CN106539050A - A kind of graininess oyster flavoring and preparation method thereof - Google Patents
A kind of graininess oyster flavoring and preparation method thereof Download PDFInfo
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- CN106539050A CN106539050A CN201611049306.1A CN201611049306A CN106539050A CN 106539050 A CN106539050 A CN 106539050A CN 201611049306 A CN201611049306 A CN 201611049306A CN 106539050 A CN106539050 A CN 106539050A
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- oyster
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- powder
- graininess
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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
Abstract
The invention discloses a kind of graininess oyster flavoring and preparation method thereof.Which solves the problems, such as that existing compound seasoner has that delicate flavour is single, the sense of taste is of short duration.Oyster meat is crushed by which, slurrying；Slurry is digested twice, and go out enzyme, centrifugation, collects supernatant；Supernatant concentration, is dried, obtains oyster enzymatic hydrolyzed extract.Weigh 8～15 parts of oyster enzymatic hydrolyzed extract, 1.5～2.5 parts of ginger powder, 2～3.5 parts of onion powder, 0.5～1.5 part of white pepper powder, 0.5～2 part of garlic powder, 2～4 parts of yeast extract, 3～5 parts of maltodextrin, 11～14 parts of cornstarch, 31～34 parts of salt, 26～28 parts of glucose, 0.03～0.05 part of mixing of natural, granulation, it is dried, whole grain, obtains graininess oyster flavoring.The flavoring flavour of the present invention is delicious, and sea food flavor is strong mellow, and sense of taste infiltration sense, extension sense are strong, and nutritious, health-care efficacy is projected, and is easily absorbed by the human body.Its preparation method rational technology, it is workable, easily realize industrialized production.
Description
Technical field
The present invention relates to flavoring, especially a kind of graininess oyster flavoring and preparation method thereof.
Background technology
During flavoring is the daily culinary art of people, requisite flavouring, whether which style of cooking, flavoring is all very heavy
The part wanted.What is eaten China people are daily is compound seasoner more, for example：Monosodium glutamate, chickens' extract, chicken powder.Above-mentioned complex flavor
Material has that delicate flavour is single, the sense of taste is of short duration.With the improvement of people's living standards, for flavoring requirement also increasingly
Height, can not only improve taste, but also will have nutrition health-care functions concurrently, therefore health-care nutritive natural flavouring becomes people's
Tight demand.Seafood not only has delicious local flavor, but also has various health-care effects, in recent years in developed country, high-grade to adjust
Taste product use seafood extract, become the main development direction of food industry seasoning.
Oyster meat delicate flavour is beautiful, nutritious, because which contains special amino acid and various trace elements, with promotion children
Intelligence development function, therefore and have the laudatory title of " intelligence development seafood ".And oyster typically carry out eating raw, boiling or culinary art it is edible.
At present, not yet find with oyster meat the report of flavoring is produced as raw material.
The content of the invention
In order to overcome the shortcomings of that existing compound seasoner has that delicate flavour is single, the sense of taste is of short duration, it is an object of the invention to provide
A kind of graininess oyster flavoring and preparation method thereof.The preparation method rational technology of the graininess oyster flavoring, operation letter
Just it is, workable, easily realize industrialized production；The graininess oyster flavoring seafood flavor produced using the method is strong,
It is nutritious, safe healthcare, human body absorption easy to digest.
The technical solution adopted for the present invention to solve the technical problems is：A kind of graininess oyster flavoring, its feature exist
In：Which is prepared from by the component of following weight：8～15 parts of oyster enzymatic hydrolyzed extract, 1.5～2.5 parts of ginger powder,
2～3.5 parts of onion powder, 0.5～1.5 part of white pepper powder, 0.5～2 part of garlic powder, 2～4 parts of yeast extract, maltodextrin 3～
0.03～0.05 part of 5 parts, 11～14 parts of cornstarch, 31～34 parts of salt, 26～28 parts of glucose and natural.
The preferred technical solution of the present invention is：A kind of graininess oyster flavoring, it is characterised in that：Which is by following weight
The component of part proportioning is prepared from：12 parts of oyster enzymatic hydrolyzed extract, 2 parts of ginger powder, 3 parts of onion powder, 1 part of white pepper powder, garlic
1.5 parts of powder, 3 parts of yeast extract, 4 parts of maltodextrin, 13 parts of cornstarch, 33 parts of salt, 27.5 parts of glucose, natural anti-oxidation
0.04 part of agent.
Described natural is lecithin, vitamin C, Tea Polyphenols, one or more in vitamin E.
A kind of preparation method of graininess oyster flavoring, it is characterised in that：Which is through following process steps：
A, oyster enzymatic hydrolyzed extract are produced
It is raw material that a1, slurrying choose the oyster meat of freezing, and break process, then the oyster after crushing are carried out in sending into disintegrating machine
Meat is sent in pulper, adds the water of 1～2 times of oyster meat weight to stir, makes oyster slurry；Or choose fresh and alive male
Oyster meat is raw material, sends in pulper, and adds the water of 1～2 times of oyster meat weight to stir, makes oyster slurry；
Oyster slurry obtained in step a1 is heated to 90～95 DEG C by a2, enzymolysis, is incubated 25～30min, is subsequently cooled to 50
～55 DEG C, in adding the compound protease of oyster meat weight 0.2～0.6%, aquatic product protein enzyme, bromelain, papain
One or more, stir, digest 0.5～3h, be subsequently adding the flavor protease of oyster meat weight 0.2～0.6%
3～4h of hydrolysis, obtains oyster enzymolysis liquid；
Oyster enzymolysis liquid obtained in step a2 is heated to 90～95 DEG C by a3, the enzyme that goes out, and is incubated 20～30min, at the enzyme that carries out going out
Reason, the oyster enzymolysis liquid of the enzyme that must go out；
The oyster enzymolysis liquid of the enzyme that goes out obtained in step a3 is sent into and carry out in centrifuge centrifugal treating by a4, centrifugation, collects supernatant
Liquid, obtains oyster supernatant；
A5, concentrate drying are sent into oyster supernatant obtained in step a4 in reduced pressure concentration equipment and carry out reduced pressure concentration, then spray
Mist is dried, and obtains oyster enzymatic hydrolyzed extract；
B, batch mixing weigh obtained oyster enzymatic hydrolyzed extract and commercially available ginger powder, onion powder, white Hu in step a by weight
Green pepper powder, garlic powder, yeast extract, maltodextrin, cornstarch, salt, glucose and natural are fully mixed；Its
In, the weight of each component is respectively：8～15 parts of oyster enzymatic hydrolyzed extract, 1.5～2.5 parts of ginger powder, onion powder 2～
3.5 parts, 0.5～1.5 part of white pepper powder, 0.5～2 part of garlic powder, 2～4 parts of yeast extract, 3～5 parts of maltodextrin, corn
0.03～0.05 part of 11～14 parts of starch, 31～34 parts of salt, 26～28 parts of glucose and natural, obtain mixed material；
Mixed material obtained in step b is added the water of its weight 1.3～1.6% for c, granulation, and stir prepared softwood, will
Softwood is pelletized in sending into granulator, obtains the soft particle of oyster flavoring；
D, be dried will oyster flavoring obtained in step c soft particle send into whole grain drying equipment in carry out whole grain, be dried, obtain
Granular oyster flavoring.
The freshness requirements of the oyster meat of described freezing or fresh and alive oyster meat are：TVB-N≤15ppm.
The condition of work of described reduced pressure concentration equipment is：Vacuum degree control -0.07Mpa, temperature control are 60～70 DEG C,
Solid content is concentrated into for 20%～25%.
The EAT of described spray drying is controlled to 180 DEG C～200 DEG C, and leaving air temp is controlled to 80 DEG C～90 DEG C.
One key problem in technology point of the present invention is producing for oyster enzymatic hydrolyzed extract, and which is to crush oyster meat Jing, is added water,
Slurrying；Again slurry is digested twice, go out enzyme, be centrifuged, collect oyster supernatant；Oyster supernatant is concentrated, is obtained after being dried
Oyster enzymatic hydrolyzed extract.Wherein, the first time enzymolysis in digesting twice is the enzyme hydrolysis substrate stronger by hydrolyzing power, makes substrate
After being degraded to some larger peptide fragments, then using food flavor enzyme secondary enzymolysis, further hydrolytic sites wider peptide is degraded, with
Phase obtains the higher Functional Polypeptides of activity, and the flavor protease of secondary selection can not only carry out local flavor optimization to hydrolysate, remove bitter
Taste, improves mouthfeel, and can also improve the yield of Functional Polypeptides.Another key point of the present invention is the component compatibility of former flavoring,
Which is to weigh oyster enzymatic hydrolyzed extract and commercially available ginger powder, onion powder, white pepper powder, garlic powder, yeast extract, malt paste
Essence, cornstarch, salt, glucose, natural are mixed, Jing granulations, are dried, and whole grain obtains graininess oyster flavoring.
Wherein, Jing after protease hydrolytic, hydrolyzate delicate flavour is strong for oyster meat, except containing butanedioic acid, sodium glutamate, taurine, glycine,
Outside the delicious amino acid composition such as alanine and proline, also containing biologies such as glycogen, polypeptide, inositol, biotin, B family vitamins
The multiple elements such as active component, Yi Jitie, zinc, magnesium, sodium, copper, aluminium, barium, strontium, are made using oyster enzymatic hydrolyzed extract and increase fresh seasoning
Agent, not only flavour deliciousness, seafood characteristic flavor on basis are strong mellow, and sense of taste infiltration is felt, extends sense by force, and has hypoglycemic, enhancing
The biologically actives such as immunity, hypotensive, antifatigue, antitumor and liver protection, which is nutritious, and health-care efficacy is projected, and human body is easy to
Absorb.Ginger powder, onion powder in oyster enzymatic hydrolyzed extract addition different proportion, white pepper powder, garlic powder, which effectively can suppress
The fishy smell of oyster enzymatic hydrolyzed extract, highlights the performance of its delicate flavour, and goes back between ginger powder, onion powder, white pepper powder, garlic powder
Respective acid can mutually be suppressed and peculiar flavour is formed；The salt of addition plays fresh effect to flavoring, while and oyster
Glutamic acid in enzymatic hydrolyzed extract is by stimulating specific taste receptors, such as amido acid acceptor T1R1/T1R3 on tongue taste bud
Or glutamate receptor, to bring people taste perception；The yeast extract main component of addition is polypeptide, amino acid, flavor nucleosides
Acid, B family vitamins and trace element, which improves ammonia nitrogen, total nitrogen and flavour nucleotide content, effectively carries fresh and to cover reduction male
The fishy smell of oyster enzymatic hydrolyzed extract；The glucose of addition compensate for the deficiency of sweet taste in flavoring, while and reduce material viscosity,
Which solve the problem that ideal granule cannot be continuously made in seasoning field for a long time in granulator.
The present invention prepares the component of graininess oyster flavoring and is all natural materials, adds without monosodium glutamate, I+G and other chemistry
Plus, more healthy, safety can greatly meet not only nutrition but also the requirement of seasoning of the consumers in general to flavoring.The present invention's
It is preparation method rational technology, easy to operate, workable, easily realize industrialized production.
Specific embodiment
With reference to embodiment, the present invention is further illustrated.
Embodiment 1
A kind of preparation method of graininess oyster meat flavoring, which is through following process steps：
A, oyster meat enzymatic hydrolyzed extract are produced
It is raw material that a1, slurrying choose the oyster meat of freezing, and break process, then the oyster after crushing are carried out in sending into disintegrating machine
Meat is sent in pulper, adds the water of 1.5 times of oyster meat weight to stir, then makes oyster slurry；Wherein, oyster meat
Freshness requirements be：TVB-N≤15ppm；
Oyster slurry obtained in step a1 is heated to 93 DEG C by a2, enzymolysis, is incubated 25min, is subsequently cooled to 52 DEG C, is added
The compound protease of oyster meat weight 0.3%, 0.2% aquatic product protein enzyme, stir, and digest 2h, are subsequently adding oyster meat weight
The flavor protease hydrolysis 3.5h of amount 0.3%, obtains oyster enzymolysis liquid；Wherein, compound protease is used
White hydrolase, which contains papain and amylase；
Oyster enzymolysis liquid obtained in step a2 is heated to 93 DEG C by a3, the enzyme that goes out, and is incubated 25min, is carried out destroy the enzyme treatment, and must go out enzyme
Oyster enzymolysis liquid；
A4, centrifugation send into the oyster enzymolysis liquid of the enzyme that goes out obtained in step a3 in tripod pendulum type batch centrifugal, and it is 2000rpm to control rotating speed,
Centrifugal treating 0.5h is carried out, supernatant is collected, is obtained oyster supernatant；
A5, concentrate drying send into oyster supernatant obtained in step a4 in outer circulation type decompression concentrator, and vacuum degree control-
0.07Mpa, temperature control are 65 DEG C, carry out being evaporated to solid content for 23%；Then it is spray-dried, obtains oyster enzymolysis
Extract；Wherein, the EAT of spray drying is controlled to 195 DEG C, and leaving air temp is controlled to 85 DEG C；
B, batch mixing weigh obtained oyster enzymatic hydrolyzed extract 12kg and commercially available ginger powder 2kg, onion powder in step a by weight
3kg, white pepper powder 1kg, garlic powder 1.5kg, yeast extract 3kg, maltodextrin 4kg, cornstarch 13kg, salt 33kg, Portugal
Grape sugar 27.5kg, lecithin 0.02kg, vitamin C 0.01kg and 0.01kg, are crushed to 150 mesh, fully mix, obtain mixture
Material；
Mixed material obtained in step b is added the water of 1.5kg for c, granulation, and stir prepared softwood, softwood is sent into and is revolved
Turn the granulation of extruding granulator, obtain the soft particle of oyster flavoring；
In d, the dry feeding vibra fluidized bed drying equipment by oyster flavoring obtained in step c soft particle, it is 25 using mesh number
Purpose vibration screening whole grain, is dried, obtains graininess oyster flavoring.
The preparation method of the graininess oyster flavoring provided by the present embodiment, its rational technology are easy to operate, operable
Property it is strong, easily realize industrialized production；Not only flavour is delicious for the graininess oyster flavoring produced using the method, seafood feature wind
Taste is strong mellow, and sense of taste infiltration sense, extension sense are strong, and have hypoglycemic, strengthen immunity, hypotensive, antifatigue, antitumor
With the biologically active such as liver protection, which is nutritious, and health-care efficacy is projected, and is easily absorbed by the human body.
Embodiment 2
A kind of preparation method of graininess oyster flavoring, which is through following process steps：
A, oyster enzymatic hydrolyzed extract are produced
It is raw material that a1, slurrying choose fresh and alive oyster meat, is sent in pulper, and adds the water of 1 times of oyster meat weight to stir equal
It is even, make oyster slurry；Wherein, the freshness requirements of oyster meat are：TVB-N≤10ppm；
Oyster slurry obtained in step a1 is heated to 95 DEG C by a2, enzymolysis, is incubated 20min, is subsequently cooled to 55 DEG C, is added
The aquatic product protein enzyme of oyster meat weight 0.2%, 0.1% bromelain, stir, and digest 3h, are subsequently adding oyster meat weight
The flavor protease hydrolysis 4h of amount 0.2%, obtains oyster enzymolysis liquid；
Oyster enzymolysis liquid obtained in step a2 is heated to 95 DEG C by a3, the enzyme that goes out, and is incubated 20min, is carried out destroy the enzyme treatment, and must go out enzyme
Oyster enzymolysis liquid；
A4, centrifugation send into the oyster enzymolysis liquid of the enzyme that goes out obtained in step a3 in tripod pendulum type batch centrifugal, and it is 2500rpm to control rotating speed,
Centrifugal treating 1h is carried out, supernatant is collected, is obtained oyster supernatant；
A5, concentrate drying send into oyster supernatant obtained in step a4 in outer circulation type decompression concentrator, and vacuum degree control-
0.07Mpa, temperature control are 70 DEG C, carry out being evaporated to solid content for 20%；Then it is spray-dried, obtains oyster enzymolysis
Extract；Wherein, the EAT of spray drying is controlled to 180 DEG C, and leaving air temp is controlled to 80 DEG C；
B, batch mixing weigh obtained oyster enzymatic hydrolyzed extract 8kg and commercially available ginger powder 2.5kg, onion in step a by weight
Powder 2kg, white pepper powder 0.5kg, garlic powder 2kg, yeast extract 4kg, maltodextrin 5kg, cornstarch 11kg, salt 31kg,
Glucose 28kg and Tea Polyphenols 0.05kg, is crushed to 200 mesh, fully mixes, obtains mixed material；
Mixed material obtained in step b is added the water of its weight 1.22kg for c, granulation, and stir prepared softwood, by softwood
The granulation of rotary squeezing granulator is sent into, the soft particle of oyster flavoring is obtained；
In d, the dry feeding vibra fluidized bed drying equipment by oyster flavoring obtained in step c soft particle, it is 30 using mesh number
Purpose vibration screening whole grain, is dried, obtains graininess oyster flavoring.
The preparation method of the graininess oyster flavoring provided by the present embodiment, its rational technology are easy to operate, operable
Property it is strong, easily realize industrialized production；The graininess oyster flavoring seafood sense of taste produced using the method is strong, nutritious,
Health-care efficacy is good, human body absorption easy to digest.
Embodiment 3
A kind of preparation method of graininess oyster flavoring, which is through following process steps：
A, oyster enzymatic hydrolyzed extract are produced
It is raw material that a1, slurrying choose the oyster meat of freezing, and break process, then the oyster after crushing are carried out in sending into disintegrating machine
Meat is sent in pulper, adds the water of 2 times of oyster meat weight to stir, then makes oyster slurry；Wherein, oyster meat
Freshness requirements are：TVB-N≤13ppm；
Oyster slurry obtained in step a1 is heated to 90 DEG C by a2, enzymolysis, is incubated 30min, is subsequently cooled to 50 DEG C, is added
The compound protease of oyster meat weight 0.2%, 0.4% papain, stir, and digest 0.5h, are subsequently adding oyster meat
The flavor protease hydrolysis 3h of weight 0.6%, obtains oyster enzymolysis liquid；Wherein, compound protein hydrolase can be commercial Protamex
Compound protease；
Oyster enzymolysis liquid obtained in step a2 is heated to 90 DEG C by a3, the enzyme that goes out, and is incubated 30min, is carried out destroy the enzyme treatment, and must go out enzyme
Oyster enzymolysis liquid；
A4, centrifugation send into the oyster enzymolysis liquid of the enzyme that goes out obtained in step a3 in tripod pendulum type batch centrifugal, and it is 3000rpm to control rotating speed,
Centrifugal treating 30min is carried out, supernatant is collected, is obtained oyster supernatant；
A5, concentrate drying send into oyster supernatant obtained in step a4 in outer circulation type decompression concentrator, and vacuum degree control-
0.07Mpa, temperature control are 60 DEG C, carry out being evaporated to solid content for 25%；Then it is spray-dried, obtains oyster enzymolysis
Extract；Wherein, the EAT of spray drying is controlled to 200 DEG C, and leaving air temp is controlled to 90 DEG C；
B, batch mixing weigh obtained oyster enzymatic hydrolyzed extract 15kg and commercially available ginger powder 1.5kg, ocean in step a by weight
Green onion powder 3.5kg, white pepper powder 1.5kg, garlic powder 0.5kg, yeast extract 2kg, maltodextrin 3kg, cornstarch 14kg, salt
34kg, 26 parts and vitamin C 0.01kg of glucose, Tea Polyphenols 0.01kg and vitamin E 0.01kg, are crushed to 100 mesh, fully mixed
It is even；Obtain mixed material；
Mixed material obtained in step b is added the water of its weight 1.62kg for c, granulation, and stir prepared softwood, by softwood
The granulation of rotary squeezing granulator is sent into, the soft particle of oyster flavoring is obtained；
In d, the dry feeding vibra fluidized bed drying equipment by oyster flavoring obtained in step c soft particle, it is 20 using mesh number
Purpose vibration screening whole grain, is dried, obtains graininess oyster flavoring.
The preparation method of the graininess oyster flavoring provided by the present embodiment, its rational technology are easy to operate, operable
Property it is strong, easily realize industrialized production；The graininess oyster flavoring seafood sense of taste produced using the method is strong, nutritious,
Human body absorption easy to digest.
Embodiment 4
A kind of preparation method of graininess oyster flavoring, which is through following process steps：
A, oyster enzymatic hydrolyzed extract are produced
It is raw material that a1, slurrying choose fresh and alive oyster meat, is sent in pulper, and adds the water of 2 times of oyster meat weight to stir equal
It is even, make oyster slurry；Wherein, the freshness requirements of oyster meat are：TVB-N≤12ppm；
Oyster slurry obtained in step a1 is heated to 95 DEG C by a2, enzymolysis, is incubated 30min, is subsequently cooled to 55 DEG C, is added
The papain of oyster meat weight 0.6%, stirs, and digests 1.5h, is subsequently adding the local flavor albumen of oyster meat weight 0.5%
Enzyme hydrolysis 3h, obtains oyster enzymolysis liquid；
Oyster enzymolysis liquid obtained in step a2 is heated to 95 DEG C by a3, the enzyme that goes out, and is incubated 30min, is carried out destroy the enzyme treatment, and must go out enzyme
Oyster enzymolysis liquid；
A4, centrifugation send into the oyster enzymolysis liquid of the enzyme that goes out obtained in step a3 in tripod pendulum type batch centrifugal, and it is 2000rpm to control rotating speed,
Centrifugal treating 1h is carried out, supernatant is collected, is obtained oyster supernatant；
A5, concentrate drying send into oyster supernatant obtained in step a4 in outer circulation type decompression concentrator, and vacuum degree control-
0.07Mpa, temperature control are 70 DEG C, carry out being evaporated to solid content for 20%；Then it is spray-dried, obtains oyster enzymolysis
Extract；Wherein, the EAT of spray drying is controlled to 180 DEG C, and leaving air temp is controlled to 90 DEG C；
B, batch mixing weigh obtained 10 kg of oyster enzymatic hydrolyzed extract and commercially available ginger powder 1.8kg, ocean in step a by weight
Green onion powder 2.5kg, white pepper powder 0.8kg, garlic powder 1.2kg, yeast extract 2.5kg, maltodextrin 4.5kg, cornstarch
11.5kg, salt 32.5kg, glucose 26kg and lecithin 0.02kg, vitamin C 0.01kg and Tea Polyphenols 0.02kg, are crushed to
180 mesh, fully mix, obtain mixed material；
Mixed material obtained in step b is added the water of its weight 1.3kg for c, granulation, and stir prepared softwood, by softwood
The granulation of rotary squeezing granulator is sent into, the soft particle of oyster flavoring is obtained；
In d, the dry feeding vibra fluidized bed drying equipment by oyster flavoring obtained in step c soft particle, it is 20 using mesh number
Purpose vibration screening whole grain, is dried, obtains graininess oyster flavoring.
The preparation method of the graininess oyster flavoring provided by the present embodiment, it is its rational technology, easy to operate, operable
Property it is strong, easily realize industrialized production；Not only flavour is delicious for the graininess oyster flavoring produced using the method, seafood feature wind
Taste is strong mellow, and sense of taste infiltration sense, extension sense are strong, and have hypoglycemic, strengthen immunity, hypotensive, antifatigue, antitumor
With the biologically active such as liver protection, which is nutritious, and health-care efficacy is projected, and is easily absorbed by the human body.
Oyster flavouring granules traction is investigated:
1st, mouthfeel evaluation
100 people of random investigation, carry out scoring evaluation to the mouthfeel of embodiment 1-4 graininess oyster flavoring respectively：Extremely like
For 5 points, like for 4 points, generally 3 points, do not like as 2 points, extremely do not like as 1 point.Statistics is that 92% people likes
Or extremely like the taste and flavor of graininess oyster flavoring.The respondent for liking or extremely liking unanimously approves the present invention
Graininess oyster flavoring has strong sea food flavor, and rich in taste is soft, and trial test finishes the residual of without essence in deutostoma.
2nd, in-service evaluation
Embodiment of the present invention 1-4 graininess oyster flavoring is contrasted with chickens' extract, is added in hot-pot flavoring food respectively, is added
Dosage is identical, randomly selects 50 dealers in our company's experience shop and investigates, soup for chafing dish is judged.As a result show,
After 86% people's tasting, the hot pot bottom of added embodiment of the present invention 1-4 graininess oyster flavoring is identified, with strong
Sea food flavor, rich in taste；And add the flavoring food of chickens' extract seasoning without the fresh Flavor of seafood.
Claims (7)
1. a kind of graininess oyster flavoring, it is characterised in that：Which is prepared from by the component of following weight：Oyster
8～15 parts of enzymatic hydrolyzed extract, 1.5～2.5 parts of ginger powder, 2～3.5 parts of onion powder, 0.5～1.5 part of white pepper powder, garlic powder
0.5～2 part, 2～4 parts of yeast extract, 3～5 parts of maltodextrin, 11～14 parts of cornstarch, 31～34 parts of salt, glucose 26
～28 parts and 0.03～0.05 part of natural.
2. a kind of graininess oyster flavoring according to claim 1, it is characterised in that：Which is by following weight
Component be prepared from：12 parts of oyster enzymatic hydrolyzed extract, 2 parts of ginger powder, 3 parts of onion powder, 1 part of white pepper powder, garlic powder 1.5
Part, 3 parts of yeast extract, 4 parts of maltodextrin, 13 parts of cornstarch, 33 parts of salt, 27.5 parts of glucose, natural
0.04 part.
3. a kind of graininess oyster flavoring according to claim 1 and 2, it is characterised in that：Described natural anti-oxidation
Agent is lecithin, vitamin C, Tea Polyphenols, one or more in vitamin E.
4. the preparation method of a kind of graininess oyster flavoring according to claim 1, it is characterised in that：Which is through following
Processing step：
A, oyster enzymatic hydrolyzed extract are produced
It is raw material that a1, slurrying choose the oyster meat of freezing, and break process, then the oyster after crushing are carried out in sending into disintegrating machine
Meat is sent in pulper, adds the water of 1～2 times of oyster meat weight to stir, makes oyster slurry；Or choose fresh and alive male
Oyster meat is raw material, sends in pulper, and adds the water of 1～2 times of oyster meat weight to stir, makes oyster slurry；
Oyster slurry obtained in step a1 is heated to 90～95 DEG C by a2, enzymolysis, is incubated 25～30min, is subsequently cooled to 50
～55 DEG C, in adding the compound protease of oyster meat weight 0.2～0.6%, aquatic product protein enzyme, bromelain, papain
One or more, stir, digest 0.5～3h, be subsequently adding the flavor protease of oyster meat weight 0.2～0.6%
3～4h of hydrolysis, obtains oyster enzymolysis liquid；
Oyster enzymolysis liquid obtained in step a2 is heated to 90～95 DEG C by a3, the enzyme that goes out, and is incubated 20～30min, at the enzyme that carries out going out
Reason, the oyster enzymolysis liquid of the enzyme that must go out；
The oyster enzymolysis liquid of the enzyme that goes out obtained in step a3 is sent into and carry out in centrifuge centrifugal treating by a4, centrifugation, collects supernatant
Liquid, obtains oyster supernatant；
A5, concentrate drying are sent into oyster supernatant obtained in step a4 in reduced pressure concentration equipment and carry out reduced pressure concentration, then spray
Mist is dried, and obtains oyster enzymatic hydrolyzed extract；
B, batch mixing weigh obtained oyster enzymatic hydrolyzed extract and commercially available ginger powder, onion powder, white Hu in step a by weight
Green pepper powder, garlic powder, yeast extract, maltodextrin, cornstarch, salt, glucose and natural are fully mixed；Its
In, the weight of each component is respectively：8～15 parts of oyster enzymatic hydrolyzed extract, 1.5～2.5 parts of ginger powder, onion powder 2～
3.5 parts, 0.5～1.5 part of white pepper powder, 0.5～2 part of garlic powder, 2～4 parts of yeast extract, 3～5 parts of maltodextrin, corn
0.03～0.05 part of 11～14 parts of starch, 31～34 parts of salt, 26～28 parts of glucose and natural, obtain mixed material；
Mixed material obtained in step b is added the water of its weight 1.3～1.6% for c, granulation, and stir prepared softwood, will
Softwood is pelletized in sending into granulator, obtains the soft particle of oyster flavoring；
D, be dried will oyster flavoring obtained in step c soft particle send into whole grain drying equipment in carry out whole grain, be dried, obtain
Granular oyster flavoring.
5. the preparation method of a kind of graininess oyster flavoring according to claim 1, it is characterised in that：Described freezing
Oyster meat or the freshness requirements of fresh and alive oyster meat be：TVB-N≤15ppm.
6. the preparation method of a kind of graininess oyster flavoring according to claim 1, it is characterised in that：Described decompression
The condition of work of concentrator is：Vacuum degree control -0.07Mpa, temperature control are 60～70 DEG C, and being concentrated into solid content is
20%～25%.
7. the preparation method of a kind of graininess oyster flavoring according to claim 1, it is characterised in that：Described spraying
Dry EAT is controlled to 180 DEG C～200 DEG C, and leaving air temp is controlled to 80 DEG C～90 DEG C.
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