Aquatic feed flavoring agent and method for preparing the same

Abstract

The present application relates to a kind of aquatic feed flavour and its preparation method, belong to feed additive technical field.The aquatic feed flavour of the present application is prepared by sequentially mixing, pulverizing, sieving three components of Maillard reaction product, compound Chinese herbal medicine and disodium succinate, after being prepared, the aquatic feed flavour can be well improved after being added to aquatic feed Flavor, improve the food intake of aquatic animals, appetite, effectively promote growth and development, wherein the Maillard reaction product is with the product obtained by flavor protease enzymolysis of Pleurotus eryngii as amino compound, with glucose and fructose as carbonyl compound, while again combined with L-cysteine, based on Maillard reaction preparation, the compound Chinese herbal medicine includes honeysuckle, red peony root, hawthorn and star anise.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of feed additives, and particularly relates to a feed flavoring agent for aquatic products and a preparation method thereof. BACKGROUND

[0002] With the large-scale development of global aquaculture industry, feed cost has become a core factor affecting the industry benefit. Traditional aquatic feed is highly dependent on animal protein raw materials such as fish meal and chicken meal, which are rich in essential amino acids, fatty acids and unknown growth factors, and have good nutritional balance and feeding characteristics. However, in recent years, affected by the decline of marine resources, the tightening of environmental protection policies and the intensification of competition for livestock feed, the supply of high-quality animal protein is becoming increasingly tight, and the price continues to rise, resulting in a significant increase in the production cost of aquatic feed.

[0003] To cope with this challenge, the feed industry actively explores the partial or complete replacement of animal protein by plant protein sources (such as rapeseed meal and cottonseed meal). However, plant protein has inherent defects such as high content of anti-nutritional factors and poor palatability, especially it easily induces the feeding aversion behavior of aquatic animals, which is manifested as a decrease in food intake, a decrease in feed utilization and a decrease in growth rate, and even causes intestinal stress reaction, which restricts its effective application in feed. Under this background, it is of great significance to develop a feed flavoring agent for aquatic products. SUMMARY

[0004] In view of the problems in the prior art, the present application aims to provide a feed flavoring agent for aquatic products and a preparation method thereof. The feed flavoring agent for aquatic products is prepared by sequentially mixing, crushing and sieving three components of Maillard reaction products, compound Chinese herbal medicine and disodium succinate. The feed flavoring agent for aquatic products can improve the flavor of aquatic feed, increase the food intake of aquatic animals, stimulate appetite and effectively promote growth and development. The Maillard reaction products are prepared based on Maillard reaction by using the product obtained by enzymatic hydrolysis of Pleurotus eryngii with flavor protease as an amino compound, glucose and fructose as carbonyl compounds, and L-cysteine.

[0005] The object of the present application can be achieved by the following technical solutions:

[0006] In a first aspect, the present application provides a feed flavoring agent for aquatic products, which is composed of Maillard reaction products, compound Chinese herbal medicine and disodium succinate. The mass ratio of the Maillard reaction products, the compound Chinese herbal medicine and the disodium succinate is 1:0.5-0.7:0.1-0.15.

[0007] Preferably, the Maillard reaction products are prepared by the following steps:

[0008] (1) washing Pleurotus eryngii with deionized water, drying, crushing, sieving, to obtain Pleurotus eryngii powder;

[0009] (2) mixing Pleurotus eryngii powder and deionized water according to a mass ratio of 1:8-12, heating to 45-55℃, incubating, adding flavor protease to carry out reflux enzymolysis for 2-3h, inactivating enzyme, naturally cooling to room temperature, centrifuging, taking supernatant, filtering, to obtain enzymolysis liquid;

[0010] (3) mixing the enzymolysis liquid and compound reducing sugar according to a mass ratio of 100:2-3, heating to 55-70℃, incubating and refluxing for 1-1.5h, then adding L-cysteine, heating to 95-100℃, incubating and refluxing for 1.5-2h, cooling, spray drying, to obtain the product.

[0011] More preferably, the drying in step (1) refers to drying at 40-50℃ to a water content of 2-5wt%.

[0012] More preferably, the sieving in step (1) refers to sieving through a sieve of 50-100 mesh.

[0013] More preferably, the mixing in step (2) refers to mixing under stirring at 20-30℃ for 5-15min.

[0014] More preferably, the heating rate in step (2) is 2-4℃ / min.

[0015] More preferably, the addition amount of flavor protease in step (2) is 0.7-1% of the mass of Pleurotus eryngii powder.

[0016] More preferably, the inactivating enzyme in step (2) refers to inactivating enzyme under reflux in a water bath at 100℃ for 10-15min.

[0017] More preferably, the centrifuging in step (2) refers to centrifuging at a rotation speed of 8000rpm for 10-15min.

[0018] More preferably, the compound reducing sugar in step (3) comprises glucose and fructose; the mass ratio of the glucose to the fructose is 2-4:1-3; the addition amount of L-cysteine is 5-10% of the mass of the compound reducing sugar.

[0019] More preferably, the mixing in step (3) refers to mixing under stirring at 20-30℃ for 10-15min.

[0020] More preferably, the heating rate in step (3) is 2-4℃ / min.

[0021] More preferably, the heating rate in step (3) is 2-4℃ / min.

[0022] More preferably, the cooling in step (3) refers to cooling at a cooling rate of 4-6℃ / min to 5-10℃ and then holding for 10-15min.

[0023] More preferably, the spray drying in step (3) is carried out at an inlet temperature of 160-180℃, an outlet temperature of 60-80℃ and an atomization pressure of 2-5MPa.

[0024] Preferably, the composite Chinese herbal medicine comprises honeysuckle, red peony root, hawthorn and star anise; and the mass ratio of the honeysuckle, the red peony root, the hawthorn and the star anise is 1:1-1.2:0.6-1:0.3-0.5.

[0025] Preferably, the water product feed flavoring agent is added to the water product feed in an amount of 0.5-2% of the mass of the water product feed.

[0026] In a second aspect, the present application provides a preparation method of a water product feed flavoring agent, which comprises the following steps:

[0027] The Maillard reaction product, the composite Chinese herbal medicine and the disodium succinate are mixed, crushed and sieved through a 50-100 mesh sieve to obtain the water product feed flavoring agent.

[0028] The present application has the following advantages:

[0029] 1. The water product feed flavoring agent is prepared by sequentially mixing, crushing and sieving three components, i.e., a Maillard reaction product, a composite Chinese herbal medicine and disodium succinate, and the water product feed flavoring agent can improve the flavor of the water product feed, increase the food intake of aquatic animals, stimulate appetite and effectively promote growth and development, wherein the Maillard reaction product is prepared based on a Maillard reaction by using a product obtained by enzymatic hydrolysis of Pleurotus eryngii with flavor protease as an amino compound, glucose and fructose as carbonyl compounds and L-cysteine as an auxiliary component, and the composite Chinese herbal medicine comprises honeysuckle, red peony root, hawthorn and star anise.

[0030] 2、The aquatic feed flavoring agent of the present application is composed of three components of Maillard reaction product, compound Chinese herbal medicine and disodium succinate, and the flavor of the aquatic feed can be improved, the food intake of aquatic animals can be improved, and the growth and development can be promoted by reasonable collocation of the three components, wherein the Maillard reaction product is prepared based on Maillard reaction by taking the product obtained by enzymolysis of Pleurotus eryngii with flavor protease as an amino compound, taking glucose and fructose as carbonyl compounds, and further combining L-cysteine, which not only can bring rich aroma to the aquatic feed, but also can adjust the overall taste and flavor, and play the role of taste improvement and flavor enhancement; the compound Chinese herbal medicine includes honeysuckle, red peony root, hawthorn and star anise, which is rich in organic acids, flavones, polysaccharides and other substances, has unique flavor, can stimulate the taste of aquatic animals, regulate the physiological process of the gastrointestinal tract of aquatic animals, and further promote appetite, at the same time, the compound Chinese herbal medicine also has a certain special smell, which can cover up the bad smell of the aquatic feed itself, and further improve the flavor of the aquatic feed, while the disodium succinate is relatively low in content in the aquatic feed flavoring agent, but is still important, a small amount of disodium succinate can play the role of taste improvement, and amplify the overall effect, in addition, the selection of reducing sugar in the preparation process of the Maillard reaction product is very critical, and is the basis for ensuring that the aquatic feed flavoring agent can improve the flavor, and the aquatic feed flavoring agent obtained by using single carbonyl compound, i.e. only using glucose or fructose for preparation, is not conducive to the flavor of the aquatic feed, causes the food intake of aquatic animals to decrease, and affects the growth and development of the aquatic animals.

[0031] 3、The aquatic feed flavoring agent of the present application is safe and reliable, the preparation raw materials are all edible components commonly seen in daily life, at the same time, the preparation process is simple, and is suitable for large-scale production.

[0032] 4、The use method of the aquatic feed flavoring agent of the present application is easy to operate when actually applied, and the aquatic feed flavoring agent can be directly used as a component to prepare the required aquatic feed according to the conventional method. DETAILED DESCRIPTION

[0033] In order to better illustrate the purpose, technical scheme and advantages of the present application, the present application will be further described below in combination with specific examples.

[0034] Some raw materials in the following examples and comparative examples are as follows:

[0035] Flavor protease, Shanghai Yuanye Biotechnology Co., Ltd., product specification 20u / mg;

[0036] Honeysuckle, hawthorn and star anise, Bozhou Ximutang Pharmaceutical Co., Ltd.;

[0037] Red peony root, Bozhou Yongzheng Pharmaceutical Co., Ltd.;

[0038] Pleurotus eryngii, Gutian County Qianzhenhui Commerce and Trade Co., Ltd., dry type.

[0039] Embodiment 1

[0040] A water product feed flavoring agent consisting of a Maillard reaction product, a compound Chinese herbal medicine and disodium succinate; the mass ratio of the Maillard reaction product, the compound Chinese herbal medicine and the disodium succinate is 1:0.5:0.1.

[0041] The Maillard reaction product is prepared by the following steps:

[0042] (1) cleaning Pleurotus eryngii with deionized water, drying, crushing, sieving to obtain Pleurotus eryngii powder;

[0043] (2) mixing the Pleurotus eryngii powder and deionized water according to a mass ratio of 1:8, heating to 45℃, adding flavor protease for reflux enzymolysis for 2h, inactivating the enzyme, naturally cooling to room temperature, centrifuging, taking the supernatant, filtering to obtain an enzymolysis liquid;

[0044] (3) mixing the enzymolysis liquid and compound reducing sugar according to a mass ratio of 100:2, heating to 55℃, refluxing for 1h, then adding L-cysteine, heating to 95℃, refluxing for 1.5h, cooling, spray drying to obtain the product.

[0045] The drying in step (1) refers to drying at 40℃ until the water content is 2wt%.

[0046] The sieving in step (1) refers to sieving through a 50 mesh sieve.

[0047] The mixing in step (2) refers to mixing under stirring at 20℃ for 5min.

[0048] The heating rate in step (2) is 2℃ / min.

[0049] The addition amount of the flavor protease in step (2) is 0.7% of the mass of the Pleurotus eryngii powder.

[0050] The enzyme inactivation in step (2) refers to inactivating the enzyme under reflux in a water bath at 100℃ for 10min.

[0051] The centrifuging in step (2) refers to centrifuging at a rotation speed of 8000rpm for 10min.

[0052] The compound reducing sugar in step (3) includes glucose and fructose; the mass ratio of the glucose and the fructose is 2:1; the addition amount of the L-cysteine is 5% of the mass of the compound reducing sugar.

[0053] The mixing in step (3) refers to mixing under stirring at 20℃ for 10min.

[0054] The heating rate in step (3) is 2℃ / min.

[0055] The heating rate in step (3) is 2℃ / min.

[0056] The cooling in step (3) refers to cooling to 5℃ at a cooling rate of 4℃ / min and then holding for 10min.

[0057] The spray drying in step (3) is carried out at an inlet temperature of 160℃, an outlet temperature of 60℃ and an atomization pressure of 2MPa.

[0058] The composite Chinese herbal medicine comprises honeysuckle, red peony root, hawthorn and star anise; and the mass ratio of the honeysuckle, the red peony root, the hawthorn and the star anise is 1:1:0.6:0.3.

[0059] The water product feed flavoring agent is added in the water product feed in an amount of 0.5% of the mass of the water product feed.

[0060] A preparation method of a water product feed flavoring agent, the preparation method comprising the following steps:

[0061] The Maillard reaction product, the composite Chinese herbal medicine and the disodium succinate are mixed, crushed, and sieved through a 50-mesh sieve to obtain the water product feed flavoring agent.

[0062] Example 2

[0063] A water product feed flavoring agent, the water product feed flavoring agent consisting of a Maillard reaction product, a composite Chinese herbal medicine and disodium succinate; and the mass ratio of the Maillard reaction product, the composite Chinese herbal medicine and the disodium succinate is 1:0.7:0.15.

[0064] The Maillard reaction product is prepared by the following steps:

[0065] (1) The Pleurotus eryngii is cleaned with deionized water, dried, crushed, sieved, and Pleurotus eryngii powder is obtained;

[0066] (2) The Pleurotus eryngii powder and deionized water are mixed in a mass ratio of 1:12, heated to 55℃, held, and flavor protease is added for 3h of reflux enzymolysis, enzyme is inactivated, naturally cooled to room temperature, centrifuged, the supernatant is taken, filtered, and an enzymolysis solution is obtained;

[0067] (3) The enzymolysis solution and the composite reducing sugar are mixed in a mass ratio of 100:3, heated to 70℃, held for 1.5h of reflux, then L-cysteine is added, heated to 100℃, held for 2h of reflux, cooled, and spray dried to obtain the Maillard reaction product.

[0068] The drying in step (1) refers to drying at 50℃ until the water content is 5wt%.

[0069] The sieving in step (1) refers to sieving through a 100-mesh sieve.

[0070] The mixing in step (2) refers to mixing under stirring at 30℃ for 15 min.

[0071] The heating rate in step (2) is 4℃ / min.

[0072] The flavor protease is added in an amount of 1% of the mass of the Pleurotus eryngii powder.

[0073] The enzyme inactivation in step (2) refers to refluxing enzyme inactivation under a water bath at 100℃ for 15 min.

[0074] The centrifugation in step (2) refers to centrifugation at a speed of 8000 rpm for 15 min.

[0075] The complex reducing sugar in step (3) includes glucose and fructose; the mass ratio of the glucose to the fructose is 4:3; the L-cysteine is added in an amount of 10% of the mass of the complex reducing sugar.

[0076] The mixing in step (3) refers to mixing under stirring at 30℃ for 15 min.

[0077] The heating rate in step (3) is 4℃ / min.

[0078] The heating rate in step (3) is 4℃ / min.

[0079] The cooling in step (3) refers to cooling to 10℃ at a cooling rate of 6℃ / min and then holding for 15 min.

[0080] The spray drying in step (3) is performed under the conditions of an inlet air temperature of 180℃, an outlet air temperature of 80℃, and an atomization pressure of 5 MPa.

[0081] The complex Chinese herbal medicine includes honeysuckle, red peony root, hawthorn, and star anise; the mass ratio of the honeysuckle, the red peony root, the hawthorn, and the star anise is 1:1.2:1:0.5.

[0082] The water product feed flavoring agent is added in an amount of 2% of the mass of the water product feed.

[0083] A preparation method of a water product feed flavoring agent, the preparation method comprising the following steps:

[0084] The Maillard reaction product, the complex Chinese herbal medicine, and the disodium succinate are mixed and crushed, and then sieved through a 100-mesh sieve to obtain the water product feed flavoring agent.

[0085] Example 3

[0086] An aquatic feed flavoring agent, which is composed of a Maillard reaction product, a compound Chinese herbal medicine and disodium succinate; the mass ratio of the Maillard reaction product, the compound Chinese herbal medicine and the disodium succinate is 1:0.6:0.13.

[0087] The Maillard reaction product is prepared by the following steps:

[0088] (1) cleaning Pleurotus eryngii with deionized water, drying, crushing, sieving to obtain Pleurotus eryngii powder;

[0089] (2) mixing the Pleurotus eryngii powder and deionized water according to a mass ratio of 1:10, heating to 50℃, adding flavor protease to perform reflux enzymolysis for 2.5h, inactivating the enzyme, naturally cooling to room temperature, centrifuging, taking the supernatant, filtering to obtain an enzymolysis liquid;

[0090] (3) mixing the enzymolysis liquid and compound reducing sugar according to a mass ratio of 100:2.5, heating to 60℃, refluxing for 1.2h, then adding L-cysteine, heating to 98℃, refluxing for 1.8h, cooling, spray drying to obtain the product.

[0091] The drying in step (1) refers to drying at 45℃ until the water content is 4wt%.

[0092] The sieving in step (1) refers to sieving through a 80-mesh sieve.

[0093] The mixing in step (2) refers to mixing under stirring at 25℃ for 10min.

[0094] The heating rate in step (2) is 2.5℃ / min.

[0095] The adding amount of the flavor protease in step (2) is 0.8% of the mass of the Pleurotus eryngii powder.

[0096] The inactivating the enzyme in step (2) refers to inactivating the enzyme under reflux in a water bath at 100℃ for 13min.

[0097] The centrifuging in step (2) refers to centrifuging at a rotation speed of 8000rpm for 13min.

[0098] The compound reducing sugar in step (3) includes glucose and fructose; the mass ratio of the glucose and the fructose is 3:2; the adding amount of the L-cysteine is 8% of the mass of the compound reducing sugar.

[0099] The mixing in step (3) refers to mixing under stirring at 25℃ for 12min.

[0100] The heating rate in step (3) is 2.5℃ / min.

[0101] The heating rate of step (3) is 2℃ / min.

[0102] The cooling of step (3) refers to cooling to 8℃ at a cooling rate of 5℃ / min and then holding for 14min.

[0103] The spray drying condition of step (3) is that the inlet air temperature is controlled at 170℃, the outlet air temperature is controlled at 70℃, and the atomization pressure is controlled at 4MPa.

[0104] The composite Chinese herbal medicine comprises honeysuckle, red peony root, hawthorn and star anise; and the mass ratio of the honeysuckle, the red peony root, the hawthorn and the star anise is 1:1.1:0.8:0.4.

[0105] The adding amount of the aquatic feed flavoring agent in the aquatic feed is 1.5% of the mass of the aquatic feed.

[0106] A preparation method of an aquatic feed flavoring agent, the preparation method comprising the following steps:

[0107] Mixing the Maillard reaction product, the composite Chinese herbal medicine and the disodium succinate, crushing, and passing through a 80-mesh sieve, to obtain the aquatic feed flavoring agent.

[0108] Comparative Example 1

[0109] Comparative Example 1 differs from Example 3 in that the aquatic feed flavoring agent is composed of the composite Chinese herbal medicine and the disodium succinate with a mass ratio of 0.6:0.13, i.e. the Maillard reaction product is not added in the preparation process of the aquatic feed flavoring agent, and the rest is unchanged.

[0110] Comparative Example 2

[0111] Comparative Example 2 differs from Example 3 in that the aquatic feed flavoring agent is composed of the Maillard reaction product and the disodium succinate with a mass ratio of 1:0.13, i.e. the composite Chinese herbal medicine is not added in the preparation process of the aquatic feed flavoring agent, and the rest is unchanged.

[0112] Comparative Example 3

[0113] Comparative Example 3 differs from Example 3 in that the aquatic feed flavoring agent is composed of the Maillard reaction product and the composite Chinese herbal medicine with a mass ratio of 1:0.6, i.e. the disodium succinate is not added in the preparation process of the aquatic feed flavoring agent, and the rest is unchanged.

[0114] Comparative Example 4

[0115] Comparative Example 4 differs from Example 3 in that the glucose is replaced by an equal weight of fructose, and the rest is unchanged.

[0116] Comparative Example 5

[0117] Comparative Example 5 differs from Example 3 in that fructose is replaced by an equal weight of glucose, and the rest remains unchanged.

[0118] Comparative Example 6

[0119] Comparative Example 6 differs from Example 3 in that the composite Chinese herbal medicine does not include honeysuckle, and the missing weight is made up of red peony root, hawthorn and star anise in a mass ratio of 1.1:0.8:0.4, and the rest remains unchanged.

[0120] Comparative Example 7

[0121] Comparative Example 7 differs from Example 3 in that the composite Chinese herbal medicine does not include red peony root, and the missing weight is made up of honeysuckle, hawthorn and star anise in a mass ratio of 1:0.8:0.4, and the rest remains unchanged.

[0122] Comparative Example 8

[0123] Comparative Example 8 differs from Example 3 in that the composite Chinese herbal medicine does not include hawthorn, and the missing weight is made up of honeysuckle, red peony root and star anise in a mass ratio of 1:1.1:0.4, and the rest remains unchanged.

[0124] Comparative Example 9

[0125] Comparative Example 9 differs from Example 3 in that the composite Chinese herbal medicine does not include star anise, and the missing weight is made up of honeysuckle, red peony root and hawthorn in a mass ratio of 1:1.1:0.8, and the rest remains unchanged.

[0126] Test Example 1

[0127] Performance test:

[0128] The test procedure is as follows:

[0129] Step A: mixing the base feed, deionized water and aquatic feed flavoring agent (prepared in Example 3 and Comparative Examples 1-9) in a mass ratio of 100:25:1.5 at 50°C for 30 min to form a soft material, then extruding and granulating, and finally drying at 60°C until the water content is 3 wt%, and naturally cooling to room temperature to obtain the experimental feed added with different aquatic feed flavoring agents (at the same time, the experimental feed without aquatic feed flavoring agent is also prepared, i.e. no aquatic feed flavoring agent is added during the preparation of the experimental feed, which is the blank control group); the particle size of the experimental feed is 3 mm; the base feed comprises 25 parts by weight of soybean meal, 5 parts by weight of fish meal, 10 parts by weight of bran, 10 parts by weight of cottonseed meal, 12 parts by weight of rapeseed meal, 8 parts by weight of rice bran, 2 parts by weight of fish oil, 1 part by weight of soybean oil, 1 part by weight of premix and 26 parts by weight of flour, wherein the solid components in the above-mentioned materials are previously subjected to crushing treatment through a sieve with a pore size of 0.4 mm, and the premix is from Guangdong Xindun Biological Technology Co., Ltd., and the product name is grass carp compound premix feed.

[0130] Step B: randomly dividing 165 healthy grass carps (since grass carp is one of the four major carps, the market size is very large, so it is of practical significance to take it as the test object) with a body weight of 100-102 g into 11 groups, 15 carps in each group, and calculating the total mass of the grass carps in each group, denoted as A1, and then feeding each group in a test barrel with a specification of a diameter of 2 m and a depth of 1.5 m, wherein the water depth is 1 m and the water quality is the same, and during the feeding period, each group is fed with the above-prepared experimental feed, which is fed three times a day, and the feeding time is set at 7 am, 12 pm and 6 pm every day, and the feeding amount is 1% of the total mass of the grass carps in each group at that time, and the feeding period is 60 days, and after the feeding is completed, the total mass of the grass carps in each group is re-calculated, denoted as A2, and the growth rate is calculated (note: no grass carp died or got sick during the entire feeding period, and the growth rate is rounded to an integer).

[0131] Table 1 performance test results

[0132]

[0133] From the above Table 1, it can be seen that the aquatic feed flavoring agent of the present application can achieve better technical effects and exert excellent synergistic effects, and effectively promote growth and development.

[0134] The aquatic feed flavoring agent of the present application is prepared by mixing, crushing and sieving three components of Maillard reaction product, compound Chinese herbal medicine and disodium succinate in sequence, and the aquatic feed flavoring agent can improve the flavor of aquatic feed, increase the food intake of aquatic animals, improve appetite and effectively promote growth and development after being added to the aquatic feed, wherein the Maillard reaction product is prepared based on Maillard reaction by taking the product obtained by flavor protease enzymolysis of Pleurotus eryngii as an amino compound, taking glucose and fructose as carbonyl compounds, and further combining L-cysteine, and the compound Chinese herbal medicine comprises honeysuckle, red peony root, hawthorn and star anise.

[0135] Finally, it should be explained that the above examples are only used to illustrate the technical solutions of the present application, not to limit the protection scope of the present application, and although the present application has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solutions of the present application can be modified or replaced by equivalents without departing from the essence and scope of the technical solutions of the present application.

Claims

1. An aquafeed flavoring agent, characterized by: The aquatic feed flavoring agent is composed of a Maillard reaction product, a compound Chinese herbal medicine and disodium succinate, and the mass ratio of the Maillard reaction product, the compound Chinese herbal medicine and the disodium succinate is 1:0.5-0.7:0.1-0.

15. The Maillard reaction product is prepared by the following steps: (1) cleaning Pleurotus eryngii with deionized water, drying, crushing, sieving and obtaining Pleurotus eryngii powder; (2) mixing the Pleurotus eryngii powder and deionized water according to a mass ratio of 1:8-12, heating to 45-55℃, adding flavor protease for reflux enzymolysis for 2-3h, inactivating the enzyme, naturally cooling to room temperature, centrifuging, taking the supernatant, filtering and obtaining an enzymolysis solution; (3) mixing the enzymolysis solution and a compound reducing sugar according to a mass ratio of 100:2-3, heating to 55-70℃, refluxing for 1-1.5h, then adding L-cysteine, heating to 95-100℃, refluxing for 1.5-2h, cooling and spray drying; The compound reducing sugar in step (3) comprises glucose and fructose, and the mass ratio of the glucose to the fructose is 2-4:1-3; the addition amount of the L-cysteine is 5-10% of the mass of the compound reducing sugar; The compound Chinese herbal medicine comprises honeysuckle, red peony root, hawthorn and star anise, and the mass ratio of the honeysuckle, the red peony root, the hawthorn and the star anise is 1:1-1.2:0.6-1:0.3-0.

5.

2. The feed flavoring agent for aquatic animals according to claim 1, wherein: The addition amount of the flavor protease in step (2) is 0.7-1% of the mass of the Pleurotus eryngii powder.

3. The feed flavoring agent for aquatic animals according to claim 1, wherein: The heating rate in step (3) is 2-4℃ / min.

4. The aquaculture feed flavoring agent of claim 1, wherein: The heating rate in step (3) is 2-4℃ / min.

5. The aquaculture feed flavoring agent of claim 1, wherein: The cooling in step (3) refers to cooling to 5-10℃ at a cooling rate of 4-6℃ / min and then maintaining the temperature for 10-15min.

6. The aquaculture feed flavoring agent of claim 1, wherein: The spray drying in step (3) is performed under the conditions that the inlet air temperature is controlled at 160-180℃, the outlet air temperature is controlled at 60-80℃ and the atomization pressure is controlled at 2-5MPa.

7. A process for the preparation of an aquafeed flavouring agent as claimed in any one of claims 1 to 6, characterised in that: The preparation method comprises the following steps: mixing the Maillard reaction product, the compound Chinese herbal medicine and disodium succinate, crushing and sieving through a 50-100 mesh sieve, and obtaining the product.

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