Method for improving flavor of potamocorbula enzymatic hydrolysate by photocatalysis combined with fermentation

Abstract

The invention belongs to the field of aquatic product processing, and mainly relates to a method for improving flavor of potamocorbula enzymatic hydrolysate by photocatalysis combined with fermentation. The method comprises the following steps: firstly, adding 1-3% of saccharomycetes into potamocorbula enzymatic hydrolysate for fermentation, then adding 0.2-0.6% of a chitosan-nano-TiO2 photocatalytic composite material for photocatalytic treatment, and then centrifugally separating out supernatant so as to obtain the potamocorbula enzymatic hydrolysate with excellent flavor and quality. According to the method, the content of delicate flavor and sweet amino acid in the potamocorbula enzymatic hydrolysate can be remarkably increased, meanwhile, the proportion of bitter amino acids in the enzymatic hydrolysate is reduced, the effects of removing fishy smell and enhancing aroma are achieved, and the taste and smell of the enzymatic hydrolysate are effectively improved.

Description

technical field [0001] The invention belongs to the field of aquatic product processing, and in particular relates to a method for improving the flavor of blue clam enzymatic hydrolyzate by combining photocatalysis and fermentation. Background technique [0002] Blue clam (Aloididae aloidi) is a low-value marine shellfish abundant in the coast of my country. Its meat is delicious, rich in high-quality protein, and rich in amino acid content and types. However, because of its small size and difficult processing, except for a small amount for fresh food, most of them are used to be processed into aquaculture bait, and the added value of the product is low. Processing blue clams into seafood seasoning is one of the effective ways to increase the added value of blue clams. [0003] Biological enzymatic hydrolysis technology is a common method for producing natural and safe seasoning base materials, and it is also one of the important means for the high-value utilization of low-...

AI Technical Summary

Problems solved by technology

However, the enzymatic hydrolysis products of aquatic raw materials such as blue clams usually have bad flavors such as fishy smell, bitterness, etc. In addition, the content of odorous amino acids in the enzymatic hydrolysis solution is low, resulting in insufficient umami taste and poor overall flavor, which seriously restricts its use in food. field development and application

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