Oyster juice and oyster sauce without fishy smell and preparation method of oyster juice and oyster sauce

Abstract

The invention discloses deodorized oyster juice, oyster sauce and a preparation method thereof, and belongs to the technical field of seasonings. According to the preparation method of the deodorized oyster juice provided by the invention, grease, macromolecular particles, colloids, micromolecular organic matters and the like in the oyster juice can be accurately removed by adopting combination of multi-stage deodorization modes, so that thorough deodorization can be effectively realized, and the deodorized oyster juice with clear and transparent appearance is obtained; the deodorized oyster juice prepared by the method can be added into the preparation of oyster sauce in a high content, the shelf life of the obtained oyster sauce is stable, and the phenomenon of fishy smell returning does not occur. In addition, the preparation method of the deodorized oyster juice provided by the invention is green and environment-friendly, simple in process and beneficial to actual production.

Description

Technical Field

[0001] The invention belongs to the technical field of condiments, and in particular relates to a deodorized oyster juice, an oyster sauce and a preparation method thereof. Background Art

[0002] Oyster juice is the main raw material for producing oyster sauce. It is obtained by removing oyster shells from fresh oysters to obtain oyster meat, then separating or enzymolyzing the cooked oyster meat, and then filtering and concentrating it. Oyster juice is rich in bioactive peptides and amino acids, contains an appropriate proportion of essential amino acids, and is rich in minerals and trace elements, which can be directly absorbed by the human intestine. Although oyster juice is rich in nutrients, it usually has a strong fishy smell, especially when it is added to oyster sauce in high amounts, which makes the flavor of oyster sauce unacceptable, directly affecting the application prospects of oyster sauce. Therefore, how to remove the fishy smell of oyster juice has become an urgent task. The fishy substances in oyster juice are mainly unpleasant volatile substances produced by the oxidation and rancidity of fats and the deterioration of macromolecular particles such as proteins during storage and transportation. At present, there are many research methods for removing the fishy smell of oyster juice, mainly including chemical deodorization, microbial deodorization, thermal reaction deodorization, and physical deodorization. The chemical deodorization method uses acid-base substances to react, but it is easy to produce chemical residues and poses a food safety hazard. Microbial deodorization is a method that uses microbial fermentation technology to remove fishy components and odors, but it has the problem that the fermentation smell is difficult to remove and the fermentation process is difficult to control. The thermal reaction method uses oyster juice to heat for a long time, so that the oil layer in the oyster juice floats and settles and then is separated and removed, thereby achieving oyster juice deodorization. However, heat treatment deodorization still has the problem of incomplete deodorization, especially when applied to high-end oyster sauces, which are very easy to re-odorize during storage. Oyster juice is generally acidic, and long-term heat treatment is prone to produce sour and burnt tastes. Physical deodorization is generally carried out under relatively mild conditions, and it is not easy to bring other flavors while removing the fishy smell. The common physical method of processing oyster juice is precipitation or centrifugal separation, which can effectively reduce the particulate matter in oyster juice, thereby improving the texture and sensory quality of oyster sauce products. In addition, activated carbon adsorption is also used to remove the fishy smell of aquatic products, but this method has the disadvantage of incomplete deodorization, which makes oyster juice easy to re-odorize during the shelf life.

[0003] In the prior art, there are also methods of combining multiple deodorization technologies to remove fishy smell. For example, the prior art CN202211199072.4 discloses deodorization by vacuum composite enzymatic hydrolysis, combined with fermentation deodorization and graded sedimentation deodorization, which gradually reduces the fishy components in oyster juice, improves the flavor of oyster juice, and has a good deodorization effect; however, the deodorization method used in the patent has a long production cycle, a fermentation time of up to 10 days, and the addition of 30% sugar may lead to a high alcohol content, thereby changing the flavor of oyster juice, and the patent does not further study the application effect of oyster juice. For another example, the prior art CN201811577347.7 discloses an oyster flavor composition and a preparation method thereof. The patent prepares a method for flavoring oyster juice by mixing rice wine and oyster juice, heat-insulating the mixture, and then mixing the mixture with lemon juice for heat-insulating treatment; however, the patent uses a chemical deodorization method of rice wine and lemon juice to improve the flavor of oyster juice. This masking deodorization method can achieve a deodorization effect in a short time, and whether it is anti-fishy when applied to oyster sauce in the later stage remains to be verified. For example, the prior art CN202010498285.1 discloses a method for removing the fishy smell of oyster juice, comprising the following steps:

[0004] (1) contacting oyster juice with an organic acid to obtain a mixed solution; (2) heating the mixed solution for heat treatment to obtain a pretreatment solution 1; (3) contacting the pretreatment solution 1 with monosaccharides and / or disaccharides for heat treatment to obtain a pretreatment solution 2; (4) contacting the pretreatment solution 2 with sodium glutamate for heat treatment. The method for removing the fishy smell of oyster juice described in the patent can significantly reduce the fishy smell components of oyster juice, especially methyl mercaptan, while maintaining the nutritional components and sweet taste of oyster juice. However, the oyster juice in the patent may have a problem of excessive burnt smell due to the heat treatment. In addition, the prior art CN200810071813.4 discloses a method for preparing clear oyster juice, which specifically comprises the following steps: washing fresh oysters, removing shells, adding water to the oyster meat and heating it, taking the soup, precipitating it, and concentrating it to obtain a clear oyster juice solution; filtering the clear oyster juice solution and pouring it into a blending tank; adding diatomaceous earth filter aid to the blending tank and blending it evenly; filtering the evenly blended clear oyster juice solution; concentrating the filtered clear oyster juice solution to obtain a clear oyster juice concentrate. This method has a significant effect on removing impurities from oyster juice, but does not completely remove the fishy smell of oyster juice.

[0005] Therefore, it is urgent to develop an oyster sauce that can accurately solve the fishy smell problem of oyster sauce, will not bring burnt, sour, fermented and other odors, and can effectively enhance the oyster flavor and sweet aroma of oyster sauce, and will not have fishy smell when used in high concentrations in oyster sauce, that is, how to develop an oyster sauce with excellent shelf life stability even when added in high concentrations. Summary of the invention

[0006] The purpose of the present invention is to overcome the shortcomings of the above-mentioned prior art and provide a deodorized oyster juice, oyster sauce and a preparation method thereof which has excellent deodorizing effect, excellent oyster flavor and sweet fragrance, clear and transparent appearance, can be added to oyster sauce production in high content (in oyster sauce, the oyster juice mass proportion is greater than or equal to 35% for high content addition), and the obtained oyster sauce does not return to the fishy smell during the shelf life.

[0007] To achieve the above object, the technical solution adopted by the present invention is: a method for preparing oyster juice with deodorized oyster sauce, the preparation method comprising the following steps:

[0008] (1) heating the oyster juice to 80-105° C. and maintaining the temperature to obtain a heated material;

[0009] (2) cooling the heated material and allowing it to stand, and then collecting the lower mixed solution after standing;

[0010] (3) centrifuging the mixed solution and collecting the supernatant;

[0011] (4) Filter the supernatant using a 100-150 mesh filter aid, collect the filtrate and sterilize it to obtain the deodorized oyster juice.

[0012] In a method for preparing deodorized oyster juice provided by the present invention, by adopting a combination of multi-stage deodorizing methods, oil, macromolecular particles and colloids, small molecular organic matter and the like in the oyster juice can be accurately removed, thereby achieving an excellent deodorizing effect and obtaining deodorized oyster juice with a clear and transparent appearance; and the deodorized oyster juice prepared by the present invention can be added to the preparation of oyster sauce in a high content, and the obtained oyster sauce has a stable shelf life and will not have the phenomenon of returning to the smell.

[0013] Specifically, the fat in oysters is easily oxidized and rancid during the early mining and transportation process, generating flavor molecules with fishy smells such as hexanal and nonanal, which remain in the oyster juice after processing; the present invention first heats the oyster juice to 80-105°C and maintains it mainly to utilize the demulsification effect to separate the oil and water in the oyster juice faster. Heating, as a physical method, can provide enough energy to destroy the stable film on the surface of the oil droplets in the oyster juice, so that the oil droplets can be more easily aggregated and separated; and choosing to maintain it at 80-105°C, on the one hand, can improve the demulsification efficiency and make the oil droplet separation effect better, on the other hand, it can also avoid other odors such as burnt smell caused by excessive heating temperature, and can also improve production safety. Secondly, the heated material is allowed to stand, and the accumulated oil and fat groups in the standing process fully float up, thereby separating from the water; the introduction of this step can cooperate with the subsequent centrifugation to effectively remove oil and reduce the residue of fishy molecules. Next, the lower mixed solution, i.e., the non-oil phase, is further centrifuged after standing to efficiently remove macromolecular particles and colloids, especially oyster residues with obvious fishy smell from oyster processing; and the introduction of this step can further cooperate with the subsequent filtration steps to reduce the amount of filter aids used and improve the efficiency and effect of filtration. Finally, the upper clear liquid is filtered under a 100-150 mesh filter aid, which can effectively remove fishy substances while avoiding the loss of oyster flavor, that is, maintaining the good oyster flavor and sweet aroma of oyster juice, and achieve a thorough deodorization effect.

[0014] As a preferred embodiment of the preparation method of the present invention, in the step (1), the heating to 80-105° C. is maintained for 2-4 hours.

[0015] The present invention has found that heating to 80-105°C and maintaining the temperature for 2-4 hours can achieve a relatively excellent demulsification effect and effectively separate the oil and water in the oyster juice. In addition, selecting the time of 2-4 hours can improve production efficiency while avoiding the introduction of burnt smell caused by too long heating time.

[0016] As a preferred embodiment of the preparation method of the present invention, in the step (2), the temperature after cooling is ≤45°C.

[0017] As a preferred embodiment of the preparation method of the present invention, in the step (2), the standing time is 18-36 hours.

[0018] The present invention has been found that during the standing process, the aggregated oil clumps will float up, thereby effectively separating the oil phase and the non-oil phase of the heated and cooled material, thereby helping the subsequent centrifugation step to efficiently remove macromolecular particles and colloids and other substances, thereby improving the fishy removal effect of the oyster juice; when the standing time is further selected to be 18-36 hours, it is possible to achieve excellent oil phase and non-oil phase separation effects while improving production efficiency, thereby improving the clarity and transparency of the deodorized oyster juice and reducing the fishy components in the deodorized oyster juice.

[0019] As a preferred embodiment of the preparation method of the present invention, in the step (3), the centrifugal speed is 3000-6000 rpm, and the centrifugal time is 30-60 min.

[0020] The present invention has found that further centrifuging the non-oil phase after static separation, and selecting the centrifugal speed and time within the above range, can effectively remove macromolecular particles and colloids, especially oyster residues and other substances with obvious fishy smell caused by oyster processing. If the centrifugal speed and time are not within the above range, it will affect the quality of the oyster juice after separation and the production efficiency. In addition, compared with filtering without centrifugation and directly adding filter aids, the present invention first centrifuges and then adds filter aids to filter, which can reduce filtration loss and production costs, improve filtration effects, and has high production feasibility.

[0021] As a preferred embodiment of the preparation method of the present invention, in the step (4), the mass percentage of the filter aid is 0.05-0.5% based on the mass of the upper clear liquid.

[0022] As a preferred embodiment of the preparation method of the present invention, in the step (4), the filter aid includes at least one of diatomaceous earth, activated carbon and perlite.

[0023] As a preferred embodiment of the preparation method of the present invention, in the step (4), the filtration temperature is 50-80°C.

[0024] Diatomaceous earth, activated carbon, perlite and other filter aids can be used in the filtration of the present invention to effectively adsorb suspended matter, colloids, proteins and other macromolecular fishy substances in oyster juice due to their advantages of low loose bulk density, fast filtration speed, good clarity and small dosage. Further, by selecting a filter aid with a suitable mesh size range and filtering within a suitable addition amount range and temperature range, suspended matter, organic matter and certain difficult-to-separate odorous chemical substances can be effectively captured and adsorbed. At the same time, within the above parameter range, the fishy smell can be removed while retaining a strong oyster flavor, so that the prepared deodorized oyster juice is clear and transparent.

[0025] As a preferred embodiment of the preparation method of the present invention, the oyster juice includes at least one of boiled concentrated oyster juice and enzymatically hydrolyzed oyster juice.

[0026] The present invention has no particular limitation on oyster sauce. Any oyster sauce prepared by conventional methods in the art can be used with the method for preparing the deodorized oyster sauce provided by the present invention to obtain deodorized oyster sauce with excellent comprehensive effects.

[0027] As a preferred embodiment of the preparation method of the present invention, the sterilization is carried out by ultra-high temperature instantaneous (UHT) sterilization; the temperature of the ultra-high temperature instantaneous sterilization is 125-135° C. and the time is 4-8 s.

[0028] In a second aspect of the present invention, the present invention provides a deodorized oyster sauce, which is prepared by the preparation method of the present invention.

[0029] In the third aspect of the present invention, the present invention provides the use of the deodorized oyster juice in the preparation of oyster sauce.

[0030] The deodorized oyster juice provided by the present invention has a low content of fishy substances, a clear and transparent appearance, and a strong oyster flavor and sweet fragrance, and can be applied to the preparation of oyster sauce. Moreover, since the deodorized oyster juice provided by the present invention adopts a multi-stage combined deodorization method, when a high content of the deodorized oyster juice is added to the oyster sauce, an oyster sauce with a stable shelf life and no fishy smell can be obtained.

[0031] In a fourth aspect of the present invention, the present invention provides an oyster sauce comprising the following components in parts by weight: 35-50 parts of the deodorized oyster juice of the present invention, 3-12 parts of edible salt, 5-20 parts of white sugar, 2-8 parts of monosodium glutamate, 2-8 parts of starch, and 2-53 parts of water.

[0032] By introducing the deodorized oyster juice of the present invention into the oyster sauce provided by the present invention, when the deodorized oyster juice is added in an amount of ≥35%, the obtained oyster sauce has excellent shelf life stability and will not return to the smell or have a significant decrease in aroma.

[0033] In a fifth aspect of the present invention, the present invention provides a method for preparing oyster sauce, the preparation method comprising the following steps: mixing the components, heating to boiling and keeping the temperature for 30-35 minutes, then cooling and packaging to obtain oyster sauce.

[0034] Compared with the prior art, the present invention has the following beneficial effects:

[0035] In a method for preparing a deodorized oyster juice provided by the present invention, by adopting a combination of multi-stage deodorization methods, oil, macromolecular particles and colloids, small molecular organic matter, etc. in the oyster juice can be accurately removed, so that the deodorization can be effectively and thoroughly achieved, and the deodorized oyster juice with a clear and transparent appearance can be obtained; and the deodorized oyster juice prepared by the present invention can be added to the preparation of oyster sauce in high content, and the obtained oyster sauce has a stable shelf life and will not have the phenomenon of returning to the smell. In addition, the method for preparing the deodorized oyster juice provided by the present invention is green and environmentally friendly, has a simple process, and is conducive to actual production. BRIEF DESCRIPTION OF THE DRAWINGS

[0036] Figure 1 This is a GC-MS comparison chart in Effect Example 2. DETAILED DESCRIPTION

[0037] In order to better illustrate the purpose, technical solutions and advantages of the present invention, the present invention will be further described below in conjunction with specific embodiments.

[0038] Unless otherwise specified, the reagents, methods and equipment used in the present invention are conventional reagents, methods and equipment in the art.

[0039] Example 1

[0040] The embodiment of the present invention provides a deodorized oyster juice and oyster sauce, and the preparation method of the deodorized oyster juice and oyster sauce comprises the following steps:

[0041] 1. Preparation of deodorized oyster sauce

[0042] (1) heating the enzymatically hydrolyzed oyster juice to 100° C. and maintaining the temperature for 3 hours to obtain a heated material;

[0043] (2) Cooling the heated material to 40°C and letting it stand naturally for 24 hours, removing the upper oil phase after the standing period, and collecting the lower mixed solution;

[0044] (3) centrifuging the lower mixed solution at 5000 rpm for 40 min, removing the bottom precipitate, and collecting the supernatant;

[0045] (4) adding 0.1% by weight of 150-mesh perlite to the supernatant for adsorption filtration, the filtration material temperature is 60° C., and then collecting the filtrate and sterilizing it with UHT to obtain deodorized oyster juice;

[0046] 2. Preparation of oyster sauce

[0047] Take 35 parts of deodorized oyster juice, 10 parts of edible salt, 15 parts of white sugar, 8 parts of monosodium glutamate, 8 parts of starch and 24 parts of water, mix them and heat them to boiling, then keep them warm for 30 minutes, then cool them and package them to obtain oyster sauce.

[0048] Example 2

[0049] The embodiment of the present invention provides a deodorized oyster juice and oyster sauce, and the preparation method of the deodorized oyster juice and oyster sauce comprises the following steps:

[0050] 1. Preparation of deodorized oyster sauce

[0051] (1) heating the steamed oyster juice to 95° C. and maintaining it for 4 hours to obtain a heated material;

[0052] (2) Cooling the heated material to 40°C and letting it stand naturally for 36 hours, after which the upper oil phase was removed and the lower mixed solution was collected;

[0053] (3) centrifuging the lower mixed solution at 6000 rpm for 30 min, removing the bottom precipitate, and collecting the supernatant;

[0054] (4) adding 0.5% by weight of 150-mesh activated carbon to the supernatant for adsorption filtration, the filtration material temperature is 80° C., and then collecting the filtrate and sterilizing it with UHT to obtain deodorized oyster juice;

[0055] 2. Preparation of oyster sauce

[0056] Take 40 parts of deodorized oyster juice, 8 parts of edible salt, 14 parts of white sugar, 8 parts of monosodium glutamate, 8 parts of starch and 22 parts of water, mix them and heat them to boiling, then keep them warm for 30 minutes, then cool them and package them to obtain oyster sauce.

[0057] Example 3

[0058] The embodiment of the present invention provides a deodorized oyster juice and oyster sauce, and the preparation method of the deodorized oyster juice and oyster sauce comprises the following steps:

[0059] 1. Preparation of deodorized oyster sauce

[0060] (1) heating the enzymatically hydrolyzed oyster juice to 105° C. and maintaining it for 3 hours to obtain a heated material;

[0061] (2) Cooling the heated material to 45°C and letting it stand naturally for 30 hours, after which the upper oil phase was removed and the lower mixed solution was collected;

[0062] (3) centrifuging the lower mixed solution at 4000 rpm for 60 min, removing the bottom precipitate, and collecting the supernatant;

[0063] (4) adding 0.1% by weight of 100-mesh diatomaceous earth to the supernatant for adsorption filtration, the filtration material temperature is 70° C., and then collecting the filtrate and sterilizing it with UHT to obtain deodorized oyster juice;

[0064] 2. Preparation of oyster sauce

[0065] Take 50 parts of deodorized oyster juice, 6 parts of edible salt, 20 parts of white sugar, 6 parts of monosodium glutamate, 8 parts of starch and 10 parts of water, mix them and heat them to boiling, then keep them warm for 30 minutes, then cool them and package them to obtain oyster sauce.

[0066] Comparative Example 1

[0067] The comparative example of the present invention provides a deodorized oyster sauce and oyster sauce. The only difference between the preparation method of the deodorized oyster sauce and oyster sauce and that of Example 1 is that the preparation method of the deodorized oyster sauce does not include step (3) and step (4). That is, the preparation method of the deodorized oyster sauce in this comparative example is:

[0068] (1) heating the enzymatically hydrolyzed oyster juice to 100° C. and maintaining the temperature for 3 hours to obtain a heated material;

[0069] (2) Cooling the heated material to 40° C. and letting it stand naturally for 24 hours, removing the upper oil phase after the standing period, and collecting the lower mixed solution; and subjecting the lower mixed solution to UHT sterilization to obtain deodorized oyster juice.

[0070] Comparative Example 2

[0071] The comparative example of the present invention provides a deodorized oyster sauce and oyster sauce. The only difference between the preparation method of the deodorized oyster sauce and oyster sauce and that of Example 1 is that the preparation method of the deodorized oyster sauce does not include step (1) and step (2). That is, the preparation method of the deodorized oyster sauce in this comparative example is:

[0072] (1) centrifuging the enzymatically hydrolyzed oyster juice at a speed of 5000 rpm for 40 min, removing the bottom precipitate, and collecting the supernatant;

[0073] (2) 0.1% by mass of 150-mesh perlite is added to the supernatant for adsorption filtration. The filtration material temperature is 60° C. The filtrate is then collected and sterilized by UHT to obtain deodorized oyster juice.

[0074] Comparative Example 3

[0075] The comparative example of the present invention provides a deodorized oyster sauce and oyster sauce. The only difference between the preparation method of the deodorized oyster sauce and oyster sauce and that of Example 1 is that the preparation method of the deodorized oyster sauce does not include step (1), that is, the preparation method of the deodorized oyster sauce of the comparative example is:

[0076] (1) allowing the enzymatically hydrolyzed oyster juice to stand naturally for 24 hours, removing the upper oil phase after the standing period, and collecting the lower mixed solution;

[0077] (2) centrifuging the lower mixed solution at 5000 rpm for 40 min, removing the bottom precipitate, and collecting the supernatant;

[0078] (3) 0.1% by mass of 150-mesh perlite is added to the supernatant for adsorption filtration. The filtration material temperature is 60° C. The filtrate is then collected and sterilized by UHT to obtain deodorized oyster juice.

[0079] Comparative Example 4

[0080] The comparative example of the present invention provides a deodorized oyster sauce and oyster sauce. The only difference between the preparation method of the deodorized oyster sauce and oyster sauce and that of Example 1 is that the preparation method of the deodorized oyster sauce does not include step (3), that is, the preparation method of the deodorized oyster sauce in this comparative example is:

[0081] (1) heating the enzymatically hydrolyzed oyster juice to 100° C. and maintaining the temperature for 3 hours to obtain a heated material;

[0082] (2) Cooling the heated material to 40°C and letting it stand naturally for 24 hours, removing the upper oil phase after the standing period, and collecting the lower mixed solution;

[0083] (3) 0.1% by mass of 150-mesh perlite is added to the lower mixed solution for adsorption filtration. The filtration material temperature is 60° C. The filtrate is then collected and sterilized by UHT to obtain deodorized oyster juice.

[0084] Comparative Example 5

[0085] The comparative example of the present invention provides a deodorized oyster juice and oyster sauce, and the only difference between the preparation method of the deodorized oyster juice and oyster sauce and that of Example 1 is that in the preparation of the deodorized oyster juice, step (1) is heating to 70° C. and maintaining for 3 hours.

[0086] Comparative Example 6

[0087] The comparative example of the present invention provides a deodorized oyster juice and oyster sauce, and the only difference between the preparation method of the deodorized oyster juice and oyster sauce and that of Example 1 is that in the preparation of the deodorized oyster juice, step (1) is heating to 120° C. and maintaining for 3 hours.

[0088] Comparative Example 7

[0089] The comparative example of the present invention provides a deodorized oyster juice and oyster sauce, and the only difference between the preparation method of the deodorized oyster juice and oyster sauce and Example 1 is that the mesh number of the perlite in step (4) in the preparation of the deodorized oyster juice is 300 meshes.

[0090] Comparative Example 8

[0091] The comparative example of the present invention provides a deodorized oyster juice and oyster sauce. The only difference between the preparation method of the deodorized oyster juice and oyster sauce and that of Example 1 is that the preparation method of the deodorized oyster juice is different. The preparation method of the deodorized oyster juice in this comparative example is prepared by referring to the method of Example 1 in patent CN200810071813.4, specifically:

[0092] (1) Wash and shell fresh oysters, add water to the oyster meat and heat to 80-85° C., collect the juice, precipitate and concentrate to obtain oyster juice solution; the mass ratio of oyster meat to water is 1:0.15, and the solution is concentrated to a solid concentration of 25% by mass percentage;

[0093] (2) filtering the clear oyster juice solution through a 120-mesh filter and pouring it into a blending tank;

[0094] (3) adding diatomaceous earth filter aid to the mixing tank and mixing evenly; in terms of mass percentage, the amount of diatomaceous earth filter aid added is 8% of the clear oyster juice solution;

[0095] (4) Filter the uniformly prepared clear oyster juice solution through a plate and frame filter to obtain the deodorized oyster juice.

[0096] Comparative Example 9

[0097] The comparative example of the present invention provides a deodorized oyster sauce and oyster sauce. The only difference between the preparation method of the deodorized oyster sauce and oyster sauce and that of Example 1 is that the preparation method of the deodorized oyster sauce is different. The preparation method of the deodorized oyster sauce in this comparative example comprises the following steps:

[0098] (1) allowing the enzymatically hydrolyzed oyster juice to stand naturally for 24 hours, removing the upper oil phase after the standing period, and collecting the lower mixed solution;

[0099] (2) centrifuging the lower mixed solution at 5000 rpm for 40 min, removing the bottom precipitate, and collecting the supernatant;

[0100] (3) adding 0.1% by mass of 150-mesh perlite to the supernatant for adsorption filtration, the filtration material temperature was 60° C., and the filtrate was collected;

[0101] (4) The filtrate is heated to 100°C and maintained for 3 hours, then cooled to 40°C and sterilized by UHT to obtain deodorized oyster juice.

[0102] Effect Example 1

[0103] Effect Example of the Invention The deodorized oyster juice prepared in the embodiment and the comparative example was adjusted to a concentration of 50 g / L with deionized water and then subjected to turbidity and sensory evaluation, wherein the turbidity was tested using a HACH TL2300 turbidity meter; the sensory evaluation was conducted by organizing 10 professional assessors to conduct sensory evaluation on the appearance and aroma of the deodorized oyster juice, using the scoring table shown in Table 1 as the evaluation standard; a sensory score of more than 80 points indicated that the sensory flavor was good; the results obtained are shown in Table 2;

[0104] Table 1

[0105] Serial number Appearance (0-5 points) Aroma (0-5 points) Level (0-100 points) 1 Clear and transparent, non-viscous (4-5) Good oyster aroma, sweet fragrance, no fishy smell (4-5) Excellent (90-100) 2 Clear and transparent, slightly viscous (3-4) Oyster aroma is slightly better, sweet aroma is weak, no fishy smell (3-4) Good (80-90) 3 Turbid, slightly transparent, slightly viscous (2-3) Weak oyster aroma, slightly fishy smell (2-3) Passed (70-80) 4 Turbid, opaque, viscous (0-2) The oyster aroma is light, the fishy smell is obvious, and the aroma is not harmonious (0-1) Unqualified (<70)

[0106] Table 2

[0107]

[0108]

[0109] It can be seen from Table 2 that the sensory score of the deodorized oyster juice prepared by the preparation method provided by the present invention is relatively high, above 80 points; and the turbidity of the deodorized oyster juice obtained is relatively low, below 4442.

[0110] Effect Example 2

[0111] Effect Example of the Invention The deodorized oyster juice prepared in Example 1 and Comparative Example 1 and the raw enzymatic hydrolyzed oyster juice (i.e., untreated oyster juice) were tested for the content of fishy odor markers using the GC-MS method. The testing method is as follows:

[0112] Accurately weigh 2.5 g of sample and place it in a 20 mL headspace bottle and seal it. Insert the aged solid phase microextraction needle into the sample bottle about 1 cm, push out the extraction head, and extract at 60 °C for 60 min. After retracting the extraction head, pull out the extraction device, quickly insert it into the gas phase inlet, and desorb at 200 °C.

[0113] Gas phase conditions: capillary column HP-5MS (30m×0.32mm, 0.25μm, 5% phenyl / 95% polydimethylsiloxane), carrier gas is high-purity helium (99.999%), flow rate is 1.0mL / min; splitless injection, injection port temperature is 250℃; column temperature: initial temperature 40℃, constant temperature for 1min, increased to 100℃ at a rate of 3℃ / min, maintained for 10min, then increased to 150℃ at a rate of 5℃ / min, maintained for 2min, increased to 250℃ at a rate of 10℃ / min, maintained for 5min.

[0114] Mass spectrometry conditions: ionization mode: electron impact EI; ion source temperature: 200°C; interface temperature: 250°C; scanning mode: full scan; scanning proton range: 35-500 m / z; EI electron energy: 70 eV. Each component was searched and matched with the NIST17.0 standard library, and only the identification results with a matching degree greater than 80 (full score 100) in the library were analyzed.

[0115] The results are as follows Figure 1 As shown, from Figure 1 It can be seen that in Example 1, compared with the untreated oyster juice, the types of flavor components are reduced, and the flavor of the oyster juice is purified, among which the flavor components with characteristic fishy smell such as hexanal, diene phenyl sulfide, and methyl furfural sulfide are significantly removed; compared with the oyster juice only subjected to heating and sedimentation treatment in Comparative Example 1, the sulfide substances with characteristic fishy smell in water such as diene phenyl sulfide and methyl furfural sulfide are significantly removed;

[0116] Furthermore, compared with the untreated oyster juice, the reduction in the content of the fishy smell markers (diphenyl sulfide, n-octanal, methyl furfuryl sulfide) in Example 1 and Comparative Example 1 is shown in Table 3, wherein the reduction in content = (the content of the fishy smell marker in Example 1 or Comparative Example 1 - the content of the fishy smell marker in the untreated oyster juice) / the content of the fishy smell marker in the untreated oyster juice * 100%;

[0117] Table 3

[0118] Diphenyl sulfide Octanal Methyl furfuryl sulfide Example 1 -85.67％ -90.40％ -93.45％ Comparative Example 1 -10.34％ -79.93％ -26.27％

[0119] It can also be seen from Table 3 that the technical solution provided by the present invention can significantly reduce the content of fishy odor markers in untreated oyster juice, thereby achieving an excellent fishy removal effect.

[0120] Effect Example 3

[0121] Effect Example of the Invention The deodorized oyster juice and oyster sauce prepared in the embodiment and the comparative example were subjected to accelerated shelf life stability evaluation, specifically, the deodorized oyster juice and oyster sauce were kept warm in a constant temperature oven at 50°C for 0-30 days, and the sensory evaluation was to organize 10 professional appraisers to conduct sensory evaluation on the appearance and aroma of the deodorized oyster juice and oyster sauce, with the scoring table shown in Table 1 as the evaluation standard; the sensory score was above 80 points, indicating that the sensory flavor was good; the results obtained are shown in Table 4;

[0122] Table 4

[0123]

[0124]

[0125] It can be seen from Table 4 that the deodorized oyster juice and oyster sauce prepared by the preparation method provided by the present invention do not return to the fishy smell during the shelf life and still retain a good flavor; specifically, the score of the oyster sauce obtained by the present invention is above 80 points, and the score can still be maintained above 80 points after the accelerated shelf life experiment, and the obtained oyster sauce has a rich taste, rich oyster aroma, and is fresh but not fishy; while in Comparative Examples 1-8, when the preparation method provided by the present invention is not adopted, the obtained product evaluation scores all decrease to varying degrees during the accelerated shelf life, and there are problems of returning to the fishy smell and large quality fluctuations during the shelf life.

[0126] Finally, it should be noted that the above embodiments are intended to illustrate the technical solution of the present invention rather than to limit the scope of protection of the present invention. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solution of the present invention may be modified or replaced by equivalents without departing from the essence and scope of the technical solution of the present invention.

Claims

1. A method for preparing oyster juice with deodorized oyster sauce, It is characterized in that The preparation method comprises the following steps: (1) heating the oyster juice to 80-105° C. and maintaining the temperature to obtain a heated material; (2) cooling the heated material and allowing it to stand, and then collecting the lower mixed solution after standing; (3) centrifuging the mixed solution and collecting the supernatant; (4) Filter the supernatant using a 100-150 mesh filter aid, collect the filtrate and sterilize it to obtain the deodorized oyster juice.

2. The preparation method according to claim 1, It is characterized in that In the step (1), the temperature is heated to 80-105° C. and maintained for 2-4 hours.

3. The preparation method according to claim 1, It is characterized in that In the step (2), the temperature after cooling is ≤45°C; And / or, the standing time is 18-36h.

4. The preparation method according to claim 1, It is characterized in that In the step (3), the centrifugal speed is 3000-6000 rpm, and the centrifugal time is 30-60 min.

5. The preparation method according to claim 1, It is characterized in that In the step (4), the mass percentage of the filter aid is 0.05-0.5% based on the mass of the upper clear liquid; and / or, the filter aid comprises at least one of diatomaceous earth, activated carbon, and perlite; And / or, the filtering temperature is 50-80°C.

6. The preparation method according to claim 1, It is characterized in that The oyster juice comprises at least one of boiled concentrated oyster juice and enzymatically hydrolyzed oyster juice.

7. A kind of oyster sauce to remove the fishy smell, It is characterized in that The deodorized oyster sauce is prepared by the preparation method as described in any one of claims 1 to 6.

8. Use of the deodorized oyster juice as claimed in claim 7 in preparing oyster sauce.

9. A kind of oyster sauce, It is characterized in that The oyster sauce comprises the following components in parts by mass: 35-50 parts of the deodorized oyster juice as claimed in claim 7, 3-12 parts of edible salt, 5-20 parts of white sugar, 2-8 parts of monosodium glutamate, 2-8 parts of starch, and 2-53 parts of water.

10. The method for preparing oyster sauce according to claim 9, It is characterized in that The preparation method comprises the following steps: mixing the components, heating to boiling and keeping the temperature for 30-35 minutes, then cooling and packaging to obtain oyster sauce.

Images