CN109699992A - A kind of preparation method preparing sauce fragrance base-material using fish-bone - Google Patents
A kind of preparation method preparing sauce fragrance base-material using fish-bone Download PDFInfo
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- CN109699992A CN109699992A CN201811642340.9A CN201811642340A CN109699992A CN 109699992 A CN109699992 A CN 109699992A CN 201811642340 A CN201811642340 A CN 201811642340A CN 109699992 A CN109699992 A CN 109699992A
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Abstract
The present invention provides a kind of preparation methods that sauce fragrance base-material is prepared using fish-bone, the following steps are included: glucose, xylose, L-cysteine hydrochloride, vitamin B1, ginger powder and fish-bone enzymatic hydrolysis clear liquid are sufficiently mixed by (1), it controls each raw material and is respectively as follows: glucose 40-60g/L relative to fish-bone enzymatic hydrolysis clear liquid additional amount, xylose 8-12g/L, L-cysteine hydrochloride 10-20g/L vitamin B1 9-15g/L, ginger powder 3-7g/L；(2) mixed liquor pH value is obtained to 5.5-6.5 in regulating step (1)；And mixed liquor is reacted into 70-110min in the condition that temperature is 100-120 DEG C；(3) mixed liquor after step (2) reaction is concentrated in vacuo to the paste base-material of aqueous 20%-30%；It is then cooled to room temperature, obtains finished product base-material.Benefit of the invention is prepared with Channel-catfish fish-bone, steck with biological enzyme technology and Maillard reaction, no fishlike smell, is rich in peptides and amino acid, and average molecular weight 945Da has preferable nutrition, while also having stronger delicate flavour.
Description
Technical field
The present invention relates to fragrance base-material technical fields, and in particular to a kind of system that sauce fragrance base-material is prepared using fish-bone
Preparation Method.
Background technique
Rich in calcareous and microelement in fish-bone, osteoporosis can be prevented by often eating, for being in growth period
Teenager and the middle-aged and the old that senesces of bone for, all very useful place.
There are also a kind of methods of traditional marinated fish for Japan, directly edible after fish-bone can also be made to soften.It selects some small
Type fresh-water fishes after wash clean, gutting, coat a small amount of salt on the surface of fish, then prepare some rice for having mixed salt and sweet rice wine
Meal.Then, one layer of rice is spread in cylinder, repaves one layer of fish, is finally sealed, the upper a little weights of face pressure, is pickled 3 months
It eats.Pickled Fishbone and fishbone can be eaten in this way, and lactic acid bacteria rich in, be easy to be inhaled by stomach and intestine
It receives, additionally aids tired people and regain one's strength.
Calcium, phosphorus are Major elements needed by human, and content is very high in fish-bone, and calcium, phosphorus ratio and human organism are close,
Therefore the calcium in fish-bone is easily absorbed by the body and utilizes；But due to the complexity of Land use systems, cause people often by fish-bone
It throws away, not only causes a large amount of pollution, also result in the waste of food；Sauce fragrance is prepared in the present invention using fish-bone
Base-material, no fishlike smell are rich in peptides and amino acid, and average molecular weight 945Da has preferable nutrition, while also having
Stronger delicate flavour.
Summary of the invention
The purpose of the present invention is to provide a kind of preparation methods for preparing sauce fragrance base-material using fish-bone to be not necessarily in life
Essence, monosodium glutamate etc. are added when production, there is the stronger market competitiveness compared with similar products.
To achieve the above object, the present invention provides a kind of preparation method for preparing sauce fragrance base-material using fish-bone,
The following steps are included:
(1) glucose, xylose, L-cysteine hydrochloride, vitamin B1, ginger powder and fish-bone enzymatic hydrolysis clear liquid is sufficiently mixed
It closes, controls each raw material relative to fish-bone enzymatic hydrolysis clear liquid additional amount and be respectively as follows: glucose 40-60g/L, half Guang of xylose 8-12g/L, L-
Propylhomoserin hydrochloride 10-20g/L vitamin B1 9-15g/L, ginger powder 3-7g/L；
(2) mixed liquor pH value is obtained to 5.5-6.5 in regulating step (1)；It and by mixed liquor is 100-120 DEG C in temperature
70-110min is reacted in condition；
(3) mixed liquor after step (2) reaction is concentrated in vacuo to the paste base-material of aqueous 20%-30%；Then
It is cooled to room temperature, obtains finished product base-material.
Further, the preparation step of the fish-bone enzymatic hydrolysis clear liquid includes:
(1) by generated when adding work Channel-catfish fillet it is fresh cleaned with meat Channel-catfish fish-bone, steck, the fish oil except attachment removal, in fish
The sundries such as dirty and fish blood, drain moisture and weigh；And Shang Shu Channel-catfish fish-bone, steck are crushed to 200 mesh with pulverizer, it is spare；
(2) fish-bone, steck are weighed, the water for being 1.5-2.5 times of fish-bone with weight mixes, and adjusts pH to 6.8-7.2, and add
Enter after weight is sufficiently stirred for the enzyme of fish-bone, the 2-3% of steck total weight and carries out enzyme digestion reaction；
(3) mixture after enzyme digestion reaction is heated to 90-110 DEG C and keeps 10min, by enzyme-deactivating therein；It will go out
Mixture after enzyme is placed in centrifugation in centrifuge, and solid-liquid is separated, is then cooled to, spare.
Further, the reaction needs in the step (2) keep stirring and keep 100-120 DEG C of constant temperature.
Further, the temperature being concentrated in vacuo in the step (3) is 70-90 DEG C.
Further, enzyme used in the step (2) to be compound protease and flavor protease mixed by 1:0.5 and
At.
Further, in the step (2) enzyme digestion reaction condition are as follows: reaction temperature be 44-50 DEG C, reaction time 3-
5h needs to be continuously agitated during the reaction.
Further, centrifuge speed is 1500-2500r/min in the step (3).
Further, centrifugation time is 8-12min in the step (3).
The present invention has the advantages that
1. Li of the present invention is prepared Yong Channel-catfish fish-bone, steck with biological enzyme technology and Maillard reaction, no fishlike smell is rich in
Peptides and amino acid, average molecular weight 945Da have preferable nutrition, while also having stronger delicate flavour；
It is and same without addition essence, monosodium glutamate etc. in production 2. during the present invention prepares the fragrance base-material of sauce
Class product, which is compared, the stronger market competitiveness；
3. this product is not dehydrated completely, therefore largely reduces the cost of dehydration.
Specific embodiment
The present invention will be further described With reference to embodiment, following embodiment be intended to illustrate invention without
It is limitation of the invention further.
Raw material of the present invention can synthesize commercially or according to the prior art.
Embodiment 1
A kind of preparation method preparing sauce fragrance base-material using fish-bone, comprising the following steps:
(1) glucose, xylose, L-cysteine hydrochloride, vitamin B1, ginger powder and fish-bone enzymatic hydrolysis clear liquid is sufficiently mixed
It closes, controls each raw material relative to fish-bone enzymatic hydrolysis clear liquid additional amount and be respectively as follows: glucose 40g/L, xylose 8g/L, L-cysteine salt
Hydrochlorate 10g/L, vitamin B1 9g/L, ginger powder 3g/L；
(2) mixed liquor pH value is obtained to 5.5 in regulating step (1)；And by mixed liquor in the reaction kettle that temperature is 100 DEG C
70min is reacted, reaction need to keep stirring and keep constant temperature；
(3) by by step (2) reaction after mixed liquor temperature be 70 DEG C at be concentrated in vacuo to aqueous 20% paste
Base-material；Above-mentioned paste base-material is cooled to room temperature, finished product base-material is obtained.
Wherein, the preparation step of the fish-bone enzymatic hydrolysis clear liquid includes:
(1) by generated when adding work Channel-catfish fillet it is fresh cleaned with meat Channel-catfish fish-bone, steck, the fish oil except attachment removal, in fish
The sundries such as dirty and fish blood, drain moisture and weigh；And Shang Shu Channel-catfish fish-bone, steck are crushed to 200 mesh with pulverizer, it is spare；
In the material Leng Dong Channel-catfish fish-bone of selection, then need sufficiently to thaw；
(2) fish-bone, steck are weighed, the water for being 1.5 times of fish-bone with weight mixes, and adjusts pH to 6.8, and weight is added and is
2% enzyme of fish-bone, steck total weight, enzyme used are that compound protease and flavor protease are mixed by 1:0.5, are sufficiently stirred
It after mixing, controlled at 44 DEG C, is continuously agitated in enzymolysis process, reacts 3h；
(3) mixture after enzyme digestion reaction is heated to 90 DEG C and keeps 10min, by enzyme-deactivating therein；After enzyme deactivation
Mixture be placed in centrifugation in centrifuge, solid-liquid is separated, control centrifuge speed is 1500r/min, holding 8min,
Then it is cooled to, it is spare.
Embodiment 2:
A kind of preparation method preparing sauce fragrance base-material using fish-bone, comprising the following steps:
(1) glucose, xylose, L-cysteine hydrochloride, vitamin B1, ginger powder and fish-bone enzymatic hydrolysis clear liquid is sufficiently mixed
It closes, controls each raw material relative to fish-bone enzymatic hydrolysis clear liquid additional amount and be respectively as follows: glucose 50g/L, xylose 10g/L, L-cysteine
Hydrochloride 15g/L, vitamin B11 2g/L, ginger powder 5g/L；
(2) mixed liquor pH value is obtained to 6.0 in regulating step (1)；And by mixed liquor in the reaction kettle that temperature is 110 DEG C
90min is reacted, reaction need to keep stirring and keep constant temperature；
(3) by by step (2) reaction after mixed liquor temperature be 80 DEG C at be concentrated in vacuo to aqueous 25% paste
Base-material；Above-mentioned paste base-material is cooled to room temperature, finished product base-material is obtained.
Wherein, the preparation step of the fish-bone enzymatic hydrolysis clear liquid includes:
(4) by generated when adding work Channel-catfish fillet it is fresh cleaned with meat Channel-catfish fish-bone, steck, the fish oil except attachment removal, in fish
The sundries such as dirty and fish blood, drain moisture and weigh；And Shang Shu Channel-catfish fish-bone, steck are crushed to 200 mesh with pulverizer, it is spare；
In the material Leng Dong Channel-catfish fish-bone of selection, then need sufficiently to thaw；
(5) fish-bone, steck are weighed, the water for being 2 times of fish-bone with weight mixes, and adjusts pH to 7.0, and it is fish that weight, which is added,
2.5% enzyme of bone, steck total weight, enzyme used are that compound protease and flavor protease are mixed by 1:1, are sufficiently stirred
Afterwards, it controlled at 47 DEG C, is continuously agitated in enzymolysis process, reacts 4h；
(6) mixture after enzyme digestion reaction is heated to 100 DEG C and keeps 10min, by enzyme-deactivating therein；After enzyme deactivation
Mixture be placed in centrifugation in centrifuge, solid-liquid is separated, control centrifuge speed is 2000r/min, holding
10min is then cooled to, spare.
Embodiment 3
A kind of preparation method preparing sauce fragrance base-material using fish-bone, comprising the following steps:
(1) glucose, xylose, L-cysteine hydrochloride, vitamin B1, ginger powder and fish-bone enzymatic hydrolysis clear liquid is sufficiently mixed
It closes, controls each raw material relative to fish-bone enzymatic hydrolysis clear liquid additional amount and be respectively as follows: glucose 60g/L, xylose 12g/L, L-cysteine
Hydrochloride 20g/L, vitamin B11 5g/L, ginger powder 7g/L；
(2) mixed liquor pH value is obtained to 6.5 in regulating step (1)；And by mixed liquor in the reaction kettle that temperature is 120 DEG C
110min is reacted, reaction need to keep stirring and keep constant temperature；
(3) by by step (2) reaction after mixed liquor temperature be 90 DEG C at be concentrated in vacuo to aqueous 30% paste
Base-material；Above-mentioned paste base-material is cooled to room temperature, finished product base-material is obtained.
Wherein, the preparation step of the fish-bone enzymatic hydrolysis clear liquid includes:
(1) by generated when adding work Channel-catfish fillet it is fresh cleaned with meat Channel-catfish fish-bone, steck, the fish oil except attachment removal, in fish
The sundries such as dirty and fish blood, drain moisture and weigh；And Shang Shu Channel-catfish fish-bone, steck are crushed to 200 mesh with pulverizer, it is spare；
In the material Leng Dong Channel-catfish fish-bone of selection, then need sufficiently to thaw；
(2) fish-bone, steck are weighed, the water for being 2.5 times of fish-bone with weight mixes, and adjusts pH to 7.2, and weight is added and is
3% enzyme of fish-bone, steck total weight, enzyme used are that compound protease and flavor protease are mixed by 1:2, are sufficiently stirred
Afterwards, it controlled at 50 DEG C, is continuously agitated in enzymolysis process, reacts 5h；
(1) mixture after enzyme digestion reaction is heated to 110 DEG C and keeps 10min, by enzyme-deactivating therein；After enzyme deactivation
Mixture be placed in centrifugation in centrifuge, solid-liquid is separated, control centrifuge speed is 2500r/min, holding
12min is then cooled to, spare.
Finally, it should be noted that above embodiments are only to illustrate the present invention and not limit technology described in the invention
Scheme；Those skilled in the art should understand that still can modify to the present invention or equivalent replacement；And all are not
It is detached from the technical solution and its improvement of the spirit and scope of the present invention, should all be covered within the scope of the claims of the present invention.
Claims (8)
1. a kind of preparation method for preparing sauce fragrance base-material using fish-bone, which comprises the following steps:
(1) glucose, xylose, L-cysteine hydrochloride, vitamin B1, ginger powder and fish-bone enzymatic hydrolysis clear liquid are sufficiently mixed,
It controls each raw material and is respectively as follows: glucose 40-60g/L, half Guang ammonia of xylose 8-12g/L, L- relative to fish-bone enzymatic hydrolysis clear liquid additional amount
Acid hydrochloride 10-20g/L vitamin B1 9-15g/L, ginger powder 3-7g/L；
(2) mixed liquor pH value is obtained to 5.5-6.5 in regulating step (1)；It and by mixed liquor is 100-120 DEG C of condition in temperature
Middle reaction 70-110min；
(3) mixed liquor after step (2) reaction is concentrated in vacuo to the paste base-material of aqueous 20%-30%；It is then cooling
To room temperature, finished product base-material is obtained.
2. preparation method according to claim 1, which is characterized in that the preparation step of fish-bone enzymatic hydrolysis clear liquid includes:
(1) by generated when adding work Channel-catfish fillet it is fresh with meat Channel-catfish fish-bone, steck clean, the fish oil except attachment removal, fish guts and
The sundries such as fish blood drain moisture and weigh；And Shang Shu Channel-catfish fish-bone, steck are crushed to 200 mesh with pulverizer, it is spare；
(2) fish-bone, steck are weighed, the water for being 1.5-2.5 times of fish-bone with weight mixes, and adjusts pH to 6.8-7.2, and weight is added
Amount is fish-bone, the enzyme of the 2-3% of steck total weight carries out enzyme digestion reaction after being sufficiently stirred；
(3) mixture after enzyme digestion reaction is heated to 90-110 DEG C and keeps 10min, by enzyme-deactivating therein；After enzyme deactivation
Mixture be placed in centrifugation in centrifuge, solid-liquid is separated, is then cooled to, it is spare.
3. preparation method according to claim 1, which is characterized in that the reaction needs in the step (2) are kept stirring
And keep 100-120 DEG C of constant temperature.
4. preparation method according to claim 1, which is characterized in that the temperature being concentrated in vacuo in the step (3) is 70-
90℃。
5. preparation method according to claim 2, which is characterized in that enzyme used in the step (2) is compound protein
Enzyme and flavor protease are mixed by 1:0.5.
6. preparation method according to claim 2, which is characterized in that the condition of enzyme digestion reaction in the step (2) are as follows: anti-
Answering temperature is 44-50 DEG C, and reaction time 3-5h needs to be continuously agitated during the reaction.
7. preparation method according to claim 2, which is characterized in that centrifuge speed is 1500- in the step (3)
2500r/min。
8. preparation method according to claim 2, which is characterized in that centrifugation time is 8-12min in the step (3).
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811642340.9A CN109699992A (en) | 2018-12-29 | 2018-12-29 | A kind of preparation method preparing sauce fragrance base-material using fish-bone |
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| CN201811642340.9A CN109699992A (en) | 2018-12-29 | 2018-12-29 | A kind of preparation method preparing sauce fragrance base-material using fish-bone |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111903955A (en) * | 2020-08-16 | 2020-11-10 | 合肥工业大学 | Method for preparing high-calcium flavor sauce by utilizing longsnout catfish steaks |
| CN113273680A (en) * | 2021-06-16 | 2021-08-20 | 北京工商大学 | Fish-flavor essence and preparation method thereof and food |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104432283A (en) * | 2014-11-21 | 2015-03-25 | 山东东方海洋科技股份有限公司 | High-calcium fishbone taste-active peptide nutrient soup base and preparation method thereof |
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2018
- 2018-12-29 CN CN201811642340.9A patent/CN109699992A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104432283A (en) * | 2014-11-21 | 2015-03-25 | 山东东方海洋科技股份有限公司 | High-calcium fishbone taste-active peptide nutrient soup base and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 张鹏，等: "利用低值鳗鱼骨开发鳗鱼提取物的研究", 《食品科技》 * |
| 闫虹，等: "基于美拉德反应的狭鳕鱼排复配酶解工艺优化", 《渔业现代化》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111903955A (en) * | 2020-08-16 | 2020-11-10 | 合肥工业大学 | Method for preparing high-calcium flavor sauce by utilizing longsnout catfish steaks |
| CN113273680A (en) * | 2021-06-16 | 2021-08-20 | 北京工商大学 | Fish-flavor essence and preparation method thereof and food |
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Application publication date: 20190503 |
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