Preparation method and application of lipid Maillard reaction product for reducing formaldehyde in dried squid

Abstract

The present invention discloses a preparation method and application of a lipid Maillard reaction product for reducing formaldehyde in dried squid, belonging to the field of dried aquatic product additives. Squid lipids are added to an aqueous solution mixture of glucose and arginine, stirred and homogenized into an emulsion, the pH is adjusted to 10-12, heated and reacted under stirring, and freeze-dried into powder after cooling to prepare the lipid-Maillard reaction product. Based on the browning Maillard model of dried squid, namely the arginine-glucose reaction, the present invention additionally adds lipids extracted from squid by-products to obtain a novel squid lipid-Maillard product for reducing formaldehyde in dried squid. When applied to the drying process of squid, it can significantly inhibit the decomposition of trimethylamine oxide and reduce the formaldehyde content. The lipid Maillard reaction product for reducing formaldehyde in dried squid provided by the present invention is applicable to all dried aquatic products.

Description

Technical Field

[0001] The present invention belongs to the field of dried aquatic product additives, and particularly relates to a preparation method and application of a lipid Maillard reaction product for reducing formaldehyde in dried squid. Background Art

[0002] Equatorial squid (Dosidicus gigas) is mainly distributed near the equatorial sea area. It has a short growth cycle and is economical, making it one of the key fishing targets in China's ocean fishing industry. Equatorial squid is rich in protein and various essential amino acids, and is a good source of high-quality protein. Equatorial squid is an important raw material for processing dried squid. During the processing of squid, squid skin and viscera are often discarded as processing by-products. Squid skin and viscera are rich in lipids. In every 100g of by-products, there is more than 20% fat, and the phospholipid content accounts for 40 - 45%, and the most important ones are polyunsaturated fatty acids, such as docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). Thus, the lipids contained in squid by-products are mostly high-quality lipids, with high nutritional value and good development and application prospects.

[0003] Drying is an important method for squid processing and storage. However, during the drying process, proteins in squid are easily degraded to produce a large amount of free amino acids, such as the basic amino acid arginine, which can undergo Maillard browning reaction with its own reducing sugars. In addition, polyunsaturated fatty acids in squid are prone to thermal oxidation to produce a large amount of aldehyde and ketone compounds, which may participate in the Maillard reaction. The formation of formaldehyde is a serious problem in dried squid products. Formaldehyde mainly comes from the decomposition of trimethylamine oxide through the (CH3)3N· free radical pathway, and this process is also accompanied by the formation of trimethylamine and dimethylamine. Application Publication No. CN107691984A can effectively remove formaldehyde from fresh squid through multiple ice-water bath ultrasounds. Maillard reaction products contain a large number of antioxidant active ingredients, such as reductones, pyrroles, and furans. By combining Maillard reaction and lipid oxidation reaction, flavor products with good antioxidant properties and free radical scavenging ability can be obtained. Patent CN107955215A discloses a composite fresh meat preservative film based on chitosan Maillard reaction, which is mainly used for the packaging and preservation of fresh meat to effectively extend its shelf life. Currently, there is still a lack of relevant reports on the control technology of formaldehyde in dried squid products. Summary of the Invention

[0004] The object of the present invention is to provide a preparation method and application of a lipid Maillard reaction product for reducing formaldehyde in dried squid, so as to solve the problems existing in the above-mentioned prior art. Based on the actual arginine glucose content of squid, while reusing squid by-products, the present invention combines lipid oxidation with the Maillard reaction to obtain a novel lipid-Maillard product, and adds it to the drying process of squid to achieve the purpose of "using the original soup to make the original food", and can effectively inhibit the decomposition of trimethylamine oxide and reduce the formaldehyde content in dried squid.

[0005] One of the technical solutions provided by the present invention:

[0006] A preparation method of a lipid Maillard reaction product for reducing formaldehyde in dried squid, comprising the following steps: adding squid lipid into a mixed aqueous solution of glucose and arginine, stirring and homogenizing into an emulsion, adjusting the pH to 10-12, heating and reacting under stirring, and freeze-drying into powder after cooling to prepare the lipid-Maillard reaction product.

[0007] Preferably, the mass ratio of glucose to arginine in the mixed aqueous solution is the mass ratio of glucose to arginine in fresh squid, which is (2-6):(4-8), the concentration of glucose in the mixed aqueous solution is 0.05-0.15 mol / L, and the concentration of arginine is 0.03-0.62 mol / L.

[0008] By simulating the ratio of glucose and arginine in fresh squid in the present invention, it can better fit the Maillard products generated during the drying process of fresh squid. When the mass ratio of glucose and arginine changes, the antioxidant activities of the obtained Maillard products are different, which may affect the inhibitory effect of the lipid-Maillard product on formaldehyde. Therefore, in the present invention, the mass ratio of glucose to arginine in the mixed aqueous solution is (2-6):(4-8), and more preferably, the mass ratio of glucose to arginine is 3.05:5.43.

[0009] Preferably, the mass of the squid lipid accounts for 1-2% of the mass of the mixed aqueous solution.

[0010] When the proportion of squid lipid content changes, the antioxidant activities of the obtained Maillard products are different, which may affect the inhibitory effect of the lipid-Maillard product on formaldehyde. Secondly, it will also affect the flavor of the lipid-Maillard product.

[0011] Preferably, the temperature of the heating reaction is 90-110°C and the time is 90-150 min.

[0012] At a higher reaction temperature, the browning rate of the Maillard reaction will be faster and more flavor substances will be produced. However, if the temperature is too high, the reaction may get out of control, and lipid peroxidation is likely to occur, producing bad flavors or colors, which will affect the production of lipid Maillard products.

[0013] Preferably, the squid lipid is obtained by supercritical CO2 extraction of squid processing by-products, and the squid processing by-products include squid skin or viscera.

[0014] Compared with traditional solvent and pressing for lipid extraction, the supercritical lipid extraction method has strong extraction ability and high extraction rate; the extraction time is fast, safe and non-toxic.

[0015] The second technical solution provided by the present invention:

[0016] A lipid Maillard reaction product for reducing formaldehyde in dried squid is prepared by the above preparation method.

[0017] The third technical solution provided by the present invention:

[0018] An application of the above lipid-Maillard product in the preparation of dried aquatic products.

[0019] Preferably, the dried aquatic product is dried squid.

[0020] The fourth technical solution provided by the present invention:

[0021] A method for preparing dried squid, comprising the following steps: immersing squid slices in an aqueous solution of the lipid Maillard reaction product for reducing formaldehyde in dried squid, sonicating and then standing still, and then taking out the squid slices and drying to a water content of 20 ± 5%, thereby preparing the dried squid.

[0022] Preferably, the mass concentration of the lipid-Maillard product in the aqueous solution of the lipid Maillard reaction product for reducing formaldehyde in dried squid is 0.1-0.3%.

[0023] Preferably, the standing still is carried out at 4 °C for 20-40 min.

[0024] Preferably, the drying temperature is 40-60 °C.

[0025] Preferably, the sonication time is 20-40 min.

[0026] The technical principle of the present invention: The Maillard reaction of glucose and arginine itself can produce a large amount of antioxidant active ingredients such as reducing ketones, pyrroles and furans, and lipid oxidation can also produce reducing aldehydes and ketones. These ingredients can capture (CH3)3N· free radicals, thereby reducing the degradation of trimethylamine oxide and reducing the production of formaldehyde.

[0027] Compared with the prior art, the present invention has the following advantages and technical effects:

[0028] The present invention is based on the browning Maillard model of dried squid, namely the arginine-glucose reaction, and additionally adds lipids extracted from squid by-products to obtain a novel squid lipid-Maillard product with reduced formaldehyde in dried squid. When applied to the drying process of squid, it can significantly inhibit the decomposition of trimethylamine oxide and reduce the formaldehyde content.

[0029] The lipid Maillard reaction product for reducing formaldehyde in dried squid provided by the present invention is also applicable to other dried aquatic products, providing a new idea for reducing the formaldehyde content in dried aquatic products. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] 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 for use in the embodiments. Obviously, the drawings in the following description are only some embodiments of the present invention. For those of ordinary skill in the art, without creative efforts, other drawings can also be obtained based on these drawings.

[0031] Figure 1 It is a freeze-dried sample diagram of the lipid Maillard reaction product for reducing formaldehyde in dried squid prepared in Example 1;

[0032] Figure 2 It is the control result of the content of trimethylamine oxide in dried squid prepared in Application Example 1, Application Example 5 (Maillard reaction product), Application Example 6 (control group (water)), and Application Example 7 (tea polyphenols);

[0033] Figure 3 It is the control result of the content of trimethylamine in dried squid prepared in Application Example 1, Application Example 5 (Maillard reaction product), Application Example 6 (control group (water)), and Application Example 7 (tea polyphenols);

[0034] Figure 4 It is the control result of the content of dimethylamine in dried squid prepared in Application Example 1, Application Example 5 (Maillard reaction product), Application Example 6 (control group (water)), and Application Example 7 (tea polyphenols);

[0035] Figure 5 It is the control result of the content of formaldehyde in dried squid prepared in Application Example 1, Application Example 5 (Maillard reaction product), Application Example 6 (control group (water)), and Application Example 7 (tea polyphenols);

[0036] Figure 6 It is the liquid chromatography diagram for formaldehyde detection in dried squid prepared in Application Example 1, Application Example 5 (Maillard reaction product), Application Example 6 (control group (water)), and Application Example 7 (tea polyphenols). DETAILED DESCRIPTION OF THE INVENTION

[0037] A detailed description of various exemplary embodiments of the present invention will now be given. This detailed description should not be considered as a limitation of the present invention, but rather as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0038] It should be understood that the terms used in the present invention are only for describing specific embodiments and are not intended to limit the present invention. Additionally, for the numerical ranges in the present invention, it should be understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. Each intermediate value within any stated value or stated range, as well as each smaller range between any other stated value or intermediate value within the stated range, is also included in the present invention. The upper and lower limits of these smaller ranges may be independently included or excluded from the range.

[0039] Unless otherwise specified, all technical and scientific terms used herein have the same meaning as commonly understood by those of ordinary skill in the art to which the present invention pertains. Although the present invention only describes 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 related to the said documents. In case of conflict with any incorporated document, the content of this specification shall prevail.

[0040] Without departing from the scope or spirit of the present invention, various improvements and variations can be made to the specific embodiments of the present invention specification, which are obvious to those skilled in the art. Other embodiments obtained from the specification of the present invention are obvious to those skilled in the art. The specification and examples of this application are merely exemplary.

[0041] Regarding the use of "comprising", "including", "having", "containing", etc. in this article, they are all open-ended terms, meaning including but not limited to.

[0042] The L-arginine required in the embodiments of the present invention is food-grade L-arginine, purchased from Beijing Solarbio Science & Technology Co., Ltd.; the glucose is food-grade D-glucose, purchased from Beijing Solarbio Science & Technology Co., Ltd.

[0043] The preparation method of the squid lipid required in the embodiments of the present invention is as follows:

[0044] The parameters for supercritical extraction of lipids from squid by-products (squid skin or viscera) used in the embodiments of the present invention are: the extraction temperature is 55 °C, and the extraction pressure is 30 MPa. At the beginning of the extraction process, the freeze-dried by-product sample is placed in the extraction container. To prevent sample leakage, degreased filter paper is placed above and below the sample, and the container is sealed. Then, CO2 is injected into the system until the target pressure is reached, and then extraction is started. During the extraction process, the CO2 flow rate is maintained at a constant rate of 27 L / min, and the extraction time is 2 h.

[0045] The lyophilization into powder in the embodiments of the present invention adopts conventional technical means and will not be elaborated here.

[0046] Example 1: A preparation method of a lipid Maillard reaction product for reducing formaldehyde in dried squid

[0047] S1. Prepare a mixed aqueous solution of glucose and arginine with distilled water. The concentration of glucose is 0.05 mol / L (9 g / L), and the concentration of arginine is 16.02 g / L (i.e., glucose:arginine = 3.05:5.43 (w / w));

[0048] S2. Add squid lipid to the mixed aqueous solution prepared in S1, with an addition amount of 1% (w / w) of the mixed aqueous solution, and stir and homogenize into an emulsion;

[0049] S3. Adjust the pH of the above emulsion to 10 with NaOH solution;

[0050] S4. Stir and heat the emulsion with adjusted pH at 105 °C for 90 min. After the reaction ends, the sample is immediately cooled and lyophilized into powder to prepare a lipid Maillard reaction product for reducing formaldehyde in dried squid.

[0051] Example 2: A preparation method of a lipid Maillard reaction product for reducing formaldehyde in dried squid

[0052] S1. Prepare a mixed aqueous solution of glucose and arginine with distilled water. The concentration of glucose is 0.1 mol / L (18 g / L), and the concentration of arginine is 32.046 g / L (i.e., glucose:arginine = 3.05:5.43 (w / w));

[0053] S2. Add squid lipid to the mixed aqueous solution prepared in S1, with an addition amount of 1% (w / w) of the mixed aqueous solution, and stir and homogenize into an emulsion;

[0054] S3. Adjust the pH of the above emulsion to 11 with NaOH solution;

[0055] S4. Stir and heat the emulsion with adjusted pH at 110 °C for 90 min. After the reaction ends, the sample is immediately cooled and lyophilized into powder to prepare a lipid Maillard reaction product for reducing formaldehyde in dried squid.

[0056] Example 3: A preparation method of a lipid Maillard reaction product for reducing formaldehyde in dried squid

[0057] S1. Prepare a mixed aqueous solution of glucose and arginine with distilled water. The concentration of glucose is 0.1 mol / L (18 g / L), and the concentration of arginine is 32.046 g / L (i.e., glucose:arginine = 3.05:5.43 (w / w));

[0058] S2. Add squid lipid to the mixed aqueous solution prepared in S1, with the addition amount being 1.5% (w / w) of the mixed aqueous solution, and stir and homogenize it into an emulsion;

[0059] S3. Adjust the pH of the above emulsion to 10 with NaOH solution;

[0060] S4. Stir and heat the emulsion with adjusted pH at 100 °C for 120 min. After the reaction ends, immediately cool the sample and freeze-dry it into powder to obtain a lipid Maillard reaction product for reducing formaldehyde in dried squid.

[0061] Example 4 A preparation method of a lipid Maillard reaction product for reducing formaldehyde in dried squid

[0062] S1. Prepare a mixed aqueous solution of glucose and arginine with distilled water. The concentration of glucose is 0.15 mol / L (27 g / L), and the concentration of arginine is 48.06 g / L (i.e., glucose:arginine = 3.05:5.43 (w / w));

[0063] S2. Add squid lipid to the mixed aqueous solution prepared in S1, with the addition amount being 2% (w / w) of the mixed aqueous solution, and stir and homogenize it into an emulsion;

[0064] S3. Adjust the pH of the above emulsion to 12 with NaOH solution;

[0065] S4. Stir and heat the emulsion with adjusted pH at 110 °C for 150 min. After the reaction ends, immediately cool the sample and freeze-dry it into powder to obtain a lipid Maillard reaction product for reducing formaldehyde in dried squid.

[0066] Comparative Example 1 A preparation method of a Maillard reaction product

[0067] S1. Prepare a mixed aqueous solution of glucose and arginine with distilled water. The concentration of glucose is 0.05 mol / L (9 g / L), and the concentration of arginine is 16.02 g / L (i.e., glucose:arginine = 3.05:5.43 (w / w));

[0068] S2. Adjust the pH of the above mixed aqueous solution to 10 with NaOH solution;

[0069] S3. Stir and heat the mixed aqueous solution with adjusted pH at 90 °C for 90 min. After the reaction ends, immediately cool the sample and freeze-dry it into powder to obtain a Maillard reaction product.

[0070] Comparative Example 2

[0071] Same as Example 1, except that the concentration ratio of glucose to arginine in the mixed aqueous solution is glucose:arginine = 4.05:2.05.

[0072] Comparative Example 3

[0073] Same as Example 1, except that the concentration ratio of glucose to arginine in the mixed aqueous solution is glucose:arginine = 1.05:6.00.

[0074] Comparative Example 4

[0075] Same as Example 1, except that L-arginine is replaced with L-histidine in equal mass.

[0076] Application Example 1

[0077] S1. Dissolve the lipid Maillard reaction product for reducing formaldehyde in dried squid prepared in Example 1 in water to prepare an aqueous solution of lipid-Maillard product with a mass concentration of 0.1%;

[0078] S2. Immerse fresh squid slices (4 cm * 4 cm * 0.8 cm, 12.18 g) in the above aqueous solution of lipid-Maillard product, ultrasonically treat for 20 min, and then let stand at 4 °C for 20 min;

[0079] S3. Take out the squid slices, place them in an oven for drying (40 °C, 20 h) to prepare dried squid.

[0080] Determine the contents of trimethylamine oxide, trimethylamine and dimethylamine in the prepared dried squid by ultra-high performance liquid chromatography-triple quadrupole tandem mass spectrometry, and determine the formaldehyde content by high performance liquid chromatography.

[0081] The content of trimethylamine oxide in the dried squid prepared with the lipid Maillard reaction product for reducing formaldehyde in dried squid obtained in Example 1 is 79.35 g / kg, the content of trimethylamine is 391.64 mg / kg, the content of dimethylamine is 905.47 mg / kg, and the content of formaldehyde is 14.63 mg / kg.

[0082] Application Example 2

[0083] S1. Dissolve the lipid Maillard reaction product for reducing formaldehyde in dried squid prepared in Example 2 in water to prepare an aqueous solution of lipid-Maillard product with a mass concentration of 0.3%;

[0084] S2. Immerse fresh squid slices (4 cm * 4 cm * 0.8 cm, 11.27 g) in the above aqueous solution of lipid-Maillard product, ultrasonically treat for 30 min, and then let stand at 4 °C for 20 min;

[0085] S3. Take out the squid slices and dry them in an oven (45 °C, 22 h) to obtain dried squid.

[0086] The content of trimethylamine oxide in the dried squid prepared from the lipid-Maillard product obtained in Example 2 is 81.94 g / kg, the content of trimethylamine is 393.97 mg / kg, the content of dimethylamine is 912.43 mg / kg, and the content of formaldehyde is 15.72 mg / kg.

[0087] Application Example 3

[0088] S1. Dissolve the lipid-Maillard reaction product for reducing formaldehyde in dried squid prepared in Example 3 in water to prepare an aqueous solution of lipid-Maillard product with a mass concentration of 0.15%;

[0089] S2. Immerse the fresh squid slices (4 cm * 4 cm * 0.8 cm, 12.88 g) in the above aqueous solution of lipid-Maillard product, ultrasonically treat for 30 min, and then let it stand at 4 °C for 30 min;

[0090] S3. Take out the squid slices and dry them in an oven (50 °C, 24 h) to obtain dried squid.

[0091] The content of trimethylamine oxide in the dried squid prepared from the lipid-Maillard product obtained in Example 3 is 80.62 g / kg, the content of trimethylamine is 390.94 mg / kg, the content of dimethylamine is 913.68 mg / kg, and the content of formaldehyde is 15.66 mg / kg.

[0092] Application Example 4

[0093] S1. Dissolve the lipid-Maillard reaction product for reducing formaldehyde in dried squid prepared in Example 4 in water to prepare an aqueous solution of lipid-Maillard product with a mass concentration of 0.3%;

[0094] S2. Immerse the fresh squid slices (4 cm * 4 cm * 0.8 cm, 11.92 g) in the above aqueous solution of lipid-Maillard product, ultrasonically treat for 40 min, and then let it stand at 4 °C for 40 min;

[0095] S3. Take out the squid slices and dry them in an oven (60 °C, 20 h) to obtain dried squid.

[0096] The content of trimethylamine oxide in the dried squid prepared from the lipid-Maillard product obtained in Example 4 is 78.64 g / kg, the content of trimethylamine is 389.57 mg / kg, the content of dimethylamine is 905.88 mg / kg, and the content of formaldehyde is 16.12 mg / kg.

[0097] Application Example 5

[0098] Same as Application Example 3, except that the lipid Maillard reaction product for reducing formaldehyde in dried squid prepared in Example 3 is replaced with the Maillard reaction product prepared in Comparative Example 1.

[0099] The content of trimethylamine oxide in the prepared dried squid is 78.61 g / kg, the content of trimethylamine is 406.55 mg / kg, the content of dimethylamine is 913.67 mg / kg, and the content of formaldehyde is 17.34 mg / kg.

[0100] Application Example 6

[0101] S1. Immerse fresh squid slices (4 cm * 4 cm * 0.8 cm, 12.55 g) in an aqueous solution, perform ultrasonic treatment for 40 min, and then let it stand at 4 °C for 40 min;

[0102] S2. Take out the squid slices, place them in an oven for drying (60 °C, 20 h) to prepare dried squid with a water content of 20 ± 5%.

[0103] The content of trimethylamine oxide in the prepared dried squid is 81.67 g / kg, the content of trimethylamine is 408.89 mg / kg, the content of dimethylamine is 936.64 mg / kg, and the content of formaldehyde is 17.62 mg / kg.

[0104] Application Example 7

[0105] S1. Dissolve tea polyphenols in water to prepare a tea polyphenol aqueous solution with a mass concentration of 0.1%;

[0106] S2. Immerse fresh squid slices (4 cm * 4 cm * 0.8 cm, 12.64 g) in the above tea polyphenol aqueous solution, perform ultrasonic treatment for 20 min, and then let it stand at 4 °C for 20 min;

[0107] S3. Take out the squid slices, place them in an oven for drying (40 °C, 20 h) to prepare dried squid with a water content of 20 ± 5%.

[0108] The content of trimethylamine oxide in the prepared dried squid is 83.24 g / kg, the content of trimethylamine is 369.69 mg / kg, the content of dimethylamine is 901.76 mg / kg, and the content of formaldehyde is 17.27 mg / kg.

[0109] Application Example 8

[0110] Same as Application Example 3, except that the lipid Maillard reaction product for reducing formaldehyde in dried squid prepared in Example 3 is replaced with an equal mass of the lipid-Maillard product prepared in Comparative Example 2.

[0111] The content of trimethylamine oxide in the prepared dried squid is 69.98 g / kg, the content of trimethylamine is 412.28 mg / kg, the content of dimethylamine is 893.74 mg / kg, and the content of formaldehyde is 20.66 mg / kg.

[0112] Application Example 9

[0113] Same as Application Example 3, except that the lipid Maillard reaction product for reducing formaldehyde in dried squid prepared in Example 3 was replaced with the lipid-Maillard product prepared in Comparative Example 3 in equal mass.

[0114] The content of trimethylamine oxide in the prepared dried squid is 70.34 g / kg, the content of trimethylamine is 416.87 mg / kg, the content of dimethylamine is 899.31 mg / kg, and the content of formaldehyde is 21.88 mg / kg.

[0115] Application Example 10

[0116] Same as Application Example 3, except that the lipid Maillard reaction product for reducing formaldehyde in dried squid prepared in Example 3 was replaced with the lipid-Maillard product prepared in Comparative Example 4 in equal mass.

[0117] The content of trimethylamine oxide in the prepared dried squid is 63.33 g / kg, the content of trimethylamine is 378.95 mg / kg, the content of dimethylamine is 884.32 mg / kg, and the content of formaldehyde is 26.74 mg / kg.

[0118] The above-described embodiments are only descriptions of the preferred embodiments of the present invention, and do not limit the scope of the present invention. Without departing from the design spirit of the present invention, various deformations and improvements made by those of ordinary skill in the art to the technical solutions of the present invention shall fall within the protection scope determined by the claims of the present invention.

Claims

1. A method for preparing dried squid, characterized in that: The following steps are involved: The squid slices are immersed in an aqueous solution of lipid Maillard reaction products that reduces formaldehyde in dried squid, and then ultrasonicated and allowed to stand, and then the squid slices are taken out and dried to a water content of 20±5%, thereby preparing the dried squid; The mass concentration of lipid Maillard products in the aqueous solution of lipid Maillard reaction products for reducing dried squid formaldehyde is 0.15%; The method for preparing a lipid Maillard reaction product for reducing formaldehyde in dried squid comprises the following steps: adding squid lipid to a mixed aqueous solution of glucose and arginine, stirring and homogenizing to form an emulsion, adjusting the pH to 10, heating and reacting under stirring, and freeze-drying into powder after cooling to prepare the lipid-Maillard reaction product; The concentration ratio of glucose to arginine in the mixed aqueous solution is the mass ratio of glucose to arginine in fresh squid, which is 3.05:5.43; The mass of the squid lipid accounts for 1.5% of the mass of the mixed aqueous solution; The heating reaction was carried out at a temperature of 100° C. and for a time of 120 min.

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