CN104489605A - Preparation method of corbicula essence base material - Google Patents
Preparation method of corbicula essence base material Download PDFInfo
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- CN104489605A CN104489605A CN201410701319.7A CN201410701319A CN104489605A CN 104489605 A CN104489605 A CN 104489605A CN 201410701319 A CN201410701319 A CN 201410701319A CN 104489605 A CN104489605 A CN 104489605A
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- corbicula fluminea
- corbicula
- extract
- meat
- dry yeast
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Abstract
The invention relates to a preparation method of a corbicula essence base material. The corbicula essence base material is obtained by applying a corbicula fluminea extraction liquid and a corbicula enzymatic hydrolysate as main raw materials and adding auxiliary materials such as an active dry yeast extract and reducing sugar by virtue of Maillard reaction. The preparation method of the corbicula fluminea extraction liquid and the corbicula enzymatic hydrolysate comprises the following steps: after triturating corbicula fluminea, obtaining the corbicula fluminea extraction liquid in a special extraction condition; and after triturating corbicula fluminea, adding 0.3% of neutral proteinase, 0.4% of alkaline protease and 0.6% of papain to hydrolyze, wherein the raw materials concentrated are added with auxiliary materials such as the active dry yeast extract, amino acids and reducing sugar and the like by virtue of Maillard reaction to prepare the corbicula essence base material. The corbicula essence prepared by the method is strong and full in aromatic flavor, light brown in color, rich in nutrition, fresh in flavor and free of charring taste. The raw materials are low in price and easily available, and the production process is simple, convenient and economical. The product is good in using effect, high in cost performance and suitable for industrial production.
Description
Technical field
The present invention relates to a kind of field of flavors of food, particularly a kind of Corbicula fluminea meat essence base-material preparation method, belongs to food processing field.
Background technology
Corbicula fluminea, also known as yellow a species of small clam living in fresh water, golden blood clam etc., is a kind of freshwater shellfish, is extensively distributed in China lake, rivers, abundant in natural resources.Corbicula fluminea meat flavour is delicious, nutritious, except eating raw, can also be processed into that a species of small clam living in fresh water is dry, can, frozen baby clam or pickle into salty a species of small clam living in fresh water.This is not only subject to people at home and likes, in Japan, Korea S and Southeast Asia, some countries, are also generally subject to people and like.Corbicula fluminea protein zymolyte contains the trophic function compositions such as a large amount of small peptides, polypeptide, amino acid, and create the biologically active peptide that some have special physiological function, there is one side or many-sided important physiological functions such as regulating stomach motion, immunity moderation system, antibacterial, antithrombotic, the absorption of antiviral, anticancer, anti-oxidant promotion mineral matter element.
At field of food, product Corbicula fluminea being processed into lake fresh seasoning is also increasing.Proverb: " bread is the staff of life, and eating with taste is elder generation ", the words can find out the status of flavouring in our people's diet.Seasoning is exactly briefly be in harmonious proportion flavour, is that various flavoring is carried out proportioning according to different performances and effect, is compound to together, reaches required local flavor by processing technology.
In recent years, along with the fieriness of market competition, consumer demand also improves constantly, and people are no longer satisfied with popular flavouring, and especially exquisite to flavour, and this just proposes the higher requirement of renewal to flavoring.And the aquatic products that picture Corbicula fluminea is this kind of, it contains rich in protein, trace element and physiological activator, and the taste of its flavour and people is very identical, pure fresh good to eat, pleasant impression is profound, has stronger palatability, its hydrolysate taste is better, thus very popular.
Summary of the invention
The invention provides a kind of Corbicula fluminea meat essence base-material preparation method, the method application Corbicula fluminea extract, enzymolysis liquid are raw material, add the auxiliary material such as active dry yeast extract and reduced sugar and are prepared by Maillard reaction.
The preparation of Corbicula fluminea extract comprises following steps:
Take the Corbicula fluminea meat mincing smashed to pieces, in solid-liquid ratio 1:1 ~ 3, temperature 90 ~ 120 DEG C, boiling under the condition of time 40 ~ 120min, by revolve steaming or water-bath mode carry out evaporation and concentration, obtain Corbicula fluminea extract.
The preparation of Corbicula fluminea meat enzymolysis liquid comprises following steps:
Take the Corbicula fluminea meat mincing smashed to pieces, in solid-liquid ratio 1:1 ~ 3, temperature 90 ~ 120 DEG C, boiling under the condition of time 40 ~ 120min, by revolve steaming or water-bath mode carry out evaporation and concentration.Obtain certain density concentrate, get concentrate as reaction stoste, add mixed enzyme, enzyme concentration is 0.2% ~ 0.6% of reactant liquor quality, adjust ph is 7.0 ~ 9.0, after reacting 4h, is put into by enzymolysis liquid after 15min deactivation is boiled in 100 DEG C of water-baths and is down to room temperature under being then warming up to 45 DEG C of water-baths, filter, filtrate is Corbicula fluminea meat enzymolysis liquid.
Maillard reaction Raw also comprises reduced sugar mixture (glucose, wood sugar), amino acid, active dry yeast extract.
Active dry yeast extract preparation process is as follows:
10-15% concentration active dry yeast powder solution processed, adds 10%NaCl, stirs, be placed in boiling water bath and extract 60-75min.Said extracted liquid is taken out, at the centrifugal 10min of 5 000r/min after cooling.Get supernatant to be placed in and to be placed with ice cube and to cool, in time being chilled to below 10 DEG C, regulate pH to 2.0 ~ 2.5 carefully with 6mol/L HCl, obtain white RNA sediment, by sediment with 95% the abundant agitator treating of ethanol 3 ~ 5 times.
In RNA crude extract, add a certain amount of 5 '-phosphodiesterase, regulate certain temperature and pH value to carry out enzymolysis.90 DEG C of enzyme 10 min that go out are warmed up to, stopped reaction after enzymolysis terminates.Centrifugation under 5000 r/min, collects supernatant, obtains the yeast extract containing flavour nucleotide.
Maillard reaction comprises following steps:
Corbicula fluminea extract (Corbicula fluminea meat enzymolysis liquid), reduced sugar mixture, amino acid, active dry yeast extract are stirred and evenly mixed, uses 0.25wt%KH
2pO
4and 1.75wt%K
2hPO
4adjust ph is 8.5, and control temperature is at 90 ~ 110 DEG C, and reaction time 20 ~ 60min, insulation reaction 1 ~ 3h, products therefrom is Corbicula fluminea meat essence.
Wherein reduced sugar mixture comprises glucose and xylose, and amino acid is then glutamic acid.
Each raw material of Maillard reaction and parts by weight as follows:
Reduced sugar mixture 0.2 ~ 1
Amino acid 0.6 ~ 3
Active dry yeast extract 1.5 ~ 4
Corbicula fluminea extract, enzymolysis liquid 20 ~ 100
Above-mentioned preparation Corbicula fluminea meat essence flavoring method comprises the steps:
(1) preparation of Corbicula fluminea meat enzymolysis liquid
Freezing Corbicula fluminea meat is thawed, takes the Corbicula fluminea meat mincing smashed to pieces, in solid-liquid ratio 1:1 ~ 3, temperature 90 ~ 120 DEG C, boiling under the condition of time 40 ~ 120min, by revolve steaming or water-bath mode carry out evaporation and concentration.Wherein the preparation method of Corbicula fluminea meat enzymolysis liquid is after the grinding of Corbicula fluminea meat being smashed to pieces, under specific extraction condition, boiling concentrates to obtain reactant liquor, add 0.2% neutral proteinase and 0.4% alkali protease and 0.6% papain hydrolysis again, adjust ph is 7.0 ~ 9.0, to be warming up under 45 DEG C of water-baths after enzymolysis 4h, put into by enzymolysis liquid after 15min deactivation is boiled in 100 DEG C of water-baths and be down to room temperature, filter, filtrate is a species of small clam living in fresh water meat enzymolysis liquid.Described mixed enzyme refers to the 0.2-0.4% neutral proteinase of Corbicula fluminea soup quality and the mixture of 0.42-0.5% alkali protease and 0.64-0.6% papain;
(2) preparation of Corbicula fluminea meat essence
By Corbicula fluminea extract (Corbicula fluminea meat enzymolysis liquid), the mixing of reduced sugar mixture, amino acid, active dry yeast extract, use 0.25wt%KH
2pO
4and 1.75wt%K
2hPO
4adjust ph is 8.5, control temperature at 90 ~ 110 DEG C, reaction time 20 ~ 60min, insulation reaction 1 ~ 3h, products therefrom is Corbicula fluminea meat essence, and wherein the component of each reaction mass and parts by weight thereof are: 0.2 ~ 1 part, reduced sugar mixture; 0.6 ~ 3 part, amino acid; Active dry yeast extract 1.5 ~ 4 parts; Corbicula fluminea meat enzymolysis liquid 20 ~ 100 parts.
Wherein the implication of reduced sugar mixture, amino acid, active dry yeast extract, Corbicula fluminea extract (Corbicula fluminea meat enzymolysis liquid) is described above.
Said method can also comprise following steps:
(3) preparation of essence powder flavoring
Products therefrom in step (2) is carried out spraying dry, and EAT is 150 ~ 200 DEG C, and leaving air temp is 70 ~ 100 DEG C, and gained powdered product is Corbicula fluminea meat powdered flavor flavoring.
The beneficial effect that the present invention has:
Corbicula fluminea essence flavoring prepared by the present invention, has more delicious salty freshness on the one hand, on the other hand a species of small clam living in fresh water juice thick taste, unique flavor, and soup sense is mellow, nature, adds appropriate, all can have more delicious mouthfeel in Baoshang, chafing dish.Add the Corbicula fluminea essence that Corbicula fluminea meat enzymolysis liquid is prepared after Maillard reaction, nutritional labeling is abundanter, and better, local flavor is fresher and nothing is charred taste for palatability and the property digested and assimilated.
Detailed description of the invention
In order to understand the present invention, further illustrate the present invention with embodiment below, but do not limit the present invention.
embodiment 1
Freezing Corbicula fluminea meat is thawed, take 1000g a species of small clam living in fresh water meat, then after the deionized water adding 3000 mL stirs, at 110 DEG C of temperature after boiling 1.5h, by revolve steaming or water-bath mode carry out evaporation and concentration, obtain the concentrate that concentration is Corbicula fluminea meat 1g/ml, as reaction stoste after concentrate being diluted 200 times, add mixed enzyme 0.6g, wherein neutral proteinase 0.1g, alkali protease 0.2g, papain 0.3g, adjust ph is 7.0, to be warming up under 45 DEG C of water-baths after enzymolysis 4h, enzymolysis liquid is put into after 15min deactivation is boiled in 100 DEG C of water-baths and be down to room temperature, filter, filtrate is a species of small clam living in fresh water meat enzymolysis liquid.
Add each reaction mass to stir and evenly mix, material proportion is: use 0.25wt%KH after the mixing of 15g glucose and xylose mixture, 30g glutamic acid, 40g active dry yeast extract, 1000g Corbicula fluminea meat enzymolysis liquid
2pO
4and 1.75wt%K
2hPO
4adjust ph is 8.5, and control temperature, at 110 DEG C, reacts 40min.
Products therefrom is carried out spraying dry, and EAT is 180 DEG C, and leaving air temp is 90 DEG C, and gained powdered product is Corbicula fluminea meat essence, and a species of small clam living in fresh water juice is strong, and soup sense is mellow.
embodiment 2
Freezing Corbicula fluminea meat is thawed, take 1000g a species of small clam living in fresh water meat, then after the deionized water adding 3000 mL stirs, at 120 DEG C of temperature after boiling 2h, by revolve steaming or water-bath mode carry out evaporation and concentration, obtain the concentrate that concentration is Corbicula fluminea meat 1g/ml, using concentrate dilute after as Maillard reaction stoste.
Add each reaction mass to stir and evenly mix, material proportion is: use 0.25wt%KH after the mixing of 12g glucose and xylose mixture, 25g glutamic acid, 50g active dry yeast extract, 1000g Corbicula fluminea extract
2pO
4and 1.75wt%K
2hPO
4adjust ph is 8.5, and control temperature, at 120 DEG C, reacts 30min.
Products therefrom is carried out spraying dry, and EAT is 180 DEG C, and leaving air temp is 90 DEG C, and gained powdered product is Corbicula fluminea meat essence, and a species of small clam living in fresh water juice is strong, and soup sense is mellow.
Embodiment 3
Freezing Corbicula fluminea meat is thawed, take 1000g a species of small clam living in fresh water meat, then after the deionized water adding 2000 mL stirs, at 100 DEG C of temperature after boiling 2h, by revolve steaming or water-bath mode carry out evaporation and concentration, obtain the concentrate that concentration is Corbicula fluminea meat 1.2g/ml, as reaction stoste after concentrate being diluted 200 times, add mixed enzyme 0.6g, wherein neutral proteinase 0.15g, alkali protease 0.25g, papain 0.2g, adjust ph is 7.2, to be warming up under 50 DEG C of water-baths after enzymolysis 3.5h, enzymolysis liquid is put into after 15min deactivation is boiled in 90 DEG C of water-baths and be down to room temperature, filter, filtrate is a species of small clam living in fresh water meat enzymolysis liquid.
Add each reaction mass to stir and evenly mix, material proportion is: use 0.25wt%KH after the mixing of 10g glucose and xylose mixture, 30g glutamic acid, 50g active dry yeast extract, 1000g Corbicula fluminea meat enzymolysis liquid
2pO
4and 1.75wt%K
2hPO
4adjust ph is 8.5, and control temperature, at 110 DEG C, reacts 40min.
Products therefrom is carried out spraying dry, and EAT is 180 DEG C, and leaving air temp is 90 DEG C, and gained powdered product is Corbicula fluminea meat essence.
Embodiment 4
Freezing Corbicula fluminea meat is thawed, take 1000g a species of small clam living in fresh water meat, then after the deionized water adding 2000 mL stirs, at 100 DEG C of temperature after boiling 2h, by revolve steaming or water-bath mode carry out evaporation and concentration, obtain the concentrate that concentration is Corbicula fluminea meat 1.2g/ml, as reacting stoste after getting half concentrate 200 times, add mixed enzyme 0.4g, wherein neutral proteinase 0.1g, alkali protease 0.15g, papain 0.25g, adjust ph is 7.2, to be warming up under 50 DEG C of water-baths after enzymolysis 3 h, enzymolysis liquid is put into after 10min deactivation is boiled in 90 DEG C of water-baths and be down to room temperature, a species of small clam living in fresh water meat enzymolysis liquid is obtained after filtration.
Add each reaction mass to stir and evenly mix, material proportion is: use 0.25wt%KH after the mixing of 10g glucose and xylose mixture, 28g glutamic acid, 50g active dry yeast extract, Corbicula fluminea extract, Corbicula fluminea meat enzymolysis liquid
2pO
4and 1.75wt%K
2hPO
4adjust ph is 8.5, and control temperature, at 110 DEG C, reacts 40min.
Products therefrom is carried out spraying dry, and EAT is 180 DEG C, and leaving air temp is 90 DEG C, and gained powdered product is Corbicula fluminea meat essence.
Embodiment 5
Freezing Corbicula fluminea meat is thawed, take 1000g a species of small clam living in fresh water meat, then after the deionized water adding 2500 mL stirs, at 120 DEG C of temperature after boiling 2h, by revolve steaming or water-bath mode carry out evaporation and concentration, obtain the concentrate that concentration is Corbicula fluminea meat 1.5g/ml, as reacting stoste after getting 3/4 concentrate 200 times, add mixed enzyme 0.5g, wherein neutral proteinase 0.15g, alkali protease 0.15g, papain 0.3g, adjust ph is 7.5, to be warming up under 48 DEG C of water-baths after enzymolysis 3 h, enzymolysis liquid is put into after 20min deactivation is boiled in 90 DEG C of water-baths and be down to room temperature, a species of small clam living in fresh water meat enzymolysis liquid is obtained after filtration.
Add each reaction mass to stir and evenly mix, material proportion is: use 0.25wt%KH after the mixing of 13g glucose and xylose mixture, 28g glutamic acid, 45g active dry yeast extract, Corbicula fluminea extract, Corbicula fluminea meat enzymolysis liquid
2pO
4and 1.75wt%K
2hPO
4adjust ph is 8.5, and control temperature, at 110 DEG C, reacts 40min.
Products therefrom is carried out spraying dry, and EAT is 180 DEG C, and leaving air temp is 90 DEG C, and gained powdered product is Corbicula fluminea meat essence.
Claims (9)
1. a Corbicula fluminea meat essence base-material, its preparation method application Corbicula fluminea extract, enzymolysis liquid are raw material, add the auxiliary material such as active dry yeast extract and reduced sugar and are prepared by Maillard reaction.
2. method according to claim 1, wherein Corbicula fluminea extract preparation method: take the Corbicula fluminea meat mincing smashed to pieces, in solid-liquid ratio 1:1 ~ 3, temperature 90 ~ 120 DEG C, boiling under the condition of time 40 ~ 120min, centrifugation under 5000 r/min, collects supernatant, by revolving steaming or water-bath mode is carried out evaporation and concentration and obtained Corbicula fluminea extract.
3. method according to claim 1, wherein the preparation method of Corbicula fluminea meat enzymolysis liquid is after the grinding of Corbicula fluminea meat being smashed to pieces, under specific extraction condition, boiling is concentrated to obtain reactant liquor, then adds 0.2-0.4% neutral proteinase and 0.2-0.5% alkali protease and 0.4-0.6% papain hydrolysis;
regulate certain temperature and pH value to carry out enzymolysis, be warmed up to the 90-100 DEG C of enzyme 10-20 min that goes out after enzymolysis terminates, stopped reaction, centrifugation under 5000 r/min, collect supernatant and obtain Corbicula fluminea meat enzymolysis liquid.
4. method according to claim 1, wherein Maillard reaction Raw also comprises reduced sugar mixture, amino acid and active dry yeast extract etc.
5. method according to claim 4, active dry yeast extract preparation process is as follows:
10-15% concentration active dry yeast powder solution processed, adds 10%NaCl, stirs, be placed in boiling water bath and extract 60-75min;
Said extracted liquid is taken out, at the centrifugal 10min of 5 000r/min after cooling;
Get supernatant to be placed in and to be placed with ice cube and to cool, in time being chilled to below 10 DEG C, regulate pH to 2.0 ~ 2.5 carefully with 6mol/L HCl, obtain white RNA sediment, by sediment with 95% the abundant agitator treating of ethanol 3 ~ 5 times;
In RNA crude extract, add a certain amount of 5 '-phosphodiesterase, regulate certain temperature and pH value to carry out enzymolysis,
The 90-100 DEG C of enzyme 10-20 min that goes out is warmed up to, stopped reaction after enzymolysis terminates;
Centrifugation under 5000 r/min, collects supernatant, obtains the yeast extract containing flavour nucleotide.
6. method according to claim 4, Maillard reaction comprises following steps:
By Corbicula fluminea extract (Corbicula fluminea meat enzymolysis liquid), the mixing of reduced sugar mixture, amino acid, active dry yeast extract, use 0.25wt%KH
2pO
4and 1.75wt%K
2hPO
4adjust ph is 8.5, and control temperature is at 90 ~ 110 DEG C, and reaction time 20 ~ 60min, insulation reaction 1 ~ 3h, products therefrom is Corbicula fluminea meat essence.
7. the method according to any one of claim 4, wherein reduced sugar mixture comprises glucose and xylose, and amino acid is then glutamic acid.
8. method according to claim 6, wherein each raw material and parts by weight as follows:
Reduced sugar mixture 0.2 ~ 1
Amino acid 0.6 ~ 3
Active dry yeast extract 1.5 ~ 4
Corbicula fluminea extract, enzymolysis liquid 20 ~ 100.
9. method according to claim 8, the method also comprises the steps:
Corbicula fluminea meat essence is carried out spraying dry, and EAT is 150 ~ 200 DEG C, and leaving air temp is 70 ~ 100 DEG C, and gained powdered product is Corbicula fluminea meat powdered flavor.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616841A (en) * | 2016-11-11 | 2017-05-10 | 淮阴工学院 | Preparation method of Corbicula fluminea seasoning |
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| CN101557724A (en) * | 2006-09-12 | 2009-10-14 | 乐斯福公司 | Novel preparation of phosphodiesterase of plant origin |
| CN101564188A (en) * | 2009-06-08 | 2009-10-28 | 江西科技师范学院 | Production process for corbicula fluminea solid beverage |
| CN102379410A (en) * | 2011-10-28 | 2012-03-21 | 海南椰岛（集团）股份有限公司 | Method for preparing nutritious flavoring by using shellfishes and by-products of shellfishes |
| CN103717093A (en) * | 2011-08-26 | 2014-04-09 | 兴人生命科学株式会社 | Yeast extract having taste-enhancing effect |
| CN103892238A (en) * | 2014-04-15 | 2014-07-02 | 海南大学 | Seasoning material product prepared by applying cooked juice of mussels and preparation method of seasoning material product |
-
2014
- 2014-11-28 CN CN201410701319.7A patent/CN104489605A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101557724A (en) * | 2006-09-12 | 2009-10-14 | 乐斯福公司 | Novel preparation of phosphodiesterase of plant origin |
| CN101564188A (en) * | 2009-06-08 | 2009-10-28 | 江西科技师范学院 | Production process for corbicula fluminea solid beverage |
| CN103717093A (en) * | 2011-08-26 | 2014-04-09 | 兴人生命科学株式会社 | Yeast extract having taste-enhancing effect |
| CN102379410A (en) * | 2011-10-28 | 2012-03-21 | 海南椰岛（集团）股份有限公司 | Method for preparing nutritious flavoring by using shellfishes and by-products of shellfishes |
| CN103892238A (en) * | 2014-04-15 | 2014-07-02 | 海南大学 | Seasoning material product prepared by applying cooked juice of mussels and preparation method of seasoning material product |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106616841A (en) * | 2016-11-11 | 2017-05-10 | 淮阴工学院 | Preparation method of Corbicula fluminea seasoning |
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Application publication date: 20150408 |
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