一种植物蛋白复合肽盐的工艺研究

Study on Technology of a Plant Protein Complex Peptide Salt

食盐与我们的日常生活密切相关,但如果摄入过多食盐,会导致体内钠离子积累过多,进而引发一系列的疾病。该研究在以谷朊粉为原料制得咸味肽的基础上,以感官评分、色差值、水分、乳化性和乳化稳定性为指标,对氯化钾、酵母提取物和柠檬粉的添加量进行单因素试验,并利用响应面试验优化肽盐的配方。结果表明,在氯化钾为0.4 g、酵母提取物为0.2 g、柠檬粉为0.3 g的条件下,复合肽盐中多肽含量为11.4 mg/g,钠离子含量为0.35 g/100 g,钾离子含量为1.181 g/100 g,且添加酵母提取物和柠檬粉掩盖了肽盐的不良气味,外观呈浅黄色;减少了生活中钠的摄入量,得到低钠、减盐不减咸的调味品。

Salt is closely related to our daily life,but if salt intake is too much,it will lead to excessive accumulation of sodium in the body,which can lead to a series of diseases.In this study,on the basis of salty peptides prepared with gluten powder as the raw material,with sensory score,color difference value,moisture,emulsification and emulsification stability as the indexes,single factor test is carried out on the addition amount of potassium chloride,yeast extract and lemon powder,and response surface test is used to optimize the formula of peptide salt.The results show that under the conditions of potassium chloride of 0.4 g,yeast extract of 0.2 g and lemon powder of 0.3 g,the content of polypeptides in complex peptide salt is 11.4 mg/g,the content of sodium is 0.35 g/100 g and the content of potassium is 1.181 g/100 g.The addition of yeast extract and lemon powder covers the unpleasant smell of peptide salt,and the appearance is light yellow.The intake of sodium in life is reduced,and low-sodium,salt-reduction salty condiments are obtained.