WO2022135180A1 - Deodorizing and freshening composition, preparation method therefor and use thereof - Google Patents

Deodorizing and freshening composition, preparation method therefor and use thereof Download PDF

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Publication number
WO2022135180A1
WO2022135180A1 PCT/CN2021/137076 CN2021137076W WO2022135180A1 WO 2022135180 A1 WO2022135180 A1 WO 2022135180A1 CN 2021137076 W CN2021137076 W CN 2021137076W WO 2022135180 A1 WO2022135180 A1 WO 2022135180A1
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parts
powder
spices
composition
edible
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PCT/CN2021/137076
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French (fr)
Chinese (zh)
Inventor
覃先武
刘雪姣
熊建
沈硕
李沛
李库
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安琪酵母股份有限公司
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Publication of WO2022135180A1 publication Critical patent/WO2022135180A1/en

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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
    • 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
    • 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
    • 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

Definitions

  • the invention relates to the technical field of food seasoning, in particular to a deodorizing and freshening composition and a preparation method and application thereof.
  • the fishy smell comes from the substances called trimethylamine and piperidine produced by the metabolism and spoilage of fish protein.
  • Trimethylamine is a gas and is easily soluble in water.
  • Piperidine is also a liquid with an ammonia odor, and the intensity of the fishy odor is closely related to the concentration of trimethylamine.
  • the method of heating to remove fishy smell is used in food processing; or adding spices, cooking wine, vinegar and other methods to remove the fishy smell in food.
  • the commonly used methods are: alcohol to remove fishy; neutralization to remove fishy; heating to remove fishy and spice to remove fishy.
  • Alcohol deodorization Alcohol (ethanol) can be used to dissolve aldehydes, ketones and sulfur-containing compounds in fish and meat first, and then volatilize together to remove the fishy smell after heating. Ethanol can also react with aldehydes in raw materials to generate aroma substances - acetal, and it can also combine with organic acids to generate esters.
  • Neutralization and deodorization Animal food raw materials contain a large amount of nutrients such as protein, amino acids, lecithin, etc. Due to the action of the environment and its own bacteria, a variety of smelly substances will be produced, such as ammonia, trimethylamine, methyl mercaptan, Hydrogen sulfide, indole, etc.
  • the above fishy odor substances are all alkaline compounds. Adding an appropriate amount of vinegar to neutralize them during cooking can greatly reduce the fishy odor.
  • tomato sauce contains organic acids such as citric acid and malic acid, which also have the effect of neutralizing and removing fishy smell. Cooking fish and meat directly with tomato also has the effect of removing fishy smell.
  • Heating to remove fishy smell substances with a lower boiling point, such as methyl mercaptan and ethane mercaptan, can be removed by heating. Some fishy substances with a higher boiling point can also be heated for a long time, such as stewing, braised, roasting, roasting and other cooking methods to remove the fishy smell, or let them volatilize in hot oil. Most of the fishy smell substances have a certain degree of water solubility. When cooking, you can remove the fishy smell substances such as urea, amines, and low molecular acids by first blanching and scalding in boiling water, and then cook.
  • Spices to remove fishy smell There are many kinds of spices in my country, which can be appropriately selected according to the specific situation. For example, shallots contain volatile oil and onion allicin, ginger contains gingerol, cinnamon contains volatile oils, organic acids, etc., all of the above substances can cause aldehydes, ketones and other fishy components to undergo oxidation reaction, acetal reaction or esterification reaction, making peculiar smells. It can be weakened and can enhance fragrance, especially when used in animal raw materials with strong mutton smell, the effect of removing fishy smell and enhancing fragrance is more obvious.
  • the technical problems solved by the present invention are: the following deficiencies exist in these deodorizing schemes such as spices, cooking wine, vinegar, ginger and shallots in the prior art: cooking wine does not meet the requirements of halal; vinegar will bring sour taste; the smell of spices such as ginger and shallots is too irritating , dark color, etc. In addition, too many kinds of raw materials are added in use, which also causes users to use it more complicated. Users want a combination of deodorizing solutions and umami enhancement.
  • the composition for removing fishy smell and improving freshness has strong umami taste and aroma, and has strong fishy-removing ability, and is especially suitable for use in aquatic food.
  • the present invention provides the following technical solutions.
  • the invention provides a composition for removing fishy smell and improving freshness, which is characterized in that, in parts by weight, the composition comprises 40-80 parts of yeast extract, 8-30 parts of monosodium glutamate, 12-30 parts of edible salt, and spices. 1-8 servings and flavorings 2-6 servings.
  • the composition comprises 50-70 parts of yeast extract, 8-15 parts of monosodium glutamate, 18-25 parts of edible salt, 2-5 parts of spices and 2-5 parts of edible spices;
  • the composition comprises 55-65 parts of yeast extract, 11-14 parts of monosodium glutamate, 20-24 parts of edible salt, 2-4 parts of spices and 2-4.5 parts of edible spices.
  • the spice is selected from one or more of white pepper powder, angelica powder, garlic powder, galangal powder, clove powder, ginger, shanna, geranium, cumin and onion powder;
  • It is preferably one or more of white pepper powder, angelica powder, garlic powder, galangal powder and cloves.
  • the spices are 0.2-3 parts by weight of white pepper powder, 0.1-1.5 parts of angelica powder, 0.2-0.8 parts of garlic powder, 0.1-1 part of galangal powder, and 0.1-1 part of clove powder.
  • the spices are 0.4-1.5 parts by weight of white pepper powder, 0.2-1.0 parts of angelica powder, 0.4-0.6 parts of garlic powder, 0.2-0.6 parts of galangal powder, and 0.2-0.6 parts of clove powder.
  • the edible flavor is selected from ethyl maltol and/or citric acid.
  • the ethyl maltol is 3-6 parts and/or the citric acid is 0.4-1.2 parts; preferably, the ethyl maltol is 4-5 parts and/or the citric acid is 0.5-0.8 servings.
  • the present invention also provides a method for preparing the composition, wherein the yeast extract, monosodium glutamate, edible salt, spices and edible spices are weighed and mixed to obtain the flavor-enhancing and fresh-enhancing composition.
  • the present invention also provides the application of the composition in the field of food.
  • the added amount accounts for 0.05-2.5wt% of the food; preferably 0.1-1.5wt%.
  • a deodorizing composition with rich umami and aroma that can be obtained according to the seasoning technology of the present invention has strong deodorizing ability and has no religious certification problem. It not only has the function of deodorizing, but also imparts umami to food, and can be conveniently used in food processing.
  • the prepared yeast extract composition product is added to various foods, the flavor of the final product can be effectively improved and the fishy smell can be removed.
  • the color of the product is light and does not affect the color of the final product.
  • the product is natural and has no halal restrictions.
  • the present invention provides a deodorizing and freshening composition, characterized in that, in parts by weight, the composition comprises 40-80 parts of yeast extract, 8-30 parts of monosodium glutamate, and 12-30 parts of edible salt. 30 parts, 1-8 parts spices and 2-6 parts spices.
  • the composition comprises 50-70 parts of yeast extract, 8-15 parts of monosodium glutamate, 18-25 parts of edible salt, 2-5 parts of spices and 2-5 parts of edible spices 5 servings;
  • the composition comprises 55-65 parts of yeast extract, 11-14 parts of monosodium glutamate, 20-24 parts of edible salt, 2-4 parts of spices and 2-4 parts of edible spices 4.5 servings.
  • the spice is selected from the group consisting of white pepper powder, angelica powder, garlic powder, galangal powder, clove powder, ginger, shanna, geranium leaves, cumin and onion powder or two or more;
  • one or more of white pepper powder, angelica powder, garlic powder, galangal powder and cloves are provided.
  • the spices are, in parts by weight, 0.2-3 parts of white pepper powder, 0.1-1.5 parts of angelica powder, 0.2-0.8 parts of garlic powder, galangal 0.1-1 part of powder, 0.01-0.1 part of clove powder, 0.05-0.15 part of ginger, 0.08-0.2 part of yam, 0.02-0.06 part of bay leaf, 0.02-0.05 part of cumin and 0.1- 0.5 servings.
  • the spices are, in parts by weight, 0.4-1.5 parts of white pepper powder, 0.2-1.0 parts of angelica powder, 0.4-0.6 parts of garlic powder, galangal Powder is 0.2-0.6 parts, clove powder is 0.05-0.08 parts, ginger is 0.08-0.12 parts, shanna is 0.1-0.15 parts, bay leaf is 0.03-0.05 parts, cumin is 0.03-0.04 parts and onion powder is 0.2- 0.4.
  • the edible flavor is selected from ethyl maltol and/or citric acid.
  • the ethyl maltol in parts by weight, is 3-6 parts and/or the citric acid is 0.4-1.2 parts; preferably, the ethyl maltol is 4-5 parts and/or 0.5-0.8 parts citric acid.
  • a method for preparing the composition is also provided, wherein the yeast extract, monosodium glutamate, edible salt, spices and edible spices are weighed and mixed to obtain The flavor-enhancing and fresh-enhancing composition.
  • the reagents and raw materials used in the present invention for preparing the deodorizing and freshening composition of the present invention are conventional and commercially available raw materials in the art.
  • the application of the composition in the field of food is also provided.
  • the added amount accounts for 0.05-2.5wt% of the food; preferably 0.1-1.5wt%.
  • yeast extract 40g of yeast extract, 30g of monosodium glutamate, 22g of edible salt, 2.0g of spices (1.0g of white pepper powder, 0.4g of angelica powder, 0.3g of garlic powder, 0.2g of galangal powder, 0.1g of clove powder) ), 5 g of ethyl maltol, and 1 g of citric acid, and mixed to obtain the final composition for removing fishy smell and improving freshness.
  • Example 1 Example 2
  • Example 3 Example 4
  • Example 5 Example 6 yeast extract 60 40 55 60 70 75 MSG 12 30 20 13 10 8 salt twenty two twenty two 17 20 15 12 White pepper 0.7 1 1 0.5 0.4 0.4 Angelica chili powder 0.3 0.4 0.4 0.2 0.2 garlic powder 0.5 0.3 0.4 0.2 0.2 galangal powder 0.2 0.2 0.1 0.1 0.15 0.1 clove powder 0.1 0.1 0.1 0 0.05 0.1 ethyl maltol 3.7 5 5 5 3 3 citric acid 0.5 1 1 1 1 1 total 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100
  • corn starch 60g monosodium glutamate 12g, edible salt 22g, spices 1.8g (white pepper powder 0.7g, angelica powder 0.3g, garlic powder 0.5g, galangal powder 0.2g, clove powder 0.1g), 3.7 g of ethyl maltol and 0.5 g of citric acid were mixed to obtain the final composition for removing fishy smell and improving freshness.
  • the deodorizing and freshening compositions of the present invention and the comparative examples were added to the fish fillets, wherein 0.15 wt% was added to the fish fillets, and boiled for 30 seconds to be cooked.
  • the evaluators taste the cooked fish fillets, and compare and score the color, meat taste, aroma, aftertaste, umami and fishy smell of the fish fillets.
  • the scoring standards are shown in Table 4 below, and the sensory evaluation scores are shown in Table 5.
  • the deodorizing compositions of Examples 1-6 are added compared to the deodorizing compositions of Comparative Examples 1-3 and vinegar alone, and cooking wine or five-spice powder are obtained by cooking.
  • the evaluators taste the cooked crayfish, and compare and score the meat, aroma, aftertaste, umami and fishy smell of the crayfish.
  • the scoring standards are shown in Table 6 below, and the sensory evaluation scores are shown in Table 7.

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
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Abstract

Disclosed are a deodorizing and freshening composition, a preparation method therefor and use thereof in the field of food. The composition comprises, in parts by weight, 40-80 parts of a yeast extract, 8-30 parts of monosodium glutamate, 12-30 parts of edible salt, 1-8 parts of spices, and 2-6 parts of an edible flavor. The preparation method for the composition comprises: weighing the yeast extract, the monosodium glutamate, the edible salt, the spices and the edible flavor, and mixing same to obtain the composition. The composition not only has a deodorizing function, but also imparts a fresh taste to food, and can be conveniently used in food processing. When the prepared composition product is added into various food products, the flavor of the final products can be effectively improved, and the odor can be removed. The product has a light color, and does not affect the color of the final products. The product is natural, and has no halal restrictions.

Description

一种去腥提鲜组合物及其制备方法和应用A kind of deodorizing and freshening composition, preparation method and application thereof 技术领域technical field
本发明涉及食品调味技术领域，具体涉及一种去腥提鲜组合物及其制备方法和应用。The invention relates to the technical field of food seasoning, in particular to a deodorizing and freshening composition and a preparation method and application thereof.
背景技术Background technique
鱼腥味来自鱼肉蛋白质的代谢和腐败产生的叫三甲胺和哌啶的物质，三甲胺是气体，易溶于水。哌啶也是液体，有氨臭味，鱼腥味的浓淡与三甲胺的浓度关系较为密切。平时做鱼放适量料酒、醋和生姜，可除去鱼腥味。The fishy smell comes from the substances called trimethylamine and piperidine produced by the metabolism and spoilage of fish protein. Trimethylamine is a gas and is easily soluble in water. Piperidine is also a liquid with an ammonia odor, and the intensity of the fishy odor is closely related to the concentration of trimethylamine. Usually make fish with appropriate amount of cooking wine, vinegar and ginger to remove the fishy smell.
一般在食品加工中使用加热去腥法；或添加香辛料、料酒、醋等方法来去除食品中的腥味。目前比较常使用的方法有：酒类去腥；中和去腥；加热去腥和香料去腥。Generally, the method of heating to remove fishy smell is used in food processing; or adding spices, cooking wine, vinegar and other methods to remove the fishy smell in food. At present, the commonly used methods are: alcohol to remove fishy; neutralization to remove fishy; heating to remove fishy and spice to remove fishy.
酒类去腥：可利用酒精(乙醇)将鱼、肉类中的醛、酮、含硫化合物先溶解，加热后一并挥发除去腥味。乙醇还能同原料中的醛类反应，生成香气物质——缩醛，它还能与有机酸结合生成酯类，两者共同作用的结果可使菜肴去腥增香。Alcohol deodorization: Alcohol (ethanol) can be used to dissolve aldehydes, ketones and sulfur-containing compounds in fish and meat first, and then volatilize together to remove the fishy smell after heating. Ethanol can also react with aldehydes in raw materials to generate aroma substances - acetal, and it can also combine with organic acids to generate esters.
中和去腥：动物性食物原料中含有大量的蛋白质、氨基酸、卵磷脂等营养物质，由于环境与自身的细菌作用，会产生多种腥味物质，如氨气、三甲胺、甲硫醇、硫化氢、吲哚等。以上腥臭物质均为碱性化合物，在烹调时添加适量的醋中和，就可使腥臭味大为减弱。另外，番茄酱中含有柠檬酸、苹果酸等有机酸，也有中和去腥的作用，直接用番茄烹煮鱼、肉类同样有去腥效果。Neutralization and deodorization: Animal food raw materials contain a large amount of nutrients such as protein, amino acids, lecithin, etc. Due to the action of the environment and its own bacteria, a variety of smelly substances will be produced, such as ammonia, trimethylamine, methyl mercaptan, Hydrogen sulfide, indole, etc. The above fishy odor substances are all alkaline compounds. Adding an appropriate amount of vinegar to neutralize them during cooking can greatly reduce the fishy odor. In addition, tomato sauce contains organic acids such as citric acid and malic acid, which also have the effect of neutralizing and removing fishy smell. Cooking fish and meat directly with tomato also has the effect of removing fishy smell.
加热去腥：沸点较低的腥味物质如甲硫醇、乙硫醇，可用加热的方法去腥。有些沸点较高的腥味物质也可采用长时间加热法，如炖、烩、烧、烤等烹饪方法去腥，或在热油中让其挥发。大多数腥味物质有一定的水溶性，烹调时可采用先焯水、沸水浸烫等方法除去尿素、胺类、低分子酸等腥味物质，再行烹煮。Heating to remove fishy smell: substances with a lower boiling point, such as methyl mercaptan and ethane mercaptan, can be removed by heating. Some fishy substances with a higher boiling point can also be heated for a long time, such as stewing, braised, roasting, roasting and other cooking methods to remove the fishy smell, or let them volatilize in hot oil. Most of the fishy smell substances have a certain degree of water solubility. When cooking, you can remove the fishy smell substances such as urea, amines, and low molecular acids by first blanching and scalding in boiling water, and then cook.
香料去腥：我国香料种类繁多，可视具体情况适当选用。如葱含挥发油及葱蒜辣素，生姜含有姜醇，桂皮含挥发油、有机酸等等，上述物质均能使醛、酮等腥味成分发生氧化反应、缩醛反应或酯化反应，使异味减弱且能增香，特别是在膻腥味较浓的动物性原料中使用，去腥增香效果更明显。Spices to remove fishy smell: There are many kinds of spices in my country, which can be appropriately selected according to the specific situation. For example, shallots contain volatile oil and onion allicin, ginger contains gingerol, cinnamon contains volatile oils, organic acids, etc., all of the above substances can cause aldehydes, ketones and other fishy components to undergo oxidation reaction, acetal reaction or esterification reaction, making peculiar smells. It can be weakened and can enhance fragrance, especially when used in animal raw materials with strong mutton smell, the effect of removing fishy smell and enhancing fragrance is more obvious.
发明内容SUMMARY OF THE INVENTION
本发明解决的技术问题是：现有技术中的香辛料、料酒、醋、姜葱等这些去腥方案中存在如下不足：料酒不符合清真要求；醋会带来酸味；姜葱等香辛料气味太刺激、颜色深等情形。另外，使用中添加原料种类过多也造成了用户使用较繁琐。用户希望将去腥方案和增加鲜味结合。The technical problems solved by the present invention are: the following deficiencies exist in these deodorizing schemes such as spices, cooking wine, vinegar, ginger and shallots in the prior art: cooking wine does not meet the requirements of halal; vinegar will bring sour taste; the smell of spices such as ginger and shallots is too irritating , dark color, etc. In addition, too many kinds of raw materials are added in use, which also causes users to use it more complicated. Users want a combination of deodorizing solutions and umami enhancement.
根据本发明的调味技术能够获得的一种去腥提鲜组合物，具有浓郁鲜味和香气，它去腥能力强，尤其适宜在水产食品中使用。According to the flavoring technology of the present invention, the composition for removing fishy smell and improving freshness has strong umami taste and aroma, and has strong fishy-removing ability, and is especially suitable for use in aquatic food.
具体而言，本发明提供了如下技术方案。Specifically, the present invention provides the following technical solutions.
本发明提供了一种去腥提鲜组合物，其特征在于，按重量份计，所述组合物包括酵母抽提物40-80份，味精8-30份，食用盐12-30份、香辛料1-8份和食用香料2-6份。The invention provides a composition for removing fishy smell and improving freshness, which is characterized in that, in parts by weight, the composition comprises 40-80 parts of yeast extract, 8-30 parts of monosodium glutamate, 12-30 parts of edible salt, and spices. 1-8 servings and flavorings 2-6 servings.
优选的，所述组合物包括酵母抽提物50-70份，味精8-15份，食用盐18-25份、香辛料2-5份和食用香料2-5份；Preferably, the composition comprises 50-70 parts of yeast extract, 8-15 parts of monosodium glutamate, 18-25 parts of edible salt, 2-5 parts of spices and 2-5 parts of edible spices;
优选的，所述组合物包括酵母抽提物55-65份，味精11-14份，食用盐20-24份、香辛料2-4份和食用香料2-4.5份。Preferably, the composition comprises 55-65 parts of yeast extract, 11-14 parts of monosodium glutamate, 20-24 parts of edible salt, 2-4 parts of spices and 2-4.5 parts of edible spices.
优选的，所述香辛料选自白胡椒粉，白芷粉，蒜粉，良姜粉，丁香粉，生姜，山奈，香叶，小茴香和洋葱粉中的一种或两种以上；Preferably, the spice is selected from one or more of white pepper powder, angelica powder, garlic powder, galangal powder, clove powder, ginger, shanna, geranium, cumin and onion powder;
优选为白胡椒粉，白芷粉，蒜粉，良姜粉和丁香中的一种或两种以上。It is preferably one or more of white pepper powder, angelica powder, garlic powder, galangal powder and cloves.
优选的，所述香辛料按重量份计，所述白胡椒粉为0.2-3份，白芷粉为0.1-1.5份，蒜粉为0.2-0.8份，良姜粉为0.1-1份，丁香粉为0.01-0.1份，生姜为0.05-0.15份，山奈为0.08-0.2份，香叶为0.02-0.06 份，小茴香为0.02-0.05份和洋葱粉为0.1-0.5份。Preferably, the spices are 0.2-3 parts by weight of white pepper powder, 0.1-1.5 parts of angelica powder, 0.2-0.8 parts of garlic powder, 0.1-1 part of galangal powder, and 0.1-1 part of clove powder. 0.01-0.1 part, ginger 0.05-0.15 part, yamana 0.08-0.2 part, bay leaf 0.02-0.06 part, cumin 0.02-0.05 part and onion powder 0.1-0.5 part.
优选的，所述香辛料按重量份计，所述白胡椒粉为0.4-1.5份，白芷粉为0.2-1.0份，蒜粉为0.4-0.6份，良姜粉为0.2-0.6份，丁香粉为0.05-0.08份，生姜为0.08-0.12份，山奈为0.1-0.15份，香叶为0.03-0.05份，小茴香为0.03-0.04份和洋葱粉为0.2-0.4。Preferably, the spices are 0.4-1.5 parts by weight of white pepper powder, 0.2-1.0 parts of angelica powder, 0.4-0.6 parts of garlic powder, 0.2-0.6 parts of galangal powder, and 0.2-0.6 parts of clove powder. 0.05-0.08 parts, ginger 0.08-0.12 parts, yamana 0.1-0.15 parts, bay leaves 0.03-0.05 parts, cumin 0.03-0.04 parts and onion powder 0.2-0.4 parts.
优选的，所述食用香料选自乙基麦芽酚和/或柠檬酸。Preferably, the edible flavor is selected from ethyl maltol and/or citric acid.
优选的，按重量份计，所述乙基麦芽酚为3-6份和/或柠檬酸为0.4-1.2份；优选的，所述乙基麦芽酚为4-5份和/或柠檬酸为0.5-0.8份。Preferably, in parts by weight, the ethyl maltol is 3-6 parts and/or the citric acid is 0.4-1.2 parts; preferably, the ethyl maltol is 4-5 parts and/or the citric acid is 0.5-0.8 servings.
本发明还提供了所述的组合物的制备方法，其中，称取所述酵母抽提物，味精，食用盐、香辛料和食用香料并混合，即得到所述的增味提鲜组合物。The present invention also provides a method for preparing the composition, wherein the yeast extract, monosodium glutamate, edible salt, spices and edible spices are weighed and mixed to obtain the flavor-enhancing and fresh-enhancing composition.
本发明还提供了所述的组合物在食品领域中的应用。The present invention also provides the application of the composition in the field of food.
优选的，当所述组合物应用于食品去腥时所添加的量占食品的质量百分比为0.05-2.5wt；优选为0.1-1.5wt％。Preferably, when the composition is applied to food deodorization, the added amount accounts for 0.05-2.5wt% of the food; preferably 0.1-1.5wt%.
本发明所取得的有益效果是：The beneficial effects obtained by the present invention are:
根据本发明的调味技术能够获得的一种具有浓郁鲜味和香气的去腥组合物。它去腥能力强，无宗教认证问题，不仅具有去腥功能，还赋予食品鲜味，可便捷地用于食品加工中。将所制得的酵母抽提物组合物产品添加到各种食品中时，可以有效地改善终端产品的风味，去除腥味。产品色泽浅，不影响终产品色泽。产品天然，没有清真限制。A deodorizing composition with rich umami and aroma that can be obtained according to the seasoning technology of the present invention. It has strong deodorizing ability and has no religious certification problem. It not only has the function of deodorizing, but also imparts umami to food, and can be conveniently used in food processing. When the prepared yeast extract composition product is added to various foods, the flavor of the final product can be effectively improved and the fishy smell can be removed. The color of the product is light and does not affect the color of the final product. The product is natural and has no halal restrictions.
具体实施方式Detailed ways
如上所述，本发明提供了一种去腥提鲜组合物，其特征在于，按重量份计，所述组合物包括酵母抽提物40-80份，味精8-30份，食用盐12-30份、香辛料1-8份和食用香料2-6份。As mentioned above, the present invention provides a deodorizing and freshening composition, characterized in that, in parts by weight, the composition comprises 40-80 parts of yeast extract, 8-30 parts of monosodium glutamate, and 12-30 parts of edible salt. 30 parts, 1-8 parts spices and 2-6 parts spices.
在本发明中另一种优选的实施方式中，所述组合物包括酵母抽提物50-70份，味精8-15份，食用盐18-25份、香辛料2-5份和食用香 料2-5份；In another preferred embodiment of the present invention, the composition comprises 50-70 parts of yeast extract, 8-15 parts of monosodium glutamate, 18-25 parts of edible salt, 2-5 parts of spices and 2-5 parts of edible spices 5 servings;
在本发明中另一种优选的实施方式中，所述组合物包括酵母抽提物55-65份，味精11-14份，食用盐20-24份、香辛料2-4份和食用香料2-4.5份。In another preferred embodiment of the present invention, the composition comprises 55-65 parts of yeast extract, 11-14 parts of monosodium glutamate, 20-24 parts of edible salt, 2-4 parts of spices and 2-4 parts of edible spices 4.5 servings.
在本发明中另一种优选的实施方式中，所述香辛料选自白胡椒粉，白芷粉，蒜粉，良姜粉，丁香粉，生姜，山奈，香叶，小茴香和洋葱粉中的一种或两种以上；In another preferred embodiment of the present invention, the spice is selected from the group consisting of white pepper powder, angelica powder, garlic powder, galangal powder, clove powder, ginger, shanna, geranium leaves, cumin and onion powder or two or more;
在本发明中另一种优选的实施方式中，白胡椒粉，白芷粉，蒜粉，良姜粉和丁香中的一种或两种以上。In another preferred embodiment of the present invention, one or more of white pepper powder, angelica powder, garlic powder, galangal powder and cloves.
在本发明中另一种优选的实施方式中，所述香辛料按重量份计，所述白胡椒粉为0.2-3份，白芷粉为0.1-1.5份，蒜粉为0.2-0.8份，良姜粉为0.1-1份，丁香粉为0.01-0.1份，生姜为0.05-0.15份，山奈为0.08-0.2份，香叶为0.02-0.06份，小茴香为0.02-0.05份和洋葱粉为0.1-0.5份。In another preferred embodiment of the present invention, the spices are, in parts by weight, 0.2-3 parts of white pepper powder, 0.1-1.5 parts of angelica powder, 0.2-0.8 parts of garlic powder, galangal 0.1-1 part of powder, 0.01-0.1 part of clove powder, 0.05-0.15 part of ginger, 0.08-0.2 part of yam, 0.02-0.06 part of bay leaf, 0.02-0.05 part of cumin and 0.1- 0.5 servings.
在本发明中另一种优选的实施方式中，所述香辛料按重量份计，所述白胡椒粉为0.4-1.5份，白芷粉为0.2-1.0份，蒜粉为0.4-0.6份，良姜粉为0.2-0.6份，丁香粉为0.05-0.08份，生姜为0.08-0.12份，山奈为0.1-0.15份，香叶为0.03-0.05份，小茴香为0.03-0.04份和洋葱粉为0.2-0.4。In another preferred embodiment of the present invention, the spices are, in parts by weight, 0.4-1.5 parts of white pepper powder, 0.2-1.0 parts of angelica powder, 0.4-0.6 parts of garlic powder, galangal Powder is 0.2-0.6 parts, clove powder is 0.05-0.08 parts, ginger is 0.08-0.12 parts, shanna is 0.1-0.15 parts, bay leaf is 0.03-0.05 parts, cumin is 0.03-0.04 parts and onion powder is 0.2- 0.4.
在本发明中另一种优选的实施方式中，所述食用香料选自乙基麦芽酚和/或柠檬酸。In another preferred embodiment of the present invention, the edible flavor is selected from ethyl maltol and/or citric acid.
在本发明中另一种优选的实施方式中，按重量份计，所述乙基麦芽酚为3-6份和/或柠檬酸为0.4-1.2份；优选的，所述乙基麦芽酚为4-5份和/或柠檬酸为0.5-0.8份。In another preferred embodiment of the present invention, in parts by weight, the ethyl maltol is 3-6 parts and/or the citric acid is 0.4-1.2 parts; preferably, the ethyl maltol is 4-5 parts and/or 0.5-0.8 parts citric acid.
在本发明中另一种优选的实施方式中，还提供了所述的组合物的制备方法，其中，称取所述酵母抽提物，味精，食用盐、香辛料和食用香料并混合，即得到所述的增味提鲜组合物。In another preferred embodiment of the present invention, a method for preparing the composition is also provided, wherein the yeast extract, monosodium glutamate, edible salt, spices and edible spices are weighed and mixed to obtain The flavor-enhancing and fresh-enhancing composition.
在本发明中所用到的用于制备本发明的去腥提鲜组合物的各试剂原料均是本领域常规能够商购得到的原料。The reagents and raw materials used in the present invention for preparing the deodorizing and freshening composition of the present invention are conventional and commercially available raw materials in the art.
在本发明中另一种优选的实施方式中，还提供了所述的组合物在食品领域中的应用。In another preferred embodiment of the present invention, the application of the composition in the field of food is also provided.
在本发明中另一种优选的实施方式中，当所述组合物应用于食品去腥时所添加的量占食品的质量百分比为0.05-2.5wt；优选为0.1-1.5wt％。In another preferred embodiment of the present invention, when the composition is applied to food deodorization, the added amount accounts for 0.05-2.5wt% of the food; preferably 0.1-1.5wt%.
为了更好地理解本发明，下面结合实施例进一步阐明本发明的内容。In order to better understand the present invention, the content of the present invention is further illustrated below in conjunction with the embodiments.
下面对本实施例所用的原料及设备的生产厂家，以及产品分析使用的设备和分析方法进行说明如下，其中所述的化学物质没有标明的均为常规试剂的化学纯级别。实施例中未注明具体条件者按照本领域技术人员已知的常规条件进行。所用试剂或仪器未注明生产和出售厂商者，也均为可以通过市售购买获得的常规产品。The manufacturers of the raw materials and equipment used in this example, as well as the equipment and analysis methods used for product analysis are described below. The chemical substances described therein are all chemically pure grades of conventional reagents that are not marked. Those who do not specify specific conditions in the examples are carried out according to conventional conditions known to those skilled in the art. The reagents or instruments used are not marked with manufacturers and sellers, and they are also conventional products that can be purchased from the market.
其中，实施例和对比例中所用到的原料的信息如下表所示。The information of the raw materials used in the Examples and Comparative Examples is shown in the following table.
表1 本发明所用到的原料和仪器的信息Table 1 Information of raw materials and instruments used in the present invention
原料raw material 纯度/型号Purity/Type 生产和出售厂家Manufacturers and sellers
酵母抽提物yeast extract FA28FA28 安琪酵母股份有限公司Angel Yeast Co., Ltd.
味精MSG 100％100% 梅花生物科技集团股份有限公司Meihua Biotechnology Group Co., Ltd.
食用盐Salt 食品级food grade 湖北盐业集团有限公司Hubei Salt Industry Group Co., Ltd.
白胡椒粉White pepper 食品级food grade 泰州阿里香食品工业有限公司Taizhou Alixiang Food Industry Co., Ltd.
白芷粉Angelica chili powder 食品级food grade 泰州阿里香食品工业有限公司Taizhou Alixiang Food Industry Co., Ltd.
蒜粉garlic powder 食品级food grade 泰州阿里香食品工业有限公司Taizhou Alixiang Food Industry Co., Ltd.
良姜粉galangal powder 食品级food grade 泰州阿里香食品工业有限公司Taizhou Alixiang Food Industry Co., Ltd.
丁香clove 食品级food grade 泰州阿里香食品工业有限公司Taizhou Alixiang Food Industry Co., Ltd.
乙基麦芽酚ethyl maltol 食品级food grade 安徽金禾实业股份有限公司Anhui Jinhe Industrial Co., Ltd.
柠檬酸citric acid 食品级food grade 安徽丰原生物化学股份有限公司Anhui Fengyuan Biochemical Co., Ltd.
实施例Example
实施例1Example 1
按下述重量称取，酵母抽提物60g、味精12g、食用盐22g、香辛料1.8g(白胡椒粉0.7g、白芷粉0.3g、蒜粉0.5g、良姜粉0.2g、丁香粉0.1g)、乙基麦芽酚3.7g、柠檬酸0.5g，混合得到最终的去腥提鲜组合物。Weigh the following weights: 60g of yeast extract, 12g of monosodium glutamate, 22g of edible salt, 1.8g of spices (white pepper powder 0.7g, angelica powder 0.3g, garlic powder 0.5g, galangal powder 0.2g, clove powder 0.1g ), 3.7 g of ethyl maltol, and 0.5 g of citric acid, and mixed to obtain the final deodorizing and refreshing composition.
实施例2Example 2
按下述重量称取，酵母抽提物40g、味精30g、食用盐22g、香辛料2.0g(白胡椒粉1.0g、白芷粉0.4g、蒜粉0.3g、良姜粉0.2g、丁香粉0.1g)、乙基麦芽酚5g、柠檬酸1g，混合得到最终的去腥提鲜组合物。Weigh the following weights: 40g of yeast extract, 30g of monosodium glutamate, 22g of edible salt, 2.0g of spices (1.0g of white pepper powder, 0.4g of angelica powder, 0.3g of garlic powder, 0.2g of galangal powder, 0.1g of clove powder) ), 5 g of ethyl maltol, and 1 g of citric acid, and mixed to obtain the final composition for removing fishy smell and improving freshness.
实施例3Example 3
按下述重量称取，酵母抽提物55g、味精20g、食用盐17g、香辛料2.0g(白胡椒粉1.0g、白芷粉0.4g、蒜粉0.4g、良姜粉0.1g、丁香粉0.1g)、乙基麦芽酚5g、柠檬酸1g，混合得到最终的去腥提鲜组合物。Weigh the following weights: 55g of yeast extract, 20g of monosodium glutamate, 17g of edible salt, 2.0g of spices (1.0g of white pepper powder, 0.4g of Angelica dahurica powder, 0.4g of garlic powder, 0.1g of galangal powder, 0.1g of clove powder) ), 5 g of ethyl maltol, and 1 g of citric acid, and mixed to obtain the final deodorizing and refreshing composition.
实施例4Example 4
按下述重量称取，酵母抽提物60g、味精13g、食用盐20g、香辛料1.0g(白胡椒粉0.5g、白芷粉0.2g、蒜粉0.2g、良姜粉0.1g)、乙基麦芽酚5g、柠檬酸1g，混合得到最终的去腥提鲜组合物。Weigh the following weights: 60 g of yeast extract, 13 g of monosodium glutamate, 20 g of edible salt, 1.0 g of spices (0.5 g of white pepper powder, 0.2 g of Angelica dahurica powder, 0.2 g of garlic powder, 0.1 g of galangal powder), ethyl malt 5 g of phenol and 1 g of citric acid were mixed to obtain the final deodorizing and freshening composition.
实施例5Example 5
按下述重量称取，酵母抽提物70g、味精10g、食用盐15g、香辛料1.0g(白胡椒粉0.4g、白芷粉0.2g、蒜粉0.2g、良姜粉0.15g、丁香粉0.05g)、乙基麦芽酚3g、柠檬酸1g，混合得到最终的去腥提鲜组合物。Weigh the following weights: 70g of yeast extract, 10g of monosodium glutamate, 15g of edible salt, 1.0g of spices (white pepper powder 0.4g, Angelica dahurica powder 0.2g, garlic powder 0.2g, galangal powder 0.15g, clove powder 0.05g ), 3 g of ethyl maltol, and 1 g of citric acid, and mixed to obtain the final composition for removing fishy smell and improving freshness.
实施例6Example 6
按下述重量称取，酵母抽提物75g、味精8g、食用盐12g、香辛料1.0g(白胡椒粉0.4g、白芷粉0.2g、蒜粉0.2g、良姜粉0.1g、丁香粉0.1g)、乙基麦芽酚3g、柠檬酸1g，混合得到最终的去腥提鲜组合物。Weigh it according to the following weights: 75g of yeast extract, 8g of monosodium glutamate, 12g of edible salt, 1.0g of spices (white pepper powder 0.4g, angelica powder 0.2g, garlic powder 0.2g, galangal powder 0.1g, clove powder 0.1g ), 3 g of ethyl maltol, and 1 g of citric acid, and mixed to obtain the final composition for removing fishy smell and improving freshness.
表2 实施例1-6的去腥提鲜组合物组成/gTable 2 Composition/g
原料/gRaw material/g 实施例1Example 1 实施例2Example 2 实施例3Example 3 实施例4Example 4 实施例5Example 5 实施例6Example 6
酵母抽提物yeast extract 6060 4040 5555 6060 7070 7575
味精MSG 1212 3030 2020 1313 1010 88
食盐salt 22twenty two 22twenty two 1717 2020 1515 1212
白胡椒White pepper 0.70.7 11 11 0.50.5 0.40.4 0.40.4
白芷粉Angelica chili powder 0.30.3 0.40.4 0.40.4 0.20.2 0.20.2 0.20.2
蒜粉garlic powder 0.50.5 0.30.3 0.40.4 0.20.2 0.20.2 0.20.2
良姜粉galangal powder 0.20.2 0.20.2 0.10.1 0.10.1 0.150.15 0.10.1
丁香粉clove powder 0.10.1 0.10.1 0.10.1 00 0.050.05 0.10.1
乙基麦芽酚ethyl maltol 3.73.7 55 55 55 33 33
柠檬酸citric acid 0.50.5 11 11 11 11 11
总计total 100100 100100 100100 100100 100100 100100
对比例Comparative ratio
对比例1Comparative Example 1
按下述重量称取，玉米淀粉60g、味精12g、食用盐22g、香辛料1.8g(白胡椒粉0.7g、白芷粉0.3g、蒜粉0.5g、良姜粉0.2g、丁香粉0.1g)、乙基麦芽酚3.7g、柠檬酸0.5g，混合得到最终的去腥提鲜组合物。Weigh by the following weights, corn starch 60g, monosodium glutamate 12g, edible salt 22g, spices 1.8g (white pepper powder 0.7g, angelica powder 0.3g, garlic powder 0.5g, galangal powder 0.2g, clove powder 0.1g), 3.7 g of ethyl maltol and 0.5 g of citric acid were mixed to obtain the final composition for removing fishy smell and improving freshness.
对比例2Comparative Example 2
按下述重量称取，酵母抽提物55g、食用盐17g、香辛料2.0g(白胡椒粉1.0g、白芷粉0.4g、蒜粉0.4g、良姜粉0.1g、丁香粉0.1g)、乙基麦芽酚5g、柠檬酸1g，玉米淀粉20g；混合得到最终的去腥提鲜组合物。Weigh the following weights: 55g of yeast extract, 17g of edible salt, 2.0g of spices (1.0g of white pepper powder, 0.4g of Angelica dahurica powder, 0.4g of garlic powder, 0.1g of galangal powder, 0.1g of clove powder), ethyl acetate 5 g of maltol, 1 g of citric acid, and 20 g of corn starch; mixed to obtain the final composition for removing fishy smell and improving freshness.
对比例3Comparative Example 3
按下述重量称取，酵母抽提物60g、味精13g、食用盐20g、香辛料1.0g(白胡椒粉0.5g、白芷粉0.2g、蒜粉0.2g、良姜粉0.1g)、柠檬酸1g，玉米淀粉5g，混合得到最终的去腥提鲜组合物。Weigh the following weights: 60g of yeast extract, 13g of monosodium glutamate, 20g of edible salt, 1.0g of spices (0.5g of white pepper powder, 0.2g of Angelica dahurica powder, 0.2g of garlic powder, 0.1g of galangal powder), 1g of citric acid , 5 g of corn starch, and mixed to obtain the final deodorizing and freshening composition.
表3 对比例1-3的去腥提鲜组合物组成/gTable 3 Composition/g
原料/gRaw material/g 对比例1Comparative Example 1 对比例2Comparative Example 2 对比例3Comparative Example 3
酵母抽提物yeast extract 00 5555 6060
味精MSG 1212 00 1313
食盐salt 22twenty two 1717 2020
白胡椒White pepper 0.70.7 11 0.50.5
白芷粉Angelica chili powder 0.30.3 0.40.4 0.20.2
蒜粉garlic powder 0.50.5 0.40.4 0.20.2
良姜粉galangal powder 0.20.2 0.10.1 0.10.1
丁香粉clove powder 0.10.1 0.10.1 00
乙基麦芽酚ethyl maltol 3.73.7 55 00
柠檬酸citric acid 0.50.5 11 11
玉米淀粉corn starch 6060 2020 55
总计total 100100 100100 9595
应用例1 鱼片感官评价Application example 1 Sensory evaluation of fish fillets
使用本发明实施例和对比例的去腥提鲜组合物，添加到鱼片中，其中在鱼片中，按照质量百分比计，加入0.15wt％，煮30秒，煮熟。The deodorizing and freshening compositions of the present invention and the comparative examples were added to the fish fillets, wherein 0.15 wt% was added to the fish fillets, and boiled for 30 seconds to be cooked.
再设置三个分别添加醋、料酒和五香粉的鱼片对比例，采用和实施例同样的步骤煮熟。Then set up three comparative examples of fish fillets added with vinegar, cooking wine and five-spice powder respectively, and cook them with the same steps as in the embodiment.
随机调研50人。其中18-25岁年龄段占30％，26-40岁年龄段占40％，41-60岁年龄段占20％,60岁以上年龄段占10％。A random survey of 50 people. Among them, 30% are 18-25 years old, 40% are 26-40 years old, 20% are 41-60 years old, and 10% are over 60 years old.
评价者对煮熟的鱼片进行品尝，对鱼片的颜色、肉味、香气、回味、鲜味和腥味进行对比评分，评分标准如下表4所示，感官评价得分见表5。The evaluators taste the cooked fish fillets, and compare and score the color, meat taste, aroma, aftertaste, umami and fishy smell of the fish fillets. The scoring standards are shown in Table 4 below, and the sensory evaluation scores are shown in Table 5.
表4 鱼片的感官评价标准Table 4 Sensory evaluation criteria of fish fillets
Figure PCTCN2021137076-appb-000001
Figure PCTCN2021137076-appb-000001
表5 鱼片的感官评价得分Table 5 Sensory evaluation scores of fish fillets
Figure PCTCN2021137076-appb-000002
Figure PCTCN2021137076-appb-000002
从上述表4和表5中的结果可以看出，加入实施例1-6的去腥组合物相较于加入对比例1-3的去腥组合物以及单单使用醋，料酒或者五香粉蒸煮得到的鱼片在颜色、肉味、香气、回味、鲜味和腥味的评分都较高。As can be seen from the results in the above-mentioned Tables 4 and 5, the deodorizing compositions of Examples 1-6 are added compared to the deodorizing compositions of Comparative Examples 1-3 and vinegar alone, and cooking wine or five-spice powder are obtained by cooking. The fish fillets scored higher in color, meaty, aroma, aftertaste, umami and fishy.
应用例2 小龙虾感官评价Application example 2 Sensory evaluation of crayfish
使用本发明实施例和对比例的去腥提鲜组合物，添加到小龙虾中，其中在小龙虾中，按照质量百分比计，加入0.3wt％，煮8分钟，煮熟。再设置三个分别添加醋、料酒和五香粉的小龙虾对比例，采用和实施例同样的步骤煮熟。Use the deodorizing and freshening compositions of the embodiments of the present invention and the comparative examples, and add them to crayfish, in which 0.3 wt % is added to the crayfish in terms of mass percentage, boiled for 8 minutes, and cooked. Then set up three comparative examples of crayfish added with vinegar, cooking wine and five-spice powder respectively, and cook with the same steps as in the embodiment.
随机调研50人。其中18-25岁年龄段占30％，26-40岁年龄段占40％，41-60岁年龄段占20％,60岁以上年龄段占10％。评价者对煮熟的小龙虾进行品尝，对小龙虾的肉味、香气、回味、鲜味和腥味进行对比评分，评分标准如下表6所示，感官评价得分见表7。A random survey of 50 people. Among them, 30% are 18-25 years old, 40% are 26-40 years old, 20% are 41-60 years old, and 10% are over 60 years old. The evaluators taste the cooked crayfish, and compare and score the meat, aroma, aftertaste, umami and fishy smell of the crayfish. The scoring standards are shown in Table 6 below, and the sensory evaluation scores are shown in Table 7.
表6 小龙虾的感官评价标准Table 6 Sensory evaluation criteria of crayfish
Figure PCTCN2021137076-appb-000003
Figure PCTCN2021137076-appb-000003
表7 小龙虾的感官评价得分Table 7 Sensory evaluation scores of crayfish
Figure PCTCN2021137076-appb-000004
Figure PCTCN2021137076-appb-000004
从上述表6和表7中的结果可以看出，加入实施例1-6的去腥组合物相较于加入对比例1-3的去腥组合物以及单单使用醋，料酒或者五香粉蒸煮得到的小龙虾在肉味、香气、回味、鲜味和腥味的评分都较高。本发明实施例制备的到的去腥组合物能够增强产品的香气、有效地改善终端产品的口感、去除腥味。As can be seen from the results in above-mentioned Table 6 and Table 7, adding the deodorizing composition of Example 1-6 compared to adding the deodorizing composition of Comparative Example 1-3 and using vinegar alone, cooking wine or five-spice powder are obtained by cooking. The crayfish scored higher in meat, aroma, aftertaste, umami and fishy. The deodorizing composition prepared in the embodiment of the present invention can enhance the aroma of the product, effectively improve the mouthfeel of the end product, and remove the fishy smell.
以上所述，仅是本发明实施的较佳实施例，并非对本发明做任何形式上的限制，凡在本发明的精神和原则之内所做的修改、等同替换和改进等，均需要包含在本发明的保护范围之内。The above are only preferred embodiments of the present invention, and are not intended to limit the present invention in any form. Any modifications, equivalent replacements and improvements made within the spirit and principles of the present invention shall be included in the within the protection scope of the present invention.

Claims (9)

  1. 一种去腥提鲜组合物，其特征在于，按重量份计，所述组合物包括酵母抽提物40-80份，味精8-30份，食用盐12-30份、香辛料1-8份和食用香料2-6份。A composition for removing fishy smell and improving freshness, characterized in that, in parts by weight, the composition comprises 40-80 parts of yeast extract, 8-30 parts of monosodium glutamate, 12-30 parts of edible salt, and 1-8 parts of spices and 2-6 servings of edible spices.
  2. 根据权利要求1所述的组合物，其中，所述组合物包括酵母抽提物50-70份，味精8-15份，食用盐18-25份、香辛料2-5份和食用香料2-5份；The composition according to claim 1, wherein the composition comprises 50-70 parts of yeast extract, 8-15 parts of monosodium glutamate, 18-25 parts of edible salt, 2-5 parts of spices and 2-5 parts of edible spices share;
    优选的，所述组合物包括酵母抽提物55-65份，味精11-14份，食用盐20-24份、香辛料2-4份和食用香料2-4.5份。Preferably, the composition comprises 55-65 parts of yeast extract, 11-14 parts of monosodium glutamate, 20-24 parts of edible salt, 2-4 parts of spices and 2-4.5 parts of edible spices.
  3. 根据权利要求1或2所述的组合物，其中，所述香辛料选自白胡椒粉，白芷粉，蒜粉，良姜粉，丁香粉，生姜，山奈，香叶，小茴香和洋葱粉中的一种或两种以上；The composition according to claim 1 or 2, wherein the spice is selected from one of white pepper powder, angelica powder, garlic powder, galangal powder, clove powder, ginger, shanna, geranium, cumin and onion powder one or more than two;
    优选为白胡椒粉，白芷粉，蒜粉，良姜粉和丁香中的一种或两种以上。It is preferably one or more of white pepper powder, angelica powder, garlic powder, galangal powder and cloves.
  4. 根据权利要求3所述的组合物，其中，所述香辛料按重量份计，所述白胡椒粉为0.2-3份，白芷粉为0.1-1.5份，蒜粉为0.2-0.8份，良姜粉为0.1-1份，丁香粉为0.01-0.1份，生姜为0.05-0.15份，山奈为0.08-0.2份，香叶为0.02-0.06份，小茴香为0.02-0.05份和洋葱粉为0.1-0.5份。The composition according to claim 3, wherein the spices are 0.2-3 parts by weight of white pepper powder, 0.1-1.5 parts of angelica powder, 0.2-0.8 parts of garlic powder, galangal powder 0.1-1 part, clove powder 0.01-0.1 part, ginger 0.05-0.15 part, yamana 0.08-0.2 part, bay leaf 0.02-0.06 part, cumin 0.02-0.05 part and onion powder 0.1-0.5 part share.
  5. 根据权利要求3或4所述的组合物，其中，所述香辛料按重量份计，所述白胡椒粉为0.4-1.5份，白芷粉为0.2-1.0份，蒜粉为0.4-0.6份，良姜粉为0.2-0.6份，丁香粉为0.05-0.08份，生姜为0.08-0.12份，山奈为0.1-0.15份，香叶为0.03-0.05份，小茴香为0.03-0.04份和洋葱粉为0.2-0.4。The composition according to claim 3 or 4, wherein the spices are 0.4-1.5 parts by weight of white pepper powder, 0.2-1.0 parts of angelica powder, 0.4-0.6 parts of garlic powder, Ginger powder is 0.2-0.6 parts, clove powder is 0.05-0.08 parts, ginger is 0.08-0.12 parts, shanna is 0.1-0.15 parts, bay leaf is 0.03-0.05 parts, cumin is 0.03-0.04 parts and onion powder is 0.2 parts -0.4.
  6. 根据权利要求1-5中任一项所述的组合物，其中，所述食用香料选自乙基麦芽酚和/或柠檬酸。The composition according to any one of claims 1-5, wherein the flavorant is selected from ethyl maltol and/or citric acid.
  7. 根据权利要求6所述的组合物，其中，按重量份计，所述乙基麦芽酚为3-6份和/或柠檬酸为0.4-1.2份；优选的，所述乙基麦芽酚为4-5份和/或柠檬酸为0.5-0.8份。The composition according to claim 6, wherein, in parts by weight, the ethyl maltol is 3-6 parts and/or the citric acid is 0.4-1.2 parts; preferably, the ethyl maltol is 4 parts -5 parts and/or 0.5-0.8 parts citric acid.
  8. 权利要求1-7中任一项所述的组合物的制备方法，其中，称取所述酵母抽提物，味精，食用盐、香辛料和食用香料并混合，即得到所述的增味提鲜组合物。The preparation method of the composition according to any one of claims 1-7, wherein, the yeast extract, monosodium glutamate, edible salt, spices and edible spices are weighed and mixed to obtain the enhanced flavor and freshness combination.
  9. 权利要求1-7中任一项所述的组合物在食品领域中的应用。根据权利要求9所述的应用，其中，当所述组合物应用于食品去腥时所添加的量占食品的质量百分比为0.05-2.5wt；优选为0.1-1.5wt％。Application of the composition according to any one of claims 1-7 in the field of food. The application according to claim 9, wherein, when the composition is applied to food deodorization, the added amount accounts for 0.05-2.5wt% of the food; preferably 0.1-1.5wt%.
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