CN107960629A - A kind of seafood shrimp taste soup jelly and preparation method thereof - Google Patents

Abstract

The present invention relates to the production method of food seasoning, discloses a kind of seafood shrimp taste soup jelly and preparation method thereof.Seafood shrimp taste soup freeze composition be：The mixture 70 85% of shrimp shell extract and marine algae extract, cooking wine 3 5%, water 1 3%, monosodium glutamate 3 6%, salt 2 8%, white sugar 5 10%, starch 0.5 1%, Ground Cloves 0.2 0.5%, fennel powder 0.2 0.5%.The present invention is raw material using shrimp shell, and of low cost, the carrier of co-immobilization enzyme is prepared by raw material of seaweed, the constituent that can freeze as soup, without extra addition antioxidant, thickener and stabilizer；The efficiency of proteolysis is improved by the method for co-immobilization enzyme, reduces technological requirement；While by Maillard reaction enzyme deactivation, make product special flavour more preferably.Present invention process requirement is low, and process is simple, and cost of material is low, and flavor is mellow, and nutrition is comprehensive, suitable for industrialization.

Description

Seafood and shrimp flavor soup jelly and preparation method thereof

technical field

The invention relates to a preparation method of food seasoning, in particular to a seafood and shrimp-flavored jelly soup and a preparation method thereof.

Background technique

Our country is extremely rich in shrimp resources. During the processing and eating process of shrimp, most of the shrimp leftovers such as shrimp shells are discarded, or used to produce feed, which reduces the utilization value of shrimp leftovers. In fact, shrimp shells are rich in many nutrients such as calcium, protein, astaxanthin and chitin, and can become very good marine biological products after treatment.

Shrimp paste is a fermented shrimp-flavored seasoning. The Chinese patent application number 201410099612.0 discloses a instant shrimp paste and its preparation method. By adding a stabilizer, it solves the problem of poor stability in the prior art. short. However, fresh whole shrimps are used as raw materials, and the cost is relatively high. Yeast fermentation is used, and the protein is difficult to hydrolyze, which is not conducive to the absorption of nutrients.

The Chinese patent with the application number 201611150466.5 uses shrimp shells as raw materials to prepare shrimp shell seafood seasoning through protease enzymatic hydrolysis. The production cost is low, but the direct enzymatic hydrolysis has very strict process requirements, and protease is very sensitive to the temperature and pH of the environment. , my country's related technologies are not mature enough to be popularized on a large scale. At the same time, the nutritional components are single, and the content of flavor components is low and unstable.

Contents of the invention

In order to solve the above-mentioned technical problems, the invention provides a seafood and shrimp-flavored jelly soup and a preparation method thereof.

The specific technical solution of the present invention is: Seafood and shrimp flavored jelly soup is compounded by the following components by weight percentage:

Blend of Shrimp Shell Extract and Seaweed Extract 70-85%

Cooking wine 3-5%

Water 1-3%

MSG 3-6%

Salt 2-8%

White sugar 5-10%

Starch 0.5-1%

Clove powder 0.2-0.5%

Fennel powder 0.2-0.5%.

The mixture of described shrimp shell extract and seaweed extract is prepared by the following steps:

1) Wash the fresh shrimp shells, and crush the shrimp shells with a grinder to obtain crushed shrimp shells of 5-15 mesh;

2) Mix the crushed shrimp shell and water evenly at a weight ratio of 1:1-1.5, then add it to the enzymatic hydrolysis tank, stir, and heat up to 45-50°C;

3) Adjust the pH of the liquid in the enzymolysis tank after step 2) to 6-8, add seaweed extract 0.3-0.8 times the weight of crushed shrimp shells to co-immobilize protease, and hydrolyze for 2-6 hours under stirring conditions, The hydrolysis temperature is controlled at 40°C-50°C to obtain an enzymatic hydrolysis solution;

4) According to the mass fraction, directly add 1.0-20.0% reducing sugar, 0.2-5.0% amino acid, 0.2-6.0% edible oil, 0.2-0.6% vitamin to the enzymolysis solution, stir and dissolve, heat to 100-130℃, react 0.5-5h, after the reaction is completed, cool to room temperature to obtain the Maillard reaction solution of the shrimp shell extract;

5) Vacuum-dry the reaction solution at a temperature of 50-70°C until solid, and then grind and crush it into powder to obtain a mixture of shrimp shell extract and seaweed extract.

The use of immobilized protease in the enzymolysis process can stabilize the protease and make it difficult to inactivate, and the requirements for pH value, impurities and process conditions will be reduced, which is conducive to industrialization. Moreover, the co-immobilized protease immobilizes several different kinds of proteases at the same time, and there is a synergistic effect between different proteases, which will promote the enzymatic hydrolysis reaction. In addition, after the enzymatic hydrolysis reaction, there is no need to inactivate the enzyme, because the reaction conditions of the Maillard reaction are basically the same as the enzyme inactivation process, so that the enzyme has been inactivated while the Maillard reaction is in progress, which simplifies the process flow.

Preferably, the reducing sugar in step 4) in the preparation method of the mixture of shrimp shell extract and seaweed extract is one or a mixture of glucose, fructose and xylose.

Preferably, the amino acids in step 4) in the preparation method of the mixture of shrimp shell extract and seaweed extract are cysteine, glutamic acid, cystine, aspartic acid, arginine, glycine , arginine or phenylalanine or a mixture of several.

As a preference, the vitamin in step 4) in the preparation method of the mixture of shrimp shell extract and seaweed extract is one or a mixture of vitamin B group and vitamin C.

The preparation method of described co-immobilization protease is:

1) Add alkaline protease, neutral protease and papain with a total weight of 2-4% of the weight of sodium alginate in a solution with a mass fraction of seaweed extract of 1-2% and a pH value of 6-8, and stir evenly After obtaining the blend;

2) The blend solution is dropped into an aqueous solution of CaCl ₂ with a mass fraction of 3-6%, and after static immobilization, gel particles are obtained, which are co-immobilized proteases.

As a preference, the weight ratio of alkaline protease, neutral protease and papain in step 1) in the preparation method of co-immobilized protease is 4:2:1.

The carrier of the co-immobilized protease uses seaweed extract, so after the enzymatic hydrolysis reaction, without filtering, the carrier and protease can be directly used as ingredients in the jelly soup, which simplifies the process and enriches the nutritional content of the jelly soup. In addition, the sodium alginate in the seaweed extract is also a kind of edible gelatin, and it also acts as a thickener when left in the soup, protecting water, avoiding water separation and stratification, and increasing system stability. Thickeners and stabilizers are added.

The preparation method of the seaweed extract described therein is:

1) Select fresh seaweed, soak it in water for 30-40mim, wash and drain, and use a tissue homogenizer to crush it into a slurry for later use;

2) Add Na ₂ SO ₃ to the slurry until the pH value is 11-12, dissolve the algae slurry, filter the reaction solution to obtain sodium alginate solution and filter residue;

3) Use ethanol with a concentration of 80-90 (v)%, according to the ratio of material to liquid: filter residue: ethanol = 1g/mL: 6-8g/mL, stir evenly, extract with closed light for 0.5-2h, and perform suction filtration to obtain seaweed polyphenol solution;

4) Sodium alginate solution and seaweed polyphenol solution are concentrated in vacuum at a temperature of 50-70°C to a solid content of 20-30%, and then spray-dried in a spray dryer to obtain seaweed extract.

Seaweed resources are abundant and the cost is low, and the addition of seaweed extract enriches the nutrient content of seasoning powder, and seaweed extract contains seaweed protein, which belongs to vegetable protein, which can promote absorption together with animal protein in shrimp shell; at the same time, seaweed extract Sodium alginate in the food can be used as a carrier for immobilized enzymes, and seaweed polyphenols also have anti-oxidation effects and can be used as antioxidants. Therefore, this seafood and shrimp-flavored soup jelly can effectively prevent product deterioration without adding additional antioxidants. Extend the shelf life of the product.

The preparation method of the seafood and shrimp-flavored jelly soup is as follows: first mix cooking wine, monosodium glutamate, salt, sugar, water, starch, clove powder, and fennel powder in proportion to obtain a seasoning liquid, and then mix the seasoning liquid with the shrimp shell extract It is blended with a mixture of seaweed extract, concentrated in vacuum until the solid content reaches more than 90%, and the resulting jelly is seafood and shrimp flavored jelly.

Compared with the prior art, the beneficial effects of the present invention are as follows: firstly, shrimp shells are used as raw materials, the source of raw materials is abundant, and the cost is very low; secondly, co-immobilized enzymes are used for enzymolysis reaction, the activity of the enzymes is stable, and the requirements for the environment are not high. Sensitive, low process requirements, easy to implement; third, the addition of seaweed extracts enriches the nutritional components, the seaweed polyphenols contained in it can be used as antioxidants, and the sodium alginate contained in it can be used as a carrier for co-immobilized enzymes. After the solution is completed, there is no need to filter, and it can be used directly as a raw material to act as a thickener, increase system stability, and simplify the process. The seaweed protein contained in it can work synergistically with the animal protein in the shrimp shell to promote absorption; fourth, The Maillard reaction is carried out after the enzymatic hydrolysis of the shrimp shell, without the need to kill the enzyme, and the nutritional components are stable, and the flavor is mellow and full. Fifth, the content of each component of the present invention is reasonable, rich in various active peptides, amino acids, vitamins and trace elements, and can be widely used in the production of soup stock and stuffing.

Detailed ways

The present invention will be further described below in conjunction with embodiment.

Example 1

Wash the fresh shrimp shells, crush the shrimp shells with a pulverizer to obtain 5-15 mesh shrimp shell crushed materials, mix the shrimp shell crushed materials with water at a weight ratio of 1:1, add them to the enzymatic hydrolysis tank, and stir , heat up to 45°C, adjust the pH of the liquid in the enzymolysis tank to 6, add the seaweed extract with the same weight of the crushed shrimp shells to immobilize protease, alkaline protease, neutral protease and papain in a weight ratio of 4: 2:1, under the condition of stirring, hydrolyze for 2 hours, and the hydrolysis temperature is controlled at 40°C to obtain an enzymolyzed solution. The mass fraction of 20.0% reducing sugar, 5.0% amino acid, 6.0% edible oil, and 0.6% vitamin are directly added to the enzymolyzed solution C. After stirring and dissolving, heat to 100°C and react for 0.5h. After the reaction, cool to room temperature, vacuum-dry to solid, grind and break into powder to obtain a mixture of shrimp shell extract and seaweed extract. Mix cooking wine, monosodium glutamate, salt, sugar, water, starch, clove powder, and fennel powder in proportion to obtain a seasoning liquid, then blend the seasoning liquid with a mixture of shrimp shell extract and seaweed extract, and vacuum concentrate to the solid content Up to 90% or more. The formula ratio is:

Blend of Shrimp Shell Extract and Seaweed Extract 85%

Cooking wine 3%

Water1%

MSG 3%

Salt 2%

White sugar 5%

Starch 0.5%

Clove powder 0.3%

Fennel powder 0.2%.

Example 2

Wash the fresh shrimp shells, crush the shrimp shells with a pulverizer to obtain 5-15 mesh crushed shrimp shells, mix the crushed shrimp shells with water at a weight ratio of 1.5, add them to the enzymatic hydrolysis tank, stir, and heat Raise the temperature to 50°C, adjust the pH of the liquid in the enzymolysis tank to 8, add seaweed extract 0.8 times the weight of crushed shrimp shells to co-immobilize protease, alkaline protease, neutral protease and papain at a weight ratio of 4:2 : 1. Under the condition of stirring, hydrolyze for 6 hours, and the hydrolysis temperature is controlled at 50°C to obtain an enzymolyzed solution. According to the mass fraction, directly add 1.0% reducing sugar, 0.2% amino acid, 0.2% edible oil, and 0.2% vitamin to the enzymolyzed solution Group B, stirred and dissolved, heated to 130°C, reacted for 5 hours, cooled to room temperature after the reaction, obtained Maillard reaction solution of shrimp shell extract, dried in vacuum until solid, ground and crushed into powder to obtain shrimp shell extract and seaweed extract mixture of substances. Mix cooking wine, monosodium glutamate, salt, sugar, water, starch, clove powder, and fennel powder in proportion to obtain a seasoning liquid, then blend the seasoning liquid with a mixture of shrimp shell extract and seaweed extract, and vacuum concentrate to the solid content Up to 90% or more. The formula ratio is:

Blend of Shrimp Shell Extract and Seaweed Extract 70%

Cooking wine 5%

water 3%

MSG 6%

Salt 4%

White sugar 10%

Starch 1%

Clove powder 0.5%

Fennel powder 0.5%.

Example 3

Wash the fresh shrimp shells, crush the shrimp shells with a grinder to obtain 5-15 mesh crushed shrimp shells, mix the crushed shrimp shells with water at a weight ratio of 1.3, add them to the enzymatic hydrolysis tank, stir, and heat Raise the temperature to 45°C, adjust the pH of the liquid in the enzymolysis tank to 7, add seaweed extract 1.2 times the weight of crushed shrimp shells to co-immobilize protease, alkaline protease, neutral protease and papain at a weight ratio of 4:2 : 1. Under the condition of stirring, hydrolyze for 4 hours, and the hydrolysis temperature is controlled at 45°C to obtain an enzymolyzed solution. According to the mass fraction, directly add 10.0% reducing sugar, 3% amino acid, 3% edible oil, and 0.2% vitamin to the enzymolyzed solution C and 0.2% vitamin B group, stirred and dissolved, heated to 120°C, reacted for 3 hours, cooled to room temperature after the reaction, obtained Maillard reaction solution of shrimp shell extract, dried in vacuum until solid, ground and crushed into powder to obtain shrimp shell A blend of extracts and seaweed extracts. Mix cooking wine, monosodium glutamate, salt, sugar, water, starch, clove powder, and fennel powder in proportion to obtain a seasoning liquid, then blend the seasoning liquid with a mixture of shrimp shell extract and seaweed extract, and vacuum concentrate to the solid content Up to 90% or more. The formula ratio is:

Blend of Shrimp Shell Extract and Seaweed Extract 75%

Cooking wine 4%

water 2%

MSG 4%

Salt 8%

White sugar 6%

Starch 0.6%

Clove powder 0.2%

Fennel powder 0.2%.

Raw materials used in the present invention, equipment, if not specified, are commonly used raw materials, equipment in this area; Method used in the present invention, if not specified, are conventional methods in this area.

The above are only preferred embodiments of the present invention, and do not limit the present invention in any way. All simple modifications, changes and equivalent transformations made to the above embodiments according to the technical essence of the present invention still belong to the technical solution of the present invention. scope of protection.

Claims (9)

1. A seafood and shrimp-flavored soup jelly is characterized in that: it is formed by compounding the following components by weight percentage: Blend of Shrimp Shell Extract and Seaweed Extract 70-85% Cooking wine 3-5% Water 1-3% MSG 3-6% Salt 2-8% White sugar 5-10% Starch 0.5-1% Clove powder 0.2-0.5% Fennel powder 0.2-0.5%. 2. seafood and shrimp flavor soup as claimed in claim 1 is characterized in that, the mixture of described shrimp shell extract and seaweed extract is prepared by the following steps: 1) Wash the fresh shrimp shells, and crush the shrimp shells with a grinder to obtain 5-15 mesh shrimp shell crushes; 2) Mix the crushed shrimp shell and water evenly at a weight ratio of 1:1-1.5, then add it to the enzymatic hydrolysis tank, stir, and heat up to 45-50°C; 3) Adjust the pH of the liquid in the enzymolysis tank after step 2) to 6-8, add seaweed extract 0.8-1.2 times the weight of crushed shrimp shells to co-immobilize protease, and hydrolyze for 2-6 hours under stirring conditions, The hydrolysis temperature is controlled at 40°C-50°C to obtain an enzymatic hydrolysis solution; 4) According to the mass fraction, directly add 1.0-20.0% reducing sugar, 0.2-5.0% amino acid, 0.2-6.0% edible oil, 0.2-0.6% vitamin to the enzymolysis solution, stir and dissolve, heat to 100-130℃, react 0.5-5h, after the reaction is completed, cool to room temperature to obtain the Maillard reaction solution of the shrimp shell extract; 5) Vacuum-dry the reaction solution at a temperature of 50-70°C until solid, and then grind and crush it into powder to obtain a mixture of shrimp shell extract and seaweed extract. 3. seafood and shrimp flavor soup jelly as claimed in claim 2, is characterized in that, the preparation method of described seaweed extract is: 1) Select fresh seaweed, soak it in water for 30-40mim, wash and drain, and use a tissue homogenizer to crush it into a slurry for later use; 2) Add Na ₂ SO ₃ to the slurry until the pH value is 11-12, dissolve the algae slurry, filter the reaction solution to obtain sodium alginate solution and filter residue; 3) Use ethanol with a concentration of 80-90 (v)%, according to the ratio of material to liquid: filter residue: ethanol = 1g/mL: 6-8g/mL, stir evenly, extract with closed light for 0.5-2h, and perform suction filtration to obtain seaweed polyphenol solution; 4) Sodium alginate solution and seaweed polyphenol solution are concentrated in vacuum at a temperature of 50-70°C to a solid content of 20-30%, and then spray-dried in a spray dryer to obtain seaweed extract. 4. The seafood and shrimp-flavored jelly soup according to claim 3, wherein the preparation method of the co-immobilized protease in step 3) of the preparation method of the mixture of the shrimp shell extract and the seaweed extract is: 1) Add alkaline protease, neutral protease and papain with a total weight of 2-4% of the weight of the seaweed extract in a solution with a mass fraction of seaweed extract of 1-2% and a pH value of 6-8, and stir evenly After obtaining the blend; 2) The blend solution is dropped into an aqueous solution of CaCl ₂ with a mass fraction of 3-6%, and after static immobilization, gel particles are obtained, which are co-immobilized proteases. 5. seafood shrimp flavor soup jelly as claimed in claim 4, is characterized in that, in the preparation method of described co-immobilization protease step 1) in alkaline protease, the weight ratio of neutral protease and papain is 4: 2:1. 6. The seafood and shrimp-flavored jelly soup according to claim 2, wherein the reducing sugar in step 4) of the preparation method of the mixture of shrimp shell extract and seaweed extract is glucose, fructose, xylose one or a mixture of several. 7. The seafood and shrimp-flavored jelly soup according to claim 2 or 6, wherein the amino acid in step 4) of the preparation method of the mixture of shrimp shell extract and seaweed extract is cysteine, One or a mixture of glutamic acid, cystine, aspartic acid, arginine, glycine, arginine or phenylalanine. 8. The seafood and shrimp-flavored jelly soup according to claim 2, 6 or 7, characterized in that the vitamins in step 4) in the preparation method of the mixture of shrimp shell extract and seaweed extract are vitamin B group , vitamin C, one or a mixture of two. 9. A preparation method of seafood and shrimp-flavored soup jelly as claimed in claim 1, characterized in that: earlier cooking wine, monosodium glutamate, salt, white sugar, water, starch, clove powder, fennel powder are mixed evenly in proportion to obtain seasoning liquid, and then the mixture of seasoning liquid, shrimp shell extract and seaweed extract is vacuum-concentrated until the solid content reaches more than 90%, and the jelly-like substance is obtained as seafood and shrimp-flavored soup jelly.