CN109123579A - A kind of roasting sea sedge flavor essence and preparation method thereof - Google Patents
A kind of roasting sea sedge flavor essence and preparation method thereof Download PDFInfo
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- CN109123579A CN109123579A CN201811062332.7A CN201811062332A CN109123579A CN 109123579 A CN109123579 A CN 109123579A CN 201811062332 A CN201811062332 A CN 201811062332A CN 109123579 A CN109123579 A CN 109123579A
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- sea sedge
- roasting sea
- roasting
- flavor
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- 241000541656 Carex marina Species 0.000 title claims abstract description 58
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 58
- 235000019634 flavors Nutrition 0.000 title claims abstract description 58
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 239000004365 Protease Substances 0.000 claims abstract description 24
- 239000002304 perfume Substances 0.000 claims abstract description 23
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims abstract description 22
- 241000206613 Pyropia yezoensis Species 0.000 claims abstract description 17
- 238000006243 chemical reaction Methods 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 108010059892 Cellulase Proteins 0.000 claims abstract description 12
- 108090000526 Papain Proteins 0.000 claims abstract description 12
- 108091005804 Peptidases Proteins 0.000 claims abstract description 12
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 12
- 229940106157 cellulase Drugs 0.000 claims abstract description 12
- 150000001875 compounds Chemical class 0.000 claims abstract description 12
- 235000019834 papain Nutrition 0.000 claims abstract description 12
- 229940055729 papain Drugs 0.000 claims abstract description 12
- 235000019419 proteases Nutrition 0.000 claims abstract description 12
- 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 11
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims abstract description 11
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000008103 glucose Substances 0.000 claims abstract description 11
- 150000001413 amino acids Chemical class 0.000 claims abstract description 8
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 30
- 239000000047 product Substances 0.000 claims description 28
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 26
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 26
- 239000006228 supernatant Substances 0.000 claims description 18
- 150000002576 ketones Chemical class 0.000 claims description 15
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims description 12
- -1 isopentyl aldehyde Chemical class 0.000 claims description 10
- CAWHJQAVHZEVTJ-UHFFFAOYSA-N methylpyrazine Chemical compound CC1=CN=CC=N1 CAWHJQAVHZEVTJ-UHFFFAOYSA-N 0.000 claims description 10
- 241001474374 Blennius Species 0.000 claims description 9
- IAEGWXHKWJGQAZ-UHFFFAOYSA-N trimethylpyrazine Chemical class CC1=CN=C(C)C(C)=N1 IAEGWXHKWJGQAZ-UHFFFAOYSA-N 0.000 claims description 8
- 235000001014 amino acid Nutrition 0.000 claims description 7
- OXQOBQJCDNLAPO-UHFFFAOYSA-N 2,3-Dimethylpyrazine Chemical class CC1=NC=CN=C1C OXQOBQJCDNLAPO-UHFFFAOYSA-N 0.000 claims description 6
- 239000004471 Glycine Substances 0.000 claims description 6
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 claims description 6
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 claims description 6
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 claims description 6
- AYFVYJQAPQTCCC-UHFFFAOYSA-N Threonine Natural products CC(O)C(N)C(O)=O AYFVYJQAPQTCCC-UHFFFAOYSA-N 0.000 claims description 6
- 239000004473 Threonine Substances 0.000 claims description 6
- 235000004279 alanine Nutrition 0.000 claims description 6
- UFLHIIWVXFIJGU-ARJAWSKDSA-N (Z)-hex-3-en-1-ol Chemical compound CC\C=C/CCO UFLHIIWVXFIJGU-ARJAWSKDSA-N 0.000 claims description 5
- BGTBFNDXYDYBEY-FNORWQNLSA-N 4-(2,6,6-Trimethylcyclohex-1-enyl)but-2-en-4-one Chemical compound C\C=C\C(=O)C1=C(C)CCCC1(C)C BGTBFNDXYDYBEY-FNORWQNLSA-N 0.000 claims description 5
- 102000004190 Enzymes Human genes 0.000 claims description 5
- 108090000790 Enzymes Proteins 0.000 claims description 5
- 241001122767 Theaceae Species 0.000 claims description 5
- JTBSSXWFYSSVJP-UHFFFAOYSA-N [S].C1=CSC=N1 Chemical compound [S].C1=CSC=N1 JTBSSXWFYSSVJP-UHFFFAOYSA-N 0.000 claims description 5
- 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 claims description 5
- RHDGNLCLDBVESU-UHFFFAOYSA-N but-3-en-4-olide Chemical compound O=C1CC=CO1 RHDGNLCLDBVESU-UHFFFAOYSA-N 0.000 claims description 5
- 238000005119 centrifugation Methods 0.000 claims description 5
- 230000009849 deactivation Effects 0.000 claims description 5
- 238000010790 dilution Methods 0.000 claims description 5
- 239000012895 dilution Substances 0.000 claims description 5
- 229940088598 enzyme Drugs 0.000 claims description 5
- JPTOCTSNXXKSSN-UHFFFAOYSA-N methylheptenone Chemical compound CCCC=CC(=O)CC JPTOCTSNXXKSSN-UHFFFAOYSA-N 0.000 claims description 5
- 239000004475 Arginine Substances 0.000 claims description 4
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 claims description 4
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 claims description 4
- 239000000243 solution Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 2
- 239000000463 material Substances 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 17
- 235000013305 food Nutrition 0.000 abstract description 11
- 238000000034 method Methods 0.000 abstract description 7
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 3
- 238000010411 cooking Methods 0.000 abstract description 2
- 235000013372 meat Nutrition 0.000 abstract description 2
- 239000000686 essence Substances 0.000 abstract 4
- KWKAKUADMBZCLK-UHFFFAOYSA-N 1-octene Chemical compound CCCCCCC=C KWKAKUADMBZCLK-UHFFFAOYSA-N 0.000 description 6
- TVMXDCGIABBOFY-UHFFFAOYSA-N n-Octanol Natural products CCCCCCCC TVMXDCGIABBOFY-UHFFFAOYSA-N 0.000 description 3
- 102000004452 Arginase Human genes 0.000 description 2
- 108700024123 Arginases Proteins 0.000 description 2
- AYFVYJQAPQTCCC-GBXIJSLDSA-N L-threonine Chemical compound C[C@@H](O)[C@H](N)C(O)=O AYFVYJQAPQTCCC-GBXIJSLDSA-N 0.000 description 2
- GLUUGHFHXGJENI-UHFFFAOYSA-N Piperazine Chemical compound C1CNCCN1 GLUUGHFHXGJENI-UHFFFAOYSA-N 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000021067 refined food Nutrition 0.000 description 2
- 108010005094 Advanced Glycation End Products Proteins 0.000 description 1
- 150000001336 alkenes Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000000126 substance Substances 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
- 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
- A23L27/202—Aliphatic compounds
- A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
-
- 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
- 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
- A23L27/202—Aliphatic compounds
- A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
- A23L27/2026—Hydroxy compounds
-
- 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
- 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
- A23L27/205—Heterocyclic compounds
- A23L27/2052—Heterocyclic compounds having oxygen or sulfur as the only hetero atoms
-
- 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
- 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
- A23L27/205—Heterocyclic compounds
- A23L27/2054—Heterocyclic compounds having nitrogen as the only hetero atom
-
- 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
- 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
- A23L27/205—Heterocyclic compounds
- A23L27/2056—Heterocyclic compounds having at least two different hetero atoms, at least one being a nitrogen atom
-
- 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
- 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
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
Abstract
The present invention provides a kind of roasting sea sedge flavor essences, by following raw material, it is prepared according to parts by weight: dry Porphyra yezoensis 40-50 parts, cellulase 0.6-0.75, compound protease 0.32-0.6, papain 0.32-0.6, glucose 8-15,8-15 parts of xylose, 7-8 parts of amino acid, water and roasting sea sedge flavor perfume base.Meanwhile the present invention also provides the preparation methods of above-mentioned roasting sea sedge flavor essence.The present invention is based on sea sedge fragrance itself and flavor, the process combined using zymolysis technique, Maillard reaction technology and meat flavor formulating technology, basic fragrance and flavor are constantly modified, so that roasting sea sedge fragrance is more and more fuller, mellow and full, more close to naturally roasting sea sedge fragrance.Roasting sea sedge flavor essence provided by the present invention belongs to water quality essence, has and is more widely applied range, not only can be applied to industrial food flavoring, but also can be used as seasoning applied to dish-cooking.
Description
Technical field
The invention belongs to edible essence field, in particular to a kind of roasting sea sedge flavor essence and preparation method thereof.
Background technique
Fragrance is the important indicator of flavour of food products, has great influence to food quality.The process meeting of modern food
Lead to the loss of food perfume (or spice) ingredient, so that the food flavor by processing be made to weaken or change.In order to improve the wind of food
Taste improves food quality, needs that the fragrant ingredient of processed food is made up and enhanced, this is just needed during processed food
Add edible essence.
Roasting sea sedge is Porphyra yezoensis, is handled by series of process, and manufactured food after certain seasoning is then added,
It is loved by consumers due to its palatable crisp, seaweed and roasting fragrant fragrance nature protrusion.Meanwhile in other snack food
The product of roasting sea sedge flavor is gradually appeared, and wins consumers.But relatively naturally roasting sea sedge has larger gap on its flavor,
Such as in fragrance fidelity, harmony and naturality, it can not all be compared with natural roasting sea sedge.Therefore, fragrance it is true to nature, it is natural,
The roasting sea sedge flavor essence coordinated does not occur also on the market.
Summary of the invention
In view of the above-mentioned problems, being more nearly in fidelity, harmony the present invention provides a kind of roasting sea sedge flavor essence
The fragrance and flavor of natural roasting sea sedge.
Meanwhile the present invention also provides the preparation methods of above-mentioned roasting sea sedge flavor essence.
A kind of roasting sea sedge flavor essence, which is characterized in that by following raw material, be prepared according to parts by weight:
Dry Porphyra yezoensis 40-50 parts, cellulase 0.6-0.75, compound protease 0.32-0.6, papain 0.32-
0.6, glucose 8-15,8-15 parts of xylose, 7-8 parts of amino acid, water and roasting sea sedge flavor perfume base.
Preferably, above-mentioned amino acid be glycine, alanine, proline, arginine, two kinds or two kinds in threonine with
On mixture.
Preferably, above-mentioned roasting sea sedge flavor perfume base is deployed in parts by weight by following raw material:
10% 2-3 parts of B position violet ketone；10% 0.3-0.45 parts of isopentyl aldehyde；10% 1-2.5 parts of thiazole sulfur；10%1- is pungent
0.15-0.3 parts of alkene -3- alcohol；Methyl cyclopentenyl ketone；0.03-0.05 parts；0.3-0.5 parts of furanone；10% damascene ketone 0.3-
0.5 part；10% damascone 0.5-1.3 parts of second position；10%2,3,5- 0.25-0.5 parts of trimethylpyrazines；10% tea perfume ketone 0.35-
0.55 part；0.25-0.5 parts of 10%2- methylpyrazine；10%2,3- 0.2-0.3 parts of dimethyl pyrazines；10% 0.5-1 parts of leaf-alcohol；
10% 0.2-0.4 parts of methyl heptenone；80-95 parts of propylene glycol；
Wherein, above-mentioned dilution raw material dilutes to obtain using propylene glycol.
Meanwhile the present invention also provides the preparation methods of above-mentioned roasting sea sedge flavor essence, which is characterized in that including walking as follows
It is rapid:
Step 1: by dry Porphyra yezoensis with grinding, 60 mesh screens are crossed, then with the water of 15-20 times of dry Porphyra yezoensis weight
It impregnates 10-12 hours, obtains spare product 1；
Step 2: be added cellulase into spare product 1,40-50 DEG C enzymatic hydrolysis 3-4.5 hours；After the completion of enzymatic hydrolysis, continue
Thereto be added compound protease, papain, 50-60 DEG C enzymatic hydrolysis 2-3 hours；After the completion of enzymatic hydrolysis, it is placed in 90-95 DEG C of water-bath
In, enzyme deactivation is 15 minutes living；It then takes out, cooled to room temperature, obtains spare product 2；
Step 3: glucose, xylose, amino acid are put into parts by weight in spare product 2, it is cold between 100-110 DEG C
It is back flow reaction 45-75 minutes solidifying, Maillard reaction is carried out using the product that enzymatic hydrolysis seaweed obtains；Thermal response reaction solution is dropped later
For temperature to after 25 DEG C, 500rpm centrifugation takes supernatant；
Step 4: the roasting sea sedge flavor perfume base of supernatant weight 2-3% being added into step 3 gained supernatant, is uniformly mixed
Afterwards to get roasting sea sedge flavor essence.
Above-mentioned cellulase, compound protease, papain are purchased from letter (China) Bioisystech Co., Ltd of Novi
Beneficial effects of the present invention:
Roasting sea sedge flavor essence provided by the present invention has that roasting fragrant and sea sedge flavor is prominent, fragrance is mellow and full, full etc. special
Point；Compared to existing roasting sea sedge flavor essence, the present invention based on sea sedge fragrance itself and flavor, using zymolysis technique,
The process that Maillard reaction technology and meat flavor formulating technology combine constantly modifies basic fragrance and flavor, so that
Roasting sea sedge fragrance is more and more fuller, mellow and full, more close to naturally roasting sea sedge fragrance.It is obtained in step 3 using enzymatic hydrolysis seaweed
Product carry out Maillard reaction, generate the aroma substance with natural seaweed flavor, and by additional sugar and amino acid it
Between maillard reaction product the fragrance of generation is modified, form roasting fragrant and natural seaweed fragrance true to nature；And in step
Step 3 product is modified with roasting sea sedge flavor perfume base in rapid 4, keeps its fragrance more mellow and full full.
Roasting sea sedge flavor essence provided by the present invention belongs to water quality essence, has and is more widely applied range, both may be used
To be applied to industrial food flavoring, and it can be used as seasoning applied to dish-cooking.
Specific embodiment
Embodiment 1
A kind of roasting sea sedge flavor essence is prepared according to parts by weight by following raw material:
Dry Porphyra yezoensis 40kg, cellulase 0.7kg, compound protease 0.4kg, papain 0.32kg, glucose
15kg, xylose 8kg, glycine 3.0kg, alanine 4.5kg, water bake sea sedge flavor perfume base.
Above-mentioned roasting sea sedge flavor perfume base is deployed in parts by weight by following raw material:
10% B position violet ketone 300g；10% isopentyl aldehyde 67.5g；10% thiazole sulfur 375g；10%1- octene -3- alcohol
22.5g；Methyl cyclopentenyl ketone 6g；Furanone 75g；10% damascene ketone 60g；10% second position damascone 120g；10%2,3,
5- trimethylpyrazine 60g；10% tea perfume ketone 52.5g；10%2- methylpyrazine 60g；10%2,3- dimethyl pyrazine 45g；10%
Leaf-alcohol 150g；10% methyl heptenone 60g；Propylene glycol 14.25kg；
Wherein, above-mentioned dilution raw material dilutes to obtain using propylene glycol.
The preparation method of above-mentioned roasting sea sedge flavor essence, which comprises the steps of:
Step 1: by dry Porphyra yezoensis with grinding, 60 mesh screens are crossed, then with the water of 18 times of dry Porphyra yezoensis weight
720kg impregnates 10-12 hours, obtains spare product 1；
Step 2: be added cellulase into spare product 1,40-50 DEG C enzymatic hydrolysis 3-4.5 hours；After the completion of enzymatic hydrolysis, continue
Thereto be added compound protease, papain, 50-60 DEG C enzymatic hydrolysis 2-3 hours；After the completion of enzymatic hydrolysis, it is placed in 90-95 DEG C of water-bath
In, enzyme deactivation is 15 minutes living；It then takes out, cooled to room temperature, obtains spare product 2；
Step 3: glucose, xylose, glycine, alanine are put by weight in spare product 2,100-110 DEG C it
Between be condensed back reaction 45-75 minute, using enzymatic hydrolysis seaweed obtain product progress Maillard reaction；Thermal response is reacted later
After liquid is cooled to 25 DEG C, 500rpm centrifugation takes supernatant, and supernatant weight is 752kg；
Step 4: the roasting sea sedge flavor perfume base 15.04kg of supernatant weight 2% being added into step 3 gained supernatant, mixes
To get roasting sea sedge flavor essence after closing uniformly.
Embodiment 2
A kind of roasting sea sedge flavor essence, which is characterized in that by following raw material, be prepared according to parts by weight:
Dry Porphyra yezoensis 45kg, cellulase 0.6kg, compound protease 0.6kg, papain 0.4kg, glucose
10kg, xylose 8kg, proline 2kg, arginase 12 kg, threonine 3kg, water and roasting sea sedge flavor perfume base.
Preferably, above-mentioned roasting sea sedge flavor perfume base is deployed in parts by weight by following raw material:
10% B position violet ketone 450g；10% isopentyl aldehyde 54g；10% thiazole sulfur 360g；10%1- octene -3- alcohol 36g
Part；Methyl cyclopentenyl ketone 9g；Furanone 72g；10% damascene ketone 54g；10% second position damascone 234g；10%2,3,5- tri-
Methylpyrazine 90g；10% tea perfume ketone 72g；45g parts of 10%2- methylpyrazine；10%2,3- dimethyl pyrazine 45g；10% leaf-alcohol
144g；10% methyl heptenone 54g；Propylene glycol 16.2kg；
Wherein, above-mentioned dilution raw material dilutes to obtain using propylene glycol.
The preparation method of above-mentioned roasting sea sedge flavor essence, which comprises the steps of:
Step 1: by dry Porphyra yezoensis with grinding, 60 mesh screens are crossed, then with the water of 15 times of dry Porphyra yezoensis weight
675kg impregnates 10-12 hours, obtains spare product 1；
Step 2: be added cellulase into spare product 1,40-50 DEG C enzymatic hydrolysis 3-4.5 hours；After the completion of enzymatic hydrolysis, continue
Thereto be added compound protease, papain, 50-60 DEG C enzymatic hydrolysis 2-3 hours；After the completion of enzymatic hydrolysis, it is placed in 90-95 DEG C of water-bath
In, enzyme deactivation is 15 minutes living；It then takes out, cooled to room temperature, obtains spare product 2；
Step 3: glucose, xylose, proline, arginine, threonine are put by weight in spare product 2, in 100-
It is condensed back reaction 45-75 minutes between 110 DEG C, carries out Maillard reaction using the product that enzymatic hydrolysis seaweed obtains；It later will be hot
After reaction response liquid is cooled to 25 DEG C, 500rpm centrifugation takes supernatant, and supernatant weight is 710kg；
Step 4: the roasting sea sedge flavor perfume base 17.75kg of supernatant weight 2.5% is added into step 3 gained supernatant,
After mixing to get roasting sea sedge flavor essence.
Embodiment 3
A kind of roasting sea sedge flavor essence, which is characterized in that by following raw material, be prepared according to parts by weight:
Dry Porphyra yezoensis 50kg, cellulase 0.75kg, compound protease 0.32kg, papain 0.6kg, glucose
8kg, xylose 12kg, glycine 2kg, alanine 1kg, proline 1kg, arginase 12 kg, threonine 2kg, water and roasting sea sedge wind
Taste perfume base.
Preferably, above-mentioned roasting sea sedge flavor perfume base is deployed in parts by weight by following raw material:
10% B position violet ketone 1080g；10% isopentyl aldehyde 144g；10% thiazole sulfur 360g；10%1- octene -3- alcohol
108g parts；Methyl cyclopentenyl ketone 10.8g；Furanone 108g；10% damascene ketone 180g；10% second position damascone 180g；
10%2,3,5- trimethylpyrazine 90g；10% tea perfume ketone 198g；180g parts of 10%2- methylpyrazine；10%2,3- dimethyl pyrazoles
Piperazine 72g；10% leaf-alcohol 180g；10% methyl heptenone 72g；Propylene glycol 28.8kg；
Wherein, above-mentioned dilution raw material dilutes to obtain using propylene glycol.
The preparation method of above-mentioned roasting sea sedge flavor essence, which comprises the steps of:
Step 1: by dry Porphyra yezoensis with grinding, 60 mesh screens are crossed, then with the water of 20 times of dry Porphyra yezoensis weight
1000kg impregnates 10-12 hours, obtains spare product 1；
Step 2: be added cellulase into spare product 1,40-50 DEG C enzymatic hydrolysis 3-4.5 hours；After the completion of enzymatic hydrolysis, continue
Thereto be added compound protease, papain, 50-60 DEG C enzymatic hydrolysis 2-3 hours；After the completion of enzymatic hydrolysis, it is placed in 90-95 DEG C of water-bath
In, enzyme deactivation is 15 minutes living；It then takes out, cooled to room temperature, obtains spare product 2；
Step 3: glucose, xylose, glycine, alanine, proline, arginine, threonine being put by weight spare
In product 2, it is condensed back reaction 45-75 minutes between 100-110 DEG C, carries out Mei Lade using the product that enzymatic hydrolysis seaweed obtains
Reaction；After thermal response reaction solution is cooled to 25 DEG C later, 500rpm centrifugation takes supernatant, and supernatant weight is 1025kg；
Step 4: the roasting sea sedge flavor perfume base 30.75kg of supernatant weight 3% being added into step 3 gained supernatant, mixes
To get roasting sea sedge flavor essence after closing uniformly.
Claims (4)
1. a kind of roasting sea sedge flavor essence, which is characterized in that by following raw material, be prepared according to parts by weight:
Dry Porphyra yezoensis 40-50 parts, cellulase 0.6-0.75, compound protease 0.32-0.6, papain 0.32-0.6,
Glucose 8-15,8-15 parts of xylose, 7-8 parts of amino acid, water and roasting sea sedge flavor perfume base.
2. roasting sea sedge flavor essence according to claim 1, which is characterized in that the amino acid be glycine, alanine,
Proline, arginine, two or more the mixture in threonine.
3. roasting sea sedge flavor essence according to claim 1, which is characterized in that the roasting sea sedge flavor perfume base is by following original
Material, is deployed in parts by weight:
10% 2-3 parts of B position violet ketone；10% 0.3-0.45 parts of isopentyl aldehyde；10% 1-2.5 parts of thiazole sulfur；10%1- octene-
0.15-0.3 parts of 3- alcohol；Methyl cyclopentenyl ketone；0.03-0.05 parts；0.3-0.5 parts of furanone；10% damascene ketone 0.3-0.5
Part；10% damascone 0.5-1.3 parts of second position；10%2,3,5- 0.25-0.5 parts of trimethylpyrazines；10% tea perfume ketone 0.35-0.55
Part；0.25-0.5 parts of 10%2- methylpyrazine；10%2,3- 0.2-0.3 parts of dimethyl pyrazines；10% 0.5-1 parts of leaf-alcohol；10%
0.2-0.4 parts of methyl heptenone；80-95 parts of propylene glycol；
Wherein, above-mentioned dilution raw material dilutes to obtain using propylene glycol.
4. the preparation method of roasting sea sedge flavor essence according to claim 1, which comprises the steps of:
Step 1: by dry Porphyra yezoensis with grinding, crossing 60 mesh screens, then impregnated with the water of 15-20 times of dry Porphyra yezoensis weight
10-12 hours, obtain spare product 1；
Step 2: be added cellulase into spare product 1,40-50 DEG C enzymatic hydrolysis 3-4.5 hours；After the completion of enzymatic hydrolysis, continue to it
Middle addition compound protease, papain, 50-60 DEG C enzymatic hydrolysis 2-3 hours；After the completion of enzymatic hydrolysis, it is placed in 90-95 DEG C of water-bath,
Enzyme deactivation is 15 minutes living；It then takes out, cooled to room temperature, obtains spare product 2；
Step 3: glucose, xylose, amino acid are put into parts by weight in spare product 2, are condensed back between 100-110 DEG C
Stream reaction 45-75 minutes carries out Maillard reaction using the product that enzymatic hydrolysis seaweed obtains；Thermal response reaction solution is cooled to later
After 25 DEG C, 500rpm centrifugation takes supernatant；
Step 4: the roasting sea sedge flavor perfume base of supernatant weight 2-3% is added into step 3 gained supernatant, after mixing,
Up to roasting sea sedge flavor essence.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114085712A (en) * | 2021-12-06 | 2022-02-25 | 可菲生物科技有限公司 | Preparation method of thermal reaction type lemon grass extract |
| CN114128864A (en) * | 2021-12-14 | 2022-03-04 | 可菲生物科技有限公司 | Method for preparing areca-nut flavoring by Maillard reaction |
-
2018
- 2018-09-12 CN CN201811062332.7A patent/CN109123579A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114085712A (en) * | 2021-12-06 | 2022-02-25 | 可菲生物科技有限公司 | Preparation method of thermal reaction type lemon grass extract |
| CN114128864A (en) * | 2021-12-14 | 2022-03-04 | 可菲生物科技有限公司 | Method for preparing areca-nut flavoring by Maillard reaction |
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