CN110169565A - A kind of spiral shell paste essence and preparation method thereof - Google Patents
A kind of spiral shell paste essence and preparation method thereof Download PDFInfo
- Publication number
- CN110169565A CN110169565A CN201910563173.7A CN201910563173A CN110169565A CN 110169565 A CN110169565 A CN 110169565A CN 201910563173 A CN201910563173 A CN 201910563173A CN 110169565 A CN110169565 A CN 110169565A
- Authority
- CN
- China
- Prior art keywords
- spiral shell
- acid
- paste essence
- powder
- compound
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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Classifications
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- A—HUMAN NECESSITIES
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- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
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- A—HUMAN NECESSITIES
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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 belongs to food additives field, especially a kind of spiral shell paste essence and preparation method thereof.The spiral shell paste essence is mainly prepared by the raw material of following mass fraction: spiral shell enzymolysis liquid 30-40%, animal fat 2.5-11.5%, spice 0-1.4%, amino acid 1 .1-5.1%, vitamin B10-0.5%, reduced sugar 2.5-5.7%, sodium hydroxide 0.2-1.2%; Compound-acid hydrolytic plant protein powder 2-4%, the sapidity nucleotide disodium 1-2.2%, disodium succinate 0-0.6%; monosodium glutamate 12-20%; edible salt 10-16%, white granulated sugar 4-10%, sodium carboxymethylcellulose 0-0.1%; edible corn starch 1-3.4%; acetylated distarch adipate 0.5-1.7%, water 3-6%, spiral shell liquid perfume base 0.2-0.6%.Spiral shell paste essence of the present invention is prepared, product has strong spiral shell flavor, and fragrance is mellow, and delicious in taste, preparation process and method are simple, easy to operate using fresh spiral shell as primary raw material by the raw fragrant technology of thermal response and meat flavor formulating technology.
Description
Technical field
The invention belongs to food additives fields, are related to a kind of essence, specifically a kind of thermal-reactive spiral shell paste essence
And preparation method thereof.
Background technique
Spiral shell belongs to Mollusca Gastropoda Probranchia Viviparidae Margarya, is several small-sized kinds of Viviparidae logical
Claim, be distributed widely in the ground such as China Yangtze river basin and Guangdong, be the Margarya in the distinctive Viviparidae in China, there is very high food
With value, medical value and feeding value.It is a kind of high protein, low fat, high calcareous product, in addition, also containing abundant
Amino acid, minerals and vitamin etc..Fresh spiral shell has fresh and soil fishy smell, therefore eats after being generally processed.Spiral shell
The common eating method of snail is frying or cooking, or is directly carried out how many fermentation processing into spiral shell sauce or flexible packaging food.
But spiral shell meat not can effectively solve spiral shell fishy smell and stink still, influence people after traditional frying or cooking or fermentation
Appetite, and it is edible also inconvenient.And the research of spiral shell volatile fragrant components is had not been reported, in food additives
It is rare to have spiral shell essence.
Summary of the invention
For existing issue, the present invention provides a kind of spiral shell essence and preparation method thereof.The present invention is with fresh decladding spiral shell
Snail is primary raw material, using enzymatic hydrolysis, thermal response and meat flavor formulating technology, prepared it is a efficiently solve spiral shell fishy smell, and have
Strong spiral shell flavor true to nature, delicious in taste, fragrance is mellow, and fragrance remaining time is long, and spiral shell paste essence easy to use.
In order to solve the above-mentioned technical problem, the technical solution adopted by the present invention is that:
Spiral shell paste essence of the present invention, is prepared by the raw material of following mass percent: spiral shell enzymolysis liquid 30-
40%, animal fat 2.5-11.5%, spice 0-1.4%, amino acid 1 .1-5.1%, vitamin B10-0.5%, reduced sugar
2.5-5.7%, sodium hydroxide 0.2-1.2%, Compound-acid hydrolytic plant protein powder 2-4%, the sapidity nucleotide disodium 1-2.2%,
Disodium succinate 0-0.6%, monosodium glutamate 12-20%, edible salt 10-16%, white granulated sugar 4-10%, sodium carboxymethylcellulose 0-
0.1%, edible corn starch 1-3.4%, acetylated distarch adipate 0.5-1.7%, water 3-6%, spiral shell liquid perfume base
0.2-0.6%.
The sum of described material quality percentage is 100%.
The priority scheme of the spiral shell paste essence is prepared by the raw material of following mass percent: spiral shell enzymolysis liquid
32-38%, animal fat 5-9%, spice 0.55-1.2%, amino acid 2-4%, vitamin B10.1-0.4%, reduced sugar 3-
5.2%, sodium hydroxide 0.4-1%, Compound-acid hydrolytic plant protein powder 2.2-4%, the sapidity nucleotide disodium 1.2-2%, amber
Acid disodium 0.2-0.5%, monosodium glutamate 14-18%, edible salt 13-15%, white granulated sugar 2-8%, sodium carboxymethylcellulose 0.05-
0.1%, edible corn starch 1.4-3.4%, acetylated distarch adipate 0.8-1.7%, water 3.8-6%, spiral shell liquid
Perfume base 0.3-0.5%.
The sum of described material quality percentage is 100%.
The further preferred embodiment of the present invention is that the spiral shell enzymolysis liquid is prepared by the substance of following mass fraction:
Fresh spiral shell: water=2-4, compound protease are 0.4%-0.8% (with spiral shell meter), flavor protease 0.1%-0.3%
(with spiral shell meter).
The present invention is using fresh spiral shell as research object, using headspace solid-phase microextraction and Gas chromatographyMass spectrometry
(HS-SPME-GC-MS), spiral shell volatile flavor component is extracted and is identified, and with opposite smell activity method (ROVA)
Evaluate influence of the volatile flavor component to overall flavor.Result of study is shown: identifying 40 kinds of volatilizations altogether from fresh spiral shell
Property flavor components, including aldehydes, ketone, alcohols, thioether class, furans, Pyrazine, thiazoles etc..Wherein, the crucial wind of spiral shell
Taste component substances have following 6 kinds (ROAV >=1): NSC 97324,1-OCOL, isopentyl aldehyde, trans- 2- nonenyl aldehyde, oneself
Aldehyde, benzaldehyde.In addition, enanthaldehyde, 2,3- diacetyl, trans- 2- octenal, n-heptanol, 2-amyl furan, 3- octanone, valeraldehyde, lemon
Lemon alkene, dimethyl disulfide also have significant contribution (0.1≤ROAV < 1) to overall flavor.
The allotment of heretofore described spiral shell liquid perfume base is the fragrance in GC-MS Testing and appraisal technology for fresh spiral shell
It is redeployed a and the collocation to fragrance component with distinguishing fragrant technology and inspiration on the basis of ingredient is analyzed
Liquid perfume base, is not required to by thermal response.The spiral shell liquid perfume base is mixed with by the raw material of following mass percent: different
Valeric acid 1-2%, butyric acid 2-4%, benzyl carbinol 0.01-0.05%, benzaldehyde 0.05-0.1%, ethylmaltol 0.1-0.5%, furan
Mutter ketone 0.05-0.2%, trans- -2- nonenyl aldehyde 0.05-0.1%, 2,4- decadienal 0.01-0.1%, isopentyl aldehyde 0.05-
0.1%, 2-HEPTANONE 0.05-0.15%, methyln-hexyl ketone 0.05-0.15%, isoamyl alcohol 0.1-0.5%, 1-OCOL 0.05-
0.5%, 2-amyl furan 0.01-0.1%, 2,6 dimethyl pyrazine 0.2-1%, 2- ethyl -3,5- dimethyl pyrazine 0.05-
0.5%, 2,3- diacetyl 0.1-0.3%, capric acid 0.5-1%, dimethyl disulfide 0.05-0.5%, NSC 97324
0.01-0.05%, trimethylamine 0.5-3%, 4- methylthiazol 0.01-0.1%, triacetyl glycerine 85-95%.
The animal fat can be lard, chicken fat, butter or other animal oil, preferably chicken fat, in butter at least
It is a kind of.
Preferably, the spice is at least one of following components: onion powder, garlic powder, ginger powder, verdant powder；
Preferably, the amino acid is at least one of following components: one water object of L-cysteine hydrochloride, ox sulphur
Acid, methionine, glutamic acid, leucine；
Preferably, the reduced sugar is at least one of following components: glucose, xylose；
The preparation method of spiral shell paste essence of the present invention, key step include:
(1) it prepares spiral shell enzymolysis liquid: by above-mentioned mass fraction, fresh spiral shell decladding being cleaned, is rubbed, reaction is added
In kettle, water, compound protease and flavor protease are added, digests 2.5-4h at 50-60 DEG C, 95 DEG C or more is warming up to and carries out
Enzyme deactivation 5-10min.Then 40 mesh screens are crossed, spiral shell enzymolysis liquid is obtained；
(2) thermal response: above-mentioned mass fraction is pressed, by spiral shell enzymolysis liquid, animal fat, spice, amino acid, vitamin
B1, reduced sugar, sodium hydroxide, Compound-acid hydrolytic plant protein powder, the sapidity nucleotide disodium, disodium succinate put into reaction kettle
In, adjusting ph value of reaction is 6.5-7.5 (preferred value PH=7), in 95-105 DEG C of reaction 60-120min；
(3) gelatinization thickening: pressing above-mentioned mass fraction, by monosodium glutamate, edible salt, white granulated sugar, sodium carboxymethylcellulose, edible jade
Rice starch, acetylated distarch adipate and water are put into step (2), and 85-95 DEG C of holding 15-30min is subsequently cooled to
50-60 DEG C or less spare；
(4) blending: pressing above-mentioned mass fraction, spiral shell liquid perfume base put into step (3), and stirring 10-20min is
It can.
Advantages of the present invention and good effect are as follows:
(1) present invention is by the research to spiral shell volatile fragrant components and using reasonable raw material proportioning and optimization reaction
Condition and it is manufactured.Using fresh spiral shell as primary raw material, it is digested, obtains the hydrolysis rich in small molecules such as amino acid
Liquid.Again with the raw fragrant technology of thermal response, using spiral shell enzymolysis liquid, Compound-acid hydrolytic plant protein powder, compound amino acid as nitrogen source,
The reduced sugars such as glucose and xylose add spice as carbon source in right amount, and adjusting ph value of reaction is 6.5-7.5, using rationally matching
Than (raw material is not both the key factor for influencing reaction flavor flavor) and optimization reaction condition, finally by gelatinization thickening, adjust
Fragrant and etc., obtain the mellow spiral shell paste essence of flavor.
(2) the spiral shell liquid perfume base that the present invention adds, allotment is in GC-MS Testing and appraisal technology for fresh spiral shell
On the basis of flavor component is analyzed, with distinguishing fragrant technology and inspiration, a liquid perfume base of allotment.This perfume base is to spiral shell
The fragrance of cream is supplemented and is strengthened, and flavor concentration is enhanced, to reduce the additive amount of product, has saved production cost.
(3) spiral shell paste essence of the present invention is sepia paste essence, has strong spiral shell flavor true to nature, taste
Delicious, fragrance is mellow, can be applied in spiral shell sauce, river snails rice noodle soup stock bag, spiral shell class snack food etc..
The present invention provides that a kind of fragrance is mellow, spiral shell wind of tasty mouthfeel using the raw fragrant technology of thermal response and meat flavor formulating technology
Taste essence had both solved the problems, such as that flavor essence intensity was inadequate, in turn avoids allotment type essence mouthfeel and solid sense is insufficient
Problem.It is the preparation method simple process, easy to operate, high-efficient, at low cost, it can be applied using spiral shell essence prepared by this method
In sauce bag, sauce, facilitate rice product, snack food etc..
Specific embodiment
Spiral shell paste essence of the present invention, is prepared by the raw material of following mass percent: spiral shell enzymolysis liquid 30-
40%, animal fat 2.5-11.5%, spice 0-1.4%, amino acid 1 .1-5.1%, vitamin B10-0.5%, reduced sugar
2.5-5.7%, sodium hydroxide 0.2-1.2%, Compound-acid hydrolytic plant protein powder 2-4%, the sapidity nucleotide disodium 1-2.2%,
Disodium succinate 0-0.6%, monosodium glutamate 12-20%, edible salt 10-16%, white granulated sugar 4-10%, sodium carboxymethylcellulose 0-
0.1%, edible corn starch 1-3.4%, acetylated distarch adipate 0.5-1.7%, water 3-6%, spiral shell liquid perfume base
0.2-0.6%.
The sum of described material quality percentage is 100%.
The priority scheme of the spiral shell paste essence is prepared by the raw material of following mass percent: spiral shell enzymolysis liquid
32-38%, animal fat 5-9%, spice 0.55-1.2%, amino acid 2-4%, vitamin B10.1-0.4%, reduced sugar 3-
5.2%, sodium hydroxide 0.4-1%, Compound-acid hydrolytic plant protein powder 2.2-4%, the sapidity nucleotide disodium 1.2-2%, amber
Acid disodium 0.2-0.5%, monosodium glutamate 14-18%, edible salt 13-15%, white granulated sugar 2-8%, sodium carboxymethylcellulose 0.05-
0.1%, edible corn starch 1.4-3.4%, acetylated distarch adipate 0.8-1.7%, water 3.8-6%, spiral shell liquid
Perfume base 0.3-0.5%.
The sum of described material quality percentage is 100%.
The further preferred embodiment of the present invention is that the spiral shell enzymolysis liquid is prepared by the substance of following mass fraction:
Fresh spiral shell: water=2-4, compound protease are 0.4%-0.8% (with spiral shell meter), flavor protease 0.1%-0.3%
(with spiral shell meter)；
The preparation method of spiral shell paste essence of the present invention, key step include:
(1) it prepares spiral shell enzymolysis liquid: by above-mentioned mass fraction, fresh spiral shell decladding being cleaned, is rubbed, reaction is added
In kettle, water, compound protease and flavor protease are added, digests 2.5-4h at 50-60 DEG C, 95 DEG C or more is warming up to and carries out
Enzyme deactivation 5-10min.Then 40 mesh screens are crossed, spiral shell enzymolysis liquid is obtained；
(2) thermal response: above-mentioned mass fraction is pressed, by spiral shell enzymolysis liquid, animal fat, spice, amino acid, vitamin
B1, reduced sugar, sodium hydroxide, Compound-acid hydrolytic plant protein powder, the sapidity nucleotide disodium, disodium succinate put into reaction kettle
In, adjusting ph value of reaction is 6.5-7.5,95-105 DEG C of reaction 60-120min；
(3) gelatinization thickening: pressing above-mentioned mass fraction, by monosodium glutamate, edible salt, white granulated sugar, sodium carboxymethylcellulose, edible jade
Rice starch, acetylated distarch adipate and water are put into step (2), and 85-95 DEG C of holding 15-30min is subsequently cooled to
50-60 DEG C or less spare；
(4) blending: pressing above-mentioned mass fraction, spiral shell liquid perfume base put into step (3), and stirring 10-20min is
It can.
The allotment of heretofore described spiral shell liquid perfume base is the fragrance in GC-MS Testing and appraisal technology for fresh spiral shell
It is redeployed a and the collocation to fragrance component with distinguishing fragrant technology and inspiration on the basis of ingredient is analyzed
Liquid perfume base, is not required to by thermal response.The spiral shell liquid perfume base is mixed with by the raw material of following mass percent: different
Valeric acid 1-2%, butyric acid 2-4%, benzyl carbinol 0.01-0.05%, benzaldehyde 0.05-0.1%, ethylmaltol 0.1-0.5%, furan
Mutter ketone 0.05-0.2%, trans- -2- nonenyl aldehyde 0.05-0.1%, 2,4- decadienal 0.01-0.1%, isopentyl aldehyde 0.05-
0.1%, 2-HEPTANONE 0.05-0.15%, methyln-hexyl ketone 0.05-0.15%, isoamyl alcohol 0.1-0.5%, 1-OCOL 0.05-
0.5%, 2-amyl furan 0.01-0.1%, 2,6 dimethyl pyrazine 0.2-1%, 2- ethyl -3,5- dimethyl pyrazine 0.05-
0.5%, 2,3- diacetyl 0.1-0.3%, capric acid 0.5-1%, dimethyl disulfide 0.05-0.5%, NSC 97324
0.01-0.05%, trimethylamine 0.5-3%, 4- methylthiazol 0.01-0.1%, triacetyl glycerine 85-95%.
Below with reference to specific embodiment, the invention will be further described.
Fresh spiral shell described in following embodiments is purchased from market, and the compound protease and flavor protease are existing production
Product are provided by letter (China) enzyme preparation company, Novi.
Embodiment one
Spiral shell paste essence provided in an embodiment of the present invention is formulated as follows:
35 parts of spiral shell enzymolysis liquid, 5.5 parts of chicken fat, 1.4 parts of butter, 0.25 part of onion powder, 0.25 part of garlic powder, ginger powder
0.1 part, 0.05 part of verdant powder, 0.8 part of one water object of L-cysteine hydrochloride, 1.2 parts of taurine, 0.15 part of methionine, paddy ammonia
Sour 0.5 part, 0.15 part of leucine, vitamin B10.15,2.6 parts of glucose, 1.2 parts of xylose, 0.6 part of sodium hydroxide, Compound-acid
2.8 parts of hydrolyzed vegetable protein toppings, 1.6 parts of the sapidity nucleotide disodium, 0.25 part of disodium succinate, 16 parts of monosodium glutamate, edible salt
14 parts, 7.2 parts of white granulated sugar, 0.05 part of sodium carboxymethylcellulose, 2.2 parts of edible corn starch, acetylated distarch adipate
1.2 parts, water 4.5, spiral shell liquid perfume base 0.3, wherein the recipe ingredient of spiral shell liquid perfume base is as follows: isovaleric acid 1.5, butyric acid 3,
Benzyl carbinol 0.02, benzaldehyde 0.07, ethylmaltol 0.3, furanone 0.12, trans- -2- nonenyl aldehyde 0.08,2,4- decadienal
0.05, isopentyl aldehyde 0.08,2-HEPTANONE 0.06, methyln-hexyl ketone 0.1, isoamyl alcohol 0.3,1-OCOL 0.25,2-amyl furan
0.05,2,6 dimethyl pyrazine 0.6,2- ethyl -3,5- dimethyl pyrazine 0.3,2,3- diacetyl 0.2, capric acid 0.8, dimethyl
Disulfide 0.2, NSC 97324 0.02, trimethylamine 1.5,4- methylthiazol 0.4, triacetyl glycerine 90.
The preparation method of above-mentioned spiral shell paste essence, comprising the following steps:
(1) it prepares spiral shell enzymolysis liquid: by spiral shell decladding cleaning, rubbing, weigh 300 parts of spiral shell, 100 parts of water, compound protein
1.8 parts of enzyme, 0.6 part of flavor protease are added in reaction kettle, and 55 DEG C of enzymatic hydrolysis 3h are warming up to 95 DEG C or more progress enzyme deactivation 5-
Then 10min crosses 40 mesh screens, obtains spiral shell enzymolysis liquid；
(2) spiral shell enzymolysis liquid, chicken fat, butter, onion powder, garlic powder, ginger powder, verdant powder, half Guang of L- thermal response: are weighed
Propylhomoserin hydrochloride monohydrate, taurine, methionine, glutamic acid, leucine, vitamin B1, it is glucose, xylose, sodium hydroxide, multiple
Acid hydrolyzed vegetable protein toppings, the sapidity nucleotide disodium, disodium succinate are closed, are put into reaction kettle, adjusting ph value of reaction is
6.5-7.5 100 DEG C of reaction 90min；
(3) monosodium glutamate, edible salt, white granulated sugar, sodium carboxymethylcellulose, edible corn starch, acetylation gelatinization thickening: are weighed
Distarch adipate, water, be added step (2) kind, 90 DEG C of holding 20min, be subsequently cooled to 50-60 DEG C or less it is spare；
(4) blending: weighing spiral shell liquid perfume base, puts into step (3), and the spiral shell of sepia can be obtained in stirring 10min
Snail essence.
Wherein, using headspace solid-phase microextraction technology and GC-MS low-polarity components analysis spiral shell fragrance component and its
Content is referring to table 1:
The fragrance component and its content of the fresh spiral shell of table 1
By integrated use analytical technology and meat flavor formulating technology, in headspace solid-phase microextraction technology and GC-MS gas chromatography mass spectrometry skill
On the basis of art analysis, with fragrant technology and inspiration is distinguished, to meet state food addition in above-mentioned spiral shell aroma volatile
Agent standard GB2760, and with spiral shell characteristic perfume perfume material substance be main component, addition can modify, assist and
The substance of prominent spiral shell characteristic perfume: such as 1-OCOL, NSC 97324, benzaldehyde.
Embodiment two
Spiral shell essence provided in an embodiment of the present invention, is prepared using following steps:
30 parts of spiral shell enzymolysis liquid, 8 parts of chicken fat, 2 parts of butter, 0.4 part of onion powder, 0.3 part of garlic powder, 0.2 part of ginger powder, blueness
0.1 part of green onion powder, 1 part of one water object of L-cysteine hydrochloride, 0.8 part of taurine, 0.3 part of methionine, 0.3 part of glutamic acid, bright ammonia
Sour 0.2 part, vitamin B10.1,3 parts of glucose, 1 part of xylose, 0.8 part of sodium hydroxide, compound acid hydrolyzed vegetable protein toppings 3
Part, 2 parts of the sapidity nucleotide disodium, 0.5 part of disodium succinate, 18 parts of monosodium glutamate, 13 parts of edible salt, 6 parts of white granulated sugar, carboxymethyl cellulose
0.1 part of plain sodium, 2 parts of edible corn starch, 1.5 parts of acetylated distarch adipate, water 5, spiral shell liquid perfume base 0.4, wherein
The recipe ingredient of spiral shell liquid perfume base is as follows: isovaleric acid 1.4, butyric acid 3, benzyl carbinol 0.03, benzaldehyde 0.06, ethylmaltol
0.4, furanone 0.15, trans- -2- nonenyl aldehyde 0.06,2,4- decadienal 0.06, isopentyl aldehyde 0.08,2-HEPTANONE 0.06,2- are pungent
Ketone 0.08, isoamyl alcohol 0.2,1-OCOL 0.3,2-amyl furan 0.04,2,6 dimethyl pyrazine 0.5,2- ethyl -3,5-
Dimethyl pyrazine 0.35,2,3- diacetyl 0.15, capric acid 0.7, dimethyl disulfide 0.25, NSC 97324 0.03, front three
Amine 1.6,4- methylthiazol 0.5, triacetyl glycerine 90.
The preparation method of above-mentioned spiral shell paste essence, comprising the following steps:
(1) it prepares spiral shell enzymolysis liquid: by spiral shell decladding cleaning, rubbing, weigh 200 parts of spiral shell, 100 parts of water, compound protein
1 part of enzyme, 0.6 part of flavor protease are added in reaction kettle, and 50 DEG C of enzymatic hydrolysis 3.5h are warming up to 95 DEG C or more progress enzyme deactivation 5-
10min.Then 40 mesh screens are crossed, spiral shell enzymolysis liquid is obtained；
(2) spiral shell enzymolysis liquid, chicken fat, butter, onion powder, garlic powder, ginger powder, verdant powder, half Guang of L- thermal response: are weighed
Propylhomoserin hydrochloride monohydrate, taurine, methionine, glutamic acid, leucine, vitamin B1, it is glucose, xylose, sodium hydroxide, multiple
Acid hydrolyzed vegetable protein toppings, the sapidity nucleotide disodium, disodium succinate are closed, are put into reaction kettle, adjusting ph value of reaction is
6.5-7.5 105 DEG C of reaction 60min；
(3) monosodium glutamate, edible salt, white granulated sugar, sodium carboxymethylcellulose, edible corn starch, acetylation gelatinization thickening: are weighed
Distarch adipate, water, be added step (2) kind, 85 DEG C of holding 30min, be subsequently cooled to 50-60 DEG C or less it is spare；
(4) blending: weighing spiral shell liquid perfume base, puts into step (3), and the spiral shell of sepia can be obtained in stirring 10min
Snail essence.
Embodiment three
Spiral shell essence provided in an embodiment of the present invention, is prepared using following steps:
36 parts of spiral shell enzymolysis liquid, 7 parts of chicken fat, 1 part of butter, 0.3 part of onion powder, 0.3 part of garlic powder, 0.3 part of ginger powder, L-
1.2 parts of cysteine hydrochloride monohydrate, 1 part of taurine, 0.2 part of methionine, 0.6 part of glutamic acid, 0.3 part of leucine, dimension life
Plain B10.3,2.5 parts of glucose, 1.4 parts of xylose, 1 part of sodium hydroxide, 3 parts of compound acid hydrolyzed vegetable protein toppings, flavor core
1.8 parts of thuja acid disodium, 0.4 part of disodium succinate, 16 parts of monosodium glutamate, 12 parts of edible salt, 5 parts of white granulated sugar, sodium carboxymethylcellulose 0.1
Part, 3 parts of edible corn starch, 0.8 part of acetylated distarch adipate, 4 parts of water, spiral shell liquid perfume base 0.5, wherein spiral shell
The recipe ingredient of liquid perfume base is as follows: isovaleric acid 1, butyric acid 2, benzyl carbinol 0.01, benzaldehyde 0.05, ethylmaltol 0.1, furans
It is ketone 0.05, trans- -2- nonenyl aldehyde 0.05,2,4- decadienal 0.01, isopentyl aldehyde 0.05,2-HEPTANONE 0.05, methyln-hexyl ketone 0.05, different
Amylalcohol 0.1,1-OCOL 0.05,2-amyl furan 0.01,2,6 dimethyl pyrazine 0.2,2- ethyl -3,5- dimethyl pyrazole
Piperazine 0.05,2,3- diacetyl 0.1, capric acid 0.5, dimethyl disulfide 0.05, NSC 97324 0.01, trimethylamine 0.5,4- first
Base thiazole 0.01, triacetyl glycerine 95.
The preparation method of above-mentioned spiral shell paste essence, comprising the following steps:
(1) it prepares spiral shell enzymolysis liquid: by spiral shell decladding cleaning, rubbing, weigh 300 parts of spiral shell, 100 parts of water, compound protein
1.5 parts of enzyme, 0.9 part of flavor protease are added in reaction kettle, and 60 DEG C of enzymatic hydrolysis 3h are warming up to 95 DEG C or more progress enzyme deactivation 5-
10min.Then 40 mesh screens are crossed, spiral shell enzymolysis liquid is obtained；
(2) spiral shell enzymolysis liquid, chicken fat, butter, onion powder, garlic powder, ginger powder, L-cysteine salt thermal response: are weighed
One water object of hydrochlorate, taurine, methionine, glutamic acid, leucine, vitamin B1, glucose, xylose, sodium hydroxide, compound sour water
Vegetable protein toppings, the sapidity nucleotide disodium, disodium succinate are solved, are put into reaction kettle, adjusting ph value of reaction is 6.5-
7.5,95 DEG C of reaction 120min；
(3) monosodium glutamate, edible salt, white granulated sugar, sodium carboxymethylcellulose, edible corn starch, acetylation gelatinization thickening: are weighed
Distarch adipate, water, be added step (2) kind, 95 DEG C of holding 15min, be subsequently cooled to 50-60 DEG C or less it is spare；
(4) blending: weighing spiral shell liquid perfume base, puts into step (3), and the spiral shell of sepia can be obtained in stirring 10min
Snail essence.
Example IV
Spiral shell essence provided in an embodiment of the present invention, is prepared using following steps:
32 parts of spiral shell enzymolysis liquid, 6 parts of chicken fat, 2 parts of butter, 0.4 part of onion powder, 0.2 part of garlic powder, 0.1 part of ginger powder, blueness
Green onion powder 0.1,0.6 part of one water object of L-cysteine hydrochloride, 1.5 parts of taurine, 0.4 part of methionine, 0.8 part of glutamic acid, bright ammonia
Sour 0.2 part, vitamin B10.2,3.5 parts of glucose, 0.8 part of xylose, 0.4 part of sodium hydroxide, compound acid hydrolyzed vegetable protein tune
3.5 parts of taste powder, 1.2 parts of the sapidity nucleotide disodium, 0.4 part of disodium succinate, 19 parts of monosodium glutamate, 13 parts of edible salt, white granulated sugar 6.25
Part, 0.05 part of sodium carboxymethylcellulose, 2.5 parts of edible corn starch, 1 part of acetylated distarch adipate, 3.5 parts of water, spiral shell
Snail liquid perfume base 0.4, wherein the recipe ingredient of spiral shell liquid perfume base is as follows: isovaleric acid 2, butyric acid 4, benzyl carbinol 0.05, benzaldehyde
0.1, ethylmaltol 0.5, furanone 0.2, trans- -2- nonenyl aldehyde 0.1,2,4- decadienal 0.1, isopentyl aldehyde 0.1,2-HEPTANONE
0.15, methyln-hexyl ketone 0.15, isoamyl alcohol 0.5,1-OCOL 0.5,2-amyl furan 0.1,2,6 dimethyl pyrazine 1,2- second
Base -3,5- dimethyl pyrazine 0.5,2,3- diacetyl 0.3, capric acid 1, dimethyl disulfide 0.5, NSC 97324 0.05, three
Methylamine 3,4- methylthiazol 0.1, triacetyl glycerine 85.
The preparation method of above-mentioned spiral shell paste essence, comprising the following steps:
(1) it prepares spiral shell enzymolysis liquid: by spiral shell decladding cleaning, rubbing, weigh 400 parts of spiral shell, 100 parts of water, compound protein
1.6 parts of enzyme, 1.2 parts of flavor protease are added in reaction kettle, and 50 DEG C of enzymatic hydrolysis 4h are warming up to 95 DEG C or more progress enzyme deactivation 5-
10min.Then 40 mesh screens are crossed, spiral shell enzymolysis liquid is obtained；
(2) spiral shell enzymolysis liquid, chicken fat, butter, onion powder, garlic powder, ginger powder, verdant powder, half Guang of L- thermal response: are weighed
Propylhomoserin hydrochloride monohydrate, taurine, methionine, glutamic acid, leucine, vitamin B1, it is glucose, xylose, sodium hydroxide, multiple
Acid hydrolyzed vegetable protein toppings, the sapidity nucleotide disodium, disodium succinate are closed, are put into reaction kettle, adjusting ph value of reaction is
6.5-7.5 102 DEG C of reaction 75min；
(3) monosodium glutamate, edible salt, white granulated sugar, sodium carboxymethylcellulose, edible corn starch, acetylation gelatinization thickening: are weighed
Distarch adipate, water, be added step (2) plant 90 DEG C of holding 20min, be subsequently cooled to 50-60 DEG C or less it is spare；
(4) blending: weighing spiral shell liquid perfume base, puts into step (3), and the spiral shell of sepia can be obtained in stirring 10min
Snail essence.
In essence production technology, the different ratio of raw material is the key factor for influencing reaction flavor flavor.Thermal response is
A kind of approach of fragrance is formed, mainly includes Maillard reaction, thiamine degradation, fat oxidation etc..Wherein, Maillard reaction is
A kind of main approach of fragrance is generated in thermal response, it is by compound (such as amino acid, protein, amine, more containing amino
Peptide) and compound (such as reduced sugar, aldehyde and ketone) containing carbonyl between the reaction of melanoidin is generated through condensation, polymerization.Therefore,
How much carbonyl containing compound and the type and content containing amino-compound will affect the whole flavor of product in reaction system.This
Outside, reaction temperature, reaction time, water activity, pH value etc. can also have an impact product special flavour.The preparation of spiral shell enzymolysis liquid
It is to be influenced by factors such as the type and content of concentration of substrate, hydrolysis temperature, enzymolysis time, enzyme.Embodiment one is equal to example IV
It is some embodiments of the invention, in embodiment one and embodiment three, one product special flavour of embodiment is mellow strong, fragrance association
It adjusts, since reaction temperature is relatively low, fragrance does not release sufficiently three product of embodiment, and opposite one flavor of embodiment is relatively
It is weaker.In embodiment two and example IV, embodiment two is good compared with example IV due to the process products flavor such as digesting, reacting.It is real
It applies in example one and embodiment two, embodiment two since reaction temperature is relatively high, lay particular stress on by the roasting fragrant fragrance of product special flavour.It is 5 comprehensive
Evaluation of the veteran sensory evaluation engineer to embodiment one to example IV, embodiment one are preferred embodiment, secondly
Respectively embodiment two, example IV,
Embodiment three.
Flavor evaluation is carried out to spiral shell paste essence of the present invention below by way of according to the facts testing:
Experiment purpose: by comparing, spiral shell paste essence prepared by assay control group and the embodiment of the present invention
Fragrance and taste.
Experimental method: this experimental setup control group and experimental group, control group 1 are the spiral shell liquid essence of allotment type, spiral shell
Liquid essence is by the collocation to fragrance component without the redeployed liquid essence of thermal response.Control group 2 is not add spiral shell
The spiral shell paste essence of snail liquid perfume base, preparation method and implementation one to four are essentially identical, and it is fragrant that spiral shell liquid is only omitted
The allotment of base is added.Experimental group is spiral shell paste essence prepared by embodiment one to four.
The essence of above-mentioned preparation is configured to 1% hydrothermal solution, is commented by 5 veteran sensory evaluation engineers
It is fixed.As a result as follows: control group 1 gives off a strong fragrance degree evaluation as " ++ ", and mellow sense and fresh and sweet sense are assessed as "+", 2 fragrance of control group
Strong degree evaluation is "+", and mellow sense and fresh and sweet sense are assessed as " +++ ", and spiral shell paste essence prepared by embodiment one to four
Give off a strong fragrance degree evaluation be " +++ ", it is mellow sense and it is fresh and sweet sense be assessed as " +++ ".It is boiled after twenty minutes, control group 1
Fragrance remaining time is most short, and one to four fragrance remaining time longest of embodiment.
The embodiment of the present invention one to four is the preferable embodiment of the present invention, and the description thereof is more specific and detailed, but this
The embodiment of invention is simultaneously not restricted to the described embodiments.For those of ordinary skill in the art, this is not being departed from
Under the premise of inventive concept, made changes, modifications, substitutions, combinations, simplifications, these are all within the scope of protection of the present invention.Cause
This, the scope of protection of the patent of the invention shall be subject to the appended claims.
Claims (9)
1. a kind of spiral shell paste essence, it is characterised in that: be prepared by the raw material of following mass percent: spiral shell enzymolysis liquid
30-40%, animal fat 2.5-11.5%, spice 0-1.4%, amino acid 1 .1-5.1%, vitamin B10-0.5%, reduction
Sugared 2.5-5.7%, sodium hydroxide 0.2-1.2%, Compound-acid hydrolytic plant protein powder 2-4%, the sapidity nucleotide disodium 1-
2.2%, disodium succinate 0-0.6%, monosodium glutamate 12-20%, edible salt 10-16%, white granulated sugar 4-10%, sodium carboxymethylcellulose
0-0.1%, edible corn starch 1-3.4%, acetylated distarch adipate 0.5-1.7%, water 3-6%, spiral shell liquid are fragrant
Base 0.2-0.6%.
The sum of described material quality percentage is 100%.
2. spiral shell paste essence according to claim 1, it is characterised in that: by the raw material preparation of following mass percent
At: spiral shell enzymolysis liquid 32-38%, animal fat 5-9%, spice 0.55-1.2%, amino acid 2-4%, vitamin B10.1-
0.4%, reduced sugar 3-5.2%, sodium hydroxide 0.4-1%, Compound-acid hydrolytic plant protein powder 2.2-4%, flavour nucleotide two
Sodium 1.2-2%, disodium succinate 0.2-0.5%, monosodium glutamate 14-18%, edible salt 13-15%, white granulated sugar 2-8%, carboxymethyl are fine
Tie up plain sodium 0.05-0.1%, edible corn starch 1.4-3.4%, acetylated distarch adipate 0.8-1.7%, water 3.8-
6%, spiral shell liquid perfume base 0.3-0.5%.
The sum of described material quality percentage is 100%.
3. spiral shell paste essence according to claim 1 or 2, it is characterised in that: the spiral shell enzymolysis liquid is by following quality
The substance of number is prepared: fresh spiral shell: water=2-4, compound protease 0.4%-0.8%, flavor protease are
The percentage of 0.1%-0.3%, compound protease and flavor protease is with spiral shell meter.
4. spiral shell paste essence according to claim 1 or 2, it is characterised in that: the animal fat is in following components
At least one: chicken fat, butter.
5. spiral shell paste essence according to claim 1 or 2, it is characterised in that: the spice is in following components
It is at least one: onion powder, garlic powder, ginger powder, verdant powder.
6. spiral shell paste essence according to claim 1 or 2, it is characterised in that: the amino acid is in following components
It is at least one: one water object of L-cysteine hydrochloride, taurine, methionine, glutamic acid, leucine.
7. spiral shell paste essence according to claim 1 or 2, it is characterised in that: the reduced sugar is in following components
It is at least one: glucose, xylose.
8. according to spiral shell paste essence according to claim 1 or 2, it is characterised in that: the spiral shell liquid perfume base by with
The raw material of lower mass percent is mixed with: isovaleric acid 1-2%, butyric acid 2-4%, benzyl carbinol 0.01-0.05%, benzaldehyde
0.05-0.1%, ethylmaltol 0.1-0.5%, furanone 0.05-0.2%, trans- -2- nonenyl aldehyde 0.05-0.1%, 2,4-
Decadienal 0.01-0.1%, isopentyl aldehyde 0.05-0.1%, 2-HEPTANONE 0.05-0.15%, methyln-hexyl ketone 0.05-0.15%, isoamyl
Alcohol 0.1-0.5%, 1-OCOL 0.05-0.5%, 2-amyl furan 0.01-0.1%, 2,6 dimethyl pyrazine 0.2-1%,
2- ethyl -3,5- dimethyl pyrazine 0.05-0.5%, 2,3- diacetyl 0.1-0.3%, capric acid 0.5-1%, dimethyl disulfide
0.05-0.5%, NSC 97324 0.01-0.05%, trimethylamine 0.5-3%, 4- methylthiazol 0.01-0.1%, three acetic acid
Glyceride 85-95%.
9. a kind of preparation method of such as described in any item spiral shell paste essences of claim 1-8, which is characterized in that including following
Step:
(1) it prepares spiral shell enzymolysis liquid: fresh spiral shell being subjected to decladding cleaning, is rubbed, is added in reaction kettle, adds water, compound
Protease and flavor protease digest 2.5-4h at 50-60 DEG C, are warming up to 95 DEG C or more progress enzyme deactivation 5-10min；Then it crosses
40 mesh screens obtain spiral shell enzymolysis liquid；
(2) thermal response: press mass fraction described in any one of claims 1-6, by spiral shell enzymolysis liquid, animal fat, spice,
Amino acid, vitamin B1, reduced sugar, sodium hydroxide, Compound-acid hydrolytic plant protein powder, the sapidity nucleotide disodium, succinic acid two
Sodium is put into reaction kettle, and adjusting ph value of reaction is 6.5-7.5, in 95-105 DEG C of reaction 60-120min；
(3) gelatinization thickening: again will be by the monosodium glutamate of mass fraction proportion, edible salt, white granulated sugar, sodium carboxymethylcellulose, edible jade
Rice starch, acetylated distarch adipate and water are put into step (2), and 85-95 DEG C of holding 15-30min is subsequently cooled to
50-60 DEG C or less spare；
(4) blending: deployed spiral shell liquid perfume base is put into the body of paste prepared in step (3), stirs 10-20min,
Obtain spiral shell paste essence.
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| CN116058485A (en) * | 2022-12-26 | 2023-05-05 | 宁夏春升源生物科技有限公司 | Preparation method of snail powder flavor fermentation type hotpot condiment |
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