CN101579096A - Method for producing seasoning by using waste materials from crab meat processing - Google Patents
Method for producing seasoning by using waste materials from crab meat processing Download PDFInfo
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- CN101579096A CN101579096A CNA2009100401190A CN200910040119A CN101579096A CN 101579096 A CN101579096 A CN 101579096A CN A2009100401190 A CNA2009100401190 A CN A2009100401190A CN 200910040119 A CN200910040119 A CN 200910040119A CN 101579096 A CN101579096 A CN 101579096A
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- crab meat
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- protease
- maillard reaction
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Abstract
The invention discloses a method for producing a seasoning by using water materials from crab meat processing, which comprises the following steps: firstly, adding a prolease into the waste materials from the crab meat processing to obtain a protein hydrolyzate; and secondly, adding glucose and glycine into the protein hydrolyzate, and heating the mixture to perform a Maillard reaction to prepare the seasoning. In the method, the prolease is added into the waste materials from crab meat processing to allow crab meat to be fully hydrolyzed and liquefied to release flavor amino acids, so the crab meat proteins in the waste materials from the crab meat processing are recovered effectively; the glucose and the glycine are added into the protein hydrolyzate and the mixture undergoes the Maillard reaction, so unpleasant odors such as fishy smell and bit flavor are removed from the hydrolyzate, a special aroma of the Maillard reaction is generated; and thus, a final product with a strong sea food flavor which can be used as a base stock for seasonings is obtained. Slag remained after proteolysis can be used to produce chitin. The method avoids waste, reduces pollution and increases economic benefits for crab meat manufacturers.
Description
Technical field
The present invention relates to field of seasoning, be specifically related to a kind of method of utilizing waste materials from crab meat processing to produce flavouring.
Background technology
Crab contains rich in protein, fat, carbohydrate, calcium, phosphorus, iron, VA, VB1, VB2, nicotinic acid, nutriments such as crab red pigment and crab oil element, it is a kind of high-quality aquatic product protein source, at freezing crab meat, can produce a large amount of crab pin in the process of producing product such as canned crab meat, waste materials from crab meat processing such as crab shell, still have many crab meats residual in these discarded objects, can't take out with mechanical means, then workload is huge if manually take out, lose more than gain, therefore these waste materials from crab meat processing often can't utilize and can only abandon, cause very big waste, contaminated environment has increased the environmental protection cost of enterprise.
Crab meat local flavor deliciousness, taste composition content height, and contain the abundant flavor amino acid that is in its protein, be fit to make flavouring.
Phenomenon at a large amount of waste materials from crab meat processing wastes in the crab meat process of producing product, also carried out certain research both at home and abroad, hope can make full use of these waste materials from crab meat processing, if any utilize the complex enzyme for hydrolyzing waste materials from crab meat processing, but the hydrolyzate of this method preparation often bitter taste and fishy smell is more obvious, the inventor also once carried out a series of research to waste materials from crab meat processing, comprise the research of hydrolysising condition, Maillard reaction takes off raw meat debitterize Study on Conditions, and analysis of aroma components etc., but the relevant at present research that utilizes waste materials from crab meat processing to make flavouring does not see that as yet relevant report is arranged.
Summary of the invention
The objective of the invention is at the deficiencies in the prior art, a kind of waste materials from crab meat processing that utilizes is provided, by the method for protease hydrolytic and Maillard reaction production flavouring.
Above-mentioned purpose of the present invention is achieved by following scheme:
A kind of method of utilizing waste materials from crab meat processing to produce flavouring, this method is earlier by add protease in waste materials from crab meat processing such as crab pin, crab shell, by protease hydrolytic crab meat residual in the waste materials from crab meat processing is hydrolyzed into peptide, amino acid, and then in protease hydrolytic liquid, add glucose and glycine, heating makes it that Maillard reaction take place, remove bad flavor by Maillard reaction, finally prepare flavouring, this method specifically comprises the steps:
(1) with adding water after the waste materials from crab meat processing pulverizing, as the raw material of subsequent operation;
(2) in above-mentioned raw materials, add protease;
(3) insulation hydrolysis;
(4) hydrolysis finishes back collection hydrolyzate, and concentrating hydrolysate;
(5) add glucose and glycine in the hydrolyzate after above-mentioned concentrating, transfer pH, Maillard reaction takes place in heating;
(6) after Maillard reaction finishes, reactant liquor is concentrated into jellylike mass or drying obtains powdered substance through vacuum, this jellylike mass or powdered substance promptly can be used as flavouring.
In the above-mentioned steps (1), described waste materials from crab meat processing is crab pin, crab shell etc., and waste materials from crab meat processing is pulverized, and is crushed to that 0.5cm is following to get final product;
In the above-mentioned steps (1), amount of water can be selected 1～2 times of waste materials from crab meat processing weight;
In food service industry, often using various protease comes hydrolyze protein molecules to prepare protein hydrolyzate, as alkali protease, composite flavor protease (Flavourzyme) etc., these protease commonly used can be used in the above-mentioned steps (2), thereby realize the present invention; The consumption of alkali protease is chosen in 1.2 * 10
-3More than the AU/g, the consumption of composite flavor protease is chosen in more than the 1.5LAPU/g.
In the above-mentioned steps (2), add protease in step (1) gained raw material, its preferred operations is for adding alkali protease earlier in step (1) gained raw material, and hydrolysis adds composite flavor protease after 1 hour again.
In the above-mentioned steps (3), the temperature of insulation hydrolysis is chosen between 50～60 ℃, and hydrolysis time was chosen in more than 5 hours.
In the above-mentioned steps (4), hydrolysis adopts the solid-liquid separating methods that those skilled in the art used always such as centrifugal or filtration that hydrolyzate is separated with hydrolytic residue after finishing, and collects hydrolyzate.
In the above-mentioned steps (4), can adopt the method for concentration of various routines to concentrating of hydrolyzate, to concentrate etc. as vacuum, it is 15%～20% that hydrolyzate is concentrated into solid content.
For bad smells such as the fishy smell of removing protein hydrolyzate further and bitter tastes, and produce as the needed fragrance of flavouring, the present invention has carried out a step Maillard reaction to hydrolyzate, and Maillard reaction is the operation that those skilled in the art are used always when carrying out food processing; Maillard reaction is hydroxyl-amino reaction, the oxyammonia reaction is that the main cause that brown stain produces flavour takes place in the food heating process, and in above-mentioned steps (5), the inventor adds glycine and glucose earlier in protein hydrolyzate, regulate pH then, Maillard reaction is carried out in heating;
In the above-mentioned steps (5), pH can select to be adjusted to 6～7 before the Maillard reaction, is heated to 100 ℃ then and carries out Maillard reaction, and the reaction time can be selected 20～35min.
In the above-mentioned steps (6), described drying means can adopt this area drying methods commonly used such as spray-drying.
Compared with prior art, the present invention has following beneficial effect:
1. the present invention utilizes crab meat local flavor deliciousness, be rich in the amino acid whose characteristics of flavor that are in the protein, employing adds the hydrolysis of protease realization to residual crab meat in the waste materials from crab meat processing such as crab pin, crab shell, the abundant hydrolysis of crab meat that conventional method residual in the waste materials from crab meat processing is difficult to take out is liquefied, discharge and be flavor amino acid, thereby effectively reclaim the crab meat albumen in the waste materials from crab meat processing;
2. the present invention adds glucose and glycine in protein hydrolyzate, heating makes it that Maillard reaction take place, thereby removed the bad smell such as fishy smell, bitter taste of protein hydrolyzate, and the distinctive fragrance of generation Maillard reaction, obtain having the end-product of strong sea food flavor, can be used as the flavouring base-material;
3. after the present invention carried out proteolysis to waste materials from crab meat processing, hydrolyzate was used for producing flavouring, and the residue of hydrolysed residual, because the protein in the residue substantially removed, so this residue can be advantageously used in the production of chitin;
4. method of the present invention has made full use of and has been difficult at present effectively utilize crab meat residual in the waste materials from crab meat processing, has avoided waste, has reduced pollution, has increased the economic benefit of crab meat manufacturing enterprise.
The specific embodiment
Below in conjunction with specific embodiment the present invention is done description further, but specific embodiment is not done any qualification to the present invention.
Embodiment 1
Crab pin in the present embodiment selection waste materials from crab meat processing adopts method of the present invention to produce flavouring as raw material, and its concrete steps are as follows:
(1) gets 500g crab pin, be crushed to below the 0.5cm, add 1000g water (crab pin weight 2 times) and stir, as the raw material of subsequent operation;
(2) alkali protease and composite flavor protease are sold by a lot of in the market producers, and as Novi's letter, Hua Qi etc., present embodiment is selected the alkali protease and the composite flavor protease of Novi's letter, add Novi's letter alkali protease 2.5 * 10 in above-mentioned raw materials
-3AU/g keeps 50～60 ℃ of temperature, adds the letter composite flavor protease 3 .0LAPU/g of Novi behind the hydrolysis 1h, cohydrolysis 8 hours;
(3) after hydrolysis finishes, isolate the about 1100mL of supernatant, collect this supernatant and in vacuum concentration pan, be concentrated into about 200mL, obtain concentrate with the centrifugal 5min of 3000r/min;
(4) add glucose and glycine in above-mentioned concentrate, the glucose addition is 4% glucose of concentrate quality, and the addition of glycine is 2% of a concentrate quality, then pH is transferred to 6.5, is heated to 100 ℃ of reaction 25min;
(5) after reaction finishes, reactant liquor is obtained powdered substance after spray-dried, this powdered substance is the crab meat flavouring.
Embodiment 2
Crab shell in the present embodiment selection waste materials from crab meat processing adopts method of the present invention to produce flavouring as raw material, and its concrete steps are as follows:
(1) gets 300g crab shell, be crushed to below the 0.5cm, add 450g water (crab shell weight 1.5 times) and stir, as the raw material of subsequent operation;
(2) present embodiment is selected the alkali protease and the composite flavor protease of Novi's letter, adds Novi's letter alkali protease 2.5 * 10 in above-mentioned raw materials
-3AU/g keeps 50～60 ℃ of temperature, adds the letter composite flavor protease 3 .0LAPU/g of Novi behind the hydrolysis 1h, cohydrolysis 8 hours;
(3) after hydrolysis finishes, isolate the about 1000mL of supernatant, collect this supernatant and in vacuum concentration pan, be concentrated into about 100mL, obtain concentrate with the centrifugal 5min of 3000r/min;
(4) add glucose and glycine in above-mentioned concentrate, the glucose addition is 4% glucose of concentrate quality, and the addition of glycine is 2% of a concentrate quality, then pH is transferred to 7, is heated to 100 ℃ of reaction 35min;
(5) after reaction finishes, reactant liquor is obtained powdered substance after spray-dried, this powdered substance is the crab meat flavouring.
Claims (8)
1, a kind of method of utilizing waste materials from crab meat processing to produce flavouring, it is characterized in that this method is to add protease earlier to obtain protein hydrolyzate in waste materials from crab meat processing, in this protein hydrolyzate, add glucose and glycine then, heating makes it that Maillard reaction take place, thereby prepares flavouring.
2,, it is characterized in that this method comprises the steps: according to the described method of claim 1
(1) with adding water after the waste materials from crab meat processing pulverizing, as the raw material of subsequent operation;
(2) in step (1) preparation gained raw material, add protease;
(3) insulation hydrolysis;
(4) hydrolysis finishes back collection hydrolyzate, and concentrating hydrolysate;
(5) add glucose and glycine in the hydrolyzate after above-mentioned concentrating, transfer pH, Maillard reaction takes place in heating;
(6) after Maillard reaction finishes, reactant liquor is concentrated into jellylike mass or drying obtains powdered substance through vacuum, this jellylike mass or powdered substance are flavouring.
3,, it is characterized in that described waste materials from crab meat processing is crushed to below the 0.5cm in the step (1) according to the described method of claim 2.
4,, it is characterized in that in the step (1) that described amount of water is 1～2 times of waste materials from crab meat processing weight according to the described method of claim 2.
5,, it is characterized in that in the step (2) that described protease is alkali protease and composite flavor protease according to the described method of claim 2.
6, according to the described method of claim 5, it is characterized in that in step (1) gained raw material, adding alkali protease earlier, hydrolysis adds composite flavor protease after 1 hour again.
7, according to the described method of claim 2, it is characterized in that in the step (3), the temperature of described insulation hydrolysis is 50～60 ℃, hydrolysis time is more than 5 hours.
8, according to the described method of claim 2, it is characterized in that in the step (5), add glucose and glycine in the hydrolyzate after above-mentioned concentrating, transfer pH to 6～7, be heated to 100 ℃ Maillard reaction takes place, the reaction time is 20～35min.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2009100401190A CN101579096A (en) | 2009-06-10 | 2009-06-10 | Method for producing seasoning by using waste materials from crab meat processing |
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| CNA2009100401190A CN101579096A (en) | 2009-06-10 | 2009-06-10 | Method for producing seasoning by using waste materials from crab meat processing |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103260436A (en) * | 2010-12-13 | 2013-08-21 | 雀巢产品技术援助有限公司 | Concentrated flavour base product |
| CN103783477A (en) * | 2014-01-24 | 2014-05-14 | 上海海洋大学 | Method for preparing seasoner by use of Eriocheir sinensis |
| CN107744130A (en) * | 2017-10-31 | 2018-03-02 | 荣成市日鑫水产有限公司 | A kind of method that seafood essence is prepared using marine product extract |
| CN107751946A (en) * | 2017-09-22 | 2018-03-06 | 浙江海洋大学 | A kind of method that seafood condiment is prepared using crab shell |
| CN108208743A (en) * | 2017-12-29 | 2018-06-29 | 安徽华恒生物科技股份有限公司 | Seasoning for fish sauce and preparation method thereof |
| CN109222043A (en) * | 2018-08-27 | 2019-01-18 | 合肥工业大学 | A method of seasoning is made using shrimp and crab shells |
| CN115868618A (en) * | 2022-12-23 | 2023-03-31 | 扬州冶春食品生产配送股份有限公司 | Staged enzymolysis method for improving flavor and inter-tongue granular sensation of crab shell powder and application |
-
2009
- 2009-06-10 CN CNA2009100401190A patent/CN101579096A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103260436A (en) * | 2010-12-13 | 2013-08-21 | 雀巢产品技术援助有限公司 | Concentrated flavour base product |
| CN103783477A (en) * | 2014-01-24 | 2014-05-14 | 上海海洋大学 | Method for preparing seasoner by use of Eriocheir sinensis |
| CN107751946A (en) * | 2017-09-22 | 2018-03-06 | 浙江海洋大学 | A kind of method that seafood condiment is prepared using crab shell |
| CN107744130A (en) * | 2017-10-31 | 2018-03-02 | 荣成市日鑫水产有限公司 | A kind of method that seafood essence is prepared using marine product extract |
| CN108208743A (en) * | 2017-12-29 | 2018-06-29 | 安徽华恒生物科技股份有限公司 | Seasoning for fish sauce and preparation method thereof |
| CN109222043A (en) * | 2018-08-27 | 2019-01-18 | 合肥工业大学 | A method of seasoning is made using shrimp and crab shells |
| CN115868618A (en) * | 2022-12-23 | 2023-03-31 | 扬州冶春食品生产配送股份有限公司 | Staged enzymolysis method for improving flavor and inter-tongue granular sensation of crab shell powder and application |
| CN115868618B (en) * | 2022-12-23 | 2024-03-12 | 扬州冶春食品生产配送股份有限公司 | Staged enzymolysis method for improving flavor and inter-lingual granule feel of crab shell powder and application thereof |
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Application publication date: 20091118 |