CN115553448A - Seafood-flavor paste essence and preparation method thereof - Google Patents
Seafood-flavor paste essence and preparation method thereof Download PDFInfo
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- CN115553448A CN115553448A CN202211367368.2A CN202211367368A CN115553448A CN 115553448 A CN115553448 A CN 115553448A CN 202211367368 A CN202211367368 A CN 202211367368A CN 115553448 A CN115553448 A CN 115553448A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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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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- 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
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- A—HUMAN NECESSITIES
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Abstract
The invention discloses a seafood flavor paste essence and a preparation method thereof, wherein the method comprises the following steps: (1) Adding purified water and collagenase into fish skin, performing enzymolysis for 30-60min at 55-65 deg.C and pH 7, heating to 100 deg.C for 30min to inactivate enzyme to obtain fish skin collagen polypeptide hydrolysate; (2) Adding yeast, granulated sugar, I + G, reducing sugar, amino acid and spice into fish skin collagen polypeptide hydrolysate, stirring and mixing uniformly, and then carrying out Maillard reaction at the temperature of 90-110 ℃ for 90-150min; (3) And after the reaction is finished, taking out the materials, cooling the materials at room temperature, adding xanthan gum and uniformly stirring the materials to obtain the xanthan gum. The product prepared by the method has the advantages of small fishy smell, short time required by hydrolysis, lower raw material cost, soft fragrance of the seafood paste essence, obvious seafood flavor after being flushed with water, high freshness and strong natural feeling.
Description
Technical Field
The invention relates to an essence and a preparation method thereof, in particular to a seafood-flavor paste essence and a preparation method thereof.
Background
After being processed, the seafood can generate special fragrance, and the fragrance can stimulate the appetite of people. Therefore, the seafood flavor essence is particularly important for seafood products. Nowadays, people pursue food and attach importance to both delicious enjoyment and nutrition and health, so that the natural essence prepared by the Maillard reaction of the seafood raw materials after enzymolysis is adopted to replace artificially synthesized essence and is more and more accepted by food enterprises and consumers.
In the related technology, shellfish, fish, shrimps, crabs and the like are mostly adopted as raw materials of the seafood essence, after being crushed, flavourzyme or animal proteinase is utilized for hydrolysis to prepare amino acid liquid, but the type of enzyme is limited in the preparation process, a secondary enzymolysis method is generally adopted, so that the required enzymolysis time is longer, usually is not equal to 3-12 hours, and the time is consumed in industrial production. The fish skin has strong fishy smell and is not easy to cover, in related technologies, multiple of shellfish, fish, shrimps and crabs and composite fish processing byproducts are mostly adopted as raw materials to prepare the seafood flavor, and the problem that the fishy smell is difficult to overcome by taking a single fish skin as a raw material.
Disclosure of Invention
The invention aims to solve one of the technical problems in the related technology to at least a certain extent, and therefore, the invention provides the seafood-flavor paste essence taking fish skin as the raw material and the preparation method thereof.
The technical scheme adopted by the invention is as follows:
the invention provides a preparation method of a seafood-flavor paste essence, which comprises the following steps:
(1) Adding purified water and collagenase into fish skin, performing enzymolysis for 30-60min at 55-65 deg.C and pH 7, heating to 100 deg.C for 30min to inactivate enzyme to obtain fish skin collagen polypeptide hydrolysate;
(2) Adding yeast, granulated sugar, I + G, reducing sugar, amino acid and spice into fish skin collagen polypeptide hydrolysate, stirring and mixing uniformly, and then carrying out Maillard reaction at the temperature of 90-110 ℃ for 90-150min;
wherein the reducing sugar is one or two of glucose and xylose;
the amino acid is a mixture of methionine, leucine, alanine and cysteine;
the spice is one or two of ginger, shallot, garlic, white pepper and cinnamon;
(3) And after the reaction is finished, taking out the materials, cooling the materials at room temperature, adding xanthan gum and stirring the materials uniformly to obtain the xanthan gum.
Further, the mass parts of the substances in the step (1) are as follows: fish skin: 20-30 parts, purified water: 60-70 parts of collagenase: 0.1 to 0.5 portion.
Further, the mass parts of the substances in the step (2) are as follows: fish skin collagen polypeptide hydrolysate: 25-70 parts of yeast: 3-8 parts of granulated sugar: 3-5 parts, I + G:0.2-1 part of reducing sugar: 2-6 parts of amino acid: 2-5 parts of spice: 0.5-2 parts.
Further, the addition amount of the xanthan gum is 0.1-0.25% of the mass of the materials after the reaction is finished.
Further, the reducing sugar is glucose.
Furthermore, in the amino acids, the mass ratio of methionine, leucine, alanine and cysteine is (0.5-1.5):
(0.2-0.8)：(1-3)：(2-5)。
further, the spice is ginger powder.
Further, the fish skin is tilapia fish skin.
Further, the enzyme activity of the collagenase is 10 ten thousand u/g.
The invention also provides the seafood-flavor paste essence prepared by the method.
The invention has the advantages and beneficial effects that:
(1) The invention provides a seafood paste essence and a preparation method thereof, and the seafood paste essence prepared by the method has the advantages of small fishy smell, short time required by hydrolysis, lower raw material cost, soft fragrance, obvious seafood flavor after being flushed with water, high freshness and strong natural feeling.
(2) The invention utilizes the leftover materials of the fish skin generated after the fish processing to carry out reprocessing, thereby realizing value-added utilization.
(3) According to the invention, the fish skin is hydrolyzed by adopting the collagenase, the prepared hydrolysate contains collagen polypeptide (different from free amino acid and polypeptide fragments generated by hydrolysis of general proteases), the bad flavors such as fishy smell and bitter taste can be effectively reduced by the Maillard reaction of the collagen polypeptide, and the fish skin is hydrolyzed by adopting the collagenase, so that the enzymolysis time is short, and the process cost can be further reduced.
(4) According to the invention, methionine, leucine, alanine and cysteine are selected as nitrogen sources and undergo Maillard reaction with reducing sugar to generate substances, so that the fishy smell of the fish skin can be effectively covered.
(5) According to the invention, the mellow feeling of the product can be improved by adding the glucose and the yeast powder, so that the taste is softer.
Drawings
FIG. 1 is a graph showing the results of sensory evaluation of examples 1 to 4 of the present invention;
FIG. 2 is a graph showing the results of sensory evaluation of example 1 of the present invention and comparative example 1;
FIG. 3 is a graph showing the results of sensory evaluation in example 2 of the present invention and comparative example 2;
FIG. 4 is a graph showing the results of sensory evaluation in example 3 of the present invention and comparative example 3;
FIG. 5 is a graph showing the results of sensory evaluation in example 4 of the present invention and comparative example 4;
FIG. 6 is a graph showing the results of sensory evaluation in example 1 and comparative example 5 of the present invention;
fig. 7 is a graph showing sensory evaluation results of example 1, comparative example 6, and comparative example 7 of the present invention.
Detailed Description
The following detailed description of the embodiments of the invention, which is intended to be illustrative and not to be construed as limiting the invention.
The invention provides a preparation method of a seafood-flavor paste essence, which comprises the following steps:
(1) Adding purified water and collagenase into fish skin, performing enzymolysis at 55-65 deg.C and pH 7 for 30-60min, heating to 100 deg.C for 30min to inactivate enzyme to obtain fish skin collagen polypeptide hydrolysate;
(2) Adding yeast, granulated sugar, I + G, reducing sugar, amino acid and spice into fish skin collagen polypeptide hydrolysate, stirring and mixing uniformly, and then carrying out Maillard reaction at the temperature of 90-110 ℃ for 90-150min;
wherein the reducing sugar is one or two of glucose and xylose;
the amino acid is a mixture of methionine, leucine, alanine and cysteine;
the spice is one or two of ginger, scallion, garlic, white pepper and cinnamon;
(3) And after the reaction is finished, taking out the materials, cooling the materials at room temperature, adding xanthan gum and uniformly stirring the materials to obtain the xanthan gum.
Non-limiting examples are: the enzymolysis temperature in step (1) can be 55 deg.C, 58 deg.C, 60 deg.C, 63 deg.C, 65 deg.C, etc. The enzymolysis time can be 30min, 35min, 40min, 50min, 60min, etc.
Non-limiting examples are: the temperature of the Maillard reaction in the step (2) can be 90 ℃, 95 ℃, 100 ℃, 105 ℃, 110 ℃ and the like, and the reaction time can be 90min, 100min, 120min, 130min, 150min and the like.
In some embodiments, the parts by mass of each substance in step (1) is: fish skin: 20-30 parts, purified water: 60-70 parts of collagenase: 0.1 to 0.5 portion. Non-limiting examples are: the fish skin can be 20 parts, 22 parts, 25 parts, 28 parts, 30 parts and the like; the purified water can be 60 parts, 62 parts, 65 parts, 68 parts, 70 parts and the like; collagenase may be used in amounts of 0.1 parts, 0.2 parts, 0.3 parts, 0.4 parts, 0.5 parts, etc.
In some embodiments, the mass parts of each substance in step (2) are: fish skin collagen polypeptide hydrolysate: 25-70 parts of yeast: 3-8 parts of granulated sugar: 3-5 parts, I + G:0.2-1 part of reducing sugar: 2-6 parts of amino acid: 2-5 parts of spice: 0.5-2 parts. Non-limiting examples are: the fish skin collagen polypeptide hydrolysate can be 25 parts, 30 parts, 35 parts, 40 parts, 45 parts, 50 parts, 65 parts, 70 parts and the like, and the yeast can be 3 parts, 4 parts, 5 parts, 7 parts, 8 parts and the like; the granulated sugar can be 3 parts, 3.5 parts, 4 parts, 4.5 parts, 5 parts and the like, the I + G can be 0.2 part, 0.3 part, 0.5 part, 0.8 part, 1 part and the like, the reducing sugar can be 2 parts, 3 parts, 4 parts, 5 parts, 6 parts and the like, the amino acid can be 2 parts, 3 parts, 4 parts, 4.5 parts, 5 parts and the like, and the spice can be 0.5 part, 0.8 part, 1 part, 1.5 part, 2 parts and the like.
In some embodiments, the xanthan gum is added in an amount of 0.1 to 0.25% by mass of the mass after completion of the reaction. Non-limiting examples are: the addition amount of the xanthan gum can be 0.1%, 0.12%, 0.15%, 0.2%, 0.25% and the like of the mass of the materials after the reaction is finished.
In some embodiments, the reducing sugar is glucose.
In some embodiments, the mass ratio of methionine, leucine, alanine, and cysteine in the amino acids is (0.5-1.5): (0.2-0.8): (1-3): (2-5). Non-limiting examples are: the mass ratio may be 0.5:0.6:2:3, or 1:0.5:3:3, or 1.5:0.6:3:4, or 0.5:0.4:1:2, or 1:0.5:1.5:3.5, etc.
In some embodiments, the spice is ginger powder.
In some embodiments, the fish skin is tilapia skin.
In some embodiments, the collagenase has an enzymatic activity of 10 ten thousand u/g.
The invention also provides the seafood-flavor paste essence prepared by the method.
The following are non-limiting examples of the present invention and comparative examples. It should be noted that: the following comparative example scheme is not prior art, is provided only for comparison with the example scheme, and is not limiting to the invention.
The raw materials of the examples and comparative examples of the present invention are all commercially available products, and can be directly purchased. The collagenase in the embodiment of the invention is purchased from Nanning Pombo bioengineering Co., ltd, and the enzyme activity is 10 wu/g. Comparative example 6 of the present invention, flavourzyme was purchased from Novoxin, and had an enzyme activity of 500LAPU/g. The alkaline protease of comparative example 7 of the present invention was purchased from Xiusheng (Beijing) Biotech development Co., ltd., and had an enzyme activity of 20 wu/g.
In the examples and comparative examples of the present invention, the parts are parts by mass.
In the examples of the present invention and the comparative examples, 8 persons (5 men and 3 women, 25-35 years old) having relevant working experiences were selected for sensory evaluation with reference to the rating table of table 1, and each sample was tasted with 0.5% water, and each sample was repeated three times, and the average value was taken, and deionized water was required to rinse the mouth between two consecutive tastings.
TABLE 1 sensory evaluation score sheet
Example 1
A preparation method of seafood-flavor paste essence comprises the following steps:
(1) Weighing 25 parts of tilapia skin, adding 60 parts of purified water and 0.2 part of collagenase, keeping the temperature at 60 ℃ and the pH value at 7, carrying out enzymolysis for 30min, heating to 100 ℃ and heating for 30min to inactivate enzyme, thus obtaining the fish skin collagen polypeptide hydrolysate.
(2) Weighing 30 parts of fish skin collagen polypeptide hydrolysate, adding 4 parts of yeast, 5 parts of granulated sugar, 1 part of I + G, 4 parts of glucose, 4 parts of amino acid (a mixture of methionine, leucine, alanine and cysteine in a mass ratio of 0.5; then carrying out Maillard reaction at 100 ℃ for 150min;
(3) And after the reaction is finished, taking out the materials, cooling the materials at room temperature, adding xanthan gum, and uniformly stirring to obtain the xanthan gum, wherein the adding amount of the xanthan gum is 0.2% of the mass of the materials after the reaction is finished.
Example 2
A preparation method of seafood flavor paste essence comprises the following steps:
(1) Weighing 25 parts of tilapia skin, adding 60 parts of purified water and 0.1 part of collagenase, carrying out enzymolysis for 60min under the conditions that the temperature is 55 ℃ and the pH value is 7, heating to 100 ℃ and heating for 30min to inactivate enzyme, thus obtaining the fish skin collagen polypeptide hydrolysate.
(2) Weighing 35 parts of fish skin collagen polypeptide hydrolysate, adding 4 parts of yeast, 5 parts of granulated sugar, 1 part of I + G, 4 parts of reducing sugar (a mixture of glucose and xylose in a mass ratio of 4; then carrying out Maillard reaction at 100 ℃ for 150min;
(3) And after the reaction is finished, taking out the materials, cooling the materials at room temperature, adding xanthan gum, and uniformly stirring to obtain the xanthan gum, wherein the adding amount of the xanthan gum is 0.1% of the mass of the materials after the reaction is finished.
Example 3
A preparation method of seafood flavor paste essence comprises the following steps:
(1) Weighing 30 parts of tilapia skin, adding 65 parts of purified water and 0.5 part of collagenase, keeping the temperature at 66 ℃ and the pH value at 7, carrying out enzymolysis for 30min, heating to 100 ℃ and heating for 30min to inactivate enzyme, thus obtaining the fish skin collagen polypeptide hydrolysate.
(2) Weighing 60 parts of fish skin collagen polypeptide hydrolysate, adding 8 parts of yeast, 3 parts of granulated sugar, 0.3 part of I + G, 6 parts of reducing sugar (a mixture of glucose and xylose in a mass ratio of 1; then carrying out Maillard reaction at 100 ℃ for 90min;
(3) And after the reaction is finished, taking out the materials, cooling the materials at room temperature, adding xanthan gum, and uniformly stirring to obtain the xanthan gum, wherein the adding amount of the xanthan gum is 0.25% of the mass of the materials after the reaction is finished.
Example 4
A preparation method of seafood-flavor paste essence comprises the following steps:
(1) Weighing 30 parts of tilapia skin, adding 60 parts of purified water and 0.2 part of collagenase, carrying out enzymolysis for 30min under the conditions that the temperature is kept at 60 ℃ and the pH value is 7, heating to 100 ℃ for 30min, and inactivating enzymes to obtain fish skin collagen polypeptide hydrolysate.
(2) Weighing 70 parts of fish skin collagen polypeptide hydrolysate, adding 5 parts of yeast, 4 parts of granulated sugar, 0.5 part of I + G, 4 parts of glucose, 4 parts of amino acid (a mixture of methionine, leucine, alanine and cysteine in a mass ratio of 1.5; then carrying out Maillard reaction at 100 ℃ for 120min;
(3) And taking out the materials after the reaction is finished, cooling the materials at room temperature, adding xanthan gum, and uniformly stirring to obtain the xanthan gum, wherein the adding amount of the xanthan gum is 0.15% of the mass of the materials after the reaction is finished.
Comparative example 1
Unlike example 1, in comparative example 1, the mass ratio of the amino acids leucine, cystine, arginine and glycine was 0.5:2.5:1.2:2, otherwise the same as in example 1.
Comparative example 2
Unlike example 2, in comparative example 2, the amino acid is a mixture of methionine, leucine, arginine and cysteine in a mass ratio of 1.
Comparative example 3
Unlike example 3, in comparative example 3, the amino acid is a mixture of methionine, leucine, cystine and isoleucine at a mass ratio of 0.5.
Comparative example 4
Unlike example 4, in comparative example 4, the amino acid is a mixture of leucine, threonine, arginine and cystine in a mass ratio of 1.5.
Comparative example 5
Unlike example 1, xylose was used instead of glucose in example 1 in comparative example 5, and no yeast was added in comparative example 5.
Comparative example 6
The difference from example 1 is: step (1) in comparative example 6 was: weighing 25 parts of tilapia skin, adding 60 parts of purified water and 0.4 part of flavourzyme, carrying out enzymolysis for 180min under the conditions that the temperature is 64 ℃ and the pH value is 7, heating to 100 ℃ and heating for 30min to inactivate enzyme to obtain fish skin amino acid hydrolysate;
the other steps were the same as in example 1.
Comparative example 7
The difference from example 1 is: step (1) in comparative example 7 was: weighing 25 parts of tilapia skin, adding 60 parts of purified water and 0.3 part of alkaline protease, keeping the temperature at 55 ℃ and the pH value at 10, carrying out enzymolysis for 210min, heating to 100 ℃ and heating for 30min to inactivate enzyme, thus obtaining fish skin amino acid hydrolysate;
the other steps are the same as in example 1.
Sensory evaluation test results
Results of sensory evaluation of examples 1 to 4
Fig. 1 shows sensory evaluation results (natural feeling, meat feeling, mellow feeling, freshness, fishy smell and fishy smell) of the seafood flavor paste essence in examples 1 to 4, and as can be seen from fig. 1, the fishy smell and the fishy smell prepared by the method in the example of the invention are low, and the seafood flavor paste essence has obvious seafood flavor after being flushed with water, and is strong in meat feeling, mellow feeling, high in freshness, strong in natural feeling and the like.
In example 4, the meat texture and body taste were scored higher, which was analyzed because the ratio of methionine to cysteine was higher, because the two amino acids contain sulfur element, stronger meat flavor can be generated in the Maillard reaction process, and further the mellow feeling is improved. Alanine participates in Maillard reaction to generate sweet taste, and can play a synergistic effect with the umami taste, but if the addition amount is too large, partial umami taste can be masked, wherein the proportion of the example 4 is proper, so the umami taste score is high.
Sensory evaluation results of examples 1 to 4 in comparison with comparative examples 1 to 4
Fig. 2 shows a sensory evaluation result graph of the seafood flavor paste essence of example 1 and comparative example 1, fig. 3 shows a sensory evaluation result graph of the seafood flavor paste essence of example 2 and comparative example 2, fig. 4 shows a sensory evaluation result graph of the seafood flavor paste essence of example 3 and comparative example 3, fig. 5 shows a sensory evaluation result graph of the seafood flavor paste essence of example 4 and comparative example 4, and fig. 2 to 5 show that the seafood flavor paste essence prepared in examples 1 to 4 of the invention has greatly reduced fishy smell and fishy smell compared with the seafood flavor paste essence prepared in comparative examples 1 to 4, and that the influence of amino acid type on fishy smell and fishy smell is large. According to the embodiment of the invention, methionine, leucine, alanine and cysteine are selected as nitrogen sources, and the nitrogen sources and reducing sugar undergo Maillard reaction to generate substances, so that the fishy smell of fish skin can be effectively covered.
The taste sensory evaluation results of the seafood flavor paste essence prepared by the methods of examples 1 to 4 of the invention and the seafood flavor paste essence prepared by the comparative examples 1 to 4 are shown in table 2, and it can be seen from table 2 that the fragrance intensity and/or aroma intensity of some examples are lower than those of the corresponding comparative examples, which may be caused by the larger fishy smell of the comparative examples, but the taste of the examples is obviously better than that of the comparative examples.
Table 2: sensory evaluation analysis table for palatability of seafood flavor paste essence prepared by different methods
Comparison of sensory evaluation results of example 1 and comparative example 5
Sensory evaluation is carried out on the seafood flavor paste essence prepared in the embodiment 1 and the comparative example 5, and the result is shown in fig. 6, as can be seen from fig. 6, the seafood flavor paste essence prepared in the embodiment 1 of the invention is reduced to a certain extent in the aspects of fishy smell and fishy smell compared with the seafood flavor paste essence prepared in the comparative example 5, and the mellow feeling and freshness score of the embodiment 1 are far higher than those of the comparative example 5, which indicates that the mellow feeling and freshness of the seafood flavor paste essence can be obviously improved by adding glucose and yeast.
The taste sensory evaluation results of the seafood-flavor paste essence prepared by the method in the embodiment 1 of the invention and the seafood-flavor paste essence prepared in the comparative example 5 are shown in table 3, and it can be seen from table 3 that the seafood-flavor paste essence in the embodiment 1 of the invention has higher fragrance and flavor intensity than the comparative example 5.
Table 3: sensory evaluation analysis table for palatability of seafood flavor paste essence prepared by different methods
Sensory evaluation results of example 1 and comparative examples 6 and 7
Sensory evaluation (natural feeling, meat feeling, mellow feeling, freshness, fishy smell and fishy smell) is carried out on the seafood flavor paste essence prepared in the example 1 and the seafood flavor paste essence prepared in the comparative examples 6 and 7, and the result is shown in fig. 7, and as can be seen from fig. 7, the seafood flavor paste essence prepared in the example 1 of the invention has no great difference in meat quality compared with the seafood flavor paste essence prepared in the comparative examples 6 and 7. However, as can be seen from fig. 7, the seafood flavor paste essence prepared in example 1 has a certain degree of reduction in fishy smell and fishy smell, and a certain degree of improvement in body, natural and freshness, as compared with comparative examples 6 and 7.
Sensory evaluation results of the seafood-flavor paste essence prepared by the method in example 1 of the invention and the seafood-flavor paste essences prepared in comparative examples 6 and 7 are shown in table 4, and it can be seen from table 4 that the intensity of the fragrance and the aroma of the seafood-flavor paste essence prepared in example 1 of the invention is not greatly different from the intensity of the fragrance and the aroma of the seafood-flavor paste essences prepared in comparative examples 6 and 7, but the time required for preparation in the previous period is shorter, and the palatability of the seafood-flavor paste essence prepared in example 1 of the invention is better than that of the seafood-flavor paste essences prepared in comparative examples 6 and 7.
Table 4: sensory evaluation analysis table for palatability of seafood flavor paste essence prepared by different methods
Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made to the above embodiments by those of ordinary skill in the art within the scope of the present invention.
Claims (10)
1. A preparation method of a seafood-flavor paste essence is characterized by comprising the following steps:
(1) Adding purified water and collagenase into fish skin, performing enzymolysis for 30-60min at 55-65 deg.C and pH 7, heating to 100 deg.C for 30min to inactivate enzyme to obtain fish skin collagen polypeptide hydrolysate;
(2) Adding yeast, granulated sugar, I + G, reducing sugar, amino acid and spice into fish skin collagen polypeptide hydrolysate, stirring and mixing uniformly, and then carrying out Maillard reaction at the temperature of 90-110 ℃ for 90-150min;
wherein the reducing sugar is one or two of glucose and xylose;
the amino acid is a mixture of methionine, leucine, alanine and cysteine;
the spice is one or two of ginger, scallion, garlic, white pepper and cinnamon;
(3) And after the reaction is finished, taking out the materials, cooling the materials at room temperature, adding xanthan gum and uniformly stirring the materials to obtain the xanthan gum.
2. The preparation method of the seafood-flavor paste essence according to claim 1, wherein the mass parts of the substances in the step (1) are as follows: fish skin: 20-30 parts, purified water: 60-70 parts, collagenase: 0.1-0.5 part.
3. The preparation method of the seafood-flavor paste essence according to claim 1, wherein the mass parts of the substances in the step (2) are as follows: fish skin collagen polypeptide hydrolysate: 25-70 parts of yeast: 3-8 parts of granulated sugar: 3-5 parts, I + G:0.2-1 part of reducing sugar: 2-6 parts of amino acid: 2-5 parts of spice: 0.5-2 parts.
4. The method for preparing the seafood flavor paste essence as claimed in claim 1, wherein the addition amount of the xanthan gum is 0.1-0.25% of the mass of the materials after the reaction is completed.
5. The method for preparing the seafood flavor paste essence according to claim 1, wherein the reducing sugar is glucose.
6. The preparation method of the seafood flavor paste essence as claimed in claim 1, wherein the mass ratio of methionine, leucine, alanine and cysteine in the amino acids is (0.5-1.5): (0.2-0.8): (1-3): (2-5).
7. The method for preparing the seafood-flavor paste essence according to claim 1, wherein the spice is ginger powder.
8. The method for preparing the seafood-flavor paste essence according to claim 1, wherein the fish skin is tilapia skin.
9. The method for preparing the seafood-flavor paste essence according to claim 8, wherein the enzyme activity of the collagenase is 10 wu/g.
10. A seafood-flavored paste flavor, which is prepared by the method of any one of claims 1 to 9.
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| CN111329030A (en) * | 2020-04-09 | 2020-06-26 | 集美大学 | Method for producing seafood seasoning by using eel processing by-product |
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| CN101669612A (en) * | 2009-08-24 | 2010-03-17 | 天津春发食品配料有限公司 | Method for preparing essence by employing extrusion technology |
| CN102160633A (en) * | 2011-03-14 | 2011-08-24 | 天宁香料（江苏）有限公司 | Meaty paste essence and preparation method thereof |
| CN104222991A (en) * | 2014-09-15 | 2014-12-24 | 王婧婧 | Broiled cuttlefish essence and preparation method thereof |
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