Preparation method of peony peptide without biting taste

• Main Authors: WANG SHIYING, XIE RUISHENG, ZHAO XIN
• Format: Patent
• Language: Chinese; English
• Published: 18.10.2019
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PROTEIN COMPOSITIONS FOR FOODSTUFFS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; WORKING-UP PROTEINS FOR FOODSTUFFS

The invention provides a preparation method of a peony peptide without a biting taste. Through the joint action of steam-cooking, flavor protease, active carbon and a flavor masking agent, peony seedcoats and taste compounds generated in the preparation process are removed. The preparation method includes the following steps that water is added into peony seed meal, homogenizing and steam-cookingare conducted hermetically for 10-60 min, then endopeptidase and the flavor protease are added sequentially in proportion for enzymolysis, adsorption is conducted by using the active carbon, and filtering and drying are conducted to obtain the peony peptide without the biting taste. The method has the advantages that 1), the obtained peony peptide is high in yield, and the antioxidant activity ishigh; 2), the adopted method is simple, the hydrolysis process is mild, and the biting taste is removed without affecting the antioxidant activity of the product; 3) no harmful substances are produced in the whole process, and