CN106490572A - The manufacture method of one seed oyster natural juice flavoring agent - Google Patents
The manufacture method of one seed oyster natural juice flavoring agent Download PDFInfo
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- CN106490572A CN106490572A CN201610924170.8A CN201610924170A CN106490572A CN 106490572 A CN106490572 A CN 106490572A CN 201610924170 A CN201610924170 A CN 201610924170A CN 106490572 A CN106490572 A CN 106490572A
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- concha ostreae
- cellular wall
- breaking cellular
- breaking
- ostreae
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- 241000237502 Ostreidae Species 0.000 title claims abstract description 39
- 235000020636 oyster Nutrition 0.000 title claims abstract description 38
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 33
- 238000000034 method Methods 0.000 title claims abstract description 29
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 25
- 235000013355 food flavoring agent Nutrition 0.000 title claims abstract description 19
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 18
- 230000001413 cellular effect Effects 0.000 claims abstract description 48
- 239000000843 powder Substances 0.000 claims abstract description 25
- 235000015067 sauces Nutrition 0.000 claims abstract description 24
- 238000006243 chemical reaction Methods 0.000 claims abstract description 21
- 210000002421 cell wall Anatomy 0.000 claims abstract description 13
- 239000000203 mixture Substances 0.000 claims abstract description 13
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 239000002002 slurry Substances 0.000 claims description 27
- 230000008676 import Effects 0.000 claims description 12
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 8
- 238000010009 beating Methods 0.000 claims description 8
- 239000000706 filtrate Substances 0.000 claims description 8
- 239000000047 product Substances 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 7
- 229930006000 Sucrose Natural products 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 4
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims description 4
- 229920002774 Maltodextrin Polymers 0.000 claims description 4
- 239000005913 Maltodextrin Substances 0.000 claims description 4
- 229940041514 candida albicans extract Drugs 0.000 claims description 4
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 239000012530 fluid Substances 0.000 claims description 4
- 239000008187 granular material Substances 0.000 claims description 4
- 238000000265 homogenisation Methods 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 229940035034 maltodextrin Drugs 0.000 claims description 4
- 238000005360 mashing Methods 0.000 claims description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 4
- 238000002203 pretreatment Methods 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 229940073490 sodium glutamate Drugs 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 239000012138 yeast extract Substances 0.000 claims description 4
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 2
- ZDQYSKICYIVCPN-UHFFFAOYSA-L sodium succinate (anhydrous) Chemical compound [Na+].[Na+].[O-]C(=O)CCC([O-])=O ZDQYSKICYIVCPN-UHFFFAOYSA-L 0.000 claims description 2
- 244000291564 Allium cepa Species 0.000 claims 1
- 241000218636 Thuja Species 0.000 claims 1
- 235000019634 flavors Nutrition 0.000 abstract description 13
- 238000010411 cooking Methods 0.000 abstract description 9
- 230000008569 process Effects 0.000 abstract description 9
- 235000016709 nutrition Nutrition 0.000 abstract description 8
- 238000000605 extraction Methods 0.000 abstract description 6
- 238000002372 labelling Methods 0.000 abstract description 5
- 239000002932 luster Substances 0.000 abstract description 3
- 238000001556 precipitation Methods 0.000 abstract description 3
- 239000004531 microgranule Substances 0.000 abstract 1
- 239000000463 material Substances 0.000 description 7
- 235000013305 food Nutrition 0.000 description 6
- 150000001298 alcohols Chemical class 0.000 description 4
- 150000002576 ketones Chemical class 0.000 description 4
- 238000009955 starching Methods 0.000 description 4
- 239000011701 zinc Substances 0.000 description 4
- 229910052725 zinc Inorganic materials 0.000 description 4
- 241000234282 Allium Species 0.000 description 3
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 3
- 150000001299 aldehydes Chemical class 0.000 description 3
- 229940024606 amino acid Drugs 0.000 description 3
- 235000001014 amino acid Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 239000004193 disodium 5'-ribonucleotide Substances 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 108090000765 processed proteins & peptides Proteins 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- BBMCTIGTTCKYKF-UHFFFAOYSA-N 1-heptanol Chemical compound CCCCCCCO BBMCTIGTTCKYKF-UHFFFAOYSA-N 0.000 description 2
- 229920002527 Glycogen Polymers 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 229940096919 glycogen Drugs 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000004044 response Effects 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 229940091251 zinc supplement Drugs 0.000 description 2
- VVGOCOMZRGWHPI-ARJAWSKDSA-N (z)-4-heptenal Chemical class CC\C=C/CCC=O VVGOCOMZRGWHPI-ARJAWSKDSA-N 0.000 description 1
- JLIDVCMBCGBIEY-UHFFFAOYSA-N 1-penten-3-one Chemical class CCC(=O)C=C JLIDVCMBCGBIEY-UHFFFAOYSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 108010038807 Oligopeptides Proteins 0.000 description 1
- 102000015636 Oligopeptides Human genes 0.000 description 1
- 241001523579 Ostrea Species 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000003321 amplification Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000013888 disodium 5'-ribonucleotide Nutrition 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 230000002068 genetic effect Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- FXHGMKSSBGDXIY-UHFFFAOYSA-N heptanal Chemical compound CCCCCCC=O FXHGMKSSBGDXIY-UHFFFAOYSA-N 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- ZGEGCLOFRBLKSE-UHFFFAOYSA-N methylene hexane Natural products CCCCCC=C ZGEGCLOFRBLKSE-UHFFFAOYSA-N 0.000 description 1
- GYHFUZHODSMOHU-UHFFFAOYSA-N nonanal Chemical compound CCCCCCCCC=O GYHFUZHODSMOHU-UHFFFAOYSA-N 0.000 description 1
- 238000003199 nucleic acid amplification method Methods 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000007530 organic bases Chemical class 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000000751 protein extraction Methods 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- KCDXJAYRVLXPFO-UHFFFAOYSA-N syringaldehyde Chemical compound COC1=CC(C=O)=CC(OC)=C1O KCDXJAYRVLXPFO-UHFFFAOYSA-N 0.000 description 1
- YIBXWXOYFGZLRU-UHFFFAOYSA-N syringic aldehyde Natural products CC12CCC(C3(CCC(=O)C(C)(C)C3CC=3)C)C=3C1(C)CCC2C1COC(C)(C)C(O)C(O)C1 YIBXWXOYFGZLRU-UHFFFAOYSA-N 0.000 description 1
- 229960003080 taurine Drugs 0.000 description 1
- 230000014616 translation Effects 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 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
- Seasonings (AREA)
Abstract
The manufacture method that the present invention discloses a seed oyster natural juice flavoring agent, comprises the following steps：Previously processed, it is beaten again, then a cell wall breaking, secondary Ultracytochemical breaking cellular wall are carried out respectively, Maillard reaction is carried out again, carry out microgranule refinement and homogenizing subsequently into high pressure homogenizer, and by cooling after Concha Ostreae natural juice sauce be spray-dried, obtain pure oyster powder, Concha Ostreae mixture, last pelletize, packed products are configured to further according to formula.The present invention is after a cell wall breaking, secondary Ultracytochemical breaking cellular wall and high pressure homogenize, so that Carnis ostreae refine to 0.05 0.1 μm, the original nutritional labeling of Concha Ostreae and local flavor can not only be preserved, and any part of Carnis ostreae will not be wasted, while color and luster is evenly, precipitation, layering will not be produced, and the fishy smell that Concha Ostreae can not only be removed using Maillard reaction, but also there is provided the fine local flavor of Concha Ostreae after cooking, in addition, also having the characteristics of process is simple, low extraction cost, energy-conserving and environment-protective.
Description
Technical field
The present invention relates to flavoring agent technical field, and in particular to the manufacture method of a seed oyster natural juice flavoring agent.
Background technology
Concha Ostreae another name is called oysters, is most abundant containing zinc in all foods, per 100g Concha Ostreaes（The weight of shell is not included）
In：Aqueous 87.1%, 71.2mg containing zinc, rich in protein-zinc, are good zinc supplement food, zinc supplement often eat Concha Ostreae or albumen
Zinc.Concha Ostreae is the entirety of Ostreidae animal Concha Ostreae and its nearly edge animal, is seashell.Coastal all suitable in subtropical zones, the torrid zone
The cultivation of oyster, China's distribution are very wide, and North gets the Yalu River, oyster coastal can all be produced to Hainan Island in south.Oyster is that software has shell, depends on and posts
Raw animal, salt-fresh water are had a common boundary produced particularly fertile.
Utilization to Concha Ostreae at present, still based on directly eating, an only relatively little of part is used to process for China
Product into other forms.For example in field of food, the processing method of its finished product is dried, salting, tank processed and refine Oyster sauce.
Product wherein with Concha Ostreae as raw material production is the most universal as Oyster sauce, and Oyster sauce is China Fujian, traditional seasoning of two province of Guangdong
Product, while be also family and the standing flavoring agent of restaurant which serves Western food of Australia area, Southeast Asia and Japan and other countries, in West Europe and the U.S.
Also it is popular, is the senior flavoring agent having won fame both at home and abroad, throughout the year equal edible.Protease hydrolysiss can also be utilized male at present
Oyster protein production goes out solid Concha Ostreae flavouring agent seafood soup seasonings.The methods such as Concha Ostreae heating, water logging are extracted nutrition wind therein
After taste material, high-grade oyster powder can be made, oyster powder both can be used for various processed foods, can serve as seasoning again
Material, soup stock.
The flavoring agent that Concha Ostreae is made is not only containing free amino acid, oligopeptide, nucleic acid material, organic base, saccharide, organic
The compositions such as acid, inanimate matter, but also containing being conducive to the compositions such as DHA, EPA, taurine, glycogen and certain peptide of health.
However, more being fallen behind due to existing technical matters so that the Concha Ostreae flavoring agent that makes nutritious quantity contained by which and
Caused by species is greatly decreased compared with fresh Concha Ostreae, and this is mainly due to a large amount of loss institutes during technological process.
The technique for making Concha Ostreae flavoring agent in the market mainly has two kinds, and one of which is will be male by the way of enzymolysis
The Protein Extraction of oyster, such as a kind of production method of oyster juice of the China Patent No. disclosed in the patent of CN200910147179；
Although this technique can use, technique is loaded down with trivial details, and enzymolysis time generally will reach 6-12 hours, is not suitable for production line balance, and male
Oyster also fails to all enzymolysis, wastes raw material, and extraction ratio is low, and in addition after enzymolysis, the nutritional labeling of Concha Ostreae can become more single
One.Another way is then using Concha Ostreae extractive, such as the one kind of China Patent No. disclosed in the patent of CN201310423747
The process technology of oyster powder, although this technique productions Concha Ostreae flavoring agent process is simple out being capable of more member-retaining portion Concha Ostreae
Original nutritional labeling, but nutrient loss is serious, and production efficiency is extremely low, and the Carnis ostreae after steaming and decocting under high pressure can be caused seriously
Food materials waste；And the Concha Ostreae water after steaming and decocting under high pressure（Carnis ostreae is not contained）Recoverable oyster powder content after being spray-dried
Extremely low, energy consumption is again very big.Therefore, a kind of low cost, efficiency high is developed, is lost in less and more fully can be retained male
The former nutritious Concha Ostreae production of condiments technique of oyster is particularly important.
Content of the invention
Therefore, the making side of a seed oyster natural juice flavoring agent is provided in order to solve the problems, such as prior art, the present invention
Method.
For solving this technical problem, the present invention takes below scheme：The manufacture method of one seed oyster natural juice flavoring agent, including
Following steps：
1) pre-treatment：Fresh Concha Ostreae is chosen as raw material, after shelling, adds the saline solution that mass ratio is 5% to be cleaned, then
Drain；
2) it is beaten：By step 1）In the fresh Concha Ostreae that drains tissue mashing machine with the rotating speed beating 3-5s of 100r/s, then will beat
Concha Ostreae slurry after slurry imports the filter that filtering fineness is 400 μm, and is forced into 2 bar, rejects impurity to obtain Concha Ostreae oleo stock
Filtrate；
3) cell wall breaking：By Concha Ostreae oleo stock filtrate import cell wall breaking equipment in, breaking cellular wall fineness be 50 μm, temperature not
Higher than in the case of 40 °C, with the rotating speed breaking cellular wall 2-6s of 160r/s, the molten slurry of Concha Ostreae breaking cellular wall is obtained；
4) secondary Ultracytochemical breaking cellular wall：By step 3）In the molten slurry of a Concha Ostreae breaking cellular wall obtaining import Ultracytochemical breaking cellular wall equipment
In, it is 2 μm, in the case of not higher than 40 °C of temperature, with the rotating speed breaking cellular wall 2-6s of 400r/s, obtains secondary ultra micro in breaking cellular wall fineness
The molten slurry of Concha Ostreae breaking cellular wall；
5) Maillard reaction is carried out：In step 4）It is 2.5g/L to add quality component in the molten slurry of the secondary ultra micro Concha Ostreae breaking cellular wall that obtains
White sugar as reducing sugar after, under 100 °C of temperature environment, fully reaction 25-35 min, obtain Concha Ostreae natural juice sauce；
6) high pressure homogenize：By step 5）Concha Ostreae natural juice sauce after by cooling adds the Rhizoma Zingiberis Recens powder that mass ratio is 1%, and stirring is
Even, then pump importing high pressure homogenizer, the homogenizing 60-90s in the case where homogenization pressure is 55MPa, make Concha Ostreae natural juice sauce more
It refine to 0.05-0.1 μm well, obtains Concha Ostreae homogenizing sauce.
7) by high pressure homogenize after Concha Ostreae homogenizing sauce be spray-dried, obtain pure oyster powder, then by quality component be
The pure oyster powder of 10-20, the sodium glutamate of 20-35, the maltodextrin input of the edible salt fines, the starch of 5-10 and 5-10 of 20-35
In mixer, 60-180s is mixed with the rotating speed of 6r/s under room temperature environment, be subsequently added into that quality component is 1-3 5 '-
Disodium 5'-ribonucleotide, the disodium succinate of 1-2, the yeast extract of 1-2, the hydrolyzed vegetable protein of 1-2, the Rhizoma Zingiberis Recenss of 0.5-2
The pure water of powder, the onion powder of 0.5-2 and 1-3, continues to mix 60-180s with the rotating speed of 6r/s under room temperature environment,
Obtain Concha Ostreae mixture；
8) by step 7）Obtain Concha Ostreae mixture conveyer belt and deliver to pelletize in the comminutor of a diameter of 1.6mm of pelletize, enter back into
Fluidized drying 180-300s in the vibrations fluid bed that inlet temperature is 110 °C -130 °C, leaving air temp is 65 °C -75 °C；
9) by step 8）In the granule that obtains carry out packed products.
Further improved it is：The concentration of the saline solution is 3-9%.
Maillard reaction is one of main source that food flavor is produced, by aminoacid, peptide, protein and reducing sugar
React in a heated condition, reducing sugar, temperature, moisture, pH value, response time when which reacts etc. have important relationship.And it is male
Oyster rich in proteins, aminoacid, peptide etc., provide genetic prerequisite for Maillard reaction, and Concha Ostreae slurry white sugar as reducing sugar is
Flavor is almost close to optimum condition and price is most reasonable, be easiest to the raw-food material of buying, and cost performance is optimal, while Concha Ostreae is not
Satisfied fatty acid decomposition reaction at a temperature of 100 °C, increases and produces new alcohols, ketone, aldehyde material and provide fine sea
Fresh local flavor.
By adopting preceding solution, the invention has the beneficial effects as follows：The present invention is by a cell wall breaking, secondary
After Ultracytochemical breaking cellular wall and high pressure homogenize so that Carnis ostreae refine to 0.05-0.1 μm, the original nutrition of Concha Ostreae can not only be preserved
Composition and local flavor, and any part of Carnis ostreae will not be wasted, while color and luster is evenly, precipitation will not be produced, be layered, and with
The mode of Concha Ostreae extractive is compared, and has been greatly improved the extraction efficiency of nutritional labeling, and can not only using Maillard reaction
The fishy smell of Concha Ostreae, but also the fine local flavor there is provided Concha Ostreae after cooking is removed, in addition, also having process is simple, extraction cost
The characteristics of low, energy-conserving and environment-protective.
Specific embodiment
Embodiment one
The manufacture method that the embodiment of the present invention discloses a seed oyster natural juice flavoring agent, comprises the following steps：
1) pre-treatment：Fresh Concha Ostreae is chosen as raw material, after shelling, adds the saline solution that mass ratio is 5% to be cleaned, then
Drain；
2) it is beaten：By step 1）In the fresh Concha Ostreae that drains tissue mashing machine with the rotating speed beating 5s of 100r/s, then will beating
Concha Ostreae slurry afterwards imports the filter that filtering fineness is 400 μm, and is forced into 2 bar, rejects impurity to obtain Concha Ostreae oleo stock mistake
Filtrate；
3) cell wall breaking：By Concha Ostreae oleo stock filtrate import cell wall breaking equipment in, breaking cellular wall fineness be 50 μm, temperature be
In the case of 35 °C, with the rotating speed breaking cellular wall 5s of 160r/s, the molten slurry of Concha Ostreae breaking cellular wall is obtained；
4) secondary Ultracytochemical breaking cellular wall：By step 3）In the molten slurry of a Concha Ostreae breaking cellular wall obtaining import Ultracytochemical breaking cellular wall equipment
In, breaking cellular wall fineness be 2 μm, temperature be 35 °C in the case of, with the rotating speed breaking cellular wall 5s of 400r/s, obtain secondary ultra micro Concha Ostreae break
The molten slurry of wall；
5) Maillard reaction is carried out：In step 4）It is 2.5g/L to add quality component in the molten slurry of the secondary ultra micro Concha Ostreae breaking cellular wall that obtains
White sugar as reducing sugar after, under 100 °C of temperature environment, fully reaction 30min, obtains Concha Ostreae natural juice sauce；
6) high pressure homogenize：By step 5）Concha Ostreae natural juice sauce after by cooling adds the Rhizoma Zingiberis Recens powder that mass ratio is 1%, and stirring is
Even, then pump importing high pressure homogenizer, the homogenizing 90s in the case where homogenization pressure is 55MPa, make Concha Ostreae natural juice sauce preferably
0.05-0.1 μm is refine to, Concha Ostreae homogenizing sauce is obtained.
7) by high pressure homogenize after Concha Ostreae homogenizing sauce be spray-dried, obtain pure oyster powder, then by quality component be
20 pure oyster powder, 25 sodium glutamate, 30 edible salt fines, 10 starch and 5 maltodextrin input mixer in, in room temperature
160s is mixed with the rotating speed of 6r/s under environment, 5 '-disodium 5'-ribonucleotide, 2 amber that quality component is 1 is subsequently added into
Amber acid disodium, 1 yeast extract, 2 hydrolyzed vegetable protein, 2 Rhizoma Zingiberis Recens powder, 2 onion powder and 3 pure water, in room
Continue 160s to be mixed with the rotating speed of 6r/s under warm environment, obtain Concha Ostreae mixture；
8) by step 7）Obtain Concha Ostreae mixture conveyer belt and deliver to pelletize in the comminutor of a diameter of 1.6mm of pelletize, enter back into
Fluidized drying 280s in the vibrations fluid bed that inlet temperature is 120 °C, leaving air temp is 70 °C；
9）By step 8）In the granule that obtains carry out packed products.
In the present embodiment, the concentration of the saline solution is 6%.
In the present embodiment, the molten slurry of the secondary ultra micro Concha Ostreae breaking cellular wall is measured：Moisture 73%；Protein 10.38%；Glycogen
7.085%；Total fat 1.94%.Cell wall breaking remains the original nutritive value of Concha Ostreae, and method is easy, and process time is short, is suitable for
Streamline is produced in batches.
When carrying out Maillard reaction, first add a certain amount of pure water molten will starch in molten for secondary ultra micro Concha Ostreae breaking cellular wall slurry aqueous
Amount is adjusted to 80%, and adds white sugar by 2.5 grams per liters, is subsequently added into the molten slurry pH value of white vinegar adjustment to 7.5, finally heated molten slurry
To 100 °C, kept for 30 minutes.
White sugar is added to provide cheap effectively reducing sugar for Maillard reaction, 2.5 grams per liters are provided most for Maillard reaction
Good condition.
The molten water content of starching of secondary ultra micro Concha Ostreae breaking cellular wall is 80%, provides optimum condition for Maillard reaction.
The molten pH value of starching of secondary ultra micro Concha Ostreae breaking cellular wall is 7.5, provides optimum condition for Maillard reaction.
The molten reaction optimum temperature of starching of secondary ultra micro Concha Ostreae breaking cellular wall is 110 °C, but using 100 °C, can heat at ambient pressure,
And flavor variations affect less, the operability of increase high-volume straight-lined manufacturing.
The response time of 30 minutes is that the flavor taste after Maillard reaction reaches optimum state, and reaches the effect of sterilizing
Really.
Volatile ingredient is decomposed by the molten high temperature boiling of starching of secondary Concha Ostreae breaking cellular wall, such as alcohols, ketone, esters and ring-type chemical combination
The content of thing has different degrees of increase in boiling process：
A, the quantity of alcohols increase, and content increases to 5.35% from 3.78%, incrementss more than 50%, wherein 1-heptanol, 1- heptene-
1- alcohol, 2E- heptene -1- alcohol are only detected in the Concha Ostreae for cooking；
B, the quantity of ketone increase, and content increases to 6.63% from 3.99%, and wherein 1- penten-3-ones 0.35% increase to 0.79%,
Amplification is maximum；
C, aldehydes number change less, but enanthaldehyde increases to 10.22% from 5.88%, increases at most, and aldehyde C-9 increases to from 0.96%
1.53%, syringic aldehyde increases to 1.58%, Z-4 heptenals from 0.77%＆ and only detects after cooking, content 1.60%；
D, acidic materials quantity after cooking is reduced, and content reduces by 50%, is played a role to removing fishy smell, male before cooking
Oyster solution generates bad flavor due to the degraded of unsaturated fatty acid, the change of alcohols, ketone, aldehydes after cooking, there is provided
The fine local flavor of the Concha Ostreae after cooking.
By adopting preceding solution, the invention has the beneficial effects as follows：The present invention is by a cell wall breaking, secondary
After Ultracytochemical breaking cellular wall and high pressure homogenize so that Carnis ostreae refine to 0.05-0.1 μm, the original nutrition of Concha Ostreae can not only be preserved
Composition and local flavor, and any part of Carnis ostreae will not be wasted, while color and luster is evenly, precipitation will not be produced, be layered, and with
The mode of Concha Ostreae extractive is compared, and has been greatly improved the extraction efficiency of nutritional labeling, and can not only using Maillard reaction
The fishy smell of Concha Ostreae, but also the fine local flavor there is provided Concha Ostreae after cooking is removed, in addition, also having process is simple, extraction cost
The characteristics of low, energy-conserving and environment-protective.
Embodiment two
The manufacture method that the embodiment of the present invention discloses a seed oyster natural juice flavoring agent, comprises the following steps：
1）Pre-treatment：Fresh Concha Ostreae is chosen as raw material, after shelling, adds the saline solution that mass ratio is 5% to be cleaned, then
Drain；
2）Beating：By step 1）In the fresh Concha Ostreae that drains tissue mashing machine with the rotating speed beating 3s of 100r/s, then will beating
Concha Ostreae slurry afterwards imports the filter that filtering fineness is 400 μm, and is forced into 2 bar, rejects impurity to obtain Concha Ostreae oleo stock mistake
Filtrate；
3）Cell wall breaking：By Concha Ostreae oleo stock filtrate import cell wall breaking equipment in, breaking cellular wall fineness be 50 μm, temperature be
In the case of 40 °C, with the rotating speed breaking cellular wall 4s of 160r/s, the molten slurry of Concha Ostreae breaking cellular wall is obtained；
4）Secondary Ultracytochemical breaking cellular wall：By step 3）In the molten slurry of a Concha Ostreae breaking cellular wall obtaining import Ultracytochemical breaking cellular wall equipment
In, breaking cellular wall fineness be 2 μm, temperature be 40 °C in the case of, with the rotating speed breaking cellular wall 4s of 400r/s, obtain secondary ultra micro Concha Ostreae break
The molten slurry of wall；
5）Carry out Maillard reaction：In step 4）It is 2.5g/L to add quality component in the molten slurry of the secondary ultra micro Concha Ostreae breaking cellular wall that obtains
White sugar as reducing sugar after, under 100 °C of temperature environment, fully reaction 35min, obtains Concha Ostreae natural juice sauce；
6）High pressure homogenize：By step 5）Concha Ostreae natural juice sauce after by cooling adds the Rhizoma Zingiberis Recens powder that mass ratio is 1%, and stirring is
Even, then pump importing high pressure homogenizer, the homogenizing 60s in the case where homogenization pressure is 55MPa, make Concha Ostreae natural juice sauce preferably
0.05-0.1 μm is refine to, Concha Ostreae homogenizing sauce is obtained.
7）Concha Ostreae homogenizing sauce after by high pressure homogenize is spray-dried, and is obtained pure oyster powder, then by quality component is
15 pure oyster powder, 35 sodium glutamate, 20 edible salt fines, 8 starch and 10 maltodextrin input mixer in, in room temperature
150s is mixed with the rotating speed of 6r/s under environment, 5 '-disodium 5'-ribonucleotide, 2 amber that quality component is 3 is subsequently added into
Amber acid disodium, 2 yeast extract, 2 hydrolyzed vegetable protein, 1.5 Rhizoma Zingiberis Recens powder, 1.5 onion powder and 3 pure water,
Continue 150s to be mixed with the rotating speed of 6r/s under room temperature environment, obtain Concha Ostreae mixture；
8）By step 7）Obtain Concha Ostreae mixture conveyer belt and deliver to pelletize in the comminutor of a diameter of 1.6mm of pelletize, enter back into
Fluidized drying 250s in the vibrations fluid bed that inlet temperature is 130 °C, leaving air temp is 65 °C；
9）By step 8）In the granule that obtains carry out packed products.
In the present embodiment, the concentration of the saline solution is 8%.
The manufacture method of the seed oyster natural juice flavoring agent described in the present embodiment, production and the same embodiment of using method
One, using effect can be compared favourably therewith.
Although specifically showing in conjunction with preferred embodiment and describing the present invention, the technical scheme method and way is implemented
Footpath is a lot, and the above is only the preferred embodiment of the present invention, but those skilled in the art should be understood that without departing from
In the spirit and scope of the present invention limited by appended claims, the present invention can be made respectively in the form and details
Change is planted, protection scope of the present invention is.
Claims (2)
1. the manufacture method of a seed oyster natural juice flavoring agent, it is characterised in that comprise the following steps：
1）Pre-treatment：Fresh Concha Ostreae is chosen as raw material, after shelling, adds the saline solution that mass ratio is 5% to be cleaned, then
Drain；
2）Beating：By step 1）In the fresh Concha Ostreae that drains tissue mashing machine with the rotating speed beating 3-5s of 100r/s, then will beat
Concha Ostreae slurry after slurry imports the filter that filtering fineness is 400 μm, and is forced into 2 bar, rejects impurity to obtain Concha Ostreae oleo stock
Filtrate；
3）Cell wall breaking：By Concha Ostreae oleo stock filtrate import cell wall breaking equipment in, breaking cellular wall fineness be 50 μm, temperature not
Higher than in the case of 40 °C, with the rotating speed breaking cellular wall 2-6s of 160r/s, the molten slurry of Concha Ostreae breaking cellular wall is obtained；
4）Secondary Ultracytochemical breaking cellular wall：By step 3）In the molten slurry of a Concha Ostreae breaking cellular wall obtaining import Ultracytochemical breaking cellular wall equipment
In, it is 2 μm, in the case of not higher than 40 °C of temperature, with the rotating speed breaking cellular wall 2-6s of 400r/s, obtains secondary ultra micro in breaking cellular wall fineness
The molten slurry of Concha Ostreae breaking cellular wall；
5）Carry out Maillard reaction：In step 4）It is 2.5g/L to add quality component in the molten slurry of the secondary ultra micro Concha Ostreae breaking cellular wall that obtains
White sugar as reducing sugar after, under 100 °C of temperature environment, fully reaction 25-35 min, obtain Concha Ostreae natural juice sauce；
6）High pressure homogenize：By step 5）Concha Ostreae natural juice sauce after by cooling adds the Rhizoma Zingiberis Recens powder that mass ratio is 1%, and stirring is
Even, then pump importing high pressure homogenizer, the homogenizing 60-90s in the case where homogenization pressure is 55MPa, make Concha Ostreae natural juice sauce more
It refine to 0.05-0.1 μm well, obtains Concha Ostreae homogenizing sauce；
7）Concha Ostreae homogenizing sauce after by high pressure homogenize is spray-dried, and obtains pure oyster powder, then is 10-20 by quality component
Pure oyster powder, the sodium glutamate of 20-35, the edible salt fines, the starch of 5-10 and 5-10 of 20-35 maltodextrin input mixer
In, 60-180s is mixed with the rotating speed of 6r/s under room temperature environment, 5 '-flavor core that quality component is 1-3 is subsequently added into
Thuja acid disodium, the disodium succinate of 1-2, the yeast extract of 1-2, the hydrolyzed vegetable protein of 1-2, the Rhizoma Zingiberis Recens powder of 0.5-2,0.5-
2 onion powder and the pure water of 1-3, continue to mix 60-180s with the rotating speed of 6r/s under room temperature environment, obtain Concha Ostreae
Mixture；
8）By step 7）Obtain Concha Ostreae mixture conveyer belt and deliver to pelletize in the comminutor of a diameter of 1.6mm of pelletize, enter back into
Fluidized drying 180-300s in the vibrations fluid bed that inlet temperature is 110 °C -130 °C, leaving air temp is 65 °C -75 °C；
9）By step 8）In the granule that obtains carry out packed products.
2. the manufacture method of seed oyster natural juice flavoring agent according to claim 1, it is characterised in that the saline solution
Concentration is 3-9%.
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| CN108651970A (en) * | 2018-05-11 | 2018-10-16 | 大连工业大学 | A kind of preparation method of tartar sauce of the low temperature extraction rich in natural taurine |
| CN114403417A (en) * | 2022-02-15 | 2022-04-29 | 重庆市中药研究院 | Preparation method of nutrient health balanced salt |
| CN115918883A (en) * | 2022-12-19 | 2023-04-07 | 大连工业大学 | Salty and fresh-increasing egg white hydrolysate and preparation method and application thereof |
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| CN102273633A (en) * | 2011-09-02 | 2011-12-14 | 唐作安 | Method for preparing oyster shell peptide oral liquid |
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| CN114403417A (en) * | 2022-02-15 | 2022-04-29 | 重庆市中药研究院 | Preparation method of nutrient health balanced salt |
| CN115918883A (en) * | 2022-12-19 | 2023-04-07 | 大连工业大学 | Salty and fresh-increasing egg white hydrolysate and preparation method and application thereof |
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Application publication date: 20170315 |