Abalone powder rich in crude polysaccharide and application thereof

Abstract

The invention discloses abalone powder rich in crude polysaccharide and application of the abalone powder, the abalone powder has the sensory characteristic of sweet taste and simultaneously has high-content crude polysaccharide and taurine, the abalone powder comprises, by mass, 40-50% of crude polysaccharide and 4-5% of taurine, the abalone powder is prepared through the processes of enzymolysis, centrifugation, ultrafiltration and the like of abalone viscera, and the abalone powder is rich in crude polysaccharide and taurine. Wherein the crude polysaccharide and the taurine are obtained through one-step simultaneous extraction. The abalone powder can be used as a sweet nutritional supplement in food, and can be used in food to supplement sweet taste, crude polysaccharide and taurine at the same time. In addition, the abalone powder rich in crude polysaccharide, the scallop skirts and the yeast extract are jointly mixed to prepare the flavoring sauce, and the flavoring sauce has sensory characteristics similar to the aroma of dried abalone. Low-cost and industrial processing can be realized, and the application prospect is wide.

Description

Technical Field

[0001] The invention relates to the field of marine biological product processing, and more particularly to abalone powder rich in crude polysaccharides and application thereof. Background Art

[0002] Abalone is a traditional precious food in China. It has a strong flavor and tender meat. It is listed as one of the eight major sea delicacies and has extremely high nutritional value. In the past decade, my country's abalone farming output has increased fourfold. According to statistics from the 2023 China Fisheries Yearbook, my country's abalone farming output is 228,000 tons, accounting for about 90% of the world's total, of which Fujian Province's abalone farming output is 160,000 tons, accounting for 76% of the country. my country's abalone industry has formed an integrated development model from breeding, farming, processing, warehousing to circulation, with an annual output value of more than 40 billion yuan in the industry chain. With the expansion and extension of many upstream and downstream industries of abalone, a 100 billion-level ocean blue industry chain is rising strongly.

[0003] During the abalone processing, the abalone viscera, which accounts for nearly 20% of the total weight of abalone, are currently mainly processed as feed, and the selling price during the production season is only 800-1000 yuan / ton. Abalone viscera contain a large number of beneficial functional health care ingredients such as crude polysaccharides and taurine. The existing extraction and production technology has not solved the problem of good food sensory properties of the product, which restricts the high-value utilization of abalone viscera. In addition, after the abalone is dried, the tissue structure of the abalone changes. After rehydration and swelling, it is softer, more refreshing, sweeter in aftertaste, and has a rich and attractive dried abalone aroma. Therefore, the status of dried abalone in Chinese cuisine is higher than that of fresh abalone, and it is the most precious abalone product. However, the current industrially processed star abalone pre-prepared dishes such as Buddha Jumps Over the Wall, Abalone in Abalone Sauce, and Soft-Bodied Abalone are often processed using conventional frozen abalone, and generally do not have the sensory characteristics of the "dried abalone aroma" of traditional Chinese cuisine.

[0004] In addition, the effective ingredients in the products obtained by the existing extraction production technology are usually relatively single, or the effective ingredient extraction rate is low, and it is difficult to achieve efficient extraction of abalone polysaccharides and taurine at the same time. Moreover, even if it is possible to achieve the extraction of multiple effective active substances, each active ingredient is often gradually obtained in a multi-step process, and it is difficult to obtain multiple beneficial ingredients at the same time after the same step treatment; In addition to the above-mentioned defects, there is also an important reason for restricting the large-scale industrial production of abalone powder, that is, the existing method often needs to use an alcohol precipitation step in the extraction process to better separate these beneficial active substances, and the alcohol precipitation step involves ethanol, which will greatly increase the cost investment and safety risks of fire protection and explosion prevention, thereby limiting production. Based on this, the present invention has developed a new abalone powder large-scale production method to overcome this technical difficulty, and a simpler and safer method can simultaneously achieve efficient extraction of abalone polysaccharides and taurine, and obtain abalone powder with a "sweet taste" sensory organ. Summary of the invention

[0005] The invention aims to provide abalone powder rich in crude polysaccharide and a production method and application thereof.

[0006] To achieve the purpose of the present invention, the present invention first provides abalone powder rich in crude polysaccharides, the abalone powder has a "sweet taste" sensory characteristic, the abalone powder has high content of crude polysaccharides and taurine, the crude polysaccharide content is 40-50%, and the taurine content is 4-5%, wherein the crude polysaccharide and taurine are obtained by simultaneous extraction in one step, and the production method thereof comprises the following steps: Raw materials: collecting abalone viscera to form abalone viscera homogenate; Enzymolysis: adding neutral protease to the abalone viscera homogenate and performing enzymolysis for 20-40 min at a natural pH of 50-55° C., wherein the amount of neutral protease used is 0.5-1.5% of the weight of the abalone viscera, to obtain an enzymolysis solution; Centrifugation: the enzymatic hydrolysate is passed into a centrifuge and centrifuged at a speed of 5000-9000 rpm to obtain the supernatant; Ultrafiltration: filtering the supernatant through an ultrafiltration membrane of 500,000-1.5 million Da to obtain an ultrafiltration permeate; Concentrating under reduced pressure: concentrating the ultrafiltration permeate to obtain a concentrated solution; Spray drying: The concentrated solution is spray dried to produce powder, so as to obtain the abalone powder rich in crude polysaccharides.

[0007] In the above technical solution, further, the concentration is concentrated to 20-30°Bx at 60-80°C.

[0008] The present invention also provides the use of the abalone powder rich in crude polysaccharides, which can be used as a nutritional supplement with a sweet taste in food, and can simultaneously supplement the "sweet taste", crude polysaccharides and taurine in the food. The "sweet taste" has a sweet taste similar to licorice, rather than the fresh sweet taste of the abalone itself.

[0009] The present invention also provides a flavoring sauce, which has a sensory property similar to "dry abalone aroma", and contains scallop skirts, abalone powder rich in crude polysaccharides as described in any one of the above items, and yeast extract. The preparation method thereof comprises the following steps: collecting the scallop skirts, adding water to crush them into a homogenate, adding the abalone powder rich in crude polysaccharides and the yeast extract to mix evenly, boiling through a thermal reaction, and sterilizing at high temperature to obtain the flavoring sauce.

[0010] Furthermore, the mass ratio of the scallop skirt, the abalone powder rich in crude polysaccharides, and the yeast extract is 6:1:1.

[0011] Furthermore, the amount of water added for the homogenization is 4 to 6 times the mass of the scallop skirt, the thermal reaction is boiled at 100°C under normal pressure to 30-40°Bx, and the high temperature sterilization is sterilized at 121°C for 20 to 30 min.

[0012] In the method of the present invention: The role of enzymatic hydrolysis is first to convert abalone viscera into an aqueous solution, which is convenient for subsequent separation, purification and impurity removal. In this method, the amount of enzyme added and the enzymatic hydrolysis time need to be controlled. When the enzymatic hydrolysis time is less than 20 minutes and the amount of enzyme added is less than 0.5%, a uniform aqueous solution cannot be formed; by controlling the appropriate amount of enzyme added and the enzymatic hydrolysis time, the protein can be restrictively degraded into large molecular weight water-soluble protein peptides, which is convenient for the subsequent "centrifugation + ultrafiltration" combination technology to remove large molecular weight protein peptides as much as possible to increase the content of abalone crude polysaccharides. When the enzymatic hydrolysis time exceeds 40 minutes and the amount of enzyme added is greater than 1.5%, small molecular protein peptides are formed, which cannot be removed as much as possible by the subsequent "centrifugation + ultrafiltration" combination technology, resulting in a low content of crude polysaccharides in the final abalone powder.

[0013] The role of centrifugation is to remove insoluble precipitates, lipids and large molecular weight water-soluble protein peptides in the enzymatic hydrolyzate. It is very important to select a centrifugation speed of 5000-9000rpm, which has an important impact on the quality and properties of the obtained abalone powder (such as the crude polysaccharide content in the abalone powder). When the centrifugal speed is lower than 5000rpm, the solid-liquid stratification is not obvious, and the obtained supernatant is turbid; when the centrifugal speed is higher than 9000rpm, the crude polysaccharide content and taurine content in the final abalone powder are both low.

[0014] The role of ultrafiltration is to enrich sweet ingredients, crude polysaccharides, taurine, and further remove impurities such as large molecular weight water-soluble protein peptides. It is very important to select an ultrafiltration membrane of 500,000-1.5 million Da for filtration, and collect the ultrafiltration permeate. When an ultrafiltration membrane below 500,000 Da is selected, the membrane is easily clogged and the filtration speed is slow, making it difficult to achieve rapid production; when an ultrafiltration membrane above 1.5 million Da is selected, the final abalone powder has a low crude polysaccharide content. After this step, the enrichment of crude polysaccharides and taurine is achieved at the same time, that is, the simultaneous extraction of the two active substances is achieved in the same step, and the product is obtained after subsequent concentration and drying. It is not necessary to extract different active substances in different steps through step-by-step processing as in the existing method, and production can be achieved more simply and efficiently.

[0015] The purpose of the reduced pressure concentration is to concentrate the ultrafiltration permeate. Preferably, the ultrafiltration permeate is concentrated to 20-30° Bx at 60-80° C. to obtain a concentrated solution.

[0016] The function of spray drying is to powder the concentrated liquid into abalone powder.

[0017] The role of the thermal reaction is to heat-react and boil the scallop skirt, the abalone powder and the yeast extract, and sterilize them at high temperature to form a flavoring sauce with a similar aroma to dried abalone. After the three components are heat-reacted and boiled, they will produce a similar aroma to dried abalone. This is related to the crude polysaccharide and taurine content in the selected abalone powder. The crude polysaccharide and taurine content in the abalone powder is within the range described in the present invention, and can produce a significant aroma of dried abalone. Preferably, the mass ratio of the scallop skirt, abalone powder and yeast extract is 6:1:1, the amount of water added to the water-added homogenate is 4 to 6 times the mass of the scallop skirt, the thermal reaction boiling is 100°C and normal pressure boiling to 30-40°Bx, and the high temperature sterilization is 121°C sterilization for 20 to 30 min.

[0018] Compared with the prior art, the invention has the following creativity and advantages: 1) The present invention creatively discovered that after abalone viscera were treated with the combined technical scheme of "enzymatic hydrolysis + centrifugation + ultrafiltration" of the present invention, the obtained abalone powder contained high content of crude polysaccharides and taurine at the same time, with the crude polysaccharide content being 40-50% and the taurine content reaching 4-5%; this method overcomes the technical defect of the prior art that abalone polysaccharides obtained by alcohol precipitation method are difficult to be applied in industry for fire protection and explosion prevention, and only adopts a relatively simple technical scheme, that is, the combined process of "enzymatic hydrolysis + centrifugation + ultrafiltration" and technical parameter regulation to completely replace the alcohol precipitation scheme, while overcoming the production explosion prevention problem brought by the alcohol precipitation scheme, it can realize the simultaneous extraction of crude polysaccharides and taurine, and obtain abalone powder rich in crude polysaccharides and taurine. This technology is easier to realize production, can realize low-cost and industrialized processing, and has broad application prospects.

[0019] 2) The present invention creatively discovered that after abalone viscera are treated with the combined technical solution of "enzymatic hydrolysis + centrifugation + ultrafiltration" of the present invention, the obtained abalone powder is rich in abalone crude polysaccharides and taurine, and has a sweet taste, which is completely different from the traditional process or the abalone powder reported in the prior art, has better nutritional effects, and is also a necessary prerequisite for the subsequent processing of a sauce with a unique dry abalone aroma. It is particularly pointed out that the "sweet taste" described in the present application has a sweet taste similar to licorice, rather than the fresh sweet taste of abalone itself.

[0020] 3) The present invention adds the abalone powder rich in crude polysaccharides as a raw material to nutritious and healthy food, which can simultaneously supplement "sweet taste", crude polysaccharides and taurine, and has a significant effect.

[0021] 4) The present invention also creatively discovered that the scallop skirt, the abalone powder and the yeast extract are subjected to thermal reaction boiling and high-temperature sterilization to produce an aroma similar to that of dried abalone. This technology can achieve low-cost, industrialized processing and has broad application prospects.

[0022] 5) The flavoring sauce with sensory characteristics similar to "dried abalone aroma" of the present invention is added as a raw material to abalone pre-cooked dishes, which is different from existing products. The nutritional ingredients abalone crude polysaccharide and taurine are supplemented, and good sensory characteristics similar to "dried abalone aroma" are also given, and the product quality is significantly improved.

[0023] 6) In addition, the present invention can also effectively utilize by-product resources such as abalone viscera and scallop skirts to increase added value. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 The present invention is a schematic diagram of the preparation process of abalone powder. DETAILED DESCRIPTION

[0025] Below in conjunction with embodiment, content of the present invention is described in more detail.It should be understood that the embodiments of the present invention are exemplary, are intended to be used for explaining the present invention, and cannot be construed as limiting the present invention.If specific techniques or conditions are not indicated in the embodiments, they are carried out according to the techniques or conditions described in the documents in this area or according to the product specification.If the reagents or instruments used are not indicated by the manufacturer, they are all conventional products that can be obtained by commercial purchase.

[0026] Example 1 Production test of abalone powder rich in crude polysaccharides The production test was completed at Putian Xinshan Biotechnology Co., Ltd.

[0027] According to the method of the present invention, 14 tons of abalone viscera from a process of slaughtering abalones in an abalone factory are collected, water is added and crushed into abalone viscera homogenate, a neutral protease of 1% of the weight of the abalone viscera is added to the abalone viscera homogenate, enzymolysis is performed for 30 minutes under a natural pH condition at a temperature of 50-55°C to obtain an enzymolysis solution, the enzymolysis solution is passed into a centrifuge, centrifuged at a speed of 7000 rpm, a supernatant is taken, the supernatant is filtered through an ultrafiltration membrane of 1 million Da to obtain an ultrafiltration permeate, the ultrafiltration permeate is concentrated to 20-30°Bx under a condition of 70°C to obtain a concentrated solution, and 1.1 tons of abalone powder is obtained by spray drying and powdering.

[0028] According to the detection method of Part I of the 2020 edition of the Chinese Pharmacopoeia (i.e., the phenol-sulfuric acid method for measuring polysaccharide content), the abalone powder obtained in Example 1 was tested, and the test result showed that the crude polysaccharide content in the abalone powder was 49%. The test was completed by China Testing International Certification and Accreditation Group Co., Ltd. and a test report was issued, see Table 1; Table 1. Test results

[0030] According to the taurine content detection method of the second method of GB 5009.169-2016, the abalone powder obtained in Example 1 was tested, and the test result showed that the taurine content in the abalone powder was 4.93×103 mg / 100g. This test is conducted by SGS-CSTC Standards Technical Services Co., Ltd. Guangzhou Branch and a test report is issued. See Table 2. Table 2. Test results: physical and chemical tests

[0032] According to the protein content detection method of the first method of GB5009.5-2016, the abalone powder obtained in Example 1 was tested, and the test result was that the protein content in the abalone powder was 46.4 g / 100g; according to the fat content detection method of the second method of GB5009.6-2016, the abalone powder obtained in Example 1 was tested, and the test result was that the fat content in the abalone powder was 0.2 g / 100g; according to the GB28050-2011 method, the total carbohydrate content in the abalone powder was 40.6 g / 100g. The test was conducted by Qingdao Huace Testing Technology Co., Ltd. and a test report was issued, see Table 3; Table 3. Test results

[0034] Sensory evaluation: 200 first-batch trial customers were selected for sensory evaluation. The abalone powder produced was dissolved in drinking water and then drunk (5g abalone powder was dissolved in about 200mL of drinking water). The 200 first-batch trial customers unanimously reported that the abalone powder produced had the following characteristics: completely soluble in water, basically no fishy smell, and a significant sweet taste similar to licorice.

[0035] Example 2 Pilot production of flavoring sauce with sensory properties similar to "dried abalone aroma" The pilot production was completed at Putian Xinshan Biotechnology Co., Ltd.

[0036] 6 kg of scallop skirts were collected during the processing of scallops slaughtered in the scallop factory, and 30 kg of water was added to crush them into a homogenate, 1 kg of abalone powder produced in Example 1 and 1 kg of commercially available yeast extract from Angel Yeast were added, mixed evenly, and boiled to 35° Bx at 100° C. under normal pressure for thermal reaction, and sterilized at 121° C. for 25 min to obtain a flavoring sauce.

[0037] Sensory evaluation: The commercially available dried abalone was sliced ​​and crushed into dried abalone powder with a grinder. The dried abalone powder was compared with the flavoring sauce prepared in the pilot test. It was found that the two had similar dried abalone aroma.

[0038] Example 3 Preparation of functional health food using abalone powder with "sweet taste" sensory properties The abalone powder with the "sweet taste" sensory characteristic produced in Example 1 is added as a raw material to a functional health food to obtain a functional health food rich in abalone crude polysaccharide. Adding the abalone powder produced by the present invention to the functional health food can supplement abalone crude polysaccharide and taurine, thereby exerting beneficial health effects, and can also give the product a sweet taste, which is more commercially valuable.

[0039] Example 4 Preparation of abalone pre-cooked dishes using a flavoring sauce with sensory properties similar to "dried abalone aroma" The flavoring sauce with sensory characteristics similar to the "dried abalone aroma" produced in Example 2 is added as a raw material to the abalone pre-prepared dish to obtain an abalone pre-prepared dish rich in abalone crude polysaccharides. Different from the existing abalone pre-prepared dish products, the abalone pre-prepared dish rich in abalone crude polysaccharides of the present invention increases the aroma of dried abalone, improves the quality, and has more commercial value.

[0040] Comparative Example 1 Abalone Powder Pilot Production Test The pilot production test was completed at Putian Xinshan Biotechnology Co., Ltd.

[0041] According to the method of the present invention, 100 kg of abalone viscera from a process of slaughtering abalones in an abalone factory are collected, water is added and crushed into abalone viscera homogenate, a neutral protease of 1.5% of the weight of the abalone viscera is added to the abalone viscera homogenate, enzymolysis is performed for 40 minutes under a natural pH condition at a temperature of 50-55°C to obtain an enzymolysis solution, the enzymolysis solution is passed into a centrifuge, centrifuged at a speed of 9200 rpm, a supernatant is taken, the supernatant is filtered through an ultrafiltration membrane of 1.5 million Da to obtain an ultrafiltration permeate, the ultrafiltration permeate is concentrated to 20-30° Bx at 70°C to obtain a concentrated solution, and 8.6 kg of abalone powder is obtained by spray drying and powdering.

[0042] According to the detection method of the first part of the 2020 edition of the Chinese Pharmacopoeia, the abalone powder obtained in Comparative Example 1 was tested, and the test result showed that the polysaccharide content in the abalone powder was 15.6%. The test was tested by the Guangzhou Branch of SGS Standards Technical Services Co., Ltd. and a test report was issued, see Table 4.1. The polysaccharide content of abalone powder obtained by this method is significantly lower than that in Example 1.

[0043] According to the taurine content detection method of the second method of GB 5009.169-2016, the abalone powder obtained in Comparative Example 1 was tested, and the test result showed that the taurine content in the abalone powder was 602 mg / 100 g. The test was conducted by SGS-CSTC Standards Technical Services Co., Ltd. Guangzhou Branch and a test report was issued, see Table 4.1. The taurine content of the abalone powder obtained by this method is significantly lower than that in Example 1.

[0044] Referring to the protein molecular weight distribution detection method of GB 31645-2018, the abalone powder obtained in Comparative Example 1 was tested. The test results showed that the total average molecular weight (number average molecular weight) of protein in abalone powder was 1037.06, and the relative percentage of peptides with a relative molecular mass of 189 to 10000 was 86.55%. The test was conducted by the Guangzhou Branch of SGS-CSTC Standards Technical Services Co., Ltd. and a test report was issued, see Table 4.1 and Table 4.2. The abalone powder obtained by this method contains a large amount of small molecule peptides, so the polysaccharide content of abalone powder is significantly reduced; Table 4.1, Test results: Physical and chemical tests ;

[0045] Table 4.2:

[0047] Comparative Example 2 Pilot production test of abalone viscera directly filtered through ultrafiltration membrane after enzymatic hydrolysis The pilot production test was completed at Putian Xinshan Biotechnology Co., Ltd.

[0048] According to the method of the present invention, 10 kg of abalone viscera from abalone factories are collected during slaughtering of abalones, water is added and crushed into abalone viscera homogenate, a neutral protease of 1% of the weight of the abalone viscera is added to the abalone viscera homogenate, enzymolysis is performed for 30 minutes under a natural pH condition at a temperature of 50-55° C. to obtain an enzymolysis solution, and the enzymolysis solution is filtered through an ultrafiltration membrane of 1 million Da. It is found that the membrane is easily clogged and the filtration speed is slow, making it difficult to achieve rapid production, and the ultrafiltration membrane is seriously polluted and difficult to clean, so the solution of directly passing the enzymolysis solution through the ultrafiltration membrane is excluded.

[0049] Although the embodiments of the present invention have been shown and described above, it is to be understood that the above embodiments are exemplary and are not to be construed as limitations on the present invention. A person skilled in the art may change, modify, replace and modify the above embodiments within the scope of the present invention without departing from the principles and intent of the present invention.

Claims

1. Abalone powder rich in crude polysaccharides, characterized in that: The abalone powder has a "sweet taste" sensory characteristic and has high content of crude polysaccharides and taurine. The crude polysaccharide content in the abalone powder is 40-50% and the taurine content is 4-5% by mass, and the crude polysaccharide and taurine are obtained by simultaneous extraction in one step. The production method includes: Raw materials: collecting abalone viscera to form abalone viscera homogenate; Enzymolysis: adding neutral protease to the abalone viscera homogenate and performing enzymolysis for 20-40 minutes under natural pH conditions of 50-55° C., wherein the amount of neutral protease used is 0.5-1.5% of the mass of the abalone viscera, to obtain an enzymolysis solution; Centrifugation: the enzymatic hydrolysate is passed into a centrifuge and centrifuged at a speed of 5000-9000 rpm to obtain the supernatant; Ultrafiltration: filtering the supernatant through an ultrafiltration membrane of 500,000-1.5 million Da to obtain an ultrafiltration permeate; Concentrating under reduced pressure: concentrating the ultrafiltration permeate to obtain a concentrated solution; Spray drying: The concentrated solution is spray dried to produce powder, so as to obtain the abalone powder rich in crude polysaccharides.

2. The abalone powder rich in crude polysaccharides according to claim 1, characterized in that The concentration is to concentrate to 20-30° Bx at 60-80°C.

3. The use of the abalone powder rich in crude polysaccharides according to any one of claims 1 to 2, characterized in that: The abalone powder is used in food as a nutritional supplement with sweet taste.

4. A flavoring sauce, characterized in that: The flavoring sauce has the sensory characteristic of "dried abalone aroma", and contains scallop skirt, abalone powder rich in crude polysaccharides as described in any one of claims 1-2, and yeast extract.

5. The flavoring sauce according to claim 4, characterized in that The preparation method thereof comprises: The scallop skirts are collected, crushed into a homogenate with water, and the abalone powder and yeast extract rich in crude polysaccharides are added and mixed evenly, boiled by thermal reaction, and sterilized at high temperature to form a flavoring sauce.

6. The flavoring sauce according to claim 4, characterized in that: The mass ratio of the scallop skirt, the abalone powder rich in crude polysaccharides, and the yeast extract is 6:1:

1.

7. The flavoring sauce according to claim 6, characterized in that The amount of water added for the homogenization is 4 to 6 times the mass of the scallop skirt, the thermal reaction is boiled at 100°C under normal pressure to 30-40°Bx, and the high temperature sterilization is sterilized at 121°C for 20 to 30 min.

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