CN100336464C - 蘑菇－鸡骨泥调味酱 - Google Patents

蘑菇－鸡骨泥调味酱 Download PDF

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CN100336464C
CN100336464C CNB2005100103723A CN200510010372A CN100336464C CN 100336464 C CN100336464 C CN 100336464C CN B2005100103723 A CNB2005100103723 A CN B2005100103723A CN 200510010372 A CN200510010372 A CN 200510010372A CN 100336464 C CN100336464 C CN 100336464C
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mushroom
chicken bone
sauce
present
enzymolysis liquid
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CN1745654A (zh
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杨铭铎
龙志芳
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Harbin University of Commerce
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Harbin University of Commerce
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Abstract

本发明提供的是一种蘑菇-鸡骨泥调味酱。它由蘑菇酶解液15-25%、鸡骨泥酶解液15-25%、豆瓣酱15%，淀粉2.3%，卡拉胶0.35%，CMC 0.1%，食盐2.0-3.0%，食糖6.0%，酵母精0.8%，I+G 0.25%，苯甲酸钠0.05%，香辛料0.7%、洋葱粉0.55%、大蒜粉0.5%、姜粉0.4%，植物油5.0%和余量的水组成。本发明根据各味之间的相乘、相减等原理进行合理调配，其产品中富含氨基酸、风味独特。工艺技术简单，容易实现。

Description

蘑菇-鸡骨泥调味酱
(一)、所属领域
本发明涉及的是一种调味品，具体的说是调味酱。
(二)、背景技术
目前市场上的调味酱种类丰富，品种繁多，但大多是发酵调味品，生产周期比较长。而且仅仅起到调味的作用，没有营养价值或营养不全。
(三)、发明内容
本发明的目的在于提供一种富含氨基酸、口味独特、容易加工生产的的蘑菇-鸡骨泥调味酱。
本发明的目的是这样实现的：它由蘑菇酶解液15-25％、鸡骨泥酶解液15-25％、豆瓣酱15％，淀粉2.3％，卡拉胶0.35％，CMC 0.1％，食盐2.0-3.0％，食糖6.0％，酵母精0.8％，I+G 0.25％，苯甲酸钠0.05％，香辛料0.7％、洋葱粉0.55％、大蒜粉0.5％、姜粉0.4％，植物油5.0％和余量的水组成。
本发明选择营养丰富的鸡骨泥和鸡腿蘑为原材料，将鸡骨泥在90℃恒温条件下，加热十分钟，等温度降到55℃时，再用木瓜蛋白酶进行酶解。酶解条件：木瓜蛋白酶的浓度为0.2％，底物浓度(即鸡骨泥的浓度)为55％，酶解温度55℃，pH为6.0左右，恒温酶解3h；鸡腿蘑采用复合酶进行酶解，酶解的工艺条件：纤维素酶0.15％、木瓜蛋白酶0.10％、果胶酶0.10％、温度50℃、时间为3h、pH＝5.0。酶解完之后加热到90℃十分钟，使酶失活，这样就得到鸡腿蘑的酶解液。根据各味之间的相乘、相减等原理进行合理调配，研制出富含氨基酸、风味独特的蘑菇-鸡骨泥调味酱。下表为各种原料氨基酸分析表：
出峰顺序 检测项目   鸡骨泥/％   鸡骨泥酶解液/％  鸡腿蘑/％   鸡腿蘑酶解液/％
  1234567   天门冬氨酸苏氨酸丝氨酸谷氨酸甘氨酸丙氨酸胱氨酸   0.950.450.441.610.960.730.16   2.911.161.054.122.862.180.83  0.100.060.060.150.050.090.06   0.110.070.070.160.060.100.06
  891011121314151617   缬氨酸蛋氨酸异亮氨酸亮氨酸酪氨酸苯丙氨酸赖氨酸组氨酸精氨酸脯氨酸氨基酸总量氨峰   0.490.260.440.800.340.510.800.240.770.7410.70.76   1.670.831.422.481.011.702.470.802.352.1833.030.76   0.120.020.050.090.070.120.060.030.060.051.250.08   0.120.020.060.100.080.110.070.030.070.091.350.08
将这些原料配合，各营养成份相互协调配合，营养丰富，容易吸收。本发明的工艺技术简单，容易实现。
(四)、具体实施方案
下面举例对本发明做更详细地描述：
实施方案一，原料组成为：蘑菇酶解液15％、鸡骨泥酶解液25％、豆瓣酱15％，淀粉2.3％，卡拉胶0.35％，CMC 0.1％，食盐3.0％，食糖6.0％，酵母精0.8％，I+G 0.25％，苯甲酸钠0.05％，香辛料0.7％、洋葱粉0.55％、大蒜粉0.5％姜粉0.4％，植物油5.0％、水25％。
实施方案二，原料组成为：蘑菇酶解液25％、鸡骨泥酶解液15％、豆瓣酱15％，淀粉2.3％，卡拉胶0.35％，CMC 0.1％，食盐3.0％，食糖6.0％，酵母精0.8％，I+G 0.25％，苯甲酸钠0.05％，香辛料0.7％、洋葱粉0.55％、大蒜粉0.5％姜粉0.4％，植物油5.0％、水25％。
实施方案三，原料组成为：蘑菇酶解液20％、鸡骨泥酶解液20％、豆瓣酱15％，淀粉2.3％，卡拉胶0.35％，CMC 0.1％，食盐3.0％，食糖6.0％，酵母精0.8％，I+G 0.25％，苯甲酸钠0.05％，香辛料0.7％、洋葱粉0.55％、大蒜粉0.5％姜粉0.4％，植物油5.0％、水25％。

Claims (1)

1、一种蘑菇-鸡骨泥调味酱，其特征是：它由蘑菇酶解液15-25％、鸡骨泥酶解液15-25％、豆瓣酱15％，淀粉2.3％，卡拉胶0.35％，CMC0.1％，食盐2.0-3.0％，食糖6.0％，酵母精0.8％，I+G 0.25％，苯甲酸钠0.05％，香辛料0.7％、洋葱粉0.55％、大蒜粉0.5％、姜粉0.4％，植物油5.0％和余量的水组成。
CNB2005100103723A 2005-09-28 2005-09-28 蘑菇－鸡骨泥调味酱 Expired - Fee Related CN100336464C (zh)

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Publication number Priority date Publication date Assignee Title
CN101181083B (zh) * 2007-11-20 2010-09-15 哈尔滨商业大学 一种香菇-猪骨高汤冻的制备方法
CN101564144B (zh) * 2009-06-08 2013-02-27 佛山市海天调味食品股份有限公司 一种鸡精调味品
CN101816405A (zh) * 2010-04-26 2010-09-01 大连盖世食品有限公司 孜然蘑菇酱
CN103815388B (zh) * 2014-01-08 2016-03-02 浙江正味食品有限公司 一种麻辣酥脆鸡骨酱的制作方法
CN104172066A (zh) * 2014-07-16 2014-12-03 东莞市百味佳食品有限公司 具有猴头菇风味鸡味调味料的加工工艺
CN108157901A (zh) * 2018-02-09 2018-06-15 四川省食品发酵工业研究设计院 一种专用生卤蔬菜盐制备工艺及其应用
CN109123424A (zh) * 2018-09-04 2019-01-04 安徽食亿鲜食品有限公司 一种鲜香超细骨末复合调味酱及其加工工艺
CN112021551A (zh) * 2020-08-31 2020-12-04 内蒙古红太阳食品有限公司 一种复配酶解物高粘接与高持水性调味酱制备方法

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CN1370440A (zh) * 2001-02-27 2002-09-25 祁正元 红油肉酱

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US5114734A (en) * 1987-05-01 1992-05-19 Nestec S.A. Mushroom flavorant
CN1116506A (zh) * 1995-06-27 1996-02-14 马兴胜 蘑菇酱及其制造方法
CN1370440A (zh) * 2001-02-27 2002-09-25 祁正元 红油肉酱

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