CN116806995A

CN116806995A - Umami composition, preparation method thereof and condiment

Info

Publication number: CN116806995A
Application number: CN202310899432.XA
Authority: CN
Inventors: 穆利霞; 王卫飞; 邹宇晓; 孙聪聪; 廖森泰; 王思远; 刘军; 杨琼
Original assignee: Sericulture and Agri Food Research Institute GAAS
Current assignee: Sericulture and Agri Food Research Institute GAAS
Priority date: 2023-07-21
Filing date: 2023-07-21
Publication date: 2023-09-29

Abstract

According to the delicious composition provided by the application, the product prepared by Maillard reaction of the oyster protein peptide, the oyster juice, the oyster-silkworm chrysalis enzymolysis liquid and the sugar is added, so that the delicious composition can be easily digested and absorbed while rich beneficial nutritional components such as protein, functional polypeptide and vitamin are contained, and has good taste; through embedding treatment, the acid value of the delicious composition can be effectively reduced, and the oxidation stability of the grease is enhanced. The delicious composition has the characteristics of high freshness, mellow taste, no fishy smell and oil oxidation delay under the reasonable compatibility of the components. Furthermore, the delicious composition provided by the application can avoid adding monosodium glutamate and I+G, and is safer and healthier.

Description

Umami composition, preparation method thereof and condiment

Technical Field

The application belongs to the field of foods, and particularly relates to an umami composition, a preparation method thereof and a condiment.

Background

At present, most of the substances for enhancing the freshness in the delicious composition adopt monosodium glutamate or I+G, and excessive and incorrect monosodium glutamate and I+G are eaten, so that the delicious taste cannot be enhanced, and a series of side effects are caused. Sodium is contained in monosodium glutamate, when the monosodium glutamate intake exceeds the metabolic capability of the organism, the glutamic acid content in blood is increased, glutamic acid can be combined with zinc in blood, generated zinc glutamate which cannot be utilized is discharged out of the body, zinc deficiency of a human body is caused, and utilization of essential minerals by the human body is limited. Prolonged intake of excessive I+G can lead to weight gain and is prone to elevated uric acid in hyperuricemia patients. Therefore, on the premise of not reducing the delicate flavor, the addition of monosodium glutamate or I+G is reduced, and the health and safety of the seasoning are improved, which is a problem to be solved by the person skilled in the art.

Disclosure of Invention

Aiming at the problems in the prior art, the application aims to provide the delicious composition which is free of monosodium glutamate and I+G, is healthier and safer, has high freshness and mellow taste, and can delay the oxidation of grease.

In order to achieve the above purpose, the application adopts the following technical scheme:

the application provides an umami composition which comprises the following components in parts by weight:

15 to 50 parts of oyster protein peptide,

5 to 10 parts of aroma-producing products, and

0.5 to 3 parts of embedding material;

the fragrant product is prepared by Maillard reaction of oyster juice, oyster-silkworm chrysalis enzymolysis liquid and sugar; the embedding material comprises the following components in percentage by mass: (1.5-2.5): (3.5-4.5), highland barley powder, modified starch and cyclodextrin.

In one embodiment, the mass ratio of the oyster juice to the oyster-silkworm chrysalis enzymolysis liquid to the saccharides is 1: (4-5): (0.05-0.18).

In one embodiment, the preparation of the oyster protein peptide comprises the following steps:

decocting oyster meat in water to obtain decocted oyster meat and oyster juice;

adding water into the decocted oyster meat, pulping, adding protease for enzymolysis, and ultrafiltering to prepare the oyster protein peptide;

wherein, in the process of preparing the oyster protein peptide, the weight ratio of the cooked oyster meat to the water to the protease is 1: (2-4): (0.002-0.01);

the relative molecular mass of the oyster protein peptide is less than 5kDa;

wherein the protease comprises one or two of papain and flavourzyme.

In one embodiment, the oyster meat is soaked in water with the mass of 5-10 times of that of the oyster meat, and the oyster juice is boiled until the mass of the oyster juice is 0.5-1 time of that of the oyster meat, so that the oyster meat and the oyster juice are prepared.

In one embodiment, the saccharide comprises a mass ratio of 1: (1.5-2.2) xylose and glucose.

In one embodiment, the preparation of the oyster-silkworm chrysalis enzymolysis solution comprises the following steps:

mixing and pulping silkworm chrysalis, oyster meat and water, adding probiotics for fermentation, sterilizing, and then adding protease for enzymolysis to prepare oyster-silkworm chrysalis enzymolysis liquid;

the weight ratio of the silkworm chrysalis to the oyster meat to the water to the probiotics to the protease is 1: (2.5-3.5): (1-3.5) (0.03-0.05): (0.01-0.02);

wherein the protease comprises one or two of papain and flavourzyme.

In one embodiment, the probiotic includes a primary species including yeast and a secondary species including one or more of lactic acid bacteria, pediococcus acidilactici, bifidobacteria and bacillus;

the mass ratio of the main strain to the auxiliary strain is (1-3): 1.

in one embodiment, the protease comprises one or more of papain and flavourzyme.

In a second aspect of the present application, there is provided a method for preparing an umami taste composition, comprising the steps of:

and adding the flavor-generating product into the oyster protein peptide and the baked highland barley powder, mixing, and then adding the modified starch and the cyclodextrin for flavor embedding to prepare the delicious composition.

In a third aspect of the application there is provided a flavouring comprising an umami flavour composition according to any of the embodiments of the first aspect of the application.

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

according to the delicious composition provided by the application, the product prepared by Maillard reaction of the oyster protein peptide, the oyster juice, the oyster-silkworm chrysalis enzymolysis liquid and the sugar is added, so that the delicious composition can be easily digested and absorbed while rich beneficial nutritional components such as protein, functional polypeptide and vitamin are contained, and has good taste; through embedding treatment, the acid value of the delicious composition can be effectively reduced, and the oxidation stability of the grease is enhanced. The delicious composition has the characteristics of high freshness, mellow taste, no fishy smell and oil oxidation delay under the reasonable compatibility of the components.

Furthermore, the delicious composition provided by the application can avoid adding monosodium glutamate and I+G, and is safer and healthier.

Detailed Description

The umami taste composition of the present application, the method for producing the umami taste composition, and the seasoning are described in further detail below with reference to specific examples. This application may 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. They are, of course, merely examples and are not intended to limit the application.

When a range of values is disclosed herein, the range is considered to be continuous and includes both the minimum and maximum values for the range, as well as each 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 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.

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 the present application, the terms "first," "second," "third," "fourth," and the like are used for descriptive purposes only and are not to be construed as indicating or implying a relative importance or quantity, nor as implying an importance or quantity of a technical feature being indicated. Moreover, the terms "first," "second," "third," "fourth," and the like are used for non-exhaustive list description purposes only, and are not to be construed as limiting the number of closed forms.

In the application, the technical characteristics described in an open mode comprise a closed technical scheme composed of the listed characteristics and also comprise an open technical scheme comprising the listed characteristics.

In the present application, a numerical range (i.e., a numerical range) is referred to, and optional numerical distributions are considered to be continuous within the numerical range and include two numerical endpoints (i.e., a minimum value and a maximum value) of the numerical range and each numerical value between the two numerical endpoints unless otherwise specified. Where a numerical range merely refers to integers within the numerical range, including both end integers of the numerical range, and each integer between the two ends, unless otherwise indicated, each integer is recited herein as directly, such as where t is an integer selected from 1 to 10, and where t is any integer selected from the group of integers consisting of 1, 2, 3, 4, 5, 6, 7, 8, 9, and 10. Further, when a plurality of range description features or characteristics are provided, these ranges may be combined. In other words, unless otherwise indicated, the ranges disclosed herein are to be understood to include any and all subranges subsumed therein.

15 to 50 parts of oyster protein peptide,

5 to 10 parts of aroma-producing products, and

0.5 to 3 parts of embedding material;

the fragrant product is prepared by Maillard reaction of oyster juice, oyster-silkworm chrysalis enzymolysis liquid and sugar;

the embedding material comprises the following components in percentage by mass: (1.5-2.5): (3.5-4.5), highland barley powder, modified starch and cyclodextrin.

The content of crude protein in the silkworm chrysalis dry matter is up to 60% -71.9%, and the essential amino acid thereof accounts for 42% of the total amino acid, so that the silkworm chrysalis dry matter is a high-quality protein resource. The silkworm chrysalis protein has high content of delicate flavor amino acid, unique oil composition and taste, and is a high-quality raw material for preparing the flavoring base material.

Oyster is rich in various nutrients because of its rich meat quality, and is often called "milk in sea". Studies have shown that: the oyster meat contains rich proteins, various functional polypeptides, essential amino acids of a human body, high-content polyunsaturated fatty acids, rich glycogen, multiple vitamins, rich minerals and other nutritional ingredients beneficial to the human body, so that the oyster meat has high edible value and medicinal value, and is a marine food listed in a homology of medicine and food for the first time. Studies have shown that: oyster is rich in amino acid and active peptide substances, is easy to digest and absorb, and meanwhile, free amino acid and nucleotide have good taste. However, when only natural oyster is used as a seasoning, the fishy smell is heavy and the freshness is limited, and when the oyster seasoning is used for preparing oyster oil, the oyster seasoning is prepared by uniformly mixing white granulated sugar, monosodium glutamate, pigment, I+G, starch and the like with water according to a certain proportion after the oyster is decocted, and the original taste and freshness of the oyster are difficult to be expressed due to the fact that the flavor of the oyster seasoning is greatly different due to different formulas and different decocting processes.

In the application, the roasted highland barley powder is prepared by adding 2% of salt into highland barley powder, uniformly mixing, then placing the mixture in an oven, roasting for 5-10 min at 110 ℃, turning over and stirring for 3-5 times, and roasting again for 3-5min at 150 ℃ after cooling.

Wherein, the baked highland barley powder is light yellow and has micro-burnt fragrance.

In one example, the mass ratio of the oyster juice, the oyster-silkworm chrysalis enzymolysis liquid and the saccharide is 1: (4-5): (0.05-0.18). By adjusting the mass ratio of the oyster juice, the oyster-silkworm chrysalis enzymolysis liquid and the saccharides, the reaction rate of Maillard reaction can be improved, fishy smell can be reduced, and the mellow smell of the aroma-producing product can be increased.

In one example, the process parameters of the maillard reaction include: the reaction temperature is 90-110 ℃ and the reaction time is 25-30 min.

In one example, the preparation of the oyster protein peptide comprises the following steps:

decocting oyster meat in water to obtain decocted oyster meat and oyster juice;

the relative molecular mass of the oyster protein peptide is less than 5kDa;

wherein the protease comprises one or two of papain and flavourzyme.

The enzymolysis process of the cooked oyster meat can be effectively controlled by adjusting the weight ratio of the cooked oyster meat to water to protease, so that the fishy smell of the oyster can be effectively removed, and the flavor of the oyster can be ensured.

In one example, the steps of preparing the cooked oyster meat and oyster juice include:

soaking oyster meat in water with the mass of 5-10 times of that of the oyster meat, boiling with strong fire, and decocting with slow fire until the mass of oyster juice is 0.5-1 time of that of the oyster meat, wherein the time of decocting with slow fire is less than or equal to 2 hours.

In one example, the embedding material comprises a mass ratio of 1: (1.5-2.5): (3.5-4.5), highland barley powder, modified starch and cyclodextrin.

In one example, the saccharide includes a mass ratio of 1: (1.5-2.2) xylose and glucose.

In one example, the preparation of the oyster-silkworm chrysalis enzymolysis liquid comprises the following steps:

mixing and pulping silkworm chrysalis, oyster meat and water, adding probiotics for fermentation, sterilizing, and adding protease for enzymolysis to prepare oyster-silkworm chrysalis enzymolysis liquid.

In one example, the weight ratio of the silkworm chrysalis, oyster meat, water, probiotics and protease is 1: (2.5-3.5): (1-3.5) (0.03-0.05): (0.01-0.02). Wherein the protease comprises one or two of papain and flavourzyme. The oyster and the silkworm chrysalis are processed by adopting a sterilization-enzymolysis mode, and the fermentation time is reasonably controlled, so that the formation of volatile compounds in the oyster-silkworm chrysalis enzymolysis liquid is controlled.

In one example, the silkworm chrysalis is blanched in boiling water for 1.5-3 min.

In one example, the probiotic includes a primary species including yeast and a secondary species including one or more of lactic acid bacteria, pediococcus acidilactici, bifidobacteria and bacillus.

In one example, the mass ratio of the main strain to the auxiliary strain is (1-3): 1. specifically, the mass ratio of the main strain to the auxiliary strain includes, but is not limited to, 1:1. 1.1: 1. 1.2: 1. 1.5: 1.2: 1. 2.5: 1. 2.8: 1. 2.9:1 or 3:1. the application selects the main strain and the auxiliary strain, and sets the mass ratio of the main strain to the auxiliary strain as (1-3): 1, facilitating an increase in fermentation rate, and thereby facilitating an increase in umami taste of the composition; meanwhile, the proportion of the strains is adjusted, so that moderate oxidation of grease is facilitated, and the functionality of the product can be ensured. Preferably, the secondary strain comprises the following components in percentage by mass: (0.9-1.1) bacillus and lactobacillus.

In one example, the weight ratio of papain to flavourzyme is 1: (2-4).

In one example, the saccharide includes one or more of xylose and glucose.

In one specific example, the mass ratio of xylose to glucose is (1-3): (1-2). Specifically, the mass ratio of xylose to glucose includes, but is not limited to, 1: 1.1: 1.1, 1:1.5, 1:1.9, 1: 2. 2: 1.2: 1.5, 2: 2. 3:1 or 3:2.

in one example, the umami taste composition further comprises a salt. Preferably, the mass ratio of salt to umami composition is (0.015-0.03): 1.

the application also provides a preparation method of the umami taste composition according to any one of the above examples, which comprises the following steps:

and concentrating the aroma-producing product, and then adding the oyster protein peptide and the embedding material for flavor embedding to prepare the delicious composition.

In one example, the method of preparing the umami taste composition comprises the steps of:

soaking the oyster meat in water and decocting to prepare decocted oyster meat and oyster juice;

adding water into the decocted oyster meat, pulping, adding the protease for enzymolysis, and ultrafiltering to prepare oyster protein peptide;

mixing oyster meat with the blanched silkworm chrysalis, pulping, adding probiotics for fermentation, sterilizing, and adding protease for enzymolysis to prepare oyster-silkworm chrysalis enzymolysis liquid;

carrying out Maillard reaction on the oyster juice, the oyster-silkworm chrysalis enzymolysis liquid and saccharides to prepare a fragrance-producing product;

concentrating the flavor generating product, mixing the flavor generating product with the oyster protein peptide and the embedding material, and drying to prepare the delicious composition, wherein the mass ratio of the oyster protein peptide to the flavor generating product to the embedding material in the delicious composition is (3-10): (1-2): (0.1-0.6).

In one specific example, the method for preparing the umami taste composition comprises the following steps:

s1, soaking oyster meat in water with the mass of 5-10 times of that of the oyster meat, and boiling until the mass of oyster juice is 0.5-1 time of that of the oyster meat, so as to prepare the oyster meat and oyster juice;

s2, adding water into the cooked oyster meat prepared in the step S1 for pulping, and adding papain and flavourzyme for enzymolysis for 1-3 hours, wherein the weight ratio of the cooked oyster meat to the water to the protease is 1: (2-4): (0.002-0.01), ultrafiltering with 5k film, preparing oyster protein peptide, and spray drying;

s3, mixing and pulping fresh oyster meat and the blanched silkworm chrysalis, adding probiotics, fermenting for 30 min-2 h, sterilizing, and adding protease for enzymolysis for 2-4 h, wherein the weight ratio of the silkworm chrysalis to the fresh oyster meat to the water to the probiotics to the protease is 1: (2.5-3.5): (1-3.5) (0.03-0.05): (0.01-0.02) preparing oyster-silkworm chrysalis enzymolysis liquid;

s4, mixing oyster juice prepared in the step S1 and oyster-silkworm chrysalis enzymolysis liquid prepared in the step S3 with xylose and glucose, and performing Maillard fragrance generation reaction, wherein the mass ratio of the xylose to the glucose is 1: (1.5-2.2), preparing a fragrance generating product;

s5, concentrating the aroma-producing product to 1/3 of the original volume, mixing the aroma-producing product with the oyster protein peptide, the modified starch, the roasted highland barley powder and the cyclodextrin for flavor embedding, and granulating to prepare the delicious composition; wherein the mass ratio of oyster protein peptide to the fragrant product to the embedding material in the delicious composition is (3-10): (1-2): (0.1 to 0.6); the embedding material comprises the following components in percentage by mass: (1.5-2.5): (3.5-4.5) baked highland barley powder, modified starch and cyclodextrin.

The preparation method of the delicious composition adopts various means of decoction, ultrafiltration, microbial fermentation, enzymolysis, embedding and the like to match, so that the delicious taste of the oyster and the silkworm chrysalis can be fully exerted, the mellow taste of the delicious composition can be increased, and the oxidation stability of the grease of the delicious composition can be increased.

The application also provides a seasoning comprising the umami taste composition of the first aspect.

It will be appreciated that the application is not limited in terms of the type of seasoning which may be exemplified by oyster sauce, instant food seasoning, etc.

The following examples are given, and unless otherwise indicated, all the raw materials used in the examples are commercially available.

Example 1

Example 1 provides a method for preparing an umami taste composition, specifically comprising the following steps:

s1, soaking oyster meat in water with the mass of 5 times of that of the oyster meat, and boiling until the mass of oyster juice is 0.5 time of that of the oyster meat, so as to prepare oyster meat and oyster juice;

s2, adding water into the cooked oyster meat prepared in the step S1 until the protein content is 5%, pulping, and adding papain and flavourzyme for enzymolysis for 1h, wherein the weight ratio of the cooked oyster meat to the protease is 1:0.05, ultrafiltering with 5k membrane, preparing oyster protein peptide, and spray drying;

s3, mixing and pulping fresh oyster meat and the blanched silkworm chrysalis, adding probiotics, fermenting for 30 min-2 h, sterilizing, and adding protease for enzymolysis for 3h, wherein the weight ratio of the silkworm chrysalis to the fresh oyster meat to the water to the probiotics to the protease is 1:3:3:0.04:0.016, preparing oyster-silkworm chrysalis enzymolysis liquid;

s4, mixing the oyster juice prepared in the step S1 and the oyster-silkworm chrysalis enzymolysis liquid prepared in the step S3 with xylose and glucose, and performing Maillard fragrance generation reaction, wherein the mass ratio of the oyster juice to the oyster-silkworm chrysalis enzymolysis liquid prepared in the step S3 to the xylose and glucose is 1:5:0.12, preparing a fragrance generating product;

s5, concentrating the aroma-producing product, mixing the aroma-producing product with the oyster protein peptide, the modified starch, the roasted highland barley powder and the cyclodextrin for flavor embedding, and granulating to prepare the delicious composition; wherein the mass ratio of oyster protein peptide, aroma-generating product and embedding material in the delicious composition is 5:1.5:0.2; the embedding material comprises the following components in percentage by mass: 1.5:3.5 highland barley flour, modified starch and cyclodextrin.

Example 2

The embodiment 2 is basically the same as the embodiment 1, and the main difference is that the proportions of the components in the step S5 are different, specifically, the flavor-generating product is concentrated and mixed with the oyster protein peptide, the modified starch, the baked highland barley flour and the cyclodextrin for flavor embedding, and the delicious composition is prepared after spray drying; wherein the mass ratio of oyster protein peptide, aroma-generating product and embedding material in the delicious composition is 3:1:0.15; the embedding material comprises the following components in percentage by mass: 2:4, highland barley powder, modified starch and cyclodextrin.

Comparative example 1

The comparative example 1 is basically the same as the example 1, and the main difference is that no silkworm chrysalis is added in the comparative example 1, and in the step S3, oyster meat is taken and mixed with water for pulping, yeast and lactobacillus are added for fermentation for 1 hour, then sterilization and flavor enzyme enzymolysis are carried out, and oyster enzymolysis liquid is prepared.

Comparative example 2

Comparative example 2 is substantially the same as example 1, except that no oyster protein peptide was added in step S5 of comparative example 2.

Comparative example 3

Comparative example 3 is substantially the same as example 1, except that no oyster protein peptide was added in step S5 of comparative example 3, and no silkworm chrysalis was added in step S3 of comparative example 3.

Comparative example 4

Comparative example 4 is substantially the same as example 1, except that no embedding material was added in comparative example 4, that is, in step (5), only the fragrant product prepared in step (4) was concentrated and then mixed with the oyster protein peptide prepared in step (2), and the umami taste composition was dried.

Comparative example 5

Comparative example 5 is substantially the same as example 1, except that no oyster juice is added in comparative example 5, that is, xylose and glucose are added to the oyster-silkworm chrysalis enzymatic hydrolysate in step (4) to prepare a fragrant product.

Comparative example 6

Comparative example 6 is basically the same as example 1, and the main difference is that no oyster juice and no silkworm chrysalis are added in comparative example 6, namely, in the step (3), oyster meat is additionally taken and mixed with water for pulping, yeast and lactobacillus are added for fermentation for 1 hour, then sterilization and protease enzymolysis are carried out, and oyster enzymolysis liquid is prepared; meanwhile, in the step (4), xylose and glucose are added into the oyster enzymolysis liquid to prepare a fragrance product.

Comparative example 7

Comparative example 7 is substantially the same as example 1, except that no oyster juice and no oyster protein peptide were added in comparative example 7.

Comparative example 8

Comparative example 8 is substantially the same as example 1, except that in comparative example 8, the embedding material was not added with baked highland barley powder.

Comparative example 9

Comparative example 9 is substantially the same as example 1, with the main difference that in comparative example 9 no probiotic is added in step S3.

Effect verification 1: 10 severely trained panelists are selected to form a sensory evaluation group, and indexes such as delicate flavor, bad flavor (fishy smell), overall harmony and the like of the delicate flavor composition are comprehensively evaluated at the beginning of product preparation and after the product is stored for 0 days and 14 days at the temperature of the product (60 ℃). The total score was 100 points, and the final score was calculated from the differences in the proportions of the various indices (40%, 30%) for the umami flavor, the bad flavor (fishy smell), and the overall harmony score. The scoring criteria are shown in table 1.

TABLE 1

The evaluation results are shown in table 2:

TABLE 2

Effect verification 2: the acid value and the antioxidant value of the grain-roasted pork product are detected at the beginning of the preparation of the product and after the product is treated for 0 day and 14 days at 60 ℃, and the detection result after 14 days is recorded, and the specific process is as follows:

taking 100g of the samples prepared in the example 1 and the comparative examples 1-7, placing the crushed samples in a 500mL conical flask, adding 100mL petroleum ether, oscillating for 10min, standing overnight, filtering, and heating in water bath to remove solvent to obtain detection grease;

(1) Acid value detection: weighing 3g of grease, placing the grease into an conical flask, adding 50mL of neutral diethyl ether-ethanol mixed solution, heating and oscillating until the grease is dissolved, cooling to room temperature, adding 2 drops of phenolphthalein indicator, titrating potassium hydroxide solution until the solution appears red, keeping the solution in a color for half a minute, calculating the acid value of a sample, and obtaining the result shown in Table 3;

(2) Peroxide value detection: 3g of grease is weighed and placed in an conical flask, 30mL of chloroform-glacial acetic acid mixed solution is added, heating and oscillating are carried out until the grease is dissolved, then cooling is carried out to room temperature, 1mL of saturated potassium iodide solution is added, after the mixture is uniformly mixed, the mixture is placed in a dark place for 3min, 100mL of water is added after the mixture is taken out, sodium thiosulfate standard solution is used for titration, 1mL of starch indicator solution is added when the mixture reaches light yellow color, the mixture is titrated until blue color disappears, the peroxide value of a sample is calculated, and the result is shown in Table 3.

TABLE 3 Table 3

As shown by the test results, the delicious composition provided by the embodiment of the application has excellent mellow taste before and after storage, has low fishy smell and has good overall coordination; the product has low acid value and fat peroxide value before and after storage, and has good oxidation stability.

Meanwhile, through comparison of the embodiment 1 and the comparative example 1, it is found that the application can increase the mellow taste of the delicious composition, reduce the fishy smell and increase the oxidation stability of the oil of the delicious composition by adding the silkworm chrysalis. By comparing the embodiment 1 with the comparative example 2, the application finds that the addition of the oyster protein peptide can improve the overall harmony of the delicious composition, improve the delicious taste and reduce the acid value of the product. By comparing example 1 with comparative example 3, it was found that the addition of silkworm chrysalis helps to improve the overall coordination of the product. In comparison of example 1 and comparative example 4, it was found that the addition of the embedding material can improve the overall compatibility after storage of the product, and can reduce the acid value and the fat peroxide value of the product before and after storage of the product. Comparison of example 1 and comparative example 5 shows that the fragrant product is prepared by Maillard reaction of oyster juice, oyster-silkworm chrysalis enzymolysis liquid and saccharide, which is beneficial to improving the overall coordination of the product before and after storage and reducing the acid value and fat peroxide value of the product before and after storage. Comparative example 6 is different from example 1 in that no oyster juice and no silkworm chrysalis are added in comparative example 6, and the freshness and overall harmony of the product in comparative example 6 are lower than those in example 1. Comparative example 7 is different from example 1 in that no oyster juice or oyster protein peptide was added in comparative example 7, and the acid value and fat peroxide value of the product after storage in comparative example 7 were both higher than those in example 1. The embedding material in the comparative example 8 is not added with baked highland barley powder, so that the fishy smell of the embedding material is increased, and the fat peroxide value of the embedding material is also increased when the embedding material is stored successively. The probiotics are not added in the comparative example 9, so that the prepared oyster-silkworm chrysalis enzymolysis liquid does not meet the standard, and further, the acid value of the product before and after storage and the peroxide value of the fat of the product are both higher, the oxidation stability of the fat is poorer, and the product also has a certain fishy smell.

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 facilitate a specific and detailed understanding of the technical solutions of the present application, but are not to be construed as limiting the scope of the application. It should be noted that it will be apparent to those skilled in the art that several variations and modifications can be made without departing from the spirit of the application, which are all within the scope of the application. It should be understood that those skilled in the art, based on the technical solutions provided by the present application, can obtain technical solutions through logical analysis, reasoning or limited experiments, all fall within the protection scope of the appended claims. The scope of the patent of the application should therefore be determined with reference to the appended claims, which are to be construed as in accordance with the doctrines of claim interpretation.

Claims

1. The delicious composition is characterized by comprising the following components in parts by weight:

15 to 50 parts of oyster protein peptide,

5 to 10 parts of aroma-producing products, and

0.5 to 3 parts of embedding material;

the embedding material comprises the following components in percentage by mass: (1.5-2.5): (3.5-4.5) baked highland barley powder, modified starch and cyclodextrin.

2. The umami taste composition according to claim 1, wherein the mass ratio of the oyster juice, the oyster-silkworm chrysalis hydrolysate and the saccharide is 1: (4-5): (0.05-0.18).

3. The umami taste composition according to claim 1, wherein the preparation of the oyster protein peptide comprises the steps of:

decocting oyster meat in water to obtain decocted oyster meat and oyster juice;

the relative molecular mass of the oyster protein peptide is less than 5kDa;

wherein the protease comprises one or two of papain and flavourzyme.

4. The umami taste composition according to claim 3, wherein the step of preparing the cooked oyster meat and oyster juice comprises:

soaking oyster meat in water with the mass of 5-10 times of that of the oyster meat, and boiling until the mass of oyster juice is 0.5-1 time of that of the oyster meat, thereby preparing the oyster meat and the oyster juice.

5. The umami taste composition according to any one of claims 1 to 4, wherein the saccharide comprises a mass ratio of 1: (1.5-2.2) xylose and glucose.

6. The umami taste composition according to claim 1, wherein the preparation of the oyster-silkworm chrysalis enzymolysis liquid comprises the steps of:

wherein the protease comprises one or two of papain and flavourzyme.

7. The umami taste composition according to claim 6, wherein said probiotics comprise a primary strain comprising yeast and a secondary strain comprising one or more of lactic acid bacteria, pediococcus acidilactici, bifidobacteria and bacillus;

the mass ratio of the main strain to the auxiliary strain is (1-3): 1.

8. the umami taste composition according to claim 3 or 6, wherein the weight ratio of papain to flavourzyme is 1: (2-4).

9. The method for producing an umami taste composition according to any one of claims 1 to 8, comprising the steps of:

10. A seasoning comprising the umami taste composition according to any one of claims 1 to 8.