Production of Seafood Seasoning by Solid Phase Maillard Reaction Flavor Enhancement

A seafood seasoning, Maillard reaction technology, applied in application, food preparation, food science and other directions, can solve the problems of affecting product quality, difficult to store and transport, and high energy consumption of seasoning base materials.

Active Publication Date: 2011-12-21
GUANGDONG OCEAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional production method is the water-phase Maillard reaction method, that is, the liquid shrimp head enzymatic hydrolyzate is used and placed in a reactor for thermal reaction. The seasoning base produced by this method consumes a lot of energy and is difficult to store and transport. During the drying process, it is easy to cause the loss of flavor and affect the product quality

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Shrimp head enzymatic protein powder 70 (w / w) was used, the amount of reducing sugar added was 1 (glucose: xylose = 4: 1), and the amount of amino acid added was 4 (w / w) (glycine: arginine = 2:1), the amount of taurine added was 0.1 (w / w), the added water was 24.9 (w / w), and the pH was adjusted to 8.0. After fully mixing the ingredients, heat in a microwave heating device for 5 minutes, take it out, and pack it into bags.

[0025] Using solid-phase raw materials for microwave heating method to carry out Maillard reaction to enhance aroma, the product is solid, can be directly packed into bags or boxes, and used as base material for the preparation of seasonings, the product has strong flavor, outstanding shrimp aroma, and has a distinctive seafood Special flavor.

Embodiment 2

[0027] Shrimp head enzymatic protein powder 65 (w / w) was used, the amount of reducing sugar added was 5 (w / w) (glucose: xylose = 1:1), and the amount of amino acid added was 1 (w / w) (glycine : arginine = 1:2), the amount of taurine added was 0.5 (w / w), water was added 28.5 (w / w), and the pH was adjusted to 9.0. After fully mixing the ingredients, heat in a microwave heating device for 10 minutes, take it out, and pack it into bags.

[0028] The raw material is solid phase, and the product is solid phase after the microwave heating method, without further drying treatment, and can be directly packed into bags. As a seasoning base, the product has a strong shrimp flavor.

Embodiment 3

[0030] Using shrimp head enzymatic protein powder 75 (w / w), the amount of reducing sugar added is 3 (w / w) (glucose: xylose = 4: 1), the amount of amino acid added is 4 (w / w) (glycine : arginine = 2:1), the amount of taurine added was 0.5 (w / w), the added water was 18.5 (w / w), and the pH was adjusted to 8.0. After fully mixing the ingredients, heat in a microwave heating device for 15 minutes, take it out, and pack it into bags.

[0031] The Maillard reaction is used to increase the flavor by microwave heating of solid-phase raw materials. The product can be directly packed into bags or boxes, avoiding the loss of flavor components caused by later drying. As a seasoning base material, the product has a strong shrimp flavor and a distinctive flavor. Seafood flavour.

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PUM

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Abstract

The invention relates to a solid-phase Maillard reaction flavor-enhancing method for producing a seafood flavoring, which belongs to the technical field of flavoring production and comprises the following steps: compounding reducing sugar, amino acid and a flavor enhancer by taking a shrimp head albumen powder as a main raw material; fully mixing the ingredients; adjusting to a certain moisture content and pH; keeping a solid state; then carrying microwave heating; carrying out Maillard reaction flavor enhancement to prepare the seafood flavoring with the full flavor. The solid-phase Maillard reaction flavor-enhancing method for producing the seafood flavoring has a wide application prospect.

Description

technical field [0001] The invention provides a method for producing seafood seasoning by a solid-phase Maillard reaction flavoring method. Background technique [0002] A large amount of leftovers such as shrimp heads are produced during the processing of prawns, and the protein resources in them have not been fully utilized, which not only causes waste of resources, but also causes serious environmental pollution. The method for producing shrimp-flavored seasonings by using leftovers such as shrimp heads is mainly to use shrimp head enzymolyzed protein as a raw material, add reducing sugar and taste sodium nucleotides, etc. as flavor enhancers, and produce Maillard reaction under heating conditions. Seasoning raw materials with strong shrimp flavor is an important way to improve the comprehensive utilization of prawns. [0003] The basic reaction to produce flavor in the production of salty flavors is the Maillard reaction. Previous studies have included the types of redu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L27/20
Inventor 解万翠杨锡洪章超桦吉宏武
Owner GUANGDONG OCEAN UNIVERSITY
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