A composition for masking the salty and fresh taste of oyster peptides

Abstract

The invention discloses a composition for masking the salty and fresh taste of oyster peptides, and belongs to the technical field of food flavor improvement. The composition comprises the following components by mass: 20-50 parts of improved oyster peptide base material, 10-20 parts of fruit powder, 5-15 parts of tea powder extract, 15-25 parts of coconut powder, 15-25 parts of zero-calorie syrup, 0.3-0.8 parts of xanthan gum, 0.1-0.7 parts of microcrystalline cellulose and 0.2-0.8 parts of citric acid. The composition not only retains the characteristics of oysters being rich in protein and various physiologically active substances having nutritional and other health-care effects, but also solves the problem of the common oyster beverages in the market having a heavy aftertaste and being long-lasting and difficult to eliminate to a certain extent, and meets the mainstream demand concepts of consumers for flavor, health and functionality. It is easily accepted by consumers and has high development potential and promotion value.

Description

Technical Field

[0001] The invention belongs to the technical field of food flavor improvement, and in particular relates to a composition for masking the salty and fresh taste of oyster peptides. Background Art

[0002] Oysters have been a delicacy in the sea and a delicacy on the table since ancient times. Oysters not only taste outstanding, but are also rich in nutrients such as protein, polyunsaturated fatty acids, vitamins, minerals, etc., and have high nutritional value. Oyster peptides are very rich in nutrients and easy to digest and absorb. Solid beverages, oral liquids, and tablets developed with oyster peptides as the main base material often add plant base materials or auxiliary materials, such as soy protein, fruit powder, etc., which can not only reduce production costs, but also improve the flavor characteristics of oyster peptides to meet the taste preferences of the public. Such products have a good effect of supplementing protein, amino acids and zinc. Many oyster beverages lack innovation and only simply compound raw materials and auxiliary materials. Oyster meat is tender and delicious, with a unique seafood flavor, and is an ideal raw material for preparing condiments. The development of beverage products using oyster enzymatic protein does not meet consumers' taste requirements for protein beverages due to the strong oyster flavor and a certain saltiness, making it difficult to apply and industrialize in practice.

[0003] At present, the oyster beverages on the market are mainly aimed at functional research, with a single taste. The auxiliary materials added in the formula are mainly various functional Chinese medicinal materials and additives. The taste is slightly worse than other beverages, and there are problems with the fishy smell of oyster peptides and the heavy salty and fresh taste in the aftertaste, which has a poor taste. For example, the oyster drinks on the market have the fragrance of oysters, and the taste is the taste of sour and sweet sugar water added to oyster juice. It has the unique umami of oysters. Although it has functionality, the unique taste limits the development of its beverages. The oyster solid beverages on the market mainly have orange and lemon flavors and other ginseng oyster peptides or kudzu root oyster peptide solid beverages. The taste is single, with the bitterness of other Chinese medicinal materials and the heavy salty and fresh taste of oyster peptides themselves. Compared with other plant-derived protein peptide beverages, it is more expensive and has a poor taste, which limits its market development. In addition, the oyster solid beverages on the market have problems such as too strong umami, too salty and bitter aftertaste, long-lasting aftertaste, and poor taste of oyster beverages. Therefore, a nutritionally complete oyster peptide composition is developed to cover up the excessive salty and fresh taste of oysters and meet consumers' demand for flavor, health and functionality of products. Summary of the invention

[0004] In view of the problems of the existing oyster beverages with single types, poor taste and strong salty and fresh taste, the present invention proposes a composition for masking the salty and fresh taste of oyster peptides. The oyster peptide base material with improved flavor is compounded with tea powder, fruit powder and coconut powder to improve the taste of the oyster peptide beverage and mask the unique salty and fresh taste of the oyster beverage.

[0005] To achieve the above object, the present invention provides the following technical solutions:

[0006] A composition for masking the salty and fresh taste of oyster peptides comprises the following components in parts by mass: 20-50 parts of a modified oyster protein base, 10-20 parts of fruit powder, 5-15 parts of tea powder extract, 15-25 parts of coconut powder, 15-25 parts of zero-calorie syrup, 0.3-0.8 parts of xanthan gum, 0.1-0.7 parts of microcrystalline cellulose and 0.2-0.8 parts of citric acid.

[0007] Furthermore, the invention comprises the following components in parts by weight: 35 parts of modified oyster peptide base, 15 parts of fruit powder, 6 parts of tea powder extract, 23 parts of coconut powder, 20 parts of zero-calorie syrup, 0.5 parts of xanthan gum, 0.7 parts of microcrystalline cellulose and 0.6 parts of citric acid.

[0008] Furthermore, the fruit powder is one or a combination of mango powder, passion fruit powder and pineapple powder.

[0009] Furthermore, the tea powder extract is one or a combination of black tea extract, green tea extract and jasmine tea extract.

[0010] In the present invention, fruit powder, tea powder extract and coconut powder are used as flavor improvers; zero-calorie syrup and citric acid are used as sweeteners and acidulants; xanthan gum and microcrystalline cellulose are used as stabilizers such as emulsifiers and anti-caking agents to improve and maintain the mixing stability of the improved oyster peptide beverage flavor composition.

[0011] The present invention also provides a method for preparing a composition for masking the salty and fresh taste of oyster peptides, comprising the following steps: respectively dissolving and mixing the improved oyster peptide base material, fruit powder, tea powder extract and coconut powder in water, then adding zero-calorie syrup and citric acid, and then adding xanthan gum and microcrystalline cellulose to the mixture, homogenizing, and spray drying to obtain a powder that is the composition for masking the salty and fresh taste of oyster peptides.

[0012] Compared with the prior art, the present invention has the following advantages and technical effects:

[0013] The present invention uses the oyster peptide powder with improved flavor as the main base material to prepare the oyster peptide composition, and by adding fruit powder, coconut powder and tea powder extract and citric acid and zero-calorie syrup in proportion, spray drying and powdering, the protein solid beverage is easily dissolved after brewing, has a harmonious aroma, has a sweet and sour taste, and the unique fresh taste of oysters is integrated with the mellow tea base, the taste is rich, the salty and fresh taste of the oyster beverage is covered, the aftertaste is sweet, there is no astringent feeling, and the flavor is unique. Compared with other oyster beverages, it not only retains the characteristics of oysters being rich in protein and various physiologically active substances with nutritional and other health care effects, but also solves the problem of oyster beverages in the market generally having a heavy aftertaste and being long-lasting and difficult to eliminate to a certain extent, and meets the mainstream demand concepts of consumers for flavor, health and functionality. It is easy to be accepted by consumers and has high development potential and promotion value. BRIEF DESCRIPTION OF THE DRAWINGS

[0014] The drawings constituting a part of the present application are used to provide a further understanding of the present application. The illustrative embodiments and descriptions of the present application are used to explain the present application and do not constitute an improper limitation on the present application. In the drawings:

[0015] Figure 1 A process flow chart for preparing the composition of the present invention;

[0016] Figure 2 It is a contour map of the effects of different ratio compositions on sensory scores;

[0017] Figure 3 It is a 3D effect surface diagram of the influence of different ratio compositions on sensory scores;

[0018] Figure 4 This is the electronic nose analysis diagram of the optimal composition;

[0019] Figure 5 The electronic tongue analysis diagram for the optimal composition;

[0020] Figure 6 The finished brewing display of the optimal composition. DETAILED DESCRIPTION

[0021] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as limiting the present invention, but should be understood as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0022] It should be understood that the terms described in the present invention are only for describing special embodiments and are not intended to limit the present invention. In addition, for the numerical range in the present invention, it should be understood that each intermediate value between the upper and lower limits of the scope is also specifically disclosed. Each smaller range between the intermediate value in any stated value or stated range and any other stated value or intermediate value in the described range is also included in the present invention. The upper and lower limits of these smaller ranges can be independently included or excluded in the scope.

[0023] Unless otherwise indicated, all technical and scientific terms used herein have the same meanings as those generally understood by those skilled in the art. Although the present invention describes only preferred methods and materials, any methods and materials similar or equivalent to those described herein may also be used in the implementation or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials associated with the documents. In the event of a conflict with any incorporated document, the content of this specification shall prevail.

[0024] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments of the present invention description without departing from the scope or spirit of the present invention. Other embodiments derived from the present invention description will be apparent to those skilled in the art. The present invention description and examples are exemplary only.

[0025] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.

[0026] The "parts" described in the present invention, unless otherwise specified, refer to parts by mass.

[0027] The raw materials used in the present invention are all purchased from the market.

[0028] The present invention develops an oyster peptide composition that masks the excessive salty and fresh taste of oysters and is complete in nutrition, which can meet the mainstream demand concepts of consumers for flavor, health and functionality. The oyster peptide base material after the deodorization and flavor improvement treatment has no obvious fishy smell and has the fragrance of tea and citrus, the sweet and sour taste of mango in the mouth, the unique fresh taste of oysters and the mellow tea base are integrated together, the taste is rich, the salty and fresh taste of oyster beverages is masked, the aftertaste is sweet, there is no astringent feeling, the flavor is unique and it is easy to accept as a whole.

[0029] The invention provides a composition for masking the salty and fresh taste of oyster peptides, comprising the following components in parts by weight: 20-50 parts of a modified oyster peptide base, 10-20 parts of fruit powder, 5-15 parts of tea powder extract, 15-25 parts of coconut powder, 15-25 parts of zero-calorie syrup, 0.3-0.8 parts of xanthan gum, 0.1-0.7 parts of microcrystalline cellulose and 0.2-0.8 parts of citric acid. Preferably, the composition comprises the following components in parts by weight: 35 parts of a modified oyster protein base, 15 parts of fruit powder, 6 parts of tea powder extract, 23 parts of coconut powder, 20 parts of zero-calorie syrup, 0.5 parts of xanthan gum, 0.7 parts of microcrystalline cellulose and 0.6 parts of citric acid.

[0030] The improved oyster peptide base material used in the present invention is the product in Example 2 of patent "202410012114.1", which is a prior art product. The improved oyster peptide base material is bright in color, orange-yellow, has no fishy smell, and has the fresh smell of fragrant grass and the sweetness of maltodextrin. Its palatability is significantly improved, and it can be directly used as a healthy food for mixing and consumption, and can also be used as a food base material for making various foods with oyster flavor, nutrition, functionality and color.

[0031] The fruit powder is one or a combination of mango powder, passion fruit powder and pineapple powder. The fruit powder and coconut powder are both purchased from Hainan Nanpai Food, and can be selected and mixed for use according to taste, flavor and nutritional ingredients.

[0032] The tea powder extract is one or a combination of black tea extract, green tea extract and jasmine tea extract. The tea powders are all purchased from Shaanxi Hansuyuan Food Co., Ltd. and can be selected and mixed according to taste, flavor and nutritional ingredients.

[0033] The preparation method of the composition for masking the salty and fresh taste of oyster peptides comprises the following steps: adding water to dissolve and mix the modified oyster peptide base material, fruit powder, tea powder extract and coconut powder respectively, then adding zero-calorie syrup and citric acid, and then adding xanthan gum and microcrystalline cellulose to the mixture, homogenizing, spray drying, and the obtained powder is the composition for masking the salty and fresh taste of oyster peptides.

[0034] The composition for masking the salty and fresh taste of oyster peptides prepared by the present invention can be prepared by mixing with water when eaten.

[0035] The technical solution of the present invention is further illustrated by the following embodiments.

[0036] Figure 1 The process flow chart of preparing the composition of the present invention.

[0037] Example 1

[0038] A composition for masking the salty and fresh taste of oyster peptides comprises the following components in parts by mass: 35 parts of a modified oyster peptide base material, 15 parts of mango powder, 6 parts of black tea extract, 23 parts of coconut powder, 20 parts of zero-calorie syrup, 0.5 parts of xanthan gum, 0.7 parts of microcrystalline cellulose and 0.6 parts of citric acid.

[0039] Preparation method:

[0040] 1) Preparation of improved oyster peptide base:

[0041] 2) Dissolving the modified oyster peptide base, mango powder, black tea extract and coconut powder in water respectively and mixing them, and then adding zero-calorie syrup and citric acid to obtain a mixture;

[0042] 3) Add xanthan gum and microcrystalline cellulose to the above mixture, mix well with a homogenizer, spray dry at 160°C to make powder, collect the powder and pack it in divided bags to obtain a composition that can mask the salty and fresh taste of oyster peptide.

[0043] Example 2

[0044] Same as Example 1, except that the mango powder is replaced by pineapple powder, and the black tea extract is replaced by green tea extract, that is, pineapple powder and green tea extract are combined.

[0045] Example 3

[0046] Same as Example 1, except that the black tea extract is replaced by jasmine tea extract, that is, mango powder is combined with jasmine tea extract.

[0047] Example 4

[0048] Same as Example 1, except that the mango powder is replaced with passion fruit powder, that is, passion fruit powder is combined with black tea extract.

[0049] Example 5

[0050] Same as Example 2, except that the green tea extract is replaced by jasmine tea extract, that is, pineapple powder is combined with jasmine tea extract.

[0051] Example 6

[0052] Same as Example 3, except that the mango powder is replaced with passion fruit powder, that is, passion fruit powder is combined with jasmine tea extract.

[0053] Comparative Example 1

[0054] Same as Example 1, except that an equal amount of coconut powder is replaced with whole milk powder.

[0055] Test 1: Sensory evaluation test

[0056] The oyster peptide compositions obtained in Examples 1-6 and Comparative Example 1 were prepared with warm water at a ratio of 1:50 (g:mL), and the samples were brewed under the same brewing conditions and tasted by sensory tasting panel members. The sensory tasting panel consisted of 5 female students and 5 male students majoring in food. The evaluators compared and tasted the randomly numbered samples from 5 aspects: appearance and texture, color before and after brewing, dissolution state, taste, and aroma. The total score was 100 points. The sensory scoring criteria are shown in Table 1, and the sensory scoring results are shown in Table 2.

[0057] Table 1 Sensory scoring criteria

[0058] Table 2 Sensory evaluation results

[0059] The data in Table 2 show that the sensory score of the composition prepared by Example 1 is significantly higher than that of other examples and comparative examples. According to the evaluation and description of sensory personnel, the composition prepared by the method of Example 1 has a unique flavor, the fruity aroma of mango is matched with the tea aroma of black tea and the coconut milk aroma of coconut powder, and the three aromas are coordinated to form a sweet caramel sweet aroma, which can completely cover the unique algae smell of oysters, and the oyster peptide base material after the deodorization flavor improvement treatment has no obvious fishy smell and has the fragrance of tea and citrus, the sweet and sour taste of mango in the mouth, the unique fresh taste of oysters and the mellow tea base are integrated together, the taste is rich, the salty and fresh taste of the oyster beverage is covered, the aftertaste is sweet and sweet without astringent feeling, the flavor is unique and easy to accept as a whole.

[0060] Experiment 2: Example 1D - Optimal Mixing Experiment

[0061] In the above sensory evaluation, the composition prepared in Example 1 had the highest sensory score. Therefore, the D-optimal test in DesignExpert software was used for experimental design, with mango powder, coconut powder, tea powder and zero-calorie syrup as variables, and the amounts of modified oyster peptide base, xanthan gum, microcrystalline cellulose and citric acid remained unchanged. The sensory evaluation standard was used as the response value to analyze the single factor in Example 1 and determine the optimal value of the component content in the composition.

[0062] Table 3 Factors and levels of mixture design experiment

[0063]

[0064] Table 4 Mixture design test arrangement and results

[0065]

[0066] Table 5 Analysis of variance of sensory scores

[0067]

[0068] The positive or negative value of each coefficient in the regression equation reflects the direction of influence of each factor on the response value, while the absolute value represents the degree of influence of each factor on the response value. Design-Expert.V8.0.6.1 software was used to statistically analyze the sensory scores in Table 4, and the cubic regression equation analysis method was used to analyze the various factors of the designed experiment. The prediction equation obtained is as follows:

[0069] Sensory score=+77.94*A+101.00*B+94.04*C+88.18*D-25.78*A*B-23.73*A*C+13.56*A*D-45.72*B*C-44.05*B*D-30.91*C* D+162.37*A*B*C+198.12*A*B*D+188.18*A*C*D+124.99*B*C*D-12.41*A*B*(AB)+25.86*A*C*(AC)-2.17*A*D*(AD);

[0070] The effects of compositions with different ratios on sensory scores are represented by contour maps and 3D effect surface maps. The degree of interaction between various factors is more intuitively reflected by the slope of the surface and the shape of the contour lines. The steeper the surface and the denser the contour lines, the more significant the impact. Figure 2 It is a contour map of the effects of different ratio compositions on sensory scores. Figure 3 3D effect surface diagram showing the effect of different ratio compositions on sensory scores. Figure 2 and Figure 3 It can be seen that the 3D effect surface map is a curved surface, indicating that there is an interaction between the four auxiliary materials: mango powder, coconut powder, tea powder and zero-calorie syrup.

[0071] The Design-Expert.V8.0.6.1 software was used to optimize multiple targets simultaneously, and the optimal formula of a composition for masking the salty and fresh taste of oyster peptides was obtained (optimized on the basis of sample 22 in Table 4): 15.33 parts of mango powder, 6.3 parts of black tea extract, 23 parts of coconut powder, and 20 parts of zero-calorie syrup in the first group. The predicted sensory score of the composition was 91.13; the second group of mango powder was 14.33 parts, black tea extract was 7.3 parts, coconut powder was 23.5 parts, and zero-calorie syrup was 19.7 parts, and the predicted sensory score of the composition was 91.27. Under this condition, three repeated verification tests were carried out and the average of the three experiments was taken. The sensory score of the first group was 90.17 points, and the sensory score of the second group of compositions was 90.92 points. The error range was within 5%, which showed that the model was reasonable and reliable. Therefore, the second group of formulas was selected as the optimal formula of a formula combination for masking the salty and fresh taste of oyster peptides.

[0072] Experiment 3: Volatile aroma components of the best formula in Experiment 2

[0073] Aroma is a very important quality of food, laying the foundation for the research and development of food and edible flavors and fragrances. Aroma analysis plays an important role in the determination of food quality. Table 6 is a table of volatile aroma components of the optimal formula.

[0074] Table 6 Volatile aroma components of the optimal formula

[0075]

[0076]

[0077] As shown in Table 6, a total of 56 volatile aroma substances were detected, mainly aldehydes, alcohols, acids, ketones, furans, alkenes and esters. There are 15 aldehydes, 4 alcohols, 6 acids, 3 ketones, 4 furans, 5 alkenes, and 6 esters. Among them, alkenes have the highest content, with a relative content of 37.81%, followed by aldehydes with a relative content of 19.2%, acids with a relative content of 6.79%, ketones with a relative content of 0.42%, furans with a relative content of 0.73%, esters with a relative content of 4.55%, and alcohols with a relative content of 4.10%. Most of the ester and alkenes flavor substances have a fruity aroma, which can explain that a formula combination that masks the salty and fresh taste of oyster peptides not only has a rich main aroma component of fruity aroma, but also has the unique flavor substances of coconut.

[0078] Figure 4 This is the electronic nose analysis diagram of the optimal composition. Figure 4 It can be seen that the optimal composition sample has the highest response value in the W5S sensor, followed by the W1W sensor, while the response values ​​of other sensors are smaller, which shows that the characteristic odor substances of the optimal composition are mainly nitrogen oxides and sulfur-containing compounds. This result can corroborate the results of the measurement of the volatile aroma components of the optimal composition.

[0079] The taste of food is a relatively complex process. Simply using the content of flavor compounds or sensory evaluation cannot replace the overall taste characteristics. Therefore, an electronic tongue is used to assist in its evaluation. The size of the taste response value can directly reflect the strength of the taste. The taste value obtained by the electronic tongue is compared with a reference solution. Figure 5 As shown, the electronic tongue detected that the saltiness and umami values ​​of the optimal composition sample were less than 0, which was lower than the tasteless point, indicating that the sample did not have these two flavors. The taste values ​​of sourness, sweetness and bitterness were higher, indicating that these three flavors could be clearly tasted after the optimal composition was brewed.

[0080] Experiment 4: Stability test of the optimal formula in Experiment 2

[0081] The optimal composition prepared by the method of the present invention is in powder form as a whole, uniform and consistent, without impurities and agglomerates; the powder color is yellow-brown, the color is uniform and consistent, and after brewing, it turns yellow-orange (such as Figure 6 ); good dissolution, rapid dissolution and dispersion in hot water above 85°C, no impurities at the bottom of the cup after standing for five minutes (see Table 7); after tasting and smelling, the composition has the fruity aroma of mango, the tea aroma of black tea and the coconut milk aroma of coconut powder, and the three aromas are coordinated to form a sweet caramel aroma, which can completely cover the unique algae smell of oysters, and the oyster peptide base material after the deodorization and flavor improvement treatment has no obvious fishy smell and has the fragrance of tea. The sweet and sour taste of mango, the unique fresh aftertaste of oysters and the mellow tea base are integrated together, the taste is rich, the aftertaste is sweet and sweet without astringency, the flavor is unique and easy to accept as a whole.

[0082] Table 7 The results of the preparation stability test of the optimal composition

[0083]

[0084] Experiment 5: Determination of quality indicators of the optimal formula in Experiment 2

[0085] Table 8 Physical and chemical indicators of the optimal composition

[0086]

[0087] As can be seen from Table 8, the composition prepared by the present invention is a nutritious solid beverage that meets relevant national standards (GB / T29062-2013 and GB7101-2022 Food Safety National Standard Beverages).

[0088] The above are only preferred specific implementations of the present application, but the protection scope of the present application is not limited thereto. Any changes or substitutions that can be easily thought of by a person skilled in the art within the technical scope disclosed in the present application should be included in the protection scope of the present application. Therefore, the protection scope of the present application should be based on the protection scope of the claims.

Claims

1. A composition for masking the salty and fresh taste of oyster peptides, characterized in that: It is made of the following components by mass: 35 parts of modified oyster peptide base, 14.33 parts of fruit powder, 7.3 parts of tea powder extract, 23.5 parts of coconut powder, 19.7 parts of zero-calorie syrup, 0.5 parts of xanthan gum, 0.7 parts of microcrystalline cellulose and 0.6 parts of citric acid; The fruit powder is mango powder; The tea powder extract is a black tea extract; The improved oyster peptide base material is the improved oyster enzymatic protein powder base material prepared in Example 2 of patent application CN202410012114.1; The preparation method of the composition for masking the salty and fresh taste of oyster peptides comprises the following steps: respectively dissolving and mixing the improved oyster peptide base material, fruit powder, tea powder extract and coconut powder in water, then adding zero-calorie syrup and citric acid to obtain a mixture, then adding xanthan gum and microcrystalline cellulose to the mixture, homogenizing, spray drying, and obtaining a powder that is the composition for masking the salty and fresh taste of oyster peptides.

2. The composition for masking the salty and fresh taste of oyster peptides according to claim 1, characterized in that: The spray drying temperature was 160°C.

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