Preparation method of fragrance-holding type high-temperature-resistant blue clam seasoning base material with antioxidative function

Abstract

The invention relates to a preparation method of a fragrance-holding type high-temperature-resistant blue clam seasoning base material with an antioxidative function. The preparation method comprises the following steps: processing blue clam meat with flavourzyme and compound protease at high pressure of 250 Mpa for 1 hour, and performing enzymolysis to obtain blue clam meat enzymolysis lyophilized powder; uniformly stirring raw materials, namely the blue clam meat enzymolysis lyophilized powder, D-xylose and L-cysteine, adding deionized water, adjusting the pH value to 7.0, putting the mixture into an oil bath container with a plug for sealing, and carrying out an oil bath reaction, so as to obtain a blue clam meat zymolyte flavor antioxidant; and mixing chitosan and Arabic gum, adding the blue clam meat zymolyte flavor antioxidant, performing stirring and homogenizing at room temperature, and then performing spray drying to obtain the seasoning base material. According to the seasoning base material, the blue clam is used as a raw material, the selected materials are natural, nutritional and healthy, and the prepared seasoning base material is free of bitter and fishy smell and other bad tastes. The base material has good heat stability and oxidation resistance, and can be used as the seasoning base material of the hotpot condiment to enable the delicate flavor of the hotpot to be lasting and prolong the storage life of the hotpot condiment.

Description

technical field [0001] The invention relates to a preparation method of a scent-sustaining high-temperature resistant blue clam seasoning base material with an anti-oxidation function, in particular to a preparation method of a scent-sustaining high-temperature resistant hot pot bottom material blue clam seasoning base material with an anti-oxidation function. Background technique [0002] Condiments refer to products that are widely used in diet, cooking and food processing to reconcile taste and smell and have the functions of removing fishy smell, removing mutton, increasing aroma, and increasing freshness. Simply put, seasoning is to reconcile the taste. It is to mix various seasonings according to different properties and functions, and compound them together through processing technology to achieve the required flavor. The preparation principle of seasoning is to obtain the balance of flavor and taste according to the characteristics of various taste substances and aro...

AI Technical Summary

Problems solved by technology

Blue clam (Aloididae aloidi) is a small low-value shellfish rich in high-quality protein and umami substances, so it is an ideal raw material for preparing seafood seasoning, but the heavy bitter smell severely limits the further development and application of blue clam

Images