CN114698818A - Composite solid seasoning and preparation method thereof - Google Patents
Composite solid seasoning and preparation method thereof Download PDFInfo
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- CN114698818A CN114698818A CN202210305070.2A CN202210305070A CN114698818A CN 114698818 A CN114698818 A CN 114698818A CN 202210305070 A CN202210305070 A CN 202210305070A CN 114698818 A CN114698818 A CN 114698818A
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- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 28
- 239000007787 solid Substances 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 239000002131 composite material Substances 0.000 title claims description 6
- 235000014102 seafood Nutrition 0.000 claims abstract description 37
- 239000000287 crude extract Substances 0.000 claims abstract description 30
- 150000001875 compounds Chemical class 0.000 claims abstract description 9
- 239000007788 liquid Substances 0.000 claims description 30
- 229920001353 Dextrin Polymers 0.000 claims description 14
- 239000004375 Dextrin Substances 0.000 claims description 14
- 235000019425 dextrin Nutrition 0.000 claims description 14
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 claims description 12
- 239000000047 product Substances 0.000 claims description 11
- 125000005456 glyceride group Chemical group 0.000 claims description 10
- 235000021190 leftovers Nutrition 0.000 claims description 10
- 108010073771 Soybean Proteins Proteins 0.000 claims description 9
- 235000019710 soybean protein Nutrition 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 7
- 238000001694 spray drying Methods 0.000 claims description 7
- 239000006185 dispersion Substances 0.000 claims description 6
- 239000003094 microcapsule Substances 0.000 claims description 6
- 239000012074 organic phase Substances 0.000 claims description 6
- 239000003208 petroleum Substances 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 230000002255 enzymatic effect Effects 0.000 claims description 5
- 244000291564 Allium cepa Species 0.000 claims description 4
- 240000002234 Allium sativum Species 0.000 claims description 4
- 108091005804 Peptidases Proteins 0.000 claims description 4
- 244000203593 Piper nigrum Species 0.000 claims description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims description 4
- 239000004365 Protease Substances 0.000 claims description 4
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 4
- 235000013614 black pepper Nutrition 0.000 claims description 4
- 239000000284 extract Substances 0.000 claims description 4
- 235000004611 garlic Nutrition 0.000 claims description 4
- 235000008397 ginger Nutrition 0.000 claims description 4
- 235000021552 granulated sugar Nutrition 0.000 claims description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 4
- 239000004223 monosodium glutamate Substances 0.000 claims description 4
- 239000012071 phase Substances 0.000 claims description 4
- 239000001931 piper nigrum l. white Substances 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 159000000000 sodium salts Chemical class 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 3
- 239000000413 hydrolysate Substances 0.000 claims description 3
- 235000018102 proteins Nutrition 0.000 claims description 3
- 102000004169 proteins and genes Human genes 0.000 claims description 3
- 108090000623 proteins and genes Proteins 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 claims description 3
- 229920000858 Cyclodextrin Polymers 0.000 claims description 2
- 239000001116 FEMA 4028 Substances 0.000 claims description 2
- 229920002774 Maltodextrin Polymers 0.000 claims description 2
- 239000005913 Maltodextrin Substances 0.000 claims description 2
- 108010009736 Protein Hydrolysates Proteins 0.000 claims description 2
- 108091028664 Ribonucleotide Proteins 0.000 claims description 2
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 2
- 235000011175 beta-cyclodextrine Nutrition 0.000 claims description 2
- 229960004853 betadex Drugs 0.000 claims description 2
- 238000001704 evaporation Methods 0.000 claims description 2
- 229940035034 maltodextrin Drugs 0.000 claims description 2
- 230000017854 proteolysis Effects 0.000 claims description 2
- 238000004537 pulping Methods 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 239000002336 ribonucleotide Substances 0.000 claims description 2
- 230000002797 proteolythic effect Effects 0.000 claims 1
- 239000011162 core material Substances 0.000 abstract description 25
- 239000011248 coating agent Substances 0.000 abstract description 11
- 238000000576 coating method Methods 0.000 abstract description 11
- 230000000968 intestinal effect Effects 0.000 abstract description 10
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 210000004211 gastric acid Anatomy 0.000 abstract description 8
- 235000013305 food Nutrition 0.000 abstract description 6
- 239000000126 substance Substances 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 235000013409 condiments Nutrition 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 239000003531 protein hydrolysate Substances 0.000 abstract 1
- 239000010410 layer Substances 0.000 description 19
- 230000000052 comparative effect Effects 0.000 description 18
- 238000000034 method Methods 0.000 description 13
- 235000015097 nutrients Nutrition 0.000 description 7
- 230000008569 process Effects 0.000 description 7
- 239000002253 acid Substances 0.000 description 6
- 210000002784 stomach Anatomy 0.000 description 5
- 239000004278 EU approved seasoning Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 241000233866 Fungi Species 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 3
- 230000002496 gastric effect Effects 0.000 description 3
- 239000002356 single layer Substances 0.000 description 3
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000002773 nucleotide Substances 0.000 description 2
- 125000003729 nucleotide group Chemical group 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 241001474374 Blennius Species 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 238000005253 cladding Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000003628 erosive effect Effects 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
- 230000003179 granulation Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Seasonings (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a compound solid condiment and a preparation method thereof, belonging to the technical field of food processing and being characterized by comprising an inner core, an intermediate layer and an outer layer; the preparation method of the compound solid seasoning comprises the following steps: the preparation method comprises the following steps of preparing a seafood crude extract, preparing a proteolysis product, preparing a first embedding substance and preparing a second embedding substance, and has the beneficial effects that: the seafood crude extract is added, so that the nutrition and the flavor are more abundant; the core material can be smoothly transferred from a gastric acid environment to an intestinal environment by utilizing microencapsulation double coating treatment, and simultaneously, the requirement that most of the core material can be released when the core material reaches the intestinal environment is met.
Description
The technical field is as follows:
the invention belongs to the technical field of food processing, and particularly relates to a compound solid seasoning and a preparation method thereof.
The background art comprises the following steps:
over thousands of years of history, Chinese developed and consumed flavors have a long history, and many traditional flavors have been adopted by countries throughout the world. With the improvement of the living standard of people and the rapid development of the food industry, the requirement of people on seasonings becomes higher and higher, and the traditional single seasoning cannot meet the requirement of people. In recent years, the yield of seasonings in China is steadily increased, and new products emerge endlessly; the production technology, process and equipment are continuously improved; the product starts to participate in international competition and enters the international market; quality management and standardization work is gradually becoming more formal. Meanwhile, with the wide application of various high and new technologies, new products of the international condiment appear in a dispute, and the international condiment industry gradually develops towards naturalization, delicacy, nutrition, health care, convenience and internationalization.
At present, people mostly use seafood, seaweed and other marine products or fungus zymolyte of edible fungi and other fungi as raw materials to prepare solid seasonings by a spray drying method. However, with the increasing use requirements of people, the existing seasoning product has single function and cannot meet the requirements of people.
The invention content is as follows:
in order to solve the problems and overcome the defects of the prior art, the invention provides the compound solid seasoning and the preparation method thereof, which can effectively solve the problem of single flavor and function of the seasoning product.
The specific technical scheme for solving the technical problems comprises the following steps: a composite solid seasoning is a microencapsulated double-coated solid seasoning and is characterized by comprising an inner core, an intermediate layer and an outer layer;
the inner core is a seafood crude extract and accounts for 5-20% of the total weight of the microcapsule;
the middle layer wraps the outer side of the inner core and is a first embedded object containing proteolysis matters, and the weight of the middle layer accounts for 30-70% of the total weight of the microcapsule;
the outer layer wraps the outer side of the middle layer and is a second embedding object containing dextrin, and the second embedding object accounts for 25-50% of the total weight of the microcapsule.
The preparation method of the compound solid seasoning comprises the following steps:
(1) preparing a seafood crude extract;
pulverizing marine product leftovers, adding water with volume of 1-2 times of the marine product leftovers for pulping, and separating to obtain slurry and feed liquid; adding petroleum ether with volume of 0.2-0.4 times of the feed liquid, extracting at room temperature for 15-35min, standing to obtain water phase and organic phase, and evaporating the organic phase under reduced pressure to remove petroleum ether in the organic phase to obtain crude extract of seafood;
(2) preparing a protein zymolyte;
adding the obtained slurry into the water phase in the first step, carrying out enzymolysis treatment by using protease to obtain a protein zymolyte, and separating to obtain an enzymolysis liquid;
wherein the addition amount of the protease is 0.2-0.5% of the weight of the treated slurry, the enzymolysis time is 2-5h, and the enzymolysis temperature is 40-65 ℃.
(3) Preparing a first embedded object;
adding the seafood crude extract obtained in the step (1) into a first embedding liquid, and simultaneously adding soybean protein accounting for 1-5% of the mass of the first embedding liquid for dispersion treatment; then homogenizing, and spray drying to obtain the first embedded object.
The first embedding liquid comprises enzymolysis liquid, resistant dextrin, glyceride and low sodium salt, wherein the mass ratio of dry basis of the enzymolysis liquid, the resistant dextrin, the glyceride and the low sodium salt is 1 (0.2-0.6) to 0.1-0.3 to 0.02-0.1.
(4) Preparation of the second embedding
And adding the first embedding object into a second embedding liquid, wherein the second embedding liquid comprises maltodextrin/beta-cyclodextrin, and then adding soybean protein for dispersion, wherein the adding amount of the soybean protein is 1-5% of the mass of the second embedding liquid. Then homogenizing, and spray drying to obtain the second embedded object.
Meanwhile, auxiliary materials such as ginger powder, garlic, scallion, salt, white granulated sugar, monosodium glutamate, white pepper powder, disodium ribonucleotide and starch can also be added into the second embedding liquid.
The invention has the beneficial effects that:
the invention creatively adds the seafood crude extract purified by using petroleum ether into the composite solid seasoning, and on the premise of the same proportion, compared with the seafood leftover crushed material which is directly added, the content of the nutrient components of the purified seafood crude extract is higher, and the nutrition and the flavor are richer;
the invention creatively uses the seafood crude extract as the basis and utilizes the microencapsulation double-coating treatment, so that the core material can be smoothly transferred from a gastric acid environment to an intestinal environment, and simultaneously, the requirement that most of the core material can be released when the core material reaches the intestinal environment is met;
meanwhile, the first embedding layer taking glyceride and resistant dextrin as frameworks is further arranged, so that in a gastric acid environment, enzymolysis liquid is gradually acted by acid to form holes gradually, the core material can be mostly released at the moment when the core material reaches an intestinal environment from the gastric environment, the first embedding layer is not coated well, the core material cannot be released from the first embedding layer, and the core material cannot be well absorbed.
The specific implementation mode is as follows:
in the description of the invention, specific details are given only to enable a full understanding of the embodiments of the invention, but it should be understood by those skilled in the art that the invention is not limited to these details for the implementation. In other instances, well-known structures and functions have not been shown or described in detail to avoid obscuring aspects of embodiments of the invention. The specific meanings of the above terms in the present invention can be understood in a specific case to those of ordinary skill in the art.
The specific implementation mode of the invention is as follows:
in order to better understand the present invention, the specific embodiments are specifically illustrated, and it is emphasized that the effects of the embodiments are not substantially different from the various embodiments within the scope of the present invention, and the effects described in the present invention and the above problems can be achieved;
in order to more intuitively show the process advantages of the invention, the preparation method of the compound solid seasoning is compared with the equivalent replacement method of the same process,
comparative example one:
the preparation method is the same as the embodiment except that: in the preparation process of the comparative example, the crude seafood extract is replaced by the crushed marine food leftovers without microencapsulation double coating treatment, namely, the crushed marine food leftovers are mixed with ginger powder, garlic, shallot, salt, white granulated sugar, monosodium glutamate, white pepper powder, flavor nucleotide disodium or starch and then granulated;
comparative example two:
the preparation method is the same as the embodiment except that: in the preparation process of the comparative example, the seafood crude extract is replaced by the marine product leftover crushed material;
comparative example three:
the preparation method is the same as the embodiment except that: in the preparation process of the comparative example, the seafood crude extract is not subjected to microencapsulation double coating treatment, namely, the ginger powder, garlic, shallot, salt, white granulated sugar, monosodium glutamate, white pepper powder, flavor nucleotide disodium or starch is mixed with the seafood crude extract and then is granulated;
comparative example four:
the preparation method is the same as the embodiment except that: in the preparation process of the comparative example, the seafood crude extract is subjected to microencapsulated single-layer coating treatment and only has a first embedded substance, namely, the seafood crude extract is added into a first embedding liquid, and meanwhile, soybean protein is added for dispersion treatment; then homogenizing, and spray drying to obtain a first embedded object without a second embedded object;
comparative example five:
the preparation method is the same as the embodiment except that: in the preparation process of the comparative example, the seafood crude extract is subjected to microencapsulated single-layer coating treatment and only has a second embedded object, namely, the seafood crude extract is directly added into a second embedding liquid, and is added with soybean protein for dispersion, and then is subjected to homogenization treatment and spray drying to obtain the second embedded object;
detecting each embodiment and comparative example by adopting a method for a gelatin empty capsule disintegration test in the second part of the text variety of the second part of the 2010 edition of Chinese pharmacopoeia, simulating the stomach transit time for 4-6h, and determining the protein content and the oil content in the disintegrated liquid;
table 1: comparison of disintegration tests in different Processes
From the above table analysis it can be seen that:
the examples are compared with comparative example one and comparative example two to see that: compared with the crude seafood extract, the crushed marine food leftover is prepared according to the same proportion, so that the nutrient content is lower, and the method is not the same as the method in terms of nutrition and flavor, and particularly the method cannot obtain a formed structure through a granulation process.
The third comparison between the examples and the comparative examples shows that:
in the third comparative example, the seafood crude extract is not coated, and in the actual use process, when the seafood crude extract is added into solid beverage or nutrient solution or low-temperature sauce, the seafood crude extract is not coated, so that the seafood crude extract has poor processing performance, is quickly disintegrated in stomach, and is difficult to promote the full absorption of the seafood crude extract. Therefore, the crude seafood extract is generally difficult to apply to solid seasonings;
the examples are compared with comparative example four and comparative example five to see that:
although the coating treatment is carried out in the fourth and fifth comparative examples, only the single-layer coating treatment is carried out, during the actual use process, for example, when the seafood crude extract is added into solid beverage or nutrient solution, low-temperature sauce for use, the seafood crude extract is not subjected to double coating treatment, so that part of the seafood crude extract is exposed to the stomach, and the absorption effect in the intestinal tract is poor, which is probably due to the double coating arranged by the invention, and the specific working principle is that:
in a gastric environment, the first embedding layer is exposed, and the resistant dextrin in the first embedding layer has good acid and alkali resistance and can resist the erosion of a gastric acid environment; the enzymolysis liquid can provide better gel strength for the first buried layer, and effectively avoids stomach peristalsis accelerating disintegration of the first buried layer;
in order to allow the core material to be smoothly transferred from the gastric acid environment to the intestinal environment and to allow the core material to be mostly released when reaching the intestinal environment, resistant dextrin, enzymatic hydrolysate, and glyceride are combined, because the enzymatic hydrolysate has poor acid resistance and the glyceride has good acid resistance.
Through the first buried layer with glyceride and resistant dextrin as the skeleton for under the gastric acid environment, the enzymolysis liquid is gradually by the acid effect, forms the hole step by step, thereby from the stomach environment to reach the intestines environment, the core can mostly release this moment, and be unlikely to first buried layer cladding too well, makes the core can't release from first buried layer, and leads to the core can't obtain fine absorption.
Meanwhile, the reason for selecting the resistant dextrin is that the solubility of the resistant dextrin is good, and the glyceride and the enzymolysis liquid can be well dispersed without adopting an emulsifier when being dissolved in the resistant dextrin liquid.
In summary, the following steps:
the invention creatively adds the seafood crude extract purified by using petroleum ether into the composite solid seasoning, and on the premise of the same proportion, compared with the seafood leftover crushed material which is directly added, the content of the nutrient components of the purified seafood crude extract is higher, and the nutrition and the flavor are richer;
the invention creatively uses the seafood crude extract as the basis and utilizes the microencapsulation double-coating treatment, so that various nutrient substances in the core material can be smoothly transferred from a gastric acid environment to an intestinal environment, and simultaneously, the requirement that most of the nutrient substances can be released when the core material reaches the intestinal environment is met;
meanwhile, the first embedding layer taking glyceride and resistant dextrin as frameworks is further arranged, so that in a gastric acid environment, enzymolysis liquid is gradually acted by acid to form holes gradually, the core material can be mostly released at the moment when the core material reaches an intestinal environment from the gastric environment, the first embedding layer is not coated well, the core material cannot be released from the first embedding layer, and nutrient substances of the core material cannot be well absorbed.
Claims (8)
1. A composite solid seasoning is a microencapsulated double-coated solid seasoning and is characterized by comprising an inner core, an intermediate layer and an outer layer;
the inner core is a seafood crude extract and accounts for 5-20% of the total weight of the microcapsule;
the middle layer wraps the outer side of the inner core and is a first embedded object containing proteolysis matters, and the weight of the middle layer accounts for 30-70% of the total weight of the microcapsule;
the outer layer wraps the outer side of the middle layer and is a second embedding object containing dextrin, and the second embedding object accounts for 25-50% of the total weight of the microcapsule.
2. The complex solid seasoning of claim 1 wherein the complex solid seasoning is prepared by the steps of:
(1) adding the seafood crude extract into a first embedding solution, and simultaneously adding soybean protein for dispersion treatment; then homogenizing, and spray drying to obtain a first embedded object;
(2) and adding the first embedding object into the second embedding liquid, adding the soybean protein for dispersion, homogenizing, and spray drying to obtain the second embedding object.
3. The complex solid seasoning of claim 2 wherein the first embedding liquid comprises an enzymatic hydrolysate, resistant dextrin, glycerides and low sodium salts;
the second embedding liquid comprises maltodextrin and/or beta-cyclodextrin.
4. The compound solid seasoning of claim 3 wherein the mass ratio of the dry base of the enzymatic hydrolysate to the resistant dextrin to the glyceride to the low sodium salt is 1 (0.2-0.6) to (0.1-0.3) to (0.02-0.1);
the adding mass of the soybean protein in the step (1) is 1-5% of the mass of the first embedding liquid;
the adding mass of the soybean protein in the step (2) is 1-5% of the mass of the second embedding liquid.
5. The compound solid seasoning of claim 4 wherein the second embedding liquid further comprises at least one of ginger powder, garlic, shallot, salt, white granulated sugar, monosodium glutamate, white pepper, disodium ribonucleotide, or starch.
6. The complex solid seasoning of any one of claims 1 to 5 wherein the crude seafood extract is prepared by: pulverizing marine product leftovers, adding water with volume of 1-2 times of the marine product leftovers for pulping, and separating to obtain slurry and feed liquid; adding petroleum ether with volume of 0.2-0.4 times into the feed liquid, extracting at room temperature for 15-35min, standing to obtain water phase and organic phase, and evaporating the organic phase under reduced pressure to remove petroleum ether in the organic phase to obtain crude extract of seafood.
7. The complex solid seasoning of claim 6 wherein the preparation of the proteolytic enzymatic hydrolysate: adding the obtained slurry into the water phase, carrying out enzymolysis treatment by using protease to obtain a protein zymolyte, and separating to obtain an enzymolysis liquid.
8. The compound solid seasoning according to claim 7 wherein the protease is added in an amount of 0.2 to 0.5% by weight of the slurry, the enzymolysis time is 2 to 5 hours, and the enzymolysis temperature is 40 to 65 ℃.
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Citations (4)
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| CN102839047A (en) * | 2012-09-12 | 2012-12-26 | 连云港职业技术学院 | Method for extracting fish oil and producing taurine seafood condiments by using hairtail and leftovers of hairtail |
| CN103752236A (en) * | 2014-01-09 | 2014-04-30 | 陕西科技大学 | Preparation method of double-layer wrapped essence micro-capsule |
| CN106387826A (en) * | 2016-09-14 | 2017-02-15 | 广东嘉豪食品有限公司 | Preparation method of cooking-resistant chicken powder seasoning for chafing dishes |
| CN109007623A (en) * | 2018-07-20 | 2018-12-18 | 河南永达美基食品股份有限公司 | A method of its fat, which is embedded, using chicken oneself protein produces pure chicken meal |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102839047A (en) * | 2012-09-12 | 2012-12-26 | 连云港职业技术学院 | Method for extracting fish oil and producing taurine seafood condiments by using hairtail and leftovers of hairtail |
| CN103752236A (en) * | 2014-01-09 | 2014-04-30 | 陕西科技大学 | Preparation method of double-layer wrapped essence micro-capsule |
| CN106387826A (en) * | 2016-09-14 | 2017-02-15 | 广东嘉豪食品有限公司 | Preparation method of cooking-resistant chicken powder seasoning for chafing dishes |
| CN109007623A (en) * | 2018-07-20 | 2018-12-18 | 河南永达美基食品股份有限公司 | A method of its fat, which is embedded, using chicken oneself protein produces pure chicken meal |
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