CN106235280A - A kind of preparation method of local flavor Carnis Haliotidis beans - Google Patents
A kind of preparation method of local flavor Carnis Haliotidis beans Download PDFInfo
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- CN106235280A CN106235280A CN201610640298.1A CN201610640298A CN106235280A CN 106235280 A CN106235280 A CN 106235280A CN 201610640298 A CN201610640298 A CN 201610640298A CN 106235280 A CN106235280 A CN 106235280A
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- zymolyte
- weight portion
- carnis haliotidis
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- powder
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Abstract
The invention provides the preparation method of a kind of local flavor Carnis Haliotidis beans, including: stirring to pulp after Carnis Haliotidis internal organs is pulverized, obtain fish slurry；In described fish is starched, add papain and flavor protease is hydrolyzed, after enzyme denaturing, obtain Carnis Haliotidis zymolyte；Carnis Haliotidis zymolyte, Thallus Porphyrae zymolyte, scallop zymolyte, Kelp Powder zymolyte, coconut powder, glucose, maltose syrup and water are mixed, carry out Maillard reaction, it is subsequently adding starch, Sal, sugar, soy sauce, corn syrup, tomato sauce and chocolate powder, canned, sterilization, obtains local flavor Carnis Haliotidis beans.The present invention is with Carnis Haliotidis zymolyte, Thallus Porphyrae zymolyte, scallop zymolyte, Kelp Powder zymolyte, coconut powder, glucose, maltose syrup as raw material, pass through Maillard reaction, on the one hand the genuineness of Carnis Haliotidis is maintained, on the other hand the fishy smell of Carnis Haliotidis internal organs is eliminated, the local flavor Carnis Haliotidis beans of preparation is nutritious, in good taste, improve the comprehensive utilization ratio of Carnis Haliotidis.
Description
Technical field
The present invention relates to food technology field, particularly relate to the preparation method of a kind of local flavor Carnis Haliotidis beans.
Background technology
Can produce the leftover bits and pieces such as Carnis Haliotidis internal organs, abalone shells in the course of processing of Carnis Haliotidis, weight accounts for about 60%, directly
Abandon the pollution of waste and the environment causing resource.Carnis Haliotidis internal organs accounts for Carnis Haliotidis body weight and reaches 20%-30%, containing the albumen of 12.5%
Matter, aminoacid, fat and carbohydrate, can be developed into the products such as feedstuff, flavouring agent and polysaccharide health-care product.Because its protein
The abundantest, after Japanese typically takes off the internal organs of Carnis Haliotidis, directly eat something rare.Nutrients help in internal organs is directly absorbed by the mankind,
The nutrient substance that can not only supplement human body can also strengthen the anti-cancer ability of human body.Therefore, utilize this yield big, low-quality
Fish products leftover bits and pieces is processed into product, has both opened up the market of Carnis Haliotidis internal organs, has solved again problem of environmental pollution, deeply adding for Carnis Haliotidis
Work provides reference frame with comprehensive utilization.
With Carnis Haliotidis leftover bits and pieces for raw material production beans, both met consumers in general's requirement to food color, met again
Modern society's demand to " nutrition, health, delicious food ".Not only can make full use of resource, and it is relative to expand China resident
The source of the animal proteinum lacked, has bigger economic benefit and social benefit.There is provided foundation for exploitation flavoring agent, thus carry
The comprehensive utilization ratio of high Carnis Haliotidis, abundant functional food market.This research is that the rational and efficient use of Carnis Haliotidis internal organs explores one
Tiao Xin road.
It is considered as desirable by the inventor to, it is provided that the preparation method of a kind of local flavor Carnis Haliotidis beans, nutritious, in good taste, improve Carnis Haliotidis
Comprehensive utilization ratio.
Summary of the invention
Present invention solves the technical problem that the preparation method being to provide a kind of local flavor Carnis Haliotidis beans, nutritious, in good taste,
Improve the comprehensive utilization ratio of Carnis Haliotidis.
In view of this, the invention provides the preparation method of a kind of local flavor Carnis Haliotidis beans, comprise the following steps: step a) is by Bao
Stirring to pulp after fish internal organs pulverizing, obtains fish slurry；Step b) 48～58 DEG C, under conditions of pH value is 6.5～7.5, to described
Fish slurry adds papain and flavor protease is hydrolyzed, after enzyme denaturing, obtain Carnis Haliotidis zymolyte；Step c) is by Carnis Haliotidis enzyme
Solve thing, Thallus Porphyrae zymolyte, scallop zymolyte, Kelp Powder zymolyte, coconut powder, glucose, maltose syrup and water mixing, carry out U.S.
Maillard reaction, is subsequently adding starch, Sal, sugar, soy sauce, corn syrup, tomato sauce and chocolate powder, canned, sterilization, obtains wind
Taste Carnis Haliotidis beans.
Preferably, also including the pretreatment of Carnis Haliotidis internal organs: take fresh Carnis Haliotidis internal organs, clean, putting into temperature is 60～80 DEG C
Water in, soak 20～30 minutes.
Preferably, described papain is 0.2-0.5:100 with the weight ratio of fish slurry.
Preferably, described flavor protease is 0.2-0.5:100 with the weight ratio of fish slurry.
Preferably, in step b, hydrolysis time is 2-5h.
Preferably, in step c, Carnis Haliotidis zymolyte be 80-120 weight portion, Thallus Porphyrae zymolyte be 3-8 weight portion, scallop enzyme
Solve thing be 4-10 weight portion, Kelp Powder zymolyte be 1-5 weight portion, coconut powder be 2-5 weight portion, glucose be 12-25 weight
Part, maltose syrup be 8-18 weight portion, aminoacid be 1-5 weight portion.
Preferably, Carnis Haliotidis zymolyte be 90-110 weight portion, Thallus Porphyrae zymolyte be 4-7 weight portion, scallop zymolyte be 4-7
Weight portion, Kelp Powder zymolyte be 2-4 weight portion, coconut powder be 2-4 weight portion, glucose be 14-20 weight portion, maltose syrup
It is 2-4 weight portion for 10-15 weight portion, aminoacid.
Preferably, in step c, the temperature of Maillard reaction is 110-120 DEG C, and the time of Maillard reaction is 1-3 hour.
Preferably, in step c, starch is 8-12 weight portion, and Sal is 3-8 weight portion, and sugar is 4-8 weight portion, and soy sauce is
3-6 weight portion, corn syrup is 4-6 weight portion, and tomato sauce is 1-3 weight portion, and chocolate powder is 1-3 weight portion.
Preferably, in step c, sterilization temperature is 110-115 DEG C, and sterilizing time is 25-35 minute.
The invention provides the preparation method of a kind of local flavor Carnis Haliotidis beans, comprise the following steps: stir after Carnis Haliotidis internal organs is pulverized
Mix making beating, obtain fish slurry；48～58 DEG C, under conditions of pH value is 6.5～7.5, in fish is starched, add papain and wind
Taste protease is hydrolyzed, and obtains Carnis Haliotidis zymolyte after enzyme denaturing；By Carnis Haliotidis zymolyte, Thallus Porphyrae zymolyte, scallop zymolyte, Thallus Laminariae (Thallus Eckloniae)
Powder zymolyte, coconut powder, glucose, maltose syrup and water mixing, carry out Maillard reaction, be subsequently adding starch, Sal, sugar,
Soy sauce, corn syrup, tomato sauce and chocolate powder, canned, sterilization, obtain local flavor Carnis Haliotidis beans.Compared with prior art, the present invention
With Carnis Haliotidis zymolyte, Thallus Porphyrae zymolyte, scallop zymolyte, Kelp Powder zymolyte, coconut powder, glucose, maltose syrup etc. for former
Material, by Maillard reaction, on the one hand maintains the genuineness of Carnis Haliotidis, on the other hand eliminates the fishy smell of Carnis Haliotidis internal organs, system
Standby local flavor Carnis Haliotidis beans is nutritious, in good taste, improves the comprehensive utilization ratio of Carnis Haliotidis.
Detailed description of the invention
In order to be further appreciated by the present invention, below in conjunction with embodiment, the preferred embodiment of the invention is described, but
Should be appreciated that these describe simply as to further illustrate the features and advantages of the present invention rather than to the claims in the present invention
Limit.
The embodiment of the invention discloses the preparation method of a kind of local flavor Carnis Haliotidis beans, comprise the following steps: step a) is by Carnis Haliotidis
Stirring to pulp after internal organs pulverizing, obtains fish slurry；Step b) 48～58 DEG C, under conditions of pH value is 6.5～7.5, to described fish
Slurry adds papain and flavor protease is hydrolyzed, after enzyme denaturing, obtain Carnis Haliotidis zymolyte；Step c) is by Carnis Haliotidis enzymolysis
Thing, Thallus Porphyrae zymolyte, scallop zymolyte, Kelp Powder zymolyte, coconut powder, glucose, maltose syrup and water mixing, carry out U.S.
Maillard reaction, is subsequently adding starch, Sal, sugar, soy sauce, corn syrup, tomato sauce and chocolate powder, canned, sterilization, obtains wind
Taste Carnis Haliotidis beans.
Preferably, present invention additionally comprises the pretreatment of Carnis Haliotidis internal organs: take fresh Carnis Haliotidis internal organs, clean, put into temperature
Degree is in the water of 60～80 DEG C, soaks 20～30 minutes.
Preferably, described papain is 0.2-0.5:100 with the weight ratio of described fish slurry, more preferably
0.3-0.4:100.Described flavor protease is 0.2-0.5:100, more preferably 0.3-0.4 with the weight ratio of described fish slurry:
100。
Preferably, in step b, hydrolysis time is 2-5h.
Thallus Porphyrae has special cell wall, and it is that one does not allows digestible food in human body, and the present invention is with Thallus Porphyrae enzyme
Solution thing is raw material, improves human body and digests and assimilates Thallus Porphyrae functional component, effectively utilizes the nutritional labeling in Thallus Porphyrae.
Scallop belongs to shellfish Mollusca, has invigorating the spleen and regulating the stomach, beauty care, presses down the effect such as the anti-tumor of cancer, logical blood.
The fucoidin contained in Thallus Laminariae (Thallus Eckloniae), has stronger antitumor usefulness.Thallus Laminariae (Thallus Eckloniae) can prevent multiple metabolic disease, also
There is cancer-resisting, blood pressure lowering, blood sugar lowering, prevention of arterial hardening and the effect such as thrombosis, the internal lead poisoning of eliminating, be eaten for a long time
Immunity can be improved with building body.The Kelp Powder zymolyte that the present invention uses not only has the distinctive delicate flavour of Thallus Laminariae (Thallus Eckloniae), energy simultaneously
Accomplish the most water-soluble, can be applied in all kinds of nutritional health food in conjunction with advanced foods processing technique.
Preferably, in step c, Carnis Haliotidis zymolyte be 80-120 weight portion, Thallus Porphyrae zymolyte be 3-8 weight portion,
Scallop zymolyte be 4-10 weight portion, Kelp Powder zymolyte be 1-5 weight portion, coconut powder be 2-5 weight portion, glucose be 12-
25 weight portions, maltose syrup be 8-18 weight portion, aminoacid be 1-5 weight portion.It is furthermore preferred that Carnis Haliotidis zymolyte is 90-110 weight
Measure part, Thallus Porphyrae zymolyte is 4-7 weight portion, scallop zymolyte is 4-7 weight portion, Kelp Powder zymolyte is 2-4 weight portion, Cortex cocois radicis
Powder be 2-4 weight portion, glucose be 14-20 weight portion, maltose syrup be 10-15 weight portion, aminoacid be 2-4 weight portion.
Maillard reaction is also called the reaction of carbonyl ammonia, refers to the reducing sugar (carbonyl compound) in food and aminoacid or albumen
Reaction between matter (amino-compound), carbonyl compound and amino-compound can occur series of complex when room temperature or heating
Reaction, ultimately generates the macromolecular substances melanoidin of brownish black or claims to intend melanocyte, so reacting also known as carbonyl ammonia.Maillard reaction removes
Outside generation melanoidin, also can produce the intermediate molecule much with different odor, including reductone, aldehyde and heterocyclic compound,
These materials impart the tempting local flavor of food and color and luster.
The present invention uses Maillard reaction new technology, does not add additive and essence, on the one hand maintains the former of Carnis Haliotidis
Juice original flavor, on the other hand eliminates the fishy smell of Carnis Haliotidis internal organs.
Preferably, in step c, the temperature of Maillard reaction is preferably 110-120 DEG C, more preferably 112-116
DEG C, the time of Maillard reaction is preferably 1-3 hour.
Preferably, in step c, starch is 8-12 weight portion, and Sal is 3-8 weight portion, and sugar is 4-8 weight portion,
Soy sauce is 3-6 weight portion, and corn syrup is 4-6 weight portion, and tomato sauce is 1-3 weight portion, and chocolate powder is 1-3 weight portion.
Preferably, in step c, sterilization temperature is 110-115 DEG C, and sterilizing time is 25-35 minute.
From above scheme it can be seen that the present invention is with Carnis Haliotidis zymolyte, Thallus Porphyrae zymolyte, scallop zymolyte, Kelp Powder enzyme
Solution thing, coconut powder, glucose, maltose syrup etc. are raw material, and by Maillard reaction, the natural juice on the one hand maintaining Carnis Haliotidis is former
Taste, on the other hand eliminates the fishy smell of Carnis Haliotidis internal organs, and the local flavor Carnis Haliotidis beans of preparation is nutritious, in good taste, improves Carnis Haliotidis
Comprehensive utilization ratio.
In order to be further appreciated by the present invention, the technical scheme provided the present invention below in conjunction with embodiment is carried out specifically
Bright, protection scope of the present invention is not limited by the following examples.
The raw material that the embodiment of the present invention uses is commercial.
Embodiment 1
1) take fresh Carnis Haliotidis internal organs, clean, put in the water that temperature is 60～80 DEG C, soak 20～30 minutes, after pulverizing
Stirring to pulp, obtains fish slurry；
2) 48～58 DEG C, under conditions of pH value is 6.5～7.5, in described fish is starched, add fish slurry gross weight 0.4% wood
Melon protease and 0.4% flavor protease hydrolysis 2-5h, obtain Carnis Haliotidis zymolyte after enzyme denaturing；
3) by 100 weight portion Carnis Haliotidis zymolytes, 5 weight portion Thallus Porphyrae zymolytes, 5 weight portion scallop zymolytes, 3 weight portion seas
Band powder zymolyte, 3 weight portion coconut powders, 15 weight portion glucoses, 10 weight portion maltose syrup, 3 weight portion aminoacid and water are mixed
Close, Maillard reaction 1 hour at 115 DEG C, be subsequently adding 10 weight starch, 5 weight portion Sal, 5 weight portion sugar, 4 weight
Part soy sauce, 5 parts by weight Corn syrup, 2 weight portion tomato sauce, 2 weight portion chocolate powders, canned, sterilize 28 points at 113 DEG C
Clock, obtains local flavor Carnis Haliotidis beans.
Embodiment 2
1) take fresh Carnis Haliotidis internal organs, clean, put in the water that temperature is 60～80 DEG C, soak 20～30 minutes, after pulverizing
Stirring to pulp, obtains fish slurry；
2) 48～58 DEG C, under conditions of pH value is 6.5～7.5, in described fish is starched, add fish slurry gross weight 0.4% wood
Melon protease and 0.4% flavor protease hydrolysis 2-5h, obtain Carnis Haliotidis zymolyte after enzyme denaturing；
3) by 100 weight portion Carnis Haliotidis zymolytes, 3 weight portion Thallus Porphyrae zymolytes, 10 weight portion scallop zymolytes, 5 weight portions
Kelp Powder zymolyte, 2 weight portion coconut powders, 20 weight portion glucoses, 18 weight portion maltose syrup, 5 weight portion aminoacid and water
Mixing, Maillard reaction 1 hour at 115 DEG C, it is subsequently adding 12 weight starch, 3 weight portion Sal, 4 weight portion sugar, 3 weights
Amount part soy sauce, 4 parts by weight Corn syrup, 3 weight portion tomato sauce, 3 weight portion chocolate powders, canned, sterilize 28 points at 113 DEG C
Clock, obtains local flavor Carnis Haliotidis beans.
Embodiment 3
1) take fresh Carnis Haliotidis internal organs, clean, put in the water that temperature is 60～80 DEG C, soak 20～30 minutes, after pulverizing
Stirring to pulp, obtains fish slurry；
2) 48～58 DEG C, under conditions of pH value is 6.5～7.5, in described fish is starched, add fish slurry gross weight 0.5% wood
Melon protease and 0.4% flavor protease hydrolysis 2-5h, obtain Carnis Haliotidis zymolyte after enzyme denaturing；
3) by 100 weight portion Carnis Haliotidis zymolytes, 8 weight portion Thallus Porphyrae zymolytes, 4 weight portion scallop zymolytes, 8 weight portion seas
Band powder zymolyte, 5 weight portion coconut powders, 25 weight portion glucoses, 8 weight portion maltose syrup, 2 weight portion aminoacid and water are mixed
Close, Maillard reaction 1 hour at 115 DEG C, be subsequently adding 12 weight starch, 3 weight portion Sal, 4 weight portion sugar, 3 weight
Part soy sauce, 4 parts by weight Corn syrup, 3 weight portion tomato sauce, 3 weight portion chocolate powders, canned, sterilize 28 points at 113 DEG C
Clock, obtains local flavor Carnis Haliotidis beans.
Embodiment 4
Respectively in Shanghai, Chengdu, Foochow, Shenyang, each random investigation 100 people in city, 5, Jinan, he respectively embodiment 1 is made
The mouthfeel of standby local flavor Carnis Haliotidis beans carries out scoring and evaluates: extremely enjoying a lot is 5 points, likes being 4 points, generally 3 points, does not likes
Being 2 points, extremely not liking is 1 point.Statistical result is, in 100 people in Shanghai, 92% likes or extremely like described local flavor Bao
The mouthfeel of alec；In 100 people in Chengdu, 93% likes or extremely likes the mouthfeel of described local flavor Carnis Haliotidis beans；In Foochow 100
In people, 94% likes or extremely likes the mouthfeel of described local flavor Carnis Haliotidis beans；In 100 people in Shenyang, 92% likes or extremely likes
The mouthfeel of joyous described local flavor Carnis Haliotidis beans；In 100 people in Jinan, 92% likes or extremely likes the mouth of described local flavor Carnis Haliotidis beans
Sense.
As can be seen here, local flavor Carnis Haliotidis beans eastern region at home prepared by the method utilizing the present invention to provide, west area,
Southern areas, northern territory and middle part all obtain good evaluation.
The explanation of above example is only intended to help to understand method and the core concept thereof of the present invention.It is right to it should be pointed out that,
For those skilled in the art, under the premise without departing from the principles of the invention, it is also possible to the present invention is carried out
Some improvement and modification, these improve and modify in the protection domain also falling into the claims in the present invention.
Described above to the disclosed embodiments, makes professional and technical personnel in the field be capable of or uses the present invention.
Multiple amendment to these embodiments will be apparent from for those skilled in the art, as defined herein
General Principle can realize without departing from the spirit or scope of the present invention in other embodiments.Therefore, the present invention
It is not intended to be limited to the embodiments shown herein, and is to fit to and principles disclosed herein and features of novelty phase one
The widest scope caused.
Claims (10)
1. the preparation method of a local flavor Carnis Haliotidis beans, it is characterised in that comprise the following steps:
Step a), by stirring to pulp after Carnis Haliotidis internal organs pulverizing, obtains fish slurry；
Step b) 48～58 DEG C, under conditions of pH value is 6.5～7.5, in described fish is starched, add papain and local flavor
Protease is hydrolyzed, and obtains Carnis Haliotidis zymolyte after enzyme denaturing；
Step c) is by Carnis Haliotidis zymolyte, Thallus Porphyrae zymolyte, scallop zymolyte, Kelp Powder zymolyte, coconut powder, glucose, Fructus Hordei Germinatus
Syrup and water mixing, carry out Maillard reaction, be subsequently adding starch, Sal, sugar, soy sauce, corn syrup, tomato sauce and chocolate
Powder, canned, sterilization, obtain local flavor Carnis Haliotidis beans.
Preparation method the most according to claim 1, it is characterised in that also include the pretreatment of Carnis Haliotidis internal organs:
Take fresh Carnis Haliotidis internal organs, clean, put in the water that temperature is 60～80 DEG C, soak 20～30 minutes.
Preparation method the most according to claim 1, it is characterised in that the weight ratio that described papain and fish are starched is
0.2-0.5:100.
Preparation method the most according to claim 1, it is characterised in that the weight ratio that described flavor protease and fish are starched is
0.2-0.5:100.
Preparation method the most according to claim 1, it is characterised in that in step b, hydrolysis time is 2-5h.
Preparation method the most according to claim 1, it is characterised in that in step c, Carnis Haliotidis zymolyte is 80-120 weight
Part, Thallus Porphyrae zymolyte be 3-8 weight portion, scallop zymolyte be 4-10 weight portion, Kelp Powder zymolyte be 1-5 weight portion, Cortex cocois radicis
Powder be 2-5 weight portion, glucose be 12-25 weight portion, maltose syrup be 8-18 weight portion, aminoacid be 1-5 weight portion.
Preparation method the most according to claim 6, it is characterised in that Carnis Haliotidis zymolyte is 90-110 weight portion, Thallus Porphyrae enzyme
Solve thing be 4-7 weight portion, scallop zymolyte be 4-7 weight portion, Kelp Powder zymolyte be 2-4 weight portion, coconut powder be 2-4 weight
Part, glucose be 14-20 weight portion, maltose syrup be 10-15 weight portion, aminoacid be 2-4 weight portion.
Preparation method the most according to claim 1, it is characterised in that in step c, the temperature of Maillard reaction is 110-
120 DEG C, the time of Maillard reaction is 1-3 hour.
Preparation method the most according to claim 1, it is characterised in that in step c, starch is 8-12 weight portion, and Sal is
3-8 weight portion, sugar is 4-8 weight portion, and soy sauce is 3-6 weight portion, and corn syrup is 4-6 weight portion, and tomato sauce is 1-3 weight
Part, chocolate powder is 1-3 weight portion.
Preparation method the most according to claim 1, it is characterised in that in step c, sterilization temperature is 110-115 DEG C, kills
The bacterium time is 25-35 minute.
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| CN201610640298.1A CN106235280A (en) | 2016-08-06 | 2016-08-06 | A kind of preparation method of local flavor Carnis Haliotidis beans |
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| CN201610640298.1A CN106235280A (en) | 2016-08-06 | 2016-08-06 | A kind of preparation method of local flavor Carnis Haliotidis beans |
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