CN113812598A - Seafood characteristic food seasoning, preparation method and application - Google Patents
Seafood characteristic food seasoning, preparation method and application Download PDFInfo
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- CN113812598A CN113812598A CN202110988051.XA CN202110988051A CN113812598A CN 113812598 A CN113812598 A CN 113812598A CN 202110988051 A CN202110988051 A CN 202110988051A CN 113812598 A CN113812598 A CN 113812598A
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- seafood
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- seasoning
- food seasoning
- microalgae
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- Seasonings (AREA)
Abstract
The invention relates to a seafood characteristic food seasoning, a preparation method and application. The microalgae residue after DHA oil extraction can only be used as a feed processing raw material at present, and the added value is low. The microalgae residue after DHA extraction still contains more residual DHA grease, protein and other nutrient components, and has certain seafood characteristic flavor. The invention provides the seafood characteristic food seasoning which takes the microalgae producing the DHA grease or the cell residues after extracting the DHA grease as the raw materials, obtains the food seasoning which has good seafood flavor and is rich in DHA through enzymolysis and Maillard reaction, is expected to be used as a seasoning for vegetable protein meat, pet food and meal replacement food, and obviously improves the economic value of the product.
Description
Technical Field
The invention belongs to the technical field of food raw material processing, and particularly relates to a seafood characteristic food seasoning prepared by taking microalgae residues after DHA oil extraction as a raw material, a preparation method of the food seasoning, and application of the food seasoning in the fields of foods, health-care products and special medical foods.
Background
The information in this background section is only for enhancement of understanding of the general background of the invention and is not necessarily to be construed as an admission or any form of suggestion that this information forms the prior art that is already known to a person of ordinary skill in the art.
Protein is one of six nutrients required by human body, and the source of human dietary protein mainly includes animal protein and plant protein. Excessive intake of animal protein causes high risk of hypertension, hyperlipidemia, cardiovascular and cerebrovascular diseases and the like, and the development of animal breeding industry also increases the consumption pressure of environment and resources. Therefore, the development of vegetable protein meat is increasingly receiving extensive attention from scientific research and industry. The vegetable protein meat takes vegetable protein as a main raw material, and the protein has a fiber structure and flavor similar to those of meat after processing and forming, is a main development trend of animal protein substitution, and has wide market prospect. However, in the process of processing the vegetable protein meat, flavoring agents, meat flavor and the like are required to be added to increase the flavor of the vegetable protein meat. In addition, vegetable-based protein meat products also require the addition of fats, minerals, vitamins and various flavoring substances to the product formulation in order to mimic the texture and nutritional characteristics of natural animal meat. At present, most researches on meat flavor or seasoning are carried out by utilizing vegetable proteins to prepare flavoring agents such as pork, beef, chicken and the like through a biological enzymolysis technology, a thermal reaction technology and a Maillard reaction. The fish flavoring agent is mainly prepared from low value-added fish or fishery processing leftovers.
Docosahexaenoic acid (DHA), commonly known as "brain gold", is one of polyunsaturated fatty acids essential for human body, and has physiological functions of promoting brain development of human body, preventing and treating cardiovascular diseases, resisting inflammation, etc. DHA is produced by utilizing marine microalgae through a fermentation method, and the DHA becomes an effective substitute for the DHA from deep sea fish oil sources. The method is characterized in that the DHA grease is produced by microalgae through a fermentation method, the DHA grease exists in cells, oil separation is carried out after wall breaking is carried out on oil-containing cells, and the separated crude grease is refined through a plurality of series of processing to prepare the commercial DHA grease. Cell residues after oil separation are not effectively utilized at present, and can only be used for feed production, so that the added value is relatively low. A certain amount of DHA oil is still remained in cell residues after the DHA oil extraction, and meanwhile, the cell residues contain rich proteins, cell wall polysaccharides, vitamins, trace elements and other nutrient substances, and through proper processing, high-quality microalgae protein, functional oil and flavor substances can be provided for terminal products, so that the products are endowed with more comprehensive nutrition and functions.
Disclosure of Invention
Based on the background, the invention aims to provide the food seasoning with seafood characteristics prepared by fermenting the whole marine microalgae cells for producing DHA (docosahexaenoic acid) grease or cell residues after partial grease extraction and the preparation process thereof, which can be used for producing seafood-flavor plant-based protein meat and can also be used for preparing ingredients and seasonings of other foods, so that the seafood flavor is provided and the special effect is given to the product.
Based on the technical effects, the invention provides the following technical scheme:
in the first aspect of the invention, the food seasoning with seafood characteristics is provided, and the food seasoning is prepared from marine microalgae rich in DHA oil or marine microalgae residues after DHA oil extraction.
The marine microalgae is one or more of but not limited to Schizochytrium sp, Ulkenia amoeboida, or Crypthecodinium cohnii.
The traditional DHA production uses deep sea fish oil as a raw material, has a complex process and is greatly influenced by seasons and climate. Compared with deep sea fish oil, the DHA produced by using the marine microalgae is safer and more reliable, is not influenced by factors such as raw materials, production places, seasons and the like, and is an ideal DHA production method. The strain is a DHA grease production strain used in the national food safety standard, DHA is produced by adopting microalgae cells, cell culture is firstly carried out, after the cells are collected, wall breaking treatment is carried out on the microalgae cells, and then DHA grease extraction is carried out by a physical, chemical or biological method. The cell residue left after extraction of DHA still contains DHA oil and fat with a certain concentration, and other nutritional components such as protein and vitamins.
In the prior art, the vegetable protein meat usually takes wheat protein, peanut protein or soybean protein as raw materials, and is subjected to processes of heating, extruding, puffing and the like, and in addition, a flavoring agent with fat, pigment, meat flavor or seafood flavor is added to build the taste and flavor of the meat. Researches show that oils such as DHA in the deep sea fish oil come from marine microalgae, and the inventor conjectures that microalgae for producing DHA oil or microalgae residues after DHA oil extraction can be used for preparing a food flavoring which has seafood characteristics and contains DHA functional oil and abundant microalgae protein, and can be used as a flavoring agent for seafood plant protein meat and other foods.
Based on the purpose, the invention firstly provides the seafood characteristic food seasoning, which takes microalgae for producing DHA oil or microalgae residue after DHA oil extraction as a raw material.
Secondly, the invention also provides a preparation method of the seafood characteristic food seasoning of the first aspect, which comprises the steps of completely emulsifying the seasoning raw materials, carrying out enzymolysis on the emulsified feed liquid, concentrating, reducing the water content to 75-85%, and heating to obtain the seafood characteristic food seasoning.
The seafood characteristic food seasoning obtained based on the preparation method can emit good unique fresh and fragrant flavor of seafood without or with a small amount of seasoning substances. Meanwhile, the seasoning also contains abundant amino acid components, and is particularly suitable to be used as an auxiliary and seasoning raw material of vegetable protein meat or added into meal replacement and pet food and medical food requiring DHA functional grease.
The beneficial effects of one or more technical schemes are as follows:
1. the seafood-flavor food seasoning disclosed by the invention is processed by microalgae cells accumulating DHA grease, the marine microalgae is rich in functional grease and high-quality protein, and the prepared food seasoning not only can endow the product with unique seafood flavor, but also endows the product with certain functionality. The seafood seasoning is produced by utilizing the microalgae cell residues after the DHA oil is extracted, no waste is discharged, the full resource utilization of microalgae cells can be realized, and the added value of products is increased.
2. According to the seafood seasoning provided by the invention, no harmful substances are introduced in the production process, the prepared seafood seasoning can simultaneously realize the seasoning effect and the nutrition supplement, the addition of essence or other amino acid components can be reduced compared with the existing preparation technology of vegetable protein meat, and for microalgae processing enterprises, DHA oil can be obtained, and a seasoning with good quality can be obtained, so that a production process which is easy to realize and has high economic value is provided for the production enterprises.
Drawings
The accompanying drawings, which are incorporated in and constitute a part of this specification, are included to provide a further understanding of the invention, and are incorporated in and constitute a part of this specification, illustrate exemplary embodiments of the invention and together with the description serve to explain the invention and not to limit the invention.
FIG. 1 is a graph showing the effect of enzyme addition on the enzymatic performance of example 1;
FIG. 2 is the effect of the enzymatic hydrolysis time on the enzymatic effect as described in example 1;
FIG. 3 shows the results of analysis of amino acid components of the sample before enzymatic hydrolysis in example 1;
FIG. 4 shows the results of the analysis of amino acid composition after the enzymatic hydrolysis of the sample described in example 1.
Detailed Description
It is to be understood that the following detailed description is exemplary and is intended to provide further explanation of the invention as claimed. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.
It is noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of exemplary embodiments according to the invention. As used herein, the singular forms "a", "an" and "the" are intended to include the plural forms as well, and it should be understood that when the terms "comprises" and/or "comprising" are used in this specification, they specify the presence of stated features, steps, operations, devices, components, and/or combinations thereof, unless the context clearly indicates otherwise.
As described in the background, the existing vegetable protein meat products need to be added with artificially synthesized meat flavor essence or flavoring in order to simulate the flavor of natural meat. The invention discovers that after DHA is extracted, more DHA grease residues still exist in cell residues of the marine microalgae, and the marine microalgae contains rich protein and other nutrient substances, and is expected to be directly used as a processing raw material and an auxiliary material of the vegetable protein meat with seafood flavor. In order to realize the technical scheme, the invention provides a seafood characteristic food seasoning and a preparation method thereof.
In the first aspect of the invention, the seafood characteristic food seasoning is provided, and the seasoning is prepared from marine microalgae for producing DHA oil or marine microalgae cell residues after partial DHA oil extraction.
Preferably, the marine microalgae is one or a combination of marine microalgae including, but not limited to, Schizochytrium sp, wukenia amabilia (Ulkenia amoeboida), or Crypthecodinium cohnii (Crypthecodinium cohnii); in a more effective embodiment of the present invention, the microalgae is Schizochytrium sp.
In a further preferred embodiment, the DHA oil and fat extraction process is physical or biological extraction from the viewpoint of food safety, and the residue after extraction does not contain chemical reagents or the like which are difficult to remove.
In one embodiment of the present invention, the microalgae residue is derived from the following sources: and (2) placing the microalgae cells in a salt solution, carrying out homogeneous wall breaking under the condition of low pressure, separating DHA grease from residues through centrifugation, and separating the upper layer DHA grease to obtain the raw material of the seafood seasoning.
In a specific embodiment of the seafood seasoning raw material of the first aspect of the invention, the preparation method of the raw material comprises the following steps: collecting microalgae cells for producing DHA grease by fermentation, adding 1-2% saline solution with 2-4 times of cell wet weight as suspension medium to resuspend microalgae cells, mixing well, centrifuging and washing for 1-2 times, suspending with 1-2% saline solution, and taking cell suspension to prepare flavoring.
In another embodiment: homogenizing the cell suspension under 150-250bar pressure, centrifuging at 3000-5000rpm for 5-10min, separating upper layer oil, and mixing the middle layer medium and the lower layer cell residue for preparing flavoring; or mixing the medium layer and the cell residue of the lower layer, homogenizing for the second time, centrifuging to separate the upper layer oil, mixing the medium layer and the cell residue of the lower layer, and preparing the flavoring agent; the upper layer grease after centrifugal separation is used for producing DHA grease.
In a second aspect of the invention, a preparation method of the seafood seasoning of the first aspect is provided, which comprises the following steps of completely emulsifying seasoning raw materials, carrying out enzymolysis on the emulsified feed liquid, concentrating, reducing the water content to 75-85%, and heating to obtain the seafood seasoning.
In the above technical solution, the standard of "complete emulsification" is: the emulsified liquid is centrifuged at 3000-5000rpm for 5-10min, and no layering phenomenon is observed.
Further preferably, the flavoring material is emulsified by homogenizing means under pressure conditions of 200-600 bar.
Preferably, the enzyme preparation adopted in the enzymolysis process is protease or cellulase, wherein the protease is one of acid protease, alkaline protease, neutral protease and flavourzyme.
In a further preferred embodiment, the enzyme preparation is a flavourzyme.
Further, the ratio of the amount of the enzyme preparation to the mass of the algae residue is as follows: 3000-5000U/g
Further, the enzymolysis time is 4-6 h.
Preferably, the concentrated feed solution further comprises a step of adding a polyhydric sugar alcohol, a reducing sugar and/or an amino acid before heating.
Further, the polyhydric sugar alcohol and the reducing sugar are one or more of erythritol, xylitol, ribose, fructose and high fructose syrup, but are not limited to the erythritol, the xylitol, the ribose, the fructose and the high fructose syrup.
In the scheme with a better effect, the reducing sugar adopts fructose or ribose.
In a specific embodiment, 2% ribose is added to the enzymatic hydrolysate
Further, the amino acid includes but is not limited to one or more of cysteine and alanine.
In a specific embodiment, 2% ribose and 1% alanine are added to the enzymatic hydrolysate.
Preferably, the heating temperature is 110-120 ℃, and the heating time is 20-40 min.
Further, the heating temperature is 115 ℃ and the heating time is 30 min.
In a third aspect of the invention, the seafood characteristic food seasoning provided by the first aspect is applied to the fields of food, health care products and special medical food.
Preferably, the food product further comprises a pet food or meal replacement.
Preferably, the food is vegetable protein meat, and the vegetable protein meat further comprises components such as a filling agent, a flavoring agent, a preservative and the like.
In order to make the technical solution of the present invention more clearly understood by those skilled in the art, the technical solution of the present invention will be described in detail below with reference to specific examples and comparative examples.
Example 1
1.1 Experimental materials
Preparing raw materials of the seasoning: collecting fermentation liquid of the DHA-producing schizochytrium after fermentation is finished, centrifuging at 4500r/min for 5min, discarding supernatant, and collecting schizochytrium cells as experimental materials. According to analysis, the content of the oil in the cells accounts for 58.6 percent of the dry weight of the cells, and the content of DHA in the oil is 45.3 percent.
1.2 Main instrumentation
1.3 Experimental methods
Preparing 1% saline: 20g of edible salt was weighed and dissolved in 1L of water.
Preparing microalgae cells: and (3) centrifuging the fermentation liquor to collect microalgae cells, then adding saline solution with 2 times of cell volume to perform suspension washing, and centrifuging to collect cells. Washing for 1-2 times to remove residue of fermentation medium.
Homogenizing: adding 1-3 times of saline solution into the collected cells, mixing to obtain cell suspension, and homogenizing the cell suspension with ATS AH-BASIC high pressure homogenizer.
Centrifugal separation: and (3) centrifuging the feed liquid after homogenizing treatment at 5000rpm for 5min, separating upper-layer grease, and resuspending the middle-layer medium and lower-layer cell debris for secondary homogenizing treatment or preparation of seasonings.
Preparing the seafood seasoning: resuspending the cell suspension or microalgae cell residue after primary and secondary oil separation, homogenizing until the feed liquid is completely emulsified, adding enzyme preparations such as protease and cellulase for enzymolysis reaction, concentrating the feed liquid after enzymolysis under reduced pressure until the water content reaches 75-85%, adding no or a proper amount of reducing sugar components such as erythritol, xylitol, ribose, fructose syrup and the like and amino acid such as alanine and the like, and reacting at 110-120 ℃ for 20-40min to obtain the seafood seasoning.
1.4 analytical methods
Volatile component analysis: an appropriate amount of sample was placed in a 20mL headspace bottle for GC-IMS analysis, with 3 replicates per sample. Data processing: and (3) qualitatively and quantitatively analyzing the spectrogram and the data by using analysis software VOCal matched with the instrument, and qualitatively analyzing the substance by using a built-in NIST database and an IMS database.
Protein content determination: the Kjeldahl determination method refers to a GB/T33862-2017 full (semi) -automatic Kjeldahl determination instrument for determination.
Fat content determination: the Soxhlet extraction method refers to a method for measuring fat in food of GB 5009.6-2016 national standard for food safety.
Determination of total sugars: the phenol-sulfuric acid method refers to the method for measuring the total sugar content in the edible fungi of GB/T15672-2009.
And (3) determination of ash content: the muffle furnace method refers to the method for measuring the ash content in the food according to the national standard for food safety of GB 5009.4-2016.
And (3) measuring moisture: the direct drying method refers to the method for measuring the moisture in the food in GB 5009.3-2016 national standard for food safety.
And (3) measuring the content of amino acid nitrogen: the acidimetric method, the formula for measuring the content of amino acid nitrogen and the method thereof refer to the method for measuring the amino acid nitrogen in the food of GB 5009.235-2016 national food safety standard.
Amino acid composition and content determination: high performance liquid chromatography, referred to in QB/T4356-.
Sensory evaluation: 10 persons (male and female halves) were selected to constitute a sensory evaluation group, sensory evaluation items and score settings are shown in Table 1, and evaluation criteria are shown in Table 2. The samples were numbered in advance before evaluation and the panel scored the product for evaluation. And calculating an average value according to the comprehensive scoring result of each evaluator, wherein the score with a larger difference can not be calculated.
TABLE 1 sensory Scoring items and scores
TABLE 2 sensory evaluation index
1.5 results of the experiment
The experiment firstly uses schizophyllum cell residues after secondary homogenization and oil separation as raw materials to optimize the preparation process of the seafood characteristic seasoning. The results of the analysis of the basic composition of the schizophyllum cell debris after the second homogeneous separation of the oil are shown in Table 3.
TABLE 3 analysis of basic Components of cell debris of Schizophyta
2. Optimization of enzymolysis reaction conditions
2.1 screening of proteases
And re-suspending the algae residue after oil and fat separation and a medium, then carrying out homogenization treatment until complete emulsification is carried out, then adding different kinds of protease (1000U/g), and carrying out enzymolysis for 2 hours under the optimal condition of the enzyme. The amino nitrogen content was then analyzed and the results for the hydrolysis of the amino nitrogen content by the different proteases are shown in table 4. The enzymolysis result shows that the enzymolysis effect is best by adopting the flavourzyme, and the amino nitrogen yield is highest.
TABLE 4 amino nitrogen yield of different protease hydrolyzed algae residues
According to the comparison of the amino nitrogen yield in the table, the amino nitrogen yield of the flavor enzyme is the highest, and the enzymolysis effect is the best. Therefore, in this example, flavor enzymes are selected for enzymolysis of the raw materials.
2.2 Effect of optimum enzyme addition
The amount of enzyme added was also examined in this example. The enzyme adding amount is calculated according to the dry basis of the algae residue. The enzymatic hydrolysis effect for different enzyme additions is shown in figure 1.
The results show that the content of the amino nitrogen is in an increasing trend along with the increasing of the addition amount of the enzyme, and the amino nitrogen yield reaches the highest when the addition amount of the enzyme reaches 4000U/g.
2.3 Effect of enzymolysis time
The enzymolysis time was examined in this example, and the results are shown in FIG. 2. The results show that the amino nitrogen yield tends to be stable after 4 hours of enzymolysis. The amino nitrogen yield reaches the peak value in 6 hours, and the amino nitrogen yield tends to be stable and does not change greatly after the enzymolysis time exceeds 6 hours. Therefore, the enzymolysis time is preferably 4-6 hours.
3. Analysis of free amino acids in samples before and after enzymolysis
In the embodiment, the amino acid components before and after enzymolysis of the sample are determined by adopting phenyl isothiocyanate pre-column derivatization high performance liquid chromatography. The results are shown in FIG. 3, FIG. 4 and Table 5.
TABLE 5 analysis of free amino acid composition before and after enzymolysis
The results show that the content of amino acid in the sample can be greatly increased by enzymolysis reaction, the total amount of the amino acid before enzymolysis is only 7.4mmol/L, the total amount of the amino acid after enzymolysis is 84.9mmol/L, the amino acid is increased by more than 10 times, a large amount of free amino acid is released, and the delicate flavor of the seasoning is increased. Meanwhile, the sample after enzymolysis contains abundant alanine and phenylalanine, and the formation of flavor substances with seafood flavor and meat flavor after the Maillard reaction of the sample is facilitated.
4. Maillard reaction
According to the experiment, firstly, the material subjected to enzymolysis is decompressed and concentrated to the dry matter content of about 20%, sugar alcohols and reducing sugar components such as 2% erythritol, ribose, glucose, fructose-glucose syrup, xylose and the like are respectively added according to the volume weight percentage after being equally divided, the reaction is carried out for 30min at the temperature of 115 ℃, then the prepared seasoning is subjected to sensory evaluation, and the result shows that the prepared seasoning has the unique fresh and fragrant taste of seafood without any addition, but the taste of roasted fish is slightly light; the addition of erythritol is beneficial to the appearance of delicate flavor; glucose and xylose are added, the taste is slightly poor, and the flavor of the grilled fish is light; the roasted fish with fructose and ribose has the most intense fragrance and the highest sensory score.
TABLE 6 organoleptic impact of different reducing sugars on flavor
5. Analysis of volatile components of seasoning
Concentrating the material after enzymolysis under reduced pressure to dry matter content of about 20%, taking 3 equal parts, adding 2% ribose into one part, adding 2% ribose and 1% alanine into the other part, mixing uniformly, reacting at 115 deg.C for 30min, and analyzing volatile components of each sample by GC-IMS. The analysis results detected 68 volatile components altogether, 35 of them were identified, and 33 were not identified. The results are shown in Table 7. Analysis results show that the volatile components of the seafood seasoning prepared by the experiment are mainly aldehydes and are rich in variety, the rest of the volatile components also contain ketones, alcohols and a small amount of esters, and the content difference of three samples of the contents of most components is not obvious. According to the information, the 3-methylthiopropanal is a characteristic seafood flavor substance, and the trans-2-octenal, 2, 4-heptadienal, 2-heptenal and other ingredients have the fragrance of fat and meat, and also have a great effect on the flavor of the seafood seasoning. Analysis results show that the contents of three samples of trans-2-octenal, 2, 4-heptadienal, 2-heptenal and the like have no obvious difference, the content of 3-methylthiopropanal has obvious difference, and the addition of reducing sugar and alanine is beneficial to the synthesis of the flavor substance. Because of the standard substance limitation, other 33 substances are not identified, most of the 3 components are not significantly different, and the content increase is more obvious after alanine is added to 4 components (see table 7), which possibly contributes to the characteristic aroma of the flavoring.
TABLE 7 analysis of volatile constituents
Note: numerical values in the tables represent the peak volumes of the materials
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. The seafood characteristic food seasoning is characterized in that the raw material of the food seasoning is marine microalgae for producing DHA grease or marine microalgae cell residues after DHA grease extraction.
2. The seafood feature food sauce of claim 1, wherein said marine microalgae is one or a combination of species including, but not limited to, Schizochytrium sp, Ulkenia amoeboida, or Crypthecodinium cohnii; preferably, the microalgae is Schizochytrium sp.
3. The seafood feature food seasoning of claim 1 wherein the microalgae cell debris is derived from: placing the microalgae cells collected by DHA production fermentation liquor into a salt solution, carrying out homogenizing wall breaking under the condition of low pressure, separating DHA grease from cell residues through centrifugation, and obtaining the part of the separated upper-layer DHA grease as microalgae cell residues;
preferably, the preparation method of the raw materials comprises the following steps: collecting microalgae cells for producing DHA grease by a fermentation method, adding 1-2% of saline solution with the volume 2-4 times of the wet weight of the cells as a suspension medium to re-suspend the microalgae cells, uniformly mixing, centrifugally washing for 1-2 times, suspending with 1-2% of the saline solution, and taking the cell suspension to directly prepare the food seasoning;
preferably, homogenizing the cell suspension under the pressure of 150-250bar, centrifuging at 3000-5000rpm for 5-10min, separating the upper layer oil, and mixing the middle layer medium and the lower layer cell residue to prepare the food seasoning; or mixing the middle layer medium and the lower layer cell residue, homogenizing for the second time, centrifuging again to separate upper layer oil, mixing the rest middle layer medium and the lower layer cell residue, and preparing food flavoring; the upper layer grease after centrifugal separation is used for producing DHA grease.
4. The preparation method of the seafood characteristic food seasoning, which is characterized by comprising the steps of completely emulsifying the raw materials of the food seasoning, carrying out enzymolysis on the emulsified feed liquid, concentrating, reducing the water content to 75-85%, and heating to obtain the seafood characteristic food seasoning.
5. The preparation method of the seafood characteristic food seasoning as claimed in claim 4, wherein the raw material of the food seasoning is emulsified by a homogenizing means under a pressure condition of 200-600 bar.
6. The preparation method of the seafood characteristic food seasoning, as claimed in claim 4, wherein the enzyme preparation adopted in the enzymolysis process is protease and cellulase, wherein the protease is one of acid protease, alkaline protease, neutral protease and flavor protease.
7. The method of making the seafood featured food seasoning of claim 6 wherein the enzyme preparation is a flavourzyme;
or the ratio of the amount of the enzyme preparation to the mass of the algae residue is as follows: 3000-5000U/g;
or, the enzymolysis time is 4-6 h.
8. The method of making the seafood featured food seasoning of claim 4, wherein the concentrated feed solution further includes the step of adding a polyol, a reducing sugar and/or an amino acid before heating;
preferably, the polyhydric sugar alcohol and the reducing sugar are one or more of erythritol, xylitol, ribose, fructose and high fructose syrup;
further, the reducing sugar adopts fructose or ribose;
specifically, 2% of ribose is added into the enzymolysis product;
further, the amino acid includes but is not limited to one or more of cysteine and alanine;
specifically, 2% ribose and 1% alanine were added to the enzymatic hydrolysate.
9. The preparation method of the seafood characteristic food seasoning as claimed in claim 4, wherein the heating temperature is 110-120 ℃, and the heating time is 20-40 min;
preferably, the heating temperature is 115 ℃ and the heating time is 30 min.
10. The use of the seafood characteristic food seasoning according to any one of claims 1 to 3 in the fields of foods, health products, and special medical foods;
preferably, the food product further comprises a pet food or meal replacement;
preferably, the food is vegetable protein meat, and the vegetable protein meat further comprises a filling agent, a flavoring agent and a preservative.
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| CN115219637B (en) * | 2022-07-11 | 2023-10-20 | 广州城市职业学院 | Method for analyzing flavor substances and mouthfeel and taste of salty fresh seasoning |
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