CN108851001B - Fresh and sweet broth flavoring and preparation method thereof - Google Patents
Fresh and sweet broth flavoring and preparation method thereof Download PDFInfo
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- CN108851001B CN108851001B CN201810465551.3A CN201810465551A CN108851001B CN 108851001 B CN108851001 B CN 108851001B CN 201810465551 A CN201810465551 A CN 201810465551A CN 108851001 B CN108851001 B CN 108851001B
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- A23L27/26—Meat flavours
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- 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
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- A—HUMAN NECESSITIES
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- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/23—Synthetic spices, flavouring agents or condiments containing nucleotides
- A23L27/235—Synthetic spices, flavouring agents or condiments containing nucleotides containing also amino acids
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- A—HUMAN NECESSITIES
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- 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
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
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Abstract
The invention discloses a fresh and sweet broth flavoring, which is mainly prepared from the following raw materials in parts by mass: 35-45 parts of fresh silkworm chrysalis, 13-28 parts of water, 10-18 parts of wheat bran, 8-15 parts of sodium chloride, 3-10 parts of glucose, 2-8 parts of high fructose corn syrup, 0.2-1 part of disodium ribonucleotide, 0.2-1 part of acid-treated modified starch, 0.2-0.6 part of L-cysteine hydrochloride, and vitamin B10.2-0.6, 0.02-0.6 of Aspergillus oryzae strain and 0.02-0.6 of microzyme strain. The flavoring can effectively utilize fresh pupa Bombycis, and the flavoring has fresh and sweet flavor, high nutritive value, and good health and taste. The invention also discloses a preparation method of the fresh sweet broth flavoring.
Description
Technical Field
The invention belongs to the technical field of spices, and particularly relates to a fresh and sweet broth spice and a preparation method thereof.
Background
The annual production of dried silkworm chrysalis in China is up to 15 ten thousand tons and is the first in the world. The silkworm chrysalis is a traditional food material in China, the protein content of the silkworm chrysalis is up to 50% -60%, the protein in the silkworm chrysalis is complete protein containing 18 amino acids, wherein 8 amino acids necessary for a human body account for more than 40% of the total protein amount, and the silkworm chrysalis is a high-quality low-value protein resource. However, because of the special insect flavor of the silkworm chrysalis, the deep processing difficulty of the silkworm chrysalis is high, so that most silkworm chrysalis are used as feed and fertilizer for a long time, and huge waste of protein resources is caused.
With the enhancement of the health consciousness and the improvement of the consumption level of Chinese food, people have more and more demands on natural fresh sweet soup flavor products processed by natural food materials. Therefore, the silkworm chrysalis is used for processing various food flavor ingredients, the use value of low-value protein resources is improved, and the method has profound practical significance.
Disclosure of Invention
The invention aims to provide a fresh and sweet broth flavoring which can effectively utilize fresh silkworm chrysalis, and has the advantages of fresh and sweet flavor, high nutritive value, health and delicious taste.
The invention also aims to provide a preparation method of the fresh sweet broth flavoring, which can solve the problem of abnormal product flavor caused by special insect flavor of silkworm chrysalis in the silkworm chrysalis processing process.
The first object of the present invention is achieved by the following technical solutions: a fresh and sweet broth flavoring is mainly prepared from the following raw materials in parts by mass: 35-45 parts of fresh silkworm chrysalis, 13-28 parts of water, 10-18 parts of wheat bran, 8-15 parts of sodium chloride, 3-10 parts of glucose, 2-8 parts of high fructose corn syrup, 0.2-1 part of disodium ribonucleotide, 0.2-1 part of acid-treated modified starch, 0.2-0.6 part of L-cysteine hydrochloride, and vitamin B10.2-0.6, 0.02-0.6 of Aspergillus oryzae strain and 0.02-0.6 of microzyme strain.
Wherein the acid-treated modified starch is preferably national starch No. 67; the yeast strain is preferably one or more of saccharomyces cerevisiae, elliptical yeast, hansenula and saccharomyces rouxii.
Aspergillus species are also commercially available species.
In the above raw materials: the water and the wheat bran are mainly fermentation media and provide a water source and a carbon source required by the fermentation process; the sodium chloride is not only a reaction ionic medium, but also has a certain effect on the corrosion prevention of the final product; the glucose and the high fructose corn syrup are reaction raw materials and have a sweet taste; the flavor nucleotide disodium plays a delicate flavor role; the acid-treated modified starch plays roles in improving quality and burying flavor; l-cysteine hydrochloride, vitamin B1Is a reaction raw material; aspergillus oryzae strains and yeast strains belong to strain sources and provide effective enzyme sources in the fermentation process.
The second object of the present invention is achieved by the following technical solutions: the preparation method of the fresh sweet broth flavoring comprises the following steps:
(1) pretreatment: grinding fresh silkworm pupas, adding water according to the dosage relationship, mixing uniformly, heating, preserving heat, reducing the temperature, preserving the heat and cooling to obtain silkworm pupa slurry;
(2) grinding: the silkworm chrysalis slurry obtained in the step (1) is processed by a colloid mill to obtain a paste-like paste;
(3) adjustment 1: adding wheat bran into the pasty paste obtained in the step (2) according to the dosage relationship, and uniformly stirring to obtain an adjusting material;
(4) primary fermentation: adding saccharomycete strains into the adjusted material in the step (3) according to the dosage relationship, and fermenting at 25-40 ℃ for 3-10 hours to obtain a fermented material;
(5) primary sterilization: sterilizing the fermented material obtained in the step (4), and cooling to obtain a sterilized material;
(6) and (3) adjustment 2: adding glucose into the sterilized material obtained in the step (5) according to the dosage relationship, stirring and dissolving, heating to 75-85 ℃, preserving heat for 10-15 min, and then cooling to 18-40 ℃ within 6-18 min to obtain an adjusted material;
(7) and (3) secondary fermentation: adding aspergillus oryzae strains into the adjusted material in the step (6), and fermenting for 6-24 hours at 25-40 ℃ to obtain a fermented material;
(8) secondary sterilization: sterilizing the fermented material obtained in the step (7), and cooling to obtain a sterilized material;
(9) concentration: concentrating the sterilized materials in the step (8) to obtain a silkworm chrysalis fermentation concentrate;
(10) blending: taking the silkworm chrysalis fermentation concentrate obtained in the step (9), and adding sodium chloride, high fructose corn syrup, flavor nucleotide disodium, L-cysteine hydrochloride and vitamin B according to the dosage relation1Stirring uniformly to obtain a preparation;
(11) reaction: heating the mixture obtained in the step (10) to 80-100 ℃ within 15-30 min, and stirring for reaction for 50-120 min to obtain a reactant;
(12) emulsification: adding acid-treated modified starch into the reactant in the step (11) according to the dosage relationship, emulsifying and cooling;
(13) homogenizing: and (4) homogenizing the emulsified material obtained in the step (12) to obtain the fresh and sweet broth flavoring.
In the preparation method of the fresh sweet broth flavor, the method comprises the following steps:
preferably, the pretreatment in the step (1) is specifically: grinding fresh silkworm chrysalis, adding water, mixing uniformly, heating while stirring to 90-100 ℃, preserving heat for 5-10 min, cooling to 70-80 ℃, preserving heat for 8-30 min, and cooling to 20-30 ℃ within 15-28 min to obtain treated silkworm chrysalis slurry.
Preferably, when the material is sterilized for the first time in the step (5), the fermented material in the step (4) is sterilized at the temperature of 75-85 ℃ for 10-15 min, and then is cooled to 35-45 ℃ within 5-15 min to obtain the sterilized material; and (4) during secondary sterilization in the step (8), heating the fermented material in the step (7) to 70-90 ℃, preserving heat for 10-15 min, and cooling to 25-40 ℃ within 10-27 min to obtain the sterilized material.
Preferably, during the concentration in the step (9), the sterilized material in the step (8) is concentrated at 55-65 ℃ until the mass percentage of solid matter is 45-60%, so as to obtain the silkworm chrysalis fermentation concentrate.
Preferably, during the emulsification in the step (12), acid-treated modified starch is added into the reactant in the step (11) according to the dosage relationship, and the emulsified modified starch is cooled to 40-55 ℃ within 15-20 min.
Preferably, in the step (13), the emulsified material in the step (12) is homogenized at 50-60 ℃, a homogenizing pump is adopted during homogenizing treatment, the gap of the homogenizing pump is 0.1-0.7 mm, and the rotating speed is 1500-1800 rpm.
Preferably, the sweet bouillon flavor obtained in step (13) is in the form of a paste.
Preferably, a meat grinder is adopted when the fresh silkworm chrysalis is ground in the step (1), the aperture of the pore plate of the meat grinder is 3-5 mm, and a temperature-controllable dispensing device with a stirrer, such as a temperature-controllable dispensing tank with a stirrer, is adopted when the silkworm chrysalis is uniformly mixed, and the temperature-controllable dispensing tank is only used for illustration and is not limited.
Preferably, the clearance of the colloid mill in the step (2) is 1-3.2 mm.
Preferably, the stirring in step (3) and step (6) is performed by a stirring device with heating and cooling functions and a stirrer, such as a stirring tank with heating and cooling functions and a stirrer, which is only exemplary and not limiting.
Preferably, fermentation equipment with heating and cooling functions and a stirrer, such as a fermentation tank with heating and cooling functions and a stirrer, is used for the fermentation in step (4) and step (7), and the fermentation equipment is only used for illustration and is not limited.
Preferably, the sterilization in step (5) and step (8) is performed by using a sterilization apparatus having heating and cooling functions and an agitator, such as a sterilization tank having heating and cooling functions and an agitator, which is only exemplary and not limiting.
Preferably, vacuum concentration equipment is adopted for concentration in the step (9). Such as a vacuum concentrator, for example and without limitation.
Preferably, the blending in step (10) is performed by using a temperature-controllable blending device with a stirrer, such as a temperature-controllable blending tank with a stirrer, which is only used for illustration and is not limited herein.
Preferably, the reaction in step (11) is carried out using a temperature-controllable reaction apparatus with a stirrer, such as a temperature-controllable reaction tank with a stirrer, which is only exemplary and not limiting.
Preferably, emulsification in step (12) is carried out using emulsification equipment, such as an emulsification tank, which is merely exemplary and not limiting.
The fresh sweet broth flavoring prepared by the method has the following characteristics:
(1) appearance: evenly refining the paste;
(2) color: brown color;
(3) flavor: has natural meat flavor and fresh and sweet broth flavor, and has no insect odor peculiar to pupa Bombycis;
(4) the technical indexes are as follows: the water content (mass percent) is less than or equal to 35, the sodium chloride (mass percent) is less than or equal to 15, and the free ammonia nitrogen (mass percent) is more than or equal to 0.2;
(5) the broth flavoring prepared by the method can be widely used for food processing, in particular to catering food.
Compared with the prior art, the invention has the following advantages: the broth flavoring prepared by the method has meat flavor without special insect odor, fresh and sweet taste and long aftertaste, and can be used for flavoring in catering, instant noodles, compound seasonings, meat products, quick-frozen prepared foods and leisure snacks.
Detailed Description
Example 1
The fresh sweet broth flavoring provided by the embodiment is mainly prepared from the following raw materials in parts by mass: fresh silkworm chrysalis 36, water 28, wheat bran 11, sodium chloride 10, glucose 8, high fructose corn syrup 4, flavor nucleotide disodium 1, acid-treated modified starch 1, L-cysteine hydrochloride 0.3, vitamin B10.3, 0.3 of aspergillus oryzae strain and 0.3 of microzyme strain.
Wherein the acid-treated modified starch is national starch No. 67, but the acid-treated modified starch is only an example and is not limited; the yeast strain is Saccharomyces cerevisiae.
The preparation method of the fresh sweet broth flavoring comprises the following steps:
(1) pretreatment: cleaning and airing fresh silkworm chrysalis as a raw material, mincing the silkworm chrysalis into meat paste by using a meat mincer with the pore plate aperture of 3-5 mm, adding water according to the dosage relation, uniformly stirring, keeping the temperature at 100 ℃ for 10min, then cooling to 70 ℃, keeping the temperature for 20min, and then cooling to 25 ℃ within 20 min;
(2) grinding: grinding the fresh silkworm chrysalis pretreated in the step (1) into paste through a colloid mill with a gap of 1.0 mm;
(3) adjustment 1: then adding wheat bran according to the dosage relation, and uniformly stirring;
(4) primary fermentation: adding yeast strains according to dosage relation, and fermenting at 32 deg.C for 5 hr;
(5) primary sterilization: sterilizing the fermented material at 80 deg.C for 15min, and cooling to 40 deg.C within 10 min;
(6) and (3) adjustment 2: then adding glucose according to the dosage relationship, stirring for dissolving, heating to 75 ℃, keeping the temperature for 12min, and then cooling to 32 ℃ within 10 min;
(7) and (3) secondary fermentation: adding Aspergillus oryzae according to dosage relationship, fermenting at 32 deg.C for 18 h;
(8) secondary sterilization: heating the fermented material to 90 deg.C, maintaining the temperature for 10min, and cooling to 30 deg.C within 15 min;
(9) concentration: concentrating the fermentation liquor at 55 ℃ until the mass percentage of the solid matter is 58% to obtain a silkworm chrysalis fermentation concentrate;
(10) blending: taking step(9) The silkworm pupa fermentation concentrate prepared in the step (2) is added with sodium chloride, high fructose syrup, flavor nucleotide disodium, L-cysteine hydrochloride and vitamin B according to the dosage relation1Stirring uniformly to obtain a preparation;
(11) reaction: heating the mixture to 92 ℃ within 15min, and stirring for reaction for 70 min;
(12) emulsification: adding acid-treated modified starch into the reactant according to the dosage relationship, emulsifying, and cooling to 55 ℃ within 20 min;
(13) homogenizing: homogenizing the emulsified material at 55 deg.C with homogenizing pump with gap of 0.5mm and rotation speed of 1800 rpm to obtain fine uniform paste;
the silkworm chrysalis flavor prepared in this example has the following characteristics:
(1) appearance: evenly refining the paste;
(2) color: brown color;
(3) flavor: has natural meat flavor and fresh and sweet broth flavor, and has no insect odor peculiar to pupa Bombycis;
(4) the technical indexes are as follows: 33.5 percent of water and less than or equal to 10.3 percent of sodium chloride; free ammonia nitrogen (% by mass) 0.21.
Example 2
The fresh sweet broth flavoring provided by the embodiment is mainly prepared from the following raw materials in parts by mass: 40 parts of fresh silkworm chrysalis, 21 parts of water, 15 parts of wheat bran, 12 parts of sodium chloride, 3 parts of glucose, 6 parts of high fructose corn syrup, 0.8 part of disodium flavour development nucleotide, 0.6 part of acid-treated modified starch, 0.4 part of L-cysteine hydrochloride, and vitamin B10.4, 0.5 of aspergillus oryzae strain and 0.1 of microzyme strain.
Wherein the acid-treated modified starch is national starch No. 67, but the acid-treated modified starch is only an example and is not limited; the yeast strain is elliptical yeast.
The preparation method of the fresh sweet broth flavoring comprises the following steps:
(1) pretreatment: cleaning and airing fresh silkworm chrysalis as a raw material, mincing the silkworm chrysalis into meat paste by using a meat mincer with the pore plate aperture of 3-5 mm, adding water according to the dosage relation, uniformly stirring, keeping the temperature at 100 ℃ for 10min, then cooling to 70 ℃, keeping the temperature for 20min, and then cooling to 25 ℃ within 20 min;
(2) grinding: grinding the fresh silkworm chrysalis pretreated in the step (1) into paste through a colloid mill with a gap of 1.0 mm;
(3) adjustment 1: then adding wheat bran according to the dosage relation, and uniformly stirring;
(4) primary fermentation: adding yeast strains according to dosage relationship, and fermenting at 32 deg.C for 5 hr;
(5) primary sterilization: sterilizing the fermented material at 80 deg.C for 15min, and cooling to 40 deg.C within 10 min;
(6) and (3) adjustment 2: adding glucose according to dosage relationship, stirring for dissolving, heating to 75 deg.C, maintaining for 12min, and cooling to 32 deg.C within 10 min;
(7) and (3) secondary fermentation: adding Aspergillus oryzae according to dosage relationship, fermenting at 32 deg.C for 18 h;
(8) secondary sterilization: heating the fermented material to 90 deg.C, maintaining the temperature for 10min, and cooling to 30 deg.C within 15 min;
(9) concentration: concentrating the fermentation liquor at 58 ℃ until the mass percentage of the solid matter is 55 percent to obtain a silkworm chrysalis fermentation concentrate;
(10) blending: taking the silkworm chrysalis fermentation concentrate prepared in the step (9), and adding sodium chloride, high fructose corn syrup, flavour nucleotide disodium, L-cysteine hydrochloride and vitamin B according to the dosage relation1Stirring uniformly to obtain a preparation;
(11) reaction: heating the mixture to 92 ℃ within 15min, and stirring for reaction for 70 min;
(12) emulsification: adding acid-treated modified starch into the reactant according to the dosage relationship, emulsifying, and cooling to 55 ℃ within 20 min;
(13) homogenizing: homogenizing the emulsified material at 55 deg.C with homogenizing pump at interval of 0.5mm and rotation speed of 1600 rpm to obtain fine uniform paste;
the broth flavor prepared in this example had the following characteristics:
(1) appearance: evenly refining the paste;
(2) color: brown color;
(3) flavor: has natural meat flavor and fresh and sweet broth flavor, and has no insect odor peculiar to pupa Bombycis;
(4) the technical indexes are as follows: 28.6 percent of water (mass percent); the sodium chloride (mass percent) is less than or equal to 12.5; free ammonia nitrogen (% by mass) 0.22.
Example 3
The fresh sweet broth flavoring provided by the embodiment is mainly prepared from the following raw materials in parts by mass: fresh silkworm chrysalis 45, water 16.2, wheat bran 18, sodium chloride 9, glucose 5, high fructose corn syrup 4, flavor nucleotide disodium 0.4, acid treated modified starch 0.2, L-cysteine hydrochloride 0.6, vitamin B10.6, 0.1 of aspergillus oryzae strain and 0.5 of microzyme strain.
Wherein the acid-treated modified starch is national starch No. 67, but the acid-treated modified starch is only an example and is not limited; the yeast strains are Hansenula polymorpha and Saccharomyces rouxii.
The preparation method of the fresh sweet broth flavoring comprises the following steps:
(1) pretreatment: cleaning fresh silkworm chrysalis as a raw material, drying in the air, mincing the silkworm chrysalis into meat paste by using a meat mincer with the pore plate diameter of 3-5 mm, adding water according to the dosage relation, heating and stirring to 90 ℃, keeping the temperature for 5min, cooling to 80 ℃, keeping the temperature for 10min, and then cooling to 20 ℃ within 18min to obtain treated silkworm chrysalis slurry;
(2) grinding: grinding the fresh silkworm chrysalis pretreated in the step (1) into paste-like paste through a colloid mill with the gap of the colloid mill being 2.0 mm;
(3) adjustment 1: then adding wheat bran according to the dosage relation, and uniformly stirring;
(4) primary fermentation: adding yeast strains according to the dosage relationship, and fermenting at 34 deg.C for 4 h;
(5) primary sterilization: sterilizing the fermented material in the step (4) at 85 ℃ for 10min, and cooling to 35 ℃ within 15 min;
(6) and (3) adjustment 2: adding glucose into the sterilized material obtained in the step (5) according to the dosage relationship, stirring and dissolving, heating to 85 ℃, preserving heat for 10min, and then cooling to 20 ℃ within 18min to obtain an adjusted material;
(7) and (3) secondary fermentation: adding Aspergillus oryzae according to dosage relationship, fermenting at 30 deg.C for 12 hr;
(8) secondary sterilization: heating the fermented material in the step (7) to 75 ℃, preserving heat for 15min, and then cooling to 25 ℃ within 25min to obtain a sterilized material;
(9) concentration: concentrating the fermentation liquor at 62 ℃ until the mass percentage of the solid matter is 53 percent to obtain a silkworm chrysalis fermentation concentrate;
(10) blending: taking the silkworm chrysalis fermentation concentrate prepared in the step (9), and adding sodium chloride, high fructose corn syrup, flavour nucleotide disodium, L-cysteine hydrochloride and vitamin B according to the dosage relation1Stirring uniformly to obtain a preparation;
(11) reaction: heating the mixture obtained in the step (10) to 95 ℃ within 20min, and stirring for reaction for 100min to obtain a reactant;
(12) emulsification: adding acid-treated modified starch into the reactant according to the dosage relationship, emulsifying, and cooling to 52 ℃ within 18 min;
(13) homogenizing: homogenizing the emulsified material at 55 deg.C with homogenizing pump with gap of 0.5mm and rotation speed of 1500 rpm to form fine uniform paste;
the broth flavor prepared in this example had the following characteristics:
(1) appearance: evenly refining the paste;
(2) color: brown color;
(3) flavor: has natural meat flavor and fresh and sweet broth flavor, and has no insect odor peculiar to pupa Bombycis;
(4) the technical indexes are as follows: moisture content (% by mass) 25; the sodium chloride (mass percent) is less than or equal to 10; free ammonia nitrogen (% by mass) 0.25.
The present invention is illustrated by the following examples, which are not intended to limit the scope of the invention. Other insubstantial modifications and adaptations of the present invention can be made without departing from the scope of the present invention.
Claims (9)
1. The fresh and sweet broth flavoring is characterized by being mainly prepared from the following raw materials in parts by mass: 35-45 parts of fresh silkworm chrysalis, 13-28 parts of water, 10-18 parts of wheat bran, 8-15 parts of sodium chloride, 3-10 parts of glucose, 2-8 parts of high fructose corn syrup, 0.2-1 part of disodium ribonucleotide, 0.2-1 part of acid-treated modified starch, 0.2-0.6 part of L-cysteine hydrochloride, 10.2-0.6 part of vitamin B, 0.02-0.6 part of aspergillus oryzae strain and 0.02-0.6 part of saccharomycete strain;
the fresh sweet broth flavor is prepared by the following method:
(1) pretreatment: grinding fresh silkworm pupas, adding water according to the dosage relationship, mixing uniformly, heating, preserving heat, reducing the temperature, preserving the heat and cooling to obtain silkworm pupa slurry;
(2) grinding: the silkworm chrysalis slurry obtained in the step (1) is processed by a colloid mill to obtain a paste-like paste;
(3) adjustment 1: adding wheat bran into the pasty paste obtained in the step (2) according to the dosage relationship, and uniformly stirring to obtain an adjusting material;
(4) primary fermentation: adding saccharomycete strains into the adjusted material in the step (3) according to the dosage relationship, and fermenting at 25-40 ℃ for 3-10 hours to obtain a fermented material;
(5) primary sterilization: sterilizing the fermented material obtained in the step (4), and cooling to obtain a sterilized material;
(6) and (3) adjustment 2: adding glucose into the sterilized material obtained in the step (5) according to the dosage relationship, stirring and dissolving, heating to 75-85 ℃, preserving heat for 10-15 min, and then cooling to 18-40 ℃ within 6-18 min to obtain an adjusted material;
(7) and (3) secondary fermentation: adding aspergillus oryzae strains into the adjusted material in the step (6), and fermenting for 6-24 hours at 25-40 ℃ to obtain a fermented material;
(8) secondary sterilization: sterilizing the fermented material obtained in the step (7), and cooling to obtain a sterilized material;
(9) concentration: concentrating the sterilized materials in the step (8) to obtain a silkworm chrysalis fermentation concentrate;
(10) blending: taking the silkworm chrysalis fermentation concentrate obtained in the step (9), adding sodium chloride, high fructose corn syrup, flavor nucleotide disodium, L-cysteine hydrochloride and vitamin B1 according to the dosage relation, and uniformly stirring to obtain a mixture;
(11) reaction: heating the mixture obtained in the step (10) to 80-100 ℃ within 15-30 min, and stirring for reaction for 50-120 min to obtain a reactant;
(12) emulsification: adding acid-treated modified starch into the reactant in the step (11) according to the dosage relationship, emulsifying and cooling;
(13) homogenizing: homogenizing the emulsified material obtained in the step (12) to obtain the fresh sweet broth flavor material;
the yeast strain is one or more of saccharomyces cerevisiae, elliptical yeast, hansenula and saccharomyces rouxii.
2. A process for preparing a sweet bouillon flavorant as claimed in claim 1, which comprises the steps of:
(1) pretreatment: grinding fresh silkworm pupas, adding water according to the dosage relationship, mixing uniformly, heating, preserving heat, reducing the temperature, preserving the heat and cooling to obtain silkworm pupa slurry;
(2) grinding: the silkworm chrysalis slurry obtained in the step (1) is processed by a colloid mill to obtain a paste-like paste;
(3) adjustment 1: adding wheat bran into the pasty paste obtained in the step (2) according to the dosage relationship, and uniformly stirring to obtain an adjusting material;
(4) primary fermentation: adding saccharomycete strains into the adjusted material in the step (3) according to the dosage relationship, and fermenting at 25-40 ℃ for 3-10 hours to obtain a fermented material;
(5) primary sterilization: sterilizing the fermented material obtained in the step (4), and cooling to obtain a sterilized material;
(6) and (3) adjustment 2: adding glucose into the sterilized material obtained in the step (5) according to the dosage relationship, stirring and dissolving, heating to 75-85 ℃, preserving heat for 10-15 min, and then cooling to 18-40 ℃ within 6-18 min to obtain an adjusted material;
(7) and (3) secondary fermentation: adding aspergillus oryzae strains into the adjusted material in the step (6), and fermenting for 6-24 hours at 25-40 ℃ to obtain a fermented material;
(8) secondary sterilization: sterilizing the fermented material obtained in the step (7), and cooling to obtain a sterilized material;
(9) concentration: concentrating the sterilized materials in the step (8) to obtain a silkworm chrysalis fermentation concentrate;
(10) blending: taking the silkworm chrysalis fermentation concentrate obtained in the step (9), adding sodium chloride, high fructose corn syrup, flavor nucleotide disodium, L-cysteine hydrochloride and vitamin B1 according to the dosage relation, and uniformly stirring to obtain a mixture;
(11) reaction: heating the mixture obtained in the step (10) to 80-100 ℃ within 15-30 min, and stirring for reaction for 50-120 min to obtain a reactant;
(12) emulsification: adding acid-treated modified starch into the reactant in the step (11) according to the dosage relationship, emulsifying and cooling;
(13) homogenizing: and (4) homogenizing the emulsified material obtained in the step (12) to obtain the fresh and sweet broth flavoring.
3. The method of claim 2, wherein the method comprises the steps of: the pretreatment in the step (1) is specifically as follows: grinding fresh silkworm chrysalis, adding water, mixing uniformly, heating while stirring to 90-100 ℃, preserving heat for 5-10 min, cooling to 70-80 ℃, preserving heat for 8-30 min, and cooling to 20-30 ℃ within 15-28 min to obtain treated silkworm chrysalis slurry.
4. The method of claim 2, wherein the method comprises the steps of: when the primary sterilization is carried out in the step (5), sterilizing the fermented material obtained in the step (4) at the temperature of 75-85 ℃ for 10-15 min, and then cooling to 35-45 ℃ within 5-15 min to obtain a sterilized material; and (4) during secondary sterilization in the step (8), heating the fermented material in the step (7) to 70-90 ℃, preserving heat for 10-15 min, and cooling to 25-40 ℃ within 10-27 min to obtain the sterilized material.
5. The method of claim 2, wherein the method comprises the steps of: and (3) during concentration in the step (9), concentrating the sterilized material in the step (8) at 55-65 ℃ until the mass percentage of solid matter is 45-60%, and obtaining the silkworm chrysalis fermentation concentrate.
6. The method of claim 2, wherein the method comprises the steps of: and (3) during emulsification in the step (12), adding acid-treated modified starch into the reactant in the step (11) according to the dosage relationship, and cooling to 40-55 ℃ within 15-20 min after emulsification.
7. The method of claim 2, wherein the method comprises the steps of: and (13) homogenizing the emulsified material in the step (12) at 50-60 ℃, wherein a homogenizing pump is adopted during homogenizing treatment, the gap of the homogenizing pump is 0.1-0.7 mm, and the rotating speed is 1500-1800 rpm.
8. The method of claim 2, wherein the method comprises the steps of: and (4) the fresh sweet broth flavor material obtained in the step (13) is pasty.
9. The method of claim 2, wherein the method comprises the steps of: a meat grinder is adopted when the fresh silkworm chrysalis are ground in the step (1), the aperture of a pore plate of the meat grinder is 3-5 mm, and a temperature-controllable batching device with a stirrer is adopted when the silkworm chrysalis are uniformly mixed; the gap of the colloid mill in the step (2) is 1-3.2 mm; stirring equipment with heating and cooling functions and a stirrer is adopted during stirring in the step (3) and the step (6); fermentation equipment with heating and cooling functions and a stirrer is adopted during fermentation in the step (4) and the step (7); sterilizing equipment with heating and cooling functions and a stirrer is adopted during sterilization in the step (5) and the step (8); vacuum concentration equipment is adopted during concentration in the step (9); in the step (10), a temperature-controllable batching device with a stirrer is adopted during blending; adopting reaction equipment which can control the temperature and is provided with a stirrer during the reaction in the step (11); and (4) emulsifying equipment is adopted during emulsification in the step (12).
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| CN101331936A (en) * | 2008-07-31 | 2008-12-31 | 天津春发食品配料有限公司 | Method for preparing meat essence by fermentation |
| CN101961080A (en) * | 2009-07-22 | 2011-02-02 | 广西工学院 | Method for removing odor of silkworm pupa protein by utilizing yeast fermentation |
| CN102342480A (en) * | 2011-10-08 | 2012-02-08 | 西南大学 | Method for making silkworm pupa Maillard reaction flavor seasoning |
| CN104222992A (en) * | 2014-09-16 | 2014-12-24 | 王婧婧 | Yolk essence and preparation method thereof |
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|---|---|---|---|---|
| CN101331936A (en) * | 2008-07-31 | 2008-12-31 | 天津春发食品配料有限公司 | Method for preparing meat essence by fermentation |
| CN101961080A (en) * | 2009-07-22 | 2011-02-02 | 广西工学院 | Method for removing odor of silkworm pupa protein by utilizing yeast fermentation |
| CN102342480A (en) * | 2011-10-08 | 2012-02-08 | 西南大学 | Method for making silkworm pupa Maillard reaction flavor seasoning |
| CN104222992A (en) * | 2014-09-16 | 2014-12-24 | 王婧婧 | Yolk essence and preparation method thereof |
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