CN106722746A - A kind of method that open type fermented squid cooking liquor prepares local flavor flavouring - Google Patents
A kind of method that open type fermented squid cooking liquor prepares local flavor flavouring Download PDFInfo
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- CN106722746A CN106722746A CN201611183022.1A CN201611183022A CN106722746A CN 106722746 A CN106722746 A CN 106722746A CN 201611183022 A CN201611183022 A CN 201611183022A CN 106722746 A CN106722746 A CN 106722746A
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Abstract
The invention discloses a kind of method that open type fermented squid cooking liquor prepares local flavor flavouring, comprise the following steps：（1）Concentration；（2）Enzymolysis；（3）Normal temperature fermentation；（4）Heat-preservation fermentation；（5）Filtering and impurity removing；（6）Sterilization packaging.The present invention produces flavouring with squid cooking liquor, and processing step is simple, and process stabilization is controllable, workable, non-secondary pollution can not only turn waste into wealth, environmental pollution can also be reduced, and obtained product special flavour is unique and nutritious, there is preferable market prospects.
Description
Technical field
The present invention relates to food processing technology field, local flavor is prepared more particularly, to a kind of open type fermented squid cooking liquor
The method of flavouring.
Background technology
Squid, Cephalopoda, extra large mollush is most one of ocean marine product of potentiality to be exploited in the world at present.I
The annual squid quantity of the catch of state reaches 36 ~ 430,000 tons, occupies 36% or so of world's squid quantity of the catch, is that the important ocean of China is caught
Drag for economic animal.Squid delicious meat, it is pollution-free nuisanceless, it is nutritious, containing rich in protein and unrighted acid,
It is a kind of high-quality marine product.
In the process of squid, it is often necessary to by cooking process, substantial amounts of squid cooking liquor can be produced.Squid is steamed
Containing abundant polysaccharide, protein, polypeptide, amino acid and mineral element etc. in boil liquid, if directly discharged, can cause serious
The wasting of resources and environmental pollution.
Therefore, using squid cooking liquor, distinguishing products are developed, can not only reduces environmental pollution, can also turned waste into wealth.
The content of the invention
The present invention is directly to discharge that in order to solve existing squid cooking liquor the serious wasting of resources and environmental pollution can be caused
Problem, there is provided a kind of processing step is simple, and process stabilization is controllable, workable, non-secondary pollution, improves squid and adds
The method that the open type fermented squid cooking liquor of value prepares local flavor flavouring.
To achieve these goals, the present invention uses following technical scheme：
A kind of method that open type fermented squid cooking liquor prepares local flavor flavouring, it is characterised in that comprise the following steps：
（1）Concentration：It is 30 ~ 35% by squid cooking liquor vacuum-concentrcted to solid content with squid cooking liquor as raw material,
Obtain concentrate.
（2）Enzymolysis：Regulation concentrate pH is 7.0 ~ 7.5 and maintains concentrate temperature for after 45 ~ 50 DEG C, elder generation is in concentrate
Papain is added, at least 2h is reacted under stirring condition, added and react at least 2h under flavor protease, stirring condition, risen
Temperature is gone out enzyme, obtains enzymolysis liquid.Enzymolysis process is carried out before fermentation, the local flavor of product can be not only lifted, fermentation period can also be shortened.
（3）Normal temperature fermentation：After after enzymolysis liquid temperature drop to room temperature, first stirred to addition salt in enzymolysis liquid and glucose
Uniformly, inoculating Lu Shi yeast CICC1379 seed liquors is carried out open type fermented at least 60 days.
（4）Heat-preservation fermentation：Heat-preservation fermentation is carried out after normal temperature fermentation at least 7 days at 35 ~ 40 DEG C again.Using normal in the present invention
Temperature fermentation and heat-preservation fermentation secondary fermentation, product special flavour are good.
（5）Filtering and impurity removing：The supernatant liquor of tunning is taken, is filtered using double gauze, obtain filtrate.
（6）Sterilization packaging：Filtrate obtains final product product through high temperature sterilization, packaging.
Preferably, step（1）In, vacuum concentration condition is 80 ~ 85 DEG C of temperature, 0.08 ~ 0.10MPa of vacuum.
Preferably, step（2）In, on the basis of concentrate quality, the addition of papain is 400 ~ 600U/g,
The addition of flavor protease is 400 ~ 600U/g.
Preferably, step（2）In, the go out concrete technology of enzyme of intensification is：It is warming up to 95 ~ 100 DEG C of 20 ~ 25min of holding.
Preferably, step（3）In, on the basis of enzymolysis liquid quality, salt addition is 15 ~ 18%, glucose addition
It is 1.5 ~ 2.5%.
Preferably, step（3）In, the Lu Shi yeast CICC1397 seed liquors are obtained by the following method：In -80 °C
The seed of Storage in refrigerator is added in YEPD fluid nutrient mediums according to 0.5% volume ratio, under conditions of 30 °C and 180r/min,
36h is cultivated in shaking table, then 4500r/min centrifugations 10min, collects thalline cell is washed twice simultaneously with SPSS
It is 1 × 10 to be made yeast concentration8-5×108The bacteria suspension of CFU/mL, as Lu Shi yeast CICC1397 seed liquors.
Preferably, step（3）In, it is inoculated with 2 ~ 3ml Lu Shi yeast CICC1397 seed liquors in every 100g enzymolysis liquids.
Preferably, step（6）In sterilization conditions be：95 ~ 100 °C of holding 25min.
Therefore, the present invention has the advantages that：
（1）The present invention produces flavouring with squid cooking liquor, can not only turn waste into wealth, and can also reduce environmental pollution, and system
The product special flavour for obtaining is unique and nutritious, there is preferable market prospects；
（2）Enzymolysis process is carried out before fermentation, the local flavor of product can be not only lifted, fermentation period can also be shortened；
（3）Fermentation process is that high salt is fermented and inoculation salt tolerance flavor yeast-Lu Shi yeast CICC1397, not only prevents from growing rotten
Bacterium is lost, product special flavour can also be further improved；Fermentation process is less demanding to producing, it is easy to operate for open type fermented.
Specific embodiment
Below by specific embodiment, the present invention will be further described.
（1）Concentration：It is 30% by squid cooking liquor vacuum-concentrcted to solid content with squid cooking liquor as raw material,
Concentrate is obtained, vacuum concentration condition is 80 DEG C of temperature, vacuum 0.08MPa；
（2）Enzymolysis：Regulation concentrate pH is 7.0 and maintains concentrate temperature for after 45 DEG C, first to adding pawpaw egg in concentrate
White enzyme, reacts at least 2h under stirring condition, to add and react at least 2h under flavor protease, stirring condition, is warming up to 95 DEG C of guarantors
Hold 20min to go out enzyme, obtain enzymolysis liquid, wherein on the basis of concentrate quality, the addition of papain is 400U/g, local flavor egg
The addition of white enzyme is 400U/g；
（3）Normal temperature fermentation：It is first equal to addition salt in enzymolysis liquid and glucose stirring after after enzymolysis liquid temperature drop to room temperature
Even, on the basis of enzymolysis liquid quality, salt addition is 15%, and glucose addition is 1.5%, inoculates Lu Shi yeast
CICC1379 seed liquors are carried out open type fermented at least 60 days, and 2ml Lu Shi yeast CICC1397 kinds are inoculated with every 100g enzymolysis liquids
Sub- liquid, Lu Shi yeast CICC1397 seed liquors are obtained by the following method：In -80 °C of seeds of Storage in refrigerator according to 0.5% body
During product is than addition YEPD fluid nutrient mediums, under conditions of 30 °C and 180r/min, 36h is cultivated in shaking table, then 4500r/
Min centrifugation 10min, collects thalline cell, it is 1 × 10 that yeast concentration is washed twice and be made with SPSS8CFU/mL
Bacteria suspension, as Lu Shi yeast CICC1397 seed liquors；
（4）Heat-preservation fermentation：Heat-preservation fermentation is carried out after normal temperature fermentation at least 7 days at 35 DEG C again；
（5）Filtering and impurity removing：The supernatant liquor of tunning is taken, is filtered using double gauze, obtain filtrate；
（6）Sterilization packaging：Filtrate obtains final product product through high temperature sterilization, packaging, and sterilization conditions are：95 °C of holding 25min.
Embodiment 2
（1）Concentration：It is 35% by squid cooking liquor vacuum-concentrcted to solid content with squid cooking liquor as raw material, obtains dense
Contracting liquid, vacuum concentration condition is 85 DEG C of temperature, vacuum 0.10MPa；
（2）Enzymolysis：Regulation concentrate pH is 7.5 and maintains concentrate temperature for after 50 DEG C, first to adding pawpaw egg in concentrate
White enzyme, reacts at least 2h under stirring condition, to add and react at least 2h under flavor protease, stirring condition, is warming up to 100 DEG C of guarantors
Hold 25min to go out enzyme, obtain enzymolysis liquid, wherein on the basis of concentrate quality, the addition of papain is 600U/g, local flavor egg
The addition of white enzyme is 600U/g；
（3）Normal temperature fermentation：It is first equal to addition salt in enzymolysis liquid and glucose stirring after after enzymolysis liquid temperature drop to room temperature
Even, on the basis of enzymolysis liquid quality, salt addition is 18%, and glucose addition is 2.5%, inoculates Lu Shi yeast
CICC1379 seed liquors are carried out open type fermented at least 60 days, and 3ml Lu Shi yeast CICC1397 kinds are inoculated with every 100g enzymolysis liquids
Sub- liquid, Lu Shi yeast CICC1397 seed liquors are obtained by the following method：In -80 °C of seeds of Storage in refrigerator according to 0.5% body
During product is than addition YEPD fluid nutrient mediums, under conditions of 30 °C and 180r/min, 36h is cultivated in shaking table, then 4500r/
Min centrifugation 10min, collects thalline cell, it is 5 × 10 that yeast concentration is washed twice and be made with SPSS8CFU/mL
Bacteria suspension, as Lu Shi yeast CICC1397 seed liquors；
（4）Heat-preservation fermentation：Heat-preservation fermentation is carried out after normal temperature fermentation at least 7 days at 40 DEG C again；
（5）Filtering and impurity removing：The supernatant liquor of tunning is taken, is filtered using double gauze, obtain filtrate；
（6）Sterilization packaging：Filtrate obtains final product product through high temperature sterilization, packaging, and sterilization conditions are：100 °C of holding 25min.
Embodiment 3
（1）Concentration：It is 30 ~ 35% by squid cooking liquor vacuum-concentrcted to solid content with squid cooking liquor as raw material,
Concentrate is obtained, vacuum concentration condition is 82 DEG C of temperature, vacuum 0.09MPa；
（2）Enzymolysis：Regulation concentrate pH is 7.2 and maintains concentrate temperature for after 48 DEG C, first to adding pawpaw egg in concentrate
White enzyme, reacts at least 2h under stirring condition, to add and react at least 2h under flavor protease, stirring condition, is warming up to 98 DEG C of guarantors
Hold 22min to go out enzyme, obtain enzymolysis liquid, wherein on the basis of concentrate quality, the addition of papain is 450U/g, local flavor egg
The addition of white enzyme is 480U/g；
（3）Normal temperature fermentation：It is first equal to addition salt in enzymolysis liquid and glucose stirring after after enzymolysis liquid temperature drop to room temperature
Even, on the basis of enzymolysis liquid quality, salt addition is 16%, and glucose addition is 2%, inoculates Lu Shi yeast CICC1379
Seed liquor is carried out open type fermented at least 60 days, and 2.5ml Lu Shi yeast CICC1397 seed liquors, Shandong are inoculated with every 100g enzymolysis liquids
Family name's yeast CICC1397 seed liquors are obtained by the following method：Add according to 0.5% volume ratio in -80 °C of seeds of Storage in refrigerator
Enter in YEPD fluid nutrient mediums, under conditions of 30 °C and 180r/min, 36h is cultivated in shaking table, then 4500r/min centrifugations
10min, collects thalline cell, it is 3 × 10 that yeast concentration is washed twice and be made with SPSS8The bacterium of CFU/mL is hanged
Liquid, as Lu Shi yeast CICC1397 seed liquors；
（4）Heat-preservation fermentation：Heat-preservation fermentation is carried out after normal temperature fermentation at least 7 days at 38 DEG C again；
（5）Filtering and impurity removing：The supernatant liquor of tunning is taken, is filtered using double gauze, obtain filtrate；
（6）Sterilization packaging：Filtrate obtains final product product through high temperature sterilization, packaging, and sterilization conditions are：98 DEG C of holding 25min.
It is as follows by local flavor flavouring indices obtained in the present invention：
Sense organ：Brown liquid, clarification is not muddy, with unique perfume and delicious flavour, without corrupt smell and smell.
Physical and chemical index：Dry matter content 41 ~ 45%, 1.1 ~ 1.3g/100mL of amino nitrogen content, 1.8 ~ 2.2g/ of total nitrogen
100mL.Lead content is less than 0.2mg/L, and cadmium content is less than 0.1mg/L, is not detected by arsenic and mercury.
Microbiological indicator：It is not detected by Escherichia coli and pathogenic bacteria（Salmonella, Shigella, Staphylococcus aureus
Bacterium）, total plate count is not higher than 50CFU/mL.
Embodiment described above is a kind of preferably scheme of the invention, not makees any formal to the present invention
Limitation, also has other variants and remodeling on the premise of without departing from the technical scheme described in claim.
Claims (8)
1. a kind of method that open type fermented squid cooking liquor prepares local flavor flavouring, it is characterised in that comprise the following steps：
（1）Concentration：It is 30 ~ 35% by squid cooking liquor vacuum-concentrcted to solid content with squid cooking liquor as raw material,
Obtain concentrate；
（2）Enzymolysis：Regulation concentrate pH is 7.0 ~ 7.5 and maintains concentrate temperature after 45 ~ 50 DEG C, first to be added in concentrate
At least 2h is reacted under papain, stirring condition, to be added and react at least 2h under flavor protease, stirring condition, intensification is gone out
Enzyme, obtains enzymolysis liquid；
（3）Normal temperature fermentation：It is first equal to addition salt in enzymolysis liquid and glucose stirring after after enzymolysis liquid temperature drop to room temperature
Even, inoculating Lu Shi yeast CICC1379 seed liquors is carried out open type fermented at least 60 days；
（4）Heat-preservation fermentation：Heat-preservation fermentation is carried out after normal temperature fermentation at least 7 days at 35 ~ 40 DEG C again；
（5）Filtering and impurity removing：The supernatant liquor of tunning is taken, is filtered using double gauze, obtain filtrate；
（6）Sterilization packaging：Filtrate obtains final product product through high temperature sterilization, packaging.
2. the method that a kind of open type fermented squid cooking liquor according to claim 1 prepares local flavor flavouring, its feature
It is, step（1）In, vacuum concentration condition is 80 ~ 85 DEG C of temperature, 0.08 ~ 0.10MPa of vacuum.
3. the method that a kind of open type fermented squid cooking liquor according to claim 1 prepares local flavor flavouring, its feature
It is, step（2）In, on the basis of concentrate quality, the addition of papain is 400 ~ 600U/g, flavor protease
Addition is 400 ~ 600U/g.
4. the method that a kind of open type fermented squid cooking liquor according to claim 1 or 3 prepares local flavor flavouring, it is special
Levy and be, step（2）In, the go out concrete technology of enzyme of intensification is：It is warming up to 95 ~ 100 DEG C of 20 ~ 25min of holding.
5. the method that a kind of open type fermented squid cooking liquor according to claim 1 prepares local flavor flavouring, its feature
It is, step（3）In, on the basis of enzymolysis liquid quality, salt addition is 15 ~ 18%, and glucose addition is 1.5 ~ 2.5%.
6. a kind of method that open type fermented squid cooking liquor prepares local flavor flavouring according to claim 1 or 5, it is special
Levy and be, step（3）In, the Lu Shi yeast CICC1397 seed liquors are obtained by the following method：In -80 °C of Storage in refrigerator
Seed is added in YEPD fluid nutrient mediums according to 0.5% volume ratio, under conditions of 30 °C and 180r/min, is trained in shaking table
36h is supported, then 4500r/min centrifugations 10min, collects thalline cell, is washed twice with SPSS and to be made yeast dense
Spend is 1 × 108-5×108The bacteria suspension of CFU/mL, as Lu Shi yeast CICC1397 seed liquors.
7. the method that a kind of open type fermented squid cooking liquor according to claim 6 prepares local flavor flavouring, its feature
It is, step（3）In, it is inoculated with 2 ~ 3ml Lu Shi yeast CICC1397 seed liquors in every 100g enzymolysis liquids.
8. the method that a kind of open type fermented squid cooking liquor according to claim 1 prepares local flavor flavouring, its feature
It is, step（6）In sterilization conditions be：95 ~ 100 DEG C of holding 25min.
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Cited By (2)
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| CN108740958A (en) * | 2018-05-09 | 2018-11-06 | 荣成泰祥食品股份有限公司 | A kind of preparation method of indigo plant clam delicate flavour flavouring |
| CN111493292A (en) * | 2020-04-27 | 2020-08-07 | 荣成海的故事海洋科技有限公司 | A method for preparing refined paste from marine organism and/or marine product processing waste |
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| CN103053979A (en) * | 2012-09-17 | 2013-04-24 | 浙江省海洋开发研究院 | Compound anchovy cooking liquor sauce and preparation method thereof |
| CN102972735A (en) * | 2012-11-30 | 2013-03-20 | 烟台泰华海洋食品股份有限公司 | Fan shell adductor seafood sauce and processing method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108740958A (en) * | 2018-05-09 | 2018-11-06 | 荣成泰祥食品股份有限公司 | A kind of preparation method of indigo plant clam delicate flavour flavouring |
| CN111493292A (en) * | 2020-04-27 | 2020-08-07 | 荣成海的故事海洋科技有限公司 | A method for preparing refined paste from marine organism and/or marine product processing waste |
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Application publication date: 20170531 |