Process for preparing oyster Maillard reaction product based on oyster enzymatic hydrolysate

Abstract

The invention relates to the technical field of food science and engineering, and discloses a process for preparing an oyster Maillard reaction product based on oyster enzymatic hydrolysate. Alkaline protease with high enzyme activity is screened out from trypsin, alkaline protease, papain, bromelain and flavourzyme to serve as a core enzyme, oyster protein can be efficiently decomposed to generate small molecule peptide and amino acid, and therefore the bioavailability of enzymatic hydrolysate is improved; the enzymatic hydrolysate treated by the alkaline protease can effectively promote the generation of antioxidant active substances and reduce bitter peptide residues, so that the flavor of the product is improved, 5% of OM oyster enzymatic hydrolysate is added on the basis, the process conditions are optimized, the glucose addition amount is set to be 4.32%, the reaction temperature is 130 DEG C, the pH value is 7.08, and the reaction time is 58 min, so that the yield of the product is improved. An optimized oyster meat Maillard reaction product is adopted as a functional additive and is added into an oyster pulping link, so that lipid oxidation can be effectively inhibited, and the flavor characteristic of enzymatic hydrolysate can be improved.

Description

Technical Field

[0001] The invention relates to the field of food science and engineering technology, and in particular to a process for producing oyster Maillard reaction products based on oyster enzymatic hydrolysate. Background Art

[0002] Oysters, a nutritious seafood, hold great research value in food science. In recent years, the development of oyster hydrolysates has garnered significant attention, with enzymatic hydrolysis techniques effectively enhancing their bioavailability and physiological activity. However, the inherent odor of oysters and the off-flavors produced during enzymatic hydrolysis have severely limited their application in food processing.

[0003] The Maillard reaction, a key chemical reaction, significantly improves food sensory quality and imparts physiological functions. The preparation of functional Maillard reaction products through the targeted reaction of proteins / peptides with reducing sugars has become a research hotspot. While some research has been conducted on flavor control in oyster hydrolysates, issues remain, such as limited flavor enhancement and diminished physiological activity. Furthermore, no studies have yet investigated the potential to improve oyster hydrolysates based on the natural antioxidant properties of these Maillard reaction products.

[0004] Based on this, the present invention innovatively constructs an oyster protein-reducing sugar Maillard reaction model system, and prepares oyster Maillard reaction products with optimal antioxidant properties and flavor characteristics through process optimization. Summary of the Invention

[0005] (1) Technical problems solved

[0006] In response to the shortcomings of the existing technology, the present invention provides a process for producing oyster Maillard reaction products based on oyster enzymatic hydrolysate, which has the advantages of effectively removing fishy smell, enhancing antioxidant activity and improving flavor characteristics. It solves the problems of limited application of oyster enzymatic hydrolysate due to its own fishy smell and enzymatic hydrolysis odor, as well as poor flavor improvement effect and weakened physiological activity.

[0007] (2) Technical solution

[0008] To achieve the above object, the present invention provides the following technical solution: a process for producing oyster Maillard reaction products based on oyster enzymatic hydrolysate, comprising the following process steps:

[0009] Step 1: Raw material selection and pretreatment: Select fresh, odorless oyster meat, wash, shell, remove the internal organs, rinse again, and test for moisture and protein. Once the oyster meat meets the moisture and protein content standards, package it and freeze it in a sterile environment below -18°C until ready for use.

[0010] Step 2: Prepare reagents: prepare sodium hydroxide, hydrochloric acid, protease, reducing sugar, thiamine, anhydrous ethanol and 1-diphenyl-2-picrylhydrazyl;

[0011] Step 3: Thawing of raw materials: During the experiment, the frozen oyster meat was thawed at 2-4°C for 10-12 hours;

[0012] Step 4. Adding additives and adjusting pH: Response surface methodology was used to optimize the preparation of oyster Maillard reaction products and their effect on the quality improvement of oyster hydrolysate. This study used optimized oyster meat Maillard reaction products. After thawing, distilled water and oyster meat were mixed at a solid-liquid ratio of 1:1, and then the optimized oyster meat Maillard reaction products were added. The optimized oyster meat Maillard reaction products can be used as an additive. Adding them to the oyster beating process can inhibit lipid oxidation and improve the flavor of the oyster hydrolysate. Stir evenly and use sodium hydroxide and hydrochloric acid to adjust the system pH to 6.9-7.1;

[0013] Step 5: Enzymatic hydrolysis: After adjusting the pH, add 0.695% to 0.705% protease based on the weight of the oyster meat, stir evenly, transfer to a 500 mL conical flask, and heat react in a constant temperature shaking water bath at 50-55°C for 1.8 to 2 hours;

[0014] Step 6: Inactivation and centrifugation: After enzymatic hydrolysis, inactivate the enzyme in a 90-95°C water bath for 15-18 minutes, cool to 20-25°C, and centrifuge at 2-4°C and 7000-8000 rpm for 10-20 minutes. After centrifugation, let it stand for 1-2 hours. The resulting supernatant is the oyster enzymatic hydrolysate.

[0015] Step 7, Maillard reaction: add 4% to 8% reducing sugar and 0.245% to 0.255% thiamine by mass to the obtained oyster enzymatic hydrolysate, mix well, adjust the pH to 6.9-7.1 with sodium hydroxide and hydrochloric acid, react in an oil bath at 110-140° C. for 40 to 90 minutes, and cool to room temperature to obtain the oyster Maillard reaction product.

[0016] Preferably, after the raw material pretreatment in step 1, the moisture content of the oyster meat is 84.41±1.14%, and the protein content is 11.33±0.64%.

[0017] Preferably, the concentration range of sodium hydroxide and hydrochloric acid in step 2 is between 0.905 and 1.005 mol / L, and the thiamine is vitamin B1.

[0018] Preferably, the protease in step 2 includes trypsin, flavor protease, alkaline protease, papain and bromelain.

[0019] Preferably, the enzymatic hydrolysis process in step 5 uses five proteases, namely trypsin, alkaline protease, papain, bromelain and flavor protease, to obtain oyster hydrolysates with different characteristics.

[0020] Preferably, the reducing sugar in step 2 includes glucose, D-xylose, D-ribose, D-fructose and D-galactose.

[0021] Preferably, in the Maillard reaction in step seven, glucose, D-xylose, D-ribose, D-fructose and D-galactose are used with a mass fraction of 2%, 4%, 6%, 8% or 10% for the reaction, respectively.

[0022] Preferably, in step seven, after the system is adjusted to the initial pH value, a thermal reaction is carried out at 100° C., 110° C., 120° C., 130° C. or 140° C., respectively.

[0023] Preferably, the thermal reaction time in step seven is 40 min, 60 min, 80 min, 100 min or 120 min at a temperature of 120°C.

[0024] Preferably, the step seven of adjusting the pH comprises: adding reducing sugar to the oyster hydrolysate, and then performing heat treatment at a pH of 5.0, 6.0, 7.0, 8.0 or 9.0.

[0025] Compared with the prior art, the present invention provides a process for producing oyster Maillard reaction products based on oyster enzymatic hydrolysate, which has the following beneficial effects:

[0026] 1. The present invention optimizes the type of protease and the enzymatic hydrolysis process to precisely control the peptide composition of the oyster hydrolysate, providing an efficient substrate for the Maillard reaction. By selecting alkaline protease as the core enzyme from trypsin, alkaline protease, papain, bromelain and flavor protease, its high enzymatic activity can efficiently decompose oyster protein, generate small molecule peptides and amino acids, and improve the bioavailability of the hydrolysate. Compared with the other four proteases, the hydrolysate treated with alkaline protease is more easily combined with reducing sugars in the Maillard reaction, promoting the production of antioxidant active substances, while reducing the residual bitter peptides and improving the flavor of the product.

[0027] 2. The present invention synergistically improves the antioxidant and sensory quality of the oyster Maillard reaction product by regulating the type, addition amount and reaction conditions of reducing sugars. Glucose is used as the optimal carbon source, and its reaction activity is moderate. It can effectively trigger the Maillard reaction while avoiding excessive caramelization and causing off-flavor. The orthogonal test determines the neutral conditions of 8% glucose addition, 120°C reaction temperature, 60 min reaction time and pH 7.0, balances the reaction rate and product stability, and significantly improves the scavenging rate of 1-diphenyl-2-picrylhydrazyl free radicals in the oyster Maillard reaction product.

[0028] 3. The present invention adds the prepared optimized Maillard reaction product as a functional additive to the oyster beating process, which can effectively inhibit lipid oxidation and improve the flavor characteristics of the enzymatic hydrolyzate, thereby greatly improving the overall quality of the final product through synergistic enhancement. In terms of inhibiting oxidation, it effectively reduces the content of volatile basic nitrogen and thiobarbituric acid reactants, and in terms of flavor optimization, it promotes the reduction of the fishy substance 1-octen-3-ol, while enriching characteristic aroma compounds such as octanal and 3-ethyl-2,5-methylpyrazine, forming a composite flavor system of fat-milk-roasted aroma, and ultimately achieving a simultaneous improvement in sensory score, antioxidant activity and flavor stability. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] Figure 1 It is a process flow chart of the present invention. DETAILED DESCRIPTION

[0030] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the accompanying drawings. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0031] See also Figure 1 , a process for preparing oyster Maillard reaction products based on oyster enzymatic hydrolysate, comprising the following process steps:

[0032] Step 1: Raw material selection and pretreatment: Select fresh, odorless oyster meat, wash, shell, remove the internal organs, rinse again, and test for moisture and protein. Once the oyster meat meets the moisture and protein content standards, package it and freeze it in a sterile environment below -18°C until ready for use.

[0033] Step 2: Prepare reagents: prepare sodium hydroxide, hydrochloric acid, protease, reducing sugar, thiamine (vitamin B1), anhydrous ethanol, and 1-diphenyl-2-picrylhydrazyl (DPPH). All reagents must be food grade or analytical grade to ensure that the quality meets the experimental requirements.

[0034] Step 3: Thawing of raw materials: During the experiment, thaw the frozen oyster meat at 2-4°C for 10-12 hours. Keep the sample sealed during the thawing process to avoid water loss and contamination.

[0035] Step 4. Adding additives and adjusting pH: Response surface methodology was used to optimize the preparation of oyster Maillard reaction products and their effect on the quality improvement of oyster hydrolysate. This study used optimized oyster meat Maillard reaction products. After thawing, distilled water and oyster meat were mixed at a solid-liquid ratio of 1:1, and then the optimized oyster meat Maillard reaction products were added. The optimized oyster meat Maillard reaction products can be used as an additive. Adding them to the oyster beating process can inhibit lipid oxidation and improve the flavor of the oyster hydrolysate. Stir evenly and use sodium hydroxide and hydrochloric acid to adjust the system pH to 6.9-7.1;

[0036] Step 5: Enzymatic hydrolysis: After adjusting the pH, add 0.695% to 0.705% protease based on the weight of the oyster meat, stir evenly, transfer to a 500 mL conical flask, and heat react in a constant temperature shaking water bath at 50-55°C for 1.8 to 2 hours;

[0037] Step 6: Inactivation and centrifugation: After enzymatic hydrolysis, inactivate the enzyme in a 90-95°C water bath for 15-18 minutes, cool to 20-25°C, and centrifuge at 2-4°C and 7000-8000 r / min for 10-20 minutes. Let it stand for 1-2 hours after centrifugation. The resulting supernatant is the oyster enzymatic hydrolysate (OEH). If storage is required, divide it into 50-100 mL portions and freeze them. Store them in a sterile environment below -18°C. The sub-packaging containers are sterile centrifuge tubes or glass bottles. The sample information and date must be marked before freezing.

[0038] Step 7, Maillard reaction: Add 4% to 8% reducing sugar and 0.245% to 0.255% thiamine by mass to the obtained oyster enzymatic hydrolysate (OEH), mix well, adjust the pH to 6.9-7.1 with sodium hydroxide and hydrochloric acid, react in an oil bath at 110-140°C for 40 to 90 minutes, and cool to room temperature to obtain the oyster Maillard reaction product (OM). The obtained Maillard reaction product is added as a functional additive to the oyster beating step - step 4.

[0039] Specifically, the optimized Maillard reaction product prepared in step seven is added as a functional additive to the oyster beating process - step four, which can effectively inhibit lipid oxidation and improve the flavor characteristics of the enzymatic hydrolysate, thereby greatly improving the overall quality of the final product through synergistic enhancement: it can effectively reduce the content of TVB-N (volatile basic nitrogen) and TBARS (thiobarbituric acid reactants) in terms of inhibiting oxidation; in terms of flavor optimization, it promotes the reduction of key fishy substances (1-octen-3-ol), while enriching characteristic aroma compounds such as octanal and 3-ethyl-2,5-methylpyrazine, forming a fat-milk-roasted flavor system, and ultimately achieving a simultaneous improvement in sensory scores, antioxidant activity and flavor stability.

[0040] Under the condition of keeping other parameters constant, the effects of the following factors on the scavenging 1-diphenyl-2-picrylhydrazyl (DPPH) free radical efficiency and sensory properties of oyster Maillard reaction products (OM) were analyzed:

[0041] Protease types: trypsin, alkaline protease, papain, bromelain, flavor protease.

[0042] Types of reducing sugars: glucose, D-xylose, D-ribose, D-fructose, and D-galactose.

[0043] Reducing sugar addition amount: 2%, 4%, 6%, 8%, 10%.

[0044] Reaction temperature: 100℃, 110℃, 120℃, 130℃, 140℃.

[0045] Reaction time: 40min, 60min, 80min, 100min, 120min.

[0046] Reaction pH: 5.0, 6.0, 7.0, 8.0, 9.0.

[0047] Specifically, after the raw material pretreatment in step 1, the moisture content of the oyster meat is 84.41±1.14%, and the protein content is 11.33±0.64%.

[0048] Specifically, in step 2, the concentrations of sodium hydroxide and hydrochloric acid are in the range of 0.905 to 1.005 mol / L, and thiamine is vitamin B1.

[0049] Specifically, the proteases in step 2 include trypsin (enzyme activity 4000 u / g), flavor protease (enzyme activity 50,000 u / g), alkaline protease (enzyme activity 200,000 u / g), papain (enzyme activity 200,000 u / g) and bromelain (enzyme activity 200,000 u / g).

[0050] Specifically, in step 5, the enzymatic hydrolysis process uses five proteases, namely trypsin, alkaline protease, papain, bromelain and flavor protease, to obtain oyster hydrolysate (OEH) with different characteristics, and 8% glucose and 0.25% thiamine are added respectively. The mixture is stirred evenly, the pH is adjusted to 7.0, and the mixture is reacted in an oil bath at 120° C. for 60 minutes. The mixture is cooled to room temperature to obtain the Maillard reaction product (OM).

[0051] Specifically, the reducing sugars in step 2 include glucose, D-xylose, D-ribose, D-fructose and D-galactose.

[0052] Specifically, the Maillard reaction in step seven includes adding 2%, 4%, 6%, 8%, and 10% of glucose, D-xylose, D-ribose, D-fructose, and D-galactose to the oyster enzymatic hydrolysate (OEH), respectively, adjusting the system to an appropriate pH value, and then performing a thermal reaction. After the reaction is completed, the reaction is cooled to room temperature to obtain the corresponding oyster Maillard reaction product (OM).

[0053] Specifically, the different reaction temperatures in step seven include: adding 8% reducing sugar to the oyster enzymatic hydrolysate (OEH), thermally reacting at 100°C, 110°C, 120°C, 130°C or 140°C at the initial pH value for 60 minutes, and cooling to room temperature to obtain an oyster Maillard reaction product (OM).

[0054] Specifically, step seven with different reaction times includes adding 8% reducing sugar to the oyster enzymatic hydrolysate (OEH), thermally reacting at an appropriate temperature for 40 min, 60 min, 80 min, 100 min, and 120 min at an initial pH value, and cooling to room temperature to obtain an oyster Maillard reaction product (OM).

[0055] Specifically, step seven of adjusting the pH comprises: adding 8% reducing sugar to the oyster enzymatic hydrolysate (OEH), performing heat treatment at pH values ​​of 5.0, 6.0, 7.0, 8.0, and 9.0, and cooling to room temperature to obtain an oyster Maillard reaction product (OM).

[0056] The above content was put into practice in the specific examples (5% OM oyster enzymatic hydrolysate was added), as shown in Table 1 below:

[0057] Example Group (Optimization of Process Parameters for Preparation of Oyster Maillard Reaction Products) Table 1

[0058]

[0059]

[0060] Example group: Verify the effect of optimizing process parameters (protease type, reducing sugar type / addition amount, temperature, time, pH) on the antioxidant activity (DPPH radical scavenging rate) and sensory properties of oyster Maillard reaction products (OM).

[0061] Comparative Example Group (Oyster Maillard Reaction Products Prepared by Non-Optimized Parameters) Table 2

[0062]

[0063]

[0064] Note:

[0065] (1) Comparative Example 1 compares the effects of different proteases on product properties (trypsin and alkaline protease);

[0066] (2) Comparative Example 2 compares the effects of different proteases on product properties (trypsin and alkaline protease);

[0067] (3) explore the effects of insufficient reaction temperature (°C and °C) on the antioxidant and sensory properties of the products;

[0068] (4) The effect of shortening the reaction time (min vs. min) on the sufficiency of the reaction;

[0069] (5) The effect of deviation from neutral pH (and) on the progress of the Maillard reaction and product stability;

[0070] (6) Blank control (no reducing sugar, no Maillard reaction) to verify the necessity of reducing sugar for the reaction.

[0071] Comparative group: By comparing non-optimized conditions (such as different proteases, types of reducing sugars, low temperature, short time, extreme pH, and no reducing sugar), the influence of each parameter on product performance is clarified, and the rationality of the optimized parameters is reversely verified.

[0072] Table 3 Description of key variables

[0073]

[0074] Sensory evaluation was conducted using a standardized process. Twenty trained evaluators (10 men and 10 women, aged 25-35 years) performed weighted scoring of appearance (20%), flavor (40%), and odor (40%) on the samples under blind conditions. Each group of samples was tested in parallel three times, and the results were expressed as mean ± standard deviation. Differences were analyzed using Duncan multiple comparisons (p < 0.05). The specific data are shown in Table 4 below:

[0075] Sensory evaluation results Table 4

[0076]

[0077]

[0078] Note: Differences are marked as a>b>c>d (Duncan multiple comparison, p<0.05).

[0079] Example: By optimizing the type of protease, type and amount of reducing sugar, reaction temperature, time and pH value, the antioxidant activity and sensory quality of the oyster Maillard reaction product were significantly improved. Among them, Example 2 (alkaline protease + glucose 4.32% + 130℃ + 58min + pH7.08) performed best in DPPH free radical scavenging rate (85.12%) and total sensory score (95.5±2.5), verifying the synergistic effect of the optimized parameters. Other examples reversely confirmed the necessity of optimized conditions through single parameter deviations (such as enzyme mismatch, inefficient sugar, insufficient temperature / time, etc.).

[0080] Comparative Examples: By comparing non-optimized conditions (such as different proteases, types of reducing sugars, low temperature, short time, extreme pH, and no reducing sugar), the influence of each parameter on product performance was clarified. Among them, the mismatch of proteases in Comparative Example 1 resulted in residual bitter peptides, and the score was significantly lower than that of Example 2; inefficient reducing sugars (Comparative Example 2) reduced the reaction rate and reduced flavor substances; insufficient temperature / time (Comparative Examples 3-4) led to incomplete reactions or insufficient products; extreme pH (Comparative Example 5) inhibited the reaction process; and the absence of reducing sugars (Comparative Example 6) failed to initiate the Maillard reaction and had the lowest score.

[0081] The present invention optimizes the type of protease and the enzymatic hydrolysis process to precisely regulate the peptide composition of the oyster hydrolysate, providing an efficient substrate for the Maillard reaction. Among trypsin, alkaline protease, papain, bromelain, and flavor protease, the alkaline protease with high enzymatic activity is screened as the core enzyme. The alkaline protease can efficiently decompose oyster protein to generate small molecule peptides and amino acids, greatly improving the bioavailability of the hydrolysate. Compared with the other four proteases, the hydrolysate treated with alkaline protease is more easily combined with reducing sugars in the Maillard reaction, effectively promoting the generation of antioxidant active substances, while reducing bitter peptide residues, thereby improving the flavor of the product. On this basis, the response surface methodology is innovatively used to optimize the preparation of lysine-glucose Maillard reaction products. The product can be used as a high-efficiency additive in the oyster pulping process, significantly inhibiting lipid oxidation and improving the flavor characteristics of the hydrolysate.

[0082] Through comparative optimization of the examples and comparative examples, the DPPH radical scavenging rate and total sensory score of the oyster Maillard reaction product were optimized under the conditions of 4.32% glucose addition, 130°C reaction temperature, pH 7.08, and 58 min reaction time. Furthermore, the response surface methodology was used to optimize the preparation process of the Maillard reaction product of oyster meat itself, and the optimized Maillard reaction product was added as a functional additive to the oyster beating process (step 4). Through synergistic effects, the generation of TVB-N and TBARS was inhibited, achieving a dual improvement in flavor and oxidative stability.

[0083] The addition of 5% OM oyster hydrolysate significantly improved its quality: sensory scores increased, while TVB-N and TBARS levels decreased. The key fishy odorant, 1-octen-3-ol, was significantly reduced, while the characteristic aroma compounds, n-octanal and 3-ethyl-2,5-methylpyrazine, were enriched, forming a complex fat-milk-roasted flavor. Meanwhile, flavor precursors such as caprylic acid, capric acid, and γ-linolenic acid increased slightly. Comprehensive analysis showed that the 5% OM oyster hydrolysate, through the synergistic effect of alkaline protease on efficient enzymatic hydrolysis and Maillard reaction regulation, combined with an innovative addition strategy (introduction of OM / Lys-Glu-MRPs during the pulping stage), achieved multi-dimensional optimization of antioxidant capacity, flavor characteristics, and bioavailability, achieving the best effect on improving the quality of oyster hydrolysate.

[0084] While embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions, and variations may be made to these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.

Claims

1. A process for producing oyster Maillard reaction products based on oyster hydrolysate, characterized in that: The process steps include: Step 1: Raw material selection and pretreatment: Select fresh, odorless oyster meat, wash, shell, remove the internal organs, rinse again, and test for moisture and protein. Once the oyster meat meets the moisture and protein content standards, package it and freeze it in a sterile environment below -18°C until ready for use. Step 2: Reagent preparation: prepare sodium hydroxide, hydrochloric acid, protease, reducing sugar, thiamine, anhydrous ethanol and 1-diphenyl-2-picrylhydrazyl; Step 3: Thawing of raw materials: During the experiment, the frozen oyster meat was thawed at 2-4°C for 10-12 hours; Step 4: Add additives and adjust pH: Use the Maillard reaction product of oyster meat. After thawing, mix distilled water and oyster meat in a solid-liquid ratio of 1:1, then add the Maillard reaction product of oyster meat as an additive, add it to the oyster pulping process, stir evenly, and use sodium hydroxide and hydrochloric acid to adjust the system pH to 6.9-7.1; Step 5: Enzymatic hydrolysis: After adjusting the pH, add 0.695% to 0.705% protease based on the weight of the oyster meat, stir evenly, transfer to a 500 mL conical flask, and heat react in a constant temperature shaking water bath at 50-55°C for 1.8 to 2 hours; Step 6: Inactivation and centrifugation: After enzymatic hydrolysis, inactivate the enzyme in a 90-95°C water bath for 15-18 minutes, cool to 20-25°C, and centrifuge at 2-4°C and 7000-8000 rpm for 10-20 minutes. After centrifugation, let it stand for 1-2 hours. The resulting supernatant is the oyster enzymatic hydrolysate. Step 7, Maillard reaction: add 4% to 8% reducing sugar and 0.245% to 0.255% thiamine by mass to the obtained oyster enzymatic hydrolysate, mix well, adjust the pH to 6.9-7.1 with sodium hydroxide and hydrochloric acid, react in an oil bath at 110-140° C. for 40 to 90 minutes, and cool to room temperature to obtain the oyster Maillard reaction product.

2. The process for producing oyster Maillard reaction products based on oyster hydrolysate according to claim 1, characterized in that: After the raw material pretreatment in step 1, the moisture content of the oyster meat is 84.41±1.14%, and the protein content is 11.33±0.64%.

3. The process for producing oyster Maillard reaction products based on oyster enzymatic hydrolysate according to claim 1, characterized in that: The concentration range of sodium hydroxide and hydrochloric acid in the step 2 is between 0.905 and 1.005 mol / L, and the thiamine is vitamin B1.

4. The process for producing oyster Maillard reaction products based on oyster enzymatic hydrolysate according to claim 1, characterized in that: The protease in step 2 includes trypsin, flavor protease, alkaline protease, papain or bromelain.

5. The process for producing oyster Maillard reaction products based on oyster enzymatic hydrolysate according to claim 1, characterized in that: In the enzymatic hydrolysis process in step five, five proteases, namely trypsin, alkaline protease, papain, bromelain and flavor protease, are used to obtain oyster hydrolysates with different characteristics.

6. The process for producing oyster Maillard reaction products based on oyster enzymatic hydrolysate according to claim 1, characterized in that: The reducing sugar in step 2 includes glucose, D-xylose, D-ribose, D-fructose or D-galactose.

7. The process for producing oyster Maillard reaction products based on oyster enzymatic hydrolysate according to claim 1, characterized in that: In the Maillard reaction of step seven, glucose, D-xylose, D-ribose, D-fructose and D-galactose with a mass fraction of 2%, 4%, 6%, 8% or 10% are used for the reaction respectively.

8. The process for producing oyster Maillard reaction products based on oyster enzymatic hydrolysate according to claim 1, characterized in that: In the step seven, after the system is adjusted to the initial pH value, a thermal reaction is carried out at 100° C., 110° C., 120° C., 130° C. or 140° C.

9. The process for producing oyster Maillard reaction products based on oyster enzymatic hydrolysate according to claim 1, characterized in that: The thermal reaction time in step seven is 40 min, 60 min, 80 min, 100 min or 120 min at a temperature of 120°C.

10. The process for producing oyster Maillard reaction products based on oyster enzymatic hydrolysate according to claim 1, characterized in that: The step seven of adjusting the pH comprises: adding reducing sugar to the oyster hydrolysate, and then performing heat treatment at a pH value of 5.0, 6.0, 7.0, 8.0 or 9.0.

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