CN115067488A - Efficient enzymolysis method of crayfish shells and preparation method of shrimp shell seasoning - Google Patents
Efficient enzymolysis method of crayfish shells and preparation method of shrimp shell seasoning Download PDFInfo
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- CN115067488A CN115067488A CN202210817154.4A CN202210817154A CN115067488A CN 115067488 A CN115067488 A CN 115067488A CN 202210817154 A CN202210817154 A CN 202210817154A CN 115067488 A CN115067488 A CN 115067488A
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Images
Classifications
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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
- 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
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
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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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/201—Compounds of unspecified constitution characterised by the chemical reaction for their preparation
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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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/23—Synthetic spices, flavouring agents or condiments containing nucleotides
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P21/00—Preparation of peptides or proteins
- C12P21/06—Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate products
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- 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
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Abstract
The invention provides a high-efficiency enzymolysis method of crawfish shells and a preparation method of a crawfish shell seasoning. The efficient enzymolysis method of crayfish shells comprises the steps of 60 Performing irradiation treatment on the alkaline protease by using Co-gamma rays to obtain irradiation modified protease; dispersing shrimp shell powder into distilled water, and adding the obtained irradiation modified protease and enzymeHydrolyzing to obtain shrimp shell enzymolysis liquid. By optimizing the response surface and further performing irradiation treatment on the enzymolysis process, the enzymolysis effect can be continuously improved. Compared with the prior art, the protein extraction rate obtained by the enzymolysis method is improved by about 20 percent, and the hydrolysis degree is improved by about 8 percent. The flavoring for crayfish shells is prepared by adding reducing sugar, an fishy remover and a freshener into the enzymatic hydrolysate, and controlling the Maillard reaction time to be 100min, the temperature to be 110 ℃ and the pH to be 11.0. Compared with the prior art, the optimized preparation process of the crayfish shell seasoning has rich shrimp flavor and good color and flavor.
Description
Technical Field
The invention relates to the technical field of enzymolysis and seasoning, in particular to a high-efficiency enzymolysis method for crayfish shells and a preparation method for a crayfish shell seasoning.
Background
The crayfish is named as procambarus clarkii in science, is rich in nutrients such as protein, amino acid and lipid and has good nutritional value. Compared with other shrimps, the crawfish shells have higher lipoid and protein contents, the astaxanthin, the haematochrome, the chitin, the biological protein calcium and the shrimp oil substances have higher nutritional values, and the small molecular bioactive peptides and other substances after enzymolysis also have good flavor and antioxidant function. Under the influence of epidemic situations, the product form of the crayfish mainly comprises frozen crayfish tails, and in the processing process of the crayfish tails, the yield of byproducts (such as shrimp shells, shrimp legs and the like) is as high as 38 percent, so how to efficiently utilize the byproducts to prepare high-value products (such as protein, chitin, astaxanthin and the like) becomes an important topic for improving the industrial chain of the crayfish.
At present, the enzymolysis technology of shrimps mainly comprises single enzyme hydrolysis, double enzyme or compound enzyme hydrolysis and segmented hydrolysis, wherein the single enzyme hydrolysis has the best effect of alkaline protease (AKP), the highest hydrolysis degree is (18.06 +/-0.60)%, and the highest protein extraction rate is (69.63 +/-0.91)%. Researchers at home and abroad also make related researches on the aspects of enzymolysis technology and shrimp flavor seasoning preparation, and a patent CN201710186400.X discloses a method for extracting shrimp shell protein by using magnetic immobilized alkaline protease, wherein magnetic chitosan microspheres are added into borax buffer solution, then alkaline protease is added, glutaraldehyde is added, and the magnetic immobilized alkaline protease is obtained after reaction; adding shrimp shell powder into an acetic acid solution, reacting, filtering, and adding an alkaline solution into filter residues until the filter residues are neutral to obtain modified shrimp shell powder; adding the modified shrimp shell powder into borax buffer solution, then adding magnetic immobilized alkaline protease for enzymolysis, filtering, and freeze-drying the filtrate to obtain the shrimp shell protein powder. The method for modifying alkaline protease is complicated, and the protein extraction rate is below 60%.
The patent CN201110266462.4 discloses a seafood seasoning prepared from shrimp shells and a preparation method thereof, alkaline protease, neutral protease and flavor enzyme are sequentially adopted to carry out enzymolysis on shrimp shell powder to obtain a shrimp shell extract, and then the shrimp shell extract is mixed with monosodium glutamate, salt, white sugar, clove powder, pepper and the like to prepare the shrimp shell seafood seasoning. However, the enzymolysis method of the shrimp shell extract is complicated, and the extraction rate and the hydrolysis degree of the alkaline protease are difficult to guarantee, so that the quality of the extract is poor, and the flavor of the seasoning is influenced.
In view of the above, there is a need to design an improved efficient enzymolysis method for crayfish shells and a preparation method for a shrimp shell seasoning to solve the above problems.
Disclosure of Invention
In order to overcome the defects of the prior art, the invention aims to provide a high-efficiency enzymolysis method of crayfish shells and a preparation method of a crayfish shell seasoning by 60 Co-gamma ray is used for carrying out irradiation modification on alkaline protease and further carrying out enzymolysis 60 The extraction rate and the hydrolysis degree of protein can be obviously improved by Co-gamma ray irradiation treatment, and the shrimp shell seasoning with good flavor can be obtained by deodorization process and Maillard reaction seasoning.
In order to realize the aim, the invention provides a high-efficiency enzymolysis method of crayfish shells, which comprises the following steps:
s1, adopt 60 Performing irradiation treatment on the alkaline protease by using Co-gamma rays to obtain irradiation modified protease;
s2, dispersing the shrimp shell powder into distilled water, adding the irradiation modified protease obtained in the step S1, and carrying out enzymolysis for a preset time at the enzyme adding amount of 2000-7000U/g, the pH value of 7.0-9.5 and the temperature of 45-70 ℃ to obtain the shrimp shell enzymolysis liquid.
As a further improvement of the invention, in step S2, the enzymolysis process is performed 60 Irradiation with Co-gamma rays, said 60 The dose of Co-gamma ray irradiation is 0.1-3kGy, preferably 1kGy
As a further improvement of the present invention, in step S1, the method further includes 60 The Co-gamma ray is irradiated at a dose of 1 to 5kGy, preferably 1 to 3kGy, more preferably 2 kGy.
As a further improvement of the invention, in step S2, the dosage of the irradiation modified protease is 4500-6000U/g; the pH value of the enzymolysis is 8.0-9.0; the temperature is 55-65 ℃; the enzymolysis time is 90-240min, preferably 180-; the mass volume ratio of the shrimp shell powder to the distilled water is (50-200) g: L.
As a further improvement of the present invention, in step S2, the preparation of the shrimp shell powder includes: cleaning heads, shells and legs of crayfish in ice water for 3 times, drying, and micronizing for 20min to obtain shrimp shell powder.
A preparation method of a shrimp shell seasoning comprises the shrimp shell enzymolysis liquid obtained by the efficient enzymolysis method of the crayfish shells.
As a further improvement of the invention, the shrimp shell seasoning also comprises reducing sugar, an fishy remover and a freshener; the reducing sugar comprises one or more of glucose, ribose, xylose and fructose; preferably, the reducing sugar comprises glucose, and the addition amount is 1% -7% of the solution mass, preferably 4%; the reducing sugar is more preferably prepared from the following components in a mass ratio of 2: 1: 1 glucose, xylose and ribose. The fishy removing agent comprises one or more of taurine, citric acid and yeast extract; preferably taurine (added in an amount of 0.2% to 0.8%) or yeast extract (added in an amount of 0.2% to 0.8%), more preferably 0.4%. The freshener comprises one or two of disodium 5 '-inosinate and disodium 5' -guanylate, and the weight ratio of the disodium 5 '-inosinate to the disodium 5' -guanylate is preferably 1: 1, the total addition amount is 0.1-0.3%.
As a further improvement of the invention, the preparation method of the shrimp shell seasoning comprises the following steps: adding reducing sugar, an fishy remover and a freshener into the inactivated shrimp shell enzymatic hydrolysate, and performing Maillard reaction for 60-120min at the pH of 10.0-11.5 and the temperature of 100-115 ℃; then spray drying to obtain shrimp shell seasoning;
or putting the crayfish shell enzymolysis product powder, reducing sugar, an fishy remover and a freshener into distilled water, and carrying out Maillard reaction for 60-120min at the pH of 10.0-11.5 and the temperature of 100-115 ℃; and then spray drying to obtain the shrimp shell seasoning.
The invention has the beneficial effects that:
1. the efficient enzymolysis method of the crayfish shells provided by the invention adopts low dosage 60 The Co-gamma rays are used for carrying out irradiation modification on the alkaline protease, so that the activity of the alkaline protease is improved, the hydrolysis degree of the shrimp shells and the protein extraction rate are further remarkably improved, and the protein extraction rate is improved by about 20% compared with the prior art.
2. The invention further carries out the enzymolysis process 60 The Co-gamma ray irradiation treatment can continuously improve the protein extraction rate and the hydrolysis degree, the hydrolysis degree and the protein extraction rate reach the highest, respectively 28.94 percent and 85.13 percent, so the gain effect is obvious, the preparation method is simple and easy to operate, and the economic value is obvious.
3. The shrimp shell seasoning provided by the invention is prepared by adopting an improved shrimp shell enzymolysis product, and the types and the use amounts of reducing sugar, a deodorization agent and a freshener in the system are regulated and controlled, so that the shrimp shell seasoning with excellent flavor is obtained, is convenient for assembly line, standardized production and processing, and has excellent flavor and taste.
Drawings
FIG. 1 is a drawing of 60 Influence of Co-gamma ray irradiation dose on activity of alkaline protease(n＝3)。
FIG. 2 is 60 Effect of Co-gamma irradiation dose on protein extraction rate and degree of hydrolysis (n-3).
Fig. 3 shows the effect of the amount of enzyme added on the protein extraction yield and the degree of hydrolysis (n ═ 3).
Fig. 4 shows the effect of pH on protein extraction yield and degree of hydrolysis (n ═ 3).
Fig. 5 shows the effect of enzymatic hydrolysis temperature on protein extraction yield and degree of hydrolysis (n-3).
Fig. 6 shows the effect of enzymatic hydrolysis time on protein extraction yield and degree of hydrolysis (n-3).
FIG. 7 is a drawing showing 60 Effect of Co-gamma irradiation on degree of hydrolysis of enzymatic hydrolysate and protein extraction yield (n ═ 3).
FIG. 8 is a graph showing the effect of reducing sugar addition on Maillard reaction.
FIG. 9 shows the effect of reducing sugar addition type and ratio on Maillard reaction.
FIG. 10 is a photograph showing a sample of the enzymatic hydrolysate and seasoning (a left side: seasoning shrimp shell enzymatic hydrolysate; a right side: normal shrimp shell enzymatic hydrolysate; b left side: spray-drying seasoning shrimp shell enzymatic hydrolysate; b right side: spray-drying normal shrimp shell enzymatic hydrolysate).
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is described in detail below with reference to specific embodiments.
It should be noted that, in order to avoid obscuring the present invention with unnecessary details, only the structures and/or processing steps closely related to the scheme of the present invention are shown in the specific embodiments, and other details not closely related to the present invention are omitted.
In addition, it is also to be noted that the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Examples 1 to 6
A high-efficiency enzymolysis method for crayfish shells comprises the following steps:
s1, respectively adopt 60 Carrying out irradiation treatment on the alkaline protease by Co-gamma rays with irradiation doses of 0, 1, 2, 3, 4 and 5kGy to obtain irradiation modified protease;
s2, peeling shrimp shells and shrimp legs by manual operation, putting peeled shrimp shell substances into ice water for cleaning for 3 times, drying, and carrying out superfine grinding for 20min to prepare shrimp shell powder; and (3) dispersing the shrimp shells into distilled water, adding 5000U/g of the irradiation modified protease obtained in the step S1, and performing enzymolysis for 3 hours at the pH of 8.5 and the temperature of 60 ℃ to obtain shrimp shell enzymolysis liquid.
As shown in FIG. 1, it can be seen that the activity of alkaline protease is greatly improved (P) along with the increase of irradiation dose in the range of 0-2 kGy<0.01); in the range of 2-5 kGy, the activity of the alkaline protease is extremely remarkably reduced (P) along with the continuous increase of the irradiation dose<0.01); when the irradiation dose is 2kGy, the activity of the alkaline protease is 18479U/g at most; when the irradiation dose exceeds 4kGy, the activity of the alkaline protease is obviously lower than that of the non-irradiated sample in example 1, and the groups have very significant difference. This indicates a low dose 60 The activity of the alkaline protease can be improved by Co-gamma ray irradiation; while high-dose irradiation causes different damage to enzyme system, resulting in enzyme metabolism disorder and activity inhibition
As shown in FIG. 2, it can be seen that, within the range of 0-2 kGy, the hydrolysis degree and the protein extraction rate are remarkably improved along with the improvement of the irradiation dose. When the irradiation dose is 2kGy, the hydrolysis degree and the protein extraction rate of the alkaline protease reach the highest levels, namely 25.01 percent and 79.06 percent respectively, and the enzymolysis effect of the shrimp shells in the prior art is obviously higher. Within the range of 2-5 kGy, the hydrolysis degree and the protein extraction rate are obviously reduced along with the increase of the irradiation dose.
Examples 7 to 12
Compared with the embodiment 3, the difference of the high-efficiency enzymolysis method of the crayfish shells is that the dosage of the irradiation modified protease is 2000, 3000, 4000, 5000, 6000 and 7000U/g respectively, and the others are about the same as the embodiment 3, and are not repeated.
As shown in FIG. 3, it can be seen that the degree of hydrolysis and the protein extraction rate gradually increased with the increase in the amount of the radiation-modified protease, and substantially peaked when the amount was 5000U/g, with the degree of hydrolysis and the protein extraction rate being 25.11% and 79.12%, respectively.
Examples 13 to 18
Compared with the embodiment 3, the difference of the efficient enzymolysis method of the crayfish shells is that the enzymolysis pH values are 7.0, 7.5, 8.0, 8.5, 9.0 and 9.5 respectively, and the others are substantially the same as the embodiment 3 and are not repeated.
As shown in fig. 4, it can be seen that the degree of hydrolysis and the protein extraction rate both increased and then decreased as the pH value increased, and the degree of hydrolysis and the protein extraction rate reached the highest values of 25.09% and 79.08% at a pH value of 8.5, respectively.
Examples 19 to 24
Compared with the embodiment 3, the difference of the efficient enzymolysis method of the crayfish shells is that the enzymolysis temperatures are 45, 50, 55, 60, 65 and 70 ℃, and the other temperatures are approximately the same as the embodiment 3, so that the details are not repeated.
As shown in fig. 5, it can be seen that the extraction rate of protein water does not change much with increasing temperature, but the degree of hydrolysis increases first and then decreases significantly. The effect is optimal when the temperature is 60 ℃.
Examples 25 to 30
Compared with the embodiment 3, the difference of the efficient enzymolysis method of the crayfish shells is that the enzymolysis time is respectively 90 min, 120min, 150 min, 180min, 210 min and 240min, and the rest are substantially the same as the embodiment 3, and are not repeated.
As shown in fig. 6, it can be seen that, with the increase of the enzymolysis time, both the hydrolysis degree and the protein extraction rate increase first and then tend to be gentle, and when the enzymolysis time reaches 180min, the protein extraction rate and the hydrolysis degree reach the vicinity of the peak values, which are 79.04% and 25.08%, respectively.
Example 31
Compared with the embodiment 3, the difference of the efficient enzymolysis method of the crayfish shells is that the step S2 adopts 60 Co-gamma ray irradiates the enzymolysis process. The rest is substantially the same as embodiment 3, and will not be described herein.
As shown in fig. 7, it can be seen that when the enzymolysis process was further irradiated, the protein extraction rate and the hydrolysis degree were further improved as compared with example 3, and when the irradiation dose was 1kGy, the hydrolysis degree and the protein extraction rate reached the highest, respectively, 28.94% and 85.13%, and were respectively improved by 14.93% and 7.65% as compared with example 3.
In summary, the invention adopts 60 Co-gamma ray irradiates alkaline protease to modify the alkaline protease, and the optimum enzymolysis condition is obtained by adjusting the enzyme adding amount, pH, enzymolysis temperature, enzymolysis time and the irradiation dose of enzymolysis liquid and comparing the hydrolysis degree and the protein extraction rate. As a result, the best enzymolysis effect is achieved when the enzyme adding amount is 5200U/g, the pH value is 8.5, the enzymolysis temperature is 60.5 ℃, the enzymolysis time is 3h, and the irradiation dose of the enzymolysis solution is 1 kGy. Wherein, the hydrolysis degree of the best enzymolysis effect is 28.94%, and the protein extraction rate is 85.13%. Conclusion 60 The protease modified by the Co-gamma ray irradiation technology can effectively improve the enzymolysis effect of crayfish shells.
After the enzymolysis liquid prepared in the embodiment is inactivated and sterilized, supernatant liquid is taken for freeze drying or spray drying, and crayfish shell enzymolysis product powder can be obtained.
Example 32
A preparation method of a shrimp shell seasoning comprises the following steps: heating the shrimp shell enzymolysis liquid prepared in the embodiment 3 to 100 ℃ for inactivation for 6min, centrifuging at 5000rpm for 30min, finally taking the supernatant, adding reducing sugar, an odor removing agent and a freshener into the supernatant, carrying out Maillard reaction for 100min at the pH of 11.0 and the temperature of 110 ℃, and then carrying out spray drying to obtain the shrimp shell seasoning.
The Maillard reaction is mainly the reaction between amino acid and reducing sugar, and the evaluation of aroma and color should be emphasized, so A is used 294nm 、A 420nm And A 280nm The evaluation of the seasoning is more objective, A 294nm Representing the aroma intermediate substance, namely the formation degree of the low molecular weight aroma intermediate, and measuring by absorbing 1mL of sample liquid and diluting by 50 times; a. the 420nm Typical of the browning processThe concentration of the melanoidin-like polymer is measured by absorbing 1mL of the final reaction product and diluting by 20 times; a. the 280nm Representative is the "meat flavor" material, measured as a 100-fold dilution of the final reaction product in 1 mL.
As shown in FIGS. 8 and 9, it can be seen that the amount of glucose added is in the range of 1 to 4%, A 294nm 、A 420nm And A 280nm The value increases significantly with increasing glucose addition (P)<0.05). Within the range of 4-7%, the growth rate of the three values along with the increase of the addition amount of the glucose is not obvious. This indicates that the extent of low molecular weight aroma intermediate formation, melanoidin polymer concentration and meat flavor increase slowly when glucose is added in an amount exceeding 4%. Therefore, the amount of reducing sugar added is preferably 4%.
Glucose: ribose ═ 1: 1 time (i.e. 2% each) of A 294nm And A 280nm The highest value indicates that ribose has the best effect of improving the low molecular weight aroma and meat aroma of the Maillard reaction; glucose: xylose is 1: 1 time A 420nm The highest value indicates that xylose is most effective in increasing the concentration of melanoidin-like polymer in Maillard reaction. Ribose and fructose react faster than glucose, ribose reacts with amino acid, peptide and protein more easily to form flavor substance, while fructose has a little peculiar smell and has flat mouth height. Glucose: xylose: ribose ═ 2: 1: 1 addition method, i.e., 1% glucose, 1% xylose and 1% ribose, A 294nm ＝0.503、A 420nm ＝0.521、A 280nm The comprehensive effect is better when the content is 0.824. In this case, the method for preparing a shrimp shell seasoning includes: heating the shrimp shell enzymolysis liquid prepared in the embodiment 3 to 100 ℃ for inactivation for 6min, centrifuging at 5000rpm for 30min, and finally taking supernatant, adding the mixture into the supernatant according to the mass ratio of 2: 1: 1 of glucose, xylose and ribose (the total amount is 0.4%), 0.4% of taurine, and the weight ratio of 1: 1 disodium 5 '-inosinate and disodium 5' -guanylate (total amount of 0.2%) were subjected to Maillard reaction at 110 ℃ and pH 11 for 100min, and then spray-dried to obtain a shrimp shell seasoning.
And 4 primary indexes of the seasonings and 8 secondary indexes are selected for sensory evaluation by 10 experts, and the evaluation experts are all persons with normal sensory conditions, can perform independent evaluation and have no allergic history on the crayfishes. And selecting 1 recorder to record the evaluation result timely and accurately. Wherein the evaluation indexes are taste (shrimp flavor, sweet taste, and umami taste), off-flavor (fishy smell, bitter taste, and sulfur taste), chroma, and acceptability, respectively, and the sensory evaluation criteria are shown in Table 1.
TABLE 1 sensory evaluation criteria
TABLE 2 Effect of odor removing Agents on flavor
TABLE 3 Effect of taurine and Yeast extract addition amounts on flavor
As can be seen from tables 2 and 3, taurine and yeast extract are more effective. Of these, 0.4% taurine is most effective.
TABLE 4 Effect of the amount of flavor enhancer added on flavor
The flavor enhancers in table 4 are composed of 1: 1 and 5 '-disodium inosinate and 5' -disodium guanylate, and the freshener has obvious effects of improving the flavor (particularly shrimp flavor and delicate flavor), reducing peculiar smell and improving the acceptance. The seasoning shrimp flavor index result is the best when 0.2 percent of the freshener is added; the seasoning added with 0.3 percent of the freshener has the best result of the umami index, but causes a certain loss and covering on the shrimp flavor; the 0.2% and 0.3% of the flavor enhancer both greatly improve the peculiar smell of the flavoring, but the flavoring added with the 0.2% of the flavor enhancer in the whole acceptance degree is obviously better than the other two addition amounts.
As can be seen from the above sensory evaluation, the shrimp shell seasoning having an excellent flavor can be obtained by preparing the shrimp shell seasoning using the shrimp shell enzymatic hydrolysate prepared by the present invention.
In conclusion, the invention preferably adopts 60 Co-gamma rays to carry out irradiation treatment on the alkaline protease to obtain irradiation modified protease; dispersing shrimp shell powder into distilled water, adding the obtained irradiation modified protease, and performing enzymolysis at 60 ℃ and pH of 8.5 for 180min to obtain shrimp shell enzymolysis liquid. The enzymolysis effect can be continuously improved by optimizing the response surface and further performing irradiation treatment on the enzymolysis process. Compared with the prior art, the invention improves the protein extraction rate by about 20 percent and the hydrolysis degree by about 8 percent. Reducing sugar, an fishy removing agent and a freshener are added into the enzymolysis liquid, the Maillard reaction time is controlled to be 100min, the temperature is 110 ℃, and the pH value is 11.0. And evaluating the seasoning by adopting multi-stage fuzzy mathematics, and finally preparing the crawfish shell seasoning by spray drying. Compared with the prior art, the optimized preparation process of the flavoring for the shells of the crayfish has the advantages of strong shrimp flavor, good color and fragrance, simple and easy operation, and remarkable economic value.
Although the present invention has been described in detail with reference to the preferred embodiments, it will be understood by those skilled in the art that various changes may be made and equivalents may be substituted for elements thereof without departing from the spirit and scope of the present invention.
Claims (8)
1. A high-efficiency enzymolysis method of crayfish shells is characterized by comprising the following steps:
s1, adopt 60 Performing irradiation treatment on the alkaline protease by using Co-gamma rays to obtain irradiation modified protease;
s2, dispersing shrimp shell powder into distilled water, adding the irradiation modified protease obtained in the step S1, and placing the mixture under irradiation conditions; irradiating for a certain time to obtain shrimp shell enzymolysis liquid.
2. The method for enzymatic hydrolysis of crayfish shells as claimed in claim 1, wherein in step S1, the enzymatic hydrolysis is performed in the presence of a protease 60 The Co-gamma ray is irradiated at a dose of 1 to 5kGy, preferably 1 to 3kGy, more preferably 2 kGy.
3. The efficient enzymolysis method of crayfish shells as claimed in claim 1, wherein in step S2, the enzymolysis process is performed by 60 Irradiation with Co-gamma rays, said 60 The Co-gamma ray irradiation dose is 0 to 3kGy, preferably 1 kGy.
4. The efficient enzymolysis method for crayfish shells as claimed in claim 1, wherein in step S2, the dosage of the radiation modified protease is 4500-6000U/g; the pH value of the enzymolysis is 8.0-9.0; the temperature is 55-65 ℃; the enzymolysis time is 90-240min, preferably 180-; the mass volume ratio of the shrimp shell powder to the distilled water is (50-200) g: L.
5. The efficient enzymolysis method for crayfish shells as claimed in claim 1, wherein in step S2, the preparation of the crayfish shell powder comprises: cleaning heads, shells and legs of crayfish in ice water for 3 times, drying, and micronizing for 20min to obtain shrimp shell powder.
6. A method for producing a shrimp shell seasoning, comprising the shrimp shell enzymatic hydrolysate obtained by the high-efficiency enzymatic hydrolysis method of a shrimp shell of a crayfish according to any one of claims 1 to 5.
7. The preparation method of the shrimp shell seasoning of claim 6, wherein the shrimp shell seasoning further comprises reducing sugar, an odor removing agent and a flavor enhancer; the reducing sugar comprises one or more of glucose, ribose, xylose and fructose; the fishy removing agent comprises one or more of taurine, citric acid and yeast extract; the freshener comprises one or two of disodium 5 '-inosinate and disodium 5' -guanylate.
8. The method of preparing a shrimp shell seasoning of claim 6, wherein the method of preparing a shrimp shell seasoning comprises: adding reducing sugar, an fishy remover and a freshener into the inactivated shrimp shell enzymatic hydrolysate, and performing Maillard reaction for 60-120min at the pH of 10.0-11.5 and the temperature of 100-115 ℃; then spray drying to obtain shrimp shell seasoning;
or putting the crayfish shell enzymolysis product powder, reducing sugar, an fishy removing agent and a freshener into distilled water, and carrying out Maillard reaction for 60-120min at the pH of 10.0-11.5 and the temperature of 100-; and then spray drying to obtain the shrimp shell seasoning.
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