CN106616841A - Preparation method of Corbicula fluminea seasoning - Google Patents
Preparation method of Corbicula fluminea seasoning Download PDFInfo
- Publication number
- CN106616841A CN106616841A CN201611005263.7A CN201611005263A CN106616841A CN 106616841 A CN106616841 A CN 106616841A CN 201611005263 A CN201611005263 A CN 201611005263A CN 106616841 A CN106616841 A CN 106616841A
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- China
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- corbicula fluminea
- seasoning
- reaction
- preparation
- mixed
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- 241000193879 Corbicula fluminea Species 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 235000011194 food seasoning agent Nutrition 0.000 title abstract description 8
- 238000006243 chemical reaction Methods 0.000 claims abstract description 19
- 239000000796 flavoring agent Substances 0.000 claims abstract description 15
- 235000019634 flavors Nutrition 0.000 claims abstract description 15
- 102000004190 Enzymes Human genes 0.000 claims abstract description 14
- 108090000790 Enzymes Proteins 0.000 claims abstract description 14
- 239000007788 liquid Substances 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 claims abstract description 8
- 230000000694 effects Effects 0.000 claims abstract description 6
- 239000004475 Arginine Substances 0.000 claims abstract description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 4
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 claims abstract description 4
- 238000009835 boiling Methods 0.000 claims abstract description 4
- 238000005119 centrifugation Methods 0.000 claims abstract description 4
- 239000008103 glucose Substances 0.000 claims abstract description 4
- 229960003080 taurine Drugs 0.000 claims abstract description 4
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims abstract 4
- 239000004471 Glycine Substances 0.000 claims abstract 2
- 239000000463 material Substances 0.000 claims description 8
- 108091005804 Peptidases Proteins 0.000 claims description 6
- 239000004365 Protease Substances 0.000 claims description 6
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 6
- 238000004108 freeze drying Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- SRBFZHDQGSBBOR-LECHCGJUSA-N alpha-D-xylose Chemical compound O[C@@H]1CO[C@H](O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-LECHCGJUSA-N 0.000 claims description 3
- 239000000376 reactant Substances 0.000 claims description 3
- 229960003487 xylose Drugs 0.000 claims description 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims 1
- 102000002322 Egg Proteins Human genes 0.000 claims 1
- 108010000912 Egg Proteins Proteins 0.000 claims 1
- 235000014103 egg white Nutrition 0.000 claims 1
- 210000000969 egg white Anatomy 0.000 claims 1
- 235000013372 meat Nutrition 0.000 abstract description 12
- 238000000034 method Methods 0.000 abstract description 6
- 239000002994 raw material Substances 0.000 abstract description 5
- 239000000203 mixture Substances 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 239000012295 chemical reaction liquid Substances 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 235000014102 seafood Nutrition 0.000 abstract description 2
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 abstract 2
- 230000002255 enzymatic effect Effects 0.000 abstract 2
- 239000000413 hydrolysate Substances 0.000 abstract 2
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 abstract 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 abstract 1
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 241000894007 species Species 0.000 description 4
- 235000001014 amino acid Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 239000013505 freshwater Substances 0.000 description 3
- 108090000765 processed proteins & peptides Proteins 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
- 229910021529 ammonia Inorganic materials 0.000 description 2
- 235000013409 condiments Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000005445 natural material Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 102000018389 Exopeptidases Human genes 0.000 description 1
- 108010091443 Exopeptidases Proteins 0.000 description 1
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 description 1
- 108010070551 Meat Proteins Proteins 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000002785 anti-thrombosis Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 229940088710 antibiotic agent Drugs 0.000 description 1
- 239000003146 anticoagulant agent Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 235000018417 cysteine Nutrition 0.000 description 1
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 238000001976 enzyme digestion Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 1
- 150000002402 hexoses Chemical class 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 238000013095 identification testing Methods 0.000 description 1
- 210000000987 immune system Anatomy 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- -1 it is antiviral Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 150000002894 organic compounds Chemical class 0.000 description 1
- 150000002972 pentoses Chemical class 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000002633 protecting effect Effects 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 210000002105 tongue Anatomy 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- 239000012138 yeast extract 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 method of Corbicula fluminea seasoning. The method comprises steps as follows: after Corbicula fluminea meat paste and water are mixed in the mass ratio being 1:1, mixed enzymes accounting for 2% of a raw material liquid are added, the mixture is subjected to water bath at the temperature of 60 DEG C for 6 h and then subjected to boiling water bath at 100 DEG C for enzyme denaturalixation for 15 min after enzymolysis is completed, centrifugation is performed, and an enzymatic hydrolysate is obtained; 10 mL of the enzymatic hydrolysate obtained in S1 is taken, 0.6 g of glucose, 0.02 g of xylose, 0.2 g of arginine, 0.1 g of glycine and 0.2 g of taurine are added, the mixture reacts at 100 DEG C for 1 h, the reaction pH is 6, a reaction liquid is freeze-dried, and the Corbicula fluminea seasoning is obtained. Through a Maillard reaction, the purpose of fishy smell removal can be achieved, and the aroma-enhancing effect can be realized, so that the seasoning with seafood and meat fragrance is obtained. The Corbicula fluminea seasoning has good flavor and taste and is very healthy and beneficial to a human body. The variety of seasoning in the market at present is greatly enriched, and even, a new market is developed.
Description
Technical field
The present invention relates to field of food, and in particular to a kind of preparation method of Corbicula fluminea flavoring.
Background technology
The growth and breeding ability of Corbicula fluminea is strong, and for the requirement of growing environment is not especially high, therefore yield is high, and
It is easy to fish for.Utilization to Corbicula fluminea at present is only confined to eat raw, or is fabricated to dry, can of a species of small clam living in fresh water etc..Also seldom have on market with
The flavoring that Corbicula fluminea is prepared into for raw material, so the market potential of this respect is still very big.
There is scholar that enzyme digestion reaction is carried out to Corbicula fluminea meat from different enzymes, study the optimum condition of enzymolysis.Wherein there is utilization
Flavor protease is digested to Corbicula fluminea meat, as a result shows that, in the case where exopeptidase is acted on, the hardship of hydrolyzate can be effectively improved
Taste.In the protein zymolyte of Corbicula fluminea, containing the trophic function composition such as substantial amounts of small peptide, polypeptide, amino acid, and some biologies are living
Property peptide, with adjust stomach motion, adjust immune system, antibacterial, antithrombotic, it is antiviral, anti-oxidant, promote mineral absorption etc.
The effect of aspect.
Natural flavouring is using pure natural material, such as veterinary antibiotics, marine product and meat Jing extraction, enzymolysis side
Obtained from method.It not only remains the natural flavor of raw-food material, also highly beneficial to health.Therefore from raw-food material
Local flavor and its security consideration, the third generation that natural condiment containing becomes after hydrolyzed vegetable protein, yeast extract is fresh
Flavoring.
Maillard reaction is exactly the complicated reaction occurred by amino acid or protein and reduced sugar, can produce substantial amounts of product
Thing, such as aromatic, the intermediate with ultraviolet absorption characteristic and melanoidin (a kind of organic compound of burgundy).
This reaction generally occur food culinary art, preserve and process in.French chemist Maillard L.C. in 1912
It is found that the reaction.
The 1950's, people begin attempt to seek and determine the meat perfume precursor substance in raw meat.The 1950's
Early stage later stage to the sixties, with the continuous mature of analytical instrumentation techniques, people by advanced analytical instrument (GC/MS,
Electronic Nose, electronic tongues and smell identification test and odor detection technology) isolate the volatile flavor compoundses that meat is produced in gastronomical process.1960
Year, Moothn et al. has applied for a patent, and title can be obtained with meat-like flavor from pentose, hexose and cysteine reaction system
Material.After the seventies, by the research that deepens continuously to Maillard reaction raw materials and its condition control, people are to Mei Lade
The understanding of reaction mechanism and reaction path has reached very high level.Research of the China to thermal processing meat flavour is started in previous generation
Record the eighties, result from instant noodles industry, and in the latter stage eighties, realize industrialization.Initial stage mainly adopts hydrolyzing plant egg
In vain, amino acid and reduced sugar carry out thermal response, and product becomes meat flavor after blending.To the nineties, the application of enzyme engineering
So that the meat flavor production technology with meat proteins as raw material achieves major progress, various natural simulated systems meet the tendency of and
It is raw.
Also do not occur carrying out the tune that Maillard reaction is prepared by raw material of Corbicula fluminea enzymolysis liquid on current Condiment Market
Taste product, its market potential is still very huge.Corbicula fluminea it is nutritious, but also with functions such as certain liver protectings,
In current such a people for the epoch that health increasingly focuses on health, it is added to ours using it as flavouring
In three meals in a day, its health effectiveness will be a spotlight.
The content of the invention
To solve the above problems, the invention provides a kind of preparation method of Corbicula fluminea flavoring, using Maillard reaction, both
The purpose for removing fishy smell can be reached, additionally it is possible to play the effect of flavouring.Finally Maillard reaction liquid is carried out into freeze-drying, you can
Obtain the flavouring with seafood and meat flavour fragrance.Flavouring made by this use natural material, not only with good local flavor
And mouthfeel, and it is very healthy, it is favourable to human body.The species of Vehicles Collected from Market flavouring will be greatly enriched, or even is hewed out new
Market.
For achieving the above object, the technical scheme taken of the present invention is：
A kind of preparation method of Corbicula fluminea flavoring, comprises the steps：
S1, a species of small clam living in fresh water muddy flesh is mixed with water in mass ratio 1: 1 after, add equivalent to material liquid 2% mixed enzyme, 60 DEG C of water-baths
6h, after the completion of enzymolysis, 100 DEG C of boiling water baths go out enzyme activity 15min, and centrifugation obtains enzymolysis liquid；
S2, enzymolysis liquid 10mL obtained by step S1 is taken, add glucose 0.6g, wood sugar 0.02g, arginine 0.2g, sweet ammonia
Sour 0.1g, taurine 0.2g, 100 DEG C of reaction 1h, reaction pH is 6, and gained reactant liquor carries out freeze-drying, obtains Corbicula fluminea seasoning
Material.
Preferably, the mixed enzyme is by alkali protease: the mixing gained of flavor protease in mass ratio 2: 2.5.
The invention has the advantages that：
Optimal Corbicula fluminea meat Controlled-enzymatic Hydrolysis technique is obtained, for the later higher value application of Corbicula fluminea foundation is provided, promote Corbicula fluminea
The sustainable development of industry；Contribute to cultivating China's emerging strategic industries, improve China in the world of the field high-tech product
Competitiveness；Corbicula fluminea seasoner products with rich flavor are obtained, to obtain broader applications after it technical support is provided.
Specific embodiment
In order that objects and advantages of the present invention become more apparent, the present invention is carried out further with reference to embodiments
Describe in detail.It should be appreciated that specific embodiment described herein is not used to limit this only to explain the present invention
It is bright.
A kind of preparation method of Corbicula fluminea flavoring is embodiments provided, is comprised the steps：
S1, a species of small clam living in fresh water muddy flesh is mixed with water in mass ratio 1: 1 after, add equivalent to material liquid 2% mixed enzyme, 60 DEG C of water-baths
6h, after the completion of enzymolysis, 100 DEG C of boiling water baths go out enzyme activity 15min, and centrifugation obtains enzymolysis liquid；
S2, enzymolysis liquid 10mL obtained by step S1 is taken, add glucose 0.6g, wood sugar 0.02g, arginine 0.2g, sweet ammonia
Sour 0.1g, taurine 0.2g, 100 DEG C of reaction 1h, reaction pH is 6, and gained reactant liquor carries out freeze-drying, obtains Corbicula fluminea seasoning
Material.
The mixed enzyme is by alkali protease: the mixing gained of flavor protease in mass ratio 2: 2.5.
The above is only the preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, under the premise without departing from the principles of the invention, some improvements and modifications can also be made, these improvements and modifications also should
It is considered as protection scope of the present invention.
Claims (2)
1. a kind of preparation method of Corbicula fluminea flavoring, it is characterised in that comprise the steps：
S1, Corbicula fluminea muddy flesh is mixed with water in mass ratio 1: 1 after, add equivalent to material liquid 2% mixed enzyme, 60 DEG C of water-baths
6h, after the completion of enzymolysis, 100 DEG C of boiling water baths go out enzyme activity 15min, and centrifugation obtains enzymolysis liquid；
S2, enzymolysis liquid 10mL obtained by step S1 is taken, add glucose 0.6g, wood sugar 0.02g, arginine 0.2g, glycine
0.1g, taurine 0.2g, 100 DEG C of reaction 1h, reaction pH is 6, and gained reactant liquor carries out freeze-drying, obtains Corbicula fluminea flavoring.
2. a kind of preparation method of Corbicula fluminea flavoring as claimed in claim 1, it is characterised in that the mixed enzyme is by alkaline egg
White enzyme：The mixing gained of flavor protease in mass ratio 2: 2.5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611005263.7A CN106616841A (en) | 2016-11-11 | 2016-11-11 | Preparation method of Corbicula fluminea seasoning |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611005263.7A CN106616841A (en) | 2016-11-11 | 2016-11-11 | Preparation method of Corbicula fluminea seasoning |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106616841A true CN106616841A (en) | 2017-05-10 |
Family
ID=58806108
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611005263.7A Pending CN106616841A (en) | 2016-11-11 | 2016-11-11 | Preparation method of Corbicula fluminea seasoning |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106616841A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108094839A (en) * | 2018-01-25 | 2018-06-01 | 淮阴工学院 | A kind of method that Corbicula fluminea meat enzymolysis liquid deodorant takes off bitter flavouring |
| CN108208743A (en) * | 2017-12-29 | 2018-06-29 | 安徽华恒生物科技股份有限公司 | Seasoning for fish sauce and preparation method thereof |
| CN109170795A (en) * | 2018-09-20 | 2019-01-11 | 佛山市海天（江苏）调味食品有限公司 | A kind of production method of oyster juice |
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|---|---|---|---|---|
| CN102258185A (en) * | 2010-05-24 | 2011-11-30 | 天津工业生物技术研究所 | Fresh food essence from fish bone protein and preparation method thereof |
| CN102726700A (en) * | 2012-07-12 | 2012-10-17 | 集美大学 | Method for preparing fish flavor nutritional condiment |
| CN102742814A (en) * | 2011-04-18 | 2012-10-24 | 天津市海发珍品实业发展有限公司 | Preparation method of natural hairtail essence |
| CN104381957A (en) * | 2014-12-09 | 2015-03-04 | 汕头市华馨香料有限公司 | Method for preparing fish spice |
| CN104489605A (en) * | 2014-11-28 | 2015-04-08 | 淮阴工学院 | Preparation method of corbicula essence base material |
-
2016
- 2016-11-11 CN CN201611005263.7A patent/CN106616841A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102258185A (en) * | 2010-05-24 | 2011-11-30 | 天津工业生物技术研究所 | Fresh food essence from fish bone protein and preparation method thereof |
| CN102742814A (en) * | 2011-04-18 | 2012-10-24 | 天津市海发珍品实业发展有限公司 | Preparation method of natural hairtail essence |
| CN102726700A (en) * | 2012-07-12 | 2012-10-17 | 集美大学 | Method for preparing fish flavor nutritional condiment |
| CN104489605A (en) * | 2014-11-28 | 2015-04-08 | 淮阴工学院 | Preparation method of corbicula essence base material |
| CN104381957A (en) * | 2014-12-09 | 2015-03-04 | 汕头市华馨香料有限公司 | Method for preparing fish spice |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108208743A (en) * | 2017-12-29 | 2018-06-29 | 安徽华恒生物科技股份有限公司 | Seasoning for fish sauce and preparation method thereof |
| CN108094839A (en) * | 2018-01-25 | 2018-06-01 | 淮阴工学院 | A kind of method that Corbicula fluminea meat enzymolysis liquid deodorant takes off bitter flavouring |
| CN109170795A (en) * | 2018-09-20 | 2019-01-11 | 佛山市海天（江苏）调味食品有限公司 | A kind of production method of oyster juice |
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Application publication date: 20170510 |