CN107279944A - A kind of Pu burns sliced eel flavouring material formula - Google Patents
A kind of Pu burns sliced eel flavouring material formula Download PDFInfo
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- CN107279944A CN107279944A CN201710413615.0A CN201710413615A CN107279944A CN 107279944 A CN107279944 A CN 107279944A CN 201710413615 A CN201710413615 A CN 201710413615A CN 107279944 A CN107279944 A CN 107279944A
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- maillard reaction
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
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- Proteomics, Peptides & Aminoacids (AREA)
- Health & Medical Sciences (AREA)
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Abstract
Sliced eel flavouring material formula is burnt the invention discloses a kind of Pu, the composition and its parts by weight of the condiment are：5 10 parts of enzymatic pectin hydrolysate, 38 parts of soyabean protein powder, 47 parts of catsup, 36 parts of garlic granule, 5 10 parts of white granulated sugar.The present invention also discloses the preparation method of the condiment.Have the beneficial effect that：Flavoring disclosed by the invention is prepared from, fragrant taste using enzymatic pectin hydrolysate as major ingredient through Maillard reaction incense-strengthening process, promotes appetite, and the cost of raw material used is cheap, and the ratio between various compositions is moderate, it is easy to store, safety non-toxic；Process of preparing is simple, and product quality stability is good, cheap, and application effect is good, with good economy, is a kind of environmental protection technique.
Description
Technical field
The present invention relates to flavor enhancement field, sliced eel flavouring material formula is burnt more particularly, to a kind of Pu.
Background technology
Eel, place also known as：White eel, common eel, river eel, common eel, blue or green eel, the protein, mineral matter contained by it are balanced, have
Good cosmetology effect.Moreover, lipid contained in eel is the high-quality fat of blood clean, blood fat can be reduced, is prevented
Only artery sclerosis.Eel is rich in multiple nutritional components, the effects such as with qi-restoratives blood-nourishing, clearing damp, anti-consumptive disease, is prolonged illness, weakness, poor
The good nutrition product of the patients such as blood, pulmonary tuberculosis.Containing a kind of very rare Lip river gram, Xihe River albumen in eel body, with good strong
Effect of able-bodied kidney, is young couple, the health food of the elderly.Eel is to be rich in calcareous aquatic products, often edible, can be made
Blood calcium value increased, and make in vigorous health.The liver of eel contains abundant vitamin A, is the excellent food of yctalopia people.
Prior art such as Authorization Notice No. is the B of CN 102028256 Chinese invention patent, discloses a kind of jelly Broiled River Eel
Preparation technology, the method include ice, cut open kill, rinse, skin burnings, meat burnings, boiling, Pu burning, precooling, it is quick-frozen, pack, refrigerate, into
Step, the eel delicious flavour prepared, special taste, but the condiment insufficient qualities used in the product such as product storage, cause production
The different fishy smell weight of product.
The content of the invention
Sliced eel condiment is burnt it is an object of the invention to provide the good Pu of a kind of fragrant taste, nutritious, stability to match somebody with somebody
Side.
The present invention is directed to the problem of being mentioned in background technology, and the technical scheme taken is：A kind of Pu burns sliced eel condiment and matched somebody with somebody
Side, the composition and its parts by weight of the condiment are：5-10 parts of enzymatic pectin hydrolysate, 3-8 parts of soyabean protein powder, 4-7 parts of catsup, garlic granule
3-6 parts, 5-10 parts of white granulated sugar.Prepared condiment, fragrant taste promotes appetite, and the cost of raw material used is cheap, various
Ratio between composition is moderate, it is easy to store, safety non-toxic.
Preferably, a kind of Pu burns sliced eel flavouring material formula, its preparation method includes the preparation of enzymatic pectin hydrolysate, Mei Lade
React flavouring, compounding.Process is simple, and product quality stability is good, cheap, and application effect is good, with good warp
Ji benefit.
Preferably, in the preparation process of enzymatic pectin hydrolysate, taking 3-6 parts of pericarps, crush, with mass ratio 1/10-1/15's
Skin slag is dispersed in water by ratio, is adjusted pH of mixed to be 2-3 with 15-20% aqueous citric acid solution, is extracted at 80-85 DEG C
1.5-2h, then adjusts pH of mixed to be 4-5, centrifuges with 30-35% sodium bicarbonate aqueous solution, is added into supernatant
Clear liquid quality 1.5-2.5% pectinase solution 100-120mL, 50-60 DEG C of enzymolysis 40-50min, suction filtration is concentrated in vacuo, and obtains fruit
Glue enzymolysis liquid.The content of the galacturonic acid obtained under the conditions of this is high, strengthens the extent of reaction of follow-up Maillard reaction, makes
Fragrance matter content produced by Maillard reaction is greatly improved, and improves the quality of condiment.
Preferably, in Maillard reaction incense-strengthening process, 3-8 portions of soybean proteins are added into 5-10 parts of enzymatic pectin hydrolysates
Powder, stirring mixing is delivered in Maillard reaction kettle, is rapidly heated to 105-115 DEG C, and the time for carrying out Maillard reaction is 1.5-
2.5h；40-50 DEG C is cooled to, 3-6 parts of bioactive peptides are added to Maillard reaction kettle, 1-2h is incubated, obtains maillard reaction product.
Carbohydrate and protein are had dulcet volatile heterocyclic compounds by the Maillard reaction by the process generation of a series of complex,
The fragrance of condiment is substantially increased, the quality of product is enhanced.
Preferably, the amino acid sequence of the bioactive peptide added in Maillard reaction incense-strengthening process is：
HSHACASSR.During Maillard reaction, the dulcet volatility heterocyclic compound of tool that enzymatic pectin hydrolysate is generated with soybean protein
Thing is unstable, easy oxidation Decomposition, loses fragrance, the bioactive peptide added and the complexing of volatile heterocyclic compounds formation
Thing strengthens its stability of knowing clearly, and makes condiment fragrance more lasting.
Preferably, during compounding, taking maillard reaction product, 4-7 parts of catsup, 3-6 parts of garlic granule, white sand are added
It is sugared 5-10 parts, stir 25-30min at 30-35 DEG C.Under the temperature time protocols, the component added can be merged fully, point
Dissipate uniform, improve product quality.
Compared with prior art, the advantage of the invention is that：Flavoring disclosed by the invention is with enzymatic pectin hydrolysate and soybean
Albumen powder is major ingredient, is prepared from through Maillard reaction incense-strengthening process, fragrant taste, promote appetite, and the raw material used into
This is cheap, and the ratio between various compositions is moderate, it is easy to store, safety non-toxic；Process of preparing is simple, and product quality is stable
Property is good, and cheap, application effect is good, with good economy, is a kind of environmental protection technique.
Embodiment
Below by embodiment, the present invention will be further described：
Embodiment 1：
A kind of Pu burns sliced eel flavouring material formula, and the composition and its parts by weight of the condiment are：5 parts of enzymatic pectin hydrolysate, soyabean protein powder 3
Part, 4 parts of catsup, 3 parts of garlic granule, 5 parts of white granulated sugar, its preparation comprises the following steps：
(1) preparation of enzymatic pectin hydrolysate：3 parts of pericarps are taken, 2h is soaked, washed 2 times, with the ratio of mass ratio 1/10 by skin slag
Be dispersed in water, with 15% aqueous citric acid solution adjust pH of mixed be 2,1.5h is extracted at 80 DEG C, then with 30% hydrogen
Aqueous solution of sodium oxide adjusts pH of mixed to be 4, centrifuges, and the pectinase solution of supernatant quality 1.5% is added into supernatant
110mL, stirs 12min, 50 DEG C of enzymolysis 40min in water-bath, and enzymolysis continues 10min in the case where temperature is 100 DEG C after terminating and gone out
Enzyme activity, by Buchner funnel suction filtration, filtrate is concentrated in vacuo 45min at absolute pressure 0.01MPa, 75 DEG C of temperature, obtains pectase
Solve thing.The content of the galacturonic acid obtained under the conditions of this is high, strengthens the extent of reaction of follow-up Maillard reaction, makes Mei La
Fragrance matter content produced by moral reaction is greatly improved, and improves the quality of condiment；(2) Maillard reaction flavouring：Take 5 portions of fruits
Glue enzymolysis liquid, adds 3 parts of soyabean protein powders, stirring 15min is well mixed raw material, delivered in Maillard reaction kettle, quick to rise
Temperature is to 105 DEG C, and the time for carrying out Maillard reaction is 1.5h；After reaction terminates, 40 DEG C are cooled to, and then to Maillard reaction
Kettle adds 3 parts of bioactive peptides, continues 1h at 40 DEG C, obtains maillard reaction product.The Maillard reaction is by carbohydrate and protein
Have dulcet volatile heterocyclic compounds by the process generation of a series of complex, substantially increase the fragrance of condiment, strengthen
The quality of product；(3) compound：Maillard reaction product is taken, 4 parts of catsup, 3 parts of garlic granule, 5 parts of white granulated sugar, at 30 DEG C is added
Lower stirring 25min.Under the temperature time protocols, the component added can be merged fully, be uniformly dispersed, and improve product quality.
Embodiment 2：
A kind of Pu burns sliced eel flavouring material formula, and the composition and its parts by weight of the condiment are：6 parts of enzymatic pectin hydrolysate, soyabean protein powder 4
Part, 5 parts of tomato, 4 parts of garlic granule, 6 parts of white granulated sugar, its preparation comprises the following steps：
(1) preparation of enzymatic pectin hydrolysate：4 parts of pericarps are taken, crushes, is dispersed in water skin slag with the ratio of mass ratio 1/12, are used
16% aqueous citric acid solution adjusts pH of mixed to be 2, and 1.6h is extracted at 82 DEG C, is then adjusted with 32% sodium bicarbonate aqueous solution
PH of mixed is 4, is centrifuged, and the pectinase solution 110mL of supernatant quality 2%, 55 DEG C of enzymolysis are added into supernatant
42min, suction filtration is concentrated in vacuo, and obtains enzymatic pectin hydrolysate.The content of the galacturonic acid obtained under the conditions of this is high, strengthens follow-up
The extent of reaction of Maillard reaction, the fragrance matter content produced by making Maillard reaction is greatly improved, and improves the matter of condiment
Amount；
(2) Maillard reaction flavouring：4 parts of soyabean protein powders are added into 6 parts of enzymatic pectin hydrolysates, it is anti-that Mei Lade is delivered in stirring mixing
Answer in kettle, be rapidly heated to 110 DEG C, the time for carrying out Maillard reaction is 2h；42 DEG C are cooled to, is added to Maillard reaction kettle
4 parts of bioactive peptides, are incubated 1.5h, obtain maillard reaction product.The Maillard reaction is by carbohydrate and protein by a series of multiple
The miscellaneous dulcet volatile heterocyclic compounds of process generation tool, substantially increase the fragrance of condiment, enhance the quality of product；
(3) compound：Maillard reaction product is taken, 5 parts of catsup is added, 4 parts of garlic granule, 6 parts of white granulated sugar is stirred at 32 DEG C
26min.Under the temperature time protocols, the component added can be merged fully, be uniformly dispersed, and improve product quality.
Embodiment 3：
A kind of Pu burns sliced eel flavouring material formula, and the composition and its parts by weight of the condiment are：10 parts of enzymatic pectin hydrolysate, soyabean protein powder
8 parts, 7 parts of catsup, 6 parts of garlic granule, 10 parts of white granulated sugar, its preparation comprises the following steps：
(1) preparation of enzymatic pectin hydrolysate：6 parts of pericarps are taken, crushes, is dispersed in water skin slag with the ratio of mass ratio 1/15, are used
20% aqueous citric acid solution adjusts pH of mixed to be 3, and 2h is extracted at 85 DEG C, then adjusts mixed with 35% sodium bicarbonate aqueous solution
It is 5 to close liquid pH, is centrifuged, and the pectinase solution 120mL of supernatant quality 2.5%, 60 DEG C of enzymolysis are added into supernatant
50min, suction filtration is concentrated in vacuo, and obtains enzymatic pectin hydrolysate.The content of the galacturonic acid obtained under the conditions of this is high, strengthens follow-up
The extent of reaction of Maillard reaction, the fragrance matter content produced by making Maillard reaction is greatly improved, and improves the matter of condiment
Amount；
(2) Maillard reaction flavouring：8 parts of soyabean protein powders are added in 10 parts of enzymatic pectin hydrolysates, it is anti-that Mei Lade is delivered in stirring mixing
Answer in kettle, be rapidly heated to 115 DEG C, the time for carrying out Maillard reaction is 2.5h；50 DEG C are cooled to, is added to Maillard reaction kettle
Enter 6 parts of bioactive peptides, be incubated 2h, obtain maillard reaction product.The Maillard reaction is by carbohydrate and protein by a series of multiple
The miscellaneous dulcet volatile heterocyclic compounds of process generation tool, substantially increase the fragrance of condiment, enhance the quality of product；
(3) compound：Maillard reaction product is taken, 7 parts of catsup is added, 6 parts of garlic granule, 10 parts of white granulated sugar is stirred at 35 DEG C
30min.Under the temperature time protocols, the component added can be merged fully, be uniformly dispersed, and improve product quality.
Routine operation in the operating procedure of the present invention is well known to those skilled in the art, herein without repeating.
Technical scheme is described in detail embodiment described above, it should be understood that it is described above only
For the specific embodiment of the present invention, it is not intended to limit the invention, all any modifications made in the spirit of the present invention,
Supplement or similar fashion replacement etc., should be included in the scope of the protection.
SEQUENCE LISTING
<110>Zhoushan Qi Sheng aquatic products Co., Ltd
<120>A kind of Pu burns sliced eel flavouring material formula
<130> 1
<160> 1
<170> PatentIn version 3.5
<210> 1
<211> 9
<212> PRT
<213>It is artificial synthesized
<400> 1
His Ser His Ala Cys Ala Ser SerArg
1 5
Claims (6)
1. a kind of Pu burns sliced eel flavouring material formula, it is characterised in that：Composition and its parts by weight are in the flavouring material formula：Pectase
Solve 5-10 parts of liquid, 3-8 parts of soyabean protein powder, 4-7 parts of catsup, 3-6 parts of garlic granule, 5-10 parts of white granulated sugar.
2. a kind of Pu according to claim 1 burns sliced eel flavouring material formula, its preparation method includes the system of enzymatic pectin hydrolysate
It is standby, Maillard reaction flavouring, compounding, it is characterised in that：A kind of bioactive peptide is added in Maillard reaction incense-strengthening process.
3. a kind of Pu according to claim 2 burns the preparation method of sliced eel condiment, it is characterised in that：The Mei Lade is anti-
The incense-strengthening process is answered to be：3-8 parts of soyabean protein powders are added in 5-10 parts of enzymatic pectin hydrolysates, Maillard reaction kettle is delivered in stirring mixing
In, 105-115 DEG C is warming up to, the time for carrying out Maillard reaction is 1.5-2.5h；40-50 DEG C is cooled to, to Maillard reaction
Kettle adds 3-6 parts of bioactive peptides, is incubated 1-2h, obtains maillard reaction product.
4. a kind of Pu according to claim 2 burns the preparation method of sliced eel condiment, it is characterised in that：The Mei Lade is anti-
The amino acid sequence for answering the bioactive peptide added in incense-strengthening process is：HSHACASSR.
5. a kind of Pu according to claim 2 burns the preparation method of sliced eel condiment, it is characterised in that：Described pectase
Solution liquid preparation process be：3-6 parts of pericarps are taken, crushes, is dispersed in water skin slag with mass ratio 1/10-1/15 ratio, are used
15-20% aqueous citric acid solution adjusts pH of mixed to be 2-3,1.5-2h is extracted at 80-85 DEG C, then with 30-35% carbon
Sour hydrogen sodium water solution adjusts pH of mixed to be 4-5, centrifuges, and supernatant quality 1.5-2.5% pectin is added into supernatant
Enzyme solutions 100-120mL, 50-60 DEG C of enzymolysis 40-50min, suction filtration is concentrated in vacuo, and obtains enzymatic pectin hydrolysate.
6. a kind of Pu according to claim 2 burns the preparation method of sliced eel condiment, it is characterised in that：Described compounding
Cheng Wei：Maillard reaction product is taken, 2-8 parts of catsup is added, 1-4 parts of garlic granule, 3-7 parts of white granulated sugar is stirred at 30-35 DEG C
25-30min。
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| CN201710413615.0A CN107279944A (en) | 2017-06-05 | 2017-06-05 | A kind of Pu burns sliced eel flavouring material formula |
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| CN201710413615.0A CN107279944A (en) | 2017-06-05 | 2017-06-05 | A kind of Pu burns sliced eel flavouring material formula |
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Citations (7)
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| CN102028256A (en) * | 2010-08-31 | 2011-04-27 | 福建省东山县海魁水产集团有限公司 | Process for preparing frozen roasted eel |
| CN102160657A (en) * | 2011-03-01 | 2011-08-24 | 福建福铭食品有限公司 | Processing technique of quick-freezing roasted eels with bay leaf flavor |
| CN102488180A (en) * | 2011-12-22 | 2012-06-13 | 南京缇丰食品有限公司 | Method for preparing natural mutton flavour by utilizing sheep bone |
| CN102578526A (en) * | 2012-03-29 | 2012-07-18 | 广东嘉豪食品股份有限公司 | Method for preparing light type chicken bouillon seasoning |
| CN103087822A (en) * | 2012-12-30 | 2013-05-08 | 中国计量学院 | Preparation method of glutinous essence |
| CN106174358A (en) * | 2016-06-28 | 2016-12-07 | 义乌市忻昱生物科技有限公司 | A kind of Islamic barbecue sauce containing local flavor Mei Lade peptide and preparation method thereof |
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2017
- 2017-06-05 CN CN201710413615.0A patent/CN107279944A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101457248A (en) * | 2008-11-12 | 2009-06-17 | 广州华宝香精香料有限公司 | Method for preparing maillard flavor peptides by using soja bean separation protein |
| CN102028256A (en) * | 2010-08-31 | 2011-04-27 | 福建省东山县海魁水产集团有限公司 | Process for preparing frozen roasted eel |
| CN102160657A (en) * | 2011-03-01 | 2011-08-24 | 福建福铭食品有限公司 | Processing technique of quick-freezing roasted eels with bay leaf flavor |
| CN102488180A (en) * | 2011-12-22 | 2012-06-13 | 南京缇丰食品有限公司 | Method for preparing natural mutton flavour by utilizing sheep bone |
| CN102578526A (en) * | 2012-03-29 | 2012-07-18 | 广东嘉豪食品股份有限公司 | Method for preparing light type chicken bouillon seasoning |
| CN103087822A (en) * | 2012-12-30 | 2013-05-08 | 中国计量学院 | Preparation method of glutinous essence |
| CN106174358A (en) * | 2016-06-28 | 2016-12-07 | 义乌市忻昱生物科技有限公司 | A kind of Islamic barbecue sauce containing local flavor Mei Lade peptide and preparation method thereof |
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| Title |
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| 王立晖: "《生物活性多肽特性与营养学应用研究》", 30 November 2016, 天津大学出版社 * |
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Application publication date: 20171024 |