CN102258185A - Fresh food essence from fish bone protein and preparation method thereof - Google Patents
Fresh food essence from fish bone protein and preparation method thereof Download PDFInfo
- Publication number
- CN102258185A CN102258185A CN2010101802942A CN201010180294A CN102258185A CN 102258185 A CN102258185 A CN 102258185A CN 2010101802942 A CN2010101802942 A CN 2010101802942A CN 201010180294 A CN201010180294 A CN 201010180294A CN 102258185 A CN102258185 A CN 102258185A
- Authority
- CN
- China
- Prior art keywords
- protease
- fish
- preparation
- raw material
- delicate flavour
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
The invention discloses fresh food essence from fish bone protein and a preparation method thereof. The obtained product is mellow and full in seafood flavor and lasting in fragrance, and is novel fresh food essence; the fresh food essence can be used as a freshener and used for flavor essence of beef, pork and chicken to promote the mouthfeel and the aftertaste of products and improve the competitiveness of the products, can be applied to ingredients of instant noodles, seasoning, seafood flavor puffed food and the like, and has broad market prospect. The method is simple, feasible and easy for industrialized production.
Description
Technical field
The present invention relates to the food additives field, more particularly relate to a kind of from delicate flavour food flavor of oppressing bone albumen and preparation method thereof.
Background technology
Salt taste essence is the important composition of food flavor, is widely used in instant noodles, meat products, chickens' extract and compound seasoner at present.Its main production method has chemical synthesis and Maillard reaction method.The salt taste essence of producing both at home and abroad is a primary raw material with meat or processing byproduct (chicken, pork, beef) mostly at present.But because the influence of factors such as meat source, freshness, logistics distribution, the difference of endogenous enzymes effect degree causes the palliating degradation degree difference of protein, thereby make that the composition and the content of amino acid and peptide exists than big-difference in the protolysate, the differentiation of raw material causes final Maillard reaction product special flavour quality instability, product is difficult to standardization, and this is an acid test and problem demanding prompt solution for China's essence and flavoring agent industry of directly facing fierce international competition and internationalization of the domestic market situation.
Japan is one of the most flourishing country of flavouring industry, and it adopts yeast extract and beef extract is primary raw material, utilizes the natural flavouring of process technology exploitations such as enzyme decomposition to have leading status.China's flavouring industry also exists obvious gap compared with developed countries, is mainly reflected on nutrition, local flavor and the product structure.For example: product colour is dark, aromatic strong pungent, the long sense of fragrance and aftertaste sense paid attention to not enough, can not satisfy the needs of top grade spice, thereby influence the market competitiveness.In addition, China's flavouring market development product faster is chicken essence and beef flavor, and seafood type flesh of fish essence kind seldom, particularly develops high-quality natural flesh of fish essence, will directly promote the development of food such as meat packing, instant noodles, flavouring and even the expanded leisure of seafood type.
The present invention is according to the characteristic of substrate with to hydrolysate quality, bioactive requirement, the food protein enzyme is carried out the screening and the optimization of high activity directional catalyzing, set up single-minded compound bio catalysis of multienzyme efficiently and transformation technology system, with economic fish or fish processing byproduct is raw material, preparation flavor peptides and amino acid.In October, 2003, U.S. FDA announced that formally Tagatose is food additives, and the heat of Tagatose is 90% of a sucrose for 1/3rd sugarinesses of sucrose only, is desirable flavour enhanced dose, can improve the local flavor and the mouthfeel of product.By screening to glycosyl donor, we have established the rational proportion of different monose, again with flavor peptides, amino acid and glycosyl donor obtain delicate flavour essence by Maillard reaction, can significantly reduce production costs, improve the degree of product standardization, remedy the consumer to chicken, beef, shortcomings such as the taste that by-product production flavorings such as pluck bring is single, and having filled up domestic is the market vacancy of feedstock production delicate flavour food flavor with flesh of fish bone albumen, meeting the industrial policy that country encourages agricultural and sideline aquatic products deep processing and comprehensive utilization, will be the inexorable trend of food additives industry development from now on.Simultaneously, along with the raising of living standards of the people and quality, the consumer has the bigger market demand to natural, healthy, safe flavouring, adds the fast development of the main Sales Channel catering trade of flavouring, also will impel the continuous expansion of its market space.
Summary of the invention
First purpose of the present invention provides a kind of delicate flavour food flavor from flesh of fish bone albumen.
The present invention is a raw material with low value fish cheap and easy to get or fish processing byproduct, adopts complex enzyme system directional catalyzing technical point one-step hydrolysis raw material, obtains protein, flavor peptides and amino acid with abundant nutrition; Protein peptides that obtains and amino acid and sugar (as glucose, fructose, Tagatose, wood sugar and ribose) and sulphur-containing substance (as sulfur-containing amino acid, thiamine etc.) obtain the delicate flavour food flavor by Maillard reaction, reach turn waste into wealth, purpose that comprehensive high-efficiency utilizes aquatic resources.
Second purpose of the present invention provides the method for the above-mentioned delicate flavour food flavor of a kind of simple and effective preparation.
Detailed content is as follows:
One, the preparation of raw material
At first impurity is cleaned, removed to low value fish or fish processing byproduct, pulverize and homogenize with cutter formula mixed grinding instrument and make the fish gruel;
Add a certain amount of deionized water then, 121 ℃ of about 30～60min of cooking and heat-preservation are cooled to room temperature; The purpose of boiling has two: the one, can kill microorganisms, and the 2nd, the raw material after boiling is easier to be hydrolyzed, and helps improving the rate of recovery.
Two, complex enzyme catalytic reaction
1, will boil the sample that is cooled to room temperature and regulate pH value to 6～8.Among adding protease A, protease P, the protease M one or more, enzyme: substrate=1: 2000～10000 (W/W), under 30～60 ℃ of conditions, react 2～8h;
2, after first step hydrolysis finishes, pH value to 6～8 of conditioned reaction system.Add among protease C, protease G, the peptase R one or more, enzyme again: substrate=1: 2000～10000 (W/W), under 45～75 ℃ of conditions, react 2～8h;
3, reaction finishes, and hydrolyzate is handled the reaction that 10min stops enzyme in boiling water bath;
Three, thermal response
After hydrolysis finished, one or more in the hydrolyzate in the above-mentioned sugar of adding raw material quality 5～20% added an amount of cysteine and thiamine again, react 0.5～4h under 100～120 ℃ of conditions of temperature.
Reaction finishes that the back is centrifugal, isolated by filtration supernatant and precipitation.Supernatant adds the excipient spray-drying and obtains solubility delicate flavour food flavor; Precipitation oven dry back pulverizing can obtain insoluble flavouring batching.
Technique effect
Have a large amount of leftover bits and pieces and some low value fish in aquatic products fish process, these leftover bits and pieces and low value fish mainly are to be used for producing fish meal at present, and its added value is very low, causes the waste of a large amount of high-quality protein resources.The protein resource of positive these high-qualitys of good utilisation of the present invention prepares novel delicate flavour food flavor, and it has following characteristics:
1, the present invention is a raw material with low value fish or fish processing fent, and raw material is cheap and easy to get; Realize the efficient increment utilization of aquatic biological resource, saved cost;
2, biocatalyst used in the present invention all belongs to the protease that the food-grade microorganisms fermentation obtains, and is safe;
3, adopt the delicate flavour food flavor product of method preparation of the present invention, the fragrance circle and, abundant, full.The essence system is more stable, the abundant hybrid reaction of various reaction raw materials; Have characteristics such as fragrance sense true to nature, natural is strong, external appearance characteristic is obvious, fragrance remaining time is long.
4, adopt novel sweetener-Tagatose low in calories partly to substitute common reduced sugar among the present invention as glycosyl donor, because Tagatose has the collaborative humidification of unique local flavor, has the advantage that other glycosyl donors do not possess by the Maillard reaction products obtained therefrom;
5, technology of the present invention is simple, and cost is low, is easy to suitability for industrialized production, and is the friendly process that pollution-free zero-emission, full biomass utilize.
The specific embodiment
The present invention to further describe the present invention with embodiment below in order more being expressly understood, but not limit the present invention.
Embodiment 1
1, at first freezing cod steak is thawed, clean, pulverize the gruel of homogeneous adult fish with beveller;
2, take by weighing the rotten 1500g of fish, the deionized water of quality such as adding, 121 ℃ of boiling 30min are cooled to room temperature then;
3, regulate pH value to 7.5, according to the rotten quality of fish: enzyme=8000: 1 (W/W) adding protease A and protease P, 45 ℃, 100rpm react 6h;
4, after reaction finishes, adjust pH value to 7.5, by the rotten quality of fish: enzyme=8000: 1 (W/W) adding protease C and protease G, 60 ℃, 100rpm react 6h;
5, after reaction finished, boiling water bath was handled 10min, cessation reaction;
6, in reaction system, add glucose 100g, Tagatose 100g, wood sugar 50g, ribose 50g and L-cysteine 100g, thiamine 50g, regulation system pH to 7.5 behind the mixing, under 110 ℃ of conditions, react 2h, after reaction finishes, centrifugation supernatant and precipitation;
7, obtain supernatant 3000mL, add the 300g maltodextrin in supernatant, spray-drying obtains the about 1200g of solubility delicate flavour food flavor product behind the mixing;
8, precipitation oven dry back is pulverized and is obtained the about 400g of insoluble flavouring batching.
Embodiment 2
1, at first freezing little yellow croaker thawed, clean, the internal organ of decaptitating are pulverized the gruel of homogeneous adult fish with beveller;
2, take by weighing the rotten 2000g of fish, the deionized water of quality such as adding, 121 ℃ of boiling 30min are cooled to room temperature then;
3, regulate pH value to 7.5, according to the rotten quality of fish: enzyme=8000: 1 (W/W) adding protease A and protease P, 45 ℃, 100rpm react 6h;
4, after reaction finishes, adjust pH value to 7.5, by the rotten quality of fish: enzyme=8000: 1 (W/W) adding protease C, protease G and peptase R, 60 ℃, 100rpm react 6h;
5, after reaction finished, boiling water bath was handled 10min, cessation reaction;
6, in reaction system, add glucose 100g, Tagatose 50g, ribose 100g, wood sugar 50g and L-cysteine 50g, thiamine 100g, regulation system pH to 7.5 behind the mixing, under 120 ℃ of conditions, react 1.5h, after reaction finishes, centrifugation supernatant and precipitation;
7, obtain supernatant 4000mL, add the 400g maltodextrin in supernatant, spray-drying obtains the about 1200g of solubility delicate flavour food flavor product behind the mixing;
8, precipitation oven dry back is pulverized and is obtained the about 450g of insoluble flavouring batching.
The product seafood flavor that obtains is mellow, full, and lasting is long, is used for beef, pork, chicken flavor essence, has to increase bright effect, promotes mouthfeel, the aftertaste of product, improves competitiveness of product, and can be applicable in instant noodles, flavouring and the meat packing product.
Delicate flavour food flavor of the present invention and preparation method thereof is described by specific embodiment.Those skilled in the art use for reference links such as content appropriate change raw material of the present invention, process conditions and realize corresponding other purposes, and all are similarly replaced and change is considered as comprising within the scope of the present invention.
Claims (7)
1. one kind from delicate flavour food flavor of flesh of fish bone albumen and preparation method thereof, it is characterized in that: with compound protease low value fish or fish processing byproduct are carried out enzyme digestion reaction acquisition protein peptides and amino acid, carry out Maillard reaction with sugar again and prepare the delicate flavour food flavor;
(1) flesh of fish bone protein peptides and amino acid whose preparation: after raw material cleaning, the removal of impurities, add and raw material water identical in quality, at high temperature cooking and heat-preservation 30-60min; After the raw material of handling is reduced to room temperature, add the compound protease of raw material quality 0.02～0.1%, pH6～8,35～75 ℃ reaction 2～8h, hydrolysis divide a step or two steps to carry out; Hydrolysis finishes back high temperature and heats the enzyme 10min that goes out;
(2) preparation of delicate flavour food flavor: in hydrolyzate, add the monose of raw material quality 5～20%, 2～15% sulphur-containing substance, react 0.5～4h under 100～120 ℃ of conditions; After reaction finishes, centrifugal, isolated by filtration supernatant and precipitation; The excipient that adds raw material quality 20～40% in the supernatant carries out spray-drying, obtains solubility delicate flavour essence; Sediment is directly dried, is pulverized, and obtains insoluble flavouring batching;
2. the described low value fish of claim 1 comprise: little yellow croaker, catfish, little black carp etc.; The fish processing byproduct comprises: fish-skin, fish-bone, steck and fish are first-class;
3. claim 1 described flesh of fish bone protein peptides and the used enzyme of amino acid whose preparation comprise one or more in following: protease A, protease P, protease M, protease C, protease G and peptase R;
4. claim 1 described flesh of fish bone protein peptides and amino acid whose preparation enzymolysis in two steps:
(1) the used enzyme of first step enzymolysis is: one or more among protease A, protease P, the protease M; PH6～8,30～60 ℃ of reaction temperatures;
The used enzyme of (2) second step enzymolysis is: one or more among protease C, protease G, the peptase R; PH6～8,45～75 ℃ of reaction temperatures;
5. the used reduced sugar of preparation of the described delicate flavour food flavor of claim 1 is: one or more in glucose, Tagatose, wood sugar, the ribose;
6. the used sulphur-containing substance of preparation of the described delicate flavour food flavor of claim 1 comprises: sulfur-containing amino acid, thiamine etc.;
7. the used excipient of preparation of the described delicate flavour food flavor of claim 1 comprises: maltodextrin, pulullan, starch etc.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101802942A CN102258185A (en) | 2010-05-24 | 2010-05-24 | Fresh food essence from fish bone protein and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101802942A CN102258185A (en) | 2010-05-24 | 2010-05-24 | Fresh food essence from fish bone protein and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102258185A true CN102258185A (en) | 2011-11-30 |
Family
ID=45005185
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010101802942A Pending CN102258185A (en) | 2010-05-24 | 2010-05-24 | Fresh food essence from fish bone protein and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102258185A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919730A (en) * | 2012-08-01 | 2013-02-13 | 苏州口水娃食品有限公司 | Preparation method of seafood puffed food |
| CN103588873A (en) * | 2013-10-09 | 2014-02-19 | 南昌大学 | Preparation method of fish scale collagen active peptide |
| CN104172295A (en) * | 2014-07-11 | 2014-12-03 | 中国农业科学院农产品加工研究所 | Preparation method of fishbone source food |
| CN104222959A (en) * | 2014-07-28 | 2014-12-24 | 天津春发生物科技集团有限公司 | Larimichthys polyactis enzymatic hydrolysate and preparation method thereof |
| CN104432283A (en) * | 2014-11-21 | 2015-03-25 | 山东东方海洋科技股份有限公司 | High-calcium fishbone taste-active peptide nutrient soup base and preparation method thereof |
| CN106616841A (en) * | 2016-11-11 | 2017-05-10 | 淮阴工学院 | Preparation method of Corbicula fluminea seasoning |
| CN108244461A (en) * | 2018-03-13 | 2018-07-06 | 浙江工业大学 | A kind of processing method of flesh of fish recombination snack food |
| CN108294279A (en) * | 2018-02-07 | 2018-07-20 | 山东天博食品配料有限公司 | A kind of graininess fish flavour essence and preparation method thereof prepared using fish scrap |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101589793A (en) * | 2009-06-30 | 2009-12-02 | 华南理工大学 | A kind of fish seasoning and preparation method thereof |
-
2010
- 2010-05-24 CN CN2010101802942A patent/CN102258185A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101589793A (en) * | 2009-06-30 | 2009-12-02 | 华南理工大学 | A kind of fish seasoning and preparation method thereof |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919730A (en) * | 2012-08-01 | 2013-02-13 | 苏州口水娃食品有限公司 | Preparation method of seafood puffed food |
| CN103588873A (en) * | 2013-10-09 | 2014-02-19 | 南昌大学 | Preparation method of fish scale collagen active peptide |
| CN104172295A (en) * | 2014-07-11 | 2014-12-03 | 中国农业科学院农产品加工研究所 | Preparation method of fishbone source food |
| CN104222959A (en) * | 2014-07-28 | 2014-12-24 | 天津春发生物科技集团有限公司 | Larimichthys polyactis enzymatic hydrolysate and preparation method thereof |
| CN104432283A (en) * | 2014-11-21 | 2015-03-25 | 山东东方海洋科技股份有限公司 | High-calcium fishbone taste-active peptide nutrient soup base and preparation method thereof |
| CN106616841A (en) * | 2016-11-11 | 2017-05-10 | 淮阴工学院 | Preparation method of Corbicula fluminea seasoning |
| CN108294279A (en) * | 2018-02-07 | 2018-07-20 | 山东天博食品配料有限公司 | A kind of graininess fish flavour essence and preparation method thereof prepared using fish scrap |
| CN108244461A (en) * | 2018-03-13 | 2018-07-06 | 浙江工业大学 | A kind of processing method of flesh of fish recombination snack food |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102258185A (en) | Fresh food essence from fish bone protein and preparation method thereof | |
| CN103907892B (en) | A kind of preparation method of pure natural meat flavor seasoning | |
| CN105495531A (en) | Antarctic krill freshness seasoning based on Maillard reaction and preparation method thereof | |
| CN101455325B (en) | Seashells seafood flavorings | |
| CN102090607B (en) | Reaction-type crab-flavor essence and preparation method thereof | |
| CN103610159B (en) | Composite seafood soup blend and preparation method thereof | |
| CN104855918A (en) | Beef-flavored essence preparation method | |
| CN101978888B (en) | Method for preparing microalgae polypeptide powder and microalgae polypeptide powder-containing flavoring | |
| CN103284120A (en) | Method for preparing meat flavour essence through solid state fermentation | |
| CN103504120B (en) | Long-acting enzymolysis method for vegetable proteins | |
| CN107822081A (en) | A kind of mushroom beef-flavouring paste essence and preparation method thereof | |
| CN102302194A (en) | Fish balls and preparation method thereof | |
| CN102132902A (en) | Process for producing flavour dried soft fish containing fishbone peptide | |
| CN103053977A (en) | Acete chinensis cooking liquid composite seasoning juice and preparation method thereof | |
| CN102406130A (en) | Fragrant rice health food containing corn and lentinus edodes and production method thereof | |
| CN102845736A (en) | Allium mongolicum regel sauce product | |
| CN102763824A (en) | Seasoning powder with fish skin serving as raw material and preparation method thereof | |
| CN101904518A (en) | Fermented microwave puffing minced fillet leisure food and production method thereof | |
| CN104839608A (en) | Method for preparing basic seasoning material by utilizing microorganisms to ferment chicken bones | |
| CN103053978A (en) | Acete chinensis cooking liquid seafood seasoning and preparation method thereof | |
| CN105211955A (en) | A kind of processing method promoting the compound kelp cake digested | |
| CN101224016A (en) | Sea titbit fermentation food and producing method thereof | |
| CN102524738B (en) | Method for producing composite baste through mixed solid state fermentation | |
| CN115669909A (en) | Chicken flavor base material and preparation method thereof | |
| CN102132904A (en) | Fish rolls and manufacturing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20111130 |