Preparation process and application of seaweed flavor freshener

Abstract

The preparation process comprises the following steps: S1, preparing salted kelp, and soaking the salted kelp in running water for desalting, so as to obtain desalted kelp; s2, drying the desalted kelp to obtain dried kelp; s3, grinding the dried kelp into powder to obtain kelp powder; and S4, sieving the kelp powder to obtain the seaweed flavor freshener. The kelp is selected as a raw material, and the seaweed flavor freshener is prepared by using the special fresh and fragrant seaweed flavor of the kelp through the procedures of cleaning, drying, grinding, sieving and the like, so that the degradation of heat-sensitive flavor substances caused by a traditional hot water extraction method is avoided, and the retention rate of umami components is greatly increased; the quality and the production efficiency of the seaweed flavor freshener are obviously improved. The invention further discloses application of the seaweed flavor freshener, 0.1 g of the seaweed flavor freshener is added into every 500 ml of soup, so that the effect of the seaweed flavor freshener is exerted to the maximum extent, and the flavor and taste of the soup are improved.

Description

Technical Field

[0001] The present invention relates to the technical field of condiments, in particular to a preparation process and application of a seaweed flavor enhancer. Background Art

[0002] Chemically synthesized flavor enhancers widely used in the traditional food industry face controversial health risks, while existing natural alternatives, such as yeast extract and mushroom powder, often face challenges in practical applications, such as insufficient umami intensity or high costs. Seaweed, as a raw material rich in natural flavoring compounds, has yet to fully realize its development potential.

[0003] The preparation of seaweed flavor enhancers currently faces the following challenges: The traditional hot water extraction method, under high-temperature conditions, can lead to the degradation of heat-sensitive flavor components. Furthermore, due to the rigid structure of the seaweed cell wall, the extraction rate is less than 40%, resulting in a weak umami taste in the seaweed flavor enhancer, making it difficult to meet consumers' requirements for the flavor intensity of the seaweed flavor enhancer. Summary of the Invention

[0004] In view of the above problems, one of the objectives of the present invention is to provide a process for producing a seaweed flavor enhancer to produce a seaweed flavor enhancer with high flavor intensity; the second objective of the present invention is to provide an application of the seaweed flavor enhancer.

[0005] In order to achieve the above-mentioned purpose, the technical solution proposed by the present invention is: A process for preparing a seaweed flavor enhancer comprises the following steps: S1, preparing salted kelp, soaking it in running water for desalination, and obtaining desalted kelp; S2, drying the desalted kelp to obtain dried kelp; S3, grinding the dried kelp into powder to obtain kelp powder; S4. Sieve the kelp powder to obtain a seaweed flavor enhancer.

[0006] Preferably, in step S2, the drying temperature is 60°C.

[0007] Preferably, in step S2, the moisture content of the dried kelp is less than 10%.

[0008] Preferably, the step S2 includes the following sub-steps: S21, draining the desalinated kelp and cutting off the roots; S22, placing the desalted kelp after root cutting in an oven at 60° C. and drying it until the moisture content is less than 10%.

[0009] Preferably, in the step S22, the specific process of putting the desalted kelp into the oven is as follows: lay the desalted kelp flat on a dry metal mesh, and then put the metal mesh with the desalted kelp on it into the oven.

[0010] Preferably, the oven is an electrothermal forced-air drying oven.

[0011] Preferably, in the step S4, the mesh number of the sieve for sieving is 60 meshes.

[0012] An application of a seaweed flavor enhancer, adding 0.1 g of the seaweed flavor enhancer to every 500 ml of soup stock.

[0013] Adopting the above technical solution, the beneficial effects of the present invention are as follows: (1) The present invention selects kelp as the raw material, utilizes the special seaweed fresh flavor of kelp, and makes a seaweed flavor enhancer through processes such as washing, drying, grinding, and sieving. It avoids the degradation of thermosensitive flavor substances caused by the traditional hot water extraction method, and the retention rate of umami components is greatly improved, significantly improving the quality and production efficiency of the seaweed flavor enhancer.

[0014] (2) The application of the seaweed flavor enhancer of the present invention can maximize the effect of the seaweed flavor enhancer and increase the flavor and taste of the soup stock. Description of the Drawings

[0015] Figure 1 It is a graph of the number of types of volatile flavor substances in samples at different drying temperatures.

[0016] Figure 2 It is a graph of the proportion of the content of volatile flavor substances in samples at different drying temperatures.

[0017] Figure 3 It is a graph of the relative content of volatile flavor substances in samples at different drying temperatures.

[0018] Figure 4 It is a heat map of volatile flavor substances in samples at different drying temperatures.

[0019] Figure 5 It is the influence of the addition amount of the seaweed flavor enhancer on the sensory score. Detailed Embodiments

[0020] The manufacturing process of the seaweed flavor enhancer of the present invention includes the following steps: S1. Prepare salted kelp, soak it in running water for desalination to obtain desalted kelp.

[0021] S2. Dry the desalted kelp to obtain dried kelp.

[0022] S3. Grind the dried kelp into powder to obtain kelp powder.

[0023] S4. Sieve the kelp powder to obtain the seaweed flavor enhancer.

[0024] Among them, the drying temperature in step S2 affects the composition of volatile flavor substances and the key aroma components in kelp. The drying temperature of 60 °C can best stimulate the delicious flavor of kelp itself. The following is a further explanation through comparative experiments.

[0025] The production process of the seaweed flavor enhancer includes the following steps: S1. Prepare salted kelp and soak it in running water to desalt, obtaining desalted kelp.

[0026] S2. Dry the desalted kelp to obtain dried kelp, which includes the following sub-steps: S21. Drain the water from the desalted kelp and cut off the roots.

[0027] S22. After laying the root-cut desalted kelp flat on a dry metal mesh, put it into an oven (such as an electric blast drying oven) and dry it until the moisture content is lower than 10%. The metal mesh can increase the contact area between the desalted kelp and the air, thereby improving the drying speed and drying effect.

[0028] S3. Grind the dried kelp into powder to obtain kelp powder.

[0029] S4. Sieve the kelp powder (the mesh number of the sieve for sieving is 60 meshes) to obtain the seaweed flavor enhancer.

[0030] Prepare five groups of samples according to the above production process. The drying temperatures of the five groups of samples are 60 °C, 70 °C, 80 °C, 90 °C, and 100 °C respectively. Measure the volatile flavor substances of the seaweed flavor enhancers prepared at each drying temperature. The measurement results are as follows: Use HS-SPME-GC-MS to analyze the volatile flavor substances of kelp at different drying temperatures. Figure 1 is the number of types of volatile flavor substances in kelp at different drying temperatures. Figure 1 、 2 、3 and Table 1 are the analysis results of the composition and content of volatile flavor substances in kelp at different drying temperatures. From Figure 1 and Table 1, it can be seen that 40 kinds of volatile flavor substances are identified in kelp at different drying temperatures, mainly 18 aldehydes, 9 ketones, 6 acids, 2 esters, 4 alcohols, and 1 furan. 35 kinds, 36 kinds, 38 kinds, 36 kinds, and 35 kinds of volatile flavor substances are detected in the 5 groups of dried samples (60 °C, 70 °C, 80 °C, 90 °C, 100 °C) respectively.

[0031] Table 1 Content of Volatile Flavor Substances in Samples at Different Drying Temperatures (μg / kg)

[0032] Aldehydes mainly come from the oxidation and hydrolysis of fats, microbial action, and the Maillard reaction of sugars. The thresholds of aldehydes are generally low, and they contribute significantly to the flavor of the product. Although kelp has a low fat content, Figure 2 it can be seen that the proportion of aldehydes in the 5 groups of samples is greater than 40%, which is the type with the most volatile substances and the highest content in dried kelp. This is the main component of the aroma of dried kelp. There are 12 aldehyde compounds commonly contained in the 5 groups of samples, namely n-hexanal, heptanal, octanal, nonanal, trans-2-octenal, (2E,4E)-heptadienal, decanal, (E)-2-nonenal, trans-4-decenal, 2-undecenal, 2,4-decadienal, 2E,6Z-dodecadienal, and myristaldehyde. With the change of drying temperature, the type and quantity of aldehyde substances will change slightly, but not much. The aldehydes with the highest content are nonanal and n-hexanal.

[0033] Ketones usually have a fruity aroma, and the thresholds of most ketones are low. The relative content proportion of ketones in the 5 groups of samples is greater than 20%. Therefore, ketones are also the main components of the aroma of dried kelp. Ketones can endow kelp with floral and fruity aromas and the fragrance lasts. There are 8 ketone compounds commonly contained in the 5 groups of samples, namely 2,2,6-trimethylcyclohexanone, 3-octen-2-one, 2-undecanone, 4-oxoisophorone, hexahydropseudoionone, geranylacetone, β-ionone, and phytone. The ketones with the highest content are β-ionone and geranylacetone. Ionone is a 13-carbon compound with violet and woody aromas. It exists in many fruits and flowers and is the product of the degradation of the 9,10 bond of carotenoid oxidation. Since kelp is rich in carotenoids, high temperature causes the degradation of carotenoids during the drying process, so a large amount of ionone is produced, bringing a unique floral aroma to kelp.

[0034] The types and contents of the remaining volatile compounds (such as acids, alcohols, esters, and furans) are less. Among them, the content of 1-octen-3-ol is relatively high. 1-Octen-3-ol is also known as mushroom alcohol, mainly showing mushroom flavor and the smell of lipid oxidation. It is often considered one of the sources of fishy smell in aquatic products. It is mainly formed by the oxidative degradation of arachidonic acid and linoleic acid.

[0035] The contribution degree of volatile flavor substances to the aroma of a sample depends not only on their relative content in the sample, but also on their thresholds in the sample. OAV is an index to measure the contribution degree of a certain component to the overall odor. Relevant research shows that substances with 0 ≤ OAV ≤ 1 are usually considered to play a modifying role in the overall flavor of food, compounds with OAV ≥ 1 are usually considered to be effective contributors to the overall aroma of the food matrix, and compounds with OAV ≥ 10 are considered to be important substances affecting the aroma of food. Calculate the OAV values of the volatile flavor substances detected by GC-MS according to their respective olfactory thresholds, and analyze the contribution degree of each substance to the overall odor. The results are shown in Table 2.

[0036] Table 2 OAV analysis of samples at different drying temperatures

[0037] The substances with the highest OAV values in the 5 groups of samples are all aldehydes. Fatty flavor is a common flavor of aldehydes and belongs to a kind of aldehyde flavor in sensory science. Most aldehydes exhibit a proprietary fatty aroma at low concentrations, but when the concentration exceeds a certain threshold, they will produce a sour and putrid taste. These aldehydes are mainly produced by lipid oxidation, which may be related to the small amount of lipids in kelp. The aldehyde substances with the highest OAV values are mainly (Z)-4-heptenal, nonanal, and trans-2-nonenal. (Z)-4-heptenal has often been reported in the flavor studies of various tea categories such as oolong tea, green tea, and black tea, and is considered to be one of the main sources of milk flavor. Moreover, its threshold is relatively low, so it plays an important role in the overall odor characteristics. Nonanal is produced by the oxidation of oleic acid and linoleic acid and has a fatty, floral, green, and lemon flavor. Although its threshold is not low, its content is high, which also makes an important contribution to the overall flavor of kelp. trans-2-Nonenal may come from fatty acid oxidation and brings a fatty aroma flavor to dried kelp.

[0038] Among the alcohol substances in the 5 groups of samples, only 1-octen-3-ol has a relatively high OAV value, exceeding 10, and it is one of the main contributing substances to the flavor of dried kelp. Alcohol substances generally come from the oxidation of lipids and the reduction of aldehyde and ketone substances. Usually, their thresholds are relatively high and they have little impact on the flavor quality of the product. However, some unsaturated alcohols have relatively low thresholds, such as 1-octen-3-ol, which has a typical mushroom and earthy flavor and is considered to be one of the main fishy smell substances in kelp.

[0039] There are only two ketone compounds with OAV values greater than 1 in the 5 groups of samples, namely β-ionone and 2-undecanone. Ketone compounds mainly come from the degradation process of amino acids and the oxidation reaction of unsaturated fatty acids. Ionone is considered an important substance for forming the unique floral fragrance of kelp. β-Ionone also has floral and violet scents. Although its threshold is high, its content is also high. Therefore, the OAV value is not low, which makes an important contribution to the flavor of dried kelp and is an important contributor to the floral flavor of dried kelp. 2-Undecanone has descriptions of fresh, green, orange, and rose scents, all of which are pleasant flavor descriptions, but the OAV is greater than 1 only in the 60 °C group.

[0040] In summary, HS-SPME-GC-MS was used to explore the effects of the drying process on the composition of volatile flavor substances and key aroma components in kelp. The results showed that the proportion of aldehydes in kelp at different drying temperatures was greater than 40%, and the proportion of ketones was greater than 20%. Aldehydes and ketones are the types of volatile substances with the most in dried kelp. Among them, the substances with higher contents are β-ionone, nonanal, and 1-octen-3-ol. After OAV analysis, it was found that 13, 13, 12, 12, and 11 key flavor compounds with OAV values greater than 1 were identified in the kelp of the 60 °C, 70 °C, 80 °C, 90 °C, and 100 °C groups, mainly aldehyde substances, ketone substances, and alcohol substances. The key flavor compounds in each group were basically the same, namely (Z)-4-heptenal, nonanal, trans-2-nonenal, lauraldehyde, 1-octen-3-ol, β-ionone, and 2,4-decadienal. Therefore, choosing a drying temperature of 60 °C can best stimulate the fresh flavor of kelp itself.

[0041] The present invention also discloses the application of a seaweed flavor enhancer, specifically: adding 0.1 g of the seaweed flavor enhancer to every 500 ml of soup stock.

[0042] After freeze-drying, the flavor of kelp will be reduced to a certain extent, resulting in insufficient kelp flavor in the soup block, and the flavor is easily masked by other raw materials. Therefore, kelp can be ground into powder as one of the seaweed flavor enhancers to increase the flavor and taste of the soup block. The results are as Figure 5As shown, with the increase in the addition amount of the seaweed flavor enhancer, the scores of sensory evaluation show a trend of first increasing and then decreasing. Moreover, when the addition amount of the seaweed flavor enhancer is 0.1 g, the sensory score is significantly higher than that of the group without adding the seaweed flavor enhancer. This may be because the seaweed flavor enhancer is a concentration of a large amount of kelp. The appropriate addition of the seaweed flavor enhancer can increase the flavor and taste of the soup cube. However, when the addition amount of kelp powder is too much, the overall color of the soup cube will turn dark green, reducing the appetite, and the overly strong flavor will be unpleasant instead. Excessive kelp powder will also make the texture of the soup cube too viscous, affecting the fineness of the soup cube and causing disharmony in the texture. Therefore, the optimal addition amount of the seaweed flavor enhancer is: 0.1 g of the seaweed flavor enhancer is added to every 500 ml of soup stock.

[0043] Although the present invention has been specifically shown and described in connection with the preferred embodiments, those skilled in the art should understand that various changes in form and details may be made to the present invention without departing from the spirit and scope of the present invention as defined by the appended claims.

Claims

1. The manufacturing process of a seaweed flavor enhancer, characterized in that, It includes the following steps: S1. Prepare salted kelp, soak it in running water to desalt, and obtain desalted kelp; S2. Dry the desalted kelp to obtain dried kelp; S3. Grind the dried kelp into powder to obtain kelp powder; S4. Sieve the kelp powder to obtain a seaweed flavor enhancer.

2. The manufacturing process of the seaweed flavor enhancer according to claim 1, characterized in that, In the step S2, the drying temperature is 60 °C.

3. The manufacturing process of the seaweed flavor enhancer according to claim 1, characterized in that, In the step S2, the moisture content of the dried kelp is lower than 10%.

4. The manufacturing process of the seaweed flavor enhancer according to claim 1, characterized in that, The step S2 includes the following sub-steps: S21. Drain the desalted kelp and cut off its roots; S22. Put the desalted kelp after cutting the roots into an oven at 60 °C and dry it until the moisture content is lower than 10%.

5. The manufacturing process of the seaweed flavor enhancer according to claim 4, characterized in that, In the step S22, the specific process of putting the desalted kelp into the oven is: lay the desalted kelp flat on a dry metal mesh, and then put the metal mesh with the desalted kelp on it into the oven.

6. The manufacturing process of the seaweed flavor enhancer according to claim 4 or 5, characterized in that, The oven is an electrothermal forced-air drying oven.

7. The manufacturing process of the seaweed flavor enhancer according to claim 1, characterized in that, In the step S4, the mesh number of the sieve is 60 mesh.

8. Application of a seaweed flavor enhancer, characterized in that, Add 0.1 g of seaweed flavor enhancer to every 500 ml of soup stock.

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