CN-122004442-A - Dried orange peel-flavored aquatic product condiment and production method thereof

CN122004442ACN 122004442 ACN122004442 ACN 122004442ACN-122004442-A

Abstract

The invention provides a dried orange peel-flavored aquatic product condiment and a production method thereof. The method comprises the following steps of S1, preprocessing dried orange peel, S2, short wave infrared-sea salt induced flavor excitation, S3, ultrasonic auxiliary extraction of flavor essence, S4, powdering of flavor essence, S5, mixing, namely mixing the residual flavor excitation dried orange peel powder obtained in the step S2 with the dried orange peel flavor microcapsule powder obtained in the step S4 according to the weight ratio of 5-10:1, and S6, packaging and sterilizing. According to the invention, through the three-stage synergistic process of short wave infrared-sea salt induced flavor excitation, ultrasonic assisted targeted extraction and microencapsulation compounding, the prepared seasoning dried orange peel has rich flavor, stability and lasting long-acting effect, can effectively remove fishy smell of aquatic products, and remarkably improves the fresh and fragrant flavor and layering sense of the aquatic products.

Inventors

SHI LIU
LIN JIAHAO
WANG LAN
GUO XIAOJIA
CHEN SHENG
Mao Shucan
QIAO YU
WU WENJIN
CHEN LANG
ZHOU MINGZHU

Assignees

湖北省农业科学院农产品加工与核农技术研究所

Dates

Publication Date: 20260512
Application Date: 20260304

Claims (10)

1. The production method of the dried orange peel-flavored aquatic product seasoning is characterized by comprising the following steps of: s1, preprocessing dried orange peel, namely crushing and sieving dried orange peel to obtain ultrafine orange peel powder; s2, short wave infrared-sea salt induced flavor excitation, namely mixing the dried orange peel superfine powder obtained in the step S1 with coarse sea salt, performing short wave infrared heat treatment, rapidly cooling, and screening out the coarse sea salt to obtain flavor excitation dried orange peel powder without sea salt for later use; S3, ultrasonic auxiliary extraction of flavor essence, namely adding ethanol into the partial flavor-activated dried orange peel powder obtained in the step S2 to perform ultrasonic auxiliary extraction, stopping construction ultrasonic wave to continue extraction after the ultrasonic auxiliary extraction is finished, and filtering after the extraction is finished to obtain dried orange peel flavor essence extract; S4, powdering the flavor essence, namely mixing the dried orange peel flavor essence extract obtained in the step S3 with a wall material, homogenizing, and then performing spray drying to obtain dried orange peel flavor microcapsule powder; S5, mixing, namely mixing the residual flavor-activated dried orange peel powder obtained in the step S2 with the dried orange peel flavor microcapsule powder obtained in the step S4 according to the weight ratio of 5-10:1 to obtain the dried orange peel flavor composite seasoning; and S6, packaging and sterilizing, namely packaging the dried orange peel-flavor compound seasoning obtained in the step 5 and then performing sterilization treatment to obtain the dried orange peel-flavor aquatic product seasoning.
2. The method according to claim 1, wherein in the step S1, the aged years of dried orange peel is not less than three years.
3. The production method according to claim 1, wherein in the step S1, the particle size of the dried orange peel ultrafine powder is smaller than 10 μm, and in the step S2, the coarse sea salt is used in an amount of 10% -12% by weight of the dried orange peel ultrafine powder, and the particle size of the coarse sea salt is 2000-4750 μm.
4. The method according to claim 1, wherein in the step S2, the condition of the short-wave infrared heat treatment is that the short-wave infrared band is 1.0-1.8 μm, the treatment temperature is 45-60 ℃ and the treatment time is 2-6 min.
5. The method according to claim 1, wherein in the step S3, the ethanol is food grade ethanol, the ethanol concentration is 95%, and the ratio of the flavor-activated dried orange peel powder to the ethanol is 1:4-1:8 kg/L.
6. The method according to claim 1, wherein in the step S3, the ultrasonic conditions are ultrasonic frequency of 20-40 kHz, ultrasonic treatment time of 10-30 min, and leaching conditions are leaching time of 1-12 h and leaching temperature of 25+ -5deg.C.
7. The method according to claim 1, wherein in the step S4, the wall material is one or more of maltodextrin, acacia and beta-cyclodextrin, the air inlet temperature of spray drying is 160-180 ℃, and the air outlet temperature is 70-90 ℃.
8. The method according to claim 1, wherein in step S5, one or more of salty agents, umami agents, spicy materials, and sweeteners are added to the dried orange peel-flavor composite seasoning.
9. The method according to claim 1, wherein in the step S6, the sterilization treatment is irradiation sterilization, the irradiation source of irradiation sterilization is 60 Co, and the irradiation dose is 4 kGy.
10. A dried orange peel-flavored aquatic product condiment prepared by the method of any one of claims 1 to 9.

Description

Dried orange peel-flavored aquatic product condiment and production method thereof Technical Field The invention belongs to the technical field of seasoning manufacture, and particularly relates to a dried orange peel-flavored aquatic product seasoning and a production method thereof. Background The inherent fishy smell substances of the aquatic food material seriously affect the flavor acceptance, so that the effective removal of fishy smell and the synchronous improvement of delicious flavor are core technical problems in the field of aquatic processing. At present, the conventional means for removing fishy smell and enhancing flavor mainly depend on directly adding natural food materials such as ginger, shallot, garlic, cooking wine, spice and the like in the cooking process. Wherein, the dried orange peel is used as a traditional medicine and food homologous raw material, and the volatile oil, flavonoid compounds and bitter substances contained in the dried orange peel have good effects of masking fishy smell, decomposing fishy smell substances and harmonizing flavor. Based on the above, the aquatic products with the flavor of the dried orange peel are increasingly on the market, and the aquatic products are deeply favored by consumers from dried orange peel fish and dried orange peel squid shreds of leisure snack foods to dried orange peel steamed abalones and dried orange peel shrimp balls of dishes. However, the production of the traditional dried orange peel flavor aquatic products has obvious limitations that firstly, the dried orange peel or other seasonings are manually added in the catering field depending on the personal experience of chefs, and the problems of poor flavor stability, low standardization degree and incapability of large-scale replication exist, and secondly, even if a fixed formula is used in the food industry, dried orange peel fruits or simple extracts are directly used, and the technical bottlenecks of unbalanced flavor release, low aroma retention rate and large quality fluctuation among product batches exist. In addition, the prefabricated composite aquatic product seasonings on the market at present mainly comprise general tastes such as garlic, spicy and thirteen spices, and special composite seasoning products which are specially aimed at a dried orange peel flavor system and can scientifically quantify and stably release the flavors of the special composite seasonings still belong to the blank. Therefore, there is an urgent need in the art for a method for producing dried orange peel-flavored aquatic seasoning that can achieve standardized flavor and is suitable for industrial mass production. Disclosure of Invention The invention aims to overcome the defects of the prior art and provides a dried orange peel-flavored aquatic product condiment and a production method thereof. According to the method, through the three-stage synergistic process of short wave infrared-sea salt induced flavor excitation, ultrasonic assisted targeted extraction and microencapsulation compounding, the prepared seasoning dried orange peel is rich in flavor, stable and lasting, fishy smell of aquatic products can be effectively removed, and the fresh and fragrant flavor and layering sense of the aquatic products are remarkably improved. In order to achieve the above purpose, the present invention provides the following technical solutions: In a first aspect, the invention provides a method for producing a dried orange peel-flavored aquatic product seasoning, which is characterized by comprising the following steps: s1, preprocessing dried orange peel, namely crushing and sieving dried orange peel to obtain ultrafine orange peel powder; s2, short wave infrared-sea salt induced flavor excitation, namely mixing the dried orange peel superfine powder obtained in the step S1 with coarse sea salt, performing short wave infrared heat treatment, rapidly cooling, and screening out the coarse sea salt to obtain flavor excitation dried orange peel powder without sea salt for later use; S3, ultrasonic auxiliary extraction of flavor essence, namely adding ethanol into the partial flavor-activated dried orange peel powder obtained in the step S2 to perform ultrasonic auxiliary extraction, stopping construction ultrasonic wave to continue extraction after the ultrasonic auxiliary extraction is finished, and filtering after the extraction is finished to obtain dried orange peel flavor essence extract; S4, powdering the flavor essence, namely mixing the dried orange peel flavor essence extract obtained in the step S3 with a wall material, homogenizing, and then performing spray drying to obtain dried orange peel flavor microcapsule powder; S5, mixing, namely mixing the residual flavor-activated dried orange peel powder obtained in the step S2 with the dried orange peel flavor microcapsule powder obtained in the step S4 according to the weight ratio of 5-10:1 to obtain the dried orange peel flavor composite seas