CN104273481B - A kind of roasting star eel quality improver and preparation method thereof, application - Google Patents
A kind of roasting star eel quality improver and preparation method thereof, application Download PDFInfo
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- CN104273481B CN104273481B CN201410440844.8A CN201410440844A CN104273481B CN 104273481 B CN104273481 B CN 104273481B CN 201410440844 A CN201410440844 A CN 201410440844A CN 104273481 B CN104273481 B CN 104273481B
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- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 23
- 241000202807 Glycyrrhiza Species 0.000 claims abstract description 22
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims abstract description 22
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims abstract description 22
- 239000000284 extract Substances 0.000 claims abstract description 22
- 229940010454 licorice Drugs 0.000 claims abstract description 22
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 14
- 241000206575 Chondrus crispus Species 0.000 claims abstract description 13
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims abstract description 13
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims abstract description 13
- 229940087603 grape seed extract Drugs 0.000 claims abstract description 13
- 235000002532 grape seed extract Nutrition 0.000 claims abstract description 13
- 239000000467 phytic acid Substances 0.000 claims abstract description 13
- 229940068041 phytic acid Drugs 0.000 claims abstract description 13
- 235000002949 phytic acid Nutrition 0.000 claims abstract description 13
- 239000001717 vitis vinifera seed extract Substances 0.000 claims abstract description 13
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims abstract description 12
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims abstract description 12
- 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 abstract description 12
- 229940093503 ethyl maltol Drugs 0.000 claims abstract description 12
- 239000008101 lactose Substances 0.000 claims abstract description 12
- 244000068988 Glycine max Species 0.000 claims abstract description 3
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 3
- 239000000787 lecithin Substances 0.000 claims abstract description 3
- 235000010445 lecithin Nutrition 0.000 claims abstract description 3
- 239000005913 Maltodextrin Substances 0.000 claims description 11
- 229940035034 maltodextrin Drugs 0.000 claims description 11
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 9
- 229940083466 soybean lecithin Drugs 0.000 claims description 9
- 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 6
- 238000009826 distribution Methods 0.000 claims description 6
- 229920001353 Dextrin Polymers 0.000 claims description 5
- 239000004375 Dextrin Substances 0.000 claims description 5
- 235000019425 dextrin Nutrition 0.000 claims description 5
- 229960001375 lactose Drugs 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 239000002131 composite material Substances 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 239000004519 grease Substances 0.000 abstract description 7
- 239000000203 mixture Substances 0.000 abstract description 6
- 238000000034 method Methods 0.000 abstract description 5
- 230000003647 oxidation Effects 0.000 abstract description 5
- 238000007254 oxidation reaction Methods 0.000 abstract description 5
- 238000012545 processing Methods 0.000 abstract description 5
- 230000002195 synergetic effect Effects 0.000 abstract description 5
- 125000003118 aryl group Chemical group 0.000 abstract description 4
- 239000002932 luster Substances 0.000 abstract description 4
- 238000009776 industrial production Methods 0.000 abstract description 3
- 238000009472 formulation Methods 0.000 abstract description 2
- 230000000694 effects Effects 0.000 description 5
- 235000013372 meat Nutrition 0.000 description 4
- 238000013467 fragmentation Methods 0.000 description 3
- 238000006062 fragmentation reaction Methods 0.000 description 3
- 229910021645 metal ion Inorganic materials 0.000 description 3
- 241000111356 Gnathophis Species 0.000 description 2
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 206010027146 Melanoderma Diseases 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 230000003197 catalytic effect Effects 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 235000020995 raw meat Nutrition 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- SPSPIUSUWPLVKD-UHFFFAOYSA-N 2,3-dibutyl-6-methylphenol Chemical compound CCCCC1=CC=C(C)C(O)=C1CCCC SPSPIUSUWPLVKD-UHFFFAOYSA-N 0.000 description 1
- YXGOYRIWPLGGKN-UHFFFAOYSA-N 2,3-ditert-butylbenzene-1,4-diol Chemical compound CC(C)(C)C1=C(O)C=CC(O)=C1C(C)(C)C YXGOYRIWPLGGKN-UHFFFAOYSA-N 0.000 description 1
- 239000004255 Butylated hydroxyanisole Substances 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 108010015776 Glucose oxidase Proteins 0.000 description 1
- 239000004366 Glucose oxidase Substances 0.000 description 1
- 244000303040 Glycyrrhiza glabra Species 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 125000003289 ascorbyl group Chemical class [H]O[C@@]([H])(C([H])([H])O*)[C@@]1([H])OC(=O)C(O*)=C1O* 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000019282 butylated hydroxyanisole Nutrition 0.000 description 1
- CZBZUDVBLSSABA-UHFFFAOYSA-N butylated hydroxyanisole Chemical compound COC1=CC=C(O)C(C(C)(C)C)=C1.COC1=CC=C(O)C=C1C(C)(C)C CZBZUDVBLSSABA-UHFFFAOYSA-N 0.000 description 1
- 229940043253 butylated hydroxyanisole Drugs 0.000 description 1
- 235000010354 butylated hydroxytoluene Nutrition 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 239000013522 chelant Substances 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000012209 glucono delta-lactone Nutrition 0.000 description 1
- 239000000182 glucono-delta-lactone Substances 0.000 description 1
- 229960003681 gluconolactone Drugs 0.000 description 1
- 235000019420 glucose oxidase Nutrition 0.000 description 1
- 229940116332 glucose oxidase Drugs 0.000 description 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 1
- -1 hydroxyl radical free radical Chemical class 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000011477 liquorice Nutrition 0.000 description 1
- 238000002715 modification method Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 235000021317 phosphate Nutrition 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000007634 remodeling Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
- 235000020097 white wine Nutrition 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/88—Taste or flavour enhancing agents
-
- 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
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
- A23L29/04—Fatty acids or derivatives
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/05—Organic compounds containing phosphorus as heteroatom
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/37—Sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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)
- Molecular Biology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of roasting star eel quality improver, component by following mass percent forms: 0.1 ~ 0.5% grape seed extract, 0.1 ~ 0.5% phytic acid, 1 ~ 3% D-sorbite, 3 ~ 5% lactose, 0.5 ~ 1% ethyl maltol, 3 ~ 5% soybean lecithins, 10 ~ 15% maltodextrins, 5 ~ 10% carragheens, surplus is licorice water extract. Quality improver scientific formulation of the present invention is reasonable, by the mutual Synergistic between each component, in bake process, can effectively suppress the oxidation of grease in star eel and overflow, improve local flavor and the color and luster of product, and can make star eel not easy to crack, broken, the integrality that effectively keeps star eel, can also improve the aromatic degree of product, thereby can greatly improve the processing quality of roasting star eel. The preparation method who the invention also discloses a kind of roasting star eel quality improver, comprises the following steps: (1) prepares licorice water extract; (2) mixture. Preparation method's step of quality improver of the present invention is simple, and cost is low, workable, is applicable to large-scale industrial production.
Description
Technical field
The present invention relates to a kind of additive, especially relate to a kind of roasting star eel quality improver and preparation method thereof, application.
Background technology
Star eel formal name used at school star Gnathophis, belong to Gnathophis section, mainly be distributed in the waters in China, Japan, the Korea peninsula, in China Zi northern to the Bohai Sea, to the east of Taiwan, west the Changjiang river to the central Sichuan that traces back has distribution, and its meat contains rich in protein, fat and calcium, phosphorus, iron vitamins and other nutritious components, delicious flavour, is subject to people's favor deeply. Now, in order to improve the added value of star eel, also make its accumulating, edible more convenient, conventionally star eel is made to roast eel.
But star eel fishy smell is heavier, meat is tenderer, and fat content is higher, baking clock star eel meat surface easily ftractures, fragmentation, the product finally obtaining is imperfect, and in addition, the grease in baking clock star eel overflows and can produce bad oil smell, and can make product generation brown stain (forming blackspot on surface), greatly affect organoleptic indicator and the local flavor of product. Therefore the processing quality that, how to improve roasting star eel is the difficult problem facing at present.
Granted publication CN101066066B, the Chinese patent of Granted publication day 2011.02.09 discloses a kind of quality improver constituent and modification method thereof of aquatic products dried product. This quality improver is made up of white wine, antioxidant (as butylated hydroxy anisole, dibutyl hydroxy toluene, ditert-butylhydro quinone, Tea Polyphenols etc.), phosphate, glucono-δ-lactone, ascorbic acid compounds and trehalose, also can add biology enzyme and further improve antioxidant effect as glucose oxidase. Its weak point is, the problem that this quality improver can not solve to ftracture in star eel surface in baking, fragmentation and grease overflow, that is to say, changes quality improver and is not suitable for the making of baking star eel.
Summary of the invention
The object of this invention is to provide the reasonable science of a kind of formula, can greatly improve the roasting star eel quality improver of roasting star eel processing quality.
The present invention also provides a kind of preparation method of roasting star eel quality improver, and this preparation method's step is simple, and cost is low, workable, is applicable to large-scale industrial production.
To achieve these goals, the present invention is by the following technical solutions:
A kind of roasting star eel quality improver, component by following mass percent forms: 0.1 ~ 0.5% grape seed extract, 0.1 ~ 0.5% phytic acid, 1 ~ 3% D-sorbite, 3 ~ 5% lactose, 0.5 ~ 1% ethyl maltol, 3 ~ 5% soybean lecithins, 10 ~ 15% maltodextrins, 5 ~ 10% carragheens, surplus is licorice water extract. In quality improver of the present invention, grape seed extract has good removing ability to hydroxyl radical free radical and hydrogen peroxide, can effectively suppress the oxidation of lipid, and in star eel meat, contain a certain amount of metal ion, oxidation to grease plays catalytic action, and phytic acid can form chelate with these metal ions, thereby eliminates the catalytic action of these metal ions to grease, therefore by the synergy of grape seed extract and phytic acid, effectively to suppress the oxidation of lipid in star eel sheet; Between D-sorbite and lactose, there is synergistic function, can improve the color and luster of product, can improve again the suppleness of product, improve mouthfeel; Ethyl maltol plays the fragrant effect of composing, and in keeping the original characteristic chicken flavor of star eel, can farthest improve the aromatic degree of product, and have the acid of pressing down, press down bitter, go raw meat, the effect such as anticorrosion; Soybean lecithin can make the each component in quality improver dissolve rapidly and be dispersed in water, improve dissolubility, and can make the each component in quality improver infiltrate rapidly in star eel tissue, effect of each component in quality improver is not fully exerted, play synergistic effect; Maltodextrin has the effect of solid oil, can effectively prevent that in bake process, grease overflows from star eel sheet, in addition maltodextrin also can make fillet surface be fibrous, increase the elasticity of star eel sheet and chew strength, improve mouthfeel, but maltodextrin is filled in star eel tissue, in the time of baking, easily make star eel sheet cracking, fragmentation, therefore in the present invention, add carragheen to address this problem, carragheen add the integrality that can keep star eel, thereby make its complete profile of star eel sheet that keeps not easy to crack in the time of baking, broken; Liquorice beverage has raw meat effect, and can cover the peculiar smell such as fishy smell and bitter taste, improves the local flavor of product. Each component in quality improver of the present invention, by mutual Synergistic, can improve the processing quality of roasting star eel greatly, is conducive to improve the economic worth of star eel.
A preparation method for roasting star eel quality improver, comprises the following steps:
(1) prepare licorice water extract: the water that adds 10 ~ 20 times of amounts in Radix Glycyrrhizae is decocted, boil 50 ~ 70% of original volume most, filter and obtain licorice water extract.
(2) composite: to take after each component by above-mentioned quality per distribution ratio, first grape seed extract, phytic acid, D-sorbite, lactose, ethyl maltol, soybean lecithin, dextrin, maltodextrin are added in licorice water extract and mixed, then add carragheen to stir.
The application of a kind of roasting star eel quality improver in the time making roasting star eel.
Therefore, the present invention has following beneficial effect:
(1) quality improver scientific formulation of the present invention is reasonable, by the mutual Synergistic between each component, in bake process, can effectively suppress the oxidation of grease in star eel and overflow, improve local flavor and the color and luster of product, and can make star eel not easy to crack, broken, and effectively keep the integrality of star eel, can also improve the aromatic degree of product, thereby the processing quality that can greatly improve roasting star eel, is conducive to improve the economic worth of star eel;
(2) preparation method's step of quality improver of the present invention is simple, and cost is low, workable, is applicable to large-scale industrial production.
Detailed description of the invention
Below by detailed description of the invention, the present invention will be further described.
In the present invention, if not refer in particular to, all percentage is unit of weight, and all devices and raw material all can be buied from market or the industry is conventional, and the method in following embodiment, if no special instructions, is this area conventional method.
Embodiment 1
(1) prepare licorice water extract: the water that adds 20 times of amounts in Radix Glycyrrhizae is decocted, boil 70% of original volume most, filter and obtain licorice water extract, stand-by.
(2) mixture: taking the gross mass of baking star eel quality improver as benchmark, by 0.1% grape seed extract, 0.1% phytic acid, 1% D-sorbite, 3% lactose, 0.5% ethyl maltol, 3% soybean lecithin, 10% maltodextrin, 5% carragheen, surplus is that the quality per distribution ratio of licorice water extract takes after each component, first grape seed extract, phytic acid, D-sorbite, lactose, ethyl maltol, soybean lecithin, dextrin, maltodextrin is added in licorice water extract and is mixed, then after adding carragheen to stir, obtain roasting star eel quality improver.
Embodiment 2
(1) prepare licorice water extract: the water that adds 10 times of amounts in Radix Glycyrrhizae is decocted, boil 50% of original volume most, filter and obtain licorice water extract, stand-by.
(2) mixture: taking the gross mass of baking star eel quality improver as benchmark, by 0.5% grape seed extract, 0.5% phytic acid, 3% D-sorbite, 5% lactose, 1% ethyl maltol, 5% soybean lecithin, 15% maltodextrin, 10% carragheen, surplus is that the quality per distribution ratio of licorice water extract takes after each component, first grape seed extract, phytic acid, D-sorbite, lactose, ethyl maltol, soybean lecithin, dextrin, maltodextrin is added in licorice water extract and is mixed, then after adding carragheen to stir, obtain roasting star eel quality improver.
Embodiment 3
(1) prepare licorice water extract: the water that adds 15 times of amounts in Radix Glycyrrhizae is decocted, boil 55% of original volume most, filter and obtain licorice water extract, stand-by.
(2) mixture: taking the gross mass of baking star eel quality improver as benchmark, by 0.3% grape seed extract, 0.3% phytic acid, 2% D-sorbite, 4% lactose, 0.6% ethyl maltol, 4% soybean lecithin, 12% maltodextrin, 7% carragheen, surplus is that the quality per distribution ratio of licorice water extract takes after each component, first grape seed extract, phytic acid, D-sorbite, lactose, ethyl maltol, soybean lecithin, dextrin, maltodextrin is added in licorice water extract and is mixed, then after adding carragheen to stir, obtain roasting star eel quality improver.
The concrete application process of the roasting star eel quality improver of the present invention is: star eel sheet after treatment is added in 3 ~ 5 times of amount roasting star eel quality improvers of the present invention and soaks 1 ~ 1.5h, drain and rear star eel sheet is toasted.
The roasting star eel color and luster that the roasting star eel quality improver of application the present invention obtains is even, and without blackspot, complete form, has the distinctive local flavor of star eel, and aromatic flavour, has fiber sense while chewing, and mouthfeel is good.
Above-described embodiment is preferably scheme of one of the present invention, not the present invention is done to any pro forma restriction, also has other variant and remodeling under the prerequisite that does not exceed the technical scheme that claim records.
Claims (2)
1. a roasting star eel quality improver, it is characterized in that, made by the component of following mass percent: 0.1 ~ 0.5% grape seed extract, 0.1 ~ 0.5% phytic acid, 1 ~ 3% D-sorbite, 3 ~ 5% lactose, 0.5 ~ 1% ethyl maltol, 3 ~ 5% soybean lecithins, 10 ~ 15% maltodextrins, 5 ~ 10% carragheens, surplus is licorice water extract, the concrete preparation method of described roasting star eel quality improver is:
(1) prepare licorice water extract: the water that adds 10 ~ 20 times of amounts in Radix Glycyrrhizae is decocted, boil 50 ~ 70% of original volume most, filter and obtain licorice water extract;
(2) composite: to take after each component by above-mentioned quality per distribution ratio, first grape seed extract, phytic acid, D-sorbite, lactose, ethyl maltol, soybean lecithin, dextrin, maltodextrin are added in licorice water extract and mixed, then add carragheen to stir.
2. a roasting star eel quality improver as claimed in claim 1 application in the time making roasting star eel.
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| KR20130103762A (en) * | 2010-10-25 | 2013-09-24 | 기린 교와 푸즈 가부시키가이샤 | Flavor-improving agent |
| CN102415584B (en) * | 2011-05-23 | 2013-06-12 | 武汉工业学院 | Processing method of minced fillet product |
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