WO2021088179A1 - 一种基于调味料鲜度评价的极鲜复合调味料的制备方法 - Google Patents

一种基于调味料鲜度评价的极鲜复合调味料的制备方法 Download PDF

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WO2021088179A1
WO2021088179A1 PCT/CN2019/123534 CN2019123534W WO2021088179A1 WO 2021088179 A1 WO2021088179 A1 WO 2021088179A1 CN 2019123534 W CN2019123534 W CN 2019123534W WO 2021088179 A1 WO2021088179 A1 WO 2021088179A1
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powder
umami
freshness
level
preparation
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PCT/CN2019/123534
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English (en)
French (fr)
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张慜
赵永敢
刘亚萍
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江南大学
广东嘉豪食品有限公司
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Publication of WO2021088179A1 publication Critical patent/WO2021088179A1/zh

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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
    • 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
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof

Definitions

  • a preparation method of extremely fresh compound seasoning based on seasoning freshness evaluation belongs to the field of food processing.
  • Umami is a kind of commercial product that can enhance the umami taste of food. It is a kind of flavor enhancer. It has a good flavor and freshness effect on meat, poultry, aquatic products, vegetables and other foods.
  • the umami flavors in the market mainly include monosodium glutamate, chicken sauce, chicken essence, soy sauce and oyster sauce, etc.
  • the product types are limited, and the existing products also contain high salt content. There are few types of extremely fresh compound seasonings, especially natural compound seasonings. It is even more lacking.
  • the umami components in food have umami characteristics.
  • the currently known umami components are mainly organic acids, organic bases, free amino acids and their salts , Nucleotides and their salts, peptides, etc., there are many types. Different substances have different types and contents of umami components, and the umami components have a coordinated and synergistic effect, and the synergistic effect greatly improves the umami taste, and the enhancement degree of umami taste can reach several times of that of individual ingredients.
  • the method for evaluating the intensity of umami has been publicly reported, but there is no research report on the grading standard of umami intensity.
  • the umami intensity grading of umami condiments can distinguish the quality of products, provide parameters and grade standards for their value, and can be used as an important tool in sales, providing a trade language for producers, purchasers and various links in circulation channels.
  • Zhang Qiang et al. (application number: CN201811385272.2) used fish meal as a protein source and enzymatically hydrolyzed it to obtain the Maillard reaction raw material, which is rich in seafood flavor components and used it as the wall of the microcapsule Material composition; the seafood raw materials are ground, blasted and activated, and used as the core material of the microcapsules.
  • the microcapsule structure reduces the oxidative deterioration during storage and prolongs the shelf life of seafood flavored condiments .
  • the raw materials used in the research are single, the umami substances are not rich enough, and the umami taste intensity is limited.
  • Sun Weifeng et al. (application number: CN201811453678.X) disclosed an umami-flavored peptide and umami-flavored peptide seasoning and their preparation method.
  • the preparation method is as follows: Nile tilapia is mashed, and proteolytic enzyme is added for enzymatic hydrolysis. , Then centrifuge and concentrate the enzymatic hydrolysate, and then use Sephadex G-15 chromatographic column separates the concentrated solution, takes the third component, and separates the component by RP-HPLC, and takes the second component to obtain the umami peptide.
  • the preparation method of the umami-taste peptide seasoning is: adding the umami-taste peptide prepared above into the Maillard reaction base material, and undergoing Maillard reaction at 105-125°C.
  • the present invention has high cost, low operation efficiency, single umami components, and insufficient umami taste.
  • Gao Xiangyang et al. (application number: CN201810752805.X) disclosed a method for preparing a low-salt umami seasoning base by enzymatically hydrolyzing fish and shrimp processing by-products.
  • the method includes the following steps: using fish and shrimp processing by-products as raw materials, adding 2% to 12% salt and 0.2% to 1.2% salt-tolerant complex enzyme after homogenization for enzymatic hydrolysis, and inactivating to prepare an enzymatic hydrolysate; adding Reducing sugar is reacted at 100°C ⁇ 130°C for 0.5 ⁇ 1.5 h; it is obtained by fermentation, filtration and sterilization.
  • the present invention uses a single raw material, is not rich in umami flavor, and fails to utilize the synergistic effect between different umami flavor components.
  • Lin Liangqi et al. (application number: CN201710626291.9) disclosed a method for preparing a plant spice compound umami agent.
  • the plant spice was crushed and ground, and the obtained spice powder was mixed with sesame powder, soybean powder, and peanut powder, and then Add sodium glutamate and sodium chloride, then add vegetable oil, mix well, dry and then pulverize to obtain.
  • the present invention has many fragrance components and rich fragrance, but the umami component is single and the umami taste is insufficient.
  • Chang Libin et al. (application number: CN201811283397.4)
  • This invention relates to the field of umami flavor agents, in particular to methods for detecting umami flavor and/or umami flavor intensity in umami flavor agents.
  • the present invention uses infrared spectroscopy technology to form the effective ⁇ -NH+3 group of the five-membered ring structure of the amino acids in the sample (corresponding to the specific wavelength of the infrared spectrum 1520-1570cm-1 and 1380-1430cm-1) and ⁇ -COO- Group (corresponding to the specific wavelength of the infrared spectrum is 1610-1660cm-1), and the phosphate at the 5'-position of the ribose on the nucleotide base (corresponding to the specific wavelength of the infrared spectrum is 1070 ⁇ 1130cm-1 and 950 ⁇ 1000cm- 1) Perform measurement.
  • the umami taste intensity detection only involves amino acid and nucleotide components, and other umami taste components cannot be detected. Therefore, this method has limitations in the umami taste intensity detection method, and it is not designed to classify the umami taste intensity. .
  • the purpose of the present invention is to obtain mushroom raw materials rich in umami flavor components, pleurotus eryngii and enoki mushrooms, turtle scraps and shrimp meat, raw materials for aquatic products, and cereal raw gluten through the use of slow freezing and vacuum freeze-drying technology by screening umami raw materials , Screw extrusion technology, ultrasonic technology and enzymatic hydrolysis technology are combined to extract umami components from the raw materials to obtain umami-taste compound seasoning liquid; take the umami component sodium glutamate, which is most commonly used in food, as a reference, according to the literature, The amount of sodium glutamate added in food is 0.3-0.6% as a suitable amount, and the human sensory umami intensity is relatively moderate.
  • the electronic tongue detection combined with sensory evaluation of this addition amount range is set as the "fresh” level, and the added amount is less than
  • the 0.3% umami taste intensity level is set as the "micro-freshness” level, the human sensory umami taste is weak, and the addition amount is 0.6 to 0.8%, and the umami taste intensity level is set as the "strong freshness” level, and the human sensory umami taste is strong.
  • the freshness is acceptable.
  • the addition amount is greater than 0.8%, and the umami intensity level is set as "extremely fresh”.
  • the human sensory umami taste is super strong, which is not easy to accept. According to the umami taste intensity grading standard, electronic tongue detection combined with sensory evaluation is used to obtain Extremely fresh grade compound seasoning.
  • a preparation method of extremely fresh compound seasoning based on seasoning freshness evaluation the steps are as follows:
  • Raw material selection use fresh eryngii mushrooms, fresh enoki mushrooms, fresh turtle scraps, fresh shrimp meat and gluten protein freshly prepared from wheat flour with rich umami ingredients as raw materials;
  • the pleurotus eryngii powder, enoki mushroom powder, turtle scraps powder, shrimp meat powder and gluten protein powder are in accordance with 1 ⁇ 4:1 ⁇ 3:1 ⁇ 3:1 ⁇ 4:1 The mass ratio is evenly mixed to obtain mixed powder;
  • the number of sieving meshes in step (B) and step (E) is 60-80.
  • the conditions of ultrasonic treatment in step (F) are: power 400 ⁇ 500W, time 4 ⁇ 8min.
  • the umami intensity level of the compound seasoning is at the extremely fresh level.
  • the umami intensity level of the compound seasoning is at the extremely fresh level.
  • the compound seasoning obtained by the method of the present invention is based on the different content of umami components of different substances and the synergistic effect of different umami components.
  • the obtained pleurotus eryngii, enoki mushroom powder, turtle scraps powder, shrimp meat powder and gluten protein The powder is mixed in different proportions; the prepared compound seasoning is not only extremely umami and nutritious, but also conducive to industrial production, and the umami intensity grading method is simple and easy to implement.
  • Example 1 A method for preparing an extremely fresh compound seasoning based on the freshness classification evaluation of seasonings using Pleurotus eryngii and Flammulina velutipes as main raw materials.
  • Raw material selection uses fresh pleurotus eryngii and fresh enoki mushrooms with rich umami ingredients as main raw materials, and fresh turtle scraps, fresh shrimp meat and gluten protein freshly prepared from wheat flour as auxiliary raw materials;
  • the powder is then extruded with a screw, the temperature of the cylinder is 80°C, after the extrusion, it is dried with hot air at 50°C, crushed through a 60-mesh sieve, and the mixed powder is prepared into a solution with a mass concentration of 3%, and ultrasonic treatment is carried out first. , Time 8min, then add 0.1% compound protease, enzymolysis at 50°C for 1h, inactivate the enzyme, then add 0.15% flavour protease, at 50°C, enzymatic hydrolysis for 1h, inactivate the enzyme, filter to obtain the compound seasoning liquid;
  • umami taste intensity level the commonly used umami taste substance sodium glutamate is used as a standard sample to prepare a solution, and the umami value is less than 0.3% sodium glutamate concentration by electronic tongue detection combined with sensory evaluation, which is a micro-freshness level , The freshness level is between 0.3 ⁇ 0.6% sodium glutamate concentration and the freshness value is between 0.6 ⁇ 0.8% sodium glutamate concentration and the strong freshness level is greater than 0.8% sodium glutamate concentration.
  • Umami value is extremely fresh;
  • the compound umami seasoning is used for electronic tongue umami taste detection and sensory evaluation. Compared with the established umami taste level, the umami taste intensity level of the compound seasoning is at the extremely fresh level.
  • Raw material selection The present invention uses fresh turtle scraps and fresh shrimp meat with rich umami ingredients as main raw materials, and uses fresh pleurotus eryngii, fresh enoki mushrooms and gluten freshly prepared from wheat flour as auxiliary raw materials;
  • Preparation method Cut the selected raw materials into small pieces or small pieces and place them in a tray, spread them into a uniform thin layer, and then put them in a refrigerator at -15°C for slow freezing for 18 hours, and then vacuum freeze-dry them separately, and then The freeze-dried raw materials are crushed and passed through an 80-mesh sieve.
  • the obtained pleurotus eryngii powder, enoki mushroom powder, turtle scraps powder, shrimp meat powder and gluten protein powder are mixed at 1:1:3:4:1 to obtain The powder is uniformly mixed, and then extruded with a screw.
  • the temperature of the cylinder is 90°C. After the extrusion, it is dried with hot air at 55°C and crushed through an 80-mesh sieve.
  • the mixed powder is prepared into a 4% solution by mass concentration, and ultrasonic treatment is performed first. Power 500W, time 4min, then add 0.2% compound protease, enzymolyze for 1.5h at 50°C, inactivate the enzyme, then add 0.25% flavour protease, at 50°C, enzymatically hydrolyze for 2h, inactivate enzyme, filter to obtain compound seasoning liquid;
  • umami taste intensity level the commonly used umami taste substance sodium glutamate is used as a standard sample to prepare a solution, and the umami value is less than 0.3% sodium glutamate concentration by electronic tongue detection combined with sensory evaluation, which is a micro-freshness level , The freshness level is between 0.3 ⁇ 0.6% sodium glutamate concentration and the freshness value is between 0.6 ⁇ 0.8% sodium glutamate concentration and the strong freshness level is greater than 0.8% sodium glutamate concentration.
  • Umami value is extremely fresh;
  • the compound umami seasoning is used for electronic tongue umami taste detection and sensory evaluation. Compared with the established umami taste level, the umami taste intensity level of the compound seasoning is at the extremely fresh level.
  • Example 3 A method for preparing an extremely fresh compound seasoning based on the freshness classification evaluation of seasonings using Pleurotus eryngii, Flammulina velutipes, turtle scraps and shrimp meat as main raw materials.
  • Raw material selection The present invention uses fresh pleurotus eryngii, fresh enoki mushrooms, fresh turtle scraps and fresh shrimp meat which are rich in umami components as main raw materials, and uses gluten protein freshly prepared from wheat flour as auxiliary raw materials;
  • Preparation method Cut the selected raw materials into small pieces or small pieces and place them in a tray, spread them into a uniform thin layer, and then put them in a refrigerator at -10°C for slow freezing for 20 hours, and then vacuum freeze-dry them separately.
  • the freeze-dried raw materials are crushed and passed through an 80-mesh sieve, and the obtained pleurotus eryngii powder, enoki mushroom powder, turtle scraps powder, shrimp meat powder and gluten protein powder are mixed at 3:3:3:3:1 to obtain The powder is uniformly mixed, and then extruded with a screw.
  • the temperature of the cylinder is 80°C. After the extrusion, it is dried with hot air at 60°C and crushed through an 80-mesh sieve.
  • the mixed powder is prepared into a solution with a mass concentration of 4%, and ultrasonic treatment is performed first. Power 500W, time 6min, then add 0.15% compound protease, enzymolyze at 55°C for 1h, inactivate the enzyme, then add 0.2% flavour protease, at 55°C, enzymatically hydrolyze for 1h, inactivate enzyme, filter to obtain compound seasoning liquid ;
  • umami taste intensity level the commonly used umami taste substance sodium glutamate is used as a standard sample to prepare a solution, and the umami value is less than 0.3% sodium glutamate concentration by electronic tongue detection combined with sensory evaluation, which is a micro-freshness level , The freshness level is between 0.3 ⁇ 0.6% sodium glutamate concentration and the freshness value is between 0.6 ⁇ 0.8% sodium glutamate concentration and the strong freshness level is greater than 0.8% sodium glutamate concentration.
  • Umami value is extremely fresh;
  • the compound umami seasoning is used for electronic tongue umami taste detection and sensory evaluation. Compared with the established umami taste level, the umami taste intensity level of the compound seasoning is at the extremely fresh level.

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Abstract

一种基于调味料鲜度评价的极鲜复合调味料的制备方法，属于食品加工领域。以杏鲍菇粉、金针菇粉、甲鱼下脚料粉、虾肉粉和谷朊粉为原料，通过缓冻加冻干、双螺杆挤压、超声和生物酶解技术混合使用，制备极鲜复合调味料，混合技术的应用缩短常规生物酶解技术制备时间，提高了生产效率，增强了产品鲜味和风味，提高了产品质量。以常用鲜味剂谷氨酸钠为标样制作鲜味强度分级标准，以电子舌检测结合感官评定检测鲜味值，鲜味值小于0.3％谷氨酸钠浓度鲜味值，为微鲜级别，处在0.3～0.6％谷氨酸钠浓度鲜味值之间为鲜级别，处在0.6～0.8％谷氨酸钠浓度鲜味值之间为强鲜级别，大于0.8％谷氨酸钠浓度鲜味值为极鲜级别。

Description

一种基于调味料鲜度评价的极鲜复合调味料的制备方法 技术领域
一种基于调味料鲜度评价的极鲜复合调味料的制备方法，属于食品加工领域。
 背景技术
鲜味料是一类可以增强食品鲜味的商业化产品，属于风味增强剂的一种，对肉类、禽类、水产类、蔬菜类等食品起着良好的调味、增鲜作用。市场鲜味料主要有味精、鸡汁、鸡精、酱油和蚝油等，产品种类有限，且现有产品含盐量也很高，极鲜的复合调味料种类较少，尤其是天然的复合调味料更是欠缺。
影响食品鲜味强度因素的主要鲜味成分的种类和含量，食物中鲜味成分自身具有鲜味特性，目前已知的鲜味成分主要为有机酸类、有机碱类、游离氨基酸及其盐类、核苷酸及其盐类、肽类等，种类很多。不同的物质，鲜味成分种类和含量都有差异，而鲜味成分间具有协调增效作用，协同作用使鲜味大大提高，鲜味的增强程度可以达到单独成分的几倍。食品中还存在一些能够与鲜味成分相互作用并产生良好效应的氨基酸，例如甘氨酸具有甜味，可与谷氨酸钠协同增强整体鲜味强度。
鲜味强度评价方法已有公开报道，但是鲜味强度分级标准，未有研究报道。对鲜味调味品进行鲜味强度分级可区分产品的质量，为其价值提供参数，等级标准，在销售中可作为一个重要的工具，给生产者、收购者和流通渠道各环节提供贸易语言。
在鲜味调味料制备和鲜味强度评价方面的一些公开报道。
张强等（申请号：CN201811385272.2）以鱼粉作为蛋白质来源，对其进行酶解，从而得到美拉德反应的原材，其富有丰富的海鲜呈味组分，并将其作为微胶囊的壁材构成；对海鲜原料进行研磨，爆破式活化处理，并将其作为微胶囊的芯材构成，该微胶囊式的结构，减缓在贮藏过程中的氧化变质问题，延长海鲜味调味品的货架期。与本发明相比，该研究所用原料单一，鲜味物质不够丰富，鲜味强度有限。
孙伟峰等（申请号：CN201811453678.X）公开了一种鲜味肽和鲜味肽调味料以及它们的制备方法，其制备方法为：将尼罗罗非鱼捣碎，加入蛋白水解酶进行酶解，再对酶解产物离心、浓缩，然后用Sephadex G-15色谱柱对浓缩液进行分离，取其中的第三个组分，用RP-HPLC对该组分进行分离，取其中的第二个组分，得鲜味肽。鲜味肽调味料的制备方法为：将上述制得的鲜味肽加入美拉德反应基料中，在105～125℃条件下经过美拉德反应制得。与本发明相比，该发明成本高，操作效率低，鲜味成分单一，鲜味不够丰富。
高向阳等（申请号：CN201810752805.X）公开了一种酶解鱼虾加工副产物制备低盐鲜味调味基料的方法。该方法包括以下步骤：以鱼虾加工副产物为原料，匀浆后加入2%～12%的食盐和0.2%～1.2%的耐盐复合酶进行酶解，灭活制备得到酶解液；加入还原糖，于100℃～130℃反应0.5～1.5 h；发酵、过滤、灭菌，即得。与本发明相比，该发明使用原料单一，鲜味不够丰富，没能利用不同鲜味成分之间的增效作用。
林梁奇等（申请号：CN201710626291.9）公开了一种植物香辛料复合鲜味剂的制备方法，植物香辛料粉碎、磨粉，将得到的香辛料粉与芝麻粉、黄豆粉、花生米粉混合，然后加入谷氨酸钠和氯化钠，再加入植物油混合均匀，烘干后再进行粉碎，即得。与本发明相比，该发明香料成分多，香味丰富，但鲜味成分单一，鲜味不足。
常利彬等（申请号：CN201811283397.4）该发明涉及鲜味剂领域，特别涉及鲜味剂中鲜味和/或鲜味强度的检测方法。本发明通过红外光谱技术，对样品中氨基酸类形成五元环结构的有效α-NH+3基团(对应红外光谱特定波长为1520～1570cm-1和1380～1430cm-1)和γ-COO-基团(对应红外光谱特定波长为1610～1660cm-1)，以及核苷酸类碱基上核糖的5′-位置上磷酸酯(对应红外光谱特定波长为1070～1130cm-1和950～1000cm-1)进行测定。该发明与本发明对比，鲜味强度检测只涉及到氨基酸类和核苷酸类成分，其它鲜味成分不能检测，因此，该方法鲜味强度检测有局限性，也没设计到鲜味强度分级。
龚骏等发表论文“食品中鲜味物质及其检测研究方法概述”，该论文阐述了一些鲜味相关物质的结构特征及其呈味机理，总结了鲜味的检测研究方法，探讨了鲜味物质间的协同增效作用，并对鲜味强度的判定方法及其优缺点做了概述。与该发明相比，没有设计到鲜味强度分级。
 技术问题
由于不同原料提取液中鲜味成分含量不同，不同鲜味成分之间的协同具有增效作用。本发明目的是通过筛选鲜味原料，获得鲜味成分含量丰富的菌类原料杏鲍菇和金针菇，水产品原料甲鱼下脚料和虾肉，谷物原料谷朊粉，利用缓冻加真空冻干技术，螺杆挤压技术，超声波技术和酶解技术组合对原料进行鲜味成分提取，获得鲜味复合调味液；以最常用于食品中的鲜味成分谷氨酸钠作为参照物，以文献中，食品谷氨酸钠添加量0.3～0.6%为适宜添加量，人的感官鲜味强度比较适中，此添加量范围的电子舌检测结合感官评定鲜味强度级别定为“鲜”级，添加量小于0.3%鲜味强度级别定为“微鲜”级，人的感官鲜味较弱，添加量在0.6～0.8%，鲜味强度级别定为“强鲜”级，人的感官鲜味较强，鲜度还可以接受，添加量大于0.8%，鲜味强度级别定为“极鲜”，人的感官鲜味超强，不易接受，根据鲜味强度分级标准，采用电子舌检测结合感官评定，获得极鲜级别复合调味料。
 技术解决方案
一种基于调味料鲜度评价的极鲜复合调味料的制备方法，步骤如下：
（1）原料选择：以鲜味成分含量丰富的新鲜杏鲍菇、新鲜金针菇、新鲜甲鱼下脚料、新鲜虾肉和刚从小麦粉中制取的面筋蛋白为原料；
（2）制备方法：
（A）将原料切成小块或小片，于-5～-15℃下分别进行缓冻制16～24h；
（B）分别真空冻干，并对冻干后的原料进行粉碎，过筛；
（C）根据不同物质鲜味成分含量不同，将杏鲍菇粉、金针菇粉、甲鱼下脚料粉、虾肉粉和面筋蛋白粉按照1～4:1～3:1～3:1～4:1质量比进行混合均匀，得到混合粉；
（D）将混合粉进行螺杆挤压，筒体温度70～90℃；
（E）进行50～70℃热风干燥，粉碎过筛；
（F）配制成质量浓度为2～4%溶液，进行超声波处理；
（G）向溶液中加入0.1～0.2%复合蛋白酶，在45～55℃下，酶解1～2h，灭酶；
（H）再向溶液中加入0.15～0.25%风味蛋白酶，在45～55℃下，酶解1～3h，灭酶，过滤，获得复合调味料；
步骤（B）和步骤（E）中的过筛目数为60～80。
步骤（F）中超声波处理的条件为：功率400～500W，时间4～8min。
（3）鲜味强度级别制定：以谷氨酸钠为标样制成溶液，以电子舌检测结合感官评定鲜味值小于0.3%谷氨酸钠浓度鲜味值，为微鲜级别，处在0.3～0.6%谷氨酸钠浓度鲜味值之间为鲜级别，处在0.6～0.8%谷氨酸钠浓度鲜味值之间为强鲜级别，大于0.8%谷氨酸钠浓度鲜味值为极鲜级别；
（4）复合调味液鲜味评价：用（2）获得复合鲜味调味料进行电子舌鲜味检测和感官评定，与（3）制定的级别对照，进行复合调味料鲜味强度级别评定。进一步的，杏鲍菇粉、金针菇粉、甲鱼下脚料粉、虾肉粉和面筋蛋白粉混合的质量比为4:3:1:1:1时，复合调味料鲜味强度级别处在极鲜级别。
进一步的，杏鲍菇粉、金针菇粉、甲鱼下脚料粉、虾肉粉和面筋蛋白粉混合的质量比为1:1:3:4:1时，复合调味料鲜味强度级别处在极鲜级别。
进一步的，杏鲍菇粉、金针菇粉、甲鱼下脚料粉、虾肉粉和面筋蛋白粉混合的质量比为3:3:3:3:1时，复合调味料鲜味强度级别处在极鲜级别。
 有益效果
采用本发明方法获的复合调味料，是根据不同物质鲜味成分含量不同，不同鲜味成分相互协同增效作用，把获得的杏鲍菇，金针菇粉，甲鱼下脚料粉，虾肉粉和面筋蛋白粉，以不同比例进行混合；制得的复合调味料不仅鲜味极强，营养丰富，而且利于工业化生产，鲜味强度分级方法简单易行。
 本发明的实施方式
实施例1  以杏鲍菇和金针菇为主要原料的基于调味料鲜度分级评价的极鲜复合调味料的制备方法。
1）原料选择：本发明以鲜味成分含量丰富的新鲜杏鲍菇和新鲜金针菇为主要原料、以新鲜甲鱼下脚料、新鲜虾肉和刚从小麦粉中制取的面筋蛋白为辅助原料；
2）制备方法：把选择的原料切成小块放到托盘内，摊开成均匀薄层，然后放到-10℃冰箱内分别进行缓冻制16h，然后分别真空冻干，接着对冻干后的原料进行粉碎，过60目筛，把获得的杏鲍菇粉，金针菇粉，甲鱼下脚料粉，虾肉粉和面筋蛋白粉，以4：3：1：1：1进行混合，获得均匀混合粉，然后进行螺杆挤压，筒体温度80℃，挤压后，接着进行50℃热风干燥，粉碎过60目筛，获得混合粉配制成质量浓度为3%溶液，先进行超声波处理，功率480W，时间8min，然后加入0.1%复合蛋白酶，在50℃下，酶解1h，灭酶，然后加入0.15%风味蛋白酶，在50℃下，酶解1h，灭酶，过滤，获得复合调味液；
3）鲜味强度级别制定：以常用鲜味物质谷氨酸钠为标样制成溶液，以电子舌检测结合感官评定鲜味值小于0.3%谷氨酸钠浓度鲜味值，为微鲜级别，处在0.3～0.6%谷氨酸钠浓度鲜味值之间为鲜级别，处在0.6～0.8%谷氨酸钠浓度鲜味值之间为强鲜级别，大于0.8%谷氨酸钠浓度鲜味值为极鲜级别；
4）复合调味液鲜味评价：用获得复合鲜味调味料进行电子舌鲜味检测和感官评定，与制定的鲜味级别对照，复合调味料鲜味强度级别处在极鲜级别。
实施例2  以甲鱼下脚料和虾肉为主要原料的基于调味料鲜度分级评价的极鲜复合调味料的制备方法。
1）原料选择：本发明以鲜味成分含量丰富的新鲜甲鱼下脚料和新鲜虾肉为主要原料，以新鲜杏鲍菇、新鲜金针菇和刚从小麦粉中制取的面筋蛋白为辅助原料；
2）制备方法：把选择的原料切成小块或小片放到托盘内，摊开成均匀薄层，然后放到-15℃冰箱内分别进行缓冻制18h，然后分别真空冻干，接着对冻干后的原料进行粉碎，过80目筛，把获得的杏鲍菇粉，金针菇粉，甲鱼下脚料粉，虾肉粉和面筋蛋白粉，以1：1：3：4：1进行混合，获得均匀混合粉，然后进行螺杆挤压，筒体温度90℃，挤压后，接着进行55℃热风干燥，粉碎过80目筛，获得混合粉配制成质量浓度为4%溶液，先进行超声波处理，功率500W，时间4min，然后加入0.2%复合蛋白酶，在50℃下，酶解1.5h，灭酶，然后加入0.25%风味蛋白酶，在50℃下，酶解2h，灭酶，过滤，获得复合调味液；
3）鲜味强度级别制定：以常用鲜味物质谷氨酸钠为标样制成溶液，以电子舌检测结合感官评定鲜味值小于0.3%谷氨酸钠浓度鲜味值，为微鲜级别，处在0.3～0.6%谷氨酸钠浓度鲜味值之间为鲜级别，处在0.6～0.8%谷氨酸钠浓度鲜味值之间为强鲜级别，大于0.8%谷氨酸钠浓度鲜味值为极鲜级别；
4）复合调味液鲜味评价：用获得复合鲜味调味料进行电子舌鲜味检测和感官评定，与制定的鲜味级别对照，复合调味料鲜味强度级别处在极鲜级别。
实施例3  以杏鲍菇、金针菇、甲鱼下脚料和虾肉为主要原料的基于调味料鲜度分级评价的极鲜复合调味料的制备方法。
1）原料选择：本发明以鲜味成分含量丰富的新鲜杏鲍菇、新鲜金针菇、新鲜甲鱼下脚料和新鲜虾肉为主要原料，以刚从小麦粉中制取的面筋蛋白为辅助原料；
2）制备方法：把选择的原料切成小块或小片放到托盘内，摊开成均匀薄层，然后放到-10℃冰箱内分别进行缓冻制20h，然后分别真空冻干，接着对冻干后的原料进行粉碎，过80目筛，把获得的杏鲍菇粉，金针菇粉，甲鱼下脚料粉，虾肉粉和面筋蛋白粉，以3：3：3：3：1进行混合，获得均匀混合粉，然后进行螺杆挤压，筒体温度80℃，挤压后，接着进行60℃热风干燥，粉碎过80目筛，获得混合粉配制成质量浓度为4%溶液，先进行超声波处理，功率500W，时间6min，然后加入0.15%复合蛋白酶，在55℃下，酶解1h，灭酶，然后加入0.2%风味蛋白酶，在55℃下，酶解1h，灭酶，过滤，获得复合调味液；
3）鲜味强度级别制定：以常用鲜味物质谷氨酸钠为标样制成溶液，以电子舌检测结合感官评定鲜味值小于0.3%谷氨酸钠浓度鲜味值，为微鲜级别，处在0.3～0.6%谷氨酸钠浓度鲜味值之间为鲜级别，处在0.6～0.8%谷氨酸钠浓度鲜味值之间为强鲜级别，大于0.8%谷氨酸钠浓度鲜味值为极鲜级别；
4）复合调味液鲜味评价：用获得复合鲜味调味料进行电子舌鲜味检测和感官评定，与制定的鲜味级别对照，复合调味料鲜味强度级别处在极鲜级别。

Claims (10)

  1. 一种基于调味料鲜度评价的极鲜复合调味料的制备方法，其特征在于，步骤如下：
    （1）原料选择：以鲜味成分含量丰富的新鲜杏鲍菇、新鲜金针菇、新鲜甲鱼下脚料、新鲜虾肉和刚从小麦粉中制取的面筋蛋白为原料；
    （2）制备方法：
    （A）将原料切成小块或小片，于-5～-15℃下分别进行缓冻制16～24h；
    （B）分别真空冻干，并对冻干后的原料进行粉碎，过筛；
    （C）根据不同物质鲜味成分含量不同，将杏鲍菇粉、金针菇粉、甲鱼下脚料粉、虾肉粉和面筋蛋白粉按照1～4:1～3:1～3:1～4:1质量比进行混合均匀，得到混合粉；
    （D）将混合粉进行螺杆挤压，筒体温度70～90℃；
    （E）进行50～70℃热风干燥，粉碎过筛；
    （F）配制成质量浓度为2～4%溶液，进行超声波处理；
    （G）向溶液中加入0.1～0.2%复合蛋白酶，在45～55℃下，酶解1～2h，灭酶；
    （H）再向溶液中0.15～0.25%加入风味蛋白酶，在45～55℃下，酶解2～3h，灭酶，过滤，获得复合调味料；
    （3）鲜味强度级别制定：以谷氨酸钠为标样制成溶液，以电子舌检测结合感官评定鲜味值小于0.3%谷氨酸钠浓度鲜味值，为微鲜级别，处在0.3～0.6%谷氨酸钠浓度鲜味值之间为鲜级别，处在0.6～0.8%谷氨酸钠浓度鲜味值之间为强鲜级别，大于0.8%谷氨酸钠浓度鲜味值为极鲜级别；
    （4）复合调味液鲜味评价：用（2）获得复合鲜味调味料进行电子舌鲜味检测和感官评定，与（3）制定的级别对照，进行复合调味料鲜味强度级别评定。
  2. 根据权利要求1所述的制备方法，其特征在于，步骤（B）和步骤（E）中的过筛目数为60～80。
  3. 根据权利要求1或2所述的制备方法，其特征在于，步骤（F）中超声波处理的条件为：功率400～500W，时间4～8min。
  4. 根据权利要求1或2所述的制备方法，其特征在于，杏鲍菇粉、金针菇粉、甲鱼下脚料粉、虾肉粉和面筋蛋白粉混合的质量比为4:3:1:1:1时，复合调味料鲜味强度级别处在极鲜级别。
  5. 根据权利要求3所述的制备方法，其特征在于，杏鲍菇粉、金针菇粉、甲鱼下脚料粉、虾肉粉和面筋蛋白粉混合的质量比为4:3:1:1:1时，复合调味料鲜味强度级别处在极鲜级别。
  6. 根据权利要求1、2或5所述的制备方法，其特征在于，杏鲍菇粉、金针菇粉、甲鱼下脚料粉、虾肉粉和面筋蛋白粉混合的质量比为1:1:3:4:1时，复合调味料鲜味强度级别处在极鲜级别。
  7. 根据权利要求3所述的制备方法，其特征在于，杏鲍菇粉、金针菇粉、甲鱼下脚料粉、虾肉粉和面筋蛋白粉混合的质量比为1:1:3:4:1时，复合调味料鲜味强度级别处在极鲜级别。
  8. 根据权利要求4所述的制备方法，其特征在于，杏鲍菇粉、金针菇粉、甲鱼下脚料粉、虾肉粉和面筋蛋白粉混合的质量比为1:1:3:4:1时，复合调味料鲜味强度级别处在极鲜级别。
  9. 根据权利要求1、2、5、7或8所述的制备方法，其特征在于，杏鲍菇粉、金针菇粉、甲鱼下脚料粉、虾肉粉和面筋蛋白粉混合的质量比为3:3:3:3:1时，复合调味料鲜味强度级别处在极鲜级别。
  10. 根据权利要求6所述的制备方法，其特征在于，杏鲍菇粉、金针菇粉、甲鱼下脚料粉、虾肉粉和面筋蛋白粉混合的质量比为3:3:3:3:1时，复合调味料鲜味强度级别处在极鲜级别。
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