Oyster juice fermentation liquor, preparation method thereof and application of oyster juice fermentation liquor in preparation of condiment and / or food

Abstract

The invention relates to the technical field of food processing, in particular to oyster juice fermentation liquor, a preparation method of the oyster juice fermentation liquor and application of the oyster juice fermentation liquor to preparation of condiments and / or food. The preparation method of the oyster juice fermentation liquor comprises the following steps: S1, grinding oyster meat into pulp to obtain oyster pulp; s2, heating and boiling the oyster pulp, adding protease, and performing enzymolysis to obtain enzymolysis oyster pulp; s3, adding shiitake mushroom powder and dried scallop powder into the enzymolysis oyster pulp, and uniformly blending to obtain oyster juice composite liquid; s4, adding edible salt and a leavening agent into the oyster juice composite liquid, uniformly blending, and fermenting to obtain oyster juice fermentation liquid; the strains contained in the used leavening agent comprise lactobacillus plantarum, bacillus widman and salty seafood coccus, and through multi-bacterium co-fermentation, fishy smell removal and freshness improvement, the content of trimethylamine is reduced, and the content of nucleotide substances is increased. The compound oyster juice fermented sauce obtained by compounding the oyster juice fermented liquid with the prefabricated sea cucumber granules, the white granulated sugar, the modified starch and the xanthan gum is natural and fresh, and rich and full in delicate flavor.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and more specifically, to an oyster juice fermentation liquid, its preparation method, and its application in the preparation of condiments and / or foods. Background Technology

[0002] Oysters are known as "milk of the sea." Oyster sauce, made from oysters, is traditionally produced by simmering oysters to extract their juice, concentrating it into oyster juice, and then cooking it with other ingredients. It is rich in umami amino acids, flavor nucleotides, succinic acid, and other umami substances, making it a very popular seafood condiment. However, currently, oyster sauce made solely from oyster juice lacks natural umami flavor and has a fishy or unpleasant odor, making it unsuitable for consumers in inland areas. Therefore, it is necessary to use biological methods such as adding umami-enhancing substances to physically mask the fishy taste and enzymatic fermentation to remove the "fishy" flavor and enhance the "seafood" taste.

[0003] Lactobacillus plantarum, Bacillus Wedemannii, and Sea Coccidia salina can promote protein decomposition and the generation of flavor amino acids, but there are currently no reports on the use of these three bacteria for oyster juice fermentation.

[0004] As living standards improve, consumers' demands for condiments have shifted from basic seasoning to higher quality, more functional, and healthier options. The traditional oyster sauce market is highly competitive, urgently requiring differentiated and innovative products to meet consumers' pursuit of premium umami flavor. Summary of the Invention

[0005] To address the aforementioned problems, this invention provides an oyster juice fermentation liquid, its preparation method, and its application in the preparation of condiments and / or food.

[0006] To achieve the above objectives, the technical solution adopted by the present invention to solve its technical problem is as follows:

[0007] In a first aspect, the present invention provides a method for preparing oyster juice fermentation liquid, comprising the following steps:

[0008] S1. Grind the oyster meat into a paste to obtain oyster paste;

[0009] S2. After heating and boiling the oyster paste, add protease and enzymatically hydrolyze at 45-55℃ for 2-6 hours to obtain enzymatically hydrolyzed oyster paste;

[0010] S3. Add shiitake mushroom powder and dried scallop powder to the enzymatically hydrolyzed oyster paste, mix well, and obtain oyster juice compound liquid;

[0011] S4. Add 5%–20% edible salt and 5%–10% fermentation agent to the oyster juice compound solution according to the mass ratio, mix well, and ferment at 25–45℃ for 7–14 days to obtain oyster juice fermentation solution.

[0012] In the preferred embodiment, in step S2, the heating and cooking conditions are as follows: heating and cooking at 70-95℃ for 2-5 hours; during enzymatic hydrolysis, the stirring speed is 80-120 rpm; the protease is one or more of the following: complex protease, papain, flavor protease, neutral protease, and trypsin; and the amount of protease added is 1000-2000 U / g.

[0013] In the preferred embodiment, in step S3, 3%–10% of shiitake mushroom powder and 5%–10% of dried scallop powder are added to the enzymatically hydrolyzed oyster paste according to the mass ratio.

[0014] In the preferred embodiment, in step S4, the bacterial strains contained in the fermentation agent include Lactobacillus plantarum, Bacillus Widmansii, and Sea Coccidia salina; the ratio of Lactobacillus plantarum, Bacillus Widmansii, and Sea Coccidia salina is 1:(1-2):(1-3).

[0015] In the preferred embodiment, the starter culture is obtained by mixing Lactobacillus plantarum single-fermentation broth, Bacillus Widmansii single-fermentation broth, and Sea Coccidia salina single-fermentation broth; the Lactobacillus plantarum single-fermentation broth, Bacillus Widmansii single-fermentation broth, and Sea Coccidia salina single-fermentation broth are prepared according to the following methods:

[0016] Single colony strains were selected and inoculated into MRS broth medium and cultured at 37℃ for 48 h to obtain cultures. The cultures were centrifuged at 8000×g at 4℃, and the bacterial cells were collected. The bacterial precipitate was washed twice with sterile PBS solution and resuspended in sterile 0.05mol / L phosphate buffer to obtain a suspension. The OD of the suspension was adjusted. 600nm =1.2, to obtain a single fermentation broth.

[0017] In a second aspect, the present invention provides an oyster juice fermentation liquid, which is prepared by any of the methods described above.

[0018] A third aspect of the present invention provides the application of the above-mentioned oyster juice fermentation liquid in the preparation of condiments and / or food.

[0019] In a fourth aspect, the present invention provides a compound oyster sauce fermentation sauce, comprising oyster sauce fermentation liquid, which is prepared by any of the methods described above, wherein at least 10-50g of pre-prepared sea cucumber granules, 50-100g of white sugar, 10-50g of modified starch and 1-5g of xanthan gum are added per liter of oyster sauce fermentation liquid.

[0020] In the preferred embodiment, the preparation method of pre-processed sea cucumber pellets includes soaking dried sea cucumbers at 10-15℃ for 10-14 hours, then soaking them at 25-30℃ for 6-10 hours, rehydrating them, and cutting them into pellets to obtain pre-processed sea cucumber pellets.

[0021] In a fifth aspect, the present invention provides a method for preparing the above-mentioned compound oyster sauce, comprising adding 10-50g of pre-prepared sea cucumber granules, 50-100g of white sugar, 10-50g of modified starch and 1-5g of xanthan gum to each liter of oyster sauce fermentation liquid, mixing evenly, and then gelatinizing and sterilizing at 80-100℃ for half an hour to obtain oyster sauce.

[0022] In a more detailed embodiment of the present invention, a method for preparing a compound oyster sauce fermentation sauce includes the following steps:

[0023] (1) After cleaning, shelling and grinding the oysters into a paste, heat and cook at 70-95℃ for 2-5 hours, add protease at 1000-2000U / g, and enzymatically hydrolyze at 45-55℃ for 2-6 hours with a stirring speed of 80-120r / min to obtain enzymatically hydrolyzed oyster paste.

[0024] (2) Add shiitake mushroom powder and dried scallop powder to the enzymatically hydrolyzed oyster paste, mix evenly, and obtain oyster juice compound liquid;

[0025] (3) Add 5% to 20% edible salt and 5% to 10% fermentation agent to the oyster juice compound liquid according to the mass ratio, mix evenly, and ferment at 25 to 45°C for 7 to 14 days to obtain oyster juice fermentation liquid.

[0026] (4) Add 10-50g of pre-made sea cucumber granules, 50-100g of white sugar, 10-50g of modified starch and 1-5g of xanthan gum to each liter of oyster juice fermentation liquid and mix evenly. Then, gelatinize and sterilize at 80-100℃ for half an hour and fill with hot water to make the compound oyster juice fermentation sauce.

[0027] Furthermore, the types of proteases added in step (1) include complex proteases, papain, flavor proteases, neutral proteases, and trypsin.

[0028] Furthermore, in step (2), 3% to 10% of shiitake mushroom powder and 5% to 10% of dried scallop powder are added to the oyster sauce compound according to the mass ratio.

[0029] Furthermore, the fermentation agent strains in step (3) include Lactobacillus plantarum (CCTCCAB 2015024), Bacillus Wedmansb 2019187, and Sea Coccidia salina (CCTCCAA209067).

[0030] Further, in step (3), the fermentation agent was prepared as follows: First, single colonies of the above-mentioned strain were cultured in MRS broth medium at 37°C for 48 h. Then, the culture was centrifuged at 8000×g and 4°C for 5 min to obtain bacterial cells. The bacterial cell precipitate was then washed twice with sterile PBS solution and resuspended in sterile 0.05 mol / L phosphate buffer. Subsequently, the suspension was adjusted to OD200. 600nm=1.2 as a single fermentation broth. The three single fermentation broths are mixed to obtain a compound fermentation agent.

[0031] Further, in step (4), the preparation of pre-made sea cucumber granules is carried out by gradient soaking: specifically, 100g of dried sea cucumber is added to 2L of pure water, soaked at 10-15℃ for 10-14h, soaked at 25-30℃ for 6-10h, and after complete rehydration, it is cut into 1cm cube granules to obtain pre-made sea cucumber granules.

[0032] Advantages and beneficial effects of the present invention:

[0033] 1. The oyster juice fermentation liquid provided by this invention reduces the trimethylamine content in oyster juice and eliminates the "fishy" taste by using a biological method of enzymatic hydrolysis with protease and co-fermentation with multiple bacteria including Lactobacillus, Bacillus schreberi, and salt-tolerant Sea Coccidia salsa, while increasing the content of nucleotides and enhancing the "seafood" flavor. Furthermore, the oyster juice fermentation liquid provided by this invention enriches the umami flavor of oyster juice by incorporating shiitake mushroom powder and dried scallop powder.

[0034] 2. The compound oyster sauce prepared by the present invention using oyster juice fermentation liquid as raw material and compounding sea cucumber and other raw materials does not rely on the addition of umami agents such as monosodium glutamate from external sources, and has a natural umami flavor with rich and full flavor.

[0035] 3. The compound oyster sauce of this invention combines high-end ingredients such as sea cucumber and dried scallop with oyster sauce to form a differentiated advantage, meet the demand for natural and healthy products, fill the gap in the high-end oyster sauce market, and has economic value and market potential. Attached Figure Description

[0036] Figure 1 This is a process flow diagram of the compound oyster juice fermentation sauce of the present invention.

[0037] Figure 2 This is a sensory quality evaluation of the compound oyster sauce fermentation sauce in the embodiments and comparative examples of the present invention. Detailed Implementation

[0038] The specific embodiments of the present invention are described below to enable those skilled in the art to understand the present invention. However, it should be understood that the present invention is not limited to the scope of the specific embodiments. For those skilled in the art, various changes are obvious as long as they are within the spirit and scope of the present invention as defined and determined by the appended claims. All inventions utilizing the concept of the present invention are protected.

[0039] In this invention, unless otherwise stated, scientific and technical terms used herein have the meanings commonly understood by those skilled in the art. Unless otherwise specified, the experimental methods in the embodiments are conventional methods. Where specific conditions are not specified in the embodiments, they should be performed under conventional conditions or conditions recommended by the manufacturer. Reagents or instruments whose manufacturers are not specified are all commercially available conventional products.

[0040] Experimental Materials Description

[0041] 1. Test strain

[0042] All strains used in this invention were purchased from the China Center for Type Culture Collection (CCTCC). The accession number for Lactobacillus plantarum is CCTCCAB 2015024; the accession number for Bacillus wiedmannii is CCTCC AB 2019187; and the accession number for Jeotgalicoccus sp. is CCTCCA209067.

[0043] 2. Preparation of fermentation agent

[0044] The fermentation agent of this invention is obtained by mixing Lactobacillus plantarum single-fermentation broth, Bacillus Widmansii single-fermentation broth, and Sea Coccidia salina single-fermentation broth; the Lactobacillus plantarum single-fermentation broth, Bacillus Widmansii single-fermentation broth, and Sea Coccidia salina single-fermentation broth are prepared according to the following methods:

[0045] Single colony strains were selected and inoculated into MRS broth medium and cultured at 37℃ for 48 h to obtain cultures. The cultures were centrifuged at 8000×g at 4℃, and the bacterial cells were collected. The bacterial precipitate was washed twice with sterile PBS solution and resuspended in sterile 0.05mol / L phosphate buffer to obtain a suspension. The OD of the suspension was adjusted. 600nm =1.2, to obtain a single fermentation broth.

[0046] Example 1

[0047] A method for preparing a compound oyster sauce fermentation sauce includes the following steps:

[0048] (1) After cleaning, shelling and grinding the oysters into a paste, the paste was heated at 70℃ for 2 hours and then a compound protease (CAS No.: 9014-01-1) was added at 2000 U / g. The paste was then enzymatically hydrolyzed at 50℃ for 6 hours with a stirring speed of 80 r / min to obtain the enzymatically hydrolyzed oyster paste.

[0049] (2) Add 5% shiitake mushroom powder and 5% dried scallop powder to the enzymatically hydrolyzed oyster paste according to the mass ratio, mix evenly, and obtain oyster juice compound liquid;

[0050] (3) Add 5% edible salt and 5% compound fermentation agent of Lactobacillus plantarum (CCTCC AB2015024), Bacillus wildmannii (CCTCCAB 2019187) and Sea Coccidia salina (CCTCC AA209067) (volume ratio of the three bacteria is 1:1:1) to the oyster juice compound liquid according to the mass ratio. Mix evenly and ferment at 40℃ for 7 days to obtain oyster juice fermentation liquid.

[0051] (4) Add 100g of dried sea cucumber to 2L of purified water, soak at 10℃ for 14h, then at 30℃ for 6h. After complete rehydration, cut into 1cm cubes to obtain pre-made sea cucumber granules. Add 50g of pre-made sea cucumber granules, 100g of white sugar, 50g of modified starch, and 5g of xanthan gum to each liter of oyster juice fermentation liquid and mix evenly. Then, sterilize at 95℃ for half an hour and fill with hot water to make the compound oyster juice fermentation sauce.

[0052] Example 2

[0053] A method for preparing a compound oyster sauce fermentation sauce includes the following steps:

[0054] (1) The oysters were cleaned, shelled, and ground into a paste. After heating and cooking at 85°C for 3 hours, neutral protease was added at 1000 U / g. The mixture was enzymatically hydrolyzed at 55°C for 4 hours with a stirring speed of 120 r / min to obtain the enzymatically hydrolyzed oyster paste.

[0055] (2) Add 10% shiitake mushroom powder and 8% dried scallop powder to the enzymatically hydrolyzed oyster paste according to the mass ratio, mix evenly, and obtain oyster juice compound liquid.

[0056] (3) Add 10% edible salt and 5% compound fermentation agent of Lactobacillus plantarum (CCTCCAB2015024), Bacillus wedmansii (CCTCCAB 2019187) and Sea cocci (CCTCCAA209067) (volume ratio of the three bacteria is 1:2:1) to the oyster juice compound liquid according to the mass ratio. Mix evenly and ferment at 37℃ for 10 days to obtain oyster juice fermentation liquid.

[0057] (4) Add 100g of dried sea cucumber to 2L of purified water, soak at 12℃ for 12h, then soak at 25℃ for 10h. After complete rehydration, cut into 1cm cubes to obtain pre-made sea cucumber granules. Add 30g of pre-made sea cucumber granules, 70g of white sugar, 30g of modified starch, and 3g of xanthan gum to each liter of oyster juice fermentation liquid and mix evenly. Then, sterilize at 90℃ for half an hour and fill with hot water to make the compound oyster juice fermentation sauce.

[0058] Example 3

[0059] A method for preparing a compound oyster sauce fermentation sauce includes the following steps:

[0060] (1) The oysters were cleaned, shelled, and ground into a paste. After heating and cooking at 80°C for 3 hours, trypsin was added at 1500 U / g. The mixture was enzymatically hydrolyzed at 50°C for 6 hours with a stirring speed of 100 r / min to obtain the enzymatically hydrolyzed oyster paste.

[0061] (2) Add 7% shiitake mushroom powder and 10% dried scallop powder to the enzymatically hydrolyzed oyster paste according to the mass ratio, mix evenly, and obtain oyster juice compound liquid;

[0062] (3) Add 10% edible salt and 5% compound fermentation agent of Lactobacillus plantarum (CCTCCAB2015024), Bacillus wedmansii (CCTCCAB 2019187) and Sea cocci (CCTCCAA209067) (volume ratio of the three bacteria is 1:1:3) to the oyster juice compound liquid according to the mass ratio. Mix evenly and ferment at 40℃ for 14 days to obtain oyster juice fermentation liquid.

[0063] (4) Add 100g of dried sea cucumber to 2L of purified water, soak at 15℃ for 10h, then soak at 27℃ for 8h. After complete rehydration, cut into 1cm cubes to obtain pre-made sea cucumber granules. Add 40g of pre-made sea cucumber granules, 50g of white sugar, 20g of modified starch, and 2g of xanthan gum to each liter of oyster juice fermentation liquid and mix evenly. Then, sterilize at 95℃ for half an hour and fill with hot water to make the compound oyster juice fermentation sauce.

[0064] Comparative Example 1

[0065] A method for preparing an oyster sauce compound liquid includes the following steps:

[0066] (1) Oysters were cleaned, shelled, and ground into a paste. After being heated and boiled at 70°C for 2 hours, a compound protease was added at 2000 U / g. The mixture was enzymatically hydrolyzed at 50°C for 6 hours with a stirring speed of 80 r / min to obtain enzymatically hydrolyzed oyster paste.

[0067] (2) Add 5% shiitake mushroom powder and 5% dried scallop powder to the enzymatically hydrolyzed oyster paste according to the mass ratio, mix evenly, and obtain oyster juice compound liquid.

[0068] Comparative Example 2

[0069] A method for preparing a compound oyster sauce fermentation sauce includes the following steps:

[0070] (1) The oysters were cleaned, shelled, and ground into a paste. After heating and cooking at 85°C for 3 hours, neutral protease was added at 1000 U / g. The mixture was enzymatically hydrolyzed at 55°C for 4 hours with a stirring speed of 120 r / min to obtain the enzymatically hydrolyzed oyster paste.

[0071] (2) Add 10% shiitake mushroom powder and 8% dried scallop powder to the enzymatically hydrolyzed oyster paste according to the mass ratio, mix evenly, and obtain oyster juice compound liquid.

[0072] (3) Add 10% edible salt and 5% compound fermentation agent of Lactobacillus plantarum (CCTCCAB2015024) and Bacillus wildmannii (CCTCCAB 2019187) (volume ratio of the two bacterial liquids is 1:2) to the oyster juice compound liquid according to the mass ratio. Mix evenly and ferment at 37℃ for 10 days to obtain oyster juice fermentation liquid.

[0073] (4) Add 100g of dried sea cucumber to 2L of purified water, soak at 12℃ for 12h, then soak at 25℃ for 10h. After complete rehydration, cut into 1cm cubes to obtain pre-made sea cucumber granules. Add 30g of pre-made sea cucumber granules, 70g of white sugar, 30g of modified starch, and 3g of xanthan gum to each liter of oyster juice fermentation liquid and mix evenly. Then, sterilize at 90℃ for half an hour and fill with hot water to make the compound oyster juice fermentation sauce.

[0074] Comparative Example 3

[0075] A method for preparing a compound oyster sauce fermentation sauce includes the following steps:

[0076] (1) The oysters were cleaned, shelled, and ground into a paste. After heating and cooking at 85°C for 3 hours, neutral protease was added at 1000 U / g. The mixture was enzymatically hydrolyzed at 55°C for 4 hours with a stirring speed of 120 r / min to obtain the enzymatically hydrolyzed oyster paste.

[0077] (2) Add 10% shiitake mushroom powder and 8% dried scallop powder to the enzymatically hydrolyzed oyster paste according to the mass ratio, mix evenly, and obtain oyster juice compound liquid.

[0078] (3) Add 10% edible salt and 5% compound fermentation agent of Bacillus Wedemannii (CCTCCAB2019187) and Sea Coccidia salsa (CCTCCAA209067) (volume ratio of the two bacterial liquids is 2:1) to the oyster juice compound liquid according to the mass ratio. Mix evenly and ferment at 37℃ for 10 days to obtain oyster juice fermentation liquid.

[0079] (4) Add 100g of dried sea cucumber to 2L of purified water, soak at 12℃ for 12h, then soak at 25℃ for 10h. After complete rehydration, cut into 1cm cubes to obtain pre-made sea cucumber granules. Add 30g of pre-made sea cucumber granules, 70g of white sugar, 30g of modified starch, and 3g of xanthan gum to each liter of oyster juice fermentation liquid and mix evenly. Then, sterilize at 90℃ for half an hour and fill with hot water to make the compound oyster juice fermentation sauce.

[0080] Comparative Example 4

[0081] A method for preparing a compound oyster sauce fermentation sauce includes the following steps:

[0082] (1) The oysters were cleaned, shelled, and ground into a paste. After heating and cooking at 85°C for 3 hours, neutral protease was added at 1000 U / g. The mixture was enzymatically hydrolyzed at 55°C for 4 hours with a stirring speed of 120 r / min to obtain the enzymatically hydrolyzed oyster paste.

[0083] (2) Add 10% shiitake mushroom powder and 8% dried scallop powder to the enzymatically hydrolyzed oyster paste according to the mass ratio, mix evenly, and obtain oyster juice compound liquid.

[0084] (3) Add 10% edible salt and 5% compound fermentation agent of Lactobacillus plantarum (CCTCCAB2015024) and Sea cocci (CCTCCAA209067) (volume ratio of the two bacterial liquids is 1:1) to the oyster juice compound liquid according to the mass ratio. Mix evenly and ferment at 37℃ for 10 days to obtain oyster juice fermentation liquid.

[0085] (4) Add 100g of dried sea cucumber to 2L of purified water, soak at 12℃ for 12h, then soak at 25℃ for 10h. After complete rehydration, cut into 1cm cubes to obtain pre-made sea cucumber granules. Add 30g of pre-made sea cucumber granules, 70g of white sugar, 30g of modified starch, and 3g of xanthan gum to each liter of oyster juice fermentation liquid and mix evenly. Then, sterilize at 90℃ for half an hour and fill with hot water to make the compound oyster juice fermentation sauce.

[0086] Example 4: Enzymatic hydrolysis effect of protease on oyster paste and content of umami amino acids

[0087] The enzymatically hydrolyzed oyster broths prepared in Examples 1, 2, and 3 were centrifuged at 4000 r / min, and the supernatant was collected. The total nitrogen, amino acid nitrogen content, and free amino acid content of the enzymatic hydrolysis supernatant were determined, and the protein recovery rate and degree of hydrolysis were calculated. Protein recovery rate (%) = total protein in enzymatic hydrolysis supernatant / protein content of raw material × 100%. The protein content was determined using the Kjeldahl method, referring to GB 5009.5-2010. Degree of hydrolysis (%) = total amino acid nitrogen in enzymatic hydrolysis supernatant / total nitrogen content of enzymatic hydrolysis supernatant × 100%. The total amino acid nitrogen was determined using the formaldehyde titration method according to GB / T 5009.124-2003, and the total nitrogen content was determined using the Kjeldahl method according to GB 5009.5-2010. The free amino acid content was determined according to the method in GB / T 5009.124-2003.

[0088] Table 1. Effects of different proteases on the hydrolysis of oyster paste

[0089]

[0090] As can be seen from the data in Table 1, the protease hydrolysis described in this invention can effectively improve the degree of protein hydrolysis in oyster juice. Among them, the neutral protease hydrolysis has the best effect and promotes the generation of umami amino acids (free aspartic acid and glutamic acid).

[0091] Example 5: The effect of fermentation on removing fishy smell and enhancing the flavor of oyster sauce

[0092] The relative trimethylamine content and disodium guanylate (GMP) content of the oyster juice fermentation broths prepared in Examples 1, 2, and 3, as well as that of Comparative Example 1, were determined using the methods specified in GB 5009.179-2016 National Food Safety Standard for the Determination of Trimethylamine in Food and GB 1886.170-2016 National Food Safety Standard for Food Additives, Disodium 5′-guanylate, respectively. As shown in Table 2, the fermentation method described in this invention can effectively reduce the relative trimethylamine content and increase the GMP content in oyster juice, achieving the effect of removing fishy odor and enhancing freshness.

[0093] Table 2. Effects of fermentation on the relative content of trimethylamine and GMP content in oyster sauce.

[0094] Case relative content of trimethylamine (%) GMP content (mg / 100g) Comparative Example 1 6.73 89.45 Comparative Example 2 5.13 90.40 Comparative Example 3 5.89 92.31 Comparative Example 4 5.49 96.32 Example 1 4.07 98.63 Example 2 3.89 141.34 Example 3 3.52 115.96

[0095] This invention introduces *Lactobacillus plantarum* (CCTCC AB 2015024), *Bacillus wedgmans* (CCTCCAB2019187), and *Hypericum aquaponics* (CCTCCAA 209067) for multi-strain co-fermentation, reducing the trimethylamine content in oyster sauce, eliminating and reducing the "fishy" taste, increasing the nucleotide content, and enhancing the "seafood" flavor. Through enzymatic hydrolysis and the compounding of shiitake mushroom powder, dried scallop powder, and sea cucumber granules, the oyster sauce's umami flavor is enriched. It does not rely on exogenous umami enhancers such as monosodium glutamate, naturally producing a rich and full-bodied umami flavor. This combination creates a differentiated advantage, meeting the demand for natural and healthy products, filling a gap in the high-end oyster sauce market, and possessing significant economic value and market potential.

[0096] Sensory evaluation was conducted on the compound oyster sauces prepared in Examples 1-3 and Comparative Examples 1-4. Color, appearance, taste, and aroma were scored, with each item having a maximum score of 10 points. The scores are as follows: Figure 2 As shown. The sensory quality of the compound oyster sauce fermented after mixed fermentation of three strains was significantly higher than that of the non-fermented and dual-strain mixed fermented products in terms of color, aroma, texture and taste. Among them, the product of Example 2 had the best effect. The product of Example 2 had a bright and glossy color, a rich and full oyster aroma, a delicious taste and a smooth texture (color score 9.2, aroma 9.5, texture 8.3, taste 9.5).

[0097] The above description is only a preferred embodiment of the present invention. It should be noted that those skilled in the art can make several changes and improvements without departing from the overall concept of the present invention, and these should also be considered within the scope of protection of the present invention.

Claims

1. A method for preparing oyster juice fermentation liquid, characterized in that, Includes the following steps: S1. Grind the oyster meat into a paste to obtain oyster paste; S2. After heating and boiling the oyster paste, add protease and enzymatically hydrolyze at 45-55℃ for 2-6 hours to obtain enzymatically hydrolyzed oyster paste; S3. Add shiitake mushroom powder and dried scallop powder to the enzymatically hydrolyzed oyster paste, mix well, and obtain oyster juice compound liquid; S4. Add 5%–20% edible salt and 5%–10% fermentation agent to the oyster juice compound solution according to the mass ratio, mix well, and ferment at 25–45℃ for 7–14 days to obtain oyster juice fermentation solution.

2. The method for preparing oyster juice fermentation liquid according to claim 1, characterized in that, In step S2, the heating and cooking conditions are as follows: heating and cooking at 70-95℃ for 2-5 hours; during enzymatic hydrolysis, the stirring speed is 80-120 rpm; the protease is one or more of the following: complex protease, papain, flavor protease, neutral protease, and trypsin; the amount of protease added is 1000-2000 U / g.

3. The method for preparing oyster juice fermentation liquid according to claim 1, characterized in that, In step S3, 3%–10% of shiitake mushroom powder and 5%–10% of dried scallop powder are added to the enzymatically hydrolyzed oyster paste according to the mass ratio.

4. The method for preparing oyster juice fermentation liquid according to claim 1, characterized in that, In step S4, the bacterial strains contained in the fermentation agent include Lactobacillus plantarum, Bacillus Widmansii, and Sea Coccidia salina; the ratio of Lactobacillus plantarum, Bacillus Widmansii, and Sea Coccidia salina is 1:(1-2):(1-3).

5. The method for preparing oyster juice fermentation liquid according to claim 4, characterized in that, The starter culture was obtained by mixing Lactobacillus plantarum single-fermentation broth, Bacillus Widmansii single-fermentation broth, and Sea Coccidia salina single-fermentation broth; the Lactobacillus plantarum single-fermentation broth, Bacillus Widmansii single-fermentation broth, and Sea Coccidia salina single-fermentation broth were prepared according to the following methods: Single colony strains were selected and inoculated into MRS broth medium and cultured at 37℃ for 48 h to obtain cultures. The cultures were centrifuged at 8000×g and 4℃, and the bacterial cells were collected. The bacterial cell precipitate was washed twice with sterile PBS solution and resuspended in sterile 0.05mol / L phosphate buffer to obtain a suspension. Adjusting the OD of the suspension 600nm =1.2, to obtain a single fermentation broth.

6. An oyster juice fermentation liquid, characterized in that, It is prepared by the method described in any one of claims 1 to 5.

7. The use of the oyster juice fermentation liquid of claim 6 in the preparation of condiments and / or food.

8. A compound oyster sauce fermentation sauce, characterized in that, The product includes oyster juice fermentation liquid, which is prepared by the method described in any one of claims 1 to 5, wherein at least 10 to 50 g of pre-prepared sea cucumber granules, 50 to 100 g of white sugar, 10 to 50 g of modified starch and 1 to 5 g of xanthan gum are added per liter of oyster juice fermentation liquid.

9. The compound oyster sauce fermentation sauce according to claim 8, characterized in that, The preparation method of pre-processed sea cucumber pellets includes soaking dried sea cucumbers at 10-15℃ for 10-14 hours, then soaking them at 25-30℃ for 6-10 hours, rehydrating them, and cutting them into pellets to obtain pre-processed sea cucumber pellets.

10. A method for preparing the compound oyster sauce fermentation sauce according to any one of claims 8 to 9, characterized in that, The process involves adding 10-50g of pre-prepared sea cucumber granules, 50-100g of white sugar, 10-50g of modified starch, and 1-5g of xanthan gum to each liter of oyster juice fermentation liquid, mixing them evenly, and then sterilizing them at 80-100℃ for half an hour to obtain oyster juice fermentation sauce.

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