CN114081159A - 一种蟹肉膏状香精及其制备方法 - Google Patents
一种蟹肉膏状香精及其制备方法 Download PDFInfo
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Abstract
本发明提供了一种蟹肉膏状香精及其制备方法,主要由如下原料制得:以质量份数计,葱白5‑30份、海带10‑20份、咸蛋黄粉5‑20份、味淋1‑10份、水解蛋白液1‑5份、盐1‑15份、黄原胶0.1‑0.5份和蟹肉香基0.1‑2份。本发明的蟹肉膏状香精通过将各种组分相互伍配,使制备出的蟹肉膏状香精具有饱满的蟹肉香气,添加到食品中能够极大改善食品风味,尤其是对存放时间较长的冷冻食品风味良好的改善作用。
Description
技术领域
本发明涉及食品添加剂技术领域,尤其涉及一种蟹肉膏状香精及其制备方法。
背景技术
随着家用电器的普及进入千家万户,方便快捷的冷冻食品发展的市场空间巨大,但是冷冻保存会导致产品在存放期间风味流失,影响了用户的食用感受。
风味香精是一种广泛应用于方便面、肉制品、调味品和蟹精等产品中的食品添加剂,其能够有效弥补产品的口感和风味。蟹肉水解液是目前常用的海鲜类香精产品,其具有天然、纯正、和谐等优点,但是由于其含水量高达80%左右,以至于有效成分低,固形物约20%左右。虽然经过美拉德反应后得到的肉味香精产品风味逼真、有烹调感,但是强度低,严重影响了客户的使用。
有鉴于此,特提出本发明。
发明内容
本发明的第一目的是提供一种蟹肉膏状香精,该香精通过将各种组分相互伍配,使制备出的蟹肉膏状香精具有饱满的蟹肉香气,添加到食品中能够极大改善食品风味,尤其是对存放时间较长的冷冻食品风味良好的改善作用。
本发明的第二目的是提供一种蟹肉膏状香精的制备方法,该制备方法操作简单,通过特定的操作步骤及操作参数,使制作出的蟹肉膏状香精能够极大的改善产品的风味。
为了实现本发明的上述目的,特采用以下技术方案:
本发明提供了一种蟹肉膏状香精,主要由如下原料制得:以质量份数计,葱白5-30份、海带10-20份、咸蛋黄粉5-20份、味淋1-10份、水解蛋白液1-5份、盐1-15份、黄原胶0.1-0.5份和蟹肉香基0.1-2份。
优选的,以质量份数计,葱白11-24份、海带12.5-17.5份、咸蛋黄粉9-16份、味淋3-8份、水解蛋白液2-4份、盐4.5-11.5份、黄原胶0.2-0.4份和蟹肉香基0.5-1.5份。
优选的,以质量份数计,葱白17.5份、海带15份、咸蛋黄粉12.5份、味淋5.5份、水解蛋白液3份、盐8份、黄原胶0.3份和蟹肉香基1份。
本发明的蟹肉膏状香精以改善冷冻水产品丧失的风味为目的,通过添加本发明的蟹肉膏状香精能够有效弥补冷冻水产品在存放期间丧失的风味,其使用方法简单方便,在使用时,将该蟹肉膏状香精按0.15%添加到蟹肉棒、虾丸、鱼丸等产品中,能够大大提高其口感和风味。
在本发明的上述原料中,海带的作用是带出蟹肉香气中的清新、新鲜的蟹肉风味,同时为蟹肉膏状香精提供鲜味的谷氨酸;葱白、味淋和咸蛋黄粉相互配伍则可以制备出逼真的蟹肉香气与滋味;具体的,葱白富含多糖和谷胱甘肽,能够为蟹肉膏状香精提供回味与饱满感,咸蛋黄粉富含糖类、多种氨基酸和卵磷酯等美拉德反应的前趋香味物质,与水解蛋白液伍配反应后能生成浓郁的蟹肉与蟹黄风味,味淋的加入使得整个香气融合贯通,极大提升蟹肉与蟹黄的香气。通过添加蟹肉香基则能够对产品的风味进行修饰和弥补,使制备出的蟹肉膏状香精的香气更加逼真和饱满。
在本发明中,蟹肉膏状香精各原料的伍配机理如下,蟹肉香精的风味模块由蟹肉特征香韵50%、蟹黄特征香韵20%、蟹肉甜香韵10%、蟹肉清香香韵、蟹肉烤香韵5%、蟹肉辛香韵5%六个风味模块构成。蟹肉特征香韵由三甲胺溶液、2-乙酰基吡咯、二甲基硫醚、二甲基二硫醚、二甲基三硫醚组成,蟹黄特征香韵由硫噻唑、二甲基亚砜、3-甲硫基丙醛组成,蟹肉清香香韵由二甲基亚砜、1-辛烯-3醇组成,蟹肉甜香韵由呋喃酮、面包酮、新甲基橙皮二氢查尔酮组成,蟹肉烤香香韵由2.5二甲基吡嗪、2.3.4三甲基吡嗪组成,蟹肉辛香韵由烯丙基硫醚组成,所以为了达到上述配伍效果,本发明在进行蟹肉香精的成分调配时,根据其具体的风味模块特征比例进行了原料用量的调配,从而使得采用本发明的蟹肉香精之后,能够达到理想的调味效果。
优选的,所述蟹肉香基主要由以下原料制备而成:以质量份数计,2-乙酰基吡咯0.03-0.07份,三甲胺溶液0.3-0.4份,二甲基亚砜0.1-0.2份,二甲硫二醚0.1-0.2份,二甲基三硫醚0.1-0.3份,硫噻唑2-3份,2,5二甲基吡嗪0.03-0.07份,2,3,4-三甲基吡嗪0.03-0.07份,烯丙基硫醚0.1-0.2份,二甲基硫醚1-2份,1-辛烯-3-醇0.01-0.02份,呋喃酮0.05-0.15份,面包酮0.05-0.15份,3-甲硫基丙醛0.03-0.07份,新甲基橙皮二氢查尔酮0.05-0.15份和玉米油余量。
进一步的,以质量份数计,2-乙酰基吡咯0.05份,三甲胺溶液0.35份,二甲基亚砜0.15份,二甲硫二醚0.15份,二甲基三硫醚0.2份,硫噻唑2.5份,2,5二甲基吡嗪0.05份,2,3,4-三甲基吡嗪0.05份,烯丙基硫醚0.15份,二甲基硫醚1.5份,1-辛烯-3-醇0.01份,呋喃酮0.1份,面包酮0.1份,3-甲硫基丙醛0.05份,新甲基橙皮二氢查尔酮0.1份和玉米油余量。
优选的,所述三甲胺溶液的物质的量浓度为20-40%。进一步的,所述三甲胺溶液的物质的量浓度为30%。
本发明中,通过采用上述原料制备出的蟹肉香基,其海鲜腥味25%,蟹肉特征风味45%,蟹肉清甜香气与品感10%,蟹黄特征风味20%,能够极大地增强香精的风味,进而使制备出的蟹肉膏状香精的香气更加逼真和饱满。
本发明还提供了一种上述的蟹肉膏状香精的制备方法,包括如下步骤:
将葱白、海带、咸蛋黄粉、味淋、水解蛋白液、盐和黄原胶混合加热,过滤得混合液;
将上述混合液加热杀菌后,加入蟹肉香基制成膏状。
优选的,混合加热前,将葱白与海带清洗除杂后打浆;将咸蛋黄粉加水打浆。
优选的,所述混合加热的温度为95℃-120℃,时间为1-5h。加热过程中,咸蛋黄粉中富含的糖类、多种氨基酸和卵磷酯等与水解蛋白液发生美拉德反应,能够生成浓郁的蟹肉与蟹黄香味,味淋的加入则能够使得整个香气融合贯通,进一步提升蟹肉与蟹黄的香气。
优选的,所述加热杀菌的温度为90-100℃,时间为20-40min。
本发明的制备方法操作简单,通过特定的操作步骤及操作参数,使制作出的蟹肉膏状香精能够极大的改善产品的风味。
具体实施方式
下面将结合实施例对本发明的实施方案进行详细描述,但是本领域技术人员将会理解,下列实施例仅用于说明本发明,而不应视为限制本发明的范围。实施例中未注明具体条件者,按照常规条件或制造商建议的条件进行。所用试剂或仪器未注明生产厂商者,均为可以通过市售购买获得的常规产品。
实施例1
植物改良剂的制备方法按照如下步骤进行:
1)取葱白5份、海带10份、咸蛋黄粉5份、味淋1份、水解蛋白液1份、盐1份、黄原胶0.1份和蟹肉香基0.1份;
2)将葱白与海带清洗除杂后打浆备用;将咸蛋黄粉加水打浆备用;
3)将步骤2)中的葱白、海带和咸蛋黄粉以及味淋、水解蛋白液、盐和黄原胶放入反应锅中,在95℃下反应5h,反应后过滤得混合液;
4)将步骤3)中的混合液升温到95℃,杀菌为30min,然后加入蟹肉香基制成膏状。
其中,蟹肉香基按以下组分制备而成:2-乙酰基吡咯0.03份,三甲胺溶液0.3份,二甲基亚砜0.1份,二甲硫二醚0.1份,二甲基三硫醚0.1份,硫噻唑2份,2,5二甲基吡嗪0.03份,2,3,4-三甲基吡嗪0.03份,烯丙基硫醚0.1份,二甲基硫醚1份,1-辛烯-3-醇0.01份,呋喃酮0.05份,面包酮0.05份,3-甲硫基丙醛0.03份,新甲基橙皮二氢查尔酮0.05份和玉米油余量。三甲胺溶液的物质的量浓度为20%。
上述步骤中所涉及到的各个物质的份数均为质量份数。
实施例2
1)取葱白11份、海带12.5份、咸蛋黄粉9份、味淋3份、水解蛋白液2份、盐4.5份、黄原胶0.2份和蟹肉香基0.5份;
2)将葱白与海带清洗除杂后打浆备用;将咸蛋黄粉加水打浆备用;
3)将步骤2)中的葱白、海带和咸蛋黄粉以及味淋、水解蛋白液、盐和黄原胶放入反应锅中,在95℃-120℃下反应1-5h,反应后过滤得混合液;
4)将步骤3)中的混合液升温到95℃,杀菌为30min,然后加入蟹肉香基制成膏状。
其中,蟹肉香基按以下组分制备而成:2-乙酰基吡咯0.03份,三甲胺溶液0.3份,二甲基亚砜0.1份,二甲硫二醚0.1份,二甲基三硫醚0.1份,硫噻唑2份,2,5二甲基吡嗪0.03份,2,3,4-三甲基吡嗪0.03份,烯丙基硫醚0.1份,二甲基硫醚1份,1-辛烯-3-醇0.01份,呋喃酮0.05份,面包酮0.05份,3-甲硫基丙醛0.03份,新甲基橙皮二氢查尔酮0.05份和玉米油余量。三甲胺溶液的物质的量浓度为30%。
上述步骤中所涉及到的各个物质的份数均为质量份数。
实施例3
1)取葱白17.5份、海带15份、咸蛋黄粉12.5份、味淋5.5份、水解蛋白液3份、盐8份、黄原胶0.3份和蟹肉香基1份;
2)将葱白与海带清洗除杂后打浆备用;将咸蛋黄粉加水打浆备用;
3)将步骤2)中的葱白、海带和咸蛋黄粉以及味淋、水解蛋白液、盐和黄原胶放入反应锅中,在95℃-120℃下反应1-5h,反应后过滤得混合液;
4)将步骤3)中的混合液升温到95℃,杀菌为30min,然后加入蟹肉香基制成膏状。
其中,蟹肉香基按以下组分制备而成:2-乙酰基吡咯0.05份,三甲胺溶液0.35份,二甲基亚砜0.15份,二甲硫二醚0.15份,二甲基三硫醚0.2份,硫噻唑2.5份,2,5二甲基吡嗪0.05份,2,3,4-三甲基吡嗪0.05份,烯丙基硫醚0.15份,二甲基硫醚1.5份,1-辛烯-3-醇0.01份,呋喃酮0.1份,面包酮0.1份,3-甲硫基丙醛0.05份,新甲基橙皮二氢查尔酮0.1份和玉米油余量。三甲胺溶液的物质的量浓度为30%。
上述步骤中所涉及到的各个物质的份数均为质量份数。
实施例4
1)取葱白24份、海带17.5份、咸蛋黄粉16份、味淋8份、水解蛋白液4份、盐11.5份、黄原胶0.4份和蟹肉香基1.5份;
2)将葱白与海带清洗除杂后打浆备用;将咸蛋黄粉加水打浆备用;
3)将步骤2)中的葱白、海带和咸蛋黄粉以及味淋、水解蛋白液、盐和黄原胶放入反应锅中,在95℃-120℃下反应1-5h,反应后过滤得混合液;
4)将步骤3)中的混合液升温到95℃,杀菌为30min,然后加入蟹肉香基制成膏状。
其中,蟹肉香基按以下组分制备而成:2-乙酰基吡咯0.07份,三甲胺溶液0.4份,二甲基亚砜0.2份,二甲硫二醚0.2份,二甲基三硫醚0.3份,硫噻唑3份,2,5二甲基吡嗪0.07份,2,3,4-三甲基吡嗪0.07份,烯丙基硫醚0.2份,二甲基硫醚2份,1-辛烯-3-醇0.02份,呋喃酮0.15份,面包酮0.15份,3-甲硫基丙醛0.07份,新甲基橙皮二氢查尔酮0.15份和玉米油余量。三甲胺溶液的物质的量浓度为30%。
上述步骤中所涉及到的各个物质的份数均为质量份数。
实施例5
1)取葱白30份、海带20份、咸蛋黄粉20份、味淋10份、水解蛋白液5份、盐15份、黄原胶0.5份和蟹肉香基2份;
2)将葱白与海带清洗除杂后打浆备用;将咸蛋黄粉加水打浆备用;
3)将步骤2)中的葱白、海带和咸蛋黄粉以及味淋、水解蛋白液、盐和黄原胶放入反应锅中,在95℃-120℃下反应1-5h,反应后过滤得混合液;
4)将步骤3)中的混合液升温到95℃,杀菌为30min,然后加入蟹肉香基制成膏状。
其中,蟹肉香基按以下组分制备而成:2-乙酰基吡咯0.07份,三甲胺溶液0.4份,二甲基亚砜0.2份,二甲硫二醚0.2份,二甲基三硫醚0.3份,硫噻唑3份,2,5二甲基吡嗪0.07份,2,3,4-三甲基吡嗪0.07份,烯丙基硫醚0.2份,二甲基硫醚2份,1-辛烯-3-醇0.02份,呋喃酮0.15份,面包酮0.15份,3-甲硫基丙醛0.07份,新甲基橙皮二氢查尔酮0.15份和玉米油余量。三甲胺溶液的物质的量浓度为40%。
上述步骤中所涉及到的各个物质的份数均为质量份数。
实施例6
其他操作步骤与实施例3一致,只是步骤1)中葱白15份、海带15份、咸蛋黄粉10份、味淋5份、水解蛋白液2.5份、盐7.5份、黄原胶0.25份和蟹肉香基1份。
实施例7
其他操作步骤与实施例3一致,只是步骤1)中葱白10份、海带7.5份、咸蛋黄粉7.5份、味淋3.5份、水解蛋白液2份、盐5份、黄原胶0.2份和蟹肉香基0.75份。
实施例8
其他操作步骤与实施例3一致,只是步骤1)中葱白17.5份、海带17.5份、咸蛋黄粉15份、味淋7.5份、水解蛋白液3.5份、盐6.5份、黄原胶0.35份和蟹肉香基1.5份。
比较例1
其他操作步骤与实施例3一致,只是步骤1)中不添加葱白。
比较例2
其他操作步骤与实施例3一致,只是步骤1)中不添加咸蛋黄粉。
比较例3
其他操作步骤与实施例3一致,只是步骤1)中不添加海带。
比较例4
其他操作步骤与实施例3一致,只是步骤1)中不添加味淋。
比较例5
其他操作步骤与实施例3一致,只是步骤1)中咸蛋黄粉30份,水解蛋白液2份。
实验例1
将实施例1-8和比较例1-5所提供的蟹肉膏状香精,按0.15%分别添加到蟹肉棒、鱼丸、虾丸以及腌制鸡腿肉中做口感口尝,共挑选不同年龄段的人进行品尝统计实验,按照空白例(不添加)、实施例以及比较例对应划分分组,每一组的人数为100人,然后将这100人再分成4个小组,每组成员品尝相同的食品,即第一小组的25人品尝蟹肉棒,第二小组的25人品尝鱼丸,第三小组的25人品尝虾丸,第四小组的25人品尝腌制鸡腿肉,将品尝口味的结果进行记录,记录统计的结果如表1所示。
表1品尝结果
实验例2
按0.15%将实施例1-8,比较例1-5添加到蟹肉棒中,按香气和滋味对比进行专业品鉴,结果如表2和表3所示。
其中,评判标准如下:
1、香气5(最喜欢)、4(喜欢)、3(较喜欢)、2(不喜欢)、1(最不喜欢)
2、滋味5(鲜甜、蟹肉滋味浓郁)、4(鲜甜、蟹肉风味较浓郁)、3(口感不协调,腥味、蟹肉滋味不明显)、2(口感不协调、异味、腥味严重)、1(口味单薄、异味、腥臊味严重)
表2实施例品鉴结果
表3比较例品鉴结果
根据表1-3中的数据可以看出,添加了蟹肉膏状香精能够明显改善食品的香气和滋味。
将比较例1与实施例3相对比,可以看出实施例3的蟹肉膏状香精更能够提高食品的香气和滋味,这是因为实施例3相较比较例1添加了葱白,并将其打浆后通过特定的温度使其与其他组份相结合,加强了蟹肉膏状香精的蟹肉特征风味。
将比较例2与实施例3相对比,可以看出实施例3的蟹肉膏状香精更能够提高食品的香气和滋味,这是因为实施例3相较比较例2添加了咸蛋黄粉,并通过加热使咸蛋黄粉中含有的糖类、多种氨基酸和卵磷酯与水解蛋白液发生美拉德反应,提高了香精的蟹肉特征风味。
将比较例3与实施例3相对比,可以看出实施例3的蟹肉膏状香精更能够提高食品的香气和滋味,这是因为实施例3相较比较例3添加了海带,并将海带打浆除杂后通过特定温度与其他组份结合在了一起,充分利用海带本身的海鲜腥味提高了香精的鲜味。
将比较例4与实施例3相对比,可以看出实施例3的蟹肉膏状香精更能够提高食品的香气和滋味,这是因为实施例3相较比较例4添加了味淋,并通过加热使味淋与其他组份相结合,使香精的香气融合贯通,整体风味更加协调。
将比较例5与实施例3相对比,可以看出实施例3的蟹肉膏状香精更能够提高食品的香气和滋味,这是因为比较例5中咸蛋黄粉用量过大,其中的部分咸蛋黄粉不能参与到反应中,反而影响了整体的口感,降低了香精的风味。
最后,可以理解的是,以上实施方式仅仅是为了说明本发明的原理而采用的示例性实施方式,然而本发明并不局限于此。对于本领域普通技术人员而言,在不脱离本发明的原理和实质的情况下,可以做出各种变型和改进,这些变型和改进也视为本发明的保护范围。
Claims (9)
1.一种蟹肉膏状香精,其特征在于,主要由如下原料制得:以质量份数计,葱白5-30份、海带10-20份、咸蛋黄粉5-20份、味淋1-10份、水解蛋白液1-5份、盐1-15份、黄原胶0.1-0.5份和蟹肉香基0.1-2份。
2.根据权利要求1所述的蟹肉膏状香精,其特征在于,以质量份数计,葱白11-24份、海带12.5-17.5份、咸蛋黄粉9-16份、味淋3-8份、水解蛋白液2-4份、盐4.5-11.5份、黄原胶0.2-0.4份和蟹肉香基0.5-1.5份。
3.根据权利要求1所述的蟹肉膏状香精,其特征在于,以质量份数计,葱白17.5份、海带15份、咸蛋黄粉12.5份、味淋5.5份、水解蛋白液3份、盐8份、黄原胶0.3份和蟹肉香基1份。
4.根据权利要求1-3任一项所述的蟹肉膏状香精,其特征在于,所述蟹肉香基主要由以下原料制备而成:以质量份数计,2-乙酰基吡咯0.03-0.07份,三甲胺溶液0.3-0.4份,二甲基亚砜0.1-0.2份,二甲硫二醚0.1-0.2份,二甲基三硫醚0.1-0.3份,硫噻唑2-3份,2,5二甲基吡嗪0.03-0.07份,2,3,4-三甲基吡嗪0.03-0.07份,烯丙基硫醚0.1-0.2份,二甲基硫醚1-2份,1-辛烯-3-醇0.01-0.02份,呋喃酮0.05-0.15份,面包酮0.05-0.15份,3-甲硫基丙醛0.03-0.07份,新甲基橙皮二氢查尔酮0.05-0.15份和玉米油余量。
5.根据权利要求4所述的蟹肉膏状香精,其特征在于,所述三甲胺溶液的物质的量浓度为20-40%。
6.一种如权利要求1-5任一项所述的蟹肉膏状香精的制备方法,其特征在于,包括如下步骤:
将葱白、海带、咸蛋黄粉、味淋、水解蛋白液、盐和黄原胶混合加热,过滤得混合液;
将上述混合液加热杀菌后,加入蟹肉香基制成膏状。
7.根据权利要求6所述的蟹肉膏状香精的制备方法,其特征在于,混合加热前,将葱白与海带清洗除杂后打浆;将咸蛋黄粉加水打浆。
8.根据权利要求6所述的蟹肉膏状香精的制备方法,其特征在于,所述混合加热的温度为95℃-120℃,时间为1-5h。
9.根据权利要求6所述的蟹肉膏状香精的制备方法,其特征在于,所述加热杀菌的温度为90-100℃,时间为20-40min。
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