CN110353246A - A kind of deodorization essence and preparation method thereof - Google Patents
A kind of deodorization essence and preparation method thereof Download PDFInfo
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- CN110353246A CN110353246A CN201910775898.2A CN201910775898A CN110353246A CN 110353246 A CN110353246 A CN 110353246A CN 201910775898 A CN201910775898 A CN 201910775898A CN 110353246 A CN110353246 A CN 110353246A
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- Prior art keywords
- deodorization
- preparation
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- essence
- essential oil
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- 238000004332 deodorization Methods 0.000 title claims abstract description 51
- 238000002360 preparation method Methods 0.000 title claims abstract description 30
- 239000000126 substance Substances 0.000 claims abstract description 65
- 241000195493 Cryptophyta Species 0.000 claims abstract description 45
- 239000000341 volatile oil Substances 0.000 claims abstract description 43
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 39
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 39
- 239000007788 liquid Substances 0.000 claims abstract description 37
- 238000003756 stirring Methods 0.000 claims abstract description 23
- 239000000796 flavoring agent Substances 0.000 claims abstract description 15
- 235000019634 flavors Nutrition 0.000 claims abstract description 15
- 239000000463 material Substances 0.000 claims abstract description 9
- 239000002304 perfume Substances 0.000 claims abstract description 9
- 150000001298 alcohols Chemical class 0.000 claims abstract description 8
- 239000003292 glue Substances 0.000 claims abstract description 8
- 239000000178 monomer Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 5
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 27
- 238000006243 chemical reaction Methods 0.000 claims description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- 238000010792 warming Methods 0.000 claims description 21
- 102000004190 Enzymes Human genes 0.000 claims description 18
- 108090000790 Enzymes Proteins 0.000 claims description 18
- 229940088598 enzyme Drugs 0.000 claims description 18
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 16
- 235000019441 ethanol Nutrition 0.000 claims description 14
- 238000009413 insulation Methods 0.000 claims description 11
- 239000000084 colloidal system Substances 0.000 claims description 10
- 239000006228 supernatant Substances 0.000 claims description 10
- 241000522254 Cassia Species 0.000 claims description 8
- 108010010803 Gelatin Proteins 0.000 claims description 8
- 244000269722 Thea sinensis Species 0.000 claims description 8
- 239000008273 gelatin Substances 0.000 claims description 8
- 229920000159 gelatin Polymers 0.000 claims description 8
- 235000019322 gelatine Nutrition 0.000 claims description 8
- 235000011852 gelatine desserts Nutrition 0.000 claims description 8
- 244000203593 Piper nigrum Species 0.000 claims description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims description 7
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 7
- 235000013614 black pepper Nutrition 0.000 claims description 7
- 244000144730 Amygdalus persica Species 0.000 claims description 6
- 240000004760 Pimpinella anisum Species 0.000 claims description 5
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 5
- DOTAGKFIHPPPTK-UHFFFAOYSA-N 2-ethoxy-1-methyl-4-propan-2-ylbenzene Chemical compound CCOC1=CC(C(C)C)=CC=C1C DOTAGKFIHPPPTK-UHFFFAOYSA-N 0.000 claims description 4
- 241000206575 Chondrus crispus Species 0.000 claims description 4
- 239000000047 product Substances 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 150000004676 glycans Chemical class 0.000 claims description 3
- 229920001282 polysaccharide Polymers 0.000 claims description 3
- 239000005017 polysaccharide Substances 0.000 claims description 3
- 229920001817 Agar Polymers 0.000 claims description 2
- 241000512259 Ascophyllum nodosum Species 0.000 claims description 2
- 108010059892 Cellulase Proteins 0.000 claims description 2
- 108091005804 Peptidases Proteins 0.000 claims description 2
- 239000004365 Protease Substances 0.000 claims description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 2
- 239000008272 agar Substances 0.000 claims description 2
- 229940106157 cellulase Drugs 0.000 claims description 2
- 239000003921 oil Substances 0.000 claims description 2
- 235000013599 spices Nutrition 0.000 claims description 2
- XPCTZQVDEJYUGT-UHFFFAOYSA-N 3-hydroxy-2-methyl-4-pyrone Chemical compound CC=1OC=CC(=O)C=1O XPCTZQVDEJYUGT-UHFFFAOYSA-N 0.000 claims 2
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 claims 2
- HYMLWHLQFGRFIY-UHFFFAOYSA-N Maltol Natural products CC1OC=CC(=O)C1=O HYMLWHLQFGRFIY-UHFFFAOYSA-N 0.000 claims 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 claims 1
- MJEMIOXXNCZZFK-UHFFFAOYSA-N ethylone Chemical group CCNC(C)C(=O)C1=CC=C2OCOC2=C1 MJEMIOXXNCZZFK-UHFFFAOYSA-N 0.000 claims 1
- WGCNASOHLSPBMP-UHFFFAOYSA-N hydroxyacetaldehyde Natural products OCC=O WGCNASOHLSPBMP-UHFFFAOYSA-N 0.000 claims 1
- 229940043353 maltol Drugs 0.000 claims 1
- 239000001814 pectin Substances 0.000 claims 1
- 229920001277 pectin Polymers 0.000 claims 1
- 235000010987 pectin Nutrition 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 17
- 235000013305 food Nutrition 0.000 abstract description 4
- 230000000052 comparative effect Effects 0.000 description 11
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 9
- 241000015177 Saccharina japonica Species 0.000 description 7
- 239000000284 extract Substances 0.000 description 6
- 238000000605 extraction Methods 0.000 description 6
- 241000251468 Actinopterygii Species 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 125000003118 aryl group Chemical group 0.000 description 4
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical group CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 description 3
- MKYBYDHXWVHEJW-UHFFFAOYSA-N N-[1-oxo-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propan-2-yl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(C(C)NC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 MKYBYDHXWVHEJW-UHFFFAOYSA-N 0.000 description 3
- 235000013409 condiments Nutrition 0.000 description 3
- 229940093503 ethyl maltol Drugs 0.000 description 3
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- -1 pectase Proteins 0.000 description 2
- 241001474374 Blennius Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 241000206607 Porphyra umbilicalis Species 0.000 description 1
- 240000005809 Prunus persica Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- RECUKUPTGUEGMW-UHFFFAOYSA-N carvacrol Chemical compound CC(C)C1=CC=C(C)C(O)=C1 RECUKUPTGUEGMW-UHFFFAOYSA-N 0.000 description 1
- HHTWOMMSBMNRKP-UHFFFAOYSA-N carvacrol Natural products CC(=C)C1=CC=C(C)C(O)=C1 HHTWOMMSBMNRKP-UHFFFAOYSA-N 0.000 description 1
- 235000007746 carvacrol Nutrition 0.000 description 1
- 230000003197 catalytic effect Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 229940002508 ginger extract Drugs 0.000 description 1
- 235000020708 ginger extract Nutrition 0.000 description 1
- WYXXLXHHWYNKJF-UHFFFAOYSA-N isocarvacrol Natural products CC(C)C1=CC=C(O)C(C)=C1 WYXXLXHHWYNKJF-UHFFFAOYSA-N 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000000874 microwave-assisted extraction Methods 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
-
- 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
-
- 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Cosmetics (AREA)
- Fats And Perfumes (AREA)
Abstract
The present invention relates to a kind of deodorization essence and preparation method thereof, the wherein preparation method, include the following steps, weigh raw material by mass fraction: 60-80 parts of algae substances enzymolysis liquid, 10-20 parts of alcohols material, 1-5 parts of polyphenols, 1-5 parts of perfume monomer substance, 5-10 parts of natural flavor essential oil, 1-5 parts of edible glue；Algae substances enzymolysis liquid is added in stirred autoclave, alcohols material, polyphenols, perfume monomer substance, natural flavor essential oil, edible glue are added while stirring；Stirring is to being mixed thoroughly to get finished product deodorization essence.Deodorization essence prepared by the present invention has apparent deodorization effect, while also to food can mention fresh.
Description
Technical field
The present invention relates to field of seasoning, and in particular to a kind of after biological enzymolysis technology extracts, the system in a manner of allotment
The standby essence and preparation method thereof with deodorization performance.
Background technique
Extraction new technology common at present includes overcritical C02Extraction, microwave-assisted extraction technique, ultrasonic wave extraction, life
The extraction of object zymolysis technique, semi-bionic extraction etc..Wherein, biological enzymolysis technology is ground with Food Science and clone Food Science
Hair, be the advanced biotechnology that modern domestic bioactive substance extracts.Biological enzymolysis technology is allowed by the catalytic action of enzyme
Substance autodigestion, so that biological physical efficiency be made to adapt to the variation of external condition, sustain life activity.It is urged using the difference of different enzymes
Change effect, grasps the characteristic of substance different activities ingredient, is capable of the active material of extraction of substance.Traditional substance is extracted using high
Temperature even solves or low-temperature quick-freezing, and most species activity substance can in this way be destroyed, so that extract activity is scattered and disappeared, shadow
The performance of effect is rung, biological enzymolysis technology can receive destruction to avoid active ingredient substance.
Natural flavor essential oil is the volatile component extracted from natural flavor, most of aromatic condiment essential oil tools
The effect of standby deodorization, covering smell；And majority contains seeweed polyphenol in algae substances, seeweed polyphenol is likewise supplied with the function of deodorization
Effect.Therefore, how natural flavor essential oil to be compounded together with algae substances extract, it is ideal to obtain deodorization effect
Deodorization essence be exactly those skilled in the art's technical problem to be solved.
Summary of the invention
In order to solve the above technical problems, the present invention provides one kind to pass through natural flavor essential oil and algae substances extract
Deodorization essence and preparation method thereof made from being compounded.
Concrete scheme is as follows:
A kind of preparation method of deodorization essence, includes the following steps,
(1) raw material are weighed by mass fraction: 60-80 parts of algae substances enzymolysis liquid, 10-20 parts of alcohols material, Polyphenols
1-5 parts of substance, 1-5 parts of perfume monomer substance, 5-10 parts of natural flavor essential oil, 1-5 parts of edible glue；
(2) algae substances enzymolysis liquid is added in stirred autoclave, alcohols material, Polyphenols object is added while stirring
Matter, perfume monomer substance, natural flavor essential oil, edible glue；
(3) stirring is to being mixed thoroughly to get finished product deodorization essence.
Further, the preparation method of the algae substances enzymolysis liquid is to weigh fresh algae substances 1-5 by mass fraction
Part, 50-100 parts of water wear into pulpous state with colloid mill, are added enzyme 1-2 parts, in reaction kettle, are warming up to 60 DEG C, insulation reaction 4 is small
When, it is warming up to 95 DEG C and is kept for 30 minutes, is cooled to room temperature, the supernatant being centrifugally separating to obtain is the algae substances enzymatic hydrolysis
Liquid.
Further, the algae substances are one of kelp, seaweed, agar, thallus laminariae or a variety of.
Further, the enzyme is one of cellulase, pectase, protease or a variety of.
Further, the alcohols material is one of ethyl alcohol, propylene glycol, glycerol or a variety of.
Further, the polyphenols be one of tea polyphenols, apple polyphenol, seeweed polyphenol, algal polysaccharides or
It is a variety of.
Further, the perfume monomer substance is ethylmaltol, (trans- and cis-) -1- methoxyl group -1- decene, second
One of base carvacrol is a variety of.
Further, the natural flavor essential oil is water-soluble ginger essential oil, water soluble Chinese cassia tree essential oil, water-soluble black Hu
One of green pepper essential oil, water-soluble aniseed essential oil, water-soluble Fructus Foeniculi quintessence oil are a variety of.
Further, the edible glue is one of carragheen, xanthan gum, gelatin, peach gum or a variety of.
In addition, the present invention also provides a kind of deodorization essence according to prepared by above-mentioned preparation method.
The main matter for playing deodorization in the present invention is polyphenols, natural flavor essential oil and the perfume (or spice) such as seeweed polyphenol
Material list body.Wherein, with fishy smell substance complex reaction can occur for the polyphenols such as seeweed polyphenol, algal polysaccharides, make fishy smell object
Matter is not easy to evaporate, or makes the chemical structure of fishy smell substance that slight change occur, thus no longer with the feature of fishy smell；This
Outside, polyphenols can also prevent meat oxidation deterioration from generating bad smell.And aromatic condiment essential oil has aromatic odor, it can be with
Cover fishy smell.
In the present invention, the additive amount of algae substances enzymolysis liquid must not be lower than 50%, and the additive amount of polyphenols must not be low
In 5%, the total addition level of natural flavor essential oil must not be lower than 2%；These three types of main deodorization substances are indispensable, San Zhezhong
Lacking any one can be that deodorization effect is greatly reduced.
During preparing algae substances enzymolysis liquid, each raw material are weighed in reaction kettle by mass fraction, by temperature
It controls at 60 DEG C, and insulation reaction 4 hours, is because 60 DEG C of temperature is the highest temperature of enzyme activity.Hereafter, by reaction kettle
Temperature is warming up to 95 DEG C and is kept for 30 minutes, and its role is to enzyme deactivation, it can be just that enzyme loses that temperature, which reaches 95 DEG C and holding 30 minutes,
Remove vigor.
The utility model has the advantages that
1. the present invention is compounded together using natural flavor essential oil with algae substances extract, by adjusting proper ratio
To obtain the ideal deodorization essence of deodorization effect.
2. essence prepared by the present invention can not only remove the bad smell in food product making process, while also having and increasing
Fresh and flavouring effect.
3. preparation method of the invention is easy to operate, easy to spread.
Specific embodiment
The embodiment of the present invention is described below in detail, the examples of the embodiments are intended to be used to explain the present invention, and cannot
It is interpreted as limitation of the present invention.In the examples where no specific technique or condition is specified, described according to the literature in the art
Technology or conditions or carried out according to product description.Reagents or instruments used without specified manufacturer is that can lead to
Cross the conventional products of commercially available acquisition.
Embodiment 1:
It prepares algae substances enzymolysis liquid: taking clean Fresh Laminaria Japonica 50g, water 1000g, wear into pulpous state with colloid mill, be added
Enzyme 10g is warming up to 60 DEG C, insulation reaction 4 hours, is warming up to 95 DEG C and is kept for 30 minutes, is cooled to room temperature in reaction kettle,
Being centrifugally separating to obtain supernatant is algae substances enzymolysis liquid.
Preparation deodorization essence: it takes algae substances enzymolysis liquid 60g in stirred autoclave, propylene glycol is added while stirring
10g, glycerol 10g, apple polyphenol 2g, tea polyphenols 0.5g, ethylmaltol 0.5g, ethyl carvacrol 0.5g, water-soluble ginger extract
Oily 1g, water soluble Chinese cassia tree essential oil 2g, water-soluble black pepper essential oil 2g, carragheen 5g, stirring are mixed thoroughly it to get this
The deodorization essence of embodiment 1.
Embodiment 2:
It prepares algae substances enzymolysis liquid: taking clean Fresh Laminaria Japonica 20g, water 1000g, wear into pulpous state with colloid mill, be added
Enzyme 5g is warming up to 60 DEG C, insulation reaction 4 hours, is warming up to 95 DEG C and is kept for 30 minutes, is cooled to room temperature in reaction kettle, from
The isolated supernatant of the heart is algae substances enzymolysis liquid.
Preparation deodorization essence: it takes algae substances enzymolysis liquid 80g in the reaction kettle with stirring, propylene glycol is added while stirring
15g, glycerol 5g, apple polyphenol 3g, ethyl carvacrol 1.5g, water-soluble ginger essential oil 3g, water soluble Chinese cassia tree essential oil 1g, water solubility
Black pepper essential oil 2g, carragheen 3g, stirring are mixed thoroughly it to get the deodorization essence of the present embodiment 2.
Embodiment 3:
It prepares algae substances enzymolysis liquid: taking clean new fresh laver 20g, water 1000g, wear into pulpous state with colloid mill, be added
Enzyme 5g is warming up to 60 DEG C, insulation reaction 4 hours, is warming up to 95 DEG C and is kept for 30 minutes, is cooled to room temperature in reaction kettle, from
The isolated supernatant of the heart is algae substances enzymolysis liquid.
Preparation deodorization essence: take algae substances enzymolysis liquid 80g in stirred autoclave, while stirring be added ethyl alcohol 20g,
Seeweed polyphenol 1g, tea polyphenols 2g, ethylmaltol 2g, ethyl carvacrol 1g, water-soluble aniseed essential oil 2g, water soluble Chinese cassia tree essential oil
2g, water-soluble black pepper essential oil 4g, gelatin 5g, stirring are mixed thoroughly it to get the deodorization essence of the present embodiment 3.
Embodiment 4:
It prepares algae substances enzymolysis liquid: taking clean Fresh Laminaria Japonica 20g, water 1000g, wear into pulpous state with colloid mill, be added
Enzyme 5g is warming up to 60 DEG C, insulation reaction 4 hours, is warming up to 95 DEG C and is kept for 30 minutes, is cooled to room temperature in reaction kettle, from
The isolated supernatant of the heart is algae substances enzymolysis liquid.
Preparation deodorization essence: take algae substances enzymolysis liquid 70g in stirred autoclave, while stirring be added ethyl alcohol 10g,
Glycerol 5g, seeweed polyphenol 1g, tea polyphenols 2g, apple polyphenol 1g, (trans- and cis-) -1- methoxyl group -1- decene 1g, water solubility eight
Angle essential oil 1g, water soluble Chinese cassia tree essential oil 2g, water-soluble black pepper essential oil 2g, gelatin 3g, peach gum 1g, stirring are thoroughly mixed it
The even deodorization essence to get the present embodiment 4.
Comparative example 1:
It prepares algae substances enzymolysis liquid: taking clean Fresh Laminaria Japonica 20g, water 1000g, wear into pulpous state with colloid mill, be added
Enzyme 5g is warming up to 60 DEG C, insulation reaction 4 hours, is warming up to 95 DEG C and is kept for 30 minutes, is cooled to room temperature in reaction kettle, from
The isolated supernatant of the heart is algae substances enzymolysis liquid.
Preparation deodorization essence: take algae substances enzymolysis liquid 70g in stirred autoclave, while stirring be added ethyl alcohol 10g,
It is glycerol 5g, (trans- and cis-) -1- methoxyl group -1- decene 1g, water-soluble aniseed essential oil 1g, water soluble Chinese cassia tree essential oil 2g, water-soluble
Property black pepper essential oil 2g, gelatin 3g, peach gum 1g, stirring is mixed thoroughly it, obtains the essence of comparative example 1.
Comparative example 2:
It prepares algae substances enzymolysis liquid: taking clean Fresh Laminaria Japonica 20g, water 1000g, wear into pulpous state with colloid mill, be added
Enzyme 5g is warming up to 60 DEG C, insulation reaction 4 hours, is warming up to 95 DEG C and is kept for 30 minutes, is cooled to room temperature in reaction kettle, from
The isolated supernatant of the heart is algae substances enzymolysis liquid.
Preparation deodorization essence: take algae substances enzymolysis liquid 70g in stirred autoclave, while stirring be added ethyl alcohol 10g,
It is glycerol 5g, seeweed polyphenol 1g, tea polyphenols 2g, apple polyphenol 1g, water-soluble aniseed essential oil 1g, water soluble Chinese cassia tree essential oil 2g, water-soluble
Property black pepper essential oil 2g, gelatin 3g, peach gum 1g, stirring is mixed thoroughly it, obtains the essence of comparative example 2.
Comparative example 3:
It prepares algae substances enzymolysis liquid: taking clean Fresh Laminaria Japonica 20g, water 1000g, wear into pulpous state with colloid mill, be added
Enzyme 5g is warming up to 60 DEG C, insulation reaction 4 hours, is warming up to 95 DEG C and is kept for 30 minutes, is cooled to room temperature in reaction kettle, from
The isolated supernatant of the heart is algae substances enzymolysis liquid.
Preparation deodorization essence: take algae substances enzymolysis liquid 70g in stirred autoclave, while stirring be added ethyl alcohol 10g,
Glycerol 5g, seeweed polyphenol 1g, tea polyphenols 2g, apple polyphenol 1g, (trans- and cis-) -1- methoxyl group -1- decene 1g, gelatin 3g,
Peach gum 1g, stirring are mixed thoroughly it, obtain the essence of comparative example 3.
Comparative example 4:
It prepares algae substances enzymolysis liquid: taking clean Fresh Laminaria Japonica 20g, water 1000g, wear into pulpous state with colloid mill, be added
Enzyme 5g is warming up to 60 DEG C, insulation reaction 4 hours, is warming up to 95 DEG C and is kept for 30 minutes, is cooled to room temperature in reaction kettle, from
The isolated supernatant of the heart is algae substances enzymolysis liquid.
Preparation deodorization essence: take algae substances enzymolysis liquid 70g in stirred autoclave, while stirring be added ethyl alcohol 10g,
Glycerol 5g, seeweed polyphenol 1g, tea polyphenols 2g, apple polyphenol 1g, (trans- and cis-) -1- methoxyl group -1- decene 1g, water solubility eight
Angle essential oil 1g, gelatin 3g, peach gum 1g, stirring are mixed thoroughly it, obtain the essence of comparative example 4.
Analysis of experimental results:
Experimental analysis is carried out to the deodorization effect of the essence of embodiment 1-4, comparative example 1-4 preparation:
Using minced fish as raw material, prepare fish ball: prepare respectively addition 0.1% embodiment 1-4 deodorization essence fish ball,
It adds the fish ball of the essence of 0.1% comparative example 1-4, be not added with the fish ball of essence.
4 groups of personnel that judge Jing Guo professional training are looked for carry out judging test respectively, fishy smell degree is with 1- without fishy smell, 2- fishy smell
Extremely weak, 3- has obvious fishy smell, 4- fishy smell protrusion, 5- fishy smell to be recorded by force very much, and experimental result is recorded in table 1.
1 blank group of table, embodiment 1-4, comparative example 1-4 sensory evaluation experimental result record sheet
It is above-mentioned the results showed that prepared deodorization essence algae substances enzymolysis liquid of the invention, polyphenols, natural
The compound actions of these three types of main deodorization ingredients of aromatic condiment essential oil and there is apparent deodorization effect, the main deodorization of the three classes at
Point indispensable, once lacking any of which, deodorization effect can be decreased obviously.
Although specifically showing and describing the present invention in conjunction with preferred embodiment, those skilled in the art should be bright
It is white, it is not departing from the spirit and scope of the present invention defined by the appended claims, it in the form and details can be right
The present invention makes a variety of changes, and is protection scope of the present invention.
Claims (10)
1. a kind of preparation method of deodorization essence, it is characterised in that: include the following steps,
(1) raw material are weighed by mass fraction: 60-80 parts of algae substances enzymolysis liquid, 10-20 parts of alcohols material, polyphenols
1-5 parts, 1-5 parts of perfume monomer substance, 5-10 parts of natural flavor essential oil, 1-5 parts of edible glue；
(2) algae substances enzymolysis liquid is added in stirred autoclave, alcohols material, polyphenols, perfume (or spice) is added while stirring
Expect monomeric substance, natural flavor essential oil, edible glue；
(3) stirring is to being mixed thoroughly to get finished product deodorization essence.
2. the preparation method of deodorization essence according to claim 1, it is characterised in that: the system of the algae substances enzymolysis liquid
Preparation Method is to weigh fresh algae substances 1-5 parts, 50-100 parts of water by mass fraction, wears into pulpous state with colloid mill, enzyme 1- is added
2 parts, in reaction kettle, 60 DEG C is warming up to, insulation reaction 4 hours, 95 DEG C is warming up to and is kept for 30 minutes, is cooled to room temperature, from
The isolated supernatant of the heart is the algae substances enzymolysis liquid.
3. the preparation method of deodorization essence according to claim 2, it is characterised in that: the algae substances are kelp, purple
One of dish, agar, thallus laminariae are a variety of.
4. the preparation method of deodorization essence according to claim 2, it is characterised in that: the enzyme is cellulase, pectin
One of enzyme, protease are a variety of.
5. the preparation method of deodorization essence according to claim 1, it is characterised in that: the alcohols material is ethyl alcohol, third
One of glycol, glycerol are a variety of.
6. the preparation method of deodorization essence according to claim 1, it is characterised in that: the polyphenols is that tea is more
One of phenol, apple polyphenol, seeweed polyphenol, algal polysaccharides are a variety of.
7. the preparation method of deodorization essence according to claim 1, it is characterised in that: the perfume monomer substance is ethyl
One of maltol, (trans- and cis-) -1- methoxyl group -1- decene, ethyl carvacrol are a variety of.
8. the preparation method of deodorization essence according to claim 1, it is characterised in that: the natural flavor essential oil is water
Dissolubility ginger essential oil, water soluble Chinese cassia tree essential oil, water-soluble black pepper essential oil, water-soluble aniseed essential oil, water-soluble Fructus Foeniculi quintessence oil
One of or it is a variety of.
9. the preparation method of deodorization essence according to claim 1, it is characterised in that: the edible glue is carragheen, Huang
One of virgin rubber, gelatin, peach gum are a variety of.
10. deodorization essence prepared by a kind of preparation method of -9 any deodorization essence according to claim 1.
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