CN1235780A - Method for preparing composite seasoning juice by using glutamic acid thallus - Google Patents
Method for preparing composite seasoning juice by using glutamic acid thallus Download PDFInfo
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- CN1235780A CN1235780A CN98110218A CN98110218A CN1235780A CN 1235780 A CN1235780 A CN 1235780A CN 98110218 A CN98110218 A CN 98110218A CN 98110218 A CN98110218 A CN 98110218A CN 1235780 A CN1235780 A CN 1235780A
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Abstract
The present invention is a method of utilizing microbiological thallus to produce composite seasoning juice. Recovered thallus after glutamic acid fermentation as basic material is first biologically catalystic hydrolyzed to obtain amino acid composite basic liquid and nucleic acid component liquid. The two kinds of liquids are merged and the mixture is further mixed with salt 15%, cane sugar 4%, sugar pigment 1.8%, nucleotide 1%, sauce essence 0.6%, sodium glutamate 1% and proteoglycan 0.1% through slow and uniform stirring. After filtering, disinfection and precipitation, the composite seasoning juice is produced.
Description
The preparation method that the present invention utilizes aminoglutaminic acid thalline to produce composite seasoning juice belongs to the method that adopts microbial cells to produce composite seasoning juice.
Contain aminoglutaminic acid thalline, sugar, inorganic salts and each seed amino acid etc. in the prior art in the glutami acid fermentation liquor.Processing method to aminoglutaminic acid thalline, with aminoglutaminic acid thalline by extracting in the zymotic fluid, after the drying as feed addictive, effectively biologically active is not fully used, reduce use value, cause the contaminated environment of water, effectively nutritional labeling is damaged, the cost height, the aminoglutaminic acid thalline effective ingredient is not fully fully utilized.
The present invention utilizes aminoglutaminic acid thalline to produce the preparation method's of composite seasoning juice purpose, be to overcome above-mentioned shortcoming and design a kind of preparation method who utilizes aminoglutaminic acid thalline to produce composite seasoning juice, the thalline that glutamic acid fermentation is reclaimed is a base stock, after living things catalysis hydrolysis aggregate measures, obtain amino acid composite foundation liquid and functional nucleic acid composition, allocate according to idiotrophic composition and taste characteristics, be made into composite seasoning juice.The effective ingredient of aminoglutaminic acid thalline is played one's part to the full, utilize the waste material body to produce composite seasoning juice.
The preparation method that the present invention utilizes aminoglutaminic acid thalline to produce baste takes following technical scheme to realize, the preparation method of composite seasoning juice is a base stock with the thalline that glutamic acid fermentation reclaims, after living things catalysis hydrolysis aggregate measures, obtain amino acid composite foundation liquid and functional nucleic acid composition, allocate according to thalline idiotrophic composition and taste, be made into composite seasoning juice.Preparation method's of the present invention technological process is: aminoglutaminic acid thalline → dehydration → rehydration → use 30% Na
2CO
3Solution is regulated pH value 7.5-8.0, self-dissolving → add 5% dry mycelium → use 30% Na
2CO
3Solution is regulated pH value 3.0, merge two kinds of different acid ﹠ alkali liquid mixing → high pressure fragmentation → adding 2% wheat bran → gas-liquid mixed, the autoclaving temperature is 121 ℃, 30 minutes → gas-liquid separation → adding, 537 acid proteases, temperature are that the canned of composite seasoning juice joined → obtained in 50 ℃ of enzymolysis → squeezing press filtration → decolouring → plate and frame filter press filtration → temporary sedimentation → vacuum outgas → allotment → essence filter → flash pasteurization → storage sedimentation → essence filter → accurate adjustment.
Operating process of the present invention: the aminoglutaminic acid thalline that will wet dehydration, after removing peculiar smell, water treatment carries out the cell rehydration, and adding entry, thalline is mixed with concentration is each portion of equivalent thalline liquid of 10% and 15%, and concentration is that 10% thalline liquid is used for producing nucleic acid, by 30% Na
2CO
3Solution is regulated pH value 7.5-8.0, and temperature is below 65 ℃, acts on 30 minutes, and thalline self-dissolving process produces free mononucleotide, and self-dissolving is added 5% dry mycelium after finishing.The thalline liquid of concentration 15% is produced amino acid, by 30% Na
2CO
3Solution is regulated pH value 3.0, merges 10% and mixes with 15% thalline liquid, after stirring, sends into high pressure homogenizer and carries out the brute force fragmentation, and pressure is controlled at and is not less than 600kg/cm
2, the microscopy percentage of damage is not less than 90%, and the pH value 3.0-3.5 of high-pressure homogeneous liquid adds 2% wheat bran, enters air and liquid mixer, carries out boiling 30 minutes in the HTHP jar, keeps 30 minutes, and steaming material pressure is 1.0kg/cm
2, temperature is sent into gas-liquid separator and is carried out gas-liquid separation at 121 ℃ after the boiling, send into and be cooled to 50 ℃ in the hydrolytic decomposition pot, adds 537 acid proteases, and the ratio adjustment pH value 3.5 by every gram protein 60 0-900u is incubated 8 hours, cooperates at a slow speed simultaneously and stirs.Keep after the hydrolysis that amino-acid nitrogen reaches 0.8% in the hydrolyzate, use 30%Na
2CO
3Regulate pH value 5.1, heating-up temperature is 80 ℃, keeps and carries out inactivation treatment in 30 minutes.Hydrolyzate is sent in the inflation membrane pressure filter and is carried out Separation of Solid and Liquid, and cake moisture is low, adds the activated carbon decolorizing of 0.05-0.1% in the filtrate, temperature is 70 ℃, keeps temperature 1 hour, cooperates at a slow speed simultaneously and stirs, filter through plate and frame filter press, filtrate is sent into Flavouring jar.Heating-up temperature to 50 ℃ during condiment, add salt 15%, sucrose 4%, fried sugar element 1.8%, nucleotides 1%, soy sauce essence 0.6%, sodium glutamate 1%, maltol 0.03%, albumen sugar 0.1%, stir at a slow speed, measure few composition and open evenly adding of back, filter seasoning liquid by strainer after allotment is finished in main liquefaction, carry out vacuum outgas after the smart filter, vacuum is 660mmHg ,-0.1 to-0.12MPa, carry out the sterilization of flash pasteurization machine after the degassing, temperature is 135 ℃, time is 3-5 second, and outlet temperature is controlled at 60-65 ℃, sends into hold-up tank after the sterilization and seals static 7 days, remove sediment, smart filter behind settlement on storage, filtrate is sent into temporary jar accurate adjustment, and it is canned promptly to obtain composite seasoning juice after accurate adjustment is finished.
The present invention utilizes aminoglutaminic acid thalline to produce the effect of the preparation of composite seasoning juice, technology is simple, easy to operate, utilize aminoglutaminic acid thalline to produce composite seasoning juice, give full play to the aminoglutaminic acid thalline effective ingredient, improve use value, obtain low-cost, make full use of effective nutrition and improve waste thallus utilization rate minimizing environmental pollution, produce multiple composite seasoning juice according to the nutrition and the taste characteristics of glutamic acid.
The preparation method that the present invention utilizes aminoglutaminic acid thalline to produce composite seasoning juice will describe in further detail in conjunction with the embodiments, the thalline that the production of composite seasoning juice is reclaimed with glutamic acid fermentation is as base stock, after living things catalysis hydrolysis aggregate measures, obtain amino acid composite foundation liquid and functional nucleic acid composition, nutrition and taste characteristics according to glutamic acid composite foundation liquid are allocated, and obtain the composite seasoning juice of the unique one of nutritious function and mouthfeel.The technological process of its preparation method is: with aminoglutaminic acid thalline → dehydration → rehydration → use 30% Na
2CO
3Solution is regulated pH value 7.5-8.0, self-dissolving → add 5% dry mycelium → use 30% Na
2CO
3Solution is regulated pH value 3.0, merging two kinds of different acid ﹠ alkali liquid mixing → high pressure fragmentation → adding 2% wheat bran → gas-liquid mixed → autoclaving temperature is 121 ℃, the 30 minutes time → gas-liquid separation → adding 537 acid proteases, temperature is that 50 ℃ of enzymolysis → squeezing press filtration → decolouring → plate and frame filter press filters → keep in the canned of sedimentation → vacuum outgas → allotment → essence filter → flash pasteurization → storage sedimentation → essence filter → accurate adjustment → acquisition composite seasoning juice.
The present invention utilizes aminoglutaminic acid thalline to produce the preparation method of composite seasoning juice, its specific operation process is: the aminoglutaminic acid thalline that will wet dehydration, after removing peculiar smell, water treatment carries out the cell rehydration, adding entry is mixed with concentration with thalline and is respectively each portion of equivalent thalline liquid of 10% and 15%, concentration is that 10% thalline liquid is used for extracting nucleic acid, uses 30% Na
2CO
3Solution is regulated pH value 7.5-8.0, is under 65 ℃ in temperature, and autolysis 30 minutes produces free mononucleotide, and the self-dissolving process finishes, and adds 5% dry mycelium.The thalline liquid of concentration 15% is produced amino acid, by 30% Na
2CO
3Solution is regulated pH value 3.0, and the hydrolysis of thalline internal protein is converted into amino acid, and 10% mixes with 15% thalline liquid, stirs to send into high pressure homogenizer and carry out the brute force fragmentation, and pressure is controlled at and is not less than 600kg/cm
2, the microscopy percentage of damage is not less than 90%, and the pH value of high-pressure homogeneous liquid is controlled at 3.0-3.5, evenly adds 2% wheat bran, enters air and liquid mixer, carries out boiling 30 minutes in the HTHP jar, keeps 30 minutes, and cooking pressure is 1.0kg/cm
2Temperature is at 121 ℃, send into gas-liquid separator after the boiling and carry out gas-liquid separation, send into and be cooled to 50 ℃ in the hydrolytic decomposition pot, add 537 acid proteases, ratio in every gram albumen 800u, proofread and correct pH value 3.5, be incubated 8 hours, cooperate at a slow speed simultaneously and stir, amino-acid nitrogen reaches 0.8% in the hydrolysis end back maintenance hydrolyzate, uses 30% Na
2CO
3Regulate pH value 5.1, heating-up temperature is 80 ℃, keep and carried out inactivation treatment in 30 minutes, enter the inflation membrane pressure filter after the hydrolyzate deactivation and carry out Separation of Solid and Liquid, cake moisture is low, the activated carbon decolorizing that adds 0.05-0.1% in the filtrate, temperature is 70 ℃, keeps temperature 1 hour, cooperates at a slow speed simultaneously and stirs, filter through plate and frame filter press, filtrate is sent into Flavouring jar.Heating-up temperature to 50 ℃ during allotment adds salt 15%, sucrose 4%, fried sugar element 1.8%, nucleotides 1%, soy sauce essence 0.6%, sodium glutamate 1%, maltol 0.03%, albumen sugar 0.1% stirs at a slow speed during allotment, measures few composition and evenly adds after main liquefaction is opened again.Allotment finishes the back and filters seasoning liquid by strainer, carries out vacuum outgas after the smart filter, and degassing pressure is 60mmHg,-0.1 to-0.12MPa, to sterilize after the degassing, the flash pasteurization machine is adopted in sterilization, temperature is 135 ℃, time is 3-5 second, and outlet temperature is 60-65 ℃, sends into hold-up tank after the sterilization and seals static 7 days, remove sediment, smart filter behind settlement on storage, filtrate is sent into temporary jar accurate adjustment, and it is canned promptly to obtain composite seasoning juice after accurate adjustment is finished.
Claims (2)
1, a kind of preparation method who utilizes aminoglutaminic acid thalline to produce composite seasoning juice, the production of composite seasoning juice is base stock with the thalline that glutamic acid fermentation reclaims, after the living things catalysis hydrolysis, obtain amino acid composite foundation liquid and nucleic acid composition liquid, it is characterized in that preparation method's technological process is: with aminoglutaminic acid thalline → dehydration → rehydration → use 30% Na
2CO
3Solution is regulated pH value 7.5-8.0, self-dissolving → add 5% dry mycelium → use 30% Na
2CO
3Solution is regulated pH value 3.0, merging two kinds of different acid ﹠ alkali liquid mixing → high pressure fragmentation → adding 2% wheat bran → gas-liquid mixed → autoclaving temperature is 121 ℃, the 30 minutes time → gas-liquid separation → adding 537 acid proteases, temperature is that 50 ℃ of enzymolysis → squeezing press filtration → decolouring → plate and frame filter press filters → keep in the canned of sedimentation → vacuum outgas → allotment → essence filter → flash pasteurization → storage sedimentation → essence filter → accurate adjustment → acquisition composite seasoning juice.
2, the preparation method who utilizes aminoglutaminic acid thalline to produce composite seasoning juice according to claim 1, heating-up temperature is 50 ℃ when it is characterized in that condiment, add salt 15%, sucrose 4%, fried sugar element 1.8%, nucleotides 1%, soy sauce essence 0.6%, sodium glutamate 1%, maltol 0.03%, albumen sugar 0.1% stirs at a slow speed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98110218A CN1077778C (en) | 1998-05-19 | 1998-05-19 | Method for preparing composite seasoning juice by using glutamic acid thallus |
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| Application Number | Priority Date | Filing Date | Title |
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| CN98110218A CN1077778C (en) | 1998-05-19 | 1998-05-19 | Method for preparing composite seasoning juice by using glutamic acid thallus |
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| CN1235780A true CN1235780A (en) | 1999-11-24 |
| CN1077778C CN1077778C (en) | 2002-01-16 |
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| CN98110218A Expired - Fee Related CN1077778C (en) | 1998-05-19 | 1998-05-19 | Method for preparing composite seasoning juice by using glutamic acid thallus |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100366164C (en) * | 2004-05-28 | 2008-02-06 | 威海同仁食品有限公司 | Fresh fish soaking liquid and its processing method |
| CN101979627A (en) * | 2010-10-08 | 2011-02-23 | 天津科技大学 | Method for preparing glutamic acid fermentation organic nitrogen additive from glutamic acid fermentation waste thalli |
| CN102696856A (en) * | 2012-04-18 | 2012-10-03 | 马长庆 | Microbial protein hydrolysate and preparation method and application thereof |
| CN107279947A (en) * | 2017-07-03 | 2017-10-24 | 中国水产科学研究院南海水产研究所 | The processing method that a kind of utilization strain fermentation prepares pinctada fucata meat flavouring base material |
| CN107494891A (en) * | 2017-07-20 | 2017-12-22 | 广东肇庆星湖生物科技股份有限公司 | A kind of method that mycoprotein makes animal food additive |
| CN107549760A (en) * | 2017-09-19 | 2018-01-09 | 广东肇庆星湖生物科技股份有限公司 | A kind of preparation method of compound nutritional flavoring agent |
| CN116440726A (en) * | 2022-06-16 | 2023-07-18 | 华大工程生物学长荡湖研究所 | Homogenizing circulation control method and feed liquid treatment method |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1063024A (en) * | 1992-02-14 | 1992-07-29 | 姚书婷 | The production method of a kind of baste and extraction glutamic acid |
-
1998
- 1998-05-19 CN CN98110218A patent/CN1077778C/en not_active Expired - Fee Related
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100366164C (en) * | 2004-05-28 | 2008-02-06 | 威海同仁食品有限公司 | Fresh fish soaking liquid and its processing method |
| CN101979627A (en) * | 2010-10-08 | 2011-02-23 | 天津科技大学 | Method for preparing glutamic acid fermentation organic nitrogen additive from glutamic acid fermentation waste thalli |
| CN102696856A (en) * | 2012-04-18 | 2012-10-03 | 马长庆 | Microbial protein hydrolysate and preparation method and application thereof |
| CN102696856B (en) * | 2012-04-18 | 2014-01-15 | 马长庆 | Microbial protein hydrolysate and preparation method and application thereof |
| CN107279947A (en) * | 2017-07-03 | 2017-10-24 | 中国水产科学研究院南海水产研究所 | The processing method that a kind of utilization strain fermentation prepares pinctada fucata meat flavouring base material |
| CN107494891A (en) * | 2017-07-20 | 2017-12-22 | 广东肇庆星湖生物科技股份有限公司 | A kind of method that mycoprotein makes animal food additive |
| CN107494891B (en) * | 2017-07-20 | 2020-12-15 | 广东肇庆星湖生物科技股份有限公司 | Method for preparing animal food additive by using mycoprotein |
| CN107549760A (en) * | 2017-09-19 | 2018-01-09 | 广东肇庆星湖生物科技股份有限公司 | A kind of preparation method of compound nutritional flavoring agent |
| CN116440726A (en) * | 2022-06-16 | 2023-07-18 | 华大工程生物学长荡湖研究所 | Homogenizing circulation control method and feed liquid treatment method |
| CN116440726B (en) * | 2022-06-16 | 2024-01-19 | 华大工程生物学长荡湖研究所 | Homogenizing circulation control method and feed liquid treatment method |
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|---|---|
| CN1077778C (en) | 2002-01-16 |
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