CN111000197A - Strong-fragrance compound seasoning and preparation method thereof - Google Patents
Strong-fragrance compound seasoning and preparation method thereof Download PDFInfo
- Publication number
- CN111000197A CN111000197A CN201911367675.9A CN201911367675A CN111000197A CN 111000197 A CN111000197 A CN 111000197A CN 201911367675 A CN201911367675 A CN 201911367675A CN 111000197 A CN111000197 A CN 111000197A
- Authority
- CN
- China
- Prior art keywords
- parts
- preparation
- enzymolysis
- enzyme
- compound seasoning
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 45
- 238000002360 preparation method Methods 0.000 title claims abstract description 29
- 150000001875 compounds Chemical class 0.000 title claims abstract description 27
- 239000003205 fragrance Substances 0.000 title abstract description 14
- 102000004190 Enzymes Human genes 0.000 claims abstract description 23
- 108090000790 Enzymes Proteins 0.000 claims abstract description 23
- DOUMFZQKYFQNTF-WUTVXBCWSA-N (R)-rosmarinic acid Chemical compound C([C@H](C(=O)O)OC(=O)\C=C\C=1C=C(O)C(O)=CC=1)C1=CC=C(O)C(O)=C1 DOUMFZQKYFQNTF-WUTVXBCWSA-N 0.000 claims abstract description 22
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims abstract description 22
- 101710159104 Flavor peptide Proteins 0.000 claims abstract description 21
- 239000002131 composite material Substances 0.000 claims abstract description 19
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 16
- 230000001954 sterilising effect Effects 0.000 claims abstract description 16
- 239000000796 flavoring agent Substances 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 238000002156 mixing Methods 0.000 claims abstract description 12
- 240000002234 Allium sativum Species 0.000 claims abstract description 11
- 244000303040 Glycyrrhiza glabra Species 0.000 claims abstract description 11
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 11
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 11
- ZZAFFYPNLYCDEP-HNNXBMFYSA-N Rosmarinsaeure Natural products OC(=O)[C@H](Cc1cccc(O)c1O)OC(=O)C=Cc2ccc(O)c(O)c2 ZZAFFYPNLYCDEP-HNNXBMFYSA-N 0.000 claims abstract description 11
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 11
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract description 11
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims abstract description 11
- 229930003427 Vitamin E Natural products 0.000 claims abstract description 11
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims abstract description 11
- 235000019990 fruit wine Nutrition 0.000 claims abstract description 11
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000004611 garlic Nutrition 0.000 claims abstract description 11
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims abstract description 11
- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000011477 liquorice Nutrition 0.000 claims abstract description 11
- 235000009498 luteolin Nutrition 0.000 claims abstract description 11
- IQPNAANSBPBGFQ-UHFFFAOYSA-N luteolin Chemical compound C=1C(O)=CC(O)=C(C(C=2)=O)C=1OC=2C1=CC=C(O)C(O)=C1 IQPNAANSBPBGFQ-UHFFFAOYSA-N 0.000 claims abstract description 11
- LRDGATPGVJTWLJ-UHFFFAOYSA-N luteolin Natural products OC1=CC(O)=CC(C=2OC3=CC(O)=CC(O)=C3C(=O)C=2)=C1 LRDGATPGVJTWLJ-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 11
- 239000008213 purified water Substances 0.000 claims abstract description 11
- DOUMFZQKYFQNTF-MRXNPFEDSA-N rosemarinic acid Natural products C([C@H](C(=O)O)OC(=O)C=CC=1C=C(O)C(O)=CC=1)C1=CC=C(O)C(O)=C1 DOUMFZQKYFQNTF-MRXNPFEDSA-N 0.000 claims abstract description 11
- TVHVQJFBWRLYOD-UHFFFAOYSA-N rosmarinic acid Natural products OC(=O)C(Cc1ccc(O)c(O)c1)OC(=Cc2ccc(O)c(O)c2)C=O TVHVQJFBWRLYOD-UHFFFAOYSA-N 0.000 claims abstract description 11
- 229940073490 sodium glutamate Drugs 0.000 claims abstract description 11
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 11
- 229940013618 stevioside Drugs 0.000 claims abstract description 11
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000019202 steviosides Nutrition 0.000 claims abstract description 11
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 11
- 239000008158 vegetable oil Substances 0.000 claims abstract description 11
- 229940046009 vitamin E Drugs 0.000 claims abstract description 11
- 235000019165 vitamin E Nutrition 0.000 claims abstract description 11
- 239000011709 vitamin E Substances 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000000346 sugar Nutrition 0.000 claims abstract description 10
- 235000016623 Fragaria vesca Nutrition 0.000 claims abstract description 7
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 240000009088 Fragaria x ananassa Species 0.000 claims abstract 4
- 238000010298 pulverizing process Methods 0.000 claims abstract 2
- 238000000855 fermentation Methods 0.000 claims description 26
- 230000004151 fermentation Effects 0.000 claims description 26
- 238000003756 stirring Methods 0.000 claims description 24
- 229940088598 enzyme Drugs 0.000 claims description 21
- 238000010438 heat treatment Methods 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 15
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 14
- 235000013372 meat Nutrition 0.000 claims description 14
- 239000004365 Protease Substances 0.000 claims description 11
- 239000007788 liquid Substances 0.000 claims description 11
- 235000010469 Glycine max Nutrition 0.000 claims description 10
- 244000068988 Glycine max Species 0.000 claims description 10
- 239000000706 filtrate Substances 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 10
- 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 9
- 238000006243 chemical reaction Methods 0.000 claims description 9
- 239000008103 glucose Substances 0.000 claims description 9
- 244000144972 livestock Species 0.000 claims description 9
- 108090000145 Bacillolysin Proteins 0.000 claims description 8
- 102000035092 Neutral proteases Human genes 0.000 claims description 8
- 108091005507 Neutral proteases Proteins 0.000 claims description 8
- 235000013594 poultry meat Nutrition 0.000 claims description 7
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 7
- 108090000526 Papain Proteins 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 108010007119 flavourzyme Proteins 0.000 claims description 5
- 238000004108 freeze drying Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 229940055729 papain Drugs 0.000 claims description 5
- 235000019834 papain Nutrition 0.000 claims description 5
- 235000021012 strawberries Nutrition 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- 229930091371 Fructose Natural products 0.000 claims description 4
- 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 4
- 239000005715 Fructose Substances 0.000 claims description 4
- 108010009736 Protein Hydrolysates Proteins 0.000 claims description 4
- 230000002255 enzymatic effect Effects 0.000 claims description 4
- 230000000415 inactivating effect Effects 0.000 claims description 4
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 3
- 229930182830 galactose Natural products 0.000 claims description 3
- 239000008101 lactose Substances 0.000 claims description 3
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 2
- 241000287828 Gallus gallus Species 0.000 claims description 2
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 claims description 2
- 235000015278 beef Nutrition 0.000 claims description 2
- 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 2
- 235000013330 chicken meat Nutrition 0.000 claims description 2
- 235000015277 pork Nutrition 0.000 claims description 2
- 150000001491 aromatic compounds Chemical class 0.000 claims 2
- 235000019640 taste Nutrition 0.000 abstract description 17
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 239000004278 EU approved seasoning Substances 0.000 abstract description 8
- 235000013599 spices Nutrition 0.000 abstract description 3
- 241000220223 Fragaria Species 0.000 description 8
- 235000013305 food Nutrition 0.000 description 8
- 108091005804 Peptidases Proteins 0.000 description 7
- 102000035195 Peptidases Human genes 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 7
- 230000001953 sensory effect Effects 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 6
- 239000000047 product Substances 0.000 description 5
- 235000019419 proteases Nutrition 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 230000007062 hydrolysis Effects 0.000 description 3
- 238000006460 hydrolysis reaction Methods 0.000 description 3
- 230000001678 irradiating effect Effects 0.000 description 3
- 102000004196 processed proteins & peptides Human genes 0.000 description 3
- 108090000765 processed proteins & peptides Proteins 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 239000001888 Peptone Substances 0.000 description 2
- 108010080698 Peptones Proteins 0.000 description 2
- 229940024606 amino acid Drugs 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 235000019319 peptone Nutrition 0.000 description 2
- 229920001184 polypeptide Polymers 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 210000001779 taste bud Anatomy 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 1
- 229940079919 digestives enzyme preparation Drugs 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 229940024999 proteolytic enzymes for treatment of wounds and ulcers Drugs 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 238000012360 testing 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
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- 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)
- Proteomics, Peptides & Aminoacids (AREA)
- Microbiology (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a strong-fragrance compound seasoning and a preparation method thereof, belonging to the technical field of seasonings and comprising the following raw materials in parts by weight: 7-10 parts of strawberry, 13-17 parts of tomato, 1-3 parts of enzyme, 23-36 parts of purified water, 0.02-0.05 part of fruit wine yeast powder, 0.8-1.2 parts of reducing sugar, 0.05-0.065 part of luteolin, 0.015-0.03 part of rosmarinic acid, 2-4 parts of vegetable oil, 3-6 parts of composite flavor peptide, 0.01-0.03 part of stevioside, 4-8 parts of white granulated sugar, 3-5 parts of brewed soy sauce, 0.4-0.7 part of garlic, 1-3 parts of liquorice, 0.025-0.04 part of sodium glutamate and 0.025-0.04 part of vitamin E; the preparation method comprises the following steps: pulverizing strawberry and fructus Lycopersici Esculenti, fermenting, adding enzyme for enzymolysis, mixing with the rest materials, reacting, adding parched spice, concentrating, sterilizing, and packaging. The seasoning prepared by the invention has rich flavor and enhanced fresh and fragrant taste.
Description
Technical Field
The invention relates to the field of food additives, in particular to a strong-flavor compound seasoning and a preparation method thereof.
Background
The taste of the food is perceived by people from sour, sweet, bitter, spicy, salty, fresh and astringent basic tastes, which stimulate the taste nerves of people, and the taste of the seasoning consisting of the basic tastes comprises taste, mouthfeel, smell, color and the like. The compound seasoning is generally composed of two or more basic flavors, various seasoning raw materials are proportioned according to different properties and effects and are compounded together through a processing technology to achieve the required taste, mouthfeel, smell and the like.
Most of the existing flavoring is produced by using various animals and plants as raw materials, particularly the production of extracts of livestock products and aquatic products, and various proteolytic enzymes are generally used for decomposing the raw materials to obtain a raw material solution with a certain hydrolysis degree. By adopting the plant and animal as raw materials, the content of free amino acid can be increased, the content of aroma-producing precursor in the Maillard reaction can be increased, and the taste development capability of the product can be enhanced. The enzymolysis technology belongs to a branch of modern biotechnology. With the rapid development of the enzyme preparation industry in China, more and more high-efficiency enzyme preparations are applied to the processing of seasonings. The existing method for enhancing the flavor of the compound seasoning mainly comprises the steps of generating the inherent flavor of food by the raw materials through a correct processing method, or specifically blending the food by using various essences and spices, or reasonably selecting spices. Most of the seasonings in the market are prepared by mixing compounds or by means of biotechnology, the taste of the seasonings is strong, but taste buds of people feel tired and are not suitable for too much eating due to much eating. The compound seasoning is also a special seasoning with strong pertinence. Most of the existing compound seasonings are specifically prepared and specially used for specific foods, and a compound seasoning which can be universally used for foods with soup is lacked, so that the delicate fragrance and rich taste of the foods can be enhanced.
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 strong-flavor compound seasoning and a preparation method thereof, and solves the problem that taste buds of people are not greasy due to excessive consumption of the compound seasoning in the prior art. The seasoning of the invention has strong fragrance and natural taste, and can be suitable for instant noodle foods and soup base seasonings.
The invention provides a strong-fragrance compound seasoning which is prepared from the following raw materials in parts by weight: 7-10 parts of strawberry, 13-17 parts of tomato, 1-3 parts of enzyme, 23-36 parts of purified water, 0.02-0.05 part of fruit wine yeast powder, 0.8-1.2 parts of reducing sugar, 0.05-0.065 part of luteolin, 0.015-0.03 part of rosmarinic acid, 2-4 parts of vegetable oil, 3-6 parts of composite flavor peptide, 0.01-0.03 part of stevioside, 4-8 parts of white granulated sugar, 3-5 parts of brewed soy sauce, 0.4-0.7 part of garlic, 1-3 parts of liquorice, 0.025-0.04 part of sodium glutamate and 0.025-0.04 part of vitamin E.
The invention also provides a preparation method of the strong and fragrant compound seasoning, which comprises the following steps:
s1, washing strawberries and tomatoes, draining, crushing into jam, adding purified water and white granulated sugar, stirring uniformly, sterilizing at high pressure, adding fruit wine yeast powder for fermentation, and filtering after fermentation to obtain filtrate;
s2, adding enzyme into the filtrate, and performing enzymolysis at 80 ℃ for 2h to obtain a fermentation enzymolysis liquid; sterilizing at 85-105 deg.C for 15-30 min;
s3, adjusting the pH value of the fermentation enzymolysis liquid, adding composite flavor peptide, reducing sugar, luteolin and rosmarinic acid, heating and then carrying out Maillard reaction;
s4, heating the vegetable oil to 130 ℃, adding garlic, liquorice, white granulated sugar, stevioside, brewed soy sauce, sodium glutamate and vitamin E in sequence, stir-frying, then adding the material prepared in the step S4, stirring, concentrating at the temperature of 65 ℃, sterilizing and packaging.
Preferably, the fermentation temperature in the step S1 is 35 ℃ and the fermentation time is 7-9 h.
Preferably, the enzyme in step S2 is papain.
Preferably, the pH is adjusted to 6.5 to 8 in step S3.
Preferably, the reducing sugar in step S3 is two or more of glucose, fructose, lactose, and galactose.
Preferably, the preparation method of the composite flavor peptide of the step S3 comprises the steps of weighing soybeans and livestock and poultry meat according to a ratio of 1:2.1, crushing the soybeans, stirring the livestock and poultry meat into meat paste, mixing the meat paste with the meat paste, adding a sodium carbonate solution with the mass 4 times that of the mixture, uniformly mixing, adjusting the pH value to 5-7, carrying out microwave irradiation for 15-20min, adding enzyme for carrying out enzymolysis twice, carrying out enzyme inactivation at 90 ℃ for 10min, cooling to room temperature, filtering to obtain an enzymolysis solution, adding glucose, carrying out heating reaction for 45min, and carrying out freeze drying to obtain the composite flavor peptide.
Preferably, the concentration of the sodium carbonate solution is 15-30 mg/L.
Preferably, the enzyme used for enzymolysis is neutral protease or flavourzyme.
Preferably, the enzymolysis step is to add neutral protease accounting for 0.01% of the mass of the mixture, stir for enzymolysis for 40min, adjust the pH, add flavourzyme accounting for 0.03% of the mass of the mixture, stir for enzymolysis for 70 min.
Compared with the prior art, the invention has the advantages that:
the invention adopts enzymolysis after fermentation, the hydrolysis degree is enhanced, free amino acids in the materials are increased, small molecular peptides are increased, the fermentation enzymolysis liquid is combined with the composite flavor peptide to carry out Maillard reaction, the fresh and fragrant taste of the composite seasoning is enhanced, and the taste of the product obtained by the reaction is strong and lasting.
The compound seasoning provided by the invention is wide in raw material source and simple in formula, is suitable for various fast food products, and can be used for adjusting the fresh and fragrant taste of soup, so that the food is rich in rich taste and mellow and thick mouthfeel.
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.
Example one
The invention provides a strong-fragrance compound seasoning and a preparation method thereof, wherein the strong-fragrance compound seasoning is prepared from the following raw materials: 7 parts of strawberry, 15 parts of tomato, 2.5 parts of papain, 0.5 part of glucose, 0.7 part of fructose, 30 parts of purified water, 0.035 part of fruit wine yeast powder, 0.065 part of luteolin, 0.025 part of rosmarinic acid, 3.5 parts of vegetable oil, 5 parts of composite flavor peptide, 0.025 part of stevioside, 0.4 part of garlic, 3 parts of liquorice, 4 parts of white granulated sugar, 5 parts of brewed soy sauce, 0.025 part of sodium glutamate and 0.025 part of vitamin E.
The preparation method comprises the following steps:
s1, washing strawberries and tomatoes, draining, crushing into jam, adding purified water and white granulated sugar, stirring uniformly, sterilizing at high pressure, adding fruit wine yeast powder, fermenting at constant temperature of 35 ℃ for 7 hours, and filtering after fermentation to obtain filtrate;
s2, adding enzyme into the filtrate, and performing enzymolysis at 80 ℃ for 2h to obtain a fermentation enzymolysis liquid; sterilizing at 85 deg.C for 20 min;
s3, adjusting the pH value of the fermentation enzymolysis liquid to 6.5, adding composite flavor peptide, reducing sugar, luteolin and rosmarinic acid, heating and then carrying out Maillard reaction;
s4, heating the vegetable oil to 130 ℃, adding garlic, liquorice, white granulated sugar, stevioside, brewed soy sauce, sodium glutamate and vitamin E in sequence, stir-frying, then adding the material prepared in the step S4, stirring, concentrating at the temperature of 65 ℃, sterilizing and packaging.
The preparation method of the composite flavor peptide comprises the steps of weighing soybean and chicken according to the ratio of 1:2.1, crushing the soybean, stirring the livestock and poultry meat into meat paste, adding 30mg/L sodium carbonate solution which is 4 times of the mass of the mixture into the meat paste, uniformly mixing, adjusting the pH value 7, irradiating by microwave for 15-20min, adding neutral protease accounting for 0.01% of the mass of the mixture, stirring and performing enzymolysis for 40min, adjusting the pH value, adding flavor protease accounting for 0.03% of the mass of the mixture, stirring and performing enzymolysis for 70min, inactivating the enzyme for 10min at 90 ℃, cooling to room temperature, filtering to obtain enzymatic hydrolysate, adding glucose, heating and reacting for 45min, and performing freeze drying to obtain the composite flavor peptide.
Example two
The invention provides a strong-fragrance compound seasoning and a preparation method thereof, wherein the strong-fragrance compound seasoning is prepared from the following raw materials: 8.5 parts of strawberry, 13 parts of tomato, 1 part of papain, 0.4 part of fructose, 0.8 part of lactose, 23 parts of purified water, 0.02 part of fruit wine yeast powder, 0.05 part of luteolin, 0.015 part of rosmarinic acid, 4 parts of vegetable oil, 3 parts of composite flavor peptide, 0.03 part of stevioside, 0.55 part of garlic, 2.5 parts of liquorice, 6 parts of white granulated sugar, 3.5 parts of brewed soy sauce, 0.04 part of sodium glutamate and 0.04 part of vitamin E.
The preparation method comprises the following steps:
s1, washing strawberries and tomatoes, draining, crushing into jam, adding purified water and white granulated sugar, stirring uniformly, sterilizing at high pressure, adding fruit wine yeast powder, fermenting at the constant temperature of 35 ℃ for 9 hours, and filtering after fermentation to obtain filtrate;
s2, adding enzyme into the filtrate, and performing enzymolysis at 80 ℃ for 2h to obtain a fermentation enzymolysis liquid; sterilizing at 105 deg.C for 15 min;
s3, adjusting the pH value of the fermentation enzymolysis liquid to 6.5, adding composite flavor peptide, reducing sugar, luteolin and rosmarinic acid, heating and then carrying out Maillard reaction;
s4, heating the vegetable oil to 130 ℃, adding garlic, liquorice, white granulated sugar, stevioside, brewed soy sauce, sodium glutamate and vitamin E in sequence, stir-frying, then adding the material prepared in the step S4, stirring, concentrating at the temperature of 65 ℃, sterilizing and packaging.
The preparation method of the composite flavor peptide comprises the steps of weighing soybeans and pork according to the ratio of 1:2.1, crushing the soybeans, stirring livestock and poultry meat into meat paste, mixing the meat paste with the meat paste, adding 15mg/L of sodium carbonate solution which is 4 times of the mass of a mixture, uniformly mixing, adjusting the pH value 7, irradiating with microwave for 15-20min, adding neutral protease accounting for 0.01% of the mass of the mixture, stirring and performing enzymolysis for 40min, adjusting the pH value, adding flavor protease accounting for 0.03% of the mass of the mixture, stirring and performing enzymolysis for 70min, inactivating the enzyme for 10min at 90 ℃, cooling to room temperature, filtering to obtain enzymatic hydrolysate, adding glucose, heating and reacting for 45min, and performing freeze drying to obtain.
EXAMPLE III
The invention provides a strong-fragrance compound seasoning and a preparation method thereof, wherein the strong-fragrance compound seasoning is prepared from the following raw materials: 10 parts of strawberry, 17 parts of tomato, 3 parts of papain, 0.5 part of galactose, 0.3 part of glucose, 36 parts of purified water, 0.05 part of fruit wine yeast powder, 0.055 part of luteolin, 0.03 part of rosmarinic acid, 2 parts of vegetable oil, 6 parts of composite flavor peptide, 0.01 part of stevioside, 0.7 part of garlic, 1 part of liquorice, 8 parts of white granulated sugar, 3 parts of brewed soy sauce, 0.035 part of sodium glutamate and 0.035 part of vitamin E.
The preparation method comprises the following steps:
s1, washing strawberries and tomatoes, draining, crushing into jam, adding purified water and white granulated sugar, stirring uniformly, sterilizing at high pressure, adding fruit wine yeast powder, fermenting at the constant temperature of 35 ℃ for 8 hours, and filtering after fermentation to obtain filtrate;
s2, adding enzyme into the filtrate, and performing enzymolysis at 80 ℃ for 2h to obtain a fermentation enzymolysis liquid; sterilizing at 95 deg.C for 30 min;
s3, adjusting the pH value of the fermentation enzymolysis liquid to 6.5, adding composite flavor peptide, reducing sugar, luteolin and rosmarinic acid, heating and then carrying out Maillard reaction;
s4, heating the vegetable oil to 130 ℃, adding garlic, liquorice, white granulated sugar, stevioside, brewed soy sauce, sodium glutamate and vitamin E in sequence, stir-frying, then adding the material prepared in the step S4, stirring, concentrating at the temperature of 65 ℃, sterilizing and packaging.
The preparation method of the composite flavor peptide comprises the steps of weighing soybean and beef according to the ratio of 1:2.1, crushing the soybean, stirring the livestock and poultry meat into meat paste, mixing the meat paste with the meat paste, adding 25mg/L of sodium carbonate solution which is 4 times of the mass of the mixture, uniformly mixing, adjusting the pH value 5, irradiating with microwave for 15-20min, adding neutral protease accounting for 0.01% of the mass of the mixture, stirring and performing enzymolysis for 40min, adjusting the pH value, adding flavor protease accounting for 0.03% of the mass of the mixture, stirring and performing enzymolysis for 70min, inactivating the enzyme for 10min at 90 ℃, cooling to room temperature, filtering to obtain enzymatic hydrolysate, adding glucose, heating and reacting for 45min, and performing freeze drying to.
Comparative example 1
The present example provides a compound flavoring with strong fragrance and a preparation method thereof, the taking of each substance is substantially the same as that in example 1, and the preparation method is substantially the same as that in example 1, except that the fermentation process in step 1 is not performed in this example.
Comparative example No. two
The present embodiment provides a fragrant compound seasoning and a preparation method thereof, the use of each substance is basically the same as that in embodiment 2, and the preparation method is basically the same as that in embodiment 2, except that the compound flavor peptide of the present embodiment is subjected to enzymolysis only by adding neutral protease.
Comparative example No. three
The present embodiment provides a fragrant compound seasoning and a preparation method thereof, the use of each substance is basically the same as that in embodiment 2, and the preparation method is basically the same as that in embodiment 2, except that the compound flavor peptide of the present embodiment is subjected to enzymolysis only by adding flavourzyme.
Sensory evaluation comparisons were made for the seasonings prepared in examples 1 to 3 and comparative examples 1 to 3, and the sensory evaluation methods were as follows: 10 professional sensory assessors were identified as this sensory panel using descriptive tests, and the seasonings prepared in examples 1-3 and comparative example 1 were scored according to the scoring criteria of Table 2 and repeated for 3 times.
TABLE 2 sensory evaluation criteria
The results of the panelists' evaluation of the mouth feel of the samples of examples 1 to 3 and comparative examples 1 to 3 are shown in the following table 3.
TABLE 3 sensory evaluation results
As can be seen from the table above, in combination with the sensory evaluation results of examples 1 to 3 and comparative examples 1 to 3, the prepared seasoning has a strong flavor and a rich taste after being subjected to fermentation and enzymolysis by microorganisms; a plurality of proteases are generated in the microbial fermentation process, macromolecular proteins are decomposed, then secondary hydrolysis is carried out through the proteases, the macromolecular proteins are decomposed more thoroughly, hydrolysates such as proteins, peptone and polypeptide with smaller molecular weights can be hydrolyzed more thoroughly by adding flavor protease, and the hydrolysates are added into a substrate through the combination of two enzymes, so that the proteins, peptone and polypeptide with smaller molecular weights can be hydrolyzed more thoroughly by the matching of two enzymes, and the overall fragrance and the nutritive value of the seasoning are improved.
Claims (10)
1. The strong fragrant compound seasoning is characterized by comprising the following raw materials in parts by weight: 7-10 parts of strawberry, 13-17 parts of tomato, 1-3 parts of enzyme, 23-36 parts of purified water, 0.02-0.05 part of fruit wine yeast powder, 0.8-1.2 parts of reducing sugar, 0.05-0.065 part of luteolin, 0.015-0.03 part of rosmarinic acid, 2-4 parts of vegetable oil, 3-6 parts of composite flavor peptide, 0.01-0.03 part of stevioside, 4-8 parts of white granulated sugar, 3-5 parts of brewed soy sauce, 0.4-0.7 part of garlic, 1-3 parts of liquorice, 0.025-0.04 part of sodium glutamate and 0.025-0.04 part of vitamin E.
2. The preparation method of the aroma compound seasoning according to claim 1, comprising the steps of:
s1, washing strawberries and tomatoes, draining, crushing into jam, adding purified water and white granulated sugar, stirring uniformly, sterilizing at high pressure, adding fruit wine yeast powder for fermentation, and filtering after fermentation to obtain filtrate;
s2, adding enzyme into the filtrate, and performing enzymolysis at 80 ℃ for 2h to obtain a fermentation enzymolysis liquid; sterilizing at 85-105 deg.C for 15-30 min;
s3, adjusting the pH value of the fermentation enzymolysis liquid, adding composite flavor peptide, reducing sugar, luteolin and rosmarinic acid, heating and then carrying out Maillard reaction;
s4, heating vegetable oil to 130 ℃, sequentially adding 0.4-0.7 part of garlic, 1-3 parts of liquorice, white granulated sugar, stevioside, brewed soy sauce, sodium glutamate and vitamin E, stir-frying, then adding the material prepared in the step S4, stirring, concentrating at 85 ℃, sterilizing and packaging.
3. The method for preparing a aroma compound seasoning according to claim 2, wherein the fermentation temperature in the step S1 is 35 ℃ and the fermentation time is 7-9 h.
4. The method of claim 2, wherein the enzyme in step S2 is papain.
5. The method of claim 2, wherein the reducing sugar in step S3 is a combination of two or more of glucose, fructose, lactose and galactose.
6. The preparation method of a fragrant compound seasoning as claimed in claim 2, wherein the compound flavor peptide of step S3 is prepared by weighing soybean and livestock and poultry meat at a ratio of 1:2.1, pulverizing soybean, mincing livestock and poultry meat into meat paste, mixing with the meat paste, adding sodium carbonate solution 4 times the weight of the mixture, mixing, adjusting pH to 5-7, performing microwave irradiation for 15-20min, adding enzyme for two times for enzymolysis, inactivating enzyme at 90 ℃ for 10min, cooling to room temperature, filtering to obtain an enzymatic hydrolysate, adding glucose, heating for 45min, and freeze-drying.
7. A preparation method of a strong aromatic compound seasoning as claimed in claim 6, wherein the livestock meat is one or more of pork, chicken or beef.
8. A preparation method of a aroma compound seasoning according to claim 6, wherein the concentration of the sodium carbonate solution is 15-30 mg/L.
9. A method for preparing a aroma compound seasoning according to claim 6, wherein the enzyme used for the enzymolysis is neutral protease or flavourzyme.
10. The preparation method of the aromatic compound seasoning in claim 9, wherein the enzymolysis step comprises adding neutral protease 0.01% of the mass of the mixture, stirring and carrying out enzymolysis for 40min, adjusting the pH, adding flavourzyme 0.03% of the mass of the mixture, stirring and carrying out enzymolysis for 70 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911367675.9A CN111000197A (en) | 2019-12-26 | 2019-12-26 | Strong-fragrance compound seasoning and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911367675.9A CN111000197A (en) | 2019-12-26 | 2019-12-26 | Strong-fragrance compound seasoning and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111000197A true CN111000197A (en) | 2020-04-14 |
Family
ID=70119013
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911367675.9A Pending CN111000197A (en) | 2019-12-26 | 2019-12-26 | Strong-fragrance compound seasoning and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111000197A (en) |
-
2019
- 2019-12-26 CN CN201911367675.9A patent/CN111000197A/en active Pending
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR100971010B1 (en) | MSG-substitute seasonings using salt-fermented anchovy sauce concentrates and a preparation method thereof | |
| CN113367283B (en) | Bean paste brewing process | |
| CN109757702B (en) | Fresh-increasing chicken essence and preparation method thereof | |
| US5523100A (en) | Production of a seasoning | |
| EP1227738B1 (en) | Onion and garlic biohydrolysates and their use as natural flavourings | |
| US6383532B1 (en) | Production of a hydrolysate | |
| CN104222922A (en) | Spicy pickles with beef and fermented soybean and preparation method thereof | |
| KR102274257B1 (en) | Sauce for chicken breast jerky and manufacturing method of chicken breast jerky using the same | |
| CN112655934A (en) | Preparation method of vegetarian meat flavor essence | |
| JP2003225068A (en) | Method for producing fermented food of mushroom, fermented food of mushroom and food containing the same | |
| KR101851137B1 (en) | Salty-taste Enhancing Element Comprised Enzyme hydrolysed of Rice-bran Fermented and Low Salt Seasoning Using Thereof | |
| JP2005304493A (en) | Method for production of raw material for food | |
| CZ254897A3 (en) | Process for preparing aromatizing sauce by making use of smoked pig skin | |
| CN114532518A (en) | Pea protein isolate flavoring, preparation method thereof and application of pea protein isolate flavoring in improvement of flavor quality of vegetarian meat | |
| JP3503885B2 (en) | Fermented seasonings made from seafood extract | |
| KR100537814B1 (en) | A soused roe of alaskan pollack-flavored seasoning and processed foodstuffs thereof | |
| CN111000197A (en) | Strong-fragrance compound seasoning and preparation method thereof | |
| JP2007215421A (en) | Vinegar and method for producing the same | |
| WO2005070231A1 (en) | Method of producing seasoning | |
| KR930002733B1 (en) | Process for preparing salted-fish juice | |
| KR20200098931A (en) | Manufacturing method of nature seasoning with nature materials and so on | |
| JP2017023018A (en) | Method of manufacturing seasoning | |
| JP2008011781A (en) | Laver fermented food and method for producing the same | |
| JP2015012811A (en) | Chicken extract-containing soup | |
| WO2023113439A9 (en) | Method for preparing vegetable fermentation product providing deep flavors and having enhanced gamma-glutamyl peptide |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20200414 |