CN102742814A - Preparation method of natural hairtail essence - Google Patents
Preparation method of natural hairtail essence Download PDFInfo
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- CN102742814A CN102742814A CN2011100958587A CN201110095858A CN102742814A CN 102742814 A CN102742814 A CN 102742814A CN 2011100958587 A CN2011100958587 A CN 2011100958587A CN 201110095858 A CN201110095858 A CN 201110095858A CN 102742814 A CN102742814 A CN 102742814A
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Abstract
The present invention relates to a preparation method of a natural hairtail essence. The method of the invention comprises the steps of: selecting iced fresh hairtail as a main raw material; treating the raw material with a pretreatment; adding water and mincing the hairtail; mixing the hairtail mince with water in a certain proportion; homogenizing; placing the mixture in a beaker; connecting the beaker with a water bath with constant temperature; stirring constantly with a stirrer; adding enzyme for reaction with pH and temperature controlled at a certain level, wherein natural pH decline is allowed in the enzymatic reaction process; reacting at a constant temperature for a while; placing in a water bath to inactivate the enzyme; centrifuging to obtain a supernatant, so as to obtain a precursor of the natural hairtail essence; and adding sugar, amino acid, thiamine and hydrolyzed vegetable protein for a heat reaction, so as to obtain the natural hairtail essence. The natural hairtail essence obtained by the invention has advantages of strong fragrance, thickness, satiation,and fragrance similar to natural fragrance; besides, the natural hairtail essence stimulates development of hairtail products, diversifies fish flavor essence product on the market and satisfies the market demands on hairtail products and a variety of convenient fish food by people.
Description
Technical field
The present invention relates to a kind of preparation method of natural hairtail essence, belong to technical field of food science.
Background technology
Flavour of food products is one of key factor that influences food quality, also is the key factor of decision consumer to its hobby property.Flavoring essence spices is being brought into play effect difficult to the appraisal as the main batching of harmony food aroma in food industry is produced.Most of fish flavour essences in the market belong to the edible monomer perfume formulated of employing and form, and mouthfeel difference and very big to people's stimulus to the sense organ has very big difference with natural fish flavour essence.Being accompanied by with the instant food is the processed food development of representative and the exploitation of the desired new food kind of modernization life, and natural flavouring has more shown its importance.In all kinds of atural spices, aquatic products natural flavouring (also claiming the seafood natural flavouring) contains health-care components such as taste compositions such as rich in amino acid, polypeptide, sugar, organic acid, nucleotides and taurine because of it, receive people's favor especially.
Fish is human important food source, and flavor with sweet and sour flavor is one of most important fragrance in the human diet.Human diet civilization has accumulated the process technology of abundant fish over thousands of years, and is processed into flavoring with sweet and sour flavor, but just grows up in recent years.This type essence is that the protein with fish is primary raw material; Hydrolysis under certain condition, gained hydrolyzate are aided with multiple meat fragrant breeze flavor precursor substance, under hot conditions, pass through the Maillard prepared in reaction; Employed raw material is all taken from natural; Product nutrition is harmless, has overcome the shortcoming that product fragrance is not true to nature, mouthfeel is dull that in the past single chemically composite perfume allotment forms, and has complied with the tendency of the day of health, nutrition and back to nature.
The mechanism that gas with sweet and sour flavor produces is that mainly heat treatment is the key that numerous food product forms aroma compound.Heat treatment can make very complicated thermal response takes place between protein, carbohydrate, lipid, organic acid and the vitamin, thereby causes the formation of aroma compound and brown pigment.The researcher studies the formation mechanism of these various flavor substances; Total says that the fundamental reaction of the formation local flavor that in heating process, is taken place comprises: (1) Maillard reaction (the interactional effect of sugar, amino acid, peptide or their catabolite); (2) degraded (especially reduced sugar) of sugar; (3) degraded of nucleotides and reaction; (4) degraded of thiamine; (5) high temperature degradation of amino acid and polypeptide; (6) oxidation of lipid, thermal degradation and decarboxylation; (7) reaction of hydrogen sulfide, ammonia, mercaptan etc. and other component.The second order reaction that takes place between the formed product of primary reaction makes this original just very complicated reaction become more complicated, thereby forms a large amount of meat flavour volatile flavor compounds.The formation of fragrance mainly is reflected under the hot conditions through Maillard and forms, and this mainly is the result of the flavor precursors effect in the fish.These precursor substances generally all are water miscible small-molecule substances.Molecular weight is generally less.As: acids such as free amino acid, peptide, glycopeptide, free sugar, the carbohydrate that combines with nucleic acid, glycosyl phosphoric acid salt, organic acid, creatine and inosine.Wherein glucide mainly contains: grape is warded off, fructose, ribose, lactose.Organic acid mainly contains: butanedioic acid, lactic acid, phosphoric acid, adjoin pyrrolidone carboxylic acid, creatine.Peptide and amino acid mainly contain: glycine, alanine, glutamic acid, serine, threonine, lysine, proline, dipeptides, tripeptides, anserine, carnosine.The big material that divides such as myosinogen, parapeptone, disaccharide, polysaccharide is then little to the formation effect of fragrance.
The progress and the human industrial expansion of society have improved people's living standard, and people's dietary structure begins to develop towards natural, green direction.The food dressing in past adopts mostly to brewage with chemical method and synthesizes; Raw material is from chemical products; Not only lack nutrition; And the long-term edible health risk of going back, China's food industry the ninth five-year plan proposes to classify instant natrient food and cooked meat product one of as state key development projects with " 2010 " planning, gives good development opportunity of fish essence.Through Maillard prepared in reaction essence, have the characteristics of wholefood local flavor under certain condition, and nutrition, safety, the consumer is easy to accept.However, China's essence and flavoring agent industry and world level also fall far short, and especially fish essence also has many technical barriers not capture.Mainly show as kind single, lack full aroma, coarse mouthfeel.Just begun the research of Maillard prepared in reaction essence abroad in the sixties in last century; Present technology is comparative maturity; But a lot of technology are not just published as trade secret is basic; In order to dwindle and external gap, in order to let essence product variation more, the research of carrying out fish essence is necessary.
Hairtail is one of China East Sea " four big fishery ", also is that the single fingerling output of China is the highest, is the pillar fishery of China's marine fishing before 1996 always.Particularly in our East Sea district, past hairtail output will account for about 35% of whole marine fishing total output.With the hairtail is raw material, with suitable enzyme hydrolysis, is rich in materials such as very high amino acid, peptide class in the hydrolyzed protein liquid; Add suitable auxiliary material; Select only condition under hot conditions, to carry out Maillard reaction and prepare fish flavour essence, improved the utilization rate of hairtail, have a great deal of practical meanings.
This patent is intended to prepare a kind of natural hairtail essence, promotes the exploitation of hairtail goods, makes fish flavour essence product variation more on the market, satisfies the market demand of people to hairtail product and various fish instant food.
Summary of the invention
The purpose of this invention is to provide a kind of is that raw material carries out the method that the Maillard reaction makes fish flavour essence with the hairtail behind protease hydrolytic.Technology of the present invention is simple, and giving off a strong fragrance of product is abundant full, and fragrance is more approximate natural, fills up the gaps in market.
The technical scheme that the present invention adopts: the preparation method of natural hairtail essence comprises the following steps:
(1) raw material is handled: hairtail is decaptitated, goes the internal organ afterwash, rub, add 1-5 water doubly and mix, homogenate places beaker subsequent use;
(2) enzymolysis: the mixed liquor of gained is placed 40-60 ℃ of thermostat water bath, add protease, agitator does not stop to stir, and pH is controlled at 5-8, and permission pH in the enzyme digestion reaction process descends naturally.Isothermal reaction 2-12h;
(3) enzyme that goes out: the reactant liquor of gained is placed the 80-100 ℃ of water-bath enzyme 10-25min that goes out, and cooling is filtered and is obtained enzymolysis liquid;
(4) Maillard reaction: in the enzymolysis liquid of gained, add reduced sugar, amino acid and thiamine or thiamine hydrochloride, the pH that transfers this solution with sodium acid carbonate or hydrochloric acid again is to 5-8, and 90-130 ℃ is reacted 0.5-2h in high-pressure bottle; Or in the enzymolysis liquid of step c gained, add reduced sugar, amino acid, thiamine or thiamine hydrochloride, taurine, hydrolyzed vegetable protein, and the pH that transfers this solution with sodium acid carbonate or hydrochloric acid again is to 5-8, and 90-130 ℃ is reacted 0.5-2h in high-pressure bottle;
(5) conditioning of hairtail essence: the Maillard reaction essence that obtains is nursed one's health, added some auxiliary material, be deployed into the fish flavour essence that smell fragrance is stronger, taste is fine and smooth more.
Protease is selected from one or more the mixture in flavor protease, compound protease, alkali protease, acid protease or the papain in the said step (2).
Reduced sugar is selected from one or more the mixture in wood sugar, glucose, arabinose, sucrose, the fructose in the said step (4).
Amino acid is selected from one or more the mixture in glutamic acid, asparatate, glycine, proline, cysteine, alanine, the sodium glutamate in the said step (4).
Auxiliary material is divided into several types in the said step (5).Tasty agents has: monosodium glutamate, chickens' extract, I+P, sodium succinate, yeast extract etc.; The odor type material has: pepper, Chinese prickly ash, anise, fennel, cassia bark, green onion, ginger, garlic etc., add an amount of odor type material, and make the essence mouthfeel better, taste is denseer; Sweetener has: sucrose, lactose, glucose, honey element etc.; Acid has: citric acid, acetic acid, tartaric acid etc., can improve flavour of food products; Food coloring has: lemon yellow, sunset yellow, look for that dish is red, caramel colorant etc., can improve food colour, make it look more tempting.
The natural hairtail essence of preparation further concentrates in the said step (5), adds thickener and processes lotion, and wherein thickener is selected from xanthans, sodium alginate, Arabic gum, sodium alginate.
The natural hairtail essence of preparation carries out spray-drying or adds powder medium processing pulverous hairtail essence in the said step (5).
The natural hairtail essence of preparation can add proper quantity of antioxidant in the said step (5), prevents and delays the essence oxidation deterioration, and anti-oxidant is selected from VC, BHA, BHT.
It is primary raw material that the present invention selects fresh hairtail; Add water and smash homogeneous to pieces; Adopt single enzymolysis or plurality of enzymes hydrolysis; The precursor substance for preparing natural hairtail essence adds amino acid such as glucide such as glucose, wood sugar and glutamic acid, glycine, cysteine again and carries out reacting by heating, concentrates then or spray-drying makes hairtail essence.
In addition, the Maillard reaction also can add materials such as hydrolyzed vegetable protein, thiamine, taurine simultaneously.
The present invention has utilized biological enzymolysis technology, with the hairtail hydrolysis, obtains amino acid and peptide matters, adds the fragrance matter of glucide through thermal response generation high volatility again, is a kind of natural fish highly finished product.The product that the present invention obtains can be used for the perfuming of numerous food.
Description of drawings
Fig. 1 is a kind of process chart of natural hairtail essence.
The practical implementation case
Embodiment 1
(1) raw material is handled: 100g is iced bright hairtail decaptitate, go the internal organ afterwash, rub, the water that adds 200ml mixes, and homogenate places beaker subsequent use;
(2) enzymolysis: mixed liquor is placed 50 ℃ of thermostat water baths, add 0.5% flavor protease and 0.5% compound protease, agitator does not stop to stir, and pH is controlled at 7, and permission pH in the enzyme digestion reaction process descends naturally.Isothermal reaction 4h;
(3) enzyme that goes out: the reactant liquor that obtains is placed 90 ℃ of water-baths enzyme 20min that goes out, and cooling is filtered and is obtained enzymolysis liquid;
(4) Maillard reaction: in the enzymolysis liquid of step c gained, add 1g wood sugar, 2g glucose; 1g glutamic acid, 1g glycine, 0.5g thiamine hydrochloride, 0.5g vegetable protein; Transfer the pH to 7 of this solution again with sodium acid carbonate or hydrochloric acid; 110 ℃ of reaction 1h obtain hairtail essence in high-pressure bottle.
(5) further concentrate, add an amount of thickener and process lotion.
Embodiment 2
(1) raw material is handled: the 200g hairtail is decaptitated, goes the internal organ afterwash, rub, the water that adds 600ml mixes, and homogenate places beaker subsequent use;
(2) enzymolysis: mixed liquor is placed 50 ℃ of thermostat water baths, add 0.1% flavor protease and 0.6% alkali protease, agitator does not stop to stir, and pH is controlled at 7.5, and permission pH in the enzyme digestion reaction process descends naturally.Isothermal reaction 6h;
(3) enzyme that goes out: the reactant liquor that obtains is placed 95 ℃ of water-baths enzyme 15min that goes out, and cooling is filtered and is obtained enzymolysis liquid;
(4) Maillard reaction: in the enzymolysis liquid of step c gained, add 0.5g wood sugar, 1g fructose, 1.5g glucose; 1g glutamic acid, 0.6g glycine, 0.5g cysteine, 1g thiamine, 0.8g vegetable protein, 0.5g taurine; Transfer the pH to 7.5 of this solution again with sodium acid carbonate or hydrochloric acid, 120 ℃ of reaction 0.5h obtain hairtail essence in high-pressure bottle; Hairtail essence is nursed one's health, added black pepper 0.5g, ginger powder 0.1g, yeast extract 0.5g, sodium succinate 0.5g.
(5) spray-drying obtains hairtail essence powder.
Claims (8)
1. the preparation method of a natural hairtail essence comprises the following steps:
(1) raw material is handled: hairtail is decaptitated, goes the internal organ afterwash, rub, add 1-5 water doubly and mix, homogenate places beaker subsequent use;
(2) enzymolysis: the mixed liquor of step a gained is placed 40-60 ℃ of thermostat water bath, add protease, agitator does not stop to stir, and pH is controlled at 5-8, and permission pH in the enzyme digestion reaction process descends naturally.Isothermal reaction 2-12h;
(3) enzyme that goes out: the reactant liquor of step b gained is placed the 80-100 ℃ of water-bath enzyme 10-25min that goes out, and cooling is filtered and is obtained enzymolysis liquid;
(4) Maillard reaction: in the enzymolysis liquid of step c gained, add reduced sugar, amino acid and thiamine or thiamine hydrochloride, the pH that transfers this solution with sodium acid carbonate or hydrochloric acid again is to 5-8, and 90-130 ℃ is reacted 0.5-2h in high-pressure bottle; Or in the enzymolysis liquid of step c gained, add reduced sugar, amino acid, thiamine or thiamine hydrochloride, taurine, hydrolyzed vegetable protein, and the pH that transfers this solution with sodium acid carbonate or hydrochloric acid again is to 5-8, and 90-130 ℃ is reacted 0.5-2h in high-pressure bottle;
(5) conditioning of hairtail essence: the Maillard reaction essence that steps d obtains is nursed one's health, added some auxiliary material, be deployed into the fish flavour essence that smell fragrance is stronger, taste is fine and smooth more.
2. 1 said protease is selected from one or more the mixture in flavor protease, compound protease, alkali protease, acid protease or the papain as requested.
3. 1 said reduced sugar is selected from one or more the mixture in wood sugar, glucose, arabinose, sucrose, the fructose as requested.
4. 1 said amino acid is selected from one or more the mixture in glutamic acid, asparatate, glycine, proline, cysteine, alanine, the sodium glutamate as requested.
5. 1 said auxiliary material is divided into several types as requested.Tasty agents has: monosodium glutamate, chickens' extract, I+P, sodium succinate, yeast extract etc.The odor type material has: pepper, Chinese prickly ash, anise, fennel, cassia bark, green onion, ginger, garlic etc., add an amount of odor type material, and make the essence mouthfeel better, taste is denseer.Sweetener has: sucrose, lactose, glucose, honey element etc.Acid has: citric acid, acetic acid, tartaric acid etc., can improve flavour of food products.Food coloring has: lemon yellow, sunset yellow, look for that dish is red, caramel colorant etc., can improve food colour, make it look more tempting.
6. the natural hairtail essence of 1 said preparation further concentrates as requested, adds thickener and processes lotion, and wherein thickener is selected from xanthans, sodium alginate, Arabic gum, sodium alginate.
7. the natural hairtail essence of 1 said preparation carries out spray-drying or adds powder medium processing pulverous hairtail essence as requested.
8. the natural hairtail essence of 1 said preparation can add proper quantity of antioxidant as requested, prevents and delays the essence oxidation deterioration, and anti-oxidant is selected from VC, BHA, BHT.
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Cited By (11)
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| CN103315264A (en) * | 2013-06-03 | 2013-09-25 | 吴江市利达上光制品有限公司 | Preparation method of hairtail essence |
| CN103431350A (en) * | 2013-08-05 | 2013-12-11 | 淮海工学院 | Manufacturing method of porphyra flavor essence |
| CN103584047A (en) * | 2013-07-30 | 2014-02-19 | 电子科技大学中山学院 | Seasoner without synthesized flavor enhancer and preparation method of seasoner |
| CN104041787A (en) * | 2014-06-29 | 2014-09-17 | 陈昆 | Preparation method of fish-meat-flavored essence |
| CN104273504A (en) * | 2014-10-24 | 2015-01-14 | 天津市旭源斋清真调料食品有限公司 | Fish essence |
| CN104305093A (en) * | 2014-11-03 | 2015-01-28 | 徐州工程学院 | Pelteobagrus fulvidraco flavoring and making method thereof |
| CN104305126A (en) * | 2014-11-05 | 2015-01-28 | 天津春宇食品配料有限公司 | Stewed fish flavored essence, and preparation method therefor |
| CN104872607A (en) * | 2015-05-06 | 2015-09-02 | 仲恺农业工程学院 | Preparation method of fish-flavored seasoning |
| CN105495531A (en) * | 2016-01-12 | 2016-04-20 | 中国海洋大学 | Antarctic krill freshness seasoning based on Maillard reaction and preparation method thereof |
| CN105942426A (en) * | 2016-05-04 | 2016-09-21 | 浙江海洋大学 | Squid essence and preparation method thereof |
| CN106616841A (en) * | 2016-11-11 | 2017-05-10 | 淮阴工学院 | Preparation method of Corbicula fluminea seasoning |
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Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103315264A (en) * | 2013-06-03 | 2013-09-25 | 吴江市利达上光制品有限公司 | Preparation method of hairtail essence |
| CN103584047A (en) * | 2013-07-30 | 2014-02-19 | 电子科技大学中山学院 | Seasoner without synthesized flavor enhancer and preparation method of seasoner |
| CN103584047B (en) * | 2013-07-30 | 2015-09-23 | 电子科技大学中山学院 | A kind of flavoring and preparation method thereof not adding synthesis tasty agents |
| CN103431350A (en) * | 2013-08-05 | 2013-12-11 | 淮海工学院 | Manufacturing method of porphyra flavor essence |
| CN103431350B (en) * | 2013-08-05 | 2015-01-21 | 淮海工学院 | Manufacturing method of porphyra flavor essence |
| CN104041787A (en) * | 2014-06-29 | 2014-09-17 | 陈昆 | Preparation method of fish-meat-flavored essence |
| CN104273504A (en) * | 2014-10-24 | 2015-01-14 | 天津市旭源斋清真调料食品有限公司 | Fish essence |
| CN104305093B (en) * | 2014-11-03 | 2016-08-17 | 徐州工程学院 | A kind of manufacture method of fish flavor material |
| CN104305093A (en) * | 2014-11-03 | 2015-01-28 | 徐州工程学院 | Pelteobagrus fulvidraco flavoring and making method thereof |
| CN104305126A (en) * | 2014-11-05 | 2015-01-28 | 天津春宇食品配料有限公司 | Stewed fish flavored essence, and preparation method therefor |
| CN104872607A (en) * | 2015-05-06 | 2015-09-02 | 仲恺农业工程学院 | Preparation method of fish-flavored seasoning |
| CN105495531A (en) * | 2016-01-12 | 2016-04-20 | 中国海洋大学 | Antarctic krill freshness seasoning based on Maillard reaction and preparation method thereof |
| CN105495531B (en) * | 2016-01-12 | 2018-05-22 | 中国海洋大学 | A kind of krill delicate flavour sauce based on Maillard reaction and preparation method thereof |
| CN105942426A (en) * | 2016-05-04 | 2016-09-21 | 浙江海洋大学 | Squid essence and preparation method thereof |
| CN105942426B (en) * | 2016-05-04 | 2018-12-21 | 浙江海洋大学 | A kind of squid essence and preparation method thereof |
| CN106616841A (en) * | 2016-11-11 | 2017-05-10 | 淮阴工学院 | Preparation method of Corbicula fluminea seasoning |
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Application publication date: 20121024 |