CN110833166B - Seasoning with taste of lobster and application of seasoning - Google Patents
Seasoning with taste of lobster and application of seasoning Download PDFInfo
- Publication number
- CN110833166B CN110833166B CN201911191993.4A CN201911191993A CN110833166B CN 110833166 B CN110833166 B CN 110833166B CN 201911191993 A CN201911191993 A CN 201911191993A CN 110833166 B CN110833166 B CN 110833166B
- Authority
- CN
- China
- Prior art keywords
- lobster
- oil
- protein hydrolysate
- seasoning
- shells
- 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.)
- Active
Links
- 241000238565 lobster Species 0.000 title claims abstract description 194
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 33
- 239000003921 oil Substances 0.000 claims abstract description 62
- 108010009736 Protein Hydrolysates Proteins 0.000 claims abstract description 43
- 239000003531 protein hydrolysate Substances 0.000 claims abstract description 43
- 150000003839 salts Chemical class 0.000 claims abstract description 23
- 239000000843 powder Substances 0.000 claims abstract description 21
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims abstract description 20
- 230000007062 hydrolysis Effects 0.000 claims abstract description 16
- 238000006460 hydrolysis reaction Methods 0.000 claims abstract description 16
- 230000003197 catalytic effect Effects 0.000 claims abstract description 13
- 239000000377 silicon dioxide Substances 0.000 claims abstract description 10
- 235000012239 silicon dioxide Nutrition 0.000 claims abstract description 9
- 241000234282 Allium Species 0.000 claims abstract description 5
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 5
- 244000018436 Coriandrum sativum Species 0.000 claims abstract description 5
- 235000002787 Coriandrum sativum Nutrition 0.000 claims abstract description 5
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 5
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 5
- 244000203593 Piper nigrum Species 0.000 claims abstract description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 5
- 235000013614 black pepper Nutrition 0.000 claims abstract description 5
- 229940029982 garlic powder Drugs 0.000 claims abstract description 5
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 5
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 5
- 239000001387 apium graveolens Substances 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims description 44
- 238000006555 catalytic reaction Methods 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 239000006228 supernatant Substances 0.000 claims description 17
- 239000000203 mixture Substances 0.000 claims description 16
- 238000002360 preparation method Methods 0.000 claims description 13
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 12
- 238000004821 distillation Methods 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 9
- 238000005119 centrifugation Methods 0.000 claims description 8
- 238000001694 spray drying Methods 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 5
- 239000002778 food additive Substances 0.000 claims description 5
- 238000000926 separation method Methods 0.000 claims description 5
- CZBZUDVBLSSABA-UHFFFAOYSA-N butylated hydroxyanisole Chemical compound COC1=CC=C(O)C(C(C)(C)C)=C1.COC1=CC=C(O)C=C1C(C)(C)C CZBZUDVBLSSABA-UHFFFAOYSA-N 0.000 claims description 4
- 235000013373 food additive Nutrition 0.000 claims description 4
- 239000011259 mixed solution Substances 0.000 claims description 4
- 238000000265 homogenisation Methods 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- 125000000185 sucrose group Chemical group 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 2
- 238000000605 extraction Methods 0.000 abstract description 43
- 239000000796 flavoring agent Substances 0.000 abstract description 25
- 235000019634 flavors Nutrition 0.000 abstract description 25
- 239000003513 alkali Substances 0.000 abstract description 18
- 235000013305 food Nutrition 0.000 abstract description 8
- 238000004519 manufacturing process Methods 0.000 abstract description 8
- 238000012545 processing Methods 0.000 abstract description 8
- 241000238557 Decapoda Species 0.000 abstract description 3
- 108090000790 Enzymes Proteins 0.000 description 7
- 102000004190 Enzymes Human genes 0.000 description 7
- 108090000623 proteins and genes Proteins 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 229960004793 sucrose Drugs 0.000 description 4
- 239000006227 byproduct Substances 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 238000000751 protein extraction Methods 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 238000005904 alkaline hydrolysis reaction Methods 0.000 description 2
- 230000009849 deactivation Effects 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 230000003301 hydrolyzing effect Effects 0.000 description 2
- 235000008446 instant noodles Nutrition 0.000 description 2
- 235000013606 potato chips Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 238000010561 standard procedure Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 240000007087 Apium graveolens Species 0.000 description 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
- 235000010591 Appio Nutrition 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 208000005946 Xerostomia Diseases 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019282 butylated hydroxyanisole Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000006735 deficit Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 108010007119 flavourzyme Proteins 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 238000000638 solvent extraction Methods 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000011410 subtraction method Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/04—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from fish or other sea animals
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/02—Pretreatment
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/12—Production of fats or fatty oils from raw materials by melting out
- C11B1/14—Production of fats or fatty oils from raw materials by melting out with hot water or aqueous solutions
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/001—Refining fats or fatty oils by a combination of two or more of the means hereafter
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/16—Refining fats or fatty oils by mechanical means
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Mechanical Engineering (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Seasonings (AREA)
Abstract
The invention relates to a lobster-flavored seasoning and application thereof, belonging to the technical field of food processing. The invention provides a lobster-flavored seasoning which comprises the following components in percentage by weight: 32% of salt, 15% of sugar, 12% of monosodium glutamate, 11.2% of lobster salt, 0.3% of celery seed, 0.5% of black pepper powder, 2.5% of onion powder, 2.5% of garlic powder, 1% of lobster protein hydrolysate, 0.2% of coriander, 22% of maltodextrin and 0.8% of silicon dioxide. The invention provides a lobster-flavored seasoning, which contains lobster oil and lobster protein hydrolysate, has strong lobster flavor, and is a safe natural seasoning; the invention adopts microwave catalytic alkali hydrolysis to extract protein hydrolysate from lobster shells, so as to improve the traditional alkali hydrolysis, greatly reduce the alkali consumption, greatly shorten the extraction time, reduce the alkali consumption, and improve the yield, thereby reducing the production cost, greatly improving the extraction rate of the protein hydrolysate, and effectively retaining the flavor of the lobsters in the extracted protein hydrolysate.
Description
Technical Field
The invention relates to a lobster-flavored seasoning and application thereof, belonging to the technical field of food processing.
Background
The lobster processing by-product is the part left after processing the lobster food, and the lobster shells and other wastes after processing the lobster food account for a very large proportion. Currently, lobster processing enterprises need to spend high price on processing byproducts, and the business model is not only high in cost, but also pollutes the environment. Therefore, the utilization of the lobster processing by-products to produce high value-added products is very important. The weight of the lobster shells which are processed and abandoned accounts for about 20 percent of the weight of the whole lobster, and the lobster shells are utilized to produce products with high added value, so that the problem of environmental pollution is solved, and the abandoned lobster shells are reasonably utilized.
At present, the lobster protein hydrolysate is mainly produced by 2 methods: chemical and enzymatic methods. The first methods used were chemical methods: hydrolyzing lobster protein with alkali to obtain lobster protein hydrolysate. The method has low production cost, but requires a large amount of alkali and a certain time (30-60 min), so that the lobster flavor of the obtained lobster protein hydrolysate is greatly reduced, and the extraction rate is low. The enzyme method is widely used for producing the lobster head protein hydrolysate, is mild, but needs longer time (2-3 hours) for enzymolysis, and the cost for obtaining the lobster head protein hydrolysate is high due to the fact that the enzyme and the longer time are needed, so that the lobster head protein hydrolysate is not suitable for large-scale production and use of food. The related research on the lobster oil production is few at present, most lobster shells are taken as raw materials and are produced by low-temperature organic solvent extraction, so that the extraction rate is high, but the lobster flavor in the lobster oil is not strong, the extraction cost is high, and the lobster oil is not suitable for large-scale food production; or extracting lobster shell by high temperature distillation, so that the lobster flavor in the lobster oil is strong, but the extraction rate is low, and the lobster oil cannot be completely extracted. The lobster oil produced by the method cannot simultaneously meet 3 advantages of strong lobster flavor, high extraction rate and low production cost.
The lobster-flavored seasoning occupies certain seats in the market, but has the following disadvantages: the compound preparation is only prepared by experience and lacks a uniform formula; (2) The artificial synthetic flavoring provides lobster flavor, is not natural, and causes the defects of easy mouth dryness, gas consumption and yin impairment, excessive internal heat, spleen and stomach damage and the like after eating. Along with the progress of society and the improvement of living standard of people, people pay more and more attention to healthy diet, and people hope to eat healthy while enjoying delicious food. Therefore, through extensive research, the inventors of the present application have provided a lobster flavor seasoning containing lobster protein hydrolysate and lobster oil and use thereof in the preparation of food additives.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide a flavoring containing lobster protein hydrolysate and lobster oil and having a lobster taste.
The invention also aims to provide the application of the lobster-flavored seasoning in preparing food additives.
In order to realize the purpose, the invention adopts the technical scheme that: the lobster-flavored seasoning comprises the following components in percentage by weight: 27-32% of salt, 10-15% of sugar, 10-12% of monosodium glutamate, 9.8-11.2% of lobster salt, 0.3% of celery seeds, 0.5% of black pepper powder, 2.0-2.5% of onion powder, 2.0-2.5% of garlic powder, 1% of lobster protein hydrolysate, 0.2% of coriander, 22% of maltodextrin and 0.8% of silicon dioxide.
Preferably, the lobster salt comprises the following components in percentage by weight: 85-94% of salt, 4% of lobster oil, 1% of butyl hydroxy anisole and 1% of silicon dioxide; the sugar is sucrose.
In the seasoning, the preparation method of the lobster protein hydrolysate comprises the following steps:
(1) Crushing lobster shells, mixing with water, and adding NaOH to obtain a mixture;
(2) Putting the mixture obtained in the step (1) into microwave catalytic equipment, putting a homogenizer into the mixture obtained in the step (1) from the upper end of the microwave catalytic equipment, simultaneously performing microwave catalysis, homogenization and hydrolysis, centrifuging the mixed solution obtained after hydrolysis, and collecting supernatant;
(3) And (3) carrying out spray drying on the supernatant obtained in the step (2) to obtain powder, wherein the powder is the lobster protein hydrolysate.
As a preferable embodiment of the method for preparing the lobster protein hydrolysate, in the step (1), the lobster shells are mixed with the water in a weight ratio of 1.
As a preferable embodiment of the preparation method of the lobster protein hydrolysate, in the step (2), the material of the homogenizer is plastic, the microwave power of the microwave catalysis is 50W, the homogenizing speed of the homogenizer is 9000r/min, the hydrolysis time is 5-10min, the centrifugation speed is 4000r/min, and the centrifugation time is 30min.
The existing alkaline method can produce protein hydrolysate with strong lobster flavor, but the technical yield is low, the time is long, and the alkali content is high. In consideration of product odor and yield, the invention adopts the microwave catalytic alkali hydrolysis to extract the lobster protein hydrolysate from the lobster shells so as to improve the traditional alkali hydrolysis, greatly reduce the alkali consumption, greatly shorten the extraction time, reduce the alkali consumption and improve the yield, thereby reducing the production cost.
In the seasoning, the preparation method of the lobster oil is provided, and comprises the following steps:
(1) Crushing lobster shells, mixing with water, putting into a container, heating in a microwave catalysis device, and performing microwave catalysis;
(2) Centrifuging the mixture obtained by microwave catalysis in the step (1), and collecting supernatant;
(3) And (3) carrying out oil-water separation on the supernatant in the step (2), and collecting separated oil, namely the lobster oil.
As a preferable embodiment of the preparation method of lobster oil of the present invention, in the step (1), the lobster shells and the water are mixed in a weight ratio of 1.
In a preferred embodiment of the method for preparing lobster oil of the present invention, in the step (2), the centrifugation speed is 4000r/min, and the centrifugation time is 30min.
In a preferred embodiment of the method for producing lobster oil of the present invention, the oil-water separation method in the step (3) is a distillation method.
The lobster oil obtained by distilling the existing lobster shells at high temperature has strong flavor, but the extraction rate of the lobster oil obtained by distilling the lobster shells at high temperature is low. The invention adopts microwave catalysis, improves the traditional method for extracting the lobster oil by distilling the lobster shells at high temperature, shortens the extraction time and greatly improves the extraction rate of extracting the lobster oil by distilling the lobster shells at high temperature on the premise of keeping the flavor of the lobsters.
The invention provides application of the seasoning in preparation of food additives.
The invention develops a natural healthy food additive with lobster flavor by using lobster shells as raw materials and extracting the natural seasoning with strong lobster flavor, wherein the seasoning contains lobster oil and lobster protein hydrolysate.
Compared with the prior art, the invention has the following beneficial effects:
(1) The invention provides a lobster-flavored seasoning, which contains lobster oil and lobster protein hydrolysate, has strong lobster flavor, and is a safe natural seasoning;
(2) According to the method for extracting the lobster protein hydrolysate in the seasoning, the microwave catalytic alkali method is adopted for hydrolysis to extract the protein hydrolysate from the lobster shells, so that the traditional alkali method is improved, the used alkali amount is greatly reduced, the extraction time is greatly shortened, the alkali consumption is reduced, the yield is improved, the production cost is reduced, the extraction rate of the protein hydrolysate is greatly improved, and the lobster flavor is effectively reserved in the extracted protein hydrolysate;
(3) According to the invention, the extraction of the lobster oil in the seasoning is realized by adopting microwave catalysis, the traditional method for extracting the lobster oil by distilling the lobster shells at high temperature is improved, the extraction time is shortened on the premise of keeping the flavor of the lobsters, and the extraction rate of extracting the lobster oil by distilling the lobster shells at high temperature is greatly improved;
(4) The conventional lobster flavor seasoning is mainly an artificially synthesized additive, has no accurate formula, is mostly based on experience, and the lobster salt and the lobster flavor seasoning have accurate addition amount of each component and can achieve the effect of making food have strong lobster flavor by a small amount.
Detailed Description
To better illustrate the objects, aspects and advantages of the present invention, the present invention will be further described with reference to the following examples.
Example 1
The embodiment is the lobster-flavored seasoning, which comprises the following components in percentage by weight: 32% of salt, 15% of cane sugar, 12% of monosodium glutamate, 11.2% of lobster salt, 0.3% of celery seed, 0.5% of black pepper powder, 2.5% of onion powder, 2.5% of garlic powder, 1% of lobster protein hydrolysate, 0.2% of coriander, 22% of maltodextrin and 0.8% of silicon dioxide; the lobster salt comprises the following components in percentage by weight: 94% of salt, 4% of lobster oil, 1% of butyl hydroxy anisole and 1% of silicon dioxide.
Example 2
The embodiment is the lobster-flavored seasoning, which comprises the following components in percentage by weight: 27% of salt, 10% of cane sugar, 10% of monosodium glutamate, 9.8% of lobster salt, 0.3% of celery seed, 0.5% of black pepper powder, 2.0% of onion powder, 2.0% of garlic powder, 1% of lobster protein hydrolysate, 0.2% of coriander, 22% of maltodextrin and 0.8% of silicon dioxide; the lobster salt comprises the following components in percentage by weight: 85% of salt, 4% of lobster oil, 1% of butyl hydroxy anisole and 1% of silicon dioxide; the sugar is sucrose.
Experimental example 1
The method for preparing lobster protein hydrolysate in example 1 is to extract protein hydrolysate from lobster shells by adopting three methods of microwave catalytic alkaline hydrolysis, traditional alkaline hydrolysis and enzyme method, wherein the three methods are as follows:
1. the invention relates to a method for extracting protein hydrolysate from lobster shells by microwave catalytic alkali hydrolysis, which comprises the following steps:
(1) Taking 100g of lobster shells, crushing, mixing with 100g of water, and adding 0.1g of NaOH to obtain a mixture;
(2) Putting the mixture obtained in the step (1) into microwave catalytic equipment, putting a homogenizer into the mixture obtained in the step (1) from the upper end of the microwave catalytic equipment, then performing microwave catalysis, homogenization and hydrolysis, wherein the microwave power of the microwave catalysis is 50W, the homogenizing speed of the homogenizer is 9000r/min, the hydrolysis time is 10min, centrifuging the mixed solution obtained after hydrolysis for 30min at 4000r/min, and collecting supernatant;
(3) And (3) carrying out spray drying on the supernatant obtained in the step (2) to obtain 18.8g of powder (the protein content in 100g of lobster shells is about 20 g), wherein the powder is the lobster protein hydrolysate.
2. The traditional subtraction method for extracting protein hydrolysate from lobster shells specifically comprises the following steps:
(1) Taking 100g of lobster shells, crushing, mixing with 100g of water, and adding 0.1g of NaOH to obtain a mixture;
(2) Putting a homogenizer into the mixture in the step (1), homogenizing and hydrolyzing, wherein the homogenizing speed of the homogenizer is 9000r/min, the hydrolysis time is 60min, centrifuging the mixed solution obtained after hydrolysis at 4000r/min for 30min, and collecting supernatant;
(3) And (3) carrying out spray drying on the supernatant obtained in the step (2) to obtain 18g of powder (the protein content in 100g of lobster shells is about 20 g), wherein the powder is the lobster protein hydrolysate.
3. The method for extracting the protein hydrolysate from the lobster shells by the enzymolysis method comprises the following steps: crushing 100g of lobster shells, mixing with 100g of water, heating to 50 ℃, adding 0.5g of flavourzyme, carrying out enzymolysis for 60min, heating to 90 ℃ after the enzymolysis is finished, carrying out enzyme deactivation for 30min, centrifuging the mixture subjected to enzyme deactivation for 30min at 4000r/min, collecting supernatant, and carrying out spray drying on the supernatant to obtain 12.9g of powder (the protein content in 100g of lobster shells is about 20 g), wherein the powder is the lobster protein hydrolysate.
The protein extraction rate of the lobster protein hydrolysate extracted by the three methods is detected, the protein extraction rate of the lobster shells processed by different methods is detected, and the detection results are shown in table 1.
The detection method specifically comprises the following steps: of the above three methods, the weight (g) of the lobster shell protein hydrolysate obtained as a powder after spray drying and the weight (g) of the lobster shell when extraction was performed were recorded, and then the protein content (%) of the lobster shell was measured by a national standard method (GB 5009.5-2018).
Protein extraction = [ lobster protein hydrolysate weight obtained after spray drying/(weight of lobster shells x protein content in lobster shells) ] x100%.
TABLE 1 extraction of protein from Lobster shells
As can be seen from table 1 above, the extraction of lobster shells is performed for 5min and 10min, the extraction rates of proteins of the lobster shells are respectively 43.6% and 95.8%, the extraction rates of proteins of the lobster shells are respectively 10.6% and 18.7% by a traditional alkali method and the extraction rates of proteins of the lobster shells are respectively 15.7% and 32.4% by an enzyme method, and when the extraction time reaches 60min, the extraction rate of the traditional alkali method reaches 92.6% and the extraction rate of the lobster shells reaches 65.3% by the enzyme method.
Experimental example 2
The preparation method of the lobster oil in the embodiment 1 adopts the microwave catalysis method and the traditional high-temperature lobster shell distillation method, and two methods are adopted to extract the lobster oil from the lobster shells, wherein the two methods are as follows:
1. the microwave catalysis method for extracting lobster oil from lobster shells comprises the following steps:
(1) Taking 100g of lobster shells, crushing, mixing with 100g of water, putting into a beaker, putting into microwave catalysis equipment, heating at 100 ℃ for 20min, and then carrying out microwave catalysis under the power of 100W;
(2) Centrifuging the mixture subjected to microwave catalysis in the step (1) for 30min at 4000r/min, and collecting supernatant;
(3) And (3) carrying out oil-water separation on the supernatant in the step (2) by using a distillation method, and collecting 4.5g of separated oil (the content of the lobster oil in 100g of lobster shells is about 5 g), namely the lobster oil.
2. The traditional method for extracting the lobster oil by distilling the lobster shells at high temperature comprises the following steps: crushing 100g of lobster shells, mixing with 100g of water, placing the mixture in an autoclave, heating at a high temperature of 120 ℃ for 120min, centrifuging at 4000r/min for 30min, and separating the oil and water of the supernatant by distillation to obtain 2.6g of lobster oil (the content of lobster oil in 100g of lobster shells is about 5 g).
The extraction rates of the lobster oil obtained by the above two methods were measured, and the measurement results are shown in table 2.
The detection method comprises the following steps: the weight (g) of lobster oil separated and the weight (g) of lobster shells when extracted in the above two methods were recorded, and then the oil content (%) of lobster shells was measured by the national standard method (GB/T14488-2018).
Extraction rate of lobster oil = [ weight of lobster oil/(weight of lobster shell x oil content of lobster shell) ] x100%
TABLE 2 Lobster oil extraction Rate in Lobster shells
| Extraction time | Microwave catalysis lobster shell extraction lobster oil | Traditional high-temperature distillation of lobster shells to extract lobster oil |
| 10min | 76.9％ | 20.9％ |
| 20min | 93.8％ | 39.7％ |
| 40min | --- | 52.4％ |
| 60min | --- | 55.3％ |
| 120min | ---- | 56.8％ |
As can be seen from table 2 above, the extraction of lobster shells is performed for 10min and 20min, the extraction rates of lobster oil of the lobster shells are respectively 76.9% and 93.8% by the microwave catalytic method claimed in the present invention, and the extraction rates of the lobster oil extraction methods by conventional high-temperature distillation of lobster shells are respectively 20.9% and 39.7%, when the extraction time is 120min, the extraction rate of the lobster oil extraction method by conventional high-temperature distillation of lobster shells reaches 56.8%, and the comparison of the two methods shows that the extraction efficiency of lobster oil by the microwave catalytic method claimed in the present invention is high, and the extraction rate is high, so that the extraction time is greatly shortened, and the cost is saved. The lobster oil is a high-quality oil resource, the lobster oil obtained by distilling the lobster shells at the high temperature has strong flavor, and is very suitable for various seasonings, but the extraction rate of the lobster oil obtained by distilling the lobster shells at the high temperature is low and can only reach 56% at most, and after the lobster oil is extracted by using the microwave catalysis method claimed by the invention, the extraction time is shortened, and the extraction rate is greatly increased.
Experimental example 3
The experimental example is the lobster salt disclosed by the invention, which comprises the following components in percentage by weight: 94% salt, 4% lobster oil, 1% Butylated Hydroxyanisole (BHA) and 1% silica;
the 2g of lobster salt is mixed with 150g of common potato chips, so that 150g of common potato chips have strong lobster flavor and reach the expected flavor intensity.
Experimental example 4
Based on the lobster salt described in experimental example 3, the lobster flavor seasoning of example 1, 6.5g, 74g of instant noodles and 300g of water were boiled and mixed, and 74g of instant noodles were provided with a strong lobster flavor to achieve the desired flavor intensity.
Finally, it should be noted that the above embodiments are only used for illustrating the technical solutions of the present invention and not for limiting the protection scope of the present invention, and although the present invention is described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention.
Claims (5)
1. The lobster-flavored seasoning is characterized by comprising the following components in percentage by weight: 27-32% of salt, 10-15% of sugar, 10-12% of monosodium glutamate, 9.8-11.2% of lobster salt, 0.3% of celery seed, 0.5% of black pepper powder, 2.0-2.5% of onion powder, 2.0-2.5% of garlic powder, 1% of lobster protein hydrolysate, 0.2% of coriander, 22% of maltodextrin and 0.8% of silicon dioxide; wherein the lobster salt comprises the following components: 85-94% of salt, 4% of lobster oil, 1% of butyl hydroxy anisole and 1% of silicon dioxide; the sugar is sucrose;
the preparation method of the lobster protein hydrolysate comprises the following steps:
(1) Crushing lobster shells, mixing with water, and adding NaOH to obtain a mixture;
(2) Putting the mixture obtained in the step (1) into microwave catalytic equipment, putting a homogenizer into the mixture obtained in the step (1) from the upper end of the microwave catalytic equipment, simultaneously performing microwave catalysis, homogenization and hydrolysis, centrifuging a mixed solution obtained after hydrolysis, and collecting a supernatant;
(3) Performing spray drying on the supernatant obtained in the step (2) to obtain powder, wherein the powder is the lobster protein hydrolysate;
in the step (1), the lobster shells and the water are mixed in a weight ratio of 1;
the preparation method of the lobster oil comprises the following steps:
(1) Crushing lobster shells, mixing with water, putting into a container, heating in a microwave catalysis device, and performing microwave catalysis;
(2) Centrifuging the mixture obtained by microwave catalysis in the step (1), and collecting supernatant;
(3) Performing oil-water separation on the supernatant in the step (2), and collecting separated oil, namely the lobster oil;
in the step (1), the lobster shells and the water are mixed according to a weight ratio of 1.
2. The seasoning of claim 1 wherein the lobster protein hydrolysate is prepared by a process comprising: in the step (2), the material of the homogenizer is plastic, the centrifugation speed is 4000r/min, and the centrifugation time is 30min.
3. The seasoning according to claim 1 wherein the preparation method of the lobster oil comprises the following steps: in the step (2), the speed of the centrifugation is 4000r/min, and the time of the centrifugation is 30min.
4. The seasoning of claim 1 wherein the preparation method of lobster oil comprises: in the step (3), the oil-water separation method is a distillation method.
5. Use of the seasoning according to any one of claims 1 to 4 for the preparation of a food additive.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911191993.4A CN110833166B (en) | 2019-11-28 | 2019-11-28 | Seasoning with taste of lobster and application of seasoning |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911191993.4A CN110833166B (en) | 2019-11-28 | 2019-11-28 | Seasoning with taste of lobster and application of seasoning |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN110833166A CN110833166A (en) | 2020-02-25 |
| CN110833166B true CN110833166B (en) | 2022-10-21 |
Family
ID=69577708
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911191993.4A Active CN110833166B (en) | 2019-11-28 | 2019-11-28 | Seasoning with taste of lobster and application of seasoning |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110833166B (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105053264A (en) * | 2015-07-15 | 2015-11-18 | 琼州学院 | Preparing and processing method of health-preservation oil obtained from shrimp heads |
| CN105777860A (en) * | 2016-04-07 | 2016-07-20 | 华南农业大学 | Microwave assisted process method for extracting tea residue protein |
| WO2017130256A1 (en) * | 2016-01-26 | 2017-08-03 | Ｍｃフードスペシャリティーズ株式会社 | Flavor improving agent for imparting seafood cooking flavor |
| CN109567102A (en) * | 2017-09-28 | 2019-04-05 | 孙凯 | A kind of production method of protein jelly |
-
2019
- 2019-11-28 CN CN201911191993.4A patent/CN110833166B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105053264A (en) * | 2015-07-15 | 2015-11-18 | 琼州学院 | Preparing and processing method of health-preservation oil obtained from shrimp heads |
| WO2017130256A1 (en) * | 2016-01-26 | 2017-08-03 | Ｍｃフードスペシャリティーズ株式会社 | Flavor improving agent for imparting seafood cooking flavor |
| CN105777860A (en) * | 2016-04-07 | 2016-07-20 | 华南农业大学 | Microwave assisted process method for extracting tea residue protein |
| CN109567102A (en) * | 2017-09-28 | 2019-04-05 | 孙凯 | A kind of production method of protein jelly |
Non-Patent Citations (3)
| Title |
|---|
| 娄爱华等.龙虾副产品酶解调配虾酱工艺条件研究.《山东化工》.2015,第44卷(第2期),第27-28页第1节，第31、35页第3节. * |
| 龙虾副产品生产调味品的初步研究;高翔;《江苏调味副食品》;20050630;第22卷(第3期);第11页第1.1节 * |
| 龙虾副产品酶解调配虾酱工艺条件研究;娄爱华等;《山东化工》;20150131;第44卷(第2期);第27-28页第1节，第31、35页第3节 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN110833166A (en) | 2020-02-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101946922B (en) | Thin instant kelp slice and production technology thereof | |
| CN102742873B (en) | Preparation method of instant oyster food | |
| CN103932159B (en) | Preparation method of crab sauce | |
| CN104172101B (en) | soy sauce and preparation method thereof | |
| CN102894342B (en) | Seaweed sauce and method for preparing same | |
| CN104489598A (en) | Method for preparing seasoning sauce from oyster water boiled liquid | |
| CN105211955A (en) | A kind of processing method promoting the compound kelp cake digested | |
| CN105309913A (en) | Production technology for novel natural extractive condiment | |
| CN103907580B (en) | A kind of preparation method of fresh-water fishes bait | |
| CN105326011A (en) | Preparation method of soybean sauce | |
| CN107712792B (en) | Method for preparing sauce by using shrimp heads and shrimp shells | |
| CN101564142A (en) | Oyster juice manufacturing method | |
| CN102845702A (en) | Large-bone thick soup seasoning packet suitable for non-fried miscellaneous-grain instant noodles, and production method thereof | |
| CN106562385A (en) | Seafood soy sauce and preparation method thereof | |
| CN110833166B (en) | Seasoning with taste of lobster and application of seasoning | |
| CN103564419A (en) | Instant shrimp paste with African flavor, and preparation method of instant shrimp paste | |
| CN102326762B (en) | Production method of kelp seasoning juice containing alginate oligosaccharides | |
| CN106690243A (en) | Method for preparing chicken flavoring from waste beer yeast | |
| CN108887630A (en) | A kind of preparation method of halogen lotus root piece | |
| CN106490572A (en) | The manufacture method of one seed oyster natural juice flavoring agent | |
| CN103519118B (en) | Fiery composite soup block condiment and preparation method thereof falls in a kind of relieving summer-heat | |
| CN101449737A (en) | Preparation method of scallop pure skirt amino acid nutrient powder | |
| CN104738489A (en) | Yellow wine lees seasoning and production method thereof | |
| CN104957354A (en) | Fish protein powder and preparation method thereof | |
| CN104543535A (en) | Health bamboo shoot shell fermented duck feed and preparing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| TA01 | Transfer of patent application right | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20220929 Address after: 523000 Hongyi Industrial Park, dazamei village, Dalingshan Town, Dongguan City, Guangdong Province Applicant after: DONGGUAN HUAJING BIOLOGICAL TECHNOLOGY CO.,LTD. Address before: No. 230, Waihuan West Road, Guangzhou University Town, Panyu, Guangzhou City, Guangdong Province, 510006 Applicant before: Guangzhou University |
|
| GR01 | Patent grant | ||
| GR01 | Patent grant |