CN103976335A - Sea crab flavor essence and preparation method thereof - Google Patents
Sea crab flavor essence and preparation method thereof Download PDFInfo
- Publication number
- CN103976335A CN103976335A CN201410238093.1A CN201410238093A CN103976335A CN 103976335 A CN103976335 A CN 103976335A CN 201410238093 A CN201410238093 A CN 201410238093A CN 103976335 A CN103976335 A CN 103976335A
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- Prior art keywords
- small fish
- flavor essence
- crab flavor
- extra large
- preparation
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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
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
Abstract
The invention relates to a sea crab flavor essence and a preparation method thereof. The sea crab flavor essence is prepared by the method comprising the following steps: sequentially adding 50g of small fish enzymatic hydrolysate, 2g of glycine, 0.6g of taurine, 0.8g of arginine, 0.8g of L-alanine, 0.2g of L-cysteine, 4g of glucose, 1g of xylose, 2g of yeast powder, 0.3g of I+G and 8g of salt into a reaction kettle, and reacting for 90min at the temperature of 115 DEG C; cooling to 50 DEG C after the reaction, sieving with a 20-mesh vibrating sieve and discharging to obtain the sea crab flavor essence. The prepared essence has thick sea crab flavor, and is natural and harmonious in flavor, obvious in feature and thick in mouthfeel.
Description
Technical field
The present invention relates to a kind of essence and preparation method thereof, particularly a kind of extra large crab flavor essence and preparation method thereof.
Background technology
Bread is the staff of life, food be take taste as first, progressively raising along with socioeconomic development and living standards of the people, the people constantly change the theory of diet, from the past have enough by now eat nice health delicious, had the variation of matter, in people's diet, seafood food is more and more subject to people's favor.
The local flavor of sea crab uniqueness is always very popular, but price is higher.The invention provides a kind of crab flavor essence with high added value of producing with small fish, small fish contains rich in protein, but because its unique taste is not subject to liking of people, has caused many wastes.The present invention is for the approach that provides is provided.
Summary of the invention
The technical problem to be solved in the present invention is: utilize small fish enzymolysis liquid to participate in Maillard and react to prepare extra large crab flavor essence.
The technical solution used in the present invention is:
A kind of extra large crab flavor essence, this sea crab flavor essence is prepared by the method comprising the steps: in reactor, add successively small fish enzymolysis liquid: 50g, glycine 2g, taurine 0.6g, arginine 0.8g, L mono-alanine 0.8g, Cys 0.2g, glucose 4g, wood sugar 1g, dusty yeast 2g, I+G O.3g, salt 8g, at 115 ℃ of temperature reaction 90min; After reaction finishes, cool to 50 ℃, cross 20 order vibratory sieve dischargings and obtain extra large crab flavor essence.
Preferably, the preparation method of described small fish enzymolysis liquid is: take 150 grams of small fish, 300 grams, water, is placed in 500mL three-necked bottle and under 200RPM, carries out enzymolysis, 52 ℃ of hydrolysis temperatures, enzymolysis time 4h, pH6.0 and enzyme dosage 0.8%, obtain small fish enzymolysis liquid.
The present invention also provides the preparation method of above-mentioned extra large crab flavor essence, comprises the steps:
Take 150 grams of small fish, 300 grams, water, is placed in 500mL three-necked bottle and under 200RPM, carries out enzymolysis, and 52 ℃ of hydrolysis temperatures, enzymolysis time 4h, pH6.0 and enzyme dosage 0.8%, obtain small fish enzymolysis liquid;
In reactor, add successively small fish enzymolysis liquid: 50g, glycine 2g, taurine 0.6g, arginine 0.8g, L mono-alanine 0.8g, Cys 0.2g, glucose 4g, wood sugar 1g, dusty yeast 2g, I+G O.3g, salt 8g, at 115 ℃ of temperature reaction 90min; After reaction finishes, cool to 50 ℃, cross 20 order vibratory sieve dischargings and obtain extra large crab flavor essence.
Preferably, described enzyme is composite flavor protease.
Effective effect that the present invention has:
The essence that the present invention makes has strong sea crab fragrance, and fragrance is coordinated naturally, and feature is obvious, and mouthfeel is dense.
The specific embodiment
Below in conjunction with specific embodiment, the invention will be further described, but do not limit protection scope of the present invention.
Embodiment 1
A preparation method for extra large crab flavor essence, comprises the steps:
Take 150 grams of small fish, 300 grams, water, is placed in 500mL three-necked bottle and under 200RPM, carries out enzymolysis, and 52 ℃ of hydrolysis temperatures, enzymolysis time 4h, pH6.0 and enzyme dosage 0.8%, obtain small fish enzymolysis liquid; Enzymolysis enzyme used is composite flavor protease;
In reactor, add successively small fish enzymolysis liquid: 50g, glycine 2g, taurine 0.6g, arginine 0.8g, L mono-alanine 0.8g, Cys 0.2g. glucose 4g, wood sugar 1g, dusty yeast 2g, I+G O.3g, salt 8g, at 115 ℃ of temperature reaction 90min; After reaction finishes, cool to 50 ℃, cross 20 order vibratory sieve dischargings and obtain extra large crab flavor essence.
Claims (4)
1. an extra large crab flavor essence, it is characterized in that: this sea crab flavor essence is prepared by the method comprising the steps: in reactor, add successively small fish enzymolysis liquid: 50g, glycine 2g, taurine 0.6g, arginine 0.8g, L mono-alanine 0.8g, Cys 0.2g, glucose 4g, wood sugar 1g, dusty yeast 2g, I+G O.3g, salt 8g, at 115 ℃ of temperature reaction 90min; After reaction finishes, cool to 50 ℃, cross 20 order vibratory sieve dischargings and obtain extra large crab flavor essence.
2. a kind of extra large crab flavor essence according to claim 1, it is characterized in that: the preparation method of described small fish enzymolysis liquid is: take 150 grams of small fish, 300 grams, water, be placed in 500mL three-necked bottle and under 200RPM, carry out enzymolysis, 52 ℃ of hydrolysis temperatures, enzymolysis time 4h, pH6.0 and enzyme dosage 0.8%, obtain small fish enzymolysis liquid.
3. the preparation method of extra large crab flavor essence described in claim 1 or 2, is characterized in that: comprise the steps:
Take 150 grams of small fish, 300 grams, water, is placed in 500mL three-necked bottle and under 200RPM, carries out enzymolysis, and 52 ℃ of hydrolysis temperatures, enzymolysis time 4h, pH6.0 and enzyme dosage 0.8%, obtain small fish enzymolysis liquid;
In reactor, add successively small fish enzymolysis liquid: 50g, glycine 2g, taurine 0.6g, arginine 0.8g, L mono-alanine 0.8g, Cys 0.2g, glucose 4g, wood sugar 1g, dusty yeast 2g, I+G O.3g, salt 8g, at 115 ℃ of temperature reaction 90min; After reaction finishes, cool to 50 ℃, cross 20 order vibratory sieve dischargings and obtain extra large crab flavor essence.
4. the preparation method of extra large crab flavor essence according to claim 3, is characterized in that: described enzyme is composite flavor protease.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410238093.1A CN103976335A (en) | 2014-05-29 | 2014-05-29 | Sea crab flavor essence and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410238093.1A CN103976335A (en) | 2014-05-29 | 2014-05-29 | Sea crab flavor essence and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103976335A true CN103976335A (en) | 2014-08-13 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410238093.1A Pending CN103976335A (en) | 2014-05-29 | 2014-05-29 | Sea crab flavor essence and preparation method thereof |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1904010A (en) * | 2006-07-31 | 2007-01-31 | 上海应用技术学院 | Preparation method of natural fish essence |
| CN101390602A (en) * | 2008-11-05 | 2009-03-25 | 天津市双星香精香料有限公司 | Preparation method of natural meat flavor essence |
| CN101991083A (en) * | 2010-09-02 | 2011-03-30 | 天津春发食品配料有限公司 | Method for preparing natural fish essence |
| CN102008063A (en) * | 2010-08-12 | 2011-04-13 | 天津春发食品配料有限公司 | Preparation method of meaty powdery flavors |
| CN102090608A (en) * | 2010-09-29 | 2011-06-15 | 天津春发食品配料有限公司 | Preparation method of reactive crab-taste essence |
| CN102090607A (en) * | 2010-09-29 | 2011-06-15 | 天津春发食品配料有限公司 | Reaction-type crab-flavor essence and preparation method thereof |
-
2014
- 2014-05-29 CN CN201410238093.1A patent/CN103976335A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1904010A (en) * | 2006-07-31 | 2007-01-31 | 上海应用技术学院 | Preparation method of natural fish essence |
| CN101390602A (en) * | 2008-11-05 | 2009-03-25 | 天津市双星香精香料有限公司 | Preparation method of natural meat flavor essence |
| CN102008063A (en) * | 2010-08-12 | 2011-04-13 | 天津春发食品配料有限公司 | Preparation method of meaty powdery flavors |
| CN101991083A (en) * | 2010-09-02 | 2011-03-30 | 天津春发食品配料有限公司 | Method for preparing natural fish essence |
| CN102090608A (en) * | 2010-09-29 | 2011-06-15 | 天津春发食品配料有限公司 | Preparation method of reactive crab-taste essence |
| CN102090607A (en) * | 2010-09-29 | 2011-06-15 | 天津春发食品配料有限公司 | Reaction-type crab-flavor essence and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 邢海明，等: "热反应蟹味香精的制备研究", 《中国调味品》 * |
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Application publication date: 20140813 |