CN114982899A - 一种冷水水产多肽粉去腥香精、制备方法及应用 - Google Patents
一种冷水水产多肽粉去腥香精、制备方法及应用 Download PDFInfo
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- CN114982899A CN114982899A CN202210747096.2A CN202210747096A CN114982899A CN 114982899 A CN114982899 A CN 114982899A CN 202210747096 A CN202210747096 A CN 202210747096A CN 114982899 A CN114982899 A CN 114982899A
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- fishy smell
- essence
- cold water
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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
- 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
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
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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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/202—Aliphatic compounds
- A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
-
- A—HUMAN NECESSITIES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
- A23L27/2026—Hydroxy compounds
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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
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- A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
- A23L27/2028—Carboxy compounds
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- A—HUMAN NECESSITIES
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- 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
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- A23L27/203—Alicyclic compounds
-
- 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
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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
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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
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- A23L27/2054—Heterocyclic compounds having nitrogen as the only hetero atom
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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
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- A—HUMAN NECESSITIES
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
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- Health & Medical Sciences (AREA)
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
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- General Preparation And Processing Of Foods (AREA)
Abstract
本发明公开了一种冷水水产多肽粉去腥香精，按照质量份数计，包括呋喃酮1～2份、乙位突厥酮2～4份、甲位突厥酮2.5～4.5份、十二酸乙酯0.2～0.6份、乙醛0.01～0.03份、乙酸乙酯0.01～0.03份、十四酸乙酯0.05～0.1份、苯乙酸丁酯0.02～0.06份、乳酸乙酯0.01～0.03份、乙酸0.02～0.05份、硫噻唑0.1～0.2份、四甲吡嗪0.35～0.75份、十四酸0.3～0.5份、2～乙酰吡嗪0.1～0.3份、麦芽酚1～2份、乙基麦芽酚1～2份、香兰素0.2～0.6份、丙二醇85～90份；该去腥香精能够除去冷水水产多肽粉如大鲵多肽粉的腥味，以原料重量计，其添加量在.0.5％以上，尤其是添加1～2％去腥效果显著，同时也可用于其他产品，如海鲜及其制品、肉类及其制品、淡水鱼及其制品、和/或蛋类及其制品的去腥。
Description
技术领域
本发明属于食品香精领域，更具体地，涉及一种冷水水产多肽粉去腥香精、制备方法及应用。
背景技术
冷水水产，是指适宜的养殖水温在25℃以下的水产，一些在进化学上较为古老的水产品种为冷水水产，例如大鲵、鲟鱼等，有着“活化石”之称。
现代研究显示，一些有着“活化石”之称的冷水水产具有独特的营养价值，市场价值高。例如大鲵被视为珍稀名贵的滋补品，对人体补虚有奇效，据现代临床医学观察，大鲵对贫血、祸乱、痢疾、癫痫和血经等疾病具有显著疗效。现代工艺显示，从大鲵体内水解提取大鲵肽，更有利于吸收，是不可多得的营养食品。
然而冷水水产经水解工艺后获得的多肽，普遍出现更加明显的腥味，限制了其广泛的应用于食品、保健品中。
去腥研究一直是热门研究，产品中腥味物质的来源、成分及含量能够影响去腥效果，而现有去腥香精并不能完全掩饰冷水水产多肽粉的腥味，难以达到去腥的作用，急需一种有效的冷水水产多肽粉去腥香精，这对解决腥味问题具有重要意义。
发明内容
针对现有技术的以上缺陷或改进需求，本发明提供了一种冷水水产多肽粉去腥香精、制备方法及应用，其目的在于研发一种能够高效去腥的去腥香精，由此解决现有去腥香精难以除去冷水水产多肽粉腥味的技术问题。
为实现上述目的，按照本发明的一个方面，提供了一种冷水水产多肽粉去腥香精，其包括以下组分：
呋喃酮1～2份、乙位突厥酮2～4份、甲位突厥酮2.5～4.5份、十二酸乙酯0.2～0.6份、乙醛0.01～0.03份、乙酸乙酯0.01～0.03份、十四酸乙酯0.05～0.1份、苯乙酸丁酯0.02～0.06份、乳酸乙酯0.01～0.03份、乙酸0.02～0.05份、硫噻唑0.1～0.2份、四甲吡嗪0.35～0.75份、十四酸0.3～0.5份、2～乙酰吡嗪0.1～0.3份、麦芽酚1～2份、乙基麦芽酚1～2份、香兰素0.2～0.6份、丙二醇85～90份。
按照本发明的另一方面，提供了一种如本发明所述冷水水产多肽粉去腥香精的制备方法，其包括以下步骤：
按照本发明所述的各组分的质量分数，称量，加水混匀，获取液体香精，再将液体香精微胶囊化，干燥后获得固体粉末，即为冷水水产多肽粉去腥香精。
优选地，所述冷水水产多肽粉去腥香精的制备方法，其所述加水混匀，按照质量份数计，加100份水混匀，所述液体香精微胶囊化，采用微胶囊包埋工艺，其芯材壁材比为1:8。
优选地，所述冷水水产多肽粉去腥香精的制备方法，其所述壁材，包括β-环状糊精。
优选地，所述冷水水产多肽粉去腥香精的制备方法，其所述微胶囊包埋工艺，其包合温度65～75℃，包合时间1.5～2.5h。
优选地，所述冷水水产多肽粉去腥香精的制备方法，其所述干燥为喷雾干燥，包括干燥前的过滤、清洗。
按照本发明的另一个方面，提供了一种如本发明所述冷水水产多肽粉去腥香精的应用，其应用于制备海鲜及其制品、肉类及其制品、淡水鱼及其制品、和/或蛋类及其制品去腥香精。
优选地，所述冷水水产多肽粉去腥香精的应用，其所述去腥香精，包括液体或固体粉末。
优选地，所述冷水水产多肽粉去腥香精的应用，其所述去腥香精，以原料重量计，其添加量在0.5％以上。
优选地，所述冷水水产多肽粉去腥香精的应用，其所述去腥香精，添加量为原料的1～2％。
总体而言，通过本发明所构思的以上技术方案与现有技术相比，能够取得下列有益效果：
本发明提供的去腥香精，相比现有去腥香精，能够解决大鲵多肽粉腥味的问题，在相同添加量的情况，其能够显著的除去大鲵多肽粉的腥味，以冷水水产多肽粉重量计，其添加量在0.5％以上，具有明显掩饰腥味的作用，可以用于冷水水产多肽粉去腥，尤其是添加量在1～2％去腥效果显著。
具体实施方式
为了使本发明的目的、技术方案及优点更加清楚明白，以下结合实施例，对本发明进行进一步详细说明。应当理解，此处所描述的具体实施例仅仅用以解释本发明，并不用于限定本发明。此外，下面所描述的本发明各个实施方式中所涉及到的技术特征只要彼此之间未构成冲突就可以相互组合。
腥味物质主要包括三甲胺、二甲胺、土臭素、二甲基乙冰片、含氮化合物、甲硫醇等，而不同来源的食物或产品其腥味成分、腥味物质的含量存在很大差异，如海产品腥味物质成分主要为三甲胺、二甲胺等脂肪族胺的衍生物，其腥味主要来源于体内氧化三甲胺降解；蛋类的腥味物质成分主要为三甲胺；肉类的腥味物质成分主要为三甲胺、甲硫醇、硫化氢、吲哚、杂环胺等；可见，三甲胺在海产品、肉制品、蛋制品中普遍存在，研究也表明，三甲胺是大部分食品如海产品、肉制品、蛋制品中主要的腥味物质，而大鲵的主要腥味物质包括壬醛、辛醛、癸醛、庚醛、己醛、十一醛、1-辛烯-3-醇等，可见，相比常见海产品、肉制品、蛋制品的腥味物质，大鲵的腥味物质成分更佳丰富多样，也是其难以去腥的原因之一。
另外，大鲵养殖有别于其他水产养殖品种，且对水质、水温等有特定要求，受养殖环境的影响，相比淡水鱼类，大鲵产生的腥味成分复杂且积累的腥味物质含量比较高；而以大鲵为原料制备的大鲵多肽粉在制备过程中由于蛋白质降解也会产生一些腥味多肽，且含量也较高，进一步增加去腥难度；可见，大鲵多肽粉，其腥味成分及含量与常见的具有腥味的产品如海鲜类产品、肉类产品、蛋类产品及一些常见的淡水鱼类产品，明显不同；其腥味成分更复杂、腥味物质含量高且直接除去这些腥味物质对大鲵多肽粉的功效有影响，尤其是直接除去腥味多肽会降低其功效，导致大鲵多肽粉的腥味一直是一个难以解决的问题；而且实验也证实，现有常见的去腥香精对大鲵多肽粉的去腥效果不佳，难以达到掩饰腥味的作用。
因此目前大鲵多肽一般采用脱除腥味物质的方法去腥，例如“大鲵油脂脱腥及挥发性成分分析”，辛茜，《油脂化工》。然而水解后的大鲵多肽进行脱腥工艺处理后，不仅腥味物质去除，同时小分子多肽以及珍贵的不饱和脂肪酸成分亦损失较大，严重的影响了大鲵多肽的营养价值。本发明采用了掩盖的去腥策略，通过大量实验摸索针对性的香精，掩盖大鲵多肽粉的腥味，提高大鲵多肽粉的服用体验。
本发明提供了一种冷水水产多肽粉去腥香精，按照质量份数计，包括如下各组分：
呋喃酮1～2份、乙位突厥酮2～4份、甲位突厥酮2.5～4.5份、十二酸乙酯0.2～0.6份、乙醛0.01～0.03份、乙酸乙酯0.01～0.03份、十四酸乙酯0.05～0.1份、苯乙酸丁酯0.02～0.06份、乳酸乙酯0.01～0.03份、乙酸0.02～0.05份、硫噻唑0.1～0.2份、四甲吡嗪0.35～0.75份、十四酸0.3～0.5份、2～乙酰吡嗪0.1～0.3份、麦芽酚1～2份、乙基麦芽酚1～2份、香兰素0.2～0.6份、丙二醇85～90份。
另外，本发明提供了所述冷水水产多肽粉去腥香精的制备方法，具体包括以下步骤：
按照上述各组分质量份数，分别称取、加水混匀获得液体香精；再将获取的液体香精微胶囊化，干燥后成固体粉末，即为所述冷水水产多肽粉去腥香精；优选加水100份；
所述液体香精微胶囊化，采用微胶囊包埋工艺，其芯材壁材比为1:8；所述壁材，优选β-环状糊精，同时具有增容的效果；所述微胶囊包埋工艺，其包合温度65～75℃，包合时间1.5～2.5小时。
所述干燥为喷雾干燥，包括干燥前的过滤、清洗。
本发明还提供了一种冷水水产多肽粉去腥香精的应用，其应用于制备海鲜及其制品、肉类及其制品、淡水鱼及其制品、和/或蛋类及其制品去腥香精；所述去腥香精，包括液体或固体粉末，以原料重量计，所述去腥香精有效添加量在0.5％以上，优选有效添加量为1～2％。
以下为实施例：
实施例1冷水水产多肽粉去腥香精(简称“去腥香精”)
按照重量份数计，分别称取呋喃酮1.48份、乙位突厥酮3.0份、甲位突厥酮3.5份、十二酸乙酯0.42份、乙醛0.02份、乙酸乙酯0.02份、十四酸乙酯0.07份、苯乙酸丁酯0.04份、乳酸乙酯0.02份、乙酸0.035份、硫噻唑0.14份、四甲吡嗪0.55份、十四酸0.35份、2～乙酰吡嗪0.21份、麦芽酚1.7份、乙基麦芽酚1.62份、香兰素0.49份、丙二醇88.035份，100份水混匀，混合进行微胶囊化处理，干燥后即为去腥香精固体粉末；具体为：
采用β-环状糊精包埋，其中芯材壁材比为1:8，包合温度70℃，包合时间2小时，过滤，清洗，喷雾干燥得微胶囊粉末香精，即为去腥香精。
实施例2大鲵多肽粉去腥实验
取大鲵多肽粉3.0g于玻璃杯中，加入0.03g实施例1中冷水软骨鱼鱼粉去腥香精，拌匀，加入50mL 40℃左右温水冲泡，完全溶解后闻味。与不加香精的大鲵多肽冲液对比，腥味评价结果见下表1。
对比例1市售去腥香精1的去腥效果
取大鲵多肽粉3.0g于玻璃杯中，加入0.03g市售去腥香精1中冷水软骨鱼鱼粉去腥香精，拌匀，加入50mL40℃左右温水冲泡，完全溶解后闻味。与不加香精的大鲵多肽冲液对比，去腥味评价结果见下表1。
对比例2市售去腥香精2的去腥效果
取大鲵多肽粉3.0g于玻璃杯中，加入0.03g市售去腥香精2中冷水软骨鱼鱼粉去腥香精，拌匀，加入50mL40℃左右温水冲泡，完全溶解后闻味。与不加香精的大鲵多肽冲液对比，去腥味评价结果见下表1。
表1实施例及对比例的去腥效果对比
表1中对照组为不添加去腥香精的大鲵多肽粉；本次实验参与评价人数为60人，男女比例为1:1，其中55岁以上20人，35～55岁20人，18～35岁20人。
由表1可知，添加本发明所述的去腥香精与添加市售去腥香精或不加去腥香精的冷水水产多肽粉如大鲵多肽粉冲液相比，其腥味消失，去腥效果十分理想。
本领域的技术人员容易理解，以上所述仅为本发明的较佳实施例而已，并不用以限制本发明，凡在本发明的精神和原则之内所作的任何修改、等同替换和改进等，均应包含在本发明的保护范围之内。
Claims (10)
1.一种冷水水产多肽粉去腥香精，其特征在于，按照质量份数计，包括以下组分：
呋喃酮1～2份、乙位突厥酮2～4份、甲位突厥酮2.5～4.5份、十二酸乙酯0.2～0.6份、乙醛0.01～0.03份、乙酸乙酯0.01～0.03份、十四酸乙酯0.05～0.1份、苯乙酸丁酯0.02～0.06份、乳酸乙酯0.01～0.03份、乙酸0.02～0.05份、硫噻唑0.1～0.2份、四甲吡嗪0.35～0.75份、十四酸0.3～0.5份、2～乙酰吡嗪0.1～0.3份、麦芽酚1～2份、乙基麦芽酚1～2份、香兰素0.2～0.6份、丙二醇85～90份。
2.一种如权利要求1所述冷水水产多肽粉去腥香精的制备方法，其特征在于，包括以下步骤：
按照各组分的质量分数，称量，加水混匀，获取液体香精，再将液体香精微胶囊化，干燥后获得固体粉末，即为冷水水产多肽粉去腥香精。
3.如权利要求2所述的冷水水产多肽粉去腥香精的制备方法，其特征在于，所述加水混匀，按照质量份数计，加100份水混匀，所述液体香精微胶囊化，采用微胶囊包埋工艺，其芯材壁材比为1:8。
4.如权利要求3所述的冷水水产多肽粉去腥香精的制备方法，其特征在于，所述壁材，包括β-环状糊精。
5.如权利要求4所述的冷水水产多肽粉去腥香精的制备方法，其特征在于，所述微胶囊包埋工艺，其包合温度65～75℃，包合时间1.5～2.5h。
6.如权利要求2所述的冷水水产多肽粉去腥香精的制备方法，其特征在于，所述干燥为喷雾干燥，包括干燥前的过滤、清洗。
7.一种如权利要求1所述冷水水产多肽粉去腥香精的应用，其特征在于，应用于制备海鲜及其制品、肉类及其制品、淡水鱼及其制品、和/或蛋类及其制品的去腥香精。
8.如权利要求7所述的冷水水产多肽粉去腥香精的应用，其特征在于，所述去腥香精，包括液体或固体粉末。
9.如权利要求8所述的冷水水产多肽粉去腥香精的应用，其特征在于，所述去腥香精，以原料重量计，其添加量在0.5％以上。
10.如权利要求9所述的冷水水产多肽粉去腥香精的应用，其特征在于，所述去腥香精，其添加量为原料的1～2％。
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