowly stir, obtain concentration of substrate and be 2.5% ~ 10% wheat gluten substrate suspension;
(2) enzyme digestion reaction: by step (1) gained wheat gluten substrate suspension enzymolysis under oscillatory regime, hunting speed is 100 ~ 200r/min; The initial pH of enzymolysis is 6 ~ 8, the flavor protease that enzyme concentration is 1500 ~ 2500U/g, and hydrolysis temperature is 45 ~ 65 DEG C, enzymolysis time is 2 ~ 4h;
(3) go out enzyme refrigeration: after enzyme digestion reaction finishes, be heated to 90 ~ 100 DEG C of enzymes that go out, the enzyme time of going out is 10min; Cooling, centrifugal removal precipitation, centrifugal speed is 4000 ~ 6000r/min, centrifugation time is 10 ~ 30min, obtains wheat gluten enzymolysis supernatant, refrigerates stand-by;
(4) add batching: in step (3) gained wheat gluten enzymolysis supernatant, add proline and propane diols, by weight, and 80 ~ 90 parts of wheat gluten enzymolysis supernatants, 1 ~ 10 part of proline, propane diols is 10 ~ 20 parts; After batching, at 60 ~ 120 DEG C, heating 5 ~ 30min, obtains product and bakes local flavor base-material.
2. the method that bakes according to claim 1 local flavor base-material by the preparation of enzymolysis wheat gluten, is characterized in that: in the wheat gluten enzymolysis supernatant that step (3) obtains, polypeptide and amino acid that molecular weight is less than 0.14kDa account for 80% ~ 92%.
3. the application that bakes local flavor base-material that claim 1 prepares by enzymolysis wheat gluten, is characterized in that: bake local flavor base-material by what prepare, add in baked product batching by 1% ~ 10% of baked product batching gross weight.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104798848A (en) * | 2015-05-12 | 2015-07-29 | 江南大学 | Method for preparing cake flavoring base by compounding neokestose and rye extract and application of cake flavoring base |
| CN104798850A (en) * | 2015-05-12 | 2015-07-29 | 江南大学 | Method for preparing bread flavor agent by compounding neokestose and wheat extract and application of bread flavor agent |
| CN104798855A (en) * | 2015-05-12 | 2015-07-29 | 江南大学 | Method for preparing almond cake flavor agent by compounding neokestose and buckwheat extract and application of almond cake flavor agent |
| CN105685936A (en) * | 2016-01-27 | 2016-06-22 | 广州市臻味宜源食品配料有限公司 | Method for preparing malt fragrance-flavour matter by utilizing self protein of wheat bran and sugar |
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- 2014-07-24 CN CN201410354011.XA patent/CN104186912A/en active Pending
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| CN102524736A (en) * | 2011-12-27 | 2012-07-04 | 广州合诚实业有限公司 | Method for preparing functional flavor-developing base material from rice protein |
| CN102551020A (en) * | 2011-12-31 | 2012-07-11 | 上海爱普食品工业有限公司 | Preparation method of vegetarian meat solid seasoning with natural flavor |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104798848A (en) * | 2015-05-12 | 2015-07-29 | 江南大学 | Method for preparing cake flavoring base by compounding neokestose and rye extract and application of cake flavoring base |
| CN104798850A (en) * | 2015-05-12 | 2015-07-29 | 江南大学 | Method for preparing bread flavor agent by compounding neokestose and wheat extract and application of bread flavor agent |
| CN104798855A (en) * | 2015-05-12 | 2015-07-29 | 江南大学 | Method for preparing almond cake flavor agent by compounding neokestose and buckwheat extract and application of almond cake flavor agent |
| CN104798850B (en) * | 2015-05-12 | 2018-03-02 | 江南大学 | A kind of neokestose compounding Semen Tritici aestivi extract prepares the method and its application of bread flavor agent |
| CN105685936A (en) * | 2016-01-27 | 2016-06-22 | 广州市臻味宜源食品配料有限公司 | Method for preparing malt fragrance-flavour matter by utilizing self protein of wheat bran and sugar |
| CN105685936B (en) * | 2016-01-27 | 2019-03-08 | 广州市臻味宜源食品配料有限公司 | A method of utilizing wheat bran oneself protein matter and sugar preparation wheat Flavor object |
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Application publication date: 20141210 |