CN105394702A - Preparation system of delicious liquid composite seasoning - Google Patents
Preparation system of delicious liquid composite seasoning Download PDFInfo
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- CN105394702A CN105394702A CN201510842028.4A CN201510842028A CN105394702A CN 105394702 A CN105394702 A CN 105394702A CN 201510842028 A CN201510842028 A CN 201510842028A CN 105394702 A CN105394702 A CN 105394702A
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- inlet
- raw material
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- meausring apparatus
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- 239000007788 liquid Substances 0.000 title claims abstract description 53
- 238000002360 preparation method Methods 0.000 title abstract description 8
- 235000011194 food seasoning agent Nutrition 0.000 title abstract 6
- 239000002131 composite material Substances 0.000 title abstract 5
- 239000002994 raw material Substances 0.000 claims abstract description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 150000001413 amino acids Chemical class 0.000 claims abstract description 18
- 238000002156 mixing Methods 0.000 claims abstract description 13
- 239000000654 additive Substances 0.000 claims abstract description 11
- 230000000996 additive effect Effects 0.000 claims abstract description 11
- 238000011049 filling Methods 0.000 claims abstract description 9
- 238000007789 sealing Methods 0.000 claims abstract description 9
- 239000000796 flavoring agent Substances 0.000 claims description 38
- 235000019634 flavors Nutrition 0.000 claims description 38
- 239000012530 fluid Substances 0.000 claims description 27
- 238000004519 manufacturing process Methods 0.000 claims description 27
- 235000005135 Micromeria juliana Nutrition 0.000 claims description 25
- 235000007315 Satureja hortensis Nutrition 0.000 claims description 25
- 241000246354 Satureja Species 0.000 claims description 24
- 150000001875 compounds Chemical class 0.000 claims description 24
- 238000005286 illumination Methods 0.000 claims description 20
- 241000894006 Bacteria Species 0.000 claims description 19
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims description 13
- 229920002774 Maltodextrin Polymers 0.000 claims description 13
- 244000203593 Piper nigrum Species 0.000 claims description 13
- 235000008184 Piper nigrum Nutrition 0.000 claims description 13
- 235000010443 alginic acid Nutrition 0.000 claims description 13
- 229920000615 alginic acid Polymers 0.000 claims description 13
- 235000013614 black pepper Nutrition 0.000 claims description 13
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims description 13
- 229960002401 calcium lactate Drugs 0.000 claims description 13
- 235000011086 calcium lactate Nutrition 0.000 claims description 13
- 239000001527 calcium lactate Substances 0.000 claims description 13
- 235000017803 cinnamon Nutrition 0.000 claims description 13
- 239000000284 extract Substances 0.000 claims description 13
- 239000001931 piper nigrum l. white Substances 0.000 claims description 13
- 239000000843 powder Substances 0.000 claims description 13
- 230000000844 anti-bacterial effect Effects 0.000 claims description 11
- 239000005913 Maltodextrin Substances 0.000 claims description 10
- 239000000706 filtrate Substances 0.000 claims description 10
- 229940035034 maltodextrin Drugs 0.000 claims description 10
- 239000010775 animal oil Substances 0.000 claims description 9
- 238000003801 milling Methods 0.000 claims description 4
- 230000001681 protective effect Effects 0.000 claims description 3
- 210000000988 bone and bone Anatomy 0.000 abstract description 19
- 244000144972 livestock Species 0.000 abstract description 14
- 230000001954 sterilising effect Effects 0.000 abstract description 8
- 238000000855 fermentation Methods 0.000 abstract description 7
- 230000004151 fermentation Effects 0.000 abstract description 7
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 6
- 238000003756 stirring Methods 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000010438 heat treatment Methods 0.000 abstract description 2
- 244000144977 poultry Species 0.000 abstract description 2
- 230000001580 bacterial effect Effects 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 238000000227 grinding Methods 0.000 abstract 1
- 235000013409 condiments Nutrition 0.000 description 22
- 241000287828 Gallus gallus Species 0.000 description 16
- 235000001014 amino acid Nutrition 0.000 description 13
- 229940024606 amino acid Drugs 0.000 description 13
- 238000000034 method Methods 0.000 description 10
- 238000006243 chemical reaction Methods 0.000 description 7
- 239000000463 material Substances 0.000 description 5
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 239000011591 potassium Substances 0.000 description 3
- 229910052700 potassium Inorganic materials 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 235000004279 alanine Nutrition 0.000 description 2
- 229960005069 calcium Drugs 0.000 description 2
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- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000000470 constituent Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000003203 everyday effect Effects 0.000 description 2
- 235000021393 food security Nutrition 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000004044 response Effects 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- QIJRTFXNRTXDIP-UHFFFAOYSA-N (1-carboxy-2-sulfanylethyl)azanium;chloride;hydrate Chemical compound O.Cl.SCC(N)C(O)=O QIJRTFXNRTXDIP-UHFFFAOYSA-N 0.000 description 1
- PWKSKIMOESPYIA-UHFFFAOYSA-N 2-acetamido-3-sulfanylpropanoic acid Chemical compound CC(=O)NC(CS)C(O)=O PWKSKIMOESPYIA-UHFFFAOYSA-N 0.000 description 1
- 241000589220 Acetobacter Species 0.000 description 1
- 241000271566 Aves Species 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000235646 Cyberlindnera jadinii Species 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 239000004470 DL Methionine Substances 0.000 description 1
- 239000001828 Gelatine Substances 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- AGPKZVBTJJNPAG-WHFBIAKZSA-N L-isoleucine Chemical compound CC[C@H](C)[C@H](N)C(O)=O AGPKZVBTJJNPAG-WHFBIAKZSA-N 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 235000019774 Rice Bran oil Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- LPQOADBMXVRBNX-UHFFFAOYSA-N ac1ldcw0 Chemical compound Cl.C1CN(C)CCN1C1=C(F)C=C2C(=O)C(C(O)=O)=CN3CCSC1=C32 LPQOADBMXVRBNX-UHFFFAOYSA-N 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 238000009360 aquaculture Methods 0.000 description 1
- 244000144974 aquaculture Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 229940036811 bone meal Drugs 0.000 description 1
- 239000002374 bone meal Substances 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 229960001305 cysteine hydrochloride Drugs 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229960000310 isoleucine Drugs 0.000 description 1
- AGPKZVBTJJNPAG-UHFFFAOYSA-N isoleucine Natural products CCC(C)C(N)C(O)=O AGPKZVBTJJNPAG-UHFFFAOYSA-N 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000006109 methionine Nutrition 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- FFEARJCKVFRZRR-UHFFFAOYSA-N methionine Chemical compound CSCCC(N)C(O)=O FFEARJCKVFRZRR-UHFFFAOYSA-N 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 239000002773 nucleotide Substances 0.000 description 1
- 125000003729 nucleotide group Chemical group 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000010992 reflux Methods 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 239000008165 rice bran oil Substances 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229960005137 succinic acid Drugs 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seasonings (AREA)
Abstract
The invention discloses a preparation system of delicious liquid composite seasoning and belongs to the field of seasoning preparation. The preparation system of the delicious liquid composite seasoning comprises a raw material inlet, a heating device, a sterilization device, a pottery pot, a filtering device, a stirring device, a reactor, a mixing device and a filling sealing device which are connected sequentially, wherein a grinding device and a water inlet are formed in the raw material inlet, a fermentation broth inlet is formed in the sterilization device, a bacterial liquid is formed in the pottery pot, a sugar inlet and an amino acid inlet are formed in the stirring device; an additive inlet is formed in the mixing device. The preparation system of the delicious liquid composite seasoning has the characteristics that the liquid composite delicious taste seasoning with delicious taste and food safety is prepared from bones of livestock and poultry.
Description
Technical field
The present invention relates to a kind of manufacturing system of condiment, particularly a kind of manufacturing system of liquid compound savory flavorant.
Background technology
Delicate flavour is that the one laid siege in people's diet is delicious, and it can make people produce a kind of sensation of comfortable happiness.Delicate flavour, mainly from amino acid, nucleotides and butanedioic acid, is present in the major ingredients such as livestock raised for meat, seafood, birds, beasts and eggs mostly.Savory flavorant of the prior art uses chicken soup, chicken etc. to make the condiment with delicate flavour mostly, and production cost is higher.
Along with the fast development of China's aquaculture and meat industry, livestock and poultry byproduct rolls up, and especially the output of bone rises year by year.The exploitation of current live stock and fowl bone are subject to the attention of various countries, and China starts to walk ability from the eighties in last century to the developmental research of live stock and fowl bone, and aggregate level is comparatively low, is mainly the Product processing that the added value such as bone meal, gelatine is low.
Summary of the invention
Goal of the invention of the present invention is: for above-mentioned Problems existing, provides one to utilize live stock and fowl bone to prepare and has delicate flavour, the manufacturing system of the liquid compound savory flavorant of food security.
The technical solution used in the present invention is as follows:
The manufacturing system of liquid compound savory flavorant of the present invention, comprises the feed(raw material)inlet be linked in sequence, heater, bactericidal unit, terrine, filter, agitating device, reactor, mixing arrangement and filling and sealing device, described feed(raw material)inlet is provided with milling apparatus and water inlet, described bactericidal unit is provided with zymotic fluid entrance, described terrine is provided with bacterium liquid entrance, and described agitating device is provided with sugared entrance and amino acid entrance, and described mixing arrangement is provided with additive entrance.
Owing to have employed technique scheme, after live stock and fowl bone is heated, make protein denaturation wherein, more by fermentation, live stock and fowl bone is prepared into the base-material that can carry out Maillard reaction, then is prepared the condiment with delicate flavour by Maillard reaction.The bacterium etc. in raw material can be killed through sterilizing, ensure the safety of food.
The manufacturing system of liquid compound savory flavorant of the present invention, under described terrine, filter, agitating device, reactor, mixing arrangement and filling and sealing device are all placed in sterile vacuum condition.
Owing to have employed technique scheme, the raw material through sterilizing is carrying out in production process below, no longer introduces other bacterium etc. except the microorganism of fermentation necessity filtered out, and ensures the safety of food further.
The manufacturing system of liquid compound savory flavorant of the present invention, described feed(raw material)inlet, water inlet, zymotic fluid entrance, bacterium liquid entrance, sugar entrance, amino acid entrance and additive entrance are provided with meausring apparatus, the mass ratio of raw material and water can be set to 10:1 by the meausring apparatus of described feed(raw material)inlet and water inlet, the mass ratio of raw material and zymotic fluid can be set to 2:1 by the meausring apparatus of described feed(raw material)inlet and zymotic fluid entrance, the mass ratio of zymotic fluid and bacterium liquid can be set to 1:0.03 by the meausring apparatus of described zymotic fluid entrance and bacterium liquid entrance, described filter is provided with meausring apparatus, can the quality of weighed filtrate, described filter, the meausring apparatus of sugar entrance and amino acid entrance can by filtrate, the mass ratio of sugar and amino acid mixed liquor is set to 1:0.14:0.03.
Owing to have employed technique scheme, do a restriction to the quality of other materials of raw material, participation reaction, the condiment prepared has good mouthfeel and stability.
The manufacturing system of liquid compound savory flavorant of the present invention, described heater is provided with pressure control device, can be 80kPa by constant pressure.
Owing to have employed technique scheme, by water boil under lower pressure, now the boiling point of water is lower, this temperature can make the protein inactivation in live stock and fowl bone, but can not nutritional labeling be destroyed, retain material in live stock and fowl bone, thus ensure that the condiment delicate flavour prepared is strong.
The manufacturing system of liquid compound savory flavorant of the present invention, described bactericidal unit is provided with pressure control device and temperature control equipment, constant pressure can be 450MPa by described pressure control device, and described temperature control equipment can by temperature constant in the scope of 24 ~ 26 DEG C.
Owing to have employed technique scheme, most bacterium can be eliminated at high temperature, but high temperature can destroy nutriment as, amino acid etc., cause a large amount of nutriment to run off, therefore adopt ultra-high pressure sterilization can not only sterilization, can also ensure that nutriment can not run off.
The manufacturing system of liquid compound savory flavorant of the present invention, the surface of described terrine is covered with air-permeable protective film; Described terrine is provided with light source generator, and it is 22h that described light source generator can produce periodicity of illumination, and intensity of illumination is the light source of 4 ~ 6WLx, and described periodicity of illumination is intermittent illumination, and in described periodicity of illumination, the bright phase is respectively 9h and 5h, and the dark phase is respectively 2h and 6h.
Owing to have employed technique scheme, under this condition, live stock and fowl bone fermentation is completely, under the effect of microorganism, and fermentation produce acids, phenols, under Ester effect, substance decomposition is wherein become can participate in the base-material of Maillard reaction, and the base-material safety made by fermenting is without adding.
The manufacturing system of liquid compound savory flavorant of the present invention, described agitating device is provided with pH adjusting device, and the pH of the mixed system in agitating device can regulate in the scope of 6.1 ~ 6.8 by described pH adjusting device.
Owing to have employed technique scheme, be prepared into the liquid condiment with delicate flavour by Maillard reaction, this pH scope is the scope of optimum response.
The manufacturing system of liquid compound savory flavorant of the present invention, described reactor is provided with pressure control device, and described pressure control device can by constant pressure at 200kPa.
Owing to have employed technique scheme, be prepared into the liquid condiment with delicate flavour by Maillard reaction, this force value is the force value of optimum response.
The manufacturing system of liquid compound savory flavorant of the present invention, described additive entrance is provided with maltodextrin, animal oil, algin, ground cinnamon, white pepper powder, Radix Glycyrrhizae extracts stoste, calcium lactate and K-IAO meausring apparatus, described maltodextrin, animal oil, algin, ground cinnamon, white pepper powder, Radix Glycyrrhizae extracts stoste, and calcium lactate and K-IAO meausring apparatus can by maltodextrins, animal oil, algin, ground cinnamon, white pepper powder, Radix Glycyrrhizae extracts stoste, and the mass ratio of calcium lactate and K-IAO is set to 4:28:9:16:12:1:0.4:0.7.
Owing to have employed technique scheme, in condiment, add maltodextrin makes the color and luster of condiment vivider, adding chicken fat makes the taste of condiment more delicious, algin improves the density of liquid condiment, ground cinnamon and white pepper powder are carries fresh condiment, the delicate flavour of condiment can be made stronger, condiment prepared by the present invention is the medium of neutral acid on the weak side, now Radix Glycyrrhizae extracts the antiseptic effect of stoste not only higher than traditional Sodium Benzoate anticorrisive agent, green health simultaneously, and make condiment with light Radix Glycyrrhizae fragranced, taste is better, calcium lactate and grape acid potassium can supplement calcium constituent needed for every day and potassium element for human body, good for health.
In sum, owing to have employed technique scheme, the invention has the beneficial effects as follows:
1, utilize live stock and fowl bone as raw materials, adopt low temperature to boil, ultra-high pressure sterilization, remains the nutriment in live stock and fowl bone.
2, under preparation process is in aseptic condition, ensure food security and the stability of the condiment of preparation, the condiment deliciousness prepared is strong.
3, adding Multiple components makes the color and luster of condiment vivider, and taste is more delicious, and safety is anticorrosion, and taste is better, for human body supplements calcium constituent needed for every day and potassium element, good for health.
Accompanying drawing explanation
Fig. 1 is the schematic diagram of the manufacturing system of liquid compound savory flavorant.
Detailed description of the invention
Below in conjunction with accompanying drawing, the present invention is described in detail.
In order to make the object of invention, technical scheme and advantage clearly understand, below in conjunction with drawings and Examples, the present invention is further elaborated.Should be appreciated that specific embodiment described herein only in order to explain the present invention, be not intended to limit the present invention.
As shown in Figure 1, the manufacturing system of liquid compound savory flavorant, comprises the feed(raw material)inlet be linked in sequence, heater, bactericidal unit, terrine, filter, agitating device, reactor, mixing arrangement and filling and sealing device, feed(raw material)inlet is provided with milling apparatus and water inlet, and bactericidal unit is provided with zymotic fluid entrance, and terrine is provided with bacterium liquid entrance, agitating device is provided with sugared entrance and amino acid entrance, and mixing arrangement is provided with additive entrance.Under terrine, filter, agitating device, reactor, mixing arrangement and filling and sealing device are all placed in sterile vacuum condition.
Feed(raw material)inlet, water inlet, zymotic fluid entrance, bacterium liquid entrance, sugar entrance, amino acid entrance and additive entrance are provided with meausring apparatus, the mass ratio of raw material and water can be set to 10:1 by the meausring apparatus of feed(raw material)inlet and water inlet, the mass ratio of raw material and zymotic fluid can be set to 2:1 by the meausring apparatus of feed(raw material)inlet and zymotic fluid entrance, the mass ratio of zymotic fluid and bacterium liquid can be set to 1:0.03 by the meausring apparatus of zymotic fluid entrance and bacterium liquid entrance, filter is provided with meausring apparatus, can the quality of weighed filtrate, filter, the meausring apparatus of sugar entrance and amino acid entrance can by filtrate, the mass ratio of sugar and amino acid mixed liquor is set to 1:0.14:0.03.
Heater is provided with pressure control device, can be 80kPa by constant pressure.Bactericidal unit is provided with pressure control device and temperature control equipment, and constant pressure can be 450MPa by pressure control device, and temperature control equipment can by temperature constant in the scope of 24 ~ 26 DEG C.The surface of terrine is covered with air-permeable protective film; Terrine is provided with light source generator, and it is 22h that light source generator can produce periodicity of illumination, and intensity of illumination is the light source of 4 ~ 6WLx, and periodicity of illumination is intermittent illumination, and in periodicity of illumination, the bright phase is respectively 9h and 5h, and the dark phase is respectively 2h and 6h.Agitating device is provided with pH adjusting device, and the pH of the mixed system in agitating device can regulate in the scope of 6.1 ~ 6.8 by pH adjusting device.Reactor is provided with pressure control device, and pressure control device can by constant pressure at 200kPa.
Additive entrance is provided with maltodextrin, animal oil, algin, ground cinnamon, white pepper powder, Radix Glycyrrhizae extracts stoste, calcium lactate and K-IAO meausring apparatus, maltodextrin, animal oil, algin, ground cinnamon, white pepper powder, Radix Glycyrrhizae extracts stoste, and calcium lactate and K-IAO meausring apparatus can by maltodextrins, animal oil, algin, ground cinnamon, white pepper powder, Radix Glycyrrhizae extracts stoste, and the mass ratio of calcium lactate and K-IAO is set to 4:28:9:16:12:1:0.4:0.7.
Embodiment 2
The manufacturing system of liquid compound savory flavorant, choose fresh live stock and fowl bone, as chicken bone, feed(raw material)inlet is put into after cleaning, the milling apparatus of feed(raw material)inlet is broken by chicken bone, and the meausring apparatus of feed(raw material)inlet and water inlet is according to chicken bone: chicken bone mixes with water than 10:1 by water quality, and heater is the condition of 80kPa at pressure, filter after mixture boiled, get chicken bone;
The zymotic fluid prepared is sent into system from zymotic fluid entrance, the meausring apparatus of zymotic fluid entrance and the meausring apparatus of feed(raw material)inlet are according to chicken bone: zymotic fluid mass ratio 2:1 takes zymotic fluid, bactericidal unit is sent in mixing, bactericidal unit is 24 DEG C in temperature, force value is under the condition of 450MPa, raw material and zymotic fluid are passed through ultra-high pressure sterilization 10min, and the zymotic fluid wherein prepared comprises 56% water, 24% starch, 2.5% protein, 4.5% rice bran oil, 2.2% glycine, 1.9% alanine, 2.6% glutamic acid, 1.6% isoleucine, 0.8% riboflavin and 3.9% thiamine;
Under the condition of sterile vacuum, preparation bacterium liquid, the meausring apparatus of bacterium liquid entrance according to quality than zymotic fluid: zymotic fluid and system mix by bacterium liquid 1:0.03, put into terrine, under terrine is placed in the condition of sterile vacuum, wherein bacterium liquid comprises 40.2% water, 39% monose, 4.3% brewer's yeast, 5.5% candida utili, 4.9% Bacillus acidi lactici, 4.1% acetobacter, 0.5% protease and 1.1% trypsase;
It is 22h that light source generator produces periodicity of illumination, and periodicity of illumination is intermittent illumination, and in periodicity of illumination, the bright phase is respectively 9h and 5h, the dark phase is respectively 2h and 6h, and intensity of illumination is the light source of 4WLx, fermentation 6day, during the fermentation every 12h, system uniform stirring is overturn 1 time;
Under the condition of sterile vacuum, enter filter filter, get filtrate, according to filtrate in filtrate: sugar: the mass ratio 1:0.14:0.03 of ispol adds sugar and amino acid mixed liquor in filtrate, sugar enters system by sugared entrance, amino acid mixed liquor enters system by amino acid entrance, after the pH of system is adjusted to 6.1 by Ph adjusting device, send into reactor, be under the condition of 200kPa at pressure, heating reflux reaction 120min, naturally cool to normal temperature, obtain liquid chicken flavor condiment, wherein ispol comprises 12.3% alanine, 44.8%DL-methionine, 12.3% cysteine hydrochloride and 28.6%L-cysteine,
Under the condition of sterile vacuum, liquid chicken flavor condiment is sent into mixing arrangement, according to liquid chicken flavor condiment: maltodextrin: chicken fat: algin: ground cinnamon: white pepper powder: Radix Glycyrrhizae extracts stoste: calcium lactate: K-IAO mass ratio 1:0.04:0.28:0.09:0.16:0.12:0.01:0.004:0.007 adds maltodextrin in liquid chicken flavor condiment, chicken fat, algin, ground cinnamon, white pepper powder, Radix Glycyrrhizae extracts stoste calcium lactate and K-IAO, maltodextrin, chicken fat, algin, ground cinnamon, white pepper powder, Radix Glycyrrhizae extracts stoste calcium lactate and K-IAO enters system by additive entrance, by filling and sealing device filling and sealing after stirring.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, all any amendments done within the spirit and principles in the present invention, equivalent replacement and improvement etc., all should be included within protection scope of the present invention.
Claims (9)
1. the manufacturing system of liquid compound savory flavorant, is characterized in that: comprise the feed(raw material)inlet be linked in sequence, heater, bactericidal unit, terrine, filter, agitating device, reactor, mixing arrangement and filling and sealing device, described feed(raw material)inlet is provided with milling apparatus and water inlet, described bactericidal unit is provided with zymotic fluid entrance, described terrine is provided with bacterium liquid entrance, and described agitating device is provided with sugared entrance and amino acid entrance, and described mixing arrangement is provided with additive entrance.
2. the manufacturing system of liquid compound savory flavorant as claimed in claim 1, is characterized in that: under described terrine, filter, agitating device, reactor, mixing arrangement and filling and sealing device are all placed in sterile vacuum condition.
3. the manufacturing system of liquid compound savory flavorant as claimed in claim 1 or 2, it is characterized in that: described feed(raw material)inlet, water inlet, zymotic fluid entrance, bacterium liquid entrance, sugar entrance, amino acid entrance and additive entrance are provided with meausring apparatus, the mass ratio of raw material and water can be set to 10:1 by the meausring apparatus of described feed(raw material)inlet and water inlet, the mass ratio of raw material and zymotic fluid can be set to 2:1 by the meausring apparatus of described feed(raw material)inlet and zymotic fluid entrance, the mass ratio of zymotic fluid and bacterium liquid can be set to 1:0.03 by the meausring apparatus of described zymotic fluid entrance and bacterium liquid entrance, described filter is provided with meausring apparatus, can the quality of weighed filtrate, described filter, the meausring apparatus of sugar entrance and amino acid entrance can by filtrate, the mass ratio of sugar and amino acid mixed liquor is set to 1:0.14:0.03.
4. the manufacturing system of liquid compound savory flavorant as claimed in claim 3, is characterized in that: described heater is provided with pressure control device, can be 80kPa by constant pressure.
5. the manufacturing system of liquid compound savory flavorant as claimed in claim 4, it is characterized in that: described bactericidal unit is provided with pressure control device and temperature control equipment, constant pressure can be 450MPa by described pressure control device, and described temperature control equipment can by temperature constant in the scope of 24 ~ 26 DEG C.
6. the manufacturing system of the liquid compound savory flavorant as described in claim 4 or 5, is characterized in that: the surface of described terrine is covered with air-permeable protective film; Described terrine is provided with light source generator, and it is 22h that described light source generator can produce periodicity of illumination, and intensity of illumination is the light source of 4 ~ 6WLx, and described periodicity of illumination is intermittent illumination, and in described periodicity of illumination, the bright phase is respectively 9h and 5h, and the dark phase is respectively 2h and 6h.
7. the manufacturing system of liquid compound savory flavorant as claimed in claim 6, is characterized in that: described agitating device is provided with pH adjusting device, and the pH of the mixed system in agitating device can regulate in the scope of 6.1 ~ 6.8 by described pH adjusting device.
8. the manufacturing system of liquid compound savory flavorant as claimed in claim 7, is characterized in that: described reactor is provided with pressure control device, and described pressure control device can by constant pressure at 200kPa.
9. the manufacturing system of liquid compound savory flavorant as claimed in claim 7 or 8, it is characterized in that: described additive entrance is provided with maltodextrin, animal oil, algin, ground cinnamon, white pepper powder, Radix Glycyrrhizae extracts stoste, calcium lactate and K-IAO meausring apparatus, described maltodextrin, animal oil, algin, ground cinnamon, white pepper powder, Radix Glycyrrhizae extracts stoste, calcium lactate and K-IAO meausring apparatus can by maltodextrins, animal oil, algin, ground cinnamon, white pepper powder, Radix Glycyrrhizae extracts stoste, the mass ratio of calcium lactate and K-IAO is set to 4:28:9:16:12:1:0.4:0.7.
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