Oyster juice fishy smell removing and essence increasing deep processing technology and application

Abstract

The invention belongs to the technical field of deep processing of aquatic products, and discloses a deep processing process and application of an oyster juice deodorizing and essence increasing essence. The deep processing technology comprises the following steps: filtering an oyster juice raw material to obtain a filtrate; heating to 60-80 DEG C by using an ultrahigh-temperature instantaneous sterilizer; adjusting the pH value to 4.0-5.0, adding glycogen accounting for 1%-3% of the total mass of the filtrate, and uniformly stirring and mixing; secondary heating is carried out at the temperature of 80-120 DEG C; adding a liquorice extracting solution and / or a momordica grosvenori extracting solution which is 0.1-0.5% of the total mass of the filtrate, and uniformly stirring; the temperature of the third heating is 80-120 DEG C; and cooling, centrifuging and filtering to obtain supernate. According to the deep processing process for removing fishy smell of oyster juice and increasing essence, the overall flavor of the oyster juice is improved, and the quality stability of oyster sauce is improved.

Description

Technical Field

[0001] The invention relates to the technical field of deep processing of aquatic products, and in particular to a deep processing technology for removing fishy smell and enhancing flavor of oyster juice and its application. Background Art

[0002] Shellfish is an important marine aquaculture resource, among which oysters are the main category. Oysters not only have high protein and glycogen contents of 7.3 and 4.9%, but also have a complete amino acid composition system, of which 7 are essential amino acids. In addition, glutamic acid (Glu) and aspartic acid (Asp) account for the highest proportion of all amino acids in the amino acid composition of oysters. These two amino acids are also important freshness substances; because of their high-quality components, they are suitable for the development of condiments. Nowadays, condiments based on seafood as raw materials have good development prospects and are easily accepted by the market.

[0003] Oyster sauce is a semi-finished product with high freshness and delicious taste made by shelling oysters, quick freezing, cold chain, boiling, enzymolysis, fermentation and other processes; after a series of boiling and enzymolysis processes, the main umami amino acids aspartic acid and glutamic acid of oysters can be significantly improved. The existing oyster sauce on the market has the problems of insufficient sweetness and weak oyster flavor. More seriously, it may have unpleasant flavors such as fat and earthy smell; its unpleasant flavors such as fishy smell and fat taste will be difficult to eliminate or cover up, thus affecting the quality of oyster sauce.

[0004] Oysters also undergo lipid oxidation and protein degradation during the hydrolysis process, thereby producing a variety of aroma substances with strong fishy, ​​fat, grassy and metallic flavors, such as acetaldehyde and 3-methylbutyraldehyde. At present, many methods have been developed in the industry to eliminate the unpleasant flavors of oyster juice, such as fat and earthy smells. For example, the use of scented tea to treat oyster hydrolysate can increase 5 volatile compounds with pleasant flavor characteristics such as floral and fruity fragrances, such as benzaldehyde, phenylacetaldehyde, phenylethanol, acetone, and methyl acetate, and reduce 8 volatile compounds with unpleasant characteristic flavors such as fishy smells, including octanal and hexanal. For example, spices (such as chemical glue, star anise, ginger, and onions) are used to cover up the fishy smell of the product itself, thereby achieving the purpose of "deodorization". Another example is the use of active peptides, zeolites and other substances with physical adsorption to adsorb fishy substances. There are also methods such as extraction and vacuum deodorization. The above methods can achieve the deodorization of seafood materials to a certain extent, but there are also defects to varying degrees. The use of scented tea to remove fishy smell mainly utilizes the antioxidant properties of polyphenols, but the structure of polyphenols is unstable and easily decomposed under the action of heat treatment, and the production of oyster sauce products cannot be separated from the heat treatment process. Using spices with distinctive flavors to cover up the fishy smell of the product itself will introduce the pungent taste of spices, which does not match the original sweet flavor of oyster sauce. The use of activated carbon and other methods for deodorization not only has a complex production process, but also produces a large number of by-products during the treatment process, which has high processing costs and will lead to the loss of a large number of nutrients such as protein and amino acids. Mass production methods such as extraction and vacuum deodorization have the problems of high implementation difficulty and high cost. Summary of the invention

[0005] The purpose of the present invention is to overcome the shortcomings of the prior art and provide a deep processing technology and application of oyster juice to remove the fishy smell and enhance the flavor.

[0006] To achieve the above purpose, the technical solution adopted by the present invention is as follows:

[0007] In a first aspect, the present invention provides a deep processing process for removing the fishy smell and enhancing the flavor of oyster juice, comprising the following steps:

[0008] (1) filtering the oyster juice raw material to obtain a filtrate; heating the filtrate to 60° C.-80° C. in an ultra-high temperature instantaneous sterilizer, and keeping the temperature for 10 min-30 min;

[0009] (2) adjusting the pH to 4.0-5.0, adding 1%-3% of the total mass of the filtrate glycogen, stirring and mixing; heating again at 80° C.-120° C., and keeping warm for 30 min-60 min;

[0010] (3) adding 0.1% to 0.5% of the total mass of the filtrate into liquorice extract and / or monk fruit extract, stirring evenly; heating three times at 80° C. to 120° C., and keeping warm for 10 min to 60 min;

[0011] (4) Cool down, centrifuge, and filter to obtain the supernatant.

[0012] The invention heats the oyster juice raw material to 60-80°C by UHT (ultra-high temperature instantaneous sterilization), and then pumps it into a jacketed reactor for heat preservation and maintenance, so as to pre-treat the oyster juice raw material, thereby reducing the influence of the oyster juice quality fluctuation on the product quality; then adjust the pH to 4.0-5.0, add a suitable amount of glycogen, and heat it twice. Under the conditions of low pH, high temperature and high pressure, the glycogen acid can be hydrolyzed into reducing sugar, and the hydrolyzed reducing sugar and oyster juice with high ammonia nitrogen undergo Maillard browning, thereby promoting the generation of pleasant aroma substances and improving the overall aroma and flavor of the oyster juice; then, add licorice extract and / or monk fruit extract as flavoring auxiliary materials, heat it three times to generate fragrance, add licorice and / or monk fruit as sweet and fragrant substances, thereby inhibiting the generation of fishy substances in the oyster juice, improving the sweet fragrance, oyster fragrance and burnt fragrance, and further improving the pleasant aroma substances in the oyster juice.

[0013] The oyster juice treated by the present invention has a weak fishy smell, and has prominent marine aroma, sweet aroma and burnt aroma, and reduces the influence of aldehydes or ethers such as hexanal, heptanal, dimethyl sulfide and the like in the oyster juice on the product. After adding licorice or monk fruit extract, the burnt sweet aroma is further highlighted, and the content of characteristic flavor substances of ketones, esters, furans and pyrroles represented by 2-undecanone, vinyl acetate, 2-ethylfuran and 2-acetylpyrrole is increased, thereby improving the contribution of oyster juice to the multiple flavors in oyster sauce products.

[0014] As a preferred embodiment of the deep processing technology for removing fishy smell and enhancing flavor of oyster juice according to the present invention, in step (1), the filtration is carried out using a bag filter with a mesh size of 60-100.

[0015] As a preferred embodiment of the deep processing technology for removing the fishy smell and enhancing the flavor of oyster juice described in the present invention, in step (2), the pH is adjusted using citric acid monohydrate and / or lactic acid; the glycogen includes at least one of white sugar, maltose, and fructose syrup.

[0016] As a preferred embodiment of the deep processing technology for removing the smell and enhancing the flavor of oyster juice described in the present invention, in step (2), the secondary heating is heated by an ultra-high temperature instantaneous sterilizer and is kept warm under the condition of 1 bar to 1.5 bar pressure in the jacketed reactor.

[0017] As a preferred embodiment of the deep processing technology for removing the smell and enhancing the flavor of oyster juice according to the present invention, in step (3), the preparation method of the liquorice extract or the monk fruit extract is as follows:

[0018] Take dry licorice or monk fruit, grind it into powder with a grinder, pass it through a 80-100 mesh sieve, add 3-5 times water, stir and extract for 60min-80min, filter it through 100-150 mesh to obtain the extraction solution, and then reduce the pressure and concentrate it to 50%-70% of the original solution to obtain the licorice extract or monk fruit extract.

[0019] As a preferred embodiment of the deep processing technology for removing the smell and enhancing the flavor of oyster juice described in the present invention, in step (3), the three heatings are heated by an ultra-high temperature instantaneous sterilizer and are kept warm under the condition of 1 bar to 1.5 bar pressure in the jacketed reactor.

[0020] As a preferred embodiment of the deep processing technology for removing fishy smell and enhancing flavor of oyster juice described in the present invention, in step (4), the cooling is carried out by cooling the discharge of the reactor to below 45°C-50°C through a plate heat exchanger; the centrifugation is carried out at 800rpm-1000rpm for 15min-20min to remove the precipitate, collect the supernatant, and obtain oyster juice clear liquid.

[0021] In a second aspect, the present invention provides an oyster juice prepared by the above-mentioned oyster juice deep processing technology for removing fishy smell and enhancing flavor.

[0022] In a third aspect, the present invention provides an oyster sauce comprising the following raw materials, measured by mass: 30-40 parts of the oyster juice, 20-30 parts of a 5% modified starch aqueous solution, 3-10 parts of edible salt, 2-8 parts of white sugar, 1-2 parts of monosodium glutamate, 3-5 parts of a 1% xanthan gum solution and 0.001-1.5 parts of additives.

[0023] Preferably, the additives include 0.5-1 part of I+G and 0.001-0.007 part of preservative.

[0024] In a fourth aspect, the present invention provides a method for preparing the oyster sauce, comprising the following steps:

[0025] The raw materials are mixed, cooked at 98° C.-100° C. for 30 min-60 min, and cooled to obtain a semi-fluid oyster sauce product.

[0026] In a fifth aspect, the present invention applies the deep processing technology for removing the fishy smell and enhancing the flavor of oyster juice, the oyster juice, the oyster sauce, and the preparation method in flavored foods.

[0027] Compared with the prior art, the present invention has the following beneficial effects:

[0028] The present invention conducts Maillard browning reaction with glycogen and flavoring substances and oyster juice system under low pH, high temperature and high pressure treatment conditions, studies the flavor changes under process conditions such as UHT (ultra-high temperature instantaneous sterilization), high pressure treatment, and ordinary jacket heating, improves the utilization rate of oyster juice amino acids and proteins through process optimization, increases the content of main flavor substances in oyster juice, reduces the unpleasant aroma of oyster juice such as earthy smell, sulfide fishy volatiles, aldehyde fishy smell and bitter substances by more than 20%, and flavor substances such as ketones, esters, furans and pyrroles are increased by 10%-50% and above. The oyster juice deodorization and flavoring deep processing process of the present invention improves the overall flavor of oyster juice and improves the quality stability of oyster sauce. DETAILED DESCRIPTION

[0029] To better illustrate the purpose, technical solutions and advantages of the present invention, the present invention will be further described below in conjunction with specific embodiments. It should be understood by those skilled in the art that the specific embodiments described herein are only used to explain the present invention and are not intended to limit the present invention.

[0030] Unless otherwise specified, the experimental methods used in the examples are all conventional methods; the materials, reagents, etc. used, unless otherwise specified, can be obtained from commercial channels.

[0031] The preparation method of the liquorice or momordica grosvenori extract used in the embodiment is as follows:

[0032] Take dry licorice or monk fruit, grind it into powder with a grinder, pass it through an 80-mesh sieve, add 5 times water, stir and extract for 60 minutes, filter it through a 150-mesh gauze bag to obtain the extraction solution, and then concentrate it under reduced pressure to 70% of the original solution to obtain licorice extract or monk fruit extract, and set it aside.

[0033] Embodiment 1: A deep processing technology for removing fishy smell and enhancing flavor of oyster juice

[0034] The deep processing technology of oyster juice to remove the fishy smell and increase the flavor comprises the following steps:

[0035] (1) Filtration: Filter the oyster juice raw material using a 60-mesh bag filter.

[0036] (2) First stage heating and heat preservation: The filtered oyster juice is heated to 60°C using an ultra-high temperature instantaneous sterilizer and pumped into a jacketed reactor for heat preservation for 30 min.

[0037] (3) Acid adjustment and glycogen addition: add citric acid monohydrate to adjust the system to pH = 4.0, add 2% of the total weight of oyster juice white sugar, stir and mix to dissolve.

[0038] (4) Second stage heating and heat preservation: Use an ultra-high temperature instantaneous sterilizer to heat to 80°C, and continue to react at normal pressure in the jacketed reactor for 60 minutes.

[0039] (5) Adding flavoring and seasoning auxiliary materials: Add 0.1% of the total weight of oyster juice into licorice extract and stir to mix evenly.

[0040] (6) Three-stage insulation maintenance: The jacketed reactor is heated to maintain 80±1°C and kept at normal pressure for 30 min.

[0041] (7) Cooling: The discharge material is cooled to below 50±1℃ through a plate heat exchanger and kept ready for use.

[0042] (8) Centrifugal filtration: The cooled oyster juice solution is centrifuged at 1000 r / min for 15 min to remove the precipitate, and the supernatant is collected for later use.

[0043] Embodiment 2: A deep processing technology for removing fishy smell and enhancing flavor of oyster juice

[0044] The deep processing technology of oyster juice to remove the fishy smell and increase the flavor comprises the following steps:

[0045] (1) Filtration: Filter the oyster juice raw material using a 60-mesh bag filter.

[0046] (2) First-stage heating and heat preservation: The filtered oyster juice is heated to 80°C using an ultra-high temperature instantaneous sterilizer and pumped into a jacketed reactor for heat preservation for 30 min.

[0047] (3) Acid adjustment and glycogen addition: Add lactic acid to adjust the system pH to 4.0, add maltose syrup at 2% of the total mass of oyster juice, and stir to mix and dissolve.

[0048] (4) Second stage heating and heat preservation: Use an ultra-high temperature instantaneous sterilizer to heat to 90°C, and continue to react at normal pressure in a jacketed reactor for 60 minutes.

[0049] (5) Adding flavoring and seasoning auxiliary materials: Add 0.1% of the total weight of oyster juice into licorice extract and stir to mix evenly.

[0050] (6) Three-stage insulation maintenance: The jacketed reactor is heated to maintain 80±1°C and kept at normal pressure for 30 min.

[0051] (7) Cooling: The discharge material is cooled to below 50±1℃ through a plate heat exchanger and kept ready for use.

[0052] (8) Centrifugal filtration: The cooled oyster juice solution is centrifuged at 1000 r / min for 15 min to remove the precipitate, and the supernatant is collected for later use.

[0053] Embodiment 3: A deep processing technology for removing fishy smell and enhancing flavor of oyster juice

[0054] The deep processing technology of oyster juice to remove the fishy smell and increase the flavor comprises the following steps:

[0055] (1) Filtration: Filter the oyster juice raw material using a 60-mesh bag filter.

[0056] (2) First-stage heating and heat preservation: The filtered oyster juice is heated to 60°C using an ultra-high temperature instantaneous sterilizer and pumped into a jacketed reactor for heat preservation for 20 min.

[0057] (3) Acid adjustment and glycogen addition: add citric acid monohydrate to adjust the system pH to 4.5, add fructose-glucose syrup at 2% of the total mass of oyster juice, stir and mix to dissolve.

[0058] (4) Second stage heating and insulation: Use an ultra-high temperature instantaneous sterilizer to heat to 110°C, and continue to heat and react at a pressure of 1.2 bar in a jacketed reactor for 40 minutes.

[0059] (5) Adding flavoring and seasoning auxiliary materials: Add 0.1% of the total weight of oyster juice into monk fruit extract and stir to mix evenly.

[0060] (6) Three-stage insulation maintenance: The jacketed reactor was heated to maintain 110±1°C and maintained at 1.2 bar pressure for 60 min.

[0061] (7) Cooling: The discharge material is cooled to below 50±1℃ through a plate heat exchanger and kept ready for use.

[0062] (8) Centrifugal filtration: The cooled oyster juice solution is centrifuged at 1000 r / min for 10 min to remove the precipitate, and the supernatant is collected for later use.

[0063] Embodiment 4: A deep processing technology for removing fishy smell and enhancing flavor of oyster juice

[0064] The deep processing technology of oyster juice to remove the fishy smell and increase the flavor comprises the following steps:

[0065] (1) Filtration: Filter the oyster juice raw material using an 80-mesh bag filter.

[0066] (2) First-stage heating and heat preservation: The filtered oyster juice is heated to 70°C using an ultra-high temperature instantaneous sterilizer and pumped into a jacketed reactor for heat preservation for 20 min.

[0067] (3) Acid adjustment and glycogen addition: Add lactic acid to adjust the system pH to 4.5, add fructose-glucose syrup at 2% of the total mass of oyster juice, stir and mix to dissolve.

[0068] (4) Second stage heating and insulation: Use an ultra-high temperature instantaneous sterilizer to heat to 110°C, and continue to heat and react at a pressure of 1.25 bar in a jacketed reactor for 50 minutes.

[0069] (5) Adding flavoring and seasoning auxiliary materials: Add 0.1% of the total weight of oyster juice into monk fruit extract and stir to mix evenly.

[0070] (6) Three-stage insulation maintenance: The jacketed reactor was heated to maintain 110±1°C and maintained at a pressure of 1.25 bar for 50 min.

[0071] (7) Cooling: The discharge material is cooled to below 50±1℃ through a plate heat exchanger and kept ready for use.

[0072] (8) Centrifugal filtration: The cooled oyster juice solution is centrifuged at 1000 r / min for 10 min to remove the precipitate, and the supernatant is collected for later use.

[0073] Example 5: A deep processing technology for removing fishy smell and enhancing flavor of oyster juice

[0074] The deep processing technology of oyster juice to remove the fishy smell and increase the flavor comprises the following steps:

[0075] (1) Filtration: Filter the oyster juice raw material using an 80-mesh bag filter.

[0076] (2) First-stage heating and heat preservation: The filtered oyster juice is heated to 80°C using an ultra-high temperature instantaneous sterilizer and pumped into a jacketed reactor for heat preservation for 10 min.

[0077] (3) Acid adjustment and glycogen addition: add citric acid monohydrate to adjust the system to pH = 5.0, add 2% of the total weight of oyster juice white sugar, stir and mix to dissolve.

[0078] (4) Second stage heating and insulation: Use an ultra-high temperature instantaneous sterilizer to heat to 120°C, and continue to heat and react at a pressure of 1.40 bar in a jacketed reactor for 60 minutes.

[0079] (5) Adding flavoring and seasoning auxiliary materials: Add 0.1% of the total weight of oyster juice into monk fruit extract and stir to mix evenly.

[0080] (6) Three-stage insulation maintenance: The jacketed reactor is heated to maintain 120±1°C and maintained at a pressure of 1.40 bar for 40 min.

[0081] (7) Cooling: The discharge material is cooled to below 50±1℃ through a plate heat exchanger and kept ready for use.

[0082] (8) Centrifugal filtration: The cooled oyster juice solution is centrifuged at 1000 r / min for 10 min to remove the precipitate, and the supernatant is collected for later use.

[0083] Example 6: A deep processing technology for removing fishy smell and enhancing flavor of oyster juice

[0084] The deep processing technology of oyster juice to remove the fishy smell and increase the flavor comprises the following steps:

[0085] (1) Filtration: Filter the oyster juice raw material using a 100-mesh bag filter.

[0086] (2) First-stage heating and heat preservation: The filtered oyster juice is heated to 80°C using an ultra-high temperature instantaneous sterilizer and pumped into a jacketed reactor for heat preservation for 10 min.

[0087] (3) Acid adjustment and glycogen addition: add citric acid monohydrate to adjust the system to pH = 5.0, add 2% of the total weight of oyster juice white sugar, stir and mix to dissolve.

[0088] (4) Second stage heating and insulation: Use an ultra-high temperature instantaneous sterilizer to heat to 120°C, and continue to heat and react at a pressure of 1.50 bar in a jacketed reactor for 60 minutes.

[0089] (5) Adding flavoring and seasoning auxiliary materials: Add 0.1% of the total weight of oyster juice into monk fruit extract and stir to mix evenly.

[0090] (6) Three-stage insulation maintenance: The jacketed reactor is heated to maintain 120±1°C and maintained at a pressure of 1.50 bar for 60 min.

[0091] (7) Cooling: The discharge material is cooled to below 50±1℃ through a plate heat exchanger and kept ready for use.

[0092] (8) Centrifugal filtration: The cooled oyster juice solution is centrifuged at 1000 r / min for 10 min to remove the precipitate, and the supernatant is collected for later use.

[0093] Comparative Example 1: A deep processing technology for removing fishy smell and enhancing flavor of oyster juice

[0094] The deep processing technology of oyster juice to remove the fishy smell and increase the flavor comprises the following steps:

[0095] (1) Filtration: Filter the oyster juice raw material using an 80-mesh bag filter.

[0096] (2) First-stage heating and heat preservation: The filtered oyster juice is heated to 70°C using an ultra-high temperature instantaneous sterilizer and pumped into a jacketed reactor for heat preservation for 20 min.

[0097] (3) Acid adjustment and glycogen addition: Add lactic acid to adjust the system pH to 4.5, add fructose-glucose syrup at 2% of the total mass of oyster juice, stir and mix to dissolve.

[0098] (4) Second stage heating and insulation: Use an ultra-high temperature instantaneous sterilizer to heat to 110°C, and continue to heat and react at a pressure of 1.25 bar in a jacketed reactor for 50 minutes.

[0099] (5) Three-stage insulation maintenance: The jacketed reactor is heated to maintain 110±1°C and maintained at a pressure of 1.25 bar for 50 min.

[0100] (6) Cooling: The discharge material is cooled to below 50±1℃ through a plate heat exchanger and kept ready for use.

[0101] (7) Centrifugal filtration: The cooled oyster juice solution is centrifuged at 1000 r / min for 10 min to remove the precipitate, and the supernatant is collected for later use.

[0102] Comparative Example 2: A deep processing technology for removing fishy smell and enhancing flavor of oyster juice

[0103] The deep processing technology of oyster juice to remove the fishy smell and increase the flavor comprises the following steps:

[0104] (1) Filtration: Filter the oyster juice raw material using an 80-mesh bag filter.

[0105] (2) First-stage heating and heat preservation: The filtered oyster juice is heated to 70°C using an ultra-high temperature instantaneous sterilizer and pumped into a jacketed reactor for heat preservation for 20 min.

[0106] (3) Acid adjustment and glycogen input: Lactic acid was added to adjust the system pH to 4.5.

[0107] (4) Second stage heating and insulation: Use an ultra-high temperature instantaneous sterilizer to heat to 110°C, and continue to heat and react at a pressure of 1.25 bar in a jacketed reactor for 50 minutes.

[0108] (5) Adding flavoring and seasoning auxiliary materials: Add 0.1% of the total weight of oyster juice into monk fruit extract and stir to mix evenly.

[0109] (6) Three-stage insulation maintenance: The jacketed reactor was heated to maintain 110±1°C and maintained at a pressure of 1.25 bar for 50 min.

[0110] (7) Cooling: The discharge material is cooled to below 50±1℃ through a plate heat exchanger and kept ready for use.

[0111] (8) Centrifugal filtration: The cooled oyster juice solution is centrifuged at 1000 r / min for 10 min to remove the precipitate, and the supernatant is collected for later use.

[0112] Comparative Example 3: A deep processing technology for removing fishy smell and enhancing flavor of oyster juice

[0113] The deep processing technology of oyster juice to remove the fishy smell and increase the flavor comprises the following steps:

[0114] (1) Filtration: Filter the oyster juice raw material using an 80-mesh bag filter.

[0115] (2) First-stage heating and heat preservation: The filtered oyster juice is heated to 100°C using an ultra-high temperature instantaneous sterilizer and pumped into a jacketed reactor for heat preservation for 20 min.

[0116] (3) Acid adjustment and glycogen addition: Add lactic acid to adjust the system pH to 4.5, add fructose-glucose syrup at 2% of the total mass of oyster juice, stir and mix to dissolve.

[0117] (4) Second stage heating and insulation: Use an ultra-high temperature instantaneous sterilizer to heat to 110°C, and continue to heat and react at a pressure of 1.25 bar in a jacketed reactor for 50 minutes.

[0118] (5) Adding flavoring and seasoning auxiliary materials: Add 0.1% of the total weight of oyster juice into monk fruit extract and stir to mix evenly.

[0119] (6) Three-stage insulation maintenance: The jacketed reactor was heated to maintain 110±1°C and maintained at a pressure of 1.25 bar for 50 min.

[0120] (7) Cooling: The discharge material is cooled to below 50±1℃ through a plate heat exchanger and kept ready for use.

[0121] (8) Centrifugal filtration: The cooled oyster juice solution is centrifuged at 1000 r / min for 10 min to remove the precipitate, and the supernatant is collected for later use.

[0122] Comparative Example 4: A deep processing technology for removing fishy smell and enhancing flavor of oyster juice

[0123] The deep processing technology of oyster juice to remove the fishy smell and increase the flavor comprises the following steps:

[0124] (1) Filtration: Filter the oyster juice raw material using an 80-mesh bag filter.

[0125] (2) First-stage heating and heat preservation: The filtered oyster juice is heated to 70°C using an ultra-high temperature instantaneous sterilizer and pumped into a jacketed reactor for heat preservation for 20 min.

[0126] (3) Acid adjustment and glycogen addition: Add 2% of the total mass of oyster juice into fructose syrup, stir and mix to dissolve.

[0127] (4) Second stage heating and insulation: Use an ultra-high temperature instantaneous sterilizer to heat to 110°C, and continue to heat and react at a pressure of 1.25 bar in a jacketed reactor for 50 minutes.

[0128] (5) Adding flavoring and seasoning auxiliary materials: Add 0.1% of the total weight of oyster juice into monk fruit extract and stir to mix evenly.

[0129] (6) Three-stage insulation maintenance: The jacketed reactor was heated to maintain 110±1°C and maintained at a pressure of 1.25 bar for 50 min.

[0130] (7) Cooling: The discharge material is cooled to below 50±1℃ through a plate heat exchanger and kept ready for use.

[0131] (8) Centrifugal filtration: The cooled oyster juice solution is centrifuged at 1000 r / min for 10 min to remove the precipitate, and the supernatant is collected for later use.

[0132] Comparative Example 5: A deep processing technology for removing fishy smell and enhancing flavor of oyster juice

[0133] The deep processing technology of oyster juice to remove the fishy smell and increase the flavor comprises the following steps:

[0134] (1) Filtration: Filter the oyster juice raw material using a 60-mesh bag filter.

[0135] (2) First stage heating and heat preservation: The filtered oyster juice is heated to 60°C using an ultra-high temperature instantaneous sterilizer and pumped into a jacketed reactor for heat preservation for 30 min.

[0136] (3) Acid adjustment and glycogen addition: add citric acid monohydrate to adjust the system to pH = 4.0, add 2% of the total weight of oyster juice white sugar, stir and mix to dissolve.

[0137] (4) Second stage heating and heat preservation: Use an ultra-high temperature instantaneous sterilizer to heat to 80°C, and continue to react at normal pressure in the jacketed reactor for 60 minutes.

[0138] (5) Three-stage insulation maintenance: The jacketed reactor is heated to maintain 80±1°C and kept at normal pressure for 30 min.

[0139] (6) Cooling: The discharge material is cooled to below 50±1℃ through a plate heat exchanger and kept ready for use.

[0140] (7) Centrifugal filtration: The cooled oyster juice solution is centrifuged at 1000 r / min for 15 min to remove the precipitate, and the supernatant is collected for later use.

[0141] Test Example 1: Oyster Sauce

[0142] Take 35 parts of oyster juice, 25 parts of 5% modified starch aqueous solution, 6 parts of edible salt, 5 parts of white sugar, 1.5 parts of monosodium glutamate, 4 parts of 1% xanthan gum solution, 1 part of I+G and 0.007 parts of preservatives by mass, cook at 100°C for 30 minutes, and then cool to obtain the finished oyster sauce.

[0143] The oyster juice clear liquid is taken from the reserve clear liquid prepared in Examples 1-6 respectively.

[0144] Test Example 2: Oyster Sauce

[0145] The invention discloses a method for preparing oyster sauce by mixing 30 parts of oyster juice, 20 parts of 5% modified starch aqueous solution, 3 parts of edible salt, 2 parts of white sugar, 1 part of monosodium glutamate, 3 parts of 1% xanthan gum solution, 1 part of I+G and 0.007 parts of preservative, and cooking the mixture at 98°C for 30 minutes. The mixture is then cooled to obtain the finished oyster sauce.

[0146] The oyster juice clear liquid is taken from the reserve clear liquid prepared in Examples 1-6 respectively.

[0147] Test Example 3: Oyster Sauce

[0148] The invention discloses a method for preparing oyster sauce by mixing 35 parts of oyster juice, 30 parts of 5% modified starch aqueous solution, 10 parts of edible salt, 8 parts of white sugar, 2 parts of monosodium glutamate, 5 parts of 1% xanthan gum solution, 1 part of I+G and 0.007 parts of preservative, and cooking the mixture at 100°C for 30 minutes. The mixture is then cooled to obtain the finished oyster sauce.

[0149] The oyster juice clear liquid is taken from the reserve clear liquid prepared in Examples 1-6 respectively.

[0150] Test example:

[0151] (1) Detection of oyster sauce flavor substances

[0152] The oyster juice samples prepared in Examples 1-6 and Comparative Examples 1-5 were taken respectively, and the main flavor substances in the oyster juice samples were separated, extracted and enriched using solid phase microextraction, and the main flavor substances in the enriched products were detected using gas chromatography-mass spectrometry.

[0153] The test results are shown in Table 1:

[0154] Table 1 Comparison of main flavor substances in oyster juice under different processing technologies (%)

[0155]

[0156]

[0157] It can be seen that the oyster juice clear liquid samples prepared in Examples 1-6 have weak fishy smell, and prominent marine aroma, sweet aroma and burnt aroma, which reduces the impact of aldehydes or ethers such as hexanal, heptanal, and dimethyl sulfide in the oyster juice on the product. After adding licorice or monk fruit extract, the burnt sweet aroma is further highlighted, and the content of ketone, ester, furan and pyrrole characteristic flavor substances represented by 2-undecanone, vinyl acetate, 2-ethylfuran and 2-acetylpyrrole is increased, which improves the contribution of oyster juice to the multiple flavors in oyster sauce products.

[0158] (2) Sensory evaluation of oyster sauce

[0159] Twenty professional appraisers were organized to conduct sensory evaluation on the oyster juice samples prepared in Examples 1-6 and Comparative Examples 1-5, respectively, using the scoring table in Table 2 as the evaluation criteria.

[0160] Table 2 Oyster sauce flavor evaluation criteria

[0161]

[0162] The average scores after evaluation are shown in Table 3:

[0163] Table 3 Oyster sauce flavor evaluation results (average score)

[0164]

[0165]

[0166] It can be seen that the sensory scores of the oyster juice samples prepared in Examples 1-6 are all above 150 points, indicating that the color, aroma and taste of the oyster juice are greatly improved and enhanced, and the quality is excellent.

[0167] Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present invention rather than to limit the scope of protection of the present invention. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solution of the present invention can be modified or replaced by equivalents without departing from the essence and scope of the technical solution of the present invention.

Claims

1. A deep processing process for removing fishy smell and enhancing flavor of oyster juice, characterized in that: The following steps are involved: (1) filtering the oyster juice raw material to obtain a filtrate; heating the filtrate to 60° C.-80° C. in an ultra-high temperature instantaneous sterilizer, and keeping the temperature for 10 min-30 min; (2) adjusting the pH to 4.0-5.0, adding 1%-3% of the total mass of the filtrate glycogen, stirring and mixing; heating again at 80° C.-120° C., and keeping warm for 30 min-60 min; (3) adding 0.1% to 0.5% of the total mass of the filtrate into liquorice extract and / or monk fruit extract, stirring evenly; heating three times at 80° C. to 120° C., and keeping warm for 10 min to 60 min; (4) Cool down, centrifuge, and filter to obtain the supernatant.

2. The deep processing process for removing the fishy smell and enhancing the flavor of oyster juice according to claim 1, characterized in that: In step (1), the filtration is performed using a bag filter with a mesh size of 60-100.

3. The deep processing process for removing the fishy smell and enhancing the flavor of oyster juice according to claim 1, characterized in that: In step (2), the pH is adjusted using citric acid monohydrate and / or lactic acid; the glycogen includes at least one of white sugar, maltose, and fructose syrup.

4. The deep processing process for removing the fishy smell and enhancing the flavor of oyster juice according to claim 1, characterized in that: In step (2), the secondary heating is performed by using an ultra-high temperature instantaneous sterilizer, and the temperature is maintained under the condition of 1 bar to 1.5 bar pressure in the jacketed reactor.

5. The deep processing process for removing the fishy smell and enhancing the flavor of oyster juice according to claim 1, characterized in that: In step (3), the preparation method of the liquorice extract or the momordica grosvenori extract is: Take dry licorice or monk fruit, grind it into powder with a grinder, pass it through a 80-100 mesh sieve, add 3-5 times water, stir and extract for 60min-80min, filter it through 100-150 mesh to obtain the extraction solution, and then reduce the pressure and concentrate it to 50%-70% of the original solution to obtain the licorice extract or monk fruit extract.

6. The deep processing process for removing the fishy smell and enhancing the flavor of oyster juice according to claim 1, characterized in that: In step (3), the three heatings are performed using an ultra-high temperature instantaneous sterilizer and the temperature is maintained under a pressure of 1 bar to 1.5 bar in a jacketed reactor.

7. An oyster sauce, characterized in that: The oyster juice is prepared by the deep processing process for removing the smell and enhancing the flavor of oyster juice as described in any one of claims 1 to 6.

8. An oyster sauce, characterized in that: The invention comprises the following raw materials by weight: 30-40 parts of the oyster juice according to claim 7, 20-30 parts of a 5% modified starch aqueous solution, 3-10 parts of edible salt, 2-8 parts of white sugar, 1-2 parts of monosodium glutamate, 3-5 parts of a 1% xanthan gum solution and 0.001-1.5 parts of additives.

9. A method for preparing oyster sauce according to claim 8, characterized in that: The following steps are involved: The raw materials are mixed, cooked at 98° C.-100° C. for 30 min-60 min, and cooled to obtain the finished oyster sauce.

10. Use of the deep processing technology for removing fishy smell and enhancing flavor of oyster juice as described in any one of claims 1 to 6, the oyster juice as described in claim 7, the oyster sauce as described in claim 8, and the preparation method as described in claim 9 in flavored foods.

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