阅读说明：本技术 一种腐乳增鲜肽粉的制备方法 (Preparation method of preserved beancurd freshness-enhancing peptide powder ) 是由 张兆朵 邢红燕 陈志荣 潘志民 于 2021-02-04 设计创作，主要内容包括：本发明提供了一种腐乳增鲜肽粉的制备方法,包括以下步骤：将腐乳与水按比例混合均匀,打浆；采用截留分子量为10000的PS膜对腐乳液进行超滤脱盐；添加木瓜蛋白酶和米曲蛋白酶进行酶解；酶解完成后,进行灭酶处理；将腐乳液降温至60℃,然后进行喷雾干燥,检验后得到成品腐乳增鲜肽粉。本发明腐乳增鲜肽粉的制备工艺简单、成本低,能够将腐乳液中的蛋白质迅速分解为小分子肽,使其具有良好的风味。本发明所制备的腐乳增鲜肽粉能够作为鲜味剂原料使用,具有良好的应用前景。(The invention provides a preparation method of preserved beancurd freshness-increasing peptide powder, which comprises the following steps: uniformly mixing the fermented bean curd with water in proportion, and pulping; carrying out ultrafiltration desalination on the fermented bean curd liquid by adopting a PS (polystyrene) membrane with the molecular weight cutoff of 10000; adding papain and aspergillus oryzae protease for enzymolysis; after the enzymolysis is finished, enzyme deactivation treatment is carried out; and cooling the fermented bean curd liquid to 60 ℃, then carrying out spray drying, and obtaining the finished product of the fermented bean curd freshness-increasing peptide powder after inspection. The preparation process of the preserved beancurd freshness-increasing peptide powder is simple, the cost is low, and the protein in the preserved beancurd liquid can be rapidly decomposed into small molecular peptides, so that the preserved beancurd freshness-increasing peptide powder has good flavor. The preserved beancurd freshness-enhancing peptide powder prepared by the invention can be used as a raw material of a flavor enhancer and has a good application prospect.)

1. A preparation method of preserved beancurd fresh-increasing peptide powder is characterized by comprising the following steps:

1) uniformly mixing the fermented bean curd and water in proportion, pulping by using a colloid mill, and repeating twice;

2) adjusting pH value of the fermented bean curd liquid to 6-7, and performing ultrafiltration desalination on the fermented bean curd liquid by adopting a PS membrane with molecular weight cutoff of 10000;

3) adding papain and aspergillus oryzae protease into the desalted putrid solution for enzymolysis;

4) after the enzymolysis of the fermented bean curd liquid is finished, carrying out enzyme deactivation treatment on the fermented bean curd liquid;

5) and after enzyme deactivation, cooling the fermented bean curd liquid to 60 ℃, then carrying out spray drying, and obtaining the finished product of the fermented bean curd freshness-increasing peptide powder after inspection.

2. The method for preparing the preserved beancurd freshening peptide powder according to claim 1, wherein the preserved beancurd in the step 1) is Guanghe preserved beancurd.

3. The method for preparing the preserved beancurd fresh-keeping peptide powder according to claim 1, wherein the weight ratio of the preserved beancurd to water in the step 1) is 2-4: 4-6.

4. The method for preparing the preserved beancurd fresh-keeping peptide powder according to claim 1, wherein the ultrafiltration pressure in the step 2) is 0.48MPa, and the ultrafiltration time is 60 min.

5. The method for preparing the preserved beancurd fresh-keeping peptide powder according to claim 1, wherein the salt content of the preserved beancurd liquid in the step 2) after being desalted is not more than 2%.

6. The method for preparing the preserved beancurd fresh-keeping peptide powder according to claim 1, wherein the addition amount of the papain in the step 3) is 2-3% of the weight of the preserved beancurd, and the addition amount of the aspergillus oryzae protease is 3-5% of the weight of the preserved beancurd.

7. The preparation method of the preserved beancurd fresh-keeping peptide powder according to claim 1, wherein the enzymolysis temperature in the step 3) is 55-60 ℃, and the enzymolysis time is 3-5 h.

8. The preparation method of the preserved beancurd fresh-keeping peptide powder according to claim 1, wherein the enzyme deactivation temperature in the step 4) is 90-95 ℃, and the enzyme deactivation time is 10-20 min.

9. The method for preparing the preserved beancurd fresh-increasing peptide powder according to claim 1, wherein the air inlet temperature of the spray drying in the step 5) is 170-190 ℃, and the air outlet temperature is 80-90 ℃.

10. A preserved beancurd fresh-keeping peptide powder, which is prepared by the method of any one of claims 1 to 9.

Technical Field

The invention relates to the technical field of food processing, in particular to a preparation method of a preserved beancurd freshness-increasing peptide powder.

Background

The traditional seasoning is prepared by processing soybeans serving as raw materials into bean curd, then culturing fungi (mould or bacteria), pickling, seasoning and fermenting at the temperature of about 17 ℃, and is called as oriental cheese by foreigners.

The fermented bean curd has high salt content (generally 6.5%), and under the high salt content, the activity of protease is inhibited, so that the protein of the fermented bean curd is difficult to carry out enzymolysis, and the generation speed of small molecular peptides is very slow, thereby causing insufficient delicate flavor of the fermented bean curd. In the pickling fermentation process for a long time (more than 3 months), even if some macromolecular polypeptide components can be slowly generated, the quantity of the polypeptide is limited, and the components are single, so that the polypeptide cannot be used as the raw material of the flavor enhancer. Therefore, excessive salt in the fermented bean curd needs to be removed, and then a proper amount of protease is added for further enzymolysis, so that the fermented bean curd becomes the fresh-increased fermented bean curd peptide powder rich in small molecular peptide components. Therefore, desalting and enzymolysis become the technical key of the process. How to combine desalination and enzymolysis technology to improve the generation speed and the content of small molecule peptides is a technical problem which needs to be solved urgently at present.

Disclosure of Invention

The invention provides a preparation method of preserved beancurd freshness-increasing peptide powder, which comprises the following steps of grinding preserved beancurd into slurry, desalting to below 2%, adding compound protease for heat preservation and enzymolysis, and spray drying to obtain the preserved beancurd freshness-increasing peptide powder with higher polypeptide component content, wherein the specific steps are as follows:

1) uniformly mixing the fermented bean curd and water in proportion, pulping by using a colloid mill, and repeating twice;

2) adjusting pH value of the fermented bean curd liquid to 6-7, and performing ultrafiltration desalination on the fermented bean curd liquid by adopting a PS membrane with molecular weight cutoff of 10000;

3) adding papain and aspergillus oryzae protease into the desalted putrid solution for enzymolysis;

4) after the enzymolysis of the fermented bean curd liquid is finished, carrying out enzyme deactivation treatment on the fermented bean curd liquid;

5) and after enzyme deactivation, cooling the fermented bean curd liquid to 60 ℃, then carrying out spray drying, and obtaining the finished product of the fermented bean curd freshness-increasing peptide powder after inspection.

Further, the fermented bean curd in the step 1) is wide fermented bean curd.

Further, the weight ratio of the fermented bean curd to the water in the step 1) is 2-4: 4-6.

Further, the ultrafiltration pressure in the step 2) is 0.48MPa, and the ultrafiltration time is 60 min.

Further, the content of salt in the desalted fermented bean curd liquid in the step 2) is not more than 2%.

Further, the adding amount of the papain in the step 3) is 0.02-3% of the weight of the preserved beancurd liquid, and the adding amount of the rice koji protease is 0.03-5% of the weight of the preserved beancurd liquid.

Further, the enzymolysis temperature in the step 3) is 55-60 ℃, and the enzymolysis time is 3-5 h.

Further, the enzyme deactivation temperature in the step 4) is 90-95 ℃, and the enzyme deactivation time is 10-20 min.

Further, the air inlet temperature of the spray drying in the step 5) is 170-190 ℃, and the air outlet temperature is 80-90 ℃.

The invention also provides the preserved beancurd fresh-keeping peptide powder prepared by the method.

Compared with the prior art, the invention has the beneficial technical effects that:

according to the invention, the PS membrane is adopted to remove the redundant salt content in the preserved beancurd liquid, so that the problem of high salt content in the preserved beancurd liquid is solved, and then the protein in the preserved beancurd liquid is rapidly decomposed into small molecular peptides by controlling the type and the dosage of protease and combining with proper enzymolysis conditions, so that the preserved beancurd has good flavor and can be used as a raw material of a flavor enhancer. The preparation process of the preserved beancurd freshness-increasing peptide powder is simple, low in cost, suitable for large-scale industrial production and good in application prospect.

Detailed Description

The invention provides a preparation method of a preserved beancurd freshness-increasing peptide powder, which comprises the following specific steps:

1) uniformly mixing the fermented bean curd and water in proportion, pulping by using a colloid mill, and repeating twice;

2) adjusting pH value of the fermented bean curd liquid to 6-7, and performing ultrafiltration desalination on the fermented bean curd liquid by adopting a PS membrane with molecular weight cutoff of 10000;

3) adding papain and aspergillus oryzae protease into the desalted putrid solution for enzymolysis;

4) after the enzymolysis of the fermented bean curd liquid is finished, carrying out enzyme deactivation treatment on the fermented bean curd liquid;

5) and after enzyme deactivation, cooling the fermented bean curd liquid to 60 ℃, then carrying out spray drying, and obtaining the finished product of the fermented bean curd freshness-increasing peptide powder after inspection.

In one embodiment, the fermented bean curd in the step 1) is euryale fermented bean curd.

In one embodiment, the weight ratio of the fermented bean curd to the water in the step 1) is 4-6: 2-4.

In one embodiment, the ultrafiltration pressure in step 2) is 0.48MPa, and the ultrafiltration time is 60 min.

In one embodiment, the salt content of the fermented bean curd liquid after desalting in the step 2) is not more than 2%.

In one embodiment, the papain in step 3) is added in an amount of 0.02-3% by weight of the preserved beancurd emulsion, and the rice koji protease is added in an amount of 0.03-5% by weight of the preserved beancurd emulsion.

In one embodiment, the enzymolysis temperature in the step 3) is 55-60 ℃, and the enzymolysis time is 3-5 h.

In one embodiment, the enzyme deactivation temperature in the step 4) is 90-95 ℃, and the enzyme deactivation time is 10-20 min.

In one embodiment, the inlet air temperature of the spray drying in the step 5) is 170-.

The invention also provides the preserved beancurd fresh-keeping peptide powder prepared by the method.

The technical solution provided by the present invention is further illustrated by the following examples.

Example 1

A preparation method of preserved beancurd fresh-increasing peptide powder comprises the following steps:

1) taking 5000kg of Guanghe fermented bean curd and 3000kg of water, and pulping twice through a colloid mill;

2) ultrafiltering and desalting fermented bean curd liquid with PS membrane with molecular weight cutoff of 10000 under the conditions of pressure of 0.48MPa and pH of 6-7 for 60min to desalt fermented bean curd liquid to below 2%;

3) adjusting the temperature of the desalted and fermented bean curd to 60 ℃, adding papain accounting for 0.15 percent of the weight of the fermented bean curd and rice koji protease accounting for 0.3 percent of the weight of the fermented bean curd, stirring, preserving the temperature and performing enzymolysis for 4 hours;

4) heating the fermented bean curd liquid to 90 ℃, and inactivating enzyme for 15 min;

5) and (3) cooling the fermented bean curd liquid to 60 ℃, carrying out spray drying under the conditions that the air inlet temperature is 180 ℃ and the air outlet temperature is 85 ℃, and obtaining the fermented bean curd freshness-increasing peptide powder after inspection.

Comparative example 1

The difference from example 1 is that in step 3) no papain was added.

Comparative example 2

The difference from example 1 is that no mellitin was added in step 3).

Test example 1

The peptide content of the finished fermented bean curd fresh-keeping peptide powder obtained in the example 1 and the comparative examples 1-2 is measured according to GB/T22492-.

The principles and embodiments of the present invention have been described herein using specific examples, which are provided only to help understand the method and the core concept of the present invention; meanwhile, for a person skilled in the art, according to the idea of the present invention, the specific embodiments and the application range may be changed. In view of the above, the present disclosure should not be construed as limiting the invention.