CN104256479B - A kind of method utilizing low value shrimp and shrimping beam trawl to prepare shrimp cream - Google Patents
A kind of method utilizing low value shrimp and shrimping beam trawl to prepare shrimp cream Download PDFInfo
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- CN104256479B CN104256479B CN201410339723.4A CN201410339723A CN104256479B CN 104256479 B CN104256479 B CN 104256479B CN 201410339723 A CN201410339723 A CN 201410339723A CN 104256479 B CN104256479 B CN 104256479B
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- 241000238557 Decapoda Species 0.000 title claims abstract description 144
- 238000000034 method Methods 0.000 title claims abstract description 40
- 239000006071 cream Substances 0.000 title claims abstract description 38
- 238000006243 chemical reaction Methods 0.000 claims abstract description 24
- 239000000796 flavoring agent Substances 0.000 claims abstract description 23
- 235000019634 flavors Nutrition 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 239000000376 reactant Substances 0.000 claims abstract description 13
- 108091005804 Peptidases Proteins 0.000 claims abstract description 12
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- 238000003815 supercritical carbon dioxide extraction Methods 0.000 claims abstract description 10
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- 239000000463 material Substances 0.000 claims abstract description 7
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- 241000238040 Panulirus Species 0.000 claims abstract description 4
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- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 14
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- 108090000145 Bacillolysin Proteins 0.000 claims description 4
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- 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
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- 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
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 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
- 108091005658 Basic proteases Proteins 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
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- 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
- 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
- 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
- 239000003531 protein hydrolysate 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
- 101800000263 Acidic protein Proteins 0.000 claims 1
- 238000001035 drying Methods 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 9
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- 235000011194 food seasoning agent Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
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- 238000004519 manufacturing process Methods 0.000 description 5
- 108091005508 Acid proteases Proteins 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 239000007788 liquid Substances 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
- 210000004907 gland Anatomy 0.000 description 2
- 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
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- 239000003153 chemical reaction reagent Substances 0.000 description 1
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- 235000005911 diet Nutrition 0.000 description 1
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- 102000004196 processed proteins & peptides Human genes 0.000 description 1
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- 238000010298 pulverizing process Methods 0.000 description 1
- 238000001223 reverse osmosis Methods 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
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- 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
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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)
- Mycology (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to the use of low value shrimp and method that shrimping beam trawl prepares shrimp cream, step is as follows, low value shrimp is cleaned, remove impurity, rubbing, add water homogenate, after carrying out self-dissolving, add protease and carry out enzymolysis, with enzymolysis solution as base material, add reducing sugar, aminoacid etc. and carry out Maillard reaction, reactant liquor being cooled to room temperature, adds shrimp flavor substance, modulation obtains shrimp cream, its Prawn flavor substance is with the shrimping beam trawl such as prawn head, Crusta Penaeus seu Panulirus as raw material, utilizes supercritical carbon dioxide extraction method to extract and obtain.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 meaning and a considerable economic benefit, and ensure that natural, the nutrition of raw material sources, safety.It is equipped with modern technology, produces fragrance true to nature, natural, the healthy seasoning good merchantable brand that shrimp taste is strong, solve the defect that existing product exists.
Description
Technical field
The invention belongs to food processing technology field, relate to seafood food processing, a kind of method utilizing low value shrimp and shrimping beam trawl to prepare shrimp cream.
Background technology
Shrimp is one of the most most popular marine product, has the local flavor of uniqueness, is deeply favored by consumers in general, therefore, have the imitative taste food such as the shrimp cracker of pure shrimp taste, shrimp crack and liked by consumer for a long time.Along with the continuous renewal of people's Diet concept, natural, healthy novel shrimp flavoring agent become food processing industry in the urgent need to product.
Shrimp adds the shrimping beam trawl such as generation in man-hour substantial amounts of Crusta Penaeus seu Panulirus, shrimp tail, prawn head, and this kind of leftover bits and pieces contains rich in protein, phospholipid, astaxanthin and several mineral materials, has the biggest value.At present, China's shrimping beam trawl is only used for producing feedstuff or directly discarding, it is 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, it is achieved cheap aquatic product is high-valued, is problem anxious to be resolved.
The subject matter that the most seen shrimp flavoring agent exists has: (1), all with fresh shrimp as raw material, cost is high.(2) using compound essence manually to allocate to form, its product fragrance is more single, lacks natural realism, and generally non-refractory.(3) the shrimp taste flavouring agent that prepared by simple biological enzymolysis technology, shrimp fragrance the most strongly, the fullest.(4) with simple enzymolysis solution as base material, carrying out simple Maillard reaction, shrimp taste is the purest, true to nature, aftertaste is shorter.
By retrieval, find following two patent publication us relevant to present patent application:
1, the production method (CN102907565A) of a kind of aquatic animal phagostimulant shrimp cream, relates to aquatic animal feed additive and production technology field thereof, first being sent into by the prawn head removing dirt and obtaining inner gland liquid in flesh separator；In inner gland liquid, add animal proteolytic enzyme again be hydrolyzed, heat up after hydrolysis terminates and kill enzyme bacterium, enzymolysis solution is carried out decanter type separation, obtain and separate liquid ultrafiltration in ultrafilter, obtain filtered solution, filtered solution is carried out reverse osmosis membrane separation again, obtains load and stay thing, load is finally stayed thing pack after mixing with ethanol.Present invention process is simple, rationally, conveniently manufacture that the shrimp cream made is natural, no side effects, there is extremely strong luring function and trophic function.
2, concentrated shrimp cream (CN1088753), utilizes prawn head, through the production method of science, refined Aquatic product flavoring agent 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 flavoring agent.
By contrast, there are the different of essence from above-mentioned patent publication us in present patent application.
Summary of the invention
In place of it is an object of the invention to overcome the deficiencies in the prior art, a kind of simple possible, low cost are provided, and product shrimp taste is natural, strong, the method of the preparation shrimp cream that aftertaste is long, the method, with low value shrimp and shrimping beam trawl as raw material, uses the modern crafts such as self-dissolving, orientation biological enzymolysis, supercritical carbon dioxide extraction method and Maillard reaction and technology to prepare shrimp cream, the product obtained is genuine, fragrance is true to nature, and aftertaste is long, low cost.
The present invention realizes the technical scheme of purpose:
A kind of method utilizing low value shrimp and shrimping beam trawl to prepare shrimp cream, step is as follows:
(1) low value shrimp self-dissolving: low value shrimp is clean, remove impurity, through rubbing, add water homogenate, makes the mass concentration of substrate 10～40%, regulates pH to 6.0～8.0,40～60 DEG C of constant temperature and place 1～5h, obtain low value shrimp from solution；
(2) orient biological enzymolysis: the low value shrimp that (1) set-up procedure prepares is from the pH of solution to 5.0～8.0,0.1～0.5% by low value shrimp weight add protease, 40～60 DEG C are kept under conditions of stirring, 1～5h carries out enzymolysis, then heat to 80 DEG C-90 DEG C, keep 10-20min, enzyme denaturing, prepare shrimp protein hydrolyzed solution；
(3) Maillard reaction: the shrimp protein hydrolyzed solution (2) obtained with step, as base material, adds reducing sugar, aminoacid, vitamin B1, after vitamin C and NaCl, carry out Maillard reaction, pH5.0～8.0, reaction temperature is 100～110 DEG C, and the response time is 1～3h, is then cooled to room temperature, and prepares reactant liquor, standby；
(4) the preparation of shrimp cream: with 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 obtains, and modulation i.e. can get shrimp cream.
And, use hydrochloric acid or the sodium hydroxide of food stage during described step (1) middle regulation pH.
And, the described step low value shrimp that (2) (1) middle set-up procedure prepares uses the hydrochloric acid of food stage when the pH of solution.
And, described step (2) middle protease is the mixture of one or more in compound protease, flavor protease, alkaline protease, neutral protease, acid protease.
And, described step (3) middle reducing sugar is the mixture of one or more in glucose, xylose, ribose, lactose, arabinose.
And, described step (3) middle aminoacid is the mixture of one or more in arginine, alanine, glycine, cysteine, serine, methionine, taurine.
And, described step (3) in Maillard reaction specifically comprise the following steps that the shrimp protein hydrolyzed solution that mass fraction is 30～80%, the mass fraction of reducing sugar is 4～9%, and amino acid whose mass fraction is 0.4～1.4%, vitamin B1Mass fraction be 0.1～0.6%, ascorbic mass fraction is 0.1～0.3%, and the mass fraction of NaCl is 3～10%, adds water and supplies 100%, pH5.0～8.0, reaction temperature is 100～110 DEG C, and the response time is 1～3h, after reaction terminates, it is down to room temperature, obtains reactant liquor.
And, described step (4) middle shrimping beam trawl is prawn head or Crusta Penaeus seu Panulirus.
And, the concrete extracting method of described step (4) Prawn flavor substance is: with shrimping beam trawl as raw material, dry and pulverize, grinding particle size is 20～40 mesh, 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 (3) Prawn protein hydrolyzate, reducing sugar, aminoacid, vitamin B1, the mass ratio of VC, NaCl and step (4) Prawn flavor substance be: 30～80:4～9:0.4～1.4:0.1～0.6:0.1～0.3:3～10:1～5.
Advantages of the present invention and having the beneficial effect that
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 meaning and a considerable economic benefit, and ensure that natural, the nutrition of raw material sources, safety.It is equipped with modern technology, produces 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 as raw material, and these raw material resources are enriched, low price, and improve the utilization rate of raw material, it is achieved that low value product high-valued.
3, the inventive method uses 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, in the Maillard reaction liquid in the inventive method add 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 example are illustrative, is not determinate, it is impossible to limits protection domain of the present utility model with this.
Method used in the present invention if no special requirements, is the production method of routine；The reagent used, if no special requirements, is the commercially available prod of routine.
Embodiment 1:
A kind of method utilizing low value shrimp and shrimping beam trawl to prepare shrimp cream, comprises the following steps:
(1) low value shrimp self-dissolving: low value shrimp is cleaned, remove impurity, pulverizing, after mix homogenate with shrimp weight ratio 3:1 by water, tune pH to 7.8,50 DEG C of constant temperature placement 3h, obtain low value shrimp from solution.
(2) orientation biological enzymolysis: add acid protease and flavor protease (acid protease: the mass ratio of flavor protease is 2:1) in solution to low value shrimp by the 0.3% of the shrimp weight of low value shrimp, adjust pH to 6.0,50 DEG C are kept under conditions of stirring, enzymolysis 3h, then heat to 90 DEG C, enzyme denaturing 15min, obtains shrimp protein hydrolyzed solution.
(3) Maillard reaction: the mass percent of each material is as follows: shrimp protein hydrolyzed solution 50%, glucose 6%, xylose 2%, arginine 0.6%, glycine 0.1%, alanine 0.2%, VB10.5%, VC0.2%, NaCl6%, add water and supply 100%, pH7.0, and reaction temperature is 105 DEG C, and the response time is 2h, after reaction terminates, is cooled to room temperature, prepares reactant liquor, standby.
(4) preparation of shrimp cream: shrimping beam trawl is cleaned, dry, pulverize, grinding particle size is 20 mesh, 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 i.e. can get shrimp cream.
After testing, this shrimp cream product shrimp taste is natural, coordination, and fragrance is true to nature, and aftertaste is long.
Embodiment 2:
A kind of method utilizing low value shrimp and shrimping beam trawl to prepare shrimp cream, comprises the following steps:
(1) low value shrimp self-dissolving: by low value shrimp by low value shrimp clean, remove impurity, rubbing, after mixing homogenate by water with shrimp weight ratio 4:1, hydrochloric acid or sodium hydroxide (food stage) is used to adjust pH to 7.0,45 DEG C of constant temperature to place 2h, obtain low value shrimp and shrimping beam trawl from solution.
(2) orientation biological enzymolysis: add neutral protease 0.2% in solution to shrimp by shrimp weight, adjusts pH to 7.0, keeps 45 DEG C under conditions of stirring, and enzymolysis 2h then heats to 90 DEG C, enzyme denaturing 15min, obtains shrimp protein hydrolyzed solution.
(3) Maillard reaction: shrimp protein hydrolyzed solution 60%, glucose 5%, xylose 1%, ribose 1%, arginine 0.4%, cysteine propylhomoserin 0.1%, methionine 0.1%, alanine 0.2%, VB10.4%, VC0.3%, NaCl5%, add water and supply 100%, pH6.0, and reaction temperature is 108 DEG C, and the response time is 1.5h, after reaction terminates, is cooled to room temperature, prepares reactant liquor, standby.
(4) preparation of shrimp cream: shrimping beam trawl is cleaned, dry, pulverize, grinding particle size is 20 mesh, 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 adding it in reactant liquor in the ratio of 2%, modulation i.e. can get shrimp cream.
After testing, this shrimp cream product shrimp taste is natural, coordination, and fragrance is true to nature, and aftertaste is long.
Embodiment 3:
A kind of method utilizing low value shrimp and shrimping beam trawl to prepare shrimp cream, comprises the following steps:
(1) low value shrimp self-dissolving: by low value shrimp by low value shrimp clean, remove impurity, rubbing, after mixing homogenate by water with shrimp weight ratio 4:1, hydrochloric acid or sodium hydroxide (food stage) is used to adjust pH to 7.0,45 DEG C of constant temperature to place 2h, obtain low value shrimp and shrimping beam trawl from solution.
(2) orientation biological enzymolysis: add neutral protease 0.2% in solution to shrimp by shrimp weight, uses hydrochloric acid (food stage) to adjust pH to 7.0, keeps 45 DEG C under conditions of stirring, enzymolysis 2h, then heat to 80 DEG C-90 DEG C, enzyme denaturing 10-20min, obtain shrimp protein hydrolyzed solution.
(3) Maillard reaction: shrimp protein hydrolyzed solution 60%, glucose 5%, xylose 1%, ribose 1%, arginine 0.4%, cysteine propylhomoserin 0.1%, methionine 0.1%, alanine 0.2%, VB10.4%, VC0.3%, NaCl5%, add water and supply 100%, pH6.0, and reaction temperature is 108 DEG C, and the response time is 1.5h, after reaction terminates, is cooled to room temperature, prepares reactant liquor, standby.
(4) preparation of shrimp cream: shrimping beam trawl is cleaned, dry, pulverize, grinding particle size is 20 mesh, 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 adding it in reactant liquor in the ratio of 2%, modulation i.e. can get shrimp cream.
After testing, this shrimp cream product shrimp taste is natural, coordination, and fragrance is true to nature, and aftertaste is long.
Claims (7)
1. one kind utilizes the method that low value shrimp and shrimping beam trawl prepare shrimp cream, it is characterised in that: step is as follows:
(1) low value shrimp self-dissolving: by low value shrimp clean, remove impurity, through rub, add water homogenate, make the mass concentration of substrate 10～40%,
Regulate pH to 6.0～8.0,40～60 DEG C of constant temperature and place 1～5h, obtain low value shrimp from solution；
(2) orient biological enzymolysis: the low value shrimp that (1) set-up procedure prepares is from the pH of solution to 5.0～8.0, by low value shrimp weight
0.1～0.5% adds protease, keeps 40～60 DEG C under conditions of stirring, and 1～5h carries out enzymolysis, then heats to 80 DEG C-90 DEG C,
Keep 10-20min, enzyme denaturing, prepare shrimp protein hydrolyzed solution；
(3) Maillard reaction: the shrimp protein hydrolyzed solution (2) obtained with step, as base material, adds reducing sugar, aminoacid, vitamin B1、
After vitamin C and NaCl, carrying out Maillard reaction, pH 5.0～8.0, reaction temperature is 100～110 DEG C, and the response time is 1～3h,
It is then cooled to room temperature, prepares reactant liquor, standby；
(4) the preparation of shrimp cream: with shrimping beam trawl as raw material, extracts shrimp flavor substance by supercritical carbon dioxide extraction method, and
Being added in proportion in the reactant liquor that (3) step obtains, modulation i.e. can get shrimp cream；
Described step (4) middle shrimping beam trawl is prawn head or Crusta Penaeus seu Panulirus；
Described step (2) middle protease is compound protease, flavor protease, alkaline protease, neutral protease, acidic protein
The mixture of one or more in enzyme；
Described step (3) Prawn protein hydrolyzate, reducing sugar, aminoacid, vitamin B1, VC, NaCl and step (4) Prawn wind
The mass ratio of taste material is: 30～80:4～9:0.4～1.4:0.1～0.6:0.1～0.3:3～10:1～5.
The method utilizing low value shrimp and shrimping beam trawl to prepare shrimp cream the most according to claim 1, it is characterised in that: described step
Hydrochloric acid or the sodium hydroxide of food stage is used during rapid (1) middle regulation pH.
The method utilizing low value shrimp and shrimping beam trawl to prepare shrimp cream the most according to claim 1, it is characterised in that: described step
The low value shrimp that (1) rapid (2) middle set-up procedure prepares uses the hydrochloric acid of food stage when the pH of solution.
The method utilizing low value shrimp and shrimping beam trawl to prepare shrimp cream the most according to claim 1, it is characterised in that: described step
Rapid (3) middle reducing sugar is the mixture of one or more in glucose, xylose, ribose, lactose, arabinose.
The method utilizing low value shrimp and shrimping beam trawl to prepare shrimp cream the most according to claim 1, it is characterised in that: described step
Rapid (3) middle aminoacid is a kind of or several in arginine, alanine, glycine, cysteine, serine, methionine, taurine
The mixture planted.
The method utilizing low value shrimp and shrimping beam trawl to prepare shrimp cream the most according to claim 1, it is characterised in that: described step
The most (3) in, Maillard reaction specifically comprises the following steps that the shrimp protein hydrolyzed solution that mass fraction is 30～80%, the mass fraction of reducing sugar
Being 4～9%, amino acid whose mass fraction is 0.4～1.4%, vitamin B1Mass fraction be 0.1～0.6%, ascorbic
Mass fraction is 0.1～0.3%, and the mass fraction of NaCl is 3～10%, adds water and supplies 100%, pH 5.0～8.0, reaction temperature
Being 100～110 DEG C, the response time is 1～3h, after reaction terminates, is down to room temperature, obtains reactant liquor.
The method utilizing low value shrimp and shrimping beam trawl to prepare shrimp cream the most according to claim 1, it is characterised in that: described step
The concrete extracting method of rapid (4) Prawn flavor substance is: with shrimping beam trawl as raw material, drying and pulverize, grinding particle size is 20～40 mesh,
Use supercritical carbon dioxide extraction method extracts, and extraction temperature is 40～55 DEG C, extracting pressure 20～35MPa, and separation temperature is
40～55 DEG C, extraction time is 1～3h.
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