CN115777904B

CN115777904B - Composite seafood flavor base stock and preparation method thereof

Info

Publication number: CN115777904B
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: 2023-12-26
Anticipated expiration: 2042-12-14
Also published as: CN115777904A

Abstract

The application provides a composite seafood flavor base stock and a preparation method thereof, wherein the preparation method comprises the following steps: crushing the seafood raw materials; preparing the crushed seafood raw materials into a solution and sterilizing; inoculating a composite strain into the sterilized solution for fermentation; adding flavourzyme into the fermented fermentation liquor for enzymolysis; the solution after enzymolysis is subjected to deodorization treatment; reducing sugar is added into the solution after deodorization treatment to carry out Maillard reaction; wherein the seafood raw materials comprise shrimp, clam and oyster offal, and the composite strain comprises bacillus licheniformis, candida utilis and lactobacillus plantarum. According to the preparation method of the compound marine fresh taste base material, the flavor is better through the synergistic fermentation of the compound strain.

Description

Composite seafood flavor base stock 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 material and a preparation method thereof.

Background

The content of free sugar, betaine, organic acid and nucleotide in the water production leftovers is low, but the free amino acid is very rich, wherein the content of glutamic acid with fresh 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 carrying out flavor treatment on the crustacean seafood offal has the special flavor of natural seafood, delicious taste and thick 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, nutrition and health care and the like, and enhances the flavor and the protein content of the foods. In addition, the seafood delicate flavour base material belongs to a low-nano-type pure natural food seasoning ingredient product with high safety, can gradually replace the existing high-sodium seasonings such as monosodium glutamate, chicken essence and the like in the market, and has wide market prospect.

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

Disclosure of Invention

Based on the above, it is necessary to provide a composite seafood flavor base stock and a preparation method thereof, which can greatly improve the flavor of the seafood flavor base stock to meet the market demands.

In one aspect, the present application provides a method for preparing a composite marine umami taste base material, comprising the following steps:

(a) Crushing the seafood raw materials;

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

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

(d) Adding flavourzyme into the fermented fermentation liquor for enzymolysis;

(e) The solution after enzymolysis is subjected to deodorization treatment;

(f) Reducing sugar is added into the solution after deodorization treatment to carry out Maillard reaction;

wherein the seafood raw materials comprise shrimp, clam and oyster offal, and the composite strain comprises bacillus licheniformis, candida utilis and lactobacillus plantarum.

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

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 seed inoculum size is 3.5% -4%.

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

In some embodiments, the flavourzyme is added in an amount of 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% of the mass of the seafood raw material.

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

In some embodiments, the preparation method of the compound marine umami taste base material in step (c) further comprises the step of adding a carbon source and a nitrogen source into the solution after enzyme deactivation before the fermentation by inoculating the compound strain.

In a further aspect, the present application provides a composite seafood flavor base stock prepared by the preparation method of the composite seafood flavor base stock.

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

the preparation method of the compound seafood flavor base stock can effectively avoid the generation of bad flavors such as bitter taste, amine flavor, fishy smell and the like, can obtain more abundant amino acids through the synergistic fermentation of compound strains, and simultaneously improves the content of micromolecular flavor peptide and flavor amino acid, so that the prepared compound seafood flavor base stock has better flavor. Simultaneously, this application uses the seafood offal as the raw materials, has realized the make full use of seafood offal, can resources are saved, reduces the waste material output, improves the economic value of product.

Drawings

FIG. 1 is a schematic flow chart of a method for preparing a composite marine umami base material according to one embodiment;

fig. 2 is a schematic flow chart of a preparation method of a composite marine umami taste base material according to another embodiment.

Detailed Description

In order to facilitate an understanding of the present application, a more complete description of the present application will now be provided with reference to the relevant figures. Preferred embodiments of the present application are shown in the accompanying drawings. This application may, however, be embodied in many different forms and is not limited to the embodiments described 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 application is for the purpose of describing particular embodiments only and is not intended to be limiting of the application.

In this context, the technical features described in open form include closed technical solutions composed of the listed features, and also include open technical solutions containing the listed features.

In this context, reference to a numerical interval is to be construed as continuous and includes the minimum and maximum values of the range, and each value between such minimum and maximum values, unless otherwise specified. 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 description 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 include any and all subranges subsumed therein.

In this context, referring to units of data range, if a unit is only carried after the right endpoint, the units representing the left and right endpoints are identical. 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 m/s (meters/second).

Only a few numerical ranges are specifically disclosed herein. However, any lower limit may be combined with any upper limit to form a range 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. Furthermore, each separately disclosed point or individual value may itself be combined as a lower limit or upper limit 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, unless otherwise specified. For example, the method comprises steps (a) and (b), meaning that the method may comprise steps (a) and (b) performed sequentially, or may comprise steps (b) and (a) performed sequentially. For example, the method may further include step (c), which means that step (c) may be added to the method in any order, for example, the method may include steps (a), (b) and (c), may include steps (a), (c) and (b), may include steps (c), (a) and (b), and the like.

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

Referring to fig. 1, the present application provides a preparation method of a composite seafood flavor base stock, comprising the following steps:

(a) Crushing the seafood raw materials;

(d) Adding flavourzyme into the fermented fermentation liquor for enzymolysis;

(e) The solution after enzymolysis is subjected to deodorization treatment;

(f) Reducing sugar is added into the solution after deodorization treatment to carry out Maillard reaction.

The seafood raw material is shellfish seafood, including shrimp, clam and oyster leftovers. In some embodiments, shrimp in the offal: clam: the mass ratio of the oyster is (4-6): (1-2): (2-3).

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

In some embodiments, the inoculum size of the composite bacterial strain is 3.5% -4%. The inoculum size refers to the total concentration of three bacteria of the species Bacillus licheniformis, candida utilis and Lactobacillus plantarum in the system.

In some embodiments, the step (a) is to crush the seafood raw material to more than 200 meshes, so that the contact area of the seafood raw material with microorganisms and enzyme preparations can be increased, the speed of microorganism fermentation and enzymolysis reaction is improved, the use amount of the microorganisms and the enzymes is saved, and the production cost is reduced.

In some embodiments, the seafood raw materials are crushed using wet crushing techniques. The wet grinding technology can be performed according to the conventional operation in the art, for example, a wall breaking machine, a grinding mill, a colloid mill and other instruments can be adopted, and the seafood raw materials and the water are mixed and then ground.

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

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

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

Referring to fig. 2, in some embodiments, the method further comprises 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 before fermentation, and the phenomenon that the microorganism consumes the flavor-developing substances can not occur. Thereby further enhancing the base flavor.

The carbon source may be any conventionally known carbon source 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 the nitrogen source are not particularly limited and may be selected from those most suitable for the intended purpose.

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

In some embodiments, the temperature of the enzymolysis in 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 physical adsorption deodorization treatment, and any physical adsorption deodorization method known in the art may be used, for example, porous adsorbents such as hydrogen mordenite, activated carbon, silica gel, molecular sieve, activated alumina, etc. may be used for physical adsorption deodorization.

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

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

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

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

In some preferred embodiments, the reducing sugars are fructose and glucose in a ratio of (1-3): (2-5). By adding fructose, the reaction rate can be improved, the thermal reaction temperature can be reduced, excessive acid and scorched bitter taste are avoided, and the preservation of fresh and sweet amino acid is facilitated. Meanwhile, by compounding the fructose and the glucose, the flavor and the taste of the product can be further improved compared with the case of adopting single fructose or glucose.

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

For ease 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 be any conventional operation in the art.

In some embodiments, the concentrating step may be:

filtering the liquid material after 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 employ a spray drying process, with specific drying parameters including:

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

In yet another aspect, the present application provides a composite marine umami taste base material prepared by the preparation method of any one of the above embodiments. The content of sodium glutamate in the composite seafood flavor base stock prepared by the preparation method of the composite seafood flavor base stock can be up to 2.1%, the secondary content of aspartic acid is 1.56%, and the two amino acids are main amino acids which are characteristic of flavor. In addition, the total content of glycine and alanine is up to 1.96%, which is characteristic amino acid with sweet taste, serine (0.51%), and proline (0.59%) can also promote the fresh and sweet feel of the product, and more than several types of amino acids in the composite seafood flavor base material provided by the application account for more than half of the total amount of amino acids, so that the rich seafood flavor and fresh and sweet feel of the seafood flavor base material are provided.

The following are specific examples. Further details of the present application are intended to assist those skilled in the art and researchers in further understanding the present application, and the technical terms and the like are not intended to be limiting 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 drugs and apparatus used in the examples are all routine choices in the art, unless specifically indicated. The experimental methods without specific conditions noted in the examples were carried out according to conventional conditions, such as those described in the literature, books, or recommended by the manufacturer.

Unless otherwise indicated, the starting materials and reagents used in the following examples were either commercially available or may be prepared by known methods. The experimental methods without specific conditions noted in the examples were carried out according to conventional conditions, such as those described in the literature, books, or recommended by the manufacturer.

Example 1

(1) Wet crushing

Washing shrimp, clams and oyster scraps with saturated brine, and comparing the shrimp with the saturated brine according to mass ratio: clam: oyster = 6:2:3 weighing, mincing with a wall breaking machine, adding water and repeatedly grinding with a colloid mill until the slurry passes through a 200-mesh screen, wherein the water is as follows: the material ratio is 8:1.

(2) Dissolving and sterilizing

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

(3) Fermentation

Adding 1% alanine and 1% glucose (mass fraction is calculated by total mass of shrimp, clam and oyster offal) into the sterilized solution in the step (2), and then adding activated bacillus licheniformis, candida utilis and lactobacillus plantarum according to a mass ratio of 4:3:3, inoculating the mixture into the solution with the inoculum size of 4%, fermenting at 32 ℃ for 24 hours, and sterilizing after the fermentation is finished.

(4) Enzymolysis

Adding 0.15% (mass fraction based on total mass of shrimp, clam and oyster) flavourzyme into the sterilized fermentation broth 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) Fishy smell removal

Pouring the supernatant obtained in the step (4) into a container full of hydrogen mordenite (SI/AI=10), standing for 60min at the temperature of T being less than 35 ℃, and filtering by a 60-gauze for later use.

(6) Medela reaction

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

(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 temperature of an air inlet of spray drying to 150 ℃, setting the temperature of an air outlet to 110 ℃, preheating for 10min at the temperature of a drying chamber to 105 ℃, performing centrifugal spray drying, collecting powder, and performing sealing weighing to obtain the composite seafood delicate flavor base stock.

Example 2

(1) Wet crushing

Washing shrimp, clams and oyster scraps with saturated brine, and comparing the shrimp with the saturated brine according to mass ratio: clam: oyster = 6:1:2.5 weighing, mincing with a wall breaking machine, adding water and repeatedly grinding with a colloid mill until the slurry passes through a 200-mesh screen, wherein the water is as follows: the material ratio is 8:1.

(2) Dissolving and sterilizing

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

(3) Fermentation

Adding 1% of alanine and 1% of glucose (mass fraction is calculated by total mass of shrimp, clam and oyster offal) into the sterilized solution in the step (2), and then adding activated bacillus licheniformis, candida utilis and lactobacillus plantarum according to a mass ratio of 4:3:3, inoculating the mixture into the solution with the inoculum size of 4%, fermenting at 32 ℃ for 24 hours, and sterilizing after the fermentation is finished.

(4) Enzymolysis

Adding 0.15% (mass fraction based on total mass of shrimp, clam and oyster leftovers) of flavourzyme into the sterilized fermentation broth 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) Fishy smell removal

(6) Maillard reaction

(7) Pre-concentrating and drying

Example 3

(1) Wet crushing

Washing shrimp, clams and oyster scraps with saturated brine, and comparing the shrimp with the saturated brine according to mass ratio: clam: oyster = 4:1:2 weighing, mincing with a wall breaking machine, adding water and repeatedly grinding with a colloid mill until the slurry passes through a 200-mesh screen, wherein the water is as follows: the material ratio is 8:1.

(2) Dissolving and sterilizing

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

(3) Fermentation

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

(4) Enzymolysis

Adding 0.05% (mass fraction based on total mass of shrimp, clam and oyster offal) of flavourzyme into the sterilized fermentation broth in the step (3), carrying out enzymolysis for 2.5h at the temperature of 45 ℃ at the pH of 7.0, and taking supernatant for later use.

(5) Fishy smell removal

(6) Maillard reaction

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

(7) Pre-concentrating and drying

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

Example 4

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

example 5

(1) Wet crushing

Washing shrimp, clams and oyster scraps with saturated brine, and comparing the shrimp with the saturated brine according to mass ratio: clam: oyster = 5:1.5:2.5 weighing, mincing with a wall breaking machine, adding water and repeatedly grinding with a colloid mill until the slurry passes through a 200-mesh screen, wherein the water is as follows: the material ratio is 9:1.5.

(2) Dissolving and sterilizing

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

(3) Fermentation

Adding 0.75% of alanine and 0.75% of glucose (mass fraction is calculated by total mass of shrimp, clam and oyster leftovers) into the sterilized solution in the step (2), and then adding activated bacillus licheniformis, candida utilis and lactobacillus plantarum according to a mass ratio of 2:2.5:1.5, the inoculation amount is 3.8%, the fermentation is carried out for 23 hours at 31 ℃, and the sterilization treatment is carried out after the fermentation is finished.

(4) Enzymolysis

Adding 0.1% (mass fraction based on total mass of shrimp, clam and oyster leftovers) of flavourzyme into the sterilized fermentation broth in the step (3), carrying out enzymolysis for 2.5 hours at the pH of 7.0 and the temperature of 50 ℃, and taking the supernatant for later use.

(5) Fishy smell removal

(6) Maillard reaction

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

(7) Pre-concentrating and drying

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

Comparative example 1

The preparation process is substantially the same as in example 5, except that the sequence of step (3) and step (4) is interchanged, namely enzymatic hydrolysis followed by fermentation, in particular: 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 after enzymolysis for enzymolysis.

Comparative example 2

The preparation process was substantially the same as in example 5, except that the fermentation in step (3) was omitted.

Comparative example 3

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

Comparative example 4

The preparation method is basically the same as that of example 1, except that in the fermentation process of step (3), the inoculated strains are only candida utilis and lactobacillus plantarum, and the candida utilis and lactobacillus plantarum are inoculated according to the mass ratio of 2:3, so that 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, so that 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 inoculation amount is unchanged according to the mass ratio of 4:3.

Comparative example 7

The same procedure as in example 1 was followed except that the inoculated seed lactic acid bacteria were replaced with Candida tropicalis during the fermentation in step (3).

Comparative example 8

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

The raw materials and process parameters in the preparation methods of examples 1 to 5 and comparative examples 1 to 8 are listed in table 1 below:

TABLE 1

The compound marine umami taste base materials prepared in example 5 and comparative example 2 were subjected to free amino acid analysis, and the results are shown in the following table:

example 5:

comparative example 2:

analysis of results

Analysis of the free amino acids in the embodiment 5 and the comparative example 2 shows that under the condition that the compositions and the proportions of the raw materials are the same, the free amino acid content of the substances with delicious taste such as glutamic acid, aspartic acid, glycine and alanine which are obtained by enzymolysis after the cooperation fermentation of microorganisms is higher, the methionine content of the characteristic of fishy smell is lower than that of the comparative example 2, and the evaluation of the table 2 shows that the delicious taste and the thick feel are better than those of the comparative example 2, and the fishy smell is weaker than that of the comparative example 2, so that the technical scheme of enzymolysis after the cooperation fermentation is adopted has better quality than that of the delicious taste base material obtained by direct enzymolysis.

The compound marine umami taste base materials 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:

the sensory evaluation criteria were as follows:

please 30 trained sensory panelists used a scoring method to perform sensory evaluation on each of the composite marine umami bases. The compound marine flavor base powder was prepared as a 10% aqueous solution, and the fishy smell, flavor and richness were rated (excellent, good, poor).

TABLE 2

Analysis of results

As is clear from examples 5 and comparative examples 1 to 3, the effect of the enzymatic method alone or the microbial fermentation method alone is greatly different from that of the two methods; compared with comparative example 1, the comparative example 1 has slightly worse thick feel and freshness of the product of the enzymolysis-before-fermentation scheme, and most of the products reflect slightly bitter; compared with comparative example 2, comparative example 2 has only slightly heavy fishy smell and poor sense of thickness and freshness; compared with comparative example 3, the fishy smell of the fermentation of comparative example 3 is more obvious, and the freshness and the thickness are slightly weak but acceptable; the scheme of the embodiment 5 has the highest scoring of fishy smell, delicate flavor and thick feel, so the technical scheme of the synergistic combination of fermentation and enzymolysis can lead the flavor of the product to be better, and the scheme of the fermentation and enzymolysis is more beneficial to the elimination of bitter taste and the improvement of the delicate flavor and the thick feel.

As is clear from comparison of example 1 with comparative examples 4 to 6, the concentration and the umami taste of the finished product are deteriorated regardless of the change of the inoculation ratio due to the reduction of the fermentation strains, and the selection of the number of types of the fermentation strains has a great influence on the flavor of the product.

As is clear from comparison of comparative example 1 and comparative examples 7 to 8, the replacement of the combination of the strains has a certain influence on the flavor of the umami base material, mainly the umami taste and the sense of thickness are reduced, so the combination of the strains of the embodiment 1 has good effect of improving the umami taste and the sense of thickness of the product.

In conclusion, the seafood flavor of the seafood flavor base stock prepared by the preparation method of the composite seafood flavor base stock is better.

The technical features of the above-described embodiments may be arbitrarily combined, and all possible combinations of the technical features in the above-described embodiments are not described for brevity of description, however, as long as there is no contradiction between the combinations of the technical features, they should be considered as the scope of the description.

The above examples merely represent a few embodiments of the present application, which are described in more detail and are not to be construed as limiting the scope of the invention. It should be noted that it would be apparent to those skilled in the art that various modifications and improvements could be made without departing from the spirit of the present application, which would be within the scope of the present application. Accordingly, the scope of protection of the present application is to be determined by the claims appended hereto.

Claims

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

(a) Crushing the seafood raw materials;

(d) Adding flavourzyme into the fermented fermentation liquor for enzymolysis;

(e) The solution after enzymolysis is subjected to deodorization treatment;

wherein the seafood raw materials comprise offal of shrimps, clams and oysters, the composite strain comprises bacillus licheniformis, candida utilis and lactobacillus plantarum, and the mass ratio of the bacillus licheniformis to the candida utilis to the lactobacillus plantarum is (1-4): (2-3): (1-3).

2. The preparation method of the composite seafood delicate flavour base stock according to claim 1, characterized in that the mass ratio of shrimp, clam and oyster offal is (4-6): (1-2): (2-3).

3. The method for preparing a composite marine umami taste base material according to claim 1, wherein the inoculation amount of the composite strain is 3.5% -4%.

4. A method for preparing a composite marine umami taste base material according to any one of claims 1 to 3, wherein the fermentation temperature is 30 to 32 ℃ and the fermentation time is 22 to 24 hours.

5. The method for preparing a composite seafood delicate flavour base stock according to claim 1, characterized in that the addition amount of the flavourzyme is 0.05-0.15% of the mass of the seafood raw material.

6. The method for preparing a composite seafood flavor base stock according to claim 5, characterized in that the enzymolysis temperature is 45-55 ℃, and the enzymolysis time is 2-3 h.

7. The method for preparing a composite seafood flavor base stock according to claim 1, characterized in that the addition amount of the reducing sugar is 2% -3% of the mass of the seafood raw material.

8. The method for preparing the composite seafood flavor base stock according to claim 1, wherein the Maillard reaction temperature is 90-95 ℃, and the Maillard reaction time is 40-50 min.

9. A composite marine umami taste base material prepared by the method of preparing a composite marine umami taste base material according to any one of claims 1 to 8.