CN115530351A - 一种增香基料及其制备方法与应用 - Google Patents
一种增香基料及其制备方法与应用 Download PDFInfo
- Publication number
- CN115530351A CN115530351A CN202211317213.8A CN202211317213A CN115530351A CN 115530351 A CN115530351 A CN 115530351A CN 202211317213 A CN202211317213 A CN 202211317213A CN 115530351 A CN115530351 A CN 115530351A
- Authority
- CN
- China
- Prior art keywords
- soy sauce
- base material
- solution
- aroma
- yeast
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000000463 material Substances 0.000 title claims abstract description 69
- 238000002360 preparation method Methods 0.000 title claims abstract description 34
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 69
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 43
- 238000006243 chemical reaction Methods 0.000 claims abstract description 33
- 102000004190 Enzymes Human genes 0.000 claims abstract description 21
- 108090000790 Enzymes Proteins 0.000 claims abstract description 21
- 238000000034 method Methods 0.000 claims abstract description 16
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 239000003205 fragrance Substances 0.000 claims abstract description 5
- 239000000243 solution Substances 0.000 claims description 32
- 239000007788 liquid Substances 0.000 claims description 25
- 229940088598 enzyme Drugs 0.000 claims description 19
- 238000002156 mixing Methods 0.000 claims description 15
- 235000015067 sauces Nutrition 0.000 claims description 13
- 238000004519 manufacturing process Methods 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 238000000855 fermentation Methods 0.000 claims description 8
- 230000004151 fermentation Effects 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 239000010779 crude oil Substances 0.000 claims description 7
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 7
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 7
- 241000235342 Saccharomycetes Species 0.000 claims description 6
- 230000002255 enzymatic effect Effects 0.000 claims description 6
- 230000035484 reaction time Effects 0.000 claims description 6
- 108010059892 Cellulase Proteins 0.000 claims description 4
- 229940106157 cellulase Drugs 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 239000004278 EU approved seasoning Substances 0.000 claims description 3
- 108010059820 Polygalacturonase Proteins 0.000 claims description 3
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 3
- 235000013305 food Nutrition 0.000 claims description 3
- 239000000413 hydrolysate Substances 0.000 claims description 3
- 108091005804 Peptidases Proteins 0.000 claims description 2
- 239000004365 Protease Substances 0.000 claims description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 2
- 239000007864 aqueous solution Substances 0.000 claims description 2
- 150000001413 amino acids Chemical class 0.000 abstract description 12
- 230000000694 effects Effects 0.000 abstract description 7
- 230000008569 process Effects 0.000 abstract description 5
- 238000012545 processing Methods 0.000 abstract description 3
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 36
- 239000000796 flavoring agent Substances 0.000 description 19
- 235000019634 flavors Nutrition 0.000 description 19
- 150000003839 salts Chemical class 0.000 description 8
- 239000000126 substance Substances 0.000 description 8
- 230000002708 enhancing effect Effects 0.000 description 7
- 102000004169 proteins and genes Human genes 0.000 description 7
- 108090000623 proteins and genes Proteins 0.000 description 7
- 239000012138 yeast extract Substances 0.000 description 7
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 6
- 229940041514 candida albicans extract Drugs 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- 208000035404 Autolysis Diseases 0.000 description 5
- 206010057248 Cell death Diseases 0.000 description 5
- 230000028043 self proteolysis Effects 0.000 description 5
- WRMNZCZEMHIOCP-UHFFFAOYSA-N 2-phenylethanol Chemical compound OCCC1=CC=CC=C1 WRMNZCZEMHIOCP-UHFFFAOYSA-N 0.000 description 4
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 4
- KYQCOXFCLRTKLS-UHFFFAOYSA-N Pyrazine Chemical compound C1=CN=CC=N1 KYQCOXFCLRTKLS-UHFFFAOYSA-N 0.000 description 4
- 239000006227 byproduct Substances 0.000 description 4
- 235000013736 caramel Nutrition 0.000 description 4
- 239000011259 mixed solution Substances 0.000 description 4
- 108090000765 processed proteins & peptides Proteins 0.000 description 4
- 101710180319 Protease 1 Proteins 0.000 description 3
- 101710180316 Protease 2 Proteins 0.000 description 3
- 101710137710 Thioesterase 1/protease 1/lysophospholipase L1 Proteins 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 238000013329 compounding Methods 0.000 description 3
- 239000006071 cream Substances 0.000 description 3
- 229910052757 nitrogen Inorganic materials 0.000 description 3
- 102000004196 processed proteins & peptides Human genes 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 238000000926 separation method Methods 0.000 description 3
- XYHKNCXZYYTLRG-UHFFFAOYSA-N 1h-imidazole-2-carbaldehyde Chemical compound O=CC1=NC=CN1 XYHKNCXZYYTLRG-UHFFFAOYSA-N 0.000 description 2
- GWYFCOCPABKNJV-UHFFFAOYSA-M 3-Methylbutanoic acid Natural products CC(C)CC([O-])=O GWYFCOCPABKNJV-UHFFFAOYSA-M 0.000 description 2
- XPCTZQVDEJYUGT-UHFFFAOYSA-N 3-hydroxy-2-methyl-4-pyrone Chemical compound CC=1OC=CC(=O)C=1O XPCTZQVDEJYUGT-UHFFFAOYSA-N 0.000 description 2
- CLUWOWRTHNNBBU-UHFFFAOYSA-N 3-methylthiopropanal Chemical compound CSCCC=O CLUWOWRTHNNBBU-UHFFFAOYSA-N 0.000 description 2
- CHWNEIVBYREQRF-UHFFFAOYSA-N 4-Ethyl-2-methoxyphenol Chemical compound CCC1=CC=C(O)C(OC)=C1 CHWNEIVBYREQRF-UHFFFAOYSA-N 0.000 description 2
- QJYOEDXNPLUUAR-UHFFFAOYSA-N 5-ethyl-4-hydroxy-2-methylfuran-3-one Chemical compound CCC1=C(O)C(=O)C(C)O1 QJYOEDXNPLUUAR-UHFFFAOYSA-N 0.000 description 2
- PCNDJXKNXGMECE-UHFFFAOYSA-N Phenazine Natural products C1=CC=CC2=NC3=CC=CC=C3N=C21 PCNDJXKNXGMECE-UHFFFAOYSA-N 0.000 description 2
- 238000005273 aeration Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- GWYFCOCPABKNJV-UHFFFAOYSA-N beta-methyl-butyric acid Natural products CC(C)CC(O)=O GWYFCOCPABKNJV-UHFFFAOYSA-N 0.000 description 2
- RHDGNLCLDBVESU-UHFFFAOYSA-N but-3-en-4-olide Chemical compound O=C1CC=CO1 RHDGNLCLDBVESU-UHFFFAOYSA-N 0.000 description 2
- 235000019784 crude fat Nutrition 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 150000002576 ketones Chemical class 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 102000039446 nucleic acids Human genes 0.000 description 2
- 108020004707 nucleic acids Proteins 0.000 description 2
- 150000007523 nucleic acids Chemical class 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 229920001184 polypeptide Polymers 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000000758 substrate Substances 0.000 description 2
- GWCRPYGYVRXVLI-UHFFFAOYSA-N 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone Chemical compound CCC1OC(C)=C(O)C1=O GWCRPYGYVRXVLI-UHFFFAOYSA-N 0.000 description 1
- 101100450469 Arabidopsis thaliana CPX1 gene Proteins 0.000 description 1
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 208000005156 Dehydration Diseases 0.000 description 1
- HYMLWHLQFGRFIY-UHFFFAOYSA-N Maltol Natural products CC1OC=CC(=O)C1=O HYMLWHLQFGRFIY-UHFFFAOYSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- -1 alcohol ester Chemical class 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000012159 carrier gas Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000000909 electrodialysis Methods 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 238000002481 ethanol extraction Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 238000004817 gas chromatography Methods 0.000 description 1
- 150000002337 glycosamines Chemical class 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 238000000622 liquid--liquid extraction Methods 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 229940043353 maltol Drugs 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000002773 nucleotide Substances 0.000 description 1
- 125000003729 nucleotide group Chemical group 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 238000000638 solvent extraction Methods 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 238000009210 therapy by ultrasound Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 210000005253 yeast cell Anatomy 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 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
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic 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
- 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
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P1/00—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes
- C12P1/02—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes by using fungi
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/645—Fungi ; Processes using fungi
- C12R2001/85—Saccharomyces
-
- 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
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Organic Chemistry (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Zoology (AREA)
- Mycology (AREA)
- General Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
本发明提供了一种增香基料及其制备方法与应用，属于调味品加工领域。本发明的增香基料的制备方法包括以下步骤：以酵母菌、酱油渣和酶溶液为原料进行酶解后加热生香，得增香基料。本发明利用美拉德增香原理，酵母与酱油渣在含酶溶液中反应获得酶解物后，通过高温热反应增香获得增香基料，无需外源添加糖、氨基酸等组分，过程中无需调PH值，反应路径简单，提香效果明显。
Description
技术领域
本发明属于调味品加工领域，具体涉及一种增香基料及其制备方法与应用。
背景技术
增香基料是指一种可以提升调味品或者食品香气的组合物，现行的增香基料多以香气组合物的形式存在。专利CN113317481A公开了一组具有增咸与增鲜特性的香气组合物及其应用，采用多种呈香化合物复配得到具有良好增咸和增鲜特性的组合物。少数增香基料是以酿造酱油、糖等复配制备成粉状物，如专利CN111406925A一种酱油粉的增香基料、制备方法及增香方法。上述增香基料的制备需要额外加入食品添加剂、糖、氨基酸等物质，引入额外成本。如采用单品复配，单品分离提纯生产工艺成本昂贵，生产设备和路径繁杂。
酱油渣是酱油制备的副产物，其营养丰富，蛋白含量大致为15％-30％，并含有粗脂肪和纤维素等，经过长期发酵，酱香浓郁。随着酱油发展，酱油渣产量高但利用率和价值低，主要是由于酱油渣的盐分高，若直接作为饲料，动物适口性差，容易引起牲畜中毒。同时因其营养丰富，含水量高，微生物易繁殖，导致其容易腐败变质，引起环境污染。基于酱油渣产量高、营养丰富，现有技术对酱油渣中的营养物质进行研究开发可实现资源的有效利用，如东北农业大学公开了一种采用酶解和分离手段提取酱油渣中的大豆蛋白肽的技术，华南理工大学公开了一种采用电渗析脱除酱油渣盐分高效回收蛋白质的技术，江苏大学发明了一种利用酱油渣酶解物通过美拉德生香反应制备呈味基料的方法，专利CN109380701A公开了利用酱油渣酶法生产酱油基质调味料的方法。上述研究一定程度提升了酱油渣利用的多样性，同时也表明酱油渣因富含蛋白，粗脂肪，可作为增香基料的优质原料。酵母菌在酿造的不同时期，发挥关键增香作用。已报到酱油中4-乙基愈创木酚等成分经酵母代谢，酵母菌体随酱油酿造历程结束而消亡。酵母菌是富含蛋白质，核酸和碳水化合物的微生物资源，通过自溶法、酶解等进行破壁后，发生蛋白质、核酸等物质的析出，产生多种氨基酸、多肽、核苷酸等风味物质。由于酵母的上述特性，形成了多样化的酵母抽提物产业，酱油配兑中多以酵母抽提物方式添加，对菌体自溶带来的增香效果关注较少。李沛等人通过酶解工艺及多种不同酵母提取物的复配，模拟出和酱油相近的氨基酸和小肽组成，热反应和调香加工可得到酱油的挥发性成分组成。曲艾钰等人也指出酵母提取物含有丰富的酯类、醇类、醛类、酮类物质，其中含有的3-甲硫基丙醛、5-乙基-4-羟基-2-甲基-3(2H)-呋喃酮(HEMF)是酱油中关键的香气物质。广东美味鲜调味公司发明了一种以面包酵母为原料制备而成的酱油风味增香基料，由此可见，酵母也可作为提升酱油风味的优质原料。
随着增香基料的研究在不断深入，人们意识到酵母和酿造酱渣对增香的重要性，但尚未见有报道将二者组合应用于基料增香。专利CN101904486B公开了一种用增香酵母菌提升酱油风味的方法，在酱油酿造前期和后期添加增香酵母KS18，添加后发酵7-15天，虽能对酱油增香，但周期长，未关注对酱油渣的利用。专利CN114507610A利用酿酒酵母ZB433在酱油发酵中的应用，通过酵母发酵酱醪，添加糖进行美拉德反应，虽利用了酵母发酵和醪增香，但需额外加糖。酱油渣含水量高，储存困难，易变质，行业多采用烘干脱水处理，因含有丰富的蛋白质，粗纤维等，多搭配后用于饲料使用。美拉德反应增香制备增香基料需糖与氨基酸、多肽等反应。如需提升香气浓度，采用分离、提取，带来沉淀物等副产物。广东美味鲜公司发明的以面包酵母为原料制备增香基料，因后期涉及乙醇提取及高温浓缩，增香基料会产生香气分子挥发及高温变化问题。江苏大学提取的利用酱渣蛋白酶解物制备呈味基料，需外源添加氨基酸、还原糖和维生素等，额外增加物料成本。
发明内容
本发明所要解决的技术问题在于，提供一种增香基料及其制备方法与应用，其利用美拉德增香原理，酵母与酱油渣在含酶溶液中反应获得酶解物后，通过高温热反应增香获得增香基料，无需外源添加糖、氨基酸等组分，过程中无需调PH值，反应路径简单，提香效果明显。
为实现上述目的，本发明采取的技术方案为：一种增香基料的制备方法，包括以下步骤：以酵母菌、酱油渣和酶溶液为原料进行酶解后加热生香，得增香基料。
本发明基于美拉德热反应增香机理，通过酵母和酱油渣进行酶解反应后，获得丰富的蛋白质、氨基酸和糖，通过高温热反应增香，获得增香基料，反应简单，周期短，不需要添加外源糖和氨基酸，成本低。结合酿造副产物和微生物自溶，酿造技术与美拉德反应互作，用于制备增香基料，同时，高温增香反应可起到杀菌作用，避免酱油渣微生物隐患，解决难存储的问题。
作为本发明所述的增香基料的制备方法的优选实施方式，所述酶解包括单独酶解或混合酶解；所述单独酶解包括以下步骤：S1：将酵母菌与水或酶溶液混合搅拌，反应得酵母自溶液；S2：将酱油渣与酶溶液混合搅拌，反应得酱渣酶解液；S3：将酵母自溶液和酱渣酶解液混合得到混合料液，混合料液通过增香反应得增香基料；所述混合酶解包括以下步骤：S1：将酵母菌与酱油渣混合后，再与水或/和酶溶液混合搅拌溶解后得到混合料液；S2：混合料液通过增香反应得增香基料。本申请发明人研究发现，本发明的增香基料的制备方法中，酶解过程可以分开制备，也可以合并为一步制备，分步制备和合并制备最终得到的增香基料的性质没有差异。
作为本发明所述的增香基料的制备方法的优选实施方式，所述酶溶液为酶制剂的水溶液或含酶发酵液。
作为本发明所述的增香基料的制备方法的优选实施方式，所述酶制剂为纤维素酶、蛋白酶或果胶酶中的至少一种；所述含酶发酵液包括曲料提取液、酱油发酵醪或者发酵原油。
作为本发明所述的增香基料的制备方法的优选实施方式，所述酵母自溶液、酱渣酶解液、混合料液的固形物含量均为20％-45％。本申请发明人研究发现，酵母自溶液和酱渣酶解液的pH值为4.5-6.0，适合进一步的反应，无需额外添加酸碱调节剂进行pH的调节。本发明的增香基料的制备方法的酵母菌来源包括发酵获得的酵母湿菌体或市售高活性干酵母。
作为本发明所述的增香基料的制备方法的优选实施方式，所述单独酶解S1中的反应温度为46-53℃，反应时间为4-20h；S2中的反应温度为40-55℃，反应时间为4-48h。本发明的制备方法的单独酶解S1、S2的反应可通过机械或通气搅拌、超声处理等提升溶解度。
作为本发明所述的增香基料的制备方法的优选实施方式，所述单独酶解S3中酵母自溶液和酱渣酶解液的质量比为酵母自溶液：酱渣酶解液＝2:1。
作为本发明所述的增香基料的制备方法的优选实施方式，所述混合酶解S1中的反应温度为40-55℃，反应时间为4-48h。
作为本发明所述的增香基料的制备方法的优选实施方式，所述增香反应为于85-98℃反应12-96h或于110-120℃反应3-8h。本发明的制备方法的增香反应可采用机械或通气搅拌，可持续反应，也可分段反应。
作为本发明所述的增香基料的制备方法的优选实施方式，所述混合料液通过增香反应得增香基料的步骤之前，还包括：调整所述混合料液的盐分。本申请发明人研究发现，通过在混合料液中添加食盐，调整其盐分，可有利于增香基料的储存。
本发明还提供一种增香基料，由所述的增香基料的制备方法制备而成。
本发明还提供所述的增香基料在调味品和/或食品中的应用。本发明的增香基料如需添加至液体调味料，则离心取清液备用；如需添加到固体或者半固体调味液中，则按需求添加一定比例混合料液应用。
本发明的有益效果为：本发明提供了一种增香基料及其制备方法与应用；本发明采用酵母和酱油渣解反应后进行美拉德反应增香，使得到的基料的酯香、酱香、焦糖香、烟熏味比例适中，香气浓郁度显著提升，不引入额外的糖、氨基酸等配料，实现酱油酿造副产物的高值化利用；本发明的增香基料的制备方法制备周期短，制备得到的基料香气浓郁度高，既突出了酵母提取物醇类酯类挥发性物质含量高的特点，也融合了酱油渣提取物气味浑厚，香调沉稳的优势。
具体实施方式
为了更加简洁明了的展示本发明的技术方案、目的和优点，下面结合具体实施例详细说明本发明的技术方案。如无特殊说明，本发明实施例中所涉及的试剂均为市售产品，均可以通过商业渠道购买获得。
实施例1
本实施例提供一种增香基料的制备方法，具体包括以下步骤：
S1：以高活性干酵母为原料，加水至酵母的质量百分比为30％，50℃条件下反应20h，得到酵母自溶液；
S2：将酱油渣与自来水按1:3比例混合，150rpm搅拌1h，超声处理(40khz/60min)；添加纤维素酶，酶解条件45℃，酶解3h；加入蛋白酶1，于40℃酶解4h；加入蛋白酶2，于40℃酶解4h；酶添加量为底物5‰，酶解完毕后得酱渣酶解液；
S3：将酵母提取物和酱渣酶解液按照2：1比例混合，混合后调整盐分，于120℃条件下加热3h得增香基料。
实施例2
本实施例提供一种增香基料的制备方法，具体包括以下步骤：
S1：以湿酵母为原料，含水量以干基质量百分比30％计，对应调整加水量。53℃条件下自溶18h得到酵母自溶液；酱油渣与发酵原油按2:3比例混合后，再与酵母自溶液混合，加入5‰纤维素酶，45℃酶解6h；加入蛋白酶1，于40℃酶解8h；加入蛋白酶2，于40℃酶解12h，酶添加量为底物1％，得混合料液，对混合料液调整盐分；
S2：将混合料液于98℃反应48h，得到增香基料。
实施例3
本实施例提供一种增香基料的制备方法，具体包括以下步骤：
S1：以高活性干酵母和酱油渣为原料，加曲料提取液调整至酵母、酱油渣质量百分比为30％，加入5‰纤维素酶和果胶酶，45℃酶解6h；加入1％的蛋白酶1和2，52℃酶解24h，得到混合料液，对混合料液调整盐分。
S2：将混合料液于110℃反应5h，得到增香基料。
效果例
1、检测实施例1～3制备得到的增效基料的关键香气成分的种类及含量，测定方法为：通过液液萃取方式浓缩和收集酱油香气物质，采用GC-MS对原油和增香基料进行香气测定，GC-MS条件设为：DB-INNOWAX60*0.25mm*0.25μm的气相色谱柱，初始温度40℃，保持5min，以5℃每分钟升温至240℃保持15min，载气流速为1.2mL/min，不分流进样。电子轰击电离(EI)离子源，离子源温度250℃，传输线温度280℃，质量扫描范围为30～500m/z。测定结果如表1所示。
表1原油与实施例1～3的基料关键香气成分峰面积对比
由表1可知，实施例1制备得到的增香基料中含有与酱油相同的关键香气成分，多种成分含量有显著提升，具有炒花生、奶油味的吡嗪类成分、玫瑰花香的苯乙醇含量增幅最为显著，呈焦糖香气的呋喃酮，能显著提升浓郁度的异戊酸含量也有明显提升，由此表明该增香基料具备与酱油近似的香气风味，且香气浓郁度有明显的增强。实施例2因酵母品牌差异，得到的增香基料含量组成不同，但同时具备与酱油相同的关键香气成分，其中具备奶油、坚果香气的吡嗪类成分、花香气味的苯乙醇、焦糖香气的呋喃酮含量明显高于原油，而熟土豆香气的3-甲硫基丙醛，呈奶油、焦糖香气的麦芽酚和酱油酮，呈酸香的异戊酸含量较酱油低。
2、检测实施例1～3的增香基料总酸、氨基酸态氮等含量，结果如表2所示。
表2原油与实施例1～3的基料理化指标对比
| 理化指标 | 酱油 | 实施例1 | 实施例2 | 实施例3 |
| 总酸(以乳酸计)(g/100ml) | 1.59 | 1.73 | 1.79 | 1.95 |
| 氨基酸态氮(g/100ml) | 0.95 | 0.98 | 0.97 | 1.00 |
| 食盐(g/100ml) | 17.03 | 17.20 | 17.08 | 17.15 |
| 还原糖(g/100ml) | 7.2 | 7.4 | 6.8 | 7.0 |
| 全氮(g/100ml) | 1.61 | 1.66 | 1.64 | 1.78 |
| 可溶性无盐固形物 | 17.0 | 18.1 | 17.9 | 19.2 |
3、分别取相同量的实施例1～3的增香基料添加于酱油中，并以未添加的酱油为对照，然后按如下方法对其进行感官评价：选取12名鉴评人员对添加实施例1～3的酱油和无添加酱油进行客观评价，评分为1～10分，分数越高表示酱油香气浓郁度越高、香气层次越高。结果如表3所示。
表3
最后所应当说明的是，以上实施例仅用以说明本发明的技术方案而非对本发明保护范围的限制，尽管参照较佳实施例对本发明作了详细说明，本领域的普通技术人员应当理解，可以对本发明的技术方案进行修改或者等同替换，而不脱离本发明技术方案的实质和范围。
Claims (10)
1.一种增香基料的制备方法，其特征在于，包括以下步骤：以酵母菌、酱油渣和酶溶液为原料进行酶解后加热生香，得增香基料。
2.根据权利要求1所述的增香基料的制备方法，其特征在于，所述酶解包括单独酶解或混合酶解；
所述单独酶解包括以下步骤：
S1：将酵母菌与水或酶溶液混合搅拌，反应得酵母自溶液；
S2：将酱油渣与酶溶液混合搅拌，反应得酱渣酶解液；
S3：将酵母自溶液和酱渣酶解液混合得到混合料液，混合料液通过增香反应得增香基料；
所述混合酶解包括以下步骤：
S1：将酵母菌与酱油渣混合后，再与水或/和酶溶液混合搅拌溶解后得到混合料液；
S2：混合料液通过增香反应得增香基料。
3.根据权利要求1～2任一项所述的增香基料的制备方法，其特征在于，所述酶溶液为酶制剂的水溶液或含酶发酵液。
4.根据权利要求3所述的增香基料的制备方法，其特征在于，所述酶制剂为纤维素酶、蛋白酶或果胶酶中的至少一种；所述含酶发酵液包括曲料提取液、酱油发酵醪或者发酵原油。
5.根据权利要求2所述的增香基料的制备方法，其特征在于，所述酵母自溶液、酱渣酶解液、混合料液的固形物含量均为20％-45％。
6.根据权利要求2所述的增香基料的制备方法，其特征在于，所述单独酶解S1中的反应温度为46-53℃，反应时间为4-20h；所述单独酶解S2中的反应温度为40-55℃，反应时间为4-48h。
7.根据权利要求2所述的增香基料的制备方法，其特征在于，所述混合酶解S1中的反应温度为40-55℃，反应时间为4-48h。
8.根据权利要求2所述的增香基料的制备方法，其特征在于，所述增香反应为于85-98℃反应12-96h或于110-120℃反应3-8h。
9.一种增香基料，其特征在于，由权利要求1～8任一项所述的增香基料的制备方法制备而成。
10.权利要求9所述的增香基料在调味品和/或食品中的应用。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211317213.8A CN115530351A (zh) | 2022-10-26 | 2022-10-26 | 一种增香基料及其制备方法与应用 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211317213.8A CN115530351A (zh) | 2022-10-26 | 2022-10-26 | 一种增香基料及其制备方法与应用 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115530351A true CN115530351A (zh) | 2022-12-30 |
Family
ID=84717789
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211317213.8A Pending CN115530351A (zh) | 2022-10-26 | 2022-10-26 | 一种增香基料及其制备方法与应用 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115530351A (zh) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115969026A (zh) * | 2023-01-03 | 2023-04-18 | 佛山市海天(高明)调味食品有限公司 | 一种赋香增味基料及其制备方法、应用 |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1071027A (en) * | 1962-11-26 | 1967-06-07 | Kikkoman Shoyu Kabushiki Kaish | A method for the manufacture of seasoning material by the decomposition of whole yeast cells |
| CN104982885A (zh) * | 2015-06-16 | 2015-10-21 | 江苏大学 | 一种以酱油渣为主要原料制备风味呈味基料的方法 |
| CN109380701A (zh) * | 2017-08-02 | 2019-02-26 | 肇庆启航生物科技有限公司 | 利用酱油渣酶法生产酱油基质调味料的方法 |
| CN114507610A (zh) * | 2021-03-15 | 2022-05-17 | 佛山市海天(高明)调味食品有限公司 | 一株产酱香酿酒酵母菌及其应用 |
-
2022
- 2022-10-26 CN CN202211317213.8A patent/CN115530351A/zh active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1071027A (en) * | 1962-11-26 | 1967-06-07 | Kikkoman Shoyu Kabushiki Kaish | A method for the manufacture of seasoning material by the decomposition of whole yeast cells |
| CN104982885A (zh) * | 2015-06-16 | 2015-10-21 | 江苏大学 | 一种以酱油渣为主要原料制备风味呈味基料的方法 |
| CN109380701A (zh) * | 2017-08-02 | 2019-02-26 | 肇庆启航生物科技有限公司 | 利用酱油渣酶法生产酱油基质调味料的方法 |
| CN114507610A (zh) * | 2021-03-15 | 2022-05-17 | 佛山市海天(高明)调味食品有限公司 | 一株产酱香酿酒酵母菌及其应用 |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115969026A (zh) * | 2023-01-03 | 2023-04-18 | 佛山市海天(高明)调味食品有限公司 | 一种赋香增味基料及其制备方法、应用 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Zhao et al. | Extracellular proteome analysis and flavor formation during soy sauce fermentation | |
| CN101513247A (zh) | 一种高蛋白质含量的酵母抽提物的生产方法及产品 | |
| CN108504454B (zh) | 一种改良型烟用酒尾香料的制备方法及其在卷烟中的应用 | |
| EP3385369B1 (en) | Method for producing yeast with high glutamic acid content | |
| CN108471790B (zh) | 酱油样调味液及其制造方法 | |
| EP3466275A1 (en) | Nucleic-acid-containing fermented flavoring and production method therefor | |
| CN105542959A (zh) | 一种电子烟液香料的制备方法 | |
| CN115530351A (zh) | 一种增香基料及其制备方法与应用 | |
| Tian et al. | Flavor differences of soybean and defatted soybean fermented soy sauce and its correlation with the enzyme profiles of the koji s | |
| Sugawara et al. | Effect of media constituents on the formation by halophilic yeast of the 2 (or 5)-ethyl-5 (or 2)-methyl-4-hydroxy-3 (2 H)-furanone aroma component specific to miso | |
| JP6949339B1 (ja) | 特定の香気成分を含有する食品およびその製造方法 | |
| CN113647596B (zh) | 增香基料及其应用 | |
| Asanuma et al. | Development and characterization of Japanese soy sauce-like fermented seasoning with various ingredients | |
| Song et al. | Correlation between physicochemical properties, flavor characteristics and microbial community structure in Dushan shrimp sour paste | |
| CN114223876A (zh) | 一种浓香型呈味液及其制备方法与应用 | |
| CN112126520B (zh) | 一种烟用香基的制备方法 | |
| Kobayashi et al. | Flavor components of shoyu and miso Japanese fermented soybean seasonings | |
| Wang et al. | Dynamic monitoring and correlation analysis of flavour quality and bacterial community during sufu fermentation | |
| JP2010154804A (ja) | チアミンを含有するこく味向上剤 | |
| CN111406896A (zh) | 一种精准高效富集川芎嗪的郫县豆瓣制备方法 | |
| JP2017093371A (ja) | 新規スモーク感付与剤及びその製造方法 | |
| KR100363616B1 (ko) | 발효 향미액 | |
| JP3922492B2 (ja) | 酒類粕調味料及びその製造方法 | |
| KR102622099B1 (ko) | 풍미강화 소재 조성물 및 이의 제조방법 | |
| KR100280270B1 (ko) | 식품의 향미개량법 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20221230 |
|
| RJ01 | Rejection of invention patent application after publication |