阅读说明：本技术 一种贻贝膏状香精的制备 (Preparation of mussel paste essence ) 是由 綦艳梅 王晓杰 严江 陈国平 彭秋菊 王威 田言翠 张秀锋 苗志伟 侯子健 王海 于 2019-11-08 设计创作，主要内容包括：一种贻贝膏状香精的制备方法,贻贝膏状香精由以下重量百分比的组分复配而成：贻贝酶解浓缩液30～70份；天冬氨酸2～5份；木糖1～3份；半胱氨酸2～3份；蛋氨酸0.5～2份；精氨酸0.5～3份；麦芽糊精2～4份；阿拉伯胶0.5～0.7份；食用盐7～17份；味精10～15份；白砂糖8～15份；具体制备步骤如下：1)利用湿磨机处理洗净的贻贝,利用脂肪酶及风味酶同时酶解贻贝及利用微波干燥技术制备贻贝酶解液；2)通过感应反应器利用感应技术进行美拉德反应制备贻贝膏状香精。上述方法提供了一种香气像真度高、天然安全的贻贝膏状香精,工艺合理、流程简单,而且产品风味更加复杂化,具有广泛的应用前景。(A preparation method of mussel paste essence comprises the following components in percentage by weight: 30-70 parts of mussel enzymolysis concentrated solution; 2-5 parts of aspartic acid; 1-3 parts of xylose; 2-3 parts of cysteine; 0.5-2 parts of methionine; 0.5-3 parts of arginine; 2-4 parts of maltodextrin; 0.5-0.7 parts of Arabic gum; 7-17 parts of edible salt; 10-15 parts of monosodium glutamate; 8-15 parts of white granulated sugar; the preparation method comprises the following specific steps: 1) treating cleaned mussels by a wet grinder, simultaneously carrying out enzymolysis on the mussels by using lipase and flavourzyme, and preparing mussel enzymatic hydrolysate by using a microwave drying technology; 2) the mussel paste essence is prepared by carrying out Maillard reaction by an induction reactor by utilizing an induction technology. The method provides the mussel paste essence which is high in aroma fidelity, natural and safe, reasonable in process, simple in flow, more complicated in product flavor and wide in application prospect.)

1. A preparation method of mussel paste essence is characterized in that the mussel paste essence is prepared by compounding the following components in percentage by weight:

30-70 parts of mussel enzymolysis concentrated solution;

2-5 parts of aspartic acid;

1-3 parts of xylose;

2-3 parts of cysteine;

0.5-2 parts of methionine;

0.5-3 parts of arginine;

2-4 parts of maltodextrin;

0.5-0.7 parts of Arabic gum;

7-17 parts of edible salt;

10-15 parts of monosodium glutamate;

8-15 parts of white granulated sugar;

the preparation method comprises the following specific steps:

1) treating cleaned mussels by a wet grinder, simultaneously carrying out enzymolysis on the mussels by using lipase and flavourzyme, and preparing mussel enzymatic hydrolysate by using a microwave drying technology;

2) carrying out Maillard reaction by using an induction reactor and utilizing an induction technology, and subsequently preparing the mussel paste essence by using a common reaction tank.

2. The method of claim 1, wherein:

the step 1) of treating the cleaned mussels by using a wet grinder specifically comprises the following steps: after cleaning mussels, adding the mussels into a pulverizer for primary pulverization, wherein the pulverizing mesh number is 30-40 meshes, stirring and mixing the pulverized mussels with water, passing through a wet ball mill, and carrying out wet grinding treatment, wherein the mixing ratio of materials to water is 1: 9-1: 2, and the pulverizing particle size of the materials is 1000-3000 meshes.

3. The production method according to any one of claims 1 to 2, characterized in that:

the step 1) of simultaneously carrying out enzymolysis on the mussels by using lipase and flavourzyme and preparing the mussel enzymatic hydrolysate by using a microwave drying technology specifically comprises the following steps: adding flavourzyme and lipase into the crushed mussel mixed liquid for enzymolysis, wherein the addition amount of the flavourzyme is 0.03-0.4% (based on the total weight of the materials), performing enzymolysis at 50-65 ℃ for 0.5-3 h, directly adding lipase, the addition amount of the lipase is 0.03-0.4% (based on the total weight of the materials), performing enzymolysis at 35-55 ℃ for 0.5-2 h, performing microwave concentration treatment on the enzymolysis liquid, heating the liquid at 60-80 ℃, and conveying the materials at the speed of 1-3 m/s and the thickness of 3-5 mm.

4. The production method according to any one of claims 1 to 3, characterized in that:

the step 2) is specifically as follows: 30-70 parts of mussel enzymolysis concentrated solution, 2-5 parts of aspartic acid, 1-3 parts of xylose, 2-3 parts of cysteine, 0.5-2 parts of methionine and 0.5-3 parts of arginine, uniformly mixing, reacting by an induction reactor, immediately cooling after reaction, adding the reaction solution into a common reaction tank after cooling, adding 2-4 parts of maltodextrin, 0.5-0.7 part of Arabic gum, 7-17 parts of edible salt, 10-15 parts of monosodium glutamate and 8-15 parts of white granulated sugar into the reaction tank, uniformly mixing, heating for 20-35 min at the heating parameter of 70-85 ℃, cooling to 50 ℃, and emulsifying to obtain the mussel paste essence.

5. The method of claim 4, wherein: the reaction conditions of the induction reactor are that the depth of the induction reactor is 10-20 mm, the frequency is 2-10 KHz, the induction time is 10-20S, and the temperature is 120-160 ℃.

6. A mussel paste essence obtained by the process of any one of claims 1 to 5.

Technical Field

The invention relates to the technical field of essence preparation, in particular to the field of preparing enzymatic hydrolysate by using a microwave drying technology and preparing mussel paste essence by using an induction technology.

Background

Mussels are popular seafood and have high nutritive value. Mussel has protein content up to 59%, contains 8 kinds of essential amino acids, has fat content of 7%, and is mostly unsaturated fatty acid. In addition, mussels are rich in calcium, phosphorus, iron, zinc, vitamin B, nicotinic acid, etc. Is called as 'eggs in the sea', and is very popular with consumers. However, the storage period is short, and the paste essence prepared from mussels on the market at present has the following disadvantages: 1. the verisimilitude of the product is not enough, and the original taste and fragrance of the mussels cannot be well maintained. 2. The product has insufficient high temperature resistance, and because the preparation process mostly adopts normal pressure and normal temperature preparation, the generated substance has poor high temperature resistance, the application range is limited in the practical application process, and meanwhile, the addition amount of the product is increased, and the raw material cost is improved. 3. The rich substances in mussels are not fully decomposed, and the nutritive value is low.

Patent CN201410759567.7 describes a preparation method of mussel flavoring, which uses high pressure technology to perform enzymolysis after pressing, the high pressure pressing easily causes the original flavor of mussels to be affected, and produces a high pressure unique "cooking smell", meanwhile, the protein in the raw material is excessively denatured after high pressure, which easily causes insufficient enzymolysis, the protein in the raw material is not fully hydrolyzed, and the effective substances cannot be fully utilized; carrying out centrifugal treatment to separate insoluble substances from the enzymolysis liquid, thus improving the cost of raw materials in a phase-changing manner; the reaction is carried out by utilizing a microwave heating mode and utilizing an acid-base regulator to regulate pH, so that the reaction is easy to develop in a certain direction, and the generated flavor is not as naturally pleasant as under the natural pH (namely, the pH is not regulated).

Patent CN 201811265646.7 describes that seafood essence is prepared by using shellfish, fish and crab, because these raw materials all contain fat, which is only simply hydrolyzed by protease, although protein is fully hydrolyzed, the fat contained in the raw materials is not utilized, the fat is a raw material generating the characteristic flavor of the product, especially short-chain fat, and the fat hydrolyzed by lipase is more likely to generate the peculiar fragrance of the raw material in the later reaction process, and the product has good verisimilitude.

Patent CN 201310236973.0 describes that clam is utilized to prepare seasoning powder, a high-speed stirrer is utilized to crush the clam in the early treatment process, the crushed particle size is not small enough, protein and enzyme cannot be in sufficient contact in the later enzymolysis process, the enzymolysis efficiency is affected, the utilization rate of the protein is not high, the production efficiency is low, and the product cost is improved in a phase-changing manner; meanwhile, the characteristic fragrance of the extracted product clam is insufficient without processing the fat.

Therefore, the development of the mussel paste essence with high aroma fidelity, nature and safety is more and more important.

Disclosure of Invention

Aiming at the defects, the invention aims to provide the natural and safe mussel paste essence with high aroma fidelity and the preparation method thereof.

In order to solve the above problems, the present invention is implemented by the following technical solutions.

A preparation method of mussel paste essence comprises the following components in percentage by weight:

30-70 parts of mussel enzymolysis concentrated solution;

2-5 parts of aspartic acid;

1-3 parts of xylose;

2-3 parts of cysteine;

0.5-2 parts of methionine;

0.5-3 parts of arginine;

2-4 parts of maltodextrin;

0.5-0.7 parts of Arabic gum;

7-17 parts of edible salt;

10-15 parts of monosodium glutamate;

8-15 parts of white granulated sugar;

the preparation method comprises the following specific steps:

1) treating cleaned mussels by a wet grinder, simultaneously carrying out enzymolysis on the mussels by using lipase and flavourzyme, and preparing mussel enzymatic hydrolysate by using a microwave drying technology;

2) carrying out Maillard reaction by using an induction reactor and utilizing an induction technology, and subsequently preparing the mussel paste essence by using a common reaction tank.

Further, the step 1) of treating the cleaned mussels by using a wet grinder specifically comprises the following steps: after cleaning mussels, adding the mussels into a pulverizer for primary pulverization, wherein the pulverizing mesh number is 30-40 meshes, stirring and mixing the pulverized mussels with water, passing through a wet ball mill, and carrying out wet grinding treatment, wherein the mixing ratio of materials to water is 1: 9-1: 2, and the pulverizing particle size of the materials is 1000-3000 meshes.

Further, the step 1) of simultaneously carrying out enzymolysis on the mussels by using lipase and flavourzyme and preparing the mussel enzymatic hydrolysate by using a microwave drying technology specifically comprises the following steps: adding flavourzyme and lipase into the crushed mussel mixed liquid for enzymolysis, wherein the addition amount of the flavourzyme is 0.03-0.4% (based on the total weight of the materials), performing enzymolysis at 50-65 ℃ for 0.5-3 h, directly adding lipase, the addition amount of the lipase is 0.03-0.4% (based on the total weight of the materials), performing enzymolysis at 35-55 ℃ for 0.5-2 h, performing microwave concentration treatment on the enzymolysis liquid, heating the liquid at 60-80 ℃, and conveying the materials at the speed of 1-3 m/s and the thickness of 3-5 mm.

Further, the step 2) is specifically as follows: 30-70 parts of mussel enzymolysis concentrated solution, 2-5 parts of aspartic acid, 1-3 parts of xylose, 2-3 parts of cysteine, 0.5-2 parts of methionine and 0.5-3 parts of arginine, uniformly mixing, reacting by an induction reactor, immediately cooling after reaction, adding the reaction solution into a common reaction tank after cooling, adding 2-4 parts of maltodextrin, 0.5-0.7 part of Arabic gum, 7-17 parts of edible salt, 10-15 parts of monosodium glutamate and 8-15 parts of white granulated sugar into the reaction tank, uniformly mixing, heating for 20-35 min at the heating parameter of 70-85 ℃, cooling to 50 ℃, and emulsifying to obtain the mussel paste essence.

Further, the reaction conditions of the induction reactor are that the depth of the induction reactor is 10-20 mm, the frequency is 2-10 KHz, the induction time is 10-20S, and the temperature is 120-160 ℃.

The mussel paste essence obtained by the preparation method.

The invention has the following beneficial effects:

1. the preparation method provides the mussel paste essence which is high in aroma fidelity, natural and safe, reasonable in process, simple in flow and more complicated in product flavor;

2. the wet ball mill is adopted for crushing, so that the raw materials can be more effectively crushed, the particle sizes of the products are consistent, the distribution is uniform, the energy consumption of wet grinding is low, and the later flavor protease enzymolysis protein is more sufficient; is beneficial for amino acid release and is beneficial to health.

3. The lipase belongs to carboxyl ester hydrolase, triglyceride can be gradually hydrolyzed into micromolecular glycerol, fatty acid and phospholipid, and the characteristic fragrance of meat is mainly obtained by the reaction of the micromolecular fatty acid, so the characteristic fragrance of the meat is reflected by the enzymolysis of the lipase. The fat content in the mussels reaches 7%, and the mussels can be fully decomposed into micromolecular glycerol, fatty acid and phospholipid through the enzymolysis of lipase, so that the formation of the characteristic aroma of the mussels is facilitated.

4. The microwave concentration mode is adopted, the advantages of high concentration efficiency, energy conservation, high speed, uniformity, clean production, easy realization of automatic control, improvement of product quality and the like are achieved, meanwhile, in the microwave concentration process, Maillard reaction is easy to generate, special aroma components are formed, the generated substances are good in high temperature resistance, and meanwhile, the formation of the characteristic aroma of the mussels is facilitated.

5. The induction reactor is adopted for reaction, the heating speed is extremely high, the heating time is shortened, the productivity per unit time is high, the production efficiency is improved, the control operation is easy, and the mechanization and automation are easy to realize. Meanwhile, the induction reactor can generate higher temperature, the utilization rate of amino acid components is high, and special aroma substances are easy to generate in the reaction process, which is an effect that the normal-temperature reaction cannot achieve.

6. The mussel paste essence prepared by the method has an application effect obviously superior to that of the mussel paste essence prepared by the existing method, and the cost of the product is reduced.

Detailed Description