CN110839857A - Crab seasoning and preparation method thereof - Google Patents

Crab seasoning and preparation method thereof Download PDF

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Publication number
CN110839857A
CN110839857A CN201911020312.8A CN201911020312A CN110839857A CN 110839857 A CN110839857 A CN 110839857A CN 201911020312 A CN201911020312 A CN 201911020312A CN 110839857 A CN110839857 A CN 110839857A
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crab
seasoning
enzymolysis
flavor
flavoring
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毛相朝
孙建安
周燕
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Ocean University of China
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Ocean University of China
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/40—Shell-fish
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/65—Addition of, or treatment with, microorganisms or enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/88—Taste or flavour enhancing agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a crab seasoning and a preparation method thereof, belonging to the technical field of seasonings. The crab seasoning is prepared by using eriocheir sinensis byproducts as raw materials, carrying out enzymolysis by using flavourzyme, and carrying out aroma-enhancing reaction on the enzymatic hydrolysate. The crab seasoning is brown in color, bright and glossy, has the peculiar delicate fragrance of roasted seafood of the crabs, and has no unpleasant smell; the salty and delicate flavor is palatable and accords with the taste of the public; the seasoning has clear and transparent color, no suspended matter and flocculent precipitate, and contains rich nutrients such as functional peptide, mineral matter, trace elements, etc. Moreover, after the flavoring reaction is carried out in the crab seasoning, the seasoning not only has the characteristic flavoring reaction flavor, but also has the natural antioxidant and anti-browning functions.

Description

Crab seasoning and preparation method thereof
Technical Field
The invention relates to the technical field of seasonings, and particularly relates to a crab seasoning and a preparation method thereof.
Background
Eriocheir sinensis is widely distributed in northern Asia, western Korea and America, etc., and is highly popular with consumers due to its unique aroma and delicate flavor. During the processing of the eriocheir sinensis, a large amount of crab wastes are generated, and the crab wastes are rich in various essential amino acids for human bodies, unsaturated fatty acids EPA and DHA, and are more important biological sources of chitin and calcium. Eriocheir sinensis is rich in fat and endogenous enzymes, so that the Eriocheir sinensis is easily oxidized, easily rotten and deteriorated and cannot be stored for a long time. The traditional way for treating the crab wastes is to use the crab wastes as feeds with low added value after being dried in the sun, and if the crab wastes are unreasonably utilized, the environmental pollution and the resource waste are greatly caused, so that the crab byproducts are prepared into the seafood seasoning, and the high added value utilization of the crab byproducts is facilitated.
The seafood seasoning is a kind of seasoning which is very popular among consumers in China and can bring richer flavor. The crab enzymolysis liquid can be prepared by utilizing various enzymes such as microorganisms and protease contained in crab wastes and adding flavourzyme for directional effective enzymolysis, but the crab enzymolysis liquid is not thorough in enzymolysis and has great fishy smell and bitter taste, so that how to reduce the fishy smell and the bitter taste of the crab enzymolysis liquid is to obtain the seasoning with rich nutrition and delicious taste is a technical problem which is fast to solve.
Disclosure of Invention
The invention aims to solve the problems and provides a crab seasoning and a preparation method thereof.
In order to achieve the purpose, the following technical scheme is adopted:
the raw material of the invention is the byproduct of eriocheir sinensis processing, and is prepared by carrying out enzymolysis and aroma enhancement reaction on flavourzyme.
The preparation method comprises the following steps:
(1) homogenizing the crab waste by a high-speed homogenizer, and preparing according to a certain feed-liquid ratio.
(2) Because crab wastes contain very high ash content and have compact structures, which are not beneficial to the release of protein, the cooking is firstly adopted as a pretreatment mode, which is beneficial to destroying the compact structures and effectively releasing the protein.
(3) Selecting flavourzyme for directional enzymolysis.
(4) Inactivating enzyme, and centrifuging to obtain supernatant.
(5) Adding the flavoring treatment liquid to perform flavoring reaction.
The developed crab seasoning is salty and palatable in delicate flavor, and accords with the taste of the public; is clear and transparent, has no suspended matters and flocculent precipitates, and contains rich nutrient substances such as functional peptides, mineral substances, trace elements and the like.
Compared with the prior art, the invention has the following beneficial effects:
(1) compared with natural fermentation, the method is shorter and more efficient, and has low cost and simple method.
(2) After the processing treatment of enzymolysis and aroma enhancement reaction, the flavor of the seasoning is richer, more unique and more pleasant.
(3) After the flavoring reaction, the natural antioxidant anti-browning substances are rich.
(4) The invention provides a high-value utilization mode of crab wastes.
Drawings
FIG. 1 is an electronic tongue diagram, in which (a) is a flavor radar chart and (b) is a PCA chart.
Figure 2 is a homogenate conductivity graph.
FIG. 3 is a graph of conductivity of the enzymatic hydrolysate.
FIG. 4 is a graph of the electrical conductivity of the flavoring liquid.
FIG. 5 is a PCA diagram.
FIG. 6 is an LDA diagram.
Detailed Description
The invention aims to provide a high-value utilization method of crab byproducts and a production method of crab seasonings, namely a production method of seafood seasonings with short period, good taste and rich nutrition. The crab seasoning is prepared by adding flavourzyme into crab waste with high-quality protein for directional enzymolysis; after the flavoring reaction, the barbecued seafood seasoning is obtained. The flavoring agent is rich in nutrition and contains natural antioxidant and anti-browning substances.
The invention is described below with reference to the drawings and examples, but the practice of the invention is not limited thereto.
A preparation method of a crab seasoning comprises the following steps:
1) homogenizing crab waste with a high-speed homogenizer, adding water after homogenizing, and preparing according to a feed-liquid ratio of 1:3 (g/ml).
2) And (3) pretreating the prepared sample, and selecting a cooking mode for 40 min.
3) And cooling the pretreated sample, and performing enzymolysis. The added amount of the flavourzyme is 4 percent, the enzymolysis time is 6 hours, the enzymolysis temperature is 50 ℃, and the pH value is natural.
4) Inactivating enzyme in boiling water bath for 10min, and centrifuging to obtain supernatant.
5) Adding 65 parts of xylose, 2 parts of phospholipid and 4 parts of salt into the supernatant to perform flavoring reaction.
6) The conditions of the flavoring treatment liquid are that the adding amount is 2.5 percent, the temperature is 100 ℃, and the time is 70 min.
Example 1 screening enzymes
Adding flavourzyme and papain respectively for enzymolysis under the condition of the same material-liquid ratio. And (4) determining the content of amino nitrogen in the enzymolysis liquid after 3 hours of enzymolysis. The amino nitrogen content of the flavourzyme is 0.25g/ml, which is almost twice of that of the papain, so the flavourzyme is selected for enzymolysis.
Example 2 pretreatment time
Selecting the pretreatment time to be 0-80min, cooling, adding flavourzyme, performing enzymolysis for 3h, and then determining the content of amino nitrogen in the supernatant. After the treatment time is 40min, the enzymolysis liquid contains the highest amino nitrogen content of 0.25 g/ml.
Example 3 enzyme addition amount
The enzyme adding amount is 0.5-6%, the amino nitrogen content of the supernatant is measured after 3 hours of enzymolysis, and the best effect is achieved when the enzyme adding amount is 4%.
EXAMPLE 4 feed-to-liquid ratio
Selecting a feed liquid ratio of 1:1-1:10g/ml, adding flavourzyme, performing enzymolysis for 3 hours, and then measuring the content of amino nitrogen in the supernatant, wherein the feed liquid ratio of 1:3g/ml has the best effect.
EXAMPLE 5 Single factor optimization of flavoring reactions
Selecting temperature of 60-100 deg.C, adding flavoring liquid in an amount of 0% -2.5%, and reacting for 40-80min at OD420The light absorption value and sensory evaluation are taken as standards, and the reaction temperature is screened outThe sugar content was 2.5% at 100 ℃ and the reaction time was 70 min.
Example 6 flavor assessment of crab flavoring
The measured species numbers of the homogenate, the enzymolysis liquid and the flavoring liquid free amino acid obtained from the table 1 are respectively 4,16 and 17. The total content of free amino acid in the stock solution is increased by about 5.5 times from 0.16mg/ml to 0.89mg/ml of the flavoring solution, so that the enzymolysis effect is very good. Although the TAV values of various free amino acids in the enzymatic hydrolysate are less than 1, a synergistic effect occurs in forming a savory food.
TABLE 1 free amino acid content and TAV value of homogenate, enzymatic hydrolysate and flavor-enhanced reaction solution
Figure RE-GDA0002354398970000041
Figure RE-GDA0002354398970000051
Essential amino acids: threonine, methionine, valine, histidine, isoleucine, leucine, lysine, phenylalanine. EAA is an abbreviation for essential amino acid. NEAA is an abbreviation for nonessential amino acids. TAA is an abbreviation for total amino acids. Taste attribute (+ pleasant- | unpleasant)
Example 7 electronic tongue detection
The electronic tongue objectively detects various tastes and can effectively distinguish the masking effect. From fig. 1(a), it is understood that the crab flavor, umami taste and salty taste are significantly increased as compared with the homogenate, and bad tastes such as sour taste and bitter taste are effectively reduced. As for aftertaste-A, aftertaste-B and fishy smell were slightly increased. The electronic tongue taste Principal Component Analysis (PCA) shown in FIG. 1(b) can obtain the first and second principal component ratios of 93.00% and 5.83%, respectively, which amount to 98.83%, and almost 100%, so that the electronic tongue analysis can effectively represent the taste components of the sample. In conclusion, the crab seasoning has good taste and rich flavor and delicate flavor.
Example 8 electronic nose detection
The electron nose conductivity maps of the homogenate, the enzymolysis liquid and the aromatizing liquid are shown in figures 2-4, and R (1) -R (10) are ten probe codes of the electron nose. Analysis of FIGS. 2-4 resulted in FIGS. 5-6, PCA and LDA analyses, respectively. From fig. 5, the first two-principal component ratios are 97.71% and 1.12%, respectively, and 98.83% in total, and almost 100%, so this electronic nose analysis can effectively represent the volatile components of the sample. From fig. 6, the first two main components account for 80.23% and 18.55%, respectively, and the total accounts for 98.78%, which is almost 100%, and this electronic nose analysis shows that the samples have good clustering performance, and the three samples can be well separated and have respective obvious odor characteristics.
Example 9 volatile Components identification
The volatile substances of the homogenate, the enzymolysis liquid and the flavoring liquid are 11,17 and 22, and the identification result of the volatile components is shown in the table 2.
TABLE 2 volatile component identification of crab seasoning
Figure RE-GDA0002354398970000061
Figure RE-GDA0002354398970000071
Figure RE-GDA0002354398970000081
ND is not detected
As can be seen from table 2, most volatile compounds such as aldehydes, ketones and pyrazines are products of the flavour reaction or Strecker degradation, occurring upon heat treatment of sugars and amino acids, as well as carotenoid and lipid degradation or glycoside hydrolysis, which may explain the increased amount of volatile compounds. The major volatile component in the homogenate was the alcohol species, and the trimethylamine species was detected. Most aldehydes and ketones are often accompanied by aromas, fruit aromas and other pleasant aromas. After enzymatic hydrolysis, the total proportion of aldehydes in the enzymatic hydrolysate is increased. However, decanal and C, which result from the degradation of aldehydes, such as specific Strecker8-，C9Alcohol compounds such as 1-Octen-3-ol may cause fishy smell of aquatic products. Therefore, it is necessary to mask or remove the fishy smell in the enzymatic hydrolysate.
After the flavoring reaction, 7 kinds of pyrazine substances are detected, and the substances are rich in the aroma of roasted nuts and are characteristic products of the flavoring reaction. Pyrazines are commonly used as natural food antioxidants and anti-browning agents due to different antioxidant mechanisms including chelating metal ions, radical chain scission, hydrogen peroxide decomposition and scavenging of reactive oxygen species.
Among the volatile components, identified are the cabbage-flavored dimethyl disulfide compounds and the cooked onion-flavored dimethyl trisulfide compounds, which are an important part of the aroma in many food products due to their low sensory threshold. As for other substances such as alcohols and alkanes, they are not significant in the overall odor contribution due to low concentrations or high odor thresholds.
The above results show that the benzaldehyde with almond flavor is a main odor substance contributor, and accounts for 55.15%.
The invention applies the modern bioengineering technology to the rapid production of the crab seasoning, and adopts a method combining an enzymolysis method and an aroma-enhancing reaction to convert macromolecular nutrient components in the crab byproducts into micromolecular substances which are easy to be absorbed by human bodies in a short time. The invention releases high-quality protein in the crabs by using an enzymolysis method, and the aroma-enhancing reaction process obviously improves the bad flavor brought by simply adopting the enzymolysis method. The crab seasoning obtained by the invention has the excellent characteristics of good flavor, outstanding fresh and fragrant flavor, seafood barbecue flavor, suitability for popular taste and suitability for large-scale production.
The above disclosure is only for the specific embodiment of the present invention, but the present invention is not limited thereto, and any variations that can be made by those skilled in the art should fall within the scope of the present invention.

Claims (7)

1. The crab seasoning is characterized in that eriocheir sinensis byproducts are used as raw materials and are subjected to flavourzyme enzymolysis and aroma enhancement reaction to prepare the crab seasoning.
2. The method for preparing the crab flavor according to claim 1, which comprises the following steps:
s1: homogenizing the eriocheir sinensis by-product by a high-speed homogenizer, adding water after homogenizing, and preparing according to a certain material-liquid ratio;
s2: pretreating the prepared feed liquid, and adopting a cooking mode;
s3: cooling and performing directional enzymolysis by using flavourzyme;
s4: inactivating enzyme in boiling water bath for 10min, and centrifuging to obtain supernatant;
s5: adding the supernatant into the flavoring treatment liquid for flavoring reaction.
3. The method for preparing the crab flavor according to claim 2, wherein the ratio of the material to the liquid in the step S1 is 1: 3.
4. The method for preparing a crab flavor according to claim 2, wherein the cooking time in step S2 is 40 min.
5. The preparation method of the crab flavor according to claim 2, wherein the enzymolysis condition in step S3 is that the added enzyme amount of the flavourzyme is 4%, the enzymolysis time is 6h, the enzymolysis temperature is 50 ℃, and the natural pH is set.
6. The preparation method of the crab flavor seasoning according to claim 2, wherein the flavor-enhancing treatment liquid of step S5 comprises 60 to 70 parts of xylose, 2 to 4 parts of phospholipid, and 3 to 6 parts of salt.
7. The preparation method of the crab flavor seasoning according to claim 2, wherein the flavoring treatment liquid of the step S5 is added at a temperature of 100 ℃ for 70min in an amount of 2.5%.
CN201911020312.8A 2019-10-25 2019-10-25 Crab seasoning and preparation method thereof Pending CN110839857A (en)

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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1843193A (en) * 2006-05-10 2006-10-11 华南理工大学 Method for preparing crab seasoning using meat residue of crab processing
CN103783477A (en) * 2014-01-24 2014-05-14 上海海洋大学 Method for preparing seasoner by use of Eriocheir sinensis

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1843193A (en) * 2006-05-10 2006-10-11 华南理工大学 Method for preparing crab seasoning using meat residue of crab processing
CN103783477A (en) * 2014-01-24 2014-05-14 上海海洋大学 Method for preparing seasoner by use of Eriocheir sinensis

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
叶梦迪等: "美拉德反应型蟹味香精制备条件优化及挥发性风味成分分析", 《食品工业科技》 *
平晟，等: "蟹肉风味蛋白酶酶解工艺研究", 《山东工业技术》 *
徐坤华等: "美拉德反应及其在水产调味料中的应用", 《食品工业科技》 *

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