CN106616509A - Crab cream powder free of carapace allergens and preparation method of crab cream powder - Google Patents
Crab cream powder free of carapace allergens and preparation method of crab cream powder Download PDFInfo
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- CN106616509A CN106616509A CN201611176635.2A CN201611176635A CN106616509A CN 106616509 A CN106616509 A CN 106616509A CN 201611176635 A CN201611176635 A CN 201611176635A CN 106616509 A CN106616509 A CN 106616509A
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Abstract
The invention relates to crab cream powder free of carapace allergens. The crab cream powder free of the carapace allergens contains the following components in parts by weight: 80-95 parts of thermal-reaction egg yolk reaction powder and 1-5 parts of a crab cream-flavor incense base. According to the crab cream powder provided by the invention, egg yolk is utilized for replacing crab cream so as to obtain the crab cream powder which is free of any carapace allergen substances and has pure flavor, so that the problem that carapace-allergic crowds cannot eat crab cream-flavor products is solved; and the crab cream powder is free of any carapace allergen, has strong crab cream flavor and delicious taste and is high in simulation degree, rich in nutrients, natural, safe and wide in application range, so that the promotion and application of the crab cream-flavor products are extended, the market prospect is wide, and the social and economic benefits are obvious.
Description
Technical field
The invention belongs to food processing technology field, especially a kind of crab cream powder without shellfish allergies source and its preparation
Method.
Background technology
In recent years, with the continuous improvement of people's level of consumption, seafood product consumption is increasing, especially loose
Tempting crab, becomes the star's product on dining table.People's love eats crab, the fertile crab oil of favorite and crab crea, wherein crab oil
Various cuisines are made because its unique local flavor is widely used, such as crab oil congee, crab oil bean curd, the little cage of crab meat, received deeply
Various places consumer's likes.But because crab typically harvests in the fall, belong to climate and other natural phenomena of a season food, so the yellow application of fresh crab is very
Limited, crab oil taste products in the market are realized by adding crab cream powder mostly.
Crab cream powder is usually to be formed with crab and other main Raw material processings of seafood product, is adjusted mainly as food
Taste substance is widely used in the seasoning of instant food and dilated food.But because crab cream powder majority contains shellfish allergens, first
The crowd of shell class allergy can not eat, therefore limit its further genralrlization and application.For current this present situation, it is necessary to open
Send out a kind of without shellfish allergies source, crab oil pure flavor, widely used crab cream powder.
By retrieval, the patent publication us related to present patent application are not yet found.
The content of the invention
It is an object of the invention to overcome the deficiencies in the prior art part, there is provided a kind of crab oil without shellfish allergens
Powder and preparation method thereof, the crab cream powder does not contain any shellfish allergens, and product crab oil taste is dense, tasty mouthfeel, fidelity
It is high, nutritious, natural safely, be widely used.
The present invention solves its technical problem and takes technical scheme below to realize：
A kind of crab cream powder without shellfish allergies source, its constituent and parts by weight it is as follows：
Thermal response egg yolk reacts powder 80-95 parts, crab oil taste perfume base 1-5 parts；
The constituent and parts by weight of the thermal response egg yolk reaction powder is as follows：Egg yolk enzymolysis liquid 50-70 parts, ammonia
Base acid 1-7 parts, edible salt 1-7 parts, glucose 1-7 parts, maltodextrin 3-8 parts, monosodium glutamate 1-3 parts, cooking wine 1-5 parts, extraction from yeast
Thing 1-5 parts, spice 0.1-1 parts；
The constituent and parts by weight of the crab oil taste perfume base is as follows：Non-transgenic soybean oil 85-95 parts, 3- methyl mercaptos
Propionic aldehyde 1-5 parts, the sulfydryl furans 0.1-1 parts of 2- methyl -3, trimethylamine 0.1-1 parts, phenyl ethylamine 0.1-1 parts, hexanal 0.1-1 parts, oneself
Sour 0.1-1 parts.
And, the amino acid is one or two the mixture in glycine, methionine.
And, the spice is one or two the mixture in white pepper powder, ginger powder.
The preparation method of the crab cream powder without shellfish allergies source as above, step is as follows：
(1) the preparation of thermal response egg yolk reactant liquor：
Frost egg yolk and water are 2 in mass ratio:1 ratio is well mixed, and adjusts pH using food sodium hydroxide and is
8-9, adds the trypsase of egg yolk gross mass 0.1-0.4%, and 1-2h is digested under the conditions of 45-65 DEG C；Reuse food-grade
Phosphorus acid for adjusting pH is 5-6, adds the compound protease and egg yolk gross mass 0.1-0.4% of egg yolk gross mass 0.1-0.4%
Flavor protease, 1.5-3h is digested under the conditions of 40-60 DEG C, obtain final product egg yolk enzymolysis liquid；
Amino acid, edible salt, glucose, monosodium glutamate, cooking wine, yeast extract, spice are added, in 80-100 DEG C of condition
Lower reaction 0.5-1h, obtains final product thermal response egg yolk reactant liquor；
(2) thermal response egg yolk reacts the preparation of powder：Above-mentioned thermal response egg yolk reactant liquor is added after maltodextrin, is entered
Row is spray-dried, 150-160 DEG C of EAT, 80-100 DEG C of leaving air temp, obtains final product thermal response egg yolk reaction powder；
(3) thermal response egg yolk is reacted into powder and crab oil taste perfume base is well mixed, that is, obtain the crab without shellfish allergies source
Bloom.
And, the preparation method of the crab oil taste perfume base is as follows：Raw material is weighed in proportion, is mixed directly and is obtained final product crab oil
Taste perfume base.
Advantages of the present invention and good effect are：
1st, crab cream powder of the present invention is obtained without any shellfish allergens material using egg yolk replacement crab oil and local flavor is pure
Positive crab cream powder, solves the problems, such as that shellfish allergies crowd can not eat crab oil taste product, and the crab cream powder does not contain any crust
Class anaphylactogen, and product crab oil taste is dense, tasty mouthfeel, fidelity are high, nutritious, it is natural safely, be widely used, expand
The promotion and application of crab oil taste product, wide market, economic results in society are obvious.
2nd, the inventive method is with egg yolk as primary raw material, using orientation biological enzymolysis, Maillard reaction and exquisite blending
Etc. crab cream powder prepared by technology, product crab oil taste taste is dense, tasty mouthfeel, fidelity are high, nutritious, natural safe, application
Scope is wide.
3rd, the inventive method raw material sources are extensively, with low cost, and method is simple, easy to operate, when effectively having saved
Between and cost.
Specific embodiment
With reference to embodiment, the present invention is further described；Following embodiments are illustrative, be not it is determinate,
Protection scope of the present invention can not be limited with following embodiments.
Raw material used in the present invention, if no special instructions, is conventional commercially available prod；Used in the present invention
Method, if no special instructions, is the conventional method of this area.
Embodiment 1
A kind of crab cream powder without shellfish allergies source, its constituent and parts by weight it is as follows：
Thermal response egg yolk reacts 85 parts of powder, 3 parts of crab oil taste perfume base；
The thermal response egg yolk reaction powder is prepared from by the component of following weight portion：60 parts of egg yolk enzymolysis liquid, ammonia
4 parts of base acid, 3 parts of edible salt, 4 parts of glucose, 5 parts of maltodextrin, 2 parts of monosodium glutamate, 3 parts of cooking wine, 3 parts of yeast extract, spice
0.5 part.
The crab oil taste perfume base is prepared from by the component of following weight portion：90 parts of Non-transgenic soybean oil, 3- methyl mercaptos
3 parts of propionic aldehyde, 0.5 part of -3 sulfydryl furans of 2- methyl, 0.3 part of trimethylamine, 0.5 part of phenyl ethylamine, 0.2 part of hexanal, 0.6 part of caproic acid.
The preparation method of the above-mentioned crab cream powder without shellfish allergies source, step is as follows：
(1) preparation of thermal response egg yolk reactant liquor：Frost egg yolk and water are 2 in mass ratio:1 ratio mixing is equal
Even, it is 8 to adjust pH using food sodium hydroxide, trypsase 0.2% (in terms of egg yolk gross mass) is added, in 55 DEG C of conditions
Lower enzymolysis 2h；It is 6 to reuse food grade phosphoric acid and adjust pH, adds compound protease 0.2% (in terms of egg yolk gross mass) and wind
Taste proteinase-10 .2% (in terms of egg yolk gross mass), under the conditions of 55 DEG C 2h is digested, and obtains final product egg yolk enzymolysis liquid, adds ammonia
Base acid, edible salt, glucose, monosodium glutamate, cooking wine, yeast extract, deodorization spice, under the conditions of 100 DEG C 1h is reacted, and obtains hot anti-
Answer egg yolk reactant liquor.
(2) thermal response egg yolk reacts the preparation of powder：Above-mentioned thermal response egg yolk reactant liquor addition maltodextrin is carried out
It is spray-dried (150 DEG C of EAT, 80 DEG C of leaving air temp), obtains thermal response egg yolk reaction powder.
(3) crab cream powder later stage allotment：Finally above-mentioned thermal response egg yolk is reacted into powder and crab oil taste perfume base is well mixed, obtained
To the crab cream powder without shellfish allergies source.
Embodiment 2
A kind of crab cream powder without shellfish allergies source, its constituent and parts by weight it is as follows：
Thermal response egg yolk reacts 90 parts of powder, 4 parts of crab oil taste perfume base；
The thermal response egg yolk reaction powder is prepared from by the component of following weight portion：70 parts of egg yolk enzymolysis liquid, ammonia
3 parts of base acid, 4 parts of edible salt, 5 parts of glucose, 6 parts of maltodextrin, 2.5 parts of monosodium glutamate, 2 parts of cooking wine, 5 parts of yeast extract is fragrant pungent
0.7 part of material.
The crab oil taste perfume base is prepared from by the component of following weight portion：88 parts of Non-transgenic soybean oil, 3- methyl mercaptos
2.5 parts of propionic aldehyde, 0.4 part of -3 sulfydryl furans of 2- methyl, 0.6 part of trimethylamine, 0.35 part of phenyl ethylamine, 0.8 part of hexanal, 0.2 part of caproic acid.
The preparation method of the above-mentioned crab cream powder without shellfish allergies source, step is as follows：
(1) preparation of thermal response egg yolk reactant liquor：Frost egg yolk and water are 2 in mass ratio:1 ratio mixing is equal
Even, it is 9 to adjust pH using food sodium hydroxide, trypsase 0.15% (in terms of egg yolk gross mass) is added, in 50 DEG C of bars
1.5h is digested under part；It is 5 to reuse food grade phosphoric acid and adjust pH, adds compound protease 0.25% (in terms of egg yolk gross mass)
With flavor protease 0.15% (in terms of egg yolk gross mass), 1.5h is digested under the conditions of 50 DEG C, obtain final product egg yolk enzymolysis liquid, then
Amino acid, edible salt, glucose, monosodium glutamate, cooking wine, yeast extract, spice are added, under the conditions of 80 DEG C 1h is reacted, obtain hot
Reaction egg yolk reactant liquor.
(2) thermal response egg yolk reacts the preparation of powder：Above-mentioned thermal response egg yolk reactant liquor addition maltodextrin is carried out
It is spray-dried (155 DEG C of EAT, 90 DEG C of leaving air temp) and obtains thermal response egg yolk reaction powder.
(3) crab cream powder later stage allotment：Finally the above-mentioned egg yolk reaction powder of thermal response and crab oil taste perfume base are well mixed, are obtained
To the crab cream powder without shellfish allergies source.
Embodiment 3
A kind of crab cream powder without shellfish allergies source, its constituent and parts by weight it is as follows：
Thermal response egg yolk reacts powder 80-95 parts, crab oil taste perfume base 1-5 parts；
The constituent and parts by weight of the thermal response egg yolk reaction powder is as follows：Egg yolk enzymolysis liquid 50-70 parts, ammonia
Base acid 1-7 parts, edible salt 1-7 parts, glucose 1-7 parts, maltodextrin 3-8 parts, monosodium glutamate 1-3 parts, cooking wine 1-5 parts, extraction from yeast
Thing 1-5 parts, spice 0.1-1 parts；
The constituent and parts by weight of the crab oil taste perfume base is as follows：Non-transgenic soybean oil 85-95 parts, 3- methyl mercaptos
Propionic aldehyde 1-5 parts, the sulfydryl furans 0.1-1 parts of 2- methyl -3, trimethylamine 0.1-1 parts, phenyl ethylamine 0.1-1 parts, hexanal 0.1-1 parts, oneself
Sour 0.1-1 parts.
The amino acid can be one or two the mixture in glycine, methionine.
The spice can be one or two the mixture in white pepper powder, ginger powder.
The preparation method of the above-mentioned crab cream powder without shellfish allergies source, step is as follows：
(1) the preparation of thermal response egg yolk reactant liquor：
Frost egg yolk and water are 2 in mass ratio:1 ratio is well mixed, and adjusts pH using food sodium hydroxide and is
8-9, adds the trypsase of egg yolk gross mass 0.1-0.4%, and 1-2h is digested under the conditions of 45-65 DEG C；Reuse food-grade
Phosphorus acid for adjusting pH is 5-6, adds the compound protease and egg yolk gross mass 0.1-0.4% of egg yolk gross mass 0.1-0.4%
Flavor protease, 1.5-3h is digested under the conditions of 40-60 DEG C, obtain final product egg yolk enzymolysis liquid；
Amino acid, edible salt, glucose, monosodium glutamate, cooking wine, yeast extract, spice are added, in 80-100 DEG C of condition
Lower reaction 0.5-1h, obtains final product thermal response egg yolk reactant liquor；
(2) thermal response egg yolk reacts the preparation of powder：Above-mentioned thermal response egg yolk reactant liquor is added after maltodextrin, is entered
Row is spray-dried, 150-160 DEG C of EAT, 80-100 DEG C of leaving air temp, obtains final product thermal response egg yolk reaction powder；
(3) thermal response egg yolk is reacted into powder and crab oil taste perfume base is well mixed, that is, obtain the crab without shellfish allergies source
Bloom.
The preparation method of the crab oil taste perfume base is as follows：Raw material is weighed in proportion, is mixed directly and is obtained final product crab oil taste perfume
Base.
The above, is only presently preferred embodiments of the present invention, and any form is not made to technical scheme
On restriction.It is every according to the present invention technical spirit above example is made any simple modification, equivalent variations with repair
Decorations, still fall within the range of technical scheme.
Claims (5)
1. a kind of crab cream powder without shellfish allergies source, it is characterised in that：Its constituent and parts by weight are as follows：
Thermal response egg yolk reacts powder 80-95 parts, crab oil taste perfume base 1-5 parts；
The constituent and parts by weight of the thermal response egg yolk reaction powder is as follows：Egg yolk enzymolysis liquid 50-70 parts, amino acid
1-7 parts, edible salt 1-7 parts, glucose 1-7 parts, maltodextrin 3-8 parts, monosodium glutamate 1-3 parts, cooking wine 1-5 parts, yeast extract 1-5
Part, spice 0.1-1 parts；
The constituent and parts by weight of the crab oil taste perfume base is as follows：Non-transgenic soybean oil 85-95 parts, 3- methylthiopropionaldehydes
1-5 parts, the sulfydryl furans 0.1-1 parts of 2- methyl -3, trimethylamine 0.1-1 parts, phenyl ethylamine 0.1-1 parts, hexanal 0.1-1 parts, caproic acid
0.1-1 parts.
2. the crab cream powder without shellfish allergies source according to claim 1, it is characterised in that：The amino acid is sweet ammonia
One or two mixture in acid, methionine.
3. the crab cream powder without shellfish allergies source according to claim 1, it is characterised in that：The spice is white Hu
One or two mixture in green pepper powder, ginger powder.
4. the preparation method of the crab cream powder without shellfish allergies source as described in any one of claims 1 to 3, its feature exists
In：Step is as follows：
(1) the preparation of thermal response egg yolk reactant liquor：
Frost egg yolk and water are 2 in mass ratio:1 ratio is well mixed, and it is 8-9 to adjust pH using food sodium hydroxide,
The trypsase of egg yolk gross mass 0.1-0.4% is added, 1-2h is digested under the conditions of 45-65 DEG C；Reuse food grade phosphoric acid
Regulation pH is 5-6, adds the compound protease of egg yolk gross mass 0.1-0.4% and the wind of egg yolk gross mass 0.1-0.4%
Taste protease, digests 1.5-3h under the conditions of 40-60 DEG C, obtains final product egg yolk enzymolysis liquid；
Amino acid, edible salt, glucose, monosodium glutamate, cooking wine, yeast extract, spice are added, it is anti-under the conditions of 80-100 DEG C
0.5-1h is answered, thermal response egg yolk reactant liquor is obtained final product；
(2) thermal response egg yolk reacts the preparation of powder：Above-mentioned thermal response egg yolk reactant liquor is added after maltodextrin, is sprayed
Mist is dried, 150-160 DEG C of EAT, 80-100 DEG C of leaving air temp, obtains final product thermal response egg yolk reaction powder；
(3) thermal response egg yolk is reacted into powder and crab oil taste perfume base is well mixed, that is, obtain the crab oil without shellfish allergies source
Powder.
5. the preparation method of the crab cream powder without shellfish allergies source according to claim 4, it is characterised in that：The crab
The preparation method of yellow taste perfume base is as follows：Raw material is weighed in proportion, is mixed directly and is obtained final product crab oil taste perfume base.
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| CN201611176635.2A CN106616509A (en) | 2016-12-19 | 2016-12-19 | Crab cream powder free of carapace allergens and preparation method of crab cream powder |
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| CN201611176635.2A CN106616509A (en) | 2016-12-19 | 2016-12-19 | Crab cream powder free of carapace allergens and preparation method of crab cream powder |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108294282A (en) * | 2018-02-07 | 2018-07-20 | 山东天博食品配料有限公司 | A kind of spicy cray flavor cream and preparation method thereof without anaphylactogen |
| CN108433080A (en) * | 2018-02-07 | 2018-08-24 | 山东天博食品配料有限公司 | It is a kind of to be free of the spiral shell liquid flavor and preparation method thereof that cause people's allergy spiral shell |
| CN114081159A (en) * | 2021-11-25 | 2022-02-25 | 福建正味生物科技有限公司 | Crab meat paste-like essence and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108294282A (en) * | 2018-02-07 | 2018-07-20 | 山东天博食品配料有限公司 | A kind of spicy cray flavor cream and preparation method thereof without anaphylactogen |
| CN108433080A (en) * | 2018-02-07 | 2018-08-24 | 山东天博食品配料有限公司 | It is a kind of to be free of the spiral shell liquid flavor and preparation method thereof that cause people's allergy spiral shell |
| CN108294282B (en) * | 2018-02-07 | 2021-06-22 | 山东天博食品配料有限公司 | Allergen-free spicy crawfish flavor paste and preparation method thereof |
| CN108433080B (en) * | 2018-02-07 | 2021-07-13 | 山东天博食品配料有限公司 | Snail flavor liquid without snail which can cause allergy to people and preparation method thereof |
| CN114081159A (en) * | 2021-11-25 | 2022-02-25 | 福建正味生物科技有限公司 | Crab meat paste-like essence and preparation method thereof |
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Application publication date: 20170510 |