CN108651970A - 一种低温提取富含天然牛磺酸的调味酱的制备方法 - Google Patents
一种低温提取富含天然牛磺酸的调味酱的制备方法 Download PDFInfo
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Abstract
本发明公开了一种低温提取富含天然牛磺酸的调味酱的制备方法,包括以下步骤:原料预处理、太赫兹波辅助酶解低温提取、浓缩、美拉德反应增香、调配、热灌装、杀菌。本发明采用太赫兹波辅助酶解低温提取,水解度高,风味保持好。利用美拉德反应增香,香味更加浓郁。本发明使用物理法和生物酶解方法相结合,利用贝类原料或者贝类加工副产物等原料,制备了富含牛磺酸、呈味氨基酸、呈味多肽的天然调味酱,不仅风味好,还具有提高免疫、抗疲劳等功能,是一种具有功能性的天然调味食品,是广大普通消费者乃至潜艇人员、航天人员的等特殊人群良好选择。
Description
技术领域
本发明涉及一种低温提取富含天然牛磺酸的调味酱的制备方法,属于食品加工与贮藏技术领域。
背景技术
贝类及其水煮液中富含牛磺酸、蛋白质、呈味物质、活性多糖等营养物质,特别是牛磺酸的含量较高,是天然牛磺酸的良好来源。传统贝类的加工有几个方面,一是做成干制品,二是做成即食制品,三是提取贝类的营养物质做成功能食品。在贝类即食食品的加工中,常常需要高温杀菌,会有明显的“蒸馏味”;或者不杀菌,但是在冷冻贮藏下流通销售,限制了销售半径。营养物质开发功能食品的过程中,往往失去了食品原有的形态,食用产品更关注的是功能,消费者享受不到食品本身的美味。开发富含营养成分且具有食品载体的食品前景将非常广阔。
在营养物质的提取过程中,有热水浸提法、生物酶解法、超声波提取法等。热水浸提法,常常使提取液具有金属味,超声波提取法往往由于强烈的噪音,不适合工业化应用。单一的生物酶解提取效率有待于进一步提升。因此寻找一种高效、绿色、低温提取方法非常必要。
太赫兹波是特指1011~1013Hz这个频段,波长在30um~3mm范围,介于微波与红外之间,水分子、水分子团和各种微观粒子、分子等吸收太赫兹波,并与自身的振动波产生同频共振,在同频共振波的作用下,水的溶解能力增强。利用这种特性,可以促进各种物质的溶出。
发明内容
本发明的目的在于提供一种低温提取富含天然牛磺酸的调味酱的制备方法,采用太赫兹波辅助酶解低温提取,水解度高,营养成分保存好,还避免了由于高温引起的“蒸馏味”和“金属味”。采用美拉德反应增香并添加贝肉、鱼肉等食材,开发出具有功能且香味浓郁的食品载体食品,可以广泛应用于普通消费者、潜艇人员、航天人员等特殊人群,不仅可以享受美味,还可以提高免疫,抗疲劳等。
为实现上述目的,本发明采用如下技术方案:
一种低温提取富含天然牛磺酸的调味酱的制备方法,包括以下步骤:原料预处理、太赫兹波辅助酶解、浓缩、美拉德反应增香、调配、热灌装、杀菌。
具体步骤如下:
(1)原料预处理:新鲜贝类原料斩碎,匀浆,得到匀浆液;或者贝类加工的水煮液浓缩液。
(2)太赫兹波辅助酶解低温提取:将步骤(1)中所述的匀浆液按料液比1:1-1:3加入水,进行循环抽提,循环抽提的同时,利用太赫兹波处理,太赫兹波辐射循环抽提过程中的水;加入至干物质质量份数为0.1-0.5%的风味蛋白酶酶解1-3h,酶解温度35-55℃,过滤,收集滤液;
(3)浓缩:将步骤(2)中所述滤液,真空浓缩至固形物含量20-30%;
(4)美拉德反应增香:将步骤(3)中所述的浓缩液中加入3-7%的果葡糖浆,搅拌均匀,105℃美拉德反应30分钟增香处理,冷却到80-90℃;
(5)调配: 将步骤(4)中所述的美拉德反应增香产物,按照质量百分比20-80%,添加脱水后的贝类碎肉、鱼碎肉、香菇丁、胡萝卜丁、裙带菜梗段、黑木耳块,搅拌均匀;
(6)热灌装:将步骤(5)中所述的调配好的物料热灌装于硬罐头或者软罐头内,温度不低于85℃,脱气10分钟,真空封口。
(7)杀菌:将步骤(6)中所述的封口后的罐头制品,5分钟升温至100-105℃,并保温7-10分钟;5分钟再从100-105℃升至113-115℃,并保温7-10分钟;停止加热进行冷却,冷却时间为5-8分钟,即得富含天然牛磺酸的调味酱制品,于常温下贮藏。
上面所述的步骤(1)中,所选择的贝类可为蛤、牡蛎、扇贝裙边等;所述的贝类加工的水煮液为杂色蛤水煮液、牡蛎水煮液的浓缩液;
上面所述的步骤(2)中的太赫兹波处理条件为,太赫兹波的频率为0.22THz,功率为20KW,水温35-55℃,循环抽提时间1-3h。
上面所述步骤(5)中脱水后的香菇丁、胡萝卜丁、贝类碎肉、鱼碎肉、裙带菜梗、黑木耳,温度保持在80-90℃,贝类碎肉和鱼碎肉可以是一种或者两种都有,总量为添加量的50%,香菇丁、胡萝卜丁、裙带菜梗、黑木耳的添加比例为1:1:1:1,合计总量为添加量的50%。
本技术方案的优势在于以下几点:
1、采用太赫兹波辅助酶解低温提取,水解度高,营养成分保存好,还避免了由于高温引起的“蒸馏味”和“金属味”。
2、本方法利用贝类或者水煮液中的蛋白质和果葡糖浆进行美拉德增香,不仅使香味浓郁,而且口感绵柔。
3、本方法利用富含天然牛磺酸、高蛋白的贝类及其副产物提取浓缩物与鱼肉、贝肉以及多种富含纤维和抗辐射因子的裙带菜、木耳等,使产品兼具营养、功能和美味。
4、本方法不额外添加盐、味精等调味品,完全应用本身固有的鲜味、咸味等,是一种低盐无任何添加剂的营养健康食品。
具体实施方式
下面结合实施例对本发明进一步说明,但不以任何方式限制本发明。
实施例1
新鲜蛤原料1kg斩碎,匀浆,得到匀浆液,液按料液比1:1加入水,进行循环抽提,循环抽提的同时,利用太赫兹波处理,太赫兹波的频率为0.22THz,功率为20KW,料液温度为35℃,循环处理1h,加入至干物质质量份数为0.5%的风味蛋白酶酶解3h,酶解温度35℃,过滤,收集滤液,真空浓缩至固形物含量20%,加入浓缩液重量3%的果葡糖浆,搅拌均匀,105℃美拉德反应30分钟增香处理,冷却到80℃;按照质量百分比,添加10%的脱水后的蛤碎肉,10%脱水后的香菇丁、胡萝卜丁、裙带菜梗段、黑木耳块,搅拌均匀,不低于85℃热灌装于硬罐头中,温度脱气10分钟,封口,5分钟升温至100℃,并保温10分钟;5分钟再从100升至115℃,并保温10分钟,停止加热,8分钟内冷却至室温,即得富含天然牛磺酸的调味酱制品615g,牛磺酸含量为1.1%。
实施例2
新鲜牡蛎原料1kg斩碎,匀浆,得到匀浆液,液按料液比1:3加入水,进行循环抽提,循环抽提的同时,利用太赫兹波处理,太赫兹波的频率为0.22THz,功率为20KW,料液温度为55℃,循环处理3h,加入至干物质质量份数为0.1%的风味蛋白酶酶解1h,酶解温度55℃,过滤,收集滤液,真空浓缩至固形物含量30%,加入浓缩液重量7%的果葡糖浆,搅拌均匀,105℃美拉德反应30分钟增香处理,冷却到90℃;按照质量百分比,添加40%的脱水后的鱼碎肉,40%脱水后的香菇丁、胡萝卜丁、裙带菜梗段、黑木耳块,搅拌均匀,不低于85℃热灌装于硬罐头中,温度脱气10分钟,封口,5分钟升温至105℃,并保温7分钟;5分钟再从105升至113℃,并保温7分钟,停止加热,5分钟内冷却至室温,即得富含天然牛磺酸的调味酱制品664g,牛磺酸含量为0.6%。
实施例3
10%的蛤浓缩液1kg,进行循环抽提,循环抽提的同时,利用太赫兹波处理,太赫兹波的频率为0.22THz,功率为20KW,料液温度为45℃,循环处理2h,加入至干物质质量份数为0.2%的风味蛋白酶酶解1h,酶解温度45℃,过滤,收集滤液,真空浓缩至固形物含量25%,加入浓缩液重量5%的果葡糖浆,搅拌均匀,105℃美拉德反应30分钟增香处理,冷却到85℃;按照质量百分比,添加20%的脱水后的鱼碎肉,10%的扇贝裙边碎肉,30%脱水后的香菇丁、胡萝卜丁、裙带菜梗段、黑木耳块,搅拌均匀,不低于85℃热灌装于硬罐头中,温度脱气10分钟,封口,5分钟升温至103℃,并保温7分钟;5分钟再从103℃升至115℃,并保温10分钟,停止加热,8分钟内冷却至室温,即得富含天然牛磺酸的调味酱制品762g,牛磺酸含量为0.8%。
太赫兹波处理装置套装在循环抽提的循环管道上。太赫兹波方向和料液的流动方向一致。
Claims (5)
1.一种低温提取富含天然牛磺酸的调味酱的制备方法,其特征在于:包括以下步骤:原料预处理、太赫兹波辅助酶解、浓缩、美拉德反应增香、调配、热灌装、杀菌。
2.根据权利1要求所述的一种低温提取富含天然牛磺酸的调味酱的制备方法,其特征在于:具体步骤如下:
(1)原料预处理:新鲜贝类原料斩碎,匀浆,得到匀浆液;或者贝类加工的水煮液浓缩液;
(2)太赫兹波辅助酶解低温提取:将步骤(1)中所述的匀浆液按料液比1:1-1:3加入水,然后进行循环抽提,循环抽提的同时,利用太赫兹波处理,加入至干物质质量份数为0.1-0.5%的风味蛋白酶酶解1-3h,酶解温度35-55℃,过滤,收集滤液;
(3)浓缩:将步骤(2)中所述滤液,真空浓缩至固形物含量20-30%;
(4)美拉德反应增香:将步骤(3)中所述的浓缩液中加入3-7%的果葡糖浆,搅拌均匀,105℃美拉德反应30分钟增香处理,冷却到80-90℃;
(5)调配: 将步骤(4)中所述的美拉德反应增香产物,按照质量百分比20-80%,添加脱水后的香菇丁、胡萝卜丁、贝类碎肉、鱼碎肉、裙带菜梗、黑木耳,搅拌均匀;
(6)热灌装:将步骤(5)中所述的调配好的物料热灌装于硬罐头或者软罐头内,温度不低于85℃,脱气10分钟,真空封口;
(7)杀菌:将步骤(6)中所述的封口后的罐头制品,5分钟升温至100-105℃,并保温7-10分钟;5分钟再从100-105℃升至113-115℃,并保温7-10分钟;停止加热进行冷却,冷却时间为5-8分钟,即得富含天然牛磺酸的调味酱制品,于常温下贮藏。
3.根据权利2要求所述的一种低温提取富含天然牛磺酸的调味酱的制备方法,其特征在于:步骤(1)中,所选择的贝类可为蛤、牡蛎、扇贝裙边;所述的贝类加工的水煮液为杂色蛤水煮液、牡蛎水煮液的浓缩液。
4.根据权利2要求所述的一种低温提取富含天然牛磺酸的调味酱的制备方法,其特征在于:太赫兹波的频率为0.22THz,功率为20KW,水温35-55℃,循环抽提时间1-3h。
5.根据权利要求2所述的一种低温提取富含天然牛磺酸的调味酱的制备方法,其特征在于:步骤(5)中所述的脱水后的香菇丁、胡萝卜丁、贝类碎肉、鱼碎肉、裙带菜梗、黑木耳,温度保持在80-90℃,贝类碎肉和鱼碎肉可以是一种或者两种都有,总量为添加量的50%,香菇丁、胡萝卜丁、裙带菜梗、黑木耳的添加比例为1:1:1:1,合计总量为添加量的50%。
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