CN107960629B - Seafood and shrimp-flavor soup jelly and preparation method thereof - Google Patents
Seafood and shrimp-flavor soup jelly and preparation method thereof Download PDFInfo
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- CN107960629B CN107960629B CN201710616709.8A CN201710616709A CN107960629B CN 107960629 B CN107960629 B CN 107960629B CN 201710616709 A CN201710616709 A CN 201710616709A CN 107960629 B CN107960629 B CN 107960629B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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Abstract
The invention relates to a preparation method of a food seasoning, and discloses a seafood shrimp-flavor soup jelly and a preparation method thereof. The seafood shrimp-flavor soup jelly comprises the following components: 70-85% of a mixture of the shrimp shell extract and the seaweed extract, 3-5% of cooking wine, 1-3% of water, 3-6% of monosodium glutamate, 2-8% of salt, 5-10% of white sugar, 0.5-1% of starch, 0.2-0.5% of clove powder and 0.2-0.5% of fennel powder. The shrimp shell is used as the raw material, the cost is low, the carrier of the co-immobilized enzyme is prepared by using seaweed as the raw material, and the carrier can be used as a component of the soup jelly without adding an antioxidant, a thickening agent and a stabilizing agent; the efficiency of protein hydrolysis is improved and the process requirement is reduced by a co-immobilized enzyme method; the flavor of the product is better when the enzyme is inactivated by the Maillard reaction. The invention has the advantages of low process requirement, simple process, low raw material cost, mellow flavor and comprehensive nutrition, and is suitable for industrialization.
Description
Technical Field
The invention relates to a preparation method of a food seasoning, in particular to a seafood shrimp-flavor soup jelly and a preparation method thereof.
Background
The shrimp resources in China are extremely rich, most of shrimp leftovers such as shrimp shells and the like are discarded in the processing and eating processes of shrimps or used for producing feed, and the utilization value of the shrimp leftovers is reduced. In fact, the shrimp shell is rich in calcium, protein, astaxanthin, chitin and other nutrient substances and can become a very good marine organism product after being treated.
The shrimp paste is a fermented shrimp-flavor seasoning, and Chinese patent with application number of 201410099612.0 discloses an instant shrimp paste and a preparation method thereof, wherein the problem of poor stability in the prior art is solved by adding a stabilizer, and the production period is short. However, the raw materials are fresh whole shrimps, the cost is high, and the protein is difficult to hydrolyze due to yeast fermentation, so that the absorption of nutrient substances is not facilitated.
The Chinese patent with the application number of 201611150466.5 prepares the shrimp shell seafood seasoning by using shrimp shell raw materials and performing enzymolysis through protease, has low production cost, but has very strict process requirements by directly adding the enzyme for enzymolysis, the protease is sensitive to the temperature and the pH value of the environment, the related technology of China is not mature enough, the large-scale popularization cannot be realized, and simultaneously, the nutritional ingredients are single, and the flavor ingredients have low content and are unstable.
Disclosure of Invention
In order to solve the technical problems, the invention provides seafood and shrimp flavored soup jelly and a preparation method thereof.
The specific technical scheme of the invention is as follows: the seafood shrimp-flavor soup jelly is prepared by compounding the following components in percentage by weight:
70-85% of the mixture of shrimp shell extract and seaweed extract
3 to 5 percent of cooking wine
1 to 3 percent of water
3 to 6 percent of monosodium glutamate
2 to 8 percent of table salt
5 to 10 percent of white sugar
0.5 to 1 percent of starch
Clove powder 0.2-0.5%
0.2-0.5% of fennel powder.
The mixture of the shrimp shell extract and the seaweed extract is prepared by the following steps:
1) cleaning fresh shrimp shell, and pulverizing with pulverizer to obtain 5-15 mesh shrimp shell pulverized material;
2) uniformly mixing the crushed shrimp shells and water in a weight ratio of 1:1-1.5, adding the mixture into an enzymolysis tank, stirring, and heating to 45-50 ℃;
3) adjusting the pH of the liquid in the enzymolysis tank treated in the step 2) to 6-8, adding seaweed extract which is 0.3-0.8 time of the weight of the crushed shrimp shell to co-immobilize protease, and hydrolyzing for 2-6h under the condition of stirring, wherein the hydrolysis temperature is controlled at 40-50 ℃ to obtain an enzymolysis liquid;
4) directly adding 1.0-20.0% of reducing sugar, 0.2-5.0% of amino acid, 0.2-6.0% of edible oil and 0.2-0.6% of vitamin into the enzymolysis liquid according to the mass fraction, stirring and dissolving, heating to 100 ℃ and 130 ℃, reacting for 0.5-5h, and cooling to room temperature after the reaction is finished to obtain a shrimp shell extract Maillard reaction liquid;
5) vacuum drying the reaction solution at 50-70 deg.C to obtain solid, and grinding into powder to obtain mixture of shrimp shell extract and seaweed extract.
The enzymolysis process adopts immobilized protease which can stabilize the protease, so that the protease is not easy to inactivate, the requirements on pH value, impurities, process conditions and the like are reduced, and the method is favorable for industrialization. And the co-immobilized protease simultaneously fixes several different types of proteases, and the different proteases have synergistic action and can promote the enzymolysis reaction. In addition, after the enzymolysis reaction is finished, enzyme deactivation treatment is not needed, because the reaction conditions of the Maillard reaction are basically the same as the enzyme deactivation process, the enzyme is deactivated while the Maillard reaction is carried out, and the process flow is simplified.
Preferably, in the preparation method of the mixture of the shrimp shell extract and the seaweed extract, the reducing sugar in the step 4) is one or a mixture of glucose, fructose and xylose.
Preferably, in the preparation method of the mixture of the shrimp shell extract and the seaweed extract, the amino acid in the step 4) is one or a mixture of cysteine, glutamic acid, cystine, aspartic acid, arginine, glycine, arginine or phenylalanine.
Preferably, in the preparation method of the mixture of the shrimp shell extract and the seaweed extract, the vitamin in the step 4) is one or a mixture of two of vitamin B group and vitamin C.
The preparation method of the co-immobilized protease comprises the following steps:
1) adding alkaline protease, neutral protease and papain with the total weight of 2-4% of the weight of sodium alginate into a solution with the seaweed extract mass fraction of 1-2% and the pH value of 6-8, and stirring uniformly to obtain a blended solution;
2) dripping the blended liquid into CaCl with the mass fraction of 3-6%2And standing and immobilizing the aqueous solution to obtain gel particles, namely the co-immobilized protease.
Preferably, in the preparation method of the co-immobilized protease, the weight ratio of the alkaline protease, the neutral protease and the papain in the step 1) is 4:2: 1.
The carrier of the co-immobilized protease is the seaweed extract, so that after the enzymolysis reaction is finished, the carrier and the protease can be directly used as components in the soup jelly without filtration, the process flow is simplified, and the nutritional components of the soup jelly are enriched. In addition, the sodium alginate in the seaweed extract is also edible gelatin, and the sodium alginate left in the soup also plays a role of a thickening agent, protects water, avoids water from being separated out and layered, increases the stability of the system, achieves multiple purposes, and does not need to additionally add the thickening agent and the stabilizing agent.
Wherein the preparation method of the seaweed extract comprises the following steps:
1) selecting fresh seaweed, soaking the seaweed in water for 30-40 mm, cleaning and draining, and then smashing the seaweed into slurry by using a tissue homogenizer for later use;
2) adding Na into the slurry2SO3Dissolving the seaweed slurry until the pH value is 11-12, and filtering the reaction liquid to obtain a sodium alginate solution and filter residues;
3) uniformly stirring filter residue and ethanol with the concentration of 80-90 (v)% according to the material-liquid ratio of 1g/mL to 6-8g/mL, carrying out light-tight extraction for 0.5-2h, and carrying out suction filtration to obtain a seaweed polyphenol solution;
4) concentrating sodium alginate solution and seaweed polyphenol solution at 50-70 deg.C under vacuum to solid content of 20-30%, and spray drying in spray dryer to obtain seaweed extract.
The seaweed resource is rich, the cost is low, the seaweed extract is added to enrich the nutrient components of the seasoning powder, and the seaweed extract contains seaweed protein, belongs to vegetable protein and can promote absorption together with animal protein in shrimp shells; meanwhile, sodium alginate in the seaweed extract can be used as a carrier of immobilized enzyme, and seaweed polyphenol has an antioxidant effect and can be used as an antioxidant, so that the seafood shrimp-flavor soup jelly can effectively prevent the product from going bad without additionally adding an antioxidant, and the validity period of the product is prolonged.
The preparation method of the seafood shrimp-flavor soup jelly comprises the following steps: firstly, uniformly mixing cooking wine, monosodium glutamate, salt, white sugar, water, starch, clove powder and fennel powder according to a proportion to obtain a seasoning liquid, then blending the seasoning liquid and a mixture of the shrimp shell extract and the seaweed extract, and carrying out vacuum concentration until the solid content reaches over 90 percent, thus obtaining the jelly-like substance, namely the seafood and shrimp-taste soup jelly.
Compared with the prior art, the invention has the beneficial effects that: firstly, the shrimp shells are used as raw materials, so that the raw materials are rich in source and low in cost; secondly, a co-immobilized enzyme is adopted for enzymolysis reaction, the activity of the enzyme is stable, the enzyme is insensitive to the environmental requirement, the process requirement is low, and the method is easy to implement; thirdly, the addition of the seaweed extract enriches the nutrient components, the seaweed polyphenol contained in the seaweed extract can be used as an antioxidant, the contained sodium alginate can be used as a carrier of co-immobilized enzyme, the seaweed extract is directly used as a raw material for continuous use without filtration after enzymolysis is finished, the seaweed extract plays a role of a thickening agent, the system stability is increased, the process flow is simplified, and the contained seaweed protein can be synergistically acted with the animal protein in the shrimp shells to promote absorption; fourthly, the shrimp shells are subjected to Maillard reaction after enzymolysis, an enzyme deactivation process is not needed, and the shrimp shells are stable in nutrient components and mellow and full in flavor. Fifthly, the invention has reasonable content compatibility of each component, is rich in various active peptides, amino acids, vitamins and trace elements, and can be widely applied to the preparation of soup-stock, stuffing and the like.
Detailed Description
The present invention will be further described with reference to the following examples.
Example 1
Cleaning fresh shrimp shell, pulverizing shrimp shell with pulverizer to obtain 5-15 mesh shrimp shell pulverized material, mixing shrimp shell pulverized material and water at weight ratio of 1:1, adding into an enzymolysis tank, stirring, heating to 45 deg.C, adjusting pH of the liquid in the enzymolysis tank to 6, adding seaweed extract co-immobilized protease with the same weight as shrimp shell pulverized material, alkaline protease, neutral protease and papain at a weight ratio of 4:2:1, hydrolyzing for 2h under stirring, controlling hydrolysis temperature at 40 deg.C to obtain enzymolysis solution, directly adding reducing sugar 20.0%, amino acid 5.0%, edible oil 6.0%, and vitamin C0.6%, stirring for dissolving, heating to 100 deg.C, reacting for 0.5h, cooling to room temperature after reaction, vacuum drying to solid, grinding and pulverizing into powder to obtain mixture of shrimp shell extract and seaweed extract. Uniformly mixing cooking wine, monosodium glutamate, salt, white sugar, water, starch, clove powder and fennel powder in proportion to obtain a seasoning liquid, blending the seasoning liquid and a mixture of the shrimp shell extract and the seaweed extract, and performing vacuum concentration until the solid content reaches over 90%. The formula proportion is as follows:
the mixture of shrimp shell extract and seaweed extract 85%
3 percent of cooking wine
1 percent of water
3 percent of monosodium glutamate
2 percent of salt
5 percent of white sugar
0.5 percent of starch
Clove powder 0.3%
0.2 percent of fennel powder.
Example 2
Cleaning fresh shrimp shells, crushing the shrimp shells by using a crusher to obtain 5-15-mesh shrimp shell crushed materials, uniformly mixing the shrimp shell crushed materials with water according to the weight ratio of 1.5, adding the shrimp shell crushed materials and the water into an enzymolysis tank, stirring, heating to 50 ℃, adjusting the pH value of liquid in the enzymolysis tank to 8, adding seaweed extract co-immobilized protease which is 0.8 times of the weight of the shrimp shell crushed materials, wherein the weight ratio of alkaline protease to neutral protease to papain is 4:2:1, hydrolyzing for 6 hours under the stirring condition, controlling the hydrolysis temperature to be 50 ℃ to obtain an enzymatic hydrolysate, directly adding 1.0% of reducing sugar, 0.2% of amino acid, 0.2% of edible oil and 0.2% of vitamin B group into the enzymatic hydrolysate according to the mass fraction, stirring and dissolving, heating to 130 ℃, reacting for 5 hours, cooling to room temperature after the reaction is finished, obtaining a shrimp shell extract Maillard reaction liquid, drying to solid in vacuum, grinding and crushing into powder to obtain the mixture of the shrimp shell extract and the seaweed extract. Uniformly mixing cooking wine, monosodium glutamate, salt, white sugar, water, starch, clove powder and fennel powder in proportion to obtain a seasoning liquid, blending the seasoning liquid and a mixture of the shrimp shell extract and the seaweed extract, and performing vacuum concentration until the solid content reaches over 90%. The formula proportion is as follows:
the mixture of shrimp shell extract and seaweed extract is 70%
5 percent of cooking wine
3 percent of water
6 percent of monosodium glutamate
4 percent of salt
10 percent of white sugar
1 percent of starch
Clove powder 0.5%
0.5 percent of fennel powder.
Example 3
Cleaning fresh shrimp shells, crushing the shrimp shells by using a crusher to obtain 5-15-mesh shrimp shell crushed materials, uniformly mixing the shrimp shell crushed materials with water according to the weight ratio of 1.3, adding the shrimp shell crushed materials and the water into an enzymolysis tank, stirring, heating to 45 ℃, adjusting the pH value of liquid in the enzymolysis tank to 7, adding seaweed extract which is 1.2 times of the weight of the shrimp shell crushed materials to co-immobilize protease, wherein the weight ratio of alkaline protease to neutral protease to papain is 4:2:1, hydrolyzing for 4h under the stirring condition, controlling the hydrolysis temperature to 45 ℃ to obtain an enzymolysis liquid, directly adding 10.0% of reducing sugar, 3% of amino acid, 3% of edible oil, 0.2% of vitamin C and 0.2% of vitamin B group into the enzymolysis liquid according to the mass fraction, stirring and dissolving, heating to 120 ℃, reacting for 3h, cooling to room temperature after the reaction is finished to obtain a shrimp shell extract Maillard reaction liquid, drying in vacuum to a solid state, grinding and crushing into powder to obtain the mixture of the shrimp shell extract and the seaweed extract. Uniformly mixing cooking wine, monosodium glutamate, salt, white sugar, water, starch, clove powder and fennel powder in proportion to obtain a seasoning liquid, blending the seasoning liquid and a mixture of the shrimp shell extract and the seaweed extract, and performing vacuum concentration until the solid content reaches over 90%. The formula proportion is as follows:
the mixture of shrimp shell extract and Sargassum extract is 75%
Cooking wine 4%
2 percent of water
4 percent of monosodium glutamate
8 percent of salt
6 percent of white sugar
0.6 percent of starch
Clove powder 0.2%
0.2 percent of fennel powder.
The raw materials and equipment used in the invention are common raw materials and equipment in the field if not specified; the methods used in the present invention are conventional in the art unless otherwise specified.
The above description is only a preferred embodiment of the present invention, and is not intended to limit the present invention, and all simple modifications, alterations and equivalents of the above embodiments according to the technical spirit of the present invention are still within the protection scope of the technical solution of the present invention.
Claims (6)
1. A seafood shrimp-flavor soup jelly is characterized in that: is prepared by compounding the following components in percentage by weight:
70-85% of the mixture of shrimp shell extract and seaweed extract
3 to 5 percent of cooking wine
1 to 3 percent of water
3 to 6 percent of monosodium glutamate
2 to 8 percent of table salt
5 to 10 percent of white sugar
0.5 to 1 percent of starch
Clove powder 0.2-0.5%
0.2-0.5% of fennel powder;
the mixture of the shrimp shell extract and the seaweed extract is prepared by the following steps:
1) cleaning fresh shrimp shell, and pulverizing with pulverizer to obtain 5-15 mesh shrimp shell pulverized material;
2) uniformly mixing the crushed shrimp shells and water in a weight ratio of 1:1-1.5, adding the mixture into an enzymolysis tank, stirring, and heating to 45-50 ℃;
3) adjusting the pH of the liquid in the enzymolysis tank treated in the step 2) to 6-8, adding seaweed extract which is 0.8-1.2 times of the weight of the crushed shrimp shell to co-immobilize protease, and hydrolyzing for 2-6h under the condition of stirring, wherein the hydrolysis temperature is controlled at 40-50 ℃ to obtain an enzymolysis liquid;
4) directly adding 1.0-20.0% of reducing sugar, 0.2-5.0% of amino acid, 0.2-6.0% of edible oil and 0.2-0.6% of vitamin into the enzymolysis liquid according to the mass fraction, stirring and dissolving, heating to 100 ℃ and 130 ℃, reacting for 0.5-5h, and cooling to room temperature after the reaction is finished to obtain a shrimp shell extract Maillard reaction liquid;
5) vacuum drying the reaction solution at 50-70 deg.C to obtain solid, grinding and pulverizing into powder to obtain mixture of shrimp shell extract and Sargassum extract;
the preparation method of the seaweed extract comprises the following steps:
1) selecting fresh seaweed, soaking the seaweed in water for 30-40 mm, cleaning and draining, and then smashing the seaweed into slurry by using a tissue homogenizer for later use;
2) adding Na into the slurry2SO3Dissolving the seaweed slurry until the pH value is 11-12, and filtering the reaction liquid to obtain a sodium alginate solution and filter residues;
3) uniformly stirring filter residue and ethanol with the concentration of 80-90 (v)% according to the material-liquid ratio of 1g/mL to 6-8g/mL, carrying out light-tight extraction for 0.5-2h, and carrying out suction filtration to obtain a seaweed polyphenol solution;
4) concentrating sodium alginate solution and seaweed polyphenol solution at 50-70 deg.C under vacuum to solid content of 20-30%, and spray drying in spray dryer to obtain seaweed extract;
in the preparation method of the mixture of the shrimp shell extract and the seaweed extract, the preparation method of the co-immobilized protease in the step 3) comprises the following steps:
1) adding alkaline protease, neutral protease and papain with a total weight of 2-4% of the weight of the seaweed extract into a solution with a seaweed extract mass fraction of 1-2% and a pH value of 6-8, and stirring uniformly to obtain a blending solution;
2) dripping the blended liquid into CaCl with the mass fraction of 3-6%2And standing and immobilizing the aqueous solution to obtain gel particles, namely the co-immobilized protease.
2. The seafood shrimp-flavored soup jelly as claimed in claim 1, wherein the weight ratio of the alkaline protease, the neutral protease and the papain in the step 1) of the preparation method of the co-immobilized protease is 4:2: 1.
3. The seafood shrimp-flavored broth jelly as claimed in claim 2, wherein the reducing sugar in step 4) of the preparation method of the mixture of shrimp shell extract and seaweed extract is one or more of glucose, fructose and xylose.
4. The seafood shrimp-flavored broth jelly as claimed in claim 1 or 3, wherein the amino acid in step 4) of the preparation method of the mixture of shrimp shell extract and seaweed extract is one or more of cysteine, glutamic acid, cystine, aspartic acid, arginine, glycine, arginine or phenylalanine.
5. The seafood shrimp-flavored broth jelly as claimed in claim 1 or 3, wherein the vitamins in step 4) of the preparation method of the mixture of shrimp shell extract and seaweed extract are one or a mixture of two of vitamin B group and vitamin C.
6. The preparation method of the seafood shrimp-flavor soup jelly as claimed in claim 1, which is characterized in that: firstly, uniformly mixing cooking wine, monosodium glutamate, salt, white sugar, water, starch, clove powder and fennel powder in proportion to obtain a seasoning liquid, then carrying out vacuum concentration on the seasoning liquid and a mixture of a shrimp shell extract and a seaweed extract until the solid content reaches over 90%, and obtaining a frozen substance, namely the seafood-shrimp soup jelly.
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| CN112870331B (en) * | 2021-02-23 | 2021-10-15 | 广东海洋大学 | Composition for preventing and treating alcoholic liver injury and preparation method and application thereof |
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