CN104886603B - A kind of seafood condiment rich in gamma aminobutyric acid and preparation method thereof - Google Patents
A kind of seafood condiment rich in gamma aminobutyric acid and preparation method thereof Download PDFInfo
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- CN104886603B CN104886603B CN201510335574.9A CN201510335574A CN104886603B CN 104886603 B CN104886603 B CN 104886603B CN 201510335574 A CN201510335574 A CN 201510335574A CN 104886603 B CN104886603 B CN 104886603B
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- 229960003692 gamma aminobutyric acid Drugs 0.000 title claims abstract description 89
- 235000014102 seafood Nutrition 0.000 title claims abstract description 37
- 235000013409 condiments Nutrition 0.000 title claims abstract description 26
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 239000007788 liquid Substances 0.000 claims abstract description 32
- 239000000843 powder Substances 0.000 claims abstract description 28
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- 239000007787 solid Substances 0.000 claims abstract description 12
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- 239000000052 vinegar Substances 0.000 claims abstract description 10
- 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 abstract description 9
- 235000013890 disodium inosinate Nutrition 0.000 claims abstract description 9
- 229940029982 garlic powder Drugs 0.000 claims abstract description 9
- 235000019991 rice wine Nutrition 0.000 claims abstract description 9
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- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- 239000000047 product Substances 0.000 claims description 42
- 239000012530 fluid Substances 0.000 claims description 20
- 241000722363 Piper Species 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 230000004913 activation Effects 0.000 claims description 14
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- 238000001035 drying Methods 0.000 claims description 12
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- 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 7
- 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 7
- 238000001914 filtration Methods 0.000 claims description 7
- 239000008103 glucose Substances 0.000 claims description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 7
- 229940073490 sodium glutamate Drugs 0.000 claims description 7
- 229920000858 Cyclodextrin Polymers 0.000 claims description 6
- 230000000694 effects Effects 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
- 102000008214 Glutamate decarboxylase Human genes 0.000 claims description 5
- 108091022930 Glutamate decarboxylase Proteins 0.000 claims description 5
- 235000013305 food Nutrition 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 235000015170 shellfish Nutrition 0.000 claims description 5
- 241000251468 Actinopterygii Species 0.000 claims description 4
- 241000238557 Decapoda Species 0.000 claims description 4
- 239000000706 filtrate Substances 0.000 claims description 4
- 235000019688 fish Nutrition 0.000 claims description 4
- 238000011081 inoculation Methods 0.000 claims description 4
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- 235000016709 nutrition Nutrition 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims 1
- 229930010555 Inosine Natural products 0.000 claims 1
- UGQMRVRMYYASKQ-KQYNXXCUSA-N Inosine Chemical compound O[C@@H]1[C@H](O)[C@@H](CO)O[C@H]1N1C2=NC=NC(O)=C2N=C1 UGQMRVRMYYASKQ-KQYNXXCUSA-N 0.000 claims 1
- 229960003786 inosine Drugs 0.000 claims 1
- 229910052708 sodium Inorganic materials 0.000 claims 1
- 239000011734 sodium Substances 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 231100000252 nontoxic Toxicity 0.000 abstract description 3
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- 241000193830 Bacillus <bacterium> Species 0.000 description 3
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- 230000008901 benefit Effects 0.000 description 3
- 235000010633 broth Nutrition 0.000 description 3
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- 238000001514 detection method Methods 0.000 description 3
- 238000004128 high performance liquid chromatography Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
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- 238000003912 environmental pollution Methods 0.000 description 2
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- 235000014101 wine Nutrition 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
- 240000002234 Allium sativum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
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- 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
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- 238000004108 freeze drying Methods 0.000 description 1
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- 208000021822 hypotensive Diseases 0.000 description 1
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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
Landscapes
- Seasonings (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides a kind of seafood condiment rich in gamma aminobutyric acid and preparation method thereof, it can be liquid seafood condiment, its component and parts by weight are, the 10g of soy sauce 8, sugared 4 6g, the 8g of vinegar 6, the 2g of yellow rice wine 1, the 0.05g of pepper powder 0.03, the 0.03g of Sodium Inosinate 0.01, the 0.03g of sodium guanylate 0.01, the 5g of salt 2,1 liter of the liquid rich in GABA100mg/kg；Can also be solid seafood flavoring, its component and parts by weight are, salt 60 120g, sugared 40 80g, the 30g of onion powder 10, the 30g of ginger garlic powder 10, the 20g of pepper powder 5, the solid 1Kg rich in GABA1g.Present invention seafood condiment rich in GABA using aquatic products and its processing fent production, it is natural, nontoxic, with extraordinary healthcare function, with extraordinary market prospects.
Description
Technical field
The invention belongs to flavouring technical field, and in particular to one kind is rich in γ-aminobutyric acid（GABA）Seafood seasoning
Material and preparation method thereof.
Background technology
China's aquatic products resource is extremely enriched, and China Water product yield in 2012 is 59,060,000 tons, aquatic products amount in 2013
More than 60,000,000 tons are reached, in cumulative year after year trend.These aquatic products China are at present based on roughing, and mainly freezing is eaten
Product, part leftover bits and pieces is mainly used in feed etc., and these aquatic products resources are carried out with high-valued exploitation, will be had extraordinary
Economic and social profit, reduces environmental pollution, it will help promote developing rapidly for China's marine industries.
γ-aminobutyric acid (γ-Aminobutiric acid, GABA) be mammal, shellfish, insect and
Important inhibitory neurotransmitter in some parasitic worm nervous systems, is a kind of native amino of nonprotein composition
Acid, is widely present in nature, participates in a variety of metabolic activities, with hypotensive, regulation arrhythmia cordis, improves sleep, anti-Jiao
The effects such as considering, improve lipid-metabolism, prevent artery sclerosis, is a kind of extraordinary health-care material.
The growth rate of China's flavouring industry is annual all more than 10%.Chinese flavouring industry integrated marketing income is
From 38,000,000,000 yuans in 2003,130,000,000,000 yuan in 2007 are developed into.It is aobvious according to the report of Chinese Department of Commerce's latest analysis
Show, domestic hotel and food and drink sale rose 23.6% the first quarter in 2008, up to 3687.3 hundred million yuan of RMB.China national
Tourism Bureau's statistical report, 14000 star hotels were had by 2007 and are completed for use, will there is 200000 new wine by 2015
Shop, high-grade hotel completion.The growth of such scale unprecedentedly creates the chance of great commercial value for flavoring industry.2007
Year, national catering trade realizes the trillion yuan of retail sales 1.22.Proportion of the flavouring in catering trade consumption has accounted for 10%, flavouring
Have become one of most fast class of speedup in Chinese food industry.It is therefore, green because flavoring turns into daily necessities
Color, the flavoring with functional activity will turn into new favorite, possibility will be provided for the sustainable development of flavoring, with wider
Wealthy space.
The content of the invention
In order to solve the above technical problems, being rich in γ-aminobutyric acid the present invention is more particularly directed to a kind of（GABA）Seafood adjust
Taste substance and preparation method thereof.
A kind of seafood condiment rich in γ-aminobutyric acid, is liquid seafood condiment, and its component and parts by weight are, sauce
Oily 8-10g, sugar 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, 1 liter of the liquid rich in GABA100mg/kg.
A kind of seafood condiment rich in γ-aminobutyric acid, is solid seafood flavoring, and its component and parts by weight are to eat
Salt 60-120g, sugared 40-80g, onion powder 10-30g, ginger garlic powder 10-30g, pepper powder 5-20g, the solid 1kg rich in GABA1g.
A kind of preparation method of seafood condiment rich in γ-aminobutyric acid of the present invention, step is：
1）Raw material is worn into water is added in homogenate, homogenate, adjust pH, sterilizing obtains activation culture liquid；
2）Inoculation with glutamate decarboxylase activity is cultivated in above-mentioned activation culture liquid, is rich in
GABA culture, filtering, filtrate high-temperature sterilization 10-20min obtains the fluid product rich in GABA；
3）By it is above-mentioned rich in GABA fluid product concentration, it is dry obtain be rich in GABA solid product；
4）By step 2）In the fluid product rich in GABA, in mass ratio be incorporated soy sauce, sugar, vinegar, yellow rice wine, pepper powder,
Sodium Inosinate, sodium guanylate, salt, are prepared into the liquid seafood condiment rich in GABA；
5）By step 3）In the solid product rich in GABA, in mass ratio be incorporated salt, sugar, onion powder, ginger garlic powder, Hu
Green pepper powder, is prepared into the solid seafood flavoring rich in GABA.
Further, the raw material is fish, shellfish, shrimp, crab, starfish and its processing fent.
Further, the homogenate is 1g by quality volume with water：Added in 5-10ml ratio mixing, every liter of mixed liquor
PH value is adjusted after glucose 5-10g and sodium glutamate 10-20g is well mixed to 6.5-7.0.
Further, the step 2）In rich in GABA fluid product in the nutrition containing GABA and aquatic products itself
Composition and related catabolite composition.
Further, the step 3）Carrier auxiliary drying is added in middle drying steps, the carrier is cyclodextrin, is added
Amount is the 4-8% of raw material weight.
A kind of seafood condiment rich in γ-aminobutyric acid of the present invention is used to cook flavoring or instant food flavoring
Compared with prior art, advantages and positive effects of the present invention are：1）China's aquatic products aboundresources, in its processing
During, produce substantial amounts of leftover bits and pieces and be not processed utilization substantially.The present invention realizes the height of aquatic products and its processing fent
Value is utilized, and is taken full advantage of the aquatic products resource of China's abundant, is improved the economic benefit of aquatic products industry, while decreasing processing
Waste material arbitrarily abandons brought problem of environmental pollution.2）The production rich in GABA using aquatic products and its processing fent production
Product, wherein not only contain GABA, nutritional ingredient and its catabolite also containing aquatic products itself, such as soluble protein, egg
White peptide, trace element etc., the seafood condiment thus prepared is natural, nontoxic, and with extraordinary healthcare function, with very
Good market prospects.
Embodiment
Technical scheme is described in further detail with reference to embodiment, the present invention is previously mentioned
Ratio, " part ", if without particularly marking, be defined by weight.
γ-aminobutyric acid is rich in it is an object of the invention to provide one kind（GABA）Seafood condiment and its preparation side
Method, the seafood condiment can be liquid or solid.
The liquid seafood condiment includes soy sauce 8-10g, sugar 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, the liquid 1 rich in GABA100mg/kg
Rise.
The solid seafood flavoring includes salt 60-120g, sugared 40-80g, onion powder 10-30g, ginger garlic powder 10-30g,
Pepper powder 0.5-20g, the solid 1kg rich in GABA1g.
Wherein described γ-aminobutyric acid（GABA）The preparation method of seafood condiment is,
1）Raw material is worn into water is added in homogenate, homogenate, homogenate quality is 1g with water volume ratio:5-10ml, every liter of mixing
Added in liquid and pH value 6.5-7.0 is adjusted after glucose 5-10g and sodium glutamate 10-20g is well mixed, sterilizing obtains activation culture
Liquid；The raw material is various fishes, shellfish, shrimp, crab, starfish etc. and its processing fent；
2）Inoculation with glutamate decarboxylase activity is cultivated in above-mentioned activation culture liquid, it is described to have
The bacterial strain of glutamate decarboxylase activity is Bacillus acidi lactici or enterococcus avium；Incubation time is 1-12 days, and cultivation temperature is 30-35
DEG C, that is, the culture rich in GABA is obtained, filtering, filtrate high-temperature sterilization 10-20min obtains the fluid product rich in GABA；
3）GABA liquid concentration, freeze-drying or heat drying must be both rich in GABA solid product；Described dry
Dry step needs to add carrier for aiding in drying, and the carrier is cyclodextrin；Addition is the 4-8% of raw material weight；
4）By step 2）The fluid product rich in GABA of middle gained, soy sauce, salt, vinegar, white sand are incorporated according to mass ratio
Sugar, maltose, Sodium Inosinate, sodium guanylate, cooking wine, pepper powder etc., are prepared into the liquid seafood rich in GABA of different taste
Flavoring；
5）By step 3）The solid product rich in GABA of middle gained, is incorporated salt, sugar, onion powder, ginger garlic in mass ratio
Powder, pepper powder, are prepared into the solid seafood flavoring rich in GABA of different taste.
The seafood condiment rich in γ-aminobutyric acid of the present invention can be used for cooking flavoring, instant food flavoring
Deng.
The flavoring rich in GABA that the present invention is developed using aquatic products fermentation, not only containing a certain amount of GABA, simultaneously
The functional polypeptide and some delicious amino acids produced containing protein degradation in aquatic products in fermentation process, these products are adjusted with other
Taste substance is used cooperatively, and adds the healthcare function of flavoring, the absorption beneficial to human body to nutriment, and is added to flavoring
Strong seafood flavor, while the product is natural, nontoxic, will have extraordinary market prospects.
Embodiment 1
（1）The fresh scallops of 0.4kg are ground to form with refiner adds 10 times of volume clear water of its quality in homogenate, homogenate（w/
v）, addition glucose 10g and sodium glutamate 20g in scallop-water mixed liquid, every liter of mixed liquor is made and is well mixed, scallop is adjusted
The pH value of solution is to 6.5, and then sterilize 15min under the conditions of 120 DEG C, takes 50ml scallop solution after sterilizing to pour into 100ml tapers
In bottle, activation culture liquid is obtained after cooling.
（2）Bacillus acidi lactici with decarboxylase is inoculated in 50ml activation culture liquid, 35 DEG C are cultivated 6 days, HPLC
Method（Refer to：GABA content detection method Q/LJS0006S-2013）GABA content in different culture fermentation broths is determined, is obtained
GABA yield is 220mg/L scallop zymotic fluid.Filtering, 120 DEG C of sterilizing 15min, obtains the fluid product rich in GABA.
（3）According to every liter of dispensing containing 100mgGABA, in solution of the 1L rich in GABA, soy sauce 10g is added 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, are made and are rich in
GABA function seasoner products 1.
（4）Will（2）In obtain rich in GABA fluid product concentration, concentrate be freeze-dried obtains be rich in GABA solid
Product 0.1kg, its GABA content is 8.8g/kg（Dry weight）, added when drying and account for the cyclodextrin of raw material weight 4% and used as carrier
In auxiliary drying.
（5）According to every kilogram of dispensing containing 1gGABA, salt 60g, sugared 40g, onion powder 10g, ginger garlic powder 10g are then added,
Pepper powder 5g, is made the function seasoner products 2 rich in GABA.
Embodiment 2
（1）The fresh mackerel refiners of 0.4kg, which are ground to form, adds 8 times of volume clear water of its quality in homogenate, homogenate（w/v）, system
Into mackerel-water mixed liquid, after addition glucose 8g and sodium glutamate 15g is well mixed in every liter of mixed liquor, mackerel solution is adjusted
PH value to 6.8, and the 15min that sterilized under the conditions of 120 DEG C.50ml mackerel solution after sterilizing is taken to pour into 100ml conical flasks,
Activation culture liquid is obtained after cooling.
（2）Enterococcus avium with decarboxylase is inoculated in 50ml activation culture liquid, 35 DEG C are cultivated 6 days, HPLC
Method（Refer to：GABA content detection method Q/LJS0006S-2013）GABA content in different culture fermentation broths is determined, is obtained
GABA yield is 350mg/L mackerel zymotic fluid.Filtering, 120 DEG C of sterilizing 15min, obtains the fluid product rich in GABA.
（3）According to every liter of dispensing containing 100mgGABA, in solution of the 1L rich in GABA, soy sauce 9g, white sand are added in proportion
Sugared 5g, vinegar 7g, yellow rice wine 1.5g, pepper 0.04g, Sodium Inosinate 0.02g, sodium guanylate 0.02g, salt 3g, are made rich in GABA
Function seasoner products 3.
（4）Will（2）In obtain rich in GABA fluid product concentration, concentrate be freeze-dried obtains be rich in GABA solid
Product 0.095kg, its GABA content is 14.74g/kg（Dry weight）, the cyclodextrin for accounting for raw material weight 3% is added when drying as load
Body is used to aid in drying.
（5）According to every kilogram of dispensing containing 1gGABA, salt 100g, sugared 60g, onion powder 20g, ginger garlic powder are proportionally added into
20g, pepper powder 10g, are made the function seasoner products 4 rich in GABA.
Embodiment 3
（1）The fresh starfish meat refiners of 0.4kg, which are ground to form, adds 5 times of volume clear water of its quality in homogenate, homogenate（w/v）,
Be made in starfish-water mixed liquid, every liter of mixed liquor add glucose 5g and sodium glutamate 10g it is well mixed after, regulation starfish is molten
The pH value of liquid is to 6.8, and the 15min that sterilized under the conditions of 120 DEG C.50ml starfish solution after sterilizing is taken to pour into 100ml conical flasks
In, activation culture liquid is obtained after cooling.
（2）Bacillus acidi lactici with decarboxylase is inoculated in 50ml activation culture liquid, 35 DEG C are cultivated 6 days, HPLC
Method（Refer to：GABA content detection method Q/LJS0006S-2013）GABA content in different culture fermentation broths is determined, is obtained
GABA yield is 159mg/L starfish zymotic fluid.Filtering, 120 DEG C of sterilizing 15min, obtains the fluid product rich in GABA.
（3）According to every liter of dispensing containing 100mgGABA, in solution of the 1L rich in GABA, soy sauce 8g, white granulated sugar 4g are added,
Vinegar 6g, yellow rice wine 1g, pepper 0.03g, Sodium Inosinate 0.01g, sodium guanylate 0.01g, salt 2g, are made the function rich in GABA and adjust
Quelite product 5.
（4）Will（2）In obtain rich in GABA fluid product concentration, concentrate be freeze-dried obtains be rich in GABA solid
Product 0.11kg, its GABA content is 5.78g/kg（Dry weight）, the cyclodextrin for accounting for raw material weight 2% is added when drying as carrier
For aiding in drying.
（5）According to every kilogram of dispensing containing 1gGABA, salt 120g, sugared 80g, onion powder 30g, ginger garlic powder 30g, pepper are added
Powder 20g, is made the function seasoner products 6 rich in GABA.
Above example is only several in several preferred embodiment of the invention, it is noted that the invention is not restricted to
Above-described embodiment；For the person of ordinary skill of the art, still can be to the technical scheme described in previous embodiment
Modify, or equivalent substitution is carried out to which part technical characteristic；And these modifications or substitutions, do not make relevant art side
The essence of case departs from the spirit and scope of claimed technical solution of the invention.
Claims (5)
1. a kind of preparation method of the seafood condiment rich in γ-aminobutyric acid, it is characterised in that
The seafood condiment rich in γ-aminobutyric acid is liquid seafood condiment, and its component and parts by weight are, soy sauce 8-
10g, sugar 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, 1 liter of the liquid rich in GABA100mg/kg；
The preparation method includes 1）Raw material is worn into water is added in homogenate, homogenate, the homogenate is 1g by quality volume with water：
Added in 5-10ml ratio mixing, every liter of mixed liquor after glucose 5-10g and sodium glutamate 10-20g is well mixed and adjust pH
Value to 6.5-7.0, sterilizing obtains activation culture liquid；The raw material is fish, shellfish, shrimp, crab, starfish and its processing fent；
2）Inoculation with glutamate decarboxylase activity is cultivated in above-mentioned activation culture liquid, obtains being rich in GABA
Culture, filtering, filtrate high-temperature sterilization 10-20min, obtain rich in GABA fluid product；
3）By step 2）In the fluid product rich in GABA, in mass ratio be incorporated soy sauce, sugar, vinegar, yellow rice wine, pepper powder, inosine
Sour sodium, sodium guanylate, salt, are prepared into the liquid seafood condiment rich in GABA.
2. a kind of preparation method of the seafood condiment rich in γ-aminobutyric acid, it is characterised in that
The seafood condiment rich in γ-aminobutyric acid is solid seafood flavoring, and its component and parts by weight are, salt 60-
120g, sugared 40-80g, onion powder 10-30g, ginger garlic powder 10-30g, pepper powder 5-20g, the solid 1kg rich in GABA1g；
The preparation method includes 1）Raw material is worn into water is added in homogenate, homogenate, the homogenate is 1g by quality volume with water：
Added in 5-10ml ratio mixing, every liter of mixed liquor after glucose 5-10g and sodium glutamate 10-20g is well mixed and adjust pH
Value to 6.5-7.0, sterilizing obtains activation culture liquid；The raw material is fish, shellfish, shrimp, crab, starfish and its processing fent；
2）Inoculation with glutamate decarboxylase activity is cultivated in above-mentioned activation culture liquid, obtains being rich in GABA
Culture, filtering, filtrate high-temperature sterilization 10-20min, obtain rich in GABA fluid product；
3）By it is above-mentioned rich in GABA fluid product concentration, it is dry obtain be rich in GABA solid product；
4）By step 3）In the solid product rich in GABA, in mass ratio be incorporated salt, sugar, onion powder, ginger garlic powder, pepper
Powder, is prepared into the solid seafood flavoring rich in GABA.
3. a kind of preparation method of seafood condiment rich in γ-aminobutyric acid according to claim 1 or 2, its feature
It is, the step 2）In the nutritional ingredient containing GABA and aquatic products itself and related in the fluid product rich in GABA
Catabolite.
4. a kind of preparation method of seafood condiment rich in γ-aminobutyric acid according to claim 2, its feature exists
In the step 3）Carrier auxiliary drying is added in middle drying steps, the carrier is cyclodextrin, and addition is raw material weight
4-8%。
5. the seafood condiment rich in γ-aminobutyric acid prepared by method according to claim 1 or claim 2, it is characterised in that institute
Stating flavoring is used to cook flavoring or instant food flavoring.
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| JP6309121B1 (en) * | 2017-01-31 | 2018-04-11 | 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ | Liquid seasoning containing ingredients in sealed containers |
| CN106820066A (en) * | 2017-03-04 | 2017-06-13 | 熊廷珍 | A kind of preparation method of starfish Huang flavoring |
| CN107242524B (en) * | 2017-08-06 | 2020-08-18 | 好口味食品有限公司 | Starfish seafood soy sauce and production method thereof |
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| 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 |
| JP2006087328A (en) * | 2004-09-22 | 2006-04-06 | Kikkoman Corp | Low-salt soy sauce |
| JP4630042B2 (en) * | 2004-11-12 | 2011-02-09 | 花王株式会社 | Liquid seasoning |
| EP2052629A4 (en) * | 2006-06-16 | 2010-08-25 | Kikkoman Corp | Soy sauce seasoning having high -aminobutyric acid content |
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