Preparation method of fish flavour essence

A technology of fish flavor and flavor, which is applied in the field of fish flavor preparation from fish oil, which can solve the problems of wasting materials, insufficient resources, increasing costs, etc., and achieves the effects of high food safety, simple production process, and simple process

Inactive Publication Date: 2007-01-31
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are disadvantages in the above method 1. Abalone is a raw material, and its resources are not abundant and the price is relatively expensive; 2. In the enzymolysis process, compound protease and flavor protease are added at the same time, and they are reacted for 4 to 12 hours under the same react

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Take 500g of fish oil and add 1000g of water, stir well, heat at 90°C for 20 minutes, cool down to 40°C, adjust pH to 6.5 with alkali and acid, add phosphate buffer with pH 7.0 to dissolve lipase, the dosage is 1 %, at a temperature of 50°C and a rotating speed of 180r / min on a constant temperature shaker or stirring hydrolysis for 3-48hrs, heating up to 90°C for 25min, centrifuging at 5000r / min, taking out the fat layer to obtain the fish flavor product. Or stand still for 0.5-2d to separate the oil layer, or concentrate the volume to 1 / 3 of the original volume in a vacuum evaporator at 45°C to obtain the fish flavor product. Add 0.1% fumaric acid (or 0.1% sodium diacetate, or 0.1% ethyl p-hydroxybenzoate) at 40°C to prepare a flavor product.

Embodiment 2

[0019] Embodiment two, get 500g fish oil and add 1000g ethyl acetate, adjust the pH value to 6.5 with alkali and acid, add the phosphate buffer solution with pH7. 180r / min constant temperature shaking table or stirring hydrolysis for 48hrs, heating up to 90°C for 10min, concentrating the volume to 1 / 4 of the original volume in a vacuum evaporator at 45°C to obtain fish flavor products, and then adding preservative agent rich 0.1% of maleic acid, (or 0.1% of sodium diacetate, or 0.1% of ethyl p-hydroxybenzoate.) to prepare flavor products. .

Embodiment 3

[0020] Embodiment three, take 500g fish oil and add ethanol 2000g, fully stir evenly, then preparation method is the same as embodiment two.

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PUM

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Abstract

The present invention discloses two preparation methods of fishy taste essence. One method uses fish oil as raw material and makes said fish oil undergo the process of lipase hydrolysis so as to directly obtain fishy taste essence. Another method includes the following steps: heating fish oil to make reaction, then making Maillard reaction so as to obtain fishy taste essence.

Description

technical field [0001] The invention relates to a preparation method of a food additive, in particular to a method for preparing fish flavor essence from fish oil. Background technique [0002] Fish products are rich in nutrients such as high-quality protein and fat, and have unique flavors. They are highly praised by nutritionists and are one of the main foods consumed by human beings. They are deeply loved by the public. With the continuous improvement of people's living standards, the demand for fish, fish meat products and various fish convenience foods and snacks continues to increase. In addition, the large demand for fish products in recent years has prompted the development of genetically modified fish species to meet people's market demand for fish products and the production of fish-flavored convenience foods. However, the natural fish flavor of genetically modified fish products is significantly reduced, so it is usually necessary to add fish flavors to modify, e...

Claims

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Application Information

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IPC IPC(8): C11B9/00A23L1/227A23L27/21
Inventor 龚钢明王化田
Owner SHANGHAI INST OF TECH
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