CN102406145A - 一种天然瑶柱香精及其制备方法 - Google Patents
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Abstract
本发明提供一种天然瑶柱香精及其制备方法，其特征是按重量百分比计含有如下组分：干瑶柱；复合风味蛋白酶；牛磺酸；脯氨酸；缬氨酸；防腐剂；乙基麦芽酚；水解植物蛋白；酵母精；植酸；维生素E。其制备方法为将瑶柱干进行生物酵解;加入牛磺酸、脯氨酸、缬氨酸、乙基麦芽酚、水解植物蛋白、酵母精、植酸、维生素E进行热反应，降温；在40℃以下加入防腐剂，搅匀即制得天然瑶柱香精。本发明的目的是提供采用生物酶解、热反应技术方法，制备一种腥味小、有天然瑶柱香味的瑶柱香精的方法。
Description
技术领域
本发明涉及一种调味食品香精及其制备方法，特别涉及一种天然瑶柱香精及其制备方法。
背景技术
目前市场上的大多数瑶柱香精属于采用食用单体香料化合物调配而成，口感差且对人感官刺激很大，与原汁原味的瑶柱香味有较大的距离。少数采用酶解法制备瑶柱香味料的方法，这种酶解型瑶柱提取物只是把瑶柱的呈味成分在一定程度上提取出来，但其香味不足导致用量较多且腥味较大，主要是没有将瑶柱潜在的香味前驱体开发并充分产香。
发明内容
本发明的目的是针对上述方法的缺点，提供采用生物酶解、热反应技术方法，制备一种腥味小、有天然瑶柱香味的瑶柱香精的方法。
本发明是这样实现的：天然瑶柱香精的原料固形物按重量百分比计含有如下组分：干瑶柱10.0~30.0；复合风味蛋白酶0.06~0.30；牛磺酸2.0~10.0；脯氨酸2.0~10.0；缬氨酸1.0~6.0；防腐剂0.05~0.10；乙基麦芽酚0.5~1.0；水解植物蛋白2.0~10.0；酵母精2.0~10.0；植酸0.5~1.0；维生素E0.5~1.0。
本发明的天然瑶柱香精的原料还可以含有如下组分的一种或一种以上：半胱氨酸或半胱氨酸盐酸盐0.2~2.0；维生素B1或维生素B1盐酸盐0.2~2.0。
所述防腐剂为山梨酸钾、苯甲酸钠、山梨酸、对羟基苯甲酸丙酯、乳酸链球菌素的一种。
研究表明，瑶柱香味来自于瑶柱香味前驱体，香味前驱体通常由大分子化合物包裹或与大分子化合物结合，拟或大分子化合物的一部分，需采取适当的方法将瑶柱香味前驱体释放出来才能发挥作用。
谷氨酸、半胱氨酸或半胱氨酸盐酸盐、维生素B1或维生素B1盐酸盐等氨基酸主要作用是增强整个瑶柱香气，特别是在瑶柱用量较少的情况下。水解植物蛋白、酵母精等成分的主要作用是增强肉类香气，柔和香气，使香气更加饱满，生物酶解的方法，可以让瑶柱去除一部分腥味，而乙基麦芽酚则可以有效僻除瑶柱本身的腥味，因此该产品腥味极小。
植酸与维生素E搭配，则可以起到良好的抗氧化性，使产品更为稳定。
本发明的天然瑶柱香精的制备方法包括如下步骤：① 生物酶解：瑶柱干加入3~8倍的蒸馏水煮沸后，放置6~12 hr.，绞碎后加入复合蛋白酶和风味蛋白酶，在50~60℃保温下酶解4~12 hr.，降至常温，酶解物经研磨处理备用; ②热反应：边搅拌上述瑶柱酶解物，边加入牛磺酸、脯氨酸、缬氨酸、乙基麦芽酚、水解植物蛋白、酵母精、植酸、维生素E，在85~100℃下回流0.5~2.0 hr.，降温；③后处理：在40℃以下加入防腐剂，搅匀即制得天然瑶柱香精。
本发明的有益效果是：所制成的天然瑶柱香精开发了天然瑶柱香味，具有煮熟瑶柱的特征香气，香味丰富、厚实，天然感强，腥味小，有丰满的口感。本发明的天然瑶柱香精适用于瑶柱汁、汤料、酱包、蚝汁、海鲜酱油等产品的加香。
具体实施方式
实施例一
原料配比（按重量百分比计）：干瑶柱10.0；复合风味蛋白酶0.05；牛磺酸2.0；脯氨酸3.0；缬氨酸1.2；山梨酸钾0.1；乙基麦芽酚0.5；半氨酸盐酸盐0.4；维生素B1 0.4；酵母精9.0；水解植物蛋白2.0；植酸0.5；维生素E1.0。
精选优质干瑶柱10.00Kg，加入40.00 Kg蒸馏水煮沸后放置，浸泡12 hr.，绞碎后入反应锅，加入复合风味蛋白酶各0.05Kg，在55℃保温下酶解6hr.，降温至常温，酶解物过胶体磨。在反应锅中加入上述瑶柱酶解物，边搅拌边加入牛磺酸2.0kg；脯氨酸3.0kg；缬氨酸1.2kg；半氨酸盐酸盐0.4kg；维生素B1盐酸盐0.4kg；酵母精9.0kg；植酸0.5kg；水解植物蛋白2.0kg；维生素E1.0kg以及蒸馏水33.9Kg。开启蒸汽加热，在90℃下回流1.5 hr.，降温。温度降至40℃下加入山梨酸钾0.1Kg，搅匀即得天然瑶柱香精100.0Kg。其中固体含量为23.9%、水分含量为76.1%，该产品可经浓缩成水分含量不同的产品或粉末香精。
实施例二
原料配比（按重量百分比计）:干瑶柱15.0；复合风味蛋白酶0.10；牛磺酸4.0；脯氨酸2.0；缬氨酸2.5；乙基麦芽酚1.0；水解植物蛋白4.0；酵母精3.0；山梨酸钾0.1；植酸0.5；维生素E1.0。
制备同实施例一，得天然瑶柱香精的固体含量为27.60%、水分含量为72.40%。
实施例三
原料配比（按重量百分比计）：干瑶柱30.0；复合风味蛋白酶0.3；牛磺酸2.0；脯氨酸2.00；缬氨酸1.50；水解植物蛋白2.0；苯甲酸0.1；乙基麦芽酚1.0；植酸0.5；维生素E1.0。
制备同实施例一，制得天然瑶柱香精的固体含量为33.65%，水分含量为76.35%。
Claims (4)
1.一种天然瑶柱香精，其特征包含以下组分及重量百分比：干瑶柱10.0~30.0；复合风味蛋白酶0.06~0.30；牛磺酸2.0~10.0；脯氨酸2.0~10.0；缬氨酸1.0~6.0；防腐剂0.05~0.10；乙基麦芽酚0.5~1.0；水解植物蛋白2.0~10.0；酵母精2.0~10.0；植酸0.5~1.0；维生素E0.5~1.0。
2.根据权利要求1所述的天然瑶柱香精，其特征是还可以含有如下组分的一种或一种以上：半胱氨酸或半胱氨酸盐酸盐0.2~2.0；维生素B1或维生素B1盐酸盐0.2~2.0。
3.根据权利要求1所述的天然瑶柱香精，其特征是所述的防腐剂为山梨酸钾、苯甲酸钠、山梨酸、对羟基苯甲酸丙酯、乳酸链球菌素的一种。
4.一种天然瑶柱香精的制备方法，其特征是包括如下步骤：① 生物酶解：瑶柱干加入3~8倍的蒸馏水煮沸后，放置6~12 hr.，绞碎后加入复合风味蛋白酶，在50~60℃保温下酶解4~12 hr.，降至常温，酶解物经研磨处理备用; ②热反应：边搅拌上述瑶柱酶解物，边加入牛磺酸、脯氨酸、缬氨酸、乙基麦芽酚、水解植物蛋白、酵母精、植酸、维生素E，在85~100℃下回流0.5~2.0 hr.，降温；③后处理：在40℃以下加入防腐剂，搅匀即制得天然瑶柱香精。
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