CN102934784A - Method for preparing shrimp-flavour essence by virtue of thermal reaction of shrimp processing by-products in oil phase - Google Patents
Method for preparing shrimp-flavour essence by virtue of thermal reaction of shrimp processing by-products in oil phase Download PDFInfo
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- CN102934784A CN102934784A CN201210498963XA CN201210498963A CN102934784A CN 102934784 A CN102934784 A CN 102934784A CN 201210498963X A CN201210498963X A CN 201210498963XA CN 201210498963 A CN201210498963 A CN 201210498963A CN 102934784 A CN102934784 A CN 102934784A
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Abstract
The invention relates to a method for preparing a shrimp-flavour essence by virtue of thermal reaction of shrimp processing by-products in an oil phase. The method comprises the following steps of: cleaning, drying and crushing the shrimp processing by-products serving as raw materials, and carrying out enzymolysis and spray drying to obtain a shrimp enzymolysis powder; adding reducing sugar, amino acid and thiamine in the shrimp enzymolysis powder; and performing thermal reaction in oil and cooling to obtain the shrimp-flavour essence. The shrimp-flavour essence prepared by the method disclosed by the invention has the characteristics of pure and aromatic flavour and mellow taste.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of grease and utilize the shrimp processing byproduct to prepare the method for thermal response shrimp flavor essence in mutually.
Background technology
China has abundant marine fishery resources, shrimps are important marine products, major part all is used to be processed into peeled shrimp, the accessory substances such as a large amount of shrimp heads, shrimp shell have been produced in the process, present these accessory substances, major part is not fully utilized, and is directly discarded, only has fraction to be processed into shrimp med by squeezing, oven dry.
Thermal-reactive essence be a kind of by raw-food material and (or) allow the product of the heating raw materials preparation in food or reaction essence, added.The present preparation technology of hot reaction essence carries out enzymolysis with hydrolysis of animal, vegetable protein, adds the materials such as reduced sugar again, prepares by Maillard reaction, and the reaction system of its preparation is aqueous systems.Obtain powdered flavor by spray-drying again after the reaction, fragrance has partial loss.
Summary of the invention
The objective of the invention is the underutilization for existing shrimp processing byproduct, provide a kind of and utilized the shrimp processing byproduct to prepare the method for thermal response shrimp flavor essence at grease in mutually.The essence that the present invention prepares, the shrimp flavor is pure, aromatic flavour is mellow.A kind of grease of the present invention utilizes the shrimp processing byproduct to prepare the method for thermal response shrimp flavor essence in mutually, it is characterized in that may further comprise the steps:
1, the washing of shrimp processing byproduct (mixture of shrimp head, shrimp shell, shrimp pin) clear water is 2 times, 60 mesh sieves were pulverized in oven dry, add in the 5-15 water doubly of its quality, regulating the pH value is 6.0-10, add one or more protease of shrimp processing byproduct opaque amount 0.3-2.5%, at 30 ℃-70 ℃ lower hydrolysis 1-6h.Enzymolysis is heated to 100 ℃ after finishing, and keeps 10min, and the enzyme that goes out filters spray-dried one-tenth shrimp enzymolysis powder with enzymolysis liquid.
2, get shrimp enzymolysis powder, add the reduced sugar of its mass ratio 5-25%, the grease of the kilnitamin of 0.5-2.5%, the thiamine of 0.1-1.0%, 50-300%, after mixing, under 100 ℃ of-150 ℃ of conditions, thermal response 30-120min, cooling gets shrimp flavor essence.
The described grease of step 2 is comprised of in shrimp sauce, oyster sauce, fish oil, corn oil, the soybean oil one or more.
The described kilnitamin of step 2 is comprised of one or more of tryptophan, isoleucine, glutamic acid, alanine, histidine, cystine, glycine, valine.
The described mixing Icing Sugar of step 2 is comprised of wood sugar, glucose and fructose.
The thermal-reactive shrimp flavor essence of the above-mentioned preparation gained of the present invention and as the application of food ingredient.
The present invention has following advantage: (1): cost is very low, and the primary raw material of reaction is the accessory substance of shrimp processing, comprises the mixture of shrimp head, shrimp shell, shrimp pin; (2): the shrimp fragrance of essence is pure, aromatic flavour is mellow.
The specific embodiment
The present invention is further described by the following examples:
Example 1
Shrimp processing byproduct clear water washing 2 times, 60 mesh sieves were pulverized in oven dry.Get the shrimp accessory substance powder 1kg that crosses 60 mesh sieves after pulverizing, add water 10kg, regulate pH value to 8.0 with 2M NaOH, add the 5g alkali protease, at 50 ℃ of lower 6h that stir.Reaction is heated to 100 ℃ after finishing, and keeps 10min, makes enzyme deactivation, enzymolysis liquid is filtered, and spray-dried one-tenth shrimp enzymolysis powder, inlet temperature is 190 ℃, 80 ℃ of outlet temperatures.Get 100g shrimp enzymolysis powder, add 20g reduced sugar (mass ratio of wood sugar, glucose and fructose is 1: 1: 1), cystine 0.5g, glutamic acid 0.5g, arginine 0.6g; Thiamine 0.5g, shrimp sauce 250g, after mixing, under 120 ℃ of conditions, thermal response 90min, cooling gets shrimp flavor essence.
Example 2
Shrimp processing byproduct clear water washing 2 times, 60 mesh sieves were pulverized in oven dry.Get the shrimp accessory substance powder 1kg that crosses 60 mesh sieves after pulverizing, add water 10kg, regulate pH value to 8.0 with 2M NaOH, add the 5g alkali protease, at 50 ℃ of lower 6h that stir.Reaction is heated to 100 ℃ after finishing, and keeps 10min, makes enzyme deactivation, enzymolysis liquid is filtered, and spray-dried one-tenth shrimp enzymolysis powder, inlet temperature is 190 ℃, 80 ℃ of outlet temperatures.Get 100g shrimp enzymolysis powder, add 10g reduced sugar (mass ratio of wood sugar, glucose and fructose is 1: 1: 1), tryptophan 0.3g, glutamic acid 0.5g, glycine 0.2g, valine 0.2g; Thiamine 0.3g, oyster sauce 200g, after mixing, under 110 ℃ of conditions, thermal response 70min, cooling gets shrimp flavor essence.
Example 3
Shrimp processing byproduct clear water washing 2 times, 60 mesh sieves were pulverized in oven dry.Get the shrimp accessory substance powder 1kg that crosses 60 mesh sieves after pulverizing, add water 10kg, regulate pH value to 8.0 with 2M NaOH, add the 5g alkali protease, at 50 ℃ of lower 6h that stir.Reaction is heated to 100 ℃ after finishing, and keeps 10min, makes enzyme deactivation, enzymolysis liquid is filtered, and spray-dried one-tenth shrimp enzymolysis powder, inlet temperature is 190 ℃, 80 ℃ of outlet temperatures.Get 100g shrimp enzymolysis powder, add 15g reduced sugar (mass ratio of wood sugar, glucose and fructose is 1: 1: 1), isoleucine 0.5g, glutamic acid 0.2g, alanine 0.3g, cystine 0.1g; Each 120g of thiamine 0.6g, shrimp sauce and oyster sauce, after mixing, under 100 ℃ of conditions, thermal response 50min, cooling gets shrimp flavor essence.
Example 4
Shrimp processing byproduct clear water washing 2 times, 60 mesh sieves were pulverized in oven dry.Get the shrimp accessory substance powder 1kg that crosses 60 mesh sieves after pulverizing, add water 10kg, regulate pH value to 8.0 with 2M NaOH, add the 5g alkali protease, at 50 ℃ of lower 6h that stir.Reaction is heated to 100 ℃ after finishing, and keeps 10min, makes enzyme deactivation, enzymolysis liquid is filtered, and spray-dried one-tenth shrimp enzymolysis powder, inlet temperature is 190 ℃, 80 ℃ of outlet temperatures.Get 100g shrimp enzymolysis powder, add 18g reduced sugar (mass ratio of wood sugar, glucose and fructose is 1: 1: 1), cystine 0.1g, glutamic acid 0.3g, arginine 0.3g, alanine 0.3g; Each 130g of thiamine 0.8g, oyster sauce and corn oil, after mixing, under 125 ℃ of conditions, thermal response 40min, cooling gets shrimp flavor essence.
Example 5
Shrimp processing byproduct clear water washing 2 times, 60 mesh sieves were pulverized in oven dry.Get the shrimp accessory substance powder 1kg that crosses 60 mesh sieves after pulverizing, add water 10kg, regulate pH value to 8.0 with 2M NaOH, add the 5g alkali protease, at 50 ℃ of lower 6h that stir.Reaction is heated to 100 ℃ after finishing, and keeps 10min, makes enzyme deactivation, enzymolysis liquid is filtered, and spray-dried one-tenth shrimp enzymolysis powder, inlet temperature is 190 ℃, 80 ℃ of outlet temperatures.Get 100g shrimp enzymolysis powder, add 9g reduced sugar (mass ratio of wood sugar, glucose and fructose is 1: 1: 1), cystine 0.2g, glycine 0.3g, arginine 0.4g, histidine 0.4g; Each 100g of thiamine 0.2g, oyster sauce and soybean oil, after mixing, under 115 ℃ of conditions, thermal response 60min, cooling gets shrimp flavor essence.
Example 6
Shrimp processing byproduct clear water washing 2 times, 60 mesh sieves were pulverized in oven dry.Get the shrimp accessory substance powder 1kg that crosses 60 mesh sieves after pulverizing, add water 10kg, regulate pH value to 8.0 with 2M NaOH, add the 5g alkali protease, at 50 ℃ of lower 6h that stir.Reaction is heated to 100 ℃ after finishing, and keeps 10min, makes enzyme deactivation, enzymolysis liquid is filtered, and spray-dried one-tenth shrimp enzymolysis powder, inlet temperature is 190 ℃, 80 ℃ of outlet temperatures.Get 100g shrimp enzymolysis powder, add 20g reduced sugar (mass ratio of wood sugar, glucose and fructose is 1: 1: 1), cystine 0.3g, glutamic acid 0.2g, alanine 0.3g, valine 0.2g; Each 110g of thiamine 0.5g, shrimp sauce and corn oil, after mixing, under 120 ℃ of conditions, thermal response 80min, cooling gets shrimp flavor essence.
At last, note also that what more than enumerate only is specific embodiments of the invention.Obviously, the invention is not restricted to above examples of implementation, many distortion can also be arranged.All distortion that those of ordinary skill in the art can directly derive or associate from content disclosed by the invention all should be thought protection scope of the present invention.
Claims (4)
1. a grease utilizes the shrimp processing byproduct to prepare the method for thermal response shrimp flavor essence in mutually, it is characterized in that may further comprise the steps:
(1): shrimp processing byproduct (mixture of shrimp head, shrimp shell, shrimp pin) clear water washing 2 times, 60 mesh sieves were pulverized in oven dry, add in the 5-15 water doubly of its quality, regulating the pH value is 6.0-10, add one or more protease of shrimp processing byproduct opaque amount 0.3-2.5%, at 30 ℃-70 ℃ lower hydrolysis 1-6h.Enzymolysis is heated to 100 ℃ after finishing, and keeps 10min, and the enzyme that goes out filters spray-dried one-tenth shrimp enzymolysis powder with enzymolysis liquid.
(2): get shrimp enzymolysis powder, add the reduced sugar of its mass ratio 5-25%, the grease of the kilnitamin of 0.5-2.5%, the thiamine of 0.1-1.0%, 50-300%, after mixing, under 100 ℃ of-150 ℃ of conditions, thermal response 30-120min, cooling gets shrimp flavor essence.
2. a kind of grease according to claim 1 utilizes the shrimp processing byproduct to prepare the method for thermal response shrimp flavor essence in mutually, it is characterized in that: the described grease of step (2) is comprised of in shrimp sauce, oyster sauce, fish oil, corn oil, the soybean oil one or more.
3. a kind of grease according to claim 1 utilizes the shrimp processing byproduct to prepare the method for thermal response shrimp flavor essence in mutually, it is characterized in that: the described kilnitamin of step (2) is comprised of one or more of tryptophan, isoleucine, glutamic acid, alanine, histidine, cystine, glycine, valine.
4. a kind of grease according to claim 1 utilizes the shrimp processing byproduct to prepare the method for thermal response shrimp flavor essence in mutually, and it is characterized in that: the described mixing Icing Sugar of step (2) is comprised of wood sugar, glucose and fructose.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02222641A (en) * | 1989-02-22 | 1990-09-05 | Maiku:Kk | Production of fish or shellfish extract |
| CN101690575A (en) * | 2009-10-12 | 2010-04-07 | 浙江海洋学院 | Method for preparing edible essence from shrimp leftovers |
| CN102132857A (en) * | 2011-01-30 | 2011-07-27 | 江苏戚伍水产发展股份有限公司 | Production process for preparing hot reaction shrimp-taste essence with macrobrachium shells |
| CN102273602A (en) * | 2011-06-20 | 2011-12-14 | 北京工商大学 | Preparation method of thermal-reaction shrimp and crab essence |
| CN102406144A (en) * | 2011-10-21 | 2012-04-11 | 汕头市华馨香料有限公司 | Shrimp mince essence and preparation method thereof |
-
2012
- 2012-11-26 CN CN201210498963XA patent/CN102934784A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02222641A (en) * | 1989-02-22 | 1990-09-05 | Maiku:Kk | Production of fish or shellfish extract |
| CN101690575A (en) * | 2009-10-12 | 2010-04-07 | 浙江海洋学院 | Method for preparing edible essence from shrimp leftovers |
| CN102132857A (en) * | 2011-01-30 | 2011-07-27 | 江苏戚伍水产发展股份有限公司 | Production process for preparing hot reaction shrimp-taste essence with macrobrachium shells |
| CN102273602A (en) * | 2011-06-20 | 2011-12-14 | 北京工商大学 | Preparation method of thermal-reaction shrimp and crab essence |
| CN102406144A (en) * | 2011-10-21 | 2012-04-11 | 汕头市华馨香料有限公司 | Shrimp mince essence and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 黄光荣，等: "热反应制备烤芝麻香味基料的研究", 《食品工程》 * |
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Application publication date: 20130220 |