Preparation technology of seafood flavor essence produced by using squid scraps

Abstract

The present invention relates to the field of flavor preparation technology, and specifically to a preparation technology for producing seafood flavor using squid scraps. The process comprises the following steps: first, crushing the squid scraps to form crushed materials, mixing the crushed materials and pure water in a material-liquid ratio of 1:2, and then ultrasonically treating to form a stock solution; second, adjusting the pH value of the stock solution, adding alkaline protease for the first enzymolysis, and then inactivating the enzyme; third, adding flavor protease to the stock solution that has completed the first enzymolysis, performing the second enzymolysis, and then inactivating the enzyme; fourth, centrifugally filtering the stock solution that has completed the second enzymolysis to obtain an enzymolysis solution; and fifth, adding reducing sugar, food flavor enhancer and amino acid mixture according to weight percentage to the enzymolysis solution, and then performing Maillard reaction to form a liquid flavor.

Description

Technical Field

[0001] The invention relates to the field of flavor preparation technology, and in particular to a preparation technology for producing seafood flavor by using squid waste. Background Art

[0002] During the squid processing, due to various reasons, a large number of by-products will inevitably be produced, including squid minced meat, skin, head, viscera, cartilage, ink sac, etc. These scraps account for a considerable part of the squid weight, about 20%-25%. Squid scraps are rich in nutrients.

[0003] However, due to the extensive deep processing technology of squid in my country, most of them are directly buried, except for some that are processed into low-value feed and fish meal. This not only causes a waste of raw materials, but also poses a pollution risk to the environment because the leftovers are easy to rot and deteriorate.

[0004] Developed countries, especially the United States and Japan, have been able to achieve a high utilization rate of raw materials in the process of processing aquatic products. Squid scraps have a high moisture content and will produce an unpleasant fishy smell over time. Domestic processing technology for squid scraps is not yet mature, resulting in large waste and low profits, and thus low utilization rate. Summary of the invention

[0005] In order to solve the above problems, the purpose of the present invention is to provide a preparation process for producing seafood flavor essence using squid scraps, which can fully utilize the squid scraps to form seafood flavor essence.

[0006] In order to achieve the above purpose, the following steps are included:

[0007] Step 1: Crush the squid scraps to form crushed materials, mix the crushed materials and purified water in a ratio of 1:2, and then perform ultrasonic treatment to form a stock solution;

[0008] Step 2: adjusting the pH value of the stock solution, adding alkaline protease for the first enzymatic hydrolysis, and then inactivating the enzyme;

[0009] Step 3, adding flavor protease to the stock solution after the first enzymatic hydrolysis for a second enzymatic hydrolysis, and then inactivating the enzyme;

[0010] Step 4: centrifuge and filter the stock solution after the second enzymatic hydrolysis to obtain an enzymatic hydrolyzate;

[0011] Step 5: Add reducing sugar, food flavor enhancer and amino acid mixture into the enzymatic hydrolyzate according to weight percentage, and then carry out Maillard reaction to form liquid flavor.

[0012] Furthermore, the ultrasonic treatment has a processing power of 150-300w and a duration of 10-20 minutes.

[0013] Furthermore, in the step 2, the pH value of the stock solution is adjusted to 9.0, the amount of alkaline protease added is 4000 U / g, and the temperature of the first enzymatic hydrolysis is maintained at 55 degrees for 5 hours.

[0014] Furthermore, the temperature for inactivating the enzyme in step 2 is 90 degrees and the duration is 10 minutes.

[0015] Furthermore, in the step three, the amount of flavor protease added is 1400 U / g, and the temperature of the second enzymatic hydrolysis is maintained at 55 degrees for 4 hours.

[0016] Furthermore, the centrifugal speed in step 4 is 4000 rpm and the duration is 20 minutes.

[0017] Furthermore, in step five, the reducing sugar ratio is 5%, which is composed of glucose and xylose in a weight ratio of 4:1.

[0018] Furthermore, the food flavor enhancer is specifically I+G, and its proportion is 0.2%.

[0019] Furthermore, in step five, the amino acid mixture consists of 1% arginine, 1% alanine, 0.2% glycine, 0.1% taurine, 0.3% methionine and 0.2% cysteine.

[0020] Furthermore, in step 5, the reaction conditions of the Maillard reaction are to adjust the pH value to 7.0 and maintain the reaction at 105 degrees for 20 minutes.

[0021] Compared with the prior art, the present invention has the following beneficial effects:

[0022] The invention utilizes two enzymes with good hydrolysis ability, namely, flavor protease and alkaline protease, and adopts a step-by-step hydrolysis method to fully hydrolyze squid scraps to form an enzymolysis solution, and then prepares squid flavor by adding reducing sugar, amino acid and other auxiliary materials to the enzymolysis solution. The formula of Maillard reaction, the sensory effects of pH value, reaction time and reaction temperature on fragrance are studied by single factor experiment, the optimal reaction conditions of Maillard reaction are determined, and finally the optimal process for preparing squid flavor by Maillard reaction is obtained. Therefore, the scraps generated in the squid processing process are prepared into meat flavor by enzymolysis and Maillard reaction technology, the minced meat in the scraps is reused and processed into squid balls, etc., and these scraps are fully converted into high value-added products, which can not only solve the problem of squid scraps polluting the environment, but also develop new squid flavor products, which have great economic value and social value.

[0023] Additional aspects and advantages of the present invention will be given in part in the following description and in part will be obvious from the following description, or will be learned through practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] In order to more clearly illustrate the embodiments of the utility model or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the utility model. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative labor.

[0025] Figure 1 This is an experimental test diagram of the present invention in which crushed materials and pure water are mixed according to a material-liquid ratio;

[0026] Figure 2 The present invention selects alkaline protease to perform the first enzymolysis on the stock solution, and the experimental test diagram of the effect of the pH value of the enzymolysis environment on the hydrolysis degree;

[0027] Figure 3 The alkaline protease selected by the present invention is used to perform the first enzymatic hydrolysis on the stock solution, and the experimental test diagram of the effect of the amount of alkaline protease added on the hydrolysis degree;

[0028] Figure 4 The experimental test diagram of the effect of the hydrolysis temperature on the hydrolysis degree of the original solution of the alkaline protease selected by the present invention for the first enzymatic hydrolysis is shown;

[0029] Figure 5 The experimental test diagram of the effect of the duration of enzymatic hydrolysis on the hydrolysis degree of the original solution of the alkaline protease selected by the present invention is shown in FIG.

[0030] Figure 6 The flavor protease selected by the present invention is subjected to a second enzymolysis, and an experimental test diagram showing the effect of the added dosage of the flavor protease on the hydrolysis degree;

[0031] Figure 7 The experimental test diagram of the effect of the hydrolysis temperature on the hydrolysis degree of the second enzymatic hydrolysis of the flavor protease selected by the present invention;

[0032] Figure 8 The flavor protease selected for the present invention is subjected to a second enzymolysis, and an experimental test diagram showing the effect of the enzymolysis duration on the hydrolysis degree. DETAILED DESCRIPTION

[0033] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0034] A preparation process for producing seafood flavor essence using squid scraps, comprising the following steps:

[0035] Step 1: First, the squid scraps are crushed by a crushing device to form crushed materials, the crushed materials and purified water are mixed according to a certain material-liquid ratio, and then ultrasonic treatment is performed to form a stock solution, and the ultrasonic wave is used to destroy the cell wall of the squid, which is beneficial to the subsequent enzymatic hydrolysis;

[0036] Step 2: adjusting the pH value of the stock solution, adding alkaline protease for the first enzymatic hydrolysis, and then inactivating the enzyme;

[0037] Step 3, adding flavor protease to the stock solution after the first enzymatic hydrolysis for a second enzymatic hydrolysis, and then inactivating the enzyme;

[0038] Step 4: centrifuge and filter the stock solution after the second enzymatic hydrolysis to obtain an enzymatic hydrolyzate;

[0039] Step 5: Add reducing sugar, food flavor enhancer and amino acid mixture into the enzymatic hydrolysate according to weight percentage, and then perform Maillard reaction to form liquid flavor.

[0040] The invention utilizes two enzymes with good hydrolysis ability, namely, flavor protease and alkaline protease, and adopts a step-by-step hydrolysis method to fully hydrolyze squid scraps to form an enzymolysis solution, and then prepares squid flavor by adding reducing sugar, amino acid and other auxiliary materials to the enzymolysis solution. The formula of Maillard reaction, the sensory effects of pH value, reaction time and reaction temperature on fragrance are studied by single factor experiment, the optimal reaction conditions of Maillard reaction are determined, and finally the optimal process for preparing squid flavor by Maillard reaction is obtained. Therefore, the scraps generated in the squid processing process are prepared into meat flavor by enzymolysis and Maillard reaction technology, the minced meat in the scraps is reused and processed into squid balls, etc., and these scraps are fully converted into high value-added products, which can not only solve the problem of squid scraps polluting the environment, but also develop new squid flavor products, which have great economic value and social value.

[0041] On the basis of the above embodiment, in step 1, the ultrasonic treatment power is 150-300w, the duration is 10-20 minutes, and the crushed material and pure water are mixed according to a certain material-liquid ratio. The mixing ratio is experimentally tested as follows Figure 1 As shown, from Figure 1It can be seen that when the feed-liquid ratio is low, the effective water concentration ratio in the protein enzymatic hydrolysis system is too low, and as a solvent for protein and protease, it reduces the diffusion and movement of molecules, thereby reducing the hydrolysis reaction rate: when the feed-liquid ratio increases to 1:2, the hydrolysis degree increases significantly, and the hydrolysis degree reaches a maximum of 22.37%, indicating that an appropriate increase in water consumption is conducive to the combination of enzymes and crushed materials, and then fully hydrolyzes; as the feed-liquid ratio continues to increase, the enzyme concentration also decreases, and the reaction rate is low. Therefore, the optimal feed-liquid ratio is 1:2.

[0042] On the basis of the above embodiments, the applicant selected a variety of proteases for comparative experiments, from which it can be seen that the hydrolysis degree of the hydrolyzate obtained by trypsin hydrolysis is low, the hydrolysis degree of the hydrolyzate obtained by compound protease and neutral protease is average, and the flavor of the hydrolyzate obtained by these three enzymes is poor and not suitable for the flavor requirements of preparing seafood seasonings; the hydrolyzate obtained by papain and alkaline protease hydrolysis of squid scraps has a high degree of hydrolysis, but the hydrolyzate obtained by papain hydrolysis has a slight fishy smell, which is not suitable for the flavor requirements of preparing seafood seasonings; the hydrolyzate obtained by flavor protease hydrolysis has an average degree of hydrolysis, but the flavor of the hydrolyzate is good, the squid aroma is strong, and it can add a unique roasted flavor and remove the bitterness of the hydrolyzate. This is mainly because the flavor protease contains two activities, endoprotease and exoprotease, which can generate a large number of short peptide chains through endoprotease, remove the bitter peptide chains of low hydrolysis products through exoenzyme, and completely degrade them into amino acids, further improving the flavor of the hydrolyzate. Therefore, in the next step, alkaline protease is selected as the protease for the first step of enzymatic hydrolysis to increase the degree of hydrolysis, and flavor protease is selected as the protease for the second step of enzymatic hydrolysis to enhance and improve the flavor of the enzymatic hydrolyzate. The specific experimental results are as follows:

[0043]

[0044] On the basis of the above embodiment, alkaline protease was selected to perform the first enzymolysis on the stock solution, the pH value of the enzymolysis environment, the amount of alkaline protease added, and the enzymolysis temperature and duration of the first enzymolysis. The experimental results are as follows: Figure 2 As shown above, Figure 2 It can be seen that when the pH value is lower than 9, the degree of hydrolysis increases with the increase of pH value; when the pH value is higher than 9, the degree of hydrolysis decreases with the increase of pH value. Alkaline protease needs to be in a certain alkaline environment to have high activity, but when the pH value of the system is too high, it will also inhibit the activity of the enzyme and reduce the hydrolysis ability. Therefore, the most suitable hydrolysis pH value is 9.0.

[0045] from Figure 3It can be seen that when the amount of alkaline protease added is 4000U / g, the degree of hydrolysis reaches a maximum of 18.64%; as the amount of alkaline protease added continues to increase, the degree of hydrolysis shows a downward trend. With the increase in the amount of alkaline protease added, the degree of hydrolysis changes significantly. According to enzymatic kinetics, when the amount of enzyme added increases to a certain extent, an inhibitory effect will occur, the enzyme activity will decrease, and the hydrolysis ability will decrease. Therefore, the optimal amount of alkaline protease added is 4000U / g.

[0046] from Figure 4 It can be seen that when the temperature is below 50 degrees, the degree of hydrolysis increases with the increase of temperature; after the temperature exceeds 50 degrees, the degree of hydrolysis begins to show a downward trend; the change of temperature has a significant effect on the degree of hydrolysis. Increasing the temperature can accelerate the movement of molecules, increase the chance of enzymes combining with waste materials, and increase the reaction rate; however, most enzymes are also proteins in nature, and exceeding a certain temperature will inhibit the activity of the enzyme or even denature and inactivate the enzyme, and the hydrolysis ability will decrease. Therefore, the best reaction temperature for the first enzymatic hydrolysis is 50 degrees.

[0047] from Figure 5 It can be seen that at the beginning of the reaction, the reaction speed is fast, and the degree of hydrolysis increases with time. Before 4 hours of reaction, time has a significant effect on the degree of hydrolysis. After 4 hours of reaction, the degree of hydrolysis hardly increases when the hydrolysis continues. This is because the activity of the enzyme decreases with the extension of the reaction time, and the large accumulation of free amino acids will cause the reaction speed to slow down. Therefore, the first enzymatic hydrolysis time is selected to be 4 hours.

[0048] Further on the basis of the above embodiment, after the stock solution was subjected to the first enzymatic hydrolysis, the temperature was heated to 90 degrees and the enzyme was inactivated for 10 minutes. Then, the flavor protease was selected to perform the second enzymatic hydrolysis. The pH value of the enzymatic hydrolysis environment was the natural pH value, the amount of the flavor protease added, and the enzymatic hydrolysis temperature and duration of the second enzymatic hydrolysis were determined. The experimental results are shown in FIG. Figure 6 As shown, from Figure 6 It can be seen that as the amount of flavor protease added increases from 1000U / g to 1400U / g, the degree of hydrolysis increases and the hydrolysis capacity increases. When the amount of flavor protease added is 1400U / g, the hydrolysis capacity reaches the maximum, and the degree of hydrolysis reaches the maximum value of 27.7%; if the amount of flavor protease added continues to increase, the degree of hydrolysis will show a downward trend. Therefore, the optimal amount of flavor protease added is 1400U / g.

[0049] from Figure 7It can be seen that when the temperature is below 55 degrees, the degree of hydrolysis increases with the increase of temperature; after the temperature exceeds 55 degrees, the degree of hydrolysis begins to show a downward trend; temperature has a significant effect on the degree of hydrolysis. This is because increasing the temperature can accelerate molecular movement, increase the chance of flavor protease binding to the debris, and increase the reaction rate; however, most enzymes are also proteins in nature, and too high a temperature will denature the protein, thereby inhibiting the activity of flavor protease or even denaturing and inactivating the enzyme, and reducing the hydrolysis ability. Therefore, the best reaction temperature for the second enzymatic hydrolysis is 55 degrees.

[0050] from Figure 8 It can be seen that at the beginning of the reaction, the reaction speed is fast and the degree of hydrolysis increases with time; before 4 hours of reaction, the degree of hydrolysis changes significantly with time), and the degree of hydrolysis does not change significantly with time as the hydrolysis continues. This is because the activity of the enzyme decreases with the extension of the reaction time, and the large accumulation of free amino acids will cause the reaction speed to slow down. Therefore, the optimal duration of the second enzymatic hydrolysis is 4 hours.

[0051] Further on the basis of the above embodiment, the stock solution after the second enzymatic hydrolysis is centrifuged through a centrifugal device, the centrifugal speed is 4000 rpm, the duration is 20 minutes, and thus an enzymatic hydrolyzate is formed.

[0052] Further on the basis of the above embodiment, the reducing sugar ratio is 5%, which is composed of glucose and xylose in a weight ratio of 4:1. Due to the different types and proportions of reducing sugars involved in the Maillard reaction, the aromas produced are also very different. From the perspective of odor production, pentose is better than hexose, ribose is better than xylose, and xylose is better than arabinose. A mixture of glucose and xylose is generally used in industry. The influence of the ratio of glucose and xylose on this application is shown in the following figure:

[0053]

[0054]

[0055] As can be seen from the above figure, as the proportion of xylose increases, the meaty aroma weakens and even a burnt smell appears. This may be due to the large amount of xylose used and the fast reaction speed, which leads to an excessive degree of browning. When the proportion of glucose gradually increases, the fishy smell weakens, the meaty aroma strengthens, and the squid flavor increases; but when the ratio of glucose to xylose is 5:1, a heavier burnt smell is produced, and the taste is more bitter. Therefore, it is better to choose a ratio of glucose to xylose in reducing sugar of 4:1.

[0056] On the basis of the above embodiment, in addition to the need to add reducing sugar, it is also necessary to add 0.2% of food flavor enhancer. Preferably, the food flavor enhancer is I+G. In addition, there is an amino acid mixture to carry out the Maillard reaction. Due to the different amino acids, the aroma produced after the Maillard reaction is also very different. Although the enzymatic hydrolyzate can provide an excellent amino acid source for reactive seafood flavor essence, it is still not comprehensive enough and some monomer amino acids need to be supplemented to achieve the purpose of flavor enhancement. The importance of sulfur has long been recognized. For example, when boiling meat or heating a cysteine ​​aqueous solution, H2S and other sulfur-containing compounds are released to produce a strong meat aroma. Sulfur compounds are indispensable for the formation of meat flavor. In the production of meat flavors, cysteic acid and taurine are ideal sulfur compounds. Glycine has a unique sweetness that can alleviate acid and alkaline tastes, mask the bitterness of saccharin added to food and enhance the sweetness. Therefore, the applicant selected eight amino acids to participate in the reaction, namely: arginine, alanine, glycine, cysteine, proline, taurine, lysine, and leucine. The final amino acids to be used in the reaction were selected through aroma evaluation. The specific results are shown in the following figure:

[0057]

[0058]

[0059] From the above, we can see that adding arginine, alanine, glycine, and taurine to the basic formula can produce a good flavor, and these amino acids can significantly improve the flavor of squid, so these four amino acids are selected to be added to the Maillard reaction formula to prepare squid flavor. At the same time, although cysteine ​​and thiothreitol have no aroma, they can be appropriately increased to enhance the aroma. Based on the above experimental charts, the applicant also determined the final dosage of the additives by adjusting the dosage of the above amino acids separately and obtaining the aroma. The results are shown in the following figure:

[0060] Arginine addition amount (%) Aroma description 0 Slight fishy smell 1 Enhanced caramel flavor and seafood flavor 2 Burnt aroma, slightly burnt smell 3 Strong burnt smell 4 Severe burnt smell, meat smell disappears

[0061]

[0062]

[0063] Glycine addition amount (%) Aroma description 0 Slight fishy smell 1 Burnt aroma, slightly sweet 2 Increased sweetness and seafood flavor 3 Stronger sweetness and less seafood flavor 4 Strong sweet taste, meaty taste disappears

[0064] Taurine addition amount (%) Aroma description 0 Slight fishy smell 0.1 Enhanced meat flavor, seafood flavor 0.2 Reduced meat and seafood flavors 0.3 Weakened seafood flavor, slightly bitter and sour 0.4 Burnt, sour smell

[0065]

[0066]

[0067] Cysteine ​​addition amount (%) Aroma description 0 Fishy smell 0.1 Burnt aroma, light meat flavor 0.2 The meaty taste is obvious, and the seafood taste is strong 0.3 The meaty aroma is weakened, with a slight sulfur smell 0.4 Pungent sulfur smell

[0068] From the above chart, we can see that when arginine is not added, the overall sensory experience has a slight fishy smell, which may be because the system does not have enough amino acid sources and the reaction is incomplete; with the increase in the amount of arginine, the burnt smell increases, but when the amount exceeds 1%, the overall sensory experience has a burnt smell, and even the meaty taste disappears completely. Therefore, the optimal addition amount of arginine is selected as 1%; when the addition amount of alanine is 1%, the overall sensory experience is the best, and the seafood flavor is strong; continue to increase the addition amount of alanine, the sweet taste is enhanced, and the meaty taste is weakened. Therefore, the optimal addition amount of alanine is selected as 1%; when the addition amount of glycine increases, the overall sensory fishy smell disappears, the sweet smell increases, and when the addition amount of glycine is 2%, the seafood flavor is the best; continue to increase the addition amount of glycine, the sweet taste is heavier, which will cover the seafood flavor of the product, and when the addition amount of glycine is 4%, the meaty taste disappears. This is because when excessive amino acids are added, the degree of browning is high, but it will not be beneficial to the formation of meaty compounds. Therefore, the optimal addition amount of glycine is 2%; when the addition amount of taurine is appropriate, it has a good effect on the overall sensory flavor. When the taurine addition amount is 0.1%, the meat flavor of the product is enhanced and the seafood flavor is strong; but when the taurine addition amount continues to increase, the seafood flavor of the product weakens, and sourness and bitterness begin to appear. Although taurine can enhance the characteristic flavor, when the addition amount is too high, the sulfide of the product will increase, and even produce a sulfur smell. Therefore, the optimal addition amount of taurine is 0.1%.

[0069] Pure thiamine and cysteine ​​have no aroma, but their thermal degradation products are quite complex, mainly furans, pyrimidines, thiophenes and sulfur-containing compounds, many of which are important substances for the formation of meat aroma, so it is necessary to add thiamine and cysteine ​​appropriately. From the above chart, we can see that with the increase of thiamine addition, the overall sensory meaty aroma gradually increases, and the seafood flavor becomes fuller; but when the thiamine addition increases to 0.4%, the overall sensory smell appears slightly sulfurous, and the overall flavor deteriorates. This is because thiamine will generate many nitrogen-containing or sulfur-containing compounds and thiophene compounds when it is thermally degraded, many of which have meaty aroma; if the thiamine addition continues to increase, the sulfur-containing compounds produced will increase, causing the overall sensory smell to produce sulfur. Therefore, the optimal amount of thiamine added is 0.3%; as the amount of cysteine ​​added increases, the overall sensory flavor gradually increases; when the amount added is 0.2%, the product has a distinct meaty aroma and a strong seafood flavor; as the amount of cysteine ​​added continues to increase, the meaty flavor of the product weakens, and a sulfur odor is produced. When the amount added increases to 0.4%, the flavor of the product is no longer acceptable. This is because cysteine ​​is a sulfur-containing compound. In addition to producing thiazoles, thiophenes and many sulfur-containing compounds when heated and decomposed, most of these substances are highly volatile aroma substances, and many are important components of the aroma of cooked meat. However, when the amount added is too large, as the reaction proceeds, a large amount of substances such as hydrogen sulfide will be generated, causing the product to have a pungent taste and the overall flavor to deteriorate. Therefore, the optimal amount of cysteine ​​added is 0.2%.

[0070] After determining the types and optimal additive amounts of the above-mentioned reducing sugars, food flavor enhancers and amino acids, the Maillard reaction is then carried out using the above-mentioned materials. The pH value, temperature and reaction time of the reaction environment of the Maillard reaction are selected as shown in the figure below:

[0071]

[0072]

[0073]

[0074] It can be seen from the above chart that the optimal reaction conditions for the Maillard reaction are to adjust the pH value to 7.0 and maintain the reaction at 105 degrees for 20 minutes. It eventually forms a liquid, brown-yellow color, which retains a strong seafood flavor while also having a meaty and caramelized flavor.

[0075] It will be apparent to those skilled in the art that the present invention is not limited to the details of the exemplary embodiments described above and that the present invention can be implemented in other specific forms without departing from the spirit or essential features of the present invention. Therefore, the embodiments should be considered exemplary and non-restrictive in all respects, and the scope of the present invention is defined by the appended claims rather than the above description, and it is intended that all changes falling within the meaning and scope of the equivalent elements of the claims be included in the present invention.

Claims

1. A preparation process for producing seafood flavor using squid scraps, characterized in that: The following steps are included: Step 1: Crush the squid scraps to form crushed materials, mix the crushed materials and purified water in a ratio of 1:2, and then perform ultrasonic treatment to form a stock solution; Step 2: adjusting the pH value of the stock solution, adding alkaline protease for the first enzymatic hydrolysis, and then inactivating the enzyme; Step 3, adding flavor protease to the stock solution after the first enzymatic hydrolysis for a second enzymatic hydrolysis, and then inactivating the enzyme; Step 4: centrifuge and filter the stock solution after the second enzymatic hydrolysis to obtain an enzymatic hydrolyzate; Step 5: Add reducing sugar, food flavor enhancer and amino acid mixture into the enzymatic hydrolyzate according to weight percentage, and then carry out Maillard reaction to form liquid flavor; the reducing sugar ratio is 5%, which is composed of glucose and xylose in a weight ratio of 4:1; the amino acid mixture is composed of 1% arginine, 1% alanine, 0.2% glycine, 0.1% taurine, 0.3% methionine and 0.2% cysteine.

2. The process for producing seafood flavor essence using squid scraps according to claim 1, characterized in that The ultrasonic treatment power is 150-300w and the duration is 10-20 minutes.

3. The process for producing seafood flavor essence using squid scraps according to claim 1, characterized in that: In the step 2, the pH value of the stock solution is adjusted to 9.0, the amount of alkaline protease added is 4000 U / g, and the temperature of the first enzymatic hydrolysis is maintained at 55 degrees for 5 hours.

4. The process for producing seafood flavor essence using squid scraps according to claim 3, characterized in that: The temperature for inactivating the enzyme in step 2 is 90 degrees and the duration is 10 minutes.

5. The process for producing seafood flavor essence using squid waste according to claim 1, characterized in that: In the step 3, the flavor protease additive is added in an amount of 1400 U / g, and the temperature of the second enzymatic hydrolysis is maintained at 55 degrees for 4 hours.

6. The process for producing seafood flavor essence using squid waste according to claim 1, characterized in that: The centrifugal speed in step 4 is 4000 rpm and the duration is 20 minutes.

7. The process for producing seafood flavor essence using squid scraps according to claim 1, characterized in that: The specific food flavor enhancer is I+G, and its proportion is 0.2%.

8. The process for producing seafood flavor essence using squid waste according to claim 7, characterized in that: In step 5, the reaction conditions of the Maillard reaction are to adjust the pH value to 7.0 and maintain the reaction at 105 degrees for 20 minutes.

Images