A kind of crab roe flavor and its preparation method and application

Abstract

The invention belongs to the technical field of food flavors, discloses a crab roe flavor and a preparation method and application thereof, specifically discloses a crab roe flavor, characterized in that it is composed of the following components in parts by weight: crab roe flavor base material, dimethyl sulfide, trimethylamine, octanoic acid, decanoic acid, thiothiazole, furanone, ethyl maltol, 2-acetylpyrazine, ethyl myristate, isopentanol, trans-2-heptenal, tetrahydropyrrole, 2-acetylpyridine, 1-octen-3-ol, trimethylpyrazine, 2-methyl-3-mercaptofuran and 3-methylthiopropionaldehyde. The crab roe flavor of the present invention has a realistic and full aroma, a strong mouthfeel, conforms to the hobbies of consumers, and is simple and desirable in preparation of raw materials, has low cost, and can be applied to different food fields.

Description

Technical Field

[0001] The invention belongs to the technical field of food flavors, and particularly relates to a crab roe flavor and a preparation method and application thereof. Background Art

[0002] Crab roe is a fine delicacy. It is not only nutritious, but also delicious and mellow. The rich oil and delicate protein are intertwined, which makes people have endless aftertaste. At present, the flavor of crab roe is not limited to dishes, but also widely used in leisure puffed food and sauces, such as crab roe flavored melon seeds, crab roe flavored rice crackers, crab roe noodles, crab roe sauce, crab roe powder, etc.

[0003] Food flavors and spices are indispensable ingredients in the modern food industry. They can supplement, modify and enhance the flavor of food and improve the eating experience of consumers. Existing crab roe foods and simulated crab roe foods have shortcomings such as insufficient aroma and weak crab roe flavor after processing. Moreover, traditional crab roe flavors are mainly made by artificial blending. Even the best quality seasoning flavors have a certain difference in taste and aroma from real crab roe. Therefore, it is very necessary to provide a crab roe flavor with a strong aroma and a strong sense of realism to enhance and improve the flavor of crab roe foods. Summary of the invention

[0004] In order to solve the deficiencies of the prior art and meet the higher demands of consumers, the present invention provides a crab roe flavor. The crab roe is enzymatically hydrolyzed to provide the substrate required for the Maillard reaction, which is then supplemented with amino acids and sugars to prepare a crab roe flavor base through the Maillard reaction, and then flavoring ingredients are added to modify and enhance the flavor of the crab roe, so that the flavor has good coordination and a rich and realistic aroma.

[0005] The purpose of the first aspect of the present invention is to provide a crab roe flavor.

[0006] The purpose of the second aspect of the present invention is to provide a method for preparing the crab roe flavor of the first aspect of the present invention.

[0007] The purpose of the third aspect of the present invention is to provide the use of the crab roe flavor of the first aspect of the present invention in preparing food.

[0008] The fourth aspect of the present invention aims to provide a crab roe seasoning.

[0009] The fifth aspect of the present invention aims to provide a crab paste.

[0010] In order to achieve the above object, the technical solution adopted by the present invention is:

[0011] The first aspect of the present invention provides a crab roe flavor, characterized in that it is composed of the following ingredients in parts by weight: crab roe flavor base, dimethyl sulfide, trimethylamine, octanoic acid, decanoic acid, thiothiazole, furanone, ethyl maltol, 2-acetylpyrazine, ethyl myristate, isopentanol, trans-2-heptenal, tetrahydropyrrole, 2-acetylpyridine, 1-octen-3-ol, trimethylpyrazine, 2-methyl-3-mercaptofuran and 3-methylthiopropanal;

[0012] The crab roe flavor base material comprises crab roe enzymolyte, phenylalanine, lysine hydrochloride, glutamic acid, cysteine ​​hydrochloride, fructose syrup, glucose, salad oil, BHA and monoglycerol fatty acid ester.

[0013] The crab roe flavor of the invention has realistic and full aroma and rich taste, which meets the preferences of consumers, and the raw materials for preparation are simple and available, the cost is low, and the product can be applied to different food fields.

[0014] In some embodiments of the present invention, the crab roe flavor includes 80-95 parts of crab roe flavor base, 0.1-2 parts of dimethyl sulfide, 0.5-2 parts of trimethylamine, 0.01-0.5 parts of octanoic acid, 0.01-0.2 parts of capric acid, 1-15 parts of thiothiazole, 0.01-0.2 parts of furanone, 0.1-0.8 parts of ethyl maltol, 0.01-0.1 parts of 2-acetylpyrazine, and myristic acid. 0.02-0.3 parts of ethyl ester, 0.01-0.15 parts of isopentanol, 0.01-0.15 parts of trans-2-heptenal, 0.01-2 parts of tetrahydropyrrole, 0.01-0.1 parts of 2-acetylpyridine, 0.01-0.1 parts of 1-octen-3-ol, 0.01-0.1 parts of trimethylpyrazine, 0.001-0.1 parts of 2-methyl-3-mercaptofuran, and 0.01-0.1 parts of 3-methylthiopropionaldehyde.

[0015] In some embodiments of the present invention, the crab roe flavor includes 85-95 parts of crab roe flavor base, 0.4-1.5 parts of dimethyl sulfide, 1-2 parts of trimethylamine, 0.1-0.5 parts of octanoic acid, 0.01-0.2 parts of capric acid, 5-15 parts of thiothiazole, 0.03-0.2 parts of furanone, 0.3-0.8 parts of ethyl maltol, 0.03-0.1 parts of 2-acetylpyrazine, ethyl myristate, 0.04-0.2 parts, 0.05-0.15 parts of isopentanol, 0.05-0.1 parts of trans-2-heptenal, 0.05-1.5 parts of tetrahydropyrrole, 0.03-0.1 parts of 2-acetylpyridine, 0.02-0.08 parts of 1-octen-3-ol, 0.03-0.1 parts of trimethylpyrazine, 0.008-0.05 parts of 2-methyl-3-mercaptofuran, and 0.03-0.08 parts of 3-methylthiopropionaldehyde.

[0016] In some embodiments of the present invention, the crab roe flavor includes 85-90 parts of crab roe flavor base, 0.4-1 parts of dimethyl sulfide, 1-1.5 parts of trimethylamine, 0.1-0.3 parts of octanoic acid, 0.05-0.1 parts of capric acid, 5-10 parts of thiothiazole, 0.03-0.1 parts of furanone, 0.3-0.5 parts of ethyl maltol, 0.03-0.05 parts of 2-acetylpyrazine, ethyl myristate, 0.05-0.2 parts, 0.05-0.1 parts of isopentanol, 0.05-0.08 parts of trans-2-heptenal, 0.08-1 parts of tetrahydropyrrole, 0.03-0.05 parts of 2-acetylpyridine, 0.02-0.05 parts of 1-octen-3-ol, 0.03-0.05 parts of trimethylpyrazine, 0.008-0.01 parts of 2-methyl-3-mercaptofuran, and 0.03-0.05 parts of 3-methylthiopropionaldehyde.

[0017] In some embodiments of the present invention, the crab roe flavor base includes, by mass, 20 to 40 parts of crab roe enzymatic hydrolysate, 0.1 to 0.5 parts of phenylalanine, 0.01 to 0.5 parts of lysine hydrochloride, 0.01 to 0.3 parts of glutamic acid, 0.1 to 1 parts of cysteine ​​hydrochloride, 1 to 5 parts of fructose syrup, 0.1 to 1 parts of glucose, 40 to 80 parts of salad oil, 0.01 to 0.5 parts of BHA, and 1 to 5 parts of monoglycerol fatty acid ester.

[0018] In some embodiments of the present invention, the crab roe flavor base includes, by mass, 25 to 35 parts of crab roe enzymatic hydrolysate, 0.3 to 0.5 parts of phenylalanine, 0.05 to 0.3 parts of lysine hydrochloride, 0.05 to 0.3 parts of glutamic acid, 0.1 to 0.5 parts of cysteine ​​hydrochloride, 2 to 4 parts of fructose syrup, 0.3 to 1 part of glucose, 50 to 70 parts of salad oil, 0.05 to 0.2 parts of BHA, and 1 to 3 parts of monoglycerol fatty acid ester.

[0019] In some embodiments of the present invention, the crab roe flavor base is prepared by the following preparation method: salad oil, crab roe enzymatic hydrolysate, phenylalanine, lysine hydrochloride, glutamic acid, cysteine ​​hydrochloride, fructose syrup and glucose are mixed, reacted at 100-120°C for 30-70 minutes, cooled to 70-90°C, and mixed with BHA and monoglycerol fatty acid ester to obtain the crab roe flavor base.

[0020] In some embodiments of the present invention, the crab roe flavor base is prepared by the following preparation method: salad oil, crab roe enzymatic hydrolysate, phenylalanine, lysine hydrochloride, glutamic acid, cysteine ​​hydrochloride, fructose syrup and glucose are mixed, reacted at 100-110°C for 30-60 minutes, cooled to 70-80°C, and mixed with BHA and monoglycerol fatty acid ester to obtain the crab roe flavor base.

[0021] In some embodiments of the present invention, the crab roe enzymatic hydrolysate comprises crab roe and protease.

[0022] In some embodiments of the present invention, the crab roe enzymatic hydrolysate comprises 5 to 10 parts of crab roe and 0.1 to 3 parts of protease, calculated by weight.

[0023] In some embodiments of the present invention, the crab roe enzymatic hydrolysate comprises 6 to 10 parts of crab roe and 0.2 to 2 parts of protease.

[0024] In some embodiments of the present invention, the crab roe enzymatic hydrolysate further comprises 10 to 30 parts of water.

[0025] In some embodiments of the invention, the protease comprises papain.

[0026] In some embodiments of the present invention, the crab roe enzymolysate is prepared by the following preparation method: mixing crab roe and water, grinding, heating to 60-70° C., adding protease, and enzymolyzing to obtain the crab roe enzymolysate.

[0027] In some embodiments of the present invention, the crab roe enzymolysate is prepared by the following preparation method: mixing crab roe and water, grinding, heating to 60-65° C., adding protease, and enzymolyzing for 50-70 minutes to obtain the crab roe enzymolysate.

[0028] The second aspect of the present invention provides a method for preparing the crab roe flavor of the first aspect of the present invention, comprising the following steps: uniformly mixing a crab roe flavor base material, dimethyl sulfide, trimethylamine, caprylic acid, capric acid, thiothiazole, furanone, ethyl maltol, 2-acetylpyrazine, ethyl myristate, isopentanol, trans-2-heptenal, tetrahydropyrrole, 2-acetylpyridine, 1-octen-3-ol, trimethylpyrazine, 2-methyl-3-mercaptofuran and 3-methylthiopropionaldehyde.

[0029] The third aspect of the present invention provides the use of the crab roe flavor according to the first aspect of the present invention in preparing food.

[0030] In some embodiments of the present invention, the food includes condiments, sauces and snack foods.

[0031] A fourth aspect of the present invention provides a crab roe seasoning, comprising the crab roe essence of the first aspect of the present invention and powdered sugar, egg yolk powder, monosodium glutamate, maltodextrin, soy sauce powder, yeast powder, garlic powder, onion powder, licorice powder, red pepper powder and silicon dioxide.

[0032] In some embodiments of the present invention, the crab roe seasoning contains 0.1 wt% to 0.3 wt% of the crab roe essence of the first aspect of the present invention.

[0033] A fifth aspect of the present invention provides a crab roe sauce comprising the crab roe essence of the first aspect of the present invention and bean paste, glutinous rice flour, salted egg yolk, minced ginger, sugar, vinegar, chicken essence and oil.

[0034] In some embodiments of the present invention, the crab roe sauce contains 0.01 wt% to 0.06 wt% of the crab roe flavor of the first aspect of the present invention.

[0035] The beneficial effects of the present invention are:

[0036] 1) In the process of preparing the crab roe flavor base by Maillard reaction, the present invention adds crab roe enzymatic hydrolyzate. The "flavor and material are of the same origin" can make the flavor have a more realistic crab roe taste and aroma, make the flavor more realistic, and the taste and aroma are closer to nature. 2) In order to enhance the crab roe flavor, the present invention adds monomeric fragrance raw materials to make the crab roe flavor more fragrant. At the same time, the flavor of the crab roe flavor base prepared by Maillard reaction is also modified to make the aroma of the crab roe flavor more coordinated and pure. 3) The crab roe flavor provided by the present invention is added to the required food raw materials at a mass percentage of 0.01% to 0.2%. It has the aroma of crab roe, high realism, pure taste, and strong aftertaste. It can give food the flavor of crab roe and can be used as a food additive in the production of snacks, sauces and other foods. DETAILED DESCRIPTION

[0037] The present invention is further described in detail below through specific examples.

[0038] It should be understood that these embodiments are only used to illustrate the present invention and are not used to limit the scope of the present invention.

[0039] In order to make the purpose, technical scheme and advantages of the embodiments of the present invention clearer, the technical scheme in the embodiments of the present invention will be described clearly and completely below. If the specific conditions are not specified in the embodiments, they are carried out according to conventional conditions or conditions recommended by the manufacturer. If the manufacturer of the reagents or instruments used is not specified, they are all conventional products that can be purchased commercially.

[0040] The features and performance of the present invention are further described in detail below in conjunction with the embodiments.

[0041] Example 1

[0042] A crab roe flavor, comprising the following components by mass: 80 parts of crab roe flavor base, 0.3 parts of dimethyl sulfide, 0.5 parts of trimethylamine, 0.05 parts of octanoic acid, 0.01 parts of decanoic acid, 1 part of thiothiazole, 0.01 parts of furanone, 0.1 parts of ethyl maltol, 0.01 parts of 2-acetylpyrazine, 0.02 parts of ethyl myristate, 0.01 parts of isopentanol, 0.01 parts of trans-2-heptenal, 0.01 parts of tetrahydropyrrole, 0.01 parts of 2-acetylpyridine, 0.01 parts of 1-octen-3-ol, 0.01 parts of trimethylpyrazine, 0.001 parts of 2-methyl-3-mercaptofuran, and 0.01 parts of 3-methylthiopropionaldehyde;

[0043] The crab roe flavor base material comprises the following components by weight: 25 parts of crab roe enzymatic hydrolysate, 0.1 parts of L-phenylalanine, 0.05 parts of L-lysine hydrochloride, 0.05 parts of L-glutamic acid, 0.1 parts of L-cysteine ​​hydrochloride, 2 parts of fructose syrup, 0.3 parts of glucose, 50 parts of salad oil, 0.05 parts of BHA (antioxidant), and 1 part of monoglycerol fatty acid ester;

[0044] The preparation method of the crab roe flavor base comprises the following steps: adding crab roe enzymolyzate, L-phenylalanine, L-lysine hydrochloride, L-glutamic acid, L-cysteine ​​hydrochloride, fructose syrup and glucose into salad oil, heating to 100° C. under stirring, reacting for 30 minutes, and after the reaction, rapidly cooling to 80° C., adding BHA (antioxidant) and monoglycerol fatty acid ester, stirring evenly, cooling to room temperature, and filtering with a 60-mesh screen to obtain the crab roe flavor base;

[0045] The crab roe enzymatic hydrolysate comprises the following components by weight: 6 parts of crab roe, 12 parts of water, and 0.2 parts of papain;

[0046] The method for preparing the crab roe enzymolysate comprises the following steps: the crab roe and water are ground by colloid, the temperature is raised to 65° C. under stirring, papain is added, and enzymolysis is performed for 60 minutes to obtain the crab roe enzymolysate.

[0047] The preparation method of the crab roe flavor comprises the following steps: weighing a crab roe flavor base material, adding dimethyl sulfide, trimethylamine, octanoic acid, decanoic acid, thiothiazole, furanone, ethyl maltol, 2-acetylpyrazine, ethyl myristate, isopentanol, trans-2-heptenal, tetrahydropyrrole, 2-acetylpyridine, 1-octen-3-ol, trimethylpyrazine, 2-methyl-3-mercaptofuran and 3-methylthiopropionaldehyde, stirring evenly to obtain the crab roe flavor.

[0048] Example 2

[0049] A crab roe flavor, comprising the following components by mass: 85 parts of crab roe flavor base, 0.4 parts of dimethyl sulfide, 1 part of trimethylamine, 0.1 parts of octanoic acid, 0.05 parts of decanoic acid, 5 parts of thiothiazole, 0.03 parts of furanone, 0.3 parts of ethyl maltol, 0.03 parts of 2-acetylpyrazine, 0.05 parts of ethyl myristate, 0.05 parts of isopentanol, 0.05 parts of trans-2-heptenal, 0.08 parts of tetrahydropyrrole, 0.03 parts of 2-acetylpyridine, 0.02 parts of 1-octen-3-ol, 0.03 parts of trimethylpyrazine, 0.05 parts of 2-methyl-3-mercaptofuran, and 0.03 parts of 3-methylthiopropionaldehyde;

[0050] The crab roe flavor base material comprises the following components by weight: 30 parts of crab roe enzymatic hydrolysate, 0.3 parts of L-phenylalanine, 0.1 parts of L-lysine hydrochloride, 0.1 parts of L-glutamic acid, 0.2 parts of L-cysteine ​​hydrochloride, 2.5 parts of fructose syrup, 0.5 parts of glucose, 60 parts of salad oil, 0.08 parts of BHA (antioxidant), and 1.5 parts of monoglycerol fatty acid ester;

[0051] The preparation method of the crab roe flavor base comprises the following steps: adding crab roe enzymolyzate, L-phenylalanine, L-lysine hydrochloride, L-glutamic acid, L-cysteine ​​hydrochloride, fructose syrup and glucose into salad oil, heating to 105° C. under stirring, reacting for 40 minutes, rapidly cooling to 80° C. after the reaction is finished, adding BHA (antioxidant) and monoglycerol fatty acid ester, stirring evenly, cooling to room temperature, filtering with a 60-mesh screen to obtain the crab roe flavor base;

[0052] The crab roe enzymatic hydrolysate comprises the following components by weight: 7 parts of crab roe, 20 parts of water, and 0.5 parts of papain;

[0053] The method for preparing the crab roe enzymolysate comprises the following steps: the crab roe and water are ground by colloid, the temperature is raised to 65° C. under stirring, papain is added, and enzymolysis is performed for 60 minutes to obtain the crab roe enzymolysate.

[0054] The preparation method of the above-mentioned crab roe flavor is the same as that in Example 1.

[0055] Example 3

[0056] A crab roe flavor, comprising the following components by mass: 86 parts of crab roe flavor base, 0.7 parts of dimethyl sulfide, 1.2 parts of trimethylamine, 0.25 parts of octanoic acid, 0.08 parts of decanoic acid, 8 parts of thiothiazole, 0.02 parts of furanone, 0.4 parts of ethyl maltol, 0.03 parts of 2-acetylpyrazine, 0.1 parts of ethyl myristate, 0.07 parts of isopentanol, 0.08 parts of trans-2-heptenal, 0.1 parts of tetrahydropyrrole, 0.04 parts of 2-acetylpyridine, 0.03 parts of 1-octen-3-ol, 0.04 parts of trimethylpyrazine, 0.008 parts of 2-methyl-3-mercaptofuran, and 0.03 parts of 3-methylthiopropionaldehyde;

[0057] The crab roe flavor base material comprises the following components by weight: 33 parts of crab roe enzymatic hydrolysate, 0.4 parts of L-phenylalanine, 0.2 parts of L-lysine hydrochloride, 0.2 parts of L-glutamic acid, 0.4 parts of L-cysteine ​​hydrochloride, 4 parts of fructose syrup, 0.8 parts of glucose, 65 parts of salad oil, 0.15 parts of BHA (antioxidant), and 3 parts of monoglycerol fatty acid ester;

[0058] The preparation method of the crab roe flavor base comprises the following steps: adding crab roe enzymolyzate, L-phenylalanine, L-lysine hydrochloride, L-glutamic acid, L-cysteine ​​hydrochloride, fructose syrup and glucose into salad oil, heating to 108° C. under stirring, reacting for 30 minutes, rapidly cooling to 80° C. after the reaction is finished, adding BHA (antioxidant) and monoglycerol fatty acid ester, stirring evenly, cooling to room temperature, filtering with a 60-mesh screen to obtain the crab roe flavor base;

[0059] The crab roe enzymatic hydrolysate comprises the following components by weight: 8 parts of crab roe, 18 parts of water, and 0.3 parts of papain;

[0060] The method for preparing the crab roe enzymolysate comprises the following steps: the crab roe and water are ground by colloid, the temperature is raised to 65° C. under stirring, papain is added, and enzymolysis is performed for 60 minutes to obtain the crab roe enzymolysate.

[0061] The preparation method of the above-mentioned crab roe flavor is the same as that in Example 1.

[0062] Example 4

[0063] A crab roe flavor, comprising the following components by mass: 90 parts of crab roe flavor base, 1 part of dimethyl sulfide, 1.5 parts of trimethylamine, 0.3 parts of octanoic acid, 0.1 parts of decanoic acid, 10 parts of thiothiazole, 0.1 parts of furanone, 0.5 parts of ethyl maltol, 0.02 parts of 2-acetylpyrazine, 0.2 parts of ethyl myristate, 0.1 parts of isopentanol, 0.1 parts of trans-2-heptenal, 1 part of tetrahydropyrrole, 0.05 parts of 2-acetylpyridine, 0.05 parts of 1-octen-3-ol, 0.05 parts of trimethylpyrazine, 0.01 parts of 2-methyl-3-mercaptofuran, and 0.05 parts of 3-methylthiopropionaldehyde;

[0064] The crab roe flavor base material comprises the following components by weight: 35 parts of crab roe enzymatic hydrolysate, 0.5 parts of L-phenylalanine, 0.3 parts of L-lysine hydrochloride, 0.3 parts of L-glutamic acid, 0.5 parts of L-cysteine ​​hydrochloride, 4 parts of fructose syrup, 1 part of glucose, 70 parts of salad oil, 0.2 parts of BHA (antioxidant), and 3 parts of monoglycerol fatty acid ester;

[0065] The preparation method of the crab roe flavor base comprises the following steps: adding crab roe enzymolyzate, L-phenylalanine, L-lysine hydrochloride, L-glutamic acid, L-cysteine ​​hydrochloride, fructose syrup and glucose into salad oil, heating to 110° C. under stirring, reacting for 60 minutes, rapidly cooling to 80° C. after the reaction is finished, adding BHA (antioxidant) and monoglycerol fatty acid ester, stirring evenly, cooling to room temperature, filtering with a 60-mesh screen to obtain the crab roe flavor base;

[0066] The crab roe enzymatic hydrolysate comprises the following components by weight: 10 parts of crab roe, 30 parts of water, and 1 part of papain;

[0067] The method for preparing the crab roe enzymolysate comprises the following steps: the crab roe and water are ground by colloid, the temperature is raised to 65° C. under stirring, papain is added, and enzymolysis is performed for 60 minutes to obtain the crab roe enzymolysate.

[0068] The preparation method of the above-mentioned crab roe flavor is the same as that in Example 1.

[0069] Comparative Example 1

[0070] A crab roe flavor, comprising the following components by mass: 80 parts of crab roe flavor base, 0.3 parts of dimethyl sulfide, 0.5 parts of trimethylamine, 0.05 parts of octanoic acid, 0.01 parts of decanoic acid, 1 part of thiothiazole, 0.01 parts of furanone, 0.1 parts of ethyl maltol, 0.01 parts of 2-acetylpyrazine, 0.02 parts of ethyl myristate, 0.01 parts of isopentanol, 0.01 parts of trans-2-heptenal, 0.01 parts of tetrahydropyrrole, 0.01 parts of 2-acetylpyridine, 0.01 parts of 1-octen-3-ol, 0.01 parts of trimethylpyrazine, 0.001 parts of 2-methyl-3-mercaptofuran, and 0.01 parts of 3-methylthiopropionaldehyde;

[0071] The crab roe flavor base material comprises the following components by weight: 8 parts of water, 0.1 parts of L-phenylalanine, 0.05 parts of L-lysine hydrochloride, 0.05 parts of L-glutamic acid, 0.1 parts of L-cysteine ​​hydrochloride, 2 parts of fructose syrup, 0.3 parts of glucose, 50 parts of salad oil, 0.05 parts of BHA (antioxidant), and 1 part of monoglycerol fatty acid ester;

[0072] The preparation method of the crab roe flavor base comprises the following steps: adding L-phenylalanine, L-lysine hydrochloride, L-glutamic acid, L-cysteine ​​hydrochloride, fructose syrup and glucose into salad oil, heating to 100°C under stirring, reacting for 30 minutes, rapidly cooling to 80°C after the reaction, adding BHA (antioxidant) and monoglycerol fatty acid ester, stirring evenly, cooling to room temperature, filtering with a 60-mesh screen to obtain the crab roe flavor base.

[0073] The preparation method of the above-mentioned crab roe flavor is the same as that in Example 1.

[0074] Comparative Example 2

[0075] A crab roe flavor, comprising 80 parts of crab roe flavor base material by weight;

[0076] The crab roe flavor base material comprises the following components by weight: 25 parts of crab roe enzymatic hydrolysate, 0.1 parts of L-phenylalanine, 0.05 parts of L-lysine hydrochloride, 0.05 parts of L-glutamic acid, 0.1 parts of L-cysteine ​​hydrochloride, 2 parts of fructose syrup, 0.3 parts of glucose, 50 parts of salad oil, 0.05 parts of BHA (antioxidant), and 1 part of monoglycerol fatty acid ester;

[0077] The preparation method of the crab roe flavor base comprises the following steps: adding crab roe enzymolyzate, L-phenylalanine, L-lysine hydrochloride, L-glutamic acid, L-cysteine ​​hydrochloride, fructose syrup and glucose into salad oil, heating to 100° C. under stirring, reacting for 30 minutes, and after the reaction, rapidly cooling to 80° C., adding BHA (antioxidant) and monoglycerol fatty acid ester, stirring evenly, cooling to room temperature, and filtering with a 60-mesh screen to obtain the crab roe flavor base;

[0078] The crab roe enzymatic hydrolysate comprises the following components by weight: 6 parts of crab roe, 12 parts of water, and 0.2 parts of papain;

[0079] The method for preparing the crab roe enzymolysate comprises the following steps: the crab roe and water are ground by colloid, the temperature is raised to 65° C. under stirring, papain is added, and enzymolysis is performed for 60 minutes to obtain the crab roe enzymolysate.

[0080] The preparation method of the above-mentioned crab roe flavor is the same as that in Example 1.

[0081] Comparative Example 3

[0082] A crab roe flavor, comprising, by mass, 80 parts of a crab roe flavor base material, 0 parts of dimethyl sulfide, 0.5 parts of trimethylamine, 0.05 parts of octanoic acid, 0.01 parts of decanoic acid, 1 part of thiothiazole, 0.01 parts of furanone, 0.1 parts of ethyl maltol, 0.01 parts of 2-acetylpyrazine, 0.02 parts of ethyl myristate, 0.01 parts of isopentanol, 0 parts of trans-2-heptenal, 0.01 parts of tetrahydropyrrole, 0.01 parts of 2-acetylpyridine, 0.01 parts of 1-octen-3-ol, 0.01 parts of trimethylpyrazine, 0.001 parts of 2-methyl-3-mercaptofuran, and 0.01 parts of 3-methylthiopropionaldehyde;

[0083] The crab roe flavor base material comprises the following components by weight: 25 parts of crab roe enzymatic hydrolysate, 0.1 parts of L-phenylalanine, 0.05 parts of L-lysine hydrochloride, 0.05 parts of L-glutamic acid, 0.1 parts of L-cysteine ​​hydrochloride, 2 parts of fructose syrup, 0.3 parts of glucose, 50 parts of salad oil, 0.05 parts of BHA (antioxidant), and 1 part of monoglycerol fatty acid ester;

[0084] The preparation method of the crab roe flavor base comprises the following steps: adding crab roe enzymolyzate, L-phenylalanine, L-lysine hydrochloride, L-glutamic acid, L-cysteine ​​hydrochloride, fructose syrup and glucose into salad oil, heating to 100° C. under stirring, reacting for 30 minutes, and after the reaction, rapidly cooling to 80° C., adding BHA (antioxidant) and monoglycerol fatty acid ester, stirring evenly, cooling to room temperature, and filtering with a 60-mesh screen to obtain the crab roe flavor base;

[0085] The crab roe enzymatic hydrolysate comprises the following components by weight: 6 parts of crab roe, 12 parts of water, and 0.2 parts of papain;

[0086] The method for preparing the crab roe enzymolysate comprises the following steps: the crab roe and water are ground by colloid, the temperature is raised to 65° C. under stirring, papain is added, and enzymolysis is performed for 60 minutes to obtain the crab roe enzymolysate.

[0087] The preparation method of the above-mentioned crab roe flavor is the same as that in Example 1.

[0088] Application Example 1 Crab Roe Seasoning

[0089] The crab roe flavor of Example 1 is applied to crab roe seasoning, and the formula is shown in Table 1.

[0090] Table 1 Crab roe seasoning recipe

[0091]

[0092]

[0093] The preparation method of the crab roe seasoning comprises the steps of evenly mixing the ingredients in the formula.

[0094] Using the same formula and preparation method, the flavors of Comparative Examples 1 to 3 were applied to crab roe seasoning.

[0095] Effect evaluation: A sensory evaluation panel consisting of 50 people scored the crab roe seasonings prepared in Example 1 and Comparative Examples 1 to 3 based on the aroma, taste, realism and preference of the crab roe. The average evaluation results are shown in Table 2.

[0096] Table 2 Crab roe seasoning rating score (10 points)

[0097] Evaluation indicators Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Crab roe aroma 9.30 8.00 7.85 8.70 Taste 9.20 7.70 8.20 8.50 Realism 9.05 8.00 7.50 8.30 Like 9.00 7.80 7.50 8.20

[0098] As can be seen from the formula of Table 1, the mass fraction of the crab roe flavor of the present invention is 0.2 parts, and the amount is small. The difference between Comparative Example 1 and Example 1 is that part of the water is used to replace the crab roe enzymolyzate, the difference between Comparative Example 2 and Example 1 is that no monomer fragrance raw materials are added to modify and enhance the flavor, and the difference between Comparative Example 3 and Example 1 is that no dimethyl sulfide and trans-2-heptenal are added. As can be seen from Table 2, the crab roe flavor prepared by Example 1 of the present invention is better than the crab roe flavor prepared by the comparative example, and can be fully used in crab roe seasoning, exuding a strong crab roe flavor. It has a pure and realistic crab roe flavor, which meets the needs of consumers.

[0099] Application Example 2 Crab Roe Sauce

[0100] The crab roe flavor of Example 2 is applied to crab roe sauce, and the formula is shown in Table 3.

[0101] Table 3 Crab roe sauce recipe

[0102] Ingredients Mass parts (parts) Bean paste 56 Glutinous rice flour 2.1 Salted Egg Yolk 12 Crab roe 5 Ginger 2 chopped green onion 0.5 white sugar 2 Huadiao Wine 6 Vinegar 6 Chicken Essence 2 lard 2 Soybean salad oil 4 Embodiment 2 Crab roe flavor 0.05

[0103] The preparation method of the crab roe sauce formula comprises the following steps: adding soybean salad oil into a hot pan, adding chopped green onion and minced ginger to stir-fry, adding crab roe and stir-frying, simmering over low heat for 8 minutes, adding lard, white sugar, Huadiao wine, vinegar and salted egg yolk and stir-frying together, simmering over low heat for 5 minutes, then adding bean paste, glutinous rice flour and chicken essence and stir-frying together, stir-frying over low heat for 10 minutes, removing from heat, reducing the temperature to below 60 DEG C, adding crab roe essence and stir-frying evenly.

[0104] Using the same formula and preparation method, the flavors of Comparative Examples 1 to 3 were applied to crab roe sauce.

[0105] Effect evaluation: A sensory evaluation panel of 50 people scored the crab roe sauce, and the average evaluation results are shown in Table 4.

[0106] Table 4 Crab roe sauce rating score (10 points)

[0107] Evaluation indicators Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Crab roe aroma 9.50 8.00 7.00 8.50 Taste 9.00 7.50 8.00 8.30 Realism 9.55 8.05 7.50 8.50 Like 9.00 7.00 7.50 8.05

[0108] As can be seen from Table 4, after the crab roe flavor prepared in Example 1 of the present invention is used to prepare crab roe sauce, the crab roe aroma, taste, realism and preference are far higher than those of the crab roe flavor of the comparative example. And from the formula in Table 3, it can be seen that the mass fraction of the crab roe flavor in Example 1 of the present invention is 0.05 parts, and the amount used is very small, which can be fully used in the crab roe sauce, exuding the crab roe flavor, and the flavor is long-lasting and stable.

[0109] The above is a detailed description of the embodiments of the present invention, but the present invention is not limited to the above embodiments. Various changes can be made within the knowledge of ordinary technicians in the relevant technical field without departing from the purpose of the present invention. In addition, the embodiments of the present invention and the features in the embodiments can be combined with each other without conflict.

Claims

1. A crab roe flavor, characterized in that: The invention is composed of the following ingredients in parts by weight: crab roe flavor base material, dimethyl sulfide, trimethylamine, caprylic acid, capric acid, thiothiazole, furanone, ethyl maltol, 2-acetylpyrazine, ethyl myristate, isopentanol, trans-2-heptenal, tetrahydropyrrole, 2-acetylpyridine, 1-octen-3-ol, trimethylpyrazine, 2-methyl-3-mercaptofuran and 3-methylthiopropanal; The crab roe flavor base material comprises crab roe enzymolyte, phenylalanine, lysine hydrochloride, glutamic acid, cysteine ​​hydrochloride, fructose syrup, glucose, salad oil, BHA and monoglycerol fatty acid ester.

2. The crab roe flavor according to claim 1, characterized in that The crab roe enzymatic hydrolysate comprises crab roe and protease.

3. The crab roe flavor according to claim 1, characterized in that The crab roe flavor base is prepared by the following preparation method: salad oil, crab roe enzymolysate, phenylalanine, lysine hydrochloride, glutamic acid, cysteine ​​hydrochloride, fructose syrup and glucose are mixed, reacted at 100-120° C. for 30-70 minutes, cooled to 70-90° C., and mixed with BHA and monoglycerol fatty acid ester to obtain the crab roe flavor base.

4. The crab roe flavor according to claim 2, characterized in that The crab roe enzymolysate is prepared by the following preparation method: mixing crab roe and water, grinding, heating to 60-70° C., adding protease, and performing enzymolysis to obtain the crab roe enzymolysate.

5. The crab roe flavor according to any one of claims 1 to 4, characterized in that In parts by mass, the crab roe flavor comprises 80-95 parts of crab roe flavor base, 0.1-2 parts of dimethyl sulfide, 0.5-2 parts of trimethylamine, 0.01-0.5 parts of octanoic acid, 0.01-0.2 parts of capric acid, 1-15 parts of thiothiazole, 0.01-0.2 parts of furanone, 0.1-0.8 parts of ethyl maltol, 0.01-0.1 parts of 2-acetylpyrazine, 0.02-0.1 parts of ethyl myristate, and 0.02-0.1 parts of ethyl myristate. ~0.3 parts, isopentanol 0.01~0.15 parts, trans-2-heptenal 0.01~0.15 parts, tetrahydropyrrole 0.01~2 parts, 2-acetylpyridine 0.01~0.1, 1-octen-3-ol 0.01~0.1, trimethylpyrazine 0.01~0.1 parts, 2-methyl-3-mercaptofuran 0.001~0.1 parts, 3-methylthiopropionaldehyde 0.01~0.1 parts.

6. The method for preparing the crab roe flavor according to any one of claims 1 to 5, comprising the following steps: Evenly mix crab roe flavor base, dimethyl sulfide, trimethylamine, caprylic acid, capric acid, thiothiazole, furanone, ethyl maltol, 2-acetylpyrazine, ethyl myristate, isopentanol, trans-2-heptenal, tetrahydropyrrole, 2-acetylpyridine, 1-octen-3-ol, trimethylpyrazine, 2-methyl-3-mercaptofuran and 3-methylthiopropionaldehyde.

7. Use of the crab roe flavor according to any one of claims 1 to 5 in preparing food.

8. The use according to claim 7, characterized in that: The food includes condiments, sauces and snack foods.

9. A crab roe seasoning comprising the crab roe flavor according to any one of claims 1 to 5 and powdered sugar, egg yolk powder, monosodium glutamate, maltodextrin, soy sauce powder, yeast powder, garlic powder, onion powder, licorice powder, red pepper powder and silicon dioxide.

10. A crab roe sauce comprising the crab roe essence according to any one of claims 1 to 5 and bean paste, glutinous rice flour, salted egg yolk, ground ginger, sugar, vinegar, chicken essence and oil.

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