CN106174386A - A kind of natural flavouring and the seasoning paste of preparation thereof and flavouring agent - Google Patents
A kind of natural flavouring and the seasoning paste of preparation thereof and flavouring agent Download PDFInfo
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- CN106174386A CN106174386A CN201610543774.8A CN201610543774A CN106174386A CN 106174386 A CN106174386 A CN 106174386A CN 201610543774 A CN201610543774 A CN 201610543774A CN 106174386 A CN106174386 A CN 106174386A
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- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 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 the flavouring agent of a kind of natural flavouring and preparation thereof, the preparation method of described flavoring agent comprises the steps: 1) by old hen that weight portion is 550～750 parts, the duck of 50～100 parts, the Herba Alii fistulosi of the animal bones of 100～250 parts, the mushroom of 60～140 parts, 10～50 parts of dry scallops and 0.5～4 part is precooked, and obtains pre-feed after removing waste water of precooking；2) ratio of described pre-feed with water 1:1 by volume～5 being mixed, under conditions of 100～125 DEG C, infusion 2～3h, obtain compound；3) ratio of described compound with water 1:1 by volume～5 is mixed, after regulation temperature and pH, add and include that the compound enzyme of compound protease carries out enzymolysis, obtain enzymolysis solution；4) described enzymolysis solution is filtered, centrifugal after take supernatant, be 30～40% by described supernatant concentration to water content, obtain described natural flavouring.
Description
Technical field
The invention belongs to Food Science and technical field, particularly to natural flavouring and the system thereof of a kind of alternative monosodium glutamate
Standby flavouring agent.
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, therefore this
Bright wide market.
Summary of the invention
It is an object of the invention to provide the natural flavouring of a kind of alternative monosodium glutamate, described flavoring agent is prepared by following steps
Form:
1) by the old hen that mass parts is 550～750 parts, the duck of 50～100 parts, the animal bones of 100～250 parts, 50～
Precook after the Herba Alii fistulosi pretreatment of the mushroom of 90 parts, 10～50 parts of dry scallops and 0.5～4 part, after removing waste water of precooking, obtain 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
～3h, it is cooled to room temperature, obtains compound；
3) ratio of described compound with water 1:1 by volume～5 is mixed, after heating and regulating pH, add compound wind
Taste protease (FlavourzyzmeTM) and other enzymes carry out complex enzyme hydrolysis, obtain enzymolysis solution；
4) described enzymolysis solution is filtered, centrifugal after take supernatant, and by described supernatant concentration to water content be 30～
40%, obtain described natural flavouring.
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.
Described mushroom in use selects dry mushroom.Wherein during Armillariella mellea and the common infusion of Carnis Gallus domesticus, due to 5'-inosinic acid
(IMP) increase of content, can produce the unique and local flavor of deliciousness, and Agaricus Bisporus has strong delicate flavour, and bolete is rich in aminoacid
And polysaccharide provide sweet taste and savoury for soup, in Lentinus Edodes, 5'-GMP (GMP) content is higher and produces during infusion
The distinctive local flavor of Lentinus Edodes, makes soup have abundant abnormal smells from the patient；Add the mushroom of above kind simultaneously, can improve in terms of different
The delicate flavour of flavouring agent.
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, can produce more rich flavor substance 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；
Use compound protease and compound protease to carry out complex enzyme hydrolysis, regulate temperature to 40～55 DEG C, regulate pH
To 5.5～7.5, it is simultaneously introduced compound protease and the composite flavor albumen being enzymolysis material gross weight 0.1%～0.6%
Enzyme, enzymolysis 1～5h；
Using papain and Flavourzyzme (compound protease) to carry out complex enzyme hydrolysis, regulation temperature is to 55
～65 DEG C, regulate pH to 6.0～7.5, be incorporated as enzymolysis material gross weight 0.2%～0.6% papain, enzymolysis 1～3h
Rear enzyme denaturing；Adjusting temperature is 40～55 DEG C, and regulation pH value, to 5.5～7.5, is incorporated as enzymolysis material gross weight 0.1%～0.6%
Flavourzyzme (compound protease), enzymolysis 1～5h；
Using alkaline protease and Flavourzyzme (compound protease) to carry out complex enzyme hydrolysis, regulation temperature is to 40
～50 DEG C, regulation pH value, to 8.0～10.0, is incorporated as the alkaline protease of enzymolysis material gross weight 0.1%～0.6%, enzymolysis 1
～enzyme denaturing after 3h；Adjust temperature be 40～55 DEG C, regulation pH value to 5.5～7.5, be incorporated as enzymolysis material gross weight 0.1%～
The Flavourzyzme (compound protease) of 0.6%, enzymolysis 1～5h；
Using neutral protease and compound protease to carry out complex enzyme hydrolysis, be heated to 40～50 DEG C, regulation pH value is extremely
7.0～8.0, it is incorporated as the neutral protease of enzymolysis material gross weight 0.2%～0.6%, enzyme denaturing after enzymolysis 1～3h, adjusts temperature
Degree is 40～55 DEG C, and regulation pH value, to 5.5～7.5, is incorporated as enzymolysis material gross weight 0.1%～0.6%
Flavourzyzme (compound protease), enzymolysis 1～5h；
Described enzymolysis material refers to old hen, duck, animal bones and the mushroom before pretreatment.
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.
Preferably, method of the present invention comprises the steps:
1) by the old hen that mass parts is 550～750 parts, the duck of 50～100 parts, cattle, the pig rod bone of 100～250 parts contain
Have the part of bone marrow, dry scallop 10～50 parts, Armillariella mellea 15～25 parts, Agaricus Bisporus 15～25 parts, bolete 10～20 parts, Lentinus Edodes 10～
Precook after the Herba Alii fistulosi pretreatment of 20 parts and 0.5～4 part, after removing waste water of precooking, obtain 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
～3h, it is cooled to room temperature, obtains compound；
3) ratio of described compound with water 1:1 by volume～5 is mixed, regulate temperature to 40～55 DEG C, regulate pH
To 5.5～7.5, be simultaneously introduced be enzymolysis material gross weight 0.1%～0.6% Protamex (compound protease) and
Flavourzyzme (compound protease), enzymolysis 1～5h；
4) described enzymolysis solution is filtered, centrifugal after take supernatant, and by described supernatant concentration to water content be 30～
40%, obtain described natural flavouring.
Flavoring agent prepared by the present invention has the advantages that
1) by selecting old hen, duck, animal bones, mushroom and Herba Alii fistulosi, these are rich in delicate flavour and the raw material of taste compound and right
The amount ratio of each raw material carries out preferably, obtaining preparing the quality raw materials of flavoring agent；
2) delicate flavour materials such as chicken, duck, mushroom are efficiently extracted out by the present invention by infusion, then by enzymolysis by former
Macromolecular substances in material is decomposed into little molecule taste compound, adds dense taste for flavouring agent so that mouthfeel is more thick and heavy,
Flavoring agent to a kind of alternative monosodium glutamate.
In a word, by the optimized choice of raw material with to extraction, the optimization of enzymolysis process, the present invention draws a kind of aftertaste and thickness
The natural flavouring that taste is strong, taste effect is good
It is another object of the present invention to protect the seasoning paste comprising flavoring agent of the present invention, including sky of the present invention
So flavoring agent 15～20 parts, hydrolyzed vegetable protein liquid 75～85 parts, I+G 1～5 parts.
Described hydrolyzed vegetable protein liquid be soy bean protein hydrolysate liquid, gluten meal Hydrolyzed protein liquid, Semen arachidis hypogaeae protein hydrolyzed solution or
Zein Hydrolyzed protein liquid.
Natural flavouring is organically combined by the seasoning paste of the present invention with plant protein hydrolysate, I+G, imparts natural further
The flavour of seasoning paste deliciousness and full abundant mouthfeel.This seasoning paste, as a kind of semi-finished product, can be used for producing further liquid
Other multiple formation such as body or solid and the flavouring agent of multiple local flavor.
Last purpose of the present invention is the flavouring agent that protection includes described seasoning paste, by weight, including institute of the present invention
The seasoning paste 35 stated～45 parts, Sal 38～42 parts, Saccharum Sinensis Roxb. 3～6 parts, starch 10～15 parts, essence 1～3 parts, water 1～4 parts.
After described flavouring agent raw material mix homogeneously, rotated granulator granulation, granular natural flavouring can be obtained.
Flavouring agent of the present invention uses natural food materials to be prepared from, and meets consumers in general's demand to health, its
Character and taste are similar with chicken essence, can be as a kind of succedaneum of chicken essence.And it is applied widely, can be used for various soup, dish
The seasoning of meat and fish dishes.Fill a hole in the market, have 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；
Fig. 7 difference sample principal component analysis result；
The flavour radar map of Fig. 8 difference sample；
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；
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.
Embodiment 1
Embodiment 1.1
The present embodiment relates to a kind of natural flavouring, adopts and is prepared from the following method:
(1) pretreated old hen 550g, Os Bovis seu Bubali 250g, duck 100g, dry scallop 10g, Armillariella mellea 15g, Agaricus Bisporus are weighed
15g, bolete 10g, 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,
To pre-feed；
(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
Protamex (compound protease) and Flavourzyzme (compound protease) each 2g, stirs 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 1.2
The present embodiment also provides for comprising the atural spice cream of the described natural flavouring of this enforcement, adopt prepare with the following method and
Become:
Take described natural flavouring 13 parts, mix with 85 parts of hydrolyzed vegetable protein liquid and 7 parts of I+G.
Described hydrolyzed vegetable protein liquid is gluten meal Hydrolyzed protein liquid.
Embodiment 1.3
The present embodiment also provides for comprising the natural flavouring of this enforcement described atural spice cream, adopt prepare with the following method and
Become:
Take described atural spice cream 40 parts, with 35 portions of Sal, 3 portions of Saccharum Sinensis Roxb., 8 parts of starch, 1 part of essence and 1 part of water mixing；
Said mixture material is put into stirring mixing in blending tank and, to mix homogeneously, by rotary pelleting machine pelletize, obtains grain
Shape natural flavouring.
Embodiment 2
Embodiment 2.1
The present embodiment relates to a kind of natural flavouring, adopts and is prepared from the following method
(1) old hen 750g, pig rod bone 100g, duck 50g, 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 Flavourzyzme (composite flavor albumen
Enzyme) 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 2.2
The present embodiment also provides for comprising the atural spice cream of the described natural flavouring of this enforcement, adopt prepare with the following method and
Become:
Take described natural flavouring 20 parts, mix with 75 parts of hydrolyzed vegetable protein liquid and 1 part of I+G.
Described hydrolyzed vegetable protein liquid is peanut protein hydrolysate liquid.
Embodiment 2.3
The present embodiment also provides for comprising the natural flavouring of this enforcement described atural spice cream, adopt prepare with the following method and
Become:
Take described atural spice cream 45 parts, with 42 portions of Sal, 6 portions of Saccharum Sinensis Roxb., 15 parts of starch, 3 parts of essence and 4 parts of water mixing；
Said mixture material is put into stirring mixing in blending tank and, to mix homogeneously, by rotary pelleting machine pelletize, obtains grain
Shape natural flavouring.
Embodiment 3
Embodiment 3.1
The present embodiment relates to a kind of natural flavouring, adopts and is prepared from the following method
(1) old hen 650g, Os Bovis seu Bubali 150g, duck 75g, dry scallop 30g, Armillariella mellea 25g, Agaricus Bisporus 20g, bolete 15g are weighed,
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 Flavourzyzme (composite flavor albumen
Enzyme) 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 3.2
The present embodiment also provides for comprising the atural spice cream of the described natural flavouring of this enforcement, adopt prepare with the following method and
Become:
Take described natural flavouring 20 parts, mix with 75 parts of hydrolyzed vegetable protein liquid and 1 part of I+G.
Described hydrolyzed vegetable protein liquid is hydrolyzate of soybean protein.
Embodiment 3.3
The present embodiment also provides for comprising the natural flavouring of this enforcement described atural spice cream, adopt prepare with the following method and
Become:
Take described atural spice cream 45 parts, with 42 portions of Sal, 6 portions of Saccharum Sinensis Roxb., 15 parts of starch, 3 parts of essence and 4 parts of water mixing；
Said mixture material is put into stirring mixing in blending tank and, to mix homogeneously, by rotary pelleting machine pelletize, obtains grain
Shape natural flavouring.
Embodiment 4
Compared with Example 2, its difference is, the step of described enzymolysis process is:
Being heated to 50 DEG C, regulation pH value, to 7.0, adds 2g neutral protease, enzyme denaturing after enzymolysis 3h, and adjusting temperature is 40
DEG C, regulation pH value, to 5.5, adds the compound protease of 2g, enzymolysis 3h.
Compared with Example 2, its difference is, the described step prepared during atural spice cream is:
Take described natural flavouring 15 parts, mix with 79 parts of hydrolyzed vegetable protein liquid and 6 parts of I+G.
Comparative example 1
Compared with Example 1, its difference is, described raw material becomes weighing old hen 350g, Armillariella mellea 65g, Agaricus Bisporus
65g, bolete 60g, Lentinus Edodes 60g, other raw materials are identical with embodiment 1.
Comparative example 2
Compared with Example 1, its difference is, described raw material is added without Os Bovis seu Bubali, and Os Bovis seu Bubali part old hen replaces.
Comparative example 3
Compared with Example 1, its difference is, the step in described enzymolysis process is:
Being heated to 50 DEG C, regulation pH value is 10.0, each Protamex (compound protease) adding 0.9g and
Flavourzyzme (compound protease), enzyme denaturing after enzymolysis 5h；
Experimental example
1, delicate flavour material such as aminoacid (glutamic acid, aspartic acid), nucleotide (5 '～flesh in above-mentioned flavouring agent are analyzed
Thuja acid, 5 '～guanyl)
1) amino acid analysis
Sample treatment: take the flavouring agent in 1g embodiment and comparative example respectively, ultra-pure water dissolves and is settled to 100ml, connects
The filter membrane 0.22 μm is standby, each sample do respectively three times parallel.
Qualitative, quantitative measures: according to Agilent 1100HPLC and Zorbax Eclipse～AAA post aminoacid column front derivation
Aminoacid in method analysis mensuration.Aminoacid in sample is carried out qualitative by the retention time (min) according to 2 kinds of standard amino acids.
Fig. 1 is the aminoacid that HPLC records in the sample of embodiment 1；Enter by the hybrid standard aminoacids solution of variable concentrations again
Sample, quantified by external standard method, with content as abscissa, peak area is vertical coordinate, draws standard curve (Fig. 2 Fig. 3).Pass through standard curve
Simulating regression equation of linear binary, Y value is peak area, and X value is content.Embodiment 1 can be obtained by liquid chromatograph
～5 and comparative example in amino acid whose peak area, substitute into equation just can obtain this kind of amino acid whose content.
2) nucleotide analysis
5 '～ribonucleotide sodium salt be in important delicate flavour material, embodiment and comparative example 5 '～the mensuration side of nucleotide content
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, measure several by sensory evaluation, freshness (EUC) mutually on duty and electronic tongues
Method, the freshness value in 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..
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 best, and delicate flavour is prominent and the most soft
With, there is persistently sense and savoury that Os Bovis seu Bubali infusion is brought.Embodiment 2 is close with embodiment 3 flavour, all has identical delicate flavour
And delicate flavour compares punching, but containing a little bitterness, bitterness has certain bridging effect to delicate flavour, savoury and persistently sense relative to
Embodiment 1 is weak.Comparative example 1 is big due to mushroom proportion, and the astringent taste of mushroom and bilgy odour mask chicken, duck at infusion enzymolysis
The alcohol savoury that delicate flavour produced by during and Os Bovis seu Bubali infusion produce, has obvious bitterness.Comparative example 2 is not owing to containing in raw material
Having Os Bovis seu Bubali part to be therefore clearly distinguished from embodiment 1 on alcohol savoury, delicate flavour is the thinest, persistently feels poor；Comparative example 3 by
Undesirable in enzymolysis process, it is impossible to fully macromolecular substances therein is resolved into the little molecule taste compound that taste is suitable for.
Table 2 sensory evaluation marking table
| Sample | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Comparative example 1 | Comparative example 2 | Comparative example 3 |
| Mark | 8.43 | 7.66 | 7.85 | 7.74 | 4.32 | 5.64 | 6.63 |
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
By data above it can be seen that from the point of view of whole structure, the EUC value of embodiment 1～4 is more than comparative example, and local flavor is relatively
Good.
3) electronic tongues analysis
Having the specific sensor of bioelectronics film by such as electronic tongues etc. is that fresh component carries out specificity to sample
Response, judges the delicate flavour intensity of this sample, and makes a distinction with other delicate flavour material with its response value.
Different delicate flavour difference samples can be made a distinction well by electronic tongues, it can be seen from figure 7 that first is main
Composition (PC1) has reached 98.849% with the contribution rate sum of Second principal component, (PC2), can reflect the actual feelings of sample well
Condition.And the discrimination index of whole principal component analysiss of sample is 99, illustrate that different embodiment delicate flavour difference samples can pass through
Electronic tongues makes a distinction well.The sample area of different delicate flavour difference can will be had separately by principal component analysis, it is possible to
Finding out that the difference size of sample room, 1～3 and 5 are embodiment 1～4,4 is comparative example 3, and 6 is commercially available chicken essence.By flavour radar
Figure (Fig. 8) reflects the flavour difference between each sample intuitively.Wherein UMS is delicate flavour, and SRS is tart flavour, and SWS is sweet taste, STS
For saline taste, BRS is bitterness, it can be seen that the freshness of chicken essence is all little than embodiment and comparative example, and the delicate flavour of sample 2 and sample 3
The most prominent, but corresponding bitterness numerical value is the biggest, corresponding with the result of sense organ appraise, though sample 1 delicate flavour is not the most prominent
Go out, but corresponding bitterness numerical value is minimum in five samples therefore to also comply with the result that preference degree is the highest.
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 (9)
1. a natural flavouring, it is characterised in that be prepared via a method which to form:
1) by the old hen that mass parts is 550～750 parts, the duck of 50～100 parts, the animal bones of 100～250 parts, 50～90 parts
Mushroom, 10～50 parts of dry scallops and 0.5～4 part Herba Alii fistulosi pretreatment after precook, remove pre-feed of precooking after waste water to obtain；
2) ratio of described pre-feed with water 1:1 by volume～5 is mixed, infusion 2～3h 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 30～40% by described supernatant concentration to water content, obtain institute
State natural flavouring.
Flavoring agent the most according to claim 1, it is characterised in that described animal bones is the portion that cattle, pig rod bone contain bone marrow
Point.
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 the growth hen of 11～15 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:
Use compound protease and compound protease to carry out complex enzyme hydrolysis, regulate temperature to 40～55 DEG C, regulate pH to 5.5
～7.5, it is simultaneously introduced compound protease and compound protease, the enzymolysis being enzymolysis material gross weight 0.1%～0.6%
1～5h；
Use papain and compound protease to carry out complex enzyme hydrolysis, regulate temperature to 55～65 DEG C, regulate pH to 6.0
～7.5, it is incorporated as enzymolysis material gross weight 0.2%～0.6% papain, enzyme denaturing after enzymolysis 1～3h；Adjusting temperature is 40
～55 DEG C, regulation pH value, to 5.5～7.5, is incorporated as the compound protease of enzymolysis material gross weight 0.1%～0.6%, enzyme
Solve 1～5h；
Using alkaline protease and compound protease to carry out complex enzyme hydrolysis, regulate temperature to 40～50 DEG C, regulation pH value is extremely
8.0～10.0, it is incorporated as the alkaline protease of enzymolysis material gross weight 0.1%～0.6%, enzyme denaturing after enzymolysis 1～3h；Adjust temperature
Degree is 40～55 DEG C, and regulation pH value, to 5.5～7.5, is incorporated as the composite flavor egg of enzymolysis material gross weight 0.1%～0.6%
White enzyme, enzymolysis 1～5h；
Use neutral protease and compound protease to carry out complex enzyme hydrolysis, be heated to 40～50 DEG C, regulation pH value to 7.0～
8.0, it is incorporated as the neutral protease of enzymolysis material gross weight 0.2%～0.6%, enzyme denaturing after enzymolysis 1～3h, adjusting temperature is 40
～55 DEG C, regulation pH value, to 5.5～7.5, is incorporated as the compound protease of enzymolysis material gross weight 0.1%～0.6%, enzyme
Solve 1～5h；
Described enzymolysis material refers to old hen, duck, animal bones and the mushroom before pretreatment.
7. an atural spice cream, it is characterised in that include the natural flavouring 15～20 described in any one of claim 1～6
Part, hydrolyzed vegetable protein liquid 75～85 parts, I+G 1～5 parts.
Seasoning paste the most according to claim 7, it is characterised in that described hydrolyzed vegetable protein liquid is soy bean protein hydrolysate
Liquid, gluten meal Hydrolyzed protein liquid, Semen arachidis hypogaeae protein hydrolyzed solution or zein Hydrolyzed protein liquid.
9. a flavouring agent, it is characterised in that by mass parts, it is prepared raw material and includes the seasoning paste 35 described in claim 7 or 8
～45 parts, Sal 38～42 parts, Saccharum Sinensis Roxb. 3～6 parts, starch 10～15 parts, essence 1～3 parts, water 1～4 parts.
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| CN108208740A (en) * | 2018-02-09 | 2018-06-29 | 武晓丹 | A kind of delicate flavour is strong and has the seasoning of roast pork flavor |
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| CN112725399A (en) * | 2020-12-29 | 2021-04-30 | 海南云皓生物科技有限公司 | Preparation method and application of lentinus edodes oligopeptide |
| WO2021088179A1 (en) * | 2019-11-06 | 2021-05-14 | 江南大学 | Preparation method for extremely fresh composite condiment based on condiment freshness evaluation |
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