WO2021179472A1 - 一种鳗鱼多肽风味提取物的制备方法、鳗鱼多肽风味提取物及鳗鱼调味汁 - Google Patents
一种鳗鱼多肽风味提取物的制备方法、鳗鱼多肽风味提取物及鳗鱼调味汁 Download PDFInfo
- Publication number
- WO2021179472A1 WO2021179472A1 PCT/CN2020/097243 CN2020097243W WO2021179472A1 WO 2021179472 A1 WO2021179472 A1 WO 2021179472A1 CN 2020097243 W CN2020097243 W CN 2020097243W WO 2021179472 A1 WO2021179472 A1 WO 2021179472A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- eel
- polypeptide
- preparation
- flavor extract
- parts
- Prior art date
Links
- 102000004196 processed proteins & peptides Human genes 0.000 title claims abstract description 67
- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 67
- 239000000284 extract Substances 0.000 title claims abstract description 61
- 229920001184 polypeptide Polymers 0.000 title claims abstract description 60
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 56
- 235000019634 flavors Nutrition 0.000 title claims abstract description 56
- 238000002360 preparation method Methods 0.000 title claims abstract description 39
- 235000015067 sauces Nutrition 0.000 title claims abstract description 23
- 238000000855 fermentation Methods 0.000 claims abstract description 51
- 230000004151 fermentation Effects 0.000 claims abstract description 50
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 35
- 150000003839 salts Chemical class 0.000 claims abstract description 31
- 238000000034 method Methods 0.000 claims abstract description 28
- 238000012545 processing Methods 0.000 claims abstract description 23
- 239000006227 byproduct Substances 0.000 claims abstract description 21
- 238000006243 chemical reaction Methods 0.000 claims abstract description 20
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 20
- 229920000881 Modified starch Polymers 0.000 claims abstract description 12
- 239000004368 Modified starch Substances 0.000 claims abstract description 12
- 235000019426 modified starch Nutrition 0.000 claims abstract description 12
- 238000000926 separation method Methods 0.000 claims abstract description 11
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 11
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 claims abstract description 10
- 238000000605 extraction Methods 0.000 claims abstract description 10
- 235000021433 fructose syrup Nutrition 0.000 claims abstract description 10
- 239000004310 lactic acid Substances 0.000 claims abstract description 10
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 10
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 9
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 9
- 229930006000 Sucrose Natural products 0.000 claims abstract description 9
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 9
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 9
- 239000012138 yeast extract Substances 0.000 claims abstract description 9
- 235000013372 meat Nutrition 0.000 claims abstract description 8
- 241000235395 Mucor Species 0.000 claims description 57
- 239000002994 raw material Substances 0.000 claims description 36
- 241000251468 Actinopterygii Species 0.000 claims description 24
- 239000000047 product Substances 0.000 claims description 24
- 230000000813 microbial effect Effects 0.000 claims description 22
- 235000019991 rice wine Nutrition 0.000 claims description 17
- 239000007788 liquid Substances 0.000 claims description 14
- 210000001161 mammalian embryo Anatomy 0.000 claims description 11
- 239000000940 FEMA 2235 Substances 0.000 claims description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 210000001015 abdomen Anatomy 0.000 claims description 5
- 235000000346 sugar Nutrition 0.000 claims description 4
- 210000004690 animal fin Anatomy 0.000 claims description 3
- 210000000988 bone and bone Anatomy 0.000 claims description 3
- 210000002257 embryonic structure Anatomy 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 2
- 230000008569 process Effects 0.000 abstract description 7
- 244000005700 microbiome Species 0.000 abstract description 6
- 241000252073 Anguilliformes Species 0.000 abstract description 5
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 abstract 1
- 235000013736 caramel Nutrition 0.000 abstract 1
- 238000004040 coloring Methods 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 description 13
- 238000011156 evaluation Methods 0.000 description 11
- 235000013305 food Nutrition 0.000 description 11
- 238000003756 stirring Methods 0.000 description 11
- 108091005804 Peptidases Proteins 0.000 description 10
- 239000004365 Protease Substances 0.000 description 10
- 150000001413 amino acids Chemical class 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 8
- 235000013409 condiments Nutrition 0.000 description 8
- 230000001953 sensory effect Effects 0.000 description 8
- 238000004458 analytical method Methods 0.000 description 7
- 235000014101 wine Nutrition 0.000 description 7
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 6
- 150000002148 esters Chemical class 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 235000019583 umami taste Nutrition 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- 102000035195 Peptidases Human genes 0.000 description 4
- 108010009736 Protein Hydrolysates Proteins 0.000 description 4
- 244000052616 bacterial pathogen Species 0.000 description 4
- 238000010411 cooking Methods 0.000 description 4
- 238000000354 decomposition reaction Methods 0.000 description 4
- 235000011194 food seasoning agent Nutrition 0.000 description 4
- 230000007062 hydrolysis Effects 0.000 description 4
- 238000006460 hydrolysis reaction Methods 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 235000019607 umami taste sensations Nutrition 0.000 description 4
- 240000006439 Aspergillus oryzae Species 0.000 description 3
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 238000009826 distribution Methods 0.000 description 3
- 239000000706 filtrate Substances 0.000 description 3
- 239000012528 membrane Substances 0.000 description 3
- 230000002906 microbiologic effect Effects 0.000 description 3
- 235000019629 palatability Nutrition 0.000 description 3
- 229920002492 poly(sulfone) Polymers 0.000 description 3
- 239000008223 sterile water Substances 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000005886 esterification reaction Methods 0.000 description 2
- 230000003301 hydrolyzing effect Effects 0.000 description 2
- 238000011081 inoculation Methods 0.000 description 2
- 235000021190 leftovers Nutrition 0.000 description 2
- 238000012009 microbiological test Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 229930014626 natural product Natural products 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 150000003904 phospholipids Chemical class 0.000 description 2
- 230000035484 reaction time Effects 0.000 description 2
- 235000019600 saltiness Nutrition 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 241000252084 Anguilla Species 0.000 description 1
- 244000063299 Bacillus subtilis Species 0.000 description 1
- 235000014469 Bacillus subtilis Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 229920002567 Chondroitin Polymers 0.000 description 1
- SBJKKFFYIZUCET-JLAZNSOCSA-N Dehydro-L-ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(=O)C1=O SBJKKFFYIZUCET-JLAZNSOCSA-N 0.000 description 1
- SNRUBQQJIBEYMU-UHFFFAOYSA-N Dodecane Natural products CCCCCCCCCCCC SNRUBQQJIBEYMU-UHFFFAOYSA-N 0.000 description 1
- 101710159104 Flavor peptide Proteins 0.000 description 1
- 241001558145 Mucor sp. Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- DLGJWSVWTWEWBJ-HGGSSLSASA-N chondroitin Chemical compound CC(O)=N[C@@H]1[C@H](O)O[C@H](CO)[C@H](O)[C@@H]1OC1[C@H](O)[C@H](O)C=C(C(O)=O)O1 DLGJWSVWTWEWBJ-HGGSSLSASA-N 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000000413 hydrolysate Substances 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 239000013067 intermediate product Substances 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229940067631 phospholipid Drugs 0.000 description 1
- 238000002264 polyacrylamide gel electrophoresis Methods 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000003531 protein hydrolysate Substances 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 229960003080 taurine Drugs 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 238000000844 transformation Methods 0.000 description 1
- 229930003231 vitamin Natural products 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
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
-
- 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
- A23L5/40—Colouring or decolouring of foods
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/20—Fish extracts
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- 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
- A23L23/00—Soups; Sauces; 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
-
- 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
-
- 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
- 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
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- 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
- A23L27/26—Meat flavours
-
- 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
- A23L27/40—Table salts; Dietetic salt substitutes
-
- 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
- A23L27/50—Soya sauce
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
- A23L31/10—Yeasts or derivatives thereof
- A23L31/15—Extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Microbiology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Biotechnology (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
一种鳗鱼多肽风味提取物的制备方法、鳗鱼多肽风味提取物及鳗鱼调味汁,所述鳗鱼多肽风味提取物的制备方法包括以下步骤:由鳗鱼经切除主要肉组织后所得的加工副产物,经微生物发酵、美拉德反应和提取分离工艺而制得。将上述鳗鱼多肽提取物,与白糖、酱油、味淋、盐、果葡糖浆、麦芽糖、酵母提取物、焦糖色、变性淀粉、乳酸和水一起,制备鳗鱼调味汁。
Description
本发明涉及食品科学与食品加工领域,具体涉及一种鳗鱼多肽风味提取物的制备方法、鳗鱼多肽风味提取物及鳗鱼调味汁。
鳗鱼又名白鳝、白鳗和日本鳗,主要生长于热带及温带地区水域。鳗鱼营养丰富,富含优质蛋白质和各种人体必需氨基酸、维生素A和维生素E、磷脂、DHA及EPA、钙、锌等,是一种天然、健康的食物材料。
传统上,通常只将鳗鱼肉烹饪成各种菜肴,而随之产生的大量加工副产物,即下脚料,如鱼头、鱼尾、鱼腩、鱼鳍和鱼骨等未得到充分利用,这些加工副产物中含有丰富的蛋白质、磷脂质、软骨素、维生素、矿物质和牛磺酸等营养成分。
虽然目前市场上存在鳗鱼制成的调味品,然而,这些鳗鱼调味品风味较为单一,生产成本高,难以满足市场需求和食用者日益提高的口感要求。
发明内容
本发明旨在至少解决现有技术中存在的技术问题之一。为此,本发明提出一种鳗鱼多肽风味提取物的制备方法、鳗鱼多肽风味提取物及鳗鱼调味汁,其制备方法能够以低廉的成本制备得到一种香气浓郁、鲜味突出、甘甜适口和富有独特鳗鱼风味的鳗鱼多肽风味提取物,并可以根据市场需要进一步将鳗鱼多肽风味提取物制备成鳗鱼调味汁。
根据本发明的第一方面实施例的一种鳗鱼多肽风味提取物的制备方法,包括以下步骤:以鳗鱼加工副产物为原料,依次经微生物发酵、美拉德反应和提取分离工艺制备得到。
根据本发明实施例的一种鳗鱼多肽风味提取物的制备方法,至少具有如下有益效果:
该制备方法使用鳗鱼加工副产物为原料,充分利用了鳗鱼烹饪过程中产生的下脚料,在降低生产成本的同时还能够达到节约环保的目的。
鳗鱼加工副产物先经微生物发酵过程分解蛋白质生成多肽及氨基酸,再通过美拉德反应 产生浓郁香气和提高水解液的色泽,最终制得富含风味肽类和多种氨基酸的鳗鱼多肽风味提取物。
本发明实施例的制备方法操作简单、反应可控且原料价格低廉,开辟了海鲜类加工副产品的科学利用与加工方法,为该类资源充分利用提供了新的途径。
根据本发明的一些实施例,所述鳗鱼加工副产物包括鱼头、鱼尾、鱼腩、鱼鳍和鱼肉中的一种或多种。
上文中所述鳗鱼加工副产物为鳗鱼经切除主要肉组织后所得的加工副产物,如鱼头、鱼尾、鱼腩、鱼鳍、鱼骨等下脚料。鱼肉也可以作为制备原料,为了降低成本和充分利用资源,本发明实施例的制备方法主要以鳗鱼切除肉块后产生的下脚料为加工副产物。
根据本发明的一些实施例,所述微生物发酵包括以下步骤:
S1、将所述原料灭菌后,接种毛霉菌种,在恒温23~28℃温度下培养40~48h,得到鳗鱼毛霉成胚;
S2、按鳗鱼毛霉成胚:食盐水:米酒=1:(0.55~0.75):(0.35~0.55)的质量比加入物料进行密封发酵,发酵完毕后压榨得到发酵汁液,所述米酒的浓度为20~40vol/100ml,盐水浓度为16~20波美。
步骤S1中,接种毛霉菌种前,先将原料清洗、沥干水和灭菌。灭菌方法是用蒸汽加热灭菌,蒸汽压力为0.1MPa,时间为4min。
上述步骤S1中利用微生物菌种---毛霉,进行培养发酵,毛霉在生长过程中分泌丰富的蛋白酶类,这些蛋白酶在发酵过程分解蛋白质生成多肽及氨基酸。相比其它直接加入单一蛋白酶进行水解的方法而言,此方法可节省购买蛋白酶的生产成本,同时毛霉分泌的酶系更丰富,分解产物更加多样化,制得的鳗鱼风味多肽水解液口感醇厚,味道更丰富。
上述步骤S2在入罐的后发酵中,加入酒,协同盐类进行水解发酵,既能达到很好的抑菌效果,又可既减少盐分的使用量,降低咸度,同时酒中的乙醇又可与氨基酸的羧基或有机酸发生酯化反应,生成酯类,使发酵产物酯香浓郁。
根据本发明的一些实施例,步骤S1中,接种毛霉菌种的方法为:在所述原料上均匀喷洒毛霉孢子液,所述毛霉孢子液的用量为原料质量的0.3wt%。
毛霉孢子液的制作方法为取毛霉三角瓶种子1份,加入其重量20倍的无菌水,搅匀,用两层纱布过滤,取滤液,便得到毛霉孢子液。所述鳗鱼毛霉成胚的特征是以鳗鱼表面长满长度大于1cm的毛霉,而毛霉刚开始长出淡黄色孢子为培养终点,制得成胚。
根据本发明的一些实施例,所述步骤S2中的质量比优选为鳗鱼毛霉成胚:食盐水:米酒=1:0.7:0.5。
米酒浓度优选为30vol/100ml,盐水浓度优选为18波美。
密封发酵方法为,发酵温度为常温,发酵周期为1个月。发酵期间每5天搅拌一次。
根据本发明的一些实施例,所述美拉德反应包括以下步骤:在所述原料经微生物发酵后得到的发酵汁液中加入8%~12%的白砂糖,于110~130℃下反应60~90min。
本发明在110~130℃高温下进行美拉德反应,采用恰当的处理温度及反应时间,产生浓郁香气及提高水解液的色泽,同时可杀灭鳗鱼多肽提取物中的有害菌。
根据本发明的一些实施例,所述提取分离工艺包括以下步骤:将所述原料经美拉德反应后的产物进行分离,得到分子量小于100kDa的鳗鱼多肽提取物。
分离的方法为:将美拉德反应后的产物,离心分离后用聚砜膜过滤,过滤后的溶液较为澄清,沉淀少。
根据本发明的第二方面实施例的鳗鱼多肽风味提取物,通过上述方法制备得到。
根据本发明的第二方面实施例的鳗鱼多肽提取物,至少具有如下有益效果:
本发明实施例的鳗鱼多肽风味提取物,具有香气浓郁、鲜味突出、甘甜适口和富有独特鳗鱼风味等特点,能够方便应用于各种佐餐食品或调味品中,具有广泛的市场和应用前景。
根据本发明的第三方面实施例的鳗鱼调味汁,制备原料包含上述的鳗鱼多肽风味提取物。
根据本发明的第三方面实施例的鳗鱼调味汁,至少具有如下有益效果:
该鳗鱼调味汁,通过加入自制的鳗鱼多肽提取物,同时通过调味品复配技术和综合加工技术,开发出具有特殊风味调味品,该产品具有风味自然、鲜味醇厚、延伸感强和产品天然等特点,提高了调味品的品质。
根据本发明的第三方面实施例的鳗鱼调味汁,制备原料还包含白糖、酱油、味淋、盐、 果葡糖浆、麦芽糖、酵母提取物、焦糖色、变性淀粉、乳酸和水。
根据本发明的第三方面实施例的鳗鱼调味汁,制备原料包括以下质量百分比计的组分:
鳗鱼多肽风味提取液:20~30%;
白糖:15~20%;
酱油:10~20%;
味淋:10~15%;
盐:2~5%;
果葡糖浆:5~10%;
麦芽糖:3~8%;
酵母提取物:1~5%;
焦糖色:0.5~1.5%;
变性淀粉0.3~0.1%;
乳酸:0.1~0.5%;
水余量。
上述鳗鱼调味汁的制备方法,包括以下步骤:将所述鳗鱼多肽提取物、酱油、变性淀粉、焦糖色、果葡糖浆、白糖、盐、麦芽糖、酵母提取物和水混匀,加热,在95~105℃下搅拌8~12min,将味淋和乳酸加入后保温至98℃,经1mm隔筛过滤即得。
本发明的附加方面和优点将在下面的描述中部分给出,部分将从下面的描述中变得明显,或通过本发明的实践了解到。
为详细说明本发明的技术内容、所实现目的及效果,以下结合实施方式予以说明。
实施例1
本例提供了一种鳗鱼多肽风味提取物的制备方法,该制备方法以鳗鱼加工副产物为原料,依次经微生物发酵、美拉德反应和提取分离工艺制备得到。其中,鳗鱼加工副产物包括鱼头、鱼尾、鱼腩、鱼鳍和鱼肉中的一种或多种。
实施例2
本例提供了一种鳗鱼多肽风味提取物的制备方法,该制备方法以鳗鱼加工副产物为原料,依次经微生物发酵、美拉德反应和提取分离工艺制备得到,具体包括以下步骤:
1、微生物发酵:
S1、将所述原料灭菌后,接种毛霉菌种,在恒温23~28℃温度下培养40~48h,得到鳗鱼毛霉成胚;
S2、按鳗鱼毛霉成胚:食盐水:米酒=1:(0.55~0.75):(0.35~0.55)的质量比加入物料进行密封发酵,发酵完毕后压榨得到发酵汁液,所述米酒的浓度为20~40vol/100ml,盐水浓度为16~20波美。
在步骤S1之前,对原料鳗鱼加工副产物用清水洗干净,沥干水。
步骤S1中,灭菌的方法是用蒸汽加热灭菌,蒸汽压力为0.1MPa,时间4min。
接种毛霉菌种时,先将原料鳗鱼加工副产物摊凉至36℃以下再接入毛霉菌种。接种方法:用喷壶喷入毛霉孢子液,毛霉孢子液的用量为原料质量的0.3wt%。毛霉孢子液的制作方法为:取毛霉三角瓶种子1份,加入其重量20倍的无菌水,搅匀,用两层纱布过滤,取滤液,便得到毛霉孢子液。
接种毛霉菌种后,在恒温23~28℃温度下培养40~48h,以鳗鱼表面长满约1cm长毛霉,而毛霉刚开始长出淡黄色孢子为培养终点,制得鳗鱼毛霉成胚。
步骤S2中,按鳗鱼毛霉成胚:食盐水:米酒=1:(0.55~0.75):(0.35~0.55)的质量比加入物料进行密封发酵,成胚:食盐水:米酒的比例优选=1:0.7:0.5,米酒浓度为30vol/100ml,盐水的波美度为18。发酵温度为常温,发酵周期为1个月,发酵期间每5天搅拌一次。
2、美拉德反应:
包括以下步骤:在原料经微生物发酵后得到的发酵汁液中加入8%~12%的白砂糖,于110~130℃下反应60~90min。优选加入10%的白砂糖,反应蒸汽压力为0.1MPa,120℃,75min。
3、提取分离:
包括以下步骤:将上述美拉德反应后的提取液,离心分离,再用聚砜膜过滤,分离得到分子量小于100kDa的鳗鱼多肽提取物。
实施例3
本例提供了一种(原味型)鳗鱼调味汁,该调味汁含有由实施例2的制备方法制备得到的鳗鱼多肽风味提取物,还含有白糖、酱油、味淋、盐、果葡糖浆、麦芽糖、酵母提取物、焦糖色、变性淀粉、乳酸和水。具体配比为:
鳗鱼多肽风味提取液:20~30份;白糖:15~20份;酱油:10~20份;味淋:10~15份;盐:2~5份;果葡糖浆:5~10份;麦芽糖:3~8份;酵母提取物:1~5份;焦糖色:0.5~1.5份;变性淀粉0.3~0.1份;乳酸:0.1~0.5份;水余量。
鳗鱼调味汁的制备方法为:
(1)制备变性淀粉浆:将改性淀粉用配方中部分水,搅拌均匀,备用;
(2)制备焦糖色浆:将焦糖色用配方中部分酱油完全混合,搅拌均匀,备用;
(3)将鳗鱼多肽提取物、酱油、变性淀粉浆、焦糖色浆、果葡糖浆、白糖和水加入煮缸,搅拌均匀;
(4)将煮缸升温至100℃,不断搅拌,保持8分钟;
(5)将味淋、乳酸溶液加入煮缸升温至98℃;
(6)检验,合格后,经1mm隔筛过滤,灌装,即可生产出美味的鳗鱼风味汁成品。
实施例4
本例采用实施例2的制备方法,制备了一种鳗鱼多肽风味提取物。
在步骤S1之前,对原料鳗鱼加工副产物用清水洗干净,沥干水。
步骤S1中,灭菌的方法是用蒸汽加热灭菌,蒸汽压力为0.1MPa,时间4min。接种毛霉菌种时,先将原料鳗鱼加工副产物摊凉至36℃以下再接入毛霉菌种。接种方法:用喷壶喷入毛霉孢子液,毛霉孢子液的用量为原料质量的0.3wt%。毛霉孢子液制作方法:取毛霉三角瓶种子1份,加入其重量20倍的无菌水,搅匀,用两层纱布过滤,取滤液,便得到毛霉孢子液。接种毛霉菌种后,在恒温25℃温度下培养40h,以鳗鱼表面长满长度大于1cm的 毛霉,而毛霉刚开始长出淡黄色孢子为培养终点,制得鳗鱼毛霉成胚。
步骤S2中,按鳗鱼毛霉成胚:食盐水:米酒1:0.7:0.5的质量比加入物料进行密封发酵,米酒浓度为30vol/100ml,盐水的波美度为18。发酵温度为常温,发酵周期为1个月,发酵期间每5天搅拌一次。
美拉德反应中,在原料经微生物发酵后得到的发酵汁液中加入10%的白砂糖,于120℃下反应75min。将美拉德反应后的提取液,经离心分离,再用聚砜膜过滤,得到分子量小于100kDa的鳗鱼多肽提取物。
实施例5
本例采用实施例3的制备方法制备了一种(原味型)鳗鱼调味汁,具体配比为:
鳗鱼多肽风味提取液:25%;白糖:15%;酱油:10%;味淋:10%;盐:2%;果葡糖浆:5%;麦芽糖:3%;酵母提取物:1%;焦糖色:0.5%;变性淀粉0.3%;乳酸:0.1%;水余量。
对比例1
本例采用实施例2的制备方法,制备了一种鳗鱼多肽风味提取物。本例与实施例4的区别在于,在微生物发酵阶段的步骤S1中,将原料灭菌后,没有接种毛霉菌种,直接加入原料量1%的中性水解蛋白酶(来源于枯草杆菌),对原料进行水解,得到鳗鱼蛋白水解液,再经与实施例4相同的美拉德反应和提取分离工艺制备得到鳗鱼多肽风味提取物。
对比例2
本例采用实施例2的制备方法,制备了一种鳗鱼多肽风味提取物。本例与实施例4的区别在于,在微生物发酵阶段的步骤S1中,将原料灭菌后,接种了米曲霉(Aspergillus oryzae3042)菌种替代毛霉菌,培养条件是在恒温32℃温度下培养40h,其余步骤和工艺条件与实施例4相同。
对比例3
本例采用实施例2的制备方法,制备了一种鳗鱼多肽风味提取物。本例与实施例4的区别在于,在微生物发酵阶段的步骤S2中,没有添加米酒,按鳗鱼毛霉成胚:食盐水=1:1.2的质量比加入物料进行密封发酵,其余步骤和工艺条件与实施例4相同。
对比例4
本例采用实施例2的制备方法,制备了一种鳗鱼多肽风味提取物。本例与实施例4的区别在于,在微生物发酵阶段的步骤S2中,没有添加食盐水,按鳗鱼毛霉成胚:米酒=1:1.2的质量比加入物料进行密封发酵,其余步骤和工艺条件与实施例4相同。
检测例
产品评价分析
1.鱼多肽风味提取物的感官及理化分析
对实施例4和对比例1~4中制得的产品进行感官鉴评及理化分析,感官鉴评包括对提取液进行色泽、香气、滋味、体态进行评价,理化指标测定其氨基酸态氮(AAN)、总酸(TA)、可溶性无盐固形物、全氮,结果见表1。
表1感官鉴评及理化分析结果
结果表明,本发明实施例4制备的鳗鱼多肽风味提取物金黄透亮,香气郁浓,滋味甘甜适口。
对比例1的产品由于在微生物发酵阶段的步骤S1中,将原料灭菌后,没有接种毛霉菌种,而是加入单一蛋白酶对原料进行水解,酶系不够丰富,分解产物不够丰富,导致口感单调。
对比例2的产品由于在微生物发酵阶段的步骤S1中,将原料灭菌后,接种了米曲霉(Aspergillus oryzae 3042)菌种替代毛霉菌,由于米曲霉绿色孢子的影响,使产品顔色变暗,并且发酵产物含有相对较多的苦味肽,使产品略带苦味。
对比例3的产品由于在微生物发酵阶段的步骤S2中,没有添加米酒,按鳗鱼成胚:食盐水=1:1.2的质量比加入物料进行密封发酵,由于盐分较高,抑制了毛霉分泌出来的水解酶类的活性,使得原料的分解利用率偏低,产品氨基酸含量较低,且缺乏醇的参与酯化反应,使产品中酯含量低,产品酯香味少。
对比例4的产品由于在微生物发酵阶段的步骤S2中,没有添加食盐水,按鳗鱼成胚:米酒=1:1.2的质量比加入物料进行密封发酵,由于酒精含量相对较高,使酒味较浓,同时可明显尝到酒带来的涩味,并且有部分酒在微生物作用下氧化为酸,使酸味增加,没有咸味的参与,鲜味不突出,口感不协调。
对实施例4制得的鳗鱼多肽风味提取物进行多肽分子量分布分析,实验方法是十二烷基磺酸钠-聚丙烯酰胺凝胶电泳方法(SDS-PAGE),得出分子量在1000Da以下占42%,分子量在1000Da~5000Da占23%,5000Da~10000Da占13%,10000Da以上占22%。肽是介于氨基酸和蛋白质之间的中间产物,分子量的大小表示多肽的大小分布。蛋白质水解提取物中,具有提升食品风味和美味的肽称为呈味肽,这类肽的分子量多数是在1000~5000Da之间,能使食品风味突出、鲜味醇厚、口感绵长。上述分子量的大小分布,说明了实施例4的提取物含有丰富的呈味肽类,是一种风味多肽提取物。
2.鳗鱼调味汁感官评价分析
对实施例5制得的鳗鱼调味汁进行感官评价分析及微生物检测,以市售某款鳗鱼调味汁作为参照。
感官评价分别由12个资深的鉴评员组成的鉴评小组进行色泽、香气、滋味、体态进行评价,评价结果见表2。感官评价结果表明,本发明实施例5制备的鳗鱼风味汁鲜味突出,甘甜适口,香叶浓郁。
表2评价分析结果
3.鳗鱼调味汁微生物检测
微生物检测按国家标准GB10133-2014《食品安全国家标准水产调味品》主要检测的项目包括致病菌、细菌总数、大肠菌群。致病菌限量参考《GB29921食品安全国家标准食品中致病菌限量》中即食调味品类的要求来判断致病菌指标的符合性。细菌总数、大肠菌群检测参考了《GB10133-2014食品安全国家标准水产调味品》标准中条款3.4.2微生物限指标的要求,来判断微生物指标的符合性。具体结果如表3所示。
表3微生物检测结果
由上表3结果可知,微生物检测结果显示,本发明实施例5的鳗鱼调味汁的微生物检测结果均符合标准要求。因此,通过本发明方法进行的调味品生产符合国家卫生标准和食品安全规范,可适用于工业大规模生产。
综上所述,本发明实施例的制备方法具有以下明显优点:
(1)本发明利用微生物菌种---毛霉,进行培养发酵,毛霉在生长过程中分泌丰富的蛋白酶类,这些蛋白酶在发酵过程分解蛋白质生成多肽及氨基酸。相比其它直接加入单一蛋白酶进行水解的方法而言,此方法可节省购买蛋白酶的生产成本,同时毛霉分泌的酶系更丰富,分解产物更加多样化,制得的鳗鱼风味多肽提取物口感醇厚,味道更丰富。
(2)在发酵过程中,加入酒,协同盐类进行水解发酵,既能达到很好的抑菌效果,又可减少盐分的使用量,降低咸度,同时酒中的乙醇又可与氨基酸的羧基或有机酸发生酯化反应,生成酯类,使发酵产物酯香浓郁。
(3)本发明在高温下进行美拉德反应,采用恰当的处理温度及反应时间,产生浓郁香气及,提高水解液的色泽,同时可杀灭鳗鱼多肽提取物中的有害菌。
(4)本专利的产品,通过加入自制的鳗鱼多肽提取物,使产品具有风味自然、鲜味醇厚、延伸感强、产品天然等特点,提高调味品的档次。
(5)本发明是一种新型的水产品发酵工艺,鳗鱼加工副产物通过微生物发酵、提取分离、调配、煮制等制作工艺制成开盖即可食用的佐餐食品或调味品,有利于实现工业化生产。
以上所述仅为本发明的实施例,并非因此限制本发明的专利范围,凡是利用本发明说明书内容所作的等同变换,或直接或间接运用在相关的技术领域,均同理包括在本发明的专利保护范围内。
Claims (10)
- 一种鳗鱼多肽风味提取物的制备方法,其特征在于:以鳗鱼加工副产物为原料,依次经微生物发酵、美拉德反应和提取分离工艺制备得到。
- 如权利要求1所述的鳗鱼多肽风味提取物的制备方法,其特征在于:所述鳗鱼加工副产物包括鱼头、鱼尾、鱼腩、鱼鳍、鱼骨和鱼肉中的一种或多种。
- 如权利要求1所述的鳗鱼多肽风味提取物的制备方法,其特征在于:所述微生物发酵包括以下步骤:S1、将所述原料灭菌后,接种毛霉菌种,在恒温23~28℃温度下培养40~48h,得到鳗鱼毛霉成胚;S2、按鳗鱼毛霉成胚:食盐水:米酒=1:(0.55~0.75):(0.35~0.55)的质量比加入物料进行密封发酵,发酵完毕后压榨得到发酵汁液,所述米酒的浓度为20~40vol/100ml,盐水浓度为16~20波美。
- 如权利要求3所述的鳗鱼多肽风味提取物的制备方法,其特征在于:步骤S1中,接种毛霉菌种的方法为:在所述原料上均匀喷洒毛霉孢子液,所述毛霉孢子液的用量为原料质量的0.3wt%。
- 如权利要求1所述的鳗鱼多肽风味提取物的制备方法,其特征在于:所述美拉德反应包括以下步骤:在所述原料经微生物发酵后得到的发酵汁液中加入8%~12%的白砂糖,于110~130℃下反应60~90min。
- 如权利要求1所述的一种鳗鱼多肽风味提取物的制备方法,其特征在于:所述提取分离工艺包括以下步骤:将所述原料经美拉德反应后的产物进行分离,得到分子量小于100kDa的鳗鱼多肽风味提取物。
- 由权利要求1至6任一项所述的鳗鱼多肽风味提取物的制备方法制备得到的鳗鱼多肽风味提取物。
- 一种鳗鱼调味汁,其特征在于:制备原料包含如权利要求7所述的鳗鱼多肽风味提取物。
- 如权利要求8所述的鳗鱼调味汁,其特征在于:制备原料还包含白糖、酱油、味淋、盐、果葡糖浆、麦芽糖、酵母提取物、焦糖色、变性淀粉、乳酸和水。
- 如权利要求9述的鳗鱼调味汁,其特征在于:包括以下质量份计的组分:鳗鱼多肽风味提取液:20~30份;白糖:15~20份;酱油:10~20份;味淋:10~15份;盐:2~5份;果葡糖浆:5~10份;麦芽糖:3~8份;酵母提取物:1~5份;焦糖色:0.5~1.5份;变性淀粉0.3~0.1份;乳酸:0.1~0.5份;水:5~50份。
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202010174920.0 | 2020-03-13 | ||
CN202010174920.0A CN111329025A (zh) | 2020-03-13 | 2020-03-13 | 一种鳗鱼多肽风味提取物的制备方法、鳗鱼多肽风味提取物及鳗鱼调味汁 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2021179472A1 true WO2021179472A1 (zh) | 2021-09-16 |
Family
ID=71174457
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/CN2020/097243 WO2021179472A1 (zh) | 2020-03-13 | 2020-06-19 | 一种鳗鱼多肽风味提取物的制备方法、鳗鱼多肽风味提取物及鳗鱼调味汁 |
Country Status (3)
Country | Link |
---|---|
US (1) | US11678684B2 (zh) |
CN (1) | CN111329025A (zh) |
WO (1) | WO2021179472A1 (zh) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN111903953A (zh) * | 2020-08-17 | 2020-11-10 | 四川新希望味业有限公司 | 一种增味辅料组合物、其制备方法和应用 |
CN112167593A (zh) * | 2020-09-28 | 2021-01-05 | 长乐聚泉食品有限公司 | 一种鳗肽基烤鳗和烤秋刀鱼调味汁生产方法 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101331936A (zh) * | 2008-07-31 | 2008-12-31 | 天津春发食品配料有限公司 | 一种发酵制备肉味香精的方法 |
CN105394700A (zh) * | 2015-11-28 | 2016-03-16 | 成都德善能科技有限公司 | 美拉德反应制备鱼味复合鲜味调料的方法 |
CN107950997A (zh) * | 2018-01-16 | 2018-04-24 | 江门市江户泉食品有限公司 | 鳗鱼肉调味酱及其制作方法 |
CN107997115A (zh) * | 2018-01-16 | 2018-05-08 | 江门市江户泉食品有限公司 | 鳗鱼酱油及其制作方法 |
Family Cites Families (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102308971B (zh) * | 2011-08-02 | 2013-06-05 | 福建农林大学 | 一种蒸煮酶解法制备鳗鱼调味汁的方法 |
CN105231156A (zh) * | 2015-10-10 | 2016-01-13 | 江南大学 | 一种提升调味汁风味的方法 |
-
2020
- 2020-03-13 CN CN202010174920.0A patent/CN111329025A/zh active Pending
- 2020-06-19 WO PCT/CN2020/097243 patent/WO2021179472A1/zh active Application Filing
- 2020-06-24 US US16/910,725 patent/US11678684B2/en active Active
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101331936A (zh) * | 2008-07-31 | 2008-12-31 | 天津春发食品配料有限公司 | 一种发酵制备肉味香精的方法 |
CN105394700A (zh) * | 2015-11-28 | 2016-03-16 | 成都德善能科技有限公司 | 美拉德反应制备鱼味复合鲜味调料的方法 |
CN107950997A (zh) * | 2018-01-16 | 2018-04-24 | 江门市江户泉食品有限公司 | 鳗鱼肉调味酱及其制作方法 |
CN107997115A (zh) * | 2018-01-16 | 2018-05-08 | 江门市江户泉食品有限公司 | 鳗鱼酱油及其制作方法 |
Also Published As
Publication number | Publication date |
---|---|
US20210282437A1 (en) | 2021-09-16 |
US11678684B2 (en) | 2023-06-20 |
CN111329025A (zh) | 2020-06-26 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
KR101932198B1 (ko) | 갈색거저리 유충의 발효물을 함유하는 조미료 조성물 | |
CN113367283B (zh) | 一种豆酱酿造工艺 | |
WO2021179472A1 (zh) | 一种鳗鱼多肽风味提取物的制备方法、鳗鱼多肽风味提取物及鳗鱼调味汁 | |
CN107319093A (zh) | 一种酶解鱼溶浆蛋白粉的加工方法 | |
KR20160018020A (ko) | 쌀조청 고추장 및 이의 제조방법 | |
CN106417665A (zh) | 一种膏状腐乳的制备方法 | |
KR100854694B1 (ko) | 홍 고추를 이용한 고추식초 제조방법 | |
KR930002733B1 (ko) | 저염 속성 발효액젓의 제조방법 | |
KR101365551B1 (ko) | 감 시럽 첨가 고추장 및 이의 제조방법 | |
CN111227218A (zh) | 一种高盐稀态牡蛎酿造酱油 | |
KR20140125041A (ko) | 멍게를 이용한 고추장 제조방법 | |
KR0163240B1 (ko) | 효모에 의한 호박술의 제조방법 | |
KR100496568B1 (ko) | 상황버섯 균사체를 이용한 된장 및 고추장의 제조방법 | |
KR20130072096A (ko) | 비파엽 추출물 또는 비파엽 발효물을 이용한 비파엽 주류 제조 방법 | |
CN1425325A (zh) | 一种红面酱的生产工艺 | |
KR102278682B1 (ko) | 고추 발효식초와 발효액을 혼합한 드레싱용 식초 제조 방법 및 이에 의하여 제조된 드레싱용 식초 | |
CN115363191B (zh) | 一种酱香型鱼露及制备方法 | |
CN107904087A (zh) | 一种红枣小米酒的制备方法 | |
KR101250609B1 (ko) | 배 및 사과즙 쌀고추장의 제조방법 및 상기 방법으로 제조된 고추장 | |
KR101421154B1 (ko) | 쌀을 이용한 조미액 제조 방법 및 그로부터 추출되는 조미액 | |
JP4641961B2 (ja) | 新規みりん類及びその製造方法 | |
KR101942193B1 (ko) | 글루탐산이 풍부하고 항산화 활성이 증진된 순 식물성 천연조미료 조성물 및 그 제조방법 | |
CN105795439A (zh) | 一种辣木叶五味子鱼酿造酱油及其制备方法 | |
JPS62228253A (ja) | 調味料の製法 | |
CN114343158A (zh) | 一种植物基风味调味料有机素虾油的制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 20924304 Country of ref document: EP Kind code of ref document: A1 |
|
NENP | Non-entry into the national phase |
Ref country code: DE |
|
122 | Ep: pct application non-entry in european phase |
Ref document number: 20924304 Country of ref document: EP Kind code of ref document: A1 |