阅读说明：本技术 一种咸味肽的制备方法 (Preparation method of salty peptide ) 是由 李文方 于 2019-10-23 设计创作，主要内容包括：本发明涉及一种咸味肽的制备方法,该方法包括如下步骤：1)、用绞肉机将鸡骨绞碎,加入到反应釜中,然后依次加入水、木瓜蛋白酶、复合蛋白酶,进行酶解,酶解温度50-60℃,酶解时间0.5-3小时；得酶解液；2)、向酶解液中加入D-木糖、L-精氨酸、L-半胱氨酸,在温度100-130℃；反应时间1-3小时；3)、反应结束后,降温到50℃,过40目振动筛出料得该咸味肽。本发明应用廉价的鸡骨首先进行蛋白酶复配酶解,生成更多具有咸味的小分子肽,再进行热反应修饰,进一步增强肽的降解,生成更多的咸味肽。同时消除异味,强化咸味。工艺简便,得到可以工业化生产的咸味肽。(The invention relates to a preparation method of salty peptide, which comprises the following steps: 1) mincing chicken bones by a meat mincer, adding the minced chicken bones into a reaction kettle, and then sequentially adding water, papain and compound protease for enzymolysis at the enzymolysis temperature of 50-60 ℃ for 0.5-3 hours; obtaining enzymolysis liquid; 2) adding D-xylose, L-arginine and L-cysteine into the enzymolysis liquid at the temperature of 100 ℃ and 130 ℃; the reaction time is 1-3 hours; 3) and after the reaction is finished, cooling to 50 ℃, and discharging through a 40-mesh vibrating screen to obtain the salty peptide. According to the invention, cheap chicken bones are firstly subjected to protease compound enzymolysis to generate more salty micromolecule peptides, and then thermal reaction modification is carried out to further enhance the degradation of the peptides and generate more salty peptides. Meanwhile, the peculiar smell is eliminated, and the salty taste is enhanced. The process is simple and convenient, and the salty peptide which can be industrially produced is obtained.)

1. A salty peptide characterized by: the salty peptide is prepared by the method comprising the following steps:

1) mincing chicken bones by a meat mincer, adding the minced chicken bones into a reaction kettle, and then sequentially adding water, papain and compound protease for enzymolysis at the enzymolysis temperature of 50-60 ℃ for 0.5-3 hours; obtaining enzymolysis liquid;

2) adding D-xylose, L-arginine and L-cysteine into the enzymolysis liquid at the temperature of 100 ℃ and 130 ℃; the reaction time is 1-3 hours;

3) and after the reaction is finished, cooling to 50 ℃, and discharging through a 40-mesh vibrating screen to obtain the salty peptide.

2. The salty peptide according to claim 1, characterized by: the materials and the parts by weight are as follows: 40-80 parts of chicken bones; 10-40 parts of water; 0.05-0.5 part of papain; 0.05-0.5 part of compound protease; 1-3 parts of D-xylose; 0.5-5 parts of L-arginine; 0.5-4 parts of L-cysteine.

3. A method for preparing salty peptide is characterized in that: the method comprises the following steps:

1) mincing chicken bones by a meat mincer, adding the minced chicken bones into a reaction kettle, and then sequentially adding water, papain and compound protease for enzymolysis at the enzymolysis temperature of 50-60 ℃ for 0.5-3 hours; obtaining enzymolysis liquid;

2) adding D-xylose, L-arginine and L-cysteine into the enzymolysis liquid at the temperature of 100 ℃ and 130 ℃; the reaction time is 1-3 hours;

3) and after the reaction is finished, cooling to 50 ℃, and discharging through a 40-mesh vibrating screen to obtain the salty peptide.

4. The method for preparing salty peptide according to claim 3, which comprises the following steps: the materials and the parts by weight are as follows: 40-80 parts of chicken bones; 10-40 parts of water; 0.05-0.5 part of papain; 0.05-0.5 part of compound protease; 1-3 parts of D-xylose; 0.5-5 parts of L-arginine; 0.5-4 parts of L-cysteine.

Technical Field

The invention relates to the field of food seasoning, and in particular relates to a preparation method of salty peptide.

Background

The salty agent is an indispensable substance in human life, the main component is sodium chloride, the salty agent is a main source of sodium ions and chloride ions in a human body, and the salty agent also has the effects of maintaining normal physiological functions of the human body, regulating blood osmotic pressure, stimulating saliva secretion, participating in gastric acid formation and promoting digestive enzyme activity.

Hypertension caused by excessive intake of salt is an important reason affecting the health of people nowadays. Displaying authority data: the salt intake and the incidence rate of hypertension have obvious positive correlation effect.

In the case where people cannot be forced to reduce the intake of salt, the development of a substitute for salt and the reduction of the intake of salt have become effective means for solving this problem.

The salty peptide is a small molecular peptide substance with certain salty taste prepared by using animal and plant proteins as raw materials. The preparation of salty peptides by protease enzymolysis is currently in the research stage. The technological process includes homogenizing centrifugation, enzymolysis, ultrafiltering, freeze drying, fermentation, gel chromatographic separation, etc. The obtained product has low salinity, high cost and complex process, and has a certain distance from the practical application of industrial production.

Disclosure of Invention

The invention aims to overcome the defects of the prior art and provide a preparation method of salty peptide.

The technical scheme adopted by the invention is as follows:

the invention provides a salty peptide which is prepared by a method comprising the following steps:

1) mincing chicken bones by a meat mincer, adding the minced chicken bones into a reaction kettle, and then sequentially adding water, papain and compound protease for enzymolysis at the enzymolysis temperature of 50-60 ℃ for 0.5-3 hours; obtaining enzymolysis liquid;

2) adding D-xylose, L-arginine and L-cysteine into the enzymolysis liquid at the temperature of 100 ℃ and 130 ℃; the reaction time is 1-3 hours;

3) and after the reaction is finished, cooling to 50 ℃, and discharging through a 40-mesh vibrating screen to obtain the salty peptide.

Preferably, the materials and the parts by weight thereof are as follows: 40-80 parts of chicken bones; 10-40 parts of water; 0.05-0.5 part of papain; 0.05-0.5 part of compound protease; 1-3 parts of D-xylose; 0.5-5 parts of L-arginine; 0.5-4 parts of L-cysteine. The invention also provides a preparation method of the salty peptide, which comprises the following steps:

1) mincing chicken bones by a meat mincer, adding the minced chicken bones into a reaction kettle, and then sequentially adding water, papain and compound protease for enzymolysis at the enzymolysis temperature of 50-60 ℃ for 0.5-3 hours; obtaining enzymolysis liquid;

2) adding D-xylose, L-arginine and L-cysteine into the enzymolysis liquid at the temperature of 100 ℃ and 130 ℃; the reaction time is 1-3 hours;

3) and after the reaction is finished, cooling to 50 ℃, and discharging through a 40-mesh vibrating screen to obtain the salty peptide.

Preferably, in the preparation method, the substances and the parts by weight thereof are as follows: 40-80 parts of chicken bones; 10-40 parts of water; 0.05-0.5 part of papain; 0.05-0.5 part of compound protease; 1-3 parts of D-xylose; 0.5-5 parts of L-arginine; 0.5-4 parts of L-cysteine.

The invention has the following beneficial effects:

according to the invention, cheap chicken bones are firstly subjected to protease compound enzymolysis to generate more salty micromolecule peptides, and then thermal reaction modification is carried out to further enhance the degradation of the peptides and generate more salty peptides. Meanwhile, the peculiar smell is eliminated, and the salty taste is enhanced. The process is simple and convenient, and the salty peptide which can be industrially produced is obtained.

The salty peptide obtained by the method has the salinity reaching 90mmol/L salt concentration, the relative content (below 500) of the small molecular peptide reaching more than 30 percent, the process is simple and convenient, the yield reaches more than 95 percent, and the method is suitable for industrial production. The edible salt is applied to the seasoning packet of the instant noodles, can replace 40 percent of the table salt, and achieves similar salinity.

Detailed Description

The present invention is further illustrated by the following examples, which are not intended to limit the scope of the invention.