CN105248835B - Zein hydrolysate and preparation method thereof and the application in pure grain brewing vinegar - Google Patents
Zein hydrolysate and preparation method thereof and the application in pure grain brewing vinegar Download PDFInfo
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- CN105248835B CN105248835B CN201510555244.0A CN201510555244A CN105248835B CN 105248835 B CN105248835 B CN 105248835B CN 201510555244 A CN201510555244 A CN 201510555244A CN 105248835 B CN105248835 B CN 105248835B
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Abstract
The present invention relates to zein hydrolysates and preparation method thereof and the application in pure grain brewing vinegar.The present invention mixes maize yellow-powder with water 1:8~1:10 in mass ratio, adjusts pH value to 7.5-9.0, protease is added in 50~60 DEG C of enzymatic hydrolysis 24-48h and obtains zein enzymolysis liquid；Glutaminase is added in zein enzymolysis liquid, 45-55 DEG C of hydrolysis 12-24h obtains deamidation zein enzymolysis liquid；By deamidation zein enzymolysis liquid enzyme deactivation, centrifugation takes supernatant, is freeze-dried, obtains zein hydrolysate.The present invention is using maize yellow-powder as raw material, and by multienzyme enzymatic hydrolysis, obtained zein hydrolysate adds the content for being remarkably improved lactic acid in vinegar in pure grain vinegar brewing process, has the function of improving vinegar mouthfeel, proposes high acid efficiency.
Description
Technical field
The present invention relates to vinegar brewing technical fields, and in particular to zein hydrolysate and preparation method thereof in pure grain
Application in making vinegar.
Background technique
Vinegar is the large traditional condiment in China, and is liked deeply by broad masses of the people.It is using grain as primary raw material,
The liquid of carbohydrate containing (sugar, starch etc.) is set to be converted into alcohol and carbon dioxide, work of the alcohol in acetic acid bacteria by fermentation
Acetic acid and water are generated under aerobic conditions.Therefore it says, the process for making vinegar is exactly the process for making alcohol transform into acetic acid.Vinegar
Due to the raw material and technique difference of brewing, flavor is also different, so ununified classification method.Classify by brewage process, eats
The brewage process of vinegar is broadly divided into: solid-state fermentation process and liquid-state fermentation technology.
Contain a large amount of organic acid in vinegar, main component is acetic acid and lactic acid, other organic acids include citric acid, first
Acid, malic acid, pyruvic acid, succinic acid etc..These organic acids can promote the metabolism of sugar in human body, make in muscle pyruvic acid and
The fatigue substances such as lactic acid decompose, and delay and banish the feeling of languor.In addition, organic acid also has very strong sterilization and bacteriostasis.So
And if too high, vinegar mouthfeel more stimulates acetic acid content in vinegar, mouthfeel lacks duration.In fact, vinegar is being displayed
In the process maximum variation first is that: acetic acid content reduce, lactic acid content increase.
Preparation method and the formula of health vinegar etc. are concentrated mainly on about the pattern patent of vinegar both at home and abroad at present.
Q. P. Corp. and Qiu Bi make Co., Ltd. and disclose a kind of preparation method (number of patent application of vinegar jointly
201410073312.5), when making an addition to the rice class such as steamed rice, or in the mixing for making an addition to rice and water before cooking
When object is cooked again, the distinctive desired flavor of rice class is not damaged, and can keep the distinctive reason of rice class in the long term
Think fragrance.A kind of vinegar contains and uses the cooking liquid for being classified as the bean or pea of pulse family Vigna, Pisum or olecranon Macroptilium
Protease carries out enzymatic treatment object obtained from enzymatic treatment, the 2-Ethylhexyl Alcohol containing 9~50ppb in terms of the conversion of acidity 4.5%.River
Su Hengshun Cu Ye limited liability company provides a kind of lipid-loweringing vinegar and preparation method thereof (number of patent application
201410101510.8), lipid-loweringing vinegar described in every 1000ml is mainly made of the following raw material: hawthorn 400-600g, Folium Apocyni Veneti
300-500g, vinegar 350-400g, xylitol 100-200g.Applicant thinks that lipid-loweringing vinegar has active constituent content height, mouth
Feel, aromatic flavour the features such as.The intrinsic characteristic of vinegar and hawthorn, Folium Apocyni Veneti Chinese herbal medicine can be mentioned by this preparation method
It takes object to combine, Bloodlipid-lowering can be improved.Hengshun Vinegar Industry Co., Ltd., Jingsu and China Agricultural University disclose one kind jointly
The production method (number of patent application 201510029210.8) of anti-oxidant vinegar.It is characterized in that: through alcoholic fermentation, acetic acid hair
After ferment in the vinegar fermented grain of vinegar to be drenched, 6 ~ 8% rice parching is added by weight percentage, impregnates vinegar fermented grain 18 hours or more containing rice parching
After drench vinegar.The process of institute's rice parching is: by rice frying at black coke-like object, being dissolved in hot water in due course, then cooks into dark brown
The micro- thick liquid of color.The advantages of this technique is: the oxidation resistance of vinegar significantly improves before relatively implementing after implementation, vinegar color
It is damp, in good taste, and have burnt odor taste；It is low to implement material requested price, is easily obtained；It is easily controllable, implement simple；Implementation does not change
Original solid-state acetic fermentation condition can easily produce the antioxygen helping digestion of high-quality in conjunction with existing solid-state acetic fermentation process
Vinegar.Jiangsu University discloses a kind of method (number of patent application 201410511220.0) that ultrasonic wave urges mature vinegar, belongs to and urges mature vinegar
Technical field.It is sealed after the vinegar liquid newly brewed is deposited in container with the ethyl alcohol for accounting for vinegar liquid volume 0.55 ~ 0.85%, it is warm in container
Degree is maintained at 30 ~ 40 DEG C, and applying frequency to the vinegar liquid in container is 18 ~ 29KHz, ultrasonic 40 ~ 60W/100mL(of density ultrasound
Power and the volume ratio for urging mature vinegar liquid) low frequency high-energy ultrasonic, 60 ~ 80min of ultrasonic time.The present invention in 60 ~ 80 minutes just
It can achieve natural aging 3 ~ 5 years ageing effects, digestion time greatly shortens, and aging effect is significant.
It has not yet to see, improves the report of organic acid ratio in vinegar by addition zein hydrolysate.
Summary of the invention
The purpose of the present invention is to provide the preparation method of zein hydrolysate and its answering in pure grain brewing vinegar
With.
The purpose of the present invention is realized at least through one of following technical solution.
The preparation method of zein hydrolysate, this method comprises the following steps:
(1) enzymatic hydrolysis of zein: maize yellow-powder is mixed with water 1:8~1:10 in mass ratio, adjusts pH value to 7.5-
9.0, protease is added in 50~60 DEG C of enzymatic hydrolysis 24-48h and obtains zein enzymolysis liquid；
(2) glutaminase is added in zein enzymolysis liquid, 45-55 DEG C of hydrolysis 12-24h obtains deamidation corn egg
White enzymolysis liquid；
(3) by deamidation zein enzymolysis liquid enzyme deactivation, centrifugation takes supernatant, is freeze-dried, and obtains zein hydrolysis
Object.
In above-mentioned preparation method, protease as described in step (1) is from Alcalase and Novozym 37071
In any one.Glutaminase described in step (2) is from bacillus amyloliquefaciens.
Ground is advanced optimized, the additive amount of protease as described in step (1) is the 1%-3% of maize yellow-powder weight.
Ground is advanced optimized, glutaminase additive amount described in step (2) is zein enzymolysis liquid weight
0.01%-0.05%。
Advanced optimize ground, 10~15min of enzyme deactivation condition 85~95oC enzyme deactivation described in step (3).
The zein hydrolysate as made from above-mentioned preparation method, can apply in pure grain brewing vinegar, specifically: by pure
Grain making vinegar production specifications (DB37/T 1273-2009), by sugar weight total in fermentation liquid after saccharification
0.1%-0.5% adds the zein hydrolysate.The pure grain brewing vinegar production specifications are liquid state fermentation brewing food
Vinegar production specifications.
Compared with prior art, the present invention having the following advantages that and technical effect:
(1) zein hydrolysate provided by the invention, can be significant by the 0.1%-0.5% addition of sugar weight total in fermentation liquid
Improve the ratio of organic acid in making vinegar, especially raising lactic acid content, reduces acetic acid content, improve vinegar mouthfeel, improve
The mouthfeel duration of vinegar.
(2) addition zein hydrolysate has positive effect to the yield for improving vinegar.
Specific embodiment
Specific implementation of the invention is described further below in conjunction with example, but implementation and protection of the invention is not limited to
This.
The measuring method of organic acid in example:
By vinegar sample 0.20mol/L K2HPO4After buffer solution dilutes 10 times, after 0.45 μm of membrane filtration, filter is taken
Liquid flows through C18 solid-phase extraction column with the flow velocity of 1mL/min, spare.Chromatographic column: C18 chromatographic column (4.6 × 250mm ID, 5 μm)；
Detector: UV detector；Detection wavelength 210nm；Mobile phase: 0.01mol/L KH2PO4-H3PO4Buffer solution (pH2.8) mistake
0.45 μm of water system filter membrane, ultrasonic wave degassing 15min；Flow velocity 0.6mL/min；Column temperature: 25 DEG C；Sample volume: 10 μ L.Organic acidity test
As a result unit is g/100ml.
Embodiment 1
(1) enzymatic hydrolysis of zein: maize yellow-powder is mixed with water 1:8 in mass ratio, is adjusted pH value to 9.0, is added
Alcalase, additive amount are maize yellow-powder weight 3%, digest for 24 hours at 60 DEG C, obtain zein enzymolysis liquid；
(2) glutaminase for deriving from bacillus amyloliquefaciens is added in zein enzymolysis liquid, additive amount is jade
The 0.05% of rice gluten enzymolysis liquid weight, 55 DEG C of hydrolysis 12h, obtains deamidation zein enzymolysis liquid；
(3) by deamidation zein enzymolysis liquid 85oC enzyme deactivation 15min, centrifugation takes supernatant, is freeze-dried, obtains jade
Rice gluten hydrolysate.
By zein hydrolysate by liquid food in pure grain brewing vinegar production specifications (DB37/T 1273-2009)
Vinegar brewing technique specification brews vinegar embodiment 1 by 0.1% addition of sugar weight total in fermentation liquid after saccharification.
Blank 1
(1) enzymatic hydrolysis of zein: maize yellow-powder is mixed with water 1:8 in mass ratio, is adjusted pH value to 9.0, is added
Alcalase, additive amount are maize yellow-powder weight 3%, digest for 24 hours at 60 DEG C, obtain zein enzymolysis liquid；
(2) by deamidation zein enzymolysis liquid 85oC enzyme deactivation 15min, centrifugation takes supernatant, is freeze-dried, obtains jade
Rice gluten hydrolysate.
By zein hydrolysate by liquid food in pure grain brewing vinegar production specifications (DB37/T 1273-2009)
Vinegar brewing technique specification brews vinegar blank 1 by 0.1 addition of sugar weight total in fermentation liquid after saccharification.
Blank 2
Blank 2 are not add the vinegar that zein hydrolysate ferments.
The data of table 1 are the organic acid compositions of vinegar, seen from table 1, by the vinegar and sky of method disclosed by the invention preparation
White No. 1 is compared with blank 2, and the content of acetic acid is substantially reduced in vinegar, and lactic acid content dramatically increases, other organic acids such as lemon
Lemon acid, malic acid, tartaric acid, oxalic acid, formic acid content there is no large change.
Sensory evaluation is carried out to blank 1, blank 2, embodiment 1 and embodiment 2.Sensory evaluation is tested by 12 35-
It is made of the male of sensory evaluation experience and 15 women within 45 years old.Analyses Methods for Sensory Evaluation Results shows: embodiment 1 and embodiment 2 are more empty
White No. 1 and blank 2 more soft, and mouthfeel duration is more preferable.
Table 1
| Blank 1 | Blank 2 | Embodiment 1 | Embodiment 2 | |
| Acetic acid | 4.66 | 4.45 | 4.05 | 3.97 |
| Lactic acid | 1.02 | 1.14 | 1.94 | 2.08 |
| Citric acid | 0.03 | 0.04 | 0.02 | 0.03 |
| Malic acid | 0.42 | 0.54 | 0.49 | 0.52 |
| Tartaric acid | 0.06 | 0.04 | 0.05 | 0.07 |
| Oxalic acid | 0.02 | 0.04 | 0.02 | 0.03 |
| Formic acid | 0.04 | 0.06 | 0.05 | 0.05 |
| Total acid | 6.25 | 6.31 | 6.62 | 6.75 |
Embodiment 2
(1) enzymatic hydrolysis of zein: maize yellow-powder is mixed with water 1:10 in mass ratio, is adjusted pH value to 8.5, is added
Novozym 37071, additive amount obtain zein enzymolysis liquid in 55 DEG C of enzymatic hydrolysis 33h for maize yellow-powder weight 2%；
(2) glutaminase for deriving from bacillus amyloliquefaciens is added in zein enzymolysis liquid, additive amount is jade
The 0.03% of rice gluten enzymolysis liquid weight, 50 DEG C of hydrolysis 20h, obtains deamidation zein enzymolysis liquid；
(3) by deamidation zein enzymolysis liquid 90oC enzyme deactivation 10min, centrifugation takes supernatant, is freeze-dried, obtains jade
Rice gluten hydrolysate.
By zein hydrolysate by liquid food in pure grain brewing vinegar production specifications (DB37/T 1273-2009)
Vinegar brewing technique specification obtains vinegar by 0.3% addition of sugar weight total in fermentation liquid after saccharification.
Embodiment 3
(1) enzymatic hydrolysis of zein: maize yellow-powder is mixed with water 1:9 in mass ratio, is adjusted pH value to 8, is added
Alcalase, additive amount obtain zein enzymolysis liquid in 55 DEG C of enzymatic hydrolysis 30h for maize yellow-powder weight 2%；
(2) glutaminase for deriving from bacillus amyloliquefaciens is added in zein enzymolysis liquid, additive amount is jade
The 0.03% of rice gluten enzymolysis liquid weight, 50 DEG C of hydrolysis 20h, obtains deamidation zein enzymolysis liquid；
(3) by deamidation zein enzymolysis liquid 90oC enzyme deactivation 12min, centrifugation takes supernatant, is freeze-dried, obtains jade
Rice gluten hydrolysate.
By zein hydrolysate by liquid food in pure grain brewing vinegar production specifications (DB37/T 1273-2009)
Vinegar brewing technique specification obtains vinegar by 0.2% addition of sugar weight total in fermentation liquid after saccharification.Test process and result
Referring to example 1 and 2, Analyses Methods for Sensory Evaluation Results shows: embodiment 3 is more soft, and mouthfeel duration is more preferable.
Claims (4)
1. a kind of application of zein hydrolysate in pure grain brewing vinegar, it is characterised in that produce skill by pure grain brewing vinegar
Art specification can improve organic acid in making vinegar by the 0.1%-0.5% addition of sugar weight total in fermentation liquid after saccharification
Ratio improves lactic acid content, reduces acetic acid content, improves vinegar mouthfeel, improves the mouthfeel duration of vinegar；
The preparation of the zein hydrolysate includes the following steps:
(1) enzymatic hydrolysis of zein: maize yellow-powder is mixed with water 1:8~1:10 in mass ratio, adjusting pH value to 7.5-9.0,
Protease is added and obtains zein enzymolysis liquid in 50~60 DEG C of enzymatic hydrolysis 24-48h；The protease be from
Any one in Alcalase and Novozym 37071；The additive amount of the protease is the 1%- of maize yellow-powder weight
3%；
(2) glutaminase is added in zein enzymolysis liquid, 45-55 DEG C of hydrolysis 12-24h obtains deamidation zein enzyme
Solve liquid；The glutaminase additive amount is the 0.01%-0.05% of zein enzymolysis liquid weight；
(3) by deamidation zein enzymolysis liquid enzyme deactivation, centrifugation takes supernatant, is freeze-dried, obtains zein hydrolysate；
By pure grain brewing vinegar production specifications, after saccharification, added by the 0.1%-0.5% of sugar weight total in fermentation liquid
The zein hydrolysate can improve the ratio of organic acid in making vinegar, improve lactic acid content, reduce acetic acid content, improve
Vinegar mouthfeel improves the mouthfeel duration of vinegar.
2. application as described in claim 1, it is characterised in that glutaminase described in step (2) is from solution starch
Bacillus.
3. application as described in claim 1, it is characterised in that enzyme deactivation 85~95oC of condition enzyme deactivation described in step (3) 10~
15min。
4. application as described in claim 1, it is characterised in that the pure grain brewing vinegar production specifications are liquid state fermentation
Making vinegar production specifications.
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| WO2018058801A1 (en) * | 2016-09-28 | 2018-04-05 | 华南理工大学 | High-dispersion plant protein and method for preparation thereof |
| CN106490298B (en) * | 2016-11-28 | 2020-05-22 | 华南理工大学 | High-dispersity plant protein and preparation method thereof |
| CN106434799A (en) * | 2016-09-28 | 2017-02-22 | 华南理工大学 | Protein nanoparticles and preparation method thereof |
| CN106666070A (en) * | 2016-11-28 | 2017-05-17 | 广东巍微生物科技有限公司 | Soybean protein and preparation method thereof |
| CN112890158A (en) * | 2021-03-10 | 2021-06-04 | 上海爱普食品工业有限公司 | Method for preparing HVP (high Voltage hydrogen phosphate) by nano dispersion coupling enzymolysis |
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|---|---|---|---|---|
| CN1219106A (en) * | 1996-05-20 | 1999-06-09 | 诺沃挪第克公司 | Method of obtaining protein hydrolysates |
| CN1786183A (en) * | 2004-12-10 | 2006-06-14 | 天津商学院 | Technology of preparing bioactive short peptide by high efficiency enzymolysis corn protein |
| CN102845710A (en) * | 2011-05-12 | 2013-01-02 | 格里菲思实验室国际有限公司 | Method for preparing a proteinaceous vegetable flavor enhancer |
| CN103757082A (en) * | 2014-01-06 | 2014-04-30 | 华南理工大学 | Preparation method of enhancement peptide with white spirit flavor |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4834898B1 (en) * | 1968-06-06 | 1973-10-24 | ||
| KR101239624B1 (en) * | 2010-12-30 | 2013-03-07 | 주식회사농심 | Preparation method of Hydrolyzed Vegetable Protein |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1219106A (en) * | 1996-05-20 | 1999-06-09 | 诺沃挪第克公司 | Method of obtaining protein hydrolysates |
| CN1786183A (en) * | 2004-12-10 | 2006-06-14 | 天津商学院 | Technology of preparing bioactive short peptide by high efficiency enzymolysis corn protein |
| CN102845710A (en) * | 2011-05-12 | 2013-01-02 | 格里菲思实验室国际有限公司 | Method for preparing a proteinaceous vegetable flavor enhancer |
| CN103757082A (en) * | 2014-01-06 | 2014-04-30 | 华南理工大学 | Preparation method of enhancement peptide with white spirit flavor |
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