Preparation method of low alpha-dicarbonyl compound seafood condiment

Abstract

The invention belongs to the field of seasoning processing, and particularly relates to a preparation method of a low alpha-dicarbonyl compound seafood seasoning. According to the preparation method disclosed by the invention, the compound flavourzyme is used for carrying out enzymolysis reaction, protein in the flatfish steak is decomposed into polypeptide and amino acid, optimal seafood flavor and low alpha-dicarbonyl compound conditions are obtained by optimizing Maillard reaction conditions, and further compounding is carried out, so that the seafood seasoning which is strong in fish freshness and low in alpha-dicarbonyl compound is prepared; and high-value utilization of processing byproducts of the flatfish is realized, so that the method is economical and environment-friendly.

Description

Technical Field

[0001] The invention belongs to the field of seasoning processing, and in particular relates to a method for preparing a seafood seasoning with low alpha-dicarbonyl compounds. Background Art

[0002] Flounder is one of the important economic fish in northern my country. Its meat is delicious and has high nutritional value. According to market research, all flounder-related products are fish meat products, including fish dumplings, fish fillets without paste, children's complementary foods and other products. This has led to a large amount of flounder scraps being discarded as waste, which accounts for about 25% of the weight of the whole fish. These wastes will not only pollute the environment, but also increase the production costs of enterprises. Enzymatic hydrolysis technology is an important technology for the high-value utilization of by-products. High-value products such as amino acids, peptides, and fish oil can be produced through enzymatic hydrolysis.

[0003] The main methods for hydrolyzing animal proteins include chemical method and enzymatic method. The chemical method uses a certain concentration of acid or alkali to hydrolyze proteins into polypeptides and amino acids, but it is easy to cause the inactivation of polypeptide chains and the destruction of amino acids, and has certain safety risks. Biological enzyme degradation has the characteristics of high safety, similar product molecular weight, easy controllable reaction, high degree of hydrolysis, etc., which is in line with the modern manufacturing model advocated by the country and the environmental protection concept of energy conservation and emission reduction.

[0004] As people's living standards improve, they also put forward new requirements for condiments: "natural, delicious, healthy, and zero additives". Using natural raw materials and combining modern science and technology to enhance the flavor and freshness of condiments is one of the future development directions of condiments. At present, the flavoring and coloring substances generated by the Maillard reaction are one of the important sources of flavor and color in the food processing process. As far as the existing market is concerned, since the raw materials, processing methods, and final products of the Maillard reaction can all be considered safe, the Maillard reaction is often used to give various processed products such as cakes, dairy products, meat, beverages, and condiments unique flavors and colors, which is in line with consumer demand.

[0005] With the advancement of analytical methods and detection technologies, studies have found that α-dicarbonyl compounds, intermediates of the Maillard reaction, are precursors to the formation of food color and flavor, but they are also highly reactive and easily react with the side chains of the N-terminus, lysine and arginine ends of proteins to form advanced glycosylation end-products (AGEs), which not only affect the nutritional value of proteins, but also damage the structure of DNA molecules and induce chronic diabetes complications. The most common α-dicarbonyl compounds in condiments are glyoxal, methylglyoxal, 3-deoxyglucose ketone and 2,3-butanedione. Studies have shown that diabetic patients cannot degrade α-dicarbonyl compounds and AGEs through metabolism. At present, the national standard does not limit the content of α-dicarbonyl compounds in seafood condiments, and there is no seafood condiment made from flounder fillets on the market. "Method for preparing fish flavored nutritious seasoning" (Patent Publication No.: CN102726700B) is characterized by using tilapia fillets and scraps through crushing, enzymatic hydrolysis, Maillard reaction, homogenization, spray drying, etc. to obtain fish flavored seasoning. Although the Maillard reaction is used for seasoning and flavoring, the α-dicarbonyl compounds and AGEs generated in the Maillard reaction are not considered, which does not meet consumers' pursuit of "green and healthy" seasonings. "A seafood flavored seasoning and its preparation method" (Patent Publication No.: CN109567118A) is characterized by a powdered seafood seasoning obtained through fish meal enzymatic hydrolysis, Maillard reaction, and freeze drying. This process requires liquid nitrogen freezing, extrusion puffing, and spray drying, which increases the operation time, energy consumption, and complex operation.

[0006] Therefore, it is necessary to develop a new product to process flatfish fillets into seafood condiments, which can not only enrich the types and tastes of condiments and solve the problem of deep processing of flatfish fillets, but also provide beneficial support for the development of low α-dicarbonyl compound condiment products, greatly improving the quality and safety of food. Summary of the invention

[0007] The invention aims to effectively reduce the generation and accumulation of α-dicarbonyl compounds in seasoning processing, improve the flavor of seasoning by utilizing the Maillard reaction, and realize the processing of flatfish fillets into seafood seasoning.

[0008] To achieve the above technical purpose, the present invention is implemented by adopting the following technical scheme: a method for preparing a seafood seasoning with low α-dicarbonyl compounds, comprising the following steps:

[0009] Step 1: Process the flounder fillets at 125°C for 30 minutes under high temperature and high pressure, add 8kg of purified water to 1kg of raw material, and crush them using a wall breaker;

[0010] Step 2: Sodium bicarbonate is used to adjust the pH to 6.8-7.0;

[0011] Step 3: Add food-grade compound flavor protease at 1.5% of the raw material weight and mix well;

[0012] Step 4: Seal the reaction solution obtained in step 3 and place it in a 50°C constant temperature water bath for enzymatic hydrolysis for 4 hours;

[0013] Step 5: inactivate the enzyme in the obtained enzymatic solution at 100°C for 10 min, centrifuge at 6000 rpm / min for 10 min, and collect the supernatant;

[0014] Step 6: freeze-dry the supernatant of step 5 at -50°C and 10Pa for 48 hours to obtain freeze-dried powder of enzymatic solution;

[0015] Step 7: Dissolve the lyophilized powder in purified water to obtain a 10 mg / mL mixed solution, add reducing sugar according to 1.0-5.0% of the solution volume, stir thoroughly,

[0016] Adjust pH to 5.0-9.0 with sodium bicarbonate;

[0017] Step 8: subjecting the mixed solution obtained in step 7 to a Maillard reaction at a temperature of 95 to 125° C. for 20 min to obtain a Maillard reaction solution;

[0018] Step 9: Mix corn starch, maltodextrin and water in a mass ratio of 100:1:20, and heat in a boiling water bath for gelatinization to obtain gelatinized starch;

[0019] Step 10: Mix the reaction solution obtained in step 8 and the gelatinized starch obtained in step 9 in a ratio of 1:1 to obtain a basic sauce;

[0020] Step 11: Add cooking oil, salt and monosodium glutamate to the basic sauce obtained in step 10, stir-fry evenly and boil into the sauce;

[0021] Step 12: Add disodium flavor nucleotides (I+G), citric acid, ginger powder, garlic powder, and yeast extract (YE) to the sauce obtained in step 11 for blending;

[0022] Step 13: In step 11 and step 12, the basic sauce obtained in step 10 is prepared by adding the following ingredients in parts by mass: 5.00% edible oil, 2.25% salt, 0.1% disodium ribonucleotide, 0.1% citric acid, 0.1% ginger powder, 0.1% garlic powder, 0.15% yeast extract, and 0.2% monosodium glutamate, to finally obtain a seafood condiment with rich aroma and delicious taste.

[0023] Furthermore, the reducing sugar is selected from arabinose, food-grade xylose, fructose, glucose, lactose and sucrose. Preferably, the reducing sugar is food-grade xylose.

[0024] Furthermore, the reducing sugar is food-grade xylose, and the pH of the Maillard reaction system is 6.

[0025] Furthermore, the reducing sugar is food grade xylose, and the added amount is 3%.

[0026] Furthermore, the reducing sugar is food-grade xylose, and the reaction temperature of the Maillard reaction system is 105°C.

[0027] Furthermore, the sodium bicarbonate used may also be alkaline food additives such as sodium hydroxide, sodium carbonate, potassium hydroxide, potassium carbonate, and calcium hydroxide.

[0028] The advantages and positive effects of the present invention are: 1) The present invention utilizes a composite flavor protease to perform an enzymatic hydrolysis reaction, decomposes the protein in the flatfish fillet into polypeptides and amino acids, and optimizes the Maillard reaction conditions to obtain the best seafood flavor and low α-dicarbonyl compound conditions, and further compounding to achieve the preparation of seafood condiments with rich fish flavor and low α-dicarbonyl compounds, as well as high-value utilization of flatfish processing by-products, which is economical and environmentally friendly; 2) The present invention adopts a modern enzymatic hydrolysis process, fully utilizes flatfish processing by-products, prepares flavor peptides through enzymatic hydrolysis products, optimizes Maillard reaction parameters, inhibits the generation and accumulation of α-dicarbonyl compounds during processing, and develops flatfish fillets into a new low α-dicarbonyl compound condiment through compounding to enhance flavor and fragrance. The formula responds to the national call for "turning waste into treasure and green processing", improves product quality and safety, and meets consumers' pursuit of natural and healthy condiments. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] Figure 1 This is a graph showing the effect of the type of reducing sugar on the content of α-dicarbonyl compounds in the Maillard reaction of the method of the present invention;

[0030] Figure 2 This is a graph showing the effect of Maillard reaction time on the content of α-dicarbonyl compounds in the method of the present invention;

[0031] Figure 3 This is a graph showing the effect of pH of the Maillard reaction on the content of α-dicarbonyl compounds in the method of the present invention;

[0032] Figure 4 This is a graph showing the effect of xylose addition on the content of α-dicarbonyl compounds in the Maillard reaction of the method of the present invention;

[0033] Figure 5 This is a graph showing the effect of Maillard reaction temperature on the content of α-dicarbonyl compounds in the method of the present invention;

[0034] Figure 6 This is a picture of the finished product of seafood seasoning made from flatfish fillets prepared by the method of the present invention. DETAILED DESCRIPTION

[0035] The present invention is further described in detail below through specific examples. The following examples are only illustrative and not restrictive, and the protection scope of the present invention cannot be limited thereto.

[0036] Determination of the content of four α-dicarbonyl compounds:

[0037] Sample processing

[0038] Accurately weigh 3.00 g of sample, add 12 mL of methanol, vortex and shake at 37 °C and 50 rpm / min for 1 h, centrifuge at 10000 rpm / min for 15 min, take 10 mL of supernatant, add 500 μL of 10 mg / mL o-phenylenediamine solution, mix well and place in a 60 °C constant temperature shaking water bath for 1 h to obtain the derivative solution.

[0039] Standard product processing

[0040] Standard aqueous solutions of glyoxal, acetone aldehyde, 3-deoxyglucose aldehyde and 2,3-butanedione of different concentrations were prepared respectively, 10 mL of the aqueous solution was added with 500 μL of 10 mg / mL o-phenylenediamine solution, the mixture was mixed and placed in a constant temperature shaking water bath at 60°C for 1 h to obtain a derivative solution.

[0041] Solid phase extraction column separation and purification

[0042] Use 5 mL of methanol and 5 mL of ultrapure water to activate the Poly-Sery HLB-Pro solid phase extraction column in turn, take 5 mL of the derivative solution and add it to the activated solid phase extraction column, use 5 mL of ultrapure water for impurity removal, and 5 mL of methanol for elution. After passing through a 0.22 μm filter membrane, it is used for subsequent detection.

[0043] LC-MS / MS detection

[0044] Chromatographic column: Polar-RP 80A 2×150mm, 4μm;

[0045] Flow rate: 0.3 mL / min;

[0046] Column temperature: 25°C;

[0047] Injection volume: 5 μL;

[0048] Analysis time: 35min;

[0049] Mobile phase: A: 0.1% formic acid aqueous solution; B: methanol;

[0050] Mobile phase gradient elution program: 0 min (80% A, 20% B), 15 min (70% A, 30% B), 22 min (20% A, 80% B), 30 min (20% A, 80% B), 30.1 min (80% A, 20% B), 35 min (80% A, 20% B);

[0051] Ion source: ESI;

[0052] Atomizing gas: nitrogen;

[0053] Collision gas: nitrogen;

[0054] Atomizing gas pressure: 40psi;

[0055] Capillary voltage: 4000V;

[0056] Dryer temperature: 350℃;

[0057] Dryer flow rate: 10L / min;

[0058] Detection mode: Multiple Reaction Monitoring (MRM);

[0059] Scan mode: positive ion scan;

[0060] The mass spectrometry parameters such as qualitative ion mass-to-charge ratio, quantitative ion mass-to-charge ratio, fragmentation voltage and collision energy (CE) are shown in Table 1.

[0061] Table 1 Mass spectrometry parameters

[0062] Compound Name Precursor ion Product ions Fragmentation voltage Collision Energy(eV) 2,3-Butanedione 159.1 77.2* 70 10 2,3-Butanedione 159.1 118.1 70 15 Propionaldehyde ketone 145.1 77.2* 70 10 Propionaldehyde ketone 145.1 92.1 70 10 Glyoxal 131.1 77.2* 110 12 Glyoxal 131.1 104.1 110 15 3-Deoxyglucosone 235.1 199.1* 110 13 3-Deoxyglucosone 235.1 171.2 110 13

[0063] Note: * is the quantitative ion

[0064] Embodiment 1:

[0065] Step 1: Process the flounder fillet at 125°C under high temperature and high pressure for 30 minutes, add purified water at a ratio of 1:8 (m:v) to the raw material, and crush it using a wall breaking machine for 5 minutes;

[0066] Step 2: Sodium bicarbonate is used to adjust the pH to 6.8-7.0;

[0067] Step 3: Add food-grade compound flavor protease at 1.5% of the fish fillet weight and mix well;

[0068] Step 4: Seal the reaction solution obtained in step 3 and place it in a 50°C constant temperature water bath for enzymatic hydrolysis for 4 hours;

[0069] Step 5: inactivate the enzyme in the obtained enzymatic solution at 100°C for 10 min, centrifuge at 6000 rpm / min for 10 min, and collect the supernatant;

[0070] Step 6: freeze-dry the supernatant of step 5 at -50°C and 10Pa for 48 hours to obtain freeze-dried powder of enzymatic solution;

[0071] Step 7: Dissolve the lyophilized powder in purified water to obtain a 10 mg / mL mixed solution, add food-grade xylose at 3% of the volume of the mixed solution, stir well, and adjust the pH to 6.0 with sodium bicarbonate;

[0072] Step 8: subjecting the mixed solution obtained in step 6 to a Maillard reaction at a temperature of 105° C. for 20 min to obtain a Maillard reaction solution;

[0073] Step 9: Take corn starch and maltodextrin, add appropriate amount of water, and heat in a boiling water bath to gelatinize to obtain gelatinized starch;

[0074] Step 10: Mix the reaction solution obtained in step 8 and the gelatinized starch obtained in step 9 in a ratio of 1:1 to obtain a basic sauce.

[0075] Step 11: Add cooking oil, salt and MSG to the basic sauce obtained in step 10, stir-fry evenly and cook into the sauce.

[0076] Step 12: Add disodium ribonucleotide (I+G), citric acid, ginger powder, garlic powder and yeast extract (YE) to the sauce obtained in step 11 for blending.

[0077] Step 13: Prepare the obtained basic sauce and add the following percentages:

[0078] 5.00% edible oil, 2.25% salt, 0.1% disodium ribonucleotide (I+G), 0.1% citric acid, 0.1% ginger powder, 0.1% garlic powder, 0.15% yeast extract and 0.2% monosodium glutamate are used to finally obtain a seafood seasoning with rich aroma and delicious taste.

[0079] like Figure 6 As shown, the compounded flatfish fillet seasoning has the unique aroma of flatfish, and is delicious and rich, is yellowish brown in color, and is in a uniform and thick semi-fluid state.

[0080] Example 2

[0081] The food-grade xylose in Example 1 was replaced by arabinose, xylose, fructose, glucose, lactose and sucrose, respectively, and the other steps were the same.

[0082] The results are as follows Figure 1 As shown by Figure 1It can be seen that different reducing sugars have different effects on the Maillard reaction. The smaller the steric hindrance effect of the reducing sugar carbon skeleton, the greater its reaction activity. Pentosaccharides are more reactive than hexoses, and monosaccharides are more reactive than polysaccharides. For energy saving and flavor considerations, xylose can be used to make seafood seasonings better.

[0083] Example 3

[0084] The reaction time in Example 1 was replaced with 10 min, 30 min, 40 min and 50 min respectively, and the other steps were the same.

[0085] Depend on Figure 2 It can be seen that as time goes by, the total amount of the four α-dicarbonyl compounds continues to increase, which not only produces a large amount of intermediate flavor products, but also generates a large amount of melanin-like substances, producing a burnt smell. Although the total amount of the four α-dicarbonyl compounds is the highest (3343.65±160.62) ng / g when the reaction is 10 minutes, the degree of Maillard reaction is low, with obvious sweetness and fishy smell, and weak umami. Therefore, 20 minutes of reaction time is selected as the best time.

[0086] Example 4

[0087] The initial pH values ​​of the Maillard reaction in Example 1 were replaced with 5.0, 7.0, 8.0, and 9.0, respectively, and the other steps were the same.

[0088] Depend on Figure 3 It can be seen that with the increase of the initial pH of the reaction, the total amount of the four α-dicarbonyl compounds first decreases and then increases. Under high temperature and weak acid conditions, monosaccharides will dehydrate to form hydroxymethylfurfural substances, which will affect the Maillard reaction. When the initial pH of the reaction system is 6, the total amount of the four α-dicarbonyl compounds is the lowest (1473.63±175.20) ng / g, and the flavor is strong. Therefore, the initial pH 6 is selected as the optimal reaction condition.

[0089] Example 5

[0090] Food-grade xylose was added to 3% of the volume of the mixed solution in Example 1, and replaced with 1%, 2%, 4%, and 5% respectively, and the other steps were the same.

[0091] Depend on Figure 4 It can be seen that with the increase of xylose addition, the total amount of the four α-dicarbonyl compounds showed a trend of first increasing and then decreasing. When the xylose addition exceeded 5%, the seafood flavor of the seasoning was masked by xylose; when the xylose addition was less than 1%, the Maillard reaction was low and less flavor substances were generated; when the xylose addition was 3%, the total amount of the four α-dicarbonyl compounds in the seasoning was (4224.71±163.20) ng / g, and the seasoning had a strong seafood flavor. Therefore, the optimal xylose addition was 3%.

[0092] Example 6

[0093] The Maillard reaction temperature in Example 1 was replaced with 95°C, 100°C, 105°C, 110°C, 115°C, 120°C, and 125°C, and the other steps were the same.

[0094] Depend on Figure 5 It can be seen that the effect of temperature on the total amount of the four α-dicarbonyl compounds shows a spiral upward trend. At 105°C, the total amount of the four α-dicarbonyl compounds reaches the minimum value (2136.03±135.21) ng / g. As the temperature rises, the Maillard reaction rate accelerates, and the intermediate product will transform into a brown pigment substance. At 95°C, the total amount of the four α-dicarbonyl compounds (2916.82±196.44) ng / g is at a low level, but the overall flavor is poor and the fishy smell is heavy. For flavor considerations, the reaction temperature of 105°C is selected as the optimal temperature.

[0095] The present invention studies the effects of reducing sugar types, reaction temperature, xylose addition, initial pH, and reaction time on the total amount of four α-dicarbonyl compounds (glyoxal, methylglyoxal, 3-deoxyglucose ketone, and 2,3-butanedione) in Maillard reaction.

[0096] Although the preferred embodiments of the present invention have been disclosed for illustrative purposes, those skilled in the art will appreciate that various substitutions, changes and modifications are possible without departing from the spirit and scope of the present invention and the appended claims. Therefore, the scope of the present invention is not limited to the contents disclosed in the embodiments.

Claims

1. A method for preparing a low-α-dicarbonyl compound seafood seasoning, characterized in that: The following steps are involved: Step 1: Process the flounder fillets at 125°C for 30 minutes under high temperature and high pressure, add 8kg of purified water to 1kg of raw material, and crush them using a wall breaker; Step 2: Sodium bicarbonate is used to adjust the pH to 6.8-7.0; Step 3: Add food-grade compound flavor protease at 1.5% of the raw material weight and mix well; Step 4: The reaction solution obtained in step 3 is sealed and placed in a 50°C constant temperature water bath for enzymatic hydrolysis for 4 hours; Step 5: inactivate the enzyme in the obtained enzymatic solution at 100°C for 10 min, centrifuge at 6000 rpm / min for 10 min, and collect the supernatant; Step 6: freeze-dry the supernatant of step 5 at -50°C and 10Pa for 48 hours to obtain freeze-dried powder of enzymatic solution; Step 7: Dissolve the lyophilized powder in purified water to obtain a 10 mg / mL mixed solution, add reducing sugar according to 1.0-5.0% of the solution volume, stir well, and adjust the pH to 5.0-9.0 with sodium bicarbonate; Step 8: subjecting the mixed solution obtained in step 7 to a Maillard reaction at a temperature of 95 to 125° C. for 20 min to obtain a Maillard reaction solution; Step 9: Mix corn starch, maltodextrin and water in a mass ratio of 100:1:20, and heat in a boiling water bath for gelatinization to obtain gelatinized starch; Step 10: Mix the reaction solution obtained in step 8 and the gelatinized starch obtained in step 9 in a ratio of 1:1 to obtain a basic sauce; Step 11: Add cooking oil, salt and monosodium glutamate to the basic sauce obtained in step 10, stir-fry evenly and boil into the sauce; Step 12: Add disodium ribonucleotide, citric acid, ginger powder, garlic powder and yeast extract to the sauce obtained in step 11 for blending; Step 13: In step 11 and step 12, the basic sauce obtained in step 10 is prepared, and the following parts by mass are added: 5.00% edible oil, 2.25% salt, 0.1% disodium ribonucleotide, 0.1% citric acid, 0.1% ginger powder, 0.1% garlic powder, 0.15% yeast extract and 0.2% monosodium glutamate are used to finally obtain a seafood seasoning with rich aroma and delicious taste.

2. The method for preparing a low-α-dicarbonyl compound seafood condiment according to claim 1, characterized in that: The reducing sugar in step seven can be selected from arabinose, food-grade xylose, fructose, glucose, lactose and sucrose.

3. The method for preparing a low-α-dicarbonyl compound seafood condiment according to claim 1, characterized in that: The reducing sugar in step seven is food grade xylose.

4. The method for preparing a low-α-dicarbonyl compound seafood condiment as claimed in claim 3, characterized in that: The pH of the Maillard reaction system is 6.

5. The method for preparing a low-α-dicarbonyl compound seafood condiment as claimed in claim 3, characterized in that: In step seven, the amount of food-grade xylose added is 3%.

6. The method for preparing a low-α-dicarbonyl compound seafood condiment as claimed in claim 3, characterized in that: The reaction temperature of the Maillard reaction system in step eight is 105°C.

7. The method for preparing a low-α-dicarbonyl compound seafood condiment as claimed in claim 1, characterized in that: The sodium bicarbonate used in step 2 and step 7 may also be alkaline food additives such as sodium hydroxide, sodium carbonate, potassium hydroxide, potassium carbonate, and calcium hydroxide.

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