CN108606270B - 一种提高海带汁鲜味的生产方法 - Google Patents
一种提高海带汁鲜味的生产方法 Download PDFInfo
- Publication number
- CN108606270B CN108606270B CN201810359817.6A CN201810359817A CN108606270B CN 108606270 B CN108606270 B CN 108606270B CN 201810359817 A CN201810359817 A CN 201810359817A CN 108606270 B CN108606270 B CN 108606270B
- Authority
- CN
- China
- Prior art keywords
- kelp
- flavor
- kelp juice
- juice
- leaching
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 241000512259 Ascophyllum nodosum Species 0.000 title claims abstract description 80
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 50
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 32
- 235000019634 flavors Nutrition 0.000 title claims abstract description 32
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims abstract description 20
- 241000235646 Cyberlindnera jadinii Species 0.000 claims abstract description 19
- 239000004471 Glycine Substances 0.000 claims abstract description 10
- 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 abstract description 8
- 239000008103 glucose Substances 0.000 claims abstract description 8
- 238000002386 leaching Methods 0.000 claims description 29
- 238000000034 method Methods 0.000 claims description 14
- 239000007788 liquid Substances 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 108090000790 Enzymes Proteins 0.000 claims description 12
- 102000004190 Enzymes Human genes 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 10
- 108010007119 flavourzyme Proteins 0.000 claims description 8
- 238000002791 soaking Methods 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 4
- 238000009423 ventilation Methods 0.000 claims description 3
- 230000009849 deactivation Effects 0.000 claims description 2
- 239000012467 final product Substances 0.000 claims description 2
- 238000011081 inoculation Methods 0.000 claims description 2
- 235000019583 umami taste Nutrition 0.000 claims 1
- 235000019607 umami taste sensations Nutrition 0.000 claims 1
- 150000001413 amino acids Chemical class 0.000 abstract description 11
- 208000035404 Autolysis Diseases 0.000 abstract description 9
- 206010057248 Cell death Diseases 0.000 abstract description 9
- 230000028043 self proteolysis Effects 0.000 abstract description 9
- 239000002773 nucleotide Substances 0.000 abstract description 8
- 125000003729 nucleotide group Chemical group 0.000 abstract description 8
- 235000015097 nutrients Nutrition 0.000 abstract description 8
- 108090000765 processed proteins & peptides Proteins 0.000 abstract description 7
- 241001474374 Blennius Species 0.000 abstract description 4
- 108091005804 Peptidases Proteins 0.000 abstract description 4
- 239000004365 Protease Substances 0.000 abstract description 4
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 abstract description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract description 4
- 241000287828 Gallus gallus Species 0.000 abstract description 3
- 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 abstract description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 abstract description 3
- 235000013923 monosodium glutamate Nutrition 0.000 abstract description 3
- 239000004223 monosodium glutamate Substances 0.000 abstract description 3
- 102000039446 nucleic acids Human genes 0.000 abstract description 3
- 108020004707 nucleic acids Proteins 0.000 abstract description 3
- 150000007523 nucleic acids Chemical class 0.000 abstract description 3
- 101710159104 Flavor peptide Proteins 0.000 abstract description 2
- 210000004027 cell Anatomy 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 abstract 2
- 230000000593 degrading effect Effects 0.000 abstract 2
- 238000010564 aerobic fermentation Methods 0.000 abstract 1
- 210000002421 cell wall Anatomy 0.000 abstract 1
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 10
- 235000001014 amino acid Nutrition 0.000 description 8
- 239000000047 product Substances 0.000 description 7
- 230000012010 growth Effects 0.000 description 6
- 238000003756 stirring Methods 0.000 description 6
- 230000002358 autolytic effect Effects 0.000 description 5
- 229910052757 nitrogen Inorganic materials 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- 206010033546 Pallor Diseases 0.000 description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 235000011194 food seasoning agent Nutrition 0.000 description 4
- 235000021581 juice product Nutrition 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 4
- 238000001816 cooling Methods 0.000 description 3
- 238000000605 extraction Methods 0.000 description 3
- 235000019264 food flavour enhancer Nutrition 0.000 description 3
- 230000000415 inactivating effect Effects 0.000 description 3
- 238000005086 pumping Methods 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 2
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 2
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 2
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 2
- 229930195725 Mannitol Natural products 0.000 description 2
- 101710163270 Nuclease Proteins 0.000 description 2
- 235000004279 alanine Nutrition 0.000 description 2
- 150000003863 ammonium salts Chemical class 0.000 description 2
- 230000003698 anagen phase Effects 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 235000013922 glutamic acid Nutrition 0.000 description 2
- 239000004220 glutamic acid Substances 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 239000000594 mannitol Substances 0.000 description 2
- 235000010355 mannitol Nutrition 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000001384 succinic acid Substances 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 235000019156 vitamin B Nutrition 0.000 description 2
- 239000011720 vitamin B Substances 0.000 description 2
- DOBIZWYVJFIYOV-UHFFFAOYSA-N 7-hydroxynaphthalene-1,3-disulfonic acid Chemical compound C1=C(S(O)(=O)=O)C=C(S(O)(=O)=O)C2=CC(O)=CC=C21 DOBIZWYVJFIYOV-UHFFFAOYSA-N 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 239000004097 EU approved flavor enhancer Substances 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 description 1
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 description 1
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 1
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 235000003704 aspartic acid Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000010355 oscillation Effects 0.000 description 1
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 1
- 235000008729 phenylalanine Nutrition 0.000 description 1
- 235000013930 proline Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 1
- 235000002374 tyrosine Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 210000005253 yeast cell Anatomy 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L17/60—Edible seaweed
-
- 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
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- 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
Abstract
本发明公开了一种提高海带汁鲜味的生产方法,属于海藻水产深加工食品领域。本发明所得鲜味明显、富含呈味肽、呈味氨基酸和核苷酸的海带汁,不是简单地在海带汁中添加具有鲜味的味精、鸡精等鲜味剂。而是在浸提后的海带汁中添加一定量的葡萄糖和甘氨酸,接入产朊假丝酵母,进行有氧发酵扩培,增加海带汁中产朊假丝酵母的菌体数量,然后采用自溶酶自溶、外源性蛋白酶酶解及高频超声波破壁相结合的方式将产朊假丝酵母的细胞破壁,释放细胞内营养物质,同时利用自溶酶自溶和外源性蛋白酶酶解将酵母菌体蛋白降解为小分子肽和氨基酸,将核酸降解为核苷酸,增加海带汁中呈味肽、呈味氨基酸及核苷酸等鲜味成分的含量,提高了海带汁的鲜味。
Description
技术领域
本发明涉及海藻水产深加工食品领域,特别涉及一种提高海带汁鲜味的生产方法。
背景技术
海带来源广泛,营养丰富,将海带中的有效成分充分提取,经脱腥处理后制成海带浓缩汁,被广泛应用于调味品等领域。
海带浓缩汁是目前市场上的一款液态海带调味产品。它是以水为介质在80℃左右提取海带中可溶性成分,经浓缩后制成棕褐色的有明显海藻风味的海带调味汁。海带浓缩汁主要成分以氯化钠、甘露醇、碘、海藻多糖、岩藻多糖等为主,海带浓缩汁中矿物质含量丰富,可溶性固形物为35%左右,但仅氯化钠含量就在16%左右。海带浓缩汁中蛋白质含量较低,海带浓缩汁中虽然也含有少量的谷氨酸、丙氨酸、脯氨酸等,但含量少,海带浓缩汁产品的鲜味并不明显。
海带鲜味液是近几年刚出现的一款海带汁调味产品,主要用于海藻盐的生产过程中,其生产原料来源主要有两种,一是海带提胶过程中浸泡工艺产生的海带浸泡水,二是鲜海带漂烫过程中漂烫工艺产生的漂烫水。浸泡水和漂烫水收集后浓缩,得到色泽、风味、成分与海带浓缩汁相似的产品,该产品本身也不具有鲜味,但有时根据市场需要,需添加一定量的鲜味剂(味精、鸡精、I+G和琥珀酸等)后才能用于产品销售。然而,味精、鸡精、I+G和琥珀酸等鲜味剂对海带汁的鲜味提升程度有限,鲜味保存期短,且吃多了有损身体健康。
发明内容
为了弥补现有技术的不足,本发明提供了一种提高海带汁鲜味的生产方法,本发明方法所得海带汁的鲜味是通过产朊假丝酵母发酵扩培及自溶后产生的呈味肽、呈味氨基酸及核苷酸提供的,不是直接添加外源性鲜味剂提供的鲜味。另外,本发明产品中除含有海带中各种营养成分外,还富含较高的蛋白质、肽、氨基酸、B组维生素等营养成分,这是现有海带调味料所不具有的。
本发明的技术方案为:
一种提高海带汁鲜味的生产方法,包括步骤:
1)海带加水浸泡0.2-2小时,升温至50-90℃,浸提1-5小时;
2)收集浸提液,向浸提液中加入辅料;
3)灭菌;
4)28-35℃下向灭菌后的浸提液中接入活化培养后的产朊假丝酵母培养液进行扩培,接种量为3%-10%,扩培温度为27-30℃,通气量为5L/min-20L/min,扩培时间为6-24小时;
5)扩培结束后,将扩培液升温至45-60℃,添加0.2-1.0g/L的风味蛋白酶,45-60℃下,酶解1-3小时后采用破壁机对海带汁处理,然后继续在45-60℃下酶解4-10小时;
6)灭酶;
7)分离出清液,即得海带汁成品。
作为优选方案,步骤1)中,水与海带的质量比为15-50:1。水与海带在该比例范围内对海带营养成分提取率较高而且所得产品海带汁的浓度不会太低。
作为优选方案,步骤1)中,升温至65-75℃浸提,浸提期间搅动海带。在该温度范围内浸提并搅动海带,可提高海带中营养成分的提取率。
作为优选方案,步骤2)中,所述辅料为:浸提液3%-15%的葡萄糖和浸提液0.5%-5%的甘氨酸。在海带浸提液中添加适量的葡萄糖和甘氨酸可以满足产阮假丝酵母快速生长繁殖的需要,而且中以甘氨酸作为氮源,可有效避免铵盐导致海带汁苦味的产生。
作为优选方案,步骤4)中,产朊假丝酵母培养液的的OD值为0.715-0.925。
作为优选方案,步骤5)中,酶解温度为50-55℃。50-55℃为自溶酶和风味蛋白酶的最适酶解温度,维持在该温度下酶解,可促进酵母的前期自溶。
作为优选方案,步骤6)中,在100℃下灭酶8-15分钟。
作为优选方案,步骤7)中,采用200目的筛网对灭酶后的海带汁进行分离,得到清液。
作为优选方案,步骤5)中,采用高频超声波破壁机对海带汁进行处理。
本发明的有益效果为:
1、产阮假丝酵母生长繁殖快、代期短,具有高产蛋白和核酸的特点,细胞在生长繁殖过程中能分泌大量的自溶酶和B族维生素,自溶酶主要包括蛋白酶和核酸酶,其中的核酸酶可以将核酸降解为核苷酸,核苷酸具有明显的鲜味;蛋白酶可以将菌体蛋白降解为小分子的肽和氨基酸,产阮假丝酵母菌体氨基酸组成比例中,呈味氨基酸(谷氨酸、天门冬氨酸、苯丙氨酸、丙氨酸、酪氨酸等)占比可达45%左右,菌体自溶后可显著提高海带汁中氨基态氮含量,明显提高海带汁的鲜度。
2、海带浸提液中除氮含量较低外,其它如Na+、K+、PO4 3-、Mg2+、Ca2+等矿物元素含量丰富,不需要额外添加,即可满足酵母生长和繁殖对微量元素的需求。
3、产阮假丝酵母生长过程中不能利用海带汁中含量较高的甘露醇、海藻多糖和岩藻多糖作为碳源,且海带汁中的氮含量较低。因此,在海带浸提液中添加适量的葡萄糖和甘氨酸,以满足产阮假丝酵母的快速生长繁殖。本发明以甘氨酸作为氮源,可有效避免铵盐导致海带汁苦味的产生。
4、本发明为促进产阮假丝酵母的快速自溶,采取了自溶酶酶解、风味蛋白酶酶解及高频超声波震荡破壁相结合的措施。维持自溶酶和风味蛋白酶的最适酶解温度,促进酵母的前期自溶,然后采用高频超声波破壁机对海带汁处理,加快已经部分自溶酵母细胞的破裂,促进胞内营养物质的释放;最后继续酶解小时,实现产阮假丝酵母的彻底自溶,增加海带汁中呈味肽、氨基酸和核苷酸的含量。
本发明方法所得海带汁的鲜味是通过产朊假丝酵母发酵扩培及自溶后产生的呈味肽、呈味氨基酸及核苷酸提供的,不是直接添加外源性鲜味剂提供的鲜味。另外,本发明产品中除含有海带中各种营养成分外,还富含较高的蛋白质、肽、氨基酸、B组维生素等营养成分。
具体实施方式
实施例1:
一种提高海带汁鲜味的生产方法,包括步骤:
1)20kg干海带加入浸提罐内,注入500L软化水,浸泡30分钟,升温至75℃,浸提2小时;
2)将收集到的340L浸提液泵入扩培罐,向扩培罐中加入15Kg葡萄糖和1.5Kg甘氨酸,搅拌均匀;
3)100℃下灭菌10分钟,降温至30℃;
4)30℃下向灭菌后的浸提液中接入9L活化培养后的产朊假丝酵母培养液(OD值为0.792)进行扩培,扩培温度为28℃,通气量为12L/min,扩培时间为12小时;测得海带汁中蛋白质含量为22.7g/L;
5)扩培结束后,将扩培液升温至50℃,添加90g的风味蛋白酶,50℃下,酶解2小时后采用高频超声波破壁机对海带汁处理2次,然后继续在50℃下酶解10小时;
6)100℃下灭酶10分钟;
7)用200目的三足分离机分离,得到的清液即为具有明显鲜味的海带汁产品。
实施例2:
一种提高海带汁鲜味的生产方法,包括步骤:
1)50kg干海带加入浸提罐内,注入1000L软化水,浸泡30分钟,升温至75℃,浸提2小时;
2)将收集到的600L浸提液泵入扩培罐,向扩培罐中加入40Kg葡萄糖和4Kg甘氨酸,搅拌均匀;
3)100℃下灭菌10分钟,降温至30℃;
4)30℃下向灭菌后的浸提液中接入30L对数生长期的产朊假丝酵母的培养液(OD值为0.833)进行扩培,扩培温度为28℃,搅拌转速为60r/min,通气量为12L/min,扩培时间为20小时;测得海带汁中蛋白质含量为25.2g/L;
5)扩培结束后,将扩培液升温至50℃,添加200g的风味蛋白酶,50℃下,酶解2小时后采用高频超声波破壁机对海带汁处理2次,然后继续在50℃下酶解10小时;
6)100℃下灭酶10分钟;
7)用200目的三足分离机分离,得到的清液即为具有明显鲜味的海带汁产品。
实施例3:
一种提高海带汁鲜味的生产方法,包括步骤:
1)30kg干海带加入浸提罐内,注入900L软化水,浸泡50分钟,升温至75℃,浸提2小时;
2)将收集到的650L浸提液泵入扩培罐,向扩培罐中加入30Kg葡萄糖和3Kg甘氨酸,搅拌均匀;
3)100℃下灭菌10分钟,降温至32℃;
4)32℃下向灭菌后的浸提液中接入20L对数生长期的产朊假丝酵母的培养液(OD值为0.856)进行扩培,扩培温度为28℃,搅拌转速为60r/min,通气量为12L/min,扩培时间为20小时;测得海带汁中蛋白质含量为23.6g/L;
5)扩培结束后,将扩培液升温至50℃,添加160g的风味蛋白酶,50℃下,酶解2小时后采用高频超声波破壁机对海带汁处理2次,然后继续在50℃下酶解10小时;
6)100℃下灭酶10分钟;
7)用200目的三足分离机分离,得到的清液即为具有明显鲜味的海带汁产品。
Claims (8)
1.一种提高海带汁鲜味的生产方法,其特征在于,包括步骤:
1)海带加水浸泡0.2-2小时,升温至50-90℃,浸提1-5小时;
2)收集浸提液,向浸提液中加入辅料;所述辅料为:浸提液3%-15%的葡萄糖和浸提液0.5%-5%的甘氨酸;
3)灭菌;
4)28-35℃下向灭菌后的浸提液中接入活化培养后的产朊假丝酵母培养液进行扩培,接种量为3%-10%,扩培温度为27-30℃,通气量为5L/min-20L/min,扩培时间为6-24小时;
5)扩培结束后,将扩培液升温至45-60℃,添加0.2-1.0g/L的风味蛋白酶,45-60℃下,酶解1-3小时后采用破壁机对海带汁处理,然后继续在45-60℃下酶解4-10小时;
6)灭酶;
7)分离出清液,即得海带汁成品。
2.如权利要求1所述提高海带汁鲜味的生产方法,其特征在于:步骤1)中,水与海带的质量比为15-50:1。
3.如权利要求1或2所述提高海带汁鲜味的生产方法,其特征在于:步骤1)中,升温至65-75℃浸提,浸提期间搅动海带。
4.如权利要求1所述提高海带汁鲜味的生产方法,其特征在于,步骤4)中,产朊假丝酵母培养液的OD值为0.715-0.925。
5.如权利要求1所述提高海带汁鲜味的生产方法,其特征在于,步骤5)中,酶解温度为50-55℃。
6.如权利要求1所述提高海带汁鲜味的生产方法,其特征在于,步骤6)中,在100℃下灭酶8-15分钟。
7.如权利要求1所述提高海带汁鲜味的生产方法,其特征在于,步骤7)中,采用200目的筛网对灭酶后的海带汁进行分离,得到清液。
8.如权利要求1所述提高海带汁鲜味的生产方法,其特征在于,步骤5)中,采用高频超声波破壁机对海带汁进行处理。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201810359817.6A CN108606270B (zh) | 2018-04-20 | 2018-04-20 | 一种提高海带汁鲜味的生产方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201810359817.6A CN108606270B (zh) | 2018-04-20 | 2018-04-20 | 一种提高海带汁鲜味的生产方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN108606270A CN108606270A (zh) | 2018-10-02 |
CN108606270B true CN108606270B (zh) | 2021-08-06 |
Family
ID=63660663
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201810359817.6A Active CN108606270B (zh) | 2018-04-20 | 2018-04-20 | 一种提高海带汁鲜味的生产方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN108606270B (zh) |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103504368A (zh) * | 2013-09-18 | 2014-01-15 | 中国科学院天津工业生物技术研究所 | 一种海带风味食品配料及其制备方法 |
CN103976338A (zh) * | 2014-05-29 | 2014-08-13 | 赵祥忠 | 一种低钠型海鲜复合调味料的生产方法 |
JP2017112864A (ja) * | 2015-12-22 | 2017-06-29 | 株式会社Mizkan Holdings | 液体調味料及びその製造方法 |
Family Cites Families (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2015005378A1 (ja) * | 2013-07-12 | 2015-01-15 | 味の素株式会社 | Abu、γ-Glu-Abu、及び/又はγ-Glu-Abu-Glyを高含有する酵母 |
-
2018
- 2018-04-20 CN CN201810359817.6A patent/CN108606270B/zh active Active
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103504368A (zh) * | 2013-09-18 | 2014-01-15 | 中国科学院天津工业生物技术研究所 | 一种海带风味食品配料及其制备方法 |
CN103976338A (zh) * | 2014-05-29 | 2014-08-13 | 赵祥忠 | 一种低钠型海鲜复合调味料的生产方法 |
JP2017112864A (ja) * | 2015-12-22 | 2017-06-29 | 株式会社Mizkan Holdings | 液体調味料及びその製造方法 |
Non-Patent Citations (2)
Title |
---|
产朊假丝酵母细胞壁自水解的动态研究;黄昆等;《常德高等专科学校学报》;19990630;58-61 * |
微生物发酵草莓、海带汁的研究;郭爱莲等;《中国酿造》;19961231;20-22 * |
Also Published As
Publication number | Publication date |
---|---|
CN108606270A (zh) | 2018-10-02 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US20100303960A1 (en) | Yeast extract and method of producng the same | |
JP6301947B2 (ja) | 天然コク味調味素材の製造方法 | |
JP6091645B2 (ja) | 天然中性風味調味素材の製造方法 | |
JP6301946B2 (ja) | 天然牛肉風味調味素材の製造方法 | |
US11122827B2 (en) | Nucleic acid-containing fermented seasoning and method of producing the same | |
JP3519572B2 (ja) | 酵母エキス組成物およびそれを得るための酵母変異株 | |
JP2009161448A (ja) | 麦芽根抽出物、その製造方法、およびそれを含んでなる微生物の発酵促進剤 | |
US3495991A (en) | Method of producing a seasoning | |
US9115379B2 (en) | Process for the production of a composition containing 5′-ribonucleotides | |
CN108606270B (zh) | 一种提高海带汁鲜味的生产方法 | |
KR101707064B1 (ko) | 된장에서 분리한 내염성 효모 추출물 및 효모 소금의 제조 방법 | |
JP2014204715A (ja) | 風味物質を含有する調味料の製造方法 | |
JP2019129795A (ja) | 風味改良剤 | |
JP4414837B2 (ja) | 自己消化酵母エキスの製造方法 | |
US20120269926A1 (en) | Yeast extract and method of producng the same | |
JP6285068B1 (ja) | 核酸含有発酵調味料及びその製造方法 | |
JP3569404B2 (ja) | 酵母エキスの製造法 | |
JPH02242654A (ja) | 酵母エキス製造法 | |
JP2722212B2 (ja) | 酵母エキスの製造法 | |
JP2022074430A (ja) | 非酸性アミノ酸含有酵母調味料 | |
JPS6251583B2 (zh) | ||
KR20150041719A (ko) | 핵산 함량이 증대된 효모 변이주 및 이의 배양방법 | |
KR20040026734A (ko) | 생식쿠키조성물 핵산효모의 제조방법 | |
JPH11187842A (ja) | 酵母エキス及びその製造方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
GR01 | Patent grant | ||
GR01 | Patent grant | ||
EE01 | Entry into force of recordation of patent licensing contract |
Application publication date: 20181002 Assignee: Shandong lanrunwei langu Marine Technology Co.,Ltd. Assignor: Qilu University of Technology Contract record no.: X2022370000001 Denomination of invention: A production method for improving the freshness of kelp juice Granted publication date: 20210806 License type: Common License Record date: 20220111 |
|
EE01 | Entry into force of recordation of patent licensing contract |