CN105192665A - Shrimp-flavored liquid as well as preparation method and application thereof - Google Patents
Shrimp-flavored liquid as well as preparation method and application thereof Download PDFInfo
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- CN105192665A CN105192665A CN201510678875.1A CN201510678875A CN105192665A CN 105192665 A CN105192665 A CN 105192665A CN 201510678875 A CN201510678875 A CN 201510678875A CN 105192665 A CN105192665 A CN 105192665A
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Abstract
The invention discloses a shrimp-flavored liquid as well as a preparation method and application thereof. The preparation method comprises the following steps: 1) preparing a shrimp head enzymatic hydrolysate: mixing shrimp heads and water, and smashing to obtain a shrimp head smashed liquid; mixing the shrimp head smashed liquid with protease for enzymolysis to obtain the shrimp head enzymatic hydrolysate; 2) preparing the shrimp-flavored liquid: mixing reducing sugar, amino acid and the shrimp head enzymatic hydrolysate, and conducting the Maillard reaction to obtain the shrimp-flavored liquid. The preparation method is simple and feasible, the product quality can basically meet the requirements of similar products, the enzymolysis coupling Maillard reaction method is adopted, and the obtained shrimp-flavored liquid is good in color and luster, rich in nutrition, and strong in shrimp flavor. On one hand, precious resources of the shrimp heads and the like are fully utilized, and waste is turned into treasure; on the other hand, the pollution problem of the shrimp heads on environment is solved. The shrimp-flavored liquid can be used as a food flavor additive, and a new path is opened up for comprehensive utilization of the shrimp heads, for example, the shrimp-flavored liquid can be used as the important ingredient in the fields of instant noodle and meat product processing and the like, and the market prospects are very wide.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to seed shrimp liquid flavor and preparation method thereof and application.
Background technology
In recent years, countries in the world development shrimp aquaculture industry, impels shrimp aquaculture industry to be that tremendous contribution has been made in global economic development, food supply, grain security, employment and poverty alleviation etc.Penaeus Vannmei (penaeusvannamei) output of China ranks first place in the whole world, Penaeus Vannmei, formal name used at school Litoenaeus vannamei, that shrimps in culture produces one of three the highest large kinds of basin in the world, in originating in, the waters, pacific rim of South America, now become the main shrimps in culture of China.Prawn is not only nutritious, delicious flavour, low price, but also has health care to human body, always deeply by the favor of consumer.The research such as Wang Lingyan shows, the moisture of prawn is higher, very easily putrid and deteriorated under field conditions (factors), is difficult to storage and transport, thus causes the loss of prawn nutritive value and the waste of resource.Therefore, for effectively utilizing this living marine resources, will carry out processing process to the shrimp of just gathering in the crops, China's export prawn, based on the shrimp that decaptitates, can produce a large amount of shrimp heads in prawn process, and the annual shrimp head produced is in ten thousand tons.Delayed at present due to process technology, this part resource only has small part to be processed to animal feed and is used to refine astaxanthin, chitin, amino acid etc. and is used, the overwhelming majority is abandoned by as rubbish, this not only causes the significant wastage of resource, return environment and bring serious pollution, affect the life of local resident.
According to reports, at Chinese food circle, local flavor flavouring or emerging product, development history does not surpass 30 years.And the research method of existing domestic and international flavouring is mainly divided into three kinds, the first is made up of spice, natural perfume material and synthetic perfume blending; The second is hydrolyzed animal and plant albumen for base-material, adds the allotment of spice, natural perfume material and synthetic perfume and form; The third is that to be hydrolyzed animal and plant albumen thermal response product be base-material, adds the allotment of spice, natural perfume material and synthetic perfume and forms.
Summary of the invention
The object of this invention is to provide seed shrimp liquid flavor and preparation method thereof.
Preparation method provided by the present invention, comprises the steps:
1) prepare shrimp head enzymolysis liquid: by shrimp head and water co-grinding, obtain the broken liquid of shrimp head powder; Again broken for described shrimp head powder liquid and protease mixing are carried out enzymolysis, obtain shrimp head enzymolysis liquid;
2) prepare shrimp liquid flavor: by reduced sugar, amino acid and step 1) described in shrimp head enzymolysis liquid mixing carry out Maillard reaction, obtain shrimp liquid flavor.
In above-mentioned preparation method, step 1) in, described shrimp head is specially Penaeus Vanname head, head and the chest of Penaeus Vanname head are referred to as head, as can be seen from internal structure and the formalness of Penaeus Vannmei, shrimp head has concentrated the most organs in Penaeus Vannmei body, and body length and weight account for 1/3 of whole shrimp.
The mass ratio of described shrimp head and water is 1:(1-2), specifically can be 1:1.
In order to better mix with water, before use shrimp head, first the shrimp head of freezing be taken out and thawing, then smashing to pieces with mortar.
Described pulverizing can be carried out in beater, and the particle diameter of described pulverizing is specially 120-180 μm.
Described protease is compound protease (model is Protamex), enzyme 1.04 × 105U/g, flavor protease (model is Flavourzyme500MG) alive, enzyme 1.5AU/g, hydrolysising protease (model is Alcalase2.4LFG) alive, enzyme 0.6AU/g alive or neutral proteinase (model is Neutrase), enzyme 0.5AU/g alive, all purchased from letter (China) Bioisystech Co., Ltd of Novi.
The addition of described protease is the 0.5%-1.5% of the broken liquid quality of described shrimp head powder.
The condition of described enzymolysis is as follows: hydrolysis temperature is 40-60 DEG C, enzymolysis time is 2-6h, enzymolysis pH is 6.5-7.5.
When described protease is compound protease, the addition of described compound protease is the 0.5%-1.5% of the broken liquid quality of described shrimp head powder, is preferably 1.4%.
The condition of described enzymolysis is as follows: hydrolysis temperature is 50-60 DEG C, enzymolysis time is 2-4h, enzymolysis pH is 7.0-7.5, is preferably that hydrolysis temperature is 60 DEG C, enzymolysis time is 3h, enzymolysis pH is 7.4.
When described protease is flavor protease, the addition of described flavor protease is the 0.5%-1.5% of the broken liquid quality of described shrimp head powder, is preferably 0.8%.
The condition of described enzymolysis is as follows: hydrolysis temperature is 40-60 DEG C, enzymolysis time is 3-5h, enzymolysis pH is 6.5-7.0, is preferably that hydrolysis temperature is 50 DEG C, enzymolysis time is 4h, enzymolysis pH is 6.6.
When described protease is hydrolysising protease, the addition of described hydrolysising protease is the 0.5%-1.0% of the broken liquid quality of described shrimp head powder, is preferably 0.8%.
The condition of described enzymolysis is as follows: hydrolysis temperature is 40-60 DEG C, enzymolysis time is 3-5h, enzymolysis pH is 6.5-7.5, is preferably that hydrolysis temperature is 60 DEG C, enzymolysis time is 4h, enzymolysis pH is 7.0.
When described protease is neutral proteinase, the addition of described neutral proteinase is the 0.5%-1.5% of the broken liquid quality of described shrimp head powder, is preferably 1.4%.
The condition of described enzymolysis is as follows: hydrolysis temperature is 40-60 DEG C, enzymolysis time is 2-6h, enzymolysis pH is 6.5-7.5, is preferably that hydrolysis temperature is 60 DEG C, enzymolysis time is 3h, enzymolysis pH is 7.2.
In above-mentioned preparation method, step 1) in, also comprise the step that described shrimp head enzymolysis liquid is further purified: go out described shrimp head enzymolysis liquid at 95-105 DEG C enzyme 5-15min; Centrifuging and taking supernatant again, and supernatant is filtered, obtain the shrimp head enzymolysis liquid after purifying.
In above-mentioned preparation method, step 2) in, described reduced sugar is selected from monose and/or two pools, and described monose specifically can be selected from pentose or hexose, described pentose is specifically selected from ribose, arabinose or wood sugar, and described hexose is specifically selected from galactolipin, mannose or glucose; Described disaccharides is specifically selected from maltose, lactose or sucrose.
Described reduced sugar is selected from least one in glucose, wood sugar, sucrose and ribose further, and be preferably glucose and/or wood sugar, most preferably being mass ratio is 1:(2-5) mixed sugar of the xylose and glucose of (as: 1:4).
Described amino acid is selected from least one in cystine, cysteine, arginine, glycine, alanine, proline, aspartic acid and glutamic acid, specifically be selected from least one in cystine, glycine, alanine and arginine, being preferably mass ratio is 1:(0.5-3) glycine of (as: 1:1) and arginic kilnitamin.
Described reduced sugar, described amino acid and step 1) described in the mass ratio of shrimp head enzymolysis liquid be (2-6): (1-5): 100, specifically can be (2-4): (2-4): 100, is preferably 4:2:100.
The condition of described Maillard reaction is as follows: reaction temperature is 80-120 DEG C, the reaction time is 20-60min, the pH of reaction system is 4-8, further for reaction temperature be 100-120 DEG C, the reaction time is 40-60min, the pH of reaction system is 6-8, is preferably that reaction temperature is 100 DEG C, the reaction time is 50min, the pH of reaction system is 8.
In above-mentioned preparation method, step 2) in, the optimum preparation condition of described shrimp liquid flavor is as follows:
The mixed sugar of described reduced sugar to be mass ratio the be xylose and glucose of 1:4
Described amino acid is mass ratio is the glycine of 1:1 and arginic kilnitamin.
Described reduced sugar, described amino acid and step 1) described in the mass ratio of shrimp head enzymolysis liquid be 4:2:100.
The reaction temperature of described Maillard reaction is 100 DEG C, and the reaction time is 50min, and the pH of reaction system is 8.
Another object of the present invention is to provide the shrimp liquid flavor that above-mentioned preparation method obtains.
In addition, present invention also offers the shrimp head enzymolysis liquid obtained in above-mentioned preparation method.
The preparation-obtained shrimp liquid flavor of the above-mentioned preparation method of the present invention and/or shrimp head enzymolysis liquid also belong to protection scope of the present invention preparing the application in flavour of food products additive.
The present invention for raw material, have employed the method for enzymolysis coupling Maillard reaction with shrimp head, and preparation method is simple, feasible, and its product quality can reach the requirement of like product substantially, obtains good colour, the shrimp liquid flavor that nutritious, shrimp taste is strong.The first-class precious resources of shrimp can be made full use of on the one hand, turn waste into wealth, produce economic worth; Also the pollution problem of shrimp head to environment can be solved on the other hand.Comprehensive utilization for shrimp head opens a Tiao Xin road, and as the important batching as instant noodles, meat products processing and other fields, market prospects are boundless.
Detailed description of the invention
The experimental technique used in following embodiment if no special instructions, is conventional method.
Material used in following embodiment, reagent etc., if no special instructions, all can obtain from commercial channels.
In following each embodiment material used and reagent as follows:
Penaeus Vanname head, Zhao Feng aquatic food Co., Ltd; Formaldehyde (37.0% ~ 40.0%): analyze pure, Guangzhou Chemical Reagent Factory; NaOH: analyze pure, Guangzhou Chemical Reagent Factory; Enzyme preparation: test the enzyme preparation selected and see the following form shown in 1:
Enzyme preparation selected by table 1, test
Glucose, biochemical reagents level, Chemical Reagent Co., Ltd., Sinopharm Group; Sucrose, biochemical reagents level, Xi Long chemical plant, Shantou, Guangdong city; D-ribose, biochemical reagents level, Yuan Ye bio tech ltd, Shanghai; D-(+)-wood sugar, biochemical reagents level, Chemical Reagent Co., Ltd., Sinopharm Group; Glycine, biochemical reagents level, Bai Ao bio tech ltd, Shanghai; L-arginine, biochemical reagents level, Yuan Ye bio tech ltd, Shanghai; ALANINE, biochemical reagents level, Yuan Ye bio tech ltd, Shanghai; L-winter propylhomoserin, biochemical reagents level, Yuan Ye bio tech ltd, Shanghai; CYSTINE, biochemical reagents level, Yuan Ye bio tech ltd, Shanghai; L-PROLINE, biochemical reagents level, Chemical Reagent Co., Ltd., Sinopharm Group; Pidolidone, biochemical reagents level, Chemical Reagent Co., Ltd., Sinopharm Group; Cys, biochemical reagents level, Aladdin industrial group.
Instrument used in following each embodiment is as follows: SQ2121 multi-functional food processor: Shanghai Shuai Jia Electronic Science and Technology Co., Ltd.; Digital display thermostat water bath: HH-4, Changzhou Ao Hua Instrument Ltd.; PH meter: PHS-3C type, Shanghai Precision Scientific Apparatus Co., Ltd; Electronic balance: PL303, Mettler-Toledo Instrument (Shanghai) Co., Ltd.; Desk centrifuge: MGLD4-2A, the long-range Science and Technology Ltd. in Chinese and Western, Beijing; Circulating water type vavuum pump: SHZ-D9 (III), Yuhua Instrument Co., Ltd., Gongyi City; Beater, model SQ2121, Shanghai Shuai Jia Electronic Science and Technology Co., Ltd.; Centrifuge, model D-37520, ThermoElectronLEDGmbH;
Embodiment 1, preparation shrimp liquid flavor:
One, shrimp head enzymolysis liquid is prepared:
The mensuration of sample protein matter content adopts micro-Kjeldahl, with reference to GB/T5009.5-2010; The mensuration of amino-acid nitrogen adopts ZBX66038-87 formaldehyde potentiometric titration; The mensuration of different proteins hydrolyzate amino acid composition is with reference to GB/T18246-2000.
1) enzymolysis process flow process: Penaeus Vanname head → weigh → pull an oar (solid-liquid mass ratio 1:1) obtains the mensuration of the broken liquid → adjust pH of shrimp head powder → enzyme-added → water bath with thermostatic control vibration enzymolysis → inactive enzyme (boiling water bath 10min) → enzymolysis liquid → centrifugal → get supernatant liquid filtering → amino-acid nitrogen;
The optimization of concrete enzymolysis process is as follows:
Enzyme concentration is on the impact of amino-acid nitrogen content: with selected enzyme, enzyme concentration is respectively 0.6%, 0.8%, 1.0%, 1.2%, 1.4% of the broken liquid quality of above-mentioned shrimp head powder, carries out enzyme digestion reaction, measures the content of amino nitrogen, determines best enzyme concentration.
Enzymolysis pH value is on the impact of amino-acid nitrogen content: enzymolysis pH value is respectively 6.6,6.8,7.0,7.2,7.4, under fixed condition, carry out enzyme digestion reaction, measures its amino-acid nitrogen content, determines best enzymolysis pH value.
Hydrolysis temperature is on the impact of amino-acid nitrogen content: temperature is respectively 40,45,50,55,60 DEG C, under fixed condition, carry out enzyme digestion reaction, measures amino-acid nitrogen content, determines best hydrolysis temperature.
Enzymolysis time is on the impact of amino-acid nitrogen content: under fixed condition, enzymolysis time is respectively 2,3,4,5,6h, carry out enzyme digestion reaction, measure amino-acid nitrogen content, determine best enzymolysis time.
2) results and discussions:
A) protein content adopting micro-Kjeldahl to record Penaeus Vanname head reaches 14.47%.
B) different ferment treatment Penaeus Vanname head is on the impact of amino-acid nitrogen content:
B-1) compound protease is on the impact of amino-acid nitrogen content:
B-1-1) different enzyme concentration is on the impact of amino-acid nitrogen content: each Penaeus Vanname head 150g, hydrolysis temperature 50 DEG C, enzymolysis time 4h, pH7.0, and the compound protease adding different amount is hydrolyzed, obtain the content of amino nitrogen in table 2.
Table 2, the different compound protease of amount and the relation of amino-acid nitrogen content
As shown in Table 2: enzyme concentration reaches before 1.4%, the hydrolysis result under various enzyme concentration is similar, and when enzyme concentration is 1.4%, hydrolysis result is apparently higher than hydrolysis result during other enzyme concentrations.So under other condition is identical, when enzyme dosage is 1.4% time, it is maximum that shrimp head is hydrolyzed the amino-acid nitrogen content obtained.
B-1-2) different enzymolysis pH is on the impact of amino-acid nitrogen content: each Penaeus Vanname head 150g, enzyme dosage 1.4%, hydrolysis temperature 50 DEG C, enzymolysis time 4h, adopt different pH values be hydrolyzed, obtain the content of amino nitrogen in table 3.
The relation of table 3, different enzymolysis pH and amino-acid nitrogen content
As shown in Table 3: amino-acid nitrogen content progressively rises with the increase of enzymolysis pH.So under other condition is identical, when enzymolysis pH is 7.4, it is maximum that shrimp head is hydrolyzed the amino-acid nitrogen content obtained.
B-1-3) different hydrolysis temperature is on the impact of amino-acid nitrogen content: each sample shrimp head 150g, enzyme dosage 1.4%, and enzymolysis time 4h, pH7.4, adopt different hydrolysis temperature to be hydrolyzed, obtain the content of amino nitrogen in table 4.
The relation of table 4, different hydrolysis temperature and amino-acid nitrogen content
As shown in Table 4: hydrolysis temperature reaches before 60 DEG C, under various hydrolysis temperature, hydrolysis result is similar, and when hydrolysis temperature is 60 DEG C, hydrolysis result is apparently higher than hydrolysis result during other hydrolysis temperatures.So under other condition is identical, when hydrolysis temperature is at 60 DEG C, it is maximum that shrimp head is hydrolyzed the amino-acid nitrogen content obtained.
B-1-4) different enzymolysis time is on the impact of amino-acid nitrogen content: each sample shrimp head 150g, enzyme dosage 1.4%, hydrolysis temperature 60 DEG C, and pH7.4, adopts different enzymolysis time to be hydrolyzed, obtain the content of amino nitrogen in table 5.
The relation of table 5, different enzymolysis time and amino-acid nitrogen content
As shown in Table 5: when enzymolysis time is less than 3h, amino-acid nitrogen content progressively rises with the prolongation of enzymolysis time, and enzymolysis time more than 3h time, amino-acid nitrogen content obviously declines.The trend first increasing and reduce afterwards is presented with the prolongation of enzymolysis time.So under other condition is identical, when enzymolysis time is at 3h, it is maximum that shrimp head is hydrolyzed the amino-acid nitrogen content obtained.
Consolidated statement 2, table 3, table 4 and table 5 can be found out, the optimum condition utilizing the first-born product shrimp dressing of composite protease hydrolysis shrimp (i.e. shrimp head enzymolysis liquid) is enzyme dosage 1.4%, enzymolysis pH7.4, hydrolysis temperature 60 DEG C, enzymolysis time 3h.
B-2) flavor protease is on the impact of amino-acid nitrogen content:
B-2-1) different enzyme concentration is on the impact of amino-acid nitrogen content: each sample shrimp head 150g, hydrolysis temperature 50 DEG C, enzymolysis time 4h, pH7.0, and the flavor protease adding different amount is hydrolyzed, obtain the content of amino nitrogen in table 6.
Table 6, the different flavor protease of amount and the relation of amino-acid nitrogen content
As shown in Table 6: when enzyme concentration is less than 0.8%, amino-acid nitrogen content progressively rises with the increase of enzyme concentration, and when enzyme concentration is greater than 0.8%, amino-acid nitrogen content obviously declines.The trend first increasing and reduce afterwards is presented with the increase of enzyme concentration.This may be because when enzyme concentration reaches certain value, and all enzyme molecules are saturated by substrate institute, and namely enzyme molecule and substrate-binding site have been occupied, and speed increase eases up.So under other condition is identical, when enzyme dosage is 0.8% time, it is maximum that shrimp head is hydrolyzed the amino-acid nitrogen content obtained.
B-2-2) different enzymolysis pH is on the impact of amino-acid nitrogen content: each sample shrimp head 150g, enzyme dosage 0.8%, hydrolysis temperature 50 DEG C, enzymolysis time 4h, adopt different pH values be hydrolyzed, obtain the content of amino nitrogen in table 7.
The relation of table 7, different enzymolysis pH and amino-acid nitrogen content
As shown in Table 7: enzymolysis pH is greater than after 6.6, under various enzymolysis pH, hydrolysis result is similar, and hydrolysis result when enzymolysis pH is 6.6 is apparently higher than hydrolysis result during other enzymolysis pH.So under other condition is identical, when enzymolysis pH is 6.6, it is maximum that shrimp head is hydrolyzed the amino-acid nitrogen content obtained.
B-2-3) different hydrolysis temperature is on the impact of amino-acid nitrogen content: each sample shrimp head 150g, enzyme dosage 0.8%, and enzymolysis time 4h, pH6.6, adopt different hydrolysis temperature to be hydrolyzed, obtain the content of amino nitrogen in table 8.
The relation of table 8, different hydrolysis temperature and amino-acid nitrogen content
As shown in Table 8: when hydrolysis temperature is lower than 50 DEG C, amino-acid nitrogen content progressively rises along with the rising of temperature, and hydrolysis temperature higher than 50 DEG C time, amino-acid nitrogen content obviously declines, and when hydrolysis temperature is 55 DEG C, 60 DEG C, the two hydrolysis result is similar.So under other condition is identical, when hydrolysis temperature is at 50 DEG C, it is maximum that shrimp head is hydrolyzed the amino-acid nitrogen content obtained.
B-2-4) different enzymolysis time is on the impact of amino-acid nitrogen content: each sample shrimp head 150g, enzyme dosage 0.8%, hydrolysis temperature 50 DEG C, and pH6.6, adopts different enzymolysis time to be hydrolyzed, obtain the content of amino nitrogen in table 9.
The relation of table 9, different enzymolysis time and amino-acid nitrogen content
As shown in Table 9: when enzymolysis time is less than 4h, amino-acid nitrogen content progressively rises with the prolongation of enzymolysis time, and enzymolysis time more than 4h time, amino-acid nitrogen content obviously declines.The trend first increasing and reduce afterwards is presented with the prolongation of enzymolysis time.Its reason is, along with the carrying out of enzymatic hydrolysis reaction, concentration of substrate reduces, and is reduced by the quantity of peptide chains resulted of enzyme effect; Production concentration increases, its Reverse transcriptase grow; Enzymatic activity is carried out with reaction and is reduced.So under other condition is identical, when enzymolysis time is at 4h, it is maximum that shrimp head is hydrolyzed the amino-acid nitrogen content obtained.
Consolidated statement 6, table 7, table 8, table 9 can be found out, the optimum condition utilizing flavor protease to be hydrolyzed the first-born product shrimp dressing of shrimp (i.e. shrimp head enzymolysis liquid) is enzyme dosage 0.8%, enzymolysis pH6.6, hydrolysis temperature 50 DEG C, enzymolysis time 4h.
B-3) hydrolysising protease is on the impact of amino-acid nitrogen content:
B-3-1) different enzyme concentration is on the impact of amino-acid nitrogen content: each sample shrimp head 150g, hydrolysis temperature 50 DEG C, enzymolysis time 4h, pH7.0, and the compound protease adding different amount is hydrolyzed, obtain the content of amino nitrogen in table 10.
Table 10, the different hydrolysising protease of amount and the relation of amino-acid nitrogen content
As shown in Table 10: when enzyme concentration is less than 0.8%, amino-acid nitrogen content progressively rises with the increase of enzyme concentration, and when enzyme concentration is greater than 0.8%, amino-acid nitrogen content obviously declines.The trend first increasing and reduce afterwards is presented with the increase of enzyme concentration.This also may be because when enzyme concentration reaches certain value, and all enzyme molecules are saturated by substrate institute, and namely enzyme molecule and substrate-binding site have been occupied, and speed increase eases up.So under other condition is identical, when enzyme dosage is 0.8% time, it is maximum that shrimp head is hydrolyzed the amino-acid nitrogen content obtained.
B-3-2) different enzymolysis pH is on the impact of amino-acid nitrogen content: each sample shrimp head 150g, enzyme dosage 0.8%, hydrolysis temperature 50 DEG C, enzymolysis time 4h, adopt different pH values be hydrolyzed, obtain the content of amino nitrogen in table 11.
The relation of table 11, different enzymolysis pH and amino-acid nitrogen content
As shown in Table 11: when enzymolysis pH is less than 7.0, amino-acid nitrogen content progressively rises with the increase of enzymolysis pH, and when enzymolysis pH is greater than 7.0, amino-acid nitrogen content obviously declines, and namely amino-acid nitrogen content presents with the increase of enzymolysis pH the trend first increasing and reduce afterwards.So under other condition is identical, when enzymolysis pH is 7.0, it is maximum that shrimp head is hydrolyzed the amino-acid nitrogen content obtained.
B-3-3) different hydrolysis temperature is on the impact of amino-acid nitrogen content: each sample shrimp head 150g, enzyme dosage 0.8%, and enzymolysis time 4h, pH7.0, adopt different hydrolysis temperature to be hydrolyzed, obtain the content of amino nitrogen in table 12.
The relation of table 12, different hydrolysis temperature and amino-acid nitrogen content
As shown in Table 12: hydrolysis temperature reaches before 60 DEG C, at various temperature, hydrolysis result is similar, and the hydrolysis result when hydrolysis temperature is 60 DEG C is apparently higher than hydrolysis result during other hydrolysis temperatures.So under other condition is identical, when hydrolysis temperature is at 60 DEG C, it is maximum that shrimp head is hydrolyzed the amino-acid nitrogen content obtained.
B-3-4) different enzymolysis time is on the impact of amino-acid nitrogen content: each sample shrimp head 150g, enzyme dosage 0.8%, hydrolysis temperature 60 DEG C, and pH7.0, adopts different enzymolysis time to be hydrolyzed, obtain the content of amino nitrogen in table 13.
The relation of table 13, different enzymolysis time and amino-acid nitrogen content
As shown in Table 13: when enzymolysis time is less than 4h, amino-acid nitrogen content progressively rises with the prolongation of enzymolysis time, and enzymolysis time more than 4h time, amino-acid nitrogen content obviously declines, and when enzymolysis time is 5h, 6h, the two hydrolysis result is similar.So under other condition is identical, when enzymolysis time is at 4h, it is maximum that shrimp head is hydrolyzed the amino-acid nitrogen content obtained.
Consolidated statement 10, table 11, table 12, table 13 can be found out, the optimum condition utilizing the first-born product shrimp dressing of protein hydrolysate enzyme hydrolysis shrimp is enzyme dosage 0.8%, enzymolysis pH7.0, hydrolysis temperature 60 DEG C, enzymolysis time 4h.
B-4) neutral proteinase is on the impact of amino-acid nitrogen content:
B-4-1) different enzyme concentration is on the impact of amino-acid nitrogen content: each sample shrimp head 150g, hydrolysis temperature 50 DEG C, enzymolysis time 4h, pH7.0, and the neutral proteinase adding different amount is hydrolyzed, obtain the content of amino nitrogen in table 14.
Table 14, the different neutral proteinase of amount and the relation of amino-acid nitrogen content
As shown in Table 14: amino-acid nitrogen content progressively rises with the increase of enzyme concentration.So under other condition is identical, when enzyme dosage is 1.4% time, it is maximum that shrimp head is hydrolyzed the amino-acid nitrogen content obtained.
B-4-2) different enzymolysis pH is on the impact of amino-acid nitrogen content: each sample shrimp head 150g, enzyme dosage 1.4%, hydrolysis temperature 50 DEG C, enzymolysis time 4h, adopt different pH values be hydrolyzed, obtain the content of amino nitrogen in table 15.
The relation of table 15, different enzymolysis pH and amino-acid nitrogen content
As shown in Table 15: when enzymolysis pH is increased to 7.2 from 6.8, amino-acid nitrogen content progressively rises with the increase of enzymolysis pH, and when enzymolysis pH is 6.6,7.4, the two hydrolysis result is similar, and is all starkly lower than hydrolysis result when enzymolysis pH is 7.2.So under other condition is identical, when enzymolysis pH is 7.2, it is maximum that shrimp head is hydrolyzed the amino-acid nitrogen content obtained.
B-4-3) different hydrolysis temperature is on the impact of amino-acid nitrogen content: each sample shrimp head 150g, enzyme dosage 1.4%, and enzymolysis time 4h, pH7.2, adopt different hydrolysis temperature to be hydrolyzed, obtain the content of amino nitrogen in table 16.
The relation of table 16, different hydrolysis temperature and amino-acid nitrogen content
As shown in Table 16: hydrolysis temperature reaches before 60 DEG C, under various hydrolysis temperature, hydrolysis result is similar, and the hydrolysis result when hydrolysis temperature is 60 DEG C is apparently higher than hydrolysis result during other hydrolysis temperatures.So under other condition is identical, when hydrolysis temperature is at 60 DEG C, it is maximum that shrimp head is hydrolyzed the amino-acid nitrogen content obtained.
B-4-4) different enzymolysis time is on the impact of amino-acid nitrogen content: each sample shrimp head 150g, enzyme dosage 1.4%, hydrolysis temperature 60 DEG C, and pH7.2, adopts different enzymolysis time to be hydrolyzed, obtain the content of amino nitrogen in table 17.
The relation of table 17, different enzymolysis time and amino-acid nitrogen content
As shown in Table 17: when enzymolysis time is increased to 5h from 3h, amino-acid nitrogen content progressively declines with the prolongation of enzymolysis time, and when enzymolysis time is 2h, 6h, the two hydrolysis result is similar, and is all starkly lower than hydrolysis result when enzymolysis time is 3h.So under other condition is identical, when enzymolysis time is at 3h, it is maximum that shrimp head is hydrolyzed the amino-acid nitrogen content obtained.
Consolidated statement 14, table 15, table 16, table 17 can be found out, the optimum condition utilizing the first-born product shrimp dressing of neutral proteinase hydrolysis shrimp is enzyme dosage 1.4%, enzymolysis pH7.2, hydrolysis temperature 60 DEG C, enzymolysis time 3h.
C) different protease hydrolytic liquid amino acid composition measuring result: the shrimp head enzymolysis liquid of preparation is made powder censorship respectively by after Vacuum Concentration and vacuum freeze drying, free aminoacid content detects with reference to GB/T18246-2000 in testing agency.The free amino acid testing result of enzymolysis liquid, in table 18, containing a large amount of glutamic acid, asparatate, glycine, arginine, alanine and leucine in enzymolysis liquid, is good flavour composition.Enzymolysis liquid is at the end of reaction, and after the enzyme that goes out, enzymolysis liquid has had good local flavor, and delicate fragrance feature is obvious.Its free aminoacid content enriches, and the feature volatile flavor of shrimp is also stronger, can be used as a kind of flavouring base material and uses.If weigh separately the good and bad degree of hydrolysis from the content of free amino acid, so the good and bad degree of protease hydrolytic is: hydrolysising protease > neutral proteinase > flavor protease > compound protease, with this understanding, the free aminoacid content summation of hydrolysising protease is 71.391mg/100g, so the amount of the free amino acid of hydrolysising protease hydrolysis is maximum, namely the hydrolysis degree of hydrolysising protease is optimum.
The type of table 18, shrimp head Free Amino Acids and sample percentage composition (unit: mg/100g)
To sum up can draw the following conclusions:
The optimum process condition that compound protease is hydrolyzed separately shrimp head is: enzyme dosage 1.4%, enzymolysis pH7.4, hydrolysis temperature 60 DEG C, and enzymolysis time 3h, prepares enzymolysis liquid at optimum conditions, and amino acid content can reach 66.512g/100g.
The optimum process condition that flavor protease is hydrolyzed separately shrimp head is: enzyme dosage 0.8%, enzymolysis pH6.6, hydrolysis temperature 50 DEG C, enzymolysis time 4h.Prepare enzymolysis liquid at optimum conditions, amino acid content can reach 67.438g/100g.
The optimum process condition that hydrolysising protease is hydrolyzed separately shrimp head is: enzyme dosage 0.8%, enzymolysis pH7.0, hydrolysis temperature 60 DEG C, enzymolysis time 4h.Prepare enzymolysis liquid at optimum conditions, amino acid content can reach 71.391g/100g.
The optimum process condition that neutral proteinase is hydrolyzed separately shrimp head is: enzyme dosage 1.4%, enzymolysis pH7.2, hydrolysis temperature 60 DEG C, enzymolysis time 3h.Prepare enzymolysis liquid at optimum conditions, amino acid content can reach 70.438g/100g.
Two, Maillard reaction is utilized to prepare shrimp liquid flavor:
1) adopt the condition in step one to prepare shrimp head enzymolysis liquid, concrete steps are as follows: taken out by the shrimp head of freezing and thaw, first smash to pieces with mortar, then the ratio of 1:1 adds distilled water in mass ratio.Mixture is stirred and is placed in beater and pulls an oar, until mixture is pulverized completely, obtain the broken liquid of shrimp head powder.Regulate the pH to 7 of the broken liquid of shrimp head powder, add described shrimp head powder broken liquid quality 0.8% hydrolysising protease, mix and be placed in 60 DEG C of water-bath enzymolysis 4h, go out after 4h enzyme, centrifuging and taking supernatant, after filtration, obtains required shrimp head enzymolysis liquid.
2) prepare shrimp liquid flavor: in reaction tube, add shrimp head enzymolysis liquid, reduced sugar and amino acid as reacting precursor material, after modulating suitable pH value, put into pressure cooker under uniform temperature or thermostat water bath reacts a period of time, obtain shrimp liquid flavor.
2-1) the selection of reduced sugar: according to principle and the feature of Maillard reaction, first using temperature 100 DEG C, pH=7, time 40min as reaction condition, the reduced sugar adding 4% respectively carries out thermal response.The thermal response product of acquisition is analyzed, analyzes the suitableeest reduced sugar.
The determination of composite reduction sugar ratio: keep primary condition constant, total reducing sugars amount is constant, controls the strongest two kinds of sugared ratios of local flavor and carries out thermal response.Rank test is carried out to the strong degree of shrimp taste of thermal response product, then uses Friedman inspection and Page inspection to whether there were significant differences between test sample to judge.Determine to produce two kinds of the strongest reduced sugar ratios of shrimp local flavor.
2-2) amino acid whosely to determine: using temperature 100 DEG C, pH=7, time 40min, best reduced sugar 4% as reaction condition, add each amino acid 3% respectively and carry out thermal response.The thermal response product of acquisition is analyzed, analyzes the suitableeest extra amino acid.
The determination of compound amino acid: keep primary condition constant, total amino acid amount is constant, and the ratio controlling the strongest two seed amino acids of local flavor carries out thermal response.Rank test is carried out to the strong degree of shrimp taste of thermal response product, then uses Friedman inspection and Page inspection to whether there were significant differences between test sample to judge.Determine to produce two the strongest seed amino acid ratios of shrimp local flavor.
2-3) reduced sugar addition experiment of single factor: using temperature 100 DEG C, pH=7, time 40min, amino acid addition 3% as reaction condition, reduced sugar addition is respectively 2%, 3%, 4%, 5%, 6% and carries out Maillard reaction.
2-4) amino acid addition experiment of single factor: using temperature 100 DEG C, pH=7, time 40min, reduced sugar addition 4% as reaction condition, amino acid addition is respectively 1%, 2%, 3%, 4%, 5% and carries out Maillard reaction.
2-5) react pH experiment of single factor: with reduced sugar 4%, amino acid 3%, time be 40min, temperature be 100 DEG C for reaction condition, pH is respectively 4,5,6,7,8 U.S. rads and reacts.
2-6) reaction time experiment of single factor: with temperature 100 DEG C, pH=8, reduced sugar 4%, amino acid 3% for reaction condition, the reaction time is respectively 20,30,40,50,60min.
2-7) reaction temperature experiment of single factor: with pH=8, reduced sugar 4%, amino acid 3%, the time is 50min, and temperature is respectively 80 DEG C, 90 DEG C, 100 DEG C, 110 DEG C, 120 DEG C for condition and carries out Maillard reaction.
2-8) orthogonal: in order to obtain optimal heat reaction condition, to time, temperature, pH Three factors-levels orthogonal test, product scoring method of inspection carries out organoleptic analysis.
3) interpretation of result of shrimp liquid flavor: interpretation of result is organoleptic analysis, organoleptic analysis is that (valuation officer carries out qualitative description to certain index of sample characteristic or each index to simple analysis method, the method of sample quality is intactly described out as far as possible), Ranking (more several sample, the method sorted is carried out according to the size of its a certain quality degree, be called Ranking), (point system refers to the metewand according to presetting to scoring method of inspection, the characteristic of sample and hedonic scale are evaluated with numeric scale, then a kind of evaluation method of score is changed into).
Corresponding standards of grading are as shown in table 19 below:
Table 19, sensory evaluation scores standard
3) determination of Maillard reaction precursor substance: the precursor substance of Maillard reaction is amino acid and reduced sugar, although containing abundant amino acid in shrimp head enzymolysis liquid, but full shrimp local flavor can not be produced, therefore some amino acid need be added and glucose is more suitable for general population to make local flavor.
3-1) the determination of reduced sugar: different reduced sugars and shrimp head enzymolysis liquid reaction speed, and the local flavor produced is all different.Pentose brown stain speed is 10 times of own carbon sugar, and the speed of own carbon sugar is faster than disaccharides.In reductive monosaccharide, the sequence of pentose brown stain speed is: ribose > arabinose > wood sugar, the sequence of own carbon sugar is: galactolipin > mannose > glucose, common disaccharides has maltose, lactose, sucrose etc.Overall reduction carbohydrate type and reaction speed, select glucose, wood sugar, sucrose, ribose.Not add the hot of reduced sugar for normative reference, organoleptic analysis is carried out to the hot adding reduced sugar.
The sensory evaluation of table 20, different reducing sugar reaction
As can be seen from Table 20, sucrose is not suitable for adding in the reaction.The effect of ribose and glucose or wood sugar close, but ribose price is more expensive, therefore selects xylose and glucose as additive.
The determination of reduced sugar ratio: the reaction speed of wood sugar is faster than glucose, and shrimp local flavor is different, the local flavor that proportionings different between them produces is also by difference.Therefore glucose and wood sugar are set 5:0,4:1,3:2,2:3,1:4,0:5 six different proportions and react by this experiment, and label is A, B, C, D, E, F respectively, and reaction result point system is evaluated.The rank of appraisal result and sum of ranks are in table 21:
The product rank of table 21, glucose and wood sugar different proportion and sum of ranks
Use Kramer checking method to analyze data, the critical value looking into cis-position method of inspection check table is divided into upper-lower section, the maximum R of the sum of ranks of each sample and epimere
imaxwith minimum of a value R
imincompare.If the sum of ranks of sample is not less than R
imaxor be not more than R
imin, then between interpret sample, there were significant differences.If again by the R of the difference degree sample between hypomere sample for reference
ndrop in lower segment limit, then can be divided into one group, show indifference therebetween; If the R of sample
noutside the scope dropping on hypomere, then drop on outside the upper limit and the sample dropped on outside lower limit just can form one group respectively.
Look into cis-position method of inspection check table, α=5% and α=1%, the critical value corresponding to J=6 and P=6:
5% level of signifiance 1% level of signifiance
Epimere 11 ~ 319 ~ 33
Hypomere 14 ~ 2812 ~ 30
Known by above-mentioned 1% level of signifiance epimere, maximum R
imax=33=R
b, so six samples in 1% level of signifiance, there were significant differences.Known by hypomere, R
b=33>R
imax=30, R
c=30=R
imax, R
a=10<R
imin=12, R
c, R
d, R
e, R
fall in the scope of 12 ~ 30, so sample can be divided into three groups:
bCDEFA
Conclusion: in the level of signifiance of 1%, B sample is best, and C, D, E, F sample takes second place, and A sample is the most bad.Therefore the reduced sugar ratio selected be wood sugar is 1:4 than glucose.
3-2) amino acid whosely to determine: different amino acid and reducing sugar reaction, characteristic flavor on basis different separately can be produced, which kind of amino acid participation reaction is compared and is conducive to producing shrimp fragrance, so far not relevant report, so this experimental selection eight seed amino acids participate in reaction, i.e. cystine, cysteine, arginine, glycine, alanine, proline, aspartic acid, glutamic acid.Corresponding sensory evaluation is as table 22:
The sensory evaluation of table 22, different aminoacids reaction
As shown in Table 22, cystine, glycine, alanine and arginicly add the enhancing contributing to shrimp taste, so we select, above-mentioned four seed amino acids are composite between two carries out thermal response with reduced sugar.
The determination of compound amino acid: according to table 22, we select cystine, glycine, alanine, arginine etc. four seed amino acids are composite between two to react with reduced sugar, various amino acid whose mass ratio is 1:1, reaction result application Ranking carries out subjective appreciation, analyze with Kramer checking method, amino acid interworking table is shown in table 23:
Table 23, amino acid interworking table
The rank of table 24, sample and sum of ranks
Look into cis-position method of inspection check table α=5% and α=1%, the critical value corresponding to J=6 and P=6:
5% level of signifiance 1% level of signifiance
Epimere 11 ~ 319 ~ 33
Hypomere 14 ~ 2812 ~ 30
By above-mentioned known, maximum R
imax=33=R
d, minimum R
imin=9>8.5, thus six samples in 1% level of signifiance, there were significant differences.Known by hypomere, R
d=33>R
imax=30, Rc=8.9<12, R
a, R
b, R
e, R
fall in the scope of 12 ~ 30, so sample can be divided into three group: D
aBEFc
Conclusion: in the level of signifiance of 1%, D sample is best, and A, B, E, F sample takes second place, and C sample is the most bad.Therefore the compound amino acid selected is glycine and arginine, because glycine and arginic 1:1 compositely proportional produce gratifying shrimp local flavor, therefore compositely proportional is selected to be 1:1.
3-3) react the determination of basic parameter: the determination of reduced sugar, amino acid, reaction time, reaction temperature and reaction pH five factors.
3-3-1) reduced sugar addition experiment of single factor: using temperature 100 DEG C, pH=7, time 40min, amino acid 3% as reaction condition, reduced sugar addition is respectively 2%, 3%, 4%, 5%, 6% and reacts, and difference label A, B, C, D, E.Give a mark by sensory evaluation scores method, accordingly result is shown in table 24, and then between use Friedman inspection test sample, whether there were significant differences judges, and adopts Multiple range test and grouping to determine best reduced sugar addition.
The rank of table 24, subjective appreciation and sum of ranks
Whether significant difference analysis is there is between five samples corresponding to A, B, C, D, E by Friedman inspection.First obtain statistic F with formula below.
In formula I, J represents panelist's number; P represents sample number; R
1, R
2, R
prepresent the sum of ranks of often kind of sample.
Look into Friedman sum of ranks approximate critical value table, if the F calculated is more than or equal to the critical value corresponding to P, J, α, then can judge that between sample, there were significant differences; If be less than corresponding critical value, then can judge there is no significant difference between sample.
Obtain F=18.8 according to formulae discovery above, look into tables of critical values and obtain X (6,5,0.05)=9.49, so can judge that between sample, there were significant differences under the level of signifiance of 5%.
Determined after there is significant difference between sample, employing Multiple range test and grouping differentiate the significant difference between each sample.According to the sum of ranks RP of each sample, tentatively sorted by sample from small to large, sorting is:
The formula calculating critical value r (I, α) is as follows:
According to formula, r (I, α)=3.87q (I, α), q (I, α) value can be tabled look-up.According to calculating r (5,0.05)=14.94; R (4,0.05)=14.04; R (3,0.05)=12.81; R (2,0.05)=10.72;
R
C-R
E＝29-7.5＝21.5>r(5，0.05)
R
C-R
D＝29-12.5＝16.5>r(4，0.05)
R
C-R
B＝29-18.5＝10.5<r(3，0.05)
Above sum of ranks subtracts each other order, R
c-R
a, R
a-R
e, R
a-R
d, R
a-R
b, R
b-R
e, R
b-R
d, R
d-R
e; The difference of the sum of ranks between comparative sample and the size of r, if the difference of sum of ranks is more than or equal to corresponding r, then represent that between this two sample, there were significant differences; If the difference of sum of ranks is less than corresponding r, then represent without significant difference between this two sample, at sample underscore.
Comprehensively above-mentioned analysis result and difference degree can draw,
cABDE
Variant degree is known, and the reduction addition local flavor of 4% is best, taking second place of 2%, 3% addition, 5%, 6% addition the poorest.So the addition considering selective reduction sugar is the level of 4%.
3-3-2) amino acid addition experiment of single factor: using temperature 100 DEG C, pH=7, time 40min, reduced sugar 4% as reaction condition, amino acid addition is respectively 1%, 2%, 3%, 4%, 5% and reacts, and difference label A, B, C, D, E.Give a mark by sensory evaluation scores method, then between use Friedman inspection test sample, whether there were significant differences judges, and adopts Multiple range test and grouping to determine best amino acid addition.The rank of five sample sense organs and sum of ranks are in table 25.
The rank of table 25, subjective appreciation and sum of ranks
Can obtain according to table 25 analysis, F=16.26>X (6,5,0.05)=9.49, so can judge that between sample, there were significant differences under the level of signifiance of 5%.Analyze through Multiple range test and the further of grouping:
cDABE
Variant degree is known, and the amino acid addition local flavor of 3% and 4% is best, taking second place of 1%, 2%, 5% addition.Consider the preservation of financial cost and original shrimp local flavor, thus select amino acid whose addition be 3% level.
3-3-3) react pH single factor experiment: reduced sugar 4%, amino acid 3%, time is 40min, temperature is 100 DEG C, and pH is respectively 4,5,6,7,8 and reacts, and label A, B, C, D, E respectively.Give a mark by sensory evaluation scores method, then between use Friedman inspection test sample, whether there were significant differences judges, and adopts Multiple range test and grouping to determine optimum response pH.The rank of five sample sense organs and sum of ranks see the following form 26.
The rank of table 26, subjective appreciation and sum of ranks
Can obtain according to table 26 analysis, F=14.2>X (6,5,0.05)=9.49, so can judge that between sample, there were significant differences under the level of signifiance of 5%.Analyze through Multiple range test and the further of grouping:
cDEAB
Variant degree is known, and the reaction pH local flavor of C, D, E is best, and A, B react taking second place of pH.So, consider and select reaction pH to be the level of 8.
3-3-4) reaction time single factor experiment: with temperature 100 DEG C, pH=8, reduced sugar 4%, amino acid 3% for reaction condition, the reaction time is respectively 20,30,40,50,60min.Sample is label A, B, C, D, E respectively, gives a mark by sensory evaluation scores method, and then between use Friedman inspection test sample, whether there were significant differences judges, and adopts Multiple range test and grouping to determine optimum reacting time.The rank of five sample sense organs and sum of ranks see the following form 27.
The rank of table 27, subjective appreciation and sum of ranks
Can obtain according to table 27 analysis, F=16.4>X (6,5,0.05)=9.49, so can judge that between sample, there were significant differences under the level of signifiance of 5%.Analyze through Multiple range test and the further of grouping:
dEABD
Variant degree is known, and the reaction time local flavor of D and E is best, taking second place of A, B, D reaction time.So, consider and select the reaction time to be the level of 50min.
3-3-5) reaction temperature single factor experiment: with pH=8, reduced sugar 4%, amino acid 3%, the time is 50min, and temperature is respectively 80,90,100,110,120 for condition and reacts, and label A, B, C, D, E respectively.Give a mark by sensory evaluation scores method, then between use Friedman inspection test sample, whether there were significant differences judges, and adopts Multiple range test and grouping to determine optimal reaction temperature.The rank of five sample sense organs and sum of ranks see the following form 28.
The rank of table 28, subjective appreciation and sum of ranks
Can obtain according to table 28 analysis, F=17.2>X (6,5,0.05)=9.49, so can judge that between sample, there were significant differences under the level of signifiance of 5%.Analyze through Multiple range test and the further of grouping:
cBDEA
Variant degree is known, and the reaction temperature local flavor of C and B is best, taking second place of A, D, E reaction temperature.So, consider the level that selection reaction temperature is 100 DEG C.
3-3-6) react the optimization of basic parameter: according to single factor experiment above, from reduced sugar, amino acid addition and reaction time three factors, select three better levels, according to L
9(3
3) carry out orthogonal test, test factor and the results are shown in Table 29, table 30, table 31:
Table 29, orthogonal test factor level table
Table 30, orthogonal experiment arrangement and result
T
irepresent the horizontal sum of each factor same level, K
irepresent the mean value of the horizontal sum of each factor same level.
Table 31, orthogonal test analysis of variance table
F assay shows, three factors are not remarkable on the impact of reaction effect.Tracing it to its cause may be the large and error free degree little (being only 2) of this routine test error, makes the sensitivity of inspection low, thus masks the conspicuousness of investigation factor.
Because each factor is not remarkable to increase heavy influence, the Multiple range test between each factor level need not be carried out again.Now, the horizontal A that can average be selected large from table
2, B
1, C
2be combined into optimal level combination A
2b
1c
2, namely reduced sugar addition 4%, amino acid dosage 2%, reaction time 50min are best of breed.
To sum up can learn: precursor substance determines that best interpolation reduced sugar is glucose and xylose, and mass ratio is 4:1; Best interpolation amino acid is glycine and arginine, and mass ratio is 1:1.Single factor experiment show that optimum reaction condition is: reduced sugar 4%, amino acid 3%, pH=8, reaction time 50min, temperature 100 DEG C.Three factors-levels Optimum Experiment show that best reduced sugar is 4%, amino acid 2%, time 50min.Historical facts or anecdotes is tested and is finally drawn, best shrimp liquid flavor preparation condition is: reduced sugar (glucose: wood sugar=4:1) 4%, amino acid (glycine: arginine=1:1) 2%, pH=8, temperature 100 DEG C, time 50min.
Claims (10)
1. the preparation method of a seed shrimp liquid flavor, comprises the steps:
1) prepare shrimp head enzymolysis liquid: by shrimp head and water co-grinding, obtain the broken liquid of shrimp head powder; Again broken for described shrimp head powder liquid and protease mixing are carried out enzymolysis, obtain shrimp head enzymolysis liquid;
2) prepare shrimp liquid flavor: by reduced sugar, amino acid and step 1) described in shrimp head enzymolysis liquid mixing carry out Maillard reaction, obtain shrimp liquid flavor.
2. preparation method as claimed in claim 1, is characterized in that: step 1) in, the mass ratio of described shrimp head and water is 1:(1-2);
The particle diameter of described pulverizing is 120-180 μm.
3. preparation method as claimed in claim 1 or 2, is characterized in that: step 1) in, described protease is compound protease, enzyme 1.04 × 105U/g, flavor protease alive, enzyme 1.5AU/g, hydrolysising protease alive, enzyme 0.6AU/g alive or neutral proteinase, enzyme 0.5AU/g alive;
The addition of described protease is the 0.5%-1.5% of the broken liquid quality of described shrimp head powder;
The condition of described enzymolysis is as follows: hydrolysis temperature is 40-60 DEG C, enzymolysis time is 2-6h, enzymolysis pH is 6.5-7.5.
4. preparation method as claimed in claim 3, is characterized in that: step 1) in, when described protease is compound protease, the addition of described compound protease is the 1.0%-1.5% of the broken liquid quality of described shrimp head powder, is preferably 1.4%;
The condition of described enzymolysis is as follows: hydrolysis temperature is 50-60 DEG C, enzymolysis time is 2-4h, enzymolysis pH is 7.0-7.5;
When described protease is flavor protease, the addition of described flavor protease is the 0.5%-1.0% of the broken liquid quality of described shrimp head powder;
The condition of described enzymolysis is as follows: hydrolysis temperature is 45-55 DEG C, enzymolysis time is 3-5h, enzymolysis pH is 6.5-7.0;
When described protease is hydrolysising protease, the addition of described hydrolysising protease is the 0.6%-1.0% of the broken liquid quality of described shrimp head powder;
The condition of described enzymolysis is as follows: hydrolysis temperature is 50-60 DEG C, enzymolysis time is 3-5h, enzymolysis pH is 6.5-7.5;
When described protease is neutral proteinase, the addition of described neutral proteinase is the 1.0%-1.5% of the broken liquid quality of described shrimp head powder;
The condition of described enzymolysis is as follows: hydrolysis temperature is 50-60 DEG C, enzymolysis time is 2-4h, enzymolysis pH is 7.0-7.5.
5. the preparation method according to any one of claim 1-4, is characterized in that: step 1) in, described shrimp head is Penaeus Vanname head;
Step 1) in, also comprise the step that described shrimp head enzymolysis liquid is further purified: go out described shrimp head enzymolysis liquid at 95-105 DEG C enzyme 5-15min; Centrifuging and taking supernatant again, and supernatant is filtered, obtain the shrimp head enzymolysis liquid after purifying.
6. the preparation method according to any one of claim 1-5, is characterized in that: step 2) in, described reduced sugar is selected from monose and/or two pools;
Described monose specifically can be selected from pentose or hexose;
Described pentose is specifically selected from ribose, arabinose or wood sugar;
Described hexose is specifically selected from galactolipin, mannose or glucose;
Described disaccharides is specifically selected from maltose, lactose or sucrose;
Described amino acid is selected from least one in cystine, cysteine, arginine, glycine, alanine, proline, aspartic acid and glutamic acid;
Described reduced sugar, described amino acid and step 1) described in the mass ratio of shrimp head enzymolysis liquid be (2-6): (1-5): 100, specifically can be (2-4): (2-4): 100.
7. preparation method as claimed in claim 6, it is characterized in that: step 2) in, described reduced sugar is selected from least one in glucose, wood sugar, sucrose and ribose, and specifically can be mass ratio is 1:(2-5) the mixed sugar of xylose and glucose;
Described amino acid is selected from least one in cystine, glycine, alanine and arginine, and specifically can be mass ratio is 1:(0.5-3) glycine and arginic kilnitamin.
8. the preparation method according to any one of claim 1-7, is characterized in that: step 2) in, the condition of described Maillard reaction is as follows: reaction temperature is 80-120 DEG C, the reaction time is 20-60min, the pH of reaction system is 4-8.
9. the shrimp liquid flavor that the preparation method according to any one of claim 1-8 obtains or shrimp head enzymolysis liquid.
10. shrimp liquid flavor according to claim 9 and/or shrimp head enzymolysis liquid are preparing the application in flavour of food products additive.
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| CN111165780A (en) * | 2020-02-22 | 2020-05-19 | 江西师范大学 | Method for quickly preparing fish sauce by taking silver carp processing by-product as raw material |
| 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 |
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