CN103478670B - A kind of method of grass carp harslet protein preparation aquatic products flavouring base material - Google Patents
A kind of method of grass carp harslet protein preparation aquatic products flavouring base material Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/20—Fish extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The present invention relates to a kind of method of grass carp harslet protein preparation aquatic products flavouring base material; Specifically comprise the preparation of step a, grass carp harslet crude protein; The preparation of step b, enzymolysis liquid; Step c, Maillard reaction improve enzymolysis liquid local flavor; Namely liquid flavouring base material is obtained.
Description
Technical field
The present invention relates to flavouring base material manufacture field, be specifically related to a kind of method utilizing the enzymolysis product of grass carp harslet protein to produce flavouring base material.
Background technology
Current people are changed to delicate flavour, nutrition, convenience type by single delicate flavour to the demand of flavoring.With the aquatic product flavoring that marine product, fish, shrimp, crab and shellfish are main material production; owing to containing higher protein, carbohydrate, fat, vitamin, mineral matter etc. and having the multiple bioactive ingredients favourable to health; as taurine, physiologically active peptide etc., be more and more subject to the favor in market.At present, domestic food industry is in the urgent need to atural spice base-material.
Grass carp grows rapidly because of it, and feed resource is wide, is one of four large Chinese carps of CHINESE FRESHWATER cultivation.The amino acid compositional model of grass carp harslet albumen is more balanced, and essential amino acid accounts for 41.56% of amino acid content, lower slightly compared with whole-egg protein, but with regard to each necessary amino acid, except cystine is very micro-, other essential amino acids are all close to whole-egg protein.Grass carp harslet protein content is large and of fine quality, has huge potentiality to be exploited, is the desirable material producing pure natural flavouring.
Utilizing of abundant internal organ resource China's present stage is less, and this not only to environment, also can waste resource.Current world fisheries output is in stationary stage, every year the output of nearly 26.4 hundred million tons, and only internal organ discarded object just can reach 300,000 ton.Since the nineties in last century, occupy first place in the world in China's output of aquatic products continuous 14 years positions, aquatic products total amount increases substantially.But in the discarded object of fish fabricated product, except fish-skin, fish-bone etc. are utilized more except, protein and the higher internal organ of fat content are not often reasonably and effectively used, and this not only causes the waste of resource, and contaminated environment.The internal organ of fish account for greatly 20% of fish overall weight, and research shows, the fishery processing waste comprising internal organ is the important sources of protein and fat, and these protein are the excellent substrate of fermentation lactic acid and the protease source of culture of bacteria.If these biotic components can be utilized effectively, dual income will be obtained in the recycling of biomolecule and pollution administration.The higher value application of low value protein resource has become the great research direction of China's " national strategy must be striven, industry development required, technology competition is indispensable, social demand is huge ", and has important strategic importance to raising China food industry core competitiveness.This makes to be that bed material is prepared aquatic products flavouring base material and become possibility with enzymolysis liquid.
Summary of the invention
The object of the present invention is to provide a kind of with grass carp harslet protein for raw material, prepare the method for aquatic products flavouring base material, make to obtain dual income in its recycling in biomolecule and pollution administration, realize the higher value application of low value protein resource.
For achieving the above object, a kind of method utilizing grass carp harslet protein preparation aquatic products flavouring base material, comprises the following steps:
The preparation of step a, grass carp harslet crude protein: fresh grass carp harslet cleaned and rub into meat gruel, heats 20min in 95 DEG C of water-baths, by endogenous enzymes deactivation.Cooling, adds distilled water by mass volume ratio 1: 1 (w/v), is placed in 4 DEG C, centrifugal in 8000r/min refrigerated centrifuge, removes oily liquids after 10min, collects lower sediment.By above-mentioned centrifugally operated, repeat 3 times, namely obtain degreasing grass carp harslet thick protein.
The preparation of step b, enzymolysis liquid: add distilled water by concentration of substrate 3%, adds papain by enzyme addition 30000U/g protein, regulates pH7.0-8.0, in 60 DEG C of-65 DEG C of water-baths, reacts 5h-6h.At the end of enzymolysis, enzymolysis liquid is put into 95 DEG C of water-baths to go out enzyme 15min.
Enzymolysis liquid after step c, the enzyme that goes out carries out deodorization defishying, and condition is: pH4.0, activated carbon dosage 0.5%, bleaching temperature 50 DEG C, time 40min, vibration, centrifugal, gets supernatant for subsequent use.
Steps d, Maillard reaction improve enzymolysis liquid local flavor: in above-mentioned enzymolysis liquid, add glucose by carbonyl ammonia than 1: 2, regulate pH to be 8.0, in 110 DEG C of reaction 30min, namely obtain liquid flavouring base material.
The present invention also carries out flavouring process, and in the reactant liquor of steps d, add the Vc of 0.2% respectively or simultaneously, the garlic powder of 0.1%, the citric acid of 1.5%, to improve local flavor.
The present invention carries out 95 DEG C of heating to the degreasing grass carp harslet albumen in step b, serves the effect of endogenous enzymes of going out.Meanwhile, the molecular structure of protein is destroyed, advantageously in the carrying out of enzyme digestion reaction.Step c adopts active carbon to carry out deodorization defishying to enzymolysis liquid, is easy to realize industrial operation.
The present invention has the following advantages:
1, the present invention has carried out centrifugal degreasing process to grass carp harslet, to greatly reduce in internal organ fish oil to the interference of enzyme digestion reaction.
2, the flavouring base material that the present invention produces contains abundant amino acid and polypeptide, and have mellow taste with sweet and sour flavor and meat-like flavor, the bad smells such as fishlike smell are more weak, is the ideal material producing natural flavouring.
3, technical operation is simple, and can carry out normalizing operation, and production cost is low, and the mode of production is comparatively advanced, with short production cycle, is conducive to the economic benefit improving manufacturing enterprise.
4, the flavouring base material prepared of the present invention, be the core material of downstream flavouring, its flavor successful is better than other products; Effectively raise the value of grass carp harslet, the exploitation not being only Optimization of Low Value Fish leftover bits and pieces provide strong theoretical foundation, and have important society and economics meaning.
Embodiment 1
The preparation of step a, grass carp harslet crude protein: fresh grass carp harslet cleaned and rub into meat gruel, heats 20min in 95 DEG C of water-baths, by endogenous enzymes deactivation.Cooling, adds distilled water by mass volume ratio 1: 1 (w/v), is placed in 4 DEG C, centrifugal in 8000r/min refrigerated centrifuge, removes oily liquids after 10min, collects lower sediment.By above-mentioned centrifugally operated, repeat 3 times, namely obtain degreasing grass carp harslet thick protein.
The preparation of step b, enzymolysis liquid: add distilled water by concentration of substrate 3%, adds papain by enzyme addition 30000U/g protein, regulates pH7.5, in 65 DEG C of water-baths, reacts 5.5h.At the end of enzymolysis, enzymolysis liquid is put into 95 DEG C of water-baths to go out enzyme 15min.
Enzymolysis liquid after step c, the enzyme that goes out carries out decoloration deodorization process, and condition is: pH4.0, activated carbon dosage 0.5%, bleaching temperature 50 DEG C, time 40min, vibration, centrifugal, gets supernatant for subsequent use.
Steps d, Maillard reaction improve enzymolysis liquid local flavor: in above-mentioned enzymolysis liquid, add the Vc of 0.2%, add glucose by carbonyl ammonia than 1: 2, regulate pH to be 8.0, in 110 DEG C of reaction 30min, namely obtain liquid flavouring base material.Wherein content of peptides is 3.81mg/ml, and amino acid loss late is lower, is 26.7%.GC-O-MS analyzes and shows: Vc adds, and facilitates the formation of fragrance activity compound, and adour properties mainly contains sweet taste, roasting fragrance, wine flavour, meat flavour, fatty taste, smoke, fennel taste, fishlike smell etc., and 25 kinds of fragrance activity compounds are detected, comprising ketone 3 kinds, aldehydes 3 kinds, furans 4 kinds, Pyrazine 3 kinds, thiazoles 2 kinds, terpene 2 kinds, alkene class 2 kinds, ethers a kind, alcohols 2 kinds, phenols 2 kinds, acids a kind.
Embodiment 2
The preparation of step a, grass carp harslet crude protein: fresh grass carp harslet cleaned and rub into meat gruel, heats 20min in 95 DEG C of water-baths, by endogenous enzymes deactivation.Cooling, adds distilled water by mass volume ratio 1: 1 (w/v), is placed in 4 DEG C, centrifugal in 8000r/min refrigerated centrifuge, removes oily liquids after 10min, collects lower sediment.By above-mentioned centrifugally operated, repeat 3 times, namely obtain degreasing grass carp harslet thick protein.
The preparation of step b, enzymolysis liquid: add distilled water by concentration of substrate 3%, adds papain by enzyme addition 30000U/g protein, regulates pH7.5, in 65 DEG C of water-baths, reacts 5.5h.At the end of enzymolysis, enzymolysis liquid is put into 95 DEG C of water-baths to go out enzyme 15min.
Enzymolysis liquid after step c, the enzyme that goes out carries out decoloration deodorization process, and condition is: pH4.0, activated carbon dosage 0.5%, bleaching temperature 50 DEG C, time 40min, vibration, centrifugal, gets supernatant for subsequent use.
Steps d, Maillard reaction improve enzymolysis liquid local flavor: in above-mentioned enzymolysis liquid, add the garlic powder of 0.1%, add glucose by carbonyl ammonia than 1: 2, regulate pH to be 8.0, in 110 DEG C of reaction 30min, namely obtain liquid flavouring base material.Wherein content of peptides is 4.95mg/ml, and amino acid loss late is 23.1%.GC-O-MS analyzes and shows: adding of garlic powder, facilitation is served to the formation of fragrance activity compound, adour properties mainly contains fragrant and sweet taste, fruity, dark chocolate bar taste, roasting fragrance, wine flavour, meat flavour, fatty taste, sulphur taste, corn taste, fennel taste, grease taste, acid, fishlike smell etc., and 22 kinds of fragrance activity compounds are detected, comprising ketone 3 kinds, aldehydes 4 kinds, furans 3 kinds, Pyrazine 2 kinds, thiazoles a kind, terpene 2 kinds, alkene class 2 kinds, ethers a kind, alcohols a kind, phenols a kind, acids 2 kinds.
Embodiment 3
The preparation of step a, grass carp harslet crude protein: fresh grass carp harslet cleaned and rub into meat gruel, heats 20min in 95 DEG C of water-baths, by endogenous enzymes deactivation.Cooling, adds distilled water by mass volume ratio 1: 1 (w/v), is placed in 4 DEG C, centrifugal in 8000r/min refrigerated centrifuge, removes oily liquids after 10min, collects lower sediment.By above-mentioned centrifugally operated, repeat 3 times, namely obtain degreasing grass carp harslet thick protein.
The preparation of step b, enzymolysis liquid: add distilled water by concentration of substrate 3%, adds papain by enzyme addition 30000U/g protein, regulates pH7.5, in 65 DEG C of water-baths, reacts 5.5h.At the end of enzymolysis, enzymolysis liquid is put into 95 DEG C of water-baths to go out enzyme 15min.
Enzymolysis liquid after step c, the enzyme that goes out carries out decoloration deodorization process, and condition is: pH4.0, activated carbon dosage 0.5%, bleaching temperature 50 DEG C, time 40min, vibration, centrifugal, gets supernatant for subsequent use.
Steps d, Maillard reaction improve enzymolysis liquid local flavor: in above-mentioned enzymolysis liquid, add the citric acid of 1.5%, add glucose by carbonyl ammonia than 1: 2, regulate pH to be 8.0, in 110 DEG C of reaction 30min, namely obtain liquid flavouring base material.Wherein content of peptides is 3.98mg/ml, and amino acid loss late is 26.4%.GC-O-MS analyzes and shows: adding of citric acid, also promote the formation of fragrance activity compound equally, adour properties is mainly sweet taste, fruity, roasting fragrance, vinosity, banksia rose taste, mint flavored, meat flavour, sulphur taste, herbaceous taste, taste with sweet and sour flavor, pure and fresh taste, tart flavour, fatty taste, fennel taste, corn taste, grease taste, smoke, acid, fishlike smell etc., and 23 kinds of fragrance activity compounds are detected, comprising ketone 3 kinds, aldehydes 4 kinds, furans 3 kinds, Pyrazine 2 kinds, thiazoles a kind, terpene 2 kinds, alkene class 2 kinds, ethers a kind, alcohols 3 kinds, acids 2 kinds.
Embodiment 4
The preparation of step a, grass carp harslet crude protein: fresh grass carp harslet cleaned and rub into meat gruel, heats 20min in 95 DEG C of water-baths, by endogenous enzymes deactivation.Cooling, adds distilled water by mass volume ratio 1: 1 (w/v), is placed in 4 DEG C, centrifugal in 8000r/min refrigerated centrifuge, removes oily liquids after 10min, collects lower sediment.By above-mentioned centrifugally operated, repeat 3 times, namely obtain degreasing grass carp harslet thick protein.
The preparation of step b, enzymolysis liquid: add distilled water by concentration of substrate 3%, adds papain by enzyme addition 30000U/g protein, regulates pH7.5, in 65 DEG C of water-baths, reacts 5.5h.At the end of enzymolysis, enzymolysis liquid is put into 95 DEG C of water-baths to go out enzyme 15min.
Enzymolysis liquid after step c, the enzyme that goes out carries out decoloration deodorization process, and condition is: pH4.0, activated carbon dosage 0.5%, bleaching temperature 50 DEG C, time 40min, vibration, centrifugal, gets supernatant for subsequent use.
Steps d, Maillard reaction improve enzymolysis liquid local flavor: in above-mentioned enzymolysis liquid, add the citric acid of 1.5%, the garlic powder of 0.1%, the Vc of 0.2%, glucose is added than 1: 2 by carbonyl ammonia, regulate pH to be 8.0, in 110 DEG C of reaction 30min, namely obtain liquid flavouring base material.Wherein content of peptides is 5.78mg/ml, and amino acid loss late is 19.67%.GC-O-MS analyzes and shows: citric acid, add while garlic powder and Vc, also promote the formation of fragrance activity compound equally, adour properties is mainly sweet taste, fruity, roasting fragrance, vinosity, banksia rose taste, mint flavored, meat flavour, sulphur taste, herbaceous taste, taste with sweet and sour flavor, pure and fresh taste, tart flavour, fatty taste, fennel taste, corn taste, grease taste, smoke, acid, fishlike smell etc., and 23 kinds of fragrance activity compounds are detected, comprising ketone 3 kinds, aldehydes 4 kinds, furans 3 kinds, Pyrazine 2 kinds, thiazoles a kind, terpene 2 kinds, alkene class 2 kinds, ethers a kind, alcohols 3 kinds, acids 2 kinds.
Embodiment 5
The preparation of step a, grass carp harslet crude protein: fresh grass carp harslet cleaned and rub into meat gruel, heats 20min in 95 DEG C of water-baths, by endogenous enzymes deactivation.Cooling, adds distilled water by mass volume ratio 1: 1 (w/v), is placed in 4 DEG C, centrifugal in 8000r/min refrigerated centrifuge, removes oily liquids after 10min, collects lower sediment.By above-mentioned centrifugally operated, repeat 3 times, namely obtain degreasing grass carp harslet thick protein.
The preparation of step b, enzymolysis liquid: add distilled water by concentration of substrate 3%, adds trypsase by enzyme addition 30000U/g protein, regulates pH7.5, in 65 DEG C of water-baths, reacts 5.5h.At the end of enzymolysis, enzymolysis liquid is put into 95 DEG C of water-baths to go out enzyme 15min.
The step c enzymolysis liquid after enzyme that goes out carries out decoloration deodorization process, and condition is: pH4.0, activated carbon dosage 0.5%, bleaching temperature 50 DEG C, time 40min, vibration, centrifugal, gets supernatant for subsequent use.
Steps d, Maillard reaction improve enzymolysis liquid local flavor: in above-mentioned enzymolysis liquid, add the V of 0.6%
b1, the Cys salt of 2.4%, adds glucose by carbonyl ammonia than 1: 2, regulates pH to be 8.0, in 110 DEG C of reaction 30min, namely obtains liquid flavouring base material.Content of peptides is 6.12mg/ml, and amino acid loss late is 23.2%.。GC-O-MS analyzes and shows: V
b1with adding of Cys salt, also promote the formation of fragrance activity compound equally, adour properties is mainly sweet taste, fruity, roasting fragrance, banksia rose taste, mint flavored, meat flavour, sulphur taste, herbaceous taste, taste with sweet and sour flavor, pure and fresh taste, fatty taste, fennel taste, corn taste, grease taste, smoke, acid, fishlike smell etc., and 20 kinds of fragrance activity compounds are detected, comprising ketone 2 kinds, aldehydes 4 kinds, furans 3 kinds, thiazoles a kind, terpene 2 kinds, alkene class 2 kinds, ethers a kind, alcohols 3 kinds, acids 2 kinds.
Claims (1)
1. utilize a method for grass carp harslet protein preparation aquatic products flavouring base material, it is characterized in that:
The preparation of step a, grass carp harslet crude protein: fresh grass carp harslet cleaned and rub into meat gruel, heats 20min in 95 DEG C of water-baths, by endogenous enzymes deactivation, cooling, add distilled water by mass volume ratio 1: 1, be placed in 4 DEG C, centrifugal in 8000r/min refrigerated centrifuge, oily liquids is removed after 10min, collect lower sediment, above-mentioned pelleting centrifugation is operated, repeats 3 times, namely degreasing grass carp harslet thick protein is obtained
The preparation of step b, enzymolysis liquid: add distilled water by concentration of substrate 3%, adds papain by enzyme addition 30000U/g protein, regulates pH7.5, in 65 DEG C of water-baths, reacts 5.5h, at the end of enzymolysis, enzymolysis liquid is put into 95 DEG C of water-baths and to go out enzyme 15min,
Enzymolysis liquid after step c, the enzyme that goes out carries out decoloration deodorization process, and condition is: pH4.0, activated carbon dosage 0.5%, bleaching temperature 50 DEG C, time 40min, vibration, centrifugal, gets supernatant for subsequent use,
Steps d, Maillard reaction improve enzymolysis liquid local flavor: in above-mentioned enzymolysis liquid, add the citric acid of 1.5%, the garlic powder of 0.1%, the Vc of 0.2%, add glucose by carbonyl ammonia than 1: 2, regulate pH to be 8.0, in 110 DEG C of reaction 30min, namely liquid flavouring base material is obtained
The content of peptides of the flavouring base material obtained is 5.78mg/ml, amino acid loss late is 19.67%, GC-O-MS analyzes and shows: citric acid, add while garlic powder and Vc, facilitate the formation of fragrance activity compound, there is sweet taste, fruity, roasting fragrance, vinosity, banksia rose taste, mint flavored, meat flavour, sulphur taste, herbaceous taste, taste with sweet and sour flavor, pure and fresh taste, tart flavour, fatty taste, fennel taste, corn taste, smoke, acid, fishlike smell, and 23 kinds of fragrance activity compounds are detected, comprising ketone 3 kinds, aldehydes 4 kinds, furans 3 kinds, Pyrazine 2 kinds, thiazoles a kind, terpene 2 kinds, alkene class 2 kinds, ethers a kind, alcohols 3 kinds, acids 2 kinds.
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| CN105211827A (en) * | 2015-11-02 | 2016-01-06 | 湖南省蜀中情食品有限公司 | A kind of method utilizing chicken intestines to prepare flavouring |
| CN106986915A (en) * | 2017-04-17 | 2017-07-28 | 江苏大学 | A kind of method for accelerating polypeptide carbohydrate system Maillard reaction process |
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| CN107242462A (en) * | 2017-06-05 | 2017-10-13 | 舟山市齐晟水产有限公司 | A kind of mackerel is according to burning flavouring material formula |
| CN108523084A (en) * | 2017-08-03 | 2018-09-14 | 浙江工商大学 | It is a kind of using fresh water fish guts as the production method of the aquatic products flavouring of raw material |
| CN107692237A (en) * | 2017-08-24 | 2018-02-16 | 浦江县泰如食品科技有限公司 | Grass carp amino acid nutrient powder |
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| CN110938486A (en) * | 2019-11-27 | 2020-03-31 | 江西科技师范大学 | Method for simultaneously preparing fish oil and flavor-developing base material by utilizing fresh water fish viscera |
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