CN111000192A - Compound seasoning and preparation method thereof - Google Patents
Compound seasoning and preparation method thereof Download PDFInfo
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- CN111000192A CN111000192A CN201911312569.0A CN201911312569A CN111000192A CN 111000192 A CN111000192 A CN 111000192A CN 201911312569 A CN201911312569 A CN 201911312569A CN 111000192 A CN111000192 A CN 111000192A
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- enzyme
- compound seasoning
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- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 48
- 150000001875 compounds Chemical class 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title abstract description 12
- 239000000796 flavoring agent Substances 0.000 claims abstract description 41
- 235000019634 flavors Nutrition 0.000 claims abstract description 39
- 102000004190 Enzymes Human genes 0.000 claims abstract description 30
- 108090000790 Enzymes Proteins 0.000 claims abstract description 30
- 150000001413 amino acids Chemical class 0.000 claims abstract description 22
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 17
- 239000012138 yeast extract Substances 0.000 claims abstract description 17
- 235000019764 Soybean Meal Nutrition 0.000 claims abstract description 15
- 239000002773 nucleotide Substances 0.000 claims abstract description 15
- 125000003729 nucleotide group Chemical group 0.000 claims abstract description 15
- 239000004455 soybean meal Substances 0.000 claims abstract description 15
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 13
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 13
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 13
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims abstract description 13
- 240000007232 Illicium verum Species 0.000 claims abstract description 13
- 235000008227 Illicium verum Nutrition 0.000 claims abstract description 13
- 239000006002 Pepper Substances 0.000 claims abstract description 13
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 13
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 13
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 13
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 13
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 13
- 235000017803 cinnamon Nutrition 0.000 claims abstract description 13
- 229940029982 garlic powder Drugs 0.000 claims abstract description 13
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 13
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 13
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 239000004320 sodium erythorbate Substances 0.000 claims abstract description 13
- 239000008213 purified water Substances 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000000463 material Substances 0.000 claims abstract description 9
- 108091005804 Peptidases Proteins 0.000 claims abstract description 6
- 102000035195 Peptidases Human genes 0.000 claims abstract description 5
- 244000203593 Piper nigrum Species 0.000 claims abstract 4
- 235000001014 amino acid Nutrition 0.000 claims description 22
- 238000000034 method Methods 0.000 claims description 19
- 238000003756 stirring Methods 0.000 claims description 19
- 241000234282 Allium Species 0.000 claims description 12
- 238000005303 weighing Methods 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 9
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims description 8
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 229930091371 Fructose Natural products 0.000 claims description 5
- 239000005715 Fructose Substances 0.000 claims description 5
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 5
- 230000017854 proteolysis Effects 0.000 claims description 5
- ZIIIHCDYNKIMOD-UJPDDDSFSA-N 2-aminoacetic acid;(2r,3s,4r)-2,3,4,5-tetrahydroxypentanal Chemical compound NCC(O)=O.OC[C@@H](O)[C@H](O)[C@@H](O)C=O ZIIIHCDYNKIMOD-UJPDDDSFSA-N 0.000 claims description 4
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 claims description 4
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 claims description 4
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 4
- 235000003704 aspartic acid Nutrition 0.000 claims description 4
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 4
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 claims description 4
- 235000013922 glutamic acid Nutrition 0.000 claims description 4
- 239000004220 glutamic acid Substances 0.000 claims description 4
- 230000007065 protein hydrolysis Effects 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- 244000068988 Glycine max Species 0.000 claims description 3
- 235000010469 Glycine max Nutrition 0.000 claims description 3
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 claims description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 230000002779 inactivation Effects 0.000 claims description 3
- 238000007873 sieving Methods 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 claims description 3
- KZSNJWFQEVHDMF-BYPYZUCNSA-N L-valine Chemical compound CC(C)[C@H](N)C(O)=O KZSNJWFQEVHDMF-BYPYZUCNSA-N 0.000 claims description 2
- KZSNJWFQEVHDMF-UHFFFAOYSA-N Valine Natural products CC(C)C(N)C(O)=O KZSNJWFQEVHDMF-UHFFFAOYSA-N 0.000 claims description 2
- 239000004474 valine Substances 0.000 claims description 2
- 235000014393 valine Nutrition 0.000 claims description 2
- 108090000765 processed proteins & peptides Proteins 0.000 abstract description 23
- 235000019640 taste Nutrition 0.000 abstract description 13
- 238000011161 development Methods 0.000 abstract description 4
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000002045 lasting effect Effects 0.000 abstract description 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 11
- 239000000047 product Substances 0.000 description 11
- 238000006243 chemical reaction Methods 0.000 description 10
- 241000722363 Piper Species 0.000 description 9
- 238000011156 evaluation Methods 0.000 description 7
- 230000001953 sensory effect Effects 0.000 description 6
- 102000004196 processed proteins & peptides Human genes 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 4
- 238000010532 solid phase synthesis reaction Methods 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 239000004278 EU approved seasoning Substances 0.000 description 3
- 101710159104 Flavor peptide Proteins 0.000 description 3
- 235000019658 bitter taste Nutrition 0.000 description 3
- 230000002255 enzymatic effect Effects 0.000 description 3
- 230000007071 enzymatic hydrolysis Effects 0.000 description 3
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 3
- 239000000413 hydrolysate Substances 0.000 description 3
- 239000007791 liquid phase Substances 0.000 description 3
- 238000001308 synthesis method Methods 0.000 description 3
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 230000000975 bioactive effect Effects 0.000 description 2
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 230000014860 sensory perception of taste Effects 0.000 description 2
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 125000003277 amino group Chemical group 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000002144 chemical decomposition reaction Methods 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000010511 deprotection reaction Methods 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 239000013067 intermediate product Substances 0.000 description 1
- 230000005923 long-lasting effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000008373 pickled product Nutrition 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 238000011864 protein degradation method Methods 0.000 description 1
- 238000001243 protein synthesis Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000006340 racemization Effects 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 230000014616 translation Effects 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 235000019607 umami taste sensations Nutrition 0.000 description 1
- 235000013311 vegetables 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
- 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
- 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
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
-
- 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
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
-
- 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)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a compound seasoning and a preparation method thereof, wherein the compound seasoning comprises the following specific materials in parts by weight: soybean meal 1-5 parts, purified water 15-60 parts, proteolytic enzyme 0.1-0.2 part, flavor enzyme 0.05-0.1 part, amino acid 0.02-0.04 part, reducing sugar 0.01-0.03 part, yeast extract 0.02-0.04 part, I + G nucleotide 0.02-0.04 part, l-methylthio-ethanethiol 0.01-0.03 part, salt 1-1.10 parts, pepper 0.53-0.60 part, clove 0.03-0.035 part, cinnamon 0.025-0.03 part, star anise 0.03-0.35 part, garlic powder 0.10-0.25 part, onion powder 0.10-0.25 part, potassium sorbate 0.001-0.002 part, D-sodium erythorbate 0.001-0.002 part; the compound seasoning prepared by the invention adds the flavor development peptide into the seasoning, has strong and lasting taste, and strong and mellow taste, and can promote the appetite of consumers.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a compound seasoning and a preparation method thereof.
Background
The compound seasoning is prepared with two or more kinds of seasoning and through special processing. In recent years, the seasoning industry has been rapidly developed, and seasonings with various flavors have appeared on the market. More and more people increase the delicate flavor of the compound seasoning by adding delicate flavor materials such as yeast extract, flavor-developing peptide and the like.
The flavor peptide belongs to bioactive peptides, mainly comprises flavor effects of sweet taste peptide, sour taste peptide, bitter taste peptide, salty taste peptide, fresh taste peptide and the like, contains amino and carboxyl, and is small molecular peptide which is extracted from food, synthesized by amino acid or hydrolyzed by enzyme and has certain contribution to food flavor. Flavour-presenting peptides include not only peptides which themselves exhibit certain flavour characteristics, but also enhancing peptides which supplement or enhance the original flavour of the food product. The peptide in the food is mainly from an intermediate product in the process of protein synthesis and decomposition, exists in various foods such as meat, vegetables, pickled products, dairy products and the like, can improve or cover the sensory characteristics of the food, and plays an important role in the flavor of the food. It participates in and influences the formation of the fragrance and the taste of the seasoning, can improve the flavor of food, improves the texture of the food, enables the overall taste of the food to be harmonious, fine, mellow and full-bodied, and is an important base material of the compound seasoning.
The preparation method of the taste peptide can be divided into a direct extraction method, an artificial synthesis method and a protein degradation method. The direct extraction method has high cost because the bioactive peptide is contained in the organism and has low content in the organism, and a product with higher purity is directly extracted from the organism. The artificial synthesis method, i.e., the chemical synthesis method, is divided into a solid phase method and a liquid phase method, the solid phase method is a method in which an amino acid carboxyl group, an amino group or a side chain group at one end of a polypeptide to be synthesized is attached to a solid support, and then a peptide chain is gradually added from the amino terminus or the carboxyl terminus, but the solid phase method is high in cost, and the peptide chain is formed in the solid phase method, and racemization occurs, so that protection and deprotection operations are required, resulting in low yield. The liquid phase method has a disadvantage that the liquid phase method cannot be used when the solubility of the intermediate for the reaction is low.
Compared with other chemical degradation and artificial synthesis methods, the enzymolysis process has the advantages of mild conditions, high efficiency, easiness in control, safety and the like, so that the taste peptide is prepared by adopting a protease degradation method in the market, the process is simple, the cost is low, but the existing process for preparing the taste peptide by the enzymolysis of the protein also has the defects of low protein hydrolysis efficiency, bitter taste in the reaction process and the like.
The above background disclosure is only for the purpose of assisting understanding of the inventive concept and technical solutions of the present invention, and does not necessarily belong to the prior art of the present patent application, and should not be used for evaluating the novelty and inventive step of the present application in the case that there is no clear evidence that the above content is disclosed at the filing date of the present patent application.
Disclosure of Invention
The invention aims to provide a compound seasoning and a preparation method thereof, and aims to solve the technical problems of the prior art that the delicate flavor is not lasting, the prepared flavor peptide is low in efficiency, and the product has bitter taste.
Therefore, the invention provides a compound seasoning, which comprises the following raw materials in parts by weight: soybean dregs 1-5 parts, purified water 15-60 parts, special proteolytic enzyme 0.1-0.2 part, flavor enzyme 0.05-0.1 part, amino acid 0.02-0.04 part, reducing sugar 0.01-0.03 part, yeast extract 0.02-0.04 part, I + G nucleotide 0.02-0.04 part, l-methylthio-ethanethiol 0.01-0.03 part, salt 1-1.10 parts, pepper 0.53-0.60 part, clove 0.03-0.035 part, cinnamon 0.025-0.03 part, star anise 0.03-0.35 part, garlic powder 0.10-0.25 part, onion powder 0.10-0.25 part, potassium sorbate 0.001-0.00 part, D-sodium erythorbate 0.001-0.002 part.
Preferably, the feed also comprises 3 to 5 parts of soybean meal, 45 to 60 parts of purified water, 0.13 to 0.2 part of special enzyme for proteolysis, 0.05 to 0.8 part of flavor enzyme, 0.02 to 0.03 part of amino acid, 0.01 to 0.02 part of reducing sugar, 0.02 to 0.03 part of yeast extract, 0.02 to 0.03 part of I + G nucleotide, 0.01 to 0.02 part of l-methylthio-ethanethiol, 1.15 to 1.10 parts of salt, 0.53 to 0.58 part of pepper, 0.03 to 0.032 part of clove, 0.028 to 0.03 part of cinnamon, 0.028 to 0.35 part of star anise, 0.15 to 0.25 part of garlic powder, 0.15 to 0.25 part of onion powder, 0.001 to 0.002 part of potassium sorbate and 0.001 to 0.002 part of D-sodium erythorbate.
The invention also provides a preparation method of the compound seasoning, which comprises the following steps:
s1, weighing soybean meal and purified water according to the weight parts respectively, mixing uniformly, heating to 80 ℃, keeping for 10min, and adjusting pH;
s2, weighing special enzyme for protein hydrolysis and flavor enzyme, adding the special enzyme and flavor enzyme into the feed liquid prepared in the step S1, carrying out enzymolysis for 8 hours at the temperature of 47.5 ℃, heating the material to 80 ℃ for inactivation for 20 minutes, cooling, centrifuging at 3000r/min for 25 minutes, separating to obtain soybean meal enzymolysis liquid, weighing amino acid, reducing sugar, yeast extract, I + G nucleotide and l-methylthio-ethanethiol according to the parts by weight, mixing, heating to 110 ℃ and reacting for 45 minutes;
s3, respectively weighing salt, pepper, clove, cinnamon, star anise, garlic powder, onion powder, potassium sorbate and D-sodium erythorbate according to the weight parts, adding into a stirrer container, and uniformly stirring for the first time;
s4, adding the material prepared in the step 2 into the stirrer container in the step 3, starting the stirrer to mix uniformly, drying by microwave, crushing, sieving by a 100-mesh sieve, and subpackaging to obtain the finished product.
Preferably, the pH value is adjusted to 6.6 by 0.1mol/L sodium hydroxide or hydrochloric acid in the step S1.
Preferably, the amino acid in step S2 is one or more of xylose-glycine, valine, aspartic acid, and glutamic acid.
Preferably, the reducing sugar in step S2 is one of xylose, fructose, and glucose.
Preferably, the stirring rotation speed in the step S3 is controlled at 140r/min and the stirring temperature is controlled at 65-70 ℃.
Preferably, the stirring time in step S3 is 10 min.
Preferably, the rotation speed of the stirring in the step S4 is controlled at 240r/min and the stirring temperature is controlled at 95-120 ℃.
Preferably, the stirring time in step S3 is 45 min.
Preferably, the amino acid in step S2 is one of xylose-glycine, aspartic acid and glutamic acid.
Preferably, the reducing sugar in step S2 is one of xylose, fructose, or glucose.
Compared with the prior art, the invention has the advantages that:
the invention mixes the special enzyme for proteolysis and the flavor enzyme in a certain proportion to form the compound enzyme, has the advantages of mild condition and controllable process, and can effectively improve the content of free amino acid and flavor peptide in zymolyte.
The flavor development peptide prepared by the invention is added into the seasoning, so that the quality of the seasoning can be improved, the taste perception can be improved, the delicate flavor of the seasoning can be increased, the duration time of the delicate flavor is longer, the mellow flavor is stronger, and the appetite of consumers can be promoted.
In the invention, the flavor development peptide can catalyze and strengthen Maillard reaction, the yeast extract, the amino acid and the reducing sugar are added to also strengthen the Maillard reaction, the components are used together to generate the flavor multiplication effect, different flavor components coexist mutually and act on different receptors to multiply the flavor feeling, and the flavor development capability of the flavoring agent has stronger action compared with that of the flavoring agent which is singly used.
Detailed Description
The present invention will be described in further detail with reference to specific embodiments. It should be emphasized that the following description is merely exemplary in nature and is not intended to limit the scope of the invention or its application.
The invention provides a compound seasoning, which comprises the following components in parts by weight: soybean dregs 1-5 parts, purified water 15-60 parts, special proteolytic enzyme 0.1-0.2 part, flavor enzyme 0.05-0.1 part, amino acid 0.02-0.04 part, reducing sugar 0.01-0.03 part, yeast extract 0.02-0.04 part, I + G nucleotide 0.02-0.04 part, l-methylthio-ethanethiol 0.01-0.03 part, salt 1-1.10 parts, pepper 0.53-0.60 part, clove 0.03-0.035 part, cinnamon 0.025-0.03 part, star anise 0.03-0.35 part, garlic powder 0.10-0.25 part, onion powder 0.10-0.25 part, potassium sorbate 0.001-0.002 part, D-sodium erythorbate 0.001-0.002 part.
Specific embodiments of the complex seasoning according to the present invention can be found in examples 1 to 4.
The first embodiment is as follows:
a compound seasoning comprises the following components in parts by weight: 5 parts of soybean meal, 60 parts of purified water, 0.1 part of special enzyme for proteolysis, 0.05 part of flavor enzyme, 0.02 part of xylose-glycine, 0.03 part of xylose, 0.04 part of yeast extract, 0.02 part of I + G nucleotide, 0.01 part of l-methylthio-ethanethiol, 1 part of salt, 0.60 part of pepper, 0.03 part of clove, 0.03 part of cinnamon, 0.35 part of star anise, 0.22 part of garlic powder, 0.25 part of onion powder, 0.001 part of potassium sorbate and 0.002 part of D-sodium erythorbate.
Example two:
a compound seasoning comprises the following components in parts by weight: soybean meal 1 part, purified water 15 parts, special proteolytic enzyme 0.2 part, flavor enzyme 0.1 part, glutamic acid 0.04 part, fructose 0.01 part, yeast extract 0.02 part, I + G nucleotide 0.02 part, l-methylthio-ethanethiol 0.03 part, salt 1.10 part, pepper 0.58 part, clove 0.032 part, cinnamon 0.025 part, star anise 0.03 part, garlic powder 0.10 part, onion powder 0.15 part, potassium sorbate 0.001 part, and D-sodium erythorbate 0.001 part.
EXAMPLE III
A compound seasoning comprises the following components in parts by weight: 3 parts of soybean meal, 45 parts of purified water, 0.1 part of special enzyme for proteolysis, 0.05 part of flavor enzyme, 0.03 part of aspartic acid, 0.01 part of fructose, 0.03 part of yeast extract, 0.04 part of I + G nucleotide, 0.01 part of l-methylthio-ethanethiol, 1.05 parts of salt, 0.53 part of pepper, 0.035 part of clove, 0.027 part of cinnamon, 0.033 part of star anise, 0.15 part of garlic powder, 0.10 part of onion powder, 0.002 part of potassium sorbate and 0.001 part of D-sodium erythorbate.
Example four
A preparation method of compound seasoning is used for preparing the compound seasoning of examples 1-3, and comprises the following steps:
s1, weighing soybean meal and purified water according to the weight parts respectively, mixing uniformly, heating to 80 ℃, keeping for 10min, and adjusting pH;
s2, weighing special enzyme for protein hydrolysis and flavor enzyme, adding the special enzyme and flavor enzyme into the feed liquid prepared in the step S1, carrying out enzymolysis for 8 hours at the temperature of 47.5 ℃, heating the material to 80 ℃ for inactivation for 20 minutes, cooling, centrifuging at 3000r/min for 25 minutes, separating to obtain soybean meal enzymolysis liquid, weighing amino acid, reducing sugar, yeast extract, I + G nucleotide and l-methylthio-ethanethiol according to the parts by weight, mixing, heating to 110 ℃ and reacting for 45 minutes;
s3, respectively weighing salt, pepper, clove, cinnamon, star anise, garlic powder, onion powder, potassium sorbate and D-sodium erythorbate according to the parts by weight, adding the salt, the pepper, the clove, the cinnamon, the star anise, the garlic powder, the onion powder, the potassium sorbate and the D-sodium erythorbate into a stirrer container, stirring for the first time for 10min, controlling the rotating speed at 140r/min, and controlling the stirring temperature at 65-70 ℃;
s4, adding the material prepared in the step 2 into the stirrer container in the step 3, starting the stirrer to mix uniformly, controlling the stirring speed at 240r/min and the stirring temperature at 95-120 ℃, stirring for 45min, drying by microwave, crushing, sieving by a 100-mesh sieve, and subpackaging to obtain the finished product.
EXAMPLE five
The preparation method of the compound seasoning provided in this example is basically the same as that in example 3 in terms of the use of each substance, and is basically the same as that in example 4 in terms of the difference in the time and temperature for performing the enzymatic hydrolysis in step 2 of this example, the reaction temperature is 45 ℃ and the time is 9 hours.
EXAMPLE six
The preparation method of the compound seasoning provided in this example is basically the same as that in example 3 in terms of the use of each substance, and is basically the same as that in example 4 in terms of the difference in the time and temperature for performing the enzymatic hydrolysis in step 2 of this example, the reaction temperature is 48 ℃ and the time is 6 hours.
EXAMPLE seven
The preparation method of the compound seasoning provided in this example is substantially the same as that of example 3 in terms of the use of each substance, and substantially the same as that of example 4 in terms of the difference in the components of the maillard reaction performed in step 2 of this example, and the yeast extract and the I + G nucleotide were not added in the reaction.
Example eight
The preparation method of the compound seasoning provided in this example was substantially the same as that of example 3 in terms of the use of each substance, and substantially the same as that of example 4 in terms of the difference that the maillard reaction was directly performed without adding the soybean meal enzymatic hydrolysate.
The total free amino acid content of the enzymatic hydrolysate obtained in step (2) of examples 1 to 6 was measured by an automatic amino acid analyzer, and the measurement results are shown in table 1 below.
TABLE 1 Total free amino acid content
| Examples | 1 | 2 | 3 | 5 | 6 |
| The content of total present amino acids (mg/g) | 117.69 | 119.34 | 118.47 | 102.38 | 98.47 |
Sensory evaluation comparisons were made for the seasonings of examples 1-8, the sensory evaluation methods were as follows: 10 professional sensory panelists were identified as this sensory panel by descriptive examination, and the seasonings corresponding to examples 1 to 8 were scored according to the scoring criteria of tables 2 and 3, respectively, and the evaluation was repeated 3 times.
TABLE 2 taste evaluation criteria
The results of the panelists' taste evaluations on the samples of examples 1-8 are shown in table 3 below.
TABLE 3 taste evaluation results
| Item/sample | 1 | 2 | 3 | 5 | 6 | 7 | 8 |
| Fragrance | 9.1 | 9.6 | 10 | 5.8 | 5.6 | 3.4 | 3.2 |
| Taste of the product | 9.4 | 9.3 | 9.1 | 2.9 | 4.0 | 3.1 | 2.6 |
Examples 1 to 3 are different from examples 5 to 6 in the time and temperature of the enzymatic hydrolysis of soybean meal, and it can be seen from the results in tables 1 and 3 that the total free amino acid content of the enzymatic hydrolysate of examples 1 to 3 is 117mg/g or more, and the degree of hydrolysis is improved as compared with the amino acid content of each of examples 5 to 6, thereby enhancing the umami taste intensity of the seasoning. The seasoning of the invention has strong fresh and fragrant taste, because the enzymolysis product in the raw material components used by the invention is obtained by adopting a compound enzyme enzymolysis product and optimizing an enzymolysis process, the free amino acid and flavor-developing peptide in the enzymolysis product are higher than those in the enzymolysis product of the prior art, simultaneously, yeast extract and I + G nucleotide are added and act together with the enzymolysis product, the Maillard reaction is enhanced, the example 6 does not add the yeast extract and the I + G nucleotide in the comparative examples 1-4, the example 7 compares the soybean meal enzymolysis products of the examples 1-3, and the sensory evaluation result in the table 3 shows that the compound seasoning of the examples 1-3 has better fragrance and flavor than the compound seasoning of the examples 5-6, and the taste perception and the delicate flavor of the seasoning are better than the examples 5-8, the delicate flavor has long lasting time, natural and prominent fragrance and good overall coordination.
Claims (10)
1. The compound seasoning is characterized by comprising the following raw materials in parts by weight: soybean dregs 1-5 parts, purified water 15-60 parts, special proteolytic enzyme 0.1-0.2 part, flavor enzyme 0.05-0.1 part, amino acid 0.02-0.04 part, reducing sugar 0.01-0.03 part, yeast extract 0.02-0.04 part, I + G nucleotide 0.02-0.04 part, l-methylthio-ethanethiol 0.01-0.03 part, salt 1-1.10 parts, pepper 0.53-0.60 part, clove 0.03-0.035 part, cinnamon 0.025-0.03 part, star anise 0.03-0.35 part, garlic powder 0.10-0.25 part, onion powder 0.10-0.25 part, potassium sorbate 0.001-0.002 part, D-sodium erythorbate 0.001-0.002 part.
2. The compound seasoning of claim 1, wherein the seasoning comprises the following raw materials in parts by weight: 3-5 parts of soybean meal, 45-60 parts of purified water, 0.13-0.2 part of special enzyme for proteolysis, 0.05-0.8 part of flavor enzyme, 0.02-0.03 part of amino acid, 0.01-0.02 part of reducing sugar, 0.02-0.03 part of yeast extract, 0.02-0.03 part of I + G nucleotide, 0.01-0.02 part of l-methylthio-ethanethiol, 1.05-1.10 parts of salt, 0.53-0.58 part of pepper, 0.03-0.032 part of clove, 0.028-0.03 part of cinnamon, 0.028-0.35 part of illicium verum, 0.15-0.25 part of garlic powder, 0.15-0.25 part of onion powder, 0.001-0.002 part of potassium sorbate and 0.001-0.002 part of D-sodium erythorbate.
3. A method for preparing a compound seasoning according to claim 1, comprising the steps of:
s1, weighing soybean meal and purified water according to the weight parts respectively, mixing uniformly, heating to 80 ℃, keeping for 10min, and adjusting pH;
s2, weighing special enzyme for protein hydrolysis and flavor enzyme, adding the special enzyme and flavor enzyme into the feed liquid prepared in the step S1, carrying out enzymolysis for 8 hours at the temperature of 47.5 ℃, heating the material to 80 ℃ for inactivation for 20 minutes, cooling, centrifuging at 3000r/min for 25 minutes, separating to obtain soybean meal enzymolysis liquid, weighing amino acid, reducing sugar, yeast extract, I + G nucleotide and l-methylthio-ethanethiol according to the parts by weight, mixing, heating to 110 ℃ and reacting for 45 minutes;
s3, respectively weighing salt, pepper, clove, cinnamon, star anise, garlic powder, onion powder, potassium sorbate and D-sodium erythorbate according to the weight parts, adding into a stirrer container, and uniformly stirring for the first time;
s4, adding the material prepared in the step 2 into the stirrer container in the step 3, starting the stirrer to mix uniformly, drying by microwave, crushing, sieving by a 100-mesh sieve, and subpackaging to obtain the finished product.
4. The method for preparing a compound seasoning according to claim 3, wherein the pH of the seasoning is adjusted to 6.6 by 0.1mol/L NaOH or HCl in step S1.
5. The method of claim 3, wherein the amino acid in step S2 is one of xylose-glycine, valine, aspartic acid, and glutamic acid.
6. The method of claim 3, wherein the reducing sugar in step S2 is one of xylose, fructose and glucose.
7. The method for preparing a compound seasoning as claimed in claim 3, wherein the stirring speed in step S3 is controlled at 120-140r/min, and the stirring temperature is controlled at 65-70 ℃.
8. The method for preparing a compound seasoning of claim 7, wherein the stirring time in step S3 is 10 min.
9. The method for preparing a compound seasoning as claimed in claim 3, wherein the rotation speed of the stirring in the step S4 is controlled at 240r/min, and the stirring temperature is controlled at 95-120 ℃.
10. The method for preparing a compound seasoning of claim 9, wherein the stirring time in step S3 is 45 min.
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Application publication date: 20200414 |