CN106174363A - A kind of atural spice cream - Google Patents
A kind of atural spice cream Download PDFInfo
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- CN106174363A CN106174363A CN201610543576.1A CN201610543576A CN106174363A CN 106174363 A CN106174363 A CN 106174363A CN 201610543576 A CN201610543576 A CN 201610543576A CN 106174363 A CN106174363 A CN 106174363A
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- enzymolysis
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- protease
- flavouring
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- 239000006071 cream Substances 0.000 title claims abstract description 14
- VMXUWOKSQNHOCA-UKTHLTGXSA-N ranitidine Chemical compound [O-][N+](=O)\C=C(/NC)NCCSCC1=CC=C(CN(C)C)O1 VMXUWOKSQNHOCA-UKTHLTGXSA-N 0.000 title claims abstract description 14
- 235000013599 spices Nutrition 0.000 title claims abstract description 14
- 239000000796 flavoring agent Substances 0.000 claims abstract description 62
- 239000000463 material Substances 0.000 claims abstract description 34
- 235000019640 taste Nutrition 0.000 claims abstract description 22
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 21
- 239000002994 raw material Substances 0.000 claims abstract description 18
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 17
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 16
- 238000001802 infusion Methods 0.000 claims abstract description 15
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- 241000272525 Anas platyrhynchos Species 0.000 claims abstract description 12
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- 235000014347 soups Nutrition 0.000 claims abstract description 6
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- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 5
- 229920002907 Guar gum Polymers 0.000 claims description 5
- 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 description 5
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- 235000019710 soybean protein Nutrition 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
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- 241000196324 Embryophyta Species 0.000 description 3
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 3
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- 235000019264 food flavour enhancer Nutrition 0.000 description 3
- 235000013922 glutamic acid Nutrition 0.000 description 3
- 239000004220 glutamic acid Substances 0.000 description 3
- RQFCJASXJCIDSX-UUOKFMHZSA-N guanosine 5'-monophosphate Chemical compound C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP(O)(O)=O)[C@@H](O)[C@H]1O RQFCJASXJCIDSX-UUOKFMHZSA-N 0.000 description 3
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- 229940073490 sodium glutamate Drugs 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- AUHDWARTFSKSAC-HEIFUQTGSA-N (2S,3R,4S,5R)-3,4-dihydroxy-5-(hydroxymethyl)-2-(6-oxo-1H-purin-9-yl)oxolane-2-carboxylic acid Chemical compound [C@]1([C@H](O)[C@H](O)[C@@H](CO)O1)(N1C=NC=2C(O)=NC=NC12)C(=O)O AUHDWARTFSKSAC-HEIFUQTGSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 101710159104 Flavor peptide Proteins 0.000 description 2
- GRSZFWQUAKGDAV-KQYNXXCUSA-N IMP Chemical compound O[C@@H]1[C@H](O)[C@@H](COP(O)(O)=O)O[C@H]1N1C(NC=NC2=O)=C2N=C1 GRSZFWQUAKGDAV-KQYNXXCUSA-N 0.000 description 2
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- 108010064851 Plant Proteins Proteins 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 235000003704 aspartic acid Nutrition 0.000 description 2
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 2
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- 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
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- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- 108091034117 Oligonucleotide Proteins 0.000 description 1
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- 235000013888 disodium 5'-ribonucleotide Nutrition 0.000 description 1
- 239000004193 disodium 5'-ribonucleotide Substances 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)
Abstract
The present invention relates to a kind of atural spice cream, it is prepared from by the raw material including following mass parts, natural flavouring 5～20 parts, hydrolyzed vegetable protein liquid 70～80 parts, I+G 1～10 parts, Sal 5～10 parts, white sugar 5～10 parts, yeast extract 1～5 parts, essence 0.1～2 parts and thickening agent 1～15 parts；Described natural flavouring is to efficiently extract out by delicate flavour materials such as chicken, duck, mushrooms through infusion and biological enzymolysis, becomes peptide and aminoacid to be prepared from the collagen hydrolysate of bone marrow in animal bones.Seasoning paste of the present invention is the flavouring agent of the paste of a kind of similar Oyster sauce, and taste enriches, and it is prepared raw material and all uses natural product, has no side effect human body, can be used for the seasoning of various soup, dish, applied widely, has a extensive future.
Description
Technical field
The invention belongs to Food Science and technical field, particularly to the atural spice cream of a kind of alternative monosodium glutamate.
Background technology
The feature of natural condiment containing: (1) produces aftertaste and savoury.The feature of the chemistry tasty agents such as monosodium glutamate is that delicate flavour comes
Hurry up, the most just can feel after adding.But its general little generation has the aftertaste of continuity and strong savoury.So-called
Aftertaste refers to remain in the mouth the taste of (on tongue) after food has been moved off tongue and oral cavity；Savoury refers to come from dynamic planting
Some composition and the peptides etc. that thing fat, aminocarbonyl reaction generate a kind of sense of taste effect to people, it can make people obtain taste
Gratification in feel.In these areas, the effect of animals and plants extract is clearly superior to the chemistry tasty agentss such as monosodium glutamate.And animals and plants
Taste expressed by extract is more more natural than chemical tasty agents etc., it is easier to be esthetically acceptable to the consumers.(2) strengthen and improve taste
Effect.The chemical seasonings such as monosodium glutamate are only limited to the specific delicate flavour expressed by sodium glutamate and nucleic acid, and delicate flavour is narrow and simple.And move
Plant extract does not only has glutamic acid, the inosinic acid of nucleic acid, the delicate flavour of guanyl, also includes several amino acids, organic acid, not
The peptides decomposed completely, and the complicated sense of taste of glucide.By using different types of extract, such as pig, cattle, the meat of chicken
Juice, pulp, anchovy sauce, Sucus Allii Fistulosi or Bulbus Allii juice etc. can provide the taste expressed by special component of multiple plant and animal material to food,
The representability of strengthening taste, makes more simple taste complicated, can not only widen taste, moreover it is possible to make the taste that zest is strong become
Obtain and more relax, meet the different requirements to taste of all kinds of consumer.This is also that the flavoring agent such as monosodium glutamate are incomparable.
The total development trend of food flavor enhancer be to natural, conveniently, safely, the aspect development such as health care, nutrition and variation.
Along with developing rapidly of modern biotechnology, the exploitation of novel foodstuff flavour enhancer and production are just becoming the important application of biotechnology
Field, along with the improvement of people's quality of life, novel foodstuff flavour enhancer also will more and more be welcome by market.Oyster sauce is raw
Flavouring agent conventional in work, it is adaptable to the multiple cooking methods such as stir-fry, braised, burning.Prior art Oyster sauce is usual during producing
If monosodium glutamate to be added is seasoned, but monosodium glutamate excessive amount, the health of human body can be brought impact.For this problem, this
Invention proposes the atural spice cream that a kind of character is similar with Oyster sauce with function.
Summary of the invention
The atural spice cream of the present invention, is prepared from by the raw material including following mass parts: natural flavouring 5～20 parts,
Hydrolyzed vegetable protein liquid 70～80 parts, I+G 1～10 parts, Sal 5～10 parts, white sugar 5～10 parts, yeast extract 1～5
Part, essence 0.1～2 parts and thickening agent 1～15 parts；
Described natural flavouring is prepared via a method which to form:
1) by the old hen that mass parts is 500～800 parts, the duck of 50～100 parts, the animal bones (Os Sus domestica of 100～250 parts
Or Os Bovis seu Bubali), the mushroom of 60～140 parts, 10-50 part dry scallop and 0.5～4 part Herba Alii fistulosi pretreatment after precook, remove precook useless
Pre-feed is obtained after water；
2) ratio of described pre-feed with water 1:1 by volume～5 is mixed, infusion 2 under conditions of 100～125 DEG C
～3h, obtain compound；
3) ratio of described compound with water 1:1 by volume～5 is mixed, after regulation temperature and pH, add and include again
The compound enzyme closing flavor protease carries out enzymolysis, obtains enzymolysis solution；
4) described enzymolysis solution is filtered, centrifugal after take supernatant, by described supernatant concentration to solid content be 30～
40%, obtain described natural flavouring.
Seasoning paste of the present invention other natural adjuvants with natural flavouring are prepared from, during preparation not
Adding monosodium glutamate, by the taste compound extracted and in the enzymolysis natural food materials of selection, the seasoning paste of gained is natural, green, to human body
Have no side effect.Further, by optimizing selection and the consumption of other raw materials in seasoning paste, a kind of stable in properties, class are obtained
It is similar to the paste flavoring agent of Oyster sauce.
Described animal bones is the part that cattle, pig rod bone contain bone marrow.Cattle, pig rod bone bone marrow in rich in collagen protein, logical
Crossing infusion enzymolysis can be peptide fragment by collagen hydrolysate, thus produces and have the delicate flavour peptide of delicate flavour and have the aftertaste of continuity
With strong savoury peptide.
Described mushroom includes Armillariella mellea 15～25 parts, Agaricus Bisporus 15～25 parts, bolete 10～20 parts, Lentinus Edodes 10～20 parts.
Wherein during Armillariella mellea and the common infusion of Carnis Gallus domesticus, due to the increase of 5'-inosinic acid (IMP) content, can produce uniqueness and delicious
Local flavor, Agaricus Bisporus has strong delicate flavour, and bolete provides sweet taste and savoury, Lentinus Edodes rich in aminoacid and polysaccharide and for soup
Middle 5'-GMP (GMP) content is higher and produces the distinctive local flavor of Lentinus Edodes during infusion, makes soup have abundant gas
Taste；Add the mushroom of above kind simultaneously, the delicate flavour of flavouring agent can be improved in terms of different.
Described old hen is the growth hen of 11～15 months.Old hen relative to chicken contain more free amino acid,
5 '～nucleotide and fat, more rich flavor substance can be produced during infusion.
In preprocessing process, gill after old hen, duck are cleaned and be cut into 3～5cm square bulks；
Animal bones is crushed to 1～3cm square fritter by skeleton breaking machine.
The dry products of mushroom is pulverized by pulverizer, crosses 60 mesh sieves.
Other enzymes described are compound protease (ProtamexTM), papain, neutral protease or alkaline protease；
According to compound protease (ProtamexTM) and compound protease (FlavourzyzmeTM) carry out compound enzyme
Solve, after described compound mixes with the ratio of water 1:1 by volume～5, regulate temperature to 30～60 DEG C, regulate pH to 4～8,
It is simultaneously introduced compound protease and the composite flavor albumen of enzymolysis material (material initially added) gross mass 0.1%～1.5%
Enzyme, enzymolysis 1～8h.
Complex enzyme hydrolysis is carried out, described compound and water by volume 1 according to papain and compound protease:
After the ratio mixing of 1～5, regulate temperature to 55～65 DEG C, regulate pH to 6.0～8.0, be incorporated as enzymolysis material and (initially add
Material) gross weight 0.2%～0.6% papain, enzyme denaturing after enzymolysis 1～3h；Adjusting temperature is 40～55 DEG C, regulates pH
Value, to 5.5～8.0, is incorporated as the composite flavor albumen of enzymolysis material (material initially added) gross weight 0.1%～0.6%
Enzyme, enzymolysis 1～5h.
Complex enzyme hydrolysis is carried out, described compound and water by volume 1 according to alkaline protease and compound protease:
After the ratio mixing of 1～5, regulating temperature to 40～50 DEG C, regulation pH value, to 8.0～10.0, is incorporated as enzymolysis material and (initially adds
The material added) alkaline protease of gross weight 0.1%～0.6%, enzyme denaturing after enzymolysis 1～3h；Adjusting temperature is 40～55 DEG C, adjusts
Joint pH value, to 5.5～8.0, is incorporated as the composite flavor egg of enzymolysis material (material initially added) gross weight 0.1%～0.6%
White enzyme, enzymolysis 1～5h.
Complex enzyme hydrolysis is carried out, described compound and water by volume 1 according to neutral protease and compound protease:
After the ratio mixing of 1～5, being heated to 40～50 DEG C, regulation pH value, to 7.0～8.0, is incorporated as enzymolysis material and (initially adds
Material) neutral protease of gross weight 0.2%～0.6%, enzyme denaturing after enzymolysis 1～3h, adjusting temperature is 40～55 DEG C, regulates pH
Value, to 5.5～8.0, is incorporated as the composite flavor albumen of enzymolysis material (material initially added) gross weight 0.1%～0.6%
Enzyme, enzymolysis 1～5h.
Compound protease is exoproteinase, and compound protease, papain, alkaline protease and neutrality are
Endo protease, when compound protease and these several enzymes are used in conjunction with, can be decomposed into delicate flavour and savoury by target protein
Little molecule delicate flavour peptide, savoury peptide, available data shows, these flavor peptide are generally the oligopeptide of 2～10 amino acid residues.
In enzymolysis solution centrifugal process, control rotating speed 7000～9000rpm, time 10～20min, temperature 4～8 DEG C；
In enzymolysis solution concentration process, using the mode being concentrated in vacuo, controlling temperature is 55～65 DEG C.
Described hydrolyzed vegetable protein liquid is hydrolyzate of soybean protein, wheat gluten hydrolyzate, Semen arachidis hypogaeae protein hydrolyzed solution or Semen Maydis
Protein hydrolyzate；Plant protein hydrolysate is natural delicate flavour flavoring agent, and its delicate flavour is soft and has and persistently feels, and wherein has abundant taste
The aminoacid of taste and flavor peptide, can enrich the mouthfeel of natural delicate flavour seasoning paste.
In described hydrolytic liquid of plant protein, solid content is 30-45%.
Described essence is scallion oil essence, chicken essence or soup essence etc..
Described thickening agent is the mixture of xanthan gum, sodium alginate, sodium carboxymethyl cellulose or guar gum and starch.
Described thickening agent be 0.1～10 xanthan gum parts and the mixture of 1～5 part of starch, 0.5～5 part of sodium alginate and 1～
The mixture of 5 parts of starch, 0.1～10 part of sodium carboxymethyl cellulose and the mixture of 1～10 part of starch or 0.1～3 portion of Guar beans
Glue and the mixture of 1～10 part of starch.Thickening agent coordinates by a certain percentage with starch can prevent layering after paste flavouring agent standing,
It is directed to the flavoring compositions of the present invention, adds thickening agent and starch according to aforementioned proportion, i.e. can get the tune that paste is not stratified
Taste substance and there is mobility nor affect on mouthfeel.
Described starch is corn starch, sweet potato starch, potato starch etc..
Preferably, seasoning paste of the present invention is prepared from by the raw material of following weight portion, natural flavouring 15 parts, paddy
Protein powder hydrolyzed vegetable protein 80 parts, I+G 5 parts, Sal 8 parts, white sugar 6 parts, chicken essence 0.5 part, sodium carboxymethyl cellulose 2
Part, starch 1 part, yeast extract 1 part；
Described natural flavouring is prepared from by the following method:
(1) old hen 620～680 parts are weighed, Os Bovis seu Bubali 130～170 parts, duck 90～100 parts, 30 parts of dry scallop, Armillariella mellea 25 parts,
Agaricus Bisporus 20 parts, bolete 15 parts, 15 parts of Lentinus Edodes, Herba Alii fistulosi 4 parts, above-mentioned raw materials boiling water is scalded and boils 1～2min removal blood foam, bleed off
Waste water, obtains pre-feed；
(2) ratio of described pre-feed with water 1:1 by volume～5 is mixed, infusion 2 under conditions of 100～125 DEG C
～5h, obtain compound；
(3), after the ratio of described compound with water 1:1 by volume～5 being mixed, temperature to 55～65 DEG C, regulation are regulated
PH to 6.0～8.0, is incorporated as enzymolysis material gross weight 0.2%～0.6% papain, enzyme denaturing after enzymolysis 1～3h；Adjust
Temperature is 40～55 DEG C, and regulation pH value, to 5.5～8.0, is incorporated as the composite flavor of enzymolysis material gross weight 0.1%～0.6%
Protease, enzymolysis 1～5h.
(4) described enzymolysis solution is filtered, centrifugal after take supernatant, by described supernatant concentration to solid content be 30～
40%, obtain described natural flavouring.
Atural spice cream of the present invention has the advantages that
1) delicate flavour materials such as chicken, duck, mushroom are efficiently extracted out by the present invention by infusion and biological enzymolysis technology, will
In animal bones, the collagen hydrolysate of bone marrow becomes peptide and aminoacid, adds dense taste for flavouring agent so that mouthfeel is more thick and heavy,
Obtain the flavoring agent of a kind of alternative monosodium glutamate.
2) on the basis of flavoring agent of the present invention, the present invention by add hydrolyzed vegetable protein liquid, I+G, Sal,
White sugar, yeast extract, essence and thickening agent, obtain a kind of rich in taste comprehensively, the seasoning paste of stable performance, this seasoning
The raw material of preparing of cream all uses natural product, has no side effect human body, and the mastic of seasoning paste is stable, and not stratified, nothing precipitation occurs,
There is certain mobility, the seasoning of various soup, dish can be can be used for as the succedaneum of Oyster sauce to a certain extent, be suitable for
Scope is wide, has a extensive future.
Accompanying drawing explanation
Fig. 1 sample aminoacid chromatograms；
Fig. 2 aspartic acid standard curve；
Fig. 3 glutamic acid standard curve；
Fig. 4 sample oligonucleotide chromatograms；
Fig. 55 ' inosinic acid standard curve；
Fig. 65 ' guanyl standard curve.
Detailed description of the invention
Following example are used for illustrating the present invention, but are not limited to the scope of the present invention.
Used in embodiment, old hen is the growth hen of 13 months；
Raw material is carried out before using following pretreatment:
Gill after old hen, duck are cleaned and be cut into 3～5cm square bulks；
Cattle, pig rod bone are crushed to 1～3cm square fritter by skeleton breaking machine；
The dry products of mushroom is pulverized by pulverizer, crosses 60 mesh sieves；
Described yeast extract is purchased from Angel Yeast company.
Embodiment 1
The present embodiment relates to a kind of atural spice cream, following raw material be formed by directly mixing, natural flavouring 10g, hydrolysis
Gluten meal protein liquid 80g (solid content 45), I+G 7g, Sal 10g, white sugar 3g, scallion oil essence 0.2g, yeast extract
2g, xanthan gum 5g, starch 2.5g.
Described natural flavouring is prepared from by the following method:
(1) pretreated old hen 550g, Os Bovis seu Bubali 250g, duck 50g, dry scallop 10g, Armillariella mellea 15g, Agaricus Bisporus 15g are weighed,
Bolete 20g, Lentinus Edodes 10g, Herba Alii fistulosi 0.5g, scald above-mentioned raw materials boiling water and boil 1～2min removal blood foam, bleed off waste water, obtain pre-
Get the raw materials ready；
(2) described pre-feed being mixed with water 1:2 by volume, at 100 DEG C, infusion 3h, is cooled to room temperature, obtains mixing
Material；
(3) being mixed with water 1:3 by volume by described compound, be heated to 40 DEG C, regulation pH is 7.0, adds compound egg
White enzyme (Protamex) and each 2g of compound protease (Flavourzyzme) food flavor enzyme, stir enzymolysis 4h, after enzyme denaturing cooling
Obtain enzymolysis solution；
(4) by after described enzymolysis solution filtered through gauze, at 4 DEG C, rotating speed is centrifugal 10min under the conditions of 7000rpm, in removal
Layer oil slick, takes supernatant；It is 35% that described supernatant is concentrated in vacuo at temperature is 55 DEG C solid content, obtains natural tune
Taste agent.
Embodiment 2
The present embodiment relates to a kind of atural spice cream, following raw material be formed by directly mixing, natural flavouring 20g, Semen sojae atricolor
Hydrolyzed protein liquid 75g, I+G 10g, Sal 5g, white sugar 7g, seafood essence 0.5g, yeast extract 3g, guar gum 3g, form sediment
Powder 5g.
Described natural flavouring is prepared from by the following method:
(1) old hen 500g, pig rod bone 100g, duck 75g, dry scallop 50g, Armillariella mellea 25g, Agaricus Bisporus 25g, bolete are weighed
20g, Lentinus Edodes 20g, Herba Alii fistulosi 4g, scald above-mentioned raw materials boiling water and boil 1～2min removal blood foam, bleed off waste water, obtain pre-feed；
(2) described pre-feed being mixed with water 1:4 by volume, at 120 DEG C, infusion 2.5h, is cooled to room temperature, obtains mixed
Close material；
(3) being mixed with water 1:4 by volume by described compound, be heated to 55 DEG C, regulation pH is 7.0, adds 6g Fructus Chaenomelis
Protease, enzyme denaturing after enzymolysis 1h, adjust the temperature to 40 DEG C, regulation pH is 8.0, adds compound protease
(Flavourzyzme) 2g, stirs enzymolysis 4h, obtains enzymolysis solution after enzyme denaturing cooling；
(4) by after described enzymolysis solution filtered through gauze, at 8 DEG C, rotating speed is centrifugal 10min under the conditions of 8500rpm, in removal
Layer oil slick, takes supernatant；It is 42% that described supernatant is concentrated at temperature is 65 DEG C solid content, obtains atural spice
Agent.
Embodiment 3
The present embodiment relates to a kind of atural spice cream, following raw material be formed by directly mixing, natural flavouring 15g, Wheat Gluten
Powder hydrolyzed vegetable protein 80g, I+G 5g, Sal 8g, white sugar 6g, chicken essence 0.5g, sodium carboxymethyl cellulose 2g, starch
1g, yeast extract 1g；
Described natural flavouring is prepared from by the following method:
(1) old hen 650g, Os Bovis seu Bubali 150g, duck 100g, dry scallop 30g, Armillariella mellea 25g, Agaricus Bisporus 20g, bolete are weighed
15g, Lentinus Edodes 15g, Herba Alii fistulosi 4g, scald above-mentioned raw materials boiling water and boil 1～2min removal blood foam, bleed off waste water, obtain pre-feed；
(2) described pre-feed being mixed with water 1:4 by volume, at 120 DEG C, infusion 2.5h, is cooled to room temperature, obtains mixed
Close material；
(3) being mixed with water 1:4 by volume by described compound, be heated to 55 DEG C, regulation pH is 7.0, adds 6g Fructus Chaenomelis
Protease, enzyme denaturing after enzymolysis 1h, adjust the temperature to 40 DEG C, regulation pH is 8.0, adds compound protease
(Flavourzyzme) 6g, stirs enzymolysis 4h, obtains enzymolysis solution after enzyme denaturing cooling；
(4) by after described enzymolysis solution filtered through gauze, at 8 DEG C, rotating speed is centrifugal 10min under the conditions of 8500rpm, in removal
Layer oil slick, takes supernatant；It is 42% that described supernatant is concentrated at temperature is 65 DEG C solid content, obtains atural spice
Agent.
Embodiment 4
Compared with Example 1, its difference is, described natural flavouring is prepared from by the following method: Armillariella mellea 25g, double
Spore mushroom 25g, bolete 20g, Lentinus Edodes 20g.
Step in described enzymolysis process is: be heated to 50 DEG C, and regulation pH value is 6.5, the 1% of each addition gross weight
Protamex protease and compound protease (Flavourzyzme), enzyme denaturing after enzymolysis 2h.
Embodiment 5
Compared with Example 2, its difference is, adds sodium alginate 5g, starch 3g during cream processed.
Step in described enzymolysis process is: be heated to 50 DEG C, and regulation pH value, to 7.0, adds 2g neutral protease, enzymolysis
Enzyme denaturing after 3h, adjusting temperature is 40 DEG C, and regulation pH value, to 5.5, adds the compound protease (Flavourzyzme) of 2g, enzyme
Solve 3h.
Comparative example 1
Compared with Example 1, its difference is, the feedstock portions of described natural flavouring becomes weighing old hen 350g,
Armillariella mellea 65g, Agaricus Bisporus 65g, bolete 60g, Lentinus Edodes 60g, add 0.5 part of I+G, and other raw materials are identical with embodiment 1.
Described enzymolysis time is 7h.
Comparative example 2
Compared with Example 1, its difference is, described feedstock portions adds 40g wheat gluten hydrolyzate, is added without yeast and takes out
Extract, in natural flavouring preparation process, Os Bovis seu Bubali part old hen replaces.
Comparative example 3
Compared with Example 2, its difference is that described thickening agent dosage is 5g guar gum, starch 8g.
Experimental example 1,
Analyze delicate flavour material such as aminoacid (glutamic acid, aspartic acid) in above-mentioned flavouring agent, nucleotide (5'-inosinic acid,
5'-GMP)
1) amino acid analysis
Sample treatment: take the product in 1ml embodiment and comparative example respectively, ultra-pure water dissolves and is settled to 100ml, then
The filter membrane crossing 0.22 μm is standby, each sample do respectively three times parallel.Qualitative, quantitative measure: according to Agilent 1100HPLC with
Aminoacid in Zorbax Eclipse-AAA post aminoacid pre-column derivatization analysis mensuration.Reservation according to 2 kinds of standard amino acids
Time, aminoacid in sample was carried out qualitative by (min).
Fig. 1 is the aminoacid in the standard substance that HPLC records；Press the hybrid standard aminoacids solution sample introduction of variable concentrations again, outward
Mark standard measure, with content as abscissa, peak area is vertical coordinate, draws standard curve (Fig. 2 Fig. 3).Pass through standard curve fit
Regression equation of cutting edge aligned binary, Y value is peak area, and X value is content.Embodiment 1～3 He can be obtained by liquid chromatograph
Amino acid whose peak area in comparative example, substitutes into equation and just can obtain this kind of amino acid whose content.
2) nucleotide analysis
5 '～ribonucleotide sodium salt be the mensuration side of 5 '-nucleotide content in important delicate flavour material, embodiment and comparative example
Method is: 1g sample is dissolved in 100mL water, crosses 0.22 μm filter membrane standby.Sample enters HPLC system and is analyzed.System is equipped with
G1322A vacuum deaerates system, G1311A four-stage pump, G1329A automatic sampler and G1316A column oven online.Chromatographic column is
Agilent Eclipse XDB-C18Chromatographic column, it is 20 DEG C that column temperature controls, and flowing is 50mmol KH mutually2PO4, adjust with phosphoric acid
PH is 4.3, and flow velocity is 1mL/min.Sample nucleotide is carried out qualitative by the retention time (min) obtaining 2 kinds of standard nucleotides
(Fig. 4) use each 5 '～nucleotide standard substance do standard curve (Fig. 5 Fig. 6) and once returned by the cutting edge aligned binary of standard curve fit
Returning equation, Y value is peak area, and X value is content.The peak area of sample nucleotide, substitution side can be obtained by liquid chromatograph
Journey just can obtain the content of this kind of nucleotide.Carry out external standard method to carry out quantitatively.
Above measurement result is shown in Table 1: table 1: the assay in delicate flavour material
2, by the freshness value in sensory evaluation, freshness (EUC) mutually on duty comprehensive distinguishing sample.
1) sensory evaluation
By the sensory evaluation person being trained, the delicate flavour of sample is passed judgment on, to judge the delicate flavour intensity of this sample, including
Triangle method of inspection, intensity dilution method, scoring etc..Take 1ml sample and be settled to 10ml, by the trainer trained through sensory evaluation
Embodiment and comparative example are carried out sense organ appraise.
Table 2 is embodiment and comparative example sensory evaluation marking table, by trained sensory evaluation person to each sample
Preference degree carry out the average mark drawn of giving a mark, wherein the overall acceptable degree of embodiment 1 is close with embodiment 3, but is slightly poorer than
Embodiment 3 wherein main cause is to add a little chicken essence in embodiment 3, and delicate flavour is prominent and the softest, has Os Bovis seu Bubali
Persistently sense and the savoury that infusion is brought.Embodiment 2 is close with embodiment 3 flavour, all has identical delicate flavour and delicate flavour to compare
Punching, but containing a little bitterness and beany flavor, bitterness has certain bridging effect to delicate flavour, and savoury and persistently sense are relative to reality
Execute example 1 weak.Comparative example 1 is big due to mushroom proportion, and the astringent taste of mushroom and bilgy odour mask chicken, duck in infusion enzymolysis mistake
The alcohol savoury that in journey, produced delicate flavour and Os Bovis seu Bubali infusion produce, has obvious bitterness.And add 0.5 part of I+G, due to
The amount deficiency delicate flavour of I+G does not highlights.Comparative example 2 due to raw material does not contains Os Bovis seu Bubali part therefore on alcohol savoury with enforcement
Example 1 is clearly distinguished from, and only adds 40 parts of gluten meal Hydrolyzed protein liquids and makes sample delicate flavour boring, is added without yeast extract and makes
Delicate flavour is the thinest, persistently feels poor.
Embodiment 1～5 and comparative example 1～2 in atural spice cream stable performance, there is certain mobility, not stratified,
Not precipitating, owing to the flavouring agent in comparative example 3 is the most sticky, in curdled appearance, entrance is non-fusible and has obvious abnormal flavour.
Table 2 sensory evaluation marking table
2) monosodium glutamate equivalent
Owing to disodium 5 '-ribonucleotide and sodium glutamate have synergistic function, by the taste proposed by Yamaguchi et al.
Essence equivalent formula, is mixed the concentration that the delicate flavour intensity that solution presented is converted into the sodium glutamate (i.e. monosodium glutamate) of equivalence, uses
In the delicate flavour intensity quantifying mixed solution.Its formula is: EUC=∑ aibi+1218(Σaibi)(∑ajbj), wherein EUC represents
Monosodium glutamate equivalent (gMSG/100g), aiAnd ajRepresent the concentration (being g/100g) of Fresh ear field and delicate flavour nucleotide, b respectivelyi
And bjRepresent Fresh ear field respectively relative with delicate flavour nucleotide in fresh coefficient.Measurement result according to table 1 calculates
EUC value, such as table 3:
Table 3:EUC value
As seen from the above table, the EUC value of product of the present invention is higher, rich in taste, it is easy to accept, comparative example 1 and contrast
Example 2 does not all reach such effect.
Although, used general explanation, detailed description of the invention and test, the present invention made detailed retouching
Stating, but on the basis of the present invention, can make some modifications or improvements it, this is apparent to those skilled in the art
's.Therefore, these modifications or improvements without departing from theon the basis of the spirit of the present invention, belong to claimed
Scope.
Claims (10)
1. an atural spice cream, it is characterised in that be prepared from by the raw material including following mass parts: natural flavouring 5～
20 parts, hydrolyzed vegetable protein liquid 70～80 parts, I+G 1～10 parts, Sal 5～10 parts, white sugar 5～10 parts, yeast extract 1
～5 parts, essence 0.1～2 parts and thickening agent 1～15 parts；
Described natural flavouring is prepared via a method which to form:
1) by the old hen that mass parts is 500～800 parts, the duck of 50～100 parts, the pig of 100～250 parts or the excellent bone of cattle, 50
～precook after the Herba Alii fistulosi pretreatment of the mushroom of 90 parts, 10-50 part dry scallop and 0.5～4 part, obtain after removing precook waste water and blood foam
Pre-feed；
2) ratio of described pre-feed with water 1:1 by volume～5 is mixed, infusion 2～5h under conditions of 100～125 DEG C,
Obtain compound；
3) ratio of described compound with water 1:1 by volume～5 is mixed, after regulation temperature and pH, add and include compound wind
The compound enzyme of taste protease carries out enzymolysis, obtains enzymolysis solution；
4) described enzymolysis solution is filtered, centrifugal after take supernatant, be 30～45% by described supernatant concentration to solid content,
Obtain described natural flavouring.
Flavoring agent the most according to claim 1, it is characterised in that the excellent bone of described pig or cattle is the rod containing bone marrow part
Bone.
Flavouring agent the most according to claim 1 and 2, it is characterised in that described mushroom includes Armillariella mellea 15～25 parts, Agaricus Bisporus
15～25 parts, bolete 10～20 parts, Lentinus Edodes 10～20 parts.
Flavouring agent the most according to claim 3, it is characterised in that described old hen is growth 11～the hen of 15 months.
5. according to the flavouring agent described in claim 1 or 4, it is characterised in that described compound enzyme also includes compound protease, Fructus Chaenomelis
Protease, neutral protease or alkaline protease.
Flavouring agent the most according to claim 5, it is characterised in that enzymatic hydrolysis condition is:
Complex enzyme hydrolysis, described compound and water 1:1 by volume～5 is carried out according to compound protease and compound protease
Ratio mixing after, regulate temperature to 30～60 DEG C, regulate pH to 4～8, be simultaneously introduced enzymolysis material gross mass 0.1%～
The compound protease of 1.5% and compound protease, enzymolysis 1～8h；
Complex enzyme hydrolysis, described compound and water 1:1 by volume～5 is carried out according to papain and compound protease
Ratio mixing after, regulate temperature to 55～65 DEG C, regulate pH to 6.0～8.0, be incorporated as enzymolysis material gross weight 0.2%～
0.6% papain, enzyme denaturing after enzymolysis 1～3h；Adjusting temperature is 40～55 DEG C, and regulation pH value, to 5.5～8.0, is incorporated as
The compound protease of enzymolysis material gross weight 0.1%～0.6%, enzymolysis 1～5h；
Complex enzyme hydrolysis, described compound and water 1:1 by volume～5 is carried out according to alkaline protease and compound protease
Ratio mixing after, regulate temperature to 40～50 DEG C, regulation pH value to 8.0～10.0, be incorporated as enzymolysis material gross weight 0.1%
～the alkaline protease of 0.6%, enzyme denaturing after enzymolysis 1～3h；Adjusting temperature is 40～55 DEG C, and regulation pH value, to 5.5～8.0, adds
Enter the compound protease for enzymolysis material gross weight 0.1%～0.6%, enzymolysis 1～5h；
Complex enzyme hydrolysis, described compound and water 1:1 by volume～5 is carried out according to neutral protease and compound protease
Ratio mixing after, be heated to 40～50 DEG C, regulation pH value to 7.0～8.0, be incorporated as enzymolysis material gross weight 0.2%～
The neutral protease of 0.6%, enzyme denaturing after enzymolysis 1～3h, adjusting temperature is 40～55 DEG C, and regulation pH value, to 5.5～8.0, adds
For the compound protease of enzymolysis material gross weight 0.1%～0.6%, enzymolysis 1～5h；
Described enzymolysis material refers to the mixture of old hen, duck, animal bones and the mushroom before pretreatment.
Seasoning paste the most according to claim 1, it is characterised in that described hydrolyzed vegetable protein liquid is soybean protein hydrolysis
Liquid, wheat gluten hydrolyzate, Semen arachidis hypogaeae protein hydrolyzed solution or zein hydrolyzed solution.
Seasoning paste the most according to claim 1, it is characterised in that described essence is scallion oil essence, chicken essence or soup
Essence.
Seasoning paste the most according to claim 1, it is characterised in that described thickening agent is xanthan gum, sodium alginate, carboxymethyl
The mixture of sodium cellulosate or guar gum and starch.
Seasoning paste the most according to claim 9, it is characterised in that described thickening agent is 0.1～10 xanthan gum parts and 1～5
Part mixture of starch, 0.5～5 part of sodium alginate and the mixture of 1～5 part of starch, 0.1～10 part of sodium carboxymethyl cellulose and
The mixture of 1～10 part of starch or 0.1～3 part of guar gum and the mixture of 1～10 part of starch.
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