CN104886603A - Seafood seasoning rich in GABA (gamma-aminobutyric acid) and preparation method of seafood seasoning - Google Patents
Seafood seasoning rich in GABA (gamma-aminobutyric acid) and preparation method of seafood seasoning Download PDFInfo
- Publication number
- CN104886603A CN104886603A CN201510335574.9A CN201510335574A CN104886603A CN 104886603 A CN104886603 A CN 104886603A CN 201510335574 A CN201510335574 A CN 201510335574A CN 104886603 A CN104886603 A CN 104886603A
- Authority
- CN
- China
- Prior art keywords
- gaba
- rich
- seafood
- seafood condiment
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 title claims abstract description 101
- 229960003692 gamma aminobutyric acid Drugs 0.000 title claims abstract description 94
- 235000014102 seafood Nutrition 0.000 title claims abstract description 42
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 235000011194 food seasoning agent Nutrition 0.000 title abstract 9
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 title abstract 7
- 239000007788 liquid Substances 0.000 claims abstract description 28
- 239000000843 powder Substances 0.000 claims abstract description 25
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 20
- 239000006002 Pepper Substances 0.000 claims abstract description 20
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 20
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 20
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 20
- 150000003839 salts Chemical class 0.000 claims abstract description 20
- 239000007787 solid Substances 0.000 claims abstract description 12
- 241000234282 Allium Species 0.000 claims abstract description 10
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 10
- 229940029982 garlic powder Drugs 0.000 claims abstract description 10
- 235000008397 ginger Nutrition 0.000 claims abstract description 10
- 235000021419 vinegar Nutrition 0.000 claims abstract description 10
- 239000000052 vinegar Substances 0.000 claims abstract description 10
- 235000019991 rice wine Nutrition 0.000 claims abstract description 9
- 235000000346 sugar Nutrition 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- 239000000047 product Substances 0.000 claims description 40
- 235000013409 condiments Nutrition 0.000 claims description 26
- 239000012530 fluid Substances 0.000 claims description 19
- 241000722363 Piper Species 0.000 claims description 18
- 230000001954 sterilising effect Effects 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 230000004913 activation Effects 0.000 claims description 12
- 239000002994 raw material Substances 0.000 claims description 12
- AANLCWYVVNBGEE-IDIVVRGQSA-L Disodium inosinate Chemical compound [Na+].[Na+].O[C@@H]1[C@H](O)[C@@H](COP([O-])([O-])=O)O[C@H]1N1C(NC=NC2=O)=C2N=C1 AANLCWYVVNBGEE-IDIVVRGQSA-L 0.000 claims description 9
- PVBRXXAAPNGWGE-LGVAUZIVSA-L disodium 5'-guanylate Chemical compound [Na+].[Na+].C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O PVBRXXAAPNGWGE-LGVAUZIVSA-L 0.000 claims description 9
- 235000013890 disodium inosinate Nutrition 0.000 claims description 9
- 239000012265 solid product Substances 0.000 claims description 9
- 235000013555 soy sauce Nutrition 0.000 claims description 9
- 241000258957 Asteroidea Species 0.000 claims description 7
- 229920000858 Cyclodextrin Polymers 0.000 claims description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims description 6
- 230000000694 effects Effects 0.000 claims description 6
- 239000008103 glucose Substances 0.000 claims description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical group O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 claims description 6
- 229940073490 sodium glutamate Drugs 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 102000008214 Glutamate decarboxylase Human genes 0.000 claims description 4
- 108091022930 Glutamate decarboxylase Proteins 0.000 claims description 4
- 238000010411 cooking Methods 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 235000015170 shellfish Nutrition 0.000 claims description 4
- 241000251468 Actinopterygii Species 0.000 claims description 3
- 241000238557 Decapoda Species 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 235000019688 fish Nutrition 0.000 claims description 3
- 238000011081 inoculation Methods 0.000 claims description 3
- 238000002372 labelling Methods 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 231100000252 nontoxic Toxicity 0.000 abstract description 3
- 230000003000 nontoxic effect Effects 0.000 abstract description 3
- 244000203593 Piper nigrum Species 0.000 abstract 2
- AUHDWARTFSKSAC-HEIFUQTGSA-N (2S,3R,4S,5R)-3,4-dihydroxy-5-(hydroxymethyl)-2-(6-oxo-1H-purin-9-yl)oxolane-2-carboxylic acid Chemical compound [C@]1([C@H](O)[C@H](O)[C@@H](CO)O1)(N1C=NC=2C(O)=NC=NC12)C(=O)O AUHDWARTFSKSAC-HEIFUQTGSA-N 0.000 abstract 1
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- GRSZFWQUAKGDAV-UHFFFAOYSA-N Inosinic acid Natural products OC1C(O)C(COP(O)(O)=O)OC1N1C(NC=NC2=O)=C2N=C1 GRSZFWQUAKGDAV-UHFFFAOYSA-N 0.000 abstract 1
- 230000036449 good health Effects 0.000 abstract 1
- 235000013928 guanylic acid Nutrition 0.000 abstract 1
- 239000004226 guanylic acid Substances 0.000 abstract 1
- -1 guanylic acid sodium salt Chemical class 0.000 abstract 1
- 235000013902 inosinic acid Nutrition 0.000 abstract 1
- 239000004245 inosinic acid Substances 0.000 abstract 1
- 229940028843 inosinic acid Drugs 0.000 abstract 1
- 235000021190 leftovers Nutrition 0.000 abstract 1
- 235000015067 sauces Nutrition 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 7
- 238000000034 method Methods 0.000 description 5
- 241000237509 Patinopecten sp. Species 0.000 description 4
- 241000269821 Scombridae Species 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 4
- 238000004108 freeze drying Methods 0.000 description 4
- 235000021552 granulated sugar Nutrition 0.000 description 4
- 235000020640 mackerel Nutrition 0.000 description 4
- 235000020637 scallop Nutrition 0.000 description 4
- 241000193830 Bacillus <bacterium> Species 0.000 description 3
- 102000004031 Carboxy-Lyases Human genes 0.000 description 3
- 108090000489 Carboxy-Lyases Proteins 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 239000012141 concentrate Substances 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 238000004128 high performance liquid chromatography Methods 0.000 description 3
- 235000002639 sodium chloride Nutrition 0.000 description 3
- 241001468179 Enterococcus avium Species 0.000 description 2
- 229940024606 amino acid Drugs 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000003912 environmental pollution Methods 0.000 description 2
- 102000004196 processed proteins & peptides Human genes 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 241000124008 Mammalia Species 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000000049 anti-anxiety effect Effects 0.000 description 1
- 239000002249 anxiolytic agent Substances 0.000 description 1
- 206010003119 arrhythmia Diseases 0.000 description 1
- 230000006793 arrhythmia Effects 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 230000001186 cumulative effect Effects 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 230000005714 functional activity Effects 0.000 description 1
- 244000000013 helminth Species 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000037356 lipid metabolism Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 210000000653 nervous system Anatomy 0.000 description 1
- 239000002858 neurotransmitter agent Substances 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
Classifications
-
- 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
Abstract
The invention provides seafood seasoning rich in GABA (gamma-aminobutyric acid) and a preparation method of the seafood seasoning. The seafood seasoning can be liquid seafood seasoning and comprises components in parts by weight as follows: 8-10 g of soybean sauce, 4-6 g of sugar, 6-8 g of vinegar, 1-2 g of rice wine, 0.03-0.05 g of ground pepper, 0.01-0.03 g of inosinic acid, 0.01-0.03 g of guanylic acid sodium salt, 2-5 g of salt and 1 L of a liquid rich in GABA with the concentration being 100 mg/kg; the seafood seasoning can be solid seafood seasoning and comprises components in parts by weight as follows: 60-120 g of salt, 40-80 g of sugar, 10-30 g of onion powder, 10-30 g of ginger and garlic powder, 5-20 g of ground pepper and 1 Kg of a solid containing 1 g of GABA. The seafood seasoning rich in GABA is produced from aquatic products and processing leftovers of the aquatic products, is natural and non-toxic and has a very good health care function and a bright market prospect.
Description
Technical field
The invention belongs to flavouring technical field, be specifically related to one and be rich in seafood condiment of GABA (GABA) and preparation method thereof.
Background technology
China's aquatic products resource is very abundant, and within 2012, China Water product yield is 5,906 ten thousand tons, and within 2013, aquatic products amount reaches more than 6,000 ten thousand tons, in cumulative year after year trend.These aquatic products China are at present based on roughing, mainly frozen food, part leftover bits and pieces is mainly used in feed etc., high-valued exploitation are carried out to these aquatic products resources, extraordinary economic and social profit will be had, reducing environmental pollution, promoting developing rapidly of China's marine industries by contributing to.
GABA (γ-Aminobutiric acid, GABA) be inhibitory neurotransmitter important in mammal, shellfish, insect and some parasitic worm nervous system, it is a kind of natural amino acid of nonprotein composition, extensively be present in occurring in nature, participate in multiple metabolic activity, have hypotensive, regulate arrhythmia cordis, improving water flood, antianxiety, improve lipid-metabolism, prevent the effects such as artery sclerosis, be a kind of extraordinary health-care material.
The growth rate of China's flavouring industry is annual all more than 10%.China's flavouring industry integrated marketing income, from 38,000,000,000 yuans of 2003, develops into 1,300 hundred million yuan in 2007.According to the latest analysis report display of Chinese Department of Commerce, domestic hotel and food and drink are sold and are risen 23.6% the first quarter in 2008, reach RMB 3687.3 hundred million yuan.CNTA's statistical report, had 14000 star hotels and completes for use by 2007, will have 200000 Jia Xin hotels, high-grade hotel completion by 2015.The growth that scale like this is unprecedented is the chance that flavoring industry creates great commercial value.2007, national catering trade realized retail sales 1.22 trillion yuan.The proportion of flavouring in catering trade consumption has accounted for 10%, and flavouring has become one of class that in Chinese food industry, speedup is the fastest.Because flavoring becomes daily necessities, therefore, flavoring that is green, that have functional activity will become new favorite, provides possibility, have more wide space by the sustainable development for flavoring.
Summary of the invention
For solving the problems of the technologies described above, the present invention be more particularly directed to one and being rich in seafood condiment of GABA (GABA) and preparation method thereof.
A kind of seafood condiment being rich in GABA, for liquid seafood condiment, its component and weight portion be, soy sauce 8-10g, sugared 4-6g, vinegar 6-8g, yellow rice wine 1-2g, pepper powder 0.03-0.05g, Sodium Inosinate 0.01-0.03g, sodium guanylate 0.01-0.03g, salt 2-5g, is rich in the liquid 1 liter of GABA100mg/kg.
Being rich in a seafood condiment for GABA, is solid seafood flavoring, and its component and weight portion are that salt 60-120g, sugared 40-80g, onion powder 10-30g, ginger garlic powder 10-30g, pepper powder 5-20g, be rich in the solid 1kg of GABA1g.
A kind of preparation method being rich in the seafood condiment of GABA of the present invention, step is:
1) raw material is worn into homogenate, add water in homogenate, regulate pH, sterilizing, obtains activation culture liquid;
2) inoculation with glutamate decarboxylase activity is cultivated in above-mentioned activation culture liquid, obtain the culture being rich in GABA, filter, filtrate high-temperature sterilization 10-20min, obtain the fluid product being rich in GABA;
3) fluid product of the above-mentioned GABA of being rich in is concentrated, the dry solid product that must be rich in GABA;
4) by step 2) in the fluid product being rich in GABA, allocate soy sauce, sugar, vinegar, yellow rice wine, pepper powder, Sodium Inosinate, sodium guanylate, salt in mass ratio into, be prepared into the liquid seafood condiment being rich in GABA;
5) by the solid product being rich in GABA in step 3), allocate salt, sugar, onion powder, ginger garlic powder, pepper powder in mass ratio into, be prepared into the solid seafood flavoring being rich in GABA.
Further, described raw material is fish, shellfish, shrimp, crab, starfish and processing fent thereof.
Further, described homogenate mixes in the ratio that quality volume is 1g:5-10ml with water, adds glucose 5-10g and sodium glutamate 10-20g and mix rear adjust ph to 6.5-7.0 in often liter of mixed liquor.
Further, described step 2) in be rich in nutritional labeling containing GABA and aquatic products self in the fluid product of GABA and relevant catabolite composition.
Further, add the auxiliary oven dry of carrier in described step 3) in drying steps, described carrier is cyclodextrin, and addition is the 4-8% of raw material weight.
A kind of seafood condiment being rich in GABA of the present invention is for cooking flavoring or instant food flavoring
Compared with prior art, advantage of the present invention and good effect are: 1) China's aquatic products aboundresources, in its process, produce the substantially not processed utilization of a large amount of leftover bits and pieces.Present invention achieves the high-value-use of aquatic products and processing fent thereof, take full advantage of the aquatic products resource of China's abundant, improve the economic benefit of aquatic products industry, decrease processing waste material simultaneously and arbitrarily abandon brought problem of environmental pollution.2) aquatic products and processing fent thereof is utilized to produce the product being rich in GABA, wherein not only containing GABA, nutritional labeling also containing aquatic products self and catabolite thereof, as soluble protein, protein peptides, trace element etc., the seafood condiment prepared thus is natural, nontoxic, and there is extraordinary health care, there are extraordinary market prospects.
Detailed description of the invention
Be described in further detail technical scheme of the present invention below in conjunction with detailed description of the invention, the ratio that the present invention mentions, " part ", if do not marked especially, be all as the criterion with weight.
The object of the present invention is to provide one to be rich in seafood condiment of GABA (GABA) and preparation method thereof, described seafood condiment can be liquid or solid.
Described liquid seafood condiment comprises soy sauce 8-10g, sugared 4-6g, vinegar 6-8g, yellow rice wine 1-2g, pepper powder 0.03-0.05g, Sodium Inosinate 0.01-0.03g, sodium guanylate 0.01-0.03g, salt 2-5g, is rich in the liquid 1 liter of GABA100mg/kg.
Described solid seafood flavoring comprises salt 60-120g, sugared 40-80g, onion powder 10-30g, and ginger garlic powder 10-30g, pepper powder 0.5-20g, be rich in the solid 1kg of GABA1g.
The preparation method of wherein said GABA (GABA) seafood condiment is,
1) raw material is worn into homogenate, add water in homogenate, homogenate quality and water volume ratio are 1g:5-10ml, add glucose 5-10g and sodium glutamate 10-20g mixes rear adjust ph 6.5-7.0, sterilizing in often liter of mixed liquor, obtain activation culture liquid; Described raw material is various fish, shellfish, shrimp, crab, starfish etc. and processing fent thereof;
2) inoculation with glutamate decarboxylase activity is cultivated in above-mentioned activation culture liquid, described in there is glutamate decarboxylase activity bacterial strain be Bacillus acidi lactici or enterococcus avium; Incubation time is 1-12 days, and cultivation temperature is 30-35 DEG C, namely obtains the culture being rich in GABA, filters, filtrate high-temperature sterilization 10-20min, obtains the fluid product being rich in GABA;
3) liquid concentration of GABA, freeze drying or heat drying both must be rich in the solid product of GABA; Need to add carrier for auxiliary oven dry at described drying steps, described carrier is cyclodextrin; Addition is the 4-8% of raw material weight;
4) by step 2) in the fluid product being rich in GABA of gained, allocate soy sauce, salt, vinegar, white granulated sugar, maltose, Sodium Inosinate, sodium guanylate, cooking wine, pepper powder etc. into according to mass ratio, be prepared into the liquid seafood condiment being rich in GABA of different taste;
5) by the solid product being rich in GABA of gained in step 3), allocate salt, sugar, onion powder, ginger garlic powder, pepper powder in mass ratio into, be prepared into the solid seafood flavoring being rich in GABA of different taste.
The seafood condiment being rich in GABA of the present invention may be used for cooking flavoring, instant food flavoring etc.
The present invention utilizes the flavoring being rich in GABA of aquatic products fermentation development, not only containing a certain amount of GABA, functional polypeptide simultaneously containing PD generation in aquatic products in sweat and some delicious amino acid, these products and other flavorings with the use of, add the health care of flavoring, be beneficial to the absorption of human body to nutriment, add strong seafood taste to flavoring again, this product is natural, nontoxic simultaneously, will have extraordinary market prospects.
Embodiment 1
(1) the fresh scallop refiner of 0.4kg grinds to form homogenate, its quality 10 times of volume clear water (w/v) are added in homogenate, make scallop-water mixed liquid, glucose 10g is added and sodium glutamate 20g mixes in often liter of mixed liquor, regulate the pH value to 6.5 of scallop solution, then sterilizing 15min under 120 DEG C of conditions, after getting sterilizing, 50ml scallop solution is poured in 100ml conical flask, obtains activation culture liquid after cooling.
(2) Bacillus acidi lactici with decarboxylase is inoculated in 50ml activation culture liquid, cultivate 6 days for 35 DEG C, HPLC method (referring to: GABA content detection method Q/LJS0006S-2013) measures GABA content in different culture fermentation broth, obtains the scallop zymotic fluid that GABA output is 220mg/L.Filter, 120 DEG C of sterilizing 15min, must be rich in the fluid product of GABA.
(3) prepare burden containing 100mgGABA according to often liter, be rich in the solution of GABA at 1L, add soy sauce 10g in mass ratio, white granulated sugar 6g, vinegar 8g, yellow rice wine 2g, pepper 0.05g, Sodium Inosinate 0.03g, sodium guanylate 0.03g, salt 5g, make the function seasoner products 1 being rich in GABA.
(4) fluid product being rich in GABA obtained in (2) is concentrated, concentrate freeze drying must be rich in the solid product 0.1kg of GABA, its GABA content is 8.8g/kg(dry weight), add time dry account for raw material weight 4% cyclodextrin as carrier for auxiliary oven dry.
(5) prepare burden containing 1gGABA according to every kilogram, then add salt 60g, sugared 40g, onion powder 10g, ginger garlic powder 10g, pepper powder 5g, make the function seasoner products 2 being rich in GABA.
Embodiment 2
(1) the fresh mackerel refiner of 0.4kg grinds to form homogenate, its quality 8 times of volume clear water (w/v) are added in homogenate, make mackerel-water mixed liquid, add after glucose 8g and sodium glutamate 15g mixes in often liter of mixed liquor, regulate the pH value to 6.8 of mackerel solution, then sterilizing 15min under 120 DEG C of conditions.After getting sterilizing, 50ml mackerel solution is poured in 100ml conical flask, obtains activation culture liquid after cooling.
(2) enterococcus avium with decarboxylase is inoculated in 50ml activation culture liquid, cultivate 6 days for 35 DEG C, HPLC method (referring to: GABA content detection method Q/LJS0006S-2013) measures GABA content in different culture fermentation broth, obtains the mackerel zymotic fluid that GABA output is 350mg/L.Filter, 120 DEG C of sterilizing 15min, must be rich in the fluid product of GABA.
(3) prepare burden containing 100mgGABA according to often liter, be rich in the solution of GABA at 1L, add soy sauce 9g in proportion, white granulated sugar 5g, vinegar 7g, yellow rice wine 1.5g, pepper 0.04g, Sodium Inosinate 0.02g, sodium guanylate 0.02g, salt 3g, make the function seasoner products 3 being rich in GABA.
(4) fluid product being rich in GABA obtained in (2) is concentrated, concentrate freeze drying must be rich in the solid product 0.095kg of GABA, its GABA content is 14.74g/kg(dry weight), add time dry account for raw material weight 3% cyclodextrin as carrier for auxiliary oven dry.
(5) prepare burden containing 1gGABA according to every kilogram, add salt 100g in proportion, sugared 60g, onion powder 20g, ginger garlic powder 20g, pepper powder 10g, make the function seasoner products 4 being rich in GABA.
Embodiment 3
(1) 0.4kg fresh starfish meat refiner grinds to form homogenate, its quality 5 times of volume clear water (w/v) are added in homogenate, make starfish-water mixed liquid, add after glucose 5g and sodium glutamate 10g mixes in often liter of mixed liquor, regulate the pH value to 6.8 of starfish solution, then sterilizing 15min under 120 DEG C of conditions.After getting sterilizing, 50ml starfish solution is poured in 100ml conical flask, obtains activation culture liquid after cooling.
(2) Bacillus acidi lactici with decarboxylase is inoculated in 50ml activation culture liquid, cultivate 6 days for 35 DEG C, HPLC method (referring to: GABA content detection method Q/LJS0006S-2013) measures GABA content in different culture fermentation broth, obtains the starfish zymotic fluid that GABA output is 159mg/L.Filter, 120 DEG C of sterilizing 15min, must be rich in the fluid product of GABA.
(3) prepare burden containing 100mgGABA according to often liter, be rich in the solution of GABA at 1L, add soy sauce 8g, white granulated sugar 4g, vinegar 6g, yellow rice wine 1g, pepper 0.03g, Sodium Inosinate 0.01g, sodium guanylate 0.01g, salt 2g, make the function seasoner products 5 being rich in GABA.
(4) fluid product being rich in GABA obtained in (2) is concentrated, concentrate freeze drying must be rich in the solid product 0.11kg of GABA, its GABA content is 5.78g/kg(dry weight), add time dry account for raw material weight 2% cyclodextrin as carrier for auxiliary oven dry.
(5) prepare burden containing 1gGABA according to every kilogram, add salt 120g, sugared 80g, onion powder 30g, ginger garlic powder 30g, pepper powder 20g, make the function seasoner products 6 being rich in GABA.
Above embodiment is only several in the several preferred embodiment of the present invention, it should be pointed out that and the invention is not restricted to above-described embodiment; For the person of ordinary skill of the art, still the technical scheme described in previous embodiment can be modified, or equivalent replacement is carried out to wherein portion of techniques feature; And these amendments or replacement, do not make the essence of appropriate technical solution depart from the spirit and scope of the present invention's technical scheme required for protection.
Claims (8)
1. one kind is rich in the seafood condiment of GABA, it is characterized in that, for liquid seafood condiment, its component and weight portion be, soy sauce 8-10g, sugared 4-6g, vinegar 6-8g, yellow rice wine 1-2g, pepper powder 0.03-0.05g, Sodium Inosinate 0.01-0.03g, sodium guanylate 0.01-0.03g, salt 2-5g, is rich in the liquid 1 liter of GABA100mg/kg.
2. be rich in a seafood condiment for GABA, it is characterized in that, be solid seafood flavoring, its component and weight portion are, salt 60-120g, sugared 40-80g, onion powder 10-30g, ginger garlic powder 10-30g, pepper powder 5-20g, be rich in the solid 1kg of GABA1g.
3. a kind of preparation method being rich in the seafood condiment of GABA according to claim 1 and 2, is characterized in that,
1) raw material is worn into homogenate, add water in homogenate, regulate pH, sterilizing, obtains activation culture liquid;
2) inoculation with glutamate decarboxylase activity is cultivated in above-mentioned activation culture liquid, obtain the culture being rich in GABA, filter, filtrate high-temperature sterilization 10-20min, obtain the fluid product being rich in GABA;
3) fluid product of the above-mentioned GABA of being rich in is concentrated, the dry solid product that must be rich in GABA;
4) by step 2) in the fluid product being rich in GABA, allocate soy sauce, sugar, vinegar, yellow rice wine, pepper powder, Sodium Inosinate, sodium guanylate, salt in mass ratio into, be prepared into the liquid seafood condiment being rich in GABA;
5) by the solid product being rich in GABA in step 3), allocate salt, sugar, onion powder, ginger garlic powder, pepper powder in mass ratio into, be prepared into the solid seafood flavoring being rich in GABA.
4. a kind of preparation method being rich in the seafood condiment of GABA according to claim 3, is characterized in that, described raw material is fish, shellfish, shrimp, crab, starfish and processing fent thereof.
5. a kind of preparation method being rich in the seafood condiment of GABA according to claim 3, it is characterized in that, described homogenate mixes in the ratio that quality volume is 1g:5-10ml with water, adds glucose 5-10g and sodium glutamate 10-20g and mix rear adjust ph to 6.5-7.0 in often liter of mixed liquor.
6. a kind of preparation method being rich in the seafood condiment of GABA according to claim 3, it is characterized in that, described step 2) in be rich in nutritional labeling containing GABA and aquatic products self in the fluid product of GABA and relevant catabolite composition.
7. a kind of preparation method being rich in the seafood condiment of GABA according to claim 3, is characterized in that, add the auxiliary oven dry of carrier in described step 3) in drying steps, described carrier is cyclodextrin, and addition is the 4-8% of raw material weight.
8. a kind of seafood condiment being rich in GABA according to claim 1 and 2, is characterized in that, described flavoring is used for cooking flavoring or instant food flavoring.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510335574.9A CN104886603B (en) | 2015-06-17 | 2015-06-17 | A kind of seafood condiment rich in gamma aminobutyric acid and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510335574.9A CN104886603B (en) | 2015-06-17 | 2015-06-17 | A kind of seafood condiment rich in gamma aminobutyric acid and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104886603A true CN104886603A (en) | 2015-09-09 |
| CN104886603B CN104886603B (en) | 2017-08-22 |
Family
ID=54019912
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510335574.9A Active CN104886603B (en) | 2015-06-17 | 2015-06-17 | A kind of seafood condiment rich in gamma aminobutyric acid and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104886603B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106820066A (en) * | 2017-03-04 | 2017-06-13 | 熊廷珍 | A kind of preparation method of starfish Huang flavoring |
| CN107242524A (en) * | 2017-08-06 | 2017-10-13 | 长沙小新新能源科技有限公司 | A kind of starfish seafood soy-sauce and its production method |
| US11185099B2 (en) * | 2017-01-31 | 2021-11-30 | Mizkan Holdings Co., Ltd. | Ingredient-containing liquid seasoning packed in a hermetically sealed vessel |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003009820A (en) * | 2001-07-05 | 2003-01-14 | Hosoda Shoten:Kk | Auxiliary food ingredient and food added with the auxiliary food ingredient |
| CN1528190A (en) * | 2003-10-10 | 2004-09-15 | 大连轻工业学院 | Oyster multi-element seafood quelite and preparing method thereof |
| CN1771837A (en) * | 2004-11-12 | 2006-05-17 | 花王株式会社 | Liquid seasoning |
| CN101060793A (en) * | 2004-09-22 | 2007-10-24 | 龟甲万株式会社 | Low-salt soy sauce |
| CN101472486A (en) * | 2006-06-16 | 2009-07-01 | 龟甲万株式会社 | Soy sauce seasoning having high gamma-aminobutyric acid content |
-
2015
- 2015-06-17 CN CN201510335574.9A patent/CN104886603B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003009820A (en) * | 2001-07-05 | 2003-01-14 | Hosoda Shoten:Kk | Auxiliary food ingredient and food added with the auxiliary food ingredient |
| CN1528190A (en) * | 2003-10-10 | 2004-09-15 | 大连轻工业学院 | Oyster multi-element seafood quelite and preparing method thereof |
| CN101060793A (en) * | 2004-09-22 | 2007-10-24 | 龟甲万株式会社 | Low-salt soy sauce |
| CN1771837A (en) * | 2004-11-12 | 2006-05-17 | 花王株式会社 | Liquid seasoning |
| CN101472486A (en) * | 2006-06-16 | 2009-07-01 | 龟甲万株式会社 | Soy sauce seasoning having high gamma-aminobutyric acid content |
Non-Patent Citations (2)
| Title |
|---|
| 林亲录 等: "γ-氨基丁酸的研究进展", 《现代食品科技》 * |
| 胡超 等: "酵母产γ- 氨基丁酸发酵条件的研究", 《现代生物医学进展》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US11185099B2 (en) * | 2017-01-31 | 2021-11-30 | Mizkan Holdings Co., Ltd. | Ingredient-containing liquid seasoning packed in a hermetically sealed vessel |
| CN106820066A (en) * | 2017-03-04 | 2017-06-13 | 熊廷珍 | A kind of preparation method of starfish Huang flavoring |
| CN107242524A (en) * | 2017-08-06 | 2017-10-13 | 长沙小新新能源科技有限公司 | A kind of starfish seafood soy-sauce and its production method |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104886603B (en) | 2017-08-22 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103461926B (en) | Preparation method of high-freshness composite seasoning | |
| CN106889558B (en) | Spiced egg flavoring and preparation method thereof | |
| KR100971010B1 (en) | MSG-substitute seasonings using salt-fermented anchovy sauce concentrates and a preparation method thereof | |
| CN103719791A (en) | Golden soup hotpot condiment and preparation method thereof | |
| CN102711520A (en) | Taste-improving agent for potassium-chloride-containing foods and beverages and process for producing potassium-chloride-containing foods and beverages | |
| CN105077140A (en) | Stomach-nourishing seasoning and preparation method thereof | |
| CN109757702B (en) | Fresh-increasing chicken essence and preparation method thereof | |
| CN108142889A (en) | A kind of the Fish with Chinese Sauerkraut condiment | |
| CN106343513A (en) | Primary-taste chicken essence and preparation method thereof | |
| CN107788491A (en) | A kind of flesh of fish flavored liquids flavoring and its production and use | |
| CN107581577A (en) | A kind of stewed chicken flavor powdered flavor and preparation method thereof and application thereof | |
| KR100377541B1 (en) | Manufacturing Method for Oyster Sauce | |
| CN106360622A (en) | Black pepper beef flavoring essence and preparation method thereof | |
| CN104886603A (en) | Seafood seasoning rich in GABA (gamma-aminobutyric acid) and preparation method of seafood seasoning | |
| CN110089719A (en) | A kind of compound tasty agents and preparation method thereof | |
| JP2008167660A (en) | Liquid seasoning | |
| CN106213337A (en) | The processing method of papaya pickle | |
| KR101817226B1 (en) | Flat fish sikhae containing high GABA and method for preparing thereof | |
| WO2018113213A1 (en) | Solid siraitia grosvenorii theanine compound condiment and preparation method therefor | |
| CN106307447B (en) | Composite flavoring agent containing monosodium glutamate | |
| CN104473118A (en) | Seasoning and preparing method thereof | |
| CN106974251A (en) | A kind of sweet and sour spareribs flavouring base material and preparation method thereof | |
| KR100519101B1 (en) | A paste-typed soy bean soup made of shellfish and the process for preparation thereof | |
| CN109691663A (en) | A kind of milt and preparation method thereof | |
| CN103947995B (en) | One is hung razor clam baste and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |