CN101642228A

CN101642228A - Method for preparing natural shrimp meat flavor essence

Info

Publication number: CN101642228A
Application number: CN200910069361A
Authority: CN
Inventors: 李文方; 邢海鹏
Original assignee: TIANJIN CHUNFA FOOD INGREDIENTS CO Ltd
Current assignee: TIANJIN CHUNFA FOOD INGREDIENTS CO Ltd
Priority date: 2009-06-19
Filing date: 2009-06-19
Publication date: 2010-02-10

Abstract

The invention relates to a method for preparing natural shrimp meat flavor essence, which is characterized by comprising the following steps: mixing and stirring 90-130 parts of concentrated shrimp meat hydrolyzed liquid, 4-10 parts of reducing sugar, 1-10 parts of amino acid, 5-20 parts of grease, 0.5-5 parts of VB1, 0.5-5 parts of VC, 0.5-2 parts of green onion paste, 0.5-2 parts of ginger pasteand 5-20 parts of table salt for 10-30 minutes and then heating; carrying out Maillard reaction at the reaction temperature of 90-130 DEG C for 0.5-4 hours; after the reaction is finished, cooling to40-60 DEG C, screening by a vibrating screen in 40 meshes and discharging to obtain the meat flavor essence, wherein the concentration in percentage by weight of solid matters in the concentrated shrimp meat hydrolyzed liquid is from 30 percent to 80 percent.

Description

A kind of preparation method of natural shrimp meat flavor essence

Technical field

The invention belongs to the natural meat flavour essence preparation field, particularly relate to the method that a kind of application concentrates shrimp hydrolyzed liquid in preparing natural meat flavor.

Background technology

Meat flavor is a kind of food additives that are widely used in the products such as instant noodles, meat products, flavouring and shrimp essence, has obtained development rapidly since nineteen nineties.The conventional production methods of meat flavor is as follows: the first step is various raw materials such as amino acid, reduced sugar to be joined by a certain percentage carry out Maillard reaction (reaction that takes place between amino acid and the reduced sugar) in the reactor, obtains reaction flavor through spray-drying again.Second step be with various natural and (or) natural equivalent spices and solvent (as: ethanol, propane diols, salad wet goods) join in the material-compound tank by a certain percentage and mix, and obtains allocating spices.The 3rd step was reaction flavor, allotment spices and other raw materials (as carrier, drier etc.) to be joined in the positive mixer by a certain percentage mix, and obtained meat flavor.As USP4604290, USP4094997, USP4081565, EP160794 etc.

In the meat flavor production technology, using Maillard reaction production reaction flavor is the key technology of meat flavor.Reaction flavor provides mellow local flavor for meat flavor, and raw material be not both the key factor that influences the reaction flavor local flavor.The shrimp hydrolyzate provides the raw material commonly used of albumen nitrogenous source, particularly uses the shrimp hydrolyzate, because advantage such as that the shrimp hydrolyzate has is natural, pure, harmony, but intensity is little.Mainly be because the water content height reaches about 80%, to such an extent as to active ingredient is low, solid content about about 20%.Though the meat flavor product special flavour that obtains behind the process Maillard reaction is true to nature, have the cooking to feel, intensity is low.Influence client's use, lost market.

Summary of the invention

Prepare the problem that exists in the meat flavor for solving the shrimp hydrolyzate, the invention provides a kind of natural shrimp meat flavor essence, it is characterized in that this shrimp meat flavor essence is formed by the feedstock production that comprises following parts by weight:

Concentrate shrimp hydrolyzate 90-130 part, reduced sugar 4-10 part, amino acid/11-10 part, grease 5-20 part, VB ₁Be 0.5-5 part, VC is 0.5-5 part, green onion mud 0.5-2 part, ginger mud 0.5-2 part, salt 5-20 part.

Wherein the solid content weight percent concentration that concentrates in the shrimp hydrolyzate is 30%-80%.

The parts by weight of above-mentioned raw materials are preferably:

Concentrate shrimp hydrolyzate 100-120 part, reduced sugar 5-9 part, amino acid/11-6 part, grease 8-20 part, VB ₁Be 0.5-3 part, VC is 0.5-3 part, green onion mud 0.5-1.5 part, ginger mud 0.5-1.5 part, salt 10-20 part.

Wherein the solid content weight percent concentration that concentrates in the shrimp hydrolyzate is 30%-60%.

The parts by weight of above-mentioned raw materials are preferably:

Concentrate shrimp hydrolyzate 100-110 part, reduced sugar 6-8 part, amino acid/11-3 part, grease 12-20 part, VB ₁Be 0.5-2 part, VC is 0.5-2 part, green onion mud 0.5-1 part, ginger mud 0.5-1 part, salt 10-15 part.

Wherein the solid content weight percent concentration that concentrates in the shrimp hydrolyzate is 40%-50%.

In the above-mentioned natural shrimp meat flavor essence, reduced sugar is selected from one or more in glucose, D-wood sugar, D-ribose, D-rhamnose or the D-arabinose.

Amino acid is selected from one or more in glycine, DL-alanine, L-cysteine, L-cysteine hydrochloride, DL-methionine, L-arginine, L-proline, L-leucine, L-lysine, L-cystine or the L-glutamic acid.

Grease is concise soybean oil.

Green onion mud and ginger mud are the edible position of green onion and ginger to be pulverized be prepared into the mud shape that can not flow.

The present invention also provides a kind of method for preparing natural shrimp meat flavor essence, it is characterized in that concentrated shrimp hydrolyzate, reduced sugar, amino acid, grease, VB ₁, VC, green onion mud, ginger mud, salt mix and stir after 10-30 minute, heat temperature raising carries out Maillard reaction under 90-130 ℃ reaction temperature, reaction time is 0.5-4 hour, reaction cools to 40-50 ℃ after finishing, and crosses 40 order vibratory sieve dischargings and gets shrimp meat flavor essence.

In the said method, preferable reaction temperature 100-130 ℃, reaction time 0.5-3 hour, special preferable reaction temperature 100-120 ℃, reaction time 0.5-2 hour.

In the said method, concentrate shrimp hydrolyzate, reduced sugar, amino acid, grease, VB ₁, VC, green onion mud, ginger mud and salt part by weight be:

Preferably, concentrate shrimp hydrolyzate, reduced sugar, amino acid, grease, VB ₁, VC, green onion mud, ginger mud and salt part by weight be:

More preferably, concentrate shrimp hydrolyzate, reduced sugar, amino acid, grease, VB ₁, VC, green onion mud, ginger mud and salt part by weight be:

In the above-mentioned natural meat flavour essence, reduced sugar is selected from one or more in glucose, D-wood sugar, D-ribose, D-rhamnose or the D-arabinose.

The preparation of above-mentioned concentrated shrimp hydrolyzate generally is concentrated to desired concentration by the shrimp hydrolyzate with common concentration, the weight percent concentration that for example hydrolyzate is concentrated to solid content in the hydrolyzate is 30%-80%, be preferably 30%-60%, be preferably 40%-50% especially, concentrate and adopt the technical method of this area routine to carry out.In order reaching the shrimp hydrolyzate to be concentrated, can use this area can improve any method of solid concentration in the liquid, as it to be concentrated to reduce pressure, or concentrating under the usual pressure.The preferred employing decompression that concentrates of hydrolyzate concentrates.

The shrimp hydrolyzate of common concentration can be bought from the market and obtain, also can prepare voluntarily if desired, for example, add papain etc., be hydrolyzed, heat the shrimp hydrolyzate that the enzyme that goes out has just obtained common concentration then by shrimp is rubbed with meat grinder.Below of the present invention among the embodiment used concentrated shrimp hydrolyzate be exactly the common shrimp hydrolyzate of using the conventional method preparation, concentrate through above-mentioned conventional method for concentration then and obtain.

After the shrimp hydrolyzate concentrated, the shrimp hydrolyzate that will concentrate again prepares natural shrimp meat flavor essence through Maillard reaction, adopt concentrated shrimp hydrolyzed liquid in preparing natural shrimp meat flavor essence to obtain the characteristic that common concentration shrimp hydrolyzate does not have,, the cooking fuller as local flavor feels stronger, and intensity obviously improves.

The specific embodiment

Embodiment 1

In reactor, add the solid content weight percent concentration successively and be 110 parts of 50% concentrated shrimp hydrolyzates, 2.5 parts of glucose, 1.5 parts of D-wood sugars, 0.5 part of glycine, 1 part of DL-alanine, 0.5 part of L-cysteine, VB ₁Be 0.5 part, VC is 1 part, 15 parts of concise soybean oils, 0.5 part in green onion mud, 0.5 part in ginger mud, 12 parts of salt.Stirred heat temperature raising 20 minutes.Reaction temperature is controlled at 114-115 ℃, and the reaction time is 1 hour.Reaction cools to 50 ℃ after finishing, and crosses 40 order vibratory sieve dischargings and gets shrimp meat flavor essence.

Embodiment 2

In reactor, add the solid content weight percent concentration successively and be 130 parts of 80% concentrated shrimp hydrolyzates, 3.5 parts of glucose, 2.5 parts of D-wood sugars, 0.5 part of glycine, 0.5 part of DL-alanine, 0.5 part of L-cysteine, VB ₁Be 1 part, VC is 0.5 part, 12 parts of concise soybean oils, 0.7 part in green onion mud, 0.8 part in ginger mud, 10 parts of salt.Stirred heat temperature raising 30 minutes.Reaction temperature is controlled at 116-117 ℃, and the reaction time is 1.5 hours.Reaction cools to 50 ℃ after finishing, and crosses 40 order vibratory sieve dischargings and gets shrimp meat flavor essence.

Embodiment 3

In reactor, add the solid content weight percent concentration successively and be 90 parts of 30% concentrated shrimp hydrolyzates, 1.5 parts of glucose, 6.5 parts of D-wood sugars, 1 part of glycine, 1.5 parts of DL-alanine, 0.5 part of L-cysteine, VB ₁Be 2 parts, VC is 2 parts, 20 parts of concise soybean oils, 1 part in green onion mud, 1 part in ginger mud, 15 parts of salt.Stirred heat temperature raising 10 minutes.Reaction temperature is controlled at 95-97 ℃, and the reaction time is 4 hours.Reaction cools to 40 ℃ after finishing, and crosses 40 order vibratory sieve dischargings and gets shrimp meat flavor essence.

Shrimp meat flavor essence of the present invention and preparation method thereof is described by specific embodiment.Those skilled in the art can use for reference links such as content appropriate change raw material of the present invention, process conditions and realize corresponding other purpose, its relevant change does not all break away from content of the present invention, all similar replacements and change will become apparent to those skilled in the art that and all be regarded as comprising within the scope of the present invention.

Claims

1, a kind of method for preparing natural shrimp meat flavor essence is characterized in that concentrated shrimp hydrolyzate, reduced sugar, amino acid, grease, VB ₁, VC, green onion mud, ginger mud, salt mix and stir after 10-30 minute, heat temperature raising carries out Maillard reaction under 90-130 ℃ reaction temperature, reaction time is 0.54 hour, reaction cools to 40-50 ℃ after finishing, and crosses 40 order vibratory sieve dischargings and gets meat flavor, wherein, concentrate shrimp hydrolyzate 90-130 part, reduced sugar 4-10 part, amino acid/11-10 part, grease 5-20 part, VB ₁Be 0.5-5 part, VC is 0.5-5 part, green onion mud 0.5-2 part, and ginger mud 0.5-2 part, salt 5-20 part, the solid content weight percent concentration that concentrates in the shrimp hydrolyzate is 30%-80%.

2, method according to claim 1, wherein reaction temperature is 100-130 ℃, the reaction time is 0.5-3 hour.

3, method according to claim 2, wherein reaction temperature is 100-120 ℃, the reaction time is 0.5-2 hour.

4,, wherein concentrate shrimp hydrolyzate, reduced sugar, amino acid, grease, VB according to each described method of claim 1-3 ₁, VC, green onion mud, ginger mud and salt part by weight be:

Concentrate shrimp hydrolyzate 100-120 part, reduced sugar 5-9 part, amino acid/11-6 part, grease 8-20 part, VB ₁Be 0.5-3 part, VC is 0.5-3 part, green onion mud 0.5-1.5 part, and ginger mud 0.5-1.5 part, salt 10-20 part, the solid content weight percent concentration that concentrates in the shrimp hydrolyzate is 30%-60%.

5, method according to claim 4 wherein concentrates shrimp hydrolyzate, reduced sugar, amino acid, grease, VB ₁, VC, green onion mud, ginger mud and salt part by weight be:

Concentrate shrimp hydrolyzate 100-110 part, reduced sugar 6-8 part, amino acid/11-3 part, grease 12-20 part, VB ₁Be 0.5-2 part, VC is 0.5-2 part, green onion mud 0.5-1 part, and ginger mud 0.5-1 part, salt 10-15 part, the solid content weight percent concentration that concentrates in the shrimp hydrolyzate is 40%-50%.

6, method according to claim 5, wherein reduced sugar is selected from one or more in glucose, D-wood sugar, D-ribose, D-rhamnose or the D-arabinose, and amino acid is selected from one or more in glycine, DL-alanine, L-cysteine, L-cysteine hydrochloride, DL-methionine, L-arginine, L-proline, L-leucine, L-lysine, L-cystine or the L-glutamic acid.