CN106912881A - A kind of seasoning essence and preparation method thereof - Google Patents
A kind of seasoning essence and preparation method thereof Download PDFInfo
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- CN106912881A CN106912881A CN201710118244.3A CN201710118244A CN106912881A CN 106912881 A CN106912881 A CN 106912881A CN 201710118244 A CN201710118244 A CN 201710118244A CN 106912881 A CN106912881 A CN 106912881A
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- enzymolysis liquid
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- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 46
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
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- 239000003921 oil Substances 0.000 claims abstract description 31
- 239000007788 liquid Substances 0.000 claims abstract description 25
- 239000000796 flavoring agent Substances 0.000 claims abstract description 24
- 235000019634 flavors Nutrition 0.000 claims abstract description 24
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- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 claims abstract description 10
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- 229960003495 thiamine Drugs 0.000 claims abstract description 10
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- 238000006243 chemical reaction Methods 0.000 claims abstract description 6
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
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- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims description 12
- 239000004365 Protease Substances 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 102000004190 Enzymes Human genes 0.000 claims description 8
- 108090000790 Enzymes Proteins 0.000 claims description 8
- 229940088598 enzyme Drugs 0.000 claims description 8
- 108091005804 Peptidases Proteins 0.000 claims description 7
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 7
- 235000013372 meat Nutrition 0.000 claims description 7
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- 239000004475 Arginine Substances 0.000 claims description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 claims description 6
- 235000004279 alanine Nutrition 0.000 claims description 6
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 6
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 claims description 6
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 6
- 235000018417 cysteine Nutrition 0.000 claims description 6
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 claims description 6
- 239000008103 glucose Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 5
- 108010059892 Cellulase Proteins 0.000 claims description 4
- 229940106157 cellulase Drugs 0.000 claims description 4
- DWNBOPVKNPVNQG-LURJTMIESA-N (2s)-4-hydroxy-2-(propylamino)butanoic acid Chemical compound CCCN[C@H](C(O)=O)CCO DWNBOPVKNPVNQG-LURJTMIESA-N 0.000 claims description 3
- 101100394230 Caenorhabditis elegans ham-1 gene Proteins 0.000 claims description 3
- 101100150905 Caenorhabditis elegans ham-3 gene Proteins 0.000 claims description 3
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- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 claims description 3
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- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 claims description 3
- -1 has 1% arginine Chemical class 0.000 claims description 3
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 3
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- 235000013305 food Nutrition 0.000 abstract description 4
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- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
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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
Landscapes
- Seasonings (AREA)
Abstract
The present invention disclose a kind of seasoning essence and preparation method thereof, by raw duck is clean, stripping and slicing, blanching, the auxiliary material with following weight portion mixes：8% dried bamboo shoots, 3% ham, 1% rice-pudding leaf, 1% ginger, 1% yellow rice wine, it is put into marmite, plus twice water, 1 ~ 2h of autoclaving is brewed into thick soup, isolates duck oil and is aoxidized, while old duck, dried bamboo shoots, ham and soup stock being beaten, being digested and is obtained duck soup enzymolysis liquid, enzymolysis liquid is mixed with 5 ~ 10% reduced sugars, 4 ~ 8% amino acid, 3 ~ 6% oxidation duck oils, 0.5 ~ 1% thiamine and is put into reactor, in 80 ~ 130 DEG C of temperature, 6.5 ~ 7.5 times reaction 35min of pH value prepare seasoning essence.The present invention significantly improves the local flavor and quality of seasoning essence using biological enzymolysis technology and thermal response technical finesse raw material.Seasoning essence have characteristic flavor on basis substantially, soft aroma and, mellow in taste, it is safe the characteristics of, can be widely applied to the industries such as meat products, flavouring, leisure food.
Description
Technical field
The invention belongs to food processing extraction and flavouring technical field, more particularly to a kind of seasoning essence and its preparation side
Method.
Background technology
Old duck is sweet, salty, cold nature, there is the health-care efficacies such as nourishing, nourishing the stomach, kidney tonifying.《Compendium of Materia Medica》Described in：Duck
" the big qi-restoratives labor of master, heat of most sterilizing, diuresis, except oedema, dissipate-swelling is full, sharp internal organs, moves back sore swells, epilepsy of calming the frightened." duck enjoyed " without duck
Not into seat " good reputation.Duck soup as the band of Jiangsu and Zhejiang Provinces one traditional characteristicses dish, with soup delicate flavour it is beautiful, meat shortcake is aromatic, duck fat is yellow bright
The characteristics of, be it is a integrate cuisines health, tradition nourishing, the delicious good merchantable brand of dietotherapy among the people, it is all the time deep to be disappeared by vast
The favor of the person of expense.Pursuit with people to new taste, increasing flavouring is to diversification, Composite, high-speeding
Direction is developed.Therefore, will be the development of flavoring industry if a soup class flavouring received by consumers in general can be developed
Bring new growth point.
At present, meat flavoring constantly floods the market, but to still suffer from flavor characteristic unobvious for most products, and fresh fragrance is not
Enough strong, meat flavour is not true to nature enough, and heat endurance is not good, the problems such as using faciostenosis.Contain rich in protein in duck soup, pass through
Various nutritional ingredients for being easy to absorb and taste compound are can obtain after protease hydrolytic, enzymolysis liquid just may be used after Maillard reaction
The full seasoning essence true to nature of local flavor is obtained, is applied in meat products, flavouring, leisure food, seasoning can be played, increased
Perfume, colour generation etc. are acted on, and meet the dietary requirements of more consumers.The present invention is combined traditional handicraft with modern science and technology technique, right
Raw material and preparation method are improved, develop a characteristic flavor on basis substantially, soft aroma and, mellow in taste, fragrance remaining time be long, peace
Full property Novel seasoning essence high, has not only complied with the modern concepts of health, nutrition and back to nature, while can fill up existing
Blank of the market without duck soup flavoring, with very big market development space.
The content of the invention
It is that can farthest keep the distinctive local flavor of original duck soup and improve according to the mechanism of duck soup flavor formation
The utilization rate of nutritional ingredient, with old duck, bamboo shoots, ham as main dhdps enzyme solution after, by taste compound and duck oil oxidation product and
Various amino acid carry out thermal response, produce a duck soup characteristic flavor on basis substantially, soft aroma and, delicious flavour, market demand
Big seasoning essence and preparation method thereof, and applied on a large scale.
An object of the present disclosure is to provide a kind of seasoning essence, and the seasoning essence constitutes and is by weight percentage：
Duck soup enzymolysis liquid 75 ~ 87%
Reduced sugar 5 ~ 10%
Amino acid 4 ~ 8%
Oxidation duck oil 3 ~ 6%
Thiamine 0.5 ~ 1%.
The seasoning essence that the present invention is provided is further arranged to, described reduced sugar for glucose and xylose according to（3~5）:
1 is formulated；
Described amino acid is by 0.8 ~ 1.5% arginine, 0.5 ~ 1.0% alanine, 0.4 ~ 0.8%L ~ cysteine, 0.2 ~ 0.5% dried meat
Propylhomoserin is constituted.
The seasoning essence that the present invention is provided is further arranged to, and above-mentioned seasoning essence constitutes and is by weight percentage：
Duck soup enzymolysis liquid 83%
Reduced sugar 8%
Amino acid 5%
Oxidation duck oil 3%
Thiamine 0.6%
Described reduced sugar is glucose and xylose according to 3:1 is formulated.
Described amino acid mainly has 1% arginine, 0.8% alanine, 0.6%L ~ cysteine, 0.5% proline.
The seasoning essence that the present invention is provided is further arranged to, and the duck soup enzymolysis liquid is digested by duck soup thick soup and made
, duck soup thick soup composition by weight percentage includes：
Old duck 80 ~ 90%
Dried bamboo shoots 6 ~ 10%
Ham 1 ~ 4%
Rice-pudding leaf 1 ~ 2%
Ginger 1 ~ 2%
Yellow rice wine 1 ~ 2%.
The seasoning essence that the present invention is provided is further arranged to, duck soup thick soup composition bag by weight percentage
Include：
Old duck 86%
Dried bamboo shoots 8%
Ham 3%
Rice-pudding leaf 1%
Ginger 1%
Yellow rice wine 1%.
Second purpose of the invention is to provide a kind of preparation method of seasoning essence, is comprised the following steps：
（1）The preparation of duck soup enzymolysis liquid：Raw duck is cleaned up, stripping and slicing, blanching, with 8% dried bamboo shoots, 3% ham, 1% ginger,
1% yellow rice wine is put into is covered with the marmite of 1% rice-pudding leaf together, plus twice water（W/w meat weights）, obtain duck soup after 1 ~ 2h of autoclaving dense
Soup, isolates duck oil.Old duck, bamboo shoots, ham and soup stock are beaten, are added 0.4 ~ 0.8% complex enzyme（Cellulase：Wood
Melon protease：Flavor protease=3:4:3）Enzymolysis liquid, enzyme mistake of going out are obtained within 2 ~ 5 hours after enzymolysis is incubated in 45 ~ 55 DEG C of enzymatic vessels
Duck soup enzymolysis liquid is obtained after filter.
（2）Aoxidize the preparation of duck oil：By step（1）Isolated duck oil is put into oil bath pan, and duck is melted while stirring
Oil, when temperature rises to 80 ~ 130 DEG C, is passed through flow velocity for 0.1 ~ 0.15m3The compressed air of/(h 100g), aoxidizes 0.5 ~ 3.5h
0.01 ~ 0.1% Tea Polyphenols is added to stir and evenly mix afterwards, cooling obtains aoxidizing duck oil.
（3）The preparation of seasoning essence：By step（1）Gained duck soup enzymolysis liquid is put into reactor, and 5 ~ 10% are added successively
Reduced sugar, 4 ~ 8% amino acid, 3 ~ 6% oxidation duck oils and 0.5 ~ 1% thiamine are well mixed, and regulation pH value is 6.5 ~ 7.5, is warming up to
80 ~ 130 DEG C carry out Maillard reaction, and seasoning essence is obtained after 35min.
The advantage of the invention is that：
1. the present invention significantly improves the utilization rate of raw material using biological enzymolysis technology and Maillard reaction technology, enhances seasoning
The local flavor and nutritive value of essence, for the scale of the seasoning essence and standardized production provide a kind of modernization process skill
Art.
2. using cellulase, papain and flavor protease composite usage to the enzymolysis of duck soup in, improve
In the release of gustin and amino acid, after heat treatment local flavor is unique for product, and mouthfeel is more mellow.
3. seasoning essence has characteristic flavor on basis substantially, and pure taste is soft, the characteristics of natural mellow, can be widely applied to meat
In product, flavouring, leisure food, the effect such as seasoning, flavouring, colour generation is played, be a with great potential and application
The product of prospect.
Brief description of the drawings
Fig. 1 seasoning essence production process flow charts.
Specific embodiment
With reference to specific embodiment, the present invention is expanded on further.
Without departing from the spirit and substance of the case in the present invention, the modification made to the method for the present invention, step or condition
Or replace, the scope of the invention is belonged to, if not specializing, technological means used is those skilled in the art institute in embodiment
Familiar conventional meanses.
Embodiment 1
A kind of seasoning essence, the seasoning essence constitutes and is by weight percentage：
Duck soup enzymolysis liquid 75 ~ 87%
Reduced sugar 5 ~ 10%
Amino acid 4 ~ 8%
Oxidation duck oil 3 ~ 6%
Thiamine 0.5 ~ 1%.
As a kind of preferred embodiment, described reduced sugar for glucose and xylose according to（3~5）:1 is formulated；
Described amino acid is by 0.8 ~ 1.5% arginine, 0.5 ~ 1.0% alanine, 0.4 ~ 0.8%L ~ cysteine, 0.2 ~ 0.5% dried meat
Propylhomoserin is constituted.
Used as a kind of preferred embodiment, above-mentioned seasoning essence constitutes and is by weight percentage：
Duck soup enzymolysis liquid 83%
Reduced sugar 8%
Amino acid 5%
Oxidation duck oil 3%
Thiamine 0.6%
Described reduced sugar is glucose and xylose according to 3:1 is formulated.
Described amino acid mainly has 1% arginine, 0.8% alanine, 0.6%L ~ cysteine, 0.5% proline.
Used as a kind of preferred embodiment, the duck soup enzymolysis liquid is obtained by duck soup thick soup enzymolysis, the duck soup
Thick soup composition by weight percentage includes：
Old duck 80 ~ 90%
Dried bamboo shoots 6 ~ 10%
Ham 1 ~ 4%
Rice-pudding leaf 1 ~ 2%
Ginger 1 ~ 2%
Yellow rice wine 1 ~ 2%.
Used as a kind of preferred embodiment, duck soup thick soup composition by weight percentage includes：
Old duck 86%
Dried bamboo shoots 8%
Ham 3%
Rice-pudding leaf 1%
Ginger 1%
Yellow rice wine 1%.
Embodiment 3
The preparation method of seasoning essence, comprises the following steps in embodiment 1：
（1）The preparation of duck soup enzymolysis liquid：Raw duck is cleaned up, stripping and slicing, blanching, with 8% dried bamboo shoots, 3% ham, 1% ginger,
1% yellow rice wine is put into is covered with the marmite of 1% rice-pudding leaf together, plus twice water（W/w meat weights）, obtain duck soup after 1 ~ 2h of autoclaving dense
Soup, isolates duck oil.Old duck, bamboo shoots, ham and soup stock are beaten, are added 0.4 ~ 0.8% complex enzyme（Cellulase：Wood
Melon protease：Flavor protease=3:4:3）Enzymolysis liquid, enzyme mistake of going out are obtained within 2 ~ 5 hours after enzymolysis is incubated in 45 ~ 55 DEG C of enzymatic vessels
Duck soup enzymolysis liquid is obtained after filter.Cook formula innovation formula improvement to duck soup, improve quality and nutritive peculiarity are by duck soup
Constituent carries out scientific compatibility, significantly improves the local flavor and quality of duck soup.Feedstock treating mode is innovated, using biology enzyme
Biological enzymolysis technology is applied to solution technical finesse raw material the treatment of duck soup first, significantly increases active ingredient and flavour volatile
The release of matter, improves the local flavor and nutritive value of seasoning essence.
（2）Aoxidize the preparation of duck oil：By step（1）Isolated duck oil is put into oil bath pan, and duck is melted while stirring
Oil, when temperature rises to 80 ~ 130 DEG C, is passed through flow velocity for 0.1 ~ 0.15m3The compressed air of/(h 100g), aoxidizes 0.5 ~ 3.5h
0.01 ~ 0.1% Tea Polyphenols is added to stir and evenly mix afterwards, cooling obtains aoxidizing duck oil.
（3）The preparation of seasoning essence：By step（1）Gained duck soup enzymolysis liquid is put into reactor, and 5 ~ 10% are added successively
Reduced sugar, 4 ~ 8% amino acid, 3 ~ 6% oxidation duck oils and 0.5 ~ 1% thiamine are well mixed, and regulation pH value is 6.5 ~ 7.5, is warming up to
80 ~ 130 DEG C carry out Maillard reaction, and seasoning essence is obtained after 35min, that is, obtain duck soup seasoning essence.Seasoning essence is formulated
Innovation, formulation optimization, improve quality and local flavor, are first carried out the materials such as duck soup enzymolysis liquid, oxidation duck oil, sugar, amino acid
Organically combine, and the optimization for being matched, prepare obvious characteristic flavor on basis, fragrance nature, the seasoning essence of mellow in taste.Adjust
Taste essence product innovates the appearance of novel product, expands the tune that compound seasoner market lacks duck soup local flavor in the market
Taste product, the exploitation of this product has significant market prospect.
The above is only the preferred embodiment of the present invention, protection scope of the present invention is not limited merely to embodiment, all category
Protection scope of the present invention is belonged in the technical scheme under thinking of the present invention.It should be pointed out that common for the art
For technical staff, some improvements and modifications without departing from the principles of the present invention, these improvements and modifications also should be regarded as
Protection scope of the present invention.
Claims (6)
1. a kind of seasoning essence, it is characterised in that the seasoning essence constitutes and is by weight percentage：
Duck soup enzymolysis liquid 75 ~ 87%
Reduced sugar 5 ~ 10%
Amino acid 4 ~ 8%
Oxidation duck oil 3 ~ 6%
Thiamine 0.5 ~ 1%.
2. a kind of seasoning essence according to claim 1, it is characterised in that described reduced sugar is pressed for glucose with xylose
According to（3~5）:1 is formulated；
Described amino acid is by 0.8 ~ 1.5% arginine, 0.5 ~ 1.0% alanine, 0.4 ~ 0.8%L ~ cysteine, 0.2 ~ 0.5% dried meat
Propylhomoserin is constituted.
3. a kind of seasoning essence according to claim 2, it is characterised in that the seasoning essence is constituted by weight percentage
For：
Duck soup enzymolysis liquid 83%
Reduced sugar 8%
Amino acid 5%
Oxidation duck oil 3%
Thiamine 0.6%
Described reduced sugar is glucose and xylose according to 3:1 is formulated；
Described amino acid mainly has 1% arginine, 0.8% alanine, 0.6%L ~ cysteine, 0.5% proline.
4. a kind of seasoning essence according to claim 1 or 2 or 3, it is characterised in that the duck soup enzymolysis liquid is by old duck
Pot thick soup enzymolysis is obtained, and duck soup thick soup composition by weight percentage includes：
Old duck 80 ~ 90%
Dried bamboo shoots 6 ~ 10%
Ham 1 ~ 4%
Rice-pudding leaf 1 ~ 2%
Ginger 1 ~ 2%
Yellow rice wine 1 ~ 2%.
5. a kind of seasoning essence according to claim 4, it is characterised in that the duck soup thick soup is by weight percentage
Composition includes：
Old duck 86%
Dried bamboo shoots 8%
Ham 3%
Rice-pudding leaf 1%
Ginger 1%
Yellow rice wine 1%.
6. a kind of preparation method of seasoning essence, it is characterised in that comprise the following steps：
（1）The preparation of duck soup enzymolysis liquid：Raw duck is cleaned up, stripping and slicing, blanching, with 8% dried bamboo shoots, 3% ham, 1% ginger,
1% yellow rice wine is put into is covered with the marmite of 1% rice-pudding leaf together, plus twice water（W/w meat weights）, obtain duck soup after 1 ~ 2h of autoclaving dense
Soup, isolates duck oil；
Old duck, bamboo shoots, ham and soup stock are beaten, are added 0.4 ~ 0.8% complex enzyme（Cellulase：Papain：
Flavor protease=3:4:3）Obtained after being incubated in 45 ~ 55 DEG C of enzymatic vessels after enzymolysis obtains enzymolysis liquid, the enzyme that goes out filtering for 2 ~ 5 hours
Duck soup enzymolysis liquid；
（2）Aoxidize the preparation of duck oil：By step（1）Isolated duck oil is put into oil bath pan, and duck oil is melted while stirring, is treated
When temperature rises to 80 ~ 130 DEG C, flow velocity is passed through for 0.1 ~ 0.15m3The compressed air of/(h 100g), adds after 0.5 ~ 3.5h of oxidation
0.01 ~ 0.1% Tea Polyphenols is stirred and evenly mixed, and cooling obtains aoxidizing duck oil；
（3）The preparation of seasoning essence：By step（1）Gained duck soup enzymolysis liquid is put into reactor, 5 ~ 10% is added successively and is reduced
Sugar, 4 ~ 8% amino acid, 3 ~ 6% oxidation duck oils and 0.5 ~ 1% thiamine are well mixed, and regulation pH value is 6.5 ~ 7.5, it is warming up to 80 ~
130 DEG C carry out Maillard reaction, and seasoning essence is obtained after 35min.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107495297A (en) * | 2017-08-09 | 2017-12-22 | 浙江工商大学 | A kind of processing method of ham sauce |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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