CN106174387A - A kind of compounding sea sausage seasoning matter and its preparation method and application - Google Patents
A kind of compounding sea sausage seasoning matter and its preparation method and application Download PDFInfo
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- CN106174387A CN106174387A CN201610545663.0A CN201610545663A CN106174387A CN 106174387 A CN106174387 A CN 106174387A CN 201610545663 A CN201610545663 A CN 201610545663A CN 106174387 A CN106174387 A CN 106174387A
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- urechis uniconctus
- seasoning
- uniconctus
- urechis
- stock solution
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- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 57
- 238000013329 compounding Methods 0.000 title claims abstract description 34
- 235000013580 sausages Nutrition 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 241000237928 Urechis Species 0.000 claims abstract description 90
- 239000000796 flavoring agent Substances 0.000 claims abstract description 26
- 239000011550 stock solution Substances 0.000 claims abstract description 26
- 235000019634 flavors Nutrition 0.000 claims abstract description 22
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 16
- 239000000243 solution Substances 0.000 claims abstract description 15
- 235000013372 meat Nutrition 0.000 claims abstract description 13
- 239000002893 slag Substances 0.000 claims abstract description 12
- 238000003756 stirring Methods 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000003094 microcapsule Substances 0.000 claims abstract description 11
- 102000004190 Enzymes Human genes 0.000 claims abstract description 9
- 108090000790 Enzymes Proteins 0.000 claims abstract description 9
- 108091005658 Basic proteases Proteins 0.000 claims abstract description 8
- 108091005804 Peptidases Proteins 0.000 claims abstract description 8
- 239000004365 Protease Substances 0.000 claims abstract description 8
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 8
- TVLJNOHNHRBUBC-SIHAWKHTSA-J [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O Chemical compound [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O TVLJNOHNHRBUBC-SIHAWKHTSA-J 0.000 claims abstract description 8
- 235000013888 disodium 5'-ribonucleotide Nutrition 0.000 claims abstract description 8
- 239000004193 disodium 5'-ribonucleotide Substances 0.000 claims abstract description 8
- 239000002002 slurry Substances 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 102100037205 Sal-like protein 2 Human genes 0.000 claims abstract description 6
- 101710192308 Sal-like protein 2 Proteins 0.000 claims abstract description 6
- 238000010009 beating Methods 0.000 claims abstract description 6
- 239000008399 tap water Substances 0.000 claims abstract description 6
- 235000020679 tap water Nutrition 0.000 claims abstract description 6
- 210000001835 viscera Anatomy 0.000 claims abstract description 6
- 238000009835 boiling Methods 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims description 8
- RSWGJHLUYNHPMX-UHFFFAOYSA-N Abietic-Saeure Natural products C12CCC(C(C)C)=CC2=CCC2C1(C)CCCC2(C)C(O)=O RSWGJHLUYNHPMX-UHFFFAOYSA-N 0.000 claims description 6
- KHPCPRHQVVSZAH-HUOMCSJISA-N Rosin Natural products O(C/C=C/c1ccccc1)[C@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 KHPCPRHQVVSZAH-HUOMCSJISA-N 0.000 claims description 6
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 6
- 150000002148 esters Chemical class 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 6
- 239000007921 spray Substances 0.000 claims description 6
- KHPCPRHQVVSZAH-UHFFFAOYSA-N trans-cinnamyl beta-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OCC=CC1=CC=CC=C1 KHPCPRHQVVSZAH-UHFFFAOYSA-N 0.000 claims description 6
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 claims description 6
- IJCWFDPJFXGQBN-RYNSOKOISA-N [(2R)-2-[(2R,3R,4S)-4-hydroxy-3-octadecanoyloxyoxolan-2-yl]-2-octadecanoyloxyethyl] octadecanoate Chemical group CCCCCCCCCCCCCCCCCC(=O)OC[C@@H](OC(=O)CCCCCCCCCCCCCCCCC)[C@H]1OC[C@H](O)[C@H]1OC(=O)CCCCCCCCCCCCCCCCC IJCWFDPJFXGQBN-RYNSOKOISA-N 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 235000011078 sorbitan tristearate Nutrition 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 4
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 2
- 235000014347 soups Nutrition 0.000 claims description 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims 3
- NGWKGSCSHDHHAJ-YPFQVHCOSA-N Liquoric acid Chemical compound C1C[C@H](O)C(C)(C)C2CC[C@@]3(C)[C@]4(C)C[C@H]5O[C@@H]([C@](C6)(C)C(O)=O)C[C@@]5(C)[C@@H]6C4=CC(=O)C3[C@]21C NGWKGSCSHDHHAJ-YPFQVHCOSA-N 0.000 claims 1
- NGWKGSCSHDHHAJ-UHFFFAOYSA-N Liquoric acid Natural products C1CC(O)C(C)(C)C2CCC3(C)C4(C)CC5OC(C(C6)(C)C(O)=O)CC5(C)C6C4=CC(=O)C3C21C NGWKGSCSHDHHAJ-UHFFFAOYSA-N 0.000 claims 1
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 description 6
- 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 description 5
- 230000035764 nutrition Effects 0.000 description 5
- 229910052708 sodium Inorganic materials 0.000 description 5
- 239000011734 sodium Substances 0.000 description 5
- 238000001694 spray drying Methods 0.000 description 5
- 238000005538 encapsulation Methods 0.000 description 4
- 235000013355 food flavoring agent Nutrition 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 239000002773 nucleotide Substances 0.000 description 4
- 125000003729 nucleotide group Chemical group 0.000 description 4
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 description 4
- 229920000053 polysorbate 80 Polymers 0.000 description 4
- 235000001014 amino acid Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 230000001804 emulsifying effect Effects 0.000 description 3
- 210000001035 gastrointestinal tract Anatomy 0.000 description 3
- 108090000765 processed proteins & peptides Proteins 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 235000014102 seafood Nutrition 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000002045 lasting effect Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 239000004223 monosodium glutamate Substances 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 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
- 238000010298 pulverizing process Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000965254 Apostichopus japonicus Species 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 241000237852 Mollusca Species 0.000 description 1
- 206010059013 Nocturnal emission Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 230000017854 proteolysis Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 208000011117 substance-related disease Diseases 0.000 description 1
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
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a kind of compounding sea sausage seasoning matter and its preparation method and application.Compounding sea sausage seasoning matter formula is: Urechis uniconctus seasoning stock solution 90%, Sal 2%, disodium 5'-ribonucleotide 4%, emulsifying agent 4%.Can be made into microcapsule.The wherein preparation method of Urechis uniconctus seasoning stock solution: selecting new fresh ocean gut is raw material, removes head, tail, internal organs, cleans up with tap water, the section of being cut into, and add the water of Urechis uniconctus weight 1 times, rubs making beating with beater and prepares Urechis uniconctus slurry；Then by its at ambient pressure boiling filter to obtain Urechis uniconctus meat slag and Urechis uniconctus decoction；Wherein Urechis uniconctus meat slag adds the water of 5 10 times of weight and stirs, and regulation pH value adds alkaline protease and flavor protease stirring, is again heated to 90 100 DEG C after enzymolysis, enzyme denaturing, is cooled to room temperature, filters to obtain Urechis uniconctus enzymolysis solution；It is mixed with volume ratio 1:5 8 with Urechis uniconctus decoction, obtains Urechis uniconctus seasoning stock solution.Obviously, the present invention is sufficiently reserved the genuineness of Urechis uniconctus, nutritious, increase fresh significantly, be a kind of natural, healthy compounding sea fresh seasoning.
Description
Technical field
The present invention relates to food seasoning field, particularly to a kind of compounding sea sausage seasoning matter and preparation method thereof and should
With.
Background technology
Flavoring agent refers to be used to add the food composition improving taste in other foods on a small quantity.Wherein monosodium glutamate is as one
Tasty agents, is widely used by people at present, but excess is edible can cause the most thirsty discomfort such as grade, and can produce under the high temperature conditions
Raw harmful material.It addition, chicken essence increases fresh flavoring agent as one is compound, its basis still contains larger proportion
Monosodium glutamate composition, and in use asynchronous with the addition of Sal, it is not easy to grasp consumption.It addition, current many solids are adjusted
The drying means of taste substance uses Ordinary pulverization or Direct spraying to be dried, and easily grows pathogenic bacteria, and easily cause nutrition in production process
Or the volatilization loss of flavor substance, it is unfavorable for storing, packing and transport.
Urechis uniconctus, formal name used at school monocycle stings, is a kind of oval tubular Mollusca, is distributed mainly on Shandong Jiaodong District, its
Body is loose, and meat flavour is delicious, is of high nutritive value, containing the multiple protein useful to human body, aminoacid and inorganic elements, especially
Content of glutamic acid in delicate flavour enriches, and has the laudatory title of " nude Stichopus japonicus ", and has temperature compensation Liver and kidney, effect of tonifying YANG controlling nocturnal emission with astringent drugs.In
State, Urechis uniconctus is the important source material in Shandong cuisine, and the method for conventionally manufactured sea intestine powder flavouring agent is to gill, clean, boil, shine
Dry, pulverizing, not only long processing time, and cause nutrition, flavor loss more due to microbial action during drying.Cause
This provide mild condition, processing quickly, nutrition and local flavor element retains more process and goods are necessary.
Summary of the invention
It is an object of the invention to provide a kind of compounding sea sausage seasoning matter and its preparation method and application, to make up existing skill
The deficiency of art.
A kind of sea sausage seasoning matter without preservative of offer is provided, easy to use, simplify
Kitchen thing.
The present invention is with new fresh ocean gut as raw material, in order to preferably retain original local flavor and nutritional labeling in Urechis uniconctus, uses
Atmospheric cooking technology；In view of the common enzymolysis of protein incision enzyme and excision enzyme can obtain more little molecule aminoacid and
Peptide, beneficially absorption of human body, the present invention uses and adds alkaline protease and the zymolysis technique of flavor protease simultaneously；In order to make embedding
Rate is high and product appearance form is good, uses triglyceride and rosin ester compounding as microcapsule wall material, and the microcapsule made is adjusted
Taste substance fragrance remaining time length, stability are high, instant capacity is good, it is convenient to store and transport.
The compounding sea sausage seasoning matter of the present invention, its formula is: Urechis uniconctus seasoning stock solution 90%, Sal 2%, flavour nucleotide two
Sodium 4%, emulsifying agent 4%.
Wherein, the preparation method of above-mentioned Urechis uniconctus seasoning stock solution is as follows:
First, selecting new fresh ocean gut is raw material, removes head, tail, internal organs, cleans up with cleaning tap water, the section of being cut into,
And add the water of Urechis uniconctus weight 1 times, carry out rubbing making beating with beater, prepare Urechis uniconctus slurry；Then Urechis uniconctus slurry is boiled at ambient pressure
30min processed, filters, obtains Urechis uniconctus meat slag and Urechis uniconctus decoction；Wherein Urechis uniconctus meat slag adds the water of 5-10 times of weight, stirs, and adjusts
Joint pH value is 7.0-8.0, adds 3000-5000U/g alkaline protease and the stirring of 1000-3000U/g flavor protease, in temperature
Enzymolysis 2-4h under the conditions of 50-60 DEG C, is again heated to 90-100 DEG C, keeps 10-15min enzyme denaturing, is cooled to room temperature, filters to obtain Urechis uniconctus
Enzymolysis solution；Urechis uniconctus enzymolysis solution is mixed homogeneously with volume ratio 1:5-8 with Urechis uniconctus decoction, obtains Urechis uniconctus seasoning stock solution.
And then, can be by compounding sea sausage seasoning matter micro encapsulation, the i.e. preparation method of microcapsule compounding sea sausage seasoning matter, its
Feature is uniformly to be mixed compound by 90% Urechis uniconctus seasoning stock solution, 2% Sal, 4% disodium 5'-ribonucleotide, 4% emulsifying agent
Sea sausage seasoning matter；Then compounding as microcapsule wall material using triglyceride and rosin ester mass ratio 1:1, it is spray-dried and get final product.
Mentioned emulsifier is Span-65 and tween 80, and system HLB value is 4.0.
Above-mentioned spray drying condition controls: spray dryer inlet temperature is 120-130 DEG C, and outlet temperature is 70-80
℃。
Above-mentioned compounding sea sausage seasoning matter is applied to during home cooking be directly added in soup or dish, or for instant food
Flavor pack in.
The invention have the characteristics that 1, use atmospheric cooking mode to remain flavor components in Urechis uniconctus well to become with nutrition
Point, healthy, safety, tasty mouthfeel；2, using alkaline protease, flavor protease is little molecule amino by Urechis uniconctus proteolysis
Acid, peptide, more easily digested, add the nutritive value of product simultaneously；3, micro-glue prepared by spray drying method is used
Capsule flavouring agent granule is uniform, dissolubility good, lasting is lasting, and rate of drying is fast, loss of effective components is few；4, production process letter
Single, gentle, it is easy to controlling, the equipment cost of use is relatively low.Obviously, the present invention can be sufficiently reserved the genuineness of Urechis uniconctus, nutrition
Abundant, have and significantly increase fresh effect, be a kind of natural, healthy compounding sea fresh seasoning.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further described.
Embodiment 1
The compounding sea sausage seasoning matter of the present invention, its formula is: Urechis uniconctus seasoning stock solution 90%, Sal 2%, flavour nucleotide two
Sodium 4%, emulsifying agent 4%.Wherein disodium 5'-ribonucleotide is commercially available food grade additives.
Wherein, the preparation method of above-mentioned Urechis uniconctus seasoning stock solution is as follows:
First, selecting fresh Urechis uniconctus is raw material, removes head, tail, internal organs, cleans up with cleaning tap water, be cut into
Section, and add the water of Urechis uniconctus weight 1 times, carry out rubbing making beating with beater, prepare Urechis uniconctus slurry；Then Urechis uniconctus is starched at ambient pressure
Boiling 30min, filters, obtains Urechis uniconctus meat slag and Urechis uniconctus decoction；Wherein Urechis uniconctus meat slag adds the water of 5 times of weight, stirs, and adds
Sodium carbonate liquor regulation pH value is 7.5, adds 3000U/g alkaline protease and the stirring of 1000U/g flavor protease, in temperature 60
Enzymolysis 2h under the conditions of DEG C, is again heated to 100 DEG C, keeps 10min enzyme denaturing, is cooled to room temperature, filters to obtain Urechis uniconctus enzymolysis solution；By Urechis uniconctus
Enzymolysis solution is mixed homogeneously with volume 1:5 ratio with Urechis uniconctus decoction, obtains Urechis uniconctus seasoning stock solution.
Above-mentioned Urechis uniconctus enzymolysis solution and Urechis uniconctus decoction are with gained Urechis uniconctus seasoning stock solution, its seafood after the allotment of volume 1:5 ratio
Thick taste is mellow.
Above-mentioned compounding sea sausage seasoning matter be by 90% Urechis uniconctus seasoning stock solution, 2% Sal, 4% disodium 5'-ribonucleotide, 4%
Emulsifying agent is made at 15000r/min emulsifying 5min；It is compounding as microcapsule wall material using triglyceride and rosin ester mass ratio 1:1,
Spray drying makes compounding sea sausage seasoning matter micro encapsulation, and spray dryer inlet temperature is 120 DEG C, and outlet temperature is 70 DEG C.
Mentioned emulsifier is Span-65 and tween 80, and system HLB value is 4.0.
Embodiment 2
The compounding sea sausage seasoning matter of the present invention, its formula is: Urechis uniconctus seasoning stock solution 90%, Sal 2%, flavour nucleotide two
Sodium 4%, emulsifying agent 4%.
Wherein, the preparation method of above-mentioned Urechis uniconctus seasoning stock solution is as follows:
First, selecting fresh Urechis uniconctus is raw material, removes head, tail, internal organs, cleans up with cleaning tap water, be cut into
Section, and add the water of Urechis uniconctus weight 1 times, carry out rubbing making beating with beater, prepare Urechis uniconctus slurry；Then Urechis uniconctus is starched at ambient pressure
Boiling 30min, filters, obtains Urechis uniconctus meat slag and Urechis uniconctus decoction；Wherein Urechis uniconctus meat slag adds the water of 10 times of weight, stirs, adds
Entering sodium carbonate liquor regulation pH value is 7.5, adds 3000U/g alkaline protease and the stirring of 1000U/g flavor protease, in temperature
Enzymolysis 2h under the conditions of 60 DEG C, is again heated to 100 DEG C, keeps 10min enzyme denaturing, is cooled to room temperature, filters to obtain Urechis uniconctus enzymolysis solution；By sea
Intestinal enzymolysis solution is mixed homogeneously with volume 1:8 ratio with Urechis uniconctus decoction, obtains Urechis uniconctus seasoning stock solution.
Above-mentioned Urechis uniconctus enzymolysis solution and Urechis uniconctus decoction are with gained Urechis uniconctus seasoning stock solution, its seafood after the allotment of volume 1:8 ratio
Taste is moderate, and cost is relatively low.
Above-mentioned compounding sea sausage seasoning matter be by 90% Urechis uniconctus seasoning stock solution, 2% Sal, 4% disodium 5'-ribonucleotide, 4%
Emulsifying agent is made at 15000r/min emulsifying 5min；It is compounding as microcapsule wall material using triglyceride and rosin ester mass ratio 1:1,
Spray drying makes compounding sea sausage seasoning matter micro encapsulation, and spray dryer inlet temperature is 120 DEG C, and outlet temperature is 70 DEG C.
Mentioned emulsifier is Span-65 and tween 80, and system HLB value is 4.0.
Embodiment 3
The compounding sea sausage seasoning matter of the present invention, its formula is: Urechis uniconctus seasoning stock solution 90%, Sal 2%, flavour nucleotide two
Sodium 4%, emulsifying agent 4%.
Wherein, the preparation method of above-mentioned Urechis uniconctus seasoning stock solution is as follows:
First, selecting new fresh ocean gut is raw material, removes head, tail, internal organs, cleans up with cleaning tap water, the section of being cut into,
And add the water of Urechis uniconctus weight 1 times, carry out rubbing making beating with beater, prepare Urechis uniconctus slurry；Then Urechis uniconctus slurry is boiled at ambient pressure
30min processed, filters, obtains Urechis uniconctus meat slag and Urechis uniconctus decoction；Wherein Urechis uniconctus meat slag adds the water of 5 times of weight, stirs, and adds carbon
Acid sodium solution regulation pH value is 8.0, adds 5000U/g alkaline protease and the stirring of 3000U/g flavor protease, at temperature 60 C
Under the conditions of enzymolysis 4h, be again heated to 90 DEG C, keep 15min enzyme denaturing, be cooled to room temperature, filter to obtain Urechis uniconctus enzymolysis solution, such bar
Part can make enzymolysis more abundant, discharges more small-molecular peptides and aminoacid, and the delicate flavour of enzymolysis solution is more prominent；By Urechis uniconctus enzyme
Solve liquid to mix homogeneously with volume ratio 1:5 with Urechis uniconctus decoction, obtain Urechis uniconctus seasoning stock solution.
Above-mentioned compounding sea sausage seasoning matter be by 90% Urechis uniconctus seasoning stock solution, 2% Sal, 4% disodium 5'-ribonucleotide, 4%
Emulsifying agent is made at 15000r/min emulsifying 5min；It is compounding as microcapsule wall material using triglyceride and rosin ester mass ratio 1:1,
Spray drying makes compounding sea sausage seasoning matter micro encapsulation, and spray dryer inlet temperature is 130 DEG C, and outlet temperature is 80 DEG C.
Mentioned emulsifier is Span-65 and tween 80, and system HLB value is 4.0.
Practice have shown that, the fresh effect of product of the present invention is notable, nutritious, easy to use, is a kind of natural, healthy multiple
Close seafood condiment, there is good using value and market prospect.
Claims (7)
1. a compounding sea sausage seasoning matter, is characterized in that formula is as follows:
Urechis uniconctus seasoning stock solution 90%, Sal 2%, disodium 5'-ribonucleotide 4% and emulsifying agent 4%.
Compounding sea sausage seasoning matter the most according to claim 1, is characterized in that the preparation method of above-mentioned Urechis uniconctus seasoning stock solution
As follows:
First, selecting new fresh ocean gut is raw material, removes head, tail, internal organs, cleans up with cleaning tap water, the section of being cut into, and add
Enter the water of Urechis uniconctus weight 1 times, rub making beating with beater, prepare Urechis uniconctus slurry；Then Urechis uniconctus is starched boiling 30min at ambient pressure,
Filter, obtain Urechis uniconctus meat slag and Urechis uniconctus decoction；Wherein Urechis uniconctus meat slag adds the water of 5-10 times of weight, stirs, and regulation pH value is
7.0-8.0, adds 3000-5000U/g alkaline protease and the stirring of 1000-3000U/g flavor protease, in temperature 50-60 DEG C
Under the conditions of enzymolysis 2-4h, be again heated to 90-100 DEG C, keep 10-15min enzyme denaturing, be cooled to room temperature, filter to obtain Urechis uniconctus enzymolysis solution,
Urechis uniconctus enzymolysis solution is mixed homogeneously with volume ratio 1:5-8 with Urechis uniconctus decoction, obtains Urechis uniconctus seasoning stock solution.
The preparation method of Urechis uniconctus seasoning stock solution the most according to claim 2, it is characterised in that the mode of described adjustment pH is for adding
Enter sodium carbonate liquor or citric acid solution.
4. a preparation method for microcapsule compounding sea sausage seasoning matter, it is characterized in that by 90% Urechis uniconctus seasoning stock solution, 2% Sal,
4% disodium 5'-ribonucleotide, 4% emulsifying agent are uniformly mixed and made into compounding sea sausage seasoning matter；Then with triglyceride and rosin ester
Mass ratio 1:1 is compounding as microcapsule wall material, is spray-dried and get final product.
5. according to compounding sea sausage seasoning matter described in claim 1 or 4, it is characterised in that described emulsifying agent is Span-65 and tells
Temperature-80, system HLB value is 4.0.
The preparation method of microcapsule compounding sea sausage seasoning matter the most according to claim 4, it is characterised in that described spray dried
Dry condition controls: spray dryer inlet temperature is 120-130 DEG C, and outlet temperature is 70-80 DEG C.
7. compounding sea sausage seasoning matter described in a claim 1 is applied to during home cooking be directly added in soup or dish, or
In the flavor pack of instant food.
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Application publication date: 20161207 |