CN108095025A - 一种含有鹿茸菇的有机复合鲜味调味料及其制备方法 - Google Patents
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Abstract
本发明公开了一种含有鹿茸菇的有机复合鲜味调味料及其制备方法。所述方法主要包括:将鹿茸菇干品粉碎,加入蒸馏水,经超声辅助水解,再依次加入纤维素酶和风味蛋白酶,在50‑60℃下酶解5‑7h,所得反应混合液经后处理得到鹿茸菇酶解浓缩液;以所得鹿茸菇酶解浓缩液为基液,依次加入蔗糖、白胡椒粉、姜粉和蒜粉,搅拌混合调配,冻干即得鹿茸菇有机复合鲜味调味料成品。本发明所述的有机复合鲜味调味料不仅具有天然、安全、绿色营养、健康的优势,而且风味浓郁,口感绵厚悠长,具有很强的增鲜调味作用,适合各种季节、各类人群食用,可广泛应用于食品加工和菜肴的烹饪调味中。
Description
技术领域
本发明涉及食用调味料,具体涉及到一种含有食用菌鹿茸菇的复合鲜味调味料及其制备方法。
背景技术
调味料是指被用来少量加入其他食物中用来改善味道的食品成分,传统的调味料多单一成分,比如食盐、味精、酱油等,添加量多是根据使用者的经验和口味,具体操作起来不好控制,而且这些常见的调味料,只具有单一的调味作用,一般不具有保健效果;复合调味料是指两种以上调味料为主要原料、添加(或不添加)油脂、天然香辛料及动植物等成分,采用物理或者生物技术措施进行加工处理及包装,最终制成可供安全食用的一类定型调味料产品。
食用菌是一类有机、营养、保健的绿色食品,其蛋白质含量比一般蔬菜和水果要高很多,并且它的氨基酸组成较全面,不仅含有人体必需的八种氨基酸,还含有多种维生素和具有生理活性的矿质元素,因此食用菌所具有的营养价值和医疗保健功能越来越受到人们的重视,以食用菌为主要原料的保健食品、调味品、药品也日益受到人们的青睐。利用食用菌所含有的丰富生物活性物质和呈味物质研究开发出鲜味产品,制作成调味品,使消费者在一日三餐中实现保健,是迎合消费需求,是食用菌深加工业的发展方向和和趋势。
鹿茸菇又称荷叶离褶伞(Lyophyllum decastes),属食用真菌,是一种十分珍贵的野生食用真菌,口感脆滑、味道鲜美,以鲜食为主,但干制后营养和口感不变,它的子实体可以作为一种传统的药物,且已有研究证明从荷叶离褶伞子实体中分离得到的多糖具有抗肿瘤、抗氧化、降血糖血脂作用,保健效果明显。
市面上现有的食用菌调味料的制备工艺一般是将食用菌干品后粉碎,或者用胶体磨均质后烘干,加入其它辅料混合干燥,造粒成品。以将食用菌干品作为基液,使得食用菌中的呈味物质很难被释放出来,且释放的呈味物质也有限,同时也不利于人体对营养物质的吸收。为了保证调味料的鲜味,现有的食用菌调味料通常都添加了谷氨酸钠或呈味核苷酸二钠等增鲜剂,虽然能满足调味料对鲜味的要求,但是并不合符绿色健康食品的需求。
发明内容
为了克服现有食用菌调味料中由增鲜剂提供鲜味的不足,本发明的目的正是提供了一种绿色天然的鹿茸菇有机复合鲜味调味料,通过将鹿茸菇中的呈味物质释放至调味料中达到调味料的增鲜作用而不需要添加任何增鲜的食品添加剂。
此外,本发明还提供一种鹿茸菇复合鲜味调味料的制备方法,该制备方法不仅能够确保鹿茸菇中增鲜物质的释放,而且成品鲜味足,风味独特,调味效果好。
一种含有鹿茸菇的有机复合鲜味调味料,其特征在于:所述的有机复合鲜味调味料按照如下方法进行制备:
(1)将鹿茸菇干品粉碎,加入蒸馏水,经超声辅助水解,再依次加入纤维素酶和风味蛋白酶,在50-60℃下酶解5-7h,所得反应混合液经后处理得到鹿茸菇酶解浓缩液;所述的蒸馏水的加入量以所述的鹿茸菇干品的质量计为36-40ml/g;所述的纤维素酶与风味蛋白酶的质量之比为1:1-3;所述的纤维素酶和风味蛋白酶的加入总量以所述的鹿茸菇干品的质量计为0.04-0.12g/g;
(2)以步骤(1)所得鹿茸菇酶解浓缩液为基液,依次加入蔗糖、白胡椒粉、姜粉和蒜粉,搅拌混合调配,冻干即得鹿茸菇有机复合鲜味调味料成品;所述的蔗糖的加入量以所述的基液的体积计为0.04-0.08g/100ml;所述的蔗糖与白胡椒粉、姜粉、蒜粉的质量比为0.4-0.8:2-6:1-2:0.5-1.5。
步骤(1)中,本发明所述的酶解温度、酶质量比(纤维素酶:风味蛋白酶)、酶用量以及酶解时间以蛋白质水解度为评分指标;
蛋白质水解度(%)=(鹿茸菇酶解后上清液中氨基态氮含量/鹿茸菇中总氮含量)×100%;
进一步,步骤(1)中,优选所述的酶解温度60℃,酶解时间为5h。
进一步,步骤(1)中,优选所述的纤维素酶与风味蛋白酶的质量之比为1:1。
进一步,步骤(1)中,优选所述的纤维素酶和风味蛋白酶的加入总量以所述的鹿茸菇干品的质量计为0.06g/g。
进一步,步骤(1)中,所述的反应混合液的后处理方法为:酶解反应结束后,所得反应混合液经沸水灭酶、过滤、减压浓缩得到鹿茸菇酶解浓缩液。
进一步,步骤(2)中,根据感官评分指标得到最佳鹿茸菇有机复合鲜味调味料的配方。
进一步,步骤(2)中,优选所述的蔗糖的加入量以所述的基液的体积计为0.06g/100ml。
进一步,步骤(2)中,优选所述的蔗糖与白胡椒粉、姜粉、蒜粉质量比为0.6:6:1:0.5。
本发明所述的鹿茸菇有机复合鲜味调味料通过表1所示的感官评分标准进行感官评价。
表1鹿茸菇有机复合鲜味调味料的感官评分标准表
与现有技术相比,本发明的有益效果在于:
本发明所述的原料鹿茸菇干品经酶解得到的水解蛋白中含有多种呈味氨基酸,低分子肽类等物质,具有良好的鲜味。本发明所述的鹿茸菇有机复合鲜味调味料中各种成分存在协同作用,赋予了鹿茸菇有机复合鲜味调味料良好的风味和口感,打破了常规调味料添加食品添加剂味精(谷氨酸钠)、香精等的传统方式,不仅具有天然、安全、绿色营养、健康的优势,而且风味浓郁,口感绵厚悠长,具有很强的增鲜调味作用,尽可能多的保留着鹿茸菇原有的风味和营养价值,适合各种季节、各类人群食用,可广泛应用于食品加工和菜肴的烹饪调味中,符合当前绿色健康食品的需求。
具体实施方式
为更好的解释本发明的目的、制备方法和优点,以下将结合实施例对本发明作进一步的说明。
本实施例所用的纤维素酶和风味蛋白酶购买自科隆生物科技有限公司。
实施例1:
鹿茸菇酶解液的制备:
取由江苏菇本堂生物科技股份有限公司提供的鹿茸菇干品经粉碎机粉碎,取原料10g,按料液比1:36(m/v)加360ml蒸馏水,经超声辅助水解5min,在依次加纤维素酶0.3g和风味蛋白酶0.3g,在60℃恒温水浴震荡槽上持续酶解5h酶解反应结束后,所得反应混合液经沸水灭酶、过滤、减压浓缩得到鹿茸菇酶解浓缩液,蛋白质水解度为20.21。
实施例2-10:
改变实施例1的操作条件,其余步骤不变得出实施例2-10见表2所示。
表2不同条件下鹿茸菇酶解蛋白质水解度表
实施例11
取实施例1所得鹿茸菇最佳酶解基液100ml,依次加入蔗糖0.06g,白胡椒粉0.60g,姜粉0.10g,蒜粉0.05g,搅拌混合调配,进一步冻干即得成品。
实施例12-20
改变实施例11中的配料比例,其余条件不变,得出实施例12-20,见表3所示。
所得鹿茸菇复合鲜味调味料,以感官评分为考察指标:
表3鹿茸菇有机复合鲜味调味料的感官评分表
由表3可以看出,实施例11的感官评分最高,所得鹿茸菇有机复合鲜味调味料呈棕黄色,具有鹿茸菇特有香味,香气纯正、较浓郁,口感鲜美且鹿茸菇特有香味突出。
以上所述的具体实施例,对本发明的目的、制备方法和有益效果进行了进一步详细说明;以上所述仅为本发明的具体实施方式,并不用于限定本发明的保护范围,凡在本发明的基础下,所做的任何修改、替换、改进等,均应包含在本发明的保护范围之内。
Claims (7)
1.一种含有鹿茸菇的有机复合鲜味调味料,其特征在于:所述的有机复合鲜味调味料按照如下方法进行制备:
(1)将鹿茸菇干品粉碎,加入蒸馏水,经超声辅助水解,再依次加入纤维素酶和风味蛋白酶,在50-60℃下酶解5-7h,所得反应混合液经后处理得到鹿茸菇酶解浓缩液;所述的蒸馏水的加入量以所述的鹿茸菇干品的质量计为36-40ml/g;所述的纤维素酶与风味蛋白酶的质量之比为1:1-3;所述的纤维素酶和风味蛋白酶的加入总量以所述的鹿茸菇干品的质量计为0.04-0.12g/g;
(2)以步骤(1)所得鹿茸菇酶解浓缩液为基液,依次加入蔗糖、白胡椒粉、姜粉和蒜粉,搅拌混合调配,冻干即得鹿茸菇有机复合鲜味调味料成品;所述的蔗糖的加入量以所述的基液的体积计为0.04-0.08g/100ml;所述的蔗糖与白胡椒粉、姜粉、蒜粉的质量比为0.4-0.8:2-6:1-2:0.5-1.5。
2.如权利要求1所述的有机复合鲜味调味料,其特征在于:步骤(1)中,所述的酶解温度60℃,酶解时间为5h。
3.如权利要求1所述的有机复合鲜味调味料,其特征在于:步骤(1)中,所述的纤维素酶与风味蛋白酶的质量比为1:1。
4.如权利要求1所述的有机复合鲜味调味料,其特征在于:步骤(1)中,所述的纤维素酶和风味蛋白酶的加入总量以所述的鹿茸菇干品的质量计为0.06g/g。
5.如权利要求1所述的有机复合鲜味调味料,其特征在于:步骤(1)中,所述的反应混合液的后处理方法为:酶解反应结束后,所得反应混合液经沸水灭酶、过滤、减压浓缩得到鹿茸菇酶解浓缩液。
6.如权利要求1所述的有机复合鲜味调味料,其特征在于:步骤(2)中,所述的蔗糖的加入量以所述的基液的体积计为0.06g/100ml。
7.如权利要求1所述的有机复合鲜味调味料,其特征在于:步骤(2)中,所述的蔗糖与白胡椒粉、姜粉、蒜粉的质量比为0.6:6:1:0.5。
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