Seafood condiment and spray drying method thereof

A seafood seasoning and seafood technology, applied in the field of food science, can solve the problems of high cost, long time consumption, unresearched spray drying process conditions, etc., and achieve the effects of short time consumption, good effect and sufficient enzymatic hydrolysis

Inactive Publication Date: 2010-06-30
HEBEI AGRICULTURAL UNIV.
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  • Summary
  • Abstract
  • Description
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  • Application Information

AI Technical Summary

Problems solved by technology

Both studies used scallop skirts as raw materials. The former mainly studied the enzymatic hydrolysis process conditions, but did not

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] Example 1. A seafood seasoning. The seafood seasoning product is milky white, has the unique aroma of seafood, and is powdery or small granular; Loss on drying≤2%~4%, total nitrogen (in N) 0.40%~1.50%, amino nitrogen ( Calculated as N) 0.25% to 0.75%.

Embodiment 2

[0010] Example 2. A spray drying method for seafood seasoning.

[0011] 1. Preparation of enzymatic hydrolysis solution. Take the processing by-products of scallop pillars with irregular sizes and shapes remaining after quick-freezing and drying and screening, thaw, remove impurities, wash, drain, add 1 to 2 times the water, mash with a tissue masher, and use a colloid mill Grind finely; adjust the pH value of the scallop pulp to 6.5-7.5 with phosphate buffer, add Bacillus subtilis neutral protease (enzyme activity: 160,000 U / g) to make the concentration reach 0.1%-0.4%. Under the temperature condition of ℃, after ultrasonic-assisted enzymolysis for 2-3 hours, boil the hydrolyzate in a boiling water bath for 5 minutes to inactivate the enzyme; cool to 45℃, add flavor enzyme (enzyme activity: 18,000 U / g) to make the concentration reach 0.1% ~0.4%, at 40-45°C, ultrasonically assisted enzymatic hydrolysis for 1-3 hours, then boiled in a boiling water bath for 5 minutes to inact...

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PUM

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Abstract

The invention relates to a seafood condiment and a spray drying method thereof. The seafood condiment product in the form of powder or particles is milk-white and has the peculiar fragrance of seafood, the weight loss on drying is less than or equal to 2 percent to 4 percent, the total nitrogen content is 0.40 percent to 1.50 percent, and the amino nitrogen content is 0.25 percent to 0.75 percent. The product adopts quick-frozen and dry-screened residual scallop adductor-processed by-product with irregular sizes and shapes as material, the by-product is mashed by a Waring blender and finely ground by a colloid grinder and a viscolizer, and then receives staged enzymolysis by protease, and enzymatic hydrolysate is centrifuged, filtered, clarified, concentrated and spray-dried, so that the seafood condiment is provided. The invention has the following advantages that: because bacillus subtilis neutral proteinase and flavourzyme are chosen for staged enzymolysis, the nutrition and flavor of scallop seafood are kept, the technique is simple, the spent time is short, and the effect is good. After the scallop adductor-processed by-product is ground into pulp by the colloid grinder and the viscolizer, the effect of sufficient enzymolysis can be achieved. The product has unique seafood flavor, and can be widely used as condiment for convenience food.

Description

Technical field [0001] The invention relates to a seafood seasoning and a spray drying method thereof, belonging to the technical field of food science. Background technique [0002] Scallops are one of the important marine resources in China. The entire coastal areas from south to north of China are abundant in large quantities. In 2008, the output of scallops ranked first in seafood output, reaching 10.725 million tons. Although the output of shellfish in my country is increasing rapidly, the deep processing technology lags behind and the added value of the product is not high. Using the by-products of scallop stick processing as raw materials, the seafood seasoning developed by protease hydrolysis will become a very competitive commodity in the seasoning market at home and abroad. In the prior art, the publication number is CN1325646A, and the Chinese patent application with the application number 01114711.3 has published a patent document called "Multi-enzyme method for...

Claims

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Application Information

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IPC IPC(8): A23L1/231A23L1/327A23L27/26A23L17/20
Inventor 王颉杨秀敏牟建楼孙剑锋刘亚琼孙萍萍李书红侯亚薇孙玉亮董辉李宁
Owner HEBEI AGRICULTURAL UNIV.
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