CN104256479A - Method for preparing shrimp paste by using low-value shrimp and shrimp offal - Google Patents
Method for preparing shrimp paste by using low-value shrimp and shrimp offal Download PDFInfo
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- CN104256479A CN104256479A CN201410339723.4A CN201410339723A CN104256479A CN 104256479 A CN104256479 A CN 104256479A CN 201410339723 A CN201410339723 A CN 201410339723A CN 104256479 A CN104256479 A CN 104256479A
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- beam trawl
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- 241000238557 Decapoda Species 0.000 title claims abstract description 156
- 238000000034 method Methods 0.000 title claims abstract description 44
- 238000006243 chemical reaction Methods 0.000 claims abstract description 24
- 239000000796 flavoring agent Substances 0.000 claims abstract description 22
- 235000019634 flavors Nutrition 0.000 claims abstract description 20
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- 150000001413 amino acids Chemical class 0.000 claims abstract description 10
- 238000003815 supercritical carbon dioxide extraction Methods 0.000 claims abstract description 10
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- 239000012535 impurity Substances 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims abstract description 6
- 239000006071 cream Substances 0.000 claims description 37
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 14
- 239000003531 protein hydrolysate Substances 0.000 claims description 14
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 12
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 12
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- 229960003487 xylose Drugs 0.000 claims description 5
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 4
- HMFHBZSHGGEWLO-SOOFDHNKSA-N D-ribofuranose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H]1O HMFHBZSHGGEWLO-SOOFDHNKSA-N 0.000 claims description 4
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 claims description 4
- PYMYPHUHKUWMLA-LMVFSUKVSA-N Ribose Natural products OC[C@@H](O)[C@@H](O)[C@@H](O)C=O PYMYPHUHKUWMLA-LMVFSUKVSA-N 0.000 claims description 4
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 claims description 4
- HMFHBZSHGGEWLO-UHFFFAOYSA-N alpha-D-Furanose-Ribose Natural products OCC1OC(O)C(O)C1O HMFHBZSHGGEWLO-UHFFFAOYSA-N 0.000 claims description 4
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 claims description 4
- 235000018417 cysteine Nutrition 0.000 claims description 4
- 229930182817 methionine Natural products 0.000 claims description 4
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 claims description 4
- 239000004471 Glycine Substances 0.000 claims description 3
- 150000001875 compounds Chemical class 0.000 claims description 3
- MTCFGRXMJLQNBG-REOHCLBHSA-N (2S)-2-Amino-3-hydroxypropansäure Chemical compound OC[C@H](N)C(O)=O MTCFGRXMJLQNBG-REOHCLBHSA-N 0.000 claims description 2
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 2
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 claims description 2
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 claims description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 2
- MTCFGRXMJLQNBG-UHFFFAOYSA-N Serine Natural products OCC(N)C(O)=O MTCFGRXMJLQNBG-UHFFFAOYSA-N 0.000 claims description 2
- 229930003268 Vitamin C Natural products 0.000 claims description 2
- MBLBDJOUHNCFQT-LXGUWJNJSA-N aldehydo-N-acetyl-D-glucosamine Chemical compound CC(=O)N[C@@H](C=O)[C@@H](O)[C@H](O)[C@H](O)CO MBLBDJOUHNCFQT-LXGUWJNJSA-N 0.000 claims description 2
- 239000003513 alkali Substances 0.000 claims description 2
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 claims description 2
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 2
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 2
- 239000008101 lactose Substances 0.000 claims description 2
- 239000000758 substrate Substances 0.000 claims description 2
- 229960003080 taurine Drugs 0.000 claims description 2
- 235000019154 vitamin C Nutrition 0.000 claims description 2
- 239000011718 vitamin C Substances 0.000 claims description 2
- 239000003205 fragrance Substances 0.000 abstract description 9
- 238000005516 engineering process Methods 0.000 abstract description 8
- 230000008901 benefit Effects 0.000 abstract description 3
- 239000012295 chemical reaction liquid Substances 0.000 abstract description 2
- 230000007547 defect Effects 0.000 abstract description 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 208000035404 Autolysis Diseases 0.000 abstract 1
- 206010057248 Cell death Diseases 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 230000002255 enzymatic effect Effects 0.000 abstract 1
- 239000000413 hydrolysate Substances 0.000 abstract 1
- 239000000047 product Substances 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 230000028043 self proteolysis Effects 0.000 abstract 1
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- DWNBOPVKNPVNQG-LURJTMIESA-N (2s)-4-hydroxy-2-(propylamino)butanoic acid Chemical compound CCCN[C@H](C(O)=O)CCO DWNBOPVKNPVNQG-LURJTMIESA-N 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 238000003912 environmental pollution Methods 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
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- 235000008935 nutritious Nutrition 0.000 description 2
- JEBFVOLFMLUKLF-IFPLVEIFSA-N Astaxanthin Natural products CC(=C/C=C/C(=C/C=C/C1=C(C)C(=O)C(O)CC1(C)C)/C)C=CC=C(/C)C=CC=C(/C)C=CC2=C(C)C(=O)C(O)CC2(C)C JEBFVOLFMLUKLF-IFPLVEIFSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 235000019730 animal feed additive Nutrition 0.000 description 1
- 235000013793 astaxanthin Nutrition 0.000 description 1
- MQZIGYBFDRPAKN-ZWAPEEGVSA-N astaxanthin Chemical compound C([C@H](O)C(=O)C=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)C(=O)[C@@H](O)CC1(C)C MQZIGYBFDRPAKN-ZWAPEEGVSA-N 0.000 description 1
- 229940022405 astaxanthin Drugs 0.000 description 1
- 239000001168 astaxanthin Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
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- 231100000957 no side effect Toxicity 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000002797 proteolythic effect Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 238000001223 reverse osmosis Methods 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 230000000192 social effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- 238000000108 ultra-filtration Methods 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- 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
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- 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
- 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)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a method for preparing shrimp paste by using low-value shrimp and shrimp offal. The method comprises the following steps of washing the low-value shrimp; removing impurities; grinding; adding water for homogenizing; carrying out autolysis; adding protease to carry out enzymolysis; adding reducing sugar and amino acids to carry out a Maillard reaction by using a enzymatic hydrolysate as a base material; cooling a reaction liquid to a room temperature; adding shrimp flavor substances; and regulating to obtain the shrimp paste. The shrimp flavor substances are obtained by using shrimp offal such as shrimp heads and shrimp shells as raw materials and extracting by using supercritical carbon dioxide extraction technology. The method prepares the shrimp paste by using the low-value shrimp and shrimp offal, effectively reduces source waste and environment pollution, has significant social importance and considerable economic benefits, and guarantees that the sources of the raw materials are natural, nutritional and safe. In cooperative with a modern technology, a natural and healthy seasoning item with realistic fragrance and thick shrimp flavor can be produced by the method, thereby solving the defects existing in present products.
Description
Technical field
The invention belongs to food processing technology field, relate to seafood food processing, especially a kind of method utilizing low value shrimp and shrimping beam trawl to prepare shrimp cream.
Background technology
Shrimp is one of most popular all over the world marine product, has unique local flavor, and the dark favor by consumers in general, therefore, the imitative taste food such as shrimp cracker, prawn slice with pure shrimp taste is subject to consumer for a long time and likes.Along with the continuous renewal of people's Diet concept, natural, healthy novel shrimp flavouring agent become food processing industry in the urgent need to product.
Shrimp adds and produces a large amount of shrimp shells, shrimp tail, shrimp first-class shrimping beam trawl man-hour, and this kind of leftover bits and pieces contains rich in protein, Phospholipids, astaxanthin and several mineral materials, has very large value.At present, China's shrimping beam trawl is only for the production of feed or directly discard, be not fully utilized, cause the wasting of resources and environmental pollution, low value shrimp is also faced with identical problem, the leftover bits and pieces how produced in Appropriate application processing of aquatic products, realizing cheap aquatic product high-valued, is problem anxious to be resolved.
The subject matter that seen shrimp flavouring agent exists on the market has: (1) all with fresh shrimp for raw material, cost is high.(2) adopt compound essence manually to allocate to form, its product fragrance is more single, lacks natural realism, and usual non-refractory.(3) shrimp taste flavoring prepared by simple biological enzymolysis technology, shrimp fragrance not strongly, full not.(4) with simple enzymolysis liquid for base-material, carry out simple Maillard reaction, shrimp taste be pure not, true to nature, aftertaste is shorter.
By retrieval, find following two sections of patent publication us relevant to patent application of the present invention:
1, a kind of production method (CN102907565A) of aquatic animal phagostimulant shrimp cream, relates to aquatic animal feed additive and production technology field thereof, is first sent in flesh separator by the shrimp head removing dirt and obtains inner gland liquid; In inner gland liquid, add animal proteolytic enzyme to be again hydrolyzed, heat up after hydrolysis terminates and kill enzyme bacterium, enzymolysis liquid is carried out decanter type separation, obtain separating liquid ultrafiltration in ultrafilter, obtain filtered solution, again filtered solution is carried out reverse osmosis membrane separation, obtain to carry and stay thing, finally will carry after staying thing to mix with ethanol and pack.Present invention process is simple, rationally, conveniently manufacture that the shrimp cream made is natural, no side effects, has extremely strong luring function and trophic function.
2, concentrated shrimp cream (CN1088753), utilizes shrimp head, through the production method of science, and refining aquatic products flavouring concentrated shrimp cream.It is long that it has storage period, the feature such as instant, nutritious, delicious flavour.Color maintains the local flavor of original shrimp.This product without slag, free from admixture, be a kind of novel high-grade water product flavouring.
By contrast, there are the different of essence in patent application of the present invention and above-mentioned patent publication us.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art part, there is provided a kind of simple possible, cost low, and product shrimp taste is natural, strong, the method of what aftertaste was long prepare shrimp cream, the method for raw material, adopts the modern crafts such as self-dissolving, directed biological enzymolysis, supercritical carbon dioxide extraction method and Maillard reaction and technology to prepare shrimp cream with low value shrimp and shrimping beam trawl, the product obtained is genuine, fragrance is true to nature, and aftertaste is long, and cost is low.
The technical scheme that the present invention realizes object is:
Utilize low value shrimp and shrimping beam trawl to prepare a method for shrimp cream, step is as follows:
(1) low value shrimp self-dissolving: low value shrimp is clean, removal of impurities, through rubbing, add water homogenate, makes the mass concentration of substrate 10 ~ 40%, regulates pH to 6.0 ~ 8.0, and 40 ~ 60 DEG C of constant temperature place 1 ~ 5h, obtain low value shrimp from solution;
(2) directed biological enzymolysis: the low value shrimp that (1) set-up procedure obtains is from pH to 5.0 ~ 8.0 of solution, by low value shrimp heavy 0.1 ~ 0.5% add protease, 40 ~ 60 DEG C are kept under the condition stirred, 1 ~ 5h carries out enzymolysis, then 80 DEG C-90 DEG C are warming up to, keep 10-20min, go out enzyme, obtained shrimp protein hydrolyzate;
(3) Maillard reaction: the shrimp protein hydrolyzate (2) obtained with step is base-material, adds reduced sugar, amino acid, Cobastab
1, after vitamin C and NaCl, carry out Maillard reaction, pH5.0 ~ 8.0, reaction temperature is 100 ~ 110 DEG C, and the reaction time is 1 ~ 3h, is then cooled to room temperature, obtained reactant liquor, for subsequent use;
(4) the preparation of shrimp cream: take shrimping beam trawl as raw material, extracts shrimp flavor substance by supercritical carbon dioxide extraction method, and is added in proportion in the reactant liquor that (3) step obtain, and modulation can obtain shrimp cream.
And, described step (1) in regulate during pH and use the hydrochloric acid of food-grade or NaOH.
And the described step low value shrimp that (2) (1) middle set-up procedure obtains uses the hydrochloric acid of food-grade when the pH of solution.
And described step (2) middle protease is the mixture of one or more in compound protease, flavor protease, alkali protease, neutral proteinase, acid protease.
And described step (3) middle reduced sugar is the mixture of one or more in glucose, wood sugar, ribose, lactose, arabinose.
And, described step (3) in amino acid be one or more mixture in arginine, alanine, glycine, cysteine, serine, methionine, taurine.
And, described step (3) in the concrete steps of Maillard reaction as follows: mass fraction is the shrimp protein hydrolyzate of 30 ~ 80%, and the mass fraction of reduced sugar is 4 ~ 9%, and amino acid whose mass fraction is 0.4 ~ 1.4%, Cobastab
1mass fraction be 0.1 ~ 0.6%, ascorbic mass fraction is the mass fraction of 0.1 ~ 0.3%, NaCl is 3 ~ 10%, adds water and supplies 100%, pH5.0 ~ 8.0, reaction temperature is 100 ~ 110 DEG C, and the reaction time is 1 ~ 3h, after reaction terminates, be down to room temperature, obtain reactant liquor.
And described step (4) middle shrimping beam trawl is shrimp head or shrimp shell.
And, the concrete extracting method of described step (4) Prawn flavor substance is: take shrimping beam trawl as raw material, dry and pulverize, grinding particle size is 20 ~ 40 orders, use supercritical carbon dioxide extraction method extracts, and extraction temperature is 40 ~ 55 DEG C, extracting pressure 20 ~ 35MPa, separation temperature is 40 ~ 55 DEG C, and extraction time is 1 ~ 3h.
And described step is Prawn protein hydrolyzate, reduced sugar, amino acid, Cobastab (3)
1, VC, NaCl and step (4) Prawn flavor substance mass ratio be: 30 ~ 80:4 ~ 9:0.4 ~ 1.4:0.1 ~ 0.6:0.1 ~ 0.3:3 ~ 10:1 ~ 5.
Advantage of the present invention and beneficial effect are:
1, the inventive method utilizes shrimping beam trawl and low value shrimp to produce shrimp cream, effectively reduces the wasting of resources and environmental pollution, has important social effect and considerable economic benefit, and ensure that natural, nutrition, the safety of raw material sources.Be equipped with modern technology, produce fragrance true to nature, natural, the healthy seasoning good merchantable brand that shrimp taste is strong, solve the defect that existing product exists.
2, the inventive method is with low value shrimp and leftover bits and pieces for raw material, and these raw material resources are enriched, and low price, and the utilization rate that improve raw material, achieve the high-valued of low value product.
3, the inventive method adopts self-dissolving to combine with enzymolysis, improves the proteolytic rate of raw material, adds polypeptide and amino acid content, nutritious, and makes product aftertaste long.
4, add in the Maillard reaction liquid in the inventive method supercritical carbon dioxide extraction method extract shrimp flavor substance, improve shrimp cream product fragrance, make shrimp taste more natural, true to nature, pure, strong, coordinate.
Detailed description of the invention
Below by specific embodiment, the utility model is described in further detail, and following examples are descriptive, is not determinate, can not limit protection domain of the present utility model with this.
The method used in the present invention if no special requirements, is conventional production method; The reagent used, if no special requirements, is conventional commercially available prod.
Embodiment 1:
Utilize low value shrimp and shrimping beam trawl to prepare a method for shrimp cream, comprise the following steps:
(1) low value shrimp self-dissolving: low value shrimp is cleaned, removal of impurities, pulverizing, by water with after shrimp weight ratio 3:1 mixing homogenate, tune pH to 7.8,50 DEG C of constant temperature placement 3h, obtain low value shrimp from solution.
(2) directed biological enzymolysis: by the shrimp of low value shrimp heavy 0.3% in solution, add acid protease and flavor protease (acid protease: the mass ratio of flavor protease is 2:1) to low value shrimp, adjust pH to 6.0,50 DEG C are kept under the condition stirred, enzymolysis 3h, then 90 DEG C are warming up to, go out enzyme 15min, obtains shrimp protein hydrolyzate.
(3) Maillard reaction: the mass percent of each material is as follows: shrimp protein hydrolyzate 50%, glucose 6%, wood sugar 2%, arginine 0.6%, glycine 0.1%, alanine 0.2%, VB
10.5%, VC0.2%, NaCl6%, add water and supply 100%, pH7.0, and reaction temperature is 105 DEG C, and the reaction time is 2h, after reaction terminates, is cooled to room temperature, obtained reactant liquor, for subsequent use.
(4) preparation of shrimp cream: cleaned by shrimping beam trawl, dry, pulverize, grinding particle size is 20 orders, uses supercritical carbon dioxide extraction method to extract shrimp flavor substance, extraction temperature is 45 DEG C, extracting pressure is 35MPa, and separation temperature is 50 DEG C, and extraction time is 2h.And added in reactant liquor in the ratio of 3%, modulation can obtain shrimp cream.
After testing, this shrimp cream product shrimp taste nature, coordination, fragrance is true to nature, and aftertaste is long.
Embodiment 2:
Utilize low value shrimp and shrimping beam trawl to prepare a method for shrimp cream, comprise the following steps:
(1) low value shrimp self-dissolving: by low value shrimp by low value shrimp clean, removal of impurities, rubbing, by water with after shrimp weight ratio 4:1 mixing homogenate, use hydrochloric acid or NaOH (food-grade) to adjust pH to 7.0,45 DEG C of constant temperature place 2h, obtain low value shrimp and shrimping beam trawl from solution.
(2) directed biological enzymolysis: add neutral proteinase 0.2% to shrimp in solution by shrimp is heavy, adjusts pH to 7.0, and under the condition stirred, keep 45 DEG C, enzymolysis 2h, is then warming up to 90 DEG C, and go out enzyme 15min, obtains shrimp protein hydrolyzate.
(3) Maillard reaction: shrimp protein hydrolyzate 60%, glucose 5%, wood sugar 1%, ribose 1%, arginine 0.4%, cysteine propylhomoserin 0.1%, methionine 0.1%, alanine 0.2%, VB
10.4%, VC0.3%, NaCl5%, add water and supply 100%, pH6.0, and reaction temperature is 108 DEG C, and the reaction time is 1.5h, after reaction terminates, is cooled to room temperature, obtained reactant liquor, for subsequent use.
(4) preparation of shrimp cream: cleaned by shrimping beam trawl, dry, pulverize, grinding particle size is 20 orders, uses supercritical carbon dioxide extraction method to extract shrimp flavor substance, extraction temperature is 40 DEG C, extracting pressure is 30MPa, and separation temperature is 45 DEG C, and extraction time is 1h.And being added in reactant liquor in the ratio of 2%, modulation can obtain shrimp cream.
After testing, this shrimp cream product shrimp taste nature, coordination, fragrance is true to nature, and aftertaste is long.
Embodiment 3:
Utilize low value shrimp and shrimping beam trawl to prepare a method for shrimp cream, comprise the following steps:
(1) low value shrimp self-dissolving: by low value shrimp by low value shrimp clean, removal of impurities, rubbing, by water with after shrimp weight ratio 4:1 mixing homogenate, use hydrochloric acid or NaOH (food-grade) to adjust pH to 7.0,45 DEG C of constant temperature place 2h, obtain low value shrimp and shrimping beam trawl from solution.
(2) directed biological enzymolysis: add neutral proteinase 0.2% to shrimp in solution by shrimp is heavy, uses hydrochloric acid (food-grade) to adjust pH to 7.0, under the condition stirred, keeps 45 DEG C, enzymolysis 2h, then be warming up to 80 DEG C-90 DEG C, go out enzyme 10-20min, obtains shrimp protein hydrolyzate.
(3) Maillard reaction: shrimp protein hydrolyzate 60%, glucose 5%, wood sugar 1%, ribose 1%, arginine 0.4%, cysteine propylhomoserin 0.1%, methionine 0.1%, alanine 0.2%, VB
10.4%, VC0.3%, NaCl5%, add water and supply 100%, pH6.0, and reaction temperature is 108 DEG C, and the reaction time is 1.5h, after reaction terminates, is cooled to room temperature, obtained reactant liquor, for subsequent use.
(4) preparation of shrimp cream: cleaned by shrimping beam trawl, dry, pulverize, grinding particle size is 20 orders, uses supercritical carbon dioxide extraction method to extract shrimp flavor substance, extraction temperature is 40 DEG C, extracting pressure is 30MPa, and separation temperature is 45 DEG C, and extraction time is 1h.And being added in reactant liquor in the ratio of 2%, modulation can obtain shrimp cream.
After testing, this shrimp cream product shrimp taste nature, coordination, fragrance is true to nature, and aftertaste is long.
Claims (10)
1. utilize low value shrimp and shrimping beam trawl to prepare a method for shrimp cream, it is characterized in that: step is as follows:
(1) low value shrimp self-dissolving: low value shrimp is clean, removal of impurities, through rubbing, add water homogenate, makes the mass concentration of substrate 10 ~ 40%, regulates pH to 6.0 ~ 8.0, and 40 ~ 60 DEG C of constant temperature place 1 ~ 5h, obtain low value shrimp from solution;
(2) directed biological enzymolysis: the low value shrimp that (1) set-up procedure obtains is from pH to 5.0 ~ 8.0 of solution, by low value shrimp heavy 0.1 ~ 0.5% add protease, 40 ~ 60 DEG C are kept under the condition stirred, 1 ~ 5h carries out enzymolysis, then 80 DEG C-90 DEG C are warming up to, keep 10-20min, go out enzyme, obtained shrimp protein hydrolyzate;
(3) Maillard reaction: the shrimp protein hydrolyzate (2) obtained with step is base-material, adds reduced sugar, amino acid, Cobastab
1, after vitamin C and NaCl, carry out Maillard reaction, pH5.0 ~ 8.0, reaction temperature is 100 ~ 110 DEG C, and the reaction time is 1 ~ 3h, is then cooled to room temperature, obtained reactant liquor, for subsequent use;
(4) the preparation of shrimp cream: take shrimping beam trawl as raw material, extracts shrimp flavor substance by supercritical carbon dioxide extraction method, and is added in proportion in the reactant liquor that (3) step obtain, and modulation can obtain shrimp cream.
2. the method utilizing low value shrimp and shrimping beam trawl to prepare shrimp cream according to claim 1, is characterized in that: described step (1) in regulate during pH and use the hydrochloric acid of food-grade or NaOH.
3. the method utilizing low value shrimp and shrimping beam trawl to prepare shrimp cream according to claim 1, is characterized in that: the described step low value shrimp that (2) (1) middle set-up procedure obtains uses the hydrochloric acid of food-grade when the pH of solution.
4. the method utilizing low value shrimp and shrimping beam trawl to prepare shrimp cream according to claim 1, is characterized in that: described step (2) middle protease is the mixture of one or more in compound protease, flavor protease, alkali protease, neutral proteinase, acid protease.
5. the method utilizing low value shrimp and shrimping beam trawl to prepare shrimp cream according to claim 1, is characterized in that: described step (3) middle reduced sugar is the mixture of one or more in glucose, wood sugar, ribose, lactose, arabinose.
6. the method utilizing low value shrimp and shrimping beam trawl to prepare shrimp cream according to claim 1, is characterized in that: described step (3) in amino acid be one or more mixture in arginine, alanine, glycine, cysteine, serine, methionine, taurine.
7. the method utilizing low value shrimp and shrimping beam trawl to prepare shrimp cream according to claim 1, it is characterized in that: described step (3) in the concrete steps of Maillard reaction as follows: mass fraction is the shrimp protein hydrolyzate of 30 ~ 80%, the mass fraction of reduced sugar is 4 ~ 9%, amino acid whose mass fraction is 0.4 ~ 1.4%, Cobastab
1mass fraction be 0.1 ~ 0.6%, ascorbic mass fraction is the mass fraction of 0.1 ~ 0.3%, NaCl is 3 ~ 10%, adds water and supplies 100%, pH5.0 ~ 8.0, reaction temperature is 100 ~ 110 DEG C, and the reaction time is 1 ~ 3h, after reaction terminates, be down to room temperature, obtain reactant liquor.
8. the method utilizing low value shrimp and shrimping beam trawl to prepare shrimp cream according to claim 1, is characterized in that: described step (4) middle shrimping beam trawl is shrimp head or shrimp shell.
9. the method utilizing low value shrimp and shrimping beam trawl to prepare shrimp cream according to claim 1, it is characterized in that: the concrete extracting method of described step (4) Prawn flavor substance is: take shrimping beam trawl as raw material, dry and pulverize, grinding particle size is 20 ~ 40 orders, use supercritical carbon dioxide extraction method extracts, and extraction temperature is 40 ~ 55 DEG C, extracting pressure 20 ~ 35MPa, separation temperature is 40 ~ 55 DEG C, and extraction time is 1 ~ 3h.
10. utilize low value shrimp and shrimping beam trawl according to any one of claim 1 to 9 prepare the method for shrimp cream, it is characterized in that: described step is Prawn protein hydrolyzate, reduced sugar, amino acid, Cobastab (3)
1, VC, NaCl and step (4) Prawn flavor substance mass ratio be: 30 ~ 80:4 ~ 9:0.4 ~ 1.4:0.1 ~ 0.6:0.1 ~ 0.3:3 ~ 10:1 ~ 5.
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