CN105876726A - Natural shrimp flavored seafood paste and preparation method thereof - Google Patents
Natural shrimp flavored seafood paste and preparation method thereof Download PDFInfo
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- CN105876726A CN105876726A CN201610233091.2A CN201610233091A CN105876726A CN 105876726 A CN105876726 A CN 105876726A CN 201610233091 A CN201610233091 A CN 201610233091A CN 105876726 A CN105876726 A CN 105876726A
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- 241000238557 Decapoda Species 0.000 title claims abstract description 60
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 235000014102 seafood Nutrition 0.000 title claims abstract description 20
- 239000000796 flavoring agent Substances 0.000 claims abstract description 37
- 235000019634 flavors Nutrition 0.000 claims abstract description 32
- 108091005804 Peptidases Proteins 0.000 claims abstract description 25
- 239000004365 Protease Substances 0.000 claims abstract description 23
- 238000000034 method Methods 0.000 claims abstract description 17
- 239000000203 mixture Substances 0.000 claims abstract description 17
- 102000035092 Neutral proteases Human genes 0.000 claims abstract description 14
- 108091005507 Neutral proteases Proteins 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 150000001413 amino acids Chemical class 0.000 claims abstract description 12
- 150000001875 compounds Chemical class 0.000 claims abstract description 12
- 239000000463 material Substances 0.000 claims abstract description 12
- 239000003755 preservative agent Substances 0.000 claims abstract description 12
- 239000000084 colloidal system Substances 0.000 claims abstract description 10
- 238000006243 chemical reaction Methods 0.000 claims abstract description 8
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 7
- 230000002708 enhancing effect Effects 0.000 claims abstract description 7
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 7
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims description 28
- 239000006071 cream Substances 0.000 claims description 24
- 229920001661 Chitosan Polymers 0.000 claims description 15
- 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 claims description 14
- 239000004471 Glycine Substances 0.000 claims description 14
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 claims description 14
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims description 14
- 108010053775 Nisin Proteins 0.000 claims description 14
- 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 claims description 14
- 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 claims description 14
- 235000003704 aspartic acid Nutrition 0.000 claims description 14
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 claims description 14
- 239000004309 nisin Substances 0.000 claims description 14
- 235000010297 nisin Nutrition 0.000 claims description 14
- 239000004475 Arginine Substances 0.000 claims description 13
- 108090000145 Bacillolysin Proteins 0.000 claims description 13
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 claims description 13
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 claims description 13
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 claims description 12
- 235000013922 glutamic acid Nutrition 0.000 claims description 12
- 239000004220 glutamic acid Substances 0.000 claims description 12
- 239000002131 composite material Substances 0.000 claims description 11
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 claims description 10
- 235000001014 amino acid Nutrition 0.000 claims description 10
- 235000009697 arginine Nutrition 0.000 claims description 9
- 230000002335 preservative effect Effects 0.000 claims description 8
- 230000001105 regulatory effect Effects 0.000 claims description 8
- 102000004190 Enzymes Human genes 0.000 claims description 7
- 108090000790 Enzymes Proteins 0.000 claims description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 6
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 claims description 6
- 235000001727 glucose Nutrition 0.000 claims description 6
- 150000002304 glucoses Chemical class 0.000 claims description 6
- 230000005070 ripening Effects 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 230000008719 thickening Effects 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 5
- 229910021529 ammonia Inorganic materials 0.000 claims description 4
- 235000013305 food Nutrition 0.000 claims description 4
- 241000238040 Panulirus Species 0.000 claims description 3
- 241000927735 Penaeus Species 0.000 claims description 3
- 235000018102 proteins Nutrition 0.000 claims description 3
- 102000004169 proteins and genes Human genes 0.000 claims description 3
- 108090000623 proteins and genes Proteins 0.000 claims description 3
- 102100025292 Stress-induced-phosphoprotein 1 Human genes 0.000 claims description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims 6
- 239000003795 chemical substances by application Substances 0.000 claims 2
- DWNBOPVKNPVNQG-LURJTMIESA-N (2s)-4-hydroxy-2-(propylamino)butanoic acid Chemical compound CCCN[C@H](C(O)=O)CCO DWNBOPVKNPVNQG-LURJTMIESA-N 0.000 claims 1
- 230000007935 neutral effect Effects 0.000 claims 1
- 102000035195 Peptidases Human genes 0.000 abstract description 19
- 238000004519 manufacturing process Methods 0.000 abstract description 3
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- 238000001976 enzyme digestion Methods 0.000 abstract 2
- 206010013911 Dysgeusia Diseases 0.000 abstract 1
- 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 abstract 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 239000008103 glucose Substances 0.000 abstract 1
- 238000000265 homogenisation Methods 0.000 abstract 1
- 239000000413 hydrolysate Substances 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000019419 proteases Nutrition 0.000 description 17
- DNJIEGIFACGWOD-UHFFFAOYSA-N ethanethiol Chemical compound CCS DNJIEGIFACGWOD-UHFFFAOYSA-N 0.000 description 5
- 239000007788 liquid Substances 0.000 description 5
- 230000002159 abnormal effect Effects 0.000 description 4
- 235000011194 food seasoning agent Nutrition 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 235000013355 food flavoring agent Nutrition 0.000 description 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 2
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- 235000014103 egg white Nutrition 0.000 description 2
- 210000000969 egg white Anatomy 0.000 description 2
- 239000000706 filtrate Substances 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 241000238565 lobster Species 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 2
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 2
- 102000004860 Dipeptidases Human genes 0.000 description 1
- 108090001081 Dipeptidases Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 240000002605 Lactobacillus helveticus Species 0.000 description 1
- 235000013967 Lactobacillus helveticus Nutrition 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000002826 coolant Substances 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 229940054346 lactobacillus helveticus Drugs 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000019833 protease Nutrition 0.000 description 1
- 238000009877 rendering Methods 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 229960003080 taurine Drugs 0.000 description 1
- 238000005979 thermal decomposition reaction Methods 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3535—Organic compounds containing sulfur
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The present invention relates to a natural shrimp flavored seafood paste and a preparation method thereof. The preparation method is as follows: low-value shrimps or shrimp wastes are washed, the washed shrimp materials are drained, the drained shrimp materials are crushed by a wet method, water and compound preservatives are added, the mixture is homogenized through a colloid mill, the pH is adjusted, proteases are added to conduct enzyme digestion to improve freshness, enzymatic hydrolysate is used as a based material, glucose and amino acids are added, the mixture is subjected to hot reaction to conduct fragrance improving and flavor enhancing, then sodium carboxymethyl cellulose is added, the mixture is cooled and sealed, and the sealed mixture is aged and thickened to prepare the shrimp paste. The low-value shrimps or the shrimp wastes are subjected to the double homogenization via a wet method crusher and the colloid mill, the homogenized shrimp materials are subjected to the enzymatic treatment, and the fineness and utilization of the raw materials are improved, so that the taste is delicate and the flavor is enhanced. The added compound preservatives are all natural ingredients, inhibit the possibly introduced microorganisms in the production process, and the flavor aftertaste and fullness of the shrimp paste are improved. The flavor and neutral proteases are used to conduct enzyme digestion, which greatly improves the content of delicious amino acids and flavor harmony in the products.
Description
Technical field
The invention belongs to food processing technology field, relate to seafood food processing, a kind of natural shrimp taste seafood
Cream and preparation method thereof.
Background technology
Shrimp outlet occupies great share in China's seafood exportation.According to statistics, what China exported every year decaptitate shrimp and
Peeled shrimp reaches more than 6.5 ten thousand tons, decaptitates shrimp and peeled shrimp process in processing, accounts for the head of shrimp body weight about 40%, Crusta Penaeus seu Panulirus and shrimp tail and just becomes
Leftover bits and pieces.Containing rich in protein, fat and mineral in shrimping beam trawl, wherein in protein, it is necessary to aminoacid accounts for
45.33%, with the 46.59% of milk protein and caseic 46.14% substantially close to, containing DHA, EPA unsaturated fatty acids in fat
The nutritional labelings such as acid and other minerals and vitamins.Shrimping beam trawl is especially suitable for being processed into natural condiment containing, utilizes shrimp to get a foothold
Material processing and seasoning product, market potential is the hugest.
Shrimp seasoning processing method is by solid-liquid separation after enzymolysis or fermentation mostly by shrimping beam trawl at present, collects liquid
Concentrated, thermal response, spraying prepare, and cause raw material availability low, preserve and be easily generated pained and stench abnormal flavour, such as:
1, the preparation method of a kind of novel shrimp seasoning, warp disclosed in CN 101904483 A Chinese invention patent application description
Pretreatment, depth growth, enzyme denaturing, centrifugal filtration, concentration, thermal response, salting zymolysis, extracting are filtered, and obtain filtrate；Heat is anti-
Answer thing with extracting filtrate mix, high pressure homogenize, spray drying, obtain shrimp seasoning.This patent only applies a kind of protease, institute
Obtaining enzymolysis solution taste miscellaneous, consonance difference and technique are relative complex, and energy consumption is high, and raw material availability is low, preserve and are easily generated stench abnormal flavour.
2, CN 101919525 A: with Lobster leftover bits and pieces as raw material, through pre-treatment and enzymolysis, then with producing dipeptidase and three
The lactobacillus helveticus of peptidase ferments, concentration extraction, the preparation aminoacids complex nutrition containing active functional component taurine
Fermentation liquid；With this nutritious fermentation liquor and the mixing liquid mixing be made up through frying, boiling, cooking of multiple spice herbaceous plant, add
Enter food additive allotment, homogenizing, sterilization, make liquid or beans shape lobster flavourings.There is shrimp taste feature not in this preparation method
Substantially, the low inferior shortcoming of raw material availability.
Summary of the invention
The purpose of the present invention is contemplated to overcome in existing technique and technology that raw material availability is low, shrimp taste feature is failed to understand
Aobvious, preserve the shortcomings such as stench abnormal flavour, it is provided that a kind of utilization rate is high, shrimp taste characteristic odor substantially, delicate mouthfeel, without stench abnormal flavour
Natural shrimp cream flavouring agent and preparation method thereof.
The present invention solves technical problem and be the technical scheme is that
The preparation method of a kind of natural shrimp taste sea-food cream, comprises the following steps:
Pretreatment of raw material: low value shrimp or shrimping beam trawl are cleaned, drain, pulverizes in wet process disintegrator, prepare serosity A；Press
According to mass ratio, every 450～550 parts of serosity A add 250～350 parts of water and 40～50 parts of composite preservatives, described compound guarantor
Fresh dose includes trehalose, chitosan, nisin, is then passed through colloid mill homogenizing and processes, prepares serosity B；
Enzymolysis carries fresh: regulating stepThe pH to 6.5～7.5 of the serosity B prepared, adds by 1 ‰～the 1.5 ‰ of serosity B mass
Adding compound protease, described compound protease includes flavor protease, neutral protease, and holding temperature 50～60 DEG C, during enzymolysis
Between 7～7.5h, prepare serosity C；
Thermal response Titian flavour enhancing: with stepThe serosity C prepared is base material, adds 80～120 parts of glucoses and 40～60 parts
Aminoacid, reaction temperature is 85～95 DEG C, and the response time is 40～60min, prepare serosity D；
Ripening thickening: in stepThe serosity D prepared adds 15～20 parts of sodium carboxymethyl cellulose, cools down after stirring
Seal, holding temperature 25～35 DEG C, the curing time 48～52h, i.e. can get shrimp cream.
Described stepMiddle shrimping beam trawl is one or several mixture in prawn head, Crusta Penaeus seu Panulirus, shrimp tail.
As preferably, described stepComposite preservative is made up of trehalose, chitosan, nisin, described step
SuddenlyIn composite preservative, trehalose, chitosan, nisin mass ratio are 2:1:2.
As preferably, described stepMiddle regulating stepThe acetic acid of food stage is used during the pH of serosity B prepared.
As preferably, described stepCompound protease is made up of flavor protease, neutral protease, described stepMultiple
In hop protein enzyme, flavor protease, neutral protease mass ratio are 2:1.
As preferably, described stepMiddle aminoacid be the one in glutamic acid, aspartic acid, arginine, glycine or
Several mixture.
As preferably, described stepAminoacid is made up of glutamic acid, aspartic acid, arginine, glycine, described stepAminoacid Glutamic Acid, aspartic acid, arginine, glycine mass ratio are 4:3:2:1.
The present invention has the beneficial effects that: during pretreatment of raw material, wet process disintegrator and the connected applications of colloid mill, low
Value shrimp or shrimping beam trawl process through the dual homogenizing of wet process disintegrator and colloid mill, improve fineness and the utilization rate of raw material, profit
In enzymolysis and the carrying out of reaction of rendering palatable；The composite preservative used is natural component, it is suppressed that may introduce in production process
Microorganism, wherein trehalose can suppress thermal decomposition and the generation of stench material, chitosan and the lactic acid of unsaturated fatty acid
Streptostacin is compounding to be used, and can keep the freshness of shrimp cream and effectively suppress growing of microorganism；Utilize flavor protease and neutrality
Protease hydrolyzed is greatly improved the content of delicious amino acid in product and the consonance of local flavor.According to technical solution of the present invention system
The natural shrimp taste sea-food cream flavouring agent obtained, shrimp is with rich flavor, mellow, full, and mouthfeel is soft, fine and smooth.
Detailed description of the invention
Below by specific embodiment, the invention will be further described, and following example are illustrative, is not limit
Qualitatively, it is impossible to limit protection scope of the present invention with this.
Method used in the present invention if no special requirements, is the production method of routine；The reagent used, such as nothing
Particular provisions, are the commercially available prod of routine.
Embodiment 1:
The preparation method of a kind of natural shrimp taste sea-food cream, comprises the following steps:
Pretreatment of raw material: low value shrimp or shrimping beam trawl are cleaned, drain, pulverizes in wet process disintegrator, prepare serosity A；Press
According to mass fraction, in 450 parts of serosity A, add 350 parts of water and 40 parts be made up of trehalose, chitosan, nisin
Composite preservative, wherein trehalose, chitosan, nisin mass ratio are 2:1:2, are then passed through at colloid mill homogenizing
Reason, prepares serosity B；
Enzymolysis carries fresh: regulating stepThe pH to 7.0 of the serosity B prepared, by 1 ‰ interpolations of serosity B mass by local flavor albumen
The compound protease of enzyme, neutral protease composition, wherein flavor protease, neutral protease mass ratio are 2:1, keep temperature 55
DEG C, enzymolysis time 7h, prepare serosity C；
Thermal response Titian flavour enhancing: with stepThe serosity C prepared is base material, add 80 parts of glucoses and 60 parts by glutamic acid,
The aminoacids complex of aspartic acid, arginine, glycine composition, its Glutamic Acid, aspartic acid, arginine, glycine quality
Ratio is 4:3:2:1, and reaction temperature is 90 DEG C, and the response time is 50min, prepares serosity D；
Ripening thickening: in step20 parts of sodium carboxymethyl cellulose of addition in the serosity D prepared, coolant seal after stirring,
Keep temperature 30 DEG C, curing time 48h, i.e. can get shrimp cream.
Embodiment 2
The preparation method of a kind of natural shrimp taste sea-food cream, comprises the following steps:
Pretreatment of raw material: low value shrimp or shrimping beam trawl are cleaned, drain, pulverizes in wet process disintegrator, prepare serosity A；Press
According to mass fraction, in 500 parts of serosity A, add 300 parts of water and 40 parts be made up of trehalose, chitosan, nisin
Composite preservative, wherein trehalose, chitosan, nisin mass ratio are 2:1:2, are then passed through at colloid mill homogenizing
Reason, prepares serosity B；
Enzymolysis carries fresh: regulating stepThe pH to 7.0 of the serosity B prepared, by 1.5 ‰ interpolations of serosity B mass by local flavor egg
White enzyme, the compound protease of neutral protease composition, wherein flavor protease, neutral protease mass ratio are 2:1, keep temperature
55 DEG C, enzymolysis time 7h, prepare serosity C；
Thermal response Titian flavour enhancing: with stepThe serosity C prepared is base material, add 80 parts of glucoses and 60 parts by glutamic acid,
The aminoacids complex of aspartic acid, arginine, glycine composition, its Glutamic Acid, aspartic acid, arginine, glycine quality
Ratio is 4:3:2:1, and reaction temperature is 90 DEG C, and the response time is 50min, prepares serosity D；
Ripening thickening: in stepThe serosity D prepared adds 20 parts of sodium carboxymethyl cellulose, cools down close after stirring
Envelope, keeps temperature 30 DEG C, curing time 48h, i.e. can get shrimp cream.
Embodiment 3
The preparation method of a kind of natural shrimp taste sea-food cream, comprises the following steps:
Pretreatment of raw material: low value shrimp or shrimping beam trawl are cleaned, drain, pulverizes in wet process disintegrator, prepare serosity A；Press
According to mass fraction, in 500 parts of serosity A, add 300 parts of water and 45 parts be made up of trehalose, chitosan, nisin
Composite preservative, wherein trehalose, chitosan, nisin mass ratio are 2:1:2, are then passed through at colloid mill homogenizing
Reason, prepares serosity B；
Enzymolysis carries fresh: regulating stepThe pH to 7.0 of the serosity B prepared, by 1.5 ‰ interpolations of serosity B mass by local flavor egg
White enzyme, the compound protease of neutral protease composition, wherein flavor protease, neutral protease mass ratio are 2:1, keep temperature
55 DEG C, enzymolysis time 7h, prepare serosity C；
Thermal response Titian flavour enhancing: with stepThe serosity C prepared is base material, adds 100 parts of glucoses and 40 parts by paddy ammonia
Acid, aspartic acid, arginine, the aminoacids complex of glycine composition, its Glutamic Acid, aspartic acid, arginine, glycine matter
Amount ratio is 4:3:2:1, and reaction temperature is 90 DEG C, and the response time is 50min, prepares serosity D；
Ripening thickening: in stepThe serosity D prepared adds 15 parts of sodium carboxymethyl cellulose, cools down close after stirring
Envelope, keeps temperature 30 DEG C, curing time 48h, i.e. can get shrimp cream.
Embodiment 4
The preparation method of a kind of natural shrimp taste sea-food cream, comprises the following steps:
Pretreatment of raw material: low value shrimp or shrimping beam trawl are cleaned, drain, pulverizes in wet process disintegrator, prepare serosity A；Press
According to mass fraction, in 550 parts of serosity A, add 250 parts of water and 45 parts be made up of trehalose, chitosan, nisin
Composite preservative, wherein trehalose, chitosan, nisin mass ratio are 2:1:2, are then passed through at colloid mill homogenizing
Reason, prepares serosity B；
Enzymolysis carries fresh: regulating stepThe pH to 7.0 of the serosity B prepared, by 1 ‰ interpolations of serosity B mass by local flavor albumen
The compound protease of enzyme, neutral protease composition, wherein flavor protease, neutral protease mass ratio are 2:1, keep temperature 55
DEG C, enzymolysis time 7h, prepare serosity C；
Thermal response Titian flavour enhancing: with stepThe serosity C prepared is base material, adds 100 parts of glucoses and 40 parts by paddy ammonia
Acid, aspartic acid, arginine, the aminoacids complex of glycine composition, its Glutamic Acid, aspartic acid, arginine, glycine matter
Amount ratio is 4:3:2:1, and reaction temperature is 90 DEG C, and the response time is 50min, prepares serosity D；
Ripening thickening: in stepThe serosity D prepared adds 15 parts of sodium carboxymethyl cellulose, cools down close after stirring
Envelope, keeps temperature 30 DEG C, curing time 48h, i.e. can get shrimp cream.
The natural shrimp taste sea-food cream flavouring agent that above-described embodiment 1,2,3,4 prepares, shrimp is with rich flavor, mellow, full, mouthfeel
Soft, fine and smooth, testing result meets SB/T 10525-2009 and SC/T 3602-2002 indices requirement.Please see table one:
Table one: technical specification and testing result
Claims (7)
1. the preparation method of a natural shrimp taste sea-food cream, it is characterised in that: comprise the following steps:
Pretreatment of raw material: low value shrimp or shrimping beam trawl are cleaned, drain, pulverizes in wet process disintegrator, prepare serosity A；According to
Mass ratio, adds 250～350 parts of water and 40～50 parts of composite preservatives, described composite fresh-keeping in every 450～550 parts of serosity A
Agent includes trehalose, chitosan, nisin, is then passed through colloid mill homogenizing and processes, prepares serosity B；
Enzymolysis carries fresh: regulating stepThe pH to 6.5～7.5 of the serosity B prepared, by 1 ‰～1.5 ‰ interpolations of serosity B mass
Compound protease, described compound protease includes flavor protease, neutral protease, holding temperature 50～60 DEG C, enzymolysis time 7
～7.5h, prepare serosity C；
Thermal response Titian flavour enhancing: with stepThe serosity C prepared is base material, adds 80～120 parts of glucoses and 40～60 parts
Aminoacid, reaction temperature is 85～95 DEG C, and the response time is 40～60min, prepares serosity D；
Ripening thickening: in stepThe serosity D prepared adds 15～20 parts of sodium carboxymethyl cellulose, cools down after stirring
Seal, holding temperature 25～35 DEG C, the curing time 48～52h, i.e. can get shrimp cream.
The preparation method of a kind of natural shrimp taste sea-food cream the most according to claim 1, it is characterised in that: described stepIn
Shrimping beam trawl is one or several mixture in prawn head, Crusta Penaeus seu Panulirus, shrimp tail.
The preparation method of a kind of natural shrimp taste sea-food cream the most according to claim 1, it is characterised in that: described stepMultiple
Close antistaling agent to be made up of trehalose, chitosan, nisin, described stepTrehalose in composite preservative, chitosan,
Nisin mass ratio is 2:1:2.
The preparation method of a kind of natural shrimp taste sea-food cream the most according to claim 1, it is characterised in that: described stepIn
Regulating stepThe acetic acid of food stage is used during the pH of serosity B prepared.
The preparation method of a kind of natural shrimp taste sea-food cream the most according to claim 1, it is characterised in that: described stepMultiple
Hop protein enzyme is made up of flavor protease, neutral protease, described stepFlavor protease, neutral protein in compound protease
Enzyme mass ratio is 2:1.
The preparation method of a kind of natural shrimp taste sea-food cream the most according to claim 1, it is characterised in that: described stepAmmonia
Base acid is the mixture of one or more in glutamic acid, aspartic acid, arginine, glycine.
The preparation method of a kind of natural shrimp taste sea-food cream the most according to claim 6, it is characterised in that: described stepAmmonia
Base acid is made up of glutamic acid, aspartic acid, arginine, glycine, described stepAminoacid Glutamic Acid, aspartic acid, essence
Propylhomoserin, glycine mass ratio are 4:3:2:1.
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| CN113397138A (en) * | 2021-06-17 | 2021-09-17 | 漳州中坤食品有限公司 | Method for preparing abalone seasoning powder from abalone cooking juice as dried abalone byproduct |
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