CN113647606B - 一种富含蛋白质的海鲜酱料及其制作方法 - Google Patents
一种富含蛋白质的海鲜酱料及其制作方法 Download PDFInfo
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- CN113647606B CN113647606B CN202110973048.0A CN202110973048A CN113647606B CN 113647606 B CN113647606 B CN 113647606B CN 202110973048 A CN202110973048 A CN 202110973048A CN 113647606 B CN113647606 B CN 113647606B
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- fish
- maillard reaction
- bones
- enzymolysis
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Abstract
本发明公开了一种富含蛋白质的海鲜酱料及其制作方法，该酱料由1份发酵杂鱼汤(以原料杂鱼计)，0.5～1.5份碎骨酶解产物美拉德反应液(以原料碎骨计)，以及适量的酵母抽提物、碎干海货和食用油组成。所述的发酵杂鱼汤，是将杂鱼去内脏并洗净，加入细盐腌渍发酵至少48h后，加水，大火烧开后，小火熬煮至少4h。所述的碎骨酶解产物美拉德反应液，是碎骨加入酶，酶解至少4h后得到酶解汤液，加入美拉德反应促进剂，反应后得到。本发明充分利用杂鱼、鸡骨或猪骨碎骨等日常原料，通过生物技术手段，充分降解原料中的蛋白质，保证了酱料中蛋白质类营养物质的含量。并通过美拉德反应提升酶解液鲜味，使得酱料的滋味极其鲜美，营养丰富。
Description
技术领域
本发明属于食品加工领域，具体涉及一种富含蛋白质的海鲜酱料及其制作方法。
背景技术
目前，市面上的海鲜调味料主要以淀粉、甜面酱、豆瓣酱等为主，海鲜调味酱中海鲜占比较低，且营养成分较少，以高盐高油为主，不适宜长期食用。现有的海鲜酱料味道也较单一。随着人们对食品酱料要求的提高，富含营养的天然食品酱料成为了食品工业发展的趋势。
杂鱼、碎猪骨、碎鸡骨等原料中含有较多蛋白质、钙等生物活性物质，但由于不符合市场需求，通常会作为食品加工废料而进行低值化处理，造成了资源的浪费。
发明内容
本发明的目的在于通过添加碎骨酶解产物美拉德反应液和发酵杂鱼汤，提高所得酱料的蛋白质含量，改善酱料的质构特性(提高硬度、咀嚼性和弹性，降低粘附性)，提高感官综合评分，使酱料具有较好的综合性海鲜风味及美拉德反应香味，腥味较小。
本发明的目的通过下述技术方案实现：
一种海鲜酱料，由以下重量份数的原料组成：
所述的海鲜酱料还含有适量调味剂。
所述的发酵杂鱼汤，由以下步骤制得：
将杂鱼去内脏并洗净，加入细盐腌渍发酵至少48h后，加水，大火烧开后，小火熬煮至少4h；
所述杂鱼为市场上低价值小鱼；
所述细盐加入量占杂鱼质量5～15％。
所述的碎骨酶解产物美拉德反应液，由以下步骤制得：
取碎骨，加入酶、调味剂和水，酶解至少4h后得到酶解汤液，加入美拉德反应促进剂，反应后得到碎骨酶解产物美拉德反应液；
所述的碎骨，可以是日常食用的动物碎骨，如猪骨、鸡骨、鸭骨等；
优选地，所述的酶由木瓜蛋白酶、风味蛋白酶和Alcalase2.4L组成，酶的用量占碎骨质量的0.05～0.2％；
优选地，所述酶解的温度为50～55℃；
所述的美拉德反应促进剂由还原糖和氨基酸组成，其用量占碎骨质量的0.01～0.04％，还原糖与氨基酸的添加有利于促进美拉德反应，较快生成风味物质。
所述的还原糖为葡萄糖、果糖、半乳糖、乳糖或麦芽糖中的一种以上；
所述的氨基酸为丙氨酸、半胱氨酸、甘氨酸、酪氨酸、天冬氨酸、赖氨酸、组氨酸、脯氨酸、谷氨酸、亮氨酸或甲硫氨酸中的一种以上；
优选地，所述反应是在90～120℃反应20～40min。
所述的碎干海货，是将鱼干、干贝、虾米、淡菜干或鱿鱼干中的一种以上，撕碎或粉碎，与耗油混合得到。
所述的调味剂由胡椒粉、大蒜、沙姜和糖中的一种以上组成。
上述海鲜酱料的制作方法，是将各原料混合炒制后得到。
本发明相对于现有技术具有如下的优点及效果：
本发明充分利用杂鱼、鸡骨或猪骨碎骨等日常原料，通过生物技术手段(腌渍发酵及酶解等)，充分降解原料中的蛋白质，保证了酱料中蛋白质类营养物质的含量。并通过美拉德反应提升酶解液鲜味，没有使用添加剂及人工合成味素等，配备有海鲜配料，使得酱料的滋味极其鲜美，口感适中，营养丰富，天然无添加，可放心食用。
附图说明
图1是各样品的蛋白质含量柱状图。
图2是实施例与对比例样品的挥发性物质指纹图谱；
图3是实施例与对比样1的挥发性物质指纹图谱；
图4是实施例与对比样2的挥发性物质指纹图谱；
图5是实施例与对比样3的挥发性物质指纹图谱；
其中，XO-1为实施例样品，XO-2为对比例样品，XO-3为对比样1，XO-4为对比样2，XO-5为对比样3。
具体实施方式
下面结合实施例及附图对本发明作进一步详细的描述，但本发明的实施方式不限于此。
实施例
一种富含蛋白质的天然海鲜酱料的制备方法，包括以下步骤：
①发酵杂鱼汤制备：将杂鱼去内脏洗净，准确称取500g处理好的杂鱼，加入质量比10％的细盐腌渍发酵48h后，加入4000mL水(鱼质量：水体积＝1:8)，置于锅中，大火烧开后，小火熬煮4h，备用；
②酶解液制备：取猪骨碎骨500g，分别加入木瓜蛋白酶0.5g，风味蛋白酶0.75g，Alcalase2.4L 0.5g，随后加入白胡椒粉0.2g，大蒜5g和沙姜3g，然后加入水500g(骨头：水＝1：1)混匀，放入恒温震荡摇床进行酶解，温度为55℃，酶解4h后得到酶解汤液，备用。
③美拉德反应：加入葡萄糖1.25g、丙氨酸1.25g、半胱氨酸0.3125g，密封后于高压灭菌锅中进行美拉德反应，制得猪骨酶解产物美拉德反应液。
④配料处理：将鱼干10g、干贝4g、虾米4g、淡菜干6g及鱿鱼干6g分别打碎成小块状或丝状，加入蚝油10g混匀，得到碎干海货。
⑤海鲜酱炒制：将步骤①中的发酵杂鱼鱼汤与步骤②中的猪骨酶解产物美拉德反应液、酵母抽提物1g、糖1g混匀后加热备用(记为汤底混合物)；将电磁炉功率设为1300W，加入大豆油30g，加热1min后，将碎干海货加入锅中，炒制1min后，加入汤底混合物，继续炒制1min后，得到产品，装瓶灭菌。
对比例
一种富含蛋白质的天然海鲜酱料，与实施例相比在于没有步骤③，相应地，步骤⑤使用的是步骤②的酶解汤液，而非酶解产物美拉德反应液。
其他原料和步骤同实施例。
对比样1：市售李锦记XO酱。
对比样2：市售海天XO酱。
对比样3：市售寿桃牌XO酱。
采用凯氏定氮法测定实施例、对比例和各对比样的蛋白含量。
取样品，采用质构仪(TA-XT.PLUS)搭配圆柱形P10探头进行相关指标测定。设置形变量60％，剪切速度1mm/s，返回速度1mm/s，测定硬度、粘附性、内聚性、弹性、胶黏性、咀嚼性。平行测定3次，以平均值作为最终结果。
感官评价方法：
由10名食品专业人员对样品逐一评价，得出各因素分值，相加即得感官评定总分。
首先制定海鲜酱的感官指标评分细则，见表1，计分采用百分制。
表1感官指标评分标准表
采用GC-IMS对样品进行风味分析。
风味分析仪采用气相色谱-离子迁移谱联用(GC-IMS)技术，用于测量固态或液态样品中的挥发性顶空成分。分析条件见表2，色谱条件见表3。
GC-IMS分析软件：仪器配套的分析软件包括VOCal和三款插件，可以分别从不同角度进行样品分析。
VOCal：用于查看分析谱图和数据的定性定量，应用软件内置的NIST数据库和IMS数据库可对物质进行定性分析，用户可根据需求利用标准品自行扩充数据。图中每一个点代表一种挥发性有机物，对其建立标准曲线后可进行定量分析；
Reporter插件：直接对比样品之间的谱图差异(三维谱图、二维俯视图和差异谱图)；
Gallery Plot插件：指纹图谱对比，直观且定量地比较不同样品之间的挥发性有机物差异；
Dynamic PCA插件：动态主成分分析，用于将样品聚类分析，以及快速确定未知样品的种类。
“最近邻”指纹分析：该功能可根据所选评估区域中化合物的强度对样本进行快速比较。该算法计算每两个样本的之间的欧几里得距离。这样，就可以通过检索最小距离来找到“最近邻”。首先确定欧几里德距离最远(最小相似度)的两个测量值，基于算法机制选择其中的一个开始，绘制一个表示该测量值的方框置于最左侧，随后选择它的“最近邻”置于它的右侧，依此类推，直到显示所有测量值为止。底部区域显示每个类(颜色)的正态分布。解读该图的方法不是寻找最遥远的，而是观察与更远的群体相比，相对紧密的群体测量结果。
表2分析条件
表3气相色谱条件
由图1可知，各样品蛋白质含量由高到低分别是，实施例>对比例>对比样2>对比样1>对比样3。各样品蛋白质含量具有显著性差异。由此可知，本实施例所制成的海鲜酱具有较高的蛋白质含量。
由表4可知，实施例的硬度大于对比例的硬度，且显著大于3个对比样，表明实施例的硬度较强。
咀嚼性由高到低分别为实施例>对比例>对比样1>对比样2>对比样3，与感官评价结果基本一致。
实施例的粘附性及弹性与其他样品有显著差异，对比样3的硬度、内聚性、胶黏性及咀嚼性与其他样品有显著差异，这与其感官评价结果一致。该结果说明，实施例的口感好于其他样品。
由表5感官评价结果可知，本实施例配方制作的产品平均感官评价指标分数为86分，高于实验中各组评分，按照本实施例制作的海鲜酱产品外观诱人，呈褐色，具有海鲜的典型性香气，滋味鲜美，口感立体，回味浓郁，产品稠度适宜，品质稳定。
表5各样品感官评价结果
由图2可知，实施例中烯丙基甲基硫醚(1-propene-3-methylthio)、2-丁酮(2-butanone)、2-丙酮(2-Propanone)、2-甲基丁醛(2-methylbutanal)、丁醛(butanal)、乙醇(Ethanol)、乙酸乙酯(ethyl acetate)等物质的含量略高于对比例，其中，2-丁酮，2-甲基丁醛，丁醛及乙酸乙酯等与鱼肉中脂肪氧化产生的鱼肉香味有关，烯丙基甲基硫醚与大蒜风味有关，由此得出，实施例中海鲜(鱼肉)香味强于对比例。
对比例中二烯丙基二硫醚(diallyl disulfide)、二烯丙基硫醚(diallylsulfide)、1-辛烯-3-醇(1-octen-3-ol)、1-戊醇(1-pentanol)、2-庚醛(2-heptenal(E))、己酸(Hexanoic acid)、丙酸(Propanoic acid)、柠檬烯(Limonene)、1-羟基-2-丙酮(1-hydroxy-2-propanone)、芳樟醇(Linalool)等物质的含量略高于实施例，其中二烯丙基二硫醚(diallyl disulfide)、二烯丙基硫醚(diallyl sulfide)均具有大蒜风味，1-辛烯-3-醇具有蘑菇风味，戊醇及庚醛等与脂质降解、脂肪氧化风味有关，己酸具有腥味，丙酸具有乳酸发酵的独特风味，柠檬烯主要来源于辣椒，而1-羟基-2-丙酮、芳樟醇等与烤鱼风味有关，由此可知对比例中香辛料的香味更强，且因为没有美拉德反应，腥味也较强。以上区别可能是由于对比例经过美拉德反应后(实施例)，其特征物质有所变化有关。
由图3可知，对比样1挥发性物质组成与实施例差别很大。1-戊醇(1-pentanol)、芳樟醇(Linalool)、2-己烯-1-醇(2-Hexen-1-ol)、1-辛烯-3-醇(1-octen-3-ol)、苯甲醛(benzaldehyde)、己醛(hexanal)、庚醛(Heptanal)、辛醛(Octanal)、乙酸丁酯(Butylacetate)、环己酮(Cyclohexanone)、丁酸(butyric acid)、α-水芹烯(alpha-Phellandrene)等物质仅存在于实施例中，其中，1-戊醇与脂质降解风味有关，芳樟醇等具有烤鱼风味，2-己烯-1-醇具有青菜香味，1-辛烯-3-醇具有蘑菇香味，苯甲醛具有焦糖香味与美拉德反应有关，己醛具有鱼类腥味，辛醛具有油脂香气，水芹烯具有胡椒风味。由此得出，与对比样1相比，实施例中海鲜鱼肉香味，焦糖香味，油脂香味等较为明显。
而(E,E)-2,4-己二烯醛((E,E)-2,4-Hexadienal)、4-羟基-2,5-二甲基-3(2H)-呋喃酮(4-hydroxy-2,5-dimethyl-3(2H)-furanone)、4-乙烯基-2-甲氧基苯酚(4-vinyl-2-methoxy-phenol)、甲基胡椒酚(Methyl chavicol)、对甲基愈创木酚(p-Methylguaiacol)、乙偶姻(Acetoin)、丙酮酸乙酯(Ethyl pyruvate)、己酸丙酯(propylhexanoate)、二丙基二硫醚(dipropyl disulfide)等物质仅存在于对比样1中，其中(E,E)-2,4-己二烯醛具有促进鱼腥味形成的作用，4-羟基-2,5-二甲基-3(2H)-呋喃酮呈现脂肪味和焦燃味，二丙基二硫醚、甲基胡椒粉、4-乙烯基-2-甲氧基苯酚等来源于香辛料风味。由此得出，对比样1中的腥味和香辛料风味较实施例更为突出。
由图4可知，对比样2挥发性物质组成与实施例差别很大。二者相比，1-戊醇(1-pentanol)、芳樟醇(Linalool)、2-己烯-1-醇(2-Hexen-1-ol)、1-辛烯-3-醇(1-octen-3-ol)、3-甲基-3-丁烯-1-醇(3-Methyl-3-buten-1-ol)、苯甲醛(benzaldehyde)、庚醛(Heptanal)、2-庚醛(E)(2-heptenal(E))、乙酸丁酯(Butyl acetate)、环己酮(Cyclohexanone)、2-丁酮(2-butanone)、2-丙酮(2-Propanone)、丁酸(butyric acid)、α-水芹烯(alpha-Phellandrene)、二烯丙基硫醚(diallyl sulfide)等物质仅存在于实施例中，这其中包含与脂质降解、脂肪香气有关的1-戊醇、庚醛，与鱼肉风味有关的芳樟醇、2-丁酮，具有青菜、蘑菇香气的2-己烯-1-醇、1-辛烯-3-醇，具有美拉德香气的苯甲醛，与鱼腥味有关的乙酸丁酯，具有坚果香味的2-丙酮以及来源于香料的水芹烯和二烯丙基硫醚。由此得出，与对比样2相比，实施例中鱼肉风味和美拉德风味更为明显。
4-甲基愈创木酚(p-Methyl guaiacol)、异戊醇(Isopentyl alcohol)、二丙基二硫醚(dipropyl disulfide)、4-羟基-2,5-二甲基-3(2H)-呋喃酮(4-hydroxy-2,5-dimethyl-3(2H)-furanone)、6-甲基-5-庚烯-2-酮(6-Methyl-5-hepten-2-one)、2-羟基丙酸乙酯(ethyl 2-hydroxypropanoate)、己酸丙酯(propyl hexanoate)、(E，E)-2,4-己二烯醛((E,E)-2,4-Hexadienal)、3-甲硫基丙醛(methional)等物质仅存在于对比样2中，这其中，4-甲基愈创木酚具有烟熏风味，异戊醇具有发酵风味，二丙基二硫醚具有大蒜风味，4-羟基-2,5-二甲基-3(2H)-呋喃酮及6-甲基-5-庚烯-2-酮呈现脂肪味和焦燃味，(E，E)-2,4-己二烯醛与鱼肉腥味形成有关，3-甲硫基丙醛与谷物蒸煮味道有关。以上风味差异可能与其配料及工艺与实施例不同有较大关系。由此得出，对比样而中烟熏、发酵风味、脂肪味及鱼腥味较为突出。
由图5可知，实施例中1-辛烯-3-醇(1-octen-3-ol)、1-戊醇(1-pentanol)、2-己烯-1-醇(2-Hexen-1-ol)、3-甲基-3-丁烯-1-醇(3-Methyl-3-buten-1-ol)、2-甲基丁醛(2-methylbutanal)、庚醛(Heptanal)、2-庚醛(E)(2-heptenal(E))、辛醛(Octanal)、己醛(hexanal)、苯甲醛(benzaldehyde)、2-丁酮(2-butanone)、2-丙酮(2-Propanone)、环己酮(Cyclohexanone)、乙酸丁酯(Butyl acetate)、丁酸(butyric acid)等物质含量较高，其中，1-辛烯-3-醇、2-己烯-1-醇具有蘑菇及青菜香气，1-戊醇、庚醛、辛醛、2-甲基丁醛等与鱼肉脂质降解风味有关，苯甲醛与美拉德反应风味有关，丁酮呈现脂肪味和焦燃味。由此得出，与对比样3相比，实施例中美拉德反应风味、脂肪味及鱼肉风味较为突出。
对比样3中甲基胡椒酚(Methyl chavicol)、p-cymen-7-ol、对甲基愈创木酚(p-Methyl guaiacol)、4-乙烯基-2-甲氧基苯酚(4-vinyl-2-methoxy-phenol)、芳樟醇(Linalool)、异戊醇(Isopentyl alcohol)、乙醇(Ethanol)、6-甲基-5-庚烯-2-酮(6-Methyl-5-hepten-2-one)、4-羟基-2,5-二甲基-3(2H)-呋喃酮(4-hydroxy-2,5-dimethyl-3(2H)-furanone)、1-羟基-2-丙酮(1-hydroxy-2-propanone)、3-戊酮(3-Pentanone)、β-蒎烯(beta-Pinene)、α-蒎烯(alpha-Pinene)、柠檬烯(Limonene)、α-水芹烯(alpha-Phellandrene)、二烯丙基二硫醚(diallyl disulfide)、二烯丙基硫醚(diallylsulfide)、二丙基二硫醚(dipropyl disulfide)、(E，E)-2,4-己二烯醛((E,E)-2,4-Hexadienal)、丁醛(butanal)、糠醛(furfural)、3-甲硫基丙醛(methional)、烯丙基甲基硫醚(1-propene-3-methylthio)、2-羟基丙酸乙酯(ethyl 2-hydroxypropanoate)、乙酸乙酯(ethyl acetate)、己酸丙酯(propyl hexanoate)、己酸(hexanoic acid)、丙酸(Propanoicacid)含量较高。其中，芳樟醇与鱼肉风味有关，异戊醇有发酵风味，乙醇具有酒香味，6-甲基-5-庚烯-2-酮、4-羟基-2,5-二甲基-3(2H)-呋喃酮、1-羟基-2-丙酮和3-戊酮等呈现脂肪味和焦燃味，(E，E)-2,4-己二烯醛、丁醛、己酸等具有鱼腥味，糠醛等具有美拉德反应风味。对比样3添加调味料配料较多，例如硫醚类物质与大蒜等风味有关，蒎烯、柠檬烯、水芹烯、甲基胡椒酚、对甲基愈创木酚、4-乙烯基-2-甲氧基苯酚等均与香辛料风味有关。由此可知，与实施例相比，对比样3中主要以香辛料的风味为突出特点，另有鱼肉和发酵风味。
由以上结果可知，对比例和实施例挥发性物质组成非常相似，但在美拉德反应香味方面及腥味方面有差异。对比样3和实施例差别最明显。对比样3中萜烯类物质、硫化物含量较高，这与其香辛料添加较多有关。乙酸、乙偶姻、羟基丙酮、乳酸乙酯、4-乙烯基愈创木酚、4-异丙基苯甲醇、芳樟醇等具有特殊香味的挥发性物质在不同海鲜酱样品中含量差别很大，乙偶姻、1-羟基-2-丙酮(脂肪味和焦燃味)等主要存在于对比样1中，乳酸乙酯(发酵类香味)主要存在于对比样2中，4-乙烯基愈创木酚(发酵谷物风味)、4-异丙基苯甲醇、芳樟醇(鱼肉风味)等主要存在于对比样3中。
综上可知，实施例的酱料具有较好的综合性海鲜风味及美拉德反应香味，腥味较小。
上述实施例为本发明较佳的实施方式，但本发明的实施方式并不受上述实施例的限制，其他的任何未背离本发明的精神实质与原理下所作的改变、修饰、替代、组合、简化，均应为等效的置换方式，都包含在本发明的保护范围之内。
Claims (6)
1.一种海鲜酱料，其特征在于是由以下重量份数的原料组成：
发酵杂鱼汤，以原料杂鱼计： 1份
碎骨酶解产物美拉德反应液，以原料碎骨计： 0.5~1.5份
酵母抽提物： 适量
碎干海货： 适量
食用油： 适量；
所述的发酵杂鱼汤，由以下步骤制得：
将杂鱼去内脏并洗净，加入细盐腌渍发酵至少48h后，加水，大火烧开后，小火熬煮至少4h；
所述的碎骨酶解产物美拉德反应液，由以下步骤制得：
取碎骨，加入酶、调味剂和水，酶解至少4h后得到酶解汤液，加入美拉德反应促进剂，反应后得到碎骨酶解产物美拉德反应液；
所述的美拉德反应促进剂由还原糖和氨基酸组成，其用量占碎骨质量的0.01~0.04%；
所述的酶由木瓜蛋白酶、风味蛋白酶和Alcalase2.4L组成，酶的用量占碎骨质量的0.05~0.2%；
所述酶解的温度为50~55℃；
所述的还原糖为葡萄糖；
所述的氨基酸为丙氨酸和半胱氨酸；
所述反应是在90~120℃反应20~40min；
所述的碎骨为猪骨、鸡骨或鸭骨。
2.根据权利要求1所述的海鲜酱料，其特征在于：所述的海鲜酱料还含有适量调味剂。
3.根据权利要求1所述的海鲜酱料，其特征在于：所述细盐加入量占杂鱼质量5~15%。
4.根据权利要求1所述的海鲜酱料，其特征在于：所述的碎干海货，是将鱼干、干贝、虾米、淡菜干或鱿鱼干中的一种以上，撕碎或粉碎，与耗油混合得到。
5.根据权利要求2所述的海鲜酱料，其特征在于：所述的调味剂由胡椒粉、大蒜、沙姜和糖中的一种以上组成。
6.权利要求1-5任一项所述的海鲜酱料的制作方法，其特征在于包括以下步骤：将各原料混合炒制后得到。
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