Laver seasoning base material as well as preparation method and application thereof

Abstract

The invention provides a laver seasoning base material as well as a preparation method and application thereof. In the preparation method, pectinase, cellulase and amylase are used for extraction in enzyme-assisted extraction, and protease and flavourzyme are used for conversion in flavor conversion. The laver seasoning base material prepared by the preparation method contains GGGTIGHPD, IGY, SFY, FYA, IAGF and IGGIF which are formed by enzymatic conversion and have small molecule peptides capable of enhancing flavor and improving oxidation resistance; the laver beverage is rich in laver oligosaccharide, algal peptide, flavor amino acid and taurine; the invention relates to the technical field of chemical engineering, in particular to a limonene and thiophene-3-ketone compound which is rich in limonene, thiophene-3-ketone, ethyl acetate, 2-hexenol, butyl acetate, dihydro-2-methyl-3-(2H)-furanone, 2, 6-dimethylpyrazine, 2-pentylfuran, 2-hexenal, benzaldehyde, 2, 3-octanedione and beta-ionone. According to the preparation method disclosed by the invention, full-effect utilization of nutrition and flavor components of the laver can be realized, and the prepared laver seasoning base material is delicious in taste, rich in nutrition, strong in flavor and clear in solution and can be quickly dissolved in water; the product can be used as various instant soup bases, cooking seasonings and even making base materials of various foods, and has good market application prospects.

Description

Technical Field

[0001] The invention belongs to the technical field of edible seasonings, and particularly relates to a laver seasoning base material and a preparation method and application thereof. Background Art

[0002] Laver has long been a favorite food of mankind and is known as "marine vegetables". The protein content of laver exceeds that of other edible algae such as kelp. It is rich in flavor amino acids such as alanine, aspartic acid, glutamic acid and glycine, and contains aroma components such as 2-hexenal, 2,3-octanedione and β-ionone. In addition, laver is also rich in functional ingredients such as laver polysaccharides, taurine and inositol. Using laver to develop marine health foods such as laver seasonings has become a major way to achieve high-value utilization of laver resources.

[0003] In recent years, with the rapid development of the economy and society, people have higher and higher requirements for food flavor, which has gradually developed from simple umami to flavor, nutrition and function. Food is required to have not only good color, aroma and taste quality, but also natural health care and other nutritional functions. Seasonings with the basic characteristics of "natural, healthy and safe" have become a new generation of leading natural seasonings. Laver is a nutritious seafood with unique flavor and nutritional value. Its low calories and low fat characteristics are eye-catching. The development of laver seasonings is in line with the market development trend. It can not only broaden the local laver industry chain, but also meet consumers' demand for high-end seasoning products, providing an opportunity for the development of high-end seasonings. However, the backwardness of key technologies, such as the low amino acid content, raw material utilization rate and functional ingredient retention rate in laver seasonings, has restricted the current production and development of laver seasonings. Therefore, in order to overcome the bottleneck technology of laver seasonings, cater to consumers' high-end consumption of seasonings and realize the quality and efficiency improvement of industrialized production of special seasonings, the research and development of efficient production technology of laver seasonings has become a technical problem to be solved urgently.

[0004] Therefore, how to make good use of the taste, flavor and nutritional components of laver and develop high-quality laver condiments by enhancing flavor and improving quality is a topic worthy of study. Summary of the invention

[0005] In view of the above needs, the purpose of the present invention is to provide a laver seasoning base material and a preparation method and application thereof. Through the technical scheme of the present invention, the laver flavor, taste and nutritional components can be effectively utilized to prepare a laver seasoning base material with delicious taste, significant flavor, rich nutrition and strong aroma.

[0006] To achieve the above object, the present invention adopts the following technical solutions: The present invention provides a method for preparing a laver seasoning base, the method comprising the following steps: (1) Pretreatment: Dry the laver and coarsely crush it, rehydrate it, and homogenize it; then heat it to 80-105°C and keep it for 20-60 minutes while stirring it continuously to obtain laver liquid; (2) Enzyme-assisted extraction: the laver liquid is transferred into a reaction tank, the pH is adjusted to 4.5-6.0, pectinase, cellulase and amylase are added at 40-55° C., and enzymolysis is performed for 2-5 hours to obtain an enzymolysis extract; (3) Enzyme-assisted flavor conversion: the pH of the enzymatic extract obtained in step (2) is adjusted to 4.5-6.5, the temperature is lowered to 25-35° C., protease and flavor protease are added, and enzymolysis is performed for 2-5 hours to obtain a laver conversion product; (4) Fragrance enhancement: adjust the sugar-ammonia ratio, raise the temperature to 60-85°C, and maintain for 100-150 minutes; (5) Centrifugation: The laver conversion liquid after the flavoring in step (4) is centrifuged at a speed of 6000 to 18000 rpm to remove insoluble matter, and the supernatant is the liquid laver seasoning base; (6) Drying: The liquid laver seasoning base is dried to obtain a laver seasoning base.

[0007] Furthermore, in the enzyme-assisted extraction process in step (2), the amount of pectinase used is 500,000 to 1,000,000 U / Kg of the dry weight of the laver, the amount of cellulase used is 500,000 to 1,200,000 U / Kg of the dry weight of the laver, and the amount of amylase used is 500,000 to 2,000,000 U / Kg of the dry weight of the laver.

[0008] Furthermore, in step (2), the enzyme activity ratio of pectinase, cellulase and amylase is 1.0-2.0:1.5-3.0:4-5.

[0009] Furthermore, the enzyme activity ratio of pectinase, cellulase and amylase is preferably 1.2:2.0:4.5, which can take both cost and extraction efficiency into consideration.

[0010] Furthermore, in the enzymatic conversion process in step (3), the amount of protease used is 1.5 to 2.5 million U / Kg of the dry weight of the laver, and the amount of flavor protease used is 200,000 to 800,000 U / Kg of the dry weight of the laver.

[0011] Furthermore, the laver is one or more of nori, porphyra hainanensis, porphyra yezoensis, porphyra tangutica, porphyra tangutica, porphyra lanuginosus ... and porphyra crepe.

[0012] The invention provides a laver seasoning base prepared by the preparation method.

[0013] Furthermore, the laver seasoning base contains small molecule peptides GGGTIGHPD, IGY, SFY, FYA, IAGF and IGGIF which are formed by enzyme conversion and have both flavor enhancement and antioxidant capacity improvement, thereby improving the antioxidant property of the laver seasoning base and increasing the flavor.

[0014] Furthermore, the laver seasoning base is rich in small molecule nutrients such as laver oligosaccharides, algae peptides, flavor amino acids, and taurine.

[0015] Furthermore, the laver seasoning base is rich in small molecular flavor components such as limonene, tetrahydrothiophene-3-one, ethyl acetate, 2-hexenol, butyl acetate, dihydro-2-methyl-3-(2H)-furanone, 2,6-dimethylpyrazine, 2-n-pentylfuran, 2-hexenal, benzaldehyde, 2,3-octanedione, and β-ionone.

[0016] Another object of the present invention is to provide the use of the above-mentioned laver seasoning base alone or as a base in the preparation of various instant soups, cooking seasonings and foods.

[0017] Compared with the prior art, the advantages and beneficial technical effects of the present invention are: 1. The preparation method of the laver seasoning base provided by the present invention effectively promotes the release of laver flavor and taste and other small molecules, improves the extraction rate of laver flavor amino acids, 2-hexenal, benzaldehyde, 2,3-octanedione, β-ionone and other flavor components, and enhances the flavor of the laver seasoning base.

[0018] 2. The method for preparing the laver seasoning base provided by the present invention utilizes laver oligosaccharides, amino acids, oligopeptides and protein components formed by biotransformation, especially forming flavor peptides and antioxidant peptides such as GGGTIGHPD, IGY, SFY, FYA, IAGF, IGGIF, etc., thereby improving the antioxidant property of the laver seasoning base and increasing the flavor.

[0019] 3. The present invention uses the laver biotransformation products to perform Maillard flavor enhancement to form aroma components such as limonene, tetrahydrothiophene-3-one, ethyl acetate, 2-hexenol, butyl acetate, dihydro-2-methyl-3-(2H)-furanone, 2,6-dimethylpyrazine, and 2-n-pentylfuran, thereby improving the aroma of the laver seasoning base.

[0020] 4. The method for preparing the laver seasoning base provided by the present invention has a simple process, low cost and is conducive to industrial production.

[0021] 5. The laver seasoning base prepared by the present invention has good flavor, color and nutritional characteristics, and can be used alone or as a base in the preparation of various instant soups, cooking seasonings and foods. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 The GC-IMS flavor analysis results of the samples of the embodiment and the comparative example are shown; Figure 2 The antioxidant capacity evaluation results of the samples of the embodiment and the comparative example are shown in FIG. DETAILED DESCRIPTION

[0023] The present invention is further described below in conjunction with specific embodiments, but the protection scope of the present invention is not limited thereto.

[0024] Example 1: Preparation of laver seasoning base This embodiment provides a laver seasoning base, and the preparation method thereof is as follows: 1. Pretreatment: Take 5 kg of dried laver and crush it with a crusher, pass it through a 20-mesh sieve, add 100 kg of water, heat it to 85°C, keep it for 60 minutes, mix it thoroughly, and obtain laver liquid; 2. Enzyme-assisted extraction: the laver solution was transferred into a reaction tank, the pH was adjusted to 5.0, 2 million U of pectinase, 4 million U of cellulase, and 8 million U of amylase were added at 55° C., and enzymolysis was performed for 2 hours to obtain an enzymolysis extract; 3. Enzyme-assisted flavor conversion: the pH of the enzymatic extract obtained in step (2) was adjusted to 6.0, the temperature was lowered to 35°C, 7.5 million U of neutral protease and 1.5 million U of flavor protease were added, and the enzymatic hydrolysis was carried out for 3 hours to obtain the laver conversion product; 4. Flavor enhancement: detecting the sugar, amino acid, peptide and protein content in the laver transformation product of step (3), adjusting the sugar-ammonia ratio to 1:2.5, raising the temperature to 80° C., maintaining the temperature for 120 min, and obtaining the laver transformation liquid after flavor enhancement; 5. Centrifugation: The laver conversion liquid after flavoring in step (4) is centrifuged at a speed of 16000 rpm to remove insoluble matter, and the supernatant is the liquid laver seasoning base; 6. Drying: spray drying the liquid laver seasoning base, with an air inlet temperature of 155° C. and an air outlet temperature between 85° C. and 90° C.; collecting the laver seasoning base powder and storing it at 2° C. to 8° C. for later use.

[0025] Comparative Example 1 This comparative example provides a laver enzyme-assisted flavor extract, the preparation method of which is as follows: Weigh 1 kg of dry laver powder (passed through a 20-mesh sieve), add 20 kg of water, stir overnight, adjust the pH value to 6.5, heat to 45°C, and keep the temperature constant; add 2 million U of pectinase, 4 million U of cellulase, 8 million U of amylase and 18 million U of papain, stir well, and after enzymolysis for 5 hours, raise the temperature to 90°C and maintain for 20 minutes to inactivate the enzyme; cool to room temperature, centrifuge at a speed of 16000 rpm, and collect the supernatant; spray dry at an inlet temperature of 155°C and an outlet temperature between 85 and 90°C to obtain laver extract powder, which is stored at 2 to 8°C for later use.

[0026] Comparative Example 2 This comparative example provides an ultrasound-assisted laver flavor extract, the preparation method of which is as follows: Weigh 1 kg of dry laver powder (passed through a 20-mesh sieve), add 20 kg of water, and mix well to obtain a slurry; subject the slurry to ultrasonic treatment for 20 min under the conditions of an ultrasonic power of 300 W / L and an ultrasonic frequency of 25 kHz; add 4 million U of neutral protease and 1.5 million U of flavor protease; after mixing well, subject the mixture to enzymolysis at 35 °C for 5.0 h; raise the temperature to 90 °C and maintain for 20 min to inactivate the enzyme; cool to room temperature, centrifuge at a speed of 16000 rpm, and collect the supernatant; spray-dry at an air inlet temperature of 165 °C and an air outlet temperature between 85 and 90 °C to obtain laver extract powder, which is stored at 2 to 8 °C for later use.

[0027] Comparative Example 3 This comparative example provides a laver flavor extract, the preparation method of which is as follows: Weigh 1 kg of dry laver powder (passed through a 20-mesh sieve), add 20 kg of water, heat to 60°C, and extract for 7 hours with constant stirring; centrifuge at 16,000 rpm and collect the supernatant; spray dry at an inlet temperature of 155°C and an outlet temperature of 85-90°C to obtain laver extract powder, which is stored at 2-8°C for later use.

[0028] Example 2: Experimental testing 1. Detection of volatile flavor substances Take the laver seasoning base and other materials, prepare a 5 mg / mL solution and put it into a headspace extraction bottle. After balancing at 55°C for 30 min, insert a 50 / 30μm DVB / CAR / PDMS extraction head (Sigma-Aldrich, USA) into the headspace bottle, pull out the extraction head after adsorption for 30 min, and place it at room temperature for 10 min. The extraction head is quickly placed in the injection port for desorption for 5 min and GC-MS analysis is performed. GC conditions: DB-5 MS capillary column (30 m×0.25 mm, 0.25μm). The carrier gas (He) flow rate is 1mL / min, the column starting temperature is 50°C, maintained for 3 min, increased to 90°C at 10°C / min, maintained for 5 min, and then increased to 250°C at 10°C / min, maintained for 10 min, non-split injection, and the injection port temperature is 250°C. MS conditions: EI energy source; electron energy 70 eV, mass scanning range 35-500 m / z, ion source temperature 230 ℃, interface temperature 250 ℃, no solvent delay. According to gas chromatography / mass spectrometry (GC-MS) analysis, the total ion chromatogram of volatile components was obtained, and peak extraction was performed to obtain the mass-to-charge ratio, retention time and peak area of ​​the characteristic peaks. The chemical structure and composition were determined by comparing the NIST database search, and the substances with a similarity greater than 80% were selected. The substances were qualitatively identified in combination with literature reports to determine the volatile flavor components. The peak area normalization method was used for quantification to determine the relative content of each volatile component in each material.

[0029] Table 1 Detection results of volatile flavor substances in samples of Examples and Comparative Examples

[0030] It can be seen from Table 1 that, relative to the technical solutions of Comparative Examples 1, 2 and 3, the extraction amount of flavor substances such as 2-hexenal, β-ionone, 2,3-octanedione, and benzaldehyde in the sample prepared by the solution of Example 1 has been significantly improved. Among them, the extraction amount of 2-hexenal increased by 2.3 to 5.6 times, the extraction amount of β-ionone increased by 2.0 to 6.5 times, and the extraction amount of benzaldehyde increased by 2.0 to 2.8 times. In addition, the extraction amount of 2,3-octanedione increased by 4.3 times, but it was not detected in the samples prepared by the solutions of Comparative Examples 2 and 3. Therefore, relative to the existing solutions, the technical solution of the present invention promotes the extraction of flavor substances contained in laver and has significant technical effects.

[0031] 2. GC-IMS flavor analysis The different extract samples were placed in 20 mL sample vials and incubated at 50 °C with shaking at 250 rpm for 30 min. The headspace was then injected into a GAS FlavourSpec GC-IMS (Germany) and analyzed on a GAS MXT-WAX column. Nitrogen was used as the carrier gas and the temperature of the drift tube was set to 45 °C. The flow rate was programmed as follows: an initial flow rate of 2.0 mL / min for 2 min, then increased to 10 mL / min in a gradient for 10 min, further increased to 100 mL / min for 20 min, and finally increased to 150 mL / min for 25 min. The analysis and fingerprinting were viewed using GAS Lab Analysis.

[0032] Depend on Figure 1 It can be seen that 38, 39 and 28 flavor substances were identified in the samples prepared by the technical solutions of Comparative Examples 1, 2 and 3, respectively. Compared with the water extraction method described in Comparative Example 3, enzymatic hydrolysis or ultrasound-assisted extraction effectively increased the extraction amount of flavor substances. In the samples prepared by the solution of Example 1, 45 kinds were identified, and the types of flavor components were significantly improved. It shows that the increase of enzyme assistance, flavor conversion and flavor enhancement processes significantly improves the flavor components in the samples and forms new flavor substances. In terms of characteristic fingerprint flavor components, the fingerprint flavor components in the samples prepared by the solution of Example 1 are richer, especially limonene, tetrahydrothiophene-3-one, ethyl acetate, 2-hexenol, butyl acetate, dihydro-2-methyl-3-(2H)-furanone, 2,6-dimethylpyrazine, 2-n-pentylfuran and other flavor substances are added. Therefore, compared with the existing solution, the solution of the present invention has richer flavor and adds new flavor substances, which has significant advantages and progress.

[0033] 3. Amino acid content detection Carry out testing in accordance with GB 5009.124.

[0034] Table 2 Amino acid detection results in samples of Examples and Comparative Examples

[0035] Amino acids are important components of laver nutrition and flavor components, among which aspartic acid, phenylalanine, tyrosine, alanine, glycine, and glutamic acid are the main flavor amino acids in food. As shown in Table 2, compared with comparative examples 1, 2, and 3, the total amount of amino acids in the sample prepared by the embodiment 1 scheme is increased by 1.5 to 2.3 times. The content of flavor amino acids reflects the umami taste of food. The total amount in the sample prepared by the embodiment 1 scheme reaches 1909.3 mg / 100g, which is 1.6 to 2.7 times the content of flavor amino acids in the comparative example samples.

[0036] 4. Flavor and active peptide detection Take the seaweed seasoning base and other materials, prepare them into a 10 mg / mL solution, perform reductive alkylation treatment, and then analyze the treated samples by liquid chromatography-mass spectrometry (LC-MS / MS). Chromatographic conditions: Acclaim PepMap RPLC C18, 1.9 μm, 100Å, 150μm id×150 mm; mobile phase A, 0.1% formic acid; mobile phase B, 0.1% formic acid, 80% ACN; flow rate, 600nL / min. Primary mass spectrometry: resolution, 17000; scanning range 300 to 1800m / z; secondary mass spectrometry: resolution, 17,500; AGCtarget, 1e5; TopN, 20; NCE / steppedNCE, 28. The raw file of the original mass spectrometry results was obtained, and the software Byonic was used to analyze and match the data to obtain the identification results. Then, the ‌PeptideRanker and BIOPEP prediction tools were used to screen flavor peptides and antioxidant active peptides.

[0037] Table 3 Detection results of flavor peptides and active peptides in samples of Examples and Comparative Examples

[0038] As shown in Table 3, six small molecule peptides with both flavor and antioxidant capacity were identified and screened from the samples prepared by the scheme of Example 1, with the sequences of GGGTIGHPD, IGY, SFY, FYA, IAGF, and IGGIF. After tracing and identification, the above peptides came from the photosynthetic system, energy metabolism and sugar metabolism system proteins of Porphyra. However, the above peptides were not detected in the samples of the schemes of Comparative Examples 1, 2 and 3. Therefore, through the complex enzyme-assisted extraction and flavor conversion process of the scheme of Example 1, a new peptide with both flavor and antioxidant properties was formed.

[0039] 5. Antioxidant capacity test The test shall be carried out in accordance with GB / T 39100.

[0040] The half-effective concentration EC50 value of free radicals is an important evaluation index to measure the antioxidant capacity of substances. The lower the value, the less substance is needed to remove the same amount of free radicals, that is, the stronger the antioxidant capacity of the substance. Figure 2 As shown, the half effective concentration EC50 of the sample prepared by the scheme of Example 1 for scavenging DPPH and ABTS free radicals is significantly lower than that of the samples of the schemes of Comparative Examples 1, 2 and 3. The EC50 values ​​of the samples of the schemes of Comparative Examples 1, 2 and 3 for scavenging DPPH are 3.2 to 6.5 times higher than that of the sample of the scheme of Example 1; the EC50 values ​​for scavenging ABTS are about 2 times higher than that of the sample of the scheme of Example 1. This shows that the sample of the scheme of Example 1 has a stronger antioxidant capacity than the samples of the schemes of Comparative Examples 1, 2 and 3.

[0041] In summary, compared with the existing solutions, the scheme of the present invention has significant advantages and progress in terms of flavor substance extraction, flavor substance richness, new flavor substance increase, flavor amino acid production, new flavor peptide production and antioxidant capacity.

[0042] The above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit the same. Although the present invention has been described in detail with reference to the aforementioned embodiments, it is still possible for a person skilled in the art to modify the technical solutions described in the aforementioned embodiments, or to replace some of the technical features therein by equivalents. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions claimed to be protected by the present invention.

Claims

1. A method for preparing a laver seasoning base, characterized in that: The preparation method comprises the following steps: (1) Pretreatment: Dry the laver and coarsely crush it, rehydrate it, and homogenize it; then heat it to 80-105°C and keep it for 20-60 minutes while stirring it continuously to obtain laver liquid; (2) Enzyme-assisted extraction: the laver liquid is transferred into a reaction tank, the pH is adjusted to 4.5-6.0, pectinase, cellulase and amylase are added at 40-55° C., and enzymolysis is performed for 2-5 hours to obtain an enzymolysis extract; (3) Enzyme-assisted flavor conversion: the pH of the enzymatic extract obtained in step (2) is adjusted to 4.5-6.5, the temperature is lowered to 25-35° C., protease and flavor protease are added, and enzymolysis is performed for 2-5 hours to obtain a laver conversion product; (4) Fragrance enhancement: Heat to 60-85°C and stir for 100-150 min to adjust the sugar-ammonia ratio; (5) Centrifugation: The laver conversion liquid after the flavoring in step (4) is centrifuged to remove insoluble matter, and the supernatant is the liquid laver seasoning base; (6) Drying: The liquid laver seasoning base is dried to obtain a laver seasoning base.

2. The method for preparing the laver seasoning base according to claim 1, characterized in that: In the step (2), the amount of pectinase used is 500,000 to 1,000,000 U / Kg of the dry weight of the laver, the amount of cellulase used is 500,000 to 1,200,000 U / Kg of the dry weight of the laver, and the amount of amylase used is 500,000 to 2,000,000 U / Kg of the dry weight of the laver.

3. The method for preparing the laver seasoning base according to claim 2, characterized in that: In the step (2), the enzyme activity ratio of pectinase, cellulase and amylase is 1.0-2.0:1.5-3.0:4-5.

4. The method for preparing the laver seasoning base according to claim 1, characterized in that: In the step (3), the amount of protease used is 1.5 to 2.5 million U / Kg of the dry weight of the laver, and the amount of flavor protease used is 200,000 to 800,000 U / Kg of the dry weight of the laver.

5. The method for preparing the laver seasoning base according to claim 1, characterized in that: In the step (1), the laver is one or more of nori, porphyra hainanensis, porphyra yezoensis, porphyra lanuginosus, porphyra rotundus, porphyra longi and porphyra crepe.

6. A laver seasoning base prepared by the preparation method according to any one of claims 1 to 5.

7. The laver seasoning base according to claim 6, characterized in that: The laver seasoning base contains small molecule peptides such as GGGTIGHPD, IGY, SFY, FYA, IAGF and IGGIF formed by enzyme conversion and having the functions of enhancing flavor and improving antioxidant capacity.

8. The laver seasoning base according to claim 6, characterized in that: The laver seasoning base is rich in laver oligosaccharides, algae peptides, flavor amino acids and taurine.

9. The laver seasoning base according to claim 6, characterized in that: The laver seasoning base is rich in limonene, tetrahydrothiophene-3-one, ethyl acetate, 2-hexenol, butyl acetate, dihydro-2-methyl-3-(2H)-furanone, 2,6-dimethylpyrazine, 2-n-pentylfuran, 2-hexenal, benzaldehyde, 2,3-octanedione and beta-ionone.

10. Use of the laver seasoning base according to claim 1 in preparing instant soups, cooking seasonings and foods.

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