| abstract |
The invention provides a method for preparing Maillard flavor peptides by using sesame cakes. The sesame cakes are pretreated by twin-screw extrusion, and the sesame cakes are pretreated through two ultrasonic treatments, two compound enzymolysis, and micro-bubble air flotation. Impurity, ultrafiltration, concentration under reduced pressure, etc., to obtain an enzymatic hydrolysis solution rich in polypeptides and amino acids, and then through Maillard reaction and spray drying to obtain a Maillard flavored peptide product. The Maillard flavor peptide prepared by the method of the invention has uniform particles, pure flavor and convenient storage, and can be used for seasoning and flavoring in various cooking and food processing. |