CN102326756B - Prawn flavor essence prepared by adopting extruding technology - Google Patents
Prawn flavor essence prepared by adopting extruding technology Download PDFInfo
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Abstract
The invention relates to a prawn flavor essence prepared by adopting an extruding technology. The essence is prepared from raw materials, including glucose, D-xylose, cysteine hydrochloride, VB1 (Vitamin B1), glycine, hydrolyzed shrimp protein, prawn oil, a prawn head extract, a spice mixture, a seasoning mixture, flour and water with an extrusion technology. The essence prepared from the raw materials with the method has the characteristic of low water content, is reddish-brown powder, has strong oiled prawn flavor, can be directly taken as an essence for flavoring chicken essences and instant noodles, and can be mixed with seasoning agents and carriers in certain ratios for flavoring puffed foods.
Description
Technical field
The invention belongs to food processing field, particularly relate to a kind of prawn flavor essence that utilizes the extrusion technique preparation.
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 chickens' extract, has obtained development rapidly since nineteen nineties.The conventional production methods of meat flavor is as follows: the first step is the various raw materials such as amino acid, reduced sugar to be joined by a certain percentage carry out Maillard reaction (reaction that occurs between amino acid and reduced sugar) in reactor, and reaction produces reaction flavor.The reaction flavor local flavor changes with the variation in water activity, reaction temperature, reaction pressure and the reaction time of composition of raw materials, reaction system.Second step is other raw materials such as reaction flavor and maltodextrin, salt, monosodium glutamate to be mixed obtain liquid reactions spices in material-compound tank, and liquid reactions spices also can obtain the powdery reaction flavor through spray-drying again.The 3rd step was various natural or natural equivalent spices and solvent (as: ethanol, propane diols, salad wet goods) to be joined in material-compound tank by a certain percentage mix, and obtained allocating spices.The 4th step was reaction flavor, allotment spices and other raw materials (as carrier, drier etc.) to be joined in mixer by a certain percentage mix, and obtained meat flavor.The key of the conventional production methods of meat flavor is to carry out Maillard reaction in reactor, produce reaction flavor by Maillard reaction, in traditional handicraft, the condition of Maillard reaction is: moisture content 40-90%, 100 ℃-130 ℃ of reaction temperatures, reaction pressure 0.1-0.3MPa.A little less than obtaining the roasting perfume (or spice) of product spices under this condition, and roasting perfume (or spice) is the important component part that product presents meat flavour.In addition, traditional handicraft is produced in reactor, can not produce continuously, and the production cycle is long, and production efficiency is low, and production cost is high.
produce at present improving one's methods of meat flavor a lot, the essence listing of multiple local flavor has also been arranged, the preparation method of these essence also has open in the prior art, a kind of method of producing essence i nflesh odor thorugh extrusion technique is for example disclosed in patent application 2004100723280, comprise various natural perfume materials and natural equivalent spices and solvent, join in material-compound tank by formula rate, mix and obtain allocating the spices method of (claiming again the spices perfume base), it is mainly producing essence i nflesh odor thorugh extrusion technique, comprise that specifically step (1) mixes raw materials for production: raw materials for production are joined in mixer by formula rate mix, obtain extruding raw material, (2) extruding reaction spices: extruder is preheating to assigned temperature: 50 ℃-100 ℃ of mixed zones, 80 ℃-150 ℃ of shear zones, 90 ℃-180 ℃ of melting zones, the extruding raw material that mixes is joined in the loading hopper of extruder, start extruder, adjust screw speed to 50-500 rev/min of setting value, at the uniform velocity feed in raw material and push, charging rate is controlled at 10-500Kg/ hour, raw material is extruded in extruder, carries out the thermal response take Maillard reaction as key reaction under high temperature, high pressure, produces reaction flavor, and reaction flavor is discharged by the discharging opening of extruder, and the reaction flavor cool to room temperature obtains the reaction flavor of powdery after pulverizing, (3) produce meat flavor: with the reaction flavor of powdery directly as meat flavor, reaction flavor, drier, carrier and the flavor enhancement of powdery are joined in mixer by formula rate, mix, obtain meat flavor, reaction flavor, allotment spices, drier, carrier and the flavor enhancement of powdery are joined in mixer by formula rate, mix, obtain meat flavor,
Use method of the prior art, the present invention uses the prawn flavor essence that unique formula has been produced a kind of unique flavor.
Summary of the invention
The invention provides a kind of prawn flavor essence, this essence is obtained by extruding and puffing technology production by the raw material of following parts by weight:
Wherein the spice mixture is the mixture of garlic powder, ginger powder, zanthoxylum powder and chilli powder, and the part by weight of four kinds of compositions is: 2-4: 2-4: 0.5-1.5: 0.5-1.5, preferred, the part by weight of four kinds of compositions is 3: 3: 1: 1.
Seasoning mixture is: the mixture of soy sauce, cooking wine and vinegar, its weight ratio are 2-4: 2-4: 0.5-1.5, and preferred, its weight ratio is 3: 3: 1.
Shrimp-head extract is to purchase available conventional Shrimp-head extract on market.
The present invention also provides the preparation method of above-mentioned prawn flavor essence, it is characterized in that the method comprises the steps:
(1) raw materials for production are joined in automatic blender by formula rate mix, obtain extruding raw material;
(2) twin-screw extruder is preheating to assigned temperature: 60 ℃～130 ℃ of mixed zones, 90 ℃～160 ℃ of shear zones, 120 ℃～190 ℃ of melting zones; The raw material to be extruded that mixes is joined in the loading hopper of extruder, start screw rod, adjust screw speed to setting value, be preferably 100～400 rev/mins; At the uniform velocity reinforced, controlling charging rate is 20～500kg/ hour; Raw material process in extruder transmits, extruding, the variations such as a series of Maillard reactions, sugar degraded, fat oxidation have been produced under high temperature, high pressure conditions, then extrude by the mould mouth of extruder, the sample that squeezes out is cooled to room temperature, obtains the reaction flavor of powdery after pulverizing with pulverizer.
(3) with the reaction flavor of powdery directly as essence or add other raw material to be prepared into various salt taste essences.
Preferably, above-mentioned prawn flavor essence is that raw material by following parts by weight obtains by extruding and puffing technology production:
Wherein the spice mixture is garlic powder 3 weight portions, ginger powder 3 weight portions, zanthoxylum powder 1 weight, chilli powder 1 weight portion;
Seasoning mixture is: soy sauce 3 weight portions, cooking wine 3 weight portions, vinegar 1 weight portion;
Obtaining the extrusion raw material by filling a prescription each raw material is joined to mix in mixer, is 13.7% through surveying moisture content.Twin (double) screw extruder is preheating to assigned temperature, and default mixed zone temperature is 75-85 ℃, and the shear zone is 135-145 ℃, and melting zone is 170-180 ℃.Extruding raw material is joined in the loading hopper of twin (double) screw extruder, start extruder, adjusting screw speed is 155-175 rev/min.By the speed of 50-60Kg/ hour, extruding raw material is transported to extruder from hopper and pushes, the extruding reaction material that squeezes out is cooled to room temperature, extruding reaction material diameter 6cm pulverizes this extruding reaction material with pulverizer, excessively obtain the reaction flavor of powdery after the screen cloth of 2mm.
The essence characteristics that prepare by above-mentioned raw materials and method are that water content is low, be bronzing Powdered, have strong oily vexed prawn local flavor, can directly be used for the perfuming of chickens' extract, instant noodles as essence, be used for the flavouring seasoning of dilated food after also can mixing with certain proportion flavor enhancement, carrier.
The specific embodiment
In order to understand the present invention, the below further illustrates the present invention with embodiment, but does not limit the present invention.
Embodiment
Using the produce oil formula of vexed prawn flavor essence of extruding and puffing technology is:
Wherein the spice mixture is the garlic powder: 3 kilograms, ginger powder: 3 kilograms, zanthoxylum powder: 1, chilli powder: 1 kilogram;
Seasoning mixture is: soy sauce: 3 kilograms, cooking wine: 3 kilograms, vinegar: 1 kilogram;
Obtaining the extrusion raw material by filling a prescription each raw material is joined to mix in mixer, is 13.7% through surveying moisture content.Twin (double) screw extruder is preheating to assigned temperature, and default mixed zone temperature is 80 ℃, and the shear zone is 140 ℃, and melting zone is 180 ℃.Extruding raw material is joined in the loading hopper of twin (double) screw extruder, start extruder, adjusting screw speed is 165 rev/mins.By the speed of 54Kg/ hour, extruding raw material is transported to extruder from hopper and pushes, the extruding reaction material that squeezes out is cooled to room temperature, extruding reaction material diameter 6cm pulverizes this extruding reaction material with pulverizer, excessively obtain the reaction flavor of powdery after the screen cloth of 2mm.
Method of the present invention is described by specific embodiment.Those skilled in the art can use for reference the 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, within all similar replacements and change will become apparent to those skilled in the art that and all be deemed to be included in scope of the present invention.
Claims (3)
1. the preparation method of a prawn flavor essence, this essence is obtained by extruding and puffing technology production by the raw material of following parts by weight:
Wherein the spice mixture is the mixture of garlic powder, ginger powder, zanthoxylum powder and chilli powder, and the part by weight of four kinds of compositions is: 2-4:2-4:0.5-1.5:0.5-1.5,
Seasoning mixture is: the mixture of soy sauce, cooking wine and vinegar, its weight ratio are 3:3:1;
the method comprises the steps: by formula, each raw material to be joined to mix in mixer to obtain the extrusion raw material, twin (double) screw extruder is preheating to assigned temperature, default mixed zone temperature is 75-85 ℃, the shear zone is 135-145 ℃, melting zone is 170-180 ℃, extruding raw material is joined in the loading hopper of twin (double) screw extruder, start extruder, adjusting screw speed is 155-175 rev/min, by the speed of 50-60Kg/ hour, extruding raw material is transported to extruder from hopper and pushes, the extruding reaction material that squeezes out is cooled to room temperature, extruding reaction material diameter 6cm, this extruding reaction material is pulverized with pulverizer, cross the reaction flavor that obtains powdery after the screen cloth of 2mm.
2. the preparation method of essence according to claim 1, wherein the part by weight of garlic powder, ginger powder, zanthoxylum powder and chilli powder is 3:3:1:1.
3. the preparation method of essence according to claim 1, it is that raw material by following parts by weight obtains by extruding and puffing technology production:
Wherein the spice mixture is garlic powder 3 weight portions, ginger powder 3 weight portions, zanthoxylum powder 1 weight portion, chilli powder 1 weight portion;
Seasoning mixture is: soy sauce 3 weight portions, cooking wine 3 weight portions, vinegar 1 weight portion.
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| CN100512677C (en) * | 2004-10-15 | 2009-07-15 | 天津春发食品配料有限公司 | Method for producing essence in flesh odor thorugh extrusion technique |
| CN101642228A (en) * | 2009-06-19 | 2010-02-10 | 天津春发食品配料有限公司 | Method for preparing natural shrimp meat flavor essence |
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Address after: 300300 Dongli Dongli Economic Development Zone, North Road, No. 11, North Road, No. Applicant after: Tianjin Chunfa Biotechnology Group Co., Ltd. Address before: 300300 Dongli Dongli Economic Development Zone, North Road, No. 11, North Road, No. Applicant before: Tianjin Chunfa Food Ingredients Co., Ltd. |
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Free format text: CORRECT: APPLICANT; FROM: TIANJIN CHUNFA FOOD INGREDIENTS CO., LTD. TO: TIANJIN CHUNFA BIOTECHNOLOGY GROUP CO., LTD. |
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