CN107960629A - A kind of seafood shrimp taste soup jelly and preparation method thereof - Google Patents
A kind of seafood shrimp taste soup jelly and preparation method thereof Download PDFInfo
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- CN107960629A CN107960629A CN201710616709.8A CN201710616709A CN107960629A CN 107960629 A CN107960629 A CN 107960629A CN 201710616709 A CN201710616709 A CN 201710616709A CN 107960629 A CN107960629 A CN 107960629A
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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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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Abstract
The present invention relates to the production method of food seasoning, discloses a kind of seafood shrimp taste soup jelly and preparation method thereof.Seafood shrimp taste soup freeze composition be：The mixture 70 85% of shrimp shell extract and marine algae extract, cooking wine 3 5%, water 1 3%, monosodium glutamate 3 6%, salt 2 8%, white sugar 5 10%, starch 0.5 1%, Ground Cloves 0.2 0.5%, fennel powder 0.2 0.5%.The present invention is raw material using shrimp shell, and of low cost, the carrier of co-immobilization enzyme is prepared by raw material of seaweed, the constituent that can freeze as soup, without extra addition antioxidant, thickener and stabilizer；The efficiency of proteolysis is improved by the method for co-immobilization enzyme, reduces technological requirement；While by Maillard reaction enzyme deactivation, make product special flavour more preferably.Present invention process requirement is low, and process is simple, and cost of material is low, and flavor is mellow, and nutrition is comprehensive, suitable for industrialization.
Description
Technical field
The present invention relates to the preparation method of food seasoning, more particularly to a kind of seafood shrimp taste soup jelly and preparation method thereof.
Background technology
The shrimp resources in China are extremely abundant, and shrimp during processing, eating, largely lost by the shrimping beam trawl such as shrimp shell
Abandon, or for producing feed, reduce the utility value of shrimping beam trawl.In fact, shrimp shell rich in calcium, protein, astaxanthin and
Many nutriments such as chitin, can become extraordinary marine organisms product after treatment.
Shrimp paste is a kind of shrimp taste flavoring through everfermentation, and the Chinese patent of Application No. 201410099612.0 discloses
A kind of instant shrimp paste and preparation method thereof, by adding stabilizer, solves the problems, such as that stability is poor in the prior art, production week
Phase is short.But raw material is fresh whole shrimp, cost is higher, and using saccharomycetes to make fermentation, protein is difficult hydrolysis, is unfavorable for nutrition
The absorption of material.
The Chinese patent of Application No. 201611150466.5 is prepared for shrimp shell sea with shrimp shell raw material by protease hydrolyzed
Fresh seasoning, production cost is low, but directly enzyme enzymolysis is very stringent to technological requirement, temperature of the protease to environment, pH
Be worth very sensitive, the correlation technique in China is ripe not enough, can not large-scale promotion, meanwhile, it is with single nutrient component, and flavor into
Divide content low, it is unstable.
The content of the invention
Freeze in order to solve the above technical problem, the present invention provides a kind of seafood shrimp taste soup and preparation method thereof.
The present invention concrete technical scheme be：Seafood shrimp taste soup freezes to be formed by the component compounding of following percentage by weight：
The mixture 70-85% of shrimp shell extract and marine algae extract
Cooking wine 3-5%
Water 1-3%
Monosodium glutamate 3-6%
Salt 2-8%
White sugar 5-10%
Starch 0.5-1%
Ground Cloves 0.2-0.5%
Fennel powder 0.2-0.5%.
The shrimp shell extract and the mixture of marine algae extract are prepared by following steps：
1）Fresh shrimp shell is cleaned, the shrimp shell crushed material of 5-15 mesh is obtained with pulverizer crushing shrimp shell；
2）By shrimp shell crushed material and water with weight ratio 1:The ratio of 1-1.5 after mixing, is added to enzymatic vessel, stirs, heating
It is warming up to 45-50 DEG C；
3）Regulating step 2）Liquid pH to 6-8 in enzymatic vessel after processing, adds the sea of 0.3-0.8 times of shrimp shell crushed material weight
Algae extract co-immobilization protease, under conditions of stirring, hydrolyzes 2-6h, hydrolysis temperature is controlled at 40 DEG C -50 DEG C, digested
Liquid；
4）According to mass fraction, 1.0-20.0% reduced sugars, 0.2-5.0% amino acid, 0.2-6.0% foods are directly added into enzymolysis liquid
With oil, 0.2-0.6% vitamins, after stirring and dissolving, 100-130 DEG C is heated to, 0.5-5h is reacted, is cooled to room after reaction
Temperature, obtains shrimp shell extract Maillard reaction liquid；
5）By reaction solution in 50-70 DEG C of temperature, after being dried under vacuum to solid, grinding is broken into powder and obtains shrimp shell extract and seaweed
The mixture of extract.
Enzymolysis process can stablize protease using immobilization proteinase, make its not easy in inactivation, to pH value, impurity and technique
The requirement of condition etc. can all reduce, and be conducive to industrialize.And co-immobilization protease secures several different types of at the same time
, there is synergistic effect between different protease, the progress of enzyme digestion reaction can be promoted in protease.In addition, after enzyme digestion reaction, nothing
Destroy the enzyme treatment is needed, because the reaction condition of Maillard reaction and enzyme deactivation process are essentially identical, is so carrying out Maillard reaction
Just enzyme deactivation at the same time, simplifies technological process.
Preferably, step 4 in the shrimp shell extract and the preparation method of the mixture of marine algae extract）In also
Raw sugar is glucose, one or more of mixtures in fructose, xylose.
Preferably, step 4 in the shrimp shell extract and the preparation method of the mixture of marine algae extract）In ammonia
Base acid is one kind in cysteine, glutamic acid, cystine, aspartic acid, arginine, glycine, arginine or phenylalanine
Or several mixtures.
Preferably, step 4 in the shrimp shell extract and the preparation method of the mixture of marine algae extract）In dimension
Raw element is vitamin B complex, vitamin C one or two kinds of mixture therein.
The preparation method of the co-immobilization protease is：
1）It is 1-2% in marine algae extract mass fraction, it is sodium alginate weight to add gross weight in the solution that pH value is 6-8
The alkali protease of 2-4%, neutral proteinase and papain, blended liquid is obtained after stirring evenly；
2）Blended liquid is instilled into the CaCl that mass fraction is 3-6%2Aqueous solution, gel particle is obtained after standing immobilization, as common
Immobilization proteinase.
Preferably, step 1 in the preparation method of the co-immobilization protease）Neutral and alkali protease, neutral protein
The weight ratio of enzyme and papain is 4:2:1.
The carrier of co-immobilization protease uses marine algae extract, therefore after enzyme digestion reaction, without filtering,
Carrier can simplify technological process, enrich the nutritional ingredient of soup jelly with protease directly as the component in soup jelly.Separately
Outside, the sodium alginate in marine algae extract or a kind of edible gelatin, stay in soup the effect of thickener that also acts, and protect water
Point, avoid moisture from separating out layering, increase system stability, achieve many things at one stroke, without extra addition thickener and stabilizer.
The preparation method of the wherein described marine algae extract is：
1）New fresh seaweed is chosen, soaks 30-40mim in water, after cleaning draining, it is spare to be broken into slurry with tissue refiner；
2）Na is added in slurry2SO3It is 11-12 to pH value, dissolves seaweed slurry, filtering reacting liquid obtains sodium alginate soln and filter
Slag；
3）It is filter residue according to solid-liquid ratio: ethanol=1g/mL: 6-8g/mL is stirred evenly with the ethanol that concentration is 80-90 (v) %,
Black out extracts 0.5-2h, is filtered, obtains seeweed polyphenol solution；
4）By sodium alginate soln and seeweed polyphenol solution in 50-70 DEG C of temperature, after being concentrated in vacuo to solid content 20-30%
Carry out being spray-dried to obtain marine algae extract in spray dryer.
Marine algae resource enriches, and cost is low, and the addition of marine algae extract enriches the nutritional ingredient of toppings, and sea
Contain Sargassum protein in algae extract, belong to vegetable protein, can promote to absorb together with the animal protein in shrimp shell；Meanwhile
Sodium alginate in marine algae extract can be as the carrier of immobilised enzymes, and seeweed polyphenol also has oxidation resistant effect, Neng Gouzuo
For antioxidant, therefore, this seafood shrimp taste soup freezes without additionally adding antioxidant, just can effectively prevent product and goes bad, extends
Keeping life.
The production method that the seafood shrimp taste soup freezes is：First respectively by cooking wine, monosodium glutamate, salt, white sugar, water, starch, fourth
Face powder, fennel powder mix in proportion to obtain baste, then the mixing by baste and shrimp shell extract and marine algae extract
Thing is blended, and is concentrated in vacuo to solid contents up to more than 90%, it is that seafood shrimp taste soup freezes that gained, which freezes shape thing,.
It is compared with the prior art, the beneficial effects of the invention are as follows：First, it is rich as raw material, raw material sources using shrimp shell
Richness, cost are very low；Secondly, enzyme digestion reaction, activity stabilized, the work insensitive to environmental requirement of enzyme are carried out using co-immobilization enzyme
Skill requirement is relatively low, easy to implement；3rd, the addition of marine algae extract enriches nutritional ingredient, its seeweed polyphenol contained, can make
For antioxidant, the sodium alginate contained can be as the carrier of co-immobilization enzyme, without filtering after the completion of enzymolysis, directly as original
Material is continuing with, and plays the role of thickener, increases system stability, simplification of flowsheet, the Sargassum protein contained can be with shrimp
Animal protein synergistic effect in shell, promotes to absorb；4th, Maillard reaction has been carried out after shrimp shell enzymolysis, without enzyme deactivation process,
And nutritional ingredient is stablized, flavor is mellow, full.5th, each component content compatibility of the present invention is reasonable, rich in various active peptide,
Amino acid, electrolytes and minerals, can be widely applied to the making of soup-stock, fillings etc..
Embodiment
With reference to embodiment, the invention will be further described.
Embodiment 1
Fresh shrimp shell is cleaned, crushing shrimp shell with pulverizer obtains the shrimp shell crushed material of 5-15 mesh, by shrimp shell crushed material and water with
Weight ratio 1:1 ratio after mixing, is added to enzymatic vessel, and stirring, is heated to 45 DEG C, adjusts the liquid in enzymatic vessel
PH to 6, adds the identical marine algae extract co-immobilization protease of shrimp shell crushed material weight, alkali protease, neutral proteinase
Weight ratio with papain is 4:2:1, under conditions of stirring, 2h is hydrolyzed, hydrolysis temperature is controlled at 40 DEG C, digested
Liquid, mass fraction is directly added into enzymolysis liquid as 20.0% reduced sugar, 5.0% amino acid, 6.0% edible oil, 0.6% vitamin C, is stirred
After mixing dissolving, 100 DEG C are heated to, 0.5h is reacted, is cooled to room temperature after reaction, after being dried under vacuum to solid, grinding is broken
The mixture of shrimp shell extract and marine algae extract is obtained into powder.By cooking wine, monosodium glutamate, salt, white sugar, water, starch, Ground Cloves,
Fennel powder mixes in proportion to obtain baste, then the mixture of baste and shrimp shell extract and marine algae extract is total to
It is mixed, solid contents is concentrated in vacuo to up to more than 90%.Formula rate is：
The mixture 85% of shrimp shell extract and marine algae extract
Cooking wine 3%
Water 1%
Monosodium glutamate 3%
Salt 2%
White sugar 5%
Starch 0.5%
Ground Cloves 0.3%
Fennel powder 0.2%.
Embodiment 2
Fresh shrimp shell is cleaned, crushing shrimp shell with pulverizer obtains the shrimp shell crushed material of 5-15 mesh, by shrimp shell crushed material and water with
The ratio of weight ratio 1.5 after mixing, is added to enzymatic vessel, and stirring, is heated to 50 DEG C, adjusts the liquid in enzymatic vessel
Body pH to 8, adds the marine algae extract co-immobilization protease of 0.8 times of shrimp shell crushed material weight, alkali protease, neutral protein
The weight ratio of enzyme and papain is 4:2:1, under conditions of stirring, 6h is hydrolyzed, hydrolysis temperature is controlled at 50 DEG C, digested
Liquid, according to mass fraction, is directly added into 1.0% reduced sugar, 0.2% amino acid, 0.2% edible oil, 0.2% vitamin B in enzymolysis liquid
Race, after stirring and dissolving, is heated to 130 DEG C, reacts 5h, be cooled to room temperature after reaction, it is anti-to obtain shrimp shell extract Mei Lade
Liquid is answered, after being dried under vacuum to solid, grinding is broken into the mixture that powder obtains shrimp shell extract and marine algae extract.By cooking wine,
Monosodium glutamate, salt, white sugar, water, starch, Ground Cloves, fennel powder mix in proportion to obtain baste, then by baste and shrimp shell
The mixture of extract and marine algae extract is blended, and is concentrated in vacuo to solid contents up to more than 90%.Formula rate is：
The mixture 70% of shrimp shell extract and marine algae extract
Cooking wine 5%
Water 3%
Monosodium glutamate 6%
Salt 4%
White sugar 10%
Starch 1%
Ground Cloves 0.5%
Fennel powder 0.5%.
Embodiment 3
Fresh shrimp shell is cleaned, crushing shrimp shell with pulverizer obtains the shrimp shell crushed material of 5-15 mesh, by shrimp shell crushed material and water with
The ratio of weight ratio 1.3 after mixing, is added to enzymatic vessel, and stirring, is heated to 45 DEG C, adjusts the liquid in enzymatic vessel
Body pH to 7, adds the marine algae extract co-immobilization protease of 1.2 times of shrimp shell crushed material weight, alkali protease, neutral protein
The weight ratio of enzyme and papain is 4:2:1, under conditions of stirring, 4h is hydrolyzed, hydrolysis temperature is controlled at 45 DEG C, digested
Liquid, according to mass fraction, be directly added into enzymolysis liquid 10.0% reduced sugar, 3% amino acid, 3% edible oil, 0.2% vitamin C and
0.2% vitamin B complex, after stirring and dissolving, is heated to 120 DEG C, reacts 3h, be cooled to room temperature after reaction, obtains shrimp shell extraction
Thing Maillard reaction liquid, after being dried under vacuum to solid, grinding is broken into the mixing that powder obtains shrimp shell extract and marine algae extract
Thing.Cooking wine, monosodium glutamate, salt, white sugar, water, starch, Ground Cloves, fennel powder are mixed in proportion to obtain baste, then will be adjusted
Taste liquid is blended with the mixture of shrimp shell extract and marine algae extract, is concentrated in vacuo to solid contents up to more than 90%.Recipe ratio
Example be：
The mixture 75% of shrimp shell extract and marine algae extract
Cooking wine 4%
Water 2%
Monosodium glutamate 4%
Salt 8%
White sugar 6%
Starch 0.6%
Ground Cloves 0.2%
Fennel powder 0.2%.
Raw materials used in the present invention, equipment, is the common raw material, equipment of this area unless otherwise noted；In the present invention
Method therefor, is the conventional method of this area unless otherwise noted.
The above, is only presently preferred embodiments of the present invention, not the present invention is imposed any restrictions, it is every according to the present invention
Any simple modification, change and the equivalent transformation that technical spirit makees above example, still fall within the technology of the present invention side
The protection domain of case.
Claims (9)
1. a kind of seafood shrimp taste soup freezes, it is characterised in that：Formed by the component compounding of following percentage by weight：
The mixture 70-85% of shrimp shell extract and marine algae extract
Cooking wine 3-5%
Water 1-3%
Monosodium glutamate 3-6%
Salt 2-8%
White sugar 5-10%
Starch 0.5-1%
Ground Cloves 0.2-0.5%
Fennel powder 0.2-0.5%.
2. seafood shrimp taste soup as claimed in claim 1 freezes, it is characterised in that the shrimp shell extract and marine algae extract
Mixture is prepared by following steps：
1）Fresh shrimp shell is cleaned, the shrimp shell crushed material of 5-15 mesh is obtained with pulverizer crushing shrimp shell；
2）By shrimp shell crushed material and water with weight ratio 1:The ratio of 1-1.5 after mixing, is added to enzymatic vessel, stirs, heating
It is warming up to 45-50 DEG C；
3）Regulating step 2）Liquid pH to 6-8 in enzymatic vessel after processing, adds the sea of 0.8-1.2 times of shrimp shell crushed material weight
Algae extract co-immobilization protease, under conditions of stirring, hydrolyzes 2-6h, hydrolysis temperature is controlled at 40 DEG C -50 DEG C, digested
Liquid；
4）According to mass fraction, 1.0-20.0% reduced sugars, 0.2-5.0% amino acid, 0.2-6.0% foods are directly added into enzymolysis liquid
With oil, 0.2-0.6% vitamins, after stirring and dissolving, 100-130 DEG C is heated to, 0.5-5h is reacted, is cooled to room after reaction
Temperature, obtains shrimp shell extract Maillard reaction liquid；
5）By reaction solution in 50-70 DEG C of temperature, after being dried under vacuum to solid, grinding is broken into powder and obtains shrimp shell extract and seaweed
The mixture of extract.
3. seafood shrimp taste soup as claimed in claim 2 freezes, it is characterised in that the preparation method of the marine algae extract is：
1）New fresh seaweed is chosen, soaks 30-40mim in water, after cleaning draining, it is spare to be broken into slurry with tissue refiner；
2）Na is added in slurry2SO3It is 11-12 to pH value, dissolves seaweed slurry, filtering reacting liquid obtains sodium alginate soln and filter
Slag；
3）It is filter residue according to solid-liquid ratio: ethanol=1g/mL: 6-8g/mL is stirred evenly with the ethanol that concentration is 80-90 (v) %,
Black out extracts 0.5-2h, is filtered, obtains seeweed polyphenol solution；
4）By sodium alginate soln and seeweed polyphenol solution in 50-70 DEG C of temperature, after being concentrated in vacuo to solid content 20-30%
Carry out being spray-dried to obtain marine algae extract in spray dryer.
4. seafood shrimp taste soup as claimed in claim 3 freezes, it is characterised in that the shrimp shell extract and marine algae extract
Step 3 in the preparation method of mixture）In the preparation method of co-immobilization protease be：
1）It is 1-2% in marine algae extract mass fraction, it is marine algae extract weight to add gross weight in the solution that pH value is 6-8
2-4% alkali protease, neutral proteinase and papain obtain blended liquid after stirring evenly；
2）Blended liquid is instilled into the CaCl that mass fraction is 3-6%2Aqueous solution, gel particle is obtained after standing immobilization, as common
Immobilization proteinase.
5. seafood shrimp taste soup as claimed in claim 4 freezes, it is characterised in that the preparation method of the co-immobilization protease
Middle step 1）The weight ratio of neutral and alkali protease, neutral proteinase and papain is 4:2:1.
6. seafood shrimp taste soup as claimed in claim 2 freezes, it is characterised in that the shrimp shell extract and marine algae extract
Step 4 in the preparation method of mixture）In reduced sugar be glucose, fructose, one or more of mixtures in xylose.
7. the seafood shrimp taste soup as described in claim 2 or 6 freezes, it is characterised in that the shrimp shell extract is extracted with seaweed
Step 4 in the preparation method of the mixture of thing）In amino acid be cysteine, glutamic acid, cystine, aspartic acid, smart ammonia
One or more of mixtures in acid, glycine, arginine or phenylalanine.
8. the seafood shrimp taste soup as described in claim 2,6 or 7 freezes, it is characterised in that the shrimp shell extract is carried with seaweed
Take step 4 in the preparation method of the mixture of thing）In vitamin it is therein one or two kinds of for vitamin B complex, vitamin C
Mixture.
A kind of 9. preparation method that seafood shrimp taste soup as claimed in claim 1 freezes, it is characterised in that：First respectively by cooking wine, taste
Essence, salt, white sugar, water, starch, Ground Cloves, fennel powder mix in proportion to obtain baste, then baste and shrimp shell are carried
The mixture of thing and marine algae extract is taken, is concentrated in vacuo to solid content up to more than 90%, it is seafood shrimp to obtain freezing shape material
Taste soup freezes.
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| CN201710616709.8A CN107960629B (en) | 2017-07-20 | 2017-07-20 | Seafood and shrimp-flavor soup jelly and preparation method thereof |
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| CN110506915A (en) * | 2019-09-18 | 2019-11-29 | 大连民族大学 | A kind of krill thick soup treasured and preparation method thereof |
| CN112870331A (en) * | 2021-02-23 | 2021-06-01 | 广东海洋大学 | Composition for preventing and treating alcoholic liver injury and preparation method and application thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110506915A (en) * | 2019-09-18 | 2019-11-29 | 大连民族大学 | A kind of krill thick soup treasured and preparation method thereof |
| CN112870331A (en) * | 2021-02-23 | 2021-06-01 | 广东海洋大学 | Composition for preventing and treating alcoholic liver injury and preparation method and application thereof |
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| Publication number | Publication date |
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| CN107960629B (en) | 2021-01-15 |
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