CN112450411B - Method for preparing seasoning base material by using portunus trituberculatus cooking liquor - Google Patents
Method for preparing seasoning base material by using portunus trituberculatus cooking liquor Download PDFInfo
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- CN112450411B CN112450411B CN202011247055.4A CN202011247055A CN112450411B CN 112450411 B CN112450411 B CN 112450411B CN 202011247055 A CN202011247055 A CN 202011247055A CN 112450411 B CN112450411 B CN 112450411B
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- 238000001694 spray drying Methods 0.000 claims abstract description 60
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- 239000002002 slurry Substances 0.000 claims description 36
- 239000007921 spray Substances 0.000 claims description 27
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- 230000000415 inactivating effect Effects 0.000 claims description 10
- 239000012138 yeast extract Substances 0.000 claims description 10
- 238000010025 steaming Methods 0.000 claims description 9
- 238000004891 communication Methods 0.000 claims description 5
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- 108010009736 Protein Hydrolysates Proteins 0.000 description 1
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- 244000273928 Zingiber officinale Species 0.000 description 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 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
-
- 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
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
- A23L27/72—Encapsulation
-
- 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
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D1/00—Evaporating
- B01D1/16—Evaporating by spraying
- B01D1/18—Evaporating by spraying to obtain dry solids
-
- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a method for preparing a seasoning base material by utilizing portunus trituberculatus cooking liquor, which comprises the following steps: (a) primary concentrating; (b) step-by-step enzymolysis; (c) filtering to remove residue; (d) secondary concentration; (e) homogenizing; (f) spray drying. The invention takes the portunus trituberculatus cooking liquor as a raw material, prepares the seasoning base material through the process steps of step enzymolysis, microcapsule embedding, spray drying and the like, improves the flavor while maintaining the sensory characteristics and the nutritional ingredients, solves the problems of low product yield and strong hygroscopicity caused by wall sticking, has simple process steps and strong operability, changes the portunus trituberculatus cooking liquor into valuable, improves the added value of the portunus trituberculatus cooking liquor, reduces the environmental pollution, and provides reference and theoretical basis for preparing the seasoning base material by utilizing the portunus trituberculatus cooking liquor.
Description
Technical Field
The invention relates to the technical field of deep processing of aquatic products, in particular to a method for preparing a seasoning base material by utilizing portunus trituberculatus cooking liquor.
Background
Portunus trituberculatus (L.) DCPortunus trituberculatus) Is the main economic sea crab in the sea area of Zhoushan, and the total annual output in the sea area of Zhejiang reaches 17 ten thousand tons. The processing of portunus trituberculatus mainly uses cut crabs and pot products, the traditional processing process needs to add water for cooking to obtain meat, and the remaining juice (hereinafter referred to as cooking liquid) still contains a large amount of protein, nucleotide, amino acid and other various nutritional ingredients and flavor substances, so that the portunus trituberculatus is a high-quality raw material for producing foods such as seasonings, protein nutrition enhancers and the like.
However, the current portunus trituberculatus cooking liquor is discarded as processing waste, which not only wastes resources, but also pollutes the environment. Enterprises also spend a great deal of energy and funds for sewage treatment in order to treat the processing wastewater so as to meet the environmental protection standards. Therefore, how to scientifically and reasonably utilize the portunus trituberculatus cooking liquor has become a problem to be solved.
At present, a technology for preparing seasonings by taking portunus trituberculatus cooking liquor as a raw material is available, for example, chinese patent application publication No. CN 103652760A and application publication No. 2014.03.26 disclose a preparation method of a crab cooking liquor concentrated and fresh-extracting seasoning juice, wherein the crab cooking liquor is recovered as leftovers, residues are filtered, beta-cyclodextrin is used for inclusion of volatile components of the crab cooking liquor, and then concentration is carried out in a vacuum concentration tank to obtain crab concentrated juice with the solid content of 10-20% (wt%; adding 5-15% of salt, 4-10% of white granulated sugar, 0.1-0.5% of ginger juice, 2-8% of monosodium glutamate, 0.5-2% of soluble starch and 1-2% of other flavoring agents, flavoring, and finally packaging, sealing and sterilizing to obtain the finished product for storage. The method only concentrates the crab cooking liquid, and the processing technology is behind, so that the obtained sauce has heavy fishy smell and bitter taste and poor taste.
Disclosure of Invention
The invention aims to solve the problems of heavy fishy smell and bitter taste and poor taste and flavor of the sauce prepared by using the portunus trituberculatus cooking liquor in the prior art, and provides the method for preparing the seasoning base material by using the portunus trituberculatus cooking liquor, which has the advantages of simple process steps, strong operability, suitability for large-scale continuous production, high product yield, weak fishy smell and bitter taste, good taste and flavor, difficult moisture absorption and easy preservation.
In order to achieve the above purpose, the present invention adopts the following technical scheme: a method for preparing a flavoring base material by utilizing portunus trituberculatus cooking liquor, which comprises the following steps:
(a) Primary concentration: and (3) concentrating the portunus trituberculatus cooking liquor by rotary steaming until the solid content is 10-15%, and obtaining a base liquor. The method comprises the steps of carrying out rotary steaming and concentrating on portunus trituberculatus to remove part of water so as to obtain reasonable feed-liquid ratio suitable for enzymolysis, and simultaneously relieving the pressure of subsequent concentration.
(b) Step-by-step enzymolysis: adding alkaline protease into the base solution for primary enzymolysis, and inactivating enzyme after enzymolysis; adding flavourzyme for secondary enzymolysis, and inactivating enzyme after enzymolysis to obtain enzymolysis liquid. The base solution contains a large amount of minced meat, and the protein hydrolysate obtained by the protease hydrolysis can increase the freshness of the product; the hydrolysis degree can be reduced by adopting single protease, so that the invention adopts protease (endo-enzyme and exo-enzyme) with two different action sites of alkaline protease and flavourzyme to carry out distributed enzymolysis on the base solution, thereby not only effectively reducing the fishy smell and bitter taste of the enzymolysis solution, but also obviously improving the hydrolysis degree and being beneficial to preparing high-quality seasoning base materials.
(c) Filtering and deslagging: filtering the enzymolysis liquid, removing residues, and obtaining filtrate.
(d) Secondary concentration: and concentrating the filtrate under reduced pressure until the solid content is 25-30%, thus obtaining concentrated solution.
(e) Homogenizing: and adding maltodextrin, arabic gum, yeast extract and magnesium stearate into the concentrated solution, uniformly stirring, and filtering to obtain spray slurry. In order to solve the problems of wall sticking and easy moisture absorption of products in the subsequent spray drying process, the invention takes maltodextrin and Arabic gum as wall materials to carry out microcapsule embedding (microcapsule protection) on flavor substances; meanwhile, the magnesium stearate is added, and has hydrophobicity, so that the hygroscopicity of materials can be reduced, the wall adhesion condition in the spray drying process can be effectively improved, and the flowability of products can be increased.
(f) Spray drying: and (3) spray drying the spray slurry by using a pressure type spray drying device to obtain the seasoning base material. Spray drying has the characteristics of safety, and the cost is more reasonable than freeze drying, thus being applicable to large-scale continuous production.
Preferably, in the step (a), the spin-steaming temperature is 50-55 ℃.
Preferably, in the step (b), the process conditions of the primary enzymolysis are as follows: the addition amount of alkaline protease is 6800-7000U/g, the enzymolysis temperature is 55-60 ℃, the pH is 8.40-8.50, and the enzymolysis time is 2-2.5 h; the technological conditions of the secondary enzymolysis are as follows: the addition amount of the flavourzyme is 2800-3000U/g, the pH is 6.5-7.0, and the enzymolysis time is 3-3.5 h.
Preferably, in the step (d), the process parameters of the reduced pressure concentration are as follows: the vacuum degree is 0.80-0.90 MPa, and the concentration temperature is 60-70 ℃.
Preferably, in the step (e), based on the mass of the concentrated solution, the adding amount of maltodextrin is 20-22%, the adding amount of Arabic gum is 1-1.5%, the adding amount of yeast extract is 2-2.5%, and the adding amount of magnesium stearate is 0.5-1%.
Preferably, in step (e), filtration is performed using a 0.45 μm filter.
Preferably, in step (f), the spray drying process parameters are: air inlet temperature: 170-180 ℃, and exhaust temperature: 80-85 ℃, and the feeding rate is as follows: 20-25 ml/min, and the flow rate of hot air is 30-35 m 3 /h。
Preferably, in the step (f), the pressure type spray drying device comprises a slurry tank, a spray drying tower, a cyclone separator and a double-rotation atomization nozzle, wherein the top of the spray drying tower is fixedly provided with a hot air distributor connected with a first hot air pipeline, the double-rotation atomization nozzle is positioned at the upper part in the spray drying tower and is connected with the slurry tank through a feeding pipeline, the feeding pipeline is further connected with a slurry filter and a slurry booster pump, the bottom of the spray drying tower is provided with a discharge hole, and the middle lower part of the spray drying tower is connected with the cyclone separator through a pipeline. The hot air distributor can uniformly feed hot air into the spray drying tower in a spiral manner; and simultaneously, the slurry booster pump sends the spray slurry to a double-rotary atomizing nozzle arranged at the top of the spray drying tower, the spray slurry is sprayed into tiny mist droplets, the mist droplets and hot air flow down and sink, and the moisture is rapidly evaporated and dried into a granular product in a very short time.
Preferably, the spray drying tower comprises a cone part and a cylinder part, the cone part is fixed at the lower end of the cylinder part, a top plate is fixed at the top of the cylinder part, the hot air distributor is fixed on the top plate and communicated with the cylinder part, a plurality of hollow air curtain blades are circumferentially arranged on the inner wall of the cylinder part at intervals, the upper ends of the air curtain blades are fixedly connected with the top plate, the lower ends of the air curtain blades are closed, a hot air cavity is formed by cavities in the air curtain blades, scouring air holes are longitudinally formed in the air curtain blade surfaces on two sides of the hot air cavity, a hot air distribution chamber is arranged on the outer circumferential surface of the upper end of the cylinder part, the hot air distribution chamber is connected with a second hot air pipeline, the hot air distribution chamber is communicated with the hot air cavity in the air curtain blades through a communication hole, and the side surface of the air curtain blades, which faces the axis of the cylinder part, is a sharp surface formed by two intersecting inclined planes. In order to solve the problem of wall sticking of materials during spray drying, the invention adds the air curtain blade and the hot air distribution chamber in the cylinder body, hot air in the hot air distribution chamber enters the hot air cavity from the communication hole and is sprayed out from the flushing air hole, and a layer of air protection film (air curtain) is formed on the inner wall surface of the cylinder body, so that the materials are not easy to adhere to the inner wall of the cylinder body under the action of the air protection film, and the wall sticking phenomenon can be effectively solved; the side surface of the air curtain blade facing the axis of the cylinder body is a sharp surface formed by two intersecting inclined planes, so that materials are not easy to adhere.
Preferably, the double-rotation atomizing nozzle comprises a pipe joint, a rotation core, a rotation sheet and a gland, wherein an inner step surface is arranged on the upper part of the inner wall of the pipe joint, an outer step surface is arranged on the upper part of the outer wall of the pipe joint, an inner thread is arranged on the inner wall of the pipe joint above the inner step surface, and an outer thread is arranged on the outer wall of the pipe joint below the outer step surface; the rotary core comprises a limiting plate and a hemispherical body, wherein the edge of the hemispherical body is provided with a connecting ring edge, the limiting plate is fixed above the hemispherical body through a supporting rod, the upper end of the supporting rod is fixedly connected with the bottom surface of the limiting plate, the lower end of the supporting rod is fixedly connected with the connecting ring edge, the limiting plate is provided with a diversion hole, the diversion hole is a taper hole, the hemispherical body is provided with a rotary flow fan, and a rotary flow groove is formed in a gap between every two adjacent rotary flow fan; the rotary vane is positioned in the pipe joint below the spherical body and is matched with the inner wall of the pipe joint, a boss is arranged on the rotary vane, and gaps are formed among the hemispherical body, the boss and the inner wall of the pipe joint, and form a diversion cavity; the rotary vane and the boss are internally provided with through holes which form a rotary chamber, and at least three tangential flow guide grooves communicated with the rotary chamber are arranged on the boss along the circumferential direction; the gland is provided with a spray hole in a flaring structure, the spray hole is communicated with the swirl chamber, the gland is in threaded connection with external threads on the pipe joint, the spiral piece is tightly pressed and sealed with the gland, the bottom surface of the hemispherical body is tightly pressed and sealed with the boss, and the limiting plate is tightly pressed and sealed with the inner step surface. The nozzle is one of key components in spray drying, and a unique double-rotation atomizing nozzle is adopted to atomize spray slurry; the double-swirl atomizing nozzle comprises the swirl core, the diversion holes are used for guiding the spray slurry to the hemispherical body in a concentrated manner, the hemispherical body is provided with the swirl fan blades, the hemispherical body can convert the pressure and gravity of the spray slurry into centrifugal force, the spray slurry can rapidly rotate (primary swirl) in the swirl groove, the discharge is smooth and rapid, and the swirling capacity of the spray slurry is greatly improved; the boss on the rotary vane is provided with the tangential flow guide grooves, liquid flow after primary rotational flow enters the rotational flow chamber from the tangential flow guide grooves (the spray slurry enters the rotational chamber along the tangential direction) to perform secondary rotational flow to form high-pressure liquid, and finally the high-pressure liquid is sprayed out from the nozzle in a mist form.
Therefore, the invention has the following beneficial effects:
(1) The method has the advantages that the portunus trituberculatus cooking liquor is used as a raw material, and the flavoring base stock is prepared through the process steps of step enzymolysis, microcapsule embedding, spray drying and the like, so that the flavor is improved, the organoleptic properties and the nutritional ingredients are maintained, the problems of low product yield and strong hygroscopicity caused by sticking walls are solved, the process steps are simple, the operability is strong, the portunus trituberculatus cooking liquor is changed into valuable things, the added value of the portunus trituberculatus cooking liquor is improved, the environmental pollution is reduced, and the reference and the theoretical basis are provided for preparing the flavoring base stock by using the portunus trituberculatus cooking liquor;
(2) The air curtain blades and the hot air distribution chamber are added on the cylinder body, and an air protection film (air curtain) is formed on the inner wall surface of the cylinder body, so that the phenomenon that materials adhere to the wall is effectively solved;
(3) The unique double-rotation atomizing nozzle is adopted to atomize the spray slurry, the secondary rotational flow is adopted, the atomizing effect is good, the size of the atomized slurry droplets is more uniform, the rotational floating time in the spray drying tower is longer, the heating is more uniform, the drying process is very rapid, the granulating and forming are better, the granularity of the product is uniform, and the quality of the product can be greatly improved.
Drawings
FIG. 1 is a schematic illustration of one connection of a pressurized spray drying apparatus of the present invention.
Fig. 2 is a cross-sectional view of the spray drying tower of fig. 1.
Fig. 3 is a partial enlarged view at a in fig. 2.
Fig. 4 is a cross-sectional view of a spray drying tower.
Fig. 5 is a cross-sectional view of a twin atomizer nozzle.
Fig. 6 is a top view of a hemispherical body.
Fig. 7 is a front view of the rotary blade and boss.
Fig. 8 is a top view of fig. 7.
FIG. 9 is a graphical representation of the flavor base material obtained in example 1.
In the figure: the spray drying tower 2, the cyclone separator 3, the double-rotation atomizing nozzle 4, the first hot air pipeline 5, the hot air distributor 6, the feeding pipeline 7, the slurry filter 8, the slurry booster pump 9, the discharge port 10, the cone part 11, the cylinder part 12, the top plate 13, the air curtain blade 14, the hot air cavity 15, the flushing air hole 16, the hot air distribution chamber 17, the second hot air pipeline 18, the communication hole 19, the pipe joint 20, the rotary vane 21, the gland 22, the limiting plate 23, the hemispherical body 24, the connecting ring edge 25, the supporting rod 26, the diversion hole 27, the rotational flow fan 28, the rotational flow groove 29, the boss 30, the diversion cavity 31, the rotational flow chamber 32, the tangential diversion groove 33 and the spray hole 34.
Detailed Description
The invention is further described below with reference to the drawings and detailed description.
Example 1
(a) Primary concentration: concentrating the portunus trituberculatus decoction by rotary steaming at 55deg.C until the solid content is 15% to obtain base solution.
(b) Step-by-step enzymolysis: adding alkaline protease into the base solution for primary enzymolysis, and inactivating enzyme after enzymolysis; adding flavourzyme for secondary enzymolysis, and inactivating enzyme after enzymolysis to obtain enzymolysis liquid; the technological conditions of the primary enzymolysis are as follows: the addition amount of alkaline protease is 7000U/g, the enzymolysis temperature is 60 ℃, the pH is 8.50, and the enzymolysis time is 2 hours; the technological conditions of the secondary enzymolysis are as follows: the addition amount of the flavourzyme is 3000U/g, the pH is 7.0, and the enzymolysis time is 3h.
(c) Filtering and deslagging: filtering the enzymolysis liquid, removing residues, and obtaining filtrate.
(d) Secondary concentration: concentrating the filtrate under reduced pressure to obtain concentrated solution with solid content of 30%; the technological parameters of the reduced pressure concentration are as follows: vacuum degree 0.90MPa, concentration temperature 70 ℃.
(e) Homogenizing: adding maltodextrin, arabic gum, yeast extract and magnesium stearate into the concentrated solution, stirring uniformly, and filtering with 0.45 μm filter membrane to obtain spray slurry; based on the mass of the concentrated solution, the adding amount of maltodextrin is 22%, the adding amount of Arabic gum is 1.5%, the adding amount of yeast extract is 2.5%, and the adding amount of magnesium stearate is 1%.
(f) Spray drying: spray drying the spray slurry by using a pressure type spray drying device to obtain a seasoning base material, and obtaining the seasoning base material; the spray drying process parameters are as follows: air inlet temperature: 180 ℃, exhaust temperature: 85 ℃, feed rate: 25ml/min, hot air flow 35m 3 /h; the pressure type spray drying device comprises a slurry tank 1 for storing spray slurry, a spray drying tower 2, a cyclone separator 3 and a double-rotation atomization nozzle 4 (shown in figures 1 and 2), wherein the top of the spray drying tower is fixedly provided with a hot air distributor 6 connected with a first hot air pipeline 5, the double-rotation atomization nozzle is positioned at the upper part in the spray drying tower and is connected with the slurry tank through a feeding pipeline 7, the feeding pipeline is also connected with a slurry filter 8 and a slurry booster pump 9, the bottom of the spray drying tower is provided with a discharge hole 10, and the middle and lower part of the spray drying tower is connected with the cyclone separator through a pipeline; the spray drying tower comprises a cone part 11 and a cylinder part 12, wherein the cone part is fixed at the lower end of the cylinder part, a top plate 13 is fixed at the top of the cylinder part, a hot air distributor is fixed on the top plate and communicated with the cylinder part, a plurality of hollow air curtain blades 14 are circumferentially arranged on the inner wall of the cylinder part at intervals, the upper ends of the air curtain blades are fixedly connected with the top plate, the lower ends of the air curtain blades are closed, a hot air cavity 15 (shown in figures 3 and 4) is formed by cavities in the air curtain blades, and scouring air holes are longitudinally formed on the air curtain blade surfaces at two sides of the hot air cavity16, a hot air distribution chamber 17 is arranged on the outer circumferential surface of the upper end of the cylinder body, the hot air distribution chamber is connected with a second hot air pipeline 18, the hot air distribution chamber is communicated with a hot air cavity in an air curtain blade through a communication hole 19, and the side surface of the air curtain blade facing the axis of the cylinder body is a sharp surface formed by two intersecting inclined planes; the double-rotation atomizing nozzle comprises a pipe joint 20, a rotary core, a rotary vane 21 and a gland 22 (shown in figure 5), wherein an inner step surface is arranged at the upper part of the inner wall of the pipe joint, an outer step surface is arranged at the upper part of the outer wall of the pipe joint, an inner thread is arranged on the inner wall of the pipe joint above the inner step surface, and an outer thread is arranged on the outer wall of the pipe joint below the outer step surface; the rotary core comprises a limiting plate 23 and a hemispherical body 24, the edge of the hemispherical body is provided with a connecting ring edge 25, the limiting plate is fixed above the hemispherical body through a supporting rod 26, the upper end of the supporting rod is fixedly connected with the bottom surface of the limiting plate, the lower end of the supporting rod is fixedly connected with the connecting ring edge, the limiting plate is provided with a diversion hole 27, the diversion hole is a taper hole, the hemispherical body is provided with a rotary flow fan 28 (shown in figure 6), and a rotary flow groove 29 is formed in a gap between every two adjacent rotary flow fan; the rotary vane is positioned in the pipe joint below the spherical body and is matched with the inner wall of the pipe joint, a boss 30 is arranged on the rotary vane, and gaps are formed among the hemispherical body, the boss and the inner wall of the pipe joint, and form a diversion cavity 31; the spiral vane and the boss are internally provided with through holes which form a spiral chamber 32, and the boss is circumferentially provided with at least three tangential flow guide grooves 33 (shown in figures 7 and 8) communicated with the spiral chamber; the pressing cover is provided with a spray hole 34 with a flaring structure, the spray hole is communicated with the swirl chamber, the pressing cover is in threaded connection with external threads on the pipe joint, the spiral sheet is in pressing seal with the pressing cover, the bottom surface of the hemispherical body is in pressing seal with the boss, and the limiting plate is in pressing seal with the inner step surface.
The flavoring base obtained in this example is shown in fig. 1.
Example 2
(a) Primary concentration: and (3) concentrating the portunus trituberculatus cooking liquor by rotary steaming at 50 ℃ until the solid content is 10%, thus obtaining the base liquor.
(b) Step-by-step enzymolysis: adding alkaline protease into the base solution for primary enzymolysis, and inactivating enzyme after enzymolysis; adding flavourzyme for secondary enzymolysis, and inactivating enzyme after enzymolysis to obtain enzymolysis liquid; the technological conditions of the primary enzymolysis are as follows: the addition amount of alkaline protease is 6800U/g, the enzymolysis temperature is 55 ℃, the pH is 8.40, and the enzymolysis time is 2.5h; the technological conditions of the secondary enzymolysis are as follows: the addition amount of the flavourzyme is 2800U/g, the pH is 6.5, and the enzymolysis time is 3.5h.
(c) Filtering and deslagging: filtering the enzymolysis liquid, removing residues, and obtaining filtrate.
(d) Secondary concentration: concentrating the filtrate under reduced pressure to obtain concentrated solution with solid content of 25%; the technological parameters of the reduced pressure concentration are as follows: vacuum degree 0.80MPa, concentration temperature 60 ℃.
(e) Homogenizing: adding maltodextrin, arabic gum, yeast extract and magnesium stearate into the concentrated solution, stirring uniformly, and filtering with 0.45 μm filter membrane to obtain spray slurry; based on the mass of the concentrated solution, the adding amount of maltodextrin is 20%, the adding amount of Arabic gum is 1%, the adding amount of yeast extract is 2%, and the adding amount of magnesium stearate is 0.5%.
(f) Spray drying: spray drying the spray slurry by using a pressure type spray drying device to obtain a seasoning base material, and obtaining the seasoning base material; the spray drying process parameters are as follows: air inlet temperature: 170 ℃, exhaust temperature: 80 ℃, feed rate: 20ml/min, hot air flow 30m 3 /h；
The pressure type spray drying apparatus in this embodiment is the same as the pressure type spray drying apparatus in embodiment 1, and thus will not be described here.
Example 3
(a) Primary concentration: concentrating the portunus trituberculatus decoction by rotary steaming at 53 deg.C until the solid content is 12% to obtain base solution.
(b) Step-by-step enzymolysis: adding alkaline protease into the base solution for primary enzymolysis, and inactivating enzyme after enzymolysis; adding flavourzyme for secondary enzymolysis, and inactivating enzyme after enzymolysis to obtain enzymolysis liquid; the technological conditions of the primary enzymolysis are as follows: the addition amount of alkaline protease is 6900U/g, the enzymolysis temperature is 56 ℃, the pH is 8.42, and the enzymolysis time is 2.3 hours; the technological conditions of the secondary enzymolysis are as follows: the addition amount of the flavourzyme is 2900U/g, the pH is 6.8, and the enzymolysis time is 3.2h.
(c) Filtering and deslagging: filtering the enzymolysis liquid, removing residues, and obtaining filtrate.
(d) Secondary concentration: concentrating the filtrate under reduced pressure to obtain concentrated solution with solid content of 28%; the technological parameters of the reduced pressure concentration are as follows: vacuum degree 0.85MPa, concentration temperature 65 ℃.
(e) Homogenizing: adding maltodextrin, arabic gum, yeast extract and magnesium stearate into the concentrated solution, stirring uniformly, and filtering with 0.45 μm filter membrane to obtain spray slurry; based on the mass of the concentrated solution, the adding amount of maltodextrin is 21%, the adding amount of Arabic gum is 1.2%, the adding amount of yeast extract is 2.3%, and the adding amount of magnesium stearate is 0.7%.
(f) Spray drying: spray drying the spray slurry by using a pressure type spray drying device to obtain a seasoning base material, and obtaining the seasoning base material; the spray drying process parameters are as follows: air inlet temperature: 175 ℃, exhaust temperature: 82 ℃, feed rate: 22ml/min, hot air flow 32m 3 /h；
The pressure type spray drying apparatus in this embodiment is the same as the pressure type spray drying apparatus in embodiment 1, and thus will not be described here.
The physical and chemical indexes of the seasoning base material obtained by the invention are as follows:
sensory: even particles, the product is pale yellow, has strong fresh flavor of sea crabs and has no peculiar smell; moisture content: 4.0%; ash content: 10.7%; hygroscopicity: 9.36% (68% humidity environment); coliform group: 6 CFU/g; colony count: 6500 CFU/g; pathogenic bacteria are not detected.
The above-described embodiment is only a preferred embodiment of the present invention, and is not limited in any way, and other variations and modifications may be made without departing from the technical aspects set forth in the claims.
Claims (8)
1. A method for preparing a flavoring base material by using portunus trituberculatus cooking liquor, which is characterized by comprising the following steps:
(a) Primary concentration: rotary steaming and concentrating the portunus trituberculatus steaming liquid until the solid content is 10-15%, so as to obtain a base liquid;
(b) Step-by-step enzymolysis: adding alkaline protease into the base solution for primary enzymolysis, and inactivating enzyme after enzymolysis; adding flavourzyme for secondary enzymolysis, and inactivating enzyme after enzymolysis to obtain enzymolysis liquid;
(c) Filtering and deslagging: filtering the enzymolysis liquid, removing residues, and obtaining filtrate;
(d) Secondary concentration: concentrating the filtrate under reduced pressure until the solid content is 25-30%, thereby obtaining a concentrated solution;
(e) Homogenizing: adding maltodextrin, arabic gum, yeast extract and magnesium stearate into the concentrated solution, stirring uniformly, and filtering to obtain spray slurry;
(f) Spray drying: spray drying the spray slurry by using a pressure type spray drying device to obtain a seasoning base material; the pressure type spray drying device comprises a slurry tank (1), a spray drying tower (2), a cyclone separator (3) and a double-rotation atomizing nozzle (4), wherein a hot air distributor (6) connected with a first hot air pipeline (5) is fixed at the top of the spray drying tower, the double-rotation atomizing nozzle is positioned at the upper part in the spray drying tower and is connected with the slurry tank through a feeding pipeline (7), a slurry filter (8) and a slurry booster pump (9) are further connected on the feeding pipeline, a discharge hole (10) is formed in the bottom of the spray drying tower, and the middle lower part of the spray drying tower is connected with the cyclone separator through a pipeline; the spray drying tower comprises a cone portion (11) and a cylinder portion (12), the cone portion is fixed at the lower end of the cylinder portion, a top plate (13) is fixed at the top of the cylinder portion, a hot air distributor is fixed on the top plate and communicated with the cylinder portion, a plurality of hollow air curtain blades (14) are circumferentially arranged on the inner wall of the cylinder portion at intervals, the upper ends of the air curtain blades are fixedly connected with the top plate, the lower ends of the air curtain blades are closed, a hot air cavity (15) is formed by cavities in the air curtain blades, scouring air holes (16) are longitudinally formed in the air curtain blade surfaces on two sides of the hot air cavity, a hot air distribution chamber (17) is formed in the outer circumferential surface of the upper end of the cylinder portion, the hot air distribution chamber is connected with a second hot air pipeline (18), the hot air distribution chamber is communicated with the hot air cavity in the air curtain blades through communication holes (19), and the side surfaces of the air curtain blades, which face the axis of the cylinder portion are sharp surfaces formed by two intersecting inclined planes.
2. The method for preparing a seasoning base by utilizing portunus trituberculatus cooking liquor as set forth in claim 1, wherein in the step (a), the spin steaming temperature is 50-55 ℃.
3. The method for preparing seasoning base material by utilizing portunus trituberculatus cooking liquor as set forth in claim 1, wherein in the step (b), the technological conditions of one enzymolysis are: the addition amount of alkaline protease is 6800-7000U/g, the enzymolysis temperature is 55-60 ℃, the pH is 8.40-8.50, and the enzymolysis time is 2-2.5 h; the technological conditions of the secondary enzymolysis are as follows: the addition amount of the flavourzyme is 2800-3000U/g, the pH is 6.5-7.0, and the enzymolysis time is 3-3.5 h.
4. The method for preparing a seasoning base using portunus trituberculatus cooking liquor as set forth in claim 1, wherein in step (d), the process parameters of the reduced pressure concentration are: the vacuum degree is 0.80-0.90 MPa, and the concentration temperature is 60-70 ℃.
5. The method for preparing a seasoning base material by utilizing portunus trituberculatus cooking liquor according to claim 1, wherein in the step (e), based on the mass of the concentrated liquor, the adding amount of maltodextrin is 20-22%, the adding amount of Arabic gum is 1-1.5%, the adding amount of yeast extract is 2-2.5%, and the adding amount of magnesium stearate is 0.5-1%.
6. A method for preparing a flavouring base from a portunus trituberculatus cooking liquor as claimed in claim 1 or 5 wherein in step (e) filtration is carried out with a 0.45 μm filter.
7. The method for preparing a seasoning base from portunus trituberculatus cooking liquor as set forth in claim 1, wherein in step (f) the process parameters of spray drying are: air inlet temperature: 170-180 ℃, and exhaust temperature: 80-85 ℃, and the feeding rate is as follows: 20-25 ml/min, and the flow rate of hot air is 30-35 m 3 /h。
8. The method for preparing seasoning base materials by utilizing portunus trituberculatus cooking liquor according to claim 1, wherein in the step (f), the double-rotation atomizing nozzle comprises a pipe joint (20), a rotary core, a rotary vane (21) and a gland (22), wherein an inner step surface is arranged at the upper part of the inner wall of the pipe joint, an outer step surface is arranged at the upper part of the outer wall of the pipe joint, an inner thread is arranged on the inner wall of the pipe joint above the inner step surface, and an outer thread is arranged on the outer wall of the pipe joint below the outer step surface; the rotary core comprises a limiting plate (23) and a hemispherical body (24), wherein the edge of the hemispherical body is provided with a connecting annular edge (25), the limiting plate is fixed above the hemispherical body through a supporting rod (26), the upper end of the supporting rod is fixedly connected with the bottom surface of the limiting plate, the lower end of the supporting rod is fixedly connected with the connecting annular edge, the limiting plate is provided with a guide hole (27), the guide hole is a taper hole, the hemispherical body is provided with a rotary flow fan (28), and a rotary flow groove (29) is formed in a gap between every two adjacent rotary flow fan; the rotary vane is positioned in the pipe joint below the spherical body and is matched with the inner wall of the pipe joint, a boss (30) is arranged on the rotary vane, gaps are formed among the hemispherical body, the boss and the inner wall of the pipe joint, and the gaps form a diversion cavity (31); the rotary vane and the boss are internally provided with through holes which form a rotary chamber (32), and the boss is circumferentially provided with at least three tangential flow guide grooves (33) communicated with the rotary chamber; the gland is provided with a spray hole (34) with a flaring structure, the spray hole is communicated with the swirl chamber, the gland is in threaded connection with external threads on the pipe joint, the spiral vane is in compression seal with the gland, the bottom surface of the hemispherical body is in compression seal with the boss, and the limiting plate is in compression seal with the inner step surface.
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