Seafood soy sauce and preparation method thereof

Abstract

The invention relates to the technical field of seafood soy sauce, in particular to seafood soy sauce and a preparation method thereof, and the seafood soy sauce comprises the following raw materials: defatted soybeans, wheat, edible salt, compound strains, dried scallop and kelp concentrated soup, a seafood flavor base material, lutein microcapsules and a yeast extract. After the shrimp heads are subjected to enzyme hydrolysis, small molecule peptides and amino acids can be generated; under a weak alkaline condition, the products are subjected to a Maillard reaction with xylose or glycine to generate high-boiling-point flavor substances such as pyrazines and furanones, so that the heat resistance of the products is remarkably improved; in addition, melanoidins and reducing ketone in the Maillard reaction product have the effect of scavenging free radicals, lipid oxidation can be effectively inhibited, and therefore the retention rate of flavor substances of the soy sauce is increased. A compact hydrophobic barrier is formed through a zein-pectin composite wall material, the oxygen barrier rate is effectively improved, and the xanthophyll keeps relatively high activity in an acid environment in combination with an optimized spray drying process, so that the activity loss in a storage process is reduced.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of seafood sauce, in particular to a kind of seafood sauce and preparation method thereof. BACKGROUND

[0002] With the increasing pursuit of healthy diet and high-quality life of consumers, the condiment industry is developing towards the direction of "natural, nutritious and functional"; seafood becomes an important source of flavor and nutrition in modern food industry due to its rich high-quality protein, unsaturated fatty acids and trace elements; in recent years, a variety of condiments added with marine product components have appeared in the market, such as fish sauce, shrimp paste, shellfish extract, etc., which not only enhance the umami of dishes, but also bring unique marine flavor.

[0003] However, traditional seafood sauce often faces the problem of unstable flavor during production, especially during storage or high-temperature cooking, its unique seafood flavor and beneficial ingredients are easy to lose or deteriorate, affecting the shelf life and sensory quality of the product. In view of this, we propose a kind of seafood sauce and preparation method thereof. SUMMARY

[0004] The purpose of the present application is to provide a kind of seafood sauce and preparation method thereof, to solve the problem of unstable flavor of traditional seafood sauce during production in the background art, especially during storage or high-temperature cooking, its unique seafood flavor and beneficial ingredients are easy to lose or deteriorate, affecting the shelf life and sensory quality of the product.

[0005] To achieve the above purpose, the present application provides a kind of seafood sauce, which comprises the following raw materials: defatted soybean, wheat, edible salt, compound strain, dried scallop kombu concentrated soup, seafood flavor base, lutein microcapsule and yeast extract; The seafood flavor base is prepared by mixing shrimp heads with papain and flavor protease for enzyme hydrolysis, and then carrying out Maillard reaction with xylose and glycine; The lutein microcapsule is prepared by embedding lutein with corn alcohol-soluble protein-pectin complex microcapsule.

[0006] As a preferred, the defatted soybean is 160-200 parts by weight, the wheat is 60-80 parts by weight, the edible salt is 100-130 parts by weight, the compound strain is 0.2-0.4 parts by weight, the dried scallop kombu concentrated soup is 25-35 parts by weight, the seafood flavor base is 45-55 parts by weight, the lutein microcapsule is 0.1-0.2 parts by weight, and the yeast extract is 7-9 parts by weight.

[0007] As a preferred, the preparation method of the seafood flavor base is as follows: Rinse the shrimp heads with cold water at 0-10℃, and hot water at boiling temperature for 2-3min; after being ground, add deionized water at a mass ratio of 1:1 to the shrimp heads, adjust the pH to 7.0-7.2 with 0.5-1mol / L sodium hydroxide, add a mixed enzyme of papain and flavourzyme, and hydrolyze at 50-60℃ for 3-4h; after the hydrolysis is completed, raise the temperature to 80-90℃ and maintain for 10-15min, centrifuge at 3000-4000rpm for 15-20min, and take the supernatant; add xylose and glycine to the supernatant, adjust the pH to 7.5-8.0 with 0.1-0.5mol / L citric acid solution, and perform pressurized reaction at 100-110℃ for 30-40min; after the reaction is completed, cool to 0-4℃, and obtain a seafood flavor base.

[0008] The shrimp head proteins are synergistically hydrolyzed by papain and flavourzyme to generate small molecule peptides and free amino acids (such as glutamic acid and glycine), and the small molecule peptides have higher thermal stability, avoiding decomposition of flavor substances during cooking; the xylose (C5 sugar) reacts with glycine to generate heterocyclic compounds (such as 2,5-dimethylpyrazine and 4-hydroxy-2,5-dimethyl-3(2H)-furanone) with seafood characteristic flavors, and the heterocyclic compounds have higher boiling points and are resistant to high-temperature cooking; in addition, the melanoidins and reduced ketone compounds (such as 1-deoxy-ortho-ketose) generated by the Maillard reaction have strong reducing properties, can capture free radicals in soy sauce, and inhibit lipid oxidation.

[0009] Preferably, the added amount of the mixed enzyme is 0.1%-0.2% of the mass of the shrimp heads; and the mass ratio of papain to flavourzyme is 1:1.

[0010] Preferably, the added amount of xylose is 0.4%-0.6% of the mass of the shrimp heads, and the added amount of glycine is 0.8%-1.0% of the mass of the shrimp heads.

[0011] Preferably, the preparation method of the lutein microcapsule is as follows: Dissolve the zein in 50%-60% ethanol, and stir at 200-300rpm for 40-60min to obtain a zein ethanol solution; dissolve the pectin in deionized water at 55-60℃, and stir at 200-300rpm for 20-30min to obtain a pectin aqueous solution; mix the zein ethanol solution and the pectin aqueous solution, homogenize at 6000-8000rpm for 3-5min, add soybean phospholipid, and ultrasonically disperse at 45℃ and a power of 100-200W for 5-10min to obtain a wall material solution; The lutein is mixed with the wall material solution at a mass ratio of 1:4, ultrasonic dispersion is carried out at 50-60 DEG C for 5-10 min with a power of 100-200 W, and then homogenization is carried out 2-3 times at a pressure of 20-30 MPa to form an emulsion; through spray drying, the inlet air temperature is 120-130 DEG C, the outlet air temperature is 60-65 DEG C, the atomization pressure is 0.2 MPa, and the feeding speed is 350 mL / h to obtain the lutein microcapsule.

[0012] In the acidic environment of soy sauce, lutein is easy to degrade and inactivate; the dense network structure formed by the zein-pectin composite wall material blocks the penetration of oxygen, and the hydrophobic peptide chain wraps the lutein; at the same time, the hydrophilic polysaccharide layer adsorbs water, reduces the contact of lutein with metal ions (such as Na + 、Fe 2+ ) in the water phase, and inhibits the oxidation reaction; in addition, as a strong antioxidant, the release of the lutein microcapsule in the soy sauce can scavenge residual free radicals that have not been captured by the Maillard reaction products (such as reduced ketones), and block the "Habai flavor" caused by the oxidation of aldehydes (such as hexanal); the melanoidins generated by the Maillard reaction are combined with the microcapsule wall material (zein) through hydrophobic interaction, filling the pores of the wall material and reducing the oxygen diffusion channel; lutein cooperates with umami peptides in seafood base to delay the oxidation of umami substances, thereby increasing the retention rate of soy sauce umami.

[0013] As a preferred, the mass ratio of the zein, pectin and soybean phospholipid is 3:1:0.12.

[0014] In another aspect, the application provides a preparation method of seafood soy sauce for making the above-mentioned seafood soy sauce, comprising the following steps: S1.1, respectively, take the following weight parts of raw materials: defatted soybean 160-200 parts by weight, wheat 60-80 parts by weight, edible salt 100-130 parts by weight, composite strain 0.2-0.4 parts by weight, dried scallop kombu concentrated soup 25-35 parts by weight, seafood flavor base 45-55 parts by weight, lutein microcapsule 0.1-0.2 parts by weight and yeast extract 7-9 parts by weight; S1.2, mix and crush the cooked defatted soybean and roasted wheat, add water, sterilize at 121 DEG C for 15-20 min, and cool to 25-30 DEG C; inoculate the composite strain, and culture at 28-30 DEG C and humidity of 85% for 48 h; then carry out staged fermentation, and after the fermentation is completed, squeeze through gauze, and then use a plate and frame filter with a pore size of 5 μm to obtain a soy sauce base; S1.3, add edible salt to the soy sauce base, and then add seafood flavor base, dried scallop kombu concentrated soup, lutein microcapsule and yeast extract, stir and mix at 45 DEG C at a speed of 200-300 rpm for 20-30 min, and then homogenize 2-3 times at a pressure of 60 MPa to obtain a soy sauce mixture. S1.4, filter the mixture through a ceramic membrane with a pore size of 0.22 μm, then perform pasteurization at 85℃ for 30-40 min; preheat amber glass bottles to 50℃, fill the headspace of the glass bottles with nitrogen to make the oxygen less than 0.5%, and finally fill and seal to obtain seafood soy sauce.

[0015] Preferably, in S1.2, the complex bacterial strain is composed of Aspergillus oryzae and Lactobacillus plantarum, and the mass ratio of Aspergillus oryzae to Lactobacillus plantarum is 3:1.

[0016] Preferably, in S1.2, the fermentation is divided into three stages: the first stage is fermentation at 38℃ for 30 days, stirring twice a day; the second stage is fermentation at 35℃ for 45 days, stirring once a week; and the third stage is fermentation at 15℃ for 90 days.

[0017] Compared with the prior art, the present application has the following advantages: 1. In the seafood soy sauce and the preparation method thereof, shrimp heads are subjected to directional hydrolysis by papain and flavor protease to generate small molecule peptides and amino acids; under weak alkaline conditions, these products undergo Maillard reaction with xylose or glycine to generate high-boiling flavor substances such as pyrazines and furanones, thereby significantly improving the heat resistance of the product; in addition, the melanoidins and reducing ketones in the Maillard reaction products have the effect of scavenging free radicals, which can effectively inhibit lipid oxidation, thereby improving the retention rate of soy sauce flavor substances.

[0018] 2. In the seafood soy sauce and the preparation method thereof, a dense hydrophobic barrier is formed by zein-pectin composite wall material, which effectively improves the oxygen barrier rate; in combination with the optimization of the spray drying process, the lutein maintains a relatively high activity in an acidic environment, reducing the loss of activity during storage; at the same time, the released lutein can scavenge residual free radicals and inhibit the oxidation reaction of seafood flavor components (such as hexanal), thereby reducing the peroxide value; in addition, the Maillard melanoidins fill the pores of the wall material, further prolonging the half-life of umami peptides and improving the overall flavor stability. DETAILED DESCRIPTION

[0019] The technical solutions in the embodiments of the present application will be clearly and completely described below in combination with the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those of ordinary skill in the art without creative labor fall within the scope of protection of the present application.

[0020] The present application provides a kind of seafood soy sauce, including the following raw materials: defatted soybean, wheat, edible salt, complex bacterial strain, dry scallop kelp concentrated soup, seafood flavor base material, lutein microcapsule and yeast extract; The seafood flavor base is prepared by subjecting shrimp heads to mixed enzymolysis with papain and flavor protease, and then subjecting the shrimp heads to a Maillard reaction with xylose and glycine; The lutein microcapsule is prepared by embedding lutein with a zein-pectin composite microcapsule.

[0021] Aspergillus oryzae CICC 40186, Lactobacillus plantarum CGMCC 1.557.

[0022] The preparation method of the dried scallop / kelp concentrated soup is as follows: the dried scallops with internal organs removed and the washed kelp (mass ratio 3:1) are hydrolyzed with flavor protease (addition amount 0.5%) at 45°C for 4 hours, and the supernatant is obtained after centrifugation after enzyme inactivation; 0.1% vitamin C is added; the hydrolyzate is filtered through a 0.22μm membrane to remove bacteria, and then pasteurized at 85°C for 15 min; vacuum concentration is performed at 60°C until the solid content is ≥40%.

[0023] The raw materials of the dried scallop / kelp concentrated soup, i.e., dried scallops and kelp, meet the relevant requirements of GB2762-2022 "Limits of Contaminants in Foods", GB10136-2015 "Animal Aquatic Products", and SC / T3013-2002 "Determination of Paralytic Shellfish Poisoning in Aquatic Products".

[0024] Papain CAS:9001-73-4, purchased from Zhengzhou Gebes Food Additives Co., Ltd.

[0025] Flavor protease CAS:9001-92-7, purchased from Chongqing Tianlun Biological Products Co., Ltd.

[0026] Zein CAS:9010-66-6, purchased from Shijiazhuang Demou Chemical Technology Co., Ltd.

[0027] Pectin CAS:9000-69-5, purchased from Jiangsu Cailei Biological Technology Co., Ltd.

[0028] Lutein CAS:127-40-2, purchased from Fufeng Snoot Biological Technology Co., Ltd.

[0029] Soybean phospholipid CAS:69279-91-0, purchased from Hanzhong Hansuoyuan Biological Technology Co., Ltd.

[0030] Example 1: A preparation method of seafood soy sauce, comprising the following steps: S1.1, respectively, the following weight parts of raw materials are weighed: defatted soybean 160 parts by weight, wheat 60 parts by weight, edible salt 100 parts by weight, compound strain 0.2 parts by weight, dried scallop / kelp concentrated soup 25 parts by weight, seafood flavor base 45 parts by weight, lutein microcapsule 0.1 parts by weight, and yeast extract 7 parts by weight; S1.2, the cooked defatted soybean and roasted wheat mixed powder is crushed, water is added, sterilized at 121℃ for 20min, and cooled to 30℃; inoculated with a composite strain (composed of Aspergillus oryzae and Lactobacillus plantarum, the mass ratio of Aspergillus oryzae to Lactobacillus plantarum is 3:1), cultured at 30℃ and humidity of 85% for 48h; then, step fermentation is carried out, the early stage is fermented at 38℃ for 30 days, stirred twice a day; the middle stage is fermented at 35℃ for 45 days, stirred once a week; the later stage is fermented at 15℃ for 90 days; after fermentation is completed, it is squeezed through gauze, and then filtered through a plate and frame with a pore size of 5μm to obtain a soy sauce base; S1.3, edible salt is added to the soy sauce base, and then seafood flavor base, dried scallop / kelp concentrated soup, lutein microcapsule and yeast extract are added, stirred and mixed at 45℃ and 300rpm for 30min, and then homogenized at a pressure of 60MPa for 3 times to obtain a soy sauce mixture; S1.4, the mixture is filtered through a ceramic membrane with a pore size of 0.22μm, and then pasteurized at 85℃ for 30min; amber glass bottles are preheated to 50℃, filled with nitrogen to make the headspace oxygen of the glass bottles less than 0.5%, and finally filled and sealed to obtain seafood soy sauce.

[0031] The preparation method of the seafood flavor base is as follows: The shrimp heads are rinsed with 10℃ cold water and hot water scalded for 3min; after being minced, deionized water is added at a mass ratio of 1:1, the pH is adjusted to 7.2 with 0.5mol / L sodium hydroxide, and 0.1% of the mass of the shrimp heads of papain and flavor protease mixed enzyme (the mass ratio of papain to flavor protease is 1:1) is added, and hydrolyzed at 60℃ for 3h; after hydrolysis is completed, the temperature is raised to 90℃ and maintained for 10min, and centrifuged at 4000rpm for 20min, and the supernatant is taken; 0.4% of the mass of the shrimp heads of xylose and 0.8% of the mass of the shrimp heads of glycine are added to the supernatant, the pH is adjusted to 7.5 with 0.1mol / L citric acid solution, and reacted at 110℃ for 40min; after the reaction is completed, it is cooled to 4℃ to obtain a seafood flavor base.

[0032] The preparation method of the lutein microcapsule is as follows: The zein is dissolved in 60% ethanol to obtain a zein ethanol solution, which is stirred at 300rpm for 60min; the pectin is dissolved in deionized water at 60℃ to obtain a pectin aqueous solution, which is stirred at 300rpm for 30min; the zein ethanol solution and the pectin aqueous solution are mixed, homogenized at 8000rpm for 5min, and then 0.12% of the mass of the zein, pectin and soybean phospholipid (the mass ratio of zein, pectin and soybean phospholipid is 3:1:0.12) is added, ultrasonically dispersed at 45℃ and 200W for 10min to obtain a wall material solution; The lutein and the wall material solution were mixed in a mass ratio of 1:4, ultrasonically dispersed at 60℃ for 10min at a power of 200W, and then homogenized at a pressure of 30MPa for 3 times to form an emulsion; the lutein microcapsules were obtained by spray drying at an inlet air temperature of 125℃, an outlet air temperature of 65℃, an atomization pressure of 0.2MPa, and a feeding speed of 350mL / h.

[0033] Example 2: A preparation method of seafood soy sauce, comprising the following steps: S1.1, respectively weighing the following raw materials: defatted soybean 200 parts by weight, wheat 80 parts by weight, edible salt 130 parts by weight, compound strain 0.4 parts by weight, dried scallop kombu concentrated soup 35 parts by weight, seafood flavor base 55 parts by weight, lutein microcapsules 0.2 parts by weight and yeast extract 9 parts by weight; S1.2, the cooked defatted soybean and the roasted wheat were mixed and crushed, water was added, and sterilization was carried out at 121℃ for 20min, and then cooled to 30℃; inoculate the compound strain (composed of aspergillus oryzae and lactobacillus plantarum, the mass ratio of aspergillus oryzae to lactobacillus plantarum is 3:1), cultivate at 30℃ and humidity of 85% for 48h; then carry out step-by-step fermentation, the early stage is 38℃ for 30 days, stirring 2 times a day; the middle stage is 35℃ for 45 days, stirring once a week; the later stage is 15℃ for 90 days; after fermentation, the soy sauce base was obtained by squeezing through gauze and then filtering through a plate and frame with a pore size of 5μm; S1.3, add edible salt to the soy sauce base, and then add seafood flavor base, dried scallop kombu concentrated soup, lutein microcapsules and yeast extract, stir and mix at 45℃ at a speed of 300rpm for 30min, and then homogenize at a pressure of 60MPa for 3 times to obtain a soy sauce mixture; S1.4, filter the mixture through a ceramic membrane with a pore size of 0.22μm, and then perform pasteurization at 85℃ for 30min; preheat the amber glass bottle to 50℃, fill nitrogen to make the oxygen in the headspace of the glass bottle less than 0.5%, and finally fill and seal to obtain seafood soy sauce.

[0034] The preparation method of the seafood flavor base is as follows: Rinse the shrimp heads with 10℃ cold water, and hot water blanching for 3 min; after mincing, add deionized water with a mass ratio of 1:1 to the shrimp heads, adjust the pH to 7.2 with 0.5 mol / L sodium hydroxide, add 0.2% of the mass of the shrimp heads of papain and flavor protease mixed enzyme (mass ratio of papain and flavor protease is 1:1), and hydrolyze at 60℃ for 3h; after hydrolysis is completed, warm up to 90℃ and maintain for 10 min, centrifuge at 4000 rpm for 20 min, and take the supernatant; add 0.6% of the mass of the shrimp heads of xylose and 1.0% of the mass of the shrimp heads of glycine to the supernatant, adjust the pH to 7.5 with 0.1 mol / L citric acid solution, and react at 110℃ for 40 min; after the reaction is completed, cool to 4℃, and obtain the seafood flavor base.

[0035] The preparation method of the lutein microcapsule is as follows: Dissolve the zein in 60% concentration ethanol, stir at a speed of 300 rpm for 60 min, and obtain a zein ethanol solution; dissolve the pectin in deionized water at 60℃, stir at a speed of 300 rpm for 30 min, and obtain a pectin aqueous solution; mix the zein ethanol solution and the pectin aqueous solution, homogenize at a speed of 8000 rpm for 5 min, add soybean phospholipid (mass ratio of zein, pectin and soybean phospholipid is 3:1:0.12), and ultrasonically disperse at a power of 200 W at 45℃ for 10 min, to obtain a wall material solution; Mix the lutein and the wall material solution according to a mass ratio of 1:4, ultrasonically disperse at a power of 200 W at 60℃ for 10 min, and homogenize at a pressure of 30 MPa for 3 times, to form an emulsion; through spray drying, the inlet air temperature is 125℃, the outlet air temperature is 65℃, the atomization pressure is 0.2 MPa, and the feeding speed is 350 mL / h, to obtain the lutein microcapsule.

[0036] Example 3: A preparation method of seafood soy sauce, comprising the following steps: S1.1, respectively, take the following weight parts of raw materials: defatted soybean 180 parts by weight, wheat 70 parts by weight, edible salt 115 parts by weight, compound strain 0.3 parts by weight, dry scallop kombu concentrated soup 30 parts by weight, seafood flavor base 50 parts by weight, lutein microcapsule 0.15 parts by weight, and yeast extract 8 parts by weight; S1.2, the cooked defatted soybean and roasted wheat mixed powder is crushed, water is added, sterilized at 121℃ for 20min, and cooled to 30℃; inoculated with a composite strain (composed of Aspergillus oryzae and Lactobacillus plantarum, the mass ratio of Aspergillus oryzae to Lactobacillus plantarum is 3:1), cultured at 30℃ and humidity of 85% for 48h; then, step fermentation is carried out, the early stage is fermented at 38℃ for 30 days, stirred twice a day; the middle stage is fermented at 35℃ for 45 days, stirred once a week; the late stage is fermented at 15℃ for 90 days; after fermentation is completed, it is squeezed through gauze, and then filtered through a plate and frame with a pore size of 5μm to obtain a soy sauce base; S1.3, edible salt is added to the soy sauce base, and then seafood flavor base, dried scallop / kelp concentrated soup, lutein microcapsule and yeast extract are added, stirred and mixed at 45℃ and 300rpm for 30min, and then homogenized at a pressure of 60MPa for 3 times to obtain a soy sauce mixture; S1.4, the mixture is filtered through a ceramic membrane with a pore size of 0.22μm, and then pasteurized at 85℃ for 30min; amber glass bottles are preheated to 50℃, filled with nitrogen to make the headspace oxygen of the glass bottles less than 0.5%, and finally filled and sealed to obtain seafood soy sauce.

[0037] The preparation method of the seafood flavor base is as follows: The shrimp heads are rinsed with 10℃ cold water and hot water scalded for 3min; after being minced, deionized water is added at a mass ratio of 1:1, the pH is adjusted to 7.2 with 0.5mol / L sodium hydroxide, and 0.2% of the mass of the shrimp heads of papain and flavor protease mixed enzyme (the mass ratio of papain to flavor protease is 1:1) is added, and hydrolyzed at 60℃ for 3h; after hydrolysis is completed, the temperature is raised to 90℃ and maintained for 10min, and centrifuged at 4000rpm for 20min, and the supernatant is taken; 0.5% of the mass of the shrimp heads of xylose and 0.9% of the mass of the shrimp heads of glycine are added to the supernatant, the pH is adjusted to 7.5 with 0.1mol / L citric acid solution, and reacted at 110℃ for 40min; after the reaction is completed, it is cooled to 4℃ to obtain a seafood flavor base.

[0038] The preparation method of the lutein microcapsule is as follows: The zein is dissolved in 60% ethanol to obtain a zein ethanol solution, which is stirred at 300rpm for 60min; the pectin is dissolved in deionized water at 60℃ to obtain a pectin aqueous solution, which is stirred at 300rpm for 30min; the zein ethanol solution and the pectin aqueous solution are mixed, homogenized at 8000rpm for 5min, and then 0.12% of the mass of the zein, pectin and soybean phospholipid (the mass ratio of the zein, pectin and soybean phospholipid is 3:1:0.12) is added, and ultrasonically dispersed at 45℃ and 200W for 10min to obtain a wall material solution; The lutein and the wall material solution were mixed in a mass ratio of 1:4, ultrasonically dispersed at 60℃ for 10min at a power of 200W, and then homogenized at a pressure of 30MPa for 3 times to form an emulsion; the lutein microcapsules were obtained by spray drying at an inlet air temperature of 125℃, an outlet air temperature of 65℃, an atomization pressure of 0.2MPa, and a feeding speed of 350mL / h.

[0039] Example 4: A preparation method of seafood soy sauce, comprising the following steps: S1.1, respectively, the following weight parts of raw materials: defatted soybean 180 parts by weight, wheat 70 parts by weight, edible salt 115 parts by weight, compound strain 0.3 parts by weight, dry sea cucumber kombu concentrated soup 30 parts by weight, seafood flavor base 40 parts by weight, lutein microcapsules 0.15 parts by weight and yeast extract 8 parts by weight; S1.2, the cooked defatted soybean and the roasted wheat were mixed and crushed, water was added, and sterilization was carried out at 121℃ for 20min, and then cooled to 30℃; inoculate the compound strain (composed of aspergillus oryzae and lactobacillus plantarum, the mass ratio of aspergillus oryzae to lactobacillus plantarum is 3:1), cultivate at 30℃ and humidity of 85% for 48h; then carry out step-by-step fermentation, the early stage is 38℃ for 30 days, stirring 2 times a day; the middle stage is 35℃ for 45 days, stirring once a week; the later stage is 15℃ for 90 days; after fermentation, the soy sauce base was obtained by squeezing through gauze and then filtering through a plate and frame with a pore size of 5μm; S1.3, add edible salt to the soy sauce base, and then add seafood flavor base, dry sea cucumber kombu concentrated soup, lutein microcapsules and yeast extract, stir and mix at 45℃ and a speed of 300rpm for 30min, and then homogenize at a pressure of 60MPa for 3 times to obtain a soy sauce mixture; S1.4, filter the mixture through a ceramic membrane with a pore size of 0.22μm, and then perform pasteurization at 85℃ for 30min; preheat the amber glass bottle to 50℃, fill nitrogen to make the oxygen in the headspace of the glass bottle less than 0.5%, and finally seal the glass bottle to obtain seafood soy sauce.

[0040] The preparation method of the seafood flavor base is as follows: Rinse the shrimp heads with 10℃ cold water, and hot water blanching for 3 min; after mincing, add deionized water with a mass ratio of 1:1 to the shrimp heads, adjust the pH to 7.2 with 0.5 mol / L sodium hydroxide, add 0.2% of the mass of the shrimp heads of papain and flavor protease mixed enzyme (mass ratio of papain and flavor protease is 1:1), and hydrolyze at 60℃ for 3h; after hydrolysis is completed, warm up to 90℃ and maintain for 10 min, centrifuge at 4000 rpm for 20 min, and take the supernatant; add 0.5% of the mass of the shrimp heads of xylose and 0.9% of the mass of the shrimp heads of glycine to the supernatant, adjust the pH to 7.5 with 0.1 mol / L citric acid solution, and react at 110℃ for 40 min; after the reaction is completed, cool to 4℃, and obtain a seafood flavor base.

[0041] The preparation method of the lutein microcapsule is as follows: Dissolve the zein in 60% concentration ethanol, stir at a speed of 300 rpm for 60 min, and obtain a zein ethanol solution; dissolve the pectin in deionized water at 60℃, stir at a speed of 300 rpm for 30 min, and obtain a pectin aqueous solution; mix the zein ethanol solution and the pectin aqueous solution, homogenize at a speed of 8000 rpm for 5 min, add soybean phospholipid (mass ratio of zein, pectin and soybean phospholipid is 3:1:0.12), ultrasonic disperse at a power of 200 W for 10 min at 45℃, and obtain a wall material solution; Mix the lutein and the wall material solution according to a mass ratio of 1:4, ultrasonic disperse at a power of 200 W for 10 min at 60℃, and homogenize at a pressure of 30 MPa for 3 times to form an emulsion; through spray drying, the inlet air temperature is 125℃, the outlet air temperature is 65℃, the atomization pressure is 0.2 MPa, and the feeding speed is 350 mL / h, and obtain the lutein microcapsule.

[0042] Example 5: A preparation method of seafood soy sauce, comprising the following steps: S1.1, respectively, take the following weight parts of raw materials: defatted soybean 180 parts by weight, wheat 70 parts by weight, edible salt 115 parts by weight, compound strain 0.3 parts by weight, dry scallop kombu concentrated soup 30 parts by weight, seafood flavor base 45 parts by weight, lutein microcapsule 0.15 parts by weight and yeast extract 8 parts by weight; S1.2, the cooked defatted soybean and roasted wheat mixed powder is crushed, water is added, sterilized at 121℃ for 20min, and cooled to 30℃; inoculated with a composite strain (composed of Aspergillus oryzae and Lactobacillus plantarum, the mass ratio of Aspergillus oryzae to Lactobacillus plantarum is 3:1), cultured at 30℃ and humidity of 85% for 48h; then, step fermentation is carried out, the early stage is fermented at 38℃ for 30 days, stirred twice a day; the middle stage is fermented at 35℃ for 45 days, stirred once a week; the late stage is fermented at 15℃ for 90 days; after fermentation is completed, it is squeezed through gauze, and then filtered through a plate and frame with a pore size of 5μm to obtain a soy sauce base; S1.3, edible salt is added to the soy sauce base, and then seafood flavor base, dried scallop / kelp concentrated soup, lutein microcapsule and yeast extract are added, stirred and mixed at 45℃ and 300rpm for 30min, and then homogenized at a pressure of 60MPa for 3 times to obtain a soy sauce mixture; S1.4, the mixture is filtered through a ceramic membrane with a pore size of 0.22μm, and then pasteurized at 85℃ for 30min; amber glass bottles are preheated to 50℃, filled with nitrogen to make the headspace oxygen of the glass bottles less than 0.5%, and finally filled and sealed to obtain seafood soy sauce.

[0043] The preparation method of the seafood flavor base is as follows: The shrimp heads are rinsed with 10℃ cold water and hot water scalded for 3min; after being minced, deionized water is added at a mass ratio of 1:1, the pH is adjusted to 7.2 with 0.5mol / L sodium hydroxide, and 0.2% of the mass of the shrimp heads of papain and flavor protease mixed enzyme (the mass ratio of papain to flavor protease is 1:1) is added, and hydrolyzed at 60℃ for 3h; after hydrolysis is completed, the temperature is raised to 90℃ and maintained for 10min, and centrifuged at 4000rpm for 20min, and the supernatant is taken; 0.5% of the mass of the shrimp heads of xylose and 0.9% of the mass of the shrimp heads of glycine are added to the supernatant, the pH is adjusted to 7.5 with 0.1mol / L citric acid solution, and reacted at 110℃ for 40min; after the reaction is completed, it is cooled to 4℃ to obtain a seafood flavor base.

[0044] The preparation method of the lutein microcapsule is as follows: The zein is dissolved in 60% ethanol to obtain a zein ethanol solution, which is stirred at 300rpm for 60min; the pectin is dissolved in deionized water at 60℃ to obtain a pectin aqueous solution, which is stirred at 300rpm for 30min; the zein ethanol solution and the pectin aqueous solution are mixed, homogenized at 8000rpm for 5min, and then 0.12% of the mass of the zein, pectin and soybean phospholipid (the mass ratio of the zein, pectin and soybean phospholipid is 3:1:0.12) is added, ultrasonically dispersed at 45℃ and 200W for 10min to obtain a wall material solution; The lutein and the wall material solution were mixed in a mass ratio of 1:4, ultrasonically dispersed at 60℃ for 10min at a power of 200W, and then homogenized at a pressure of 30MPa for 3 times to form an emulsion; the lutein microcapsules were obtained by spray drying at an inlet air temperature of 125℃, an outlet air temperature of 65℃, an atomization pressure of 0.2MPa, and a feeding speed of 350mL / h.

[0045] Example 6: A preparation method of seafood soy sauce, comprising the following steps: S1.1, respectively weighing the following raw materials: defatted soybean 180 parts by weight, wheat 70 parts by weight, edible salt 115 parts by weight, compound strain 0.3 parts by weight, dried scallop kombu concentrated soup 30 parts by weight, seafood flavor base 50 parts by weight, lutein microcapsules 0.1 parts by weight, and yeast extract 8 parts by weight; S1.2, the cooked defatted soybean and the roasted wheat were mixed and crushed, water was added, and sterilization was carried out at 121℃ for 20min, and then cooled to 30℃; inoculate the compound strain (composed of aspergillus oryzae and lactobacillus plantarum, the mass ratio of aspergillus oryzae to lactobacillus plantarum is 3:1), cultivate at 30℃ and humidity of 85% for 48h; then carry out step-by-step fermentation, the early stage is 38℃ for 30 days, stirring 2 times a day; the middle stage is 35℃ for 45 days, stirring 1 time a week; the later stage is 15℃ for 90 days; after fermentation, squeeze through gauze, and then use plate and frame filtration with a pore size of 5μm to obtain soy sauce base; S1.3, add edible salt to the soy sauce base, and then add seafood flavor base, dried scallop kombu concentrated soup, lutein microcapsules and yeast extract, stir and mix at 45℃ at a speed of 300rpm for 30min, and then homogenize at a pressure of 60MPa for 3 times to obtain a soy sauce mixture; S1.4, filter the mixture through a ceramic membrane with a pore size of 0.22μm, and then perform pasteurization at 85℃ for 30min; preheat the amber glass bottle to 50℃, fill nitrogen to make the oxygen in the headspace of the glass bottle less than 0.5%, and finally fill and seal to obtain seafood soy sauce.

[0046] The preparation method of the seafood flavor base is as follows: Rinse the shrimp heads with 10℃ cold water, and hot water blanching for 3 min; after mincing, add deionized water with a mass ratio of 1:1 to the shrimp heads, adjust the pH to 7.2 with 0.5 mol / L sodium hydroxide, add 0.2% of the mass of the shrimp heads of papain and flavor protease mixed enzyme (mass ratio of papain and flavor protease is 1:1), and hydrolyze at 60℃ for 3h; after hydrolysis is completed, warm up to 90℃ and maintain for 10 min, centrifuge at 4000 rpm for 20 min, and take the supernatant; add 0.5% of the mass of the shrimp heads of xylose and 0.9% of the mass of the shrimp heads of glycine to the supernatant, adjust the pH to 7.5 with 0.1 mol / L citric acid solution, and react at 110℃ for 40 min; after the reaction is completed, cool to 4℃, and obtain the seafood flavor base.

[0047] The preparation method of the lutein microcapsule is as follows: Dissolve the zein in 60% concentration ethanol, stir at 300 rpm for 60 min, and obtain a zein ethanol solution; dissolve the pectin in deionized water at 60℃, stir at 300 rpm for 30 min, and obtain a pectin aqueous solution; mix the zein ethanol solution and the pectin aqueous solution, homogenize at 8000 rpm for 5 min, add soybean phospholipid (mass ratio of zein, pectin and soybean phospholipid is 3:1:0.12), ultrasonic disperse at 45℃ and 200W power for 10 min, and obtain a wall material solution; Mix the lutein and the wall material solution according to a mass ratio of 1:4, ultrasonic disperse at 60℃ and 200W power for 10 min, and homogenize at 30MPa pressure for 3 times to form an emulsion; through spray drying, the inlet air temperature is 125℃, the outlet air temperature is 65℃, the atomization pressure is 0.2MPa, and the feeding speed is 350mL / h, and obtain the lutein microcapsule.

[0048] Example 7: A preparation method of seafood soy sauce, comprising the following steps: S1.1, respectively, take the following weight parts of raw materials: defatted soybean 180 parts by weight, wheat 70 parts by weight, edible salt 115 parts by weight, compound strain 0.3 parts by weight, dry scallop kombu concentrated soup 30 parts by weight, seafood flavor base 50 parts by weight, lutein microcapsule 0.05 parts by weight and yeast extract 8 parts by weight; S1.2, the cooked defatted soybean and roasted wheat mixed powder is crushed, water is added, sterilized at 121℃ for 20min, and cooled to 30℃; inoculated with a composite strain (composed of Aspergillus oryzae and Lactobacillus plantarum, the mass ratio of Aspergillus oryzae to Lactobacillus plantarum is 3:1), cultured at 30℃ and humidity of 85% for 48h; then, step fermentation is carried out, the early stage is fermented at 38℃ for 30 days, stirred twice a day; the middle stage is fermented at 35℃ for 45 days, stirred once a week; the late stage is fermented at 15℃ for 90 days; after fermentation is completed, it is squeezed through gauze, and then filtered through a plate and frame with a pore size of 5μm to obtain a soy sauce base; S1.3, edible salt is added to the soy sauce base, and then seafood flavor base, dried scallop / kelp concentrated soup, lutein microcapsule and yeast extract are added, stirred and mixed at 45℃ and 300rpm for 30min, and then homogenized at a pressure of 60MPa for 3 times to obtain a soy sauce mixture; S1.4, the mixture is filtered through a ceramic membrane with a pore size of 0.22μm, and then pasteurized at 85℃ for 30min; amber glass bottles are preheated to 50℃, filled with nitrogen to make the headspace oxygen of the glass bottles less than 0.5%, and finally filled and sealed to obtain seafood soy sauce.

[0049] The preparation method of the seafood flavor base is as follows: The shrimp heads are rinsed with 10℃ cold water and hot water scalded for 3min; after being minced, deionized water is added at a mass ratio of 1:1, the pH is adjusted to 7.2 with 0.5mol / L sodium hydroxide, and 0.2% of the mass of the shrimp heads of papain and flavor protease mixed enzyme (the mass ratio of papain to flavor protease is 1:1) is added, and hydrolyzed at 60℃ for 3h; after hydrolysis is completed, the temperature is raised to 90℃ and maintained for 10min, and centrifuged at 4000rpm for 20min, and the supernatant is taken; 0.5% of the mass of the shrimp heads of xylose and 0.9% of the mass of the shrimp heads of glycine are added to the supernatant, the pH is adjusted to 7.5 with 0.1mol / L citric acid solution, and reacted at 110℃ for 40min; after the reaction is completed, it is cooled to 4℃ to obtain a seafood flavor base.

[0050] The preparation method of the lutein microcapsule is as follows: The zein is dissolved in 60% ethanol to obtain a zein ethanol solution, which is stirred at 300rpm for 60min; the pectin is dissolved in deionized water at 60℃ to obtain a pectin aqueous solution, which is stirred at 300rpm for 30min; the zein ethanol solution and the pectin aqueous solution are mixed, homogenized at 8000rpm for 5min, and then 0.12% of the mass of the zein, pectin and soybean phospholipid (the mass ratio of the zein, pectin and soybean phospholipid is 3:1:0.12) is added, and ultrasonically dispersed at 45℃ and 200W for 10min to obtain a wall material solution; The lutein and the wall material solution were mixed at a mass ratio of 1:4, ultrasonically dispersed at 60°C for 10 min at a power of 200 W, and homogenized at a pressure of 30 MPa for 3 times to form an emulsion; through spray drying, the inlet air temperature was 125°C, the outlet air temperature was 65°C, the atomization pressure was 0.2 MPa, and the feeding speed was 350 mL / h to obtain lutein microcapsules.

[0051] Comparative Example 1: The method of Example 3 was used in a preparation method of a seafood sauce, in which seafood extract was used to replace seafood flavor base.

[0052] Comparative Example 2: The method of Example 3 was used in a preparation method of a seafood sauce, in which no lutein microcapsules were added.

[0053] Comparative Example 3: The method of Example 3 was used in a preparation method of a seafood sauce, in which no yeast extract was added.

[0054] Through the above-mentioned standard, the seafood sauces prepared in Examples 1-7 and Comparative Examples 1-3 were tested, and the data obtained are shown in Table 1. According to the standard of GB / T 18186-2000 "Brewed soy sauce", 5.0 mL of sample was taken and placed in a 100 mL volumetric flask, water was added to the mark, and after mixing, 20.0 mL was taken and placed in a 200 mL beaker, 60 mL of water was added, the magnetic stirrer was started, and sodium hydroxide standard solution [c(NaOH)=0.05 mol / L] was added dropwise until the pH meter indicated pH=8.2 [the number of milliliters of sodium hydroxide standard titration solution consumed was recorded, and the total acid content could be calculated]; 10.0 mL of formaldehyde solution was added and mixed; then sodium hydroxide standard titration solution was continued to be added dropwise until pH=9.2, and the number of milliliters of sodium hydroxide standard titration solution consumed was recorded; at the same time, 80 mL of water was taken, first adjusted to pH 8.2 with sodium hydroxide solution, then added with 10.0 mL of formaldehyde solution, and titrated with sodium hydroxide standard solution to pH=9.2, and a reagent blank test was performed at the same time; the content of amino acid nitrogen in the sample was calculated according to the formula.

[0055] The seafood sauce was placed in a sealed heat-resistant container and heated at 120°C for 30 minutes, and then cooled to room temperature; 10 mL of sauce sample was taken, 2-acetylpyrazine (10 μg / mL) was added as an internal standard, and the sample was equilibrated in a headspace bottle at 40°C for 20 minutes, and then adsorbed using a SPME fiber (50 / 30 μm DVB / CAR / PDMS) for 40 minutes; the retention rate of seafood characteristic flavor substances (%) was calculated as (peak area after heating / peak area of internal standard) ÷ (peak area before heating / peak area of internal standard) × 100%.

[0056] The seafood sauces prepared in Examples 1-7 and Comparative Examples 1-3 were tested by the above-mentioned standard, and the data obtained are shown in Table 1. Table 1 Performance data of seafood soy sauce of Examples 1-7 and Comparative Examples 1-3 Examples / Comparative Examples Amino acid nitrogen content g / 100 mL Retention rate of seafood characteristic flavor substance % Example 1 0.72 85 Example 2 0.78 88 Example 3 0.76 90 Example 4 0.53 63 Example 5 0.64 76 Example 6 0.66 79 Example 7 0.56 67 Comparative Example 1 0.35 50 Comparative Example 2 0.40 43 Comparative Example 3 0.42 46 As can be seen from Examples 3-5: when the weight of seafood flavor base in seafood soy sauce is continuously increased while other components remain unchanged, the content of amino acid nitrogen and the retention rate of seafood characteristic flavor substances in seafood soy sauce are continuously improved; in the seafood base, a large amount of free amino acids (such as glutamic acid, glycine) and short peptides (such as Glu-Gly) can be produced after the shrimp head is hydrolyzed by papain and flavor protease, thereby enhancing the flavor; at the same time, the Maillard reaction intermediates (such as reduced ketones) in the base have a promoting microbial activity, which can enhance the secretion efficiency of Aspergillus oryzae protease, improve the hydrolysis rate of soybean protein, and promote the metabolism of Lactobacillus plantarum to generate lactic acid, thereby reducing the pH value and reducing the generation of ammonium salt, thereby indirectly increasing the proportion of effective amino acid nitrogen; in addition, with the increase of the amount of base added, the high-boiling heterocyclic compounds (such as pyrazines and furanones) introduced form a three-dimensional protective network in the cooking process, which wraps the volatile seafood characteristic substances (such as 2-acetylpyrroline), thereby reducing the volatilization rate and further improving the flavor stability.

[0057] Further, comparing Example 3 with Examples 6-7 can be seen: when the weight of lutein microcapsules in seafood soy sauce is continuously increased while other components remain unchanged, the content of amino acid nitrogen and the retention rate of seafood characteristic flavor substances in seafood soy sauce are continuously improved; as a strong antioxidant, the antioxidant capacity of lutein is enhanced with the increase of the amount of microcapsules added; the microcapsule technology wraps lutein with wall materials such as zein, effectively blocking the oxidative degradation path of nitrogen-containing umami substances (such as glutamic acid and umami peptides), thereby reducing the oxidative loss of flavor amino acids in fermentation products; in addition, the hydrophobic cavity of zein can encapsulate low-boiling seafood flavor substances (such as 2-acetylpyrroline), further stabilizing the flavor; lutein preferentially oxidizes and consumes active oxygen, protecting the flavor substances (such as pyrazines) generated by Maillard reaction from being destroyed; at the same time, the soybean phospholipids in the microcapsule wall material can combine with oxidation products (such as aldehydes) to inhibit the generation of "rancid taste", thereby improving the overall quality and flavor stability of the food.

[0058] According to the above test experiments, Example 3 is taken as the optimal example; It can be seen from the comparison of Example 3 and Comparative Example 1 that: when the seafood extract is used to replace the seafood flavor base, the amino acid nitrogen content and the retention rate of seafood characteristic flavor substances of the seafood sauce are significantly reduced; the seafood extract mainly consists of small molecules (such as amino acids and short peptides) generated by enzymatic hydrolysis, and lacks high-boiling heterocyclic compounds (such as pyrazines) generated by Maillard reaction; during cooking, low-boiling flavor substances (such as 2-acetylpyrroline) will directly volatilize, resulting in a significant reduction in the retention rate and the formation of a heat-stable skeleton that does not form a volatile molecule coating; in addition, the lack of Maillard antioxidant products such as melanoidins and reducing ketones in the extract leads to a decrease in free radical scavenging ability, accelerated lipid oxidation, and accelerated generation of aldehydes (such as hexanal), thereby producing a "rancid taste"; at the same time, free glutamic acid in the extract is more prone to oxidation into pyroglutamic acid, which loses umami taste, and the loss rate of effective amino acid nitrogen after cooking also significantly increases.

[0059] It can be seen from the comparison of Example 3 and Comparative Example 2 that: when the lutein microcapsules are not added, the retention rate of seafood characteristic flavor substances of the seafood sauce is significantly reduced; due to the lack of lutein, its free radical scavenging ability decreases, leading to the degradation of pyrazines and furanones flavor substances generated by Maillard reaction during cooking or storage due to active oxygen attack, and a significant decrease in the retention rate of 2-acetylpyrroline; at the same time, lipid oxidation is accelerated, generating rancid substances such as hexanal; in addition, the zein microcapsules can originally encapsulate low-boiling flavor substances (such as 2-acetylpyrroline), and when not added, the flavor molecule escape rate increases during cooking, and the flavor retention rate also significantly decreases after storage.

[0060] It can be seen from the comparison of Example 3 and Comparative Example 3 that: when the yeast extract is not added, the retention rate of seafood characteristic flavor substances of the seafood sauce is significantly reduced; small molecule peptides in the yeast extract can embed low-boiling flavor substances, effectively protecting their stability; in addition, the yeast extract is rich in nucleotides (such as 5'-inosinic acid) and taste peptides, which can efficiently scavenge active oxygen (·OH) in the sauce, delaying the oxidation of flavor substances; when not added, glutamic acid is more prone to oxidation into pyroglutamic acid, which loses umami taste, leading to an increase in the loss rate of effective amino acid nitrogen; the yeast extract can also promote the secretion of Aspergillus oryzae protease, increase the hydrolysis rate of soybean protein, thereby increasing the conversion efficiency of total nitrogen, reducing the proportion of ammonium salt, and indirectly increasing the content of amino acid nitrogen.

[0061] The above shows and describes the basic principles, main features and advantages of the present application. Those skilled in the art should understand that the present application is not limited to the above examples, and the above examples and descriptions in the specification are only preferred examples of the present application and are not intended to limit the present application. Without departing from the spirit and scope of the present application, various changes and improvements can be made to the present application, and these changes and improvements all fall within the scope of the claimed present application. The scope of protection of the present application is defined by the appended claims and their equivalents.

Claims

1. A seafood soy sauce, characterized in that, The ingredients include: defatted soybeans, wheat, edible salt, compound microbial culture, scallop and kelp concentrated broth, seafood flavor base, lutein microcapsules, and yeast extract; The seafood flavor base is prepared by enzymatically hydrolyzing shrimp heads with a mixture of papain and flavor protease, followed by a Maillard reaction with xylose and glycine. Lutein microcapsules are prepared by encapsulating lutein in zein-pectin composite microcapsules.

2. The seafood soy sauce according to claim 1, characterized in that, The ingredients are: 160-200 parts by weight of defatted soybeans, 60-80 parts by weight of wheat, 100-130 parts by weight of edible salt, 0.2-0.4 parts by weight of compound microbial culture, 25-35 parts by weight of scallop and kelp concentrated soup, 45-55 parts by weight of seafood flavor base, 0.1-0.2 parts by weight of lutein microcapsules, and 7-9 parts by weight of yeast extract.

3. The seafood soy sauce according to claim 2, characterized in that, The preparation method of the seafood flavor base is as follows: Rinse shrimp heads with cold water at 0-10℃ and blanch in boiling water for 2-3 minutes. After mincing, add deionized water at a mass ratio of 1:1 to the shrimp heads, adjust the pH to 7.0-7.2 with sodium hydroxide solution at a concentration of 0.5-1 mol / L, add a mixture of papain and flavor protease, and hydrolyze at 50-60℃ for 3-4 hours. After hydrolysis, raise the temperature to 80-90℃ and maintain for 10-15 minutes, centrifuge at 3000-4000 rpm for 15-20 minutes, and collect the supernatant. Add xylose and glycine to the supernatant, adjust the pH to 7.5-8.0 with citric acid solution at a concentration of 0.1-0.5 mol / L, and react under pressure at 100-110℃ for 30-40 minutes. After the reaction is complete, cool to 0-4℃ to obtain the seafood flavor base.

4. The seafood soy sauce according to claim 3, characterized in that, The amount of the mixed enzyme added is 0.1%-0.2% of the shrimp head mass; wherein the mass ratio of papain and flavor protease is 1:

1.

5. The seafood soy sauce according to claim 3, characterized in that, The amount of xylose added is 0.4%-0.6% of the shrimp head weight, and the amount of glycine added is 0.8%-1.0% of the shrimp head weight.

6. The seafood soy sauce according to claim 2, characterized in that, The lutein microcapsules are prepared as follows: Dissolve zein in 50%-60% ethanol and stir at 200-300 rpm for 40-60 min to obtain zein ethanol solution; dissolve pectin in deionized water at 55-60℃ and stir at 200-300 rpm for 20-30 min to obtain pectin aqueous solution. Mix zein ethanol solution and pectin aqueous solution, homogenize at 6000-8000 rpm for 3-5 min, add soybean lecithin, and ultrasonically disperse at 45℃ with a power of 100-200W for 5-10 min to obtain wall material solution. Lutein and wall material solution were mixed at a mass ratio of 1:4 and ultrasonically dispersed at 50-60℃ with a power of 100-200W for 5-10 minutes. The mixture was then homogenized 2-3 times at a pressure of 20-30MPa to form an emulsion. Lutein microcapsules were obtained by spray drying with an inlet air temperature of 120-130℃, an outlet air temperature of 60-65℃, an atomization pressure of 0.2MPa, and a feed rate of 350mL / h.

7. The seafood soy sauce according to claim 6, characterized in that, The mass ratio of zein, pectin and soybean lecithin is 3:1:0.

12.

8. A method for preparing seafood soy sauce, used to produce the seafood soy sauce as described in any one of claims 1-7, characterized in that, The seafood soy sauce is prepared as follows: S1.1 Weigh the following raw materials in parts by weight: 160-200 parts defatted soybeans, 60-80 parts wheat, 100-130 parts edible salt, 0.2-0.4 parts compound bacteria, 25-35 parts scallop and kelp concentrated soup, 45-55 parts seafood flavor base, 0.1-0.2 parts lutein microcapsules, and 7-9 parts yeast extract; S1.2 Mix and grind cooked defatted soybeans and roasted wheat, add water, sterilize at 121℃ for 15-20 min, and cool to 25-30℃; inoculate with compound strains and culture at 28-30℃ and 85% humidity for 48 h; then carry out segmented fermentation, after fermentation, press through gauze, and then filter through a plate and frame filter with a pore size of 5μm to obtain soy sauce base material; S1.3 Add edible salt to the soy sauce base, then add seafood flavor base, scallop and kelp concentrate, lutein microcapsules and yeast extract, stir and mix at 200-300 rpm for 20-30 minutes at 45℃, and then homogenize 2-3 times under 60 MPa pressure to obtain the soy sauce mixture. S1.

4. Filter the mixture through a ceramic membrane with a pore size of 0.22μm, and then pasteurize it at 85℃ for 30-40min. Preheat the amber glass bottle to 50℃, fill it with nitrogen to make the oxygen in the headspace of the glass bottle less than 0.5%, and finally fill and seal it to obtain seafood soy sauce.

9. The method for preparing seafood soy sauce according to claim 8, characterized in that, In S1.2, the compound strain consists of Aspergillus oryzae and Lactobacillus plantarum, wherein the mass ratio of Aspergillus oryzae to Lactobacillus plantarum is 3:

1.

10. The method for preparing seafood soy sauce according to claim 8, characterized in that, In S1.2, the fermentation is carried out in stages: in the early stage, the fermentation is carried out at 38℃ for 30 days with stirring twice a day; in the middle stage, the fermentation is carried out at 35℃ for 45 days with stirring once a week. Ferment at 15℃ for 90 days in the later stage.