CN103610159B - 一种复合海鲜汤料及其制备方法 - Google Patents
一种复合海鲜汤料及其制备方法 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
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- A23L17/40—Shell-fish
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
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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
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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- A—HUMAN NECESSITIES
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
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Abstract
本发明涉及海产品加工领域,其目的在于提供一种食用方便、利于吸收、集营养保健及调味于一体的复合海鲜汤料及其制备方法。本发明由四角蛤蜊提取物,扇贝提取物,虾粉,变性淀粉,食盐,琥珀酸二钠,味精,5’-呈味核苷酸二钠,脱水胡萝卜丁,脱水葱粉,白胡椒粉,柠檬酸等按照一定比例调配而成。本发明中四角蛤蜊与扇贝的提取物由其蒸煮液与四角蛤蜊肉或扇贝肉共同酶解并喷雾干燥而成,既避免了四角蛤蜊汁和扇贝汁废弃所造成的污染问题,又使复合海鲜汤料的风味更佳饱满。本发明富含活性肽、氨基酸、核苷酸及微量元素,又具有保健的功能。
Description
技术领域
本发明属于海产品加工领域,特别是涉及一种复合海鲜汤料及其备方法。
背景技术
四角蛤蜊(Mactra Veneriformis)俗称白蛤,属于瓣腮纲(Lamellibranchia)真瓣腮目(Eulamellibranchia)蛤蜊科(Mactridae)蛤蜊属(Mactra),是常见底栖的一种低价值的经济贝类,广泛分布于我国南北沿海地区。四角蛤蜊产量高,味道鲜美,富含蛋白质、钙、磷、铁、碘等营养物质,其肉味咸寒,有滋阴、利水、化痰的功效,是值得开发利用的经济贝类之一。
目前辽宁省锦州市沿海滩涂贝类多以鲜售为主,加工利用率底。本发明以辽宁省沿海滩涂产量较高的四角蛤蜊和几种贝类为原料,价格低廉、来源广泛。既解决了四角蛤蜊和这几种贝类由于储藏不善所造成的环境污染,又为其开发利用提供工艺支持。
中国专利200910014048.7公开了一种白蛤汤汁的加工方法,其特征是将新鲜白蛤经净化吐沙后进入蒸煮分离装置分离出蛤汁;将分离出的蛤汁进入沉淀池进行沉淀,除去杂质;将沉淀后的蛤汁进行浓缩,然后根据不同的加工需求添加配料,再经高温灭菌后进行灌装。中国专利98111290.0公开了一种四角蛤蜊调味品及其生产工艺,其特征在于含有四角蛤蜊粉成分。产品富含蛋白质、氨基酸、钙等多种营养成分,具有四角蛤蜊的天然鲜味,具有调味、促进食欲的作用,广泛适用于家庭调味及工业添加剂。中国专利201110462972.9公开了一种扇贝边海鲜调味汁及其制备方法,该发明通过发酵酶解反应提取扇贝边中含量丰富的氨基酸等营养成分和风味物质,方法简单易行,反应条件温和,结合高温瞬时灭菌,最大程度的遏制了扇贝边营养成分的破坏,制备的扇贝边海鲜调味汁具有较高的营养价值和良好的保健功效。中国专利201110178107.1公开了一种海鲜汤料,其特征是包含以下重量份数的材料:虾仁1-3粒,胡萝卜1-3份,洋葱2-4份,蟹肉棒2-4份,鱿鱼1-3份,香菜1.5份,食盐1.1份,虾味素0.2份,鸡精0.5份,鸡蛋4份,胡椒0.05份,玉米淀粉0.7份,海鲜抽提物0.8份,干贝抽提物0.2份,生姜0.2份,水解植物蛋白质0.16份,葡萄糖0.5份,麦芽糊精0.9份,该汤料还包括紫苏油0.03份。该海鲜汤营养均衡,色香味俱全,口感好,含有多种营养物质,对人类的健康有着十分积极的作用和辅助治疗的效果。中国专利200910194158.6公开了一种复合营养鲜味剂,它由以下重量份的原料制成:甘氨酸10~25份、味精35~65份、L-天冬氨酸5~15份、I+G 3~10份,DL丙氨酸1~5份、DL-丝氨酸0.5~1.5份、L-赖氨酸盐酸盐1~5份、蛋氨酸0.5~5份、焦磷酸钠2~10份、L-组氨酸盐酸盐2~10份、琥珀酸二钠0.5~5份、动物蛋白水解物4~10份,植物蛋白水解物4~10份、蘑菇粉2~8份。
由上述可知目前研究多集中在利用单一的四角蛤蜊或扇贝为原料制备调味料,一些复配的海鲜汤料也未涉及四角蛤蜊和扇贝。现阶段有关即食的复合海鲜汤料的研究较少。随着生活水平的不断提高,营养健康越来越受到人们的关注,高品质的复合营养汤料势必会受到人们的青睐。
发明内容
发明目的:
本发明的目的在于利用低值的四角蛤蜊和几种扇贝酶解制得一种复合海鲜汤料,集食用方便、利于吸收、营养保健及调味于一体,弥补海鲜调料鲜味和营养不足、味道膻等问题。
技术方案:
本发明是通过以下技术方案实施的:
一种复合海鲜汤料,其特征在于:汤料各组分的重量配比是:
四角蛤蜊提取物 10%~30%,
扇贝提取物 10%~30%,
虾粉 5%~10%,
变性淀粉 30%~50%,
食盐 5%~7%,
琥珀酸二钠 0.4%~0.5%,
味精 5%~7%,
5′―呈味核苷酸二钠 0.5%~1%,
脱水胡萝卜丁 2%~3%,
脱水葱粉 2%~4%,
白胡椒粉 1%~2%,
柠檬酸 0.1%~0.2%。
四角蛤蜊或扇贝提取物由其蒸煮液与四角蛤蜊肉或扇贝肉共同酶解并喷雾干燥而成。
一种如上所述复合海鲜汤料的制备方法,其特征在于:该方法步骤如下:
(1)样品及前处理:取鲜活的四角蛤蜊与扇贝,净养吐沙后用自来水洗净,分别加水蒸煮取肉,将肉与蒸煮液按质量比1:1~1:5匀浆;
(2)酶解:
① 将上述四角蛤蜊浆和扇贝浆分别在pH 5.5~7.5加入0.3%~0.5%(以四角蛤蜊肉或扇贝肉重量计)的中性蛋白酶,于45℃下酶解3~5h,于95~100℃灭酶10min并冷却至室温;
② 将步骤①的酶解液在pH 5.0~7.0加入0.3%~0.5%(以四角蛤蜊肉或扇贝肉重量计)的复合风味蛋白酶于50℃下酶解3~5h,于95~100℃灭酶10min并冷却至室温;
(3)澄清:将步骤②的酶解液以4000r/min离心10min,取上清液;
(4)脱酶解液异味;
(5)喷雾干燥:将脱去异味的酶解液经喷雾干燥器喷成粉状,得到四角蛤蜊提取物和扇贝提取物;
(6)复配:将四角蛤蜊提取物、扇贝提取物、虾粉、变性淀粉、盐、味精、琥珀酸二钠、5′―呈味核苷酸二钠、脱水胡萝卜、脱水葱粉、白胡椒、柠檬酸按上述比例进行复配,得到复合海鲜汤料。
步骤(1)中将蒸煮液与肉混合打浆。
步骤(4)用糊精、葡萄糖和柠檬酸脱除酶解液的异味,即以酶解液重量为基数,向酶解液中加入1%~2%的β―环糊精煮沸4~8min,然后加入0.2~0.4%的葡萄糖、0.08~0.1%的柠檬酸于90℃~100℃保温30min;或是用糊精包埋酶解液异味,即向酶解液中加入4%~6%的β―环糊精并进行均质。
步骤(6)复配各组分重量百分比为:四角蛤蜊提取物10%~30%,扇贝提取物10%~30%,虾粉5%~10%,变性淀粉30%~50%,食盐5%~7%,琥珀酸二钠0.4%~0.5%,味精5%~7%,5′―呈味核苷酸二钠0.5%~1%,脱水胡萝卜丁2%~3%,脱水葱粉2%~4%,白胡椒粉1%~2%,柠檬酸0.1%~0.2%。
优点和效果:
与现有海鲜汤料相比,本发明方法的优点在于:
1、原料产量高、来源广泛、价格低廉,同时解决了其加工利用的问题;
2、本发明利用去腥技术并将多种组分进行复配,所制得的复合海鲜调味料没有膻味,营养价值提高,风味更佳饱满;
3、四角蛤蜊与扇贝的提取物由其蒸煮液与四角蛤蜊肉或扇贝肉共同酶解并喷雾干燥而成,既避免了四角蛤蜊汁和扇贝汁废弃所造成的污染问题,又使复合海鲜汤料的风味更佳饱满;
4、富含活性肽、氨基酸、核苷酸及微量元素,又具有保健的功能。
具体实施方式:
本发明提供一种复合海鲜汤料,其特征在于:汤料各组分的重量配比是:
四角蛤蜊提取物 10%~30%,
扇贝提取物 10%~30%,
虾粉 5%~10%,
变性淀粉 30%~50%,
食盐 5%~7%,
琥珀酸二钠 0.4%~0.5%,
味精 5%~7%,
5′―呈味核苷酸二钠 0.5%~1%,
脱水胡萝卜丁 2%~3%,
脱水葱粉 2%~4%,
白胡椒粉 1%~2%,
柠檬酸 0.1%~0.2%。
四角蛤蜊或扇贝的提取物由其蒸煮液与四角蛤蜊肉或扇贝肉共同酶解并喷雾干燥而成。即四角蛤蜊提取物由其蒸煮液与四角蛤蜊肉共同酶解并喷雾干燥而成;扇贝提取物由其蒸煮液与扇贝肉共同酶解并喷雾干燥而成。
一种如上所述复合海鲜汤料的制备方法,利用酶解技术制备四角蛤蜊和扇贝提取物,经喷雾干燥后与虾粉、食盐、味精、变性淀粉等进行复配而成,该方法步骤如下:
(1)样品及前处理:
取鲜活的四角蛤蜊与扇贝,净养吐沙后用自来水洗净,分别加水蒸煮取肉,将肉与蒸煮液按质量比1:1~1:5匀浆;
(2)酶解:
① 将上述四角蛤蜊浆和扇贝浆分别在pH 5.5~7.5加入0.3%~0.5%(以四角蛤蜊肉或扇贝肉重量计,即四角蛤蜊浆中加入的中性蛋白酶为四角蛤蜊肉重量的0.3%~0.5%;扇贝浆中加入的中性蛋白酶为扇贝肉重量的0.3%~0.5%)的中性蛋白酶,于45℃下酶解3~5h,于95~100℃灭酶10min并冷却至室温;
② 将步骤①的酶解液在pH 5.0~7.0加入0.3%~0.5%(以四角蛤蜊肉或扇贝肉重量计)的复合风味蛋白酶于50℃下酶解3~5h,于95~100℃灭酶10min并冷却至室温;
(3)澄清:将步骤②的酶解液以4000r/min离心10min,取上清液;
(4)脱酶解液异味;
(5)喷雾干燥:将脱去异味的酶解液经喷雾干燥剂喷成粉状,得到四角蛤蜊提取物和扇贝提取物;
(6)复配:将四角蛤蜊提取物、扇贝提取物、虾粉、变性淀粉、盐、味精、琥珀酸二钠、5′―呈味核苷酸二钠、脱水胡萝卜、脱水葱粉、白胡椒、柠檬酸按上述比例进行复配,得到复合海鲜汤料。
上述步骤(1)中将蒸煮液与肉混合打浆。
上述步骤(4)用糊精、葡萄糖和柠檬酸脱除酶解液的异味,即以酶解液重量为基数,向酶解的上清液中加入1%~2%的β―环糊精煮沸4~8min,然后加入0.2~0.4%的葡萄糖、0.08~0.1%的柠檬酸于90℃~100℃保温30min;或是用糊精包埋酶解液异味,即向酶解的上清液中加入4%~6%的β―环糊精并进行均质。
上述步骤(6)复配的各组分重量百分比为:四角蛤蜊提取物10%~30%,扇贝提取物10%~30%,虾粉5%~10%,变性淀粉30%~50%,食盐5%~7%,琥珀酸二钠0.4%~0.5%,味精5%~7%,5′―呈味核苷酸二钠0.5%~1%,脱水胡萝卜丁2%~3%,脱水葱粉2%~4%,白胡椒粉1%~2%,柠檬酸0.1%~0.2%。
上述复合风味蛋白酶购自诺维信公司,是由选育的米曲霉菌种发酵而制得,它包含内切蛋白酶和外切蛋白酶两种活性,是真菌蛋白酶/肽酶的复合体。
下面结合具体实施例对本发明进行具体说明:
实施例1
取鲜活的四角蛤蜊与扇贝,净养吐沙后用自来水洗净,分别加水蒸煮取肉,将肉与蒸煮液按质量比1:1匀浆。
取四角蛤蜊与扇贝的匀浆液各500g,在pH 7.0加入0.3%的中性蛋白酶45℃下酶解3h,于95℃灭酶10min并冷却至室温。在pH 5.0加入0.3%的复合风味蛋白酶50℃下酶解3h,于100℃灭酶10min并冷却至室温。将上述酶解液以4000r/min离心10min,取上清液,向上清液中加入4%的β―环糊精并进行均质,喷雾干燥后进行复配。四角蛤蜊提取物30%,扇贝提取物13%,虾粉5%,变性淀粉30%,食盐7%,琥珀酸二钠0.4%,味精7%,5′―呈味核苷酸二钠0.5%,脱水胡萝卜丁2%,脱水葱粉4%,白胡椒粉1%,柠檬酸0.1%。
实施例2
取鲜活的四角蛤蜊与扇贝,净养吐沙后用自来水洗净,分别加水蒸煮取肉,将肉与蒸煮液按质量比1:5匀浆。
取四角蛤蜊与扇贝的匀浆液各500g,在pH 7.5加入0.5%的中性蛋白酶45℃下酶解5h,于100℃灭酶10min并冷却至室温。在pH 7.0加入0.5%的复合风味蛋白酶50℃下酶解5h,于95℃灭酶10min并冷却至室温。将上述酶解液以4000r/min离心10min,取上清液,向上清液中加入6%的β―环糊精并进行均质,喷雾干燥后进行复配。四角蛤蜊提取物10%,扇贝提取物11.3%,虾粉10%,变性淀粉50%,食盐5%,琥珀酸二钠0.5%,味精5%,5′―呈味核苷酸二钠1%,脱水胡萝卜丁3%,脱水葱粉2%,白胡椒粉2%,柠檬酸0.2%。
实施例3
取鲜活的四角蛤蜊与扇贝,净养吐沙后用自来水洗净,分别加水蒸煮取肉,将肉与蒸煮液按质量比1:3匀浆。
取四角蛤蜊与扇贝的匀浆液各500g,在pH 5.5加入0.4%的中性蛋白酶45℃下酶解4h,于98℃灭酶10min并冷却至室温。在pH 6.0加入0.4%的复合风味蛋白酶50℃下酶解4h,于98℃灭酶10min并冷却至室温。将上述酶解液以4000r/min离心10min,取上清液,向上清液中加入5%的β―环糊精并进行均质,喷雾干燥后进行复配。四角蛤蜊提取物20%,扇贝提取物11.6%,虾粉8%,变性淀粉40%,食盐6%,琥珀酸二钠0.45%,味精6%,5′―呈味核苷酸二钠0.8%,脱水胡萝卜丁2.5%,脱水葱粉3%,白胡椒粉1.5%,柠檬酸0.15%。
实施例4
脱酶解液异味是向酶解的上清液中加入1%的β―环糊精煮沸4~8min,然后加入0.2%的葡萄糖、0.08%的柠檬酸于90℃保温30min;其他条件同实施例1。
实施例5
脱酶解液异味是向酶解的上清液中加入2%的β―环糊精煮沸4~8min,然后加入0.4%的葡萄糖、0.1%的柠檬酸于100℃保温30min;其他条件同实施例1。
实施例6
脱酶解液异味是向酶解的上清液中加入1.5%的β―环糊精煮沸4~8min,然后加入0.3%的葡萄糖、0.09%的柠檬酸于95℃保温30min;其他条件同实施例1。
实施例7
四角蛤蜊提取物11.3%,扇贝提取物10%,虾粉10%,变性淀粉50%,食盐5%,琥珀酸二钠0.5%,味精5%,5′―呈味核苷酸二钠1%,脱水胡萝卜丁3%,脱水葱粉2%,白胡椒粉2%,柠檬酸0.2%
其他条件同实施例2。
实施例8
四角蛤蜊提取物10%,扇贝提取物30%,虾粉9.6%,变性淀粉30%,食盐6%,琥珀酸二钠0.45%,味精6%,5′―呈味核苷酸二钠0.8%,脱水胡萝卜丁2.5%,脱水葱粉3%,白胡椒粉1.5%,柠檬酸0.15%;其他条件同实施例3。
Claims (3)
1.一种复合海鲜汤料的制备方法,其特征在于:汤料各组分的重量配比是:
四角蛤蜊提取物 10%~30%,
扇贝提取物 10%~30%,
虾粉 5%~10%,
变性淀粉 30%~50%,
食盐 5%~7%,
琥珀酸二钠 0.4%~0.5%,
味精 5%~7%,
5′―呈味核苷酸二钠 0.5%~1%,
脱水胡萝卜丁 2%~3%,
脱水葱粉 2%~4%,
白胡椒粉 1%~2%,
柠檬酸 0.1%~0.2%;
四角蛤蜊或扇贝提取物由其蒸煮液与四角蛤蜊肉或扇贝肉共同酶解并喷雾干燥而成;
该方法步骤如下:
(1)样品及前处理:取鲜活的四角蛤蜊与扇贝,净养吐沙后用自来水洗净,分别加水蒸煮取肉,将肉与蒸煮液按质量比1:1~1:5匀浆;
(2)酶解:
① 将上述四角蛤蜊浆和扇贝浆分别在pH 5.5~7.5加入以四角蛤蜊肉或扇贝肉重量计0.3%~0.5%的中性蛋白酶,于45℃下酶解3~5h,于95~100℃灭酶10min并冷却至室温;
② 将步骤①的酶解液在pH 5.0~7.0加入以四角蛤蜊肉或扇贝肉重量计0.3%~0.5%的复合风味蛋白酶于50℃下酶解3~5h,于95~100℃灭酶10min并冷却至室温;
(3)澄清:将步骤②的酶解液以4000r/min离心10min,取上清液;
(4)脱酶解液异味;
(5)喷雾干燥:将脱去异味的酶解液经喷雾干燥器喷成粉状,得到四角蛤蜊提取物和扇贝提取物;
(6)复配:将四角蛤蜊提取物、扇贝提取物、虾粉、变性淀粉、盐、味精、琥珀酸二钠、5′―呈味核苷酸二钠、脱水胡萝卜丁、脱水葱粉、白胡椒粉、柠檬酸按上述比例进行复配,得到复合海鲜汤料;
步骤(4)用糊精、葡萄糖和柠檬酸脱除酶解液的异味,即以酶解液重量为基数,向酶解液中加入1%~2%的β―环糊精煮沸4~8min,然后加入0.2~0.4%的葡萄糖、0.08~0.1%的柠檬酸于90℃~100℃保温30min;或是用糊精包埋酶解液异味,即向酶解液中加入4%~6%的β―环糊精并进行均质。
2.根据权利要求1所述复合海鲜汤料的制备方法,其特征在于:步骤(1)中将蒸煮液与肉混合打浆。
3.根据权利要求1所述复合海鲜汤料的制备方法,其特征在于:步骤(6)复配各组分重量百分比为:四角蛤蜊提取物10%~30%,扇贝提取物10%~30%,虾粉5%~10%,变性淀粉30%~50%,食盐5%~7%,琥珀酸二钠0.4%~0.5%,味精5%~7%,5′―呈味核苷酸二钠0.5%~1%,脱水胡萝卜丁2%~3%,脱水葱粉2%~4%,白胡椒粉1%~2%,柠檬酸0.1%~0.2%。
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