Areca-nut-like octopus product rich in taurine and octopamine and preparation process thereof

Abstract

The invention discloses a taurine and octopamine enriched areca-nut-like octopus product and a preparation process thereof, and belongs to the technical field of food, the taurine and octopamine enriched areca-nut-like octopus product is a chewy octopus product with a refreshing effect, and has the effect of harmlessly replacing areca-nut eating feeling and eating experience. The taurine and the octopamine in the internal organs of the octopus are enriched through a proper process and are developed into products with refreshing and consciousness restoring functions, healthy and harmless areca-nut substitute products are developed, and deep processing of the octopus and high-value utilization of byproducts of the octopus are enriched. According to the invention, through reutilization of the octopus viscera, wastes can be reduced, economic values can be created for related industries, and sustainable development is promoted.

Description

Technical Field

[0001] The invention belongs to the technical field of food, and in particular relates to a betel nut octopus product enriched in taurine and octopamine and a preparation process thereof. Background Art

[0002] Betel nut is a widely consumed plant, especially in Southeast Asia and parts of China. It is the fruit of the betel nut tree and is popular among consumers for its refreshing effect. Many people are accustomed to chewing betel nut while working or studying to help improve their concentration and energy. However, although betel nut can bring a short-term refreshing effect, its health hazards cannot be ignored. First of all, betel nut is considered a carcinogen, and long-term consumption habits are closely related to the occurrence of various cancers such as oral cancer and esophageal cancer. Studies have shown that the chemical components in betel nut can damage the oral mucosa and cause lesions in the mouth. In addition, chewing betel nut may also cause diseases of the teeth and gums, leading to loose teeth, bad breath and other problems. Secondly, the ingredients in betel nut can cause addiction. After many consumers first experience the refreshing effect, they gradually become dependent on it and find it difficult to quit. People who rely on betel nut often feel anxious and tired in life, and then rely more on betel nut to relieve these discomforts. Although betel nut is regarded as a social activity and habit in some cultures, its health risks cannot be ignored. In order to better maintain health, we need to find other safer ways to refresh ourselves or develop healthy and harmless "betel nut alternative products".

[0003] Octopus belongs to the phylum Mollusca, class Cephalopoda. Octopus is known for its unique body structure and high intelligence. Their body is divided into head, trunk and tentacles, and the head is its important physiological structure. Due to its unique biological structure and composition, the cooked octopus head has outstanding elasticity, toughness and chewiness. In addition, the octopus head contains a large number of internal organs, including intestinal glands, stomach and other organs. The octopus internal organs contain taurine and octopamine as refreshing substances, which can play a role similar to betel nut in refreshing the mind and relieving anxiety. However, the internal organs of octopus are usually not suitable for consumption because they taste bad and may cause physical discomfort. Therefore, it is of great significance if the internal organs of octopus can be developed into a healthy and harmless "betel nut substitute product". Summary of the invention

[0004] In order to solve the above technical problems, the present invention provides a betel nut octopus product enriched with taurine and octopamine and a preparation process thereof.

[0005] To achieve the above object, the present invention provides the following technical solutions:

[0006] One of the technical solutions of the present invention:

[0007] A preparation process of a betel nut octopus product enriched in taurine and octopamine comprises the following steps: ultrasonic-assisted wet salting and ultra-high pressure treatment of octopus viscera to obtain a homogenate; ultra-speed fermentation of the homogenate is performed under the assistance of a static magnetic field to obtain a fermentation liquid enriched in taurine and octopamine; impurity removal, decolorization, deodorization, sterilization, concentration and compounding of the fermentation liquid enriched in taurine and octopamine are performed to obtain a compound fermentation liquid; the compound fermentation liquid is used in the processing of dried octopus heads or dried octopuses to obtain the betel nut octopus product enriched in taurine and octopamine.

[0008] The main refreshing substance in betel nut is arecoline, which can stimulate the central nervous system, produce a refreshing effect, help relieve fatigue, and improve mental state. Octopus viscera is rich in protein, amino acids and bioactive substances, among which taurine and octopamine are refreshing substances. Taurine has the effects of promoting muscle growth and repair, anti-fatigue, anti-oxidation and maintaining nerve function. Octopamine has special pharmacological effects and physiological functions such as regulating human metabolism, maintaining blood sugar balance, and improving attention. The present invention enriches taurine and octopamine in octopus viscera through appropriate processes and develops them into products with refreshing functions, develops healthy and harmless "betel nut substitute products", enriches octopus deep processing and high-value utilization of its by-products. The present invention can not only reduce waste by reusing octopus viscera, but also create economic value for related industries and promote sustainable development. The betel nut-like octopus head enriched with taurine and octopamine of the present invention is a chewable octopus head product with a refreshing effect, which has the effect of harmlessly replacing the betel nut eating experience and eating experience.

[0009] Furthermore, the preparation process of the betel nut octopus product enriched with taurine and octopamine comprises the following steps:

[0010] (1) placing the octopus viscera in salt water, and performing ultrasonic-assisted wet salting to obtain the salted viscera, crushing the salted viscera, homogenizing, adding water to homogenize until the viscera are in a mushy state, and performing ultrahigh pressure treatment at 200 MPa to obtain a homogenate;

[0011] (2) preheating the homogenate in a 50° C. water bath for 10 min, adding a composite protease, performing enzymolysis, performing enzyme inactivation treatment after the enzymolysis is completed, adding water after cooling to room temperature, adding soy sauce koji, and performing ultrafast fermentation under the assistance of a static magnetic field to obtain a fermentation liquid rich in taurine and octopamine;

[0012] (3) heating the fermentation liquid rich in taurine and octopamine to 85-90° C., and filtering it with kaolin and fine sand while it is hot to obtain a coarse filtrate;

[0013] (4) adding chitosan flocculant to the coarse filtrate, separating and obtaining a flocculated filtrate after solid-liquid separation, adding food-grade silica gel powder thereto, obtaining a first supernatant after solid-liquid separation, adding food-grade wood activated carbon to the first supernatant, and filtering to obtain a second supernatant;

[0014] (5) desalting the second supernatant by ultrafiltration desalination process and intermittent constant volume method, obtaining unreconstituted fermentation stock solution after the conductivity value stabilizes, and concentrating;

[0015] (6) compounding the concentrated uncompounded fermentation liquid with menthol, erythritol, vitamin C, niacinamide and essence to obtain a compounded fermentation liquid, and performing ultra-high temperature instantaneous sterilization on the compounded fermentation liquid;

[0016] (7) cleaning the octopus head with micro-nano bubbles, boiling the octopus head in boiling water after cleaning, taking it out after cooking and centrifuging it for dehydration, adding pickling liquid to the dehydrated octopus head, pickling it, hot air drying it until the surface of the octopus head is slightly wrinkled, injecting the sterilized composite fermentation liquid into the octopus head, drying it, and obtaining a betel nut octopus product enriched with taurine and octopamine; or

[0017] The octopus after the internal organs are removed is cleaned with micro-nano bubbles, and after cleaning, the octopus is boiled in boiling water, taken out after cooking and centrifuged for dehydration, the dehydrated octopus is hot-air dried, and treated at a shear rate of 4000 r / min for 8 minutes to obtain octopus powder, and the octopus powder, the sterilized composite fermentation liquid and the seasoning liquid are mixed, and extruded to obtain a betel nut octopus product enriched with taurine and octopamine.

[0018] In step (1), the method for obtaining the octopus viscera is as follows: octopus produced in unpolluted sea areas is selected (heavy metal content is required not to exceed the standard), the octopus is cleaned, the head and feet of the octopus are separated, the teeth and eyes of the octopus are removed, and the viscera in the head are taken out to obtain the octopus viscera.

[0019] In step (1), the salinity of the brine is 14-18%; and / or

[0020] When water is added for homogenization, the mass volume ratio of the salted viscera to water is 7 g: 1 mL.

[0021] In step (2), the added amount of the composite protease is 4000 U / g; and / or

[0022] The enzymatic hydrolysis temperature is 50° C. and the enzymatic hydrolysis time is 4 hours; and / or

[0023] The soy sauce koji is made from Aspergillus oryzae; and / or

[0024] The magnetic field magnetic induction intensity of the static magnetic field is 20mT; and / or

[0025] The temperature of the super-speed fermentation is 40°C, the time of the super-speed fermentation is 8 days (d), and the super-speed fermentation is stirred once a day. Rapid fermentation is achieved by means of heat preservation, enzyme addition, koji addition, etc. to shorten the production cycle and reduce salinity. The content of active substances such as octopamine in the fermentation liquid obtained by the super-speed fermentation of the present invention is much higher than that of the traditional fermentation process, and the production rate is also much higher than the latter. With the extension of fermentation time, octopamine is further degraded into mandelic acid derivatives under the action of multiple enzyme systems, that is, octopamine shows a trend of first increasing and then decreasing during the fermentation process, and the peak point appears in the early stage of fermentation. In addition, the content of taurine does not change significantly during the fermentation process because taurine does not participate in the fermentation reaction, and the content of taurine in the finished fermentation liquid is the content of taurine in the raw material, so the extension of fermentation time will not increase the taurine content. From the perspective of improving the yield and efficiency of octopamine and taurine, a suitable rapid brewing process is particularly important. In addition, the total nitrogen content of super-speed fermentation is the highest, while the amino nitrogen and small molecule peptides in traditional fermentation are significantly higher than those in fast fermentation. Therefore, although the fermentation broth of super-speed fermentation is slightly inferior to the fermentation broth of traditional fermentation in quality and flavor, the core of the present invention is not the flavor of the fermentation broth and the basic quality indicators, but the use of super-speed fermentation to significantly increase the bioactive substances such as octopamine in the fermentation broth, so as to achieve the increase in production and enrichment of the above-mentioned active substances in the fermentation broth as much as possible, and the flavor of the fermentation broth can be improved by deodorization and compounding in the later stage.

[0026] Magnetic field treatment has a significant effect on microbial growth, fermentation and metabolic activity. The catalytic activity of biological enzymes changes under a magnetic field environment. Appropriate magnetic field treatment can significantly increase the enzymolysis rate and fermentation rate. In addition, the speed at which the fermentation liquid matures is also related to the amount of salt used in the raw materials and the salting time. When the salt is high, the activities of various enzyme systems and microorganisms in the fish body are inhibited, some enzyme systems lose their activity, and only salt-tolerant microorganisms reproduce. Therefore, the time required for high-salt fermentation is long, and the time required for low-salt fermentation is short, but the fermentation liquid is prone to odor. Generally speaking, the longer the salting time, the shorter the fermentation time. The present invention adopts a wet salting method, that is, salting with light salt water rather than dry salt salting, and is supplemented with ultrasonic treatment, which can significantly accelerate the salt mass transfer efficiency, greatly promote the dissolution of salt-soluble proteins, and even significantly improve the subsequent fermentation efficiency. The addition of ultra-high pressure pre-treatment also helps fermentation and enzymatic reactions. In addition, the octopus viscera contains a large amount of protease, which is not conducive to the preservation of viscera, and the wet salting used in the present invention helps to extend the preservation time and optimize the processing technology.

[0027] On the one hand, ultra-high pressure treatment is to pressurize the sample, and the integrity of the cell is destroyed, so that the intracellular substances can fully seep out, significantly increasing the content of fermentation substrates, metabolic substrates and active substances; on the other hand, ultra-high pressure treatment is also a good non-thermal processing method, which can play the role of sterilization, enzyme blunting and food processing. Its main purpose is to reduce the competitive relationship between exogenous microorganisms and exogenous enzymes in the microbial community and enzyme system in the subsequent fermentation, and avoid the intervention of corrupt microorganisms. In the early ultrasonic-assisted wet salting process and ultra-high pressure treatment of the present invention, the protein in the octopus viscera is fully dissolved, providing sufficient enzymatic substrates, fermentation substrates, and microbial growth nutrient sources. The present invention combines magnetic field-assisted fermentation, assisted enzymolysis, and heat preservation, enzyme addition, and koji-added rapid fermentation. Compared with the traditional fermentation method that takes 1-3 years and the ordinary rapid fermentation that takes 30-50 days, ultra-fast fermentation is achieved, and the present invention only takes 8 days. Therefore, the present invention uses ultra-fast fermentation assisted by static magnetic field to quickly prepare octopus viscera fermentation liquid rich in taurine and octopamine.

[0028] In step (4), the preparation method of the chitosan flocculant is: adding a small amount of 1wt% acetic acid solution to chitosan for multiple times, stirring sufficiently until the chitosan is completely dissolved, and obtaining a chitosan flocculant with a concentration of 2.5wt%.

[0029] In step (6), in terms of mass percentage, the concentrated uncompounded fermentation stock solution accounts for 85%, the menthol accounts for 2%, the erythritol accounts for 10%, the vitamin C accounts for 1%, the niacinamide accounts for 1%, and the flavor accounts for 1%.

[0030] In step (7), the mass ratio of the octopus powder, the sterilized composite fermentation liquid and the seasoning liquid is 18:1:1; and / or

[0031] The hot air drying is: firstly hot air drying at 50-60°C for 2 hours, then hot air drying at 30-40°C for 1-2 hours; and / or

[0032] The extrusion equipment is a CTE PLUS series compounding extruder with a feed rate of 4 kg / h, the temperature of the first six barrels is set below 60°C, the temperature of the last four barrels is set at 60, 100, 140 and 170°C respectively, and the screw speed is 110 rpm.

[0033] In step (8), the preparation method of the pickling liquid is: water, light soy sauce, dark soy sauce, oyster sauce, cooking wine, salt and monosodium glutamate are mixed in a mass ratio of 60:10:4:6:6:2:1 (based on 1 kg of octopus head, 300 mL of water and 1-2 star anises are added), and the pickling liquid is obtained.

[0034] In step (8), the seasoning liquid is prepared by mixing water, light soy sauce, dark soy sauce, cooking wine, oyster sauce, red yeast rice pigment and salt in a mass ratio of 300:40:20:20:30:1:10 (based on 1 kg of octopus, adding 300 mL of water) to obtain the seasoning liquid; or

[0035] The preparation method of the seasoning liquid is as follows: fructose-glucose syrup, glucose and coconut oil are mixed uniformly according to a mass ratio of 3:2:1 (based on 1 kg of octopus, 150 mL of fructose-glucose syrup is added) to obtain the seasoning liquid.

[0036] When the betel nut octopus product enriched with taurine and octopamine is prepared by extrusion, the betel nut octopus product enriched with taurine and octopamine is further dried for a second time. The second drying can fully evaporate the surface moisture of the product, further improve the hardness of the product, and improve the storage stability of the product.

[0037] In the method of the present invention, after obtaining the betel nut octopus product enriched with taurine and octopamine, the method further comprises the step of spraying seasoning powder on the surface thereof. The addition of seasoning powder can further highlight the refreshing, stimulating and anti-fatigue effects of the betel nut octopus product.

[0038] The amount of seasoning powder added is 2 g / dried octopus head or dried octopus. That is, the amount of seasoning powder added to each dried octopus head is 2 g, and the amount of seasoning powder added to each dried octopus is also 2 g.

[0039] Exemplarily, the seasoning powder includes liquorice chili salt, sweet plum powder, ultra-finely ground edible salt and exploding sugar powder.

[0040] The second technical solution of the present invention:

[0041] The present invention also provides a betel nut octopus-like product enriched in taurine and octopamine, which is prepared according to the above process.

[0042] The third technical solution of the present invention:

[0043] The present invention also provides the use of the betel nut octopus product enriched with taurine and octopamine as a betel nut substitute product.

[0044] Compared with the prior art, the present invention has the following advantages and technical effects:

[0045] The betel nut-like octopus product enriched with taurine and octopamine of the present invention can be packaged independently. The betel nut-like octopus head enriched with taurine and octopamine of the present invention integrates unique flavor, unique taste, and unique efficacy, and can be used as a betel nut substitute to exert a similar lifting effect to betel nut, and is chewy, and has a salty and fragrant taste after long-term chewing, a unique meaty aroma of dried seafood, a refreshing feeling of mint, and a cool feeling of sugar substitutes and sweetness interweave, and active substances such as octopus visceral fermentation liquid such as taurine and octopamine, as well as nicotinamide and vitamin C added in a composite, have a refreshing effect, and are slowly released and absorbed by the human body during chewing. By extruding plasticity, an octopus product (such as an octopus-made energy bar) with a significant refreshing effect and energy supplement effect can be obtained. BRIEF DESCRIPTION OF THE DRAWINGS

[0046] The accompanying drawings constituting a part of the present invention are used to provide a further understanding of the present invention. The exemplary embodiments of the present invention and their descriptions are used to explain the present invention and do not constitute an improper limitation of the present invention. In the accompanying drawings:

[0047] Figure 1 The sensory evaluation radar chart of the five groups of liquid (sterilized) filtrates in step (5) in Example 1 and Comparative Examples 1-4;

[0048] Figure 2 The octopamine content in the filtrate of the five groups of liquids (sterilized) in step (5) in Example 1 and Comparative Examples 1-4;

[0049] Figure 3 The taurine content in the filtrate of the five groups of liquids (sterilized) in step (5) in Example 1 and Comparative Examples 1-4;

[0050] Figure 4 The change of octopamine and taurine content in the fermentation broth during the fermentation process in step (5) of Example 1;

[0051] Figure 5 This is a mass transfer schematic diagram of the pickling process of the dried octopus head product in Example 1;

[0052] Figure 6 Schematic diagram of mass transfer during the drying process of dried octopus head product in Example 1

[0053] Figure 7 This is a mass transfer schematic diagram of the chewing and releasing process of the dried octopus head product in Example 1;

[0054] Figure 8 A top view of a single dried octopus head product of Example 1 cut in two;

[0055] Fig. 9 This is a cutout diagram of the octopus head product of Example 1;

[0056] Fig.10 This is a stacking diagram of the dried octopus head product after being cut into pieces according to Example 1. DETAILED DESCRIPTION

[0057] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as limiting the present invention, but should be understood as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0058] It should be understood that the terms described in the present invention are only for describing special embodiments and are not intended to limit the present invention. In addition, for the numerical range in the present invention, it should be understood that each intermediate value between the upper and lower limits of the scope is also specifically disclosed. Each smaller range between the intermediate value in any stated value or stated range and any other stated value or intermediate value in the described range is also included in the present invention. The upper and lower limits of these smaller ranges can be independently included or excluded in the scope.

[0059] Unless otherwise indicated, all technical and scientific terms used herein have the same meanings as those generally understood by those skilled in the art. Although the present invention describes only preferred methods and materials, any methods and materials similar or equivalent to those described herein may also be used in the implementation or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials associated with the documents. In the event of a conflict with any incorporated document, the content of this specification shall prevail.

[0060] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments of the present invention description without departing from the scope or spirit of the present invention. Other embodiments derived from the present invention description will be apparent to those skilled in the art. The present invention description and examples are exemplary only.

[0061] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.

[0062] Unless otherwise specified, the room temperature in the present invention is 25±2°C.

[0063] All raw materials used in the embodiments of the present invention are purchased from commercial sources. As an example, the composite protease was purchased from Nanning Dongheng Huadao Biotechnology Co., Ltd.

[0064] Salinity refers to the amount of dissolved salt in water and is often used to describe the concentration of salt in seawater. A salinity of 14-18% means that in 100 grams of salt water, 14 to 18 grams of salt are dissolved.

[0065] In some embodiments of the present invention, a process for preparing a betel nut octopus product enriched with taurine and octopamine is provided, comprising the following steps:

[0066] (1) Octopus processing: Select octopus from unpolluted waters (heavy metal content is required not to exceed the standard), clean the octopus and separate the octopus head and feet, remove the octopus teeth and eyes, take out the internal organs from the head, and obtain the octopus internal organs and octopus head;

[0067] (2) Ultrasonic-assisted wet salting: Prepare a salt water (salt water) with a salinity of 14-18%, place the octopus viscera in a stainless steel tank containing the salt water (the stainless steel tank is equipped with a 28kHz medium frequency ultrasound, power 0-100% adjustable, and a non-contact ultrasonic electrode with a maximum power of 480W), and start and stop the ultrasound intermittently, start for 3 minutes, and stop for 3 minutes. After the octopus viscera are wet-salted for 2 days, remove them;

[0068] (3) Homogenization: Put the salted viscera into a tissue crusher and crush them. Then take them out and put them into a homogenizer. Add a small amount of water (the ratio of viscera to water is 7 g: 1 mL (W / V)). Then, use a homogenizer to homogenize them until they become a paste.

[0069] (4) Ultrahigh pressure treatment: The viscera homogenized to a pulpy state are placed in a vacuum packaging bag, sealed and shaken to exhaust the air, and then ultrahigh pressure treatment is performed. The pressure of the ultrahigh pressure treatment is 200 MPa, and the pressure holding time is 3 min to obtain a homogenate;

[0070] (5) Superfast fermentation assisted by static magnetic field: the homogenate was preheated in a 50°C water bath for 10 min, a composite protease was added thereto, the enzyme addition amount was 4000 U / g, the enzyme was hydrolyzed at 50°C for 4 h, and then the enzyme was inactivated in a boiling water bath for 10 min, cooled to room temperature, the obtained enzymatic solution was added to a fermentation bottle, and then water of 1 times the mass of the enzymatic solution was added, and the solution was kept at 40°C for half an hour, and the soy sauce koji made by adding Aspergillus oryzae (soy sauce koji essence) of model Shanghai Niang 3.042 was taken out (the addition amount was one-third of the mass of the enzymatic solution), the solution was fully mixed, and the solution was placed in a magnetic field biochemical incubator for superfast fermentation, the magnetic induction intensity of the static magnetic field was set to 20 mT, and the solution was fermented at 40°C for 8 days, and the solution was manually stirred once a day. After the superfast fermentation, a fermentation liquid rich in taurine and octopamine was obtained;

[0071] (6) Coarse filtration: The fermentation liquid rich in taurine and octopamine is heated to 85-90° C. and is coarsely filtered with kaolin and fine sand while hot to obtain a coarse filtrate;

[0072] (7) Chitosan flocculation: Add 1 wt% acetic acid solution to chitosan in small amounts and multiple times, stir thoroughly until chitosan is completely dissolved, and obtain a chitosan flocculant with a concentration of 2.5 wt%; add the crude filtrate to a storage tank with an agitator, add the chitosan flocculant to the storage tank, the volume ratio of chitosan flocculant to crude filtrate is 2:100, and flocculate at a flocculation temperature of 40°C for 2 hours. After solid-liquid separation, separate the flocculated filtrate; in order to better remove trace metals contained in the fermentation broth rich in taurine and octopamine and tiny impurities that have not been removed by the flocculant, add food-grade silica gel powder to the flocculated filtrate for adsorption, the addition amount is 0.5% (W / V, that is, 0.5 g of food-grade silica gel powder is added to every 1 L of fermentation broth rich in taurine and octopamine), the adsorption time is 2 hours, after solid-liquid separation, obtain the first supernatant for standby use;

[0073] (8) Activated carbon decolorization and deodorization: Add food-grade wood activated carbon to the first supernatant at an amount of 0.6% (W / V, i.e., add 0.6 g of 200-mesh food-grade wood activated carbon to every 1 L of the first supernatant), decolorize and deodorize for 2 h, and filter to obtain a second supernatant;

[0074] (9) Membrane separation and desalination: an ultrafiltration desalination process was used, and the ultrafiltration membrane used was a PP hollow fiber ultrafiltration membrane with a membrane area of ​​3 square meters and a pore size of 0.1 micron. The second supernatant was desalted by an intermittent constant volume method (i.e., the desalination of the second supernatant was divided into multiple desalination processes). After the conductivity value was detected by a conductivity meter and was relatively stable (i.e., the conductivity value difference within five minutes was less than 0.3 ms / cm), the desalted supernatant obtained was named as the unreconstituted fermentation stock solution;

[0075] (10) Concentration: At the pilot level, a three-effect vacuum falling film concentrator can be used for concentration, and the concentration degree is set at 50%;

[0076] (11) Compounding: Compounding the concentrated uncompounded fermentation liquid with menthol, erythritol, vitamin C, niacinamide and essence (calculated by mass percentage, the concentrated uncompounded fermentation liquid accounts for 85%, menthol accounts for 2%, erythritol accounts for 10%, vitamin C accounts for 1%, niacinamide accounts for 1%, and essence accounts for 1%), fully dissolving and stirring to obtain a compounded fermentation liquid;

[0077] (12) Ultra-high temperature instantaneous sterilization: The mixed fermentation liquid is subjected to ultra-high temperature instantaneous sterilization at 121°C for 10 seconds;

[0078] (13) Cooking the octopus head: The octopus head is placed in a micro-nano bubble cleaning machine, and the fishy smell and mucus attached to the surface of the octopus head are fully removed by means of micro-nano bubbles. The cleaned octopus head is placed in boiling water and boiled for 10 minutes. After being cooked, it is taken out and dehydrated by a centrifuge. The reason for using boiling water and not adding salt and other auxiliary materials is to go against the purpose of increasing the brittleness, and to fully cook the octopus head "hard" to obtain an octopus head with stronger toughness and chewiness (the octopus head obtained in this step is a dried octopus head);

[0079] (14) Low-temperature marinating: Mix water, light soy sauce, dark soy sauce, oyster sauce, cooking wine, salt and monosodium glutamate in a mass ratio of 60:10:4:6:6:2:1 (based on 1 kg of octopus head, add 300 mL of water and 1-2 star anise) to obtain a marinating solution.

[0080] Soak the octopus head in the marinade and marinate at 4°C for 12 hours;

[0081] (15) Hot air drying: The octopus head pickled at low temperature is first dried at 50-60°C for 2 h, and then dried at 30-40°C for 1-2 h. At this time, the surface of the octopus head is slightly wrinkled, with a matte texture and soy sauce color and amber color given by the pickling liquid;

[0082] (16) Combining the compound fermentation liquid with the octopus head: The octopus head is clamped appropriately with a suitable container to achieve a fixed posture, and the sterilized compound fermentation liquid is injected into the "pocket" of the octopus head. The injection amount is 2 mL / octopus (specifically: the octopus head is used as a mold with a round-mouthed clamp similar to a grafting clamp, and is clamped appropriately to form a tightened "pocket" on the octopus head, and the sterilized compound fermentation liquid is injected into the "pocket" of the octopus head). The octopus head is placed in a hot air dryer and dried at 50-60°C for 3 hours. After cooling, the octopus head is demolded. The obtained octopus head is a betel nut-like octopus product enriched with taurine and octopamine, which can be used as a substitute for octopus-made betel nut.

[0083] The betel nut octopus product enriched with taurine and octopamine of the present invention can be independently packaged. The betel nut octopus head enriched with taurine and octopamine of the present invention combines unique flavor, unique taste and unique efficacy, can be used as a betel nut substitute to exert a similar lifting effect as betel nut, and has a strong chewiness. After long-term chewing, the salty fragrance, unique meaty fragrance of dried seafood, refreshing feeling of mint, and cool feeling and sweetness of sugar substitute are intertwined. Active substances such as octopus viscera fermentation liquid such as taurine and octopamine, as well as nicotinamide and vitamin C added in combination, all have a refreshing effect, are slowly released during chewing and are absorbed by the human body.

[0084] In other embodiments of the present invention, a process for preparing a betel nut octopus product enriched with taurine and octopamine is provided, comprising the following steps:

[0085] (1) Octopus processing: Select octopus from unpolluted waters (heavy metal content is required not to exceed the standard), clean the octopus and separate the octopus head and feet, remove the octopus teeth and eyes, take out the internal organs from the head, and obtain the octopus internal organs and octopus head;

[0086] (2) Ultrasonic-assisted wet salting: Prepare brine with a salinity of 14-18%, place the octopus viscera in a stainless steel tank containing the brine (the stainless steel tank is equipped with a 28kHz medium-frequency ultrasound, power adjustment of 0-100%, and a non-contact ultrasonic electrode with a maximum power of 480W), and start and stop the ultrasound intermittently, start for 3 minutes, and stop for 3 minutes. The octopus viscera are wet-salted for 2 days and then removed;

[0087] (3) Homogenization: Put the salted viscera into a tissue crusher and crush them. Then take them out and put them into a homogenizer. Add a small amount of water (the ratio of viscera to water is 7 g: 1 mL (W / V)). Then, use a homogenizer to homogenize them until they become a paste.

[0088] (4) Ultrahigh pressure treatment: The viscera homogenized to a pulpy state are placed in a vacuum packaging bag, sealed and shaken to exhaust the air, and then ultrahigh pressure treatment is performed. The pressure of the ultrahigh pressure treatment is 200 MPa, and the pressure holding time is 3 min to obtain a homogenate;

[0089] (5) Superfast fermentation assisted by static magnetic field: the homogenate was preheated in a 50°C water bath for 10 min, and composite protease was added thereto, with the addition amount of the above two enzymes being 4000 U / g. The homogenate was subjected to constant temperature enzymolysis at 50°C for 4 h, and then the enzyme was inactivated in a boiling water bath for 10 min. The mixture was cooled to room temperature, and the obtained enzymolysis solution was added to a fermentation bottle, and then water with a mass of 1 times that of the enzymolysis solution was added. The mixture was kept at a constant temperature of 40°C for half an hour, and the soy sauce koji prepared by adding Aspergillus oryzae (soy sauce koji essence) with a model of Shanghai Niang 3.042 was taken out (the amount added was one-third of the mass of the enzymolysis solution), the mixture was fully mixed, and the mixture was placed in a magnetic field biochemical incubator for superfast fermentation. The magnetic induction intensity of the static magnetic field was set to 20 mT, and the mixture was fermented at a constant temperature of 40°C for 8 days. The mixture was manually stirred once a day. After the superfast fermentation, a fermentation liquid rich in taurine and octopamine was obtained.

[0090] (6) Coarse filtration: The fermentation liquid rich in taurine and octopamine is heated to 85-90° C. and is coarsely filtered with kaolin and fine sand while hot to obtain a coarse filtrate;

[0091] (7) Chitosan flocculation: adding 1 wt% acetic acid solution to chitosan in small amounts and multiple times, stirring thoroughly until the chitosan is completely dissolved, and obtaining a chitosan flocculant with a concentration of 2.5 wt%; adding the crude filtrate to a storage tank with an agitator, adding the chitosan flocculant to the storage tank, the volume ratio of the chitosan flocculant to the crude filtrate being 2:100, and performing flocculation at a flocculation temperature of 40°C for a flocculation time of 2 h. After solid-liquid separation, the flocculated filtrate is separated and obtained; in order to better remove trace metals contained in the fermentation broth rich in taurine and octopamine and tiny impurities that have not been removed by the flocculant, adding food-grade silica gel powder to the flocculated filtrate for adsorption, the addition amount is 0.5% (W / V), the adsorption time is 2 h, after solid-liquid separation, a first supernatant is obtained and set aside;

[0092] (8) Activated carbon decolorization and deodorization: Add food-grade wood activated carbon to the first supernatant at an addition amount of 0.6% (W / V), decolorize and deodorize for 2 hours, and filter to obtain the second supernatant;

[0093] (9) Membrane separation and desalination: An ultrafiltration desalination process was used, and the ultrafiltration membrane used was a PP hollow fiber ultrafiltration membrane with a membrane area of ​​3 square meters and a pore size of 0.1 micron. The second supernatant was desalted by an intermittent constant volume method (i.e., the desalination of the second supernatant was divided into multiple desalination processes). After the conductivity value was detected by a conductivity meter and was relatively stable (i.e., the conductivity difference within 5 minutes was less than 0.3 ms / cm), the desalted supernatant obtained was named as the unreconstituted fermentation stock solution;

[0094] (10) Concentration: At the pilot level, a three-effect vacuum falling film concentrator can be used for concentration, and the concentration degree is set at 50%;

[0095] (11) Compounding: Compounding the concentrated uncompounded fermentation liquid with menthol, erythritol, vitamin C, niacinamide and essence (calculated by mass percentage, the concentrated uncompounded fermentation liquid accounts for 85%, menthol accounts for 2%, erythritol accounts for 10%, vitamin C accounts for 1%, niacinamide accounts for 1%, and essence accounts for 1%), fully dissolving and stirring to obtain a compounded fermentation liquid;

[0096] (12) Ultra-high temperature instantaneous sterilization: The mixed fermentation liquid is subjected to ultra-high temperature instantaneous sterilization at 121°C for 10 seconds;

[0097] (13) Cooking octopus: The octopus after removing the internal organs is placed in a micro-nano bubble cleaning machine. The black film, fishy substances and mucus attached to the surface of the octopus and the sucker are fully removed by means of micro-nano bubbles. The cleaned octopus is placed in boiling water and boiled for 10 minutes. After being cooked, it is taken out and dehydrated by a centrifuge. The reason for using boiling water and not adding salt and other auxiliary materials is to go against the purpose of increasing the brittleness, and to fully cook the octopus to obtain an octopus with stronger toughness and chewiness.

[0098] (14) Hot air drying: placing the dehydrated octopus in a hot air dryer, first drying it at 50-60° C. for 2 h, then drying it at 30-40° C. for 1-2 h, to obtain a dried octopus;

[0099] (15) Low-humidity extrusion: dried octopus was treated at a shear rate of 4000 r / min for 8 min to obtain octopus powder, and the octopus powder, compound fermentation liquid and seasoning liquid (water, light soy sauce, dark soy sauce, cooking wine, oyster sauce, red yeast rice pigment and salt were mixed in a mass ratio of 300:40:20:20:30:1:10 (based on 1 kg of octopus, 300 mL of water was added)) were mixed in a mass ratio of 18:1:1, stirred and mixed to obtain a raw material for low-humidity extrusion; CTE was used. The PLUS series compounding extruder (Coperion (Nanjing) Machinery Co., Ltd.) was used for low-humidity extrusion. The raw materials were fed into the compounding extruder feed trough at a rate of 4kg / h (i.e., the feed rate was 4kg / h). The temperature of the first six barrels of the extruder was set below 60°C, and the temperature of the last four barrels was set at 60, 100, 140 and 170°C respectively. The moisture content of the raw materials was controlled at 10%. The temperature of the cooling mold was kept below 70°C using tap water. The screw speed was 110rpm. The end of the extruder could be shaped by different extrusion dies. Low-humidity extrusion mainly depends on temperature and mechanical shear. To shape and mature, the extruded octopus product (i.e., betel nut-like octopus head enriched with taurine and octopamine) has high hardness, proper brittleness, chewiness, reddish color and proper gloss; when the seasoning liquid is a substance obtained by mixing fructose syrup, glucose and coconut oil in a mass ratio of 3:2:1 (based on 1 kg of octopus, 150 mL of fructose syrup is added), the octopus head product obtained by extrusion is dark brown in color, has caramel aroma and meaty aroma, and has a harder texture; in short, through extrusion plasticity, octopus products (such as octopus energy bars) with significant refreshing effects and energy replenishment effects can be obtained.

[0100] When the present invention adopts the extrusion method to prepare the betel nut octopus product enriched with taurine and octopamine, it also includes a secondary drying step, that is, after obtaining the betel nut octopus product enriched with taurine and octopamine, it is placed in a hot air dryer and hot air dried at 30-40°C for 1 hour, so that the surface moisture of the product is fully evaporated, the product hardness is higher, and the storage stability is better. Secondary drying can further remove residual moisture, and this treatment can further improve the shelf life of the product. The octopus product that has been fully secondary dried can be stored for 6 months under normal packaging and storage.

[0101] The betel nut-like octopus product enriched with taurine and octopamine of the present invention can be independently packaged. The betel nut-like octopus head enriched with taurine and octopamine of the present invention combines unique flavor, unique taste and unique efficacy, and can be used as a betel nut substitute to exert a similar lifting effect as betel nut. In addition, the extruded product has extremely low moisture content, high hardness and long chewing time. After long-term chewing, the salty fragrance, unique meaty fragrance of dried seafood, mint refreshing feeling, and the cooling feeling and sweetness of sugar substitute are intertwined. Active substances such as octopus viscera fermentation liquid such as taurine and octopamine, as well as nicotinamide and vitamin C added in combination, all have refreshing effects, are slowly released during chewing and are absorbed by the human body. The refreshing feeling and refreshing effect of the extruded octopus head product are faster than those of the dried octopus head product, and the effective components are released more evenly and fully.

[0102] It should be pointed out that the matters not described in detail in the present invention are conventional operating means in the art and are not the focus of the present invention.

[0103] The technical solution of the present invention is further illustrated by the following embodiments.

[0104] Example 1

[0105] (1) Octopus processing: Select octopus from unpolluted waters (heavy metal content is required not to exceed the standard), clean the octopus and separate the octopus head and feet, remove the octopus teeth and eyes, take out the internal organs from the head, and obtain the octopus internal organs and octopus head;

[0106] (2) Ultrasonic-assisted wet salting: Prepare a salt water with a salinity of 15‰, place the octopus viscera in a stainless steel tank containing the salt water (the stainless steel tank is equipped with a 28kHz medium-frequency ultrasound, power adjustment of 0-100%, and a non-contact ultrasonic electrode with a maximum power of 480W), and start and stop the ultrasound intermittently, start for 3 minutes, and stop for 3 minutes. After the octopus viscera are wet-salted for 2 days, remove them;

[0107] (3) Homogenization: Put the salted viscera into a tissue crusher and crush them. Then take them out and put them into a homogenizer. Add a small amount of water (the ratio of viscera to water is 7 g: 1 mL (W / V)). Then, use a homogenizer to homogenize them until they become a paste.

[0108] (4) Ultrahigh pressure treatment: The viscera homogenized to a pulpy state are placed in a vacuum packaging bag, sealed and shaken to exhaust the air, and then ultrahigh pressure treatment is performed. The pressure of the ultrahigh pressure treatment is 200 MPa, and the pressure holding time is 3 min to obtain a homogenate;

[0109] (5) Superfast fermentation assisted by static magnetic field: the homogenate was preheated in a 50°C water bath for 10 min, a composite protease was added thereto, the enzyme addition amount was 4000 U / g, the enzyme was hydrolyzed at 50°C for 4 h, and then the enzyme was inactivated in a boiling water bath for 10 min, cooled to room temperature, the obtained enzymatic solution was added to a fermentation bottle, and then water of 1 times the mass of the enzymatic solution was added, and the solution was kept at 40°C for half an hour, and the soy sauce koji made by adding Aspergillus oryzae (soy sauce koji essence) of model Shanghai Niang 3.042 was taken out (the addition amount was one-third of the mass of the enzymatic solution), the solution was fully mixed, and the solution was placed in a magnetic field biochemical incubator for superfast fermentation, the magnetic induction intensity of the static magnetic field was set to 20 mT, and the solution was fermented at 40°C for 8 days, and the solution was manually stirred once a day. After the superfast fermentation, a fermentation liquid rich in taurine and octopamine was obtained;

[0110] (6) Coarse filtration: The fermentation liquid rich in taurine and octopamine is heated to 87° C. and is coarsely filtered with kaolin and fine sand while hot to obtain a coarse filtrate;

[0111] (7) Chitosan flocculation: adding 1 wt% acetic acid solution to chitosan in small amounts and multiple times, stirring thoroughly until the chitosan is completely dissolved, and obtaining a chitosan flocculant with a concentration of 2.5 wt%; adding the crude filtrate to a storage tank with an agitator, adding the chitosan flocculant to the storage tank, the volume ratio of the chitosan flocculant to the crude filtrate being 2:100, and performing flocculation at a flocculation temperature of 40°C for a flocculation time of 2 h. After solid-liquid separation, the flocculated filtrate is separated and obtained; in order to better remove trace metals contained in the fermentation broth rich in taurine and octopamine and tiny impurities that have not been removed by the flocculant, adding food-grade silica gel powder to the flocculated filtrate for adsorption, the addition amount is 0.5% (W / V), the adsorption time is 2 h, after solid-liquid separation, a first supernatant is obtained and set aside;

[0112] (8) Activated carbon decolorization and deodorization: Add food-grade wood activated carbon to the first supernatant at an addition amount of 0.6% (W / V), decolorize and deodorize for 2 hours, and filter to obtain the second supernatant;

[0113] (9) Membrane separation and desalination: An ultrafiltration desalination process was used, and the ultrafiltration membrane used was a PP hollow fiber ultrafiltration membrane with a membrane area of ​​3 square meters and a pore size of 0.1 micron. The second supernatant was desalted by an intermittent constant volume method (i.e., the desalination of the second supernatant was divided into multiple desalination processes). After the conductivity value was detected by a conductivity meter and was relatively stable (i.e., the conductivity difference within 5 minutes was less than 0.3 ms / cm), the desalted supernatant obtained was named as the unreconstituted fermentation stock solution;

[0114] (10) Concentration: At the pilot level, a three-effect vacuum falling film concentrator can be used for concentration, and the concentration degree is set at 50%;

[0115] (11) Compounding: Compounding the concentrated uncompounded fermentation liquid with menthol, erythritol, vitamin C, niacinamide and essence (calculated by mass percentage, the concentrated uncompounded fermentation liquid accounts for 85%, menthol accounts for 2%, erythritol accounts for 10%, vitamin C accounts for 1%, niacinamide accounts for 1%, and essence accounts for 1%), fully dissolving and stirring to obtain a compounded fermentation liquid;

[0116] (12) Ultra-high temperature instantaneous sterilization: The mixed fermentation liquid is subjected to ultra-high temperature instantaneous sterilization at 121°C for 10 seconds;

[0117] (13) Cooking octopus heads: The octopus heads are placed in a micro-nano bubble cleaning machine, and the fishy substances and mucus attached to the surface of the octopus heads are fully removed by means of micro-nano bubbles. The cleaned octopus heads are placed in boiling water and boiled for 10 minutes. After being cooked, the octopus heads are taken out and dehydrated by a centrifuge. The reason for using boiling water and not adding salt and other auxiliary materials is to go against the purpose of increasing the crispness, and to fully cook the octopus heads to obtain octopus heads with stronger toughness and chewiness (i.e., dried octopus heads);

[0118] (14) Low-temperature marinating: Mix water, light soy sauce, dark soy sauce, oyster sauce, cooking wine, star anise, salt and monosodium glutamate in a mass ratio of 60:10:4:6:6:2:1 (based on 1 kg of octopus head, add 300 mL of water and 1-2 star anise) to obtain a marinating solution, immerse the octopus head in the marinating solution, and marinate at a low temperature of 4°C for 12 h;

[0119] (15) Hot air drying: The octopus head pickled at low temperature is first dried at 55°C for 2 h, and then dried at 35°C for 1.5 h. At this time, the surface of the octopus head is slightly wrinkled, with a matte texture and soy sauce color and amber color given by the pickling liquid;

[0120] (16) Combining the compound fermentation liquid with the octopus head: The octopus head is clamped appropriately with a suitable container to achieve a fixed posture, and the sterilized compound fermentation liquid is injected into the "pocket" of the octopus head. The injection amount is 2 mL / octopus (specifically: the octopus head is used as a mold with a round-mouthed clamp similar to a grafting clamp, and is clamped appropriately to form a tightened "pocket" on the octopus head, and the sterilized compound fermentation liquid is injected into the "pocket" of the octopus head). The octopus head is placed in a hot air dryer and dried at 55° C. for 3 h. After cooling, the octopus head is demolded. The obtained octopus head is a betel nut-like octopus product (also called a dried octopus head product) enriched with taurine and octopamine, which can be used as a substitute for octopus-made betel nut.

[0121] The betel nut-like octopus product enriched with taurine and octopamine prepared in this embodiment can be packaged independently. The betel nut-like octopus product enriched with taurine and octopamine combines unique flavor, unique taste, and unique efficacy, can be used as a betel nut substitute to exert a similar lifting effect as betel nut, and is very chewy. After long-term chewing, the salty fragrance, unique meaty fragrance of dried seafood, minty coolness, and coolness of sugar substitutes are intertwined with sweetness. Active substances such as octopus visceral fermentation liquid such as taurine and octopamine, as well as compound-added nicotinamide and vitamin C all have a refreshing effect, are slowly released during chewing and are absorbed by the human body.

[0122] Example 2

[0123] Steps (1) to (12) are the same as in Example 1;

[0124] (13) Cooking octopus: The octopus after removing the internal organs is placed in a micro-nano bubble cleaning machine. The black film, fishy substances and mucus attached to the surface of the octopus and the sucker are fully removed by means of micro-nano bubbles. The cleaned octopus is placed in boiling water and boiled for 10 minutes. After being cooked, it is taken out and dehydrated by a centrifuge. The reason for using boiling water and not adding salt and other auxiliary materials is to go against the purpose of increasing the brittleness, and to fully cook the octopus to obtain an octopus with stronger toughness and chewiness.

[0125] (14) Hot air drying: placing the dehydrated octopus in a hot air dryer, first drying it at 55° C. for 2 h, then drying it at 35° C. for 1.5 h, to obtain a dried octopus;

[0126] (15) Low-humidity extrusion: dried octopus was treated at a shear rate of 4000 r / min for 8 min to obtain octopus powder, and the octopus powder, compound fermentation liquid and seasoning liquid (water, light soy sauce, dark soy sauce, cooking wine, oyster sauce, red yeast rice pigment and salt were mixed in a mass ratio of 300:40:20:20:30:1:10 (based on 1 kg of octopus, 300 mL of water was added)) were mixed in a mass ratio of 18:1:1, stirred and mixed to obtain a raw material for low-humidity extrusion; CTE was used. The PLUS series compounding extruder (Coperion (Nanjing) Machinery Co., Ltd.) was used for low-humidity extrusion. The raw materials were fed into the feeding trough of the compounding extruder at a rate of 4kg / h (i.e., the feeding speed was 4kg / h). The temperature of the first six barrels of the extruder was set at 55±5°C, and the temperature of the last four barrels was set at 60, 100, 140 and 170°C, respectively. The moisture content of the raw materials was controlled at 10%. The temperature of the cooling mold was maintained below 70°C using tap water. The screw speed was 110rpm. The end of the extruder could be shaped by different extrusion dies. Low-humidity extrusion mainly depends on temperature and mechanical shearing for shaping and maturation. The extruded octopus product (i.e., betel nut octopus head enriched with taurine and octopamine) had high hardness, proper brittleness, chewing resistance, reddish color, and proper gloss.

[0127] The betel nut-like octopus product enriched with taurine and octopamine prepared in this embodiment can be packaged independently, combines unique flavor, unique taste, and unique efficacy, and can be used as a betel nut substitute to exert a similar lifting effect as betel nut. In addition, the product has extremely low moisture content, high hardness, and long chewing time. After long-term chewing, the salty fragrance, unique meaty aroma of dried seafood, minty coolness, and coolness of sugar substitutes are intertwined with sweetness. Active substances such as octopus visceral fermentation liquid such as taurine and octopamine have refreshing effects, are slowly released during chewing and are absorbed by the human body. The cooling feeling and refreshing effect of the squeezed octopus block product will be faster than that of the dried octopus head product, and the effective ingredients are released more evenly and fully.

[0128] The betel nut octopus product enriched with taurine and octopamine prepared in this embodiment can be stably stored for 3 months at room temperature.

[0129] Example 3

[0130] Steps (1) to (15) are the same as in Example 2;

[0131] Step (16) secondary drying: After obtaining the betel nut octopus product enriched with taurine and octopamine, place it in a hot air dryer and dry it at 35° C. for 1 hour to fully evaporate the moisture on the surface of the product, thereby increasing the hardness of the product and improving the storage stability.

[0132] The betel nut octopus product enriched with taurine and octopamine prepared in this embodiment can be stably stored for 6 months at room temperature.

[0133] Example 4

[0134] Steps (1) to (14) are the same as in Example 2;

[0135] Step (15) is the same as Example 2, except that the seasoning liquid is a substance obtained by uniformly mixing fructose syrup, glucose and coconut oil in a mass ratio of 3:2:1 (based on 1 kg of octopus, 150 mL of fructose syrup is added).

[0136] The octopus head product obtained by extrusion in the present embodiment is dark brown in color, has caramel aroma and meat fragrance, and has a harder texture. By extruding plasticity, an octopus product (such as an octopus energy bar) with a significant refreshing effect and energy supplement effect can be obtained.

[0137] Example 5

[0138] Based on the dried octopus head product prepared in Example 1, in order to further highlight the refreshing stimulation and anti-fatigue effects, seasoning powder was sprayed on the surface of the dried octopus head product, and four flavors (licorice pepper salt, sweet plum, salt, and explosive candy flavors) were developed, that is, licorice pepper salt, sweet plum powder, ultrafine edible salt, and explosive candy powder were sprayed on the surface of the dried octopus head product, and the spraying amount was 2g / dried octopus head. Compared with the four developed flavors, the dried octopus head product of Example 1 can be called an original flavor product.

[0139] Dried octopus head products with different flavors combine unique flavors, unique tastes, and unique effects. They can be used as a substitute for betel nut to exert a similar uplifting effect as betel nut, and are very chewy. After chewing for a long time, the salty fragrance, the unique meaty aroma of dried seafood, the cool feeling of mint, and the coolness and sweetness of the sugar substitute are intertwined. Active substances such as octopus visceral fermentation liquid such as taurine and octopamine, as well as the compound added niacinamide and vitamin C all have a refreshing effect. They are slowly released during chewing and absorbed by the human body.

[0140] Comparative Example 1

[0141] Steps (1)-(4) and steps (6)-(16) are the same as those in Example 1, except that the superfast fermentation in step (5) is not performed under the assistance of a static magnetic field. That is, step (5) in this comparative example is: preheat the homogenate in a 50°C water bath for 10 min, add a composite protease thereto, the addition amount of the composite protease is 4000 U / g, perform enzymolysis at 50°C for 4 h, then kill the enzyme in a boiling water bath for 10 min, cool to room temperature, add the obtained enzymolysis solution to a fermentation bottle, add water of 1 times the mass of the enzymolysis solution, place at a constant temperature of 40°C for half an hour, take out the soy sauce koji made by adding Aspergillus oryzae (soy sauce koji essence) of model Shanghai Niang 3.042 (the addition amount is one-third of the mass of the enzymolysis solution), fully mix, put into a biochemical incubator for rapid fermentation, ferment at a constant temperature of 40°C for 8 days, stir manually once a day, and obtain a fermented liquid after the rapid fermentation.

[0142] Comparative Example 2

[0143] Steps (1)-(4) and steps (6)-(16) are the same as those in Example 1, except that the ultrafast fermentation in step (5) is not carried out under the assistance of a static magnetic field, and no soy sauce koji is added. That is, step (5) in this comparative example is: preheating the homogenate in a 50°C water bath for 10 min, adding a composite protease thereto, the amount of the composite protease added is 4000 U / g, performing enzymolysis at 50°C for 4 h, then killing the enzyme in a boiling water bath for 10 min, cooling to room temperature, adding the obtained enzymolysis solution to a fermentation bottle, adding water of 1 times the mass of the enzymolysis solution, placing at 40°C for half an hour, placing in a biochemical incubator for fermentation, and fermenting at 40°C for 8 days, stirring manually once a day, and obtaining a fermented liquid after the fermentation is completed.

[0144] Comparative Example 3

[0145] Steps (1)-(4) and steps (6)-(16) are the same as those in Example 1, except that the ultrafast fermentation in step (5) is not carried out under the assistance of a static magnetic field, and no composite protease is added. That is, step (5) in this comparative example is: preheating the homogenate in a 50° C. water bath for 10 min, adding soy sauce koji made from Aspergillus oryzae (soy sauce koji essence) of model Shanghai Niang 3.042 (one-third of the mass of the enzymolyzate), fully mixing, placing in a biochemical incubator for fermentation, and fermenting at a constant temperature of 40° C. for 8 days, manually stirring once a day, and obtaining a fermented liquid after the fermentation is completed.

[0146] Comparative Example 4

[0147] Steps (1)-(4) and steps (6)-(16) are the same as those in Example 1, except that step (5) is as follows: preheating the homogenate in a 50°C water bath for 10 min and keeping it at a constant temperature of 40°C for 8 d.

[0148] The fermentation liquid obtained in step (5) of Example 1 was marked as group 4, the fermentation liquid obtained in step (5) of comparative example 1 was marked as group 1, the fermentation liquid obtained in step (5) of comparative example 2 was marked as group 2, the fermentation liquid obtained in step (5) of comparative example 3 was marked as group 3, and the liquid obtained in step (5) of comparative example 4 was marked as group 5. The filtrates of the five groups of liquids (after sterilization) were subjected to sensory evaluation. The products were sensory evaluated from five aspects: color, viscosity, taste, smell, and acceptability. The evaluation of each dimension was based on a 20-point system. The evaluation indicators are shown in Table 1.

[0149] Table 1 Sensory evaluation indexes

[0150]

[0151] Sensory evaluation radar charts of the five groups of liquid (sterilized) filtrates in step (5) of Example 1 and Comparative Examples 1-4 are as follows: Figure 1 As shown, the fermentation liquid of the fourth group (i.e., group 4) is obtained by the super-speed fermentation process assisted by a static magnetic field. The fermentation liquid is brown in color, moderate in viscosity, relatively clear, with a rich aroma of sauce and seafood, and a more prominent salty and fresh taste. The final score is 69.60±0.45 points, with a better sensory evaluation score. The order of total score is group 3, group 5, group 4, group 1, and group 2. From the sensory evaluation radar chart, it can be seen that simple enzyme fermentation will have an adverse effect on flavor and taste, and composite fermentation and static magnetic field fermentation will make appropriate improvements in flavor and taste.

[0152] The contents of octopamine and taurine in the filtrates of the five groups of liquids (sterilized) in step (5) of Example 1 and Comparative Examples 1-4 were detected by high performance liquid chromatography (HPLC). Chromatographic column: phenomenex luna C18 (150×4.60 mm, 5 μm); mobile phase: 0.02 mol·L -1 Citric acid and 0.02 mol·L -1 Sodium dihydrogen phosphate (7:3), pH = 3; flow rate 1.0 mL min -1 ; UV detector wavelength: 274nm; injection volume: 10μL; column temperature: 30℃; derivatization reagent: OPA reagent. Each sample was injected three times in parallel.

[0153] On the 0th, 10th, 20th and 30th days, the fermentation broths of five groups with different fermentation processes were respectively taken for determination of the contents of octopamine and taurine. The results were as follows: Figure 2 and Figure 3 As shown, the generation of octopamine can be seen. Figure 2 It can be seen that the octopamine content under different fermentation processes is significantly different. Among them, the ultra-high-speed brewing process assisted by a static magnetic field has the highest octopamine production, and the simple heat preservation and rapid brewing has the lowest production. The production of octopamine in each group has a trend of first increasing and then decreasing. Figure 3 It can be seen that the difference in taurine production under different fermentation processes is not obvious, and the change with fermentation time is not obvious. The taurine content in the finished fermentation liquid is approximately the taurine content in the raw material.

[0154] The fermentation broth of group 4 was subjected to a more rigorous monitoring of the octopamine and taurine content, with samples taken at 0, 2, 4, 6, 8, 10, 14, 18, 22, 26, and 30 days. Figure 4 As shown. Figure 4 It can be seen that the content of octopamine increases rapidly as the fermentation proceeds, and reaches a peak on the eighth day, then begins to decline rapidly as the fermentation continues, and finally the content gradually stabilizes. Octopamine shows a trend of first increasing and then decreasing during the fermentation process. As the fermentation time increases, octopamine is further degraded into mandelic acid derivatives under the action of various enzyme systems. In addition, the content of taurine does not change significantly during the fermentation process because taurine does not participate in the fermentation reaction. The content of taurine in the finished fermentation liquid is the content of taurine in the raw material, so the extension of the fermentation time will not increase the taurine content. Purely for the purpose of improving the yield and efficiency of octopamine and taurine, this process is selected as the fermentation process, and the fermentation time is set at 8 days.

[0155] A 10-person sensory evaluation team was set up to conduct sensory evaluation on the green refined betel nut (flavored king betel nut purchased on the market) and the dried octopus head product of Example 1, and the product was sensory evaluated from the perspective of taste after chewing, including scoring the sweetness, sourness, bitterness, saltiness, umami, astringency, cool taste, astringent aftertaste, umami aftertaste, and bitter aftertaste of the product; the score was divided into 3 grades, 7 to 10 points for strong taste, 4 to 6 points for general taste, and 0 to 3 points for weak taste. The first six taste indicators need to be evaluated after chewing in the mouth for 3 minutes, and the last four aftertaste indicators need to be evaluated after chewing in the mouth for more than 6 minutes. In addition, an overall score of preference is added, and the score is scored from high to low according to the degree of preference, which is a 10-point system. The sensory evaluation score table is shown in Table 2.

[0156] Table 2 Comparative sensory evaluation score table

[0157]

[0158]

[0159] Note: Different letters in the same row indicate significant differences (P<0.05), and the same letters indicate no significant differences (P>0.05).

[0160] The on-site description of the sensory evaluation team shows that the product of the present invention has some characteristics similar to the betel nut eating experience and taste perception. The sensory evaluation score table shows that the astringency, bitterness, astringent aftertaste, and bitter aftertaste scores of the product of the present invention are much lower than those of green betel nut. The umami aftertaste and refreshing taste are prominent, and it is more popular with the sensory evaluation team. For some consumers who are not very accustomed to eating betel nut or have never eaten betel nut, the product of the present invention can safely provide an eating experience similar to betel nut without the worry of addiction and cancer.

[0161] The mass transfer diagram of the process of pickling, drying, chewing and releasing the dried octopus head product in Example 1 of the present invention is as follows Figure 5-Figure 7As shown in the figure, it can be seen from the pickling diagram that after the octopus head is cooked and dried, it is marinated with pickling liquid to provide the base flavor of the octopus head and play a role in removing the fishy smell and enhancing the fragrance. During the pickling process, sodium ions, chloride ions and flavor components penetrate into the meat from the inside and outside of the octopus head, moderately softening the internal meat, making the meat more flavorful and more fibrous and chewy. From the drying diagram, it can be seen that during the first low-temperature hot air drying process, the moisture of the fermentation liquid gradually disappears, and the epidermis of the octopus head becomes more and more compact and shiny, forming a thicker shielding layer to prevent the further outflow of the internal juice of the octopus, but the evaporation of water from the inside to the outside of the "pocket" side makes the inner wall gradually hard and tough. During the second low-temperature hot air drying process, the injection of fermentation liquid makes the water properly supplemented, forming a relatively humid environment inside the "pocket". The fermentation liquid gradually penetrates into the inner wall under the force driven by the pressure gradient and the component activity gradient, and a crystal layer similar to "salt frost" is formed near the outside of the pocket. It is evenly attached to the inner wall, while the inside of the pocket is a thicker and stickier crystal layer. From the chewing release diagram, we can see that when consumers chew, the "salt frost" on the outside of the "pocket" is dissolved by the saliva in the mouth, and there is a feeling of sucking juice, and a dry mouth after the saliva is absorbed. Then they feel a strong coolness of menthol and erythritol. In terms of taste, the sweetness of sugar substitutes, the salty flavor of soy sauce, the special seafood flavor of fermented liquid, the sauce flavor, and the fish flavor are intertwined. The added flavors also mask the fishy smell caused by fermentation enzymatic hydrolysis to a large extent. At this time, saliva secretion also increases. If the product is a seasoning powder with different flavors, such as licorice chili salt, the first is a mixture of strong spice flavor and coolness, which can greatly promote the secretion of saliva and increase appetite. Corresponding to this are sweet plum powder, salt powder, exploding sugar powder and other taste bud experiences with different characteristics. As chewing deepens, the fermented liquid substances that penetrate and accumulate inside the meat of the octopus head and at the top gradually seep out slowly, with a continuous light cool feeling, similar to the long-lasting release of chewing gum. In the later stage of chewing, there is the meaty aroma and seafood flavor of the octopus head itself, as well as the salty and fresh taste of the pickling liquid. The meat has a strong fiber feel, and you can feel a unique "biting" experience. The above eating experience can better replace the eating experience of betel nut. Taurine, octopamine, nicotinamide and other bioactive substances are also gradually absorbed by the human body, and they also play the role of arecoline in refreshing and anti-fatigue. It can be said that this product has a good replica of the appearance, size, chewing taste, sucking feeling, cool feeling, oral interaction eating experience, and refreshing function of betel nut in the experience before and after eating, but avoids the addictiveness and carcinogenicity of betel nut and the discomfort caused by chest tightness, flushing, sweating, and breathing difficulties after eating, and also avoids excessive damage to the mouth and teeth.

[0162] Example 1 A top view of a single dried octopus head product cut in two is shown in FIG. Figure 8 As shown, the cutout of the octopus head product in Example 1 is as shown Fig. 9 As shown, the stacking diagram of the dried octopus head product after cutting in Example 1 is as follows Fig.10 As shown in the above pictures of dried octopus head products, it can be seen that after cutting it in half, it is closer to the state of betel nut before consumption. From the pictures of a single dried octopus head product, it can be observed that it is dark brown and one side is amber, with obvious color difference in the cut, distinct layers, obvious gloss, and the texture transitions from the firmness of the skin to the softness of the inside. After selecting an octopus head of appropriate specifications and processing it with the aid of a mold, the shape is spindle-shaped, and the appearance is very close to betel nut.

[0163] The above are only preferred specific embodiments of the present invention, but the protection scope of the present invention is not limited thereto. Any changes or substitutions that can be easily thought of by a person skilled in the art within the technical scope disclosed by the present invention should be included in the protection scope of the present invention. Therefore, the protection scope of the present invention should be based on the protection scope of the claims.

Claims

1. A preparation process of a betel nut octopus product enriched with taurine and octopamine, characterized in that: Ultrasonic-assisted wet salting and ultra-high pressure treatment of octopus viscera are used to obtain a homogenate, and the homogenate is subjected to ultra-speed fermentation under the assistance of a static magnetic field to obtain a fermentation liquid rich in taurine and octopamine, and the fermentation liquid rich in taurine and octopamine is subjected to impurity removal, decolorization, deodorization, sterilization, concentration and compounding treatment to obtain a compound fermentation liquid, and the compound fermentation liquid is used in the processing of dried octopus heads or dried octopuses to obtain the betel nut octopus product enriched in taurine and octopamine.

2. The preparation process of the betel nut octopus product enriched with taurine and octopamine according to claim 1, characterized in that: The following steps are involved: (1) placing the octopus viscera in salt water, and performing ultrasonic-assisted wet salting to obtain the salted viscera, crushing the salted viscera, homogenizing, adding water to homogenize until the viscera are in a mushy state, and performing ultrahigh pressure treatment at 200 MPa to obtain a homogenate; (2) preheating the homogenate in a 50° C. water bath for 10 min, adding a composite protease, performing enzymolysis, performing enzyme inactivation treatment after the enzymolysis is completed, adding water after cooling to room temperature, adding soy sauce koji, and performing ultrafast fermentation under the assistance of a static magnetic field to obtain a fermentation liquid rich in taurine and octopamine; (3) heating the fermentation liquid rich in taurine and octopamine to 85-90° C., and filtering it with kaolin and fine sand while it is hot to obtain a coarse filtrate; (4) adding chitosan flocculant to the coarse filtrate, separating and obtaining a flocculated filtrate after solid-liquid separation, adding food-grade silica gel powder thereto, obtaining a first supernatant after solid-liquid separation, adding food-grade wood activated carbon to the first supernatant, and filtering to obtain a second supernatant; (5) desalting the second supernatant by ultrafiltration desalination process and intermittent constant volume method, obtaining unreconstituted fermentation stock solution after the conductivity value stabilizes, and concentrating; (6) compounding the concentrated uncompounded fermentation liquid with menthol, erythritol, vitamin C, niacinamide and essence to obtain a compounded fermentation liquid, and performing ultra-high temperature instantaneous sterilization on the compounded fermentation liquid; (7) cleaning the octopus head with micro-nano bubbles, boiling the octopus head in boiling water after cleaning, taking it out after cooking and centrifuging it for dehydration, adding pickling liquid to the dehydrated octopus head, pickling it, hot air drying it until the surface of the octopus head is slightly wrinkled, injecting the sterilized composite fermentation liquid into the octopus head, drying it, and obtaining a betel nut octopus product enriched with taurine and octopamine; or The octopus after the internal organs are removed is cleaned with micro-nano bubbles, and after cleaning, the octopus is boiled in boiling water, taken out after cooking and centrifuged for dehydration, the dehydrated octopus is hot-air dried, and treated at a shear rate of 4000 r / min for 8 minutes to obtain octopus powder, and the octopus powder, the sterilized composite fermentation liquid and the seasoning liquid are mixed, and extruded to obtain a betel nut octopus product enriched with taurine and octopamine.

3. The preparation process of the betel nut octopus product enriched with taurine and octopamine according to claim 2, characterized in that: In step (1), the salinity of the brine is 14-18%; and / or When water is added for homogenization, the mass volume ratio of the salted viscera to water is 7 g: 1 mL.

4. The process for preparing the betel nut octopus product enriched with taurine and octopamine according to claim 2, characterized in that: In step (2), the amount of the composite protease added is 4000 U / g; and / or The enzymatic hydrolysis temperature is 50° C. and the enzymatic hydrolysis time is 4 hours; and / or The soy sauce koji is made from Aspergillus oryzae; and / or The magnetic field magnetic induction intensity of the static magnetic field is 20mT; and / or The temperature of the super-speed fermentation is 40° C., the time of the super-speed fermentation is 8 days, and the super-speed fermentation is stirred once a day.

5. The process for preparing the betel nut octopus product enriched with taurine and octopamine according to claim 2, characterized in that: In step (6), in terms of mass percentage, the concentrated uncompounded fermentation stock solution accounts for 85%, the menthol accounts for 2%, the erythritol accounts for 10%, the vitamin C accounts for 1%, the niacinamide accounts for 1%, and the flavor accounts for 1%.

6. The process for preparing the betel nut octopus product enriched with taurine and octopamine according to claim 2, characterized in that: In step (7), the mass ratio of the octopus powder, the sterilized composite fermentation liquid and the seasoning liquid is 18:1:1; and / or The hot air drying is: firstly hot air drying at 50-60°C for 2 hours, then hot air drying at 30-40°C for 1-2 hours; and / or The extrusion equipment is a CTE PLUS series compounding extruder with a feed rate of 4 kg / h, the temperature of the first six barrels is set below 60°C, the temperature of the last four barrels is set at 60, 100, 140 and 170°C respectively, and the screw speed is 110 rpm.

7. The process for preparing the betel nut octopus product enriched with taurine and octopamine according to claim 2, characterized in that: When the betel nut octopus product enriched in taurine and octopamine is prepared by an extrusion method, the method further includes a step of secondary drying the betel nut octopus product enriched in taurine and octopamine.

8. The process for preparing the betel nut octopus-like product enriched with taurine and octopamine according to claim 2, characterized in that: After obtaining the betel nut octopus-like product enriched with taurine and octopamine, the method further comprises the step of spraying seasoning powder on the surface of the betel nut octopus product.

9. A betel nut octopus-like product enriched with taurine and octopamine, characterized in that: Prepared according to the process according to any one of claims 1 to 8.

10. Use of the betel nut octopus product enriched with taurine and octopamine as claimed in claim 9 as a betel nut substitute product.

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