A fermentation method for scallop skirts, a umami cooking packet, its preparation method and application

Abstract

The present invention belongs to the technical field of food processing, and particularly relates to a fermentation method of scallop skirts, a fresh flavor cooking packet, and a preparation method and application thereof. The present invention provides a fermentation method of scallop skirts, and the fermentation method includes: mixing scallop skirts and water and then homogenizing to obtain a homogenized liquid; subjecting the homogenized liquid to cooking to obtain a cooked liquid; mixing the cooked liquid with a saccharide substance to obtain a mixed liquid; inoculating Kluyveromyces marxianus in the mixed liquid to obtain a fermentation raw material, and fermenting the fermentation raw material to obtain a scallop skirt fermentation liquid. The scallop skirt fermentation liquid provided by the present invention does not add table salt during the fermentation process, and has a high content of alcohol substances, a high content of ethyl ester compounds, a high content of glutamic acid and alanine in the fermentation liquid, so that the fermentation liquid has a special fragrance, fruity fragrance and delicious taste.

Description

Technical Field

[0001] The present invention belongs to the technical field of food processing, and particularly relates to a fermentation method of scallop skirt, a fresh flavor cooking bag, a preparation method thereof and an application thereof. Background Art

[0002] The scallop mantle, namely the scallop skirt, is the main by-product of scallops. The scallop skirt is low in price and rich in nutrients. It not only contains rich nutrients such as proteins, vitamins, fats, and trace elements, but also contains various bioactive substances such as unsaturated fatty acids, active polypeptides, and taurine, with extremely high nutritional value. The adductor muscle is the main edible part of bay scallops and is often taken out and eaten alone. However, the remaining scallop skirts, which are also edible parts, are regarded as waste and discarded in large quantities, which not only causes waste of resources but also brings environmental pollution. Therefore, it is necessary to find a suitable method to increase the value of bay scallop skirts to alleviate this waste of resources.

[0003] Microorganisms play an important role in food fermentation. During their own growth and metabolism processes, they can help foods produce characteristic flavor substances.

[0004] Fermented seafood products are delicious and can be added to soy sauce and food, serving as good natural umami enhancers (see "RUAN L, JU Y, ZHAN C, et al. Improved umami flavor of soy sauce by adding enzymatic hydrolysate of low-value fish in the natural brewing process[J]. LWT, 2022, 155:112911"). However, some fermented seafood products still have the problem of excessive salt content. These fermented seafood products inhibit the growth of spoilage bacteria through extremely high salt content during natural fermentation, such as traditional fermented fish sauce, fermented sour fish, fermented shrimp paste, etc. However, under the stress of high-concentration salt, the activity of enzymes and the growth of dominant microorganisms are also inhibited, which makes the fermentation process slow and the fermentation time longer (see "LI C, LI W, LI L, et al. Microbial community changes induced by a newly isolated salt-tolerant Tetragenococcus muriaticus improve the volatile flavor formation in low-salt fish sauce[J]. Food Research International, 2022, 156:111153"). In addition, the extremely high salt content does not conform to the concept of a healthy diet. In recent years, with the popularization of the low-salt diet culture and the gradual improvement of people's health awareness, many researchers have been exploring fermentation methods to reduce salt content (see "SIGRID D, TOVE C, JONAS N. Consumer preferences for low-salt foods - a Danish case study based on a comprehensive supermarket intervention[J]. Public health nutrition, 2021, 24(12)" and "ZHANG Jian, GONG Zhiqing, WANG Yueming, et al. Research on the processing technology of low-salt pickled Auricularia polytricha food[J]. China Condiment, 2018, 43(03):108-13").ZHOU et al. (see "ZHOU Y, WU S, PENG Y, et al. Effect of lactic acid bacteria on mackerel (Pneumatophorus japonicus) seasoning quality and flavor during fermentation[J]. Food Bioscience, 2021, 41:100971.") used Lactobacillus plantarum, Weissella cibaria, and Lactobacillus sakei as starters to produce low-salt mackerel seasonings. LI et al. (see "LI W, MI S, LIU X, et al. Variations in the physicochemical properties and bacterial community composition during fermentation of low-salt shrimp paste[J]. Food Research International, 2022, 154:111034") analyzed the physicochemical properties of a novel low-salt shrimp paste fermented in a low-temperature environment, providing new ideas for the shrimp paste industry. GAO et al. (see "GAO P, LI L, XIA W, et al. Valorization of Nile tilapia (Oreochromis niloticus) fish head for a novel fish sauce by fermentation with selected lactic acid bacteria[J]. LWT, 2020, 129:109539.") prepared fermented fish sauce by inoculating starters without adding salt, and the novel fish sauce had a good aroma. Currently, the taste of fermented scallop skirt products still needs to be further improved. Summary of the Invention

[0005] The object of the present invention is to provide a fermentation method for scallop skirts. The scallop skirt fermentation broth obtained by the fermentation method provided by the present invention has a delicious taste and a special fresh and fruity aroma.

[0006] To solve the above problems, the present invention provides the following technical solutions:

[0007] The present invention provides a fermentation method for scallop skirts, and the fermentation method includes the following steps:

[0008] Mix scallop skirts and water and homogenize to obtain a homogenate;

[0009] The homogeneous liquid is cooked to obtain a cooked liquid;

[0010] The cooked liquid is mixed with a saccharide substance to obtain a mixed liquid;

[0011] Kluyveromyces marxianus is inoculated into the mixed liquid to obtain a fermentation raw material, and the fermentation raw material is fermented to obtain a scallop skirt fermented liquid;

[0012] The saccharide substance includes one of glucose, maltose and xylose.

[0013] Preferably, the temperature of the fermentation is 28-32 °C, and the time of the fermentation is 30-40 h.

[0014] Preferably, the time of the homogenization is 1.5-2.5 min, and the temperature is room temperature.

[0015] Preferably, the addition amount of the saccharide substance is 1%-3% of the mass of the cooked liquid.

[0016] Preferably, the effective viable count of Kluyveromyces marxianus in the fermentation raw material is 10 6 ~10 7 CFU / mL.

[0017] The present invention provides a fresh flavor cooking packet, which comprises the following raw materials in parts by mass: 180-220 parts of scallop adductor muscle, 0.5-2 parts of scallop skirt fermented liquid obtained by the fermentation method described in the above technical solution, 0.5-2 parts of yeast extract FA28 and 0.5-2 parts of yeast extract FA62.

[0018] Preferably, in parts by mass, the fresh flavor cooking packet further comprises 200-240 parts of colored peppers, 2-4 parts of white granulated sugar, 0.1-1 part of sesame oil, 0.5-2 parts of light soy sauce, 1-3 parts of salt, 0.5-3 parts of dried chili peppers, 15-30 parts of mashed garlic, 30-70 parts of water and 1-3 parts of starch;

[0019] The colored peppers include one or more of red peppers, yellow peppers and green peppers;

[0020] The mass ratio of the red peppers, yellow peppers and green peppers is (1-2):(1-2):(1-2).

[0021] Preferably, it includes the following steps: mixing the scallop adductor muscle, scallop skirt fermented liquid, yeast extract FA28, yeast extract FA62, colored peppers, white granulated sugar, sesame oil, light soy sauce, salt, dried chili peppers and the first part of water to obtain a first mixture;

[0022] Mixing starch and the second part of water to obtain a thickening juice; the mass ratio of the first part of water to the second part of water is (10-30):(20-40);

[0023] Mix the first mixture and the thickening sauce to obtain a umami cooking packet.

[0024] The present invention provides an application of the fermentation method of scallop skirt described in the above technical solution in increasing the content of one or more of 1) - 6) in the fermentation broth;

[0025] 1) The content of ethyl ester compounds;

[0026] 2) The content of amino acids;

[0027] 3) The content of ketone substances;

[0028] 4) The content of alcohol substances;

[0029] 5) The content of octanoic acid;

[0030] 6) The content of aldehyde substances.

[0031] Preferably, the ethyl ester compounds include one or more of ethyl hexanoate, ethyl laurate, ethyl myristate, and ethyl palmitate; the amino acids include glutamic acid and / or alanine; the ketone substances include 5-methyl-3-heptanone and / or 3-octanone; the alcohol substances include one or several of 1-octen-3-ol, octanol, isopentanol, 2-phenylethanol, propanol, isobutanol, furan-3-methanol, 3-methylthiopropanol, and ethanol; the aldehyde substances include one or several of hexanal, nonanal, (E,E)-2,4-heptadienal, decanal, 2,4-nonadienal, cis-2-decenal, syringaldehyde, and trans-2-decenal.

[0032] The beneficial effects of the present invention: The present invention provides a fermentation method of scallop skirt, and the fermentation method includes: mixing scallop skirt and water and then homogenizing to obtain a homogenized liquid; subjecting the homogenized liquid to cooking to obtain a cooked liquid; mixing the cooked liquid with a saccharide substance to obtain a mixed liquid; inoculating Kluyveromyces marxianus in the mixed liquid to obtain a fermentation raw material, and fermenting the fermentation raw material to obtain a scallop skirt fermentation broth, and the saccharide substance includes one of glucose, maltose, and xylose.

[0033] The scallop skirt fermentation broth provided by the present invention has a high content of alcohol substances, a high content of ethyl ester compounds, a high content of glutamic acid and alanine, a high content of ketone substances, and a high content of aldehyde substances; making the fermentation broth have a special fragrance, fruity aroma, and delicious taste. Description of the Drawings

[0034] In order to more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the following will briefly introduce the drawings required to be used in the embodiments.

[0035] Figure 1It is a graph showing the change in the number of viable bacteria in the scallop skirt fermented liquid during the fermentation processes of Example 1 and Comparative Examples 1-3;

[0036] Figure 2 It is a graph showing the change in the pH value of the scallop skirt fermented liquid during the fermentation processes of Example 1 and Comparative Examples 1-3;

[0037] Figure 3 It is a finished product graph of the scallop skirt fermented liquid of Example 1 and Comparative Examples 1-3;

[0038] Figure 4 It is a graph of the free fatty acid content of the scallop skirt fermented liquid of Example 1, Comparative Example A and Comparative Examples 1-3;

[0039] Figure 5 It is a graph of the sensory evaluation results of the scallop skirt fermented liquid of Example 1, Comparative Example A and Comparative Examples 1-3;

[0040] Figure 6 It is a graph of the sensory evaluation results of the umami cooking packs prepared in Example 2 and Comparative Examples 4-6;

[0041] Figure 7 It is a graph of the sensory evaluation results of the umami cooking packs prepared in Example 2 and Comparative Examples 7-9;

[0042] Figure 8 It is a graph of the sensory evaluation results of the umami cooking packs prepared in Example 2 and Comparative Examples 10-12;

[0043] Figure 9 It is a finished product graph of the umami cooking pack prepared in Example 2. Detailed implementation manners

[0044] The present invention provides a fermentation method for scallop skirts, and the fermentation method includes: mixing scallop skirts and water and then homogenizing to obtain a homogenized liquid; subjecting the homogenized liquid to cooking to obtain a cooked liquid; mixing the cooked liquid with a saccharide substance to obtain a mixed liquid; inoculating Kluyveromyces marxianus in the mixed liquid to obtain a fermentation raw material, and fermenting the fermentation raw material to obtain a scallop skirt fermented liquid; the saccharide substance includes one of glucose, maltose and xylose.

[0045] The present invention mixes scallop skirts and water and then homogenizes to obtain a homogenized liquid. The scallop skirts of the present invention are obtained by peeling from fresh bay scallops. The water described in the present invention is preferably distilled water. The temperature of the homogenization described in the present invention is preferably room temperature; the time of the homogenization is preferably 1.5-2.5 min, more preferably 2 min. The function of the homogenization described in the present invention is to break up the skirt tissue to fully boil out the juice.

[0046] After obtaining the homogeneous liquid, the present invention cooks the homogeneous liquid to obtain a cooked liquid. The cooking in the present invention is preferably boiling evaporation and concentration, and the time of the boiling evaporation and concentration in the present invention is preferably 30 min. The boiling evaporation and concentration in the present invention is preferably concentrated to 45% of the original volume. The function of the boiling evaporation and concentration in the present invention is to ripen and sterilize, and concentrate and extract the juice.

[0047] After obtaining the cooked liquid, the present invention mixes the cooked liquid with a saccharide substance to obtain a mixed liquid; Kluyveromyces marxianus is inoculated into the mixed liquid to obtain a fermentation raw material, and the fermentation raw material is fermented to obtain a scallop skirt fermentation liquid. The addition amount of the saccharide substance in the present invention is preferably 1% - 3% of the mass of the cooked liquid, and more preferably 2%. The saccharide substance in the present invention includes one of glucose, maltose and xylose, and more preferably glucose. The function of the glucose in the present invention is to promote the growth and reproduction of Kluyveromyces marxianus.

[0048] In the present invention, Kluyveromyces marxianus is inoculated into the mixed liquid to obtain a fermentation raw material, and more preferably, a fermentation raw material is obtained after inoculating a Kluyveromyces marxianus yeast solution. The preparation method of the Kluyveromyces marxianus yeast solution in the present invention preferably includes: activating Kluyveromyces marxianus to obtain an activated liquid, and centrifuging and resuspending the activated liquid in sequence to obtain a Kluyveromyces marxianus yeast solution.

[0049] The activation temperature of Kluyveromyces marxianus in the present invention is preferably 26 - 30 °C, more preferably 28 °C, the activation time is preferably 22 - 26 h, more preferably 24 h. The culture medium used for activation in the present invention is preferably YPD culture medium. The number of activation times in the present invention is preferably two. After obtaining the activated liquid, the present invention preferably centrifuges and resuspends the activated liquid in sequence to obtain a Kluyveromyces marxianus yeast suspension. The number of centrifugation times in the present invention is preferably 2 times, the centrifugation speed is preferably 5000 r / min, and the centrifugation time is preferably 2 min. The solvent used for resuspension in the present invention is preferably sterile physiological saline.

[0050] After obtaining the Kluyveromyces marxianus yeast solution, the present invention preferably inoculates the Kluyveromyces marxianus yeast solution into the mixed liquid to obtain a fermentation raw material. In the present invention, the effective viable count in the inoculated fermentation raw material is preferably 10 6 ~10 7 CFU / mL, more preferably 10 6 CFU / mL. The fermentation temperature in the present invention is preferably 28 - 32 °C, more preferably 30 °C; the fermentation time is preferably 30 - 40 h, further preferably 32 - 38 h, more preferably 36 h. The function of the fermentation in the present invention is to improve the flavor and enhance the freshness and taste.

[0051] In a specific embodiment of the present invention, the Kluyveromyces marxianus was purchased from CICC (China Center for Industrial Culture Collection of Microorganisms), with the number CICC32015. In the present invention, the Kluyveromyces marxianus was inoculated in the steamed scallop skirt liquid mixed with glucose for fermentation. The fermented liquid obtained by the Kluyveromyces marxianus fermenting under the action of specific fermentation raw materials and fermentation parameters has a high content of alcohols, a high content of ethyl ester compounds, a high content of glutamic acid and alanine, making the fermented liquid have a special fresh fragrance, fruity fragrance and delicious taste.

[0052] Aiming at the problem of resource waste of bay scallop skirts, the present invention uses Kluyveromyces marxianus as a fermenting agent to prepare a scallop skirt fermented liquid. The scallop skirt fermented liquid provided by the present invention does not add salt during the fermentation process. Compared with the fermentation method adding salt during the fermentation process, the fermentation time is shortened.

[0053] The present invention provides a fresh flavor cooking packet, which comprises the following raw materials in parts by weight: 180 - 220 parts of scallop adductor muscle, 0.5 - 2 parts of the scallop skirt fermented liquid obtained by the fermentation method described in the above technical solution, 0.5 - 2 parts of yeast extract FA28, and 0.5 - 2 parts of yeast extract FA62.

[0054] By mass, the fresh flavor cooking packet provided by the present invention comprises 180 - 220 parts of scallop adductor muscle, preferably 190 - 210 parts, and more preferably 200 parts. The scallop adductor muscle described in the present invention is preferably the scallop adductor muscle after frying. The present invention has no special limitation on the frying method, and a conventional method can be adopted. The function of the scallop adductor muscle described in the present invention is to be a pre-treatment sample with good flavor and provide a basis for subsequent processing.

[0055] Based on the parts by mass of the scallop adductor muscle, the fresh flavor cooking packet provided by the present invention comprises 0.5 - 2 parts of scallop skirt fermented liquid, preferably 0.8 - 1.8 parts, and more preferably 1.5 parts. In the present invention, the preparation method of the scallop skirt fermented liquid has been discussed above and will not be elaborated here.

[0056] Based on the parts by mass of the scallop adductor muscle, the fresh flavor cooking packet provided by the present invention comprises 0.5 - 2 parts of yeast extract FA28, and more preferably 1 part of yeast extract FA28. In the embodiments of the present invention, the yeast extract FA28 of the present invention is from Angel Yeast Co., Ltd., and its function is to enhance flavor and freshness.

[0057] Based on the parts by mass of the scallop adductor muscle, the fresh flavor cooking packet provided by the present invention comprises 0.5 - 2 parts of yeast extract FA62, and more preferably 1 part of yeast extract FA62. In the embodiments of the present invention, the yeast extract FA62 of the present invention is from Angel Yeast Co., Ltd., and its function is to reduce salt.

[0058] The present invention places no special limitation on the sources of scallop adductor muscle, yeast extract FA28, and yeast extract FA62, and conventional commercially available products can be used.

[0059] Based on the mass parts of scallop adductor muscle, the umami cooking packet provided by the present invention preferably includes 200 - 240 parts of colored peppers, more preferably 220 parts. The colored peppers described in the present invention preferably include one or more of red peppers, yellow peppers, and green peppers, more preferably red peppers, yellow peppers, and green peppers. When red peppers, yellow peppers, and green peppers are added simultaneously, the mass ratio of the red peppers, yellow peppers, and green peppers is preferably 1:1:1. The role of the colored peppers in the present invention is to make the nutritional combination of the cooking packet balanced and improve the color.

[0060] Based on the mass parts of scallop adductor muscle, the umami cooking packet provided by the present invention preferably includes 2 - 4 parts of granulated sugar, more preferably 2.5 parts.

[0061] Based on the mass parts of scallop adductor muscle, the umami cooking packet provided by the present invention preferably includes 0.1 - 1 part of sesame oil, more preferably 0.3 part.

[0062] Based on the mass parts of scallop adductor muscle, the umami cooking packet provided by the present invention preferably includes 0.5 - 2 parts of light soy sauce, more preferably 1 part.

[0063] Based on the mass parts of scallop adductor muscle, the umami cooking packet provided by the present invention preferably includes 1 - 3 parts of salt, more preferably 2.5 parts.

[0064] Based on the mass parts of scallop adductor muscle, the umami cooking packet provided by the present invention preferably includes 0.5 - 3 parts of dried chili peppers, more preferably 1 part.

[0065] Based on the mass parts of scallop adductor muscle, the umami cooking packet provided by the present invention preferably includes 15 - 30 parts of mashed garlic, further preferably 18 - 25 parts, more preferably 20 parts. The present invention places no special limitation on the preparation method of the mashed garlic, and conventional methods can be used.

[0066] Based on the mass parts of scallop adductor muscle, the umami cooking packet provided by the present invention preferably includes 10 - 30 parts of the first part of water, more preferably 20 parts.

[0067] Based on the mass parts of scallop adductor muscle, the umami cooking packet provided by the present invention preferably includes 1 - 3 parts of starch, more preferably 2 parts.

[0068] Based on the mass parts of scallop adductor muscle, the umami cooking packet provided by the present invention preferably includes 20 - 40 parts of the second part of water, further preferably 25 - 35 parts, more preferably 30 parts.

[0069] The innovation of the umami cooking pack provided by the present invention lies in the combined application of scallop adductor muscle, the scallop skirt fermented liquid prepared by the present invention, yeast extract FA28 and yeast extract FA62. Under the combined action of the scallop adductor muscle, the scallop skirt fermented liquid prepared by the present invention, yeast extract FA28 and yeast extract FA62, the prepared umami cooking pack has a delicious taste.

[0070] The present invention has no special limitation on the sources of colored peppers, granulated sugar, sesame oil, light soy sauce, salt, dried chili peppers, garlic puree, water, and starch, and conventional commercially available products can be used.

[0071] The present invention provides a preparation method of the umami cooking pack described in the above technical solution, including the following steps: mixing scallop adductor muscle, scallop skirt fermented liquid, yeast extract FA28, yeast extract FA62, colored peppers, granulated sugar, sesame oil, light soy sauce, salt, dried chili peppers and the first part of water to obtain a first mixture;

[0072] Mixing starch and the second part of water to obtain a thickening juice;

[0073] Mixing the first mixture and the thickening juice to obtain the umami cooking pack.

[0074] The present invention has no special limitation on the mixing method, and a conventional method can be used to mix evenly. In the present invention, the mass ratio of the first part of water to the second part of water in the mixing is preferably (1-3):(2-4), and more preferably 2:3.

[0075] The present invention provides an application of the fermentation method of the scallop skirt described in the above technical solution in increasing one or more of 1)-6) in the fermented liquid;

[0076] 1) The content of ethyl ester compounds;

[0077] 2) The content of amino acids;

[0078] 3) The content of ketone substances;

[0079] 4) The content of alcohol substances;

[0080] 5) The content of caprylic acid;

[0081] 6) The content of aldehyde substances.

[0082] The ethyl ester compounds described in the present invention preferably include one or more of ethyl hexanoate, ethyl laurate, ethyl myristate, and ethyl palmitate, more preferably ethyl hexanoate, ethyl laurate, ethyl myristate, and ethyl palmitate. The amino acids described in the present invention preferably include glutamic acid and / or alanine, more preferably glutamic acid and alanine. The ketone substances described in the present invention preferably include 5-methyl-3-heptanone and / or 3-octanone, more preferably 5-methyl-3-heptanone and 3-octanone. The alcohol substances described in the present invention preferably include one or several of 1-octen-3-ol, octanol, isopentyl alcohol, 2-phenylethanol, propanol, isobutanol, furan-3-methanol, 3-methylthiopropanol, and ethanol, more preferably 1-octen-3-ol, octanol, isopentyl alcohol, 2-phenylethanol, propanol, isobutanol, furan-3-methanol, 3-methylthiopropanol, and ethanol. The aldehyde substances described in the present invention preferably include one or several of hexanal, nonanal, (E,E)-2,4-heptadienal, decanal, 2,4-nonadienal, cis-2-decenal, syringaldehyde, and trans-2-decenal, more preferably hexanal, nonanal, (E,E)-2,4-heptadienal, decanal, 2,4-nonadienal, cis-2-decenal, syringaldehyde, and trans-2-decenal.

[0083] The ethyl ester compounds, amino acids, ketone substances, alcohol substances, octanoic acid, and aldehyde substances in the fermented scallop skirt extract prepared by using the technical solution of the present invention have high contents, enhancing the umami taste of the fermented scallop skirt extract and giving it a good flavor.

[0084] In order to further illustrate the present invention, the technical solutions provided by the present invention will be described in detail below in conjunction with examples, but they should not be construed as limiting the protection scope of the present invention.

[0085] In the following examples and comparative examples, fresh bay scallops (Argopectens irradias) were purchased from the Science and Technology Market of Agricultural University in Baoding City, Hebei Province. The strains were purchased from CICC: Kluyveromyces marxianus FCC2181 is Kluyveromyces marxianus with the preservation number CICC32015, Lactobacillus plantarum subsp. Plantarum Lp-4 is Lactobacillus plantarum with the preservation number CICC22161, Lactobacillus casei Y5-2b is Lactobacillus casei with the preservation number CICC23184, and Pichia kluyveri F29-3-5 is Pichia kluyveri with the preservation number CICC33431.

[0086] The data in the following examples and comparative examples were analyzed for significant differences using the Duncan multiple comparison method with SPSS 23.0 software. P < 0.05 represents the use of significant differences. Origin 2021 was used for visual analysis of the loading plot of the samples, and the correlation heat map was generated using the website https: / / www.omicstudio.cn. Principal component analysis was performed on the website https: / / www.chiplot.online / . Visualization of the correlation matrix was performed using the R package 'corrplot' (Version 0.92). The correlation network diagram was generated using cytoscape (version 3.9.1).

[0087] Example 1

[0088] The preparation steps of Kluyveromyces marxianus FCC2181 bacterial suspension are as follows: The yeast is inoculated into YPD broth medium and cultured at 28 °C for 24 h to obtain a seed solution; the seed solution is inoculated again in YPD medium and cultured at 28 °C for 24 h for a second time to obtain a strain-activated solution, which is reserved. Before fermentation, the strain-activated solution is centrifuged at 5000 r / min for 2 min, and the bacterial sludge is taken and repeated twice. Sterile normal saline is added to the bacterial sludge and vortexed to mix well so that the bacteria are suspended in the normal saline to obtain a bacterial suspension for standby.

[0089] The preparation steps of scallop skirt fermented liquid are as follows:

[0090] The raw scallop skirt is taken from fresh bay scallops. The raw scallop skirt and distilled water are mixed at a solid-liquid ratio of 1 g:2 mL and then homogenized. The temperature of homogenization is room temperature, the time is 2 min, and the rotation speed is 32000 r / min. After homogenization, a homogenate is obtained. The homogenate is poured into a cooking pot and heated. After the water boils, timing starts, and it is boiled with the lid open for 30 min for evaporation and concentration to make a cooking liquid. The cooking liquid is dispensed into conical flasks, and glucose accounting for 2% of the mass of the cooking liquid is added. After mixing, a mixed liquid of the cooking liquid and glucose is obtained.

[0091] The mixed liquid is dispensed into conical flasks and sterilized at 121 °C for 15 min under high pressure. The sterilized conical flasks are inoculated with Kluyveromyces marxianus FCC2181 bacterial suspension under sterile conditions, and the initial viable bacteria count in the mixed liquid after inoculation is 1×10 6 CFU / mL. The inoculated conical flasks are placed in an incubator for fermentation culture. The temperature of fermentation culture is 30 °C, and the time of fermentation culture is 36 h. During the fermentation culture process, the supernatant is taken every 12 h to measure the indexes.

[0092] After the fermentation is completed, the conical flask is autoclaved again at 121 °C for 15 min to end the fermentation. The fermentation product in the conical flask after sterilization is filtered with sterile double-layer gauze, and the residue is discarded to obtain the finished fermentation raw material.

[0093] Comparative Example A

[0094] The preparation steps of the scallop skirt fermented liquid are the same as those in Example 1, and the only difference is that the sterilized conical flask is not inoculated with the strain.

[0095] Comparative Example 1

[0096] The preparation steps of the F29-3-5 bacterial suspension are as follows: The yeast is inoculated into the YPD medium and cultured at 28 °C for 24 h to obtain the seed liquid; the seed liquid is inoculated again in the YPD medium and cultured at 28 °C for 24 h for the second activation to obtain the strain activation liquid for standby. Before fermentation, the strain activation liquid is centrifuged at 5000 r / min for 2 min, and the bacterial sludge is taken, and the operation is repeated twice. Sterile normal saline is added to the bacterial sludge and vortexed to make the bacteria suspended in the normal saline to obtain the bacterial suspension for standby.

[0097] The preparation steps of the scallop skirt fermented liquid are the same as those in Example 1, and the only difference is that the sterilized conical flask is inoculated with the F29-3-5 bacterial suspension, and the initial viable bacteria count in the mixed liquid after inoculation is 10 6 CFU / mL.

[0098] Comparative Example 2

[0099] The preparation steps of the Lp-4 bacterial suspension are as follows:

[0100] The lactic acid bacteria are cultured in the MRS broth medium at 37 °C for 24 h to obtain the seed liquid; the seed liquid is inoculated again in the MRS broth medium and cultured at 37 °C for 24 h for the second activation to obtain the strain activation liquid for standby. Before fermentation, the strain activation liquid is centrifuged at 5000 r / min for 2 min, and the bacterial sludge is taken, and the operation is repeated twice. Sterile normal saline is added and vortexed to make the bacteria suspended in the normal saline for standby.

[0101] The preparation steps of the scallop skirt fermented liquid are the same as those in Example 1, and the only difference is that the sterilized conical flask is inoculated with the Lp-4 bacterial suspension, and the initial viable bacteria count in the mixed liquid after inoculation is 10 7 CFU / mL.

[0102] Comparative Example 3

[0103] The preparation steps of the Y5-2b bacterial suspension are as follows:

[0104] The lactic acid bacteria were cultured in MRS broth medium at 37 °C for 24 h to obtain a seed solution; the seed solution was inoculated again in MRS broth medium and cultured at 37 °C for 24 h to obtain a strain activation solution after the second activation, and it was reserved. Before fermentation, the strain activation solution was centrifuged at 5000 r / min for 2 min, and the bacterial sludge was taken, and this was repeated twice. Sterile normal saline was added and vortexed to mix well so that the bacteria were suspended in the normal saline, and it was reserved.

[0105] The preparation steps of the scallop skirt fermented liquid were the same as those in Example 1, and the only difference was that the strain Y5-2b was inoculated into the sterilized conical flask, and the initial viable bacteria count in the mixed solution after inoculation was 10 7 CFU / mL.

[0106] (1) Determination of the viable bacteria count in the scallop skirt fermented liquid during fermentation

[0107] Samples were taken from Example 1 and Comparative Examples 1 to 3 at 0 h, 12 h, 24 h, and 36 h of fermentation, vortexed to mix well, then 1 mL was taken out respectively, gradient diluted with sterile normal saline and then spread for counting. When counting lactic acid bacteria, MRS medium was used, and the colony count on the MRS medium plate was counted after culturing at 37 °C for 48 hours. When counting yeasts, PDA medium was used, and the colony count on the PDA medium plate was counted after culturing at 28 °C for 48 hours. Plates with colony counts between 30 and 300 CFU were selected for counting. Three parallels were set for each group of samples. The counting results are shown in Table 1 and Figure 1 .

[0108] Table 1 Viable bacteria counts in the fermented liquid during the fermentation process of Example 1 and Comparative Examples 1 to 3 (unit: lg(CFU / mL))

[0109]

[0110]

[0111] According to Table 1 and Figure 1 it can be seen that the growth of the two strains of lactic acid bacteria and the two strains of yeasts during the fermentation process of Example 1 and Comparative Examples 1 to 3 was good. The viable bacteria count in the fermented liquid inoculated with Lactobacillus plantarum Lp-4 increased from 7.04 lg(CFU / mL) to 8.49 lg(CFU / mL). The viable bacteria count in the fermented liquid inoculated with Lactobacillus casei Y5-2b increased from 6.99 lg(CFU / mL) to 8.17 lg(CFU / mL). The viable bacteria counts of Kluyveromyces marxianus FCC2181 and Pichia kluyveri F29-3-5 increased from 5.93 lg(CFU / mL) and 6.07 lg(CFU / mL) to 8.01 lg(CFU / mL) and 8.18 lg(CFU / mL) respectively. The growth rate of yeasts was relatively fast within the first 24 hours of fermentation. The growth slowed down after 24 hours of fermentation.

[0112] (2) Determination of pH of the skirt fermented liquid during fermentation

[0113] In Example 1 and Comparative Examples 1-3, samples were taken at 0 h, 12 h, 24 h, and 36 h during fermentation. After shaking well, the pH value was measured using a pH meter. Three parallels were set for each group of samples, and the measurement results are shown in Table 2 and Figure 2 。

[0114] Table 2 pH values of the fermented liquid during fermentation in Example 1 and Comparative Examples 1-3

[0115] Fermentation 0h Fermentation 12h Fermentation 24h Fermentation 36h Lp-4 Parallel 1 6.1 4.71 4.53 3.4 Lp-4 Parallel 2 6.08 4.5 4.1 3.35 Lp-4 Parallel 3 6.1 4.33 4.01 3.31 Mean 6.09 4.51 4.21 3.35 Y5-2b Parallel 1 6.11 4.61 3.79 3.33 Y5-2b Parallel 2 6.09 4.55 3.84 3.36 Y5-2b Parallel 3 6.1 4.34 3.99 3.3 Mean 6.1 4.5 3.87 3.33 FCC2181 Parallel 1 6.22 5.92 5.86 5.59 FCC2181 Parallel 2 6.3 6.08 5.87 5.66 FCC2181 Parallel 3 6.1 6 5.6 5.3 Mean 6.21 6 5.78 5.52 F29-3-5 Parallel 1 6.24 6.2 4.89 5.01 F29-3-5 Parallel 2 6.11 6.15 5.01 4.96 F29-3-5 Parallel 3 6.19 6.1 5.1 4.9 Mean 6.18 6.15 5 4.96

[0116] According to Table 2 and Figure 2 It can be seen that the pH values of the fermented liquid during fermentation in Example 1 and Comparative Examples 1-3 all decreased significantly. At the end of fermentation, the pH of the samples inoculated with lactic acid bacteria was lower than that of the samples inoculated with yeast. At 36 hours of fermentation, the pH values of the fermented liquid inoculated with Lactobacillus plantarum Lp-4, Lactobacillus casei Y5-2b, Kluyveromyces marxianus FCC2181, and Pichia kluyveri F29-3-5 reached 3.35, 3.33, 5.52, and 4.96 respectively. The decrease in the pH value of the fermented liquid during fermentation was caused by the organic acids produced by the metabolism of lactic acid bacteria and yeast.

[0117] (3) Finished product diagram of the fermented liquid

[0118] Figure 3 ( Figure 3 From left to right in the figure are the Lp-4 group, the Y5-2b group, the FCC2181 group, and the F29-3-5 group) are the finished product diagrams of the scallop skirt fermented liquid in Example 1 and Comparative Examples 1-3. The finished product of the scallop skirt fermented liquid in Example 1 and Comparative Examples 1-3 has a golden color. Among them, the samples of the scallop skirt fermented liquid prepared by Lp-4 (i.e., the Lp-4 group) and the scallop skirt fermented liquid prepared by Y5-2b have a lighter color (i.e., the Y5-2b group); the samples of the scallop skirt fermented liquid prepared by FCC2181 (i.e., the FCC2181 group) and the scallop skirt fermented liquid prepared by F29-3-5 have a darker color (i.e., the F29-3-5 group).

[0119] (4) Influence of different strains on volatile flavor substances in the skirt fermented liquid

[0120] Take 5 mL of the finished product of the scallop skirt fermented liquid in Example 1 and Comparative Examples 1-3 and place it in a 20 mL sample bottle. Add the internal standard and tighten the cap. Analyze it using GC-MS (gas chromatography-mass spectrometry), and set three parallels for each group of samples.

[0121] The solid-phase microextraction pretreatment of the scallop skirt fermented liquid samples in Example 1, Comparative Example A, and Comparative Examples 1-3 was carried out under the following conditions:

[0122] Table 3 Sample treatment parameters

[0123]

[0124] The chromatographic parameters were as follows:

[0125] Table 4 Chromatographic conditions

[0126]

[0127] The instrument was heated and measured according to the following conditions:

[0128] Table 5 Temperature programming

[0129]

[0130] The mass spectrometry conditions were as follows:

[0131] Table 6 Mass spectrometry conditions

[0132]

[0133]

[0134] The test results of the finished scallop skirt fermented broth of Example 1 and Comparative Examples 1-3 are shown in Table 7.

[0135] Table 7 Volatile flavor substances in the finished scallop skirt fermented broth of Example 1 and Comparative Examples 1-3

[0136]

[0137]

[0138]

[0139]

[0140] Note: Different letters marked in the superscript represent significant differences between samples (p<0.05). "-" indicates not detected.

[0141] According to Table 7, a total of 100 volatile flavor substances were detected in the scallop skirt fermented broth before and after fermentation. Among them, 52 were detected in the control group (CN), 53 in the finished scallop skirt fermented broth inoculated with Lp-4, 42 in the finished scallop skirt fermented broth inoculated with Y5-2b, 48 in the finished scallop skirt fermented broth inoculated with FCC2181, and 53 in the finished scallop skirt fermented broth inoculated with F29-3-5.

[0142] Compared with the control group, higher concentrations of flavor substances were detected in the samples fermented with different strains, indicating that fermentation promoted the formation of the flavor of the scallop skirt fermented liquid. Among the finished products of scallop skirt fermented liquid in Example 1 inoculated with different strains and Comparative Examples 1-3, the finished product of scallop skirt fermented liquid inoculated with FCC2181 had the highest content of flavor substances; the finished product of scallop skirt fermented liquid inoculated with Lp-4 had the lowest content of flavor substances. In addition, by comparing the changes in alcohols, aldehydes, ketones, acids, esters, and other flavor substances in the finished products of scallop skirt fermented liquid in Example 1 and Comparative Examples 1-3, the effects of different strains on various flavor substances in the scallop skirt fermented liquid can be observed more clearly. The results showed that the finished products of scallop skirt fermented liquid inoculated with FCC2181 and the finished products of scallop skirt fermented liquid inoculated with F29-3-5 produced more alcohols than the finished products of scallop skirt fermented liquid inoculated with Lp-4 and the finished products of scallop skirt fermented liquid inoculated with Y5-2b; while the finished products of scallop skirt fermented liquid inoculated with Lp-4 and the finished products of scallop skirt fermented liquid inoculated with Y5-2b produced more acid substances; more ester substances were detected in the finished products of scallop skirt fermented liquid inoculated with FCC2181, the finished products of scallop skirt fermented liquid inoculated with F29-3-5, the finished products of scallop skirt fermented liquid inoculated with Lp-4, and the finished products of scallop skirt fermented liquid inoculated with Y5-2b than in the control group, indicating that fermentation promoted the production of ester substances; aldehyde substances had a relatively high proportion in the above four groups, and as an important source of characteristic flavor in meat products and aquatic products, they played an important role in the flavor of the samples.

[0143] Ester substances can be produced by microorganisms through esterification reactions, which mainly provide fruity aromas. The results showed that ethyl ester compounds increased in the finished products of scallop skirt fermented liquid inoculated with Y5-2b and the finished products of scallop skirt fermented liquid inoculated with FCC2181, especially significantly increased in the finished products of scallop skirt fermented liquid inoculated with FCC2181, which may be related to the ethanol produced by the metabolism of FCC2181 yeast. The increased ethyl esters include ethyl hexanoate, ethyl laurate, ethyl myristate, ethyl palmitate, etc. Ester substances contribute importantly to the better sensory quality of the samples, and higher contents were detected in the finished products of scallop skirt fermented liquid inoculated with FCC2181, the finished products of scallop skirt fermented liquid inoculated with F29-3-5, the finished products of scallop skirt fermented liquid inoculated with Lp-4, and the finished products of scallop skirt fermented liquid inoculated with Y5-2b than in the control group. The relatively high content of ester substances detected in the finished products of scallop skirt fermented liquid inoculated with FCC2181 and the finished products of scallop skirt fermented liquid inoculated with F29-3-5 may be related to the alcohol substances produced during their metabolism, and these alcohols can serve as precursors for the synthesis of ester substances. However, not all strains will promote the production of ester substances through fermentation, and the ester-producing ability is also related to the nature of the strains. For example, Chen et al. inoculated lactic acid bacteria into porcine myofibrillar proteins, and no increase in ester substances was detected in the inoculated fermentation samples.

[0144] Alcohols provide a special fresh fragrance to fermented products. They can provide representative characteristic flavors for fermented aquatic products. For example, fish sauces in Japan and Thailand both contain alcohols such as 3-methyl-1-butanol, ethanol, octanol, and propanol. Carbohydrate metabolism, lipid oxidation, and amino acid decarboxylation are the main sources of alcohols. Alcohols increase significantly in the finished scallop skirt fermented broth inoculated with FCC2181 and the finished scallop skirt fermented broth inoculated with F29-3-5, which is related to the metabolic characteristics of yeast. Straight-chain primary alcohols have little effect on flavor, but as the carbon chain grows, alcohols exhibit fresh and fatty aromas. Some unsaturated alcohols, including 1-octen-3-ol, have a lower threshold and thus significantly affect the flavor to a greater extent.

[0145] Aldehydes have a relatively high content in each group of samples and mainly come from lipid oxidation and amino acid degradation. Nonanal, hexanal, heptanal, and octanal, these aldehydes as aliphatic aldehydes, have a relatively high content in the finished scallop skirt fermented broth inoculated with Lp-4, while the content is lower in the finished scallop skirt fermented broth inoculated with Y5-2b. These aldehydes are derived from the oxidation of unsaturated fatty acids, and the significant difference in their content may be related to the different oxidation-inhibiting abilities of the strains. Most branched-chain aldehydes are mainly produced by the degradation of branched-chain amino acids. For example, benzaldehyde, which increases significantly after fermentation, has a sweet almond flavor.

[0146] Acids are special flavor components in fermented products and may be produced by lipid oxidation, or may also originate from amino acid degradation or sugar metabolism. Higher contents are detected in the finished scallop skirt fermented broth inoculated with Lp-4 and the finished scallop skirt fermented broth inoculated with Y5-2b. Ketones are derived from lipid oxidation. In the fermented samples, the highest value of ketones is detected in the finished scallop skirt fermented broth inoculated with Lp-4, followed by the finished scallop skirt fermented broth inoculated with F29-3-5. This may be related to the fat oxidation-inhibiting ability of the strains.

[0147] In addition, some ketones are produced by fermentation, such as 3-hydroxy-2-butanone, which has a milky fragrance and is not detected in the control group, but increases significantly in the finished scallop skirt fermented broth inoculated with Lp-4, the finished scallop skirt fermented broth inoculated with FCC2181, and the finished scallop skirt fermented broth inoculated with F29-3-5. Ketones are generally produced through microbial metabolism and have been found in lactic acid bacteria, staphylococci, and yeasts.

[0148] (5) Free amino acid content in scallop skirt fermented broth

[0149] For Example 1, the pretreatment method of the finished scallop skirt fermented liquid prepared in Comparative Example A and Comparative Examples 1-3 refers to the method of Liu Chengmo et al. (Liu Chengmo, Yang Xi, Mo Caina, et al. Determination of 6 free amino acids in feed by high performance liquid chromatography [J]. China Feed, 2022, (03): 99-102.). When measuring, three parallels were set for each group of samples in Example 1, Comparative Example A and Comparative Examples 1-3. Measuring parameters: Mobile phase A: Acetonitrile. Mobile phase B: Acetic acid-sodium acetate buffer solution: 2.5 g of sodium acetate, 1.5 mL of triethylamine and 1.17 mL of glacial acetic acid were dissolved in 1 L of water. Flow rate: 1.5 mL / min. The gradient elution program is shown in Table 8-1, and the measurement results are shown in Table 8-2:

[0150] Table 8-1 Elution Program

[0151]

[0152] Free amino acids are not only the main contributors to taste but also can be precursors of flavor substances. To evaluate the effect of the starter on the decomposition of proteins in the fermented liquid, the free amino acid contents of five groups of samples were determined, and the results are shown in Table 8-2. The total free amino acid contents in the fermented samples of each group increased significantly, indicating that during the fermentation process, the proteases secreted by microorganisms significantly promoted the decomposition of proteins. The total free amino acid content in the finished scallop skirt fermented liquid inoculated with FCC2181 was the highest, followed by that in the finished scallop skirt fermented liquid inoculated with Y5-2b, which means that Kluyveromyces marxianus and Lactobacillus casei had a more significant degradation effect on the proteins in the skirt fermented liquid. There was no significant difference in the total amount of free amino acids between the finished scallop skirt fermented liquid inoculated with F29-3-5 and that inoculated with Lp-4, but it was also higher than that of the control group.

[0153] Glutamic acid is a umami amino acid, and its content increased significantly in the fermented samples of each group. The content of the umami amino acid aspartic acid had no significant difference from that of the control group in the finished scallop skirt fermented liquid inoculated with F29-3-5 and that inoculated with Y5-2b, and decreased in the finished scallop skirt fermented liquid inoculated with Lp-4 and that inoculated with FCC2181. The content of alanine increased significantly in the fermented samples of each group, and among them, the content was the highest in the finished scallop skirt fermented liquid inoculated with FCC2181. Some literature pointed out that alanine can enhance the umami of soy sauce.

[0154] Table 8-2 Free Amino Acid Composition of the Finished Scallop Skirt Fermented Liquid in Example 1, Comparative Example A and Comparative Examples 1-3

[0155]

[0156] Note: Different letters marked in the superscript represent significant differences between samples (p<0.05).

[0157] (6) Free fatty acid content of scallop skirt fermented liquid

[0158] For sample pretreatment, refer to the method of Wei Youbing et al. (Wei Youbing, Wu Xiang, Zhou Hui, et al. Laws of protein hydrolysis and lipid oxidation during the fermentation and ripening of salami sausage [J]. Food Science, 2019, 40(20): 67-73). Three parallels were set for each group of samples, and methyl undecanoate was used as the internal standard. The analysis was carried out according to the conditions in Tables 9-1, 9-2, and 9-3:

[0159] Table 9-1 Analysis parameters

[0160]

[0161]

[0162] The instrument temperature rise was carried out according to the following conditions:

[0163] Table 9-2 Temperature rise program

[0164]

[0165] A large number of flavor substances are formed after free fatty acids are oxidized. Figure 4 Table 9-3 shows the content diagram after classifying free fatty acids. The results show that the free fatty acids in the finished products of scallop skirt fermented liquid in Example 1, Comparative Example A, and Comparative Examples 1-3 are mainly saturated fatty acids (SFA), and among the unsaturated fatty acids, the relatively high content is polyunsaturated fatty acids (PUFA). And the most intense oxidation loss occurs in polyunsaturated fatty acids (PUFA). Some studies have shown that unsaturated fatty acids are more easily oxidized. Nonanal and octanal have relatively high contents in the finished products of scallop skirt fermented liquid inoculated with Lp-4, while the contents in the finished products of scallop skirt fermented liquid inoculated with Y5-2b are relatively low, and they are considered to be oxidation products of oleic acid. Corresponding to the TBARS value, the oxidation loss of free fatty acids in the finished products of scallop skirt fermented liquid inoculated with Lp-4 is the largest, and the oxidation loss of free fatty acids in the finished products of scallop skirt fermented liquid inoculated with Y5-2b is the smallest. This reflects to a certain extent the influence of the antioxidant ability of the strain on the oxidation of free fatty acids.

[0166] Various studies have shown that free fatty acids produced by lipid decomposition are the main precursors of flavor substances, and volatile compounds further formed by lipid oxidation are also important factors in the formation of characteristic flavors in meat products. A total of 15 free fatty acids were detected in the scallop skirt fermented liquids of Example 1, Comparative Example A, and Comparative Examples 1-3 before and after fermentation. Palmitic acid, stearic acid, and docosahexaenoic acid are the main free fatty acids in the fermented liquids before and after fermentation. Some studies have shown that palmitic acid is significantly correlated with meat flavor, and stearic acid is also highly correlated with flavor. During the fermentation process, the overall free fatty acids showed a downward trend, indicating that free fatty acids underwent oxidation during fermentation, which is related to the formation of some flavor substances. Moderate lipid oxidation can form the typical flavor of meat, but excessive lipid oxidation will lead to rancidity and have an adverse effect on the flavor of food.

[0167] Table 9-3 Content of free fatty acids in the scallop skirt fermented liquids of Example 1, Comparative Example A, and Comparative Examples 1-3

[0168]

[0169]

[0170] Note: Different letters marked in the superscript represent significant differences between samples (p<0.05). "-" indicates not detected. (7) Influence on the sensory evaluation of scallop skirt fermented liquid

[0171] 10 professional sensory evaluation personnel scored the finished scallop skirt fermented liquids prepared in Example 1, Comparative Example A, and Comparative Examples 1-3. Each sensory attribute was scored on a 10-point scale (umami, sweetness, sourness, meat flavor, oil flavor, fishy smell, putrid smell, and overall preference), where 0 points represent no such flavor, 10 points represent extremely strong flavor, and 5 points represent medium intensity.

[0172] The umami, meat flavor, sourness, oil flavor, sweetness, fishy smell, putrid smell, and overall preference of the finished scallop skirt fermented liquids prepared in Example 1, Comparative Example A, and Comparative Examples 1-3 are shown in Table 10 and Figure 5 . The fishy smell of each group of samples decreased after fermentation, which is the result of microbial metabolism. The sourness of each group of samples increased after fermentation, which is related to the volatile acid substances produced by microbial metabolism. The sweetness of the scallop skirt fermented liquid inoculated with FCC2181 and the scallop skirt fermented liquid inoculated with F29-3-5 increased due to the alcohol and ester substances generated by yeast metabolism. The overall acceptance of the scallop skirt fermented liquid batch inoculated with FCC2181 was significantly higher than that of other groups. Secondly, it was the scallop skirt fermented liquid inoculated with F29-3-5. The overall acceptance of the scallop skirt fermented liquid inoculated with Lp-4 was the lowest, probably because it underwent the strongest oxidation. The results of the sensory scoring corresponded to the results of the volatile flavor substances.

[0173] Table 10 Results of Sensory Evaluation of Scallop Skirt Fermentation Broth in Example 1, Comparative Example A and Comparative Examples 1-3

[0174] CN Lp-4 Y5-2b FCC2181 F29-3-5 Umami 3.5 3.7 3.7 4.2 4.4 Meaty flavor 3.7 3.6 3.8 4.3 4.1 Acid 1.3 5.3 6 3.5 3 Greasy flavor 3.6 3.7 3.8 4.3 3.9 Sweetness 3.9 3.4 3.8 4.9 4.4 Fishy smell 5.1 4.7 4.4 3.4 3.9 Putrid smell 3.3 4.1 3.6 3.2 2.7 Overall preference 3.8 3.2 3.7 5.5 5.1

[0175] Example 2

[0176] The preparation steps of the umami cooking packet are as follows:

[0177] Fry 200 g of scallop adductor muscles, add 220 g of colored peppers (the mass ratio of red peppers: yellow peppers: green peppers is 1:1:1), 2.5 g of granulated sugar, 2.5 g of salt, 0.3 g of sesame oil, 1 g of light soy sauce, 1 g of yeast extract FA28 (purchased from Angel Yeast Co., Ltd.), 1 g of yeast extract FA62 (purchased from Angel Yeast Co., Ltd.), 1.5 g of the finished scallop skirt fermentation broth prepared in Example 1, 1 g of dried chili peppers, 20 g of minced garlic, and 20 mL of water. After mixing, add the thickening juice and mix again to obtain the umami cooking packet; mix 30 mL of water and 2 g of starch to obtain the thickening juice.

[0178] Comparative Example 4

[0179] Same as Example 2, the only difference is that yeast extract FA28 and yeast extract FA62 are not added.

[0180] Comparative Example 5

[0181] Same as Example 2, the only difference is that 2 g of yeast extract FA28 and 2 g of yeast extract FA62 are added.

[0182] Comparative Example 6

[0183] Same as Example 2, the only difference is that 3 g of yeast extract FA28 and 3 g of yeast extract FA62 are added.

[0184] Ten professional sensory evaluators conducted sensory evaluations on the umami cooking packets prepared in Example 2 and Comparative Examples 4-6. The sensory evaluation form is shown in Table 11, and the results are shown in Table 12.

[0185] Table 11 Sensory Evaluation Form of Cooking Packet

[0186]

[0187] Table 12 Results of Sensory Evaluation of Umami Cooking Packets Prepared in Example 2 and Comparative Examples 4-6 (unit: points)

[0188] Yeast extract addition amount 1 2 3 4 5 6 7 8 9 10 Average value 0 60 70 73 78 68 60 65 65 63 70 <![CDATA[67.2±5.75 b > 1 70 73 78 68 80 65 65 80 75 70 <![CDATA[72.4±5.72 a > 2 75 79 76 75 80 73 78 80 70 80 <![CDATA[76.6±3.41 a > 3 80 76 75 70 73 78 68 70 75 85 <![CDATA[75±5.14 a >

[0189] Note: In Table 12, 1 represents the score of sensory evaluator 1, 2 represents the score of sensory evaluator 2, 3 represents the score of sensory evaluator 3, 4 represents the score of sensory evaluator 4, 5 represents the score of sensory evaluator 5, 6 represents the score of sensory evaluator 6, 7 represents the score of sensory evaluator 7, 8 represents the score of sensory evaluator 8, 9 represents the score of sensory evaluator 9, and 10 represents the score of sensory evaluator 10; the same applies to Tables 13 and 14. Different letters indicate significant differences P < 0.05.

[0190] According to Table 12, as the addition amount of yeast extract increases, the sensory score gradually rises. The effect is better when adding 1 g of yeast extract FA28 and 1 g of yeast extract FA62. After that, with the increase of the addition amounts of yeast extract FA28 and yeast extract FA62, there is no significant difference in the sensory score. That is, when 1 g of yeast extract (FA28), 1 g of yeast extract (FA62), 2.5 g of white granulated sugar, 1 g of fermentation broth, 0.3 g of sesame oil, 1 g of light soy sauce, 2.0 g of salt, 1 g of dried chili peppers, and 20 g of mashed garlic, and 20 mL of water are used, the sensory score is relatively high.

[0191] Comparative Example 7

[0192] Same as Example 2, the only difference is adding 0.5 g of the finished scallop skirt fermented broth prepared in Example 1.

[0193] Comparative Example 8

[0194] Same as Example 2, the only difference is adding 1 g of the finished scallop skirt fermented broth prepared in Example 1.

[0195] Comparative Example 9

[0196] Same as Example 2, the only difference is adding 2 g of the finished scallop skirt fermented broth prepared in Example 1.

[0197] Ten professional sensory evaluators conducted sensory evaluations on the umami cooking packs prepared in Example 2 and Comparative Examples 7 - 9. The sensory evaluation form is shown in Table 11, and the results are shown in Table 13.

[0198] Table 13 Sensory evaluation results of the umami cooking packs prepared in Example 2 and Comparative Examples 7 - 9

[0199] Fermentation broth addition amount 1 2 3 4 5 6 7 8 9 10 Average value 0.5 60 76 65 75 73 60 65 65 75 70 <![CDATA[68.4±6.19 c > 1 75 75 70 70 70 75 75 73 75 73 <![CDATA[73.1±2.28 bc > 1.5 80 80 76 75 80 78 85 80 79 80 <![CDATA[79.3±2.71 a > 2 90 78 85 70 70 78 75 75 60 85 <![CDATA[76.6±8.71 ab >

[0200] Note: Different letters indicate significant differences P < 0.05.

[0201] According to Table 13, as the addition amount of the scallop skirt fermented liquid prepared in Example 1 increases, the sensory score gradually rises, and the sensory score is the highest when the addition amount of the scallop skirt fermented liquid is 1.5 g. That is, when 1 g of yeast extract (FA28), 1 g of yeast extract (FA62), 2.5 g of white granulated sugar, 1.5 g of fermented liquid, 0.3 g of sesame oil, 1 g of light soy sauce, 2.0 g of salt, 1 g of dried chili peppers, 20 g of mashed garlic, and 20 mL of water, the sensory score is the highest.

[0202] Comparative Example 10

[0203] Same as Example 2, the only difference is that the addition amount of salt is 0.5 g.

[0204] Comparative Example 11

[0205] Same as Example 2, the only difference is that the addition amount of salt is 1.5 g.

[0206] Comparative Example 12

[0207] Same as Example 2, the only difference is that the addition amount of salt is 3.5 g.

[0208] Ten professional sensory evaluators conducted sensory evaluations on the umami cooking packs prepared in Example 2 and Comparative Examples 10 to 12. The sensory evaluation form is shown in Table 11, and the results are shown in Table 14.

[0209] Table 14 Sensory evaluation results of the umami cooking packs prepared in Example 2 and Comparative Examples 10 to 12

[0210] Salt addition amount 1 2 3 4 5 6 7 8 9 10 Average value 0.5 68 40 65 60 55 65 70 40 65 65 <![CDATA[59.3±10.98 c > 1.5 70 65 75 68 70 65 80 70 68 70 <![CDATA[70.1±4.51 b > 2.5 73 78 85 76 75 70 78 68 75 85 <![CDATA[76.3±5.58 a > 3.5 80 76 70 70 73 78 65 80 80 80 <![CDATA[75.2±5.41 a >

[0211] Note: Different letters represent significant differences P < 0.05.

[0212] According to Table 14, as the addition amount of salt increases, the sensory score of the umami cooking pack gradually rises, and the sensory score of the umami cooking pack is the highest when the addition amount of salt is 2.5 g. That is, when 1 g of yeast extract (FA28), 1 g of yeast extract (FA62), 2.5 g of white granulated sugar, 1 g of fermented liquid, 0.3 g of sesame oil, 1 g of light soy sauce, 2.5 g of salt, 1 g of dried chili peppers, 20 g of mashed garlic, and 20 mL of water, the sensory score is the highest.

[0213] In summary, the umami cooking pack prepared in Example 2 has the highest sensory score. See the finished product diagram of the cooking pack in Figure 9, the finished cooking bag with the addition of scallop skirt fermented liquid has golden-yellow juice, attractive color, sweet and delicious flavor. The cooking bag consists of scallop adductor muscle, granulated sugar, salt, sesame oil, light soy sauce, yeast extracts FA28 and FA62, scallop skirt fermented liquid, dried chili peppers, mashed garlic, and starch water. The above-mentioned fried raw materials are added into an aluminum packaging bag and heat-sealed. After sealing, it is frozen at -18°C. Take it out before eating and add fresh vegetables according to your preference. It can be reheated by water bath heating, steam box heating, or microwave heating or wok after opening the package.

[0214] The scallop skirt fermented liquid provided by the present invention uses the microbial fermentation effect and adopts a salt-free technology. Compared with the traditional salted fermentation, it shortens the fermentation time. While improving the flavor quality of the scallop skirt fermented liquid, it saves time, is suitable for industrial production, and conforms to the healthy concept of modern low-salt diet. Due to the microbial fermentation, the content of free amino acids that contribute to umami and alcohols and esters that contribute to flavor formation in the scallop skirt fermented liquid increases, with a strong umami taste and a sweet flavor, promoting the improvement of the flavor and taste of the scallop skirt fermented liquid. In short, the scallop skirt fermented liquid prepared by the present invention can not only control the quality of fermented foods and reduce the potential hazards of fermented products to consumers' health, but also shorten the fermentation time and promote industrial production. Using the scallop skirt fermented liquid of the present invention as a umami agent and adding it to the cooking bag to make a umami cooking bag, the cooking bag has a good taste and realizes the high-value utilization of scallop skirts.

[0215] Although the above embodiments have described the present invention in detail, they are only a part of the embodiments of the present invention, not all embodiments. People can also obtain other embodiments without creative efforts based on these embodiments, and these embodiments all fall within the protection scope of the present invention.

Claims

1. A fermentation method for scallop skirt, characterized in that, The fermentation method includes the following steps: Mix scallop skirt and water and homogenize to obtain a homogenized liquid; Cook the homogenized liquid to obtain a cooked liquid; Mix the cooked liquid with a saccharide substance to obtain a mixed liquid; Inoculate Kluyveromyces marxianus in the mixed liquid to obtain a fermentation raw material, and ferment the fermentation raw material to obtain a scallop skirt fermentation liquid; the preservation number of the Kluyveromyces marxianus is CICC32015; The saccharide substance includes one of glucose, maltose and xylose.

2. The fermentation method according to claim 1, wherein The temperature of the fermentation is 28-32°C, and the time of the fermentation is 30-40 h.

3. The fermentation method according to claim 1, wherein The time of the homogenization is 1.5-2.5 min, and the temperature is room temperature.

4. The fermentation method according to claim 1, wherein The addition amount of the saccharide substance is 1%-3% of the mass of the cooked liquid.

5. The fermentation method according to claim 1, wherein The effective viable count of Kluyveromyces marxianus in the fermentation raw material is 10 6 ~10 7 CFU / mL.

6. A umami cooking kit, characterized in that, By mass, it includes the following raw materials in parts by weight: 180-220 parts of scallop adductor muscle, 0.5-2 parts of scallop skirt fermentation liquid obtained by the fermentation method according to any one of claims 1-5, 0.5-2 parts of yeast extract FA28, and 0.5-2 parts of yeast extract FA62.

7. The umami cooking packet according to claim 6, characterized in that, By mass, the umami cooking packet further includes 200-240 parts of colored peppers, 2-4 parts of granulated sugar, 0.1-1 part of sesame oil, 0.5-2 parts of light soy sauce, 1-3 parts of salt, 0.5-3 parts of dried chili peppers, 15-30 parts of mashed garlic, 30-70 parts of water, and 1-3 parts of starch; The colored peppers include one or more of red peppers, yellow peppers and green peppers; The mass ratio of the red peppers, yellow peppers and green peppers is (1-2):(1-2):(1-2).

8. The preparation method of the umami cooking packet according to claim 7, characterized in that, It includes the following steps: Mix scallop adductor muscle, scallop skirt fermentation liquid, yeast extract FA28, yeast extract FA62, colored peppers, granulated sugar, sesame oil, light soy sauce, salt, dried chili peppers and the first part of water to obtain a first mixture; Mix starch and the second part of water to obtain a thickening juice; the mass ratio of the first part of water to the second part of water is (10-30):(20-40); Mix the first mixture and the thickening juice to obtain an umami cooking packet.

9. Application of the fermentation method of scallop skirt according to any one of claims 1-5 in increasing the content of one or more of 1)-6) in the fermentation liquid; 1) Content of ethyl ester compounds; 2) Amino acid content; 3) Content of ketone substances; 4) Content of alcohol substances; 5) Caprylic acid content; 6) Content of aldehyde substances.

10. The application according to claim 9, characterized in that, The ethyl ester compounds include one or more of ethyl hexanoate, ethyl laurate, ethyl myristate and ethyl palmitate; the amino acids include glutamic acid and / or alanine; the ketone substances include 5-methyl-3-heptanone and / or 3-octanone; the alcohol substances include one or more of 1-octen-3-ol, octanol, isopentanol, 2-phenylethanol, propanol, isobutanol, furan-3-methanol, 3-methylthiopropanol and ethanol; the aldehyde substances include one or more of hexanal, nonanal, (E,E)-2,4-heptadienal, decanal, 2,4-nonadienal, cis-2-decenal, syringaldehyde and trans-2-decenal.

Images