CN103431350A - Manufacturing method of porphyra flavor essence - Google Patents
Manufacturing method of porphyra flavor essence Download PDFInfo
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- CN103431350A CN103431350A CN2013103361651A CN201310336165A CN103431350A CN 103431350 A CN103431350 A CN 103431350A CN 2013103361651 A CN2013103361651 A CN 2013103361651A CN 201310336165 A CN201310336165 A CN 201310336165A CN 103431350 A CN103431350 A CN 103431350A
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Abstract
The invention relates to a manufacturing method of porphyra flavor essence, which comprises the steps of drying, grinding and sieving porphyra yezoensis to form dry porphyra yezoensis, adding water and soaking the dry porphyra yezoensis for 8-10h, adding flavor protease, putting in a water bath at 45-50 DEG C for hydrolysis, stirring every other 20min, continuously hydrolizing for 2-3h, raising the temperature of the water bath to 100 DEG C rapidly after enzymolysis, keeping for 10min for enzyme deactivation, putting in a reaction kettle after natural cooling, adding glutamic acid, glycine, cysteine, xylose, glucose and thiamine, uniformly mixing, raising the temperature to 105-110 DEG C rapidly for reaction for 40-50min, cooling to the room temperature after the reaction, concentrating and drying reaction liquid, and obtaining the porphyra flavor essence. The method is reasonable in technological design, reduces a sea smell, keeps and enhances the original seafood flavor of the porphyra, and increases certain fragrance.
Description
Technical field
The present invention relates to a kind of processing method of essence, particularly the manufacture method of a main laver flavor essence.
Background technology
Porphyra yezoensis (
porphyra yezoensis) be a kind of important economical alga, propagate in a large number the jiangsu coast in North of Yangtze River artificially.The main component of laver is approximately 50% carbohydrate and 30% protein, contains in addition abundant vitamin, mineral matter and bioactivator etc.Laver not only has unique local flavor and nutritive value, and its medical value is also on the books in Compendium of Material Medica, and its edible medicinal history that reaches has thousand.Modern study finds, the many compositions in laver have the multiple pharmacologically actives such as reducing blood lipid, immunological regulation, anticoagulation, anti-sudden change, antitumor, anti-ageing, antithrombotic.Often edible laver can prevent anaemia, itch, carious tooth, also can treat the diseases such as yctalopia, gastric ulcer, women's climacteric syndrome.Laver is not only the food that better nutritivity is worth, and has demonstrated huge exploitation potentiality at aspects such as functional food, medicine, cosmetics.
At present, the main approach that utilizes of China laver is to make the laver dry product to come into the market to eat for direct people, the large packing that the sale form of product is time processing, and two kinds of modes such as small pieces packing of secondary operations (seasoning processing), product form is more single.In addition, laver can also be as the auxiliary ingredients of other food, as noodles interpolation, biscuit interpolation etc., but these to utilize approach be only in order to have additional nutrients or to improve local flavor and use, utilize limited in one's abilityly, consumption figure is little.Other deep processed product still less, forms far away certain market scale.
The patent No. is 200910260208.6, the Chinese patent patent that publication number is 101756155A discloses a kind of " seafood condiment and spray drying process thereof ", it is raw material that this flavouring be take the byproduct of scallop processing, bacillus subtilis neutral proteinase and food flavor enzyme hydrolysis spray-dried making have been passed through, product has retained scallop seafood nourishing and local flavor, and technique is simple, consuming time short, but extra large fishy smell is larger, be suitable in the flavoring of instant food.The patent No. is 200810152815.6, the patent that name is called " a kind of preparation method of seafresh flavor essence " is that to take a shrimp shrimp shell be raw material, utilize amino acid wherein and the reduced sugar of interpolation to make by Maillard reaction, the product flavor strength is large, is a kind of oily shrimp flavor essence.
Summary of the invention
Technical problem to be solved by this invention is for the deficiencies in the prior art, and original sea food flavor that a kind of technological design is reasonable, keep and strengthen laver is provided, and has increased again certain fragrance, has also suitably reduced the manufacture method of the laver flavor essence of extra large fishy smell.
Technical problem to be solved by this invention is to realize by following technical scheme.The present invention is the manufacture method of a main laver flavor essence, is characterized in, its step is as follows:
The selection Porphyra yezoensis is raw material, under 50 ℃ of environment, Porphyra yezoensis is dried to constant weight, obtains the dry Porphyra yezoensis of 150-200 purpose after then pulverizing, sieving, in the ratio of the weight ratio 1:20-30 of dry Porphyra yezoensis and water, add water, mix and soak 8-10h, obtaining the Porphyra yezoensis mixed liquor;
According to the ratio of dry Porphyra yezoensis weight 1-2%, to adding enzyme activity in the Porphyra yezoensis mixed liquor, be 2 * 10
4the flavor protease of U/g, after fully mixing, the water-bath that is placed in 45-50 ℃ is hydrolyzed flavor protease, at interval of 20min, stirs vibration once, continues hydrolysis 2-3 hour; After enzymolysis finishes, make rapidly warming-in-water to 100 ℃ and keep 10min, so that flavor protease loses activity; Then naturally cooling, obtain the laver enzymolysis liquid;
Add glutamic acid, glycine, cysteine, wood sugar, glucose and thiamine in the laver enzymolysis liquid, the 2.0-2.5% that the weight of its Glutamic Acid is dry Porphyra yezoensis weight, the 1.0-1.5% that the weight of glycine is dry Porphyra yezoensis weight, the 0.4-0.6% that the weight of cysteine is dry Porphyra yezoensis weight, the 3-4% that the weight of wood sugar is dry Porphyra yezoensis weight, the 2-3% that the weight of glucose is dry Porphyra yezoensis weight, the 0.2-0.3% that the weight of thiamine is dry Porphyra yezoensis weight; Aforementioned material is put into to reactor, mix, rapidly temperature is risen to 105-110 ℃, start insulation and reacted timing, reaction time 40-50min, be cooled to room temperature after reaction finishes, finally this reactant liquor is concentrated after in spray drying device spray-drying obtain the laver flavor essence.
Add laver enzymolysis liquid, glutamic acid, glycine, cysteine, wood sugar, glucose and thiamine in reactor, mix, rapidly temperature is risen to 105-110 ℃, start insulation and reacted timing, reaction time 40-50min, reaction is cooled to room temperature after finishing, and the reaction of this process is Maillard reaction, and the liquid obtained is laver Maillard reaction liquid.
Research process of the present invention has been tested near 5 kinds of common protease such as neutral proteinase, flavor protease, compound protease, autogamy compound protease, papain (optimal pH is for neutral), using the sensory evaluation such as color, smell and taste and degree of hydrolysis as the index of estimating hydrolysis effect, result is that not only degree of hydrolysis is higher for the flavor protease enzymolysis liquid, and sensory evaluation is apparently higher than other protease, therefore, select flavor protease as laver hydrolysis enzyme.
In the inventive method, the principle of advanced technology and economical rationality has been followed in its technological process, hydrolysis technology, Maillard reaction flavouring technology etc. have been used, optimized the hydrolysising condition of flavor protease, accurately the amino acid of this Maillard reaction of control and participate in and kind and quantity and the technical conditions of reduced sugar.The feature of fabricating technology is mainly manifested in technology path uncomplicated, and the methods such as the lixiviate of use, enzymolysis, thermal response, spray-drying easily realize in laboratory and actual industrial production; Technological parameter is the optimum process condition while realizing above-mentioned processing method, and the great many of experiments that has passed through laboratory obtains, and has passed through the confirmation of multiple authentication experiment, and data are true, reliable.
Compared with prior art, advantage of the present invention and technique effect are as follows:
1. what by the inventive method, produce is a kind of food with laver local flavor, with the laver raw material, compare, the seafood flavor has had obvious enhancing, the distinctive local flavor of laver is retained, increased certain fragrance simultaneously, reduced extra large fishy smell, made the local flavor impression of product softer, plentiful, most consumers can happyly be accepted.This product can be provided as a kind of food auxiliary material to be added, also can be used as the seasoning matter with distinct laver local flavor edible, not only improved the value of laver, also, for development of new sea food flavor food provides new approaches, had broad application prospects and market development potential.
2. select flavor protease to be hydrolyzed and to use enzyme as laver, flavor protease enzymolysis liquid not only degree of hydrolysis is higher, and sensory evaluation is apparently higher than other protease.When the present invention has further optimized laver as hydrolysis substrate, the hydrolysising condition of flavor protease, not only make the hydrolysate excellent flavor, also reduced the subsequent treatment trouble simultaneously.Amino acid analysis shows, before rear each amino acid of flavor protease hydrolysis is hydrolyzed, increase is all arranged, and wherein the amino acid whose amplification of delicate flavour such as alanine, glutamic acid and aspartic acid are larger, are respectively 40.99%, 38.76% and 38.59%.This several delicate flavour amino acid that is is that sea food flavor enhancing pad has been determined good basis.
3. formula and the action condition of Maillard reaction have been optimized.The amino acid of control and participate in Maillard reaction and the kind of reduced sugar and quantity, and rational reaction process condition, most important to the final color, smell, taste and shape of product, be also the key link of this product manufacturing technology.Use gas chromatograph-mass spectrometer (GC-MS) to be analyzed the laver maillard reaction product, identify altogether volatility and be 42 kinds of flavor organic matters, wherein aldehydes content accounts for 30.91%, alcohols 17.85%, ketone 16.91%, ester class 5.10%, the constituent that relative amount is higher is followed successively by enanthaldehyde 13.32%, 1-OCOL 7.42%, trimethyl-2-cyclohexene-3-butene-2-one 5.18%, 2,6,6-trimethyl-1-cyclohexene-3-butene-2-one 5.17%, 1,2-diethyl phthalate 5.10%, valeral 4.15%, etc.Visible, little molecule volatile materials has material impact to the excellent flavor that forms the laver flavor essence.
The specific embodiment
Below further describe concrete technical scheme of the present invention, so that those skilled in the art understands the present invention further, and do not form the restriction to its right.
The manufacture method of embodiment 1, one main laver flavor essence, its step is as follows:
The selection Porphyra yezoensis is raw material, under 50 ℃ of environment, Porphyra yezoensis is dried to constant weight, obtains the dry Porphyra yezoensis of 150-200 purpose after then pulverizing, sieving, in the ratio of the weight ratio 1:20-30 of dry Porphyra yezoensis and water, add water, mix and soak 8-10h, obtaining the Porphyra yezoensis mixed liquor; The pH value of Porphyra yezoensis mixed liquor is controlled at 6.5-7.5.
According to the ratio of dry Porphyra yezoensis weight 1-2%, to adding enzyme activity in the Porphyra yezoensis mixed liquor, be 2 * 10
4the flavor protease of U/g, after fully mixing, the water-bath that is placed in 45-50 ℃ is hydrolyzed flavor protease, at interval of 20min, stirs vibration once, continues hydrolysis 2-3 hour; After enzymolysis finishes, make rapidly warming-in-water to 100 ℃ and keep 10min, so that flavor protease loses activity; Then naturally cooling, obtain the laver enzymolysis liquid;
Add glutamic acid, glycine, cysteine, wood sugar, glucose and thiamine in the laver enzymolysis liquid, the 2.0-2.5% that the weight of its Glutamic Acid is dry Porphyra yezoensis weight, the 1.0-1.5% that the weight of glycine is dry Porphyra yezoensis weight, the 0.4-0.6% that the weight of cysteine is dry Porphyra yezoensis weight, the 3-4% that the weight of wood sugar is dry Porphyra yezoensis weight, the 2-3% that the weight of glucose is dry Porphyra yezoensis weight, the 0.2-0.3% that the weight of thiamine is dry Porphyra yezoensis weight; Aforementioned material is put into to reactor, mix, rapidly temperature is risen to 105-110 ℃, start insulation and reacted timing, reaction time 40-50min, be cooled to room temperature after reaction finishes, finally this reactant liquor is concentrated after in spray drying device spray-drying obtain the laver flavor essence.
Every quality index of the laver flavor essence that the present invention makes is described: 1. organoleptic indicator, and color and luster is kermesinus, is Powdered or fine granularity, has the intrinsic delicate fragrance of laver, delicate flavour is obvious, meat fragrance slightly, extra large fishy smell is not obvious, without the visible impurity of naked eyes.2. physical and chemical index: inorganic arsenic≤1.5mg/kg(measured value 0.35mg/kg), lead≤0.5mg/kg(measured value 0.42mg/kg), cadmium≤1.0mg/kg(measured value 0.25mg/kg), methyl mercury≤0.5mg/kg(measured value 0.06mg/kg).3. microbiological indicator: total plate count<30000CFU/100g, coliform<30MPN/100g, the pathogenic bacteria such as salmonella, Shigella, vibrio parahemolyticus, staphylococcus aureus must not detect.
Claims (1)
1. the manufacture method of a main laver flavor essence, is characterized in that, its step is as follows:
The selection Porphyra yezoensis is raw material, under 50 ℃ of environment, Porphyra yezoensis is dried to constant weight, obtains the dry Porphyra yezoensis of 150-200 purpose after then pulverizing, sieving, in the ratio of the weight ratio 1:20-30 of dry Porphyra yezoensis and water, add water, mix and soak 8-10h, obtaining the Porphyra yezoensis mixed liquor;
According to the ratio of dry Porphyra yezoensis weight 1-2%, to adding enzyme activity in the Porphyra yezoensis mixed liquor, be 2 * 10
4the flavor protease of U/g, after fully mixing, the water-bath that is placed in 45-50 ℃ is hydrolyzed flavor protease, at interval of 20min, stirs vibration once, continues hydrolysis 2-3 hour; After enzymolysis finishes, make rapidly warming-in-water to 100 ℃ and keep 10min, so that flavor protease loses activity; Then naturally cooling, obtain the laver enzymolysis liquid;
Add glutamic acid, glycine, cysteine, wood sugar, glucose and thiamine in the laver enzymolysis liquid, the 2.0-2.5% that the weight of its Glutamic Acid is dry Porphyra yezoensis weight, the 1.0-1.5% that the weight of glycine is dry Porphyra yezoensis weight, the 0.4-0.6% that the weight of cysteine is dry Porphyra yezoensis weight, the 3-4% that the weight of wood sugar is dry Porphyra yezoensis weight, the 2-3% that the weight of glucose is dry Porphyra yezoensis weight, the 0.2-0.3% that the weight of thiamine is dry Porphyra yezoensis weight; Aforementioned material is put into to reactor, mix, rapidly temperature is risen to 105-110 ℃, start insulation and reacted timing, reaction time 40-50min, be cooled to room temperature after reaction finishes, finally this reactant liquor is concentrated after in spray drying device spray-drying obtain the laver flavor essence.
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Cited By (3)
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| CN107535836A (en) * | 2017-10-18 | 2018-01-05 | 江苏省海洋资源开发研究院(连云港) | The preparation method of one main laver pattern noodles |
| CN107712848A (en) * | 2017-10-18 | 2018-02-23 | 江苏省海洋资源开发研究院(连云港) | The preparation method of one main laver pattern vermicelli |
| CN108601381A (en) * | 2016-01-26 | 2018-09-28 | Mc食品科技株式会社 | Assign the flavor improving agent of the heating and regulating flavor of seafood |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108601381A (en) * | 2016-01-26 | 2018-09-28 | Mc食品科技株式会社 | Assign the flavor improving agent of the heating and regulating flavor of seafood |
| CN107535836A (en) * | 2017-10-18 | 2018-01-05 | 江苏省海洋资源开发研究院(连云港) | The preparation method of one main laver pattern noodles |
| CN107712848A (en) * | 2017-10-18 | 2018-02-23 | 江苏省海洋资源开发研究院(连云港) | The preparation method of one main laver pattern vermicelli |
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