CN108719928B - 一种南极磷虾液态风味制品及其制备方法 - Google Patents
一种南极磷虾液态风味制品及其制备方法 Download PDFInfo
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- CN108719928B CN108719928B CN201810379588.4A CN201810379588A CN108719928B CN 108719928 B CN108719928 B CN 108719928B CN 201810379588 A CN201810379588 A CN 201810379588A CN 108719928 B CN108719928 B CN 108719928B
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- antarctic krill
- enzymolysis
- euphausia superba
- flavor product
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Classifications
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- A—HUMAN NECESSITIES
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
- A23L33/17—Amino acids, peptides or proteins
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
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- Mycology (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明涉及海洋生物制备技术领域,尤其涉及一种南极磷虾液态风味制品的制备方法,包括以下步骤:(1)解冻,匀浆,酶解,离心过滤,得到酶解液;(2)在南极磷虾酶解液中加入纳米生物脱氟剂,在光照条件下反应,得到酶解低氟液;(3)按照浓度配比,在南极磷虾酶解低氟液中加入增稠剂,氨基酸,D‑木糖,调味剂,水解植物蛋白粉,于80~120℃条件下反应,离心过滤,即得南极磷虾液态风味制品。本发明采用光催化生物脱氟剂的去氟工艺和美拉德反应,食品安全性能高,营养成分流失少,保留了南极磷虾原有的海鲜味,南极磷虾液态风味制品颜色黄而清亮,无沉淀,醇厚感足,富含多种呈味核苷酸物质,氨基酸种类丰富,含量较多,挥发性成分组成复杂。
Description
技术领域
本发明涉及海洋生物制备技术领域,尤其涉及一种南极磷虾液态风味制品及其制备方法。
背景技术
南极磷虾,隶属于磷虾目,磷虾科,磷虾属,又名大磷虾或南极大磷虾,是一种长期生活在0℃以下无污染的南极海域中以浮游植物为食的海洋生物。南极磷虾不但资源巨大,而且营养价值高,虾肉的蛋白质含量为65%,含人体所必需的全部氨基酸,尤其是赖氨酸的含量非常丰富,占蛋白质含量的9.73%,高于黄鱼、带鱼和对虾总的赖氨酸含量;磷虾中油脂富含磷脂和EPA、DHA,EPA和DHA含量占磷脂型脂肪酸总量的40%以上;南极磷虾富含虾青素,虾青素生物活性丰富,具有修复脑损伤、肾脏损伤、降血脂的功效。南极磷虾个体虽小(4~6cm),但浑身是宝,可以形成食品、养殖饲料以及磷虾油等高附加值系列产品。
南极磷虾特殊的理化特性决定了磷虾加工产业是一种海陆接力型产业。磷虾中消化酶系发达,易自溶,须在捕捞后尽快加工;磷虾壳中氟含量很高,需脱壳处理才能规避食品安全风险;南极磷虾深度酶解过程中伴随着氟的释放,使得酶解液氟含量过高40~70mg/Kg,也正是受制于高氟含量的安全性质疑,磷虾的资源利用未能很有效开发。
目前,常见的南美磷虾脱氟技术有以下几种方式:(1)在捕获南极磷虾后,立即将甲壳和虾肉分开,以避免氟从甲壳向肌肉的迁移来降低蛋白产品中的氟含量;(2)以水洗或者酸洗的方式脱除磷虾肌肉中的氟;(3)钙盐脱氟法,利用氟化钙沉淀脱附。上述方法存在着以下缺点:方式(1)不利于南美磷虾的鲜活性,且剥壳工艺条件苛刻,成本高;方式;方式(2)虽然能够实现脱氟,但是会损伤产品的组织特性、风味和水结合能力,影响南美磷虾制品的口感;方式(3)钙盐溶解度较小,投量大,成本高,且只能以乳浊液方式投加,反应生成的氟化钙沉淀会附着在钙盐颗粒表面,抑制除氟过程进一步发挥,导致悬浮物含量较高。
南极磷虾具有独特风味,适合加工成海鲜调味料,但是酶解产物中氟含量过高,而上述脱附技术的局限性会损伤磷虾的组织特性、风味和水结合能力,影响南美磷虾制品的口感,此外南极磷虾滋味较为单一,醇厚感不足且香味较淡,从而限制了南极磷虾作为食品添加剂在食品行业的应用。
发明内容
本发明为了克服传统的南极磷虾酶解产物中氟含量过高、滋味较为单一、醇厚感不足且香味较淡的问题,提供了一种低氟、色泽清亮、醇厚感足、保持原有风味的南极磷虾液态风味制品的制备方法,开拓了南极磷虾作为海鲜调味料在食品添加剂领域的应用。
为了实现上述目的,本发明采用以下技术方案:
一种南极磷虾液态风味制品的制备方法,包括以下步骤:
(1)将南极磷虾流水解冻,匀浆,酶解,离心过滤,得到南极磷虾酶解液;
(2)在南极磷虾酶解液中加入纳米生物脱氟剂,在光照下反应,离心过滤,得到南极磷虾酶解低氟液;
(3)按照浓度配比,在南极磷虾酶解低氟液中加入增稠剂,氨基酸,D-木糖,调味剂,水解植物蛋白粉,于80~120℃条件下反应,离心过滤,即得南极磷虾液态风味制品。美拉德反应温度过低,不利于美拉德反应的进程,反应温度过高,则褐变严重,产生焦苦味,因此本发明选用80~120℃条件下反应下进行反应,优选100℃,反应60min。
本发明采用光催化辅助生物脱氟技术,在保证酶解液营养成分影响最小的前提下(总氮损失7.2%,氨基氮损失5.0%),实现南极磷虾酶解液的高效脱氟,同时避免损伤产品的组织特性、风味和水结合能力,保持南美磷虾制品的原有口感。将脱氟之后得到的南极磷虾酶解低氟液再经过美拉德反应得到南极磷虾液态风味制品。本发明采用液态制品具有以下有益效果:如果做成粉状,容易吸潮;做成膏状,需添加黄原胶、阿拉伯胶、淀粉等其他添加剂;液态添加剂很好的保留了美拉德产物颜色,变为粉状后,颜色变浅,而膏状在加入胶体制备过程中容易结块。
作为优选,步骤(2)中,所述纳米生物脱氟剂为氮化碳改性好氧微生物颗粒,所述氮化碳改性好氧微生物颗粒的粒径为10~20nm,所述光照为可见光照射。
好氧微生物颗粒是在一定水力剪切力作用下由微生物产生的一种聚集体,沉降速度高,具有良好的沉降性能、密实的结构,较高浓度的生物量、较强的冲击负荷和抵抗有毒有害物质的能力。氮化碳(g-C3N4)为一种非金属可见光响应的半导体材料,室温下禁带宽度在2.7eV,因为具有与碳材料相似的层状堆积结构和sp2杂化的π共轭电子能带结构,具有较强的亲核能力,易形成氢键以及bronsted碱功能和lewis碱功能,因此g-C3N4被认为是最有可能代替碳材料的新型应用功能材料。本发明采用的氮化碳(g-C3N4)改性好氧微生物颗粒作为纳米生物脱氟剂的反应机理为:好氧微生物颗粒的晶型主要是CaCO3的晶体,对酶解液中的氟具有吸附性能,其粒径会影响好氧微生物颗粒的传质性能,粒径较大的颗粒内部细胞获取营养物质及代谢产物的排除受影响,粒径控制在10~20nm为佳,此时在可见光辅助下,氮化碳(g-C3N4)改性好氧微生物颗粒内部发生光生载流子的转移,协同增效一方面增加了g-C3N4的产氢性能,另一方面增强好氧微生物颗粒的去氟性能,实现南极磷虾酶解液的高效脱氟,同时采用和生物相容性好氮化碳(g-C3N4)改性好氧微生物颗粒,避免损伤产品的组织特性、风味和水结合能力,保持南美磷虾制品的原有口感。
作为优选,所述纳米生物脱氟剂在南极磷虾酶解液中的浓度为20~50mg/L。
作为优选,步骤(1)中,匀浆工艺中料液比为1:(1~3)。
作为优选,步骤(1)中,酶解工艺条件为:采用复合酶于45~65℃,酶解2~4h,灭酶10~18min。
作为优选,所述复合酶为体积比为1:1的动物蛋白水解酶和风味蛋白酶,所述复合酶的添加量为800~1200U/g。
酶解温度过高,酶活降低,导致水解不彻底;酶添加量过少,酶解不彻底,添加量过多,无过多底物酶解,浪费;酶解时间过短,水解不彻底,过长,则水解程度不再增加,浪费。
作为优选,步骤(2)中,南极磷虾酶解液的pH值控制在7.0~9.5,该pH值范围内,酶解液的去氟效率最高,且对南极磷虾营养成分和口感的破坏最小。
作为优选,步骤(3)中,以南极磷虾酶解低氟液总体积为基准,所述浓度配比为:增稠剂(麦芽糊精)10~13g/L,氨基酸30~35g/L,D-木糖15~25g/L,调味剂8~12g/L和水解植物蛋白粉5~8g/L。
D-木糖为近年来兴起的一种“超强双歧因子”,是一种附加值高功能性糖类,D-木糖与南极磷虾酶解低氟液的配伍性很好,能体现出很好的保健效果,提味效果明显;可以高效的引起美拉德反应,因此可用于生产食品调味剂。人体摄入D-木糖,促进双歧杆菌等肠道有益菌的增殖,肠道有益菌群在代谢过程中,会产生维生素B1、维生素B2、维生素B6、维生素B12、烟酸和叶酸等营养物质,这些营养素能够被人体吸收利用,实现补充人体多种营养素的保健功能。水解植物蛋白粉HVP(Hydrolyzed vegetable protein)能够水解成各种氨基酸的混合物,氨基酸含量高,口感极为鲜美,回味悠长;能强化食品营养成分和鲜美感,有掩盖异味的功能。
作为优选,所述氨基酸为半胱氨酸和/或丙氨酸。半胱氨酸是一种天然产生的氨基酸,具有防止生物体衰老的功能,丙氨酸预防肾结石、协助葡萄糖的代谢,有助缓和低血糖,改善身体能量。加入氨基酸增加南极磷虾液态风味制品的营养价值和保健性。
一种由上述任一方法制得的南极磷虾液态风味制品。
采用本发明的工艺制备的南极磷虾液态风味制品颜色黄而清亮,无沉淀,醇厚感足,保留了南极磷虾原有的海鲜味,另外赋予了一股淡淡的焦香味,色差变化明显,还富含多种呈味核苷酸物质,主要为GMP,IMP,AMP,Hx,HxR,氨基酸种类丰富,含量较多,挥发性成分组成复杂,主要有烃类、醇类、含氮化合物、酮类、酸类、醛类、酯类、酚类、呋喃类及吡嗪类等。其中以吡嗪类、酸类和酯类为主要香气成分。
因此,本发明具有如下有益效果:
(1)采用光催化纳米生物脱氟剂的去氟工艺和美拉德反应,绿色环保,食品安全性能高,营养成分流失少,保留了南极磷虾原有的海鲜味,赋予了一股淡淡的焦香味,色差变化明显;
(2)本发明的南极磷虾液态风味制品低氟、颜色黄而清亮,无沉淀,醇厚感足,富含多种呈味核苷酸物质,氨基酸种类丰富,含量较多,挥发性成分组成复杂。
具体实施方式
下面通过具体实施例,对本发明的技术方案作进一步具体的说明。
在本发明中,若非特指,所有设备和原料均可从市场购得或是本行业常用的,下述实施例中的方法,如无特别说明,均为本领域常规方法。
氮化碳改性好氧微生物颗粒的制备:
(1)制备g-C3N4:称取20mmol三聚氰氯,10mmol三聚氰胺,于100mL反应釜中,加入乙腈至反应釜溶剂60%,搅拌后置于马弗炉中,于250℃下反应8h,然后自然冷却,乙腈、去离子水、无水乙醇离心清洗,60℃真空干燥得到g-C3N4样品备用;
(2)好氧微生物颗粒的预处理:好氧微生物颗粒取自SBR反应器,用蒸馏水清洗三遍,然后用0.5M醋酸在25℃下处理10h,并用NaOH维持pH为8.5,把颗粒表面的羟基经过改性处理转变为羧基,然后用蒸馏水洗至中性,待用;
(3)制备氮化碳改性好氧微生物颗粒:按照质量比1:20,将步骤(1)得到的g-C3N4样品与步骤(2)得到的表面修饰的好氧微生物颗粒进行微波加热混合,混合温度为120℃,混合时间为6h,得到氮化碳改性好氧微生物颗粒。
实施例1
(1)将南极磷虾流水解冻,按照料液比为1:3匀浆,采用复合酶(动物蛋白水解酶:风味蛋白酶=1:1)于50℃,酶解3h,灭酶15min,离心过滤,得到南极磷虾酶解液;
(2)调节南极磷虾酶解液的pH为8.0,在南极磷虾酶解液中加入上述制备的氮化碳改性好氧微生物颗粒,其中氮化碳改性好氧微生物颗粒在南极磷虾酶解液中的浓度为30mg/L,然后搅拌条件下,在可见光照条件下反应6h,离心过滤,得到南极磷虾酶解低氟液;
(3)按照以下浓度配比:麦芽糊精12.5g/L,半胱氨酸12.5g/L,丙氨酸20g/L,D-木糖15~25g/L,盐6.25g/L,味精3.75g/L和水解植物蛋白粉6.25g/L,在南极磷虾酶解低氟液中加入各组分于100℃条件下反应60min,离心过滤,即得南极磷虾液态风味制品。
实施例2
(1)将南极磷虾流水解冻,按照料液比为1:1匀浆,采用复合酶(动物蛋白水解酶:风味蛋白酶=1:1)于45℃,酶解4h,灭酶18min,离心过滤,得到南极磷虾酶解液;
(2)调节南极磷虾酶解液的pH为7.0,在南极磷虾酶解液中加入上述制备的氮化碳改性好氧微生物颗粒,其中氮化碳改性好氧微生物颗粒在南极磷虾酶解液中的浓度为20mg/L,然后搅拌条件下,在500nm的可见光照条件下反应6h,离心过滤,得到南极磷虾酶解低氟液;
(3)按照浓度配比麦芽糊精10g/L,丙氨酸30g/L,D-木糖15g/L,盐8g/L,味精4g/L和水解植物蛋白粉5g/L,在南极磷虾酶解低氟液中加入各组分于80℃条件下反应60min,离心过滤,即得南极磷虾液态风味制品。
实施例3
(1)将南极磷虾流水解冻,按照料液比为1:2匀浆,采用复合酶(动物蛋白水解酶:风味蛋白酶=1:1)于65℃,酶解2h,灭酶18min,离心过滤,得到南极磷虾酶解液;
(2)调节南极磷虾酶解液的pH为9.5,在南极磷虾酶解液中加入上述制备的氮化碳改性好氧微生物颗粒,其中氮化碳改性好氧微生物颗粒在南极磷虾酶解液中的浓度为50mg/L,然后搅拌条件下,在可见光照条件下反应6h,离心过滤,得到南极磷虾酶解低氟液;
(3)按照浓度配比麦芽糊精13g/L,半胱氨酸35g/L,D-木糖25g/L,盐4g/L,味精4g/L和水解植物蛋白粉5~8g/L,在南极磷虾酶解低氟液中加入各组分于120℃条件下反应60min,离心过滤,即得南极磷虾液态风味制品。
对本实施例1-3步骤(2)制得的南极磷虾酶解低氟液做性能检测,结果如表1所示:
表1.检测结果
性能指标 | 实施例1 | 实施例2 | 实施例3 |
氟含量(mg/Kg) | 1.2 | 1.5 | 1.4 |
总蛋白损失率(%) | 6.0% | 7.0% | 7.2% |
氨基氮损失(%) | 4.5% | 5.0% | 4.8% |
固形物损失率(%) | 5.2% | 6.0% | 5.8% |
由表1可以看出,本发明南极磷虾液态风味制品的制备方法得到的南极磷虾酶解低氟液氟含量低,食品安全性能高,营养成分流失少,产品组织破坏小,为之后美拉德反应的成功奠定了基础。
本发明采用光催化生物脱氟剂的去氟工艺和美拉德反应,绿色环保,食品安全性能高,营养成分流失少,保留了南极磷虾原有的海鲜味,赋予了一股淡淡的焦香味,色差变化明显;制备的南极磷虾液态风味制品颜色黄而清亮,无沉淀,醇厚感足,富含多种呈味核苷酸物质,氨基酸种类丰富,含量较多,挥发性成分组成复杂。
以上所述仅为本发明的较佳实施例,并非对本发明作任何形式上的限制,在不超出权利要求所记载的技术方案的前提下还有其它的变体及改型。
Claims (9)
1.一种南极磷虾液态风味制品的制备方法,其特征在于,包括以下步骤:
(1)将南极磷虾流水解冻,匀浆,酶解,离心过滤,得到南极磷虾酶解液;
(2)在南极磷虾酶解液中加入纳米生物脱氟剂,在光照条件下反应,离心过滤,得到南极磷虾酶解低氟液;所述纳米生物脱氟剂为氮化碳改性好氧微生物颗粒;
(3)按照浓度配比,在南极磷虾酶解低氟液中加入增稠剂,氨基酸,D-木糖,调味剂,水解植物蛋白粉,于80~120℃条件下反应,离心过滤,即得南极磷虾液态风味制品;以南极磷虾酶解低氟液总体积为基准,所述浓度配比为:增稠剂10~13g/L,氨基酸30~35g/L,D-木糖15~25g/L,调味剂8~12g/L和水解植物蛋白粉5~8g/L。
2.根据权利要求1所述的一种南极磷虾液态风味制品的制备方法,其特征在于,步骤(2)中,所述氮化碳改性好氧微生物颗粒的粒径为10~20nm,所述光照为可见光照射。
3.根据权利要求1所述的一种南极磷虾液态风味制品的制备方法,其特征在于,所述纳米生物脱氟剂在南极磷虾酶解液中的浓度为20~50mg/L。
4.根据权利要求1所述的一种南极磷虾液态风味制品的制备方法,其特征在于,步骤(1)中,匀浆工艺中料液比为1:(1~3)。
5.根据权利要求1所述的一种南极磷虾液态风味制品的制备方法,其特征在于,步骤(1)中,酶解工艺条件为:采用复合酶于45~65℃,酶解2~4h,灭酶10~18min。
6.根据权利要求5所述的一种南极磷虾液态风味制品的制备方法,其特征在于,所述复合酶为1:1的动物蛋白水解酶和风味蛋白酶,所述复合酶的添加量为800~1200U/g。
7.根据权利要求1所述的一种南极磷虾液态风味制品的制备方法,其特征在于,步骤(2)中,南极磷虾酶解液的pH值控制在7.0~9.5。
8.根据权利要求1所述的一种南极磷虾液态风味制品的制备方法,其特征在于,所述氨基酸为半胱氨酸和/或丙氨酸。
9.一种由权利要求1或2或3或4或5或6或7或8所述的方法制得的南极磷虾液态风味制品。
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