CN109601957A - A kind of production method of gadus bone meal seasoning - Google Patents
A kind of production method of gadus bone meal seasoning Download PDFInfo
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- CN109601957A CN109601957A CN201910018524.6A CN201910018524A CN109601957A CN 109601957 A CN109601957 A CN 109601957A CN 201910018524 A CN201910018524 A CN 201910018524A CN 109601957 A CN109601957 A CN 109601957A
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- gadus
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- 241000276435 Gadus Species 0.000 title claims abstract description 107
- 229940036811 bone meal Drugs 0.000 title claims abstract description 87
- 239000002374 bone meal Substances 0.000 title claims abstract description 87
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 50
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 29
- 239000004365 Protease Substances 0.000 claims abstract description 37
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 36
- 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 30
- 239000008103 glucose Substances 0.000 claims abstract description 30
- 108091005804 Peptidases Proteins 0.000 claims abstract description 24
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 24
- 235000019419 proteases Nutrition 0.000 claims abstract description 24
- 230000007071 enzymatic hydrolysis Effects 0.000 claims abstract description 21
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims abstract description 21
- 239000003513 alkali Substances 0.000 claims abstract description 19
- 108090000526 Papain Proteins 0.000 claims abstract description 13
- 238000004806 packaging method and process Methods 0.000 claims abstract description 13
- 229940055729 papain Drugs 0.000 claims abstract description 13
- 235000019834 papain Nutrition 0.000 claims abstract description 13
- 239000003381 stabilizer Substances 0.000 claims abstract description 13
- 238000001035 drying Methods 0.000 claims abstract description 3
- 239000000047 product Substances 0.000 claims description 47
- 238000003756 stirring Methods 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 239000000654 additive Substances 0.000 claims description 14
- 230000000996 additive effect Effects 0.000 claims description 14
- 235000010469 Glycine max Nutrition 0.000 claims description 12
- 244000068988 Glycine max Species 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 11
- 150000004676 glycans Chemical class 0.000 claims description 9
- 229920001282 polysaccharide Polymers 0.000 claims description 9
- 239000005017 polysaccharide Substances 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 6
- 238000005360 mashing Methods 0.000 claims description 6
- 101710093543 Probable non-specific lipid-transfer protein Proteins 0.000 claims description 2
- 238000013461 design Methods 0.000 claims description 2
- 239000000706 filtrate Substances 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims description 2
- 239000003595 mist Substances 0.000 claims 1
- 239000007921 spray Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 14
- 235000019634 flavors Nutrition 0.000 abstract description 13
- 235000019658 bitter taste Nutrition 0.000 abstract description 11
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 238000003912 environmental pollution Methods 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 235000013372 meat Nutrition 0.000 abstract description 2
- 238000004064 recycling Methods 0.000 abstract description 2
- 238000000034 method Methods 0.000 description 20
- 235000013305 food Nutrition 0.000 description 15
- 238000005259 measurement Methods 0.000 description 14
- 230000000052 comparative effect Effects 0.000 description 13
- 102000004169 proteins and genes Human genes 0.000 description 11
- 108090000623 proteins and genes Proteins 0.000 description 11
- 238000001694 spray drying Methods 0.000 description 11
- 239000002994 raw material Substances 0.000 description 10
- 239000003205 fragrance Substances 0.000 description 9
- 238000006243 chemical reaction Methods 0.000 description 8
- 108090000765 processed proteins & peptides Proteins 0.000 description 7
- 238000012545 processing Methods 0.000 description 7
- 235000019640 taste Nutrition 0.000 description 7
- 102000004196 processed proteins & peptides Human genes 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 4
- 229920001184 polypeptide Polymers 0.000 description 4
- 241000251468 Actinopterygii Species 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 210000002105 tongue Anatomy 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- 102000008186 Collagen Human genes 0.000 description 2
- 108010035532 Collagen Proteins 0.000 description 2
- ROSDSFDQCJNGOL-UHFFFAOYSA-N Dimethylamine Chemical compound CNC ROSDSFDQCJNGOL-UHFFFAOYSA-N 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 150000001335 aliphatic alkanes Chemical class 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000006227 byproduct Substances 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 229920001436 collagen Polymers 0.000 description 2
- 235000013409 condiments Nutrition 0.000 description 2
- 229940088598 enzyme Drugs 0.000 description 2
- 150000002898 organic sulfur compounds Chemical class 0.000 description 2
- 239000013049 sediment Substances 0.000 description 2
- GETQZCLCWQTVFV-UHFFFAOYSA-N trimethylamine Chemical compound CN(C)C GETQZCLCWQTVFV-UHFFFAOYSA-N 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 101000589010 Homo sapiens Myomesin-1 Proteins 0.000 description 1
- 101000589013 Mus musculus Myomesin-1 Proteins 0.000 description 1
- 102100032971 Myomesin-1 Human genes 0.000 description 1
- 239000006057 Non-nutritive feed additive Substances 0.000 description 1
- UCKMPCXJQFINFW-UHFFFAOYSA-N Sulphide Chemical compound [S-2] UCKMPCXJQFINFW-UHFFFAOYSA-N 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 150000001555 benzenes Chemical class 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000002781 deodorant agent Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000001976 enzyme digestion Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 150000004678 hydrides Chemical class 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000002699 waste material 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
- A23L27/21—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
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- 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
- 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
-
- 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
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P21/00—Preparation of peptides or proteins
- C12P21/06—Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate products
-
- 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
Abstract
The invention discloses a kind of production methods of gadus bone meal seasoning, comprising steps of the pretreatment of gadus bone, enzymatic hydrolysis, homogeneous, addition glucose and stabilizer, drying, baking and packaging.The present invention slightly digests the albumen in gadus bone using papain or alkali protease, the multiple regulation of Degree of Enzymatic Hydrolysis and enzymolysis product can be achieved, by addition glucose and bake the fishy smell and bitter taste in removal gadus bone, the gadus bone meal seasoning of acquisition has the fresh Flavor of fish-bone, there are also sauced meat flavor, whole flavor is round and smooth full；The present invention has carried out effective recycling to gadus bone, not only effectively provides wherein valuable nutritional ingredient, but also avoid environmental pollution caused by direct emission, wide market.
Description
Technical field
The present invention relates to food processing fields, more specifically to a kind of production method of gadus bone meal seasoning.
Background technique
Gadus is mainly produced in the states such as Canada, Iceland, Norway, Russia, Japan, Korea.And in China, the master of gadus
The place of production is wanted then to be distributed in the relatively band of Northern Huanghai Sea, the Shandong southeast and southeastern coast.Gadus is processed to steck, minced fillet
After equal fish products, a large amount of fish-bone leftover bits and pieces can be generated.There is skelemin recycling hardly possiblies, fishlike smell for these fish-bone leftover bits and pieces
The problems such as serious, fish-bone after processing is usually as offal treatment and resource is caused largely to waste and environmental pollution.
Rational exploitation and utilization gadus bone processing dead meal is beneficial to resource and maximally utilizes, and improves the economic valence of product
Value.In recent years, the processing and utilization of gadus bone is got growing concern for, and gadus bone meal is rich in bone calcium, bone collagen
Equal nutriments, have high nutritive value, are developed into edible seasoning, not only delicious but also nutrition, have wide
Market prospects.Fish-bone can be recycled and deep exploitation by generalling use zymolysis technique, and exploitation is at the seasoning for being rich in polypeptide.
But inappropriate enzymolysis processing makes final products there are problems that bitter taste and fishy smell, to limit the popularization of the product.
Flavour of food products can be enhanced using Maillard reaction technology in recent years in fish by-product, covers the bad wind of food
Taste.The amino acid or polypeptide that enzyme digestion reaction generates are precursors necessary to Mei Lade flavouring reacts, and appropriate Mei Lade is anti-
Should control can effectively prepare the bone meal seasoning to look good, smell good and taste good, but prior art requires pair before Mei Lade flavouring
Enzymolysis liquid carries out deodorant and takes off suffering reason, such as activated carbon adsorption.Foshan Science &. Technology College has declared a kind of " instant cod for 2016
(application number: being exactly the fishy smell that product is reduced with removal agent of raw meat smell 201610199851.2) to the processing method of fish-bone ", related
Operation is not only time-consuming, while also bringing the addition of feed liquid loss and external processing aid, does not meet food green, environmental protection processing
The requirement of technology.The formation for showing that enzyme hydrolyzate's bitterness is mainly derived from bitter peptides in enzymolysis process, therefore suitable control has been reported
Fish-bone enzymolysis process, making it neither causes bitter peptides to be formed simultaneously and meets amino acid and polypeptide needed for Mei Lade flavouring reacts
It generates, is the committed step for solving this technology difficult point.But the exploitation of the relevant technologies is currently without patent and document report.
Summary of the invention
The purpose of this product, which is to develop, provides a kind of production method of slight enzymatic hydrolysis gadus bone meal seasoning, increases gadus
The higher value application of bone improves economic value.
In order to achieve the above object, the present invention provides a kind of production method of gadus bone meal seasoning, specific steps packets
It includes:
S1, the pretreatment of gadus bone: taking gadus bone, clean, and is cut into fish-bone section, the fish-bone Duan Jiashui, 115~125 DEG C add
25~35min of heat；Products therefrom mashing, obtains homogenate；
S2, enzymatic hydrolysis: protease is added in homogenate obtained by step S1, stirs enzyme under conditions of 52~56 DEG C, pH6~8
Solve 1~3h；Wherein, the protease is papain or basic protein, in terms of the Tot Prot of step S2 gained homogenate,
The additive amount of the papain is 200~400U/gAlbumen, the additive amount of the alkali protease is 480~960U/gAlbumenInstitute
Stating protease is papain or alkali protease；Wherein, the measuring method of the homogenate protein content is referring to GB/T
5009.5-2010 " measurement of Protein in Food "；
S3, homogeneous: step S2 products therefrom is filtered, and gained filtrate carries out homogeneous；
S4, addition glucose and stabilizer: by step S3 products therefrom add its weight 3%~5% glucose and its
3%~5% soluble soybean polysaccharide of weight, stirs evenly；
S5, drying: step S4 products therefrom is dried, gadus bone meal is obtained；
S6, it bakes: the gadus bone meal that step S5 is obtained is baked into 10~20min at 105~115 DEG C；
S7, packaging: the gadus bone meal that bakes that step S6 is obtained is packed to get to gadus bone meal seasoning.
Under preferred embodiment, fish-bone segment length described in step S1 is 4~6cm, and the weight ratio of the fish-bone section and water is 1:1；
The mashing specifically: 5000~30000rpm, 3~4min of mashing.
Under preferred embodiment, step S3 specifically: by 180~220 mesh screens of step S2 products therefrom, filtering gained liquid
90~110Mpa of body homogeneous 2~3 times；
It is dry for spray drying, design parameter described in step S5 are as follows: 275~285 DEG C of inlet air temperature goes out under preferred embodiment
85~95 DEG C of air temperature, 780~820ml/h of flow pumps.
Under preferred embodiment, it is packaged as being vacuum-packed described in step S7.
The beneficial effects of the present invention are:
1. the present invention gadus bone is effectively recycled, not only effectively provide wherein valuable nutrition at
Point, and avoid environmental pollution caused by direct emission.In addition, being rich in the collagen and calcium of higher proportion in gadus bone
The fat of matter and minor proportion is very good source of nutrition.
2. the step of by addition glucose and baking, U.S. ladd occurs for the amino of polypeptide raw fragrant after making glucose and digesting
Reaction, covers generated fishy smell in fish by-product process, seasoning is made to have more the fresh Flavor of fish-bone,
There are some sauced meat flavors, keeps whole flavor more round and smooth full, wide market.
3. slightly being digested the albumen in gadus bone, it can be achieved that digesting journey using papain or alkali protease
The multiple regulation of degree and enzymolysis product can be used for producing the albumen and active peptide with distinctive functional properties and healthcare function, have
The generation of bitter taste in effect control product.
4, the present invention is obtained on experiment basis repeatedly, wherein the selection of enzymolysis liquid degree of hydrolysis, the addition of glucose
The condition measured and baked can significantly affect the content of fishy smell and bitter taste in gained gadus bone meal seasoning.
Detailed description of the invention
Fig. 1 is the fabrication processing that the embodiment of the present invention digests gadus bone meal seasoning.
Specific embodiment
Below by several specific implementation examples, the present invention will be further described.
Embodiment 1:
A kind of production method of gadus bone meal seasoning, comprising steps of
S1, pretreatment of raw material: taking gadus bone, cleans, and is cut into the fish-bone section of long 4cm, and identical weight is added in the fish-bone section
Water, be homogenized 3min under 115 DEG C of heating 25min, 25000rpm；
S2, enzymatic hydrolysis: digesting 3h with alkali protease under conditions of 52 DEG C, pH=8 for homogenate obtained by step S1,
In, in terms of the Tot Prot in step S1 gained homogenate, the additive amount of alkali protease is 480U/gAlbumen, wherein it is described even
The measuring method of serous protein content is referring to GB/T 5009.5-2010 " measurement of Protein in Food "；
It is S3, high-pressure homogeneous: by 180 mesh screens of step S2 products therefrom, 90Mpa homogeneous 3 times；
S4, addition glucose and stabilizer: step S3 products therefrom is added to the glucose and its weight of its weight 5%
5% soluble soybean polysaccharide, stirs evenly.
S5, spray drying: by step S4 products therefrom in 275 DEG C of inlet air temperature, 85 DEG C of leaving air temp, flow pumps 780ml/
It is spray-dried under h condition, obtains gadus bone bone meal；
S6, it bakes: the gadus bone meal that step S5 is obtained is baked into 10min at 105 DEG C；
S7, packaging: the gadus bone meal that bakes that step S6 is obtained is vacuum-packed to get to gadus bone meal seasoning.
Fish-bone color is moderate, the just right fishy smell for covering fish-bone of the fragrance that Maillard reaction generates, overall feeling
It is mellow and full, comfortable.And digest 3h fish-bone enzymolysis liquid substantially without bitter taste, and enzymolysis time also extract enough it is most of in fish-bone
Nutriment, both ensure that mouthfeel also provided nutriment.
Embodiment 2:
A kind of production method of gadus bone meal seasoning, comprising steps of
S1, pretreatment of raw material: taking gadus bone, cleans, and is cut into the fish-bone section of long 6cm, and identical weight is added in the fish-bone section
Water, be homogenized 4min under 125 DEG C of heating 35min, 30000rpm；
S2, enzymatic hydrolysis: using papain enzymolysis 2h for homogenate obtained by step S1 under conditions of 56 DEG C, pH=6,
In, in terms of the Tot Prot in step S1 gained homogenate, the additive amount of papain is 400U/gAlbumen, wherein it is described even
The measuring method of serous protein content is referring to GB/T 5009.5-2010 " measurement of Protein in Food "；
It is S3, high-pressure homogeneous: by 220 mesh screens of step S2 products therefrom, 110Mpa homogeneous 2 times；
S4, addition glucose and stabilizer: step S3 products therefrom is added to the glucose and its weight of its weight 3%
3% soluble soybean polysaccharide, stirs evenly.
S5, spray drying: by step S4 products therefrom in 285 DEG C of inlet air temperature, 95 DEG C of leaving air temp, flow pumps 820ml/
It is spray-dried under h condition, obtains gadus bone bone meal；
S6, it bakes: the gadus bone meal that step S5 is obtained is baked into 20min at 115 DEG C；
S7, packaging: the gadus bone meal that bakes that step S6 is obtained is vacuum-packed to get to gadus bone meal seasoning.
For the bone meal of the method production in faint yellow, color is comfortable, has light paste flavor taste.Be dissolved in it is irresistible after water,
With very strong seafood flavor, no bitter taste and fishy smell are a kind of good seasonings.
Embodiment 3:
A kind of production method of gadus bone meal seasoning, comprising steps of
S1, pretreatment of raw material: taking gadus bone, cleans, and is cut into the fish-bone section of long 5cm, and identical weight is added in the fish-bone section
Water, be homogenized 4min under 121 DEG C of heating 30min, 20000rpm；
S2, enzymatic hydrolysis: using papain enzymolysis 3h for homogenate obtained by step S1 under conditions of 50 DEG C, pH=7,
In, in terms of the Tot Prot in step S1 gained homogenate, the additive amount of papain is 300U/gAlbumen, wherein it is described even
The measuring method of serous protein content is referring to GB/T 5009.5-2010 " measurement of Protein in Food "；
It is S3, high-pressure homogeneous: by 200 mesh screens of step S2 products therefrom, 100Mpa homogeneous 3 times；
S4, addition glucose and stabilizer: step S3 products therefrom is added to the glucose and its weight of its weight 4%
4% soluble soybean polysaccharide, stirs evenly.
S5, spray drying: by step S4 products therefrom in 280 DEG C of inlet air temperature, 90 DEG C of leaving air temp, flow pumps 800ml/
It is spray-dried under h condition, obtains gadus bone bone meal；
S6, it bakes: the gadus bone meal that step S5 is obtained is baked into 15min at 110 DEG C；
S7, packaging: the gadus bone meal that bakes that step S6 is obtained is vacuum-packed to get to gadus bone meal seasoning.
The bone meal taste of the method production is softer, and bone meal is fine and smooth, there is kind of a fresh fragrance road, and seasoning is dissolved in after water surely
It is fixed, no obvious sediment, while without apparent bitter taste.
Embodiment 4:
A kind of production method of gadus bone meal seasoning, comprising steps of
S1, pretreatment of raw material: taking gadus bone, cleans, and is cut into the fish-bone section of long 5cm, and identical weight is added in the fish-bone section
Water, be homogenized 4min under 121 DEG C of heating 30min, 20000rpm；
S2, enzymatic hydrolysis: being added papain enzymolysis 1h for homogenate obtained by step S1 under conditions of 50 DEG C, pH=7,
In, in terms of the Tot Prot in step S1 gained homogenate, the additive amount of papain is 200U/gAlbumen, wherein it is described even
The measuring method of serous protein content is referring to GB/T 5009.5-2010 " measurement of Protein in Food "；
It is S3, high-pressure homogeneous: by 200 mesh screens of step S2 products therefrom, 100Mpa homogeneous 3 times；
S4, addition glucose and stabilizer: step S3 products therefrom is added to the glucose and its weight of its weight 4%
4% soluble soybean polysaccharide, stirs evenly.
S5, spray drying: by step S4 products therefrom in 280 DEG C of inlet air temperature, 90 DEG C of leaving air temp, flow pumps 800ml/
It is spray-dried under h condition, obtains gadus bone bone meal；
S6, it bakes: the gadus bone meal that step S5 is obtained is baked into 15min at 110 DEG C；
S7, packaging: the gadus bone meal that bakes that step S6 is obtained is vacuum-packed to get to gadus bone meal seasoning.
The bone meal taste of the method production is softer, and bone meal is fine and smooth, there is kind of a fresh fragrance road, and seasoning is dissolved in after water surely
It is fixed, no obvious sediment, while without apparent bitter taste.
Embodiment 5:
A kind of production method of gadus bone meal seasoning, comprising steps of
S1, pretreatment of raw material: taking gadus bone, cleans, and is cut into the fish-bone section of long 4cm, and identical weight is added in the fish-bone section
Water, be homogenized 3min under 115 DEG C of heating 25min, 5000rpm；
S2, enzymatic hydrolysis: digesting 2h with alkali protease under conditions of 52 DEG C, pH=8 for homogenate obtained by step S1,
In, in terms of the Tot Prot in step S1 gained homogenate, the additive amount of alkali protease is 960U/gAlbumen, wherein it is described even
The measuring method of serous protein content is referring to GB/T 5009.5-2010 " measurement of Protein in Food "；
It is S3, high-pressure homogeneous: by 180 mesh screens of step S2 products therefrom, 90Mpa homogeneous 3 times；
S4, addition glucose and stabilizer: step S3 products therefrom is added to the glucose and its weight of its weight 5%
5% soluble soybean polysaccharide, stirs evenly.
S5, spray drying: by step S4 products therefrom in 275 DEG C of inlet air temperature, 85 DEG C of leaving air temp, flow pumps 780ml/
It is spray-dried under h condition, obtains gadus bone bone meal；
S6, it bakes: the gadus bone meal that step S5 is obtained is baked into 10min at 105 DEG C；
S7, packaging: the gadus bone meal that bakes that step S6 is obtained is vacuum-packed to get to gadus bone meal seasoning.
Fish-bone color is moderate, the just right fishy smell for covering fish-bone of the fragrance that Maillard reaction generates, overall feeling
It is mellow and full, comfortable.
Embodiment 6:
A kind of production method of gadus bone meal seasoning, comprising steps of
S1, pretreatment of raw material: taking gadus bone, cleans, and is cut into the fish-bone section of long 4cm, and identical weight is added in the fish-bone section
Water, be homogenized 3min under 115 DEG C of heating 25min, 5000rpm；
S2, enzymatic hydrolysis: stirring enzymatic hydrolysis 1h with alkali protease under conditions of 52 DEG C, pH=8 for homogenate obtained by step S1,
Wherein, in terms of the Tot Prot in step S1 gained homogenate, the additive amount of alkali protease is 700U/gAlbumen, wherein it is described
The measuring method of homogenate protein content is referring to GB/T 5009.5-2010 " measurement of Protein in Food "；
It is S3, high-pressure homogeneous: by 180 mesh screens of step S2 products therefrom, 90Mpa homogeneous 3 times；
S4, addition glucose and stabilizer: step S3 products therefrom is added to the glucose and its weight of its weight 5%
5% soluble soybean polysaccharide, stirs evenly.
S5, spray drying: by step S4 products therefrom in 275 DEG C of inlet air temperature, 85 DEG C of leaving air temp, flow pumps 780ml/
It is spray-dried under h condition, obtains gadus bone bone meal；
S6, it bakes: the gadus bone meal that step S5 is obtained is baked into 10min at 105 DEG C；
S7, packaging: the gadus bone meal that bakes that step S6 is obtained is vacuum-packed to get to gadus bone meal seasoning.
Fish-bone color is moderate, the just right fishy smell for covering fish-bone of the fragrance that Maillard reaction generates, overall feeling
It is mellow and full, comfortable.
Nutrition content in gadus bone meal seasoning made from the embodiment of the present invention is as shown in table 1:
The content of nutriment in 1 gadus bone meal seasoning of table
Comparative example 1
A kind of production method of gadus bone meal seasoning, comprising steps of
S1, pretreatment of raw material: taking gadus bone, cleans, and is cut into the fish-bone section of long 4cm, and identical weight is added in the fish-bone section
Water, be homogenized 3min under 115 DEG C of heating 25min, 5000rpm；
S2, enzymatic hydrolysis: stirring enzymatic hydrolysis 1h with alkali protease under conditions of 52 DEG C, pH=8 for homogenate obtained by step S1,
Wherein, in terms of the Tot Prot in step S1 gained homogenate, the additive amount of alkali protease is 700U/gAlbumen, wherein it is described
The measuring method of homogenate protein content is referring to GB/T 5009.5-2010 " measurement of Protein in Food "；
It is S3, high-pressure homogeneous: by 180 mesh screens of step S2 products therefrom, 90Mpa homogeneous 3 times；
S4, addition stabilizer: step S3 products therefrom is added into its 5% soluble soybean polysaccharide of weight, is stirred evenly.
S5, spray drying: by step S4 products therefrom in 275 DEG C of inlet air temperature, 85 DEG C of leaving air temp, flow pumps 780ml/
It is spray-dried under h condition, obtains gadus bone bone meal；
S6, it bakes: the gadus bone meal that step S5 is obtained is baked into 10min at 105 DEG C；
S7, packaging: the gadus bone meal that bakes that step S6 is obtained is vacuum-packed to get to gadus bone meal seasoning.
Comparative example 2
A kind of production method of gadus bone meal seasoning, comprising steps of
S1, pretreatment of raw material: taking gadus bone, cleans, and is cut into the fish-bone section of long 4cm, and identical weight is added in the fish-bone section
Water, be homogenized 3min under 115 DEG C of heating 25min, 5000rpm；
S2, enzymatic hydrolysis: stirring enzymatic hydrolysis 2h with alkali protease under conditions of 52 DEG C, pH=8 for homogenate obtained by step S1,
Wherein, in terms of the Tot Prot in step S1 gained homogenate, the additive amount of alkali protease is 700U/gAlbumen, wherein it is described
The measuring method of homogenate protein content is referring to GB/T 5009.5-2010 " measurement of Protein in Food "；
It is S3, high-pressure homogeneous: by 180 mesh screens of step S2 products therefrom, 90Mpa homogeneous 3 times；
S4, addition glucose and stabilizer: step S3 products therefrom is added into the glucose of its weight 10% and 5% solvable
Property soybean polyoses, stir evenly.
S5, spray drying: by step S4 products therefrom in 275 DEG C of inlet air temperature, 85 DEG C of leaving air temp, flow pumps 780ml/
It is spray-dried under h condition, obtains gadus bone bone meal；
S6, it bakes: the gadus bone meal that step S5 is obtained is baked into 10min at 105 DEG C；
S7, packaging: the gadus bone meal that bakes that step S6 is obtained is vacuum-packed to get to gadus bone meal seasoning.
Comparative example 3
A kind of production method of gadus bone meal seasoning, comprising steps of
S1, pretreatment of raw material: taking gadus bone, cleans, and is cut into the fish-bone section of long 4cm, and identical weight is added in the fish-bone section
Water, be homogenized 3min under 115 DEG C of heating 25min, 5000rpm；
S2, enzymatic hydrolysis: stirring enzymatic hydrolysis 2h with alkali protease under conditions of 52 DEG C, pH=8 for homogenate obtained by step S1,
Wherein, in terms of the Tot Prot in step S1 gained homogenate, the additive amount of alkali protease is 700U/gAlbumen, wherein it is described
The measuring method of homogenate protein content is referring to GB/T 5009.5-2010 " measurement of Protein in Food "；
It is S3, high-pressure homogeneous: by 180 mesh screens of step S2 products therefrom, 90Mpa homogeneous 3 times；
S4, addition glucose and stabilizer: step S3 products therefrom is added into the glucose of its weight 5% and 5% solvable
Property soybean polyoses, stir evenly.
S5, spray drying: by step S4 products therefrom in 275 DEG C of inlet air temperature, 85 DEG C of leaving air temp, flow pumps 780ml/
It is spray-dried under h condition, obtains gadus bone bone meal；
S6, it bakes: the gadus bone meal that step S5 is obtained is baked into 30min at 105 DEG C；
S7, packaging: the gadus bone meal that bakes that step S6 is obtained is vacuum-packed to get to gadus bone meal seasoning.
Comparative example 4
A kind of production method of gadus bone meal seasoning, comprising steps of
S1, pretreatment of raw material: taking gadus bone, cleans, and is cut into the fish-bone section of long 4cm, and identical weight is added in the fish-bone section
Water, be homogenized 3min under 115 DEG C of heating 25min, 5000rpm；
S2, enzymatic hydrolysis: stirring enzymatic hydrolysis 5h with alkali protease under conditions of 52 DEG C, pH=8 for homogenate obtained by step S1,
Wherein, in terms of the Tot Prot in step S1 gained homogenate, the additive amount of alkali protease is 700U/gAlbumen, wherein it is described
The measuring method of homogenate protein content is referring to GB/T 5009.5-2010 " measurement of Protein in Food "；
It is S3, high-pressure homogeneous: by 180 mesh screens of step S2 products therefrom, 90Mpa homogeneous 3 times；
S4, addition glucose and stabilizer: step S3 products therefrom is added into the glucose of its weight 5% and 5% solvable
Property soybean polyoses, stir evenly.
S5, spray drying: by step S4 products therefrom in 275 DEG C of inlet air temperature, 85 DEG C of leaving air temp, flow pumps 780ml/
It is spray-dried under h condition, obtains gadus bone bone meal；
S6, it bakes: the gadus bone meal that step S5 is obtained is baked into 10min at 105 DEG C；
S7, packaging: the gadus bone meal that bakes that step S6 is obtained is vacuum-packed to get to gadus bone meal seasoning.
Comparative example 1~4 does not add the addition of glucose, change glucose respectively compared with production method of the invention
Amount changes baking times and changes enzymolysis time；Respectively using electronic nose and electronic tongues to cod made from embodiment and comparative example
Fish-bone powder flavourings carry out flavor measurement, and electronic tongues measurement result is as shown in table 2, and comparative example 4 digests the too long time, obtained
Seasoning can generate higher bitter taste；3 baking times of comparative example are too long, will lead to the reduction of seasoning delicate flavour；And obtained by example
Seasoning can keep preferable delicate flavour and lower bitter taste.
Electronic nose measurement result is as shown in table 3, and electronic nose sensor is as shown in table 4 to substance responds type, due to fish
Fishy smell gas is mainly due to caused by the substances such as trimethylamine and dimethylamine, so comparative example 1 has at No. 3 sensors of electronic nose
Higher value, and comparative example 2, comparative example 3 be in No. 9 sensor values with higher of electronic nose, because excessive glucose is added
The fragrance of bone meal Mei Lade can be allowed heavier with too long baking times, and organic sulfur compound is the master that Maillard reaction generates fragrance
Want compound.
In conclusion the flavor between the balance fish-bone that only example set can be best and Maillard reaction.
Gadus bone meal condiment electronic tongues taste value is made in 2 embodiment of table and comparative example
Gadus bone meal condiment electronic nose taste value is made in 3 embodiment of table and comparative example
4 electronic nose sensor of table is to substance responds type
| Sensor number | Respond style |
| 1 | Fragrance ingredient benzene class |
| 2 | Oxyhydroxide |
| 3 | Ammonia |
| 4 | Hydride |
| 5 | Short chain alkanes fragrance ingredient |
| 6 | Methyl class |
| 7 | Inorganic sulphide |
| 8 | Alcohols, aldoketones |
| 9 | Organic sulfur compound |
| 10 | Long chain alkane |
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Anyone skilled in the art within the technical scope of the present disclosure, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (7)
1. a kind of production method of gadus bone meal seasoning, which is characterized in that comprising steps of
S1, the pretreatment of gadus bone: gadus bone is taken, cleans, is cut into fish-bone section；The fish-bone Duan Jiashui, 115~125 DEG C of heating 25
~35min；Products therefrom mashing, obtains homogenate；
S2, enzymatic hydrolysis: being added protease for homogenate obtained by step S1, under conditions of 52~56 DEG C, pH6~8 stirring enzymatic hydrolysis 1~
3h；Wherein, the protease is papain or basic protein, described in terms of the Tot Prot of the homogenate obtained by the step S2
The additive amount of papain is 200~400U/gAlbumen, the additive amount of the alkali protease is 480~960U/gAlbumen；
S3, homogeneous: step S2 products therefrom is filtered, and gained filtrate carries out homogeneous；
S4, addition glucose and stabilizer: step S3 products therefrom is added to the glucose and its weight of its weight 3%~5%
3%~5% soluble soybean polysaccharide, stirs evenly；
S5, drying: step S4 products therefrom is dried, gadus bone meal is obtained；
S6, it bakes: the gadus bone meal that step S5 is obtained being baked into 10~20min at 105~115 DEG C, gadus bone meal must be baked；
S7, packaging: the gadus bone meal that bakes that step S6 is obtained is packed, and gadus bone meal seasoning is obtained.
2. the production method of gadus bone meal seasoning according to claim 1, which is characterized in that fish-bone segment length described in step S1
Degree is 4~6cm.
3. the production method of gadus bone meal seasoning according to claim 1, which is characterized in that fish-bone section described in step S1 and
The weight ratio of water is 1:1.
4. the production method of gadus bone meal seasoning according to claim 1, which is characterized in that mashing described in step S1 is specific
Are as follows: 5000~30000rpm, 3~4min of mashing.
5. the production method of gadus bone meal seasoning according to claim 1, which is characterized in that step S3 specifically: will walk
180~220 mesh screens of rapid S2 products therefrom, filtering gained 90~110Mpa of liquid homogeneous 2~3 times.
6. the production method of gadus bone meal seasoning according to claim 1, which is characterized in that dry for spray described in step S5
Mist is dry, design parameter are as follows: 275~285 DEG C of inlet air temperature, 85~95 DEG C of leaving air temp, 780~820ml/h of flow pumps.
7. the production method of gadus bone meal seasoning according to claim 1, which is characterized in that be packaged as described in step S7 true
Empty package.
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| CN111165650A (en) * | 2020-01-03 | 2020-05-19 | 大连工业大学 | Method for improving hydrolysis degree of cod bones based on two-stage enzymolysis |
| CN111329027A (en) * | 2020-04-14 | 2020-06-26 | 福建创新食品科技有限公司 | Delicate flavor seasoning prepared from fishbone and crushing equipment used for production thereof |
| CN115721001A (en) * | 2022-12-08 | 2023-03-03 | 宁夏春升源生物科技有限公司 | Natural composite flavor enhancer and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111165650A (en) * | 2020-01-03 | 2020-05-19 | 大连工业大学 | Method for improving hydrolysis degree of cod bones based on two-stage enzymolysis |
| CN111329027A (en) * | 2020-04-14 | 2020-06-26 | 福建创新食品科技有限公司 | Delicate flavor seasoning prepared from fishbone and crushing equipment used for production thereof |
| CN115721001A (en) * | 2022-12-08 | 2023-03-03 | 宁夏春升源生物科技有限公司 | Natural composite flavor enhancer and preparation method thereof |
| CN115721001B (en) * | 2022-12-08 | 2024-03-29 | 宁夏春升源生物科技有限公司 | Natural composite flavoring agent and preparation method thereof |
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Application publication date: 20190412 |