CN107981313A - A kind of preparation method of natural dried scallop seafresh flavor essence - Google Patents
A kind of preparation method of natural dried scallop seafresh flavor essence Download PDFInfo
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- CN107981313A CN107981313A CN201711464160.1A CN201711464160A CN107981313A CN 107981313 A CN107981313 A CN 107981313A CN 201711464160 A CN201711464160 A CN 201711464160A CN 107981313 A CN107981313 A CN 107981313A
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- dried scallop
- shrimp
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- seafresh
- protease
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- 235000020637 scallop Nutrition 0.000 title claims abstract description 79
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- 238000002360 preparation method Methods 0.000 title claims abstract description 19
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Classifications
-
- 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
- A23L27/26—Meat flavours
-
- 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
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Microbiology (AREA)
- Seasonings (AREA)
Abstract
The present invention discloses a kind of preparation method of natural dried scallop seafresh flavor essence.The method refers to clean dried scallop immersion softening, rubs, then is added to together with water, protease in a reaction pot, is digested at a certain temperature；Again by the low value raw material dryings such as clean shrimp head, shrimp shell, shrimp foot, crushing, then it is added in another reaction pot together with water, protease, is digested at a certain temperature.By milling treatment of colloid after obtained two kinds of enzymolysis liquids mixing.Glucose is added in mixed enzymolysis liquid again, amino acid carries out Maillard reaction, is eventually adding preservative, i.e., obtained natural dried scallop seafresh flavor essence.The present invention makes full use of the low value raw materials such as shrimp head, shrimp shell, shrimp foot, improve the flavor and mouthfeel of dried scallop, natural sense is strong, suitable for the perfuming of the products such as dried scallop seafood juice, abalone sauce, soup stock, sauce bag, oyster juice, seafood soy-sauce, while can also lift the nutritive value of product.
Description
Technical field
The present invention relates to food flavor manufacture field, more particularly to a kind of its preparation side of natural dried scallop seafresh flavor essence
Method.
Background technology
At present, the preparation method of existing dried scallop seafood essence or dried scallop hoisin sauce using dried scallop, the flesh of fish, shrimp with it is various pungent
Spices cooks seafood tartar sauce, dried scallop, dried small shrimp etc. is not digested and Maillard reaction, fully in utilization dried scallop
The predecessor of flavor, therefore raw material additive amount is big, it is of high cost.And fragrance is insufficient again, mouthfeel is thin, taste is dull and lacks layer
Secondary sense.Also have and formed using edible monomer perfume compound allotment, poor taste and very big to people's stimulus to the sense organ has with dried scallop fragrance
Larger distance.Minority strengthens fragrance only with the methods of dried scallop enzymolysis, and this enzymolysis type dried scallop extract is simply dried scallop
Taste composition extract to a certain extent, but its insufficient fragrance causes that dosage is more and fishy smell is larger, does not have mainly
The potential fragrance of dried scallop is developed and fully production is fragrant.Shrimp is the traditional outlet marine product in China, due to the effect of phenol oxidase, shrimp
Easy blackening, so outlet shrimp mostly removes shrimp head and the low value raw material such as shrimp shell and shrimp foot, at feed or discarded object
Reason, and these low value raw materials are about 1/3rd of shrimp weight, and amino acid classes are complete, Mineral Elements Content enriches, so not
The wasting of resources is only caused, also has pollution to environment.
The content of the invention
The purpose of the present invention is to overcome above-mentioned the deficiencies in the prior art, there is provided one kind be combined shrimp head, shrimp shell,
The low value such as shrimp foot raw material and the enhancing that flavor is carried out using biological enzymolysis, thermal response technical method, and fishy smell is small, has natural dried scallop
The preparation method of the natural dried scallop seafood essence of fragrance.
The technical scheme is that：
The preparation method of natural dried scallop seafresh flavor essence of the present invention, its main feature is that comprising the following steps：
（One）The dried scallop by cleaning, immersion softens, rubs is added in a reaction pot, water, is heated to 98-102 DEG C of reflux
And stir 30-120 minutes, it is subsequently cooled to 40-60 DEG C.Compound protease and flavor protease are added, is maintained at temperature
50-60 DEG C of degree, when enzymolysis 3-12 is small, is then heated to 90-105 DEG C and flows back and stir 30-120 minutes；
（Two）The low value raw material such as water and shrimp head Jing Guo drying and crushing, shrimp shell, shrimp foot is added in another reaction pot, is heated to 98
- 102 DEG C are flowed back and stirred 30-120 minutes, are subsequently cooled to 50-60 DEG C.Add compound protease and flavor albumen
Enzyme, is maintained at 50-60 DEG C of temperature, when enzymolysis 1-6 is small, is then heated to 90-105 DEG C and flows back and stir 30-120 points
Clock；
（Three）The enzymolysis liquid that above-mentioned steps are obtained mixes, and by milling treatment of colloid, adds taurine, glycine, proline, third
Propylhomoserin, nucleic acid（I+G）, one or more in glucose, be heated to 90-110 DEG C and react 30-120 minutes.Reaction terminates
Postcooling adds maltodextrin, 50% converted starch aqueous solution, anhydrous calcium chloride, is heated to 80-100 DEG C to 40-70 DEG C
Stirring 10-60 minutes；
（Four）30-60 DEG C are cooled to, preservative is added and stirs evenly, you can natural dried scallop seafresh flavor essence is made.
In above-mentioned steps（One）And step（Two）In, due in the relative usage and the temperature of enzymolysis of enzyme, enzymolysis process
PH value on hydrolysis result influence it is very big, therefore digest condition must be strictly controlled.Because used compound protease with
Flavor protease is all neutral proteinase, so the pH value of enzymolysis process should be remained between pH value 7-8.
Wherein above-mentioned steps（One）Described in each component percentage by weight be calculated as it is as follows：Dried scallop 15.0-45.0；Water
54.5 - 84.5；Compound protease 0.06-0.30；Flavor protease 0.06-0.30.Preferred scope value is：Dried scallop
15.0 - 25.0；Water 75.0-85.0；Compound protease 0.10-0.20；Flavor protease 0.10-0.20.Most preferably
Percentage by weight is：Dried scallop 15.65；Water 84.05；Compound protease 0.15；Flavor protease 0.15.
In the present invention, if the additive amount of protease is very few, enzymolysis efficiency is low；The amount of enzyme, which is crossed, at most to be caused to waste.If
The additive amount of dried scallop is excessive, then system solid content is excessive, and enzymolysis is difficult to, and easily blocks reaction pot pipeline.If water adds
Dosage crosses the excess dilution at most causing protease, makes enzymolysis efficiency low, and causes follow-up thickening step is raw materials used to increase,
Increase cost.
Above-mentioned steps（Two）Described in each component percentage by weight be calculated as it is as follows：Shrimp head, shrimp shell, shrimp foot raw material 15.0
- 45.0；Water 54.5-84.5；Compound protease 0.01-0.30；Flavor protease 0.01-0.30.Preferred scope value
For shrimp head, shrimp shell, shrimp foot raw material 15.0-25.0；Water 75.0-85.0；Compound protease 0.10-0.20；Flavor egg
White enzyme 0.10-0.20.Optimum weight percentage is：Shrimp head, shrimp shell, shrimp foot raw material 16.62；Water 83.10；Compound protease
0.16；Flavor protease 0.16.
If the additive amount of protease is very few, enzymolysis efficiency is low；The amount of enzyme, which is crossed, at most to be caused to waste.If shrimp head, shrimp shell,
The additive amount of the raw materials such as shrimp foot is excessive, then system solid content is excessive, and enzymolysis is difficult to, and easily blocks reaction pot pipeline.If
The additive amount of water crosses the excess dilution at most causing protease, makes enzymolysis efficiency low, and causes former used in follow-up thickening step
Material increases, and increases cost.
Above-mentioned steps（Three）Described in the percentage by weight of each component be calculated as：
Mixed enzymolysis liquid 40.0-90.0；Glucose 1.0-9.0；Maltodextrin 0.1-5.0；50% converted starch aqueous solution
0.1 - 5.0；Anhydrous calcium chloride 0.1-5.0.Preferred scope value is mixed enzymolysis liquid 60.0-90.0；Glucose 2.0-
7.0；Maltodextrin 0.27-0.72；50% converted starch aqueous solution 0.72-4.8；Anhydrous calcium chloride 0.1-0.4.Most preferably
Percentage by weight is：Mixed enzymolysis liquid 73.12；Glucose 4.05；Maltodextrin 0.51；50% converted starch aqueous solution 2.18；
Anhydrous calcium chloride 0.24.
If maltodextrin, 50% converted starch aqueous solution, the additive amount of anhydrous calcium chloride be very few or the addition of mixed enzymolysis liquid
Amount is excessive, then cannot play the effect of thickening；Maltodextrin, 50% converted starch aqueous solution, the additive amount of anhydrous calcium chloride are excessive
Or the additive amount of mixed enzymolysis liquid is very few, then system solid content is excessive, it is difficult to stirs evenly, also be easy to cause reaction pan pipe
Road blocks.
Step（Three）Percentage by weight also containing following one or more of above components：
Taurine 1.0-6.0；Glycine 1.0-6.0；Proline 1.0-6.0；Alanine 0.5-6.0；Nucleic acid（I+G）
0.1 - 3.0；Glutamic acid 0.6-6.0；Cysteine or cysteine hydrochloride 0.2-2.0；Vitamin B1 or vitamin
B1 hydrochlorides 0.2-2.0；Hydrolyzed vegetable protein 1.0-10.0；Yeast extract 0.5-5.0.
In the step（Three）In, if the amount of foregoing dried scallop addition is few, appropriate hydrolyzing plant egg is added in the reaction system
Meat fragrance can be strengthened with amino acid in vain, soft fragrance, makes fragrance fuller, but additive amount can excessively make the sea of natural dried scallop
Fresh sense weakens.
Natural dried scallop seafood of the present invention can be all presented in the additive amount of above-mentioned each amino acid and hydrolyzed vegetable protein in the range of
The flavor of flavor essence.If the additive amount of above-mentioned each amino acid and hydrolyzed vegetable protein exceeds aforementioned proportion, can present completely
Different flavor, it is impossible to prepare natural dried scallop seafresh flavor essence of the present invention.
Above-mentioned steps（Four）Described in preservative additive amount and step（Three）In the obtained weight ratio of product be：
0.01 - 0.5.The preservative can be potassium sorbate, sodium benzoate, benzoic acid, sorbic acid or P-hydroxybenzoic acid second
Ester.
Essence of the present invention, since dried scallop is under the enzymolysis of protease, can allow not strong enough the egg of original fragrance
White matter resolves into a large amount of natural amino acid that more abundant delicate flavour is presented, and the taste compound of dried scallop is sufficiently opened
Hair utilizes.And amino acid classes are complete in shrimp head, shrimp shell, Mineral Elements Content enriches, and contains human body 8 kinds of essential amino acids, 4
Kind delicious amino acid and 7 kinds of trace elements beneficial to human body, oleic acid, linoleic acid, DHA and EPA rich contents.By shrimp
The zymolyte and dried scallop zymolyte of the raw materials such as head, shrimp shell, shrimp foot are combined, and largely improve natural dried scallop seafood wind
Savory smart fragrance, mouthfeel, taste and nutritive value.The fragrance precursor of Maillard reaction generation is carried out using mixed enzymolysis thing
Material further can more lift natural dried scallop seafresh flavor essence.
In addition, above-mentioned steps（Three）In Maillard reaction, if in the case that dried scallop dosage is less, adding glutamic acid, half Guang
The amino acid such as propylhomoserin or cysteine hydrochloride, vitamin B1 or vitamin b1 hydrochloride, which participate in reaction, can strengthen whole dried scallop
Fragrance.The components such as hydrolyzed vegetable protein, yeast extract can then strengthen meat fragrance, and soft fragrance, makes fragrance fuller, but
Can weaken the seafood sense of natural dried scallop.
Compared with prior art, the present invention there is following technological merit：
1）Under the enzymolysis of protease, can allow not strong enough the breaks down proteins of original fragrance into a large amount of natural presentations more
Add the amino acid of abundant delicate flavour, the taste compound of dried scallop is sufficiently developed；
2）The low value raw materials such as shrimp head, shrimp shell, shrimp foot are made full use of, the sea food flavor of dried scallop presentation is enhanced, allows mouthfeel, taste more
Add abundant；
3）Make the protein in the first-class raw material of dried scallop, shrimp be easier to be absorbed by the body using protease, make natural dried scallop seafood wind
The savory more being rich in nutrition value of essence.
4）The precursor substance of fragrance is generated using Maillard reaction, further enhances the perfume (or spice) of natural dried scallop seafresh flavor essence
Taste and mouthfeel.
5）Using Maillard reaction simulation natural seafood and meat flavor and mouthfeel, dried scallop seafood essence is greatly reduced
Manufacturing cost.
Embodiment
The preparation method of natural dried scallop seafresh flavor essence of the present invention, comprises the following steps：
（One）, in a reaction pot add through cleaning, immersion softening, rub dried scallop, water, be heated to 98-102 DEG C reflux
And stir 30-120 minutes, it is subsequently cooled to 40-60 DEG C;Compound protease and flavor protease are added, is maintained at temperature
Spend be 7-8 for 40-60 DEG C, pH value under conditions of, when enzymolysis 3-12 is small, is again heated to 105 DEG C of 90- and flows back and stir 30
- 120 minutes；
（Two）, shrimp Jing Guo drying and crushing, shrimp shell and shrimp foot raw material, water are added in another reaction pot, be heated to 98-
102 DEG C are flowed back and stirred 30-120 minutes, are subsequently cooled to 40-60 DEG C；Compound protease and flavor protease are added,
It is 40-60 DEG C, under conditions of pH value is 7-8 to be maintained at temperature, when enzymolysis 1-6 is small, is again heated to 90-105 DEG C of reflux
And stir 30-120 minutes；
（Three）, by above-mentioned steps（One）With（Two）Obtained enzymolysis liquid mixing, by milling treatment of colloid, adds taurine, sweet ammonia
Acid, proline, alanine, nucleic acid（I+G）, one or more in glucose, be heated to 80-110 DEG C of reactions 30-120
Minute, 40-70 DEG C are cooled to after reaction, add maltodextrin, 50% converted starch aqueous solution, anhydrous calcium chloride, heating
Stirred 10-60 minutes to 80-100 DEG C；
（Four）, be cooled to 30-60 DEG C, add preservative and stir evenly, natural dried scallop seafresh flavor essence is made.
Wherein in above-mentioned steps（One）In, the percentage by weight of each component is：
Dried scallop 15.0-45.0；Water 54.5-84.5；Compound protease 0.06-0.30；Flavor protease 0.06-
0.30.Preferred scope value is：Dried scallop 15.0-25.0；Water 75.0-85.0；Compound protease 0.10-0.20；Flavor
Proteinase-10 .10-0.20.Optimum weight percentage is：Dried scallop 15.65；Water 84.05；Compound protease 0.15；Flavor albumen
Enzyme 0.15.
The percentage by weight that can also be each component is：The weight ratio 1 of dried scallop and compound protease:0.008 – 1:
0.02, the weight ratio 1 of dried scallop and flavor protease:0.008 – 1:0.02.Optimum weight ratio is 1:0.009, dried scallop and water
Weight ratio is：1:3.5–1:5.5.
In step（Two）In, the percentage by weight of each component is：
Shrimp head, shrimp shell, shrimp foot raw material 15.0-45.0；Water 54.5-84.5；Compound protease 0.01-0.30；Flavor egg
White enzyme 0.01-0.30.Preferred scope value is shrimp head, shrimp shell, shrimp foot raw material 15.0-25.0；Water 75.0-85.0；It is multiple
Hop protein enzyme 0.10-0.20；Flavor protease 0.10-0.20.Optimum weight percentage is：Shrimp head, shrimp shell, shrimp foot are former
Material 16.62；Water 83.10；Compound protease 0.16；Flavor protease 0.16.
The percentage by weight that can also be each component is：Above-mentioned shrimp head, shrimp shell, shrimp foot raw material and compound protease
Weight ratio is：1:0.0002 – 1:0.02, shrimp head, shrimp shell, the weight ratio of shrimp foot raw material and flavor protease are：1:0.0002
– 1:0.02, shrimp head, shrimp shell, the weight ratio of shrimp foot raw material and water are：1:1.21 – 1:5.63.
In step（Three）Described in the percentage by weight of each component be：
Mixed enzymolysis liquid 25.0-75.0；Glucose 1.0-9.0；Maltodextrin 0.1-5.0；50% converted starch aqueous solution
0.1 - 5.0；Anhydrous calcium chloride 0.1-5.0.
The weight ratio that can also be mixed enzymolysis liquid and maltodextrin is：1:0.003 – 1:0.012；Mixed enzymolysis liquid with
The weight ratio of 50% converted starch aqueous solution is:1：0.008 – 1:0.08；
Further to lift the mouthfeel of spices of the present invention and making fragrance fuller, in step（Three）In, also containing such as
One or more kinds of percentage by weights of lower component：Taurine 1.0-7.0；Glycine 2.0-10.0；Proline 2.0
- 10.0；Alanine 1.0-9.0；Nucleic acid（I+G）0.1 - 5.0；Glutamic acid 0.6-6.0；Cysteine or cysteine
Hydrochloride 0.2-2.0；Vitamin B1 or vitamin b1 hydrochloride 0.2-2.0；Hydrolyzed vegetable protein 1.0-30.0；Ferment
Female extract 0.5-30.0.
The weight ratio of additional mixing enzymolysis liquid and hydrolyzed vegetable protein is：1:0.005 – 1:0.2.
The natural dried scallop seafresh flavor essence of the present invention, has the characteristic perfume of the dried scallop by boiling, and fragrance enriches, is thick
Real, natural sense is strong, and fishy smell is small, there is plentiful mouthfeel.The natural dried scallop seafresh flavor essence of the present invention can obtain water by concentration
Divide content different fluid product or powder product, suitable for dried scallop seafood sauce, soup stock, sauce bag, oyster juice, abalone sauce, seasoning
The perfuming of the products such as powder.
Embodiment 1
1）The dried scallop 100.0g cleaned with 400.0g distilled water immersions, soaking time 17h, after rubbing together with immersion water together
In adding reaction kettle 1..100 DEG C of reflux 90min are heated to, are cooled to 52 DEG C.Add compound protease 1.0g, flavor albumen
Enzyme 1.0g, 8h is digested under conditions of being 55 DEG C in pH=7, temperature.98 DEG C of reflux 1h are warming up to, are then cooled to room temperature.
2）Another reaction kettle 2. in, the low value raw material 50.0g such as the shrimp head Jing Guo drying and crushing, shrimp shell, shrimp foot are added
Enter into 150.0g distilled water, be heated to 100 DEG C of reflux 70min, be cooled to 50 DEG C.Then compound protease 0.3g, wind are added
Taste proteinase-10 .3g, in pH -7, temperature lower enzymolysis 6h under conditions of being 55 DEG C.98 DEG C of reflux 1h are warming up to, are then cooled to
Room temperature.
3）Above two enzymolysis liquid is uniformly mixed, crosses colloid mill.Then above-mentioned mixed enzyme is added in a reaction kettle
Thing is solved, adds taurine 30.0g, glycine 54.0g, proline 63.0g, alanine 33.0g, nucleic acid while stirring（I+G）
19.0 g, glucose 68.0g.It is heated to 102 DEG C of reflux 90min.Temperature be down to 65 DEG C add while stirring maltodextrin 4.5g,
50% converted starch aqueous solution 25.0g, anhydrous calcium chloride 2.5g, are again heated to 90 DEG C of holding 30min.
4）52 DEG C are cooled to, adds potassium sorbate 1.0g.Stir evenly up to natural dried scallop seafresh flavor essence about 1000g.
The natural dried scallop seafresh flavor essence solid content of gained is 28.75%, moisture 71.25%, the production
Product can the concentrated liquid essence or powdered flavor different into moisture.
Embodiment 2
Raw materials used weight：
1）Dried scallop：30.0g；Water：150.0g；Compound protease：0.5g；Flavor protease：0.5g；
2）The low value raw materials such as shrimp head, shrimp shell, shrimp foot by drying and crushing：100.0g；Water：365.0g；Compound protease：
1.0g；Flavor protease：1.0g；
3）Taurine：24.0g；Glycine：40.4g；Proline：56.0g；Alanine：27.0g；Nucleic acid（I+G）：21.0g；Paddy
Propylhomoserin：7.8g；Vitamin b1 hydrochloride：3.6g；Hydrolyzed vegetable protein：54.0g；Glucose：70.0g；Maltodextrin：6.3g；
50% converted starch aqueous solution：40.5g；Anhydrous calcium chloride：3.4g；
4）Potassium sorbate：1.0g.
For preparation method with embodiment 1, the natural dried scallop seafresh flavor essence solid content of gained is 46.48%, moisture
Content is 53.52%.
Embodiment 3
Raw materials used weight：
1）Dried scallop：65.0g；Water：350.0g；Compound protease：0.8g；Flavor protease：0.8g；
2）The low value raw materials such as shrimp head, shrimp shell, shrimp foot by drying and crushing：50.0g；Water：250.0g；Compound protease：0.5g；
Flavor protease：0.5g；
3）Taurine：20.3g；Glycine：54.2g；Proline：47.7g；Alanine：30.1g；Nucleic acid（I+G）：14.5g；Half
Cystine：4.5g；Hydrolyzed vegetable protein：12.2g；Enzymatic yeast hydrolysate：8.9g；Glucose：66.8g；Maltodextrin：3.0g；50%
Converted starch aqueous solution：17.2g；Anhydrous calcium chloride：2.0g；
4）Sodium benzoate：1.0g.
For preparation method with embodiment 1, the natural dried scallop seafresh flavor essence solid content of gained is 38.88%, moisture
Content is 61.12%.
Embodiment 4
Raw materials used weight：
1）Dried scallop：40.0kg；Water：215.0kg；Compound protease：400.0g；Flavor protease：400.0g；
2）The low value raw materials such as shrimp head, shrimp shell, shrimp foot by drying and crushing：30.0kg；Water：150.0kg；Compound protease：
300.0g；Flavor protease：300.0g；
3）Taurine：6.6kg；Glycine：8.5kg；Proline：9.0kg；Alanine：3.8kg；Nucleic acid（I+G）：2.2kg；Paddy
Propylhomoserin：2.1kg；Vitamin b1 hydrochloride：1.5kg；Cysteine：1.8kg；Enzymatic yeast hydrolysate：3.4kg；Glucose：
14.6kg；Maltodextrin：3.2kg；50% converted starch aqueous solution：6.9kg；Anhydrous calcium chloride：0.9kg；
4）Potassium sorbate：500.0g；
For preparation method with embodiment 1, the natural dried scallop seafresh flavor essence solid content of gained is 26.57%, moisture
For 73.43%.
Certainly, the present invention can also have other various embodiments, ripe in the case of without departing substantially from spirit of the invention and essence
Know those skilled in the art and make various corresponding changes and deformation in accordance with the present invention, but these change and become accordingly
Shape should all belong to the protection domain of appended claims of the invention.
Claims (8)
- A kind of 1. preparation method of natural dried scallop seafresh flavor essence, it is characterised in that:Comprise the following steps：（One）, in a reaction pot add through cleaning, immersion softening, rub dried scallop, water, be heated to 98-102 DEG C reflux And stir 30-120 minutes, it is subsequently cooled to 40-60 DEG C;Compound protease and flavor protease are added, is maintained at temperature Spend be 7-8 for 40-60 DEG C, pH value under conditions of, when enzymolysis 3-12 is small, is again heated to 105 DEG C of 90- and flows back and stir 30 - 120 minutes；（Two）, shrimp Jing Guo drying and crushing, shrimp shell and shrimp foot raw material, water are added in another reaction pot, be heated to 98- 102 DEG C are flowed back and stirred 30-120 minutes, are subsequently cooled to 40-60 DEG C；Compound protease and flavor protease are added, It is 40-60 DEG C, under conditions of pH value is 7-8 to be maintained at temperature, when enzymolysis 1-6 is small, is again heated to 90-105 DEG C of reflux And stir 30-120 minutes；（Three）, by above-mentioned steps（One）With（Two）Obtained enzymolysis liquid mixing, by milling treatment of colloid, adds taurine, sweet ammonia Acid, proline, alanine, nucleic acid（I+G）, one or more in glucose, be heated to 80-110 DEG C of reactions 30-120 Minute, 40-70 DEG C are cooled to after reaction, add maltodextrin, 50% converted starch aqueous solution, anhydrous calcium chloride, heating Stirred 10-60 minutes to 80-100 DEG C；（Four）, be cooled to 30-60 DEG C, add preservative and stir evenly, natural dried scallop seafresh flavor essence is made.
- 2. the preparation method of natural dried scallop seafresh flavor essence according to claim 1, it is characterised in that：In above-mentioned steps （One）In, the percentage by weight of each component is：Dried scallop 15.0-45.0；Water 54.5-84.5；Compound protease 0.06-0.30；Flavor protease 0.06- 0.30。
- 3. the preparation method of natural dried scallop seafresh flavor essence according to claim 2, it is characterised in that：The each component Percentage by weight is：Dried scallop 15.0-25.0；Water 75.0-85.0；Compound protease 0.10-0.20；Flavor protease 0.10- 0.20。
- 4. the preparation method of natural dried scallop seafresh flavor essence according to claim 1, it is characterised in that：In step（Two）In, the percentage by weight of each component is：Shrimp head, shrimp shell, shrimp foot raw material 15.0-45.0；Water 54.5 - 84.5；Compound protease 0.01-0.30；Flavor protease 0.01-0.30.
- 5. the preparation method of natural dried scallop seafresh flavor essence according to claim 4, it is characterised in that：The each component Percentage by weight is：Shrimp head, shrimp shell, shrimp foot raw material 15.0-25.0；Water 75.0-85.0；Compound protease 0.10-0.20；Flavor Proteinase-10 .10-0.20.
- 6. the preparation method of natural dried scallop seafresh flavor essence according to claim 1, it is characterised in that：In step（Three）Described in the percentage by weight of each component be：Mixed enzymolysis liquid 40.0-90.0；Glucose 1.0- 9.0；Maltodextrin 0.1-5.0；50% converted starch aqueous solution 0.1-5.0；Anhydrous calcium chloride 0.1-5.0.
- 7. the preparation method of natural dried scallop seafresh flavor essence according to claim 6, it is characterised in that：The percentage by weight of each component is：Mixed enzymolysis liquid 60.0-90.0；Glucose 2.0-7.0；Maltodextrin 0.27 - 0.72；50% converted starch aqueous solution 0.72-4.8；Anhydrous calcium chloride 0.1-0.4.
- 8. the preparation method of natural dried scallop seafresh flavor essence according to claim 6, it is characterised in that：In step（Three）In, also containing one or more of percentage by weights in following components：Taurine 1.0-6.0；It is sweet Propylhomoserin 1.0-6.0；Proline 1.0-6.0；Alanine 0.5-6.0；Nucleic acid（I+G）0.1 - 3.0；Glutamic acid 0.6- 6.0；Cysteine or cysteine hydrochloride 0.2-2.0；Vitamin B1 or vitamin b1 hydrochloride 0.2-2.0；Hydrolysis Vegetable protein 1.0-10.0；Yeast extract 0.5-5.0.
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| CN115161115A (en) * | 2022-06-22 | 2022-10-11 | 福建胜美鲜生物科技有限公司 | Seafood essence preparation process and preparation device thereof |
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