酶解植物蛋白调味粉的制备及在调味品中的应用

The Preparation of Enzymatically Hydrolyzed Vegetable Protein Powder and Its Application in Condiment

通过酶解工艺制备酶解植物蛋白调味粉,并对其分子量分布及在调味品中的应用情况进行了研究。结果显示:此工艺条件下制备的酶解植物蛋白调味粉中多为小肽类物质和游离氨基酸,在酱油、鸡精、鸡粉、汤料及美拉德反应制品中应用能提升产品浓厚感,使口感更加醇厚,整体风味更加协调自然,能够广泛应用在调味品领域中。

To prepare vegetable protein seasoning powder through enzymatic hydrolysis process,and its molecular weight distribution and application in condiment are studied.The results show that the enzymatically hydrolyzed vegetable protein seasoning powder prepared under the process conditions is mostly small peptides and free amino acid,which can improve the strong feeling of product,make the taste more mellow,the overall flavor more harmonious and natural in soy sauce,chicken extract,chicken powder,soup and Maillard reaction products,besides,it can be widely used in the field of condiment.