摘要
以大豆粕制备的美拉德风味肽为主要原料,以花青素、低聚果糖、蒜粉、花椒粉和生姜粉为辅料,开发一款老年人专用的低钠复合肽盐。首先,分别通过碱性蛋白酶、复合酶(木瓜蛋白酶、中性蛋白酶和风味蛋白酶)酶解,制备美拉德风味肽。在此基础上,以抗氧化性和感官品质为指标,依次通过单因素试验和正交试验,优化了原辅料的最佳配方,即氯化钠55.5%,氯化钾27.8%,谷氨酸钠3.7%,酵母粉1.9%,肌苷酸0.19%,精氨酸0.19%,美拉德风味肽3.1%,低聚果糖4.7%,花青素0.72%,生姜粉0.55%,蒜粉1.3%,花椒粉0.35%。
In this paper,Maillard flavor peptide prepared by soybean meal as main raw material,anthocyanins,oligofructose,garlic powder,paprika powder and ginger powder as auxiliary materials,a low sodium compound peptide salt for the elderly was developed. Firstly,Maillard flavor peptide was hydrolyzed by in turn alkaline protease and a complex enzyme of papain,neutral and flavor protease. On this basis,the ratio of raw materials and auxiliary materials was optimized in term of antioxidant activity and sensory quality in turn by single factor tests and orthogonal test. The optimal formula was as follows:sodium chloride 55.5%,potassium chloride 27.8%,glutamic acid 3.7%,yeast 1.9%,inosine acid 0.19%,arginine 0.19%,Maillard flavor peptide 3.1%,oligofructose 4.7%,anthocyanin 0.72%,ginger powder 0.55%,garlic powder 1.3% and paprika powder 0.35%.
作者
梅露
张左勇
孙汉巨
王军辉
何述栋
张强
MEI Lu;ZHANG Zuoyong;SUN Hanju;WANG Junhui;HE Shudong;ZHANG Qiang(School of Food and Biological Engineering,Hefei University of Technology,Hefei,Anhui 230009,China;Anhui Province Key Laboratory of Functional Compound Seasoning,Anhui Qiangwang Seasoning Food Co.,Ltd.,Jieshou,Anhui 236500,China)
出处
《农产品加工》
2019年第8期20-25,29,共7页
Farm Products Processing
基金
国家自然科学基金项目"基于分子修饰的黑米花青素对肠道益生菌的增殖作用及构效关系研究"(31771974)
2016年度省科技重大专项项目"豆粕酶法制备美拉德风味肽及其在复合调味盐中的产业化应用"(16030701081)
关键词
大豆粕
酶解
工艺研究
复合肽盐
soybean meal
enzymolysis
processing analysis
compound peptide salt
