Aquatic soup base prefabricated vegetable smell and peculiar smell inhibitor as well as preparation method and application thereof

Abstract

The invention discloses an aquatic soup base prefabricated vegetable smell and peculiar smell inhibitor and a preparation method and application thereof. The preparation method comprises the following steps: mixing a plurality of spices, crushing, and sieving; adding water, soaking and extracting in a boiling state to obtain a fishy smell-masked mixed extracting solution; adding sodium carboxymethyl cellulose into the fishy-smell-masked mixed extracting solution to obtain fishy-smell-masked extracting turbid liquid; mixing the ampelopsis grossedentata extract, catechin EGCG and rosemary extract, and adding propylene glycol to prepare a fishy smell inhibiting suspension; taking hydroxypropyl-beta-cyclodextrin and domesticated yeast, and adding water into the mixed raw material to obtain a yeast suspension; mixing the fishy smell masking extraction suspension liquid, the fishy smell inhibiting suspension liquid and the yeast suspension liquid to prepare a suspension inclusion compound aqueous solution; and adding calcium phosphate, trehalose and inulin into the aqueous solution of the suspension inclusion compound, and performing freeze drying treatment to obtain the prefabricated vegetable smell and peculiar smell inhibitor for the aquatic soup base. According to the scheme, the aim of controlling fishy and peculiar smell substances in the product for a long time can be achieved, and the stability, the long-term effect and the controllability of fishy smell removal can be combined at the same time.

Description

Technical Field

[0001] The invention relates to the field of food additives, in particular to an inhibitor of fishy odor of pre-prepared aquatic soup ingredients and a preparation method and application thereof. Background Art

[0002] Soup products are delicious, nutritious, and easy to digest and absorb. They have always occupied an important position in China's traditional food culture. Especially in recent years, with the rise of the pre-prepared meal industry, more and more soup pre-prepared meal products have been industrialized. Compared with plant-based soup products, aquatic soup pre-prepared dishes are popular with consumers because of their unique aquatic flavor, rich nutritional composition, high digestion and absorption rate, sweet taste, and rich aroma. Special soup products such as pork bone soup noodles, crucian carp soup, and confinement fish soup (special fish soup for postpartum women). However, aquatic soup products are not common on the market. This is because aquatic soups are very likely to produce fishy odors during the thermal processing process, and the fishy odors will gradually increase with the cooling and storage of the soup products, seriously affecting consumers' final consumption.

[0003] In the prior art, the sensory masking method is generally to cover the fishy smell by adding a series of spices with strong flavors, but this method can only play a simple role in covering the fishy smell, the effect is limited and unstable, and the fishy smell of the fish soup is not removed; or the original fish soup is deodorized by microbial fermentation, but it is difficult to control the fishy smell substances added to the product during storage. If microorganisms are directly added to the product, the microorganisms used to control the fishy smell substances may have been killed in the sterilization process. Therefore, the prior art fails to have stability, long-term effect and controllability for deodorization. Summary of the invention

[0004] The purpose of the present invention is to provide a method for preparing a fishy odor inhibitor for pre-prepared vegetables in aquatic soup, which comprehensively utilizes a fishy odor masking extraction suspension, a fishy odor suppressing suspension and a yeast suspension mixed together, is based on hydroxypropyl-β-cyclodextrin to increase the stability of the inclusion compound, and is also externally added with calcium phosphate, trehalose and inulin.

[0005] To achieve this object, the present invention adopts the following technical solutions:

[0006] A method for preparing a pre-prepared vegetable odor inhibitor for aquatic soups comprises the following steps:

[0007] (1) Mixing a plurality of spices, crushing and then sieving; adding water, soaking and extracting under boiling state to obtain a mixed extract for masking the fishy smell; adding 5 to 20% of sodium carboxymethyl cellulose by weight to the mixed extract for masking the fishy smell, stirring at a temperature of 80 to 90° C. to obtain a suspension for masking the fishy smell;

[0008] (2) mixing the vine tea extract, catechin EGCG and rosemary extract, adding propylene glycol, and stirring at a temperature of 80 to 90° C. to prepare a fishy smell-inhibiting suspension;

[0009] (3) taking hydroxypropyl-β-cyclodextrin and domesticated yeast, stirring them evenly to obtain a mixed raw material; adding water to the mixed raw material, stirring at 30 to 40° C. to obtain a yeast suspension;

[0010] (4) mixing the fishy smell masking extraction suspension, the fishy smell suppressing suspension and the yeast suspension in a mass ratio of (1-3):(1-3):(1-3), stirring at a temperature of 30-40° C. to prepare a suspension inclusion complex aqueous solution;

[0011] (5) Calcium phosphate, trehalose and inulin are added to the aqueous solution of the suspended inclusion complex, stirred at room temperature, and freeze-dried to obtain a pre-prepared vegetable odor inhibitor for aquatic soup.

[0012] Preferably, in step (3), the method for preparing domesticated yeast comprises the following steps:

[0013] (3-1): Inoculate the yeast into LB liquid medium and culture at 30-40°C;

[0014] (3-2): The obtained yeast culture solution is inoculated into the MRS liquid medium containing polyphenolic compounds, and the culture is continued at 30-40°C;

[0015] (3-3): The obtained yeast culture solution is inoculated into LB liquid culture medium containing polyphenolic compounds, and cultured at 30-40°C; the obtained yeast culture solution is inoculated into LB liquid culture medium containing polyphenolic compounds with higher concentrations, and cultured at 30-40°C for 24 hours; the operation is repeated multiple times to obtain yeast acclimated with high concentrations of polyphenolic compounds.

[0016] Preferably, in the step (3-2), the obtained yeast culture solution is inoculated into an MRS liquid culture medium containing polyphenolic compounds, and the culture is continued at 30-40° C.; the concentration of the polyphenolic compounds is 1-3 g / kg;

[0017] The step (3-3) includes:

[0018] Step (3-3-1): inoculating the obtained yeast culture solution into LB liquid culture medium containing polyphenolic compounds, and culturing at 30-40° C.; the concentration of the polyphenolic compounds is 3-5 g / kg;

[0019] Step (3-3-2): inoculating the obtained yeast culture solution into LB liquid medium containing a higher concentration of polyphenolic compounds, and culturing at 30-40° C. for 24 hours; the concentration of the polyphenolic compounds is 7-9 g / kg;

[0020] Step (3-3-3): inoculating the obtained yeast culture solution into an LB solid culture medium containing a higher concentration of polyphenolic compounds, and culturing at 30-40° C. for 24 hours; the concentration of the polyphenolic compounds is 9-11 g / kg; picking a single colony on the yeast solid culture, inoculating it into an LB liquid culture medium containing 9-11 g / kg of polyphenolic compounds for expansion culture, and culturing at 30-40° C. to obtain yeast acclimated with high concentration of polyphenolic compounds.

[0021] Preferably, the yeast is at least one of beer active dry yeast, wine brewing yeast, Meishan high-activity dry yeast, Angel high-sugar high-activity dry yeast and Angel low-sugar high-activity dry yeast.

[0022] Preferably, the polyphenol compounds include: rattan tea extract, catechin EGCG and rosemary extract, and the mass ratio of the three is (1-3): (1-3): (1-3).

[0023] Preferably, in step (5), calcium phosphate, trehalose and inulin each account for less than 0.5% of the total mass of solutes in the aqueous solution of the suspended inclusion complex.

[0024] A fishy odor inhibitor for pre-prepared aquatic soup ingredients is prepared by the above-mentioned method for preparing the fishy odor inhibitor for pre-prepared aquatic soup ingredients.

[0025] A use of an inhibitor in preparing aquatic soup pre-cooked dishes, the inhibitor is prepared by the above-mentioned method for preparing an inhibitor of fishy odor of aquatic soup pre-cooked dishes.

[0026] The invention discloses an application of an inhibitor in suppressing the fishy smell of pre-prepared vegetables in aquatic soups. The inhibitor is prepared by the preparation method of the above-mentioned inhibitor of the fishy smell of pre-prepared vegetables in aquatic soups.

[0027] The invention discloses a use of an inhibitor in a food additive for aquatic soup pre-cooked dish. The inhibitor is prepared by the preparation method of the above-mentioned fishy odor inhibitor for aquatic soup pre-cooked dish.

[0028] Compared with the prior art, one of the above technical solutions has the following beneficial effects:

[0029] The present invention utilizes fishy smell masking extraction suspension, fishy smell suppressing suspension and yeast suspension in one, based on the fact that hydroxypropyl-β-cyclodextrin can increase the stability of the inclusion compound, and calcium phosphate, trehalose and inulin are added. The present invention can slowly release spices, fishy smell suppressing active ingredients and domesticated yeast during the storage and sales of the product, and can achieve the goal of long-term control of fishy and odorous substances in the product, and the stability, long-term effect and controllability of fishy smell removal can be achieved at the same time. DETAILED DESCRIPTION

[0030] For ease of understanding of the present invention, the present invention is described more fully below. The present invention can be implemented in many different forms and is not limited to the embodiments described herein. On the contrary, the purpose of providing these embodiments is to make the understanding of the disclosure of the present invention more thorough and comprehensive. If no specific technology or conditions are indicated in the embodiments, the technology or conditions described in the documents in this area or the product instructions are carried out. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products that can be obtained by commercial purchase.

[0031] A method for preparing a pre-prepared vegetable odor inhibitor for aquatic soups comprises the following steps:

[0032] (1) Mixing a plurality of spices, crushing and then sieving; adding water, soaking and extracting under boiling state to obtain a mixed extract for masking the fishy smell; adding 5 to 20% of sodium carboxymethyl cellulose by weight to the mixed extract for masking the fishy smell, stirring at a temperature of 80 to 90° C. to obtain a suspension for masking the fishy smell;

[0033] It should be noted that this solution uses spice extracts rather than spice raw materials, mainly considering that spice substances may affect the color and overall appearance of the final product; in addition, the use of sodium carboxymethyl cellulose takes into account its thickening, emulsifying and bonding effects, which can ensure that the extracted spice components including volatile components are not lost and can be evenly distributed in the solution, ensuring the stable quality of the fishy smell-masking extraction suspension.

[0034] Among them, common spices are bay leaves, cinnamon, galangal, angelica, dried red pepper, grass fruit, fragrant fruit, star anise, green pepper, red pepper, white pepper, black pepper, cumin, cardamom, galangal, gardenia, nutmeg, Sichuan amomum or ginger;

[0035] (2) mixing the vine tea extract, catechin EGCG and rosemary extract, adding propylene glycol, and stirring at a temperature of 80 to 90° C. to prepare a fishy smell-inhibiting suspension;

[0036] This scheme utilizes the effect of covering the fishy smell by using the spice substances with strong flavor, and utilizes the three active ingredients of rattan tea extract, catechin EGCG and rosemary extract to combine with the fishy substances and inhibit fat oxidation and reduce the production of fishy substances. At the same time, it utilizes the effect that some fishy substances (such as trimethylamine) can participate in the metabolic reaction of yeast to generate fishy-free substances, and the porous structure of yeast can physically absorb fishy components, so as to achieve the purpose of controlling the production and accumulation of fishy substances in aquatic soup pre-prepared dishes.

[0037] At the same time, the propylene glycol solution dissolves the rattan tea extract, catechin EGCG and rosemary extract, mainly by utilizing the high viscosity of the propylene glycol solution to ensure that the above extracts are easy to form a suspension in the solution and difficult to precipitate, thereby solving the problem of easy precipitation when the active ingredients in the aqueous solution are dissolved, so as to facilitate the preparation of a stable and uniform inclusion complex in the subsequent steps.

[0038] Among them, the present invention prefers tea extract with dihydromyricetin purity greater than 50%, catechin EGCG purity greater than 50% and rosemary extract with rosmarinic acid purity greater than 25%, which can both inhibit the oxidative degradation of aquatic proteins to generate amine small molecule compounds and combine with the generated amine small molecule compounds.

[0039] (3) taking hydroxypropyl-β-cyclodextrin and domesticated yeast, stirring them evenly to obtain a mixed raw material; adding water to the mixed raw material, stirring at 30 to 40° C. to obtain a yeast suspension;

[0040] The yeast added in the present invention is a high-concentration polyphenol compound domesticated yeast, rather than an ordinary yeast, mainly because the high concentration of polyphenol compounds contained in the product of the present invention makes it difficult for ordinary yeast to adapt to the high concentration of polyphenol compounds on yeast growth, reproduction and the role of controlling fishy and odorous substances.

[0041] (4) mixing the fishy smell masking extraction suspension, the fishy smell suppressing suspension and the yeast suspension in a mass ratio of (1-3):(1-3):(1-3), stirring at a temperature of 30-40° C. to prepare a suspension inclusion complex aqueous solution;

[0042] This scheme also uses hydroxypropyl-β-cyclodextrin to encapsulate the fishy smell-masking extraction suspension, the fishy smell-inhibiting suspension and the domesticated yeast to prepare a uniform solution inclusion complex, namely the yeast suspension; hydroxypropyl-β-cyclodextrin is a molecule with a cavity structure, which can accommodate the rattan tea extract, catechin EGCG and rosemary extract, yeast and spices into the inner cavity to form an inclusion complex in the form of non-covalent binding. Hydroxypropyl-β-cyclodextrin is easier to form an inclusion complex with the guest molecule than cyclodextrin, because the hydroxypropyl group replaces the 2nd and 3rd hydroxyl H atoms to increase the length of the cyclodextrin cavity, and the hydroxyl group on the hydroxypropyl group may also form new hydrogen bonds with the guest molecule, increasing the stability of the inclusion complex.

[0043] Therefore, hydroxypropyl-β-cyclodextrin is used to encapsulate the fishy smell-masking extraction suspension, the fishy smell-inhibiting suspension and the domesticated yeast to prepare a uniform aqueous solution inclusion complex. During the storage and sales of the product, the inclusion complex slowly releases three types of rattan tea extract, catechin EGCG and rosemary extract, yeast strains and spice components, thereby achieving the purpose of long-term inhibition of the formation and accumulation of fishy and odorous substances in the product, and ensuring the stable quality of the product in the later stages of storage and sales.

[0044] (5) Calcium phosphate, trehalose and inulin are added to the aqueous solution of the suspended inclusion complex, stirred at room temperature, and freeze-dried to obtain a pre-prepared vegetable odor inhibitor for aquatic soup.

[0045] The yeast protectant composed of calcium phosphate, trehalose and inulin is specially added to the inclusion compound, which can effectively protect the yeast in the inclusion compound from inactivation, and can not only extend the shelf life of the product of the present invention, but also ensure that the number of live yeast in the product is high enough when added to a specific product, and fully play the role of controlling fishy and odorous substances for a long time.

[0046] The present invention utilizes fishy smell masking extraction suspension, fishy smell suppressing suspension and yeast suspension in one, based on the fact that hydroxypropyl-β-cyclodextrin can increase the stability of the inclusion compound, and calcium phosphate, trehalose and inulin are added. The present invention can slowly release spices, fishy smell suppressing active ingredients and domesticated yeast during the storage and sales of the product, and can achieve the goal of long-term control of fishy and odorous substances in the product, and the stability, long-term effect and controllability of fishy smell removal can be achieved at the same time.

[0047] Preferably, in step (3), the method for preparing domesticated yeast comprises the following steps:

[0048] (3-1): Inoculate the yeast into LB liquid medium and culture at 30-40°C;

[0049] (3-2): The obtained yeast culture solution is inoculated into the MRS liquid medium containing polyphenolic compounds, and the culture is continued at 30-40°C;

[0050] (3-3): The obtained yeast culture solution is inoculated into LB liquid culture medium containing polyphenolic compounds, and cultured at 30-40°C; the obtained yeast culture solution is inoculated into LB liquid culture medium containing polyphenolic compounds with higher concentrations, and cultured at 30-40°C for 24 hours; the operation is repeated multiple times to obtain yeast acclimated with high concentrations of polyphenolic compounds.

[0051] The yeast added in the present invention is a yeast domesticated with high-concentration polyphenol compounds, rather than ordinary yeast, mainly because the high-concentration polyphenol compounds contained in the product of the present invention are taken into consideration. Ordinary yeast is difficult to adapt to the high-concentration polyphenol compounds on yeast growth, reproduction and the role of controlling fishy and odorous substances, while the yeast domesticated with high-concentration polyphenol compounds can better adapt to the environment of the added polyphenol compounds, and the polyphenol compounds have little stimulation to the yeast. In this environment, the yeast can grow normally and play the role of the yeast in inhibiting the production, accumulation and covering of fishy and odorous substances.

[0052] Preferably, in the step (3-2), the obtained yeast culture solution is inoculated into an MRS liquid culture medium containing polyphenolic compounds, and the culture is continued at 30-40° C.; the concentration of the polyphenolic compounds is 1-3 g / kg;

[0053] The step (3-3) includes:

[0054] Step (3-3-1): inoculating the obtained yeast culture solution into LB liquid culture medium containing polyphenolic compounds, and culturing at 30-40° C.; the concentration of the polyphenolic compounds is 3-5 g / kg;

[0055] Step (3-3-2): inoculating the obtained yeast culture solution into LB liquid medium containing a higher concentration of polyphenolic compounds, and culturing at 30-40° C. for 24 hours; the concentration of the polyphenolic compounds is 7-9 g / kg;

[0056] Step (3-3-3): inoculating the obtained yeast culture solution into an LB solid culture medium containing a higher concentration of polyphenolic compounds, and culturing at 30-40° C. for 24 hours; the concentration of the polyphenolic compounds is 9-11 g / kg; picking a single colony on the yeast solid culture, inoculating it into an LB liquid culture medium containing 9-11 g / kg of polyphenolic compounds for expansion culture, and culturing at 30-40° C. to obtain yeast acclimated with high concentration of polyphenolic compounds.

[0057] Preferably, the yeast is at least one of beer active dry yeast, wine brewing yeast, Meishan high-activity dry yeast, Angel high-sugar high-activity dry yeast and Angel low-sugar high-activity dry yeast.

[0058] The present invention selects beer active dry yeast, wine brewing yeast, Meishan high-activity dry yeast, Angel high-sugar high-activity dry yeast and Angel low-sugar high-activity dry yeast, mainly because the above yeasts can also remove fishy and odorous substances in aquatic products through metabolism.

[0059] Preferably, the polyphenol compounds include: rattan tea extract, catechin EGCG and rosemary extract, and the mass ratio of the three is (1-3): (1-3): (1-3).

[0060] Preferably, in step (5), calcium phosphate, trehalose and inulin each account for less than 0.5% of the total mass of solutes in the aqueous solution of the suspended inclusion complex.

[0061] The amount of calcium phosphate, trehalose and inulin added in this solution does not need to be too much, and only needs to account for less than 0.5% of the total mass of the solute, such as 0.1%, 0.2%, 0.3%, 0.4% or 0.5%. This content can effectively protect the yeast in the inclusion complex from inactivation.

[0062] A fishy odor inhibitor for pre-prepared aquatic soup is prepared by a preparation method of a fishy odor inhibitor for pre-prepared aquatic soup according to any of the above embodiments.

[0063] A use of an inhibitor in preparing aquatic soup pre-cooked dishes, wherein the inhibitor is prepared by a method for preparing an inhibitor of fishy odor of aquatic soup pre-cooked dishes according to any of the above embodiments.

[0064] The optimal usage mass of the fishy smell inhibitor of this scheme is 1-2% of the total mass of the aquatic raw materials in the pre-prepared food product, and the time of addition can be after the pre-prepared food product is made, sterilized or before packaging.

[0065] An inhibitor is used in suppressing the fishy smell of pre-prepared aquatic soup. The inhibitor is prepared by the preparation method of an inhibitor of the fishy smell of pre-prepared aquatic soup according to any of the above embodiments.

[0066] A use of an inhibitor in a food additive for aquatic soup pre-cooked dishes, wherein the inhibitor is prepared by a preparation method of an inhibitor of fishy odor of aquatic soup pre-cooked dishes according to any of the above embodiments.

[0067] The data determination and processing methods in the following embodiments are as follows:

[0068] All experiments were carried out in triplicate. SPSS 19.0 software package was used for data processing. The significance level was 0.05, and the data were expressed as mean ± standard deviation.

[0069] Determination of trimethylamine: Accurately weigh 5.00g of the homogenized sample and mix with 45mL of trichloroacetic acid solution (7.50%, w / v), vortex for 2min, and then filter through filter paper. Take 5mL of the filtrate and add 1mL of formaldehyde solution (10%, v / v), 10mL of toluene and 3mL of saturated potassium carbonate solution in sequence, mix and vortex for 2min. Let stand for 20min, take 5mL of the upper toluene solution and add it to 5mL of picric acid toluene solution (0.02%, w / v) and mix well, finally measure the absorbance at 410nm, and do a blank test. Substitute the absorbance value into the trimethylamine standard curve to calculate the content of trimethylamine in the sample, and the unit is expressed as mg / 100g sample.

[0070] Determination of volatile aldehyde compounds: 2.00g of homogenized sample was accurately weighed and placed in a 20mL headspace bottle, 5mL of saturated sodium chloride solution was added and sealed, and magnetic stirring was performed at 40℃ for 15min. The aged extraction head was inserted into the headspace of the sample bottle and adsorbed at 40℃ for 30min. The adsorbed extraction head was taken out and inserted into the gas chromatography injection port, and desorbed at 250℃ for 3min. The sample was determined by Agilent gas chromatography-mass spectrometer (equipped with DB-WAX column, 30m×0.25mm×0.25μm). The flow rate of helium was set to 0.90mL / min; the program temperature conditions were: the initial column temperature was 40℃, maintained for 3min, then increased to 90℃ at a rate of 5℃ / min, and then increased to 230℃ at a rate of 10℃ / min, and maintained for 7min, and the interface temperature was 250℃. The mass spectrometry conditions were as follows: the ion source was an EI source, the emission current was set to 80 μA, the electron voltage was set to 70 eV, and the scanning range was 30 to 500 m / z. The NIST2005 and Willey7 databases were used to automatically search for aldehyde compounds, and semi-quantitative analysis was performed by the peak area of ​​the compounds.

[0071] Example 1: Preparation of high-concentration polyphenol compound domesticated yeast strains, comprising the following steps:.

[0072] (1) Commercially available rattan tea extract (dihydromyricetin purity required to be greater than 50%), catechin EGCG (purity required to be greater than 50%) and rosemary extract (rosmarinic acid greater than 25%) are mixed in a mass ratio of 1:1:1 to obtain a high concentration of polyphenol compounds.

[0073] (2) A certain amount of commercially available beer active dry yeast, wine brewing yeast and Angel low-sugar high-activity dry yeast were mixed in equal amounts in a mass ratio of 1:1:1 to obtain a yeast mixture.

[0074] (3) The yeast mixture prepared in step (2) is inoculated into LB liquid culture medium and cultured at 37° C. for 24 hours; the yeast culture obtained in the previous step is inoculated into LB liquid culture medium containing 2 g / kg of the polyphenol compound prepared in step (1) and cultured at 37° C. for 24 hours; the yeast culture obtained in the previous step is inoculated into LB liquid culture medium containing 4 g / kg of the polyphenol compound prepared in step (1) and cultured at 37° C. for 24 hours; the yeast culture obtained in the previous step is inoculated into LB liquid culture medium containing 8 g / kg of the polyphenol compound prepared in step (1) and cultured at 37° C. for 24 hours; the yeast culture obtained in the previous step is streaked and cultured on LB solid culture medium containing 10 g / kg of the polyphenol compound prepared in step (1) and cultured at 37° C. for 24 hours; a single colony is picked from the yeast solid culture obtained in the previous step and inoculated into LB liquid culture medium containing 10 g / kg of the polyphenol compound prepared in step (1) for expansion culture and cultured at 37° C. for 24 hours to obtain yeast acclimated with high concentration of polyphenol compound.

[0075] Example 2: Preparation of a common aquatic soup pre-prepared vegetable odor inhibitor

[0076] (1) Weigh 50g of bay leaves, cinnamon, dried chili (red), star anise, black pepper, and cumin, totaling 300g, and place them in a stainless steel pot. Add 1500g of purified water, soak and extract for 1 hour under boiling conditions, filter, repeat twice, and combine the filtrate to obtain 2700g of spice mixed extract. Then, add 30g of sodium carboxymethyl cellulose (CMC-Na) to the spice mixed extract, stir for 1.0h at 85°C, and prepare a uniform fishy-masking extraction suspension.

[0077] (2) Weigh 100 g each of 100 g of vine tea extract (the purity of dihydromyricetin is required to be greater than 50%), catechin EGCG (the purity is required to be greater than 50%) and rosemary extract (rosmarinic acid is greater than 25%), mix them evenly and place them in a suitable stainless steel pot, add 500 g of propylene glycol, stir for 1.0 h at 90° C., and prepare a uniform anti-fishy odor suspension.

[0078] (3) Weigh 100 g of hydroxypropyl-β-cyclodextrin and 20 g of the high-concentration polyphenol compound acclimated yeast prepared in Example 1 and mix them uniformly by stirring. Then, add 360 g of purified water to the resulting mixture, and stir at a temperature of 30 to 40° C. to obtain a hydroxypropyl-β-cyclodextrin and high-concentration polyphenol compound acclimated yeast suspension.

[0079] (4) Weigh 100 g each of the fishy smell masking suspension, fishy smell suppressing suspension, hydroxypropyl-β-cyclodextrin and high concentration polyphenol compound acclimated yeast suspension prepared in the above steps (1) to (3), mix them, and stir for 1.0 h at 35° C. to prepare a suspension inclusion complex aqueous solution.

[0080] (5) Add 0.3 g of calcium phosphate, 0.3 g of trehalose and 0.6 g of inulin to the 300 g aqueous solution of the suspended inclusion complex prepared in the above step (4), treat under stirring conditions at room temperature for 0.5 to 1.0 hour, and then directly freeze-dry the solution to obtain the pre-prepared vegetable odor inhibitor for aquatic soup according to the present invention.

[0081] Since the spices used in this embodiment are mainly composed of bay leaves, cinnamon, dried chili peppers (red), star anise, black pepper, and cumin, the aroma tends to be suitable for seafood soups that require fragrant, spicy and fennel flavors for ordinary consumers. Therefore, the product is suitable for adding to seafood soup pre-prepared dishes for ordinary consumers such as pork bone noodle soup and abalone soup to suppress fishy odor.

[0082] Example 3: Preparation of a special aquatic soup pre-prepared vegetable odor inhibitor

[0083] (1) Weigh 300 g of bay leaves, white pepper and ginger (100 g each) respectively and place them in a stainless steel pot. Add 1500 g of purified water and soak and extract for 1 hour under boiling conditions. Filter and repeat twice. Combine the filtrate to obtain 2700 g of spice mixed extract. Then, add 30 g of sodium carboxymethyl cellulose (CMC-Na) to the spice mixed extract and stir for 1.0 h at 85°C to prepare a uniform fishy-masking extract suspension.

[0084] (2) Weigh 100 g each of ...

[0085] (3) Weigh 100 g of hydroxypropyl-β-cyclodextrin and 30 g of the high-concentration polyphenol compound acclimated yeast prepared in Example 1 and mix them uniformly by stirring. Then, add 360 g of purified water to the resulting mixture, and stir at a temperature of 30 to 40° C. to obtain a hydroxypropyl-β-cyclodextrin and high-concentration polyphenol compound acclimated yeast suspension.

[0086] (4) Weigh 100 g each of the fishy smell-masking extract suspension, fishy smell-suppressing suspension, hydroxypropyl-β-cyclodextrin and high-concentration polyphenol compound acclimated yeast suspension prepared in the above steps (1) to (3), mix them, and stir them at 35° C. for 1.0 h to finally prepare a uniform aqueous solution containing the fishy smell-masking extract suspension, fishy smell-suppressing suspension and yeast suspension inclusion complex.

[0087] (5) 0.4 g of calcium phosphate, 0.4 g of trehalose and 0.3 g of inulin were added to the 300 g aqueous solution of the suspended inclusion complex prepared in the above step (4), and after stirring at room temperature for 0.5 hour, the solution was directly freeze-dried to obtain the pre-prepared vegetable odor inhibitor for aquatic soup according to the present invention.

[0088] Since the spices used in this embodiment are only composed of bay leaves, white pepper and ginger, the fragrance is light, and the product is suitable for adding to special aquatic soup pre-prepared dishes such as confinement fish soup (special fish soup for postpartum women) to suppress fishy smell.

[0089] Example 4: Effect of fishy smell inhibitor on fishy smell substances in crucian carp broth product

[0090] The production process of crucian carp clear soup in this experimental example is as follows: take 500g of fresh live crucian carp as raw material, remove the viscera, fish scales, fish gills, etc., clean the crucian carp, drain the water, add 2500g of 5 times pure water and 30g of 1% edible salt in proportion to the weight of the fresh live crucian carp raw material, and simmer for 2.5 hours under a slightly boiling state.

[0091] Two groups of fish soup samples were prepared at the same time according to the common crucian carp broth production process, wherein sample group 1 was a blank group, and no fishy smell inhibitor was added; sample group 2 was added with the fishy smell inhibitor prepared in Example 2, and the addition ratio was 1% of the total mass of fresh live crucian carp when making crucian carp broth. After the samples were prepared, they were stored in an environment of 0°C, and the trimethylamine content in the samples and the aldehyde compound content in the volatile components were measured at different periods, and the results are shown in Tables 1 and 2.

[0092] Table 1- Content of trimethylamine in fish soup at different storage periods

[0093]

[0094] Note: The data in the table are expressed as "mean ± standard deviation"

[0095] illustrate:

[0096] As can be seen from Table 1, with the extension of storage time, the trimethylamine content in each sample shows a trend of gradual increase. However, in the same period of time, the trimethylamine content of the sample with the addition of the fishy smell inhibitor was significantly lower than that of the sample without the addition of the fishy smell inhibitor, indicating that the fishy smell inhibitor has a significant inhibitory effect on the formation and accumulation of trimethylamine in crucian carp broth. The reason may be that the active ingredients in the rattan tea extract, catechin EGCG and rosemary extract in the inhibitor of the present invention reduce the degree of protein oxidation and the precursor substances for the formation of trimethylamine, thereby slowing down the formation process of trimethylamine; secondly, the generated trimethylamine may participate in the yeast metabolic reaction contained in the inhibitor of the present invention, turning it into a substance without fishy smell. In addition, the porous structure of the yeast may physically adsorb part of the trimethylamine fishy smell component, thereby reducing the trimethylamine content.

[0097] Table 2 - Changes in the content of volatile aldehyde compounds in each sample group

[0098]

[0099] illustrate:

[0100] As shown in Table 2, the aldehydes in the volatile components of fish soup are mainly produced by the oxidation of polyunsaturated fatty acids contained in the fish soup. Due to their low odor threshold, they show a highly strong odor and are the main components of fishy odor substances in fish soup pre-made products. Therefore, comparing the content of aldehydes in the products can also illustrate the strength of fishy odor substances in the products. The data in Table 2 show that with the extension of the storage period, although the 13 aldehydes detected in the two groups of samples have different degrees of change, from the total amount of aldehyde compounds, the relative content of aldehydes in the samples with added fishy odor inhibitors (sample group 2) is always significantly lower than that in sample group 1 (CK group) during storage, indicating that the samples with fishy odor inhibitors can reduce the generation and accumulation of aldehydes in the product, and ultimately reduce the fishy odor in the product.

[0101] Example 5: Protection of yeast strains in fishy odor inhibitors by adding yeast strain protective agents

[0102] According to the method of Example 2, two suspension inclusion complex aqueous solutions containing fishy smell masking extraction suspension, fishy smell suppressing suspension and domesticated yeast were prepared. After that, when adding yeast strain protective agent, 0.1% calcium phosphate, 0.1% trehalose and 0.2% inulin were added to one of them, and the other was not added. After being treated under normal temperature stirring for 0.5 hours, the solution was directly freeze-dried to obtain fishy smell inhibitor with added yeast strain protective agent and fishy smell inhibitor without added yeast strain protective agent. The two fishy smell inhibitors were placed at room temperature, and samples were taken to detect the number of viable bacteria at 1, 3, 6 and 9 months.

[0103] Table 3 - Effect of storage time on the number of viable bacteria in odor inhibitors

[0104]

[0105] Note: The data in the table are expressed as "mean ± standard deviation"

[0106] It can be seen from Table 3 that with the extension of storage time, the number of live bacteria in the fishy smell inhibitor with and without the addition of strain protective agent decreased significantly, but the rate of decrease of the number of live bacteria in the sample with the addition of protective agent was significantly lower than that in the sample without the addition of protective agent, indicating that the mixture of calcium phosphate, trehalose and inulin has a protective effect on the bacteria.

[0107] Example 6: Inhibition of fishy odor by acclimating yeast with polyphenolic compounds

[0108] According to the steps of Example 2, 2 portions of fishy smell inhibitors were prepared, wherein in the step of adding yeast, 1 portion was added with yeast acclimated with high concentration polyphenolic compounds, and the other portion was added with a mixture of yeasts not acclimated with high concentration polyphenolic compounds (i.e., beer active dry yeast, wine brewing yeast and Angel low-sugar high-activity dry yeast, which were mixed in equal amounts at a mass ratio of 1:1:1 to obtain a yeast mixture), and then 2 portions of ordinary crucian carp broth were prepared according to the method of Example 4, and fishy smell inhibitors with different yeasts were added to the ordinary crucian carp broth, wherein the inhibitor added with the mixture of yeasts not acclimated with high concentration polyphenolic compounds was sample 1, and the inhibitor added with the mixture of yeasts acclimated with high concentration polyphenolic compounds was sample 2. After the samples were prepared, they were stored in an environment of 0°C, and the trimethylamine content in the samples was measured at different periods, and the results are shown in Table 4.

[0109] Table 4- Content of trimethylamine in fish soup at different storage periods

[0110]

[0111] Note: The data in the table are expressed as "mean ± standard deviation"

[0112] As can be seen from Table 4, during the storage period, the trimethylamine content in the two groups of samples showed a trend of gradual increase. However, in the same period of time, the trimethylamine content of the sample added with the inhibitor of the high-concentration polyphenol compound acclimated yeast mixture was significantly lower than that of the sample added with the inhibitor of the high-concentration polyphenol compound acclimated yeast mixture. The experiment shows that the effect of adding the high-concentration polyphenol compound acclimated yeast mixture to the fishy odor inhibitor is better than the effect of directly adding the non-acclimated yeast mixture. The reason may be that the yeast acclimated with high-concentration polyphenol compounds can better adapt to the environment of the added polyphenol compounds, and the polyphenol compounds have little stimulation to the yeast. In this environment, the yeast can grow normally and play the role of yeast in inhibiting the production, accumulation and covering of fishy odor substances.

[0113] The above-mentioned embodiments only express several implementation methods of the present invention, and the descriptions thereof are relatively specific and detailed, but they cannot be understood as limiting the scope of the invention patent. It should be pointed out that, for ordinary technicians in this field, several variations and improvements can be made without departing from the concept of the present invention, and these all belong to the protection scope of the present invention. Therefore, the protection scope of the patent of the present invention shall be subject to the attached claims.

Claims

1. A method for preparing a pre-prepared vegetable odor inhibitor for aquatic soup, characterized in that: The following steps are involved: (1) Mixing a plurality of spices, crushing and then sieving; adding water, soaking and extracting under boiling state to obtain a mixed extract for masking the fishy smell; adding 5 to 20% of sodium carboxymethyl cellulose by weight to the mixed extract for masking the fishy smell, stirring at a temperature of 80 to 90° C. to obtain a suspension for masking the fishy smell; (2) mixing the vine tea extract, catechin EGCG and rosemary extract, adding propylene glycol, and stirring at a temperature of 80 to 90° C. to prepare a fishy smell-inhibiting suspension; (3) taking hydroxypropyl-β-cyclodextrin and domesticated yeast, stirring them evenly to obtain a mixed raw material; adding water to the mixed raw material, stirring at 30 to 40° C. to obtain a yeast suspension; (4) mixing the fishy smell masking extraction suspension, the fishy smell suppressing suspension and the yeast suspension in a mass ratio of (1-3):(1-3):(1-3), stirring at a temperature of 30-40° C. to prepare a suspension inclusion complex aqueous solution; (5) Calcium phosphate, trehalose and inulin are added to the aqueous solution of the suspended inclusion complex, stirred at room temperature, and freeze-dried to obtain a pre-prepared vegetable odor inhibitor for aquatic soup.

2. The method for preparing a pre-prepared vegetable odor inhibitor for aquatic soup according to claim 1, characterized in that: In the step (3), the method for preparing the domesticated yeast comprises the following steps: (3-1): Inoculate the yeast into LB liquid medium and culture at 30-40°C; (3-2): The obtained yeast culture solution is inoculated into the MRS liquid medium containing polyphenolic compounds, and the culture is continued at 30-40°C; (3-3): The obtained yeast culture solution is inoculated into LB liquid culture medium containing polyphenolic compounds, and cultured at 30-40°C; the obtained yeast culture solution is inoculated into LB liquid culture medium containing polyphenolic compounds with higher concentrations, and cultured at 30-40°C for 24 hours; the operation is repeated multiple times to obtain yeast acclimated with high concentrations of polyphenolic compounds.

3. The method for preparing a pre-prepared vegetable odor inhibitor for aquatic soup according to claim 2, characterized in that: In the step (3-2), the obtained yeast culture solution is inoculated into an MRS liquid culture medium containing polyphenolic compounds, and the culture is continued at 30-40° C.; the concentration of the polyphenolic compounds is 1-3 g / kg; The step (3-3) includes: Step (3-3-1): inoculating the obtained yeast culture solution into LB liquid culture medium containing polyphenolic compounds, and culturing at 30-40° C.; the concentration of the polyphenolic compounds is 3-5 g / kg; Step (3-3-2): inoculating the obtained yeast culture solution into LB liquid medium containing a higher concentration of polyphenolic compounds, and culturing at 30-40° C. for 24 hours; the concentration of the polyphenolic compounds is 7-9 g / kg; Step (3-3-3): inoculating the obtained yeast culture solution into an LB solid culture medium containing a higher concentration of polyphenolic compounds, and culturing at 30-40° C. for 24 hours; the concentration of the polyphenolic compounds is 9-11 g / kg; picking a single colony on the yeast solid culture, inoculating it into an LB liquid culture medium containing 9-11 g / kg of polyphenolic compounds for expansion culture, and culturing at 30-40° C. to obtain yeast acclimated with high concentration of polyphenolic compounds.

4. The method for preparing a pre-prepared vegetable odor inhibitor for aquatic soup according to claim 2 or 3, characterized in that: The yeast is at least one of beer active dry yeast, wine brewing yeast, Meishan high-active dry yeast, Angel high-sugar high-active dry yeast and Angel low-sugar high-active dry yeast.

5. The method for preparing a pre-prepared vegetable odor inhibitor for aquatic soup according to claim 2 or 3, characterized in that: The polyphenol compounds include: rattan tea extract, catechin EGCG and rosemary extract, and the mass ratio of the three is (1-3): (1-3): (1-3).

6. The method for preparing a pre-prepared vegetable odor inhibitor for aquatic soup according to claim 5, characterized in that: In the step (5), calcium phosphate, trehalose and inulin each account for less than 0.5% of the total mass of solutes in the aqueous solution of the suspended inclusion complex.

7. A deodorant for pre-prepared seafood soup, characterized in that: The invention is prepared by the method for preparing a pre-prepared vegetable odor inhibitor for aquatic soup as described in any one of claims 1 to 6.

8. Use of an inhibitor in preparing aquatic soup pre-cooked dishes, characterized in that: The inhibitor is prepared by the method for preparing an inhibitor of vegetable odor in pre-prepared aquatic soup according to any one of claims 1 to 6.

9. An application of an inhibitor in suppressing the fishy odor of pre-prepared aquatic soup, characterized in that: The inhibitor is prepared by the method for preparing an inhibitor of vegetable odor in pre-prepared aquatic soup according to any one of claims 1 to 6.

10. Use of an inhibitor in a food additive for aquatic soup pre-cooked dishes, characterized in that: The inhibitor is prepared by the method for preparing an inhibitor of vegetable odor in pre-prepared aquatic soup according to any one of claims 1 to 6.

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