CN115777904A

CN115777904A - Composite seafood fresh-taste base material and preparation method thereof

Info

Publication number: CN115777904A
Application number: CN202211607805.3A
Authority: CN
Inventors: 杨宇昊; 周胜光; 李景舒; 田秀秀; 陈磊; 罗思琦; 黄小青
Original assignee: Foshan Haitian Nanning Seasoning Food Co ltd; Foshan Haitian Suqian Seasoning Food Co ltd; Haitian Oyster Sauce Tianjin Group Co ltd; Foshan Haitian Flavoring and Food Co Ltd; Foshan Haitian Gaoming Flavoring and Food Co Ltd
Current assignee: Foshan Haitian Nanning Seasoning Food Co ltd; Foshan Haitian Suqian Seasoning Food Co ltd; Haitian Oyster Sauce Tianjin Group Co ltd; Foshan Haitian Flavoring and Food Co Ltd; Foshan Haitian Gaoming Flavoring and Food Co Ltd
Priority date: 2022-12-14
Filing date: 2022-12-14
Publication date: 2023-03-14
Anticipated expiration: 2042-12-14
Also published as: CN115777904B

Abstract

The application provides a composite seafood deliciousness base stock and a preparation method thereof, wherein the preparation method comprises the following steps: smashing the seafood raw material; preparing the crushed seafood raw materials into a solution and sterilizing the solution; inoculating a compound strain into the sterilized solution for fermentation; adding flavourzyme into the fermented liquid for enzymolysis; carrying out deodorization treatment on the solution after enzymolysis; adding reducing sugar into the solution after deodorization treatment to carry out Maillard reaction; the seafood raw material comprises leftovers of shrimps, clams and oysters, and the composite strain comprises bacillus licheniformis, candida utilis and lactobacillus plantarum. The preparation method of the composite seafood delicious base material provided by the application has better flavor through the synergistic fermentation of the composite strains.

Description

Composite seafood fresh-taste base material and preparation method thereof

Technical Field

The application relates to the technical field of food fermentation engineering, in particular to a composite seafood flavor base stock and a preparation method thereof.

Background

The aquatic leftovers contain low content of free sugar, betaine, organic acid and nucleotide, but contain abundant free amino acid types, wherein the content of glutamic acid with delicate flavor is the highest, and the content of glycine, alanine and arginine is also high. The presence of these free amino acids provides a rich source of amino acids for the maillard reaction. Therefore, the seafood flavor base material obtained by performing flavor treatment on the crustacean seafood leftovers has the special flavor of natural seafood, is delicious in taste and thick in mouthfeel, is rich in amino nitrogen and polypeptide, can be widely applied to various foods such as instant noodles, puffed foods, meat products, catering ingredients, seasonings, baked foods, frozen foods, nutritional health-care foods and the like, and can enhance the flavor of the foods and the protein content. Moreover, the seafood flavor base material belongs to a low-sodium type high-safety pure natural food seasoning ingredient product, can gradually replace the high-sodium seasonings such as monosodium glutamate, chicken essence and the like in the market, and has wide market prospect.

However, the flavor of seafood flavor base materials prepared by the traditional method still needs to be improved.

Disclosure of Invention

Therefore, there is a need for a composite seafood deliciousness base material and a preparation method thereof, which can greatly improve the flavor of the seafood deliciousness base material to meet the market demand.

One aspect of the application provides a method for preparing a composite seafood savory base, comprising the following steps:

(a) Smashing the seafood raw material;

(b) Preparing the crushed seafood raw materials into a solution and sterilizing;

(c) Inoculating a compound strain into the sterilized solution for fermentation;

(d) Adding flavourzyme into the fermented liquid for enzymolysis;

(e) Carrying out deodorization treatment on the solution after enzymolysis;

(f) Adding reducing sugar into the solution after deodorization treatment to carry out Maillard reaction;

the seafood raw materials comprise leftovers of shrimps, clams and oysters, and the composite strains comprise bacillus licheniformis, candida utilis and lactobacillus plantarum.

In some embodiments, the mass ratio of the shrimp, the clam and the oyster leftovers is (4-6): (1-2): (2-3).

In some embodiments, the mass ratio of the bacillus licheniformis, the candida utilis and the lactobacillus plantarum is (1-4): (2-3): (1-3).

In some of these embodiments, the inoculum size of the composite bacterial species is 3.5% to 4%.

In some embodiments, the temperature of the fermentation is 30-32 ℃, and the time of the fermentation is 22-24 h.

In some embodiments, the addition amount of the flavourzyme is 0.05-0.15% of the mass of the seafood raw material.

In some embodiments, the temperature of the enzymolysis is 45-55 ℃, and the time of the enzymolysis is 2-3 h.

In some embodiments, the reducing sugar is added in an amount of 2-3% by mass of the seafood raw material.

In some of the embodiments, the temperature of the Maillard reaction is 90-95 ℃, and the time of the Maillard reaction is 40-50 min.

In some embodiments, the method for preparing the composite seafood flavor base material comprises the step (c) of adding a carbon source and a nitrogen source into the solution after enzyme inactivation before the step of inoculating the composite strain for fermentation.

In still another aspect of the present application, there is provided a composite seafood savory base prepared by the method for preparing the composite seafood savory base.

Compared with the prior art, the method has the following technical effects:

the preparation method of the composite seafood flavor base material can effectively avoid the generation of bad flavors such as bitter taste, amine taste and fishy smell, and can obtain amino acids with more abundant varieties through the synergistic fermentation of the composite strains, and simultaneously improve the content of micromolecule flavor-developing peptide and flavor amino acid, so that the flavor of the prepared composite seafood flavor base material is better. Meanwhile, the seafood leftovers are used as the raw materials, so that the seafood leftovers are fully utilized, resources can be saved, the waste output is reduced, and the economic value of the product is improved.

Drawings

FIG. 1 is a schematic flow diagram of a method for preparing a composite seafood savory base according to one embodiment;

fig. 2 is a schematic flow chart of a method for preparing a composite seafood savory base according to another embodiment.

Detailed Description

To facilitate an understanding of the present application, the present application will now be described more fully with reference to the accompanying drawings. Preferred embodiments of the present application are shown in the drawings. This application may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete.

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 application belongs. The terminology used herein in the description of the present application is for the purpose of describing particular embodiments only and is not intended to be limiting of the application.

In the technical features described in the open-ended form, the closed technical scheme comprising the listed features also comprises the open technical scheme comprising the listed features.

Herein, reference to numerical intervals is deemed continuous within the numerical intervals, unless otherwise stated, and includes the minimum and maximum values of the range, as well as each and every value between such minimum and maximum values. Further, when a range refers to an integer, each integer between the minimum and maximum values of the range is included. Further, when multiple range-describing features or characteristics are provided, the ranges may be combined. In other words, unless otherwise indicated, all ranges disclosed herein are to be understood to encompass any and all subranges subsumed therein.

In this context, referring to units of the data range, if only with units after the right end point, the units representing the left end point and the right end point are the same. For example, 0.3 to 0.5m/s means that the units of the left end point "0.3" and the right end point "0.5" are both m/s (meters/second).

Only some numerical ranges are specifically disclosed herein. However, any lower limit may be combined with any upper limit to form ranges not explicitly recited; and any lower limit may be combined with any other lower limit to form a range not explicitly recited, and any upper limit may be combined with any other upper limit to form a range not explicitly recited. Further, each separately disclosed point or individual value may itself, as a lower limit or upper limit, be combined with any other point or individual value or with other lower limit or upper limit to form a range not explicitly recited.

All steps of the present application may be performed sequentially or randomly, if not specifically stated. For example, the method comprises steps (a) and (b), meaning that the method may comprise steps (a) and (b) performed sequentially, and may also comprise steps (b) and (a) performed sequentially. For example, reference to the process further comprising step (c) means that step (c) may be added to the process in any order, for example, the process may comprise steps (a), (b) and (c), may also comprise steps (a), (c) and (b), may also comprise steps (c), (a) and (b), etc.

In the present application, the technical features described in the open manner include a closed technical solution including the listed features, and also include an open technical solution including the listed features.

Referring to fig. 1, the present application provides a method for preparing a composite seafood savory base, comprising the steps of:

(a) Smashing the seafood raw material;

(b) Preparing the crushed seafood raw materials into a solution and sterilizing the solution;

(d) Adding flavourzyme into the fermented liquid for enzymolysis;

(e) Carrying out deodorization treatment on the solution after enzymolysis;

(f) And adding reducing sugar into the solution after the fishy smell removing treatment to carry out Maillard reaction.

The seafood raw material is shellfish seafood, including leftovers of shrimp, concha Meretricis Seu Cyclinae and Concha Ostreae. In some embodiments, the shrimp in the offal: clam: the weight ratio of the oysters is (4-6): (1-2): (2-3).

The composite strain comprises bacillus licheniformis, candida utilis and lactobacillus plantarum. The flavor of the composite seafood flavor base material is improved through the synergistic effect of bacillus licheniformis, candida utilis and lactobacillus plantarum.

In some embodiments, the mass ratio of bacillus licheniformis, candida utilis and lactobacillus plantarum is (1-4): (2-3): (1-3).

In some embodiments, the composite bacterial species is inoculated in an amount of 3.5% to 4%. The inoculation amount refers to the total concentration of three bacteria, namely bacillus licheniformis, candida utilis and lactobacillus plantarum in the system.

In some embodiments, the seafood raw material is ground to be more than 200 meshes in the step (a), so that the contact area of the seafood raw material with the microorganisms and the enzyme preparation can be increased, the speed of microbial fermentation and enzymolysis reaction can be increased, the using amount of the microorganisms and the enzyme can be saved, and the production cost can be reduced.

In some embodiments, the seafood raw material is comminuted using a wet comminution technique. The wet grinding technique can be performed according to conventional operations in the art, for example, the seafood raw material and water can be mixed and ground by using a wall breaking machine, a grinding mill, a colloid mill and other instruments.

In some embodiments, the mass concentration of the seafood raw material in the solution in step (b) may be 60% to 70%.

In some embodiments, the temperature for enzyme deactivation in step (b) is 120 ℃ to 130 ℃ and the time for enzyme deactivation is 15min to 25min.

In some embodiments, the temperature of the fermentation in step (c) is 30 ℃ to 32 ℃ and the time of the fermentation is 22h to 24h.

Referring to fig. 2, in some embodiments, the method further comprises a step (c) ₀ ) Before inoculating the composite strain for fermentation, adding a carbon source and a nitrogen source into the solution after enzyme deactivation. The carbon source and the nitrogen source with high quality can be provided for microbial fermentation by adding the additive before fermentation, and the phenomenon that the microbes consume flavor substances can not occur. The base flavor can be further improved thereby.

The carbon source may be any carbon source conventionally known in the art, such as glucose. The nitrogen source may be any conventionally known nitrogen source in the art, such as alanine. The carbon source and nitrogen source are not particularly limited and may be selected from those most suitable for the intended purpose.

In some embodiments, the amount of flavourzyme added in step (d) is 0.05-0.15% of the mass of the seafood raw material.

In some embodiments, the temperature of the enzymolysis in the step (d) is 45-55 ℃, and the time of the enzymolysis is 2-3 h.

In some embodiments, the deodorization treatment in step (e) is a physical adsorption deodorization treatment, which may be any physical adsorption deodorization method known in the art, for example, a porous adsorbent such as hydrogen mordenite, activated carbon, silica gel, molecular sieve, activated alumina, etc. may be used for the physical adsorption deodorization.

In some preferred embodiments, the physical adsorption deodorization of step (e) comprises:

pouring the solution after enzymolysis into a container full of hydrogen mordenite (SI/AI = 10), standing for 50-60 min at T < 35 ℃, and filtering with a 60-mesh screen.

In some embodiments, the reducing sugar in step (f) is added in an amount of 2-3% by mass of the seafood raw material.

In some embodiments, the reducing sugar is fructose and/or glucose.

In some preferred embodiments, the reducing sugar is fructose and glucose, the ratio of fructose to glucose being (1-3): (2-5). By adding fructose, the reaction rate can be increased, the thermal reaction temperature can be reduced, excessive acid and burnt bitterness can be avoided, and the preservation of fresh and sweet amino acid is facilitated. Meanwhile, by compounding fructose and glucose, compared with the method of adopting single fructose or glucose, the flavor and taste of the product can be further improved.

In some embodiments, the temperature of the Maillard reaction is between 90 ℃ and 95 ℃ and the time of the Maillard reaction is between 40min and 50min.

For convenience of storage, transportation and use, in some embodiments, step (f) is followed by a step of concentrating and/or drying the maillard reaction liquid. The concentration step and the drying step can adopt any conventional operation in the field.

In some embodiments, the concentration step may be:

filtering the liquid material after the Maillard reaction, and concentrating the filtrate under reduced pressure until the relative density is 1.03-1.05.

In some embodiments, the drying step may be a spray drying method, and specific drying parameters include:

the air inlet temperature is 140-150 ℃, the air outlet temperature is 100-110 ℃, the drying chamber temperature is 100-105 ℃, and centrifugal spray drying is carried out after preheating for 10-12 min.

In a further aspect of the present application, there is provided a composite seafood flavor base prepared by the preparation method of any one of the above embodiments. The composite seafood flavor base material prepared by the preparation method of the composite seafood flavor base material provided by the application has the advantages that the content of sodium glutamate can reach 2.1%, the content of aspartic acid is 1.56%, and the two amino acids are main amino acids with flavor characteristics. In addition, the total content of glycine and alanine is also as high as 1.96 percent, the glycine and alanine are characteristic amino acids with sweet taste, the fresh and sweet taste of the product can be improved by serine (0.51 percent) and proline (0.59 percent), and the amino acids account for more than half of the total amount of the amino acids in the composite seafood fresh-taste base material provided by the application, so that the seafood fresh-taste base material is endowed with rich seafood flavor and fresh and sweet taste.

The following are specific examples. The present application is intended to be further described in detail to assist those skilled in the art and researchers in further understanding the present application, and the relevant technical conditions and the like are not intended to limit the present application in any way. Any modification made within the scope of the claims of the present application is within the scope of the claims of the present application. The examples, which are not specifically illustrated, employ drugs and equipment, all of which are conventional in the art. The experimental procedures, in which specific conditions are not indicated in the examples, were carried out according to conventional conditions, such as those described in the literature, in books, or as recommended by the manufacturer.

Unless otherwise specified, the raw materials and reagents used in the following examples are all commercially available products or can be prepared by known methods. The experimental procedures, in which specific conditions are not indicated in the examples, were carried out according to conventional conditions, such as those described in the literature, in books, or as recommended by the manufacturer.

Example 1

(1) Wet grinding

Washing the leftovers of the shrimps, the clams and the oysters by using saturated saline water according to the mass ratio of the shrimps: clam: oyster =6:2:3, weighing, grinding by using a wall breaking machine, adding water, and repeatedly grinding by using a colloid mill until the slurry passes through a 200-mesh screen, wherein the weight ratio of water: the material ratio is 8:1.

(2) Dissolving and sterilizing

Adding water into the leftovers ground by the wet method in the step (1) to prepare a solution with the concentration of 700g/L, placing the solution into a high-pressure steam sterilization pot, and sterilizing for 20min at 130 ℃.

(3) Fermentation of

Adding 1% of alanine and 1% of glucose (mass fraction, based on the total mass of the shrimp, the clam and the oyster leftovers) into the sterilized solution obtained in the step (2), and then adding the activated bacillus licheniformis, the activated candida utilis and the activated lactobacillus plantarum into the sterilized solution obtained in the step (2) according to a mass ratio of 4:3:3, inoculating the mixture into the solution, wherein the inoculation amount is 4%, fermenting for 24 hours at 32 ℃, and sterilizing after the fermentation.

(4) Enzymolysis

Adding 0.15 percent (mass fraction, based on the total mass of the shrimps, the clams and the oysters) of flavourzyme into the sterilized fermentation liquor obtained in the step (3), carrying out enzymolysis for 2 hours at the pH of 7.0 and the temperature of 55 ℃, and taking the supernatant for later use.

(5) Removing fishy smell

And (3) pouring the supernatant obtained in the step (4) into a container full of hydrogen mordenite (SI/AI = 10), keeping the mixture stand for 60min when the T is less than 35 ℃, and filtering the mixture by a 60-mesh screen for later use.

(6) Maillard reaction

And (3) adding a compound of fructose and glucose (fructose: glucose = 1:2) into the filtrate obtained in the step (5) in mass percent based on the total mass of the shrimp, the clam and the oyster leftovers, uniformly stirring, and reacting for 40min at 95 ℃.

(7) Pre-concentrating and drying

Concentrating the solution obtained after the reaction in the step (6) under reduced pressure until the relative density is 1.05; setting the temperature of an air inlet of spray drying at 150 ℃, the temperature of an air outlet of spray drying at 110 ℃ and the temperature of a drying chamber at 105 ℃, preheating for 10min, then carrying out centrifugal spray drying, collecting powder, sealing and weighing to obtain the composite seafood flavor base material.

Example 2

(1) Wet pulverization

Washing the leftovers of the shrimps, the clams and the oysters by using saturated saline water according to the mass ratio of the shrimps: clam: oyster =6:1:2.5, weighing, then mincing with a wall breaking machine, adding water and repeatedly grinding by using a colloid mill until the slurry passes through a 200-mesh screen, and adding water: the material ratio is 8:1.

(2) Dissolving and sterilizing

Adding water into the leftovers ground by the wet method in the step (1) to prepare a solution with the concentration of 700g/L, placing the solution into a high-pressure steam sterilization pot, and sterilizing for 25min at 130 ℃.

(3) Fermentation of

(4) Enzymolysis

Adding 0.15 percent (mass fraction, based on the total mass of the shrimp, the clam and the oyster leftovers) of flavourzyme into the fermentation liquor sterilized in the step (3), carrying out enzymolysis for 2 hours under the conditions that the pH is 7.0 and the temperature is 55 ℃, and taking the supernatant for later use.

(5) Deodorization

(6) Maillard reaction

(7) Pre-concentrating and drying

Concentrating the solution after the reaction in the step (6) under reduced pressure until the relative density is 1.05; setting the air inlet temperature of spray drying at 150 ℃, the air outlet temperature at 110 ℃ and the drying chamber temperature at 105 ℃, preheating for 10min, then carrying out centrifugal spray drying, collecting powder, sealing and weighing to obtain the composite seafood flavor base material.

Example 3

(1) Wet pulverization

Washing the leftovers of the shrimps, the clams and the oysters by using saturated saline water according to the mass ratio of the shrimps: clam: oyster =4:1:2, weighing, then mincing with a wall breaking machine, adding water and repeatedly grinding by using a colloid mill until the slurry passes through a 200-mesh screen, and adding water: the material ratio is 8:1.

(2) Dissolving and sterilizing

And (2) adding water into the leftovers ground by the wet method in the step (1) to prepare a solution with the concentration of 600g/L, placing the solution into a high-pressure steam sterilization pot, and sterilizing the solution for 25min at 121 ℃.

(3) Fermentation of

Adding 0.5% of alanine and 0.5% of glucose (mass fraction, based on the total mass of the shrimp, the clam and the oyster leftovers) into the sterilized solution obtained in the step (2), and then adding the activated bacillus licheniformis, the candida utilis and the lactobacillus plantarum into the sterilized solution obtained in the step (2) according to a mass ratio of 1:2:1, the inoculation amount is 3.5 percent, the fermentation is carried out for 22 hours at the temperature of 30 ℃, and the sterilization treatment is carried out after the fermentation is finished.

(4) Enzymolysis

Adding 0.05 percent (mass fraction based on the total mass of the shrimp, the clam and the oyster leftovers) of flavourzyme into the fermentation liquor sterilized in the step (3), carrying out enzymolysis for 2.5h under the conditions that the pH is 7.0 and the temperature is 45 ℃, and taking the supernatant for later use.

(5) Removing fishy smell

(6) Maillard reaction

Adding 2.5 percent (mass fraction based on the total mass of the shrimp, the clam and the oyster leftovers) of a fructose and glucose compound (fructose: glucose = 1:2) into the filtrate obtained in the step (5), uniformly stirring, and reacting for 50min at 90 ℃.

(7) Pre-concentrating and drying

Concentrating the solution after the reaction in the step (6) is finished under reduced pressure until the relative density of the solution is 1.03; setting the temperature of an air inlet of spray drying at 140 ℃, the temperature of an air outlet at 100 ℃ and the temperature of a drying chamber at 100 ℃, preheating for 12min, then carrying out centrifugal spray drying, collecting powder, sealing and weighing to obtain the composite seafood flavor base material.

Example 4

The preparation method is basically the same as that of the example 3, except that the mass ratio of the bacillus licheniformis, the candida utilis and the lactobacillus plantarum is 4:2:1.

example 5

(1) Wet pulverization

Washing the leftovers of the shrimps, the clams and the oysters by using saturated saline water according to the mass ratio of the shrimps: clam: oyster =5:1.5:2.5, weighing, then mincing with a wall breaking machine, adding water and repeatedly grinding by using a colloid mill until the slurry passes through a 200-mesh screen, and adding water: the material ratio is 9.

(2) Dissolving and sterilizing

Adding water into the leftovers ground by the wet method in the step (1) to prepare a solution with the concentration of 650g/L, placing the solution into a high-pressure steam sterilization pot, and sterilizing for 15min at 125 ℃.

(3) Fermentation of

Adding 0.75% of alanine and 0.75% of glucose (mass fraction based on the total mass of the shrimp, the clam and the oyster leftovers) into the sterilized solution obtained in the step (2), and then adding the activated bacillus licheniformis, the activated candida utilis and the activated lactobacillus plantarum into the sterilized solution obtained in the step (2) according to a mass ratio of 2:2.5: inoculating to the solution at a ratio of 1.5 with an inoculum size of 3.8%, fermenting at 31 deg.C for 23 hr, and sterilizing after fermentation.

(4) Enzymolysis

Adding 0.1 percent (mass fraction, based on the total mass of the shrimp, the clam and the oyster leftovers) of flavourzyme into the fermentation liquor sterilized in the step (3), carrying out enzymolysis for 2.5h under the conditions that the pH is 7.0 and the temperature is 50 ℃, and taking the supernatant for later use.

(5) Removing fishy smell

(6) Maillard reaction

Adding 2.5 percent (mass fraction based on the total mass of the shrimp, the clam and the oyster leftovers) of a fructose and glucose compound (fructose: glucose = 1:2) into the filtrate obtained in the step (5), uniformly stirring, and reacting for 45min at 930 ℃.

(7) Pre-concentrating and drying

Concentrating the solution obtained after the reaction in the step (6) under reduced pressure until the relative density is 1.04; setting the air inlet temperature of spray drying to 145 ℃, the air outlet temperature to 105 ℃, the drying chamber temperature to 103 ℃, preheating for 11min, then carrying out centrifugal spray drying, collecting powder, sealing and weighing to obtain the composite seafood flavor base material.

Comparative example 1

The preparation method is basically the same as that of the example 5, except that the sequence of the step (3) and the step (4) is interchanged, namely, the enzymolysis is performed before the fermentation, and specifically: after the step (2), adding flavourzyme into the sterilized solution for enzymolysis, and then adding alanine and glucose, bacillus licheniformis, candida utilis and lactobacillus plantarum into the supernatant obtained after enzymolysis for enzymolysis.

Comparative example 2

The preparation method is basically the same as that of example 5, except that the fermentation in step (3) is omitted.

Comparative example 3

The preparation method is basically the same as that of the example 5, except that the enzymolysis in the step (4) is omitted.

Comparative example 4

The preparation method is basically the same as that of the preparation method in the example 1, except that in the fermentation process in the step (3), the inoculated strains are only candida utilis and lactobacillus plantarum, the candida utilis and the lactobacillus plantarum are inoculated according to the mass ratio of 2:3, and the inoculation amount is unchanged.

Comparative example 5

The preparation method is basically the same as that of the example 1, except that in the fermentation process of the step (3), the inoculated strains are only bacillus licheniformis and lactobacillus plantarum, and the bacillus licheniformis and the lactobacillus plantarum are inoculated according to the mass ratio of 1:2, and the inoculation amount is unchanged.

Comparative example 6

The preparation method is basically the same as that of the example 1, except that in the fermentation process of the step (3), the inoculated strains are only bacillus licheniformis and candida utilis, and the bacillus licheniformis and the candida utilis are inoculated according to the mass ratio of 4:3, and the inoculation amount is unchanged.

Comparative example 7

The preparation method was substantially the same as that of example 1 except that the inoculated species Lactobacillus plantarum was replaced with Candida tropicalis during the fermentation in step (3).

Comparative example 8

The preparation method is basically the same as that of example 1, except that the inoculated strain Bacillus licheniformis is replaced by Bacillus subtilis during the fermentation in the step (3).

The following table 1 lists the raw materials and process parameters in the preparation methods of examples 1 to 5 and comparative examples 1 to 8:

TABLE 1

The free amino acid analysis of the composite seafood flavor base prepared in example 5 and comparative example 2 was carried out, and the results are shown in the following table:

example 5:

comparative example 2:

analysis of results

The analysis on the free amino acids in the example 5 and the comparative example 2 shows that under the condition of the same raw material composition and proportion, the free amino acid content of substances with delicate and sweet tastes, such as glutamic acid, aspartic acid, glycine, alanine and the like, is higher by adopting the scheme of enzymolysis after synergistic fermentation of microorganisms, the methionine content with fishy smell characteristics is lower than that in the comparative example 2, the evaluation result in the table 2 shows that the delicate flavor and the thick taste are better than that in the comparative example 2, and the fishy smell is weaker than that in the comparative example 2, so that the quality of the delicate flavor base material obtained by adopting the technical scheme of enzymolysis after synergistic fermentation is better than that obtained by direct enzymolysis.

The composite seafood delicacies bases prepared in examples 1 to 5 and comparative examples 1 to 8 were subjected to sensory evaluation, and the results are shown in the following table 2:

sensory evaluation criteria were as follows:

please refer to 30 trained sensory evaluation personnel to perform sensory evaluation on each composite seafood flavor base material by a grading method. The composite seafood flavor base material powder is prepared into 10 percent aqueous solution, and the fishy smell, the fresh flavor and the thick taste of the aqueous solution are graded (excellent, good and poor).

TABLE 2

Analysis of results

As can be seen from example 5 and comparative examples 1 to 3, the effect of the enzyme method alone or the microbial fermentation method alone is greatly different from that of the two methods used in cooperation; compared with the comparative example 1, the product prepared by the scheme of firstly carrying out enzymolysis and then carrying out fermentation in the comparative example 1 has slightly poor thick feeling and fresh feeling, and most of the product is slightly bitter; compared with the comparative example 2, the comparative example 2 only has heavier fishy smell after enzymolysis, and has poorer thick feeling and fresh feeling; example 5 compared to comparative example 3, comparative example 3 only fermented had a noticeable fishy smell, and was slightly less palatable and slightly thicker; in the embodiment 5, the scheme of firstly fermenting and then hydrolyzing has the highest scores no matter what fishy smell, delicate flavor and thick taste, so that the product flavor can be better by the technical scheme of synergistic combination of fermenting and hydrolyzing, and the scheme of firstly fermenting and then hydrolyzing is more favorable for eliminating bitter taste and improving the delicate flavor and the thick taste.

As can be seen from the comparison of example 1 with comparative examples 4 to 6, since the number of fermentation strains is reduced, the richness and umami of the finished product are deteriorated and the selection of the number of types of fermentation strains has a great influence on the flavor of the product regardless of the change of the inoculation ratio.

Compared with the comparative examples 7-8, the replacement of the strain combination mode has certain influence on the flavor of the umami base material, mainly reduces the umami and the thick taste, so the strain combination mode of the scheme in the embodiment 1 has good effect on improving the umami and the thick taste of the product.

In conclusion, the seafood flavor base prepared by the preparation method of the composite seafood flavor base provided by the application has better flavor.

All possible combinations of the technical features of the above embodiments may not be described for the sake of brevity, but should be considered as within the scope of the present disclosure as long as there is no contradiction between the combinations of the technical features.

The above-mentioned embodiments only express several embodiments of the present application, and the description thereof is more specific and detailed, but not construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the concept of the present application, which falls within the scope of protection of the present application. Therefore, the protection scope of the present patent application shall be subject to the appended claims.

Claims

1. The preparation method of the composite seafood flavor base material is characterized by comprising the following steps:

(a) Smashing the seafood raw material;

(d) Adding flavourzyme into the fermented liquid for enzymolysis;

(e) Carrying out deodorization treatment on the solution after enzymolysis;

2. The preparation method of the composite seafood flavor base material according to claim 1, wherein the mass ratio of the shrimp, the clam and the oyster leftovers is (4-6): (1-2): (2-3).

3. The method for preparing a composite seafood flavor base according to claim 1, wherein the mass ratio of bacillus licheniformis, candida utilis and lactobacillus plantarum is (1-4): (2-3): (1-3).

4. The method of claim 1, wherein the amount of inoculum of the complex bacterial strain is 3.5% to 4%.

5. A process for the preparation of a composite seafood flavor base according to any one of claims 1 to 4, wherein the temperature of the fermentation is between 30 ℃ and 32 ℃ and the time of the fermentation is between 22h and 24h.

6. The method for preparing the composite seafood deliciousness base material according to claim 1, wherein the addition amount of the flavourzyme is 0.05-0.15% of the mass of the seafood raw material.

7. The method for preparing the composite seafood flavor base stock according to claim 6, wherein the temperature of the enzymolysis is 45-55 ℃, and the time of the enzymolysis is 2-3 h.

8. The method for preparing the composite seafood flavor base material according to claim 1, wherein the addition amount of the reducing sugar is 2-3% of the mass of the seafood raw material.

9. The method of claim 1, wherein the Maillard reaction temperature is 90 ℃ to 95 ℃ and the Maillard reaction time is 40min to 50min.

10. A composite seafood flavor base prepared by the method of preparing a composite seafood flavor base according to any one of claims 1 to 9.