High-clarity soybean flavor peptide, preparation method therefor, and use thereof

A preparation method for a soybean flavor peptide, comprising:

• (1) mixing a soybean, soybean meal, or both with water, maintaining a temperature at 50-60° C. and stirring for several hours, and passing through a colloid mill to obtain a soybean protein slurry;
• (2) adding a protease and a cellulase into the soybean protein slurry, hydrolyzing at 50-60° C., filtering when a degree of hydrolysis reaches 10%-15%, with a filtrate being an enzymatic hydrolysate of the soybean protein;
• and then separating via a separator, getting rid of an upper layer of oil and a bottom layer of dreg to obtain an intermediate clear liquid being a soybean flavor peptide liquid;
• wherein an adding amount of the protease accounts for 0.8%-1.6% by weight of a solid content of the soybean protein slurry, and an adding amount of the cellulase accounts for 0.5%-0.8% by weight of the solid content of the soybean protein slurry;
• and
• the protease consists of a papain and a flavourzyme;
• and
• (3) adjusting a pH value of the soybean flavor peptide liquid to 4.2-4.5, concentrating under reduced pressure in vacuum at 55-65° C., when a solid content of the soybean peptide flavor liquid reaches 35%-45% by weight of the soybean peptide flavor liquid, eliminating vacuum, stopping agitation, maintaining the temperature at 45-50° C. for 2-3 hours;
• and filtering, subjecting a filtrate to enzyme deactivation and sterilization, and then spray drying, to obtain a high-clarity soybean flavor peptide.