阅读说明：本技术 通用型羰氨反应酶解液、制备方法及其用途 (Universal type ammonia carbonyl reaction enzymolysis liquid, preparation method and application thereof ) 是由 张玉玉 孙宝国 乔凯娜 杨肖 章慧莺 于 2019-09-09 设计创作，主要内容包括：通用型羰氨反应酶解液、制备方法及其用途。本发明提供了一种用于清汤风味热加工香味料的羰氨反应的通用型酶解液及其用途,所述通用型酶解液通过如下方法制备：将猪肉、水和复合酶混合,进行酶解得到；所用复合酶包括木瓜蛋白酶和菠萝蛋白酶。本发明的通用型酶解液对制备不同清汤类风味热加工香味料制备过程中的酶解工艺进行统一,简化了热加工香味料的生产工艺,降低了生产成本,提高了生产效率,应用前景广阔。(General type carbonyl ammonia reaction enzymolysis liquid, a preparation method and application thereof. The invention provides a general purpose enzymolysis liquid for the ammonia carbonyl reaction of a broth flavor hot processing spice and application thereof, wherein the general purpose enzymolysis liquid is prepared by the following method: mixing pork, water and a compound enzyme, and carrying out enzymolysis to obtain the compound enzyme; the complex enzyme comprises papain and bromelain. The general enzymolysis liquid provided by the invention unifies enzymolysis processes in the preparation process of preparing different broth flavor hot processing spices, simplifies the production process of hot processing spices, reduces the production cost, improves the production efficiency and has a wide application prospect.)

1. The universal type ammonia carbonyl reaction enzymolysis liquid is characterized by being obtained by mixing pork, water and a compound enzyme and carrying out enzymolysis; the complex enzyme is papain and bromelain;

The general purpose type enzymolysis liquid comprises a first group of amino acids and a second group of amino acids;

the first group of amino acids are glutamic acid and aspartic acid with the content ratio of 0.03-0.07;

The second group of amino acids are serine, proline, glycine, threonine and alanine, the glycine accounts for 35-52% of the total amount of the second group of amino acids, and the content ratio of the serine to the proline is 0.7-1.8;

The content ratio of the first group of amino acids to the second group of amino acids is 1.3-1.8.

2. The universal type ammonia carbonyl reaction enzymolysis liquid as claimed in claim 1, characterized in that, in the compound enzyme, the mass ratio of papain to bromelain is (1.8-2.2): (0.9-1.1), preferably 2: 1; the first group of amino acids are glutamic acid and aspartic acid with the content ratio of 0.4-0.6; the second group of amino acids comprise serine, proline, glycine, threonine and alanine, the glycine accounts for 40-50% of the total amount of the second group of amino acids, and the content ratio of the serine to the proline is 0.98-1.25; the content ratio of the first group of amino acids to the second group of amino acids is 1.44-1.8;

Preferably, the enzymolysis temperature is 40-50 ℃, and the time is 0.8-1.2 h;

Preferably, the enzymolysis temperature is 45 ℃ and the time is 1 h.

3. The universal type ammonia carbonyl reaction enzymolysis liquid as claimed in claim 1 or 2, wherein, in the process of preparing the universal type enzymolysis liquid, the pretreatment is carried out before the pork, water and compound enzyme are mixed: cutting pork into pieces;

Preferably, the feed-liquid ratio of the pork to the water is (1.0-1.2): 1;

Preferably, the adding amount of the complex enzyme is 0.15-0.3 wt% of the pork, and preferably 0.2 wt%.

4. The universal type ammonia carbonyl reaction enzymolysis liquid as claimed in any one of claims 1 to 3, wherein the process of mixing pork, water and complex enzyme comprises: heating pork and water to enzymolysis temperature, and adding complex enzyme for enzymolysis.

5. The universal enzymatic hydrolysate for the reaction of carbonyl ammonia according to any one of claims 1 to 4, wherein the universal enzymatic hydrolysate is prepared by the following method:

(1) Chopping pork, adding water according to the material-liquid ratio of (1.0-1.2):1, uniformly mixing, wherein the mass ratio of lean meat to fat meat is more than or equal to 8:2, and heating to 40-50 ℃;

(2) Adding complex enzyme accounting for 0.15-0.3% of the pork mass into the mixture obtained in the step (1) for enzymolysis for 0.8-1.2 h; in the compound enzyme, the mass ratio of papain to bromelain is (1.8-2.2) to (0.9-1.1), so as to obtain the universal enzymolysis liquid for the ammonia carbonyl reaction.

6. Use of the universal ammonia carbonyl reaction enzymatic hydrolysate of any one of claims 1 to 5, wherein the universal ammonia carbonyl reaction enzymatic hydrolysate is used for preparing a thermal processing flavor;

preferably, the heat processing aroma comprises a bouillon-flavored heat processing aroma.

7. A method for using the universal type ammonia carbonyl reaction enzymolysis liquid as claimed in any one of claims 1 to 5, characterized in that the method comprises the following steps:

(1) Selecting a hot processing spice with the flavor of broth as a first base material;

(2) replacing the enzymolysis solution of the first base material with the general-purpose enzymolysis solution of any one of claims 1 to 5, and carrying out ammonia-carbonyl reaction according to the thermal reaction conditions of the first base material to obtain a second base material;

the flavor evaluation of the second base stock and the first base stock is not significantly different;

Preferably, the flavor assessment comprises any one or a combination of at least two of a sensory score or an electronic tongue analysis assessment;

Preferably, the absorbance of the aqueous solution with 20 times dilution of the heat processing spice with the broth flavor at the wavelength of 420nm is less than or equal to 0.4.

8. A method for using the universal type ammonia carbonyl reaction enzymolysis liquid as claimed in any one of claims 1 to 5, characterized in that the method comprises the following steps:

Mixing the general-purpose ammonia carbonyl reaction enzymolysis liquid with reaction raw materials, and carrying out thermal reaction; the reaction raw materials comprise glucose, xylose, amino acid, pig bone oil, yeast extract and hydrolyzed plant protein liquid;

Preferably, the amino acids include sulfur-containing amino acids, preferably cysteine;

Preferably, the reaction raw materials comprise 6-7 parts of glucose, 1-2 parts of xylose, 0.6-0.8 part of cysteine, 0.6-0.8 part of glutamic acid, 0.6-0.8 part of arginine, 0.6-0.8 part of proline, 9-11 parts of pig bone oil, 3-4 parts of yeast extract and 1-3 parts of hydrolyzed plant protein liquid in parts by weight;

preferably, the reaction raw material further comprises any one of or a combination of at least two of I + G or spice;

Preferably, the reaction raw materials comprise 6-7 parts of glucose, 1-2 parts of xylose, 0.6-0.8 part of cysteine, 0.25-0.35 part of vitamin B ₁ 0.25, 0.15-0.25 part of I + G, 9-11 parts of pig bone oil, 1.8-2.2 parts of yeast extract, 2-3 parts of hydrolyzed plant protein liquid and 0.7-0.9 part of spice according to parts by weight;

Preferably, the temperature of the thermal reaction is 93-97 ℃;

Preferably, the thermal reaction time is 43-47min, preferably 45 min.

9. A broth-flavor thermal processing flavorant prepared by the method of claim 8.

10. Use of the broth flavored thermal process flavor of claim 9 for formulating a flavoring;

Preferably, the process of preparing the reaction raw materials comprises adding any one or a combination of at least two of salt, monosodium glutamate, shallot powder, ginger powder, garlic powder and cumin powder into the broth-flavor hot-processing spices.

Technical Field

The invention belongs to the field of food, relates to an enzymolysis solution and application thereof, in particular to a universal type ammonia carbonyl reaction enzymolysis solution and application thereof, and particularly relates to a universal type enzymolysis solution for preparing a broth flavor thermal processing spice and application thereof.

background

Thermally processed spices are products prepared from foodstuffs or foodstuff components by a process similar to the preparation of cooked foodstuffs, being a product or mixture prepared for the flavour profile. The heat processing spices for food necessarily contain non-enzymatic browning products (GB/T21171-2018). The carbonyl ammonia reaction can generate special fragrance and can be used for preparing the meat flavor base material with strong fragrance.

the protein enzymolysis liquid is one of the important processes for preparing the hot processing spices, provides nitrogen source reactants such as amino acid, peptide and the like which are necessary for the reaction of ammonia carbonyl, and has important contribution to the improvement of the aroma and the mellow taste of the seasoning base material. However, in the actual production process, the enzymolysis solutions for preparing the base materials with each thermal reaction flavor are different, and if the thermal reaction base materials with various flavors are produced simultaneously, the production process and the production procedure are required to be independently prepared, which causes great difficulty to the actual production, and has high energy consumption and high cost.

disclosure of Invention

aiming at the defects and actual needs of the prior art, the invention provides a universal type ammonia carbonyl reaction enzymolysis liquid which can be used for preparing heat processing spices with the taste of light soup.

The heat processing spices with the broth flavor have the characteristic that the absorbance at 420nm is less than or equal to 0.4 when the diluent is diluted by 20 times.

The diluent diluted by 20 times has a specific content of non-enzymatic browning products in the hot processing spices with the absorbance of 420nm being less than or equal to 0.4, and the clear soup flavor can be considered to be obvious.

In order to achieve the purpose, the invention adopts the following technical scheme:

In a first aspect, the invention provides a universal type ammonia carbonyl reaction enzymolysis liquid, which is obtained by mixing pork, water and a complex enzyme for enzymolysis; the complex enzyme is papain and bromelain;

the general purpose type enzymolysis liquid comprises a first group of amino acids and a second group of amino acids;

the first group of amino acids is glutamic acid and aspartic acid with the content ratio of 0.03-0.07 (the content ratio of the glutamic acid to the aspartic acid is 0.03, 0.04, 0.05, 0.06, 0.07 and the like);

The second group of amino acids is serine, proline, glycine, threonine and alanine, and the glycine accounts for 35-52% (for example, 35%, 38%, 45%, 48%, 52% and the like) of the total amount of the second group of amino acids; the content ratio of the serine to the proline is 0.7-1.8 (for example, 0.8, 0.9, 1.0, 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, etc.);

The content ratio of the first group of amino acids to the second group of amino acids is 1.3-1.8 (for example, 1.5, 1.6, 1.7, etc.).

it should be noted that, in the enzymatic hydrolysate required for the general-purpose ammonia carbonyl reaction, the content ratio or the proportion is a mass ratio.

The first group of amino acids (combination of glutamic acid and aspartic acid) according to the present invention may be understood as exhibiting umami flavour and the second group of amino acids (combination of serine, proline, glycine, threonine and alanine) may be understood as exhibiting sweet flavour.

Detailed Description

To further illustrate the technical means and effects of the present invention, the following embodiments further illustrate the technical solutions of the present invention, but the present invention is not limited to the scope of the embodiments.

Preparation example of general-purpose enzymatic hydrolysate