CN111903949A - 一种海鲜调味料及其制备方法 - Google Patents
一种海鲜调味料及其制备方法 Download PDFInfo
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- CN111903949A CN111903949A CN202010800174.1A CN202010800174A CN111903949A CN 111903949 A CN111903949 A CN 111903949A CN 202010800174 A CN202010800174 A CN 202010800174A CN 111903949 A CN111903949 A CN 111903949A
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- seafood
- powder
- shellfish
- seasoning
- soaking
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- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims description 4
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 4
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- FFEARJCKVFRZRR-UHFFFAOYSA-N methionine Chemical compound CSCCC(N)C(O)=O FFEARJCKVFRZRR-UHFFFAOYSA-N 0.000 claims description 2
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- 244000215068 Acacia senegal Species 0.000 claims 1
- 229920000858 Cyclodextrin Polymers 0.000 claims 1
- 239000001116 FEMA 4028 Substances 0.000 claims 1
- 229920000084 Gum arabic Polymers 0.000 claims 1
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- 244000273928 Zingiber officinale Species 0.000 claims 1
- 235000010489 acacia gum Nutrition 0.000 claims 1
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- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims 1
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 14
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- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 description 1
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- ZDQYSKICYIVCPN-UHFFFAOYSA-L sodium succinate (anhydrous) Chemical compound [Na+].[Na+].[O-]C(=O)CCC([O-])=O ZDQYSKICYIVCPN-UHFFFAOYSA-L 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—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
- A23L15/00—Egg products; 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
-
- 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
- A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
- A23L31/10—Yeasts or derivatives thereof
- A23L31/15—Extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明公开了一种海鲜调味料及其制备方法,本发明提供的海鲜调味料包括:谷氨酸钠7‑10%,肌苷酸钠0.5‑1%,鸟苷酸钠0.5‑1%,香菇粉1‑3%,蛋黄粉1‑3%,增鲜海鲜粉60‑80%,酵母抽提物0.1‑0.2%,白砂糖1‑3%,食用香料0.05‑0.15%,玉米淀粉补齐余量。本发明充分利用贝类加工副产物及低值贝类的丰富呈味物质,将原料中的呈味物质充分释放并发挥协同增鲜作用,极大保留了天然海鲜的呈味物质,同时有效祛除贝类本身特有的极易被察觉的土腥味,改善适口性。
Description
技术领域
本发明涉及调料技术领域,具体涉及一种海鲜调味料及其制备方法。
背景技术
我国海产贝类传统加工多以资源开发型和劳动密集型为主,加工技术不成熟,生产机械化水平低,导致加工过程中产生贝边、大量汤汁、内脏等副产物,其中小部分废弃物作为饲料低价售出,大部分被直接废弃,造成大量的资源浪费和环境污染。实际上,这些贝类加工的下脚料营养成分丰富,含有丰富的蛋白质、牛磺酸、脂肪酸以及多种微量元素等活性物质。
随着生活水平不断提高,营养型、天然风味型、功能性的调味品越来越受到消费者的欢迎和青睐。海鲜调味品因含有氨基酸、多肽等鲜味物质和功能性生物活物质,逐渐成为调味品加工的一种重要原料。
增鲜调味料是众多调味品中的一种,鲜味不同于酸甜苦咸4种基本味的受体,味感也不同。鲜味不影响任何其他味觉、刺激,而只增强其各自的风味特征,从而改进食品的可口性,对蔬菜、肉、禽、乳类、水产类乃至酒类都起着良好的增味作用。现有调味料的增鲜,一般是采用:1.味精和增鲜剂(例如核苷酸二钠,琥珀酸二钠等食品添加剂),鲜度不够,回鲜也不够,添加剂使用范围和添加量受限,另外味精和鲜味剂过多使用不利于身体代谢。2.或者用酵母抽提物,气味不佳,使用的时候粉体易吸潮,膏体易褐变。3.用虾粉,鱼粉等海鲜粉,成本高,不溶于水。
发明内容
基于上述原因,本发明的目的在于提供一种海鲜调味料及其制备方法,充分利用贝类加工副产物及低值贝类的丰富呈味物质,将原料中的呈味物质充分释放并发挥协同增鲜作用,极大保留了天然海鲜的呈味物质,同时有效祛除贝类本身特有的极易被察觉的土腥味,改善适口性。
为实现上述目的,本发明采用的技术方案是:
一种海鲜调味料,所述海鲜调味料包括:谷氨酸钠7-10%,肌苷酸钠0.5-1%,鸟苷酸钠0.5-1%,香菇粉1-3%,蛋黄粉1-3%,增鲜海鲜粉60-80%,酵母抽提物0.1-0.2%,白砂糖1-3%,食用香料0.05-0.15%,玉米淀粉补齐余量。
优选地,所述食用香料为选自琥珀酸、乙基麦芽酚、DL-蛋氨酸、β-丙氨酸、甘氨酸中的一种或至少两种。
优选地,所述增鲜海鲜粉的制备方法包括:
步骤10,调配浸泡去腥液;
步骤20,将进行处理后的贝类肉放入浸泡去腥液中浸泡30-50分钟,浸泡液温度为15-20℃,浸泡去腥液与贝类肉的比例为3-5 :1;
步骤30,取出浸泡完的贝类肉加2倍水进行高温蒸煮15-30min,冷却后破碎打浆;
步骤40,在浆料中分别加入贝类肉质量的0.01-0.1%中性蛋白酶,0.02-0.1%木瓜蛋白酶,0.03-0.6%复合风味蛋白酶,于45-55℃酶解3-6h,升温至95-100℃灭酶10-15min,用80~120目筛网过滤掉残渣,获得酶解贝类汁;
步骤50,称取酶解贝类汁80-90%,葡萄糖3-5%,果糖1-3%,白胡椒0.3-0.6%,生姜1-3%,盐1-4%,在95-105℃下进行美拉德反应50-80min,再加入反应液质量5-10%包埋剂进行分子包埋,均质乳化后,喷雾干燥,制得增鲜海鲜粉。
优选地,所述步骤10浸泡去腥液调配步骤包括:1L水中加入10-50g薄荷香精,100-200g纯品酵母抽提物,2-6g迷迭香提取物,搅拌均匀。
优选地,所述步骤20的贝类肉的处理方法包括:将贝类肉清洗干净,放入臭氧水流动槽中浸泡或者用臭氧水喷淋,臭氧水浓度0.5-1.5mg/L,喷淋或浸泡2-5分钟。
此外,为实现上述目的,本发明还提出一种海鲜调味料的制备方法,所述制备方法按如下步骤进行:
①配料:称取谷氨酸钠,肌苷酸钠,鸟苷酸钠,香菇粉,蛋黄粉,增鲜海鲜粉,酵母抽提物,溶于水中并搅拌均匀,同时加入食用香料,白砂糖,玉米淀粉,搅拌均匀。
②造粒:将步骤①中混合物料投入造粒机中进行造粒。
③干燥:经过流化床于95-135℃下进行干燥,至颗粒水分0.5-2%。
④分筛:经15~20目振动筛,分筛,即得海鲜调味料。
相对于现有技术,本发明具有如下有益效果:
1.本发明通过对原料贝类进行去腥、酶解、乳化包埋、喷雾干燥等预处理制成增鲜海鲜粉,本发明增鲜海鲜粉充分考虑去除贝类的土腥味,并复合酶解有效提取呈味短肽。
2.本发明在香料的搭配使用上,与贝类短肽,经高温处理,控制温度和时间,进行适度羰氨反应,以达到增香目的。
3.本发明通过加入香菇和蛋黄以及纯品鲜味酵母,在糖类的衔接调和下,进行复合增鲜并延长复合鲜味在舌头的停留时间。
4.本发明的海鲜调味料的制备方法,采用造粒法,制成水分含量为0.5-2%的干燥颗粒,一是通过在造粒机中摩擦挤压,结合转化而来的热能,使原料沿着挤压和挤出的方向重新组合,赋予成品特殊的风味。二是通过流化床干燥,有效控制水分含量,同时通过控制流化干燥的温度和时间,来控制原料中的氨基化合物和还原糖类的反应程度,进一步去腥增香增鲜。
具体实施方式
为了使本发明的目的、技术方案及优点更加清楚明白,以下结合实施例,对本发明进行进一步详细说明。应当理解,此处所描述的具体实施例仅仅用以解释本发明,并不用于限定本发明。
实施例1:
①配料:称取谷氨酸钠,肌苷酸钠,鸟苷酸钠,香菇粉,蛋黄粉,增鲜海鲜粉,酵母抽提物,溶于水中并搅拌均匀,同时加入食用香料,白砂糖,玉米淀粉,搅拌均匀。
②造粒:将①中混合物料投入造粒机中进行造粒。
③干燥:经过流化床于95℃下进行干燥,至颗粒水分为2%。
④分筛:经18目振动筛,分筛,即得海鲜调味料。
配料:谷氨酸钠7%,肌苷酸钠0.5%,鸟苷酸钠0.5%,香菇粉1%,蛋黄粉1%,增鲜海鲜粉60%,酵母抽提物0.1%,白砂糖1%,琥珀酸0.02%、乙基麦芽酚0.03%,玉米淀粉补齐余量。
其中,增鲜海鲜粉的制备方法包括:
步骤10,调配浸泡去腥液:1L水中加入20g薄荷香精,100g纯品酵母抽提物,2g迷迭香提取物,搅拌均匀;
步骤20,将进行处理后的河蚌肉放入浸泡去腥液中浸泡30分钟,浸泡液温度为15℃,浸泡去腥液与河蚌肉的比例为3 :1;
步骤30,取出浸泡完的河蚌肉加2倍水进行高温蒸煮15min,冷却后破碎打浆;
步骤40,在浆料中分别加入河蚌肉质量的0.01%中性蛋白酶,0.02%木瓜蛋白酶,0.03%复合风味蛋白酶,于45℃酶解3-6h,升温至95℃灭酶10min,用80目筛网过滤掉残渣,获得酶解贝类汁;
步骤50,称取酶解河蚌汁80%,葡萄糖3%,果糖1%,白胡椒0.3%,生姜1%,盐1%,在95℃下进行美拉德反应50min,再加入反应液质量5%包埋剂进行分子包埋,均质乳化后,喷雾干燥,制得增鲜海鲜粉。
实施例2:(改变配料的含量)
①配料:称取谷氨酸钠,肌苷酸钠,鸟苷酸钠,香菇粉,蛋黄粉,增鲜海鲜粉,酵母抽提物,溶于水中并搅拌均匀,同时加入食用香料,白砂糖,玉米淀粉,搅拌均匀。
②造粒:将①中混合物料投入造粒机中进行造粒。
③干燥:经过流化床于95℃下进行干燥,至颗粒水分为2%。
④分筛:经18目振动筛,分筛,即得海鲜调味料。
谷氨酸钠8.5%,肌苷酸钠0.7%,鸟苷酸钠0.7%,香菇粉2%,蛋黄粉2%,增鲜海鲜粉70%,酵母抽提物0.15%,白砂糖2%,琥珀酸0.05%、乙基麦芽酚0.05%,玉米淀粉补齐余量。
其中,增鲜海鲜粉的制备方法包括:
步骤10,调配浸泡去腥液:1L水中加入20g薄荷香精,100g纯品酵母抽提物,2g迷迭香提取物,搅拌均匀;
步骤20,将进行处理后的河蚌肉放入浸泡去腥液中浸泡30分钟,浸泡液温度为15℃,浸泡去腥液与河蚌肉的比例为3 :1;
步骤30,取出浸泡完的河蚌肉加2倍水进行高温蒸煮15min,冷却后破碎打浆;
步骤40,在浆料中分别加入河蚌肉质量的0.01%中性蛋白酶,0.02%木瓜蛋白酶,0.03%复合风味蛋白酶,于45℃酶解3h,升温至95℃灭酶10min,用80目筛网过滤掉残渣,获得酶解贝类汁;
步骤50,称取酶解河蚌汁80%,葡萄糖3%,果糖1%,白胡椒0.3%,生姜1%,盐1%,在95℃下进行美拉德反应50min,再加入反应液质量5%包埋剂进行分子包埋,均质乳化后,喷雾干燥,制得增鲜海鲜粉。
实施例3:(在实施例2的基础上改变增鲜海鲜粉的制备工艺参数)
①配料:称取谷氨酸钠,肌苷酸钠,鸟苷酸钠,香菇粉,蛋黄粉,增鲜海鲜粉,酵母抽提物,溶于水中并搅拌均匀,同时加入食用香料,白砂糖,玉米淀粉,搅拌均匀。
②造粒:将①中混合物料投入造粒机中进行造粒。
③干燥:经过流化床于95℃下进行干燥,至颗粒水分为2%。
④分筛:经18目振动筛,分筛,即得海鲜调味料。
谷氨酸钠8.5%,肌苷酸钠0.7%,鸟苷酸钠0.7%,香菇粉2%,蛋黄粉2%,增鲜海鲜粉70%,酵母抽提物0.15%,白砂糖2%,琥珀酸0.05%、乙基麦芽酚0.05%,玉米淀粉补齐余量。
其中,增鲜海鲜粉的制备方法包括:
步骤10,调配浸泡去腥液:1L水中加入20g薄荷香精,100g纯品酵母抽提物,2g迷迭香提取物,搅拌均匀;
步骤20,将进行处理后的河蚌肉放入浸泡去腥液中浸泡30分钟,浸泡液温度为15℃,浸泡去腥液与河蚌肉的比例为4:1;
步骤30,取出浸泡完的河蚌肉加2倍水进行高温蒸煮20min,冷却后破碎打浆;
步骤40,在浆料中分别加入河蚌肉质量的0.05%中性蛋白酶,0.06%木瓜蛋白酶,0.3%复合风味蛋白酶,于50℃酶解5h,升温至100℃灭酶12min,用80目筛网过滤掉残渣,获得酶解贝类汁;
步骤50,称取酶解河蚌汁85%,葡萄糖4%,果糖2%,白胡椒0.5%,生姜2%,盐3%,在100℃下进行美拉德反应65min,再加入反应液质量8%包埋剂进行分子包埋,均质乳化后,喷雾干燥,制得增鲜海鲜粉。
实施例4:(在实施例2的基础上改变增鲜海鲜粉的制备工艺参数)
①配料:称取谷氨酸钠,肌苷酸钠,鸟苷酸钠,香菇粉,蛋黄粉,增鲜海鲜粉,酵母抽提物,溶于水中并搅拌均匀,同时加入食用香料,白砂糖,玉米淀粉,搅拌均匀。
②造粒:将①中混合物料投入造粒机中进行造粒。
③干燥:经过流化床于95℃下进行干燥,至颗粒水分为2%。
④分筛:经18目振动筛,分筛,即得海鲜调味料。
谷氨酸钠8.5%,肌苷酸钠0.7%,鸟苷酸钠0.7%,香菇粉2%,蛋黄粉2%,增鲜海鲜粉70%,酵母抽提物0.15%,白砂糖2%,琥珀酸0.05%、乙基麦芽酚0.05%,玉米淀粉补齐余量。
其中,增鲜海鲜粉的制备方法包括:
步骤10,调配浸泡去腥液:1L水中加入20g薄荷香精,100g纯品酵母抽提物,2g迷迭香提取物,搅拌均匀;
步骤20,将进行处理后的河蚌肉放入浸泡去腥液中浸泡30分钟,浸泡液温度为15℃,浸泡去腥液与河蚌肉的比例为5 :1;
步骤30,取出浸泡完的河蚌肉加2倍水进行高温蒸煮30min,冷却后破碎打浆;
步骤40,在浆料中分别加入河蚌肉质量的0.1%中性蛋白酶,0.1%木瓜蛋白酶,0.6%复合风味蛋白酶,于55℃酶解6h,升温至100℃灭酶15min,用80目筛网过滤掉残渣,获得酶解贝类汁;
步骤50,称取酶解河蚌汁90%,葡萄糖5%,果糖3%,白胡椒0.6%,生姜3%,盐4%,在105℃下进行美拉德反应80min,再加入反应液质量10%包埋剂进行分子包埋,均质乳化后,喷雾干燥,制得增鲜海鲜粉。
实施例5:(在实施例3的基础上改变配料含量)
①配料:称取谷氨酸钠,肌苷酸钠,鸟苷酸钠,香菇粉,蛋黄粉,增鲜海鲜粉,酵母抽提物,溶于水中并搅拌均匀,同时加入食用香料,白砂糖,玉米淀粉,搅拌均匀。
②造粒:将①中混合物料投入造粒机中进行造粒。
③干燥:经过流化床于95℃下进行干燥,至颗粒水分为2%。
④分筛:经18目振动筛,分筛,即得海鲜调味料。
谷氨酸钠10%,肌苷酸钠1%,鸟苷酸钠1%,香菇粉3%,蛋黄粉3%,增鲜海鲜粉80%,酵母抽提物0.2%,白砂糖3%,琥珀酸0.1%、乙基麦芽酚0.05%,玉米淀粉补齐余量。
其中,增鲜海鲜粉的制备方法包括:
步骤10,调配浸泡去腥液:1L水中加入20g薄荷香精,100g纯品酵母抽提物,2g迷迭香提取物,搅拌均匀;
步骤20,将进行处理后的河蚌肉放入浸泡去腥液中浸泡30分钟,浸泡液温度为15℃,浸泡去腥液与河蚌肉的比例为4:1;
步骤30,取出浸泡完的河蚌肉加2倍水进行高温蒸煮20min,冷却后破碎打浆;
步骤40,在浆料中分别加入河蚌肉质量的0.05%中性蛋白酶,0.06%木瓜蛋白酶,0.3%复合风味蛋白酶,于50℃酶解5h,升温至100℃灭酶12min,用80目筛网过滤掉残渣,获得酶解贝类汁;
步骤50,称取酶解河蚌汁85%,葡萄糖4%,果糖2%,白胡椒0.5%,生姜2%,盐3%,在100℃下进行美拉德反应65min,再加入反应液质量8%包埋剂进行分子包埋,均质乳化后,喷雾干燥,制得增鲜海鲜粉。
Claims (7)
1.一种海鲜调味料,其特征在于,所述调味料包括:谷氨酸钠7-10%,肌苷酸钠0.5-1%,鸟苷酸钠0.5-1%,香菇粉1-3%,蛋黄粉1-3%,增鲜海鲜粉60-80%,酵母抽提物0.1-0.2%,白砂糖1-3%,食用香料0.05-0.15%,玉米淀粉补齐余量。
2.根据权利要求1所述的海鲜调味料,其特征在于,所述食用香料为选自琥珀酸、乙基麦芽酚、DL-蛋氨酸、β-丙氨酸、甘氨酸中的一种或至少两种。
3.根据权利要求1或2所述的一种海鲜调味料,其特征在于,所述增鲜海鲜粉的制备方法包括:
步骤10,调配浸泡去腥液;
步骤20,将进行处理后的贝类肉放入浸泡去腥液中浸泡30-50分钟,浸泡液温度为15-20℃,浸泡去腥液与贝类肉的比例为3-5 :1;
步骤30,取出浸泡完的贝类肉加2倍水进行高温蒸煮15-30min,冷却后破碎打浆;
步骤40,在浆料中分别加入贝类肉质量的0.01-0.1%中性蛋白酶,0.02-0.1%木瓜蛋白酶,0.03-0.6%复合风味蛋白酶,于45-55℃酶解3-6h,升温至95-100℃灭酶10-15min,用80~120目筛网过滤掉残渣,获得酶解贝类汁;
步骤50,称取酶解贝类汁80-90%,葡萄糖3-5%,果糖1-3%,白胡椒0.3-0.6%,生姜1-3%,盐1-4%,在95-105℃下进行美拉德反应50-80min,再加入反应液质量5-10%包埋剂进行分子包埋,均质乳化后,喷雾干燥,制得增鲜海鲜粉。
4.根据权利要求3所述的海鲜调味料,其特征在于,所述步骤10包括:1L水中加入10-50g薄荷香精,100-200g纯品酵母抽提物,2-6g迷迭香提取物,搅拌均匀。
5.根据权利要求3所述的海鲜调味料,其特征在于,所述步骤20的贝类肉的处理方法包括:将贝类肉清洗干净,放入臭氧水流动槽中浸泡或者用臭氧水喷淋,臭氧水浓度0.5-1.5mg/L,喷淋或浸泡2-5分钟。
6.根据权利要求3所述的海鲜调味料,其特征在于,所述步骤50的包埋剂配方为变性淀粉70%、蔗糖脂肪酸酯6%,卵磷酯6%,阿拉伯胶5%,β-环糊精13%。
7.一种海鲜调味料的制备方法,其特征在于,所述制备方法按如下步骤进行:
①配料:称取谷氨酸钠,肌苷酸钠,鸟苷酸钠,香菇粉,蛋黄粉,增鲜海鲜粉,酵母抽提物,溶于水中并搅拌均匀,同时加入食用香料,白砂糖,玉米淀粉,搅拌均匀;
②造粒:将步骤①中混合物料投入造粒机中进行造粒;
③干燥:经过流化床于95-135℃下进行干燥,至颗粒水分0.5-2%;
④分筛:经15~20目振动筛,分筛,即得海鲜调味料。
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