CN100448967C - Preparation method of fish flavour essence - Google Patents
Preparation method of fish flavour essence Download PDFInfo
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- CN100448967C CN100448967C CNB200610029554XA CN200610029554A CN100448967C CN 100448967 C CN100448967 C CN 100448967C CN B200610029554X A CNB200610029554X A CN B200610029554XA CN 200610029554 A CN200610029554 A CN 200610029554A CN 100448967 C CN100448967 C CN 100448967C
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Abstract
The present invention discloses two preparation methods of fishy taste essence. One method uses fish oil as raw material and makes said fish oil undergo the process of lipase hydrolysis so as to directly obtain fishy taste essence. Another method includes the following steps: heating fish oil to make reaction, then making Maillard reaction so as to obtain fishy taste essence.
Description
Technical field
The present invention relates to a kind of preparation method of foodstuff additive, more particularly relate to a kind of method of utilizing the Preparation fish fish flavour essence.
Background technology
Fish products contains nutrient substances such as abundant quality protein, fat, and has unique local flavor, and extremely nutritionist's high praise is one of human main consumer food, liked by masses.Along with improving constantly of people's living standard, the demand of fish, fish product and various fish ready-to-eat, pot foods is constantly increased.In addition, in recent years to the heavy demand of fish products, the exploitation that has impelled the genetically engineered fish veriety is to satisfy the market requirement of people to fishery product and production fish flavour instant food.Yet the natural fish local flavor of genetically engineered fish product has tangible reduction, modifies, strengthens or be in harmonious proportion the local flavor of product so usually need to add fish essence in the course of processing of this class fish flavoured foodstuff.In addition, also usually need to add fish essence and modify, strengthen or be in harmonious proportion the local flavor of product when the production of fish product and various fish ready-to-eat, pot foods, this makes market increasing to the demand of fish essence.The fish local flavor is with the difference of kind difference to some extent, usually the fish local flavor is produced by carbonyl compound, alcohols, sulfur-bearing, nitrogenous compound compound, the compound relevant with fresh fish fragrance has pentenals, hexanal, hexenoic aldehyde, octenal, nonenal, nonadienal, decenal, octene ketone, octadiene ketone, pentenol, hexenol, octenol, octadienol, nonenol, Padil etc., and these materials can adopt chemical synthesis usually.The edible monomer perfume compound allotment that most of fish essences in the market belong to this employing chemosynthesis forms, chemosynthesis monomer perfume compound, its edible safety also exists uncertainty, the fish essence flavor that forms with the simulation allotment of monomer perfume compound also exists not little difference with the fragrance of natural fish, and the production process of chemosynthesis monomer perfume compound also can cause certain pollution to environment.
At present, the incunabulum stage is also located in the domestic research and development that prepare native species essence with biological process.Chinese invention patent publication number CN1452898A, a kind of natural abalone essence and preparation method thereof is disclosed, this invention is a raw material with natural abalone, use compound protease, flavor protease carries out enzymolysis, add proline(Pro), glycine, L-Ala and carry out thermal response, after go out to handle and add sanitas and promptly make natural abalone essence.Natural abalone raw material for essence solid substance contains following component by weight percentage: dried abalone 15.0～45.0; Compound protease 0.06～0.30; Flavor protease 0.06～0.30; Proline(Pro) 2.0～10.0; Glycine 2.0～10.0; L-Ala 1.0～9.0; Sanitas 0.10～0.40.The preparation method of the natural abalone essence of this invention comprises the steps: (1) biological enzymolysis: after the distilled water that the dried abalone adding is 4～8 times boils, place 16～24hr, rub the back and add compound protease and flavor protease, enzymolysis 4～12hr under 50～60 ℃ of insulations, reduce to normal temperature, zymolyte is standby through milled processed; (2) thermal response: above-mentioned abalone zymolyte is stirred on the limit, and the limit adds proline(Pro), glycine, L-Ala, in 90～110 ℃ of 0.5～2.0hr that reflux down, cooling; (3) aftertreatment: adding sanitas below 40 ℃, stirring evenly and promptly make natural abalone essence.Through concentrating, can obtain different product of moisture content or powdery essence.There is shortcoming 1 in aforesaid method, is that abalone is that its resource of raw material is not abundant that price is more expensive; 2, add compound protease and flavor protease simultaneously in enzymolysis process, react 4～12hr under same reaction conditions, this can not effectively bring into play the best katalysis of plurality of enzymes, has wasted material, has increased cost; 3, the pH value of control during enzyme reaction is one of the condition that guarantees efficiently to carry out the most critical of enzyme digestion reaction, and the pH value of aforesaid method during not to enzyme reaction controlled.
Summary of the invention
Technical problem to be solved by this invention is to overcome the shortcoming that above-mentioned biological process prepares fish flavour essence, provide a kind of be raw material with fish oil through the lipase hydrolysis reaction directly make the method for fish flavour essence or with the fish oil reacting by heating after carry out the method that Maillard reaction makes fish flavour essence, technology of the present invention is simple, and the fragrance of product is natural fishiness fragrance.
The technical solution used in the present invention: a kind of preparation method of fish flavour essence comprises the following steps:
A. getting fish oil adds 0.5～2 times water mixing or adds 0.5-3.5 ethanol or the ethyl acetate mixing, stir, be warmed up to 75～95 ℃ and keep 5～30min, cool to 35～65 ℃ then, the pH that adjusts solution with alkali or acid is 6～8, adds the phosphoric acid buffer dissolved lipase with pH6-8, the consumption of lipase is 0.1～5% of a fish oil quality, at 35～65 ℃ of following hydrolysis 3～72hr, be warmed up to 80～100 ℃, get solution for standby;
B. use the speed centrifugation step a gained solution 10～35min of whizzer, get oil layer liquid, obtain described fish flavour essence product with 4000～8000r/min; Or leave standstill 0.5-2 natural gift oil-yielding stratum, obtain described fish flavour essence product; Or in the reduction vaporization device, under 35～50 ℃, step a gained liquor capacity is concentrated into 1/3～1/6 of original volume, obtain described fish flavour essence product.
The preparation method of another kind of fish flavour essence comprises the following steps:
A. be to get fish oil to heat 80～100 ℃, stir down with air flow 0.1～1.0m
3/ h bubbling air, time keeps 0.5～5hr, be cooled to 35～55 ℃, add reducing sugar, amino acid and VitB1/or vitamin, stirring well even adjust pH is 6～8, at 90～130 ℃ of following stirring reaction 1～2hr, obtain fish flavour essence product crude product, wherein said reducing sugar is selected from wood sugar, glucose, pectinose, ribose, fructose, the mixture of one or more in the sucrose, described amino acid is selected from paddy amino acid, aspartic acid, Sodium Glutamate, halfcystine, cysteine hydrochloride, proline(Pro), glycine, L-Ala, the mixture of one or more in the methionine(Met);
B. add sanitas: after the temperature of step a product is reduced to room temperature, add sanitas or place after 1～2 day and add sanitas, promptly make described natural fish essence, wherein said sanitas is selected from a kind of in fumaric acid, sodium Diacetate, ethyl p-hydroxybenzoate, Sodium Benzoate, phenylformic acid or the potassium sorbate.
The natural fish essence of step b preparation further is evaporated to 1/2～1/8 of original volume at 40～50 ℃, makes the different natural fish essence product of moisture content.
The natural fish essence of step b preparation further adds thickening material and makes lotion or add powder medium and make pulverous fish essence, wherein thickening material is selected from one or more the mixture in gum arabic, modification starch, xanthan gum, tripoly phosphate sodium STPP, the sodium alginate, and described powder medium is selected from maltodextrin or starch.
Beneficial effect of the present invention, the present invention utilizes the fish oil bought on the market directly to make fish flavour essence for raw material through lipase hydrolysis for raw material or the fish oil that oneself makes, and the technology that this method is produced fish flavour essence is simple, and the fragrance of product is natural fish gas.The present invention is lower than chemical feedstocks synthetic fish flavour essence product cost, production technique is simple, edible safety is high, and fragrance is more approximate natural, does not discharge the by product of environmental pollution in the production process.Principle of the present invention is that lipase can produce volatile carbonyl compound aldehyde, ketone and alcohol with the fish fats hydrolysis under the condition that is fit to, and these compounds can generate fragrance matter with the carbonyl compound reaction.
Embodiment
Below by embodiment the present invention is described in further detail: a kind of preparation method of fish flavour essence comprises the following steps:
A. getting fish oil adds 0.5～2 times water mixing or adds 0.5-3.5 ethanol or the ethyl acetate mixing, stir, be warmed up to 75～95 ℃ and keep 5～30min, cool to 35～65 ℃ then, the pH that adjusts solution with alkali or acid is 6～8, adds the phosphoric acid buffer dissolved lipase with pH6-8, the consumption of lipase is 0.1～5% of a fish oil quality, at 35～65 ℃ of following hydrolysis 3～72hr, be warmed up to 80～100 ℃, get solution for standby; B. use the speed centrifugation step a gained solution 10～35min of whizzer, get oil layer liquid, obtain described fish flavour essence product with 4000～8000r/min; Or leave standstill 0.5-2 natural gift oil-yielding stratum, obtain described fish flavour essence product; Or in the reduction vaporization device, under 35～50 ℃, step a gained liquor capacity is concentrated into 1/3～1/6 of original volume, obtain described fish flavour essence product.
The preparation method of another kind of fish flavour essence comprises the following steps: that a. gets fish oil to heat 80～100 ℃, stirs down with air flow 0.1～1.0m
3/ h bubbling air, time keeps 0.5～5hr, be cooled to 35～55 ℃, add reducing sugar, amino acid and VitB1/or vitamin, stirring well even adjust pH is 6～8, at 90～130 ℃ of following stirring reaction 1～2hr, obtain fish flavour essence product crude product, wherein said reducing sugar is selected from wood sugar, glucose, pectinose, ribose, fructose, the mixture of one or more in the sucrose, described amino acid is selected from paddy amino acid, aspartic acid, Sodium Glutamate, halfcystine, cysteine hydrochloride, proline(Pro), glycine, L-Ala, the mixture of one or more in the methionine(Met); B. add sanitas: after the temperature of step a product is reduced to room temperature, add sanitas or place after 1～2 day and add sanitas, promptly make described natural fish essence, wherein said sanitas is selected from a kind of in fumaric acid, sodium Diacetate, ethyl p-hydroxybenzoate, Sodium Benzoate, phenylformic acid or the potassium sorbate.The natural fish essence of step b preparation further is evaporated to 1/2～1/8 of original volume at 40～50 ℃, makes the different natural fish essence product of moisture content.The natural fish essence of step b preparation further adds thickening material and makes lotion or add powder medium and make pulverous fish essence, wherein thickening material is selected from one or more the mixture in gum arabic, modification starch, xanthan gum, tripoly phosphate sodium STPP, the sodium alginate, and described powder medium is selected from maltodextrin or starch.
Embodiment one
Get 500g fish oil and add 1000g water, stir, heat 90 ℃ and handle 20min, be cooled to 40 ℃, with alkali and sour adjust pH is 6.5, and the phosphoric acid buffer that adds with pH7.0 has dissolved lipase, and consumption is 1%, in temperature is 50 ℃, rotating speed is on the 180r/min constant temperature shaking table or stirs hydrolysis 3～48hr, heats up 90 ℃ 25min, whizzer is centrifugal with 5000r/min, takes out lipid layer and obtains the fish essence product.Or leave standstill 0.5-2d and divide oil-yielding stratum, or in the reduction vaporization device, under 45 ℃ volume is concentrated into 1/3 of original volume and obtains the fish essence product.Add anticorrosion machine agent fumaric acid 0.1%, (or sodium Diacetate 0.1% or ethyl p-hydroxybenzoate 0.1% in 40 ℃ again.) make essence product.
Embodiment two, get 500g fish oil and add the 1000g ethyl acetate, with alkali and sour adjust pH is 6.5, the phosphoric acid buffer that adds with pH7.0 has dissolved lipase, consumption is 1%, in temperature is 50 ℃, rotating speed is on the 180r/min constant temperature shaking table or stirs hydrolysis 48hr, heat up 90 ℃, 10min, in the reduction vaporization device, under 45 ℃ volume is concentrated into 1/4 of original volume and obtains the fish essence product, add anticorrosion machine agent fumaric acid 0.1%, (or sodium Diacetate 0.1% or ethyl p-hydroxybenzoate 0.1% in 40 ℃ again.) make essence product.。
Embodiment three, get 500g fish oil and add ethanol 2000g, stir, and the preparation method is with embodiment two then.
Embodiment four
Get 80g fish oil and heat 85 ℃ in reactor, mixing speed 150r/min stirs down, with air flow 0.4m
3The continuous bubbling air of/h, the time keeps 1.5hr, is cooled to 35 ℃ then, with alkali and sour adjust pH is 7.0, adds wood sugar 1.0g, glucose 2g, L-glutamic acid 3g, aspartic acid 3g, halfcystine 1.5g, VitB1,1.5g (or 1.5g vitamin) stirs well and spares under 100 ℃, stirring reaction 1.5hr obtains the fish flavour essence product.Add anticorrosion machine agent fumaric acid 0.1%, (or sodium Diacetate 0.1% or ethyl p-hydroxybenzoate 0.1% in 40 ℃ again.) make essence product.Also can add thickening material as required and make lotion or add powder medium and make pulverous fish essence, powder medium is maltodextrin, starch etc.
Above said content only is the basic explanation of the present invention under conceiving, and according to any equivalent transformation that technical scheme of the present invention is done, all should belong to protection scope of the present invention.
Claims (3)
1. the preparation method of a fish flavour essence comprises the following steps:
A. be to get fish oil to heat 80～100 ℃, stir down with air flow 0.1～1.0m
3/ h bubbling air, time keeps 0.5～5hr, be cooled to 35～55 ℃, add reducing sugar, amino acid and VitB1/or vitamin, stirring well even adjust pH is 6～8, at 90～130 ℃ of following stirring reaction 1～2hr, obtain fish flavour essence product crude product, wherein said reducing sugar is selected from wood sugar, glucose, pectinose, ribose, fructose, the mixture of one or more in the sucrose, described amino acid is selected from paddy amino acid, aspartic acid, Sodium Glutamate, halfcystine, cysteine hydrochloride, proline(Pro), glycine, L-Ala, the mixture of one or more in the methionine(Met);
B. add sanitas: after the temperature of step a product is reduced to room temperature, add sanitas or place after 1～2 day and add sanitas, promptly make described natural fish essence, wherein said sanitas is selected from a kind of in fumaric acid, sodium Diacetate, ethyl p-hydroxybenzoate, Sodium Benzoate, phenylformic acid or the potassium sorbate.
2. the preparation method of a kind of natural fish essence according to claim 1 is characterized in that: the natural fish essence of step b preparation further is evaporated to 1/2～1/8 of original volume at 40～50 ℃, makes the different natural fish essence product of moisture content.
3. the preparation method of a kind of fish flavour essence according to claim 1, it is characterized in that: the natural fish essence of step b preparation further adds thickening material and makes lotion or add powder medium and make pulverous fish essence, wherein said thickening material is selected from one or more the mixture in gum arabic, modification starch, xanthan gum, tripoly phosphate sodium STPP, the sodium alginate, and described powder medium is selected from maltodextrin or starch.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| US8652548B2 (en) * | 2008-10-20 | 2014-02-18 | Dsm Ip Assests B.V. | Fish flavour |
| CN102067977B (en) * | 2009-11-20 | 2013-04-10 | 光明乳业股份有限公司 | Natural milk flavored essence base material prepared by hydrolyzing milk fat by using lipase and production method thereof |
| CN102742814A (en) * | 2011-04-18 | 2012-10-24 | 天津市海发珍品实业发展有限公司 | Preparation method of natural hairtail essence |
| SG11201601347YA (en) * | 2013-10-21 | 2016-05-30 | Nestec Sa | Fat activation with seaweed |
| CN104273504A (en) * | 2014-10-24 | 2015-01-14 | 天津市旭源斋清真调料食品有限公司 | Fish essence |
| CN105660888B (en) * | 2016-01-20 | 2019-11-12 | 福建天斯顿生物科技有限公司 | A kind of camellia oil compound product and preparation method thereof |
| CN105962279B (en) * | 2016-05-04 | 2018-10-19 | 浙江海洋大学 | A kind of fish flavour essence and preparation method thereof |
| CN108125205B (en) * | 2017-12-28 | 2021-05-04 | 上海应用技术大学 | Heat-resistant acai berry essence and preparation method thereof |
| CN115197780B (en) * | 2022-06-30 | 2023-09-15 | 河南中烟工业有限责任公司 | Method for preparing heterocyclic compound from sugar-amino acid condensate and application of heterocyclic compound |
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2006
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Non-Patent Citations (2)
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| 非水酶解鱼油制备天然鱼味香精的工艺研究. 武彦文.中国调味品，第2005年第4期. 2005 |
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