CN102379410A - Method for preparing nutritious flavoring by using shellfishes and by-products of shellfishes - Google Patents
Method for preparing nutritious flavoring by using shellfishes and by-products of shellfishes Download PDFInfo
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Abstract
The invention provides a method for preparing a nutritious flavoring by using shellfishes and by-products of shellfishes, which can be widely applied to the fields of foods, grain and oil, beverages, wines, and the like. The method mainly solves the problems that the currently developed and used extraction processes and application techniques of nutrients and active ingredients of shellfishes are outdated, by-products obtained by rough machining are discharged directly, resources are wasted, the environment is polluted, the deodorization and impurity removal of products are not performed thoroughly, the structure and form of a product are not reasonable, and a value added problem is not solved fundamentally.
Description
Technical field
The present invention relates to the flavouring technical field, a kind of specifically method of utilizing shellfish and byproduct thereof to prepare the auxotype flavouring can be widely used in fields such as food, grain and oil, beverage, wine.
Background technology
More than the 20 ten thousand kinds of biologies (account for whole tellurian total amount 87%) of in the ocean, living have found that wherein kind more than 2000 has the bioactivator of unique effects, are the huge treasure-houses that medicine, health products, food and biomaterial are provided for people.Along with people's is deepened the understanding that marine resources development utilizes, and in the development and use of resourceful seashell products (oyster, mussel, scallop) and byproduct thereof, also has groups of people to do research, but because technical measures are not too proper; Mostly shellfish processing is superficial raw material processing (shellfish jerky); Lack the shellfish intensive processing, shellfish nutrition and active component extract and application technology falls behind, and the roughing accessory substance directly discharges; The waste resource, contaminated environment.It is not thorough also to exist product to take off raw meat, impurity elimination in addition, and product structure and product form are not too reasonable, the still not basic problem such as increment that solves.
Chinese patent " scallop processed food and manufacturing approach " (patent No. 02151478.X) provides a kind of the delicious good to eat of mellow and full saline taste and fragrance and produce the scallop that drips hardly when thawing and process food and manufacturing approach of being in harmonious proportion.Utilize deep ocean water, scallop is handled under the decompression below the 0.05MPa, the scallop of above-mentioned processing was flooded in 20～70 ℃ deep ocean water 1～25 minute, make deep ocean water be impregnated into scallop inside.This method need be used deep ocean water (the 220m degree of depth); And decompressor (like vavuum pump etc.), desalination and concentration device (reverse osmosis deaslination thickener); So have problems such as feedstock capture is difficult, equipment investment is high, but still do not solve problems such as shellfish nutrition and active component high efficiency extraction.
Chinese patent " preparation method of functional seafood seasoning " (patent No. 200710015838.8); A kind of preparation method of functional seafood seasoning is provided; Comprise following processing step: the processing of a. sea-tangle; Dried sea-tangle is added entry soak, clean, shred,, cross and filter filtrating through three lixiviates; It is concentrated to reduce pressure after the filtrating mixing with three gained, gets laminarin and glycosides peptide nutrient solution; B. scallop processing is shelled scallop, clean, pull an oar, and adds fermentation tank, adds entry simultaneously and carries out lixiviate, adds mixed enzyme fermentation then, adds the acidic protein enzyme fermentation again, and enzyme then goes out; C. product adds the food flavor enzyme fermentation after the product mixing with step a, b gained, adds the fermentation of functional form yeast juice again; Add spice then, carry out press filtration, carry out vacuum outgas again; Allocate then, high-pressure homogeneous, carry out deactivation; Carry out fat again and eliminate heavyly, carry out the superhigh temperature instantaneously sterilising, last can gets finished product.Technology of the present invention is numerous and diverse, and operation is more, and equipment is than complex and expensive, and the adding of sea-tangle has destroyed the natural flavour mountaineous of sea food seasoning.
Summary of the invention
The objective of the invention is to overcome the deficiency of above-mentioned prior art, a kind of method of utilizing shellfish and byproduct thereof to prepare the auxotype flavouring is provided, mainly solved shellfish nutrition and the extraction of active ingredients technology and the application technology backwardness of present development and use; The roughing accessory substance directly discharges; The waste resource, contaminated environment, it is not thorough that product takes off raw meat, impurity elimination; Product structure and product form are not too reasonable, problems such as not basic solution increment.
In order to achieve the above object, the present invention is achieved in that a kind of preparation method of auxotype flavouring, and it comprises following processing step:
One, shellfish meat is carried out double-enzyme hydrolysis and culture propagation prepares shellfish meat nutritional flavouring agent
Concrete steps are following:
Step a: the seashell products that will be selected from oyster, mussel, scallop after cleaning is shelled, carries out shellfish homogenate (available JM-FB type colloid mill, rotating speed 1450～2900r/min, emulsification fineness 2～50 μ m) as raw material;
Step b: the shellfish meat after the homogenate is carried out enzymolysis; 35～75 ℃ of hydrolysis temperatures, time 2～10h, enzyme concentration 0.05%～1.5% (in the bright material of shellfish meat); The complex enzyme kind is compound protease+composite flavor protease, wherein compound protease (Protamex) 1.1l * 10
5U/g, composite flavor protease (Flavorzyme) 3.0 * 10
4U/g, the two is all available from Denmark NovoNordisk company; 90～100 ℃ of enzymes that go out, cooling voluntarily subsequently;
Step c: the product of above-mentioned step b is carried out saccharomycetes to make fermentation; Be specially: sterile working adds 1%～10% glucose, and 0.5%～8% absolute ethyl alcohol is inoculated 0.5%～6% ester-producing yeast 1274 and 1202 bacterial strains (the two is all available from Jinan beneficial bioengineering of a specified duration Co., Ltd) more respectively; 20～45 ℃ of ferment at constant temperature; Every get filtrating at a distance from 1d and measure total ester amount, when total ester content reaches 0.3g/100ml, fermentation ends then;
Steps d: Maillard reaction: the zymotic fluid 1000mL with step c, mix thoroughly, load onto condenser pipe, fluidized state refluxed 0.5～3 hour.
Step e: decolour and remove heavy metal: (50～90 ℃) add 0.1%～3% composite decoloration adsorbent and stir absorption 0.5～3 hour in the reactant liquor of steps d while hot; Said composite decoloration adsorbent adopts following method to make: (1) acid activation attapulgite: the HCl with 0.05～0.3mol/L soaks attapulgite; Centrifugation; Solid content is dried to constant weight for 80～120 ℃; 250～450 ℃ of roasting 0.5～5h cross 100～300 mesh sieves, promptly get the acid activation attapulgite; (2) acid activation attapulgite and active carbon powder are mixed according to 1: 1～4 weight ratio; (3) modification is handled: with the shitosan of deacetylation＞80%, the acetum with 0.5%～5% slowly dissolves, and gets 1%～15% shitosan colloidal sol; In the mixture that step b makes, add 1%～10% shitosan colloidal sol, mix into paste thoroughly for 20～75 ℃, make acid activation attapulgite and active carbon powder mixture complete wetting, carry out modified-reaction; (4) mixture with step c is dried to constant weight under 80～120 ℃, grinds 100～300 mesh sieves subsequently, promptly gets the composite decoloration absorbent, and this composite decoloration adsorbent is applied for a patent separately;
Step f: with the treatment fluid of step e filter, luggage bottle and sterilization are gone forward side by side in seasoning.Filter available conventional diatomite filter and filter, filter rear filtrate turbidity＜2.0NTU; Seasoning can add white sugar, vinegar, plant spice (aniseed, cassia bark, pepper, Chinese prickly ash, cloves etc.) as required; Bottling is with 350～650ml vial splendid attire; Sterilization with pasteurize (85～100 ℃, 10～30min).
Final prepared technical target of the product is: crude fat 5 ± 2g/100ml, total reducing sugar 1～2g/100ml, crude protein 1～2g/100ml; Total acid 1.0～2.4g/100ml, amino-acid nitrogen (FAN)>=0.4g/100ml, total ester 0.3～1.0g/100ml; Total plate count≤8000cfu/g; Coliform≤30MPN/100ml fails to detect pathogenic bacteria, pH6.0 ± 1.
Applying examples
1. the application's above-mentioned shellfish meat nutritional flavouring agent is used for the application of alcohol product: shellfish meat nutritional flavouring agent is added alcoholic drink mixed with fruit juice, health care wine; Can make the nutrition and the active function of wine improve (like shellfish polysaccharide, active peptide, taurine and zinc element); Side effect and raw meat bitter taste are lower, and make aroma coordination, tempting, and the wine body is graceful, plentiful; Mouthfeel is mellow, silk floss is gentle, and the distinctive delicious local flavor of seafood is arranged.
2. shellfish meat nutritional flavouring agent is used for nutritional supplement and sea food seasoning: because enzymolysis; Product biologically active peptide, polysaccharide and amino acid; Add that the yeast thalline contains compositions such as abundant vitamin, amino acid and inorganic salts; So the product that makes has very high nutritive value and physiological function, can make nutritional supplement.These article amino acid content is high, and nutritious, excellent flavor is a good base-material of making sea food seasoning.The product that the applying biological enzyme solution is obtained; The amino acid of having avoided acid hydrolysis to exist destroys and the chloropropyl alcohol toxicity problem, makes in the flavouring amino acid form proportioning and more becomes rationally, and especially shellfish can generate IMP (inosinicacid); Except that self is delicate flavour; Show the delicate flavour synergistic effect when coexisting with glutamic acid, therefore, the existence of IMP can make the mussel hydrolyzate have more good sea food flavor characteristic.Ester-producing yeast is also claimed aroma-producing yeasts, has stronger oxidation characteristic and produces the ester ability, can carbohydrate and derivative thereof be changed into ethanol, acetate and CO
2, organic acid and alcohols produce esterification and form ethyl acetate, make zymotic fluid have ester fragrance and pure fragrance, ester aromatic flavour, lasting.Can make proteolysis in the later stage fermentation is amino acid, and the purine nucleotides that yeast rna degraded back generates plays synergy with sodium glutamate, has the strong bright effect that increases.Simultaneously, ester-producing yeast can also utilize the sugar in the raw material to produce a large amount of Esters, makes zymotic fluid have unique fragrance.And behind the adding ester-producing yeast, zymotic fluid is except amino-acid nitrogen (FAN) value height, and ester-producing yeast can remove that raw meat is hidden, peculiar smell, the more important thing is and can give food and flavouring with distinctive certain local flavor that ferments.
Two, utilize mussel water cooking liquid inspissated juice to prepare mussel nutritious flavouring juice
Enzyme class: bacillus subtilis neutral proteinase (enzyme activity 10
5U/g is available from the biological Co., Ltd of Wuxi outstanding ability science)+papain (enzyme activity 6 * 10
5U/g is available from Guangzhou distant sky enzyme preparation factory).
Saccharomycete kind: saccharomyces cerevisiae 2399, ester-producing yeast 2300 (all available from Liangshan, Shandong beneficial friend's bioengineering Co., Ltd).
Step a: the mussel water cooking liquid concentrates: mussel is carried out poach, treat that mussel opens shell after, get shellfish meat in addition packing subsequently water cooking liquid is concentrated (10～30 times of cycles of concentration) to do its usefulness, mussel water cooking liquid inspissated juice.
Step b: enzymolysis: get the mussel water cooking liquid inspissated juice 1000ml of step a, soyabean protein powder 0.5～8g, bacillus subtilis neutral proteinase 0.5～10g, papain 0.5～10g; Enzymolysis: above-mentioned substance is stirred, utilizes nature pH value, in 20～75 ℃ of enzymolysis 1～5 hour, enzymolysis liquid;
Step c: dilute, prepare burden: in the enzymolysis liquid of step b, add drinking water with 1: 1～5 dilutions, get dilution, add glucose 0.5%～5% again, yeast extract 0.1%～5% is mixed thoroughly, gets mixed liquor;
Steps d: sterilization: in 75～135 ℃, heat treatment sterilization (the double enzyme that goes out) in 10～60 minutes gets sterilized solution with above-mentioned mixed liquor;
Step e: saccharomycete seed spread cultivation (concrete technology is referring to accompanying drawing 1, and promptly slant strains-little triangular flask is cultivated-big triangular flask cultivation-Ka Shi jar cultivation-saccharomycete seed).Saccharomyces cerevisiae 2399 or KShi saccharomyces cerevisiae, ester-producing yeast 2300 (all available from Liangshan, Shandong beneficial friend's bioengineering Co., Ltd); Fermentation:, insert yeast starter 1%～10% and got zymotic fluid in 12～72 hours 20～45 ℃ of fermentations with the sterilized solution cooling of steps d.
Step f: fermentation:, insert yeast starter 1%～10% and got zymotic fluid in 12～72 hours 20～45 ℃ of fermentations with above-mentioned sterilized solution cooling;
Step g: Maillard reaction, batching:, add glucose 1～8g, NaCl 2～18g, V with the zymotic fluid 1000mL of step f
B10.5～6g, V
C0.1～5g mixes thoroughly, loads onto condenser pipe, fluidized state refluxed 0.5～3 hour, Maillard reaction liquid;
Step h: decolour and remove heavy metal: (50～90 ℃) add 0.1%～3% composite decoloration adsorbent (preparation method as previously mentioned) at Maillard reaction liquid and stir absorption 0.5～3 hour while hot;
Step I: filter: conventional diatomite filtration (NTU＜2.0);
Step j: sterilization, can: conventional pasteurization (85～100 ℃, 10～30min), sterile filling, get product.
Applying examples
Mussel nutritious flavouring juice can directly be used for the general food seasoning, or adds following auxiliary material (w/v): salt 1%～10%, monosodium glutamate 0.1%～2%, spices 0.05%～3% (aniseed, cassia bark, pepper, Chinese prickly ash, cloves etc.); If be used for the drinks flavor improving agent, also can put it in edible alcohol or the fen-flavor type white spirit and preserve, and make final finished alcoholic strength＞15%).
Technical target of the product: total reducing sugar 3～7g/100ml, full nitrogen>=1.0g/100ml, total acid 1.5～2.4g/100ml, amino-acid nitrogen (FAN)>=0.3g/100ml, total plate count≤8000cfu/g, coliform≤30MPN/100ml fails to detect pathogenic bacteria.
Compared with present technology the preparation method of auxotype flavouring of the present invention has outstanding substantive distinguishing features and marked improvement:
1, improved the increment utilization of shellfish aquatic products and leftover bits and pieces, like utilization mussel water cooking liquid leftover bits and pieces, the utilization of can rising in value can not only be turned waste into wealth, and increases economic efficiency, and the more important thing is the protection environment, has protected the marine eco-environment.
2, be raw material with shellfish meat such as oysters, use enzymatic isolation method, the amino acid of having avoided acidolysis to exist destroys and the chloropropyl alcohol toxicity problem, has also avoided acid, the alkali process destruction to the product nutritional labeling; Inosinicacid makes hydrolyzate tool sea food flavor, and ester-producing yeast changes into ethanol, acetate and ethyl acetate with carbohydrate, makes zymotic fluid have ester fragrance and pure fragrance, is of high nutritive value, and mouthfeel is good, and can remove that raw meat is hidden, peculiar smell.
3, inoculation 1274 bacterial strains produce total ester amount and are higher than 1202 bacterial strains, the ester aromatic flavour of zymotic fluid, lasting, excellent flavor; Select the 1274+1202 bacterial strain, total ester content increases along with fermentation time prolongs gradually; Select many strain fermentations for use, can promote the synergy between microbial species, make in the zymotic fluid micropopulation stable; Tunning can complement each other, and finally improves the local flavor and the fragrance of fermented product, and ester fragrance is dense; Fermented product does not produce peculiar smell, and zymotic fluid is except FAN value height, and ester-producing yeast can be removed fishy smell, bitter taste and peculiar smell, and the shielding saline taste the more important thing is and can be given food and flavouring with distinctive certain local flavor that ferments; No pathogenicity, directly mix pure is incubated in the matrix, through mutual coordination co-fermentation.
4, the peptide of mussel boiling liquid, amino acid, and add glucose, Vc, V
B1Deng concentrating generation Maillard reaction under the heat effect, produce fragrant, roasting perfume (or spice) of meat and burnt odor; Contained trimethylamine brings fishy smell, can fishy smell weakened through effects such as enzymolysis, fermentation, biochemical reaction and physical adsorptions.
5, composite modified decolouring absorbent can be removed heavy metals such as cadmium, chromium, lead, copper, and tool takes off the raw meat effect.
6, effectively the amino acid that is contained in the seashell products, taurine, trace element and nutritional labelings such as peptide class and polysaccharide have been transformed in the product fully, have improved the functional and trophism of product; The flavouring that is rich in the natural marine organism nutrient is perfectly combined with daily necessities, improve people's quality of life.
Except as otherwise noted, " % " among the application is weight percentage.
Description of drawings
Accompanying drawing 1: shellfish meat is carried out the process chart that double-enzyme hydrolysis and culture propagation prepare shellfish meat nutritional flavouring agent
Accompanying drawing 2: utilize mussel water cooking liquid inspissated juice to prepare the process chart of mussel nutritious flavouring juice
Accompanying drawing 3: saccharomycete enlarged culture process chart
For understanding better and implementing, the preparation method of auxotype flavouring of the present invention is described below in conjunction with embodiment.
Embodiment 1: shellfish meat double-enzyme hydrolysis and culture propagation system shellfish meat nutritional flavouring agent
Enzyme class: compound protease (enzyme activity 1.5AU/g)+composite flavor protease (enzyme activity 1000AU/g) (Denmark NovoNordisk company)
Ester-producing yeast bacterial classification class: ester-producing yeast 1274+1202 bacterial strain (Jinan of a specified duration beneficial bioengineering Co., Ltd).
Measurement index: content, total ester content, the subjective appreciation of amino-acid nitrogen (FAN).
Step a: oyster as raw material, after cleaning is shelled, is carried out shellfish homogenate (adopting JM-FB type colloid mill, rotating speed 2900r/min, emulsification fineness 50 μ m).
Step b: the shellfish meat after the homogenate is carried out enzymolysis, 50 ℃ of hydrolysis temperatures, time 6h, enzyme concentration 0.4% (in the bright material of shellfish meat), the complex enzyme kind is compound protease+composite flavor protease, wherein compound protease (Protamex) 1.1l * 10
5U/g, composite flavor protease (Flavorzyme) 3.0 * 10
4U/g, the two is all available from Denmark NovoNordisk company; 100 ℃ of enzymes that go out, cooling voluntarily subsequently.
Step c: the product of above-mentioned step b is carried out saccharomycetes to make fermentation.Zymotechnique: sterile working adds 5% glucose, and 2% absolute ethyl alcohol is inoculated 2% ester-producing yeast 1274 and 1202 bacterial strains (the two is all available from Jinan beneficial bioengineering of a specified duration Co., Ltd) more respectively, and 28 ℃ of ferment at constant temperature are whenever got filtrating at a distance from 1d and measured total ester amount.
Steps d: Maillard reaction, with above-mentioned zymotic fluid 1000mL, mix thoroughly, load onto condenser pipe, fluidized state refluxed 1 hour, Maillard reaction liquid.
Step e: decolour and remove heavy metal.(75 ℃) stir absorption 2 hours at the composite decoloration adsorbent of Maillard reaction liquid adding 1% while hot;
Step f: with the treatment fluid of step e filter, seasoning-bottling-sterilization.Filter and adopt conventional diatomite filter to filter, filter rear filtrate turbidity 1.5NTU; Seasoning can add as required white sugar 2%, vinegar 1%, plant spice (aniseed, cassia bark, pepper, Chinese prickly ash, cloves) each 0.05%; Bottling is with 500ml vial splendid attire; Sterilization with pasteurize (95 ℃, 25min).
Composite decoloration adsorbent in the present embodiment adopts following method to make: (1) acid activation attapulgite: the HCl with 0.1mol/L soaks attapulgite; Centrifugation is dried to constant weight for 90 ℃ with solid content, 350 ℃ of roasting 2h; Cross 200 mesh sieves, promptly get the acid activation attapulgite; (2) acid activation attapulgite and the active carbon powder weight ratio according to 1: 2 is mixed; (3) modification is handled: with the shitosan of deacetylation＞80%, the acetum with 2% slowly dissolves, and gets 10% shitosan colloidal sol; In the mixture that step b makes, add 8% shitosan colloidal sol, mix into paste thoroughly for 40 ℃, make acid activation attapulgite and active carbon powder mixture complete wetting, carry out modified-reaction; (4) mixture with step c is dried to constant weight under 100 ℃, grinds 200 mesh sieves subsequently, promptly gets the composite decoloration absorbent.
Technical target of the product is: crude fat 5.6g/100ml, total reducing sugar 1.5g/100ml, crude protein 1.8g/100ml, total acid 1.8g/100ml; Amino-acid nitrogen (FAN) 0.4g/100ml, total ester 0.6g/100ml, total plate count 5000cfu/g; Coliform 20MPN/100ml does not detect pathogenic bacteria, pH6.3.
The present embodiment product is added in the YEDAO LUGUI JIU, can make the fragrant coordination of aroma medicine, tempting, the wine body is graceful, mellow, long times of aftertaste.
Embodiment 2, utilize mussel water cooking liquid inspissated juice system mussel nutritious flavouring juice technology
Enzyme class: bacillus subtilis neutral proteinase (enzyme activity 10
5U/g is available from the biological Co., Ltd of Wuxi outstanding ability science)+papain (enzyme activity 6 * 10
5U/g is available from Guangzhou distant sky enzyme preparation factory).
Saccharomycete kind: saccharomyces cerevisiae 2399, ester-producing yeast 2300 (the two is all available from Liangshan, Shandong beneficial friend's bioengineering Co., Ltd).
Step a: enzymolysis batching.Mussel concentrate 1000ml, soyabean protein powder 2g, bacillus subtilis neutral proteinase 5g, papain 5g.
Step b: enzymolysis.Above-mentioned substance is stirred, utilize nature pH value (pH=7), in 50 ℃ of enzymolysis 3 hours.
Step c: dilution, batching.Above-mentioned enzymolysis liquid with drinking water dilution in 1: 1, is got dilution, add glucose 2% again, yeast extract 1% is mixed thoroughly, gets mixed liquor.
Steps d: sterilization.In 121 ℃, heat treatment sterilization (the double enzyme that goes out) in 30 minutes gets sterilized solution with above-mentioned mixed liquor.
Step e: saccharomycete seed spread cultivation (seeing accompanying drawing 3, conventional microzyme culture medium).Saccharomyces cerevisiae 2399.
Step f: fermentation.With above-mentioned sterilized solution cooling, insert yeast starter 5% and got zymotic fluid in 48 hours 28～30 ℃ of fermentations.
Step g: Maillard reaction, batching.With above-mentioned zymotic fluid 1000mL, add glucose 5g, NaCl10g, V
B12g, V
C1g mixes thoroughly, loads onto condenser pipe, fluidized state refluxed 1 hour, Maillard reaction liquid.
Step h: decolour and remove heavy metal.(65 ℃) stir absorption 1 hour at the composite decoloration adsorbent (making according to embodiment 1 same method) of Maillard reaction liquid adding 0.5% while hot promptly.
Step I: filter.Conventional diatomite filtration (filtrating NTU1.0).
Step j: sterilization, can.Conventional pasteurization (90 ℃ 30min), sterile filling, get product.
This finished product can directly be used for the general food seasoning, or adds following auxiliary material (w/v): salt 5%, monosodium glutamate 0.8%, spices 0.1% (aniseed, cassia bark, pepper, Chinese prickly ash, cloves etc.); If be used for the drinks flavor improving agent, also can put it in edible alcohol or the fen-flavor type white spirit and preserve, and make final finished alcoholic strength＞30%).
Technical target of the product is: total reducing sugar 3.8g/100ml, and full nitrogen 1.5g/100ml, total acid 1.9g/100ml, amino-acid nitrogen (FAN) 0.3g/100ml, total plate count 2000cfu/g, coliform 20MPN/100ml, pathogenic bacteria do not detect.
The present embodiment product is added in the king's wine of sea, coconut palm island, can make the fragrant coordination of aroma medicine, the wine body is graceful, plentiful, has the needed marine organisms local flavor of coconut palm island sea king's wine.
Claims (5)
1. the preparation method of a shellfish nutritional flavouring agent, it comprises following processing step:
Step a: the seashell products that will be selected from oyster, mussel or scallop after cleaning is shelled, carries out shellfish homogenate as raw material;
Step b: the shellfish meat after the homogenate is carried out enzymolysis; 35～75 ℃ of hydrolysis temperatures, time 2～10h, enzyme concentration 0.05%～1.5% (in the bright material of shellfish meat); The complex enzyme kind is compound protease+composite flavor protease, wherein compound protease (Protamex) 1.11 * 10
5U/g, composite flavor protease (Flavorzyme) 3.0 * 10
4U/g; 90～100 ℃ of enzymes that go out, cooling voluntarily subsequently;
Step c: the product of above-mentioned step b is carried out saccharomycetes to make fermentation; Be specially: sterile working adds 1%～10% glucose, and 0.5%～8% absolute ethyl alcohol is inoculated 0.5%～6% ester-producing yeast 1274 and 1202 bacterial strains more respectively; 20～45 ℃ of ferment at constant temperature; Every get filtrating at a distance from 1d and measure total ester amount, when total ester content reaches 0.3g/100ml, fermentation ends then;
Steps d: Maillard reaction: the zymotic fluid 1000mL with step c, mix thoroughly, load onto condenser pipe, fluidized state refluxed 0.5～3 hour;
Step e: decolour and remove heavy metal: (50～90 ℃) add 0.1%～3% composite decoloration adsorbent and stir absorption 0.5～3 hour in the reactant liquor of steps d while hot; Said composite decoloration adsorbent adopts following method to make: (1) acid activation attapulgite: the HCl with 0.05～0.3mol/L soaks attapulgite; Centrifugation; Solid content is dried to constant weight for 80～120 ℃; 250～450 ℃ of roasting 0.5～5h cross 100～300 mesh sieves, promptly get the acid activation attapulgite; (2) acid activation attapulgite and active carbon powder are mixed according to 1: 1～4 weight ratio; (3) modification is handled: with the shitosan of deacetylation＞80%, the acetum with 0.5%～5% slowly dissolves, and gets 1%～15% shitosan colloidal sol; In the mixture that step b makes, add 1%～10% shitosan colloidal sol, mix into paste thoroughly for 20～75 ℃, make acid activation attapulgite and active carbon powder mixture complete wetting, carry out modified-reaction; (4) mixture with step c is dried to constant weight under 80～120 ℃, grinds 100～300 mesh sieves subsequently, promptly gets the composite decoloration absorbent;
Step f: with the treatment fluid of step e filter, luggage bottle and sterilization are gone forward side by side in seasoning.
2. the prepared shellfish meat of claim 1 nutritional flavouring agent is used for the purposes of alcohol product.
3. the prepared shellfish meat of claim 1 nutritional flavouring agent is used for the purposes of nutritional supplement or sea food seasoning.
4. the preparation method of a mussel nutritious flavouring juice, it comprises following processing step:
Step a: the mussel water cooking liquid concentrates: mussel is carried out poach, treat that mussel opens shell after, get shellfish meat in addition packing subsequently water cooking liquid is concentrated (10～30 times of cycles of concentration) to do its usefulness, mussel water cooking liquid inspissated juice;
Step b: enzymolysis: get the mussel water cooking liquid inspissated juice 1000ml of step a, soyabean protein powder 0.5～8g, bacillus subtilis neutral proteinase 0.5～10g, papain 0.5～10g; These materials are stirred, utilize nature pH value, in 20～75 ℃ of enzymolysis 1～5 hour, enzymolysis liquid;
Step c: dilute, prepare burden: in the enzymolysis liquid of step b, add drinking water with 1: 1～5 dilutions, get dilution, add glucose 0.5%～5% again, yeast extract 0.1%～5% is mixed thoroughly, gets mixed liquor;
Steps d: sterilization: in 75～135 ℃, heat treatment sterilization in 10～60 minutes gets sterilized solution with above-mentioned mixed liquor;
Step e: the saccharomycete seed spreads cultivation, and adopts conventional microzyme culture medium to spread cultivation; Said yeast employing saccharomyces cerevisiae 2399 or KShi saccharomyces cerevisiae, ester-producing yeast 2300;
Step f: fermentation:, insert saccharomycete seed 1%～10% and got zymotic fluid in 12～72 hours 20～45 ℃ of fermentations with the sterilized solution cooling of steps d;
Step g: Maillard reaction, batching:, add glucose 1～8g, NaCl 2～18g, V with the zymotic fluid 1000mL of step f
B10.5～6g, V
C0.1～5g mixes thoroughly, loads onto condenser pipe, fluidized state refluxed 0.5～3 hour, Maillard reaction liquid;
Step h: decolour and remove heavy metal: (50～90 ℃) add 0.1%～3% composite decoloration adsorbent at Maillard reaction liquid and stir absorption 0.5～3 hour while hot, and said composite decoloration adsorbent method according to claim 1 makes;
Step I: filter: conventional diatomite filtration (NTU＜2.0);
Step j: sterilization, can: conventional pasteurization (85～100 ℃, 10～30min), sterile filling, get product.
5. the prepared mussel nutritious flavouring of claim 4 juice is used for the purposes of foodstuff flavouring.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103336241A CN102379410B (en) | 2011-10-28 | 2011-10-28 | Method for preparing nutritious flavoring by using shellfishes and by-products of shellfishes |
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| CN2011103336241A CN102379410B (en) | 2011-10-28 | 2011-10-28 | Method for preparing nutritious flavoring by using shellfishes and by-products of shellfishes |
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| Publication Number | Publication Date |
|---|---|
| CN102379410A true CN102379410A (en) | 2012-03-21 |
| CN102379410B CN102379410B (en) | 2013-03-06 |
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Cited By (21)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102742873A (en) * | 2012-07-23 | 2012-10-24 | 广东海洋大学 | Preparation method of instant oyster food |
| CN102972735A (en) * | 2012-11-30 | 2013-03-20 | 烟台泰华海洋食品股份有限公司 | Fan shell adductor seafood sauce and processing method thereof |
| CN103099180A (en) * | 2013-01-09 | 2013-05-15 | 烟台泰华海洋食品股份有限公司 | Short necked clam seafood condiment sauce and preparation method thereof |
| CN103892238A (en) * | 2014-04-15 | 2014-07-02 | 海南大学 | Seasoning material product prepared by applying cooked juice of mussels and preparation method of seasoning material product |
| CN103976338A (en) * | 2014-05-29 | 2014-08-13 | 赵祥忠 | Method for producing low-sodium seafood compound condiment |
| CN104000243A (en) * | 2014-06-13 | 2014-08-27 | 福建省水产研究所 | Method for extracting oyster powder from oyster cooking liquor |
| CN104026541A (en) * | 2014-06-25 | 2014-09-10 | 江南大学 | Preparation method of boiling-resistant type chicken powder with natural fresh shrimp flavor |
| CN104187556A (en) * | 2014-08-05 | 2014-12-10 | 北海富安源生物科技有限公司 | Method for producing natural seasoning from oysters |
| CN104489598A (en) * | 2014-11-27 | 2015-04-08 | 山东好当家海洋发展股份有限公司 | Method for preparing seasoning sauce from oyster water boiled liquid |
| CN104489605A (en) * | 2014-11-28 | 2015-04-08 | 淮阴工学院 | Preparation method of corbicula essence base material |
| CN104805164A (en) * | 2015-04-30 | 2015-07-29 | 中国食品发酵工业研究院 | Preparation method of high protein oyster active peptides with low sensitization |
| CN105265910A (en) * | 2014-07-18 | 2016-01-27 | 广州市味研生物工程科技有限公司 | Method for preparing taste-active peptide through fermentation of composite probiotics |
| CN105685944A (en) * | 2016-01-28 | 2016-06-22 | 哈尔滨工业大学（威海） | Fermentation production method of mussel sauce |
| CN106360445A (en) * | 2016-08-31 | 2017-02-01 | 辽宁安德食品有限公司 | Minced garlic bean vermicelli saridomus purpuratus and preparation method thereof |
| CN106722712A (en) * | 2016-12-10 | 2017-05-31 | 辽宁安德食品有限公司 | A kind of compounding method of shellfish inspissated juice |
| CN106973976A (en) * | 2017-03-01 | 2017-07-25 | 浙江海洋大学 | A kind of method that utilization sleeve-fish-processing waste prepares bio-preservative |
| CN107022413A (en) * | 2017-04-19 | 2017-08-08 | 山东玉皇粮油食品有限公司 | A kind of method of pigment and metal ion in removing vegetable oil |
| CN107996819A (en) * | 2017-12-14 | 2018-05-08 | 荣成市飞创科技有限公司 | A kind of method using marine products discarded object extraction protein oral liquor |
| CN108925960A (en) * | 2018-08-10 | 2018-12-04 | 大连工业大学 | A method of baste is prepared using Holothurian machining by-product |
| CN108936529A (en) * | 2018-09-28 | 2018-12-07 | 威海长青海洋科技股份有限公司 | A kind of preparation method of natural fresh adding abalone powder |
| CN114376197A (en) * | 2022-01-20 | 2022-04-22 | 中国海洋大学 | Freshness enhancing agent and preparation method thereof |
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Cited By (26)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102742873A (en) * | 2012-07-23 | 2012-10-24 | 广东海洋大学 | Preparation method of instant oyster food |
| CN102972735A (en) * | 2012-11-30 | 2013-03-20 | 烟台泰华海洋食品股份有限公司 | Fan shell adductor seafood sauce and processing method thereof |
| CN103099180A (en) * | 2013-01-09 | 2013-05-15 | 烟台泰华海洋食品股份有限公司 | Short necked clam seafood condiment sauce and preparation method thereof |
| CN103892238A (en) * | 2014-04-15 | 2014-07-02 | 海南大学 | Seasoning material product prepared by applying cooked juice of mussels and preparation method of seasoning material product |
| CN103976338B (en) * | 2014-05-29 | 2016-02-10 | 齐鲁工业大学 | A kind of production method of low sodium type seafood compound seasoner |
| CN103976338A (en) * | 2014-05-29 | 2014-08-13 | 赵祥忠 | Method for producing low-sodium seafood compound condiment |
| CN104000243A (en) * | 2014-06-13 | 2014-08-27 | 福建省水产研究所 | Method for extracting oyster powder from oyster cooking liquor |
| CN104000243B (en) * | 2014-06-13 | 2016-07-06 | 福建省水产研究所 | A kind of method extracting Concha Ostreae powder from Concha Ostreae cooking liquor |
| CN104026541A (en) * | 2014-06-25 | 2014-09-10 | 江南大学 | Preparation method of boiling-resistant type chicken powder with natural fresh shrimp flavor |
| CN105265910B (en) * | 2014-07-18 | 2017-11-21 | 广州市味研生物工程科技有限公司 | A kind of method that composite probiotics ferment prepares flavor peptide |
| CN105265910A (en) * | 2014-07-18 | 2016-01-27 | 广州市味研生物工程科技有限公司 | Method for preparing taste-active peptide through fermentation of composite probiotics |
| CN104187556B (en) * | 2014-08-05 | 2016-05-11 | 北海富安源生物科技有限公司 | A kind of method of producing natural condiment containing taking oyster as raw material |
| CN104187556A (en) * | 2014-08-05 | 2014-12-10 | 北海富安源生物科技有限公司 | Method for producing natural seasoning from oysters |
| CN104489598A (en) * | 2014-11-27 | 2015-04-08 | 山东好当家海洋发展股份有限公司 | Method for preparing seasoning sauce from oyster water boiled liquid |
| CN104489605A (en) * | 2014-11-28 | 2015-04-08 | 淮阴工学院 | Preparation method of corbicula essence base material |
| CN104805164A (en) * | 2015-04-30 | 2015-07-29 | 中国食品发酵工业研究院 | Preparation method of high protein oyster active peptides with low sensitization |
| CN105685944A (en) * | 2016-01-28 | 2016-06-22 | 哈尔滨工业大学（威海） | Fermentation production method of mussel sauce |
| CN106360445A (en) * | 2016-08-31 | 2017-02-01 | 辽宁安德食品有限公司 | Minced garlic bean vermicelli saridomus purpuratus and preparation method thereof |
| CN106722712A (en) * | 2016-12-10 | 2017-05-31 | 辽宁安德食品有限公司 | A kind of compounding method of shellfish inspissated juice |
| CN106973976A (en) * | 2017-03-01 | 2017-07-25 | 浙江海洋大学 | A kind of method that utilization sleeve-fish-processing waste prepares bio-preservative |
| CN107022413A (en) * | 2017-04-19 | 2017-08-08 | 山东玉皇粮油食品有限公司 | A kind of method of pigment and metal ion in removing vegetable oil |
| CN107996819A (en) * | 2017-12-14 | 2018-05-08 | 荣成市飞创科技有限公司 | A kind of method using marine products discarded object extraction protein oral liquor |
| CN108925960A (en) * | 2018-08-10 | 2018-12-04 | 大连工业大学 | A method of baste is prepared using Holothurian machining by-product |
| CN108925960B (en) * | 2018-08-10 | 2022-02-15 | 大连工业大学 | Method for preparing sauce by utilizing sea cucumber processing by-products |
| CN108936529A (en) * | 2018-09-28 | 2018-12-07 | 威海长青海洋科技股份有限公司 | A kind of preparation method of natural fresh adding abalone powder |
| CN114376197A (en) * | 2022-01-20 | 2022-04-22 | 中国海洋大学 | Freshness enhancing agent and preparation method thereof |
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