CN109770317A - A kind of oolong tea perfume shrimp flavoring and preparation method thereof - Google Patents
A kind of oolong tea perfume shrimp flavoring and preparation method thereof Download PDFInfo
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Abstract
The present invention relates to a kind of oolong tea perfume shrimp flavoring, constituent and parts by weight are as follows: 5-10 parts of oolong tea perfume shrimp med, 10-15 parts of edible salt, 25-35 parts of white granulated sugar, 10-15 parts of monosodium glutamate, 1-3 parts of soybean oil, 2-5 parts of acid hydrolyzed vegetable protein powder, 2-5 parts of powdered soy, 6-8 parts of condiment powder, 1-1.5 parts of desiccant, 0.2-0.5 parts of I+G, 0.1-0.3 parts of dried scallop powder.This oolong tea perfume shrimp flavoring unique flavor, shrimp flavor is baked with giving off a strong fragrance, the delicious perfume (or spice) of shrimp, free from extraneous odour, without fishy smell, the faint scent of oolong tea and the compound fragrance of spice are had both, it is salty fresh agreeable to the taste, it can be in right amount in instant food, the leisure multi-field use such as dilated food and food and drink, easy to use and flavor-stable.
Description
Technical field
The invention belongs to food processing technology field, especially a kind of oolong tea perfume shrimp flavoring and its preparation side
Method.
Background technique
China is prawn big producer, and yield occupies the whole world first.Mention that " prawn has logical in a Compendium of Material Medica food health piece
Network whets the appetite, is anti-oxidant " the effect of.Modern nutriology research also indicates that, prawn not only delicious meat, and rich in magnesium, calcium, phosphorus,
The microelements such as potassium, iodine and vitamin A, it is deep to be liked by the common people, it is one of aquatic products most popular in international aquatic products trade.
Oolong tea, also known as green tea are semi-fermented teas, and fragrance is strong persistently, glycol is tasty and refreshing, the work having stomach invigorating and digestion promoting effects
With wherein Iron Guanyin is the superfine product in oolong tea, has the orchid of natural strong fragrance fragrant, and flavour is mellow sweet fresh, returns sweet long, oolong tea
It is the tealeaves category of unique distinctness distinct Chinese characteristics in several big teas of China.The chemical machine ingredient of oolong tea mainly have tea polyphenols,
Vegetable soda, protein, amino acid, vitamin, pectin element, organic acid, lipopolysaccharides, carbohydrate, enzyme etc., it is full of nutrition.
It there remains many nutriments in the oolong tea finished off, hesitate to discard, so, dish is entered with tea, can be used as and remedy it
Road.Enter dish with tea and be referred to as tea dish, refers to tea and food pairing, be mutually integrated.Enter dish with tea, raw material draw the special faint scent of tea and
Mouthfeel, deodorization goes that peculiar smell, vegetable soup be fresh, effect of gas fragrance beauty when can reach the cooking.Current China's food and drink pursue health, when
Still under the market background of diet, oolong tea dish is developed, to China's tea culture and cooking culture is carried forward, there is the economic effect of reality
Benefit and cultural continuity double meaning.In existing tea dish, tealeaves fried prawn is bright in colour, crispy in taste, unique flavor.But tea dish first is that
Complex procedures, it is troublesome in poeration, and flavor is unstable, second is that flavor propagation is not wide, audient is limited, even more can not be in leisure extruding etc.
More areas are widely applied.
By retrieval, patent publication us relevant to present patent application is not yet found.
Summary of the invention
It is an object of the invention in place of overcome the deficiencies in the prior art, provide a kind of oolong tea perfume shrimp flavoring and
There is giving off a strong fragrance to bake shrimp flavor, the delicious perfume (or spice) of shrimp, free from extraneous odour, nothing for preparation method, the oolong tea perfume shrimp flavoring unique flavor
Fishy smell has both the faint scent of oolong tea and the compound fragrance of spice, salty fresh agreeable to the taste, can be swollen in instant food, leisure in right amount
The multi-field use such as helping digestion product and food and drink, easy to use and flavor-stable.
The present invention solves its technical problem and adopts the following technical solutions to achieve:
A kind of oolong tea perfume shrimp flavoring, constituent and parts by weight are as follows:
5-10 parts of oolong tea perfume shrimp med, 10-15 parts of edible salt, 25-35 parts of white granulated sugar, 10-15 parts of monosodium glutamate, soybean oil 1-3
Part, 2-5 parts of acid hydrolyzed vegetable protein powder, 2-5 parts of powdered soy, 6-8 parts of condiment powder, 1-1.5 parts of desiccant, I+G 0.2-0.5
Part, 0.1-0.3 parts of dried scallop powder.
Moreover, the constituent and parts by weight of the condiment powder are as follows:
3-5 parts of onion powder, 1-3 parts of garlic powder, 0.5-1.5 parts of chilli powder.
Moreover, the constituent and parts by weight of the oolong tea perfume shrimp med are as follows:
70-80 parts of prawn enzymatic hydrolysis and fermentation liquid, it is 5-10 parts of oolong tea flavor oil, 5-10 parts of oolong tea polyphenol extract, fragrant pungent
Extract 0.05-0.1 parts of material, 3-6 parts of condiment powder, 0.5-1.0 parts of vitamin C, vitamin B10.5-1.5 parts, amino acid 1-
3 parts, 2-4 parts of reduced sugar, 2-5 parts of monosodium glutamate, 5-8 parts of white granulated sugar, 2-5 parts of yeast extract, 5-8 parts of cornstarch.
Moreover, the condiment powder be chive powder, ginger powder, garlic powder, star aniseed powder, zanthoxylum powder, cinnamomi cortex pulveratus, purple perilla powder it is mixed
Object is closed, mass ratio is followed successively by 1:1:0.5:0.5:3:1:1；
Alternatively, the amino acid is the mixture of L-cysteine, L-arginine, DL- METHIONINE, l-Alanine, quality
Ratio is 0.5:2:0.5:1；
Alternatively, the reduced sugar is glucose, xylose, two or more in ribose.
Moreover, the oolong tea polyphenol extract the preparation method comprises the following steps:
Preparing for every 100ml oolong tea polyphenol extract is as follows:
After frozen fresh oolong tea drying, crushing, 40 meshes are crossed, frozen fresh oolong tea after 0.1g is crushed is weighed, is added thereto
95% ethyl alcohol 40ml, is placed in ultrasonic instrument, and temperature is 45 DEG C, power 80W, is ultrasonically treated 30min, and standing is cooled to room
Wen Hou is filled into 100ml volumetric flask, repetitive operation, is merged filtrate twice, is added 95% ethyl alcohol to be settled to 100ml, obtain oolong
Tea polyphenol extract liquid.
Moreover, the oolong tea flavor oil the preparation method comprises the following steps: oolong tea rehydration is taken to unfold it, 2-3 times of oolong is added
The soybean oil of tea quality, heat temperature raising maintain the temperature at 120-130 DEG C, after 10-30min, stop heating, after cooling it is overground i.e.
Obtain oolong tea flavor oil.
Moreover, the spice extract is cloves, the mixture of three kinds of rosemary, garlic spice ethanol extracts,
Mass ratio is 1:2:2；
Specific preparation process is as follows:
It will be crushed after cloves, rosemary, garlic drying, use magnetic stirring apparatus in 40-45 DEG C of water-bath with 95% ethyl alcohol
Extract 3-5h, cloves+rosemary+garlic quality and: the ratio g:mL of 95% ethyl alcohol be l:4, extract and merge afterwards three times repeatedly
Filtrate, then filtrate is evaporated to dryness with Rotary Evaporators；Dry powder, which is placed in drier, places 10-12h, is then housed in -20 DEG C
In closed glass jar；Dry powder is taken to be made into solution that mass concentration is 10%-20% with 95% ethyl alcohol to get spice extract.
Moreover, the prawn enzymatic hydrolysis and fermentation liquid the preparation method comprises the following steps:
(1) pretreatment of raw material: the Chinese prawn of natural thaw is cleaned, and is gone with the glacial acetic acid solution immersion of mass concentration 2%
Raw meat, wherein the mass ratio of prawn and glacial acetic acid solution is 1:2, then soaking time 40min-1h pulls prawn out, drip to water
Stream is discontinuous, is rubbed with meat grinder, and the salt of prawn quality 13-15% is added, and is uniformly mixed；
Digest: by the prawn of rubbing and water in mass ratio 1:1 ratio mix, using 1mol/L hydrochloric acid solution with
The sodium hydroxide solution of 1mol/L adjusts pH is 6.0-7.0, adds the protease and 0.1-0.5% of prawn quality 0.1-1%
Chitosan enzyme 50-55 DEG C, digests 3-5h, then heats to 95-100 DEG C, keeps 10-15min to get prawn enzymolysis liquid；
Wherein, the protease is the mixture of papain, flavor protease, mass ratio 1:2；
(3) ferment: the composite fermentation strain of enzymolysis liquid quality 3-5%, 25-30 DEG C of hair being added into step enzymolysis liquid (2)
Ferment 24-36h is removed filter residue, is obtained filtrate, as prawn enzymatic hydrolysis and fermentation liquid with 200 mesh filter-cloth filtering fermentation liquids；
Wherein, the composite fermentation strain is answering for lactobacillus plantarum, Ji Shi Pichia pastoris and staphylococcus xylosus
Close object, mass ratio 2:1:2.
Moreover, the preparation step of the oolong tea perfume shrimp med is as follows:
Other raw materials in addition to spice extract, cornstarch are added in reaction kettle, are stirred and evenly mixed, controlled at
105-115 DEG C, 1-2h is kept the temperature, after reaction, 80 DEG C is cooled to cold water, spice extract, cornstarch, stirring is added
Uniformly, and after keeping the temperature 15-30min, 60 DEG C are cooled to hereinafter, crossing colloid mill, microwave drying crushes to get oolong tea perfume shrimp med；
Wherein, laying thickness 1-3mm when microwave drying, heating power 420W-560W, heating time 5-10min.
The preparation method of oolong tea perfume shrimp flavoring as described above, steps are as follows:
Each raw material is uniformly mixed, through 20 mesh sieves, obtains oolong tea perfume shrimp flavoring.
The advantages of present invention obtains and good effect are:
1, oolong tea perfume shrimp flavoring unique flavor of the present invention, there is giving off a strong fragrance to bake shrimp flavor, and the delicious perfume (or spice) of shrimp is no different
Taste, no fishy smell have both the faint scent of oolong tea and the compound fragrance of spice, salty fresh agreeable to the taste, can in right amount instant food, stop
The multi-field use such as not busy dilated food and food and drink, easy to use and flavor-stable.
2, the present invention uses protease and chitosan enzyme complex enzyme hydrolysis prawn, makes enzymolysis liquid flavor coordination, chitosan enzyme
Addition facilitates protease hydrolytic shrimp body protein, and the two plays synergistic effect, and then promotes the formation of flavor amino acid.The shell of shrimp
It is middle that there are more chitosans, using β-Isosorbide-5-Nitrae-Glucosamine glycosidic bond in chitosan enzyme energy catalytic degradation chitosan, thus
Generate chitosan oligosaccharide, chitosan oligosaccharide be a kind of nitrogenous polysaccharide natural bioactivity substance, improve enteric microorganism Species structure,
Inhibit tumour, reducing blood sugar and blood lipid activity etc. that there is good effect, and calcium and phosphorus rich in shrimp shell, chitosan drop
Xie Hou can release the substances such as calcium, phosphorus, can be improved 7 times than simple proteins enzyme hydrolysis calcium content, and phosphorus content can be improved 0.8 times,
Greatly improve its nutritive value.
3, oolong tea polyphenols extracting solution is added in the present invention in shrimp med, tea polyphenols are main antioxidant components in tealeaves, and
There is inhibiting effect with bacteriostasis, such as to staphylococcus, Escherichia coli, hay bacillus, the peculiar smell in also adsorbable food,
Therefore there is certain deodorization, there can be certain inhibiting effect to smell not pleasant in shrimp med, have to the pigment in food
There is protective effect, it can not only play the role of natural pigment, but also can prevent food from fading, and tea polyphenols also have inhibition nitrite
Formation and summation, and tea polyphenols are heat-resist, and oolong tea polyphenols extracting solution is added in shrimp med preparation process significantly to be mentioned
High shrimp med quality.
4, shrimp stink smell can be reduced using vinegar immersion in the present invention, while the addition of spice extract also can remove shrimp raw meat
Taste inhibits the generation of later period storage process Prawn bad smell.
5, the present invention handles prawn by the way of digesting combining with fermentation, can promote the substances such as carbohydrate, protein, fat
Degradation and reaction, generate more flavor substances or its precursor, to reinforce the quality and flavor of product.And in fermentation process
By the way of multiple bacteria compound fermentation, effectively the de- hardship of deodorization, improvement flavor it can shorten fermentation time, make up single bacterium
The deficiency of kind fermentation, wherein lactobacillus plantarum is the dominant bacteria in fermentation process, decomposes sugar and generates lactic acid, can reduce tunning
PH value, inhibit the growth of most of spoilage organisms and pathogenic bacteria, and Ji Shi Pichia pastoris is to produce odor type bacterial strain, is generated
The lactic acid effect that ethyl alcohol and lactobacillus plantarum generate generates esters, is remarkably improved the Aroma index of product.Later period combines beauty to draw
Moral reaction, the bad smell in enzymatic hydrolysis and fermentation can be removed in reaction process, at the same generate a large amount of ethers, Pyrazine, furans,
Thiazoles, miazines etc. are in aroma compounds, make product acceptability with higher.
6, oolong tea is light in the present invention, and puckery middle band is bitter, through fried quick-fried perfume (or spice), fragrance enhancing, and does not have bitter taste, tradition
Shrimp taste seasoning is easy to appear the bad flavor of amine, which arranges in pairs or groups oolong tea and shrimp, can effectively cover bad flavor, tea
The giving off a strong fragrance of fragrant a burst of combination shrimp is delicious, unique flavor.And oolong tea is full of nutrition, is used in seasoning, is meeting people
While convenient, healthy, fad diet demand, and the nutrient that can not be absorbed when directly having tea is compensated for, there is the warp of reality
Ji benefit.
7, the present invention uses micro-wave drying method, dry rapid, uniform, high-frequency heating and sterilizing mechanisms using microwave, tool
Have fast drying and uniformly, sterilization is completely easy to control, it is easy to operate the advantages that, and to assign oolong tea perfume shrimp flavor fragrant for microwave drying
Smart giving off a strong fragrance bakes shrimp flavor, and flavor characteristic is stronger and pleasant.
Detailed description of the invention
Fig. 1 is the Analyses Methods for Sensory Evaluation Results figure of oolong tea perfume shrimp flavoring of the present invention.
Specific embodiment
Below with reference to the invention will be further described by specific embodiment, following embodiment be it is descriptive, no
It is restrictive, this does not limit the scope of protection of the present invention.
Raw material used in the present invention is unless otherwise specified conventional commercial product；Used in the present invention
Method is unless otherwise specified the conventional method of this field.
Embodiment 1:
A kind of oolong tea perfume shrimp flavoring, constituent and parts by weight are as follows:
8 parts of oolong tea perfume shrimp med, 12 parts of edible salt, 28 parts of white granulated sugar, 12 parts of monosodium glutamate, 3 parts of soybean oil, sour hydrolyzing plant egg
3 parts of white powder, 3 parts of powdered soy, 8 parts of condiment powder, 1.5 parts of desiccant, 0.5 part of I+G, 0.3 part of dried scallop powder.
Wherein, the constituent and parts by weight of the condiment powder are as follows: 4 parts of onion powder, 2 parts of garlic powder, chilli powder
1.5 part.
Wherein, the preparation method of the oolong tea perfume shrimp med, steps are as follows:
A kind of oolong tea perfume shrimp med, constituent and parts by weight are as follows:
70 parts of prawn enzymatic hydrolysis and fermentation liquid, 5 parts of oolong tea flavor oil, 5 parts of oolong tea polyphenol extract, spice extract
0.05 part, 5 parts of condiment powder, 0.5 part of vitamin C, vitamin B1It is 0.5 part, 2 parts of amino acid, 3 parts of reduced sugar, 3 parts of monosodium glutamate, white
6 parts of granulated sugar, 3 parts of yeast extract, 6 parts of cornstarch.
Wherein, the condiment powder be chive powder, ginger powder, garlic powder, star aniseed powder, zanthoxylum powder, cinnamomi cortex pulveratus, purple perilla powder,
Ratio is 1:1:0.5:0.5:3:1:1.
Wherein, the amino acid is the mixture of L-cysteine, L-arginine, DL- METHIONINE, l-Alanine, than
Example is 0.5:2:0.5:1.
Wherein, the reduced sugar is glucose, xylose, mass ratio 1:2.
Wherein, the oolong tea polyphenol extract the preparation method comprises the following steps:
After frozen fresh oolong tea drying, crushing, 40 meshes are crossed, 0.1g is weighed and is placed in 100ml conical flask, be added 95%
Ethyl alcohol 40ml, is placed in ultrasonic instrument, and temperature is 45 DEG C, power 80W, is ultrasonically treated 30min, after standing is cooled to room temperature,
It is filled into 100ml volumetric flask, repetitive operation, merges filtrate twice, add 95% ethyl alcohol to be settled to 100ml, it is more to obtain oolong tea
Phenol extraction liquid.
Wherein, the oolong tea flavor oil the preparation method comprises the following steps: oolong tea rehydration is taken to unfold it, 2 times of oolongs are added
The soybean oil of tea quality, heat temperature raising maintain the temperature at 120 DEG C, after 20min, stop heating, overground up to oolong tea after cooling
Flavor oil.
Wherein, the spice extract is the mixing of cloves, three kinds of rosemary, garlic spice ethanol extracts
Object, mass ratio 1:2:2.Preparation method includes the following steps:
It will crush after cloves, rosemary, garlic drying, existed with 95% ethyl alcohol (spice: the ratio g:mL of ethyl alcohol is l:4)
3h is extracted with magnetic stirring apparatus in 40 DEG C of water-baths, merging filtrate after extracting repeatedly three times, then filtrate is steamed with Rotary Evaporators
It is sent to dry；Dry powder, which is placed in drier, places 12h, is then housed in (- 20 DEG C) closed glass jar；Take dry powder with 95% second
Alcohol is made into the solution that mass concentration is 15% to get spice extract.
Wherein, the prawn enzymatic hydrolysis and fermentation liquid the preparation method comprises the following steps:
(1) pretreatment of raw material: the Chinese prawn of natural thaw is cleaned, and is soaked with the glacial acetic acid solution that mass concentration is 2%
Deodorization is steeped, wherein the mass ratio of prawn and glacial acetic acid solution is 1:2, then soaking time 40min pulls prawn out, and drip is extremely
Water flow is discontinuous, is rubbed with meat grinder, and 15% salt of prawn quality is added, and is uniformly mixed, spare.
(2) digest: the prawn of rubbing and water 1:1 ratio in mass ratio mix, and use the hydrochloric acid solution and 1mol/ of 1mol/L
It is 7.0 that the sodium hydroxide solution of L, which adjusts pH, adds the protease of prawn quality 0.2% and 0.1% chitosan enzyme, 55 DEG C, enzyme
5h is solved, then heats to 100 DEG C, keeps 15min to get prawn enzymolysis liquid；
Wherein, the protease is the mixture of papain, flavor protease, mass ratio 1:2.
(3) it ferments: the composite fermentation strain of enzymolysis liquid quality 3%, 25 DEG C of fermentations being added into the enzymolysis liquid of step (2)
36h is removed filter residue, is obtained filtrate, as prawn enzymatic hydrolysis and fermentation liquid with 200 mesh filter-cloth filtering fermentation liquids.
Wherein composite fermentation strain is the compound of lactobacillus plantarum, Ji Shi Pichia pastoris and staphylococcus xylosus,
Mass ratio is 2:1:2.
The preparation method of above-mentioned oolong tea perfume shrimp med is: the raw material of above-mentioned parts by weight (is removed spice extract, corn
Outside starch) it is added in reaction kettle, it stirs and evenly mixs, controlled at 115 DEG C, heat preservation 1h is cooled to 80 with cold water after reaction
DEG C, spice extract and cornstarch is added, stirs evenly, and after keeping the temperature 15min, is cooled to 60 DEG C hereinafter, cross colloid mill,
Microwave drying (laying thickness 2mm, heating power 560W, heating time 5min) crushes to get oolong tea perfume shrimp med.
The preparation method of oolong tea perfume shrimp flavoring as described above, steps are as follows:
Each raw material is uniformly mixed, through 20 mesh sieves, obtains oolong tea perfume shrimp flavoring.
Embodiment 2
A kind of oolong tea perfume shrimp flavoring, constituent and parts by weight are as follows:
5-10 parts of oolong tea perfume shrimp med, 10-15 parts of edible salt, 25-35 parts of white granulated sugar, 10-15 parts of monosodium glutamate, soybean oil 1-3
Part, 2-5 parts of acid hydrolyzed vegetable protein powder, 2-5 parts of powdered soy, 6-8 parts of condiment powder, 1-1.5 parts of desiccant, I+G 0.2-0.5
Part, 0.1-0.3 parts of dried scallop powder.
More preferably, the constituent and parts by weight of the condiment powder are as follows:
3-5 parts of onion powder, 1-3 parts of garlic powder, 0.5-1.5 parts of chilli powder.
More preferably, the constituent and parts by weight of the oolong tea perfume shrimp med are as follows:
70-80 parts of prawn enzymatic hydrolysis and fermentation liquid, it is 5-10 parts of oolong tea flavor oil, 5-10 parts of oolong tea polyphenol extract, fragrant pungent
Extract 0.05-0.1 parts of material, 3-6 parts of condiment powder, 0.5-1.0 parts of vitamin C, vitamin B10.5-1.5 parts, amino acid 1-
3 parts, 2-4 parts of reduced sugar, 2-5 parts of monosodium glutamate, 5-8 parts of white granulated sugar, 2-5 parts of yeast extract, 5-8 parts of cornstarch.
More preferably, the condiment powder is chive powder, ginger powder, garlic powder, star aniseed powder, zanthoxylum powder, cinnamomi cortex pulveratus, purple perilla powder
Mixture, mass ratio are followed successively by 1:1:0.5:0.5:3:1:1；
Alternatively, the amino acid is the mixture of L-cysteine, L-arginine, DL- METHIONINE, l-Alanine, quality
Ratio is 0.5:2:0.5:1；
Alternatively, the reduced sugar is glucose, xylose, two or more in ribose.
More preferably, the oolong tea polyphenol extract the preparation method comprises the following steps:
Preparing for every 100ml oolong tea polyphenol extract is as follows:
After frozen fresh oolong tea drying, crushing, 40 meshes are crossed, frozen fresh oolong tea after 0.1g is crushed is weighed, is added thereto
95% ethyl alcohol 40ml, is placed in ultrasonic instrument, and temperature is 45 DEG C, power 80W, is ultrasonically treated 30min, and standing is cooled to room
Wen Hou is filled into 100ml volumetric flask, repetitive operation, is merged filtrate twice, is added 95% ethyl alcohol to be settled to 100ml, obtain oolong
Tea polyphenol extract liquid.
More preferably, the oolong tea flavor oil the preparation method comprises the following steps: oolong tea rehydration is taken to unfold it, be added 2-3 times it is black
The soybean oil of imperial tea quality, heat temperature raising maintain the temperature at 120-130 DEG C, after 10-30min, stop heating, overground after cooling
Up to oolong tea flavor oil.
More preferably, the spice extract is the mixing of cloves, three kinds of rosemary, garlic spice ethanol extracts
Object, mass ratio 1:2:2；
Specific preparation process is as follows:
It will be crushed after cloves, rosemary, garlic drying, use magnetic stirring apparatus in 40-45 DEG C of water-bath with 95% ethyl alcohol
Extract 3-5h, cloves+rosemary+garlic quality and: the ratio g:mL of 95% ethyl alcohol be l:4, extract and merge afterwards three times repeatedly
Filtrate, then filtrate is evaporated to dryness with Rotary Evaporators；Dry powder, which is placed in drier, places 10-12h, is then housed in -20 DEG C
In closed glass jar；Dry powder is taken to be made into solution that mass concentration is 10%-20% with 95% ethyl alcohol to get spice extract.
More preferably, the prawn enzymatic hydrolysis and fermentation liquid the preparation method comprises the following steps:
(1) pretreatment of raw material: the Chinese prawn of natural thaw is cleaned, and is gone with the glacial acetic acid solution immersion of mass concentration 2%
Raw meat, wherein the mass ratio of prawn and glacial acetic acid solution is 1:2, then soaking time 40min-1h pulls prawn out, drip to water
Stream is discontinuous, is rubbed with meat grinder, and the salt of prawn quality 13-15% is added, and is uniformly mixed；
Digest: by the prawn of rubbing and water in mass ratio 1:1 ratio mix, using 1mol/L hydrochloric acid solution with
The sodium hydroxide solution of 1mol/L adjusts pH is 6.0-7.0, adds the protease and 0.1-0.5% of prawn quality 0.1-1%
Chitosan enzyme 50-55 DEG C, digests 3-5h, then heats to 95-100 DEG C, keeps 10-15min to get prawn enzymolysis liquid；
Wherein, the protease is the mixture of papain, flavor protease, mass ratio 1:2；
(3) ferment: the composite fermentation strain of enzymolysis liquid quality 3-5%, 25-30 DEG C of hair being added into step enzymolysis liquid (2)
Ferment 24-36h is removed filter residue, is obtained filtrate, as prawn enzymatic hydrolysis and fermentation liquid with 200 mesh filter-cloth filtering fermentation liquids；
Wherein, the composite fermentation strain is answering for lactobacillus plantarum, Ji Shi Pichia pastoris and staphylococcus xylosus
Close object, mass ratio 2:1:2.
More preferably, the preparation step of the oolong tea perfume shrimp med is as follows:
Other raw materials in addition to spice extract, cornstarch are added in reaction kettle, are stirred and evenly mixed, controlled at
105-115 DEG C, 1-2h is kept the temperature, after reaction, 80 DEG C is cooled to cold water, spice extract, cornstarch, stirring is added
Uniformly, and after keeping the temperature 15-30min, 60 DEG C are cooled to hereinafter, crossing colloid mill, microwave drying crushes to get oolong tea perfume shrimp med；
Wherein, laying thickness 1-3mm when microwave drying, heating power 420W-560W, heating time 5-10min.
The preparation method of oolong tea perfume shrimp flavoring as described above, steps are as follows:
Each raw material is uniformly mixed, through 20 mesh sieves, obtains oolong tea perfume shrimp flavoring.
Coherent detection of the invention:
The additive amount that oolong tea perfume shrimp flavoring of the present invention is pressed to 5%, is uniformly sprinkled upon on potato chips, by 15 technologies
Skilled sensory evaluation personnel carry out sensory testing's experiment to it, from flavor characteristic, flavor coordination, shrimp taste pleasure degree, tea
Evaluation marking is carried out in terms of fragrant aromatic degree, shrimp sense delicious degree, shrimp fishy smell and bad smell, overall preference degree, full marks are 10 points.Knot
Fruit sees Fig. 1.
As seen in Figure 1: oolong tea perfume shrimp flavoring flavor characteristic of the present invention is strong, flavor coordination, shrimp taste
Pleasure, tea perfume is aromatic, and shrimp sense is delicious almost without fishy smell and other bad smells, and sensory evaluation personnel are to its overall preference degree
Height, the flavor are rather well received.
Although disclosing the embodiment of the present invention and attached drawing for the purpose of illustration, those skilled in the art can be managed
Solution: do not departing from the present invention and spirit and scope of the appended claims in, various substitutions, changes and modifications be all it is possible,
Therefore, the scope of the present invention is not limited to the embodiment and attached drawing disclosure of that.
Claims (10)
1. a kind of oolong tea perfume shrimp flavoring, it is characterised in that: its constituent and parts by weight are as follows:
5-10 parts of oolong tea perfume shrimp med, 10-15 parts of edible salt, 25-35 parts of white granulated sugar, 10-15 parts of monosodium glutamate, 1-3 parts of soybean oil, acid
2-5 parts of hydrolytic plant protein powder, 6-8 parts of condiment powder, 1-1.5 parts of desiccant, 0.2-0.5 parts of I+G, is done 2-5 parts of powdered soy
0.1-0.3 parts of shellfish element.
2. oolong tea perfume shrimp flavoring according to claim 1, it is characterised in that: the composition of the condiment powder at
Divide and parts by weight be as follows:
3-5 parts of onion powder, 1-3 parts of garlic powder, 0.5-1.5 parts of chilli powder.
3. oolong tea perfume shrimp flavoring according to claim 1, it is characterised in that: the group of the oolong tea perfume shrimp med
It is as follows at ingredient and parts by weight:
70-80 parts of prawn enzymatic hydrolysis and fermentation liquid, 5-10 parts of oolong tea flavor oil, 5-10 parts of oolong tea polyphenol extract, spice mentions
Take 0.05-0.1 parts of object, 3-6 parts of condiment powder, 0.5-1.0 parts of vitamin C, vitamin B10.5-1.5 parts, amino acid 1-3
Part, 2-4 parts of reduced sugar, 2-5 parts of monosodium glutamate, 5-8 parts of white granulated sugar, 2-5 parts of yeast extract, 5-8 parts of cornstarch.
4. oolong tea perfume shrimp flavoring according to claim 3, it is characterised in that: the condiment powder is chive
Powder, ginger powder, garlic powder, star aniseed powder, zanthoxylum powder, cinnamomi cortex pulveratus, purple perilla powder mixture, mass ratio is followed successively by 1:1:0.5:0.5:
3:1:1；
Alternatively, the amino acid is the mixture of L-cysteine, L-arginine, DL- METHIONINE, l-Alanine, mass ratio
For 0.5:2:0.5:1；
Alternatively, the reduced sugar is glucose, xylose, two or more in ribose.
5. oolong tea perfume shrimp flavoring according to claim 3, it is characterised in that: the oolong tea polyphenol extract
The preparation method comprises the following steps:
Preparing for every 100ml oolong tea polyphenol extract is as follows:
After frozen fresh oolong tea drying, crushing, 40 meshes are crossed, frozen fresh oolong tea after 0.1g is crushed is weighed, 95% is added thereto
Ethyl alcohol 40ml, be placed in ultrasonic instrument, temperature is 45 DEG C, power 80W, ultrasonic treatment 30min, and standing is cooled to room temperature
Afterwards, it is filled into 100ml volumetric flask, repetitive operation, merges filtrate twice, add 95% ethyl alcohol to be settled to 100ml, obtain oolong tea
Polyphenol extracting solution.
6. oolong tea perfume shrimp flavoring according to claim 3, it is characterised in that: the system of the oolong tea flavor oil
Preparation Method are as follows: take oolong tea rehydration to unfold it, the soybean oil of 2-3 times of oolong tea quality is added, heat temperature raising maintains the temperature at
120-130 DEG C, after 10-30min, stop heating, it is overground up to oolong tea flavor oil after cooling.
7. oolong tea perfume shrimp flavoring according to claim 3, it is characterised in that: the spice extract is fourth
Perfume, rosemary, three kinds of spice ethanol extracts of garlic mixture, mass ratio 1:2:2；
Specific preparation process is as follows:
It will crush after cloves, rosemary, garlic drying, extracted in 40-45 DEG C of water-bath with magnetic stirring apparatus with 95% ethyl alcohol
3-5h, cloves+rosemary+garlic quality and: the ratio g:mL of 95% ethyl alcohol be l:4, extract repeatedly three times after merging filtrate,
Then filtrate is evaporated to dryness with Rotary Evaporators；Dry powder, which is placed in drier, places 10-12h, be then housed in -20 DEG C it is closed
In vial；Dry powder is taken to be made into solution that mass concentration is 10%-20% with 95% ethyl alcohol to get spice extract.
8. oolong tea perfume shrimp flavoring according to claim 3, it is characterised in that: the prawn enzymatic hydrolysis and fermentation liquid
The preparation method comprises the following steps:
(1) pretreatment of raw material: the Chinese prawn of natural thaw is cleaned, and impregnates deodorization with the glacial acetic acid solution of mass concentration 2%,
Wherein the mass ratio of prawn and glacial acetic acid solution is 1:2, then soaking time 40min-1h pulls prawn out, drip to water flow
Discontinuously, it is rubbed with meat grinder, the salt of prawn quality 13-15% is added, be uniformly mixed；
(2) digest: by the 1:1 ratio mixing in mass ratio of the prawn of rubbing and water, using the hydrochloric acid solution and 1mol/L of 1mol/L
It is 6.0-7.0 that sodium hydroxide solution, which adjusts pH, adds the protease of prawn quality 0.1-1% and the chitosan enzyme of 0.1-0.5%,
50-55 DEG C, 3-5h is digested, then heats to 95-100 DEG C, keeps 10-15min to get prawn enzymolysis liquid；
Wherein, the protease is the mixture of papain, flavor protease, mass ratio 1:2；
(3) ferment: the composite fermentation strain of enzymolysis liquid quality 3-5%, 25-30 DEG C of fermentation 24- being added into step enzymolysis liquid (2)
36h is removed filter residue, is obtained filtrate, as prawn enzymatic hydrolysis and fermentation liquid with 200 mesh filter-cloth filtering fermentation liquids；
Wherein, the composite fermentation strain is the compound of lactobacillus plantarum, Ji Shi Pichia pastoris and staphylococcus xylosus,
Mass ratio is 2:1:2.
9. according to the described in any item oolong tea perfume shrimp flavorings of claim 3 to 8, it is characterised in that: the oolong tea
The preparation step of fragrant shrimp med is as follows:
Other raw materials in addition to spice extract, cornstarch are added in reaction kettle, are stirred and evenly mixed, controlled at 105-
115 DEG C, 1-2h is kept the temperature, after reaction, 80 DEG C is cooled to cold water, spice extract, cornstarch is added, stirring is equal
It is even, and after keeping the temperature 15-30min, 60 DEG C are cooled to hereinafter, crossing colloid mill, and microwave drying crushes to get oolong tea perfume shrimp med；
Wherein, laying thickness 1-3mm when microwave drying, heating power 420W-560W, heating time 5-10min.
10. the preparation method of oolong tea perfume shrimp flavoring as described in any one of claim 1 to 9, it is characterised in that: step
It is rapid as follows:
Each raw material is uniformly mixed, through 20 mesh sieves, obtains oolong tea perfume shrimp flavoring.
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