Preparation method of fish-flavor freshness-enhancing powder

Abstract

The preparation method comprises the following steps: (1) deodorizing a raw material which is fish meat or a mixture of fish meat and fish bones, heating the raw material and clear water to 100 + / -0.5 DEG C, then heating the raw material to 120-122 DEG C in a closed manner, and preserving heat for 17-23 minutes to obtain fish soup; (2) grinding the fish soup to obtain a fish pulp, and enabling the fineness of the fish pulp to be 20-60 meshes; (3) heating the fish meat paste to an enzymolysis temperature, adding mixed protease, keeping the temperature for 4 hours, and then heating for enzyme deactivation to obtain a fish meat zymolyte; and (4) performing spray drying to obtain the fish-flavor freshness-enhancing powder. The fish-flavor freshness-enhancing powder prepared by the preparation method has high delicate flavor due to the amplification effect of the amino acids and the flavor nucleotides, and meanwhile, due to the fact that the raw material is the fish meat or the mixture of the fish meat and the fish bones, the fish-flavor freshness-enhancing powder is rich in nutrient substances such as unsaturated fatty acid, protein and calcium.

Description

Technical Field

[0001] The invention belongs to the field of flavor-enhancing condiments, and particularly relates to a method for preparing fish flavor-enhancing powder. Background Art

[0002] Flavor-enhancing seasoning is a food additive containing nucleotide or amino acid fiber substances. Traditional flavor-enhancing seasonings include monosodium glutamate and compound flavor-enhancing seasonings represented by chicken essence, which are obtained by adding other spices and amino acids to monosodium glutamate.

[0003] As the life of Chinese residents changes from subsistence to nutrition and health, the dietary structure and consumption concept of residents have undergone fundamental changes, and the demand for products with healthy ingredients and novel forms has increased. The third generation of flavor-enhancing seasonings represented by chicken powder has emerged. The third generation of flavor-enhancing seasonings, based on traditional flavor-enhancing seasonings, has added extracts made from chicken, beef, shellfish, vegetables and fungi, which have higher nutritional value. However, there is still a large gap in the market for flavor-enhancing seasonings made from fish as raw materials. Summary of the invention

[0004] The purpose of the present invention is to overcome the defects of the prior art and provide a method for preparing fish flavor enhancing powder.

[0005] The technical solution of the present invention is as follows:

[0006] A method for preparing fish flavor enhancing powder comprises the following steps:

[0007] (1) removing the fishy smell from the raw material and heating it with clean water to 100±0.5°C, then heating it in a sealed container to 120°C-122°C and keeping it warm for 17min-23min to obtain fish soup, wherein the raw material is fish meat or a mixture of fish meat and fish bones;

[0008] (2) grinding the fish soup to obtain a fish slurry, wherein the fineness of the fish slurry is 20-60 mesh;

[0009] (3) heating the fish slurry to an enzymatic hydrolysis temperature, adding a mixed protease, and keeping the temperature for 4 hours, and then heating to inactivate the enzyme to obtain a fish enzymatic hydrolysate;

[0010] (4) spray drying to obtain fish flavor enhancing powder.

[0011] In a preferred embodiment of the present invention, the mass ratio of fish meat material to clean water is 1:10-12.

[0012] In a preferred embodiment of the present invention, the grinding device is a colloid mill.

[0013] In a preferred embodiment of the present invention, the protease mixture consists of papain and neutral protease.

[0014] In a preferred embodiment of the present invention, the mass ratio of papain, neutral protease and fish slurry is 1:1:500.

[0015] In a preferred embodiment of the present invention, the enzymatic hydrolysis temperature is 45°C-55°C.

[0016] In a preferred embodiment of the present invention, the spray drying operation is carried out in a spray drying feed tank, wherein the inlet air temperature is 165°C-185°C, the atomization speed is 10000r / min-12000r / min, and the feeding speed is 5L / h.

[0017] In a preferred embodiment of the present invention, the operation of removing the fishy smell is: adding ginger and cooking wine and steaming.

[0018] In a preferred embodiment of the present invention, the raw material is taken from blue round trevally, bonito or mackerel.

[0019] The beneficial effects of the present invention are:

[0020] 1. The present invention uses fish meat or a mixture of fish meat and fish bones as raw materials, and provides a high-temperature and high-pressure environment for the raw materials through closed heating, which can promote the decomposition of proteins in the raw materials into free amino acids and small molecular peptides, and degrade ATP in the raw materials to generate flavor nucleotides (and their sodium salts). After that, the fish meat slurry is enzymatically hydrolyzed to further promote protein decomposition. The obtained product not only has a strong seafood flavor but also has high umami taste in amino acids and disodium flavor nucleotides. According to measurement, the content of disodium flavor nucleotides is as high as 12-21%.

[0021] 2. The mixture of fish meat or fish bones of the present invention is also rich in nutrients such as unsaturated fatty acids and has high nutritional value. The calcium content is 5.52g / 100g-6.63g / 100g and the protein content is 65.50g-67.23g / 100g.

[0022] 3. In the present invention, the fish flavor seasoning powder is subjected to two processes of grinding and spray drying, and the average particle size is 20.10 μm-55.63 μm, and the taste is delicate. The dry powder obtained by spray drying also has the advantages of long shelf life and easy storage.

[0023] 4. According to the measurement, the total colony count of the microbial index of the fish flavor seasoning powder prepared by the present invention is less than 1000 CFU, which meets the hygiene requirements.

[0024] 5. The present invention uses blue round trevally, Oriental bonito or mackerel as the source of raw materials, thereby increasing the added value of these low-value marine fish. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] Figure 1Schematic diagram of a flow chart of an embodiment of the present invention. DETAILED DESCRIPTION

[0026] The technical solution of the present invention is further illustrated and described below through specific implementation methods.

[0027] In the following examples, the water used can be one or more of distilled water, purified water, and drinking water; unless otherwise specified, the detection methods in the following examples are conventional detection methods; the reagents in the following examples are purchased from commercial channels unless otherwise specified.

[0028] Papain was purchased from Nanning Dongheng Huadao Biotechnology Co., Ltd. with the product number DM1-80 and an enzyme activity of 800,000 U / g;

[0029] Neutral protease was purchased from Nanning Dongheng Huadao Biotechnology Co., Ltd. with the product number DZ1-20 and an enzyme activity of 200,000 U / g.

[0030] like Figure 1 As shown, the present invention firstly washes, three-de-skins and high-pressure boils low-value marine fish, then grinds with a colloid mill and spray-dries to obtain fish flavor powder. When the raw material is a mixture of fish meat and fish bones, the obtained product is high-calcium fish flavor powder.

[0031] Example 1

[0032] (1) After removing the fishy smell from the raw materials, heat them together with 15L of clean water to 100±0.5°C, then heat them in a sealed container to 120°C-122°C and keep them warm for 20 minutes to obtain fish soup.

[0033] The raw material is prepared by removing the head, tail, internal organs, scales and fish bones of 5 kg of blue round scad and then cleaning the fish meat.

[0034] The operation of removing the fishy smell is as follows: add 6L of clean water into a high-temperature cooking tank, heat to 60℃±0.5℃, put in the raw materials, 60mL of cooking wine and 120g of ginger, raise the temperature to 100℃, steam for 15 minutes with the lid open, and remove the raw materials.

[0035] This operation also includes allowing the mixture to stand until it reaches normal temperature and pressure after keeping the mixture warm for 20 minutes.

[0036] (2) Grind the fish soup to obtain a fish slurry having a fineness of 40 mesh.

[0037] The grinding equipment in this operation is a colloid mill, and the grinding time is 2 h.

[0038] (3) The fish slurry is heated to the enzymatic hydrolysis temperature, a mixed protease is added, and the mixture is kept warm for 4 hours, and then the enzyme is inactivated by heating to obtain a fish enzymatic hydrolysate.

[0039] The mixed protease is papain and neutral protease in a mass ratio of 1:1, the added amount is 0.4% of the fish pulp mass, and the enzymolysis temperature is 45°C.

[0040] The temperature for heating and inactivating the enzyme is 95° C., and the heating and inactivating enzyme time is 5 minutes. In other possible implementations, those skilled in the art can adjust the temperature and time for heating and inactivating the enzyme by themselves. The higher the temperature, the shorter the time.

[0041] (4) spray drying to obtain fish flavor enhancing powder.

[0042] The inlet air temperature of the spray drying was 175°C, the atomization speed was 11000r / min, and the feeding speed was 5L / h.

[0043] According to the test of management and chemical properties, the water content of this product is 3.92%, the content of disodium ribonucleotide is 16.28g / 100g, the content of calcium is 6.29g / 100g, the total colony count of microbial indicators is <1000CFU, the protein content is 65.50g / 100g, and the average particle size is 20.10μm.

[0044] Example 2

[0045] (1) After removing the fishy smell from the raw materials, heat them together with 10 L of clean water to 100 ± 0.5 °C, then heat them in a sealed container to 120 °C-122 °C and keep them warm for 20 min to obtain fish soup.

[0046] The raw material is prepared by removing the head, tail, internal organs and scales of 5 kg of blue round scad and then washing to obtain a mixture of fish meat and fish bones.

[0047] The operation of removing the fishy smell is as follows: add 6L of clean water into a high-temperature cooking tank, heat to 60℃±0.5℃, put in the raw materials, 60mL of cooking wine and 120g of ginger, raise the temperature to 100℃, steam for 15 minutes with the lid open, and remove the raw materials.

[0048] This operation also includes allowing the mixture to stand until it reaches normal temperature and pressure after keeping the mixture warm for 20 minutes.

[0049] (2) Grind the fish soup to obtain a fish slurry having a fineness of 40 mesh.

[0050] The grinding equipment in this operation is a colloid mill, and the grinding time is 2 h.

[0051] (3) The fish slurry is heated to the enzymatic hydrolysis temperature, a mixed protease is added, and the mixture is kept warm for 4 hours, and then the enzyme is inactivated by heating to obtain a fish enzymatic hydrolysate.

[0052] The mixed protease is papain and neutral protease in a mass ratio of 1:1, the added amount is 0.4% of the fish pulp mass, and the enzymolysis temperature is 45°C.

[0053] The temperature for heating to inactivate the enzyme is 95° C. and the time for heating to inactivate the enzyme is 5 min.

[0054] (4) spray drying to obtain fish flavor enhancing powder.

[0055] The spray drying had an air inlet temperature of 170°C, an atomizing speed of 10,000 r / min, and a feeding speed of 5 L / h.

[0056] According to the test of management and chemical properties, the water content of this product is 3.92%, the content of disodium nucleotide is 16.28g / 100g, the calcium content is 6.29g / 100g, the total colony count of microbial indicators is <1000CFU, the protein content is 65.50g / 100g, and the average particle size is 20.10μm.

[0057] Example 3

[0058] (1) After removing the fishy smell from the raw materials, heat them together with 10 L of clean water to 100 ± 0.5 °C, then heat them in a sealed container to 120 °C-122 °C and keep them warm for 20 min to obtain fish soup.

[0059] The raw material is obtained by removing the head, tail, viscera, scales and fish bones of 5 kg of mackerel and then cleaning the fish meat.

[0060] The operation of removing the fishy smell is as follows: add 6L of clean water into a high-temperature cooking tank, heat to 60℃±0.5℃, put in the raw materials, 60mL of cooking wine and 120g of ginger, raise the temperature to 100℃, steam for 15 minutes with the lid open, and remove the raw materials.

[0061] This operation also includes allowing the mixture to stand until it reaches normal temperature and pressure after keeping the mixture warm for 20 minutes.

[0062] (2) Grind the fish soup to obtain a fish slurry having a fineness of 40 mesh.

[0063] The grinding equipment in this operation is a colloid mill, and the grinding time is 1 h.

[0064] (3) The fish slurry is heated to the enzymatic hydrolysis temperature, a mixed protease is added, and the mixture is kept warm for 4 hours, and then the enzyme is inactivated by heating to obtain a fish enzymatic hydrolysate.

[0065] The mixed protease is papain and neutral protease in a mass ratio of 1:1, the added amount is 0.4% of the fish pulp mass, and the enzymolysis temperature is 50°C.

[0066] The temperature for heating to inactivate the enzyme is 95° C. and the time for heating to inactivate the enzyme is 5 min.

[0067] (4) spray drying to obtain fish flavor enhancing powder.

[0068] The inlet air temperature of the spray drying is 1800°C, the atomization speed is 11000r / min, and the feeding speed is 5L / h.

[0069] According to the test of management and chemical properties, the water content of this product is 4.33%, the content of disodium ribonucleotide is 16.30g / 100g, the calcium content is 5.52g / 100g, the total colony count of microbial indicators is <1000CFU, the protein content is 66.50g / 100g, and the average particle size is 37.47μm.

[0070] Example 4

[0071] (1) After removing the fishy smell from the raw materials, heat them together with 10 L of clean water to 100 ± 0.5 °C, then heat them in a sealed container to 120 °C-122 °C and keep them warm for 20 min to obtain fish soup.

[0072] The raw material is a mixture of fish meat and fish bones obtained by removing the head, tail, viscera and scales of 5 kg of mackerel and then washing it.

[0073] The operation of removing the fishy smell is as follows: add 6L of clean water into a high-temperature cooking tank, heat to 60℃±0.5℃, put in the raw materials, 60mL of cooking wine and 120g of ginger, raise the temperature to 100℃, steam for 15 minutes with the lid open, and remove the raw materials.

[0074] This operation also includes allowing the mixture to stand until it reaches normal temperature and pressure after keeping the mixture warm for 20 minutes.

[0075] (2) Grind the fish soup to obtain a fish slurry having a fineness of 40 mesh.

[0076] The grinding equipment in this operation is a colloid mill, and the grinding time is 1 h.

[0077] (3) The fish slurry is heated to the enzymatic hydrolysis temperature, a mixed protease is added, and the mixture is kept warm for 4 hours, and then the enzyme is inactivated by heating to obtain a fish enzymatic hydrolysate.

[0078] The mixed protease is papain and neutral protease in a mass ratio of 1:1, the added amount is 0.4% of the fish pulp mass, and the enzymolysis temperature is 50°C.

[0079] The temperature for heating to inactivate the enzyme is 95° C. and the time for heating to inactivate the enzyme is 5 min.

[0080] (4) spray drying to obtain fish flavor enhancing powder.

[0081] The inlet air temperature of the spray drying is 1800°C, the atomization speed is 11000r / min, and the feeding speed is 5L / h.

[0082] According to the test of management and chemical properties, the water content of this product is 3.38%, the content of disodium nucleotide is 15.99g / 100g, the calcium content is 6.63g / 100g, the total colony count of microbial indicators is <1000CFU, the protein content is 66.77g / 100g, and the average particle size is 55.63μm.

[0083] The above description is only a preferred embodiment of the present invention, and therefore cannot be used to limit the scope of the present invention. That is, equivalent changes and modifications made according to the patent scope of the present invention and the contents of the specification should still fall within the scope of the present invention.

Claims

1. A method for preparing fish flavor enhancing powder, characterized in that: The steps include: (1) removing the fishy smell from the raw material and heating it with clean water to 100±0.5°C, then heating it in a sealed container to 120°C-122°C and keeping it warm for 17min-23min to obtain fish soup, wherein the raw material is fish meat or a mixture of fish meat and fish bones; (2) grinding the fish soup to obtain a fish slurry, wherein the fineness of the fish slurry is 20-60 mesh; (3) heating the fish slurry to an enzymatic hydrolysis temperature, adding a mixed protease, and keeping the temperature for 4 hours, and then heating to inactivate the enzyme to obtain a fish enzymatic hydrolysate; (4) spray drying to obtain fish flavor enhancing powder.

2. The method for preparing the fish flavor enhancing powder according to claim 1, characterized in that: The mass ratio of the raw material to the clean water is 1:10-12.

3. The method for preparing the fish flavor enhancing powder according to claim 1, characterized in that: The grinding equipment is a colloid mill.

4. The method for preparing the fish flavor enhancing powder according to claim 1, characterized in that: The mixed protease consists of papain and neutral protease.

5. The method for preparing the fish flavor enhancing powder according to claim 4, characterized in that: The mass ratio of the papain, the neutral protease and the fish slurry is 1:1:

500.

6. The method for preparing the fish flavor enhancing powder according to claim 5, characterized in that: The enzymolysis temperature is 45°C-55°C.

7. The method for preparing the fish flavor enhancing powder according to claim 1, characterized in that: The spray drying operation is carried out in a spray drying feed tank, wherein the inlet air temperature is 165° C.-185° C., the atomization speed is 10000 r / min-12000 r / min, and the feeding speed is 5 L / h.

8. The method for preparing the fish flavor enhancing powder according to claim 1, characterized in that: The operation of removing the fishy smell is: adding ginger and cooking wine and steaming.

9. The method for preparing the fish flavor enhancing powder according to claim 1, characterized in that: The raw material is obtained from blue round trevally, bonito or mackerel.

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