CN117337955A - 一种天然鲜味调味料的制备方法 - Google Patents
一种天然鲜味调味料的制备方法 Download PDFInfo
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Abstract
本发明公开了一种天然鲜味调味料的制备方法。属于调味料技术领域。本发明方法包括以下步骤:(1)将三种具有鲜味和醇厚口感的天然食材分别进行粉碎,酶解,离心,上清液冷冻干燥,得酶解粉;(3)三种酶解粉混合得组合物;(3)将水、还原糖、半胱氨酸、植物油、八角、香叶加热反应得反应液;(4)反应液中加入组合物继续加热反应,调节pH,冷冻干燥得产品。与现有技术相比,本发明生产的天然鲜味调味料具有口感饱满醇厚、鲜味协调自然、含盐量低的特点,可代替目前的味精使用。
Description
技术领域
本发明涉及调味料技术领域,更具体的说是涉及一种天然鲜味调味料的制备方法。
背景技术
食品风味的好坏是影响消费者购买的主要因素之一。食品一般包括酸、甜、苦、咸、鲜、醇厚六种基本味。鲜味具有增强其它基本味、改进食品适口性的特点。鲜味对各种蔬菜类、肉类、乳类、水产类乃至酒类产品都起着良好的增味作用。鲜味调味料可用于各种速冻食品(如水饺)、方便食品(如汉堡饼、方便面汤料)、植物源素食食品(如植物肉)、休闲食品(如薯条)以及厨房烹调中。
目前常用的食品鲜味料为味精(主料为L-谷氨酸钠和I+G(5’-肌苷酸二钠和5’-鸟苷酸二钠)),存在的主要问题是:(1)天然鲜味感差,鲜味直冲、口感单一、甚至有涩苦味;(2)盐的摄取量高,影响健康。医学证明钠盐过量摄入,会导致人体患心血管疾病、肾脏病等其他疾病。
CN 116491645 A公开了一种不添加盐、味精和香精的健康型菌精调味料及其制备方法,该方法由复合植物水解酶、复合蛋白酶和核酸酶酶解食用菌纯粉,然后与麦芽糊精、玉米淀粉、黄豆粉、酵母抽提物粉、脱水蔬菜粉经高效混合机混合、造粒机造粒而成。
CN 108523076 A公开了一种减盐增味复合调味料及其制备方法,该方法利用香菇酶解液、花椒的乙醇提取物、低钠盐、鲜味剂(味精和5’-核苷酸二钠)、粘合填充剂复配而成。
CN 105831683 A公开了一种复合调味品及其制备方法,该方法通过使用富含氨基酸和微量元素的食用海藻酶解物、大豆蛋白酶解物以及食用菌酶解物降低咸味的阈值,解决食用现有食盐的钠盐摄入过多问题。
上述现有技术中,均利用了天然鲜味食材(如香菇)通过生物酶解制备,但与传统熬制的厨房鲜味汤相比,产品存在天然感不足的技术缺陷,表现在鲜味协调性不足、口感单薄、烹调自然性差等方面。
综上,如何提供一种鲜味协调、口感醇厚、鲜味自然的调味料产品是本领域技术人员亟需解决的问题。
发明内容
有鉴于此,本发明提供了一种天然鲜味调味料的制备方法。
本发明采用具有高鲜味和醇厚味的食材,通过酶解,复配酶解物,再与水、还原糖、半胱氨酸、植物油、八角、香叶,加热反应得到。与现有技术相比,生产的鲜味调味料可代替目前的味精使用,具有鲜味自然协调及口感醇厚、含盐量低的优势。
为了实现上述目的,本发明采用如下技术方案:
一种天然鲜味调味料的制备方法,包括如下步骤:
(1)将食材A粉碎后经风味蛋白酶酶解,冻干,得酶解粉A;
所述食材A为干蒜片、脱水大葱、脱水洋葱、大葱籽、洋葱籽、韭菜籽中的一种或多种;
(2)将食材B粉碎后依次经纤维素酶、风味蛋白酶和复合蛋白酶酶解,冻干,得酶解粉B;
所述食材B为干燥的香菇、草菇、牛肝菌、杏鲍菇、平菇中的一种或多种;
(3)将食材C粉碎后依次经纤维素酶、胰蛋白酶和风味蛋白酶酶解,冻干,得酶解粉C;
所述食材C为干燥的虫草花、竹荪、猴头菇、鹿茸菇、茶树菇中的一种或多种;
(4)将酶解粉A、酶解粉B、酶解粉C复配,得组合物;
(5)将水、半胱氨酸、木糖、葡萄糖、植物油、八角粉和香叶粉混合后在温度为85~120℃下,加热反应10~120min,得反应液;
(6)将组合物与反应液混合,经80~105℃下加热反应5~40min、调节pH6~8,冷冻干燥,得成品。
进一步的,所述步骤(1)中酶解的具体操作为:加1~8%w/w底物的风味蛋白酶,50~60℃酶解3~9h。
进一步的,所述步骤(1)中食材A的总氨基酸组成按照质量分数计,天冬氨酸(Asp)3~7%、谷氨酸(Glu)13~23%、丝氨酸(Ser)5~8%、苏氨酸(Thr)3~7%、甘氨酸(Gly)1~4%、丙氨酸(Ala)1~5%、缬氨酸(Val)4~8%、甲硫氨酸(Met)4~10%、异亮氨酸(Ile)5~8%、亮氨酸(Leu)5~10%、苯丙氨酸(Phe)4~9%、组氨酸(His)0.5~3%、酪氨酸(Tyr)1~5%、精氨酸(Arg)2~8%、脯氨酸(Pro)3~8%、半胱氨酸(Cys)5~11%、赖氨酸(Lys)2~7%。
进一步的,所述步骤(1)的具体操作为:将食材A粉碎至80目,按料水比1:5~1:10(w/w)加水匀浆,加1~8%w/w底物的风味蛋白酶,50~60℃酶解3~9h,灭酶,离心,取上清液,冻干,得酶解粉A。
进一步的,所述步骤(1)中酶解粉A的分子量分布(按照质量分数)为:>3kDa(25~38%)、1~3kDa(10~25%)、<1kDa(50~70%)。
酶解粉A游离氨基酸组成(按照质量分数)为:天冬氨酸(Asp)4~8%、谷氨酸(Glu)14~25%、丝氨酸(Ser)4~12%、苏氨酸(Thr)6~10%、甘氨酸(Gly)0.5~2%、丙氨酸(Ala)1~7%、缬氨酸(Val)3~8%、甲硫氨酸(Met)3~10%、异亮氨酸(Ile)3~7%、亮氨酸(Leu)3~8%、苯丙氨酸(Phe)5~9%、酪氨酸(Tyr)1~4%、精氨酸(Arg)3~8%、脯氨酸(Pro)0.5~5%、半胱氨酸(Cys)6~12%、赖氨酸(Lys)2~10%、色氨酸(Trp)1~4%。
酶解粉A核苷酸的组成为:5’-AMP(5’-腺苷酸)0.3~1.5mg/g、5’-IMP(5’-肌苷酸)0.3~0.7mg/g、5’-CMP(5’-胞苷酸)0.7~1.5mg/g、5’-GMP(5’-鸟苷酸)0.3~1mg/g。
进一步的,所述步骤(2)中酶解的具体操作为:
(21)加1~7%w/w底物的纤维素酶,50~60℃酶解2~7h;
(22)加2~9%w/w底物的风味蛋白酶和1~9%w/w底物的复合蛋白酶,50~60℃酶解1~9h。
进一步的,所述步骤(2)中食材B的总氨基酸组成按质量分数计,天冬氨酸(Asp)6~12%、谷氨酸(Glu)22~35%、丝氨酸(Ser)4~8%、苏氨酸(Thr)1~5%、甘氨酸(Gly)3~7%、丙氨酸(Ala)4~9%、缬氨酸(Val)3~8%、甲硫氨酸(Met)3~8%、异亮氨酸(Ile)3~8%、亮氨酸(Leu)5~10%、苯丙氨酸(Phe)2~9%、酪氨酸
(Tyr)1~5%、精氨酸(Arg)1~7%、脯氨酸(Pro)1~5%、半胱氨酸(Cys)1~4%、赖氨酸(Lys)2~8%。
进一步的,所述步骤(2)的具体操作为:将食材B粉碎至80目,按料水比1:15~1:30(w/w)加水匀浆,加1~7%w/w底物的纤维素酶,50~60℃酶解2~7h,添加2~9%w/w底物的风味蛋白酶和1~9%w/w底物的复合蛋白酶,50~60℃酶解1~9h,灭酶,离心,取上清液,冻干,得酶解粉B。
进一步的,所述步骤(2)中酶解粉B的分子量分布(按照质量分数)为:>3kDa(10~25%)、1~3kDa(10~20%)、<1kDa(60~80%)。
酶解粉B游离氨基酸的组成(按照质量分数)为:天冬氨酸(Asp)4~9%、谷氨酸(Glu)30~40%、丝氨酸(Ser)4~10%、苏氨酸(Thr)4~8%、甘氨酸(Gly)0.5~2%、丙氨酸(Ala)1~7%、缬氨酸(Val)4~9%、甲硫氨酸(Met)0.5~4%、异亮氨酸(Ile)3~7%、亮氨酸(Leu)3~7%、苯丙氨酸(Phe)5~9%、酪氨酸(Tyr)1~6%、精氨酸(Arg)1~5%、脯氨酸(Pro)2~6%、半胱氨酸(Cys)2~8%、赖氨酸(Lys)1~6%。
酶解粉B核苷酸的组成为:5’-AMP 0.3~1mg/g、5’-IMP 6~13mg/g、5’-CMP 1~2.5mg/g、5’-GMP 0.5~2mg/g。
进一步的,所述步骤(3)中酶解的具体操作为:
(31)加1~8%w/w底物的纤维素酶,50~60℃酶解3~8h;
(32)加2~6%w/w底物的胰蛋白酶和1~7%w/w底物的风味蛋白酶,50~60℃酶解2~9h。
进一步的,所述步骤(3)中食材C的总氨基酸组成按质量分数计,天冬氨酸(Asp)6~9%、谷氨酸(Glu)25~38%、丝氨酸(Ser)2~10%、苏氨酸(Thr)2~5%、甘氨酸(Gly)2~10%、丙氨酸(Ala)6~12%、缬氨酸(Val)2~8%、甲硫氨酸(Met)4~8%、异亮氨酸(Ile)2~6%、亮氨酸(Leu)4~10%、苯丙氨酸(Phe)3~8%、酪氨酸(Tyr)1~4%、精氨酸(Arg)1~5%、脯氨酸(Pro)1~8%、半胱氨酸(Cys)1~4%、赖氨酸(Lys)1~6%。
进一步的,所述步骤(3)的具体操作为:将食材C粉碎至80目,按料水比1:10~1:25(w/w)加水匀浆,加1~8%w/w底物的纤维素酶,50~60℃酶解3~8h,添加2~6%w/w底物的胰蛋白酶和1~7%w/w底物的风味蛋白酶,50~60℃酶解2~9h,灭酶,离心,取上清液,冻干,得酶解粉C。
进一步的,所述步骤(3)中,酶解粉C的分子量分布(按照质量分数)为:>3kDa(10~25%)、1~3kDa(7~20%)、<1kDa(60~75%)。
酶解粉C游离氨基酸的组成(按照质量分数)为:天冬氨酸(Asp)4~11%、谷氨酸(Glu)20~38%、丝氨酸(Ser)5~15%、苏氨酸(Thr)2~8%、甘氨酸(Gly)4~10%、丙氨酸(Ala)3~8%、缬氨酸(Val)2~5%、甲硫氨酸(Met)1~5%、异亮氨酸(Ile)1~5%、亮氨酸(Leu)4~9%、苯丙氨酸(Phe)5~9%、酪氨酸(Tyr)1~4%、精氨酸(Arg)1~7%、脯氨酸(Pro)1~5%、半胱氨酸(Cys)2~6%、赖氨酸(Lys)1~5%、色氨酸(Trp)1~4%。
酶解粉C核苷酸的组成为:5’-AMP 0.4~2mg/g、5’-IMP 6~15mg/g、5’-CMP 0.4~2mg/g、5’-GMP 0.3~1.5mg/g。
进一步的,所述步骤(4)中酶解粉A、酶解粉B、酶解粉C的质量比为1~3:4.5~6:5.5~7.5。
进一步的,所述步骤(5)中,水、半胱氨酸、木糖、葡萄糖、植物油、八角粉、香叶粉的质量比为:200~500:10~60:20~70:10~35:50~250:2~5:3~8。
进一步的,所述步骤(5)的具体操作为:将水、半胱氨酸、木糖、葡萄糖、植物油、八角粉、香叶粉,按照200~500:10~60:20~70:10~35:50~250:2~5:3~8(w/w)比例混合,混合液在85~120℃下加热反应10min~2h得反应液。
进一步的,所述步骤(5)中,所述植物油为将色拉油和葵花油按照质量比0:1~1:3比例混合后,在120~150℃温度下,加热3~10min。
进一步的,所述步骤(6)中,反应液与组合物的质量比为4~8:3~6。
进一步的,所述步骤(6)的具体操作为:向反应液中加入组合物,80~105℃下加热反应5~40min,优选的为90~100℃反应15~25min,调pH值至6~8,冷冻干燥,得产品。
经由上述的技术方案可知,与现有技术相比,本发明取得的有益效果为:
(1)本发明优选三种食材,通过优化各食材的酶解条件获得酶解粉,优化组合物中各酶解粉所占的比例,获得各呈味多肽的分子量分布比例适宜、游离氨基酸(尤其鲜甜味氨基酸)以及核苷酸的组成均衡的效果;
(2)本发明优化水、半胱氨酸、木糖、葡萄糖、植物油、八角粉、香叶粉的比例和加热条件获得反应液,以及优化反应液与组合物混合比例和加热条件,调节pH后冷冻干燥获得产品,产品未添加盐,具有口感饱满醇厚、鲜味协调自然、含盐量低的特点。
附图说明
为了更清楚地说明本发明实施例或现有技术中的技术方案,下面将对实施例或现有技术描述中所需要使用的附图作简单地介绍,显而易见地,下面描述中的附图仅仅是本发明的示例,对于本领域普通技术人员来讲,在不付出创造性劳动的前提下,还可以根据提供的附图获得其他的附图。
图1附图为本发明的工艺流程及产品示意图;
图2附图为本发明食材A、B、C总氨基酸分析的谱图示例;
图3附图为本发明酶解粉A、B、C游离氨基酸分析的谱图示例;
图4附图为本发明酶解粉A、B、C分子量分布分析的谱图示例;
图5附图为本发明酶解粉A、B、C核苷酸含量分析的谱图示例。
具体实施方式
下面将结合本发明中的附图,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
本发明所需试剂和材料为常规实验试剂和材料,采购自市售渠道;未提及的实验方法为常规实验方法,在此不再一一赘述。
下面实施例中所涉及的分析检测方法如下:
(1)氨基酸组成分析方法
参考文献:刘洋,李凯旋,王嘉楠,等.两种方式电烤箱烤鸭腿肉的营养品质与风味物质比较[J].食品工业科技,2023,44(21):316-326.
(2)分子量分布分析
参考文献:都荣强,肖群飞,范梦蝶,等.猪肉蛋白酶解液中鲜味肽组分的分离[J].中国食品学报,2017,17(09):134-141.
TSK gel G2000 SWXL(7.8mm×300mm,5μm)色谱柱,保护柱(6.0mm×4.0mm,5μm);流动相为水:乙腈:三氟乙酸=55:45:0.1(v/v/v,下同);流速:0.5mL/min;柱温30℃;进样量10μL;检测波长为220nm。采用GPC软件进行色谱数据处理分析。
相对分子量校正曲线所用标准品:所用标准品分子量从189Da至12500Da,分别是乙氨酸-乙氨酸-乙氨酸(189Da)、乙氨酸-乙氨酸-酪氨酸-精氨酸(451Da)、杆菌酶(1450Da)、抑肽酶(6500Da)、细胞色素(12500Da)。
(3)核苷酸分析方法
参考文献:王天泽,谭佳,杜文斌等.北京油鸡鸡汤滋味物质分析[J].食品科学,2020,41(08):159-164.
HPLC条件:Waters Xbridge Amide柱(4.6mm×150mm,3.5μm);柱温40℃;流动相为0.01mol/L甲酸铵溶液(pH 4.5)-乙腈(15∶85,V/V);流速1.0mL/min,等度洗脱15min;二极管阵列检测器,检测波长260nm;进样20μL。
采用外标法定量分析。用蒸馏水配制5’-AMP、5’-GMP、5’-IMP、5’-CMP的混合标准液,依次稀释,最终以质量浓度(mg/mL)为横坐标(X),峰面积为纵坐标(Y),绘制标准曲线,结果表示为mg/g酶解粉。
(4)感官评价方法
将产品配成水溶液(5g/100ml),温度25℃下让8名经过感官评价培训的实验人员(3男、5女)品尝,感官评分标准为:
鲜味以味精溶液(1.25g/100ml)作为参比,其鲜味定为满分,5分。同时还以猪肉汤(5g/100ml)为参比进行评价。以5%的柠檬酸溶液定义酸味、含有10%谷胱甘肽的6%浓汤宝水溶液定义醇厚感,5%的氯化钠溶液定义咸味,10%的蔗糖溶液定义甜味,3%的咖啡因溶液定义苦涩味。采用三杯法按照1-5
分的强度对酸、甜、苦、咸、鲜、醇厚感进行打分(满分5分),8人的平均值作为结果。猪肉汤的制备方法为:将50g猪瘦肉切块放入1L沸水中,焯去血沫,炖煮20min,取汤备用。10%谷胱甘肽的6%浓汤宝溶液的制备方法为:称取一定量的浓汤宝加水稀释到6%,再加入谷胱甘肽,使谷胱甘肽的在整个溶液中含量为10%。
实施例1
(1)将脱水大葱粉碎至80目,按料水比1:8(w/w)加水匀浆,加3%w/w底物的风味蛋白酶,55℃酶解5h,灭酶,离心,取上清液,冻干,得酶解粉A。
(2)将干燥的牛肝菌粉碎至80目,按料水比1:25加水匀浆,加4%w/w底物的纤维素酶,50℃酶解5h,添加2%w/w底物的风味蛋白酶和3%w/w底物的复合蛋白酶,55℃酶解2h,灭酶,离心,取上清液,冻干,得酶解粉B。
(3)将干燥的鹿茸菇粉碎至80目,按料水比1:15(w/w)加水匀浆,加3%w/w底物的纤维素酶,50℃酶解3h,添加2%w/w底物的胰蛋白酶和3%w/w底物的风味蛋白酶,55℃酶解4h,灭酶,离心,取上清液,冻干,得酶解粉C。
(4)上述酶解粉A、酶解粉B、酶解粉C按照2:4.5:6的质量比复配得组合物。
(5)将水、半胱氨酸、木糖、葡萄糖、植物油、八角粉、香叶粉,按照250:20:30:20:150:2.5:4(w/w)质量比混合,在温度为87℃下,反应0.5h,得反应液。其中植物油为色拉油和葵花油,按照质量比1:1比例混合后,在120℃温度下,加热10min。
(6)向反应液中加入组合物,反应液与组合物按照5:3.5(w/w),在83℃下反应0.5h,调节pH至6.5,冷冻干燥,得产品。
实施例2
(1)将脱水洋葱粉碎至80目,按料水比1:7(w/w)加水匀浆,加4%w/w底物的风味蛋白酶,55℃酶解4h,灭酶,离心,取上清液,冻干,得酶解粉A。
(2)将干燥的香菇粉碎至80目,按料水比1:25(w/w)加水匀浆,加3.5%w/w底物的纤维素酶,50℃酶解4h,添加2%w/w底物的风味蛋白酶和2%w/w底物的复合蛋白酶,55℃酶解2h,灭酶,离心,取上清液,冻干,得酶解粉B。
(3)将干燥的猴头菇粉碎至80目,按料水比1:15(w/w)加水匀浆,加3%w/w底物的纤维素酶,50℃酶解3h,添加3%w/w底物的胰蛋白酶和3%w/w底物的风味蛋白酶,55℃酶解4h,灭酶,离心,取上清液,冻干,得酶解粉C。
(4)上述酶解粉A、酶解粉B、酶解粉C按照3:4.5:6的比例复配得组合物。
(5)将水、半胱氨酸、木糖、葡萄糖、植物油、八角粉、香叶粉,按照225:22:35:25:170:3:4(w/w)比例混合,在温度为87℃下,反应0.5h,得反应液。其中植物油为色拉油和葵花油,按照质量1:1.5比例混合后,在125℃温度下,加热4min。
(6)向反应液中加入组合物,反应液与组合物按照8:4(w/w),在88℃下反应0.4h,调节pH至6.5,冷冻干燥,得产品。
实施例3
(1)将韭菜籽粉碎至80目,按料水比1:8(w/w)加水匀浆,加3%w/w底物的风味蛋白酶,55℃酶解4.5h,灭酶,离心,取上清液,冻干,得酶解粉A。
(2)将干燥的杏鲍菇粉碎至80目,按料水比1:20(w/w)加水匀浆,加3%w/w底物的纤维素酶,50℃酶解4.5h,添加3%w/w底物的风味蛋白酶和2.5%w/w底物的复合蛋白酶,55℃酶解2.5h,灭酶,离心,取上清液,冻干,得酶解粉B。
(3)将干燥的虫草花粉碎至80目,按料水比1:20(w/w)加水匀浆,加3.5%w/w底物的纤维素酶,50℃酶解4h,添加3%w/w底物的胰蛋白酶和3%w/w底物的风味蛋白酶,55℃酶解4h,灭酶,离心,取上清液,冻干,得酶解粉C。
(4)上述酶解粉A、酶解粉B、酶解粉C按照2:5.5:6的质量比复配得组合物。
(5)将水、半胱氨酸、木糖、葡萄糖、植物油、八角粉、香叶粉,按照200:25:30:23:180:3:4(w/w)比例混合,在温度为90℃下,反应0.6h,得反应液。其中植物油为色拉油和葵花油,按照1:1比例混合后,在140℃温度下,加热5min。
(6)向反应液中加入组合物,反应液与组合物按照5:6(w/w),在100℃下反应0.2h,调节pH 7,冷冻干燥,得产品。
实施例4
(1)将干蒜片粉碎至80目,按料水比1:6(w/w)加水匀浆,加3.5%w/w底物的风味蛋白酶,55℃酶解4.5h,灭酶,离心,取上清液,冻干,得酶解粉A。
(2)将干燥的草菇粉碎至80目,按料水比1:20(w/w)加水匀浆,加3%w/w底物的纤维素酶,53℃酶解4.5h,添加3%w/w底物的风味蛋白酶和4%w/w底物的复合蛋白酶,55℃酶解3h,灭酶,离心,取上清液,冻干,得酶解粉B。
(3)将干燥的茶树菇粉碎至80目,按料水比1:20(w/w)加水匀浆,加4%w/w底物的纤维素酶,53℃酶解4h,添加4%w/w底物的胰蛋白酶和3%w/w底物的风味蛋白酶,55℃酶解4h,灭酶,离心,取上清液,冻干,得酶解粉C。
(4)上述酶解粉A、酶解粉B、酶解粉C按照2:5:7的质量比复配得组合物。
(5)将水、半胱氨酸、木糖、葡萄糖、植物油、八角粉、香叶粉,按照250:28:35:23:190:4:5(w/w)比例混合,在温度为90℃下,反应2h,得反应液。其中植物油为色拉油和葵花油,按照1:1比例混合后,在140℃温度下,加热5min。
(6)向反应液中加入组合物,反应液与组合物按照5:5(w/w),在105℃下反应20min,之后调节pH至7.5,冷冻干燥,得产品。
实施例原料、过程产物检测及产品评价结果如表1~表5、图2~图5所示:
表1四个实施例中食材A、B、C的总氨基酸组成(%)
表2四个实施例中酶解粉A、B、C的游离氨基酸组成(%)
表3四个实施例中酶解粉A、B、C的分子量分布(百分比%)
表4四个实施例中酶解粉A、B、C的核苷酸含量(mg/g)
表5四个实施例对比炖猪肉汤和味精溶液的感官评价
感官指标 | 实施例1 | 实施例2 | 实施例3 | 实施例4 | 炖猪肉汤 | 味精 |
酸 | 0.6 | 0.5 | 0.5 | 0.4 | 0.4 | 0.1 |
甜 | 2.9 | 3 | 2.8 | 2 | 0.4 | 0 |
苦、涩 | 0 | 0 | 0 | 0 | 0 | 0.2 |
咸 | 1 | 1.5 | 1.2 | 1 | 0.5 | 3.7 |
鲜 | 4.5 | 4 | 3.8 | 3.7 | 2.5 | 5 |
醇厚感饱满度 | 5 | 4.5 | 4.7 | 5 | 3.1 | 0.2 |
感官评价可知,本产品类似肉汤,没有味精的苦涩味,咸味弱,同时兼具肉汤的酸、甜、鲜以及醇厚感的滋味协调性优点,且鲜味强度大于肉汤。
本说明书中各个实施例采用递进的方式描述,每个实施例重点说明的都是与其他实施例的不同之处,各个实施例之间相同相似部分互相参见即可。
对所公开的实施例的上述说明,使本领域专业技术人员能够实现或使用本发明。对这些实施例的多种修改对本领域的专业技术人员来说将是显而易见的,本文中所定义的一般原理可以在不脱离本发明的精神或范围的情况下,
在其它实施例中实现。因此,本发明将不会被限制于本文所示的这些实施例,而是要符合与本文所公开的原理和新颖特点相一致的最宽的范围。
Claims (10)
1.一种天然鲜味调味料的制备方法,其特征在于,包括如下步骤:
(1)将食材A粉碎后经风味蛋白酶酶解,冻干,得酶解粉A;
所述食材A为干蒜片、脱水大葱、脱水洋葱、大葱籽、洋葱籽、韭菜籽中的一种或多种;
(2)将食材B粉碎后依次经纤维素酶、复合蛋白酶和风味蛋白酶酶解,冻干,得酶解粉B;
所述食材B为干燥的香菇、草菇、牛肝菌、杏鲍菇、平菇中的一种或多种;
(3)将食材C粉碎后依次经纤维素酶、风味蛋白酶和胰蛋白酶酶解,冻干,得酶解粉C;
所述食材C为干燥的虫草花、竹荪、猴头菇、鹿茸菇、茶树菇中的一种或多种;
(4)将酶解粉A、酶解粉B、酶解粉C复配,得组合物;
(5)将水、半胱氨酸、木糖、葡萄糖、植物油、八角粉和香叶粉混合后在温度为85~120℃下,加热反应10~120min,得反应液;
(6)将组合物与反应液混合,经80~105℃下加热反应5~40min,调节到pH6~8,冷冻干燥,得产品。
2.如权利要求1所述的制备方法,其特征在于,所述步骤(1)中酶解的具体操作为:加1~8%w/w底物的风味蛋白酶,50~60℃酶解3~9h。
3.如权利要求1所述的制备方法,其特征在于,所述步骤(1)中食材A的总氨基酸组成按照质量分数计,天冬氨酸3~7%、谷氨酸13~23%、丝氨酸5~8%、苏氨酸3~7%、甘氨酸1~4%、丙氨酸1~5%、缬氨酸4~8%、甲硫氨酸4~10%、异亮氨酸5~8%、亮氨酸5~10%、苯丙氨酸4~9%、组氨酸0.5~3%、酪氨酸1~5%、精氨酸2~8%、脯氨酸3~8%、半胱氨酸5~11%、赖氨酸2~7%。
4.如权利要求1所述的制备方法,其特征在于,所述步骤(2)中酶解的具体操作为:
(21)加1~7%w/w底物的纤维素酶,50~60℃酶解2~7h;
(22)加2~9%w/w底物的风味蛋白酶和1~9%w/w底物的复合蛋白酶,50~60℃酶解1~9h。
5.如权利要求1所述的制备方法,其特征在于,所述步骤(2)中食材B的总氨基酸组成按质量分数计,天冬氨酸6~12%、谷氨酸22~35%、丝氨酸4~8%、苏氨酸1~5%、甘氨酸3~7%、丙氨酸4~9%、缬氨酸3~8%、甲硫氨酸3~8%、异亮氨酸3~8%、亮氨酸5~10%、苯丙氨酸2~9%、酪氨酸1~5%、精氨酸1~7%、脯氨酸1~5%、半胱氨酸1~4%、赖氨酸2~8%。
6.如权利要求1所述的制备方法,其特征在于,所述步骤(3)中酶解的具体操作为:
(31)加1~8%w/w底物的纤维素酶,50~60℃酶解3~8h;
(32)加2~6%w/w底物的胰蛋白酶和1~7%w/w底物的风味蛋白酶,50~60℃酶解2~9h。
7.如权利要求1所述的制备方法,其特征在于,所述步骤(3)中食材C的总氨基酸组成按质量分数计,天冬氨酸6~9%、谷氨酸25~38%、丝氨酸2~10%、苏氨酸2~5%、甘氨酸2~10%、丙氨酸6~12%、缬氨酸2~8%、甲硫氨酸4~8%、异亮氨酸2~6%、亮氨酸4~10%、苯丙氨酸3~8%、酪氨酸1~4%、精氨酸1~5%、脯氨酸1~8%、半胱氨酸1~4%、赖氨酸1~6%。
8.如权利要求1所述的制备方法,其特征在于,所述步骤(4)中酶解粉A、酶解粉B、酶解粉C的质量比为1~3:4.5~6:5.5~7.5。
9.如权利要求1所述的制备方法,其特征在于,所述步骤(5)中,水、半胱氨酸、木糖、葡萄糖、植物油、八角粉、香叶粉的质量比为:200~500:10~60:20~70:10~35:50~250:2~5:3~8;
所述植物油为将色拉油和葵花油,按照质量比0:1~1:3比例混合后,在120~150℃温度下,加热3~10min。
10.如权利要求1所述的制备方法,其特征在于,所述步骤(6)中,反应液与组合物的质量比为4~8:3~6。
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