CN102283365A - Solid-phase Maillard reaction flavor-enhancing method for producing seafood flavoring - Google Patents
Solid-phase Maillard reaction flavor-enhancing method for producing seafood flavoring Download PDFInfo
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- CN102283365A CN102283365A CN2010105944980A CN201010594498A CN102283365A CN 102283365 A CN102283365 A CN 102283365A CN 2010105944980 A CN2010105944980 A CN 2010105944980A CN 201010594498 A CN201010594498 A CN 201010594498A CN 102283365 A CN102283365 A CN 102283365A
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Abstract
The invention relates to a solid-phase Maillard reaction flavor-enhancing method for producing a seafood flavoring, which belongs to the technical field of flavoring production and comprises the following steps: compounding reducing sugar, amino acid and a flavor enhancer by taking a shrimp head albumen powder as a main raw material; fully mixing the ingredients; adjusting to a certain moisture content and pH; keeping a solid state; then carrying microwave heating; carrying out Maillard reaction flavor enhancement to prepare the seafood flavoring with the full flavor. The solid-phase Maillard reaction flavor-enhancing method for producing the seafood flavoring has a wide application prospect.
Description
Technical field
The invention provides a kind of solid phase Maillard reaction flavouring method and produce the method for seafood condiment.
Background technology
Produced the first-class leftover bits and pieces of a large amount of shrimps in the prawn process, protein resource wherein fails to be fully utilized, and this not only causes the waste of resource, and causes serious environmental to pollute.The method of utilizing the first-class leftover bits and pieces of shrimp to produce the shrimp flavoring mainly is as raw material with a shrimp enzymolysis protein, add reduced sugar and flavour nucleotide sodium etc. as fumet, Maillard reaction taking place under heating condition produce the seasoning raw material with strong shrimp local flavor, is the important channel of improving the prawn level of comprehensive utilization.
The fundamental reaction that produces fragrance in the production of salt taste essence is a Maillard reaction, research in the past comprises that reduced sugar kind, reduced sugar are formed, the addition of reduced sugar, amino acid kind, amino acid whose composition, amino acid addition etc. are to the influence of Maillard reaction flavouring effect, and response parameter comprises optimizations such as system pH, reaction temperature and reaction time.But the traditional mode of production mode is a water Maillard reaction method, promptly adopts a liquid shrimp zymolyte, places reactor to carry out thermal response, the flavouring base material energy consumption that this method is produced is big, be difficult for preserving and transportation, and in the dry processing procedure in later stage, easily cause the loss of local flavor, influence product quality.Therefore, innovate on production method, the seafood condiment so that preparation gives off a strong fragrance to promoting the development of fish processing industry and flavoring processing industry, has great importance.
Summary of the invention
(1) technical problem that will solve
Usually adopt Maillard reaction flavouring method during the tradition salt taste essence is produced, raw material is liquid, carries out thermal response in reactor.The liquid product preservation that obtains, transportation difficulty, general further dry the processing is prepared into Powdered flavoring, causes the loss of flavor components in dry run, reduced product quality.
The result of former studies points out, moisture influences the effect of Maillard reaction flavouring, liquid Maillard reaction flavouring, can not reach sufficient reaction, be difficult to form a large amount of aroma-producing substances, make the fragrance of flavoring strong inadequately, simultaneously the production process complexity, energy consumption is bigger, has restricted the progress of flavoring production technology.
(2) technical scheme
To adopt a shrimp enzymolysis protein powder among the present invention is primary raw material, composite with reduced sugar, amino acid, flavour enhancer, the abundant mixing of will preparing burden, adjust certain moisture and pH, keep solid state, the Maillard reaction flavouring is carried out in heating using microwave again, prepares seafood condiment with rich flavor.
The solid phase Maillard reaction is produced seafood condiment
(1) technological process
Shrimp head → squeeze, get juice → enzymolysis → concentrate, drying → interpolation reduced sugar, amino acid etc. → adjustment moisture, pH → heating using microwave → seafood condiment → warehouse-in
(2) key points for operation
1. shrimp head: be the leftover bits and pieces during prawn produces.
2. squeeze, get juice: adopt milling process, take out a shrimp content.
3. enzymolysis: add protease, a preparation shrimp protein hydrolysate.
4. concentrated, dry: after adopting vacuum to be concentrated into finite concentration, spray-drying, shrimp enzymolysis protein powder moisture≤11 (w/w).
5. add reduced sugar, amino acid etc.: the fragrance that improves Maillard reaction.
6. adjust moisture, pH: adjust moisture, under solid state shape, improve the efficient of Maillard reaction, and adjustment pH is best.
7. heating using microwave: raw material is placed on micro-wave oven or microwave heating tunnel, carries out Maillard reaction.
(3) beneficial effect of the present invention
Seafood condiment through the preparation of solid phase Maillard reaction flavouring method has changed traditional liquid heating mode, and the product of preparing has more the strong local flavor of seafood.
The flavoring that the tradition Maillard reaction is produced is a liquid form, is difficult for preservation and transportation, and energy consumption is higher in the production process, and the flavor components loss is serious in the heat drying process.Adopt the method for solid phase heating using microwave, technology, equipment are all simple, and is easy to operate, and the flavouring effect is remarkable, can prepare the flavoring that gives off a strong fragrance, and increases economic efficiency, for an approach is explored in the production of high-quality flavoring.
The specific embodiment
Embodiment 1
Adopt a shrimp enzymolysis protein powder 70 (w/w); the addition of reduced sugar is that 1 (glucose: wood sugar=4: 1), amino acid whose addition is that (glycine: arginine=2: 1), the addition of taurine is 0.1 (w/w) to 4 (w/w); add moisture 24.9 (w/w), adjust pH8.0.To prepare burden behind the abundant mixing, in microwave heating equipment, heat 5min, take out, pack.
Adopt the solid phase raw material to carry out microwave heating method and carry out the Maillard reaction flavouring, product is solid-state, can directly pack or case, and is used for the preparation of flavoring as base-material, and product special flavour is strong, and shrimp is fragrant outstanding, has distinct seafood characteristic local flavor.
Embodiment 2
Adopt a shrimp enzymolysis protein powder 65 (w/w); the addition of reduced sugar is that (glucose: wood sugar=1: 1), amino acid whose addition is that (glycine: arginine=1: 2), the addition of taurine is 0.5 (w/w) to 1 (w/w) to 5 (w/w); add moisture 28.5 (w/w), adjust pH9.0.To prepare burden behind the abundant mixing, in microwave heating equipment, heat 10min, take out, pack.
Raw material is a solid phase, and product is a solid phase behind the microwave heating method, needn't further dryly handle directly pack.As flavouring base material, product has strong shrimp fragrant breeze flavor.
Embodiment 3
Adopt a shrimp enzymolysis protein powder 75 (w/w); the addition of reduced sugar is that (glucose: wood sugar=4: 1), amino acid whose addition is that (glycine: arginine=2: 1), the addition of taurine is 0.5 (w/w) to 4 (w/w) to 3 (w/w); add moisture 18.5 (w/w), adjust pH8.0.To prepare burden behind the abundant mixing, in microwave heating equipment, heat 15min, take out, pack.
Adopt the solid phase raw material to carry out microwave heating method and carry out the Maillard reaction flavouring, product can directly pack or case, and has avoided the loss of the flavor components that the later stage drying brings, and as flavouring base material, product shrimp flavor is strong, has distinct sea food flavor.
Embodiment 4
Adopt a shrimp enzymolysis protein powder 80 (w/w); the addition of reduced sugar is that (glucose: wood sugar=4: 1), amino acid whose addition is that (glycine: arginine=2: 1), the addition of taurine is 0.1 (w/w) to 1 (w/w) to 1 (w/w); add moisture 17.9 (w/w), adjust pH8.5.To prepare burden behind the abundant mixing, in microwave heating equipment, heat 20min, take out, pack.
Product is solid-state after the heated by microwave, has strong prawn fragrance, can directly pack or case, and is used for the production of flavoring as base-material.
Claims (8)
1. a solid phase Maillard reaction flavouring method is produced the method for seafood condiment, it is characterized in that the mixed material formed by a shrimp enzymolysis protein powder 60～80 (w/w), reduced sugar 1～6 (w/w), amino acid/11～4 (w/w), flavour enhancer 0.1～0.5 (w/w), adjust pH and moisture, under solid state shape, adopt heating using microwave, prepare seafood flavouring base material with rich flavor.
2. the shrimp enzymolysis protein powder in the method for a kind of solid phase Maillard reaction flavouring method production seafood condiment according to claim 1, be prawn processing fent---shrimp head, through pressing extracting juice, add protease hydrolytic, concentrated again, spray-drying is prepared a shrimp enzymolysis protein powder.
3. the reduced sugar in the method for a kind of solid phase Maillard reaction flavouring method production seafood condiment according to claim 1 comprises glucose and wood sugar, and addition is 1～6 (w/w), glucose: wood sugar=4: 1～1: 4.
4. the amino acid in the method for a kind of solid phase Maillard reaction flavouring method production seafood condiment according to claim 1 comprises glycine and arginine, and addition is 1～4 (w/w), glycine: arginine=2: 1～1: 2.
5. the flavour enhancer in the method for a kind of solid phase Maillard reaction flavouring method production seafood condiment according to claim 1 is taurine, and addition is 0.1～0.5 (w/w).
6. the pH in the method for a kind of solid phase Maillard reaction flavouring method production seafood condiment according to claim 1 regulates, and is to regulate raw material pH6～9 by adding hydrochloric acid or NaOH etc.
7. a kind of solid phase Maillard reaction flavouring method according to claim 1 is produced the heating using microwave in the method for seafood condiment, heat time heating time 5～20min.
8. the moisture in the method for a kind of solid phase Maillard reaction flavouring method production seafood condiment according to claim 1 is that interpolation moisture to moisture is 10～40 (w/w).
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102960675A (en) * | 2012-11-28 | 2013-03-13 | 营口鑫海洋调味料食品有限公司 | Method for preparing seafood pickling and cooking soup base |
| CN104000168A (en) * | 2014-03-21 | 2014-08-27 | 无锡商业职业技术学院 | A flavored poultry liver sauce and a processing method thereof |
| CN104099179A (en) * | 2014-07-23 | 2014-10-15 | 湖北中烟工业有限责任公司 | Method for preparation of cigarette filter stick perfume beads through solid-phase Maillard reaction |
| CN105433107A (en) * | 2014-08-26 | 2016-03-30 | 邱燕翔 | A preparing method of a lobster extract |
| CN106343542A (en) * | 2016-08-26 | 2017-01-25 | 内蒙古漠菇生物科技有限公司 | Edible mushroom concentrated extracting solution, mushroom condiment and production method of mushroom condiment |
| CN109922661A (en) * | 2016-11-03 | 2019-06-21 | 奇华顿股份有限公司 | Preparation, composition, the food comprising the composition and the method for assigning fragrance of solid spice composition |
| CN111466544A (en) * | 2019-11-26 | 2020-07-31 | 天津科技大学 | Method for processing sauce by utilizing mantis shrimp leftovers |
| CN111642728A (en) * | 2020-06-30 | 2020-09-11 | 广东百味佳味业科技股份有限公司 | Preparation method and application of high-thickness chicken powder |
| CN113729159A (en) * | 2021-08-16 | 2021-12-03 | 浙江工业大学 | Preparation method of bean dreg extruded and puffed food |
| CN113768116A (en) * | 2021-09-02 | 2021-12-10 | 宁夏春升源生物科技有限公司 | Method for preparing meat-flavor essence by fluidized drying method |
| CN114601145A (en) * | 2022-04-06 | 2022-06-10 | 天津科技大学 | Method for processing seafood seasoning by using leftovers of peeled shrimps |
| CN115590175A (en) * | 2022-10-24 | 2023-01-13 | 广东海天创新技术有限公司（Cn） | Seasoning powder and preparation method thereof |
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| CN1806685A (en) * | 2006-02-08 | 2006-07-26 | 江南大学 | Method for preparing thermal reaction type shrimp tasted seasoning by utilizing shrimp or shrimp leftovers as raw materials |
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| CN1806685A (en) * | 2006-02-08 | 2006-07-26 | 江南大学 | Method for preparing thermal reaction type shrimp tasted seasoning by utilizing shrimp or shrimp leftovers as raw materials |
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Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102960675A (en) * | 2012-11-28 | 2013-03-13 | 营口鑫海洋调味料食品有限公司 | Method for preparing seafood pickling and cooking soup base |
| CN104000168A (en) * | 2014-03-21 | 2014-08-27 | 无锡商业职业技术学院 | A flavored poultry liver sauce and a processing method thereof |
| CN104000168B (en) * | 2014-03-21 | 2016-02-17 | 无锡商业职业技术学院 | Poultry livers flavouring-soy-sauce and processing method thereof |
| CN104099179A (en) * | 2014-07-23 | 2014-10-15 | 湖北中烟工业有限责任公司 | Method for preparation of cigarette filter stick perfume beads through solid-phase Maillard reaction |
| CN104099179B (en) * | 2014-07-23 | 2016-03-09 | 湖北中烟工业有限责任公司 | A kind of method utilizing solid phase Maillard reaction to prepare cigarette filter rod perfumed beads |
| CN105433107A (en) * | 2014-08-26 | 2016-03-30 | 邱燕翔 | A preparing method of a lobster extract |
| CN106343542A (en) * | 2016-08-26 | 2017-01-25 | 内蒙古漠菇生物科技有限公司 | Edible mushroom concentrated extracting solution, mushroom condiment and production method of mushroom condiment |
| JP2019533468A (en) * | 2016-11-03 | 2019-11-21 | ジボダン エス エー | Preparation of solid flavor composition, composition, food containing the composition, and method for imparting flavor |
| CN109922661A (en) * | 2016-11-03 | 2019-06-21 | 奇华顿股份有限公司 | Preparation, composition, the food comprising the composition and the method for assigning fragrance of solid spice composition |
| JP7284090B2 (en) | 2016-11-03 | 2023-05-30 | ジボダン エス エー | Preparation of Solid Flavor Compositions, Compositions, Food Products Containing the Compositions, and Flavoring Methods |
| CN111466544A (en) * | 2019-11-26 | 2020-07-31 | 天津科技大学 | Method for processing sauce by utilizing mantis shrimp leftovers |
| CN111642728A (en) * | 2020-06-30 | 2020-09-11 | 广东百味佳味业科技股份有限公司 | Preparation method and application of high-thickness chicken powder |
| CN111642728B (en) * | 2020-06-30 | 2022-08-23 | 广东百味佳味业科技股份有限公司 | Preparation method and application of high-thick chicken powder |
| CN113729159A (en) * | 2021-08-16 | 2021-12-03 | 浙江工业大学 | Preparation method of bean dreg extruded and puffed food |
| CN113768116A (en) * | 2021-09-02 | 2021-12-10 | 宁夏春升源生物科技有限公司 | Method for preparing meat-flavor essence by fluidized drying method |
| CN114601145A (en) * | 2022-04-06 | 2022-06-10 | 天津科技大学 | Method for processing seafood seasoning by using leftovers of peeled shrimps |
| CN115590175A (en) * | 2022-10-24 | 2023-01-13 | 广东海天创新技术有限公司（Cn） | Seasoning powder and preparation method thereof |
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| CN102283365B (en) | 2015-04-15 |
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