CN109601946A - A kind of anti-oxidant seasoning of mussel meat and preparation method thereof - Google Patents
A kind of anti-oxidant seasoning of mussel meat and preparation method thereof Download PDFInfo
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- CN109601946A CN109601946A CN201811471944.1A CN201811471944A CN109601946A CN 109601946 A CN109601946 A CN 109601946A CN 201811471944 A CN201811471944 A CN 201811471944A CN 109601946 A CN109601946 A CN 109601946A
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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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
- 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
- A23L27/201—Compounds of unspecified constitution characterised by the chemical reaction for their preparation
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Abstract
The present invention relates to anti-oxidant seasonings of a kind of mussel meat and preparation method thereof, belong to field of flavors.The invention discloses one kind using mussel meat as raw material, assists Maillard reaction using ultrasonic wave, the techniques such as is compounded, is spray-dried and preparing a kind of anti-oxidant seasoning of mussel meat.The present invention is compounded by the component of following mass percent: mussel meat Maillard reaction liquid 63-75%, salt 3-5%, white granulated sugar 4-6%, monosodium glutamate 1.5-2.5%, yeast extract 0.8-1.4%, the sapidity nucleotide disodium 0.3-0.4%, disodium succinate 0.3-0.4%, citric acid 0.1-0.3%, sepg whey protein 10-14%, starch octenylsuccinate 5-7%.The present invention has technological operation simple, and production cost is low, and gained freshwater mussel seasoning has delicious flavour, and full of nutrition, dissolubility is good, while the advantages that have both anti-oxidation function, this all has significance to the utilization rate and added value that improve mussel meat.
Description
Technical field
The present invention relates to anti-oxidant seasonings of a kind of mussel meat and preparation method thereof, assist heating more particularly to ultrasonic wave
Mode promotes mussel meat enzymolysis liquid Maillard reaction raw fragrant, in combination with the techniques such as compounding and spray drying, prepares a kind of taste
It is delicious, it is full of nutrition, the anti-oxidant seasoning of mussel meat of antioxidant activity is had both, field of flavors is belonged to.
Background technique
Freshwater mussel belongs to Mollusca Unionidae, is a kind of fresh water shellfish, and China freshwater mussel is resourceful.Mussel meat
Nutritive value is high, protein, carbohydrate, minerals, essential amino acid and microelement rich in.Its Glutamic Acid, day
The fresh and sweet taste amino acid content such as aspartic acid, glycine and alanine is higher, is a kind of desirable feedstock for preparing seasoning.Due to river
Freshwater mussel meat is slightly tough, bilgy odour weight, and often directly drying is directly abandoned as feed or as waste, and economic value is lower.
Maillard reaction is to prepare common one of the processing method of seasoning, can not only cover original by Maillard reaction
Expect the peculiar smell of itself, and gained seasoning aromatic flavour, excellent taste.Ultrasonic wave has cavitation, can produce mechanicalness
Breakpoint effect and mechanical shear stress improve reaction yield to accelerate reaction speed, are a kind of novel foods processing techniques.
The seasoning of liquid or semisolid spray-dried can be converted into dry powdered form, can not only make seasoning
Lasting fragrance, and its storage-stable can be improved, it is easy to use and stores.
With the improvement of living standards, demand of the people to seasoning is not only single seasoning effect, with greater need for one
Kind has both the trophic function type seasoning of certain health-care efficacy.In order to meet the needs of people and improve the economic valence of mussel meat
Value, the present invention assist heating method to promote enzymolysis liquid Maillard reaction raw fragrant, add simultaneously using mussel meat as raw material, by ultrasonic wave
Other auxiliary materials are added to be compounded, it is spray-dried to prepare a kind of delicious flavour, it is full of nutrition, securely and reliably, while having both antioxygen
Change the seasoning of function.
Summary of the invention
The purpose of the present invention one be to provide it is a kind of using mussel meat be raw material preparation seasoning, which has taste
Road is delicious, full of nutrition, while having both the advantages that anti-oxidant.
Another object of the present invention is to promote mussel meat enzymolysis liquid Maillard reaction using ultrasonic wave auxiliary heating method,
And the techniques such as compounding and spray drying is combined to prepare the anti-oxidant seasoning of mussel meat.The preparation process is easy to operate, production cost
It is low, while the raw fragrant rate of Maillard reaction can be accelerated, product bitter taste is reduced, its antioxidant activity is improved.
1. to achieve the above object, the present invention provide it is a kind of prepare anti-oxidant seasoning using mussel meat, specifically by following
The mass percent of each component compounds: mussel meat Maillard reaction liquid 63-75%, salt 3-5%, white granulated sugar 4-6%, taste
Smart 1.5-2.5%, yeast extract 0.8-1.4%, the sapidity nucleotide disodium 0.3-0.4%, disodium succinate 0.3-0.4%,
Citric acid 0.1-0.3%, sepg whey protein 10-14%, starch octenylsuccinate 5-7%
Anti-oxidant seasoning of a kind of mussel meat of the present invention and preparation method thereof, which is characterized in that specifically include with
Under several steps:
(1) ultrasonic wave assists mussel meat Maillard reaction: mussel meat homogenate adds water, protease hydrolyzed；Supernatant after centrifugation
Liquid adds glucose and xylose and carries out Maillard reaction.
(2) compound: to step, (1) the various auxiliary materials of resulting Maillard reaction liquid addition are compounded, and obtain compositional liquor.
(3) homogeneous: to step (2) resulting compositional liquor high speed homogenization, homogeneous latex emulsion is obtained.
(4) be spray-dried: to step, (3) resulting homogeneous latex emulsion carries out spray drying powder processed.
Further, (1) middle mussel meat homogenate meat gruel is uniformly mixed the step with 1.5 times of distilled water, uses sodium phosphate buffer
The pH of mixture is adjusted to 6.5 by solution, and 5600u/g papain is added, and 3h is vibrated in water bath with thermostatic control at 50 DEG C, in 85 DEG C of water
Bath heating 15min enzyme deactivation, is centrifuged 15min under 4000r/min after cooling；According to the enzymolysis liquid 96-98% after centrifugation, glucose
The mass percent of 0.7-1.3%, xylose 1.3-2.7% are uniformly mixed, and promote Mei Lade using ultrasonic wave auxiliary heating method
Reaction, concrete operations are as follows: first in ultrasonic cell disruptor (25KHz, 300w, 60 DEG C, operating mode 5s-on-5s-
Off 30min is pre-processed under), is subsequently placed to heat 75min in 115 DEG C of drying boxes to get mussel meat Maillard reaction liquid.
Further, (2) middle each component is compounded the step according to following mass percent, and mussel meat Mei Lade is anti-
Answer liquid 63-75%, salt 3-5%, white granulated sugar 4-6%, monosodium glutamate 1.5-2.5%, yeast extract 0.8-1.4%, flavor nucleosides
Acid disodium 0.3-0.4%, disodium succinate 0.3-0.4%, citric acid 0.1-0.3%, sepg whey protein 10-14%, octene
Base succinic acid esterification starch 5-7%, obtains compositional liquor.
Further, the step (3) in by step (2) obtained in compositional liquor high speed homogenization under the conditions of 12000r/min
3min obtains homogeneous latex emulsion.
Further, the step (4) in by step (3) obtained in homogeneous latex emulsion at 180 DEG C of inlet air temperature, feed flow rate
It is spray-dried under the conditions of 14mL/min and the anti-oxidant seasoning of mussel meat is made.
The invention has the following advantages and beneficial effects:
(1) enzymolysis liquid Maillard reaction is promoted using ultrasonic wave auxiliary heating method, the Mei La promoted with traditional heating mode
Moral reaction is compared, and having the raw perfume of quickening Maillard reaction, (ultrasonic wave assists maillard reaction product A294nm=0.802, tradition adds
The A of thermal method maillard reaction thing294nm=0.444.Note: A294nmValue is bigger, shows the low molecular weight fragrance that Maillard reaction generates
Intermediate is more), improving product oxidation resistance, (ultrasonic wave assists the DPPH free radical scavenging activity of maillard reaction product and goes back
Former power is respectively 90.29%, A700nm=1.29；The DPPH free radical scavenging activity and reducing power of traditional heating maillard reaction product
Respectively 74.30%, A700nm=0.84.Note: DPPH free radical scavenging activity is higher, A700nmValue is bigger, illustrates the anti-oxidant of sample
Ability is stronger), the advantages of reducing product bitter off-flavors, assign the better color of seasoning and fragrance.
(2) homogeneous latex emulsion prepares the anti-oxidant seasoning of mussel meat, the anti-oxidant tune of the mussel meat of preparation by spray drying technology
Taste substance is off-white powder, has dissolubility good, moisture content is low, and mellow in taste, delicate flavour is strong, and no bitter taste has both simultaneously
Oxidation resistant advantage.
Detailed description of the invention
Fig. 1 is production technological process of the invention.
Specific embodiment
Present invention is further elaborated in following combination specific embodiment, and embodiment is merely to illustrate the present invention, without answering
It is considered as the restriction present invention.
Substance added by the present invention is food-grade, and ultrasonic instrument is ultrasonic cell disruptor (Ningbo Xin Zhisheng
Object Science and Technology Co., Ltd.), spray dryer (the refined journey experimental instruments and equipment limited in Shanghai).
Embodiment 1:
(1) ultrasonic wave assists mussel meat Maillard reaction: mussel meat homogenate meat gruel is uniformly mixed with 1.5 times of distilled water, uses phosphorus
The pH of mixture is adjusted to 6.5 by sour sodium buffer solution, and 5600u/g papain is added, and 3h is vibrated in water bath with thermostatic control at 50 DEG C,
In 85 DEG C of heating water bath 15min enzyme deactivations, 15min is centrifuged under 4000r/min after cooling；According to the enzymolysis liquid 98% after centrifugation,
The mass percent of glucose 0.7%, xylose 1.3% is uniformly mixed, and promotes Mei Lade anti-using ultrasonic wave auxiliary heating method
It answers, concrete operations are as follows: first at ultrasonic cell disruptor (25KHz, 300w, 60 DEG C, operating mode 5s-on-5s-off)
Lower pretreatment 30min is subsequently placed to heat 75min in 115 DEG C of drying boxes to get mussel meat Maillard reaction liquid.
(2) compound: according to mussel meat Maillard reaction liquid 75%, salt 3%, white granulated sugar 4%, monosodium glutamate 1.5%, yeast pumping
Extract 0.8%, the sapidity nucleotide disodium 0.3%, disodium succinate 0.3%, citric acid 0.1%, sepg whey protein 10 % are pungent
The mass percent of alkenyl succinic acid esterification starch 5% is compounded, and compositional liquor is obtained.
(3) homogeneous: by step (2) obtained in compositional liquor high speed homogenization 3min under the conditions of 12000r/min, obtain uniformly
Lotion.
(4) be spray-dried: by step (3) obtained in homogeneous latex emulsion at 180 DEG C of inlet air temperature, feed flow rate 14mL/min item
It is spray-dried under part and the anti-oxidant seasoning of mussel meat is made.
Embodiment 2:
(1) ultrasonic wave assists mussel meat Maillard reaction: mussel meat homogenate meat gruel is uniformly mixed with 1.5 times of distilled water, uses phosphorus
The pH of mixture is adjusted to 6.5 by sour sodium buffer solution, and 5600u/g papain is added, and 3h is vibrated in water bath with thermostatic control at 50 DEG C,
In 85 DEG C of heating water bath 15min enzyme deactivations, 15min is centrifuged under 4000r/min after cooling；According to the enzymolysis liquid 97% after centrifugation,
The mass percent of glucose 1%, xylose 2% is uniformly mixed, and promotes Maillard reaction, tool using ultrasonic wave auxiliary heating method
Gymnastics is made as follows: first locating in advance at ultrasonic cell disruptor (25KHz, 300w, 60 DEG C, operating mode 5s-on-5s-off)
30min is managed, is subsequently placed to heat 75min in 115 DEG C of drying boxes to get mussel meat Maillard reaction liquid.
(2) compound: according to mussel meat Maillard reaction liquid 69%, salt 4%, white granulated sugar 5%, monosodium glutamate 2%, extraction from yeast
Object 1.1%, the sapidity nucleotide disodium 0.35%, disodium succinate 0.35%, citric acid 0.2%, sepg whey protein 12 % are pungent
The mass percent of alkenyl succinic acid esterification starch 6% is compounded, and compositional liquor is obtained.
(3) homogeneous: by step (2) obtained in compositional liquor high speed homogenization 3min under the conditions of 12000r/min, obtain uniformly
Lotion.
(4) be spray-dried: by step (3) obtained in homogeneous latex emulsion at 180 DEG C of inlet air temperature, feed flow rate 14mL/min item
It is spray-dried under part and the anti-oxidant seasoning of mussel meat is made.
Embodiment 3:
(1) ultrasonic wave assists mussel meat Maillard reaction: mussel meat homogenate meat gruel is uniformly mixed with 1.5 times of distilled water, uses phosphorus
The pH of mixture is adjusted to 6.5 by sour sodium buffer solution, and 5600u/g papain is added, and 3h is vibrated in water bath with thermostatic control at 50 DEG C,
In 85 DEG C of heating water bath 15min enzyme deactivations, 15min is centrifuged under 4000r/min after cooling；According to the enzymolysis liquid 96% after centrifugation,
The mass percent of glucose 1.3%, xylose 2.7% is uniformly mixed, and promotes Mei Lade anti-using ultrasonic wave auxiliary heating method
It answers, concrete operations are as follows: first at ultrasonic cell disruptor (25KHz, 300w, 60 DEG C, operating mode 5s-on-5s-off)
Lower pretreatment 30min is subsequently placed to heat 75min in 115 DEG C of drying boxes to get mussel meat Maillard reaction liquid.
(2) compound: according to mussel meat Maillard reaction liquid 63%, salt 5%, white granulated sugar 6%, monosodium glutamate 2.5%, yeast pumping
Extract 1.4%, the sapidity nucleotide disodium 0.4%, disodium succinate 0.4%, citric acid 0.3%, sepg whey protein 14 % are pungent
The mass percent of alkenyl succinic acid esterification starch 7% is compounded, and compositional liquor is obtained.
(3) homogeneous: by step (2) obtained in compositional liquor high speed homogenization 3min under the conditions of 12000r/min, obtain uniformly
Lotion.
(4) be spray-dried: by step (3) obtained in homogeneous latex emulsion at 180 DEG C of inlet air temperature, feed flow rate 14mL/min item
It is spray-dried under part and the anti-oxidant seasoning of mussel meat is made.
The anti-oxidant seasoning of mussel meat prepared by the present invention is off-white powder, and favorable solubility (>=80%), moisture contains
Measure low (≤6.10%)；Mellow in taste, delicate flavour is strong, no bitter taste；It is 6mg/mL, DPPH free radical scavenging activity in sample concentration
It is respectively 93.72% and 0.203 (A with reducing power700nmAbsorbance value), show that seasoning obtained by the present invention is that one kind has both antioxygen
Change the seasoning of function.
Claims (8)
1. a kind of anti-oxidant seasoning of mussel meat, which is characterized in that each component is compounded according to following mass percent: freshwater mussel
Meat Maillard reaction liquid 63-75%, salt 3-5%, white granulated sugar 4-6%, monosodium glutamate 1.5-2.5%, yeast extract 0.8-
1.4%, the sapidity nucleotide disodium 0.3-0.4%, disodium succinate 0.3-0.4%, citric acid 0.1-0.3%, sepg whey egg
White 10-14%, starch octenylsuccinate 5-7%.
2. the anti-oxidant seasoning of a kind of mussel meat according to claim 1, which is characterized in that a kind of mussel meat Mei Lade is anti-
Liquid is answered, is prepared according to the following steps: according to mussel meat enzymolysis liquid 96-98%, glucose 0.7-1.3%, the matter of xylose 1.3-2.7%
It measures percentage to be uniformly mixed, promotes Maillard reaction using ultrasonic wave auxiliary heating method, concrete operations are as follows: first in ultrasonic wave
30min is pre-processed under cell disruptor (25KHz, 300w, 60 DEG C, operating mode 5s-on-5s-off), is subsequently placed to 115
75min is heated in DEG C drying box to get mussel meat Maillard reaction liquid.
3. the anti-oxidant seasoning of a kind of mussel meat according to claim 2, which is characterized in that a kind of mussel meat enzymolysis liquid,
Prepare according to the following steps: mussel meat homogenate meat gruel is uniformly mixed with 1.5 times of distilled water, with buffer solution of sodium phosphate by mixture
PH is adjusted to 6.5, and 5600u/g papain is added, and 3h is vibrated in water bath with thermostatic control at 50 DEG C, goes out in 85 DEG C of heating water bath 15min
Enzyme is centrifuged 15min under 4000r/min to get mussel meat enzymolysis liquid after cooling.
4. a kind of preparation method of the anti-oxidant seasoning of mussel meat according to claim 1, which is characterized in that specifically include
Following steps:
(1) ultrasonic wave assists mussel meat Maillard reaction: mussel meat homogenate adds water, protease hydrolyzed；Supernatant after centrifugation adds
Glucose and xylose is added to carry out Maillard reaction；
(2) compound: to step, (1) the various auxiliary materials of resulting Maillard reaction liquid addition are compounded, and obtain compositional liquor；
(3) homogeneous: to step (2) resulting compositional liquor high speed homogenization, homogeneous latex emulsion is obtained；
(4) be spray-dried: to step, (3) resulting homogeneous latex emulsion carries out spray drying powder processed.
5. a kind of preparation method of the anti-oxidant seasoning of mussel meat according to claim 4, it is characterised in that: the step
(1) middle mussel meat homogenate meat gruel is uniformly mixed with 1.5 times of distilled water, and the pH of mixture is adjusted to 6.5 with buffer solution of sodium phosphate,
5600u/g papain is added, 3h is vibrated in water bath with thermostatic control at 50 DEG C, in 85 DEG C of heating water bath 15min enzyme deactivations, it is cooling after in
15min is centrifuged under 4000r/min；According to the enzymolysis liquid 96-98% after centrifugation, glucose 0.7-1.3%, xylose 1.3-2.7%
Mass percent be uniformly mixed, promote Maillard reaction using ultrasonic wave auxiliary heating method, concrete operations are as follows: first super
30min is pre-processed under sound wave cell disruptor (25KHz, 300w, 60 DEG C, operating mode 5s-on-5s-off), is subsequently placed with
75min is heated in 115 DEG C of drying boxes to get mussel meat Maillard reaction liquid.
6. a kind of preparation method of the anti-oxidant seasoning of mussel meat according to claim 4, it is characterised in that: the step
(2) middle each component is compounded according to following mass percent, mussel meat Maillard reaction liquid 63-75%, salt 3-5%, white sand
Sugared 4-6%, monosodium glutamate 1.5-2.5%, yeast extract 0.8-1.4%, the sapidity nucleotide disodium 0.3-0.4%, disodium succinate
0.3-0.4%, citric acid 0.1-0.3%, sepg whey protein 10-14%, starch octenylsuccinate 5-7% are obtained
Compositional liquor.
7. a kind of preparation method of the anti-oxidant seasoning of mussel meat according to claim 4, it is characterised in that: the step
(3) in by step (2) obtained in compositional liquor high speed homogenization 3min under the conditions of 12000r/min, obtain homogeneous latex emulsion.
8. a kind of preparation method of the anti-oxidant seasoning of mussel meat according to claim 4, it is characterised in that: the step
(4) in by step (3) obtained in homogeneous latex emulsion, under the conditions of 180 DEG C of inlet air temperature, feed flow rate 14mL/min be spray-dried system
Obtain the anti-oxidant seasoning of mussel meat.
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2018
- 2018-12-04 CN CN201811471944.1A patent/CN109601946A/en active Pending
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