CN104146233A - 利用星虫制备的天然调味料及其制备方法 - Google Patents
利用星虫制备的天然调味料及其制备方法 Download PDFInfo
- Publication number
- CN104146233A CN104146233A CN201410178747.6A CN201410178747A CN104146233A CN 104146233 A CN104146233 A CN 104146233A CN 201410178747 A CN201410178747 A CN 201410178747A CN 104146233 A CN104146233 A CN 104146233A
- Authority
- CN
- China
- Prior art keywords
- free
- natural
- worm
- siphon
- seasoner
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 238000002360 preparation method Methods 0.000 title abstract description 23
- 241000237854 Sipunculus nudus Species 0.000 title abstract description 5
- 235000001014 amino acid Nutrition 0.000 claims abstract description 23
- 150000001413 amino acids Chemical class 0.000 claims abstract description 23
- 239000000796 flavoring agent Substances 0.000 claims abstract description 15
- 235000019634 flavors Nutrition 0.000 claims abstract description 15
- 239000004475 Arginine Substances 0.000 claims abstract description 11
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 claims abstract description 11
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 10
- 108010085443 Anserine Proteins 0.000 claims abstract description 7
- SLRNWACWRVGMKD-UHFFFAOYSA-N L-anserine Natural products CN1C=NC(CC(NC(=O)CCN)C(O)=O)=C1 SLRNWACWRVGMKD-UHFFFAOYSA-N 0.000 claims abstract description 7
- 241000210053 Potentilla elegans Species 0.000 claims abstract description 7
- MYYIAHXIVFADCU-QMMMGPOBSA-N anserine Chemical compound CN1C=NC=C1C[C@H](NC(=O)CC[NH3+])C([O-])=O MYYIAHXIVFADCU-QMMMGPOBSA-N 0.000 claims abstract description 7
- 235000019640 taste Nutrition 0.000 claims abstract description 6
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 claims abstract description 5
- 239000004471 Glycine Substances 0.000 claims abstract description 5
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 claims abstract description 5
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 claims abstract description 5
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 claims abstract description 5
- 235000004279 alanine Nutrition 0.000 claims abstract description 5
- 235000003704 aspartic acid Nutrition 0.000 claims abstract description 5
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 235000013922 glutamic acid Nutrition 0.000 claims abstract description 5
- 239000004220 glutamic acid Substances 0.000 claims abstract description 5
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 claims abstract description 5
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 239000006228 supernatant Substances 0.000 claims description 15
- 239000007788 liquid Substances 0.000 claims description 14
- 102000004190 Enzymes Human genes 0.000 claims description 12
- 108090000790 Enzymes Proteins 0.000 claims description 12
- 239000002994 raw material Substances 0.000 claims description 12
- 229940088598 enzyme Drugs 0.000 claims description 11
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 10
- 238000006243 chemical reaction Methods 0.000 claims description 10
- 239000003795 chemical substances by application Substances 0.000 claims description 10
- 238000001976 enzyme digestion Methods 0.000 claims description 10
- 239000012530 fluid Substances 0.000 claims description 10
- 230000036541 health Effects 0.000 claims description 10
- 235000018102 proteins Nutrition 0.000 claims description 8
- 102000004169 proteins and genes Human genes 0.000 claims description 8
- 108090000623 proteins and genes Proteins 0.000 claims description 8
- 235000019658 bitter taste Nutrition 0.000 claims description 7
- 238000000855 fermentation Methods 0.000 claims description 7
- 230000004151 fermentation Effects 0.000 claims description 7
- 238000004108 freeze drying Methods 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 6
- 102000057297 Pepsin A Human genes 0.000 claims description 5
- 108090000284 Pepsin A Proteins 0.000 claims description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 5
- 238000001704 evaporation Methods 0.000 claims description 5
- 230000008020 evaporation Effects 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 229940111202 pepsin Drugs 0.000 claims description 5
- 238000001556 precipitation Methods 0.000 claims description 5
- 235000020995 raw meat Nutrition 0.000 claims description 5
- 239000011780 sodium chloride Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 210000001835 viscera Anatomy 0.000 claims description 5
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 claims description 4
- 239000000284 extract Substances 0.000 claims description 3
- 239000012141 concentrate Substances 0.000 claims description 2
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims description 2
- 238000013467 fragmentation Methods 0.000 claims description 2
- 238000006062 fragmentation reaction Methods 0.000 claims description 2
- 238000007710 freezing Methods 0.000 claims description 2
- 230000008014 freezing Effects 0.000 claims description 2
- 239000000126 substance Substances 0.000 abstract description 3
- 239000003054 catalyst Substances 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- -1 free glutamic acid Chemical class 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 7
- 235000013305 food Nutrition 0.000 description 5
- 239000000463 material Substances 0.000 description 3
- MHNNAWXXUZQSNM-UHFFFAOYSA-N 2-methylbut-1-ene Chemical compound CCC(C)=C MHNNAWXXUZQSNM-UHFFFAOYSA-N 0.000 description 2
- NRJUFUBKIFIKFI-UHFFFAOYSA-N 4-ethyloctane Chemical compound CCCCC(CC)CCC NRJUFUBKIFIKFI-UHFFFAOYSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- PDSNLYSELAIEBU-UHFFFAOYSA-N Longifolene Chemical compound C1CCC(C)(C)C2C3CCC2C1(C)C3=C PDSNLYSELAIEBU-UHFFFAOYSA-N 0.000 description 2
- ZPUKHRHPJKNORC-UHFFFAOYSA-N Longifolene Natural products CC1(C)CCCC2(C)C3CCC1(C3)C2=C ZPUKHRHPJKNORC-UHFFFAOYSA-N 0.000 description 2
- 241000133482 Phascolosoma Species 0.000 description 2
- 150000001335 aliphatic alkanes Chemical class 0.000 description 2
- XCPQUQHBVVXMRQ-UHFFFAOYSA-N alpha-Fenchene Natural products C1CC2C(=C)CC1C2(C)C XCPQUQHBVVXMRQ-UHFFFAOYSA-N 0.000 description 2
- XKMRRTOUMJRJIA-UHFFFAOYSA-N ammonia nh3 Chemical compound N.N XKMRRTOUMJRJIA-UHFFFAOYSA-N 0.000 description 2
- HUMNYLRZRPPJDN-UHFFFAOYSA-N benzaldehyde Chemical compound O=CC1=CC=CC=C1 HUMNYLRZRPPJDN-UHFFFAOYSA-N 0.000 description 2
- 239000010985 leather Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- FXLOVSHXALFLKQ-UHFFFAOYSA-N p-tolualdehyde Chemical compound CC1=CC=C(C=O)C=C1 FXLOVSHXALFLKQ-UHFFFAOYSA-N 0.000 description 2
- 235000014102 seafood Nutrition 0.000 description 2
- 150000003505 terpenes Chemical class 0.000 description 2
- 235000007586 terpenes Nutrition 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 1
- 241000243812 Arenicola marina Species 0.000 description 1
- 108010016626 Dipeptides Proteins 0.000 description 1
- 206010020575 Hyperammonaemia Diseases 0.000 description 1
- 241001248610 Ophiocordyceps sinensis Species 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 241000194017 Streptococcus Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 229910052785 arsenic Inorganic materials 0.000 description 1
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 150000003935 benzaldehydes Chemical class 0.000 description 1
- 239000011942 biocatalyst Substances 0.000 description 1
- 230000003139 buffering effect Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 235000019264 food flavour enhancer Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 230000002949 hemolytic effect Effects 0.000 description 1
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 description 1
- 230000007365 immunoregulation Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 208000019423 liver disease Diseases 0.000 description 1
- 230000005976 liver dysfunction Effects 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 description 1
- 229910052753 mercury Inorganic materials 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000004089 microcirculation Effects 0.000 description 1
- 239000002858 neurotransmitter agent Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- QNGNSVIICDLXHT-UHFFFAOYSA-N para-ethylbenzaldehyde Natural products CCC1=CC=C(C=O)C=C1 QNGNSVIICDLXHT-UHFFFAOYSA-N 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 230000019100 sperm motility Effects 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000001196 vasorelaxation Effects 0.000 description 1
Classifications
-
- 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
-
- 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
- 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
- A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic 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
Landscapes
- 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)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明目的在于提供以星虫为原料,通过生物催化剂来制备富含风味物质的天然调味料,并且还提供了制备该天然调味料的制备方法。本发明所提供的星虫制备的天然调味料,呈白色、均匀粉末状,含有挥发性香味,鲜味浓郁,口感柔和,含有精氨酸、鹅肌肽,并含有七种呈味游离氨基酸,分别是游离谷氨酸、游离天冬氨酸、游离谷氨酰胺、游离丙氨酸、游离甘氨酸、游离脯氨酸、游离精氨酸。
Description
技术领域
本发明涉及一种利用星虫为原料提取加工而成的调味料及其相应的制备方法。
背景技术
星虫俗称泥蒜、沙虫等,主要分布在浙江、福建等东南沿海地区,其味道鲜美独特、营养丰富,不仅具有食用价值,还具有药用价值,具清肺、滋阴降火、补肾等功效,素有海洋中的冬虫夏草之称,一种典型的高蛋白、低脂肪的海产品。
发明内容
本发明目的在于提供以星虫为原料,通过生物催化剂来制备富含风味物质的天然调味料,并且还提供了制备该天然调味料的制备方法。
本发明所提供的星虫制备的天然调味料,呈白色、均匀粉末状,含有挥发性香味,鲜味浓郁,口感柔和,含有精氨酸、鹅肌肽,并含有七种呈味游离氨基酸,分别是游离谷氨酸、游离天冬氨酸、游离谷氨酰胺、游离丙氨酸、游离甘氨酸、游离脯氨酸、游离精氨酸。
星虫制备的天然调味料,内含丰富全面的营养物质,不仅氨基酸种类齐全,含有人体所必需的8种氨基酸,还含有精氨酸、鹅肌肽。鹅肌肽是两种含有组氨酸的二肽,不仅具有显著的抗氧化能力、抗衰老能力还起到了缓冲生理PH的作用、血管舒张作用、神经递质作用及酶的协调剂作用。它可以清除自由基,对人体的内部环境有一个很好的梳理作用,同时改善微循环,促进营养的吸收。目前,在食品工业中已用作天然的抗氧化剂。精氨酸不仅可以促进伤口复原,还可以促进精子质量、提高精子运动能量,并具有免疫调节作用,对高氨血症、肝脏机能障碍等疾病均有功效。
星虫制备的天然调味料含七种游离态氨基酸,可视为风味增强剂,补充和增强食品原有风味的物质,食品中的氨基酸组成对其不同食物特征风味的产生尤为重要,呈味氨基酸赋予其滋味。游离氨基酸是海鲜调味料中重要的营养成分和呈味成分,如海鲜食品的美味与游离氨基酸的含量呈正相关,它们最鲜美的时候正是它们含鲜味氨基酸最高的时候。前述的七种游离态氨基酸中可具体分为鲜味氨基酸、甘味氨基酸以及苦味氨基酸:鲜味氨基酸,种类为游离谷氨酸、游离天冬氨酸、游离谷氨酰胺,甘味氨基酸的种类为游离丙氨酸、游离甘氨酸、游离脯氨酸,游离精氨酸虽是一种苦味氨基酸,但有增加风味的复杂性程度以及提高鲜度的作用。
星虫制备的天然调味料含挥发性香味,经检测,其中包含微量醇类、苯甲醛、带有支链的烷烃以及萜烯类的气态物质,构成了该调味料的独特香味。其中,检测出醇类含有2-甲基-1-丁醇,苯甲醛类含有对甲基苯甲醛,烷烃类含有4-乙基辛烷,萜烯类含有长叶烯和葑烯。
本发明还提供利用星虫制备天然调味料的方法,其具体步骤为:
(1)、原料处理:采用星虫为原料,清洗,解剖,去其内脏,冷冻备用;
(2)、水溶蛋白提取:加入1%NaCl溶液,采用均质器混合匀浆,再采用超声波细胞破碎仪破碎,水浴提取水溶蛋白,控制时间2-4h,温度40-50℃,间歇搅拌;
(3)、过滤:将上述水解液纱布过滤,去星虫残渣,离心,转速5000-6000rpm,时间20-30min,取上清液;
(4)、可控酶解:将上述水解液调pH至1.5-2,添加0.2-0.4mg/mL的胃蛋白酶,水浴酶解,控制时间3-4h,反应结束后,沸水浴灭酶,冷却至室温,调节pH至6.5-7.5,添加0.15-0.25mg/mL的胰蛋白酶和0.010-0.015mg/mL的α-糜蛋白酶,水浴酶解,控制时间3-4h,反应结束后,沸水浴灭酶,冷却至室温;
(5)、离心过滤:将上述酶解液离心,转速5000-6000rpm,时间20-30min,取上清液;
(6)、发酵脱腥:在上述酶解液中添加2-3g/L的酵母粉,30-40℃发酵90-150min,获得无腥苦味的发酵液;
(7)、浓缩:将上述发酵液离心,转速4000-6000rpm,时间10-30min,去除沉淀,取上清液进行蒸发浓缩;
(8)、冷冻干燥:将上述浓缩液进行冷冻干燥,获得天然保健鲜味剂。
以下通过具体制备例,对本发明做进一步的阐述,但并非用于限制本发明。
制备例1
本制备例所述的天然保健鲜味剂的原料为可口革囊星虫。
所制备方法具体步骤如下:以可口革囊星虫为原料,清洗,解剖,去其内脏,称取30克;加入适量1%NaCl溶液使料液比为1:20,采用均质器混合匀浆,再采用超声波细胞破碎仪破碎30min,水浴提取水溶蛋白,控制时间2h,温度50℃,间歇搅拌;将水解液纱布过滤,去星虫残渣,离心,转速5000rpm,时间30min,取上清液;调pH至2.0,添加0.4mg/mL的胃蛋白酶,水浴酶解,温度37℃,控制时间4h,反应结束后,沸水浴灭酶10min,冷却至室温,调节pH至6.5,添加0.15mg/mL的胰蛋白酶和0.015mg/mL的α-糜蛋白酶,水浴酶解,温度37℃,控制时间4h,反应结束后,沸水浴灭酶10min,冷却至室温;将酶解液离心,转速5000rpm,时间30min,取上清液;添加3.0g/L的酵母粉,35℃发酵150min,获得无腥苦味的发酵液;将发酵液离心,转速6000rpm,时间20min,去除沉淀,取上清液进行蒸发浓缩;进行冷冻干燥,即可获得天然保健鲜味剂粉末。
制备例2
本制备例所述的天然保健鲜味剂的原料为太平洋革囊星虫。
所制备方法具体步骤如下:以太平洋革囊星虫为原料,清洗,解剖,去其内脏,称取30克;加入适量1%NaCl溶液使料液比为1:20,采用均质器混合匀浆,再采用超声波细胞破碎仪破碎30min,水浴提取水溶蛋白,控制时间3h,温度45℃,间歇搅拌;将水解液纱布过滤,去星虫残渣,离心,转速5500rpm,时间25min,取上清液;调pH至1.8,添加0.3mg/mL的胃蛋白酶,水浴酶解,温度37℃,控制时间3h,反应结束后,沸水浴灭酶10min,冷却至室温,调节pH至7.0,添加0.2mg/mL的胰蛋白酶和0.015mg/mL的α-糜蛋白酶,水浴酶解,温度37℃,控制时间3h,反应结束后,沸水浴灭酶10min,冷却至室温;将酶解液离心,转速5500rpm,时间25min,取上清液;添加2.5g/L的酵母粉,37℃发酵120min,获得无腥苦味的发酵液;将发酵液离心,转速5500rpm,时间25min,去除沉淀,取上清液进行蒸发浓缩;进行冷冻干燥,即可获得天然保健鲜味剂粉末。
制备例3
本制备例所述的天然保健鲜味剂的原料为光裸方格星虫。
所制备方法具体步骤如下:以光裸方格星虫为原料,清洗,解剖,去其内脏,称取30克;加入适量1%NaCl溶液使料液比为1:20,采用均质器混合匀浆,再采用超声波细胞破碎仪破碎30min,水浴提取水溶蛋白,控制时间4h,温度40℃,间歇搅拌;将水解液纱布过滤,去星虫残渣,离心,转速6000rpm,时间20min,取上清液;调pH至1.5,添加0.2mg/mL的胃蛋白酶,水浴酶解,温度37℃,控制时间3h,反应结束后,沸水浴灭酶10min,冷却至室温,调节pH至7.5,添加0.25mg/mL的胰蛋白酶和0.010mg/mL的α-糜蛋白酶,水浴酶解,温度37℃,控制时间4h,反应结束后,沸水浴灭酶10min,冷却至室温;将酶解液离心,转速6000rpm,时间20min,取上清液;添加2.0g/L的酵母粉,40℃发酵90min,获得(%)无腥苦味的发酵液;将发酵液离心,转速6000rpm,时间20min,去除沉淀,取上清液进行蒸发浓缩;进行冷冻干燥,即可获得天然保健鲜味剂粉末。
上述三个制备例所获得的天然保健鲜味剂呈白色、均匀粉末状,鲜味浓郁,口感柔和。
以下附图针对上述制备例获得的天然保健鲜味剂进行检测。
附图1示出针对制备例1、制备例2以及制备3检测氨基氮。
附图2至附图3示出针对制备例1检测氨基酸、鹅肌肽以及游离氨基酸。
附图4至附图9示出针对制备例1检测挥发性物质。
附图10至附图16示出针对制备例1和制备例2检测重金属含量。
附图17至附图19示出针对制备例1和制备例2检测微生物含量。
通过检测获得的结论是:氨基氮(mg/g)27.9-32.0;鹅肌肽3.5mg/g,精氨酸65.9mg/g,必需氨基酸31.8%,游离氨基酸18.5%;七种呈味游离氨基酸分别占游离氨基酸比例是:游离谷氨酸10.7mg/g、9.45%,游离天冬氨酸3.7mg/g、3.33%,游离谷氨酰胺7.8mg/g、6.92%,游离丙氨酸10.8mg/g、9.58%,游离甘氨酸3.2mg/g、2.82%,游离脯氨酸2.8mg/g、2.47,游离精氨酸11.5mg/g、10.1%;含有挥发性风味物质2-甲基-1-丁醇、对甲基苯甲醛、4-乙基辛烷、长叶烯以及葑烯;汞(μg/g)<0.5,砷(μg/g)<0.5;总大肠菌群(MPN/100g)<30,致病菌(金黄色葡萄球菌、溶血性链球菌)未检出。
Claims (2)
1.利用星虫制备的天然调味料,呈白色、均匀粉末状,含有挥发性香味,鲜味浓郁,口感柔和,含有精氨酸、鹅肌肽,并含有七种呈味游离氨基酸,分别是游离谷氨酸、游离天冬氨酸、游离谷氨酰胺、游离丙氨酸、游离甘氨酸、游离脯氨酸、游离精氨酸。
2.利用星虫制备天然调味料的方法,其具体步骤为:
(1)、原料处理:采用星虫为原料,清洗,解剖,去其内脏,冷冻备用;
(2)、水溶蛋白提取:加入1%NaCl溶液,采用均质器混合匀浆,再采用超声波细胞破碎仪破碎,水浴提取水溶蛋白,控制时间2-4h,温度40-50℃,间歇搅拌;
(3)、过滤:将上述水解液纱布过滤,去星虫残渣,离心,转速5000-6000rpm,时间20-30min,取上清液;
(4)、可控酶解:将上述水解液调pH至1.5-2,添加0.2-0.4mg/mL的胃蛋白酶,水浴酶解,控制时间3-4h,反应结束后,沸水浴灭酶,冷却至室温,调节pH至6.5-7.5,添加0.15-0.25mg/mL的胰蛋白酶和0.010-0.015mg/mL的α-糜蛋白酶,水浴酶解,控制时间3-4h,反应结束后,沸水浴灭酶,冷却至室温;
(5)、离心过滤:将上述酶解液离心,转速5000-6000rpm,时间20-30min,取上清液;
(6)、发酵脱腥:在上述酶解液中添加2-3g/L的酵母粉,30-40℃发酵90-150min,获得无腥苦味的发酵液;
(7)、浓缩:将上述发酵液离心,转速4000-6000rpm,时间10-30min,去除沉淀,取上清液进行蒸发浓缩;
(8)、冷冻干燥:将上述浓缩液进行冷冻干燥,获得天然保健鲜味剂。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410178747.6A CN104146233B (zh) | 2014-04-30 | 2014-04-30 | 利用星虫制备的天然调味料及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410178747.6A CN104146233B (zh) | 2014-04-30 | 2014-04-30 | 利用星虫制备的天然调味料及其制备方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN104146233A true CN104146233A (zh) | 2014-11-19 |
CN104146233B CN104146233B (zh) | 2015-09-09 |
Family
ID=51872037
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201410178747.6A Expired - Fee Related CN104146233B (zh) | 2014-04-30 | 2014-04-30 | 利用星虫制备的天然调味料及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN104146233B (zh) |
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105285972A (zh) * | 2015-11-30 | 2016-02-03 | 福建农林大学 | 一种食用菌星虫丸及其制备方法 |
CN105325927A (zh) * | 2015-11-30 | 2016-02-17 | 福建农林大学 | 一种红曲星虫丸及其制备方法 |
CN105410737A (zh) * | 2015-11-30 | 2016-03-23 | 福建农林大学 | 一种星虫丸及其制备方法 |
CN105475885A (zh) * | 2015-11-30 | 2016-04-13 | 福建农林大学 | 一种海藻星虫丸及其制备方法 |
CN108522781A (zh) * | 2018-03-21 | 2018-09-14 | 杭州早稻田生物技术有限公司 | 一种富含游离氨基酸的酵母蛋白粉及其制备方法 |
CN109744516A (zh) * | 2019-02-19 | 2019-05-14 | 青岛海洋生物医药研究院股份有限公司 | 一种沙虫调味颗粒及其制备方法 |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1748714A (zh) * | 2004-09-14 | 2006-03-22 | 李妍妍 | 星虫生物活性物质的制备方法及其产品 |
CN101381411A (zh) * | 2008-09-28 | 2009-03-11 | 宁波大学 | 星虫胶原蛋白及其制备方法 |
CN103169081A (zh) * | 2013-03-22 | 2013-06-26 | 薛命雄 | 一种沙虫多肽肠溶胶囊 |
-
2014
- 2014-04-30 CN CN201410178747.6A patent/CN104146233B/zh not_active Expired - Fee Related
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1748714A (zh) * | 2004-09-14 | 2006-03-22 | 李妍妍 | 星虫生物活性物质的制备方法及其产品 |
CN101381411A (zh) * | 2008-09-28 | 2009-03-11 | 宁波大学 | 星虫胶原蛋白及其制备方法 |
CN103169081A (zh) * | 2013-03-22 | 2013-06-26 | 薛命雄 | 一种沙虫多肽肠溶胶囊 |
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105285972A (zh) * | 2015-11-30 | 2016-02-03 | 福建农林大学 | 一种食用菌星虫丸及其制备方法 |
CN105325927A (zh) * | 2015-11-30 | 2016-02-17 | 福建农林大学 | 一种红曲星虫丸及其制备方法 |
CN105410737A (zh) * | 2015-11-30 | 2016-03-23 | 福建农林大学 | 一种星虫丸及其制备方法 |
CN105475885A (zh) * | 2015-11-30 | 2016-04-13 | 福建农林大学 | 一种海藻星虫丸及其制备方法 |
CN105285972B (zh) * | 2015-11-30 | 2018-01-12 | 福建农林大学 | 一种食用菌星虫丸及其制备方法 |
CN108522781A (zh) * | 2018-03-21 | 2018-09-14 | 杭州早稻田生物技术有限公司 | 一种富含游离氨基酸的酵母蛋白粉及其制备方法 |
CN109744516A (zh) * | 2019-02-19 | 2019-05-14 | 青岛海洋生物医药研究院股份有限公司 | 一种沙虫调味颗粒及其制备方法 |
Also Published As
Publication number | Publication date |
---|---|
CN104146233B (zh) | 2015-09-09 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN104146233B (zh) | 利用星虫制备的天然调味料及其制备方法 | |
CN102302132B (zh) | 一种水产天然风味料的制备方法及其产品 | |
CN102084978B (zh) | 新的鱼介调料及其制造方法 | |
CN102648743B (zh) | 一种去除并抑制水产动物酶解液腥味的方法 | |
CN101299932B (zh) | 鱼酱油的生产方法 | |
CN103053979B (zh) | 一种鳀鱼蒸煮液复合调味汁及其制备方法 | |
CN103815325A (zh) | 一种复合海肠调味品 | |
JP2008000135A (ja) | 機能性豆腐及びその製造方法 | |
KR20190049975A (ko) | 녹각 발효물의 제조방법 및 상기 제조방법에 의해 제조된 녹각 발효물 | |
TW200932125A (en) | A process for the preparation of a hydrolysate | |
CN105029341A (zh) | 一种鳀鱼鱼露及其应用 | |
CN106262575A (zh) | 一种低值海蟹制备海鲜调味料的生产工艺 | |
CN104982970A (zh) | 纯大鲵肉粉的制备方法及其产品 | |
CN104256831A (zh) | 一种茯苓固态发酵型饮料及其制作方法 | |
CN105919036A (zh) | 一种猴头菇甜面酱及其制备方法 | |
JP2004275098A (ja) | 飲食品の味質改善方法 | |
JP3503885B2 (ja) | 魚介類エキスを原料とする発酵調味料 | |
CN107048316A (zh) | 一种东江鱼调味料及其应用 | |
JP5041276B2 (ja) | 醤油、その製造方法、及びこれによる醤油加工品。 | |
JP5636199B2 (ja) | アムラの渋味を低減する方法 | |
KR101802400B1 (ko) | 유산균 gaba 함유 가공소금 및 그 제조방법 | |
RU2529908C1 (ru) | Мидийный соус | |
CN101496618B (zh) | 一种海参豆奶及其制备方法 | |
RU2529912C1 (ru) | Мидийный соус | |
KR20130048118A (ko) | 흑양파을 이용한 간장 제조방법 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
C14 | Grant of patent or utility model | ||
GR01 | Patent grant | ||
CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20150909 Termination date: 20160430 |