CN107549760A - A kind of preparation method of compound nutritional flavoring agent - Google Patents
A kind of preparation method of compound nutritional flavoring agent Download PDFInfo
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- CN107549760A CN107549760A CN201710846178.1A CN201710846178A CN107549760A CN 107549760 A CN107549760 A CN 107549760A CN 201710846178 A CN201710846178 A CN 201710846178A CN 107549760 A CN107549760 A CN 107549760A
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Abstract
The invention belongs to microbial technology field, more particularly to a kind of preparation method of compound nutritional flavoring agent, comprise the following steps：A, raw material sources：Bacteria residue liquid after industrial fermentation liquid separation of solid and liquid is filtered is as raw material；B, acid hydrolytic reaction：Step A zymotic fluid is continuously stirred, adjusts pH value 1.0~2.0, maintains 80~85 DEG C, sour water solution adjusts pH value 6.0~7.0 to react just liquid after 120~240 minutes；C, enzymatic hydrolysis reaction：Addition mycoprotein is given money as a gift in liquid at the beginning of 0.25%~0.50% biology enzyme to step B reaction of weight, controls 52~58 DEG C of enzyme hydrolysis temperature under agitation, maintains stable pH to react 23~25 hours, then adjusts pH value 4.0~5.0, is heated to inactivation of seething with excitement；Finally it is concentrated and dried to obtain finished product.The mycoprotein zymolyte preparation method of the present invention is simple, and raw material sources are abundant extensive, and environment-friendly high-efficiency.
Description
Technical field
The present invention relates to a kind of microbial technology field, more particularly to a kind of preparation method of compound nutritional flavoring agent.
Background technology
At present, the high upsurge in the whole world advocates environmental protection, and main pollution is water pollution and atmosphere pollution.Wherein coal, smelting, electricity
The industry environmental protection such as plating, ceramics, papermaking, process hides, food and biofermentation products should put in the first place, and domestic and international in biofermentation industry
The processing of thalline after concentrate drying mainly to mix among animal feeding-stuff after fermentation；Have through separate acid hydrolysis or basic hydrolysis or
Recycled after enzymolysis as fermentation nitrogen source or feed addictive；Or zymotic fluid adds activated carbon, make thalline mixed with activated carbon or
Fuel etc. can be used as.
Concentration is dried after fermentation, and major way is concentrated in vacuo to paste to first pass through, or with biological fermentation feed liquid
Concentrated after mixing, or be concentrated into about 1/5 volume or so, form paste, then form thalline powder through forced air drying or spray drying
End, then it is granulation into feed through powder；Or fermented liquid adds the final fermentation thalli of carbon decolouring to be mixed in activated carbon as fuel, this side
Method environmental protection, easy to operate, degree of controllability is high, and cost is accordingly relatively low；But there is mycoprotein all not developed preferably.
Sour water solution typically uses strong acid hydrochloric acid 6mol/L, and temperature may be up to more than 100 DEG C, and hydrolysis amino acid is easily by strong acid
Destroy, strong acid high temperature can not be dried, it is necessary to special band drier or spray to equipment requirement, post processing in general forced air drying
Mist drying machine；Basic hydrolysis needs the time longer, same most of hydrolysis amino acid destructible, more as cheap biofermentation
Raw material, the environmental protection of this method, product nutritive value utilization rate are low；Reaction conditions are gentle, easy to control, and less energy consumption, amino acid is not easy
Destroyed, nutritional ingredient and value are higher, but enzyme reaction process typically has the special peculiar smell not being accepted, and causes air
Pollution.
The content of the invention
The present invention is directed to the substantial amounts of thalline process problem of biofermentation industry, and mycoprotein hydrolysis is insufficient after biofermentation,
A kind of method of environment-friendly high-efficiency using biofermentation thalline production compound nutritional flavoring agent is provided.
In order to solve the above technical problems, the present invention is using following technical scheme：A kind of preparation of compound nutritional flavoring agent
Method, comprise the following steps successively：
A, raw material sources：Bacteria residue liquid after industrial fermentation liquid separation of solid and liquid is filtered is as raw material, described industrial fermentation
Refer to the vital movement by microorganism, fermentation raw material is converted into the industrial process for the microniological proudcts that necessary for human is wanted.
In the bacteria residue liquid raw material, biofermentation thalline content is 10%~15%；
B, acid hydrolytic reaction：Step A zymotic fluid is continuously stirred, adjusts pH value 1.0~2.0, maintains 80~85 DEG C, sour water
Solution adjusts pH value 6.0~7.0 to react just liquid after 120~240 minutes；
C, enzymatic hydrolysis reaction：Add mycoprotein give money as a gift weight 0.25%~0.50% biology enzyme to the anti-of step B
Answer in just liquid, control 52~58 DEG C of enzyme hydrolysis temperature under agitation, maintain stable pH reactions 23~25 hours, then adjust pH value
4.0~5.0, boiling inactivation is heated to, obtains compound nutritional solution.
D, it is concentrated and dried：Step C compound nutritional solution is concentrated and dried to obtain finished product.
Further：In above-mentioned preparation method, the biofermentation mycoprotein of the step A includes glutamic acid fermentation thalline
In albumen, Inosine Fermentation mycoprotein, guanosine fermentation thalli albumen, proline fermentation thalli albumen and adenosine fermentation mycoprotein
At least one.
Biology enzyme in the step C is at least one of extraction from yeast enzyme or dregs of beans hydrolase.
The tune pH is food grade hydrochloric acid and food sodium hydroxide with soda acid.
Described step D, which is concentrated and dried, to be referred to compound nutritional solution through being concentrated in vacuo to about 2/3 to 1/2 volume concentration liquid
The process of re-dry.
The step D is also included after the material of concentrate drying is crushed, and obtains the compound battalion of finished product that water content is 5%~10%
Support the process of flavoring agent.
Compared with prior art, the beneficial effect that the present invention obtains mainly includes：
(1) relatively modern thalline individually digests, and the present invention effectively removes biofermentation bacterium by sour water solution between first high temperature, short time
Peculiar smell existing for the independent enzymolysis process of body, then adjust pH to 4.0~5.0 to remove bitter taste improvement mouthfeel after being digested, finally have
Special delicate flavour paste flavor or meat are fragrant, and high-efficiency environment friendly will not be polluted simultaneously using biofermentation mycoprotein；
(2) biofermentation thalline of the present invention is without strong specific aim, the solution starch bud of the Inosine Fermentation of present biofermentation industry
Corynebacterium glutamicum of bacillus subtilis or gourmet powder fermenting of spore bacillus or the fermentation of adenosine and guanosine etc. is used equally for this hair
Bright, and require low to drying equipment, the present invention can effectively solve the thalline process problem after the biofermentation of enterprise while bring
Its economic benefit；
(3) compound nutritional flavoring agent of the invention general can be used for the dispensings such as chickens' extract, thick chilli sauce, millet cake class and beverage.
The method of the present invention is that environment-friendly high-efficiency is reached using biofermentation thalline production compound nutritional flavoring agent, its utilization rate
80%~100%.
Embodiment
With reference to embodiment, the present invention is further illustrated.
Embodiment 1
Concretely comprise the following steps：Taking the bacterium solution 1500ml that thalline content is 10% after filtering fermentation liquor, (monosodium glutamate mycoprotein, makes a living
Thing fermentation art conventional products), continuously stir uniformly, pH=2 is adjusted with food grade hydrochloric acid, maintain 180min at 82 DEG C, so
Adjust pH=6.5 with the NaOH of food-grade afterwards, add mycoprotein give money as a gift weight 0.25% Dong Henghua roads extraction from yeast enzyme
3#, controls 55 DEG C of enzyme hydrolysis temperature, pH value 6.5 under agitation, after enzyme hydrolysis 24 hours, adjusts pH=4.5 to be heated to boiling with hydrochloric acid
Inactivation is risen, through being concentrated in vacuo to 1/2 volume, then is crushed after common forced air drying, as the compound battalion of the enzymolysis of mycoprotein
Support flavoring agent.High performance liquid chromatography detects total amino acid=20.5%, and glutamic acid accounts for the 18.8% of total amino acid, and inosinicacid=
1.01%, guanylic acid=1.14%, it is made into 3% aqueous solution taste：It is fragrant in meat soup.
Embodiment 2
Concretely comprise the following steps：Taking the bacterium solution 1500ml that thalline content is 15% after filtering fermentation liquor, (inosine mycoprotein, makes a living
Thing fermentation art conventional products), continuously stir uniformly, pH=2 is adjusted with food grade hydrochloric acid, maintain 120min at 85 DEG C, so
Adjust pH=6.5 with the NaOH of food-grade afterwards, add mycoprotein give money as a gift weight 0.50% Pang Bo extraction from yeast enzyme, stirring
Mix lower 55 DEG C of control enzyme hydrolysis temperature, pH value 6.8, after enzyme hydrolysis 24 hours, adjust pH=4.0 to be heated to boiling inactivation with hydrochloric acid,
Through being concentrated in vacuo to about 1/2 volume, then crushed after common forced air drying, as the compound nutritional flavour enhancing of the enzymolysis of mycoprotein
Agent.High performance liquid chromatography detects total amino acid=25.1%, and glutamic acid accounts for the 17.7% of total amino acid, and inosinicacid=
1.16%, guanylic acid=1.33%, it is made into 3% aqueous solution taste：It is fragrant in meat soup.
Embodiment 3
Concretely comprise the following steps：Take bacterium solution 1500ml (the inosine mycoproteins that thalline content is 13% after filtering fermentation liquor：Guanosine
Mycoprotein=1：1, be biofermentation art conventional products), continuously stir uniformly, pH=is adjusted with food grade hydrochloric acid
1.5,120min are maintained at 82 DEG C, then adjust pH=6.5 with the NaOH of food-grade, mycoprotein is added and gives money as a gift the 0.50% of weight
Dong Henghua roads extraction from yeast enzyme 2#, control 55 DEG C of enzyme hydrolysis temperature, pH value 6.7 under agitation, after enzyme hydrolysis 24 hours, use
Hydrochloric acid adjusts pH=4.0 to be heated to boiling inactivation, through being concentrated in vacuo to about 1/2 volume, then is crushed after common forced air drying, is
The compound nutritional flavoring agent of the enzymolysis of mycoprotein.High performance liquid chromatography detects total amino acid=23.0%, and glutamic acid accounts for always
The 15.9% of amino acid, inosinicacid=1.08%, guanylic acid=1.24%, it is made into 3% aqueous solution taste：It is unique in slight bitter taste band
Paste flavor taste.
Listed above is only the small part specific embodiment of the present invention.The invention is not restricted to embodiments above,
Those skilled in the art directly exports or deformed from present disclosure, is considered as protection scope of the present invention.
Claims (7)
1. a kind of preparation method of compound nutritional flavoring agent, comprises the following steps successively：
A, raw material sources：Bacteria residue liquid after industrial fermentation liquid separation of solid and liquid is filtered is raw in the bacteria residue liquid raw material as raw material
Thing fermentation thalli content is 10%~15%；
B, acid hydrolytic reaction：Step A zymotic fluid is continuously stirred, adjusts pH value 1.0~2.0, maintains 80~85 DEG C, sour water solution
After 120~240 minutes, pH value 6.0~7.0 is adjusted to react just liquid；
C, enzymatic hydrolysis reaction：Addition mycoprotein is given money as a gift at the beginning of 0.25%~0.50% biology enzyme to step B reaction of weight
In liquid, 52~58 DEG C of enzyme hydrolysis temperature is controlled under agitation, maintains stable pH to react 23~25 hours, then adjust pH value 4.0
~5.0, boiling inactivation is heated to, obtains compound nutritional solution.
D, it is concentrated and dried：Step C compound nutritional solution is concentrated and dried to obtain finished product.
2. the preparation method of compound nutritional flavoring agent according to claim 1, it is characterised in that：The biology of the step A
Fermentation thalli albumen includes glutamic acid fermentation mycoprotein, Inosine Fermentation mycoprotein, guanosine fermentation thalli albumen, proline hair
At least one of yeast-like fungi body protein and adenosine fermentation mycoprotein.
3. the preparation method of compound nutritional flavoring agent according to claim 2, it is characterised in that：Life in the step C
Thing enzyme is at least one of extraction from yeast enzyme or dregs of beans hydrolase.
4. the preparation method of compound nutritional flavoring agent according to claim 1, it is characterised in that：The tune pH is with soda acid
Food grade hydrochloric acid and food sodium hydroxide.
5. the preparation method of compound nutritional flavoring agent according to claim 1, it is characterised in that：Described step D concentrations
Drying refers to the process of compound nutritional solution through being concentrated in vacuo to about 2/3 to 1/2 volume concentration liquid re-dry.
6. the preparation method of compound nutritional flavoring agent according to claim 5, it is characterised in that：The step D also includes
After the material of concentrate drying is crushed, the process for the finished product compound nutritional flavoring agent that water content is 5%~10% is obtained.
7. flavoring agent obtained by any one preparation method is applied to chickens' extract, thick chilli sauce, millet cake in a kind of 1-6 according to claim
Using.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110305928A (en) * | 2019-06-25 | 2019-10-08 | 广东希普生物科技股份有限公司 | Digest the method and enzymolysis protein feedstuff of Amino acid fermentation bacteria |
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| CN110305928A (en) * | 2019-06-25 | 2019-10-08 | 广东希普生物科技股份有限公司 | Digest the method and enzymolysis protein feedstuff of Amino acid fermentation bacteria |
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