CN114098039B - Flavor-enhanced geofish seasoning as well as preparation method and application thereof - Google Patents
Flavor-enhanced geofish seasoning as well as preparation method and application thereof Download PDFInfo
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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
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
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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
- 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
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
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Abstract
The invention discloses a flavor-enhanced geodetic fish seasoning, and a preparation method and application thereof. According to the method, the ground fish powder is taken as a raw material, the ground fish powder is baked before enzyme hydrolysis, and then the baked ground fish dried is subjected to enzymolysis in a multi-enzyme step hydrolysis mode to obtain ground fish powder hydrolysate and ground fish residues; and taking the dried ground fish residues or the baked ground fish powder as a dispersing agent, or mixing the dried ground fish residues with the baked ground fish powder as the dispersing agent, concentrating the ground fish powder hydrolysate, spraying the concentrated ground fish powder hydrolysate onto the dispersing agent, and drying to prepare the flavor-enhanced ground fish seasoning. The flavor of the prepared geodetic fish seasoning is obviously enhanced, the product utilization rate is high, the appearance is similar to that of the traditional geodetic fish, and the geodetic fish seasoning has the characteristics of light weight, small volume, easy storage and convenient use, and accords with the use habit of consumers.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to a flavor-enhanced geofish seasoning, and a preparation method and application thereof.
Background
The dried geofish is a widely applied raw material in cantonese and Min cuisine, is generally smashed into powder when in use and is used for soup boiling, stuffing making, seasoning and the like, and can endow food with unique seafood flavor, thus being popular with consumers. The common dried geodetic fish is prepared by sun-drying geodetic fish, contains less flavor substances, is not easy to release in the cooking process, and has low raw material utilization rate; the dried geodetic fish is harder and irregular in appearance, occupies a relatively large volume when being stored, is easy to be polluted by microorganisms in the production and use processes, and is not easy to store; dried geofish or minced fish has heavy fishy smell, and consumers often need to add processing steps such as baking, crushing and the like when using the geofish, so that the geofish is inconvenient to use. In order to improve the flavor of the geodetic fish product, the geodetic fish seasoning is convenient to use, and people prepare the geodetic fish seasoning by an enzyme method, but the obtained enzymolysis liquid is also inconvenient to directly use and is not easy to store and transport.
The powdery seasoning is convenient and easy to use. Common drying methods for preparing powdery seasonings include freeze drying, spray drying, hot air drying and the like; the freeze drying method has high energy consumption, and the product is easy to absorb moisture; the spray drying method has high energy consumption and high equipment requirement; if hot air is adopted to directly dry the hydrolysate, the heat efficiency is extremely low, and the product is pasty, so that the use is inconvenient.
Disclosure of Invention
The primary aim of the invention is to overcome the defects and shortcomings of the prior art and provide a preparation method of the flavor-enhanced geofish seasoning.
Another object of the present invention is to provide a flavor-enhanced geofish seasoning prepared by the method.
It is a further object of the present invention to provide the use of the flavor-enhanced geofish seasoning.
The aim of the invention is achieved by the following technical scheme:
a preparation method of a flavor-enhanced geodetic fish seasoning comprises the following steps:
(1) Baking: crushing dried large-scale fish into fish powder, spraying small-molecule sugar aqueous solution, and baking at 120-140 ℃ for 5-8 min to obtain baked large-scale fish powder;
(2) Enzymolysis: taking part of the baked ground fish powder obtained in the step (1), adding water, stirring, boiling and cooling to obtain ground fish powder water decoction; then adjusting the pH value of the ground fish powder decoction to 6.5-8.0, adding protease to carry out primary enzymolysis at 50-60 ℃, boiling and inactivating enzyme after enzymolysis to obtain primary enzymolysis solution; then adding protease for secondary enzymolysis at 50-60 ℃, boiling to inactivate enzyme after enzymolysis, cooling to room temperature, and carrying out solid-liquid separation to obtain a ground fish powder hydrolysate and ground fish residues;
(3) Concentrating/drying: concentrating the ground fish powder hydrolysate obtained in the step (2) to obtain ground fish concentrated solution, and drying the ground fish residues obtained in the step (2) to obtain dried ground fish residues;
(4) Preparing a dispersing agent: taking the dried geodetic residue obtained in the step (3) as a geodetic flavor material dispersing agent; or taking the residual baked ground fish powder obtained in the step (1) as a ground fish flavor dispersant; or uniformly mixing the dried ground fish residue obtained in the step (3) with the residual baked ground fish powder obtained in the step (1) to obtain a ground fish flavor material dispersing agent;
(5) Preparing a geofish seasoning:
spraying the geodetic concentrated solution obtained in the step (3) on the geodetic flavor material dispersing agent obtained in the step (4) until the geodetic concentrated solution is in a loose and breathable viscous state, and drying the geodetic concentrated solution at 50-70 ℃ to obtain the flavor-enhanced geodetic flavor material.
The moisture content of the dried geodetic fish in the step (1) is 15+/-2 percent.
The dried geodetic fish in the step (1) is the dried geodetic fish with the fish heads removed.
The small molecule saccharide in step (1) is preferably glucose.
The dosage of the small molecule sugar solution in the step (1) is 10-15% of the weight of the fish powder.
The concentration of the small molecule saccharide solution in the step (1) is 5+/-0.5% by mass.
The baking in the step (1) is baking until the moisture content of the ground fish powder is 8.8-9.0%.
The protease in the step (2) is at least one of Alcalase, protamex, flavourzyme and papain; preferably at least one of protease Protamex1.6, alkaline protease Alcalase 2.4L, flavourzyme500MG and papain.
The protease for the first enzymolysis in the step (2) is preferably at least one of Alcalase, protamex and papain; more preferably at least one of protease Protamex1.6, alkaline protease Alcalase 2.4L and papain.
The amount of the protease for the first enzymolysis in the step (2) is calculated by adding 0.6 to 1.0 percent of the mass of the baked ground fish powder.
The protease of the second enzymatic hydrolysis described in step (2) is preferably a Flavourzyme enzyme; more preferably the Flavourzyme protease Flavourzyme500MG.
The amount of protease for the second enzymolysis in the step (2) is calculated by adding 1.0-1.2% of the mass of the baked ground fish powder.
The temperature of the first enzymolysis in the step (2) is preferably 50-55 ℃.
The time of the first enzymolysis in the step (2) is 0.5-1 h.
The temperature of the second enzymolysis in step (2) is preferably 50 ℃.
The time of the second enzymolysis in the step (2) is 2-4 h.
The time for boiling to deactivate the enzyme in step (2) is preferably 5 minutes.
The pH value is adjusted by adopting hydrochloric acid or sodium hydroxide solution; preferably with 1mol/L hydrochloric acid or 1mol/L sodium hydroxide solution.
The solid-liquid separation in the step (2) is carried out by adopting centrifugation or filtration.
The concentration in the step (3) is 1/5 to 1/8 of the original volume; preferably to 1/8 of the original volume.
The drying in the step (3) is hot air drying at 50-70 ℃; preferably, the hot air drying is carried out at 70 ℃.
The concentration in the step (3) is performed by vacuum rotary evaporation.
The drying in the step (3) is to dry the ground fish residue until the moisture content is 8.6-8.8%.
The mass ratio of the ground fish residue to the baked ground fish powder in the step (4) is 0-1:0-1 (namely, the ground fish residue and the baked ground fish powder can be added according to the embodiment, or the ground fish residue or the baked ground fish powder can be directly and simply adopted as a dispersing agent); preferably 0 to 1:1 (excluding 0); more preferably 1:1.
The dosage of the geodetic concentrated solution in the step (5) is calculated according to the ratio of 1-2 mL of the geodetic concentrated solution per gram (g) of the geodetic flavor material dispersing agent.
The temperature of the drying in the step (5) is preferably 60-70 ℃; more preferably 65 to 70 ℃.
And (3) drying in the step (5) until the moisture content of the flavor-enhanced geofish seasoning is lower than 10%.
The preparation method of the flavor-enhanced geodetic fish seasoning can further comprise the following steps after the step (5): the flavor-enhanced salmon seasoning is further crushed and sieved to prepare the powdery flavor-enhanced salmon seasoning.
A flavor-enhanced geofish seasoning prepared by the method of any one of the above.
The flavor-enhanced geofish seasoning is applied to the field of foods or seasonings.
Compared with the prior art, the invention has the following advantages and effects:
(1) According to the invention, the ground fish powder is taken as a raw material, and is roasted before enzymatic hydrolysis, and a proper amount of micromolecular sugar compounds can be added during the roasting, so that the ground fish flavor is increased through Maillard reaction; then the baked dried geodetic dried fish is subjected to enzymolysis by adopting a multi-enzyme step hydrolysis mode (the protease can be Alcalase, protamex, flavourzyme and papain), so that the content of flavor substances is increased, the release of the flavor substances is promoted, the purpose of hydrolysis is to increase the flavor of the geodetic dried fish, and the degree of hydrolysis is optimal in terms of sensory quality.
(2) The method comprises the steps of hydrolyzing baked dried geodetic dried fish by using protease to obtain hydrolysate and residues; mixing the dried enzymatic hydrolysis residues of the baked salmon with the baked minced salmon according to a certain proportion to prepare a dispersing agent, concentrating the hydrolysate, uniformly spraying the dispersing agent on the mixture, drying the wet mixture by a hot air drying method, and then crushing and uniformly mixing the mixture to strengthen the flavor of the minced salmon; in addition, the method not only can increase the flavor of the large-area fish meal, but also can greatly improve the utilization rate of the large-area fish, and the method increases the drying area, greatly improves the drying efficiency, and has high product utilization rate and better flavor.
Drawings
FIG. 1 is a flow chart of the process for producing the powdered flavor-enhanced salmon seasoning of the present invention.
Fig. 2 is a photograph of the finished geodetic fish seasoning of example 1.
Fig. 3 is a photograph of the finished geodetic fish seasoning of example 2.
Fig. 4 is a photograph of the finished geofish seasoning of example 3.
Fig. 5 is a photograph of the ground fish powder in comparative example 1.
FIG. 6 is a photograph of the baked ground fish powder of comparative example 2.
Detailed Description
The present invention will be described in further detail with reference to examples, but embodiments of the present invention are not limited thereto. Unless specifically stated otherwise, the reagents, methods and apparatus employed in the present invention are those conventional in the art. The test methods for specific experimental conditions are not noted in the examples below, and are generally performed under conventional experimental conditions or under experimental conditions recommended by the manufacturer. The reagents and starting materials used in the present invention are commercially available unless otherwise specified.
The dried geodetic fish (with the moisture content of about 15%) related to the embodiment of the invention is purchased from the dry goods wholesale market of certain aquatic products in Guangzhou; before baking, the dried geodetic fish is firstly removed from the fish head and then sheared into 1.5X1.5 cm.
Protamex protease referred in the examples of the present invention is protease Protamex1.6, flavourzyme enzyme is Flavourzyme500MG, alcalase protease is alkaline protease Alcalase 2.4L, all purchased from Minidian corporation, guangzhou, norwesternness China sales agent.
The papain referred to in the examples was papain with an enzyme activity of 10 ten thousand units, purchased from Guangxi nan Ning Pang Bo Biotechnology Co.
Example 1
The production process flow of the powdery flavor-enhanced geofish seasoning is shown in the figure 1:
(1) Baking: crushing 125g of the ground fish (with 15% of water content) into powder by a food processor, sieving the powder by a 10-mesh sieve, spraying a glucose solution (with the concentration of 5% by mass) according to the weight of the ground fish, and baking the ground fish by a baking oven at the temperature of 130 ℃ for 6min to obtain 119g of baked ground fish (with 9% of water content).
(2) Enzymolysis: weighing the above 95g baked ground fish powder, adding water according to a solid-to-liquid ratio of 1:5 (w/v), stirring, boiling, cooling, regulating pH to 6.5, preheating in a constant-temperature water bath at 50 ℃ for 15min, adding Protamex protease according to 0.6% of the ground fish powder mass, carrying out enzymolysis for 1h, boiling to inactivate enzyme for 5min, cooling to 50 ℃, adding Flavourzyme according to 1.2% of the ground fish powder mass, carrying out enzymolysis for 4h, boiling to inactivate enzyme for 5min, cooling to room temperature, and carrying out centrifugal separation to obtain ground fish powder hydrolysate and ground fish residues. Adding water into the ground fish powder hydrolysate to fix the volume to 640mL. The residue of the salmon was dried at 65℃to give 48g of dried residue of the salmon (moisture content 8.7%).
(3) Concentrating: concentrating the ground fish powder hydrolysate obtained in the step (2) by adopting a vacuum rotary evaporation concentration method, and concentrating the hydrolysate to a volume which is one eighth of the original volume to obtain 80mL of ground fish concentrate.
(4) Preparing a dispersing agent: weighing 24g of the geodetic residue obtained in the step (2), mixing the geodetic residue with 24g of the baked geodetic powder obtained in the step (1), and uniformly mixing to obtain 48g of geodetic flavor material dispersing agent.
(5) Mixing: and (3) spraying the geodetic concentrated solution obtained in the step (3) on the geodetic flavor dispersing agent obtained in the step (4) under the condition of room temperature with stirring.
(6) And (3) drying: drying the mixed viscous material in the step (5) at 50 ℃, continuously crushing according to the requirement, and sieving the dried viscous material through a 10-mesh sieve to obtain about 94g of the geofish seasoning, wherein the moisture content of the sample is 9.43%.
Example 2
(1) Baking: 100g of the ground fish (moisture content 15%) is crushed into powder by a food processor, the powder is sieved by a 10-mesh sieve, a glucose solution (concentration is 5% by mass) is sprayed according to 10% of the weight of the ground fish, the baking temperature is 120 ℃, the baking time is 8min, and 95g of the baked ground fish (moisture content 9%) is obtained.
(2) Enzymolysis: adding water into the above 95g baked ground fish powder according to a solid-to-liquid ratio of 1:5 (w/v), stirring, boiling, cooling, preheating in a constant-temperature water bath at 50 ℃ for 15min, adding papain for enzymolysis for 1h according to 1.0% of the ground fish powder mass, boiling for 5min, cooling to 50 ℃, adding Flavourzyme enzyme according to 1.2% of the ground fish powder mass, carrying out enzymolysis for 2h, boiling for 5min, cooling to room temperature, centrifuging, and separating to constant volume by a centrifugate to obtain 640mL ground fish powder hydrolysate and ground fish powder enzymolysis residues, and drying the ground fish powder enzymolysis residues by adopting hot air at 70 ℃ to obtain 50g dry ground fish powder enzymolysis residues (moisture content 8.6%).
(3) Concentrating: concentrating the ground fish powder hydrolysate obtained in the step (2) by adopting a vacuum rotary evaporation concentration method, and concentrating the hydrolysate to a volume which is one eighth of the original volume to obtain 80mL of ground fish concentrate.
(4) Mixing: and (3) spraying the ground fish concentrate obtained in the step (3) on the ground fish powder enzymatic hydrolysis residues with stirring at room temperature by taking 50g of the ground fish powder enzymatic hydrolysis residues obtained in the step (2) as a dispersing agent.
(5) And (3) drying: drying the mixed viscous material in the step (4) at the temperature of 60 ℃ and continuously crushing according to the requirement, and sieving to obtain about 96g of finished geodetic fish seasoning, wherein the moisture content of the sample is 9.65%.
Example 3
(1) Baking: 155g of the ground fish (15% of moisture content) is crushed into powder (high-speed multifunctional crusher), the powder is sieved by a 10-mesh sieve, a glucose solution (the concentration is 5% by mass) is sprayed according to 15% of the weight of the ground fish, the baking temperature is 140 ℃, the baking time is 5min, and 145g of the baked ground fish (8.8% of moisture content) is obtained.
(2) Enzymolysis: weighing 95g of the baked ground fish powder, adding water into an enzymolysis container according to a solid-to-liquid ratio of 1:5 (w/v), stirring, boiling, cooling, adopting 1mol/L hydrochloric acid or 1mol/L sodium hydroxide solution to adjust the pH value to 8.0, preheating for 15min in a constant-temperature water bath at 55 ℃, adding Alcalase protease according to 0.6% of the mass of the ground fish powder, carrying out enzymolysis for 0.5h, boiling for inactivating enzyme for 5min, cooling to 50 ℃, adding Flavourzyme according to 1.2% of the mass of the ground fish powder, carrying out enzymolysis for 4h, boiling for inactivating enzyme for 5min, cooling to room temperature, carrying out centrifugal separation, and carrying out constant volume of centrifugate to 640mL to obtain the ground fish powder hydrolysate. The residue obtained from the enzymolysis of the ground fish powder was dried by hot air at 70℃to obtain 47g of dried ground fish residue (moisture content 8.8%).
(3) Concentrating: concentrating the ground hydrolysate obtained in the step (2) by adopting a vacuum rotary evaporation concentration method, and concentrating the hydrolysate to a volume which is one eighth of the original volume to obtain 80mL of concentrated solution.
(4) Preparing a dispersing agent: weighing 50g of the baked ground fish powder obtained in the step (1) as a dispersing agent.
(5) Mixing: spraying the geodetic concentrated juice obtained in the step (3) on the geodetic flavor material dispersing agent obtained in the step (4) under the condition of room temperature with stirring.
(6) And (3) drying: drying the mixed viscous material in the step (5) at 65 ℃ and continuously crushing and sieving according to the requirement to obtain about 96g of finished geodetic fish seasoning, wherein the moisture content of the sample is 9.80%.
Comparative example 1
100g of the ground fish (moisture content 15%) is crushed into powder, and the powder is dried at 60 ℃ until the moisture content is 9.95%, so as to obtain the ground fish powder.
Comparative example 2
100g of the ground fish (moisture content 15%) is crushed into powder, and a glucose solution (concentration is 5% by mass) is sprayed according to 15% of the weight of the ground fish, wherein the baking temperature is 130 ℃ and the baking time is 6min, so that 95g of the baked ground fish (moisture content 9.82%) is obtained.
Effect example 1
The finished geodetic fish seasoning of examples 1 to 3 and the geodetic fish powder of comparative examples 1 to 2 were photographed: the finished photograph of the ground fish seasoning in example 1 is shown in fig. 2, the finished photograph of the ground fish seasoning in example 2 is shown in fig. 3, the finished photograph of the ground fish seasoning in example 3 is shown in fig. 4, the photograph of the ground fish powder in comparative example 1 is shown in fig. 5, and the photograph of the baked ground fish powder in comparative example 2 is shown in fig. 6.
Effect example 2
10 (5 men and 5 women) experts or evaluators with background and experience of the related knowledge in the field were selected to perform sensory evaluation on the four aspects of smell, taste, color and texture of the flavor-enhanced geofish seasoning, respectively. The evaluation criteria were as in table 1, using a 10 point scale. 25g of the finished geodetic seasoning of examples 1 to 3, the geodetic powder of comparative example 1 and the baked geodetic powder of comparative example 2 were each subjected to sensory evaluation, the evaluation scores were sorted and analyzed by Excel 2010, and the data results were expressed as mean ± standard deviation. The results are shown in Table 2.
TABLE 1 sensory evaluation criteria
Table 2 sensory evaluation of each sample
As can be seen from Table 2, the samples of example 1 and example 3 are not only mellow and rich in taste, full in fragrance and low in fishy smell, but also have fluffy and fluffy shapes similar to those of the conventional ground fish powder, and are best comprehensively evaluated, but the hydrolysis residues of the ground fish powder are utilized in example 1, so that the raw material utilization rate is relatively high.
Effect example 3
10 (5 men, 5 women) specialists or evaluators with background and experience of the relevant knowledge in the art were selected to perform sensory evaluation of the 5 products of examples 1-3 and comparative examples 1-2, respectively, from odor, taste, appearance, using a 10-point score, and the evaluation criteria were according to table 3. The method comprises the following steps: 5g of the finished product of the geodetic fish seasoning of examples 1-3, the geodetic fish powder of comparative example 1 and the baked geodetic fish powder of comparative example 2 were respectively taken, 100g of purified water was respectively added and boiled, and then cooled to room temperature, and the boiled soup was used for sensory evaluation. The evaluation scores were collated and analyzed using Excel 2010 and the data results were expressed as mean ± standard deviation. The sensory evaluation results are shown in Table 4.
TABLE 3 sensory evaluation criteria
Table 4 sensory evaluation of the water-boiled soup of each sample
As can be seen from table 4, the smell and taste of the poached soup of example 1, example 2 and example 3 sprayed with the concentrated hydrolysate are significantly better than those of the poached soup of comparative example 1 and comparative example 2, but the poached soup of example 2 has poor sensory evaluation because it contains much off-white powdery precipitate. In combination, the samples of example 1 and example 3 gave a better flavor of the poached soup.
Effect example 3: determination of free amino acids
5g of the samples of example 1, example 2, example 3 and comparative examples 1 and 2 were taken in 100mL beakers, respectively, 50mL of boiling water was added, stirred and then allowed to stand for 10min, 5mL of the extract was taken in a 50mL centrifuge tube, 5mL of 10% (w/v) sulfosalicylic acid was added, homogenized for 2min, and centrifuged at 10000r/min at 4℃for 15min. Adding pure water to the supernatant to 10mL, passing through 0.22um membrane, and detecting by an amino acid automatic analyzer. Samples were derivatized with post-column ninhydrin at 135℃and absorbance values were recorded at 440nm and 570 nm. Quantification of each amino acid was determined by comparing its peak area to an amino acid standard. The type and amount of amino acids in the sample were quantified by comparing the retention time and peak area of the amino acid standard. Data were collated and analyzed using Excel 2010 and data results were expressed as mean ± standard deviation of the three test data.
TABLE 5 free amino acid content of samples
As is clear from Table 5, examples 1 to 3, compared with comparative examples 1 and 2, all had significantly increased total free amino acid content due to the sprayed hydrolysate, and in particular had significantly increased amounts of glutamic acid and asparagine, which partially explain why the umami taste of examples 1 to 3 was more intense compared with comparative examples 1 and 2.
Effect example 4: determination of inosinic acid and guanylic acid
5g of the samples of example 1, example 2, example 3, comparative example 1 and comparative example 2 were taken in 100mL beakers, respectively, 50mL of boiling water was added, stirred and leached, and then left to stand for 10min, 5mL of the leaching solution was taken in a 50mL centrifuge tube, centrifuged (10000 r/min,15min,4 ℃), the supernatant was taken and kept constant to 10mL with ultrapure water, shaken well, and measured after passing through a 0.22 μm membrane, and the whole process was operated at 0 to 4 ℃.
High Performance Liquid Chromatograph (HPLC) conditions: chromatography column Phenomnex C18 (250 mm. Times.4.6 mm. Times.5 μm); mobile phase 0.01mol/L potassium dihydrogen phosphate (ph=4.82); the flow rate is 1mL/min; column temperature is 30 ℃; sample injection amount is 5ul; the test wavelength is 254nm; analysis time was 25min.
Preparing a mixed standard solution of 5' -guanylic acid (5 ' -GMP) and 5' -disodium Inosinate (IMP) with the mass ratio of 1:1, and adoptingQuantitative analysis by external standard method, the mass concentration is 10, 20, 30, 40, 50mg.L respectively -1 . At a concentration (mg.L) -1 ) On the abscissa (X), the peak area was on the ordinate (Y), a standard curve was drawn, and the 5' -guanylic acid (5 ' -GMP) and the 5' -disodium Inosinate (IMP) contents in each sample were detected, respectively. Data were collated and analyzed using Excel 2010 and SPSS 19.0 software and data results are expressed as the mean ± standard deviation of the three determinations. The results are shown in Table 6.
Table 6 sample taste nucleotide content analysis
The flavor-developing substance of the ground fish powder contains flavor-developing nucleotides besides flavor-developing amino acids, wherein 5'-IMP and 5' -GMP are two important nucleotide flavor-developing agents, and the two nucleotides can cooperate with the flavor-developing amino acids to generate flavor which is far greater than the sum of flavor effects of the substances alone. As is clear from Table 6, the 5'-GMP and 5' -IMP contained in the samples of examples 1 to 3 sprayed with the baked ground fish hydrolysate were significantly higher than the 5'-GMP and 5' -IMP contained in comparative examples 1 and 2.
By combining the above analysis, by comparing the appearance, smell, and taste of each sample and its decoction, it can be concluded that: the examples 1, 2 and 3 have higher umami component content, and the smell and taste are better than those of the comparative examples 1 and 2, but the example 2 adopts hydrolysis residues completely as the dispersing agent, contains more fine bone slag powder, and the sensory quality of the products is inferior to that of the examples 1 and 3. In comparison between example 1 and example 3, the sensory quality of example 1 was similar to example 3, but the raw material utilization was higher due to the full use of hydrolysis residues. In general, example 1 and example 3 are more valuable to be popularized.
The above examples are preferred embodiments of the present invention, but the embodiments of the present invention are not limited to the above examples, and any other changes, modifications, substitutions, combinations, and simplifications that do not depart from the spirit and principle of the present invention should be made in the equivalent manner, and the embodiments are included in the protection scope of the present invention.
Reference to the literature
[1] Houhui, xia Yangyi, zhou Tao, etc. change of taste substances during heat reaction of chicken broth to prepare chicken broth [ J ]. Food science, 2017,38 (14): 175-180.
[2]Tayor M W,Hershey H V,Levine R A,et al.Improved method of resolving nucleotides by reversed-phase high-performance liquid chromatography.1981,219(1):133-139.
[3] Li Xue, feng Tao, song Shiqing, etc. the effect of different treatments on the release of the flavoring substances of the beech mushroom [ J ]. Food science, 2020,41 (10): 198-205.
[4] Wang Xuefeng, li Chunping, wu Jiajia, and the like, identification and analysis of flavor components in mandarin fish fermentation [ J ]. Chinese food journal, 2015,15 (01): 222-229.
Claims (10)
1. The preparation method of the flavor-enhanced geodetic fish seasoning is characterized by comprising the following steps of:
(1) Baking: crushing dried ground fish into fish powder, spraying a small molecular sugar aqueous solution, and baking for 5 min-8 min at 120-140 ℃ to obtain baked ground fish powder;
(2) Enzymolysis: taking part of the baked ground fish powder obtained in the step (1), adding water, stirring, boiling and cooling to obtain ground fish powder water decoction; then adjusting the pH value of the ground fish powder decoction to 6.5-8.0, adding protease to carry out primary enzymolysis at 50-60 ℃, boiling and inactivating enzyme after enzymolysis to obtain primary enzymolysis solution; then adding protease for secondary enzymolysis at 50-60 ℃, boiling to inactivate enzyme after enzymolysis, cooling to room temperature, and carrying out solid-liquid separation to obtain a ground fish powder hydrolysate and ground fish residues;
(3) Concentrating/drying: concentrating the ground fish powder hydrolysate obtained in the step (2) to obtain ground fish concentrated solution, and drying the ground fish residues obtained in the step (2) to obtain dried ground fish residues;
(4) Preparing a dispersing agent: taking the residual baked ground fish powder obtained in the step (1) as a ground fish flavor dispersant; or uniformly mixing the dried ground fish residue obtained in the step (3) with the residual baked ground fish powder obtained in the step (1) to obtain a ground fish flavor material dispersing agent;
(5) Preparing a geofish seasoning:
spraying the geodetic concentrated solution obtained in the step (3) on the geodetic flavor material dispersing agent obtained in the step (4) until the geodetic concentrated solution is in a loose and breathable viscous state, and drying the geodetic concentrated solution at 50-70 ℃ to obtain the flavor-enhanced geodetic flavor material;
the small molecule saccharide in the step (1) is glucose;
the protease for the first enzymolysis in the step (2) is at least one of Alcalase and Protamex;
the protease of the second enzymatic hydrolysis in step (2) is a Flavourzyme enzyme;
the mass ratio of the ground fish residues to the baked ground fish powder in the step (4) is 0-1:1, and the method does not comprise 0;
the dosage of the geodetic concentrated solution in the step (5) is calculated according to the ratio of 1-2 mL of the geodetic concentrated solution in each gram of geodetic flavor material dispersing agent;
and (3) drying in the step (5) until the moisture content of the flavor-enhanced geofish seasoning is lower than 10%.
2. The method for preparing a flavor-enhanced geofish seasoning according to claim 1, characterized in that:
the protease for the first enzymolysis in the step (2) is at least one of protease Protamex1.6 and alkaline protease Alcalase 2.4L;
the protease of the second enzymatic hydrolysis described in step (2) is the Flavourzyme500MG.
3. The method for preparing a flavor-enhanced geofish seasoning according to claim 1, characterized in that:
the moisture content of the dried geodetic fish in the step (1) is 15+/-2%;
the dosage of the small molecule sugar aqueous solution in the step (1) is 10-15% of the weight of the fish powder;
the concentration of the small molecule saccharide aqueous solution in the step (1) is 5+/-0.5% by mass;
the baking in the step (1) is to bake the ground fish powder until the moisture content is 8.8-9.0%;
the amount of protease for the first enzymolysis in the step (2) is calculated by adding 0.6 to 1.0 percent of the mass of the baked ground fish powder;
the amount of protease for the second enzymolysis in the step (2) is calculated by adding 1.0-1.2% of the mass of the baked ground fish powder;
the drying in the step (3) is to dry the ground fish residue until the moisture content is 8.6-8.8%.
4. The method for preparing a flavor-enhanced geofish seasoning according to claim 1, characterized in that:
the mass ratio of the ground fish residues to the baked ground fish powder in the step (4) is 1:1.
5. The method for preparing a flavor-enhanced geofish seasoning according to claim 1, characterized in that:
the temperature of the first enzymolysis in the step (2) is 50-55 ℃;
the time of the first enzymolysis in the step (2) is 0.5-1 h;
the temperature of the second enzymolysis in the step (2) is 50 ℃;
the time of the second enzymolysis in the step (2) is 2-4 hours.
6. The method for preparing a flavor-enhanced geofish seasoning according to claim 1, characterized in that:
the concentration in the step (3) is 1/5-1/8 of the original volume.
7. The method for preparing a flavor-enhanced geofish seasoning according to claim 1, characterized in that:
the dried geodetic fish in the step (1) is the dried geodetic fish with the fish heads removed;
the boiling enzyme deactivation time in the step (2) is 5 min;
the pH value is adjusted by adopting hydrochloric acid or sodium hydroxide solution;
the solid-liquid separation in the step (2) is carried out by adopting centrifugation or filtration;
the drying in the step (3) is to carry out hot air drying at 50-70 ℃;
the concentration in the step (3) is carried out by adopting a vacuum rotary evaporation mode;
the temperature of the drying in the step (5) is 60-70 ℃.
8. A flavor-enhanced geofish seasoning, characterized in that: prepared by the method of any one of claims 1 to 7.
9. Use of the flavor-enhanced geofish seasoning of claim 8 in the food field.
10. The use according to claim 9, characterized in that: the food is a seasoning.
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