CN110214924A - 一种花蛤蒸煮浓缩调味料及其制备方法 - Google Patents
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Abstract
本发明涉及一种花蛤蒸煮浓缩调味料，其组成成分及重量份数如下：花蛤蒸煮浓缩液30‑40份，海藻提取物1‑2份，补充麦芽糊精至100份。本花蛤蒸煮浓缩液调味料极富鲜味，烹制时可替代食盐和味精，使用时将调味料加入锅中，具有滋阴润燥、利水消肿、软坚化痰、降血脂、补钙的功效。
Description
技术领域
本发明属于食品技术领域，涉及一种调味料，尤其是一种花蛤蒸煮浓缩调味料及其制备方法。
背景技术
花蛤，又名菲律宾蛤仔、杂色蛤等，全国产量占到世界总产量的4/5以上。花蛤营养丰富，味道鲜美，富含蛋白质，必需氨基酸种类齐全且含量高，同时还含有大量多不饱和脂肪酸(如DHA和EPA)以及其他活性成分如牛磺酸、维生素、活性肽等，其提取物具有抗癌、抗疲劳等活性，是一种具有可开发潜力的高附加值贝类。
近年来，随着人们对营养的认识和健康的需要，花蛤作为一种高蛋白低热量的食品深受广大消费者喜爱。学者们也对其深加工工艺进行研究，开发出调味软罐头、即食花蛤休闲食品等。在花蛤产品加工过程中，蒸煮工序产生大量蒸煮液，这些汤汁蛋白质含量高，其中必需氨基酸占22.16％～23.38％，还含有鲜味物质、多糖等，直接排放容易污染环境，将其高值化利用不仅可以提高附加值，而且可减少环境污染。
通过检索，尚未发现与本发明专利申请相关的专利公开文献。
发明内容
本发明的目的在于克服现有技术的不足之处，提供一种花蛤蒸煮浓缩调味料及其制备方法，该花蛤蒸煮浓缩液调味料极富鲜味，烹制时可替代食盐和味精，使用时将调味料加入锅中，具有滋阴润燥、利水消肿、软坚化痰、降血脂、补钙的功效。
本发明解决其技术问题是采取以下技术方案实现的：
一种花蛤蒸煮浓缩调味料，其组成成分及重量份数如下：
花蛤蒸煮浓缩液30-40份，海藻提取物1-2份，补充麦芽糊精至100份。
如上所述的花蛤蒸煮浓缩调味料的制备方法，步骤如下：
⑴酶解花蛤蒸煮浓缩液：取固形物含量为45％的花蛤蒸煮浓缩液于酶解罐中，每克底物加入11000U的海产品水解酶，在pH 7-8，50-60℃条件下水解2-3h，80-90℃条件下5-10min,均质3-5min，封口待用；
⑵流化床造粒：称取麦芽糊精，倒入流化床中；量取酶解后的花蛤蒸煮浓缩液液，加入海藻提取物，搅拌均匀后，通过蠕动泵输送到流化床中；调节流化床进风温度至85-90℃，风量为60-70m3/h，开始造粒，直至花蛤蒸煮浓缩液全部与麦芽糊精混合；
⑶筛分：通过流化床造粒完成后，取出产品，依次通过40、80、120目的筛子，筛选出颗粒大小均匀，颜色发黄，有海鲜气息的颗粒，即得花蛤蒸煮浓缩调味料，装袋。
而且，所述步骤⑴中花蛤蒸煮浓缩液的酶解条件为：pH7-8，酶解温度50-60℃，酶解时间2-3h，加酶量0.1％。
而且，所述步骤⑵中造粒的流化床条件为：蠕动泵流速为3-4ml/min。
本发明取得的优点和积极效果是：
1、本发明花蛤蒸煮浓缩液调味料极富鲜味，烹制时可替代食盐和味精，使用时将调味料加入锅中，具有滋阴润燥、利水消肿、软坚化痰、降血脂、补钙的功效。
2、本发明将花蛤蒸煮液进行高值化利用，这些花蛤蒸煮液蛋白质含量高，其中必需氨基酸占22.16％～23.38％，还含有鲜味物质、多糖等。将其浓缩后可制成调味料，具有滋阴润燥、利水消肿、软坚化痰、降血脂、补钙的功效。
附图说明
图1为本发明中花蛤蒸煮浓缩液调味料产品展示图。
具体实施方式
下面结合通过具体实施例对本发明作进一步详述，以下实施例只是描述性的，不是限定性的，不能以此限定本发明的保护范围。
本发明中所使用的原料，如无特殊说明，均为常规的市售产品；本发明中所使用的方法，如无特殊说明，均为本领域的常规方法。
实施例1
一种花蛤蒸煮浓缩液调味料，其组成成分及重量份分数如下：
花蛤蒸煮浓缩液30份，海藻提取物1份，补充麦芽糊精至100份。
如上所述的花蛤蒸煮浓缩液调味料的制备方法，步骤如下：
(1)酶解花蛤蒸煮浓缩液：取适量固形物含量为45％花蛤蒸煮浓缩液于酶解罐中，每克底物加入11000U的海产品水解酶，在pH7，50℃条件下水解2h，80℃条件下5min,均质3min，封口待用。
(2)流化床造粒：称取6900g麦芽糊精，倒入流化床中。量取3kg酶解后的花蛤蒸煮浓缩液，加入0.1kg海藻提取物，搅拌均匀后，通过蠕动泵输送到流化床中。调节流化床进风温度至85-90℃，风量为60-70m3/h。开始造粒，直至花蛤蒸煮浓缩液全部与麦芽糊精混合。
(3)筛分：通过流化床造粒完成后，取出产品，依次通过40、80、120目的筛子，筛选出颗粒大小均匀，颜色发黄，有海鲜气息的颗粒，即得花蛤蒸煮浓缩调味料，装袋。
实施例2
一种花蛤蒸煮浓缩液调味料，其组成成分及重量份分数如下：
花蛤蒸煮浓缩液40份，海藻提取物2份，补充麦芽糊精至100份。
如上所述的花蛤蒸煮浓缩液调味料的制务方法，步骤如下：
(1)酶解花蛤蒸煮浓缩液：取适量固形物含量为45％花蛤蒸煮浓缩液于酶解罐中，每克底物加入11000U的海产品水解酶，在pH8，60℃条件下水解3h，90℃条件下10min,均质5min，封口待用。
(2)流化床造粒：称取5800g麦芽糊精，倒入流化床中。量取4kg酶解后的花蛤蒸煮浓缩液，加入0.2kg海藻提取物，搅拌均匀后，通过蠕动泵输送到流化床中。调节流化床进风温度至85-90℃，风量为60-70m3/h。开始造粒，直至花蛤蒸煮浓缩液全部与麦芽糊精混合。
(3)筛分：通过流化床造粒完成后，取出产品，依次通过40、80、120目的筛子，筛选出颗粒大小均匀，颜色发黄，有海鲜气息的颗粒，即得花蛤蒸煮浓缩调味料，装袋。
本发明花蛤蒸煮浓缩液调味料的相关检测结果：
样品检测重金属中无机砷含量为0.1-0.12mg/kg。水产调味品中无机砷的限量为0.5mg/kg。
样品中粗蛋白(32.1％～32.9％)和灰分(50.4％～54.6％)含量相对较高，粗脂肪含量(0.6％～1.1％)较低；总氨基酸中，必需氨基酸占22.1％～23.4％；游离氨基酸中含量最高的是甘氨酸和丙氨酸。
尽管为说明目的公开了本发明的实施例和附图，但是本领域的技术人员可以理解：在不脱离本发明及所附权利要求的精神和范围内，各种替换、变化和修改都是可能的，因此，本发明的范围不局限于实施例和附图所公开的内容。
Claims (4)
1.一种花蛤蒸煮浓缩调味料，其特征在于：其组成成分及重量份数如下：
花蛤蒸煮浓缩液30-40份，海藻提取物1-2份，补充麦芽糊精至100份。
2.如权利要求1所述的花蛤蒸煮浓缩调味料的制备方法，其特征在于：步骤如下：
⑴酶解花蛤蒸煮浓缩液：取固形物含量为45％的花蛤蒸煮浓缩液于酶解罐中，每克底物加入11000U的海产品水解酶，在pH7-8，50-60℃条件下水解2-3h，80-90℃条件下5-10min,均质3-5min，封口待用；
⑵流化床造粒：称取麦芽糊精，倒入流化床中；量取酶解后的花蛤蒸煮浓缩液液，加入海藻提取物，搅拌均匀后，通过蠕动泵输送到流化床中；调节流化床进风温度至85-90℃，风量为60-70m3/h，开始造粒，直至花蛤蒸煮浓缩液全部与麦芽糊精混合；
⑶筛分：通过流化床造粒完成后，取出产品，依次通过40、80、120目的筛子，筛选出颗粒大小均匀，颜色发黄，有海鲜气息的颗粒，即得花蛤蒸煮浓缩调味料，装袋。
3.根据权利要求2所述的花蛤蒸煮浓缩调味料的制备方法，其特征在于：所述步骤⑴中花蛤蒸煮浓缩液的酶解条件为：pH7-8，酶解温度50-60℃，酶解时间2-3h，加酶量0.1％。
4.根据权利要求2所述的花蛤蒸煮浓缩调味料的制备方法，其特征在于：所述步骤⑵中造粒的流化床条件为：蠕动泵流速为3-4ml/min。
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