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The technology of grass carp and essence is applied in the field of food science to achieve the effect of pleasant aroma, unique aroma and improving immunity
Inactive Publication Date: 2015-07-01
JIANGSU UNIV
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Problems solved by technology
Using grass carp meat as raw material, enzymatic hydrolysis of flavor protease and Maillard reaction to prepare fish flavor essence has not been reported so far
Method used
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Effect test
Embodiment 1
[0022] (1) Raw material processing: take the grass carp meat, mince it, add 2 times of distilled water to homogenate, and set aside;
[0023] (2) Enzymolysis: Put the mixture obtained in (1) in a constant temperature water bath at 45°C, adjust the initial pH to 6.25 with hydrochloric acid or sodium bicarbonate, and add the enzyme to substrate concentration ratio (E / S) of 21LAPU / g Flavored proteases, shaken, allow the pH of the enzymatic reaction process to drop naturally. Constant temperature reaction 7.8h;
[0024] (3) Enzyme inactivation: Place the reaction solution obtained in (2) in a 95°C water bath to inactivate the enzyme for 15 minutes, cool down, and centrifuge to obtain the supernatant;
[0025] (4) Maillard reaction: Add 4% reducing sugar (glucose:xylose ratio 3:1), 3% amino acid (glycine:arginine ratio 3:1), 0.25% VC and 0.1% of VB 1 , the initial pH is 6, the reaction temperature is 100°C, and the reaction time is 30 minutes;
[0026] (5) Concentration and con...
Embodiment 2
[0028] (1) Raw material processing: take the grass carp meat, mince it, add 4 times of distilled water to homogenate, and set aside;
[0029] (2) Enzymatic hydrolysis: put the mixture obtained in (1) in a constant temperature water bath at 45°C, adjust the initial pH to 7.0 with hydrochloric acid or sodium bicarbonate, and add the enzyme to substrate concentration ratio (E / S) of 15LAPU / g Flavored proteases, shaken, allow the pH of the enzymatic reaction process to drop naturally. Constant temperature reaction 9h;
[0030] (3) Enzyme inactivation: Place the reaction solution obtained in (2) in a 95°C water bath to inactivate the enzyme for 15 minutes, cool down, and centrifuge to obtain the supernatant;
[0031] (4) Maillard reaction: Add 4% reducing sugar (glucose:xylose: 4:1), 3% amino acid (glycine:arginine: 5:1), 0.25% VC and 0.2% of VB 1 , the initial pH is 7, the reaction temperature is 140°C, and the reaction time is 40 min;
[0032] (5) Concentration and conditionin...
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Abstract
The invention discloses a preparation method of natural grass carp essence, belonging to the technical field of food science. The method comprises the following steps: with grass carp as a principal raw material, performing pretreatment to obtain minced fish, adding distilled water in a ratio, homogenizing, oscillating in a constant temperature water bath, adding flavourzyme for enzymolysis, deactivating enzyme in a water bath, and centrifuging to obtain liquid supernatant, namely a precursor substance of the natural grass carp essence; and then, adding reducing sugar, amino acid, VB1, Vc and the like, and carrying out constant temperature thermal reaction, thereby obtaining the natural grass carp essence. The natural grass carp essence disclosed by the invention presents the natural flavor of fish, is moderately salty and sweet, and has strong mellowness and enough aftertaste; compared with a fish-flavor essence product synthesized from chemical raw materials, the natural grass carp essence is high in edible safety and low in cost, and meanwhile, a practical way for industrial production of high value-added grass carp protein is provided.
Description
technical field [0001] The invention relates to a preparation method of natural grass carp essence, which belongs to the field of food science and technology. Background technique [0002] Grass carp is one of the "four major fishes" in my country. It is abundant in production, low in price and delicious in taste. It is one of the important economic fish species in freshwater fish. Grass carp has high nutritional value and is rich in protein (up to 26%), fat, inorganic substances, vitamins, non-protein nitrogen compounds, sugar, acid and enzymes, and has high utilization value. Grass carp in my country is mainly sold in fresh and live form, with a low degree of development and utilization, mainly for primary processing, mainly including grass carp stewed products and smoked products. [0003] With the continuous improvement of people's living standards and the accelerated pace of life, the consumption of convenience food is rising rapidly, and the demand for matching seas...
Claims
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Application Information
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