Method for Enhancing Sauce Flavor

Abstract

A method for enhancing sauce flavor including steps of: collection, dilution, denaturation, enzymolysis, enzyme deactivation, centrifugation, secondary enzymolysis, deodorization, Maillard reaction, seasoning, dosing and flexible sterilization of a raw material, salted duck egg white. The by-product, salted duck egg white, not fully used in the food processing industry is recycled as a raw material, which not only saves the cost but also can protect the environment. Hydrolyzed animal protein is obtained through double-enzyme fractional hydrolysis. The degree of hydrolysis is high. The obtained hydrolyzed protein contains no trichloropropanol and is relatively safe, and flavourzyme decomposes bitter peptide, to make the hydrolysate not taste bitter. Some yeast, cooking wine and essence with unique flavor are chosen. Each ingredient is in a reasonable proportion, and the obtained product is delicious and of mellow flavor.

Claims

1. A method for enhancing sauce flavor, comprising: (1) collection of a raw material, recovering salted duck egg white, to obtain a recovery liquid of the salted duck egg white; (2) diluting the recovery liquid of the salted duck egg white obtained in step (1) 4-8 times with distilled water, to obtain a salted egg white diluent; (3) denaturing the salted egg white diluent obtained in step (2) for 10 min at 100 C., and then cooling the denatured salted egg white diluent; (4) adjusting pH of the salted egg white diluent denatured in step (3) to 6-7 with citric acid and NaOH, adding papain which is 0.5%-4.5% of the mass of the salted duck egg white, and carrying out enzymolysis on the mixture for 2-5 h at 55-65 C., to obtain an enzymolysis solution; after the enzymolysis ends, keeping the obtained enzymolysis solution in boiling water for 10-30 min, and then immediately cooling the enzymolysis solution; (5) centrifuging the enzymolysis solution obtained in step (4) for 10-30 min under 3000-5000 r/min, and taking supernatant to obtain an enzymolysis clear liquid; (6) adding flavourzyme to the enzymolysis clear liquid obtained in step (5) according to 0.5%-3% of the mass of the salted duck egg white, of which the pH is adjusted to 5.0-7.0 with citric acid and NaOH, and carrying out enzymolysis for 2-4 h at the temperature of 40-60 C.; after the enzymolysis ends, keeping the enzymolysis solution in boiling water for 10-30 min, and then immediately cooling the enzymolysis solution, to obtain a final enzymolysis solution; (7) adding active carbon powder to the final enzymolysis solution obtained in step (6), wherein the adding amount is 2%-4% of the mass of the final enzymolysis solution, fully stirring the mixture, and filtering the mixture after 30-min adsorption, to obtain hydrolytic protein; (8) adding xylose, glucose, glycine and thiamine which are respectively 0.04%-1%, 0.3%-0.9%, 0.2%-1% and 0.2%-1% of the mass of the hydrolytic protein to the hydrolytic protein obtained in step (7), and adjusting pH thereof to 3.0-7.0, for a 30-360-min reaction; (9) adding soy sauce, hydrolyzed vegetable protein, white granulated sugar, MSG, I+G, yeast and cooking wine which are respectively 10%-30%, 10%-20%, 2%-6%, 3%-7%, 0.2%-1%, 1%-3% and 0.5%-2.5% of the total weight of the sauce to the protein fluid after the Maillard reaction obtained in step (8); and as required, adding 0.3%-2% of a thickening agent, 0.2%-1% of the pigment and 1%-2% of the essence, to obtain the sauce; and (10) sterilizing the sauce obtained in step (9) for 25 min in a 6 kW, 27.12 MHz radio-frequency sterilization device, to obtain the finished sauce.

2. The method for enhancing sauce flavor according to claim 1, wherein the thickening agent in step (9) is pectin or sodium alga acid.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0032] FIG. 1 is a process flow chart of the present invention;

[0033] FIG. 2 is an analysis diagram of a prepared sauce GC; and

[0034] FIG. 3 is a self-made sauce flavor diagram and a result of electronic nose comparison with other two brand sauces.

DETAILED DESCRIPTION

[0035] The present invention is further described below in combination with specific examples, and a specific process flow chart is as shown in FIG. 1.

Embodiment 1

[0036] (1) collection of a raw material, recovering salted duck egg white, to obtain a recovery liquid of the salted duck egg white;

[0037] (2) dilution: diluting the recovery liquid of the salted duck egg white obtained in step (1) 5 times with distilled water, to obtain a salted egg white diluent;

[0038] (3) denaturation: denaturing the salted egg white diluent obtained in step (2) for 10 min at 100 C., and then cooling the denatured salted egg white diluent;

[0039] (4) enzymolysis and enzyme deactivation: adjusting pH of the salted egg white diluent denatured in step (3) to 6.0 with citric acid and NaOH, adding papain which is 2% of the mass of the salted duck egg white, and carrying out enzymolysis on the mixture for 3 h at 55 C., to obtain an enzymolysis solution; after the enzymolysis ends, keeping the obtained enzymolysis solution in boiling water for 10 min, and then immediately cooling the enzymolysis solution;

[0040] (5) centrifugation: centrifuging the enzymolysis solution obtained in step (4) for 25 min under 4500 r/min, and taking supernatant to obtain an enzymolysis clear liquid;

[0041] (6) secondary enzymolysis: adding flavourzyme to the enzymolysis clear liquid obtained in step (5) according to 1% of the mass of the salted duck egg white, of which the pH is adjusted to 7.0 with citric acid and NaOH, and carrying out enzymolysis for 2 h at the temperature of 50 C.; after the enzymolysis ends, keeping the enzymolysis solution in boiling water for 10 min, and then immediately cooling the enzymolysis solution, to obtain a final enzymolysis solution;

[0042] (7) deodorization: adding active carbon powder to the final enzymolysis solution obtained in step (6), wherein the adding amount is 4% of the mass of the final enzymolysis solution, fully stirring the mixture, and filtering the mixture after 30-min adsorption, to obtain hydrolytic protein;

[0043] (8) Maillard reaction: adding xylose, glucose, glycine and thiamine which are respectively 0.05%, 0.8%, 0.3% and 0.9% of the mass of the hydrolytic protein to the hydrolytic protein obtained in step (7), and adjusting pH thereof to 5.0, for a 4 h reaction;

[0044] (9) seasoning and dosing: adding soy sauce, hydrolyzed vegetable protein, white granulated sugar, MSG, I+G, yeast and cooking wine which are respectively 20%, 15%, 4%, 5%, 0.6%, 2.5% and 1.5% of the total weight of the sauce to the protein fluid after the Maillard reaction obtained in step (8); and as required, adding 1% of a thickening agent, 0.8% of the pigment and 2% of the essence, to obtain the sauce; and

[0045] (10) flexible sterilization: sterilizing the sauce obtained in step (9) for 25 min in a 6 kW, 27.12 MHz radio-frequency sterilization device, to obtain the finished sauce.

[0046] The degree of hydrolysis of the final product is about 56%, and the obtained sauce product has the color and luster, the smell and the taste specific to the sauce, does not have other bad smells, has harmonious aroma, and does not have peculiar smells and foreign matters.

Embodiment 2

[0047] (1) collection of a raw material, recovering salted duck egg white, to obtain a recovery liquid of the salted duck egg white;

[0048] (2) dilution: diluting the recovery liquid of the salted duck egg white obtained in step (1) 4 times with distilled water, to obtain a salted egg white diluent;

[0049] (3) denaturation: denaturing the salted egg white diluent obtained in step (2) for 10 min at 100 C., and then cooling the denatured salted egg white diluent;

[0050] (4) enzymolysis and enzyme deactivation: adjusting pH of the salted egg white diluent denatured in step (3) to 6.0 with citric acid and NaOH, adding papain which is 2.5% of the mass of the salted duck egg white, and carrying out enzymolysis on the mixture for 4 h at 60 C., to obtain an enzymolysis solution; after the enzymolysis ends, keeping the obtained enzymolysis solution in boiling water for 10 min, and then immediately cooling the enzymolysis solution;

[0051] (5) centrifugation: centrifuging the enzymolysis solution obtained in step (4) for 20 min under 4500 r/min, and taking supernatant to obtain an enzymolysis clear liquid;

[0052] (6) secondary enzymolysis: adding flavourzyme to the enzymolysis clear liquid obtained in step (5) according to 0.8% of the mass of the salted duck egg white, of which the pH is adjusted to 6.5 with citric acid and NaOH, and carrying out enzymolysis for 3 h at the temperature of 55 C.; after the enzymolysis ends, keeping the enzymolysis solution in boiling water for 10 min, and then immediately cooling the enzymolysis solution, to obtain a final enzymolysis solution;

[0053] (7) deodorization: adding active carbon powder to the final enzymolysis solution obtained in step (6), wherein the adding amount is 4% of the mass of the final enzymolysis solution, fully stirring the mixture, and filtering the mixture after 30-min adsorption, to obtain hydrolytic protein;

[0054] (8) Maillard reaction: adding xylose, glucose, glycine and thiamine which are respectively 0.06%, 0.7%, 0.4% and 0.8% of the mass of the hydrolytic protein to the hydrolytic protein obtained in step (7), and adjusting pH thereof to 6.0, for a 3.5 h reaction;

[0055] (9) seasoning and dosing: adding soy sauce, hydrolyzed vegetable protein, white granulated sugar, MSG, I+G, yeast and cooking wine which are respectively 20%, 15%, 4%, 5%, 0.6%, 2.5% and 1.5% of the total weight of the sauce to the protein fluid after the Maillard reaction obtained in step (8); and as required, adding 1% of a thickening agent, 0.8% of the pigment and 2% of the essence, to obtain the sauce; and

[0056] (10) flexible sterilization: sterilizing the sauce obtained in step (9) for 25 min in a 6 kW, 27.12 MHz radio-frequency sterilization device, to obtain the finished sauce.

[0057] The degree of hydrolysis of the final product is about 54%, and the obtained sauce product has the color and luster, the smell and the taste specific to the sauce, does not have other bad smells, has harmonious aroma, and does not have peculiar smells and foreign matters.

Embodiment 3

[0058] (1) collection of a raw material, recovering salted duck egg white, to obtain a recovery liquid of the salted duck egg white;

[0059] (2) dilution: diluting the recovery liquid of the salted duck egg white obtained in step (1) 6 times with distilled water, to obtain a salted egg white diluent;

[0060] (3) denaturation: denaturing the salted egg white diluent obtained in step (2) for 10 min at 100 C., and then cooling the denatured salted egg white diluent;

[0061] (4) enzymolysis and enzyme deactivation: adjusting pH of the salted egg white diluent denatured in step (3) to 6.5 with citric acid and NaOH, adding papain which is 4% of the mass of the salted duck egg white, and carrying out enzymolysis on the mixture for 4 h at 65 C., to obtain an enzymolysis solution; after the enzymolysis ends, keeping the obtained enzymolysis solution in boiling water for 10 min, and then immediately cooling the enzymolysis solution;

[0062] (5) centrifugation: centrifuging the enzymolysis solution obtained in step (4) for 25 min under 4500 r/min, and taking supernatant to obtain an enzymolysis clear liquid;

[0063] (6) secondary enzymolysis: adding flavourzyme to the enzymolysis clear liquid obtained in step (5) according to 2% of the mass of the salted duck egg white, of which the pH is adjusted to 7.0 with citric acid and NaOH, and carrying out enzymolysis for 4 h at the temperature of 60 C.; after the enzymolysis ends, keeping the enzymolysis solution in boiling water for 10 min, and then immediately cooling the enzymolysis solution, to obtain a final enzymolysis solution;

[0064] (7) deodorization: adding active carbon powder to the final enzymolysis solution obtained in step (6), wherein the adding amount is 3% of the mass of the final enzymolysis solution, fully stirring the mixture, and filtering the mixture after 30-min adsorption, to obtain hydrolytic protein;

[0065] (8) Maillard reaction: adding xylose, glucose, glycine and thiamine which are respectively 0.07%, 0.4%, 0.6% and 0.5% of the mass of the hydrolytic protein to the hydrolytic protein obtained in step (7), and adjusting pH thereof to 6.0, for a 3 h reaction;

[0066] (9) seasoning and dosing: adding soy sauce, hydrolyzed vegetable protein, white granulated sugar, MSG, I+G, yeast and cooking wine which are respectively 20%, 15%, 4%, 5%, 0.6%, 2.5% and 1.5% of the total weight of the sauce to the protein fluid after the Maillard reaction obtained in step (8); and as required, adding 1% of a thickening agent, 0.8% of the pigment and 2% of the essence, to obtain the sauce; and

[0067] (10) flexible sterilization: sterilizing the sauce obtained in step (9) for 25 min in a 6 kW, 27.12 MHz radio-frequency sterilization device, to obtain the finished sauce.

[0068] The degree of hydrolysis of the final product is about 54%, and the obtained sauce product has the color and luster, the smell and the taste specific to the sauce, does not have other bad smells, has harmonious aroma, and does not have peculiar smells and foreign matters.

[0069] The degree of hydrolysis of the final product is about 58%, and the obtained sauce product has the color and luster, the smell and the taste specific to the sauce, does not have other bad smells, has harmonious aroma, and does not have peculiar smells and foreign matters.

[0070] The analysis diagram of the prepared sauce GC is as shown in FIG. 2; the made sauce flavor diagram and the result of electronic nose comparison with other two brand sauces are as shown in FIG. 3.