CN105876726B - A kind of natural shrimp taste sea-food cream and preparation method thereof - Google Patents
A kind of natural shrimp taste sea-food cream and preparation method thereof Download PDFInfo
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- CN105876726B CN105876726B CN201610233091.2A CN201610233091A CN105876726B CN 105876726 B CN105876726 B CN 105876726B CN 201610233091 A CN201610233091 A CN 201610233091A CN 105876726 B CN105876726 B CN 105876726B
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- slurries
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- 239000006071 cream Substances 0.000 title claims abstract description 24
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- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 239000000796 flavoring agent Substances 0.000 claims abstract description 26
- 108091005804 Peptidases Proteins 0.000 claims abstract description 25
- 239000004365 Protease Substances 0.000 claims abstract description 25
- 235000019634 flavors Nutrition 0.000 claims abstract description 25
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 24
- 238000000034 method Methods 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 239000000084 colloidal system Substances 0.000 claims abstract description 10
- 239000002131 composite material Substances 0.000 claims abstract description 10
- 239000003755 preservative agent Substances 0.000 claims abstract description 10
- 230000008569 process Effects 0.000 claims abstract description 10
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- 230000002708 enhancing effect Effects 0.000 claims abstract description 7
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- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 7
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000000265 homogenisation Methods 0.000 claims abstract description 5
- 239000002002 slurry Substances 0.000 claims description 56
- 235000019419 proteases Nutrition 0.000 claims description 22
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims description 16
- 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 13
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- 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 13
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- 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 12
- 239000004475 Arginine Substances 0.000 claims description 11
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 claims description 11
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 claims description 11
- 150000001875 compounds Chemical class 0.000 claims description 10
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 claims description 8
- 239000004471 Glycine Substances 0.000 claims description 8
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 claims description 8
- 108010053775 Nisin Proteins 0.000 claims description 8
- 235000013922 glutamic acid Nutrition 0.000 claims description 8
- 239000004220 glutamic acid Substances 0.000 claims description 8
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- 238000006243 chemical reaction Methods 0.000 claims description 7
- 238000002156 mixing Methods 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
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- MBLBDJOUHNCFQT-LXGUWJNJSA-N aldehydo-N-acetyl-D-glucosamine Chemical compound CC(=O)N[C@@H](C=O)[C@@H](O)[C@H](O)[C@H](O)CO MBLBDJOUHNCFQT-LXGUWJNJSA-N 0.000 claims description 3
- 229910021529 ammonia Inorganic materials 0.000 claims description 3
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- 239000007788 liquid Substances 0.000 abstract description 7
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 244000005700 microbiome Species 0.000 abstract description 3
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- 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 abstract 1
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- -1 compound amino acid Chemical class 0.000 description 5
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- 238000000855 fermentation Methods 0.000 description 3
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- DWNBOPVKNPVNQG-LURJTMIESA-N (2s)-4-hydroxy-2-(propylamino)butanoic acid Chemical compound CCCN[C@H](C(O)=O)CCO DWNBOPVKNPVNQG-LURJTMIESA-N 0.000 description 2
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- 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
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- 235000016709 nutrition Nutrition 0.000 description 2
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- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
- 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 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 102000004860 Dipeptidases Human genes 0.000 description 1
- 108090001081 Dipeptidases Proteins 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 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
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- 102000035195 Peptidases Human genes 0.000 description 1
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- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
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- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000013065 commercial product 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
- 230000009849 deactivation Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 230000012447 hatching Effects 0.000 description 1
- 239000004615 ingredient Substances 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
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- 235000020995 raw meat Nutrition 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 235000015067 sauces Nutrition 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
- 239000000126 substance Substances 0.000 description 1
- 229960003080 taurine Drugs 0.000 description 1
- 238000005979 thermal decomposition reaction Methods 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical group 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 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
Landscapes
- 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 kind of natural shrimp taste sea-food creams and preparation method thereof, steps are as follows: low value shrimp or shrimping beam trawl being cleaned, drained, wet pulverizing, add water and composite preservative, through colloid mill homogenization, it adjusts addition protease after pH and carries out enzymatic hydrolysis and mention fresh, using enzymolysis liquid as base-material, glucose and amino acid is added and carries out thermal response Titian flavour enhancing, then addition sodium carboxymethylcellulose coolant seal carries out curing thickening, and shrimp cream is made.The present invention, through wet process disintegrator and the dual homogenization of colloid mill, enzymolysis processing, improves the fineness and utilization rate of raw material, delicate mouthfeel, delicate flavour is promoted to low value shrimp or shrimping beam trawl；The composite preservative of addition is natural component, it is suppressed that the microorganism that may be introduced in production process improves the smell aftertaste and delicate flavour plumpness of shrimp cream；Using flavor protease and neutral protease enzymolysis, the concordance of the content of delicious amino acid and flavor in product is greatly improved.
Description
Technical field
The invention belongs to food processing technology fields, are related to seafood food processing, especially a kind of natural shrimp taste seafood
Cream and preparation method thereof.
Background technique
Shrimp outlet occupies great share in China's seafood exportation.According to statistics, China exports every year decaptitating shrimp and
Peeled shrimp reaches 6.5 ten thousand tons or more, in processing decaptitating shrimp and peeled shrimp process, accounts for head, shrimp shell and the shrimp tail of shrimp weight about 40% just
At leftover bits and pieces.Protein, fat and minerals rich in shrimping beam trawl, wherein in protein, it is necessary to which amino acid accounts for
45.33%, with the 46.14% of 46.59% and casein of milk protein substantially close to unsaturated containing DHA, EPA in fat
The nutritional ingredients such as fatty acid and other minerals and vitamins.Shrimping beam trawl is very suitable to be processed into natural condiment containing, utilizes shrimp
Leftover bits and pieces processing and seasoning product, market potential are very huge.
Shrimp seasoning processing method is that shrimping beam trawl is collected liquid by being separated by solid-liquid separation after enzymatic hydrolysis or fermentation mostly at present
Concentrated, thermal response is made by spraying, causes raw material availability low, and preservation is also easy to produce bitter and stench peculiar smell, such as:
1, a kind of preparation side of novel shrimp seasoning is disclosed in CN 101904483A Chinese invention patent application specification
Method, preprocessed, depth growth, enzyme deactivation, centrifugal filtration, concentration, thermal response, salting zymolysis, extracting filtering, obtains filtered fluid；
Thermal response object is mixed, high-pressure homogeneous, spray drying with extracting filtered fluid, obtains shrimp seasoning.The patent only applies a hatching egg
White enzyme, gained enzymolysis liquid taste is miscellaneous, and concordance is poor and technique is relative complex, and energy consumption is high, and raw material availability is low, and preservation is also easy to produce raw meat
Smell.
2, CN 101919525A: using lobster leftover bits and pieces as raw material, through pre-treatment and enzymatic hydrolysis, then with dipeptidase and three can be produced
The Lactobacillus helveticus of peptase is fermented, concentration extraction, prepares the compound amino acid nutrition containing active functional component taurine
Fermentation liquid；It mixes, adds through mixing liquid made of frying, boiling, cooking with this nutritious fermentation liquor and a variety of spice herbaceous plant
Enter food additives allotment, homogeneous, sterilization, liquid or sauce shape lobster flavourings are made.There are shrimp taste features for the preparation method not
Obviously, the disadvantages of raw material availability is low.
Summary of the invention
The object of the invention is in order to overcome in prior art and technology, raw material availability is low, shrimp taste feature is unknown
It is aobvious, save the disadvantages of stench peculiar smell, provide a kind of utilization rate is high, shrimp taste characteristic odor is obvious, delicate mouthfeel, without peculiar smell of smelling as of rotten fish
Natural shrimp cream seasoning and preparation method thereof.
The technical proposal for solving the technical problem of the invention is:
A kind of preparation method of natural shrimp taste sea-food cream, comprising the following steps:
(1) pretreatment of raw material: by low value shrimp or shrimping beam trawl cleaning, drain, crushed in wet process disintegrator, slurries are made
A；According to mass ratio, 250~350 parts of water and 40~50 parts of composite preservatives are added in every 450~550 parts of slurries A, it is described multiple
It closes antistaling agent to be made of trehalose, chitosan, nisin, then passes through colloid mill homogenization, slurries B is made；
(2) enzymatic hydrolysis mentions fresh: the pH to 6.5~7.5 of regulating step (1) slurries B obtained, by slurries B mass 1 ‰~
1.5 ‰ addition compound proteases, the compound protease are made of flavor protease, neutral proteinase, keep temperature 50~60
DEG C, slurries C is made in 7~7.5h of enzymolysis time；
(3) thermal response Titian flavour enhancing: using step (2) slurries C obtained as base-material, be added 80~120 parts of glucose and 40~
60 parts of amino acid, the amino acid are made of glutamic acid, aspartic acid, arginine, glycine, and reaction temperature is 85~95
DEG C, the reaction time is 40~60min, and slurries D is made；
(4) curing thickening: 15~20 parts of sodium carboxymethylcelluloses are added in step (3) slurries D obtained, after mixing evenly
Coolant seal is kept for 25~35 DEG C of temperature, and shrimp cream can be obtained in 48~52h of curing time.
The step (1) in shrimping beam trawl be shrimp head, shrimp shell, mixture one or several kinds of in shrimp tail.
Preferably, (1) trehalose, chitosan, nisin mass ratio are 2:1 to the step in composite preservative:
2。
Preferably, the step (2) in regulating step (1) the pH of slurries B obtained when using food-grade acetic acid.
Preferably, (2) flavor protease, neutral proteinase mass ratio are 2:1 to the step in compound protease.
Preferably, (3) amino acid Glutamic Acid, aspartic acid, arginine, glycine mass ratio are 4:3 to the step:
2:1.
The beneficial effects of the invention are that: during pretreatment of raw material, the connected applications of wet process disintegrator and colloid mill are low
It is worth shrimp or shrimping beam trawl passes through wet process disintegrator and the dual homogenization of colloid mill, improves the fineness and utilization rate of raw material, benefit
In the progress for the reaction that digests and render palatable；The composite preservative of use is natural component, it is suppressed that may be introduced in production process
Microorganism, wherein trehalose is able to suppress the thermal decomposition of unsaturated fatty acid and the generation of stench substance, chitosan and lactic acid
Streptostacin is used in compounding, and can be kept the freshness of shrimp cream and effectively be inhibited the growth of microorganism；Utilize flavor protease and neutrality
Protease hydrolyzed is greatly improved the concordance of the content of delicious amino acid and flavor in product.According to technical solution of the present invention system
The natural shrimp taste sea-food cream seasoning obtained, shrimp is with rich flavor, mellow, full, and mouthfeel is soft, fine and smooth.
Specific embodiment
Below by specific embodiment, the invention will be further described, and it is not limit that following embodiment, which is descriptive,
Qualitatively, this does not limit the scope of protection of the present invention.
Method used in the present invention is conventional production method unless otherwise required；Used reagent, such as nothing
Particular provisions are conventional commercial product.
Embodiment 1:
A kind of preparation method of natural shrimp taste sea-food cream, comprising the following steps:
(1) pretreatment of raw material: by low value shrimp or shrimping beam trawl cleaning, drain, crushed in wet process disintegrator, slurries are made
A；According to mass fraction, 350 parts of water and 40 parts are added into 450 parts of slurries A by trehalose, chitosan, nisin group
At composite preservative, wherein trehalose, chitosan, nisin mass ratio be 2:1:2, then pass through colloid mill homogeneous
Slurries B is made in processing；
(2) enzymatic hydrolysis mentions fresh: the pH to 7.0 of regulating step (1) slurries B obtained, by 1 ‰ additions of slurries B mass by flavor
The compound protease of protease, neutral proteinase composition, wherein flavor protease, neutral proteinase mass ratio are 2:1, keep temperature
Slurries C is made in 55 DEG C, enzymolysis time 7h of degree；
(3) thermal response Titian flavour enhancing: using step, (2) 80 parts of glucose and 60 parts are added by paddy ammonia as base-material in slurries C obtained
The compound amino acid that acid, aspartic acid, arginine, glycine form, Glutamic Acid, aspartic acid, arginine, glycine matter
For amount than being 4:3:2:1, reaction temperature is 90 DEG C, reaction time 50min, and slurries D is made；
(4) curing thickening: 20 parts of sodium carboxymethylcelluloses are added in step (3) slurries D obtained, cool down after mixing evenly
Sealing is kept for 30 DEG C of temperature, and shrimp cream can be obtained in curing time 48h.
Embodiment 2
A kind of preparation method of natural shrimp taste sea-food cream, comprising the following steps:
(1) pretreatment of raw material: by low value shrimp or shrimping beam trawl cleaning, drain, crushed in wet process disintegrator, slurries are made
A；According to mass fraction, 300 parts of water and 40 parts are added into 500 parts of slurries A by trehalose, chitosan, nisin group
At composite preservative, wherein trehalose, chitosan, nisin mass ratio be 2:1:2, then pass through colloid mill homogeneous
Slurries B is made in processing；
(2) enzymatic hydrolysis mentions fresh: the pH to 7.0 of regulating step (1) slurries B obtained, by 1.5 ‰ additions of slurries B mass by wind
The compound protease of taste protease, neutral proteinase composition, wherein flavor protease, neutral proteinase mass ratio are 2:1, are kept
55 DEG C of temperature, enzymolysis time 7h, slurries C is made；
(3) thermal response Titian flavour enhancing: using step, (2) 80 parts of glucose and 60 parts are added by paddy ammonia as base-material in slurries C obtained
The compound amino acid that acid, aspartic acid, arginine, glycine form, Glutamic Acid, aspartic acid, arginine, glycine matter
For amount than being 4:3:2:1, reaction temperature is 90 DEG C, reaction time 50min, and slurries D is made；
(4) curing thickening: 20 parts of sodium carboxymethylcelluloses are added in step (3) slurries D obtained, cool down after mixing evenly
Sealing is kept for 30 DEG C of temperature, and shrimp cream can be obtained in curing time 48h.
Embodiment 3
A kind of preparation method of natural shrimp taste sea-food cream, comprising the following steps:
(1) pretreatment of raw material: by low value shrimp or shrimping beam trawl cleaning, drain, crushed in wet process disintegrator, slurries are made
A；According to mass fraction, 300 parts of water and 45 parts are added into 500 parts of slurries A by trehalose, chitosan, nisin group
At composite preservative, wherein trehalose, chitosan, nisin mass ratio be 2:1:2, then pass through colloid mill homogeneous
Slurries B is made in processing；
(2) enzymatic hydrolysis mentions fresh: the pH to 7.0 of regulating step (1) slurries B obtained, by 1.5 ‰ additions of slurries B mass by wind
The compound protease of taste protease, neutral proteinase composition, wherein flavor protease, neutral proteinase mass ratio are 2:1, are kept
55 DEG C of temperature, enzymolysis time 7h, slurries C is made；
(3) thermal response Titian flavour enhancing: using step, (2) 100 parts of glucose and 40 parts are added by paddy as base-material in slurries C obtained
The compound amino acid that propylhomoserin, aspartic acid, arginine, glycine form, Glutamic Acid, aspartic acid, arginine, glycine
Mass ratio is 4:3:2:1, and reaction temperature is 90 DEG C, reaction time 50min, and slurries D is made；
(4) curing thickening: 15 parts of sodium carboxymethylcelluloses are added in step (3) slurries D obtained, cool down after mixing evenly
Sealing is kept for 30 DEG C of temperature, and shrimp cream can be obtained in curing time 48h.
Embodiment 4
A kind of preparation method of natural shrimp taste sea-food cream, comprising the following steps:
(1) pretreatment of raw material: by low value shrimp or shrimping beam trawl cleaning, drain, crushed in wet process disintegrator, slurries are made
A；According to mass fraction, 250 parts of water and 45 parts are added into 550 parts of slurries A by trehalose, chitosan, nisin group
At composite preservative, wherein trehalose, chitosan, nisin mass ratio be 2:1:2, then pass through colloid mill homogeneous
Slurries B is made in processing；
(2) enzymatic hydrolysis mentions fresh: the pH to 7.0 of regulating step (1) slurries B obtained, by 1 ‰ additions of slurries B mass by flavor
The compound protease of protease, neutral proteinase composition, wherein flavor protease, neutral proteinase mass ratio are 2:1, keep temperature
Slurries C is made in 55 DEG C, enzymolysis time 7h of degree；
(3) thermal response Titian flavour enhancing: using step, (2) 100 parts of glucose and 40 parts are added by paddy as base-material in slurries C obtained
The compound amino acid that propylhomoserin, aspartic acid, arginine, glycine form, Glutamic Acid, aspartic acid, arginine, glycine
Mass ratio is 4:3:2:1, and reaction temperature is 90 DEG C, reaction time 50min, and slurries D is made；
(4) curing thickening: 15 parts of sodium carboxymethylcelluloses are added in step (3) slurries D obtained, cool down after mixing evenly
Sealing is kept for 30 DEG C of temperature, and shrimp cream can be obtained in curing time 48h.
Natural shrimp taste sea-food cream seasoning made from above-described embodiment 1,2,3,4, 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.See following table one:
Table one: technical indicator and testing result
Claims (3)
1. a kind of preparation method of natural shrimp taste sea-food cream, it is characterised in that: comprise the steps of:
(1) pretreatment of raw material: by low value shrimp or shrimping beam trawl cleaning, drain, crushed in wet process disintegrator, slurries A is made；It presses
According to mass ratio, 250~350 parts of water and 40~50 parts of composite preservatives, the compound guarantor are added in every 450~550 parts of slurries A
Fresh dose is made of trehalose, chitosan, nisin, and trehalose, chitosan, nisin mass ratio are 2:1:2,
Then pass through colloid mill homogenization, slurries B is made；
(2) enzymatic hydrolysis mentions fresh: the pH to 6.5~7.5 of regulating step (1) slurries B obtained adds by 1 ‰~the 1.5 ‰ of slurries B mass
Add compound protease, the compound protease is made of flavor protease, neutral proteinase, flavor protease, neutral proteinase
Mass ratio is 2:1, is kept for 50~60 DEG C of temperature, 7~7.5h of enzymolysis time, and slurries C is made；
(3) thermal response Titian flavour enhancing: using step, (2) 80~120 parts of glucose and 40~60 parts are added as base-material in slurries C obtained
Amino acid, the amino acid is made of glutamic acid, aspartic acid, arginine, glycine, glutamic acid, aspartic acid, smart ammonia
Acid, glycine mass ratio are 4:3:2:1, and reaction temperature is 85~95 DEG C, and the reaction time is 40~60min, and slurries D is made；
(4) curing thickening: 15~20 parts of sodium carboxymethylcelluloses are added in step (3) slurries D obtained, cool down after mixing evenly
Sealing is kept for 25~35 DEG C of temperature, and shrimp cream can be obtained in 48~52h of curing time.
2. a kind of preparation method of natural shrimp taste sea-food cream according to claim 1, it is characterised in that: the step (1) in
Shrimping beam trawl is shrimp head, shrimp shell, mixture one or several kinds of in shrimp tail.
3. a kind of preparation method of natural shrimp taste sea-food cream according to claim 1, it is characterised in that: the step (2) in
Regulating step (1) the pH of slurries B obtained when using food-grade acetic acid.
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| CN1806685A (en) * | 2006-02-08 | 2006-07-26 | 江南大学 | Method for preparing thermal reaction type shrimp tasted seasoning by utilizing shrimp or shrimp leftovers as raw materials |
| CN101690575A (en) * | 2009-10-12 | 2010-04-07 | 浙江海洋学院 | Method for preparing edible essence from shrimp leftovers |
| CN101904483A (en) * | 2010-08-16 | 2010-12-08 | 广东兴亿海洋生物工程有限公司 | Method for preparing novel shrimp seasoning |
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