CN102379410B - 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and used extraction processes and application techniques of nutrients and active ingredients of shellfishes are outdated, by-products obtained by rough machining are discharged directly, resources are wasted, the environment is polluted, the deodorization and impurity removal of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 method of utilizing shellfish and byproduct thereof to prepare the auxotype flavouring can be widely used in the fields such as food, grain and oil, beverage, wine specifically.
Background technology
More than the 20 ten thousand kinds of biologies (account for whole tellurian total amount 87%) of living in the ocean 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 deepen the understanding that marine resources development utilizes, in the development and use of resourceful seashell products (oyster, mussel, scallop) and byproduct thereof, also there are groups of people to do research, but because technical measures are not too proper, shellfish processing mostly is superficial Raw material processing (shellfish jerky), lack the shellfish intensive processing, shellfish nutrition and active component extraction and application are backward in technique, and the roughing accessory substance directly discharges, the waste resource, contaminated environment.Also exist in addition product to take off raw meat, impurity elimination not thorough, product structure and product form are not too reasonable, still the not basic problem such as increment that solves.
Chinese patent " scallop processing food and manufacture method thereof " (patent No. 02151478.X) provides a kind of the delicious good to eat of mellow and full saline taste and fragrance and produce hardly scallop processing food and the manufacture method thereof of dripping when thawing of being in harmonious proportion.Utilize deep ocean water, scallop is processed 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 (such as vavuum pump etc.), desalination and concentration device (reverse osmosis deaslination thickener), therefore have the problems such as feedstock capture is difficult, equipment investment is high, but still do not solve the 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 soaks, cleans, shreds, through three lixiviates, filter to get filtrate; Carry out reduced pressure concentration after the filtrate mixing with three gained, get laminarin and glycosides peptide nutrient solution; B. scallop processing is shelled scallop, clean, pull an oar, and adds fermentation tank, adds simultaneously entry and carries out lixiviate, then adds mixed enzyme fermentation, adds the acidic protein enzyme fermentation again, and enzyme then goes out; C. product, the product of step a, b gained is mixed the rear food flavor enzyme fermentation that adds, add again the fermentation of functional form yeast juice, then add spice, carry out press filtration, carry out again vacuum outgas, then allocate, high-pressure homogeneous, carry out deactivation, carry out esterified removing again and sink, carry out the ultrahigh-temperature instant sterilization, last can gets finished product.Technique 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 having solved the shellfish nutrition of present development and use and extraction process and the application technology of active component falls behind, 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, the 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 and prepare shellfish meat nutritional flavouring agent
Concrete steps are as follows:
Step a: will be selected from the seashell products of oyster, mussel, scallop as raw material, and after cleaning is shelled, carry out shellfish homogenate (available JM-FB type colloid mill, rotating speed 1450～2900r/min, emulsification fineness 2～50 μ m);
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; Subsequently 90～100 ℃ of enzymes that go out, voluntarily cooling;
Step c: the product of above-mentioned step b is carried out saccharomycetes to make fermentation, be specially: sterile working adds 1%～10% glucose, 0.5%～8% absolute ethyl alcohol, inoculate respectively again 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), 20～45 ℃ of ferment at constant temperature, get filtrate every 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, under 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; Described composite decoloration adsorbent adopts following method to make: (1) acid activation attapulgite: the HCl with 0.05～0.3mol/L soaks attapulgite, centrifugation, 80～120 ℃ of solid contents are dried to constant weight, 250～450 ℃ of roasting 0.5～5h, cross 100～300 mesh sieves, namely get the acid activation attapulgite; (2) acid activation attapulgite and active carbon powder are mixed according to 1: 1～4 weight ratio; (3) modification: with the shitosan of deacetylation＞80%, the acetum with 0.5%～5% slowly dissolves, and gets 1%～15% shitosan colloidal sol; Add 1%～10% shitosan colloidal sol in the mixture that makes to step b, 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 subsequently 100～300 mesh sieves, namely 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; Bottle with 350～650ml vial splendid attire; The sterilization 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.
Use example
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 liquor; can make nutrition and the active function of wine improve (such as Shellfish polysaccharide, active peptide, taurine and zinc element); side effect and raw meat bitter taste are lower; and make aroma coordinate, tempting; 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 has biologically active peptide, polysaccharide and amino acid, add that the yeast thalline contains the 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.This product amino acid content is high, and nutritious, excellent flavor is the good base-material of making sea food seasoning.The product that the applying biological enzyme solution obtains, the amino acid of having avoided acid hydrolysis to exist destroys and the chloropropyl alcohol toxicity problem, make in the flavouring amino acid composition and ratio more rational, especially shellfish can generate IMP (inosinicacid), except 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 feature.Ester-producing yeast also claims aroma-producing yeasts, has stronger oxidation characteristic and produces the ester ability, glucide and its ramification can be changed into ethanol, acetic acid 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 generates after the yeast rna degraded 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 the mussel nutritional flavoring juice
Enzyme class: bacillus subtilis neutral proteinase (enzyme activity 10
5U/g is available from the biological Co., Ltd of Wuxi outstanding energy 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 is concentrated: mussel is carried out poach, after mussel opens shell, get shellfish meat and pack to do its usefulness in addition, subsequently water cooking liquid is concentrated (10～30 times of cycles of concentration), get 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, utilize nature pH value, in 20～75 ℃ of enzymolysis 1～5 hour, get enzymolysis liquid;
Step c: dilution, batching: add drinking water with 1: 1～5 dilutions in the enzymolysis liquid of step b, 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 namely slant strains-little triangular flask is cultivated-large triangular flask cultivation-Ka Shi tank 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: with the sterilized solution cooling of steps d, access yeast starter 1%～10% got zymotic fluid in 12～72 hours 20～45 ℃ of fermentations.
Step f: fermentation: with above-mentioned sterilized solution cooling, access yeast starter 1%～10% got zymotic fluid in 12～72 hours 20～45 ℃ of fermentations;
Step g: Maillard reaction, batching: with the zymotic fluid 1000mL of step f, add glucose 1～8g, NaCl 2～18g, V
B10.5～6g, V
C0.1～5g mixes thoroughly, loads onto condenser pipe, refluxes under fluidized state 0.5～3 hour, gets 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.
Use example
The mussel nutritional flavoring juice can be directly used in 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 the prior art 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, as using 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 protection of the environment, has protected the marine eco-environment.
2, take shellfish meat such as oysters as raw material, use enzymatic isolation method, the amino acid of having avoided acidolysis to exist destroys and the chloropropyl alcohol toxicity problem, also avoided acid, alkali process to the destruction of product nutritional labeling; Inosinicacid makes hydrolyzate tool sea food flavor, and ester-producing yeast changes into ethanol, acetic acid 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 is selected the 1274+1202 bacterial strain, total ester content is along with fermentation time prolongs, increase gradually, select many strain fermentations, can promote the synergy between microbial species, make in the zymotic fluid micropopulation stable, tunning can complement each other, and finally improves 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 be the more important thing is and can be given food and flavouring with distinctive certain local flavor that ferments; No pathogenicity directly mixes pure culture in matrix, jointly ferments by mutual coordination.
4, the peptide of mussel boiling liquid, amino acid, and add glucose, Vc, V
B1Deng under concentrated heat effect Maillard reaction occuring, produces fragrant, the roasting perfume (or spice) of meat and burnt odor; Contained trimethylamine brings fishy smell, can fishy smell be weakened by effects such as enzymolysis, fermentation, biochemical reaction and physical adsorptions.
5, composite modified decolouring absorbent can be removed the heavy metals such as cadmium, chromium, lead, copper, and tool takes off the raw meat effect.
6, effectively amino acid contained in the seashell products, taurine, trace element and the 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 and the daily necessities that are rich in the natural marine organism nutrient are carried out perfect combination, 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 nutritional flavoring juice
Accompanying drawing 3: saccharomycete enlarges the culture process flow chart
Be Comprehension and Implementation better, 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 shellfish meat processed 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; Subsequently 100 ℃ of enzymes that go out, voluntarily cooling.
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 respectively 2% ester-producing yeast 1274 and 1202 bacterial strains (the two is all available from Jinan beneficial bioengineering of a specified duration Co., Ltd) again, and 28 ℃ of ferment at constant temperature are got filtrate every 1d and measured total ester amount.
Steps d: Maillard reaction, with above-mentioned zymotic fluid 1000mL, mix thoroughly, load onto condenser pipe, under fluidized state, refluxed 1 hour, get Maillard reaction liquid.
Step e: decolour and remove heavy metal.(75 ℃) add 1% composite decoloration adsorbent at Maillard reaction liquid while hot, stir absorption 2 hours;
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 500ml vial splendid attire; The sterilization 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 with 90 ℃ of solid contents, 350 ℃ of roasting 2h, cross 200 mesh sieves, namely get the acid activation attapulgite; (2) acid activation attapulgite and the active carbon powder weight ratio according to 1: 2 is mixed; (3) modification: with the shitosan of deacetylation＞80%, the acetum with 2% slowly dissolves, and gets 10% shitosan colloidal sol; Add 8% shitosan colloidal sol in the mixture that makes to step b, 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 subsequently 200 mesh sieves, namely 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 mussel nutritional flavoring juice processed technique
Enzyme class: bacillus subtilis neutral proteinase (enzyme activity 10
5U/g is available from the biological Co., Ltd of Wuxi outstanding energy 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, access yeast starter 5% 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, refluxes 1 hour under fluidized state, gets Maillard reaction liquid.
Step h: decolour and remove heavy metal.(65 ℃) add 0.5% composite decoloration adsorbent (making according to embodiment 1 same method) at Maillard reaction liquid while hot namely, stir absorption 1 hour.
Step I: filter.Conventional diatomite filtration (filtrate NTU1.0).
Step j: sterilization, can.Conventional pasteurization (90 ℃ 30min), sterile filling, get product.
This finished product can be directly used in 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: will be selected from the seashell products of oyster, mussel or scallop as raw material, and after cleaning is shelled, carry out shellfish homogenate;
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%, the complex enzyme kind is compound protease+composite flavor protease, wherein compound protease 1.11 * 10
5U/g, composite flavor protease 3 .0 * 10
4U/g; Subsequently 90～100 ℃ of enzymes that go out, voluntarily cooling; Described enzyme concentration is in the bright material of shellfish meat; Described compound protease is Protamex, and described composite flavor protease is Flavorzyme;
Step c: the product of above-mentioned step b is carried out saccharomycetes to make fermentation, be specially: sterile working adds 1%～10% glucose, 0.5%～8% absolute ethyl alcohol, inoculate respectively again 0.5%～6% ester-producing yeast 1274 and 1202 bacterial strains, 20～45 ℃ of ferment at constant temperature, get filtrate every 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, under fluidized state, refluxed 0.5～3 hour;
Step e: decolour and remove heavy metal: under 50～90 ℃, in the reactant liquor of steps d, add 0.1%～3% composite decoloration adsorbent and stir absorption 0.5～3 hour; Described composite decoloration adsorbent adopts following method to make: (1) acid activation attapulgite: the HCl with 0.05～0.3mol/L soaks attapulgite, centrifugation, 80～120 ℃ of solid contents are dried to constant weight, 250～450 ℃ of roasting 0.5～5h, cross 100～300 mesh sieves, namely get the acid activation attapulgite; (2) acid activation attapulgite and active carbon powder are mixed according to 1: 1～4 weight ratio; (3) modification: with the shitosan of deacetylation＞80%, the acetum with 0.5%～5% slowly dissolves, and gets 1%～15% shitosan colloidal sol; Add 1%～10% shitosan colloidal sol in the mixture that makes to step (2), 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 (3) is dried to constant weight under 80～120 ℃, grinds subsequently 100～300 mesh sieves, namely 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 nutritional flavouring agent of preparation method according to claim 1 is used for the purposes of alcohol product.
3. the prepared shellfish nutritional flavouring agent of preparation method according to claim 1 is used for the purposes of nutritional supplement or sea food seasoning.
4. the preparation method of a mussel nutritional flavoring juice, it comprises following processing step:
Step a: the mussel water cooking liquid is concentrated: mussel is carried out poach, after mussel opens shell, get shellfish meat and pack to do its usefulness in addition, subsequently water cooking liquid is concentrated, get mussel water cooking liquid inspissated juice, described cycles of concentration is 10～30 times;
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, get enzymolysis liquid;
Step c: dilution, batching: add drinking water with 1: 1～5 dilutions in the enzymolysis liquid of step b, 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; Described yeast employing saccharomyces cerevisiae 2399 or KShi saccharomyces cerevisiae, ester-producing yeast 2300;
Step f: fermentation: with the sterilized solution cooling of steps d, access saccharomycete seed 1%～10% got zymotic fluid in 12～72 hours 20～45 ℃ of fermentations;
Step g: Maillard reaction, batching: with the zymotic fluid 1000mL of step f, add glucose 1～8g, NaCl 2～18g, V
B10.5～6g, V
c0.1～5g mixes thoroughly, loads onto condenser pipe, refluxes under fluidized state 0.5～3 hour, gets Maillard reaction liquid;
Step h: decolour and remove heavy metal: under 50～90 ℃, add 0.1%～3% composite decoloration adsorbent at Maillard reaction liquid and stir absorption 0.5～3 hour, described composite decoloration adsorbent as claimed in claim 1 method makes;
Step I: filter: conventional diatomite filtration, described NTU＜2.0 that are filtered into;
Step j: sterilization, can: conventional pasteurization, sterile filling, get product, described pasteurization is at 85～100 ℃ of lower sterilization 10～30min.
5. the prepared mussel nutritional flavoring juice of preparation method according to claim 4 is used for the purposes of foodstuff flavouring.
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| Application Number | Priority Date | Filing Date | Title |
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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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| 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 |
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| CN102379410A CN102379410A (en) | 2012-03-21 |
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| CN102742873B (en) * | 2012-07-23 | 2013-12-18 | 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 |
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| 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 |
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| 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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| Publication number | Priority date | Publication date | Assignee | Title |
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| JPS59224665A (en) * | 1983-06-02 | 1984-12-17 | Fumio Nishikawa | Preparation of natural seasoning |
| CN1685969A (en) * | 2005-06-01 | 2005-10-26 | 中国海洋大学 | Enzymatic method of preparing purple mussel sauce and its method |
| CN101455325B (en) * | 2009-01-07 | 2012-09-19 | 南京农业大学 | Seashells seafood flavorings |
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