Oyster juice capable of removing bitterness and fishy smell as well as preparation method and application of oyster juice

Abstract

The invention belongs to the technical field of food processing and preparation, and discloses bitterness-removing and fishy smell-removing oyster juice as well as a preparation method and application thereof. The preparation method comprises the following steps: heating oyster juice, and then cooling to obtain heat-treated oyster juice; centrifuging the heat treated oyster juice, taking supernate, and filtering to obtain filtered oyster juice; and putting the filtered oyster juice into a supercritical extraction device, and extracting by taking CO2 as an extracting agent to obtain a finished product of oyster juice. According to the present invention, the bad flavor substances in the oyster juice are removed by combining the centrifugal filtration with the supercritical extraction, the introduction of the allogenic substance is not required, the CO2 is directly discharged into the air after the extraction is completed as the extraction agent, and the additional treatment is not required. The bitter taste and fishy smell of the oyster juice are obviously improved, and the oyster juice is free of fishy smell reversion during storage; the taste and fragrance of the prepared oyster sauce are remarkably improved, and the oyster sauce has the characteristic flavor of fresh and sweet taste and prominent oyster fragrance.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of food processing and preparation, in particular to a bitter and fishy taste removed oyster juice and its preparation method and application. BACKGROUND

[0002] In modern food industry, oyster juice is mainly prepared by enzymatic hydrolysis of oysters. After enzymatic hydrolysis, long-term heat treatment is usually performed to terminate the enzymatic hydrolysis reaction, kill microorganisms, promote Maillard reaction and flavor fusion. This process will cause oxidation and rancidity of fat in oyster juice, resulting in fishy and harsh taste. At present, the methods for removing fishy taste of oyster juice mainly include chemical method, microbial method, spice masking method, adsorption method and filtration method, etc. The methods for removing bitter taste are also included in the methods for removing fishy taste. The above methods need to add additional substances into oyster juice for reaction and fermentation, which increases the content of oyster juice system. This is not conducive to the current industry trend of pursuing simplicity and health. For example, the physical adsorption method needs to remove the adsorbent, and the removed adsorbent needs to be treated as solid waste, which increases the difficulty of production process. Chinese invention patent CN202411725345.3 discloses that after enzymatic hydrolysis of oyster juice, activated carbon is added to the oyster slurry for adsorption, and then concentrated and pressure filtered to obtain enzymatic oyster juice. In this patent, activated carbon is used to adsorb fishy and bitter substances, but also adsorbs umami and nutrients, and the introduced activated carbon needs to be treated additionally. For another example, the filtration method can only effectively remove macromolecular substances, and cannot remove small molecular substances. Chinese invention patent CN202110778673.X discloses that the Maillard reaction product is subjected to ultrafiltration, and the bitter macromolecules with a molecular weight greater than 10 kD are cut off, and the umami small molecules are retained, thereby reducing the bitterness of the condiment. In this patent, although the ultrafiltration method effectively cuts off the bitter macromolecules, small molecular bitter and fishy substances are still retained. Chinese invention patent CN202411401400.3 discloses that oyster juice is heated, placed, centrifuged, and the upper clear liquid is filtered with a filter aid. The filtrate is collected and sterilized to obtain a fishy taste removed oyster juice. This patent can effectively remove macromolecular fishy substances through multi-stage separation and filtration, but small molecules are still retained, and the introduced filter aid also needs to be treated additionally.

[0003] Therefore, it is urgent to develop a preparation method of oyster juice which can avoid the generation of fishy taste caused by long-term heat reaction of oyster juice and the generation of bitter taste caused by oxidation and rancidity of fat, and overcome the defects of removing only macromolecular bitter substances and introducing exogenous substances in the physical methods for removing bitter and fishy taste. SUMMARY

[0004] The present application aims at overcoming the deficiencies of the prior art and provides a bitter and fishy taste-removed oyster juice as well as a preparation method and application thereof. The present application adopts a centrifugal filtration combined with supercritical extraction mode to effectively remove bitter and fishy taste substances in the oyster juice, such as macromolecular bitter substances, small molecular furfuryl alcohol, dimethyl disulfide, 3-methyl butyl aldehyde, hexanal and fishy taste substances generated by fatty oxidation rancidity.

[0005] To achieve the above-mentioned object, the technical solution adopted by the present application is as follows: In a first aspect, the present application provides a preparation method of bitter and fishy taste-removed oyster juice, comprising the following steps: (1) heating oyster juice, then cooling to obtain heated oyster juice; (2) centrifuging the heated oyster juice, taking the supernatant and filtering to obtain filtered oyster juice; (3) placing the filtered oyster juice in a supercritical extraction device, and extracting with CO2 as an extractant to obtain finished oyster juice.

[0006] The present application first filters the macromolecular bitter substances in the oyster juice through a centrifugal filtration process, and then extracts the small molecular undesirable flavor substances in the oyster juice, such as bitter and fishy taste substances, i.e. low molecular weight alcohols, ethers, aldehydes and the like, including furfuryl alcohol, dimethyl disulfide, 3-dimethyl butyl aldehyde, hexanal and pentanal, in a supercritical extraction mode with CO2 as an extractant under specific temperature and pressure. The CO2 is discharged together with the extracted substances and restored into gas under normal pressure to escape and separate from the bitter and fishy taste substances. The method effectively shortens the heat treatment time of the oyster juice, effectively removes the bitter and fishy taste substances of macromolecules and small molecules, and the CO2 is directly discharged into the air after completing the extraction without additional treatment.

[0007] As a preferred embodiment of the preparation method of the present application, in step (1), the heating temperature is 90-110°C, and the time is 1-3h.

[0008] As a preferred embodiment of the preparation method of the present application, in step (1), the cooling temperature is ≤45°C.

[0009] As a preferred embodiment of the preparation method of the present application, in step (2), the centrifugation speed is 3000-5000rpm / min, and the time is 35-55min.

[0010] As a preferred embodiment of the preparation method of the present application, in step (2), the filtration adopts a filter membrane with a molecular weight cut-off ≤1000Da.

[0011] As a preferred embodiment of the preparation method of the present application, in step (3), the pressure of the extraction is 25-35 MPa, the temperature is 45-55℃, and the CO2 flow rate is 2-2.5 mL / min.

[0012] In a second aspect, the present application provides a bitter and fishy taste removed oyster juice prepared by the preparation method of the first aspect.

[0013] In a third aspect, the present application provides an oyster sauce comprising the bitter and fishy taste removed oyster juice of the second aspect.

[0014] As a preferred embodiment of the oyster sauce of the present application, it further comprises salt, sugar, monosodium glutamate, starch and yeast extract.

[0015] In a fourth aspect, the present application applies the bitter and fishy taste removed oyster juice of the first aspect and the oyster sauce of the second aspect in condiments.

[0016] Compared with the prior art, the present application has the following beneficial effects: 1. The present application removes the undesirable flavor substances in oyster juice by the method of centrifugal filtration combined with supercritical extraction, shortens the heat treatment time of oyster juice by 50%, effectively shortens the heat treatment time of oyster juice, reduces the bitter substances produced by long-term heat treatment and the fishy substances produced by fatty acid rancidity, and reduces the >1000 Da macromolecular bitter peptides in the final product oyster juice by 91.67%.

[0017] 2. The present application removes small molecular bitter and fishy substances in oyster juice by the method of centrifugal filtration combined with supercritical extraction, so that the overall bitter and fishy substances in the final product oyster juice are reduced by 77.17%; and no external substances are introduced, CO2 is directly discharged into the air after extraction as an extraction agent, and no additional treatment is required.

[0018] 3. The oyster juice obtained by the method of centrifugal filtration combined with supercritical extraction has simple ingredients, significantly improved bitter and fishy taste, and no fishy smell during storage; the oyster sauce prepared has significantly improved taste and aroma, and has the characteristic flavor of fresh sweet taste and oyster aroma. BRIEF DESCRIPTION OF DRAWINGS

[0019] Figure 1 It is a flowchart of the preparation method of the bitter and fishy taste removed oyster juice of the present application; Figure 2 It is the relative content change of undesirable flavor substances of oyster juice prepared in Comparative Examples 1-12 and Examples 1-9. DETAILED DESCRIPTION

[0020] For better illustrating the object, technical scheme and advantages of the present application, the present application will be further described in conjunction with specific examples. Those skilled in the art should understand that the specific examples described herein are only used to explain the present application, and are not used to limit the present application.

[0021] The test methods used in the examples are all conventional methods unless otherwise specified; the materials, reagents, etc. used are all commercially available unless otherwise specified.

[0022] Example 1: A bitter and fishy taste removing oyster juice The preparation method of the bitter and fishy taste removing oyster juice comprises the following steps: (1) Heat treatment of oyster juice: the oyster juice is placed at a temperature of 100°C for 2h, and then cooled to ≤45°C by a cold water bath to obtain heat-treated oyster juice.

[0023] (2) Centrifugal filtration: the heat-treated oyster juice is centrifuged at a speed of 4000rpm / min for 45min, and the supernatant is filtered using a filter membrane with a molecular weight cut-off of 1000Da to obtain filtered oyster juice.

[0024] (3) Supercritical extraction: the filtered oyster juice is placed in a supercritical extraction device, and CO2 is used as the extractant, and the product oyster juice is obtained under the conditions of a pressure of 30MPa, a temperature of 50°C and a CO2 flow rate of 2.5mL / min.

[0025] Example 2: A bitter and fishy taste removing oyster juice The preparation method of the bitter and fishy taste removing oyster juice comprises the following steps: (1) Heat treatment of oyster juice: the oyster juice is placed at a temperature of 100°C for 2h, and then cooled to ≤45°C by a cold water bath to obtain heat-treated oyster juice.

[0026] (2) Centrifugal filtration: the heat-treated oyster juice is centrifuged at a speed of 4000rpm / min for 45min, and the supernatant is filtered using a filter membrane with a molecular weight cut-off of 1000Da to obtain filtered oyster juice.

[0027] (3) Supercritical extraction: the filtered oyster juice is placed in a supercritical extraction device, and CO2 is used as the extractant, and the product oyster juice is obtained under the conditions of a pressure of 25MPa, a temperature of 55°C and a CO2 flow rate of 2mL / min.

[0028] Example 3: A bitter and fishy taste removing oyster juice The preparation method of the bitter and fishy taste removing oyster juice comprises the following steps: (1) Heat treatment of oyster juice: the oyster juice is placed at a temperature of 100°C for 2h, and then cooled to ≤45°C by a cold water bath to obtain heat-treated oyster juice.

[0029] (2) Centrifugal filtration: centrifugal filtration of the heat-treated oyster juice at a rotation speed of 4000 rpm / min for 45 min, and then filtering the supernatant using a filter membrane with a molecular weight cut-off of 1000 Da to obtain filtered oyster juice.

[0030] (3) Supercritical extraction: placing the filtered oyster juice in a supercritical extraction device, using CO2 as the extraction agent, and extracting the oyster juice under the conditions of a pressure of 35 MPa, a temperature of 55°C, and a CO2 flow rate of 2.5 mL / min to obtain the finished oyster juice.

[0031] Example 4: A bitter and fishy taste-removed oyster juice The preparation method of the bitter and fishy taste-removed oyster juice comprises the following steps: (1) Heat treatment of oyster juice: placing the oyster juice at a temperature of 100°C for 1 h, and then cooling the oyster juice to ≤45°C using a cold water bath to obtain heat-treated oyster juice.

[0032] (2) Centrifugal filtration: centrifugal filtration of the heat-treated oyster juice at a rotation speed of 4000 rpm / min for 45 min, and then filtering the supernatant using a filter membrane with a molecular weight cut-off of 1000 Da to obtain filtered oyster juice.

[0033] (3) Supercritical extraction: placing the filtered oyster juice in a supercritical extraction device, using CO2 as the extraction agent, and extracting the oyster juice under the conditions of a pressure of 25 MPa, a temperature of 45°C, and a CO2 flow rate of 2 mL / min to obtain the finished oyster juice.

[0034] Example 5: A bitter and fishy taste-removed oyster juice The preparation method of the bitter and fishy taste-removed oyster juice comprises the following steps: (1) Heat treatment of oyster juice: placing the oyster juice at a temperature of 100°C for 1 h, and then cooling the oyster juice to ≤45°C using a cold water bath to obtain heat-treated oyster juice.

[0035] (2) Centrifugal filtration: centrifugal filtration of the heat-treated oyster juice at a rotation speed of 4000 rpm / min for 45 min, and then filtering the supernatant using a filter membrane with a molecular weight cut-off of 1000 Da to obtain filtered oyster juice.

[0036] (3) Supercritical extraction: placing the filtered oyster juice in a supercritical extraction device, using CO2 as the extraction agent, and extracting the oyster juice under the conditions of a pressure of 30 MPa, a temperature of 55°C, and a CO2 flow rate of 2.5 mL / min to obtain the finished oyster juice.

[0037] Example 6: A bitter and fishy taste-removed oyster juice The preparation method of the bitter and fishy taste-removed oyster juice comprises the following steps: (1) Heat treatment of oyster juice: placing the oyster juice at a temperature of 100°C for 1 h, and then cooling the oyster juice to ≤45°C using a cold water bath to obtain heat-treated oyster juice.

[0038] (2) Centrifugal filtration: centrifugal filtration of the heat-treated oyster juice at a rotation speed of 4000 rpm / min for 45 min, and then filtering the supernatant using a filter membrane with a molecular weight cut-off of 1000 Da to obtain filtered oyster juice.

[0039] (3) Supercritical extraction: placing the filtered oyster juice in a supercritical extraction device, using CO2 as the extractant, and extracting the filtered oyster juice under the conditions of a pressure of 35 MPa, a temperature of 50°C, and a CO2 flow rate of 2.5 mL / min to obtain the finished oyster juice.

[0040] Example 7: A bitter and fishy taste-removed oyster juice The preparation method of the bitter and fishy taste-removed oyster juice comprises the following steps: (1) Heat treatment of oyster juice: placing the oyster juice at a temperature of 100°C for 3 h, and then cooling the oyster juice to ≤45°C using a cold water bath to obtain heat-treated oyster juice.

[0041] (2) Centrifugal filtration: centrifugal filtration of the heat-treated oyster juice at a rotation speed of 4000 rpm / min for 45 min, and then filtering the supernatant using a filter membrane with a molecular weight cut-off of 1000 Da to obtain filtered oyster juice.

[0042] (3) Supercritical extraction: placing the filtered oyster juice in a supercritical extraction device, using CO2 as the extractant, and extracting the filtered oyster juice under the conditions of a pressure of 25 MPa, a temperature of 50°C, and a CO2 flow rate of 2.5 mL / min to obtain the finished oyster juice.

[0043] Example 8: A bitter and fishy taste-removed oyster juice The preparation method of the bitter and fishy taste-removed oyster juice comprises the following steps: (1) Heat treatment of oyster juice: placing the oyster juice at a temperature of 100°C for 3 h, and then cooling the oyster juice to ≤45°C using a cold water bath to obtain heat-treated oyster juice.

[0044] (2) Centrifugal filtration: centrifugal filtration of the heat-treated oyster juice at a rotation speed of 4000 rpm / min for 45 min, and then filtering the supernatant using a filter membrane with a molecular weight cut-off of 1000 Da to obtain filtered oyster juice.

[0045] (3) Supercritical extraction: placing the filtered oyster juice in a supercritical extraction device, using CO2 as the extractant, and extracting the filtered oyster juice under the conditions of a pressure of 30 MPa, a temperature of 45°C, and a CO2 flow rate of 2.5 mL / min to obtain the finished oyster juice.

[0046] Example 9: A bitter and fishy taste-removed oyster juice The preparation method of the bitter and fishy taste-removed oyster juice comprises the following steps: (1) Heat treatment of oyster juice: placing the oyster juice at a temperature of 100°C for 3 h, and then cooling the oyster juice to ≤45°C using a cold water bath to obtain heat-treated oyster juice.

[0047] (2) Centrifugal filtration: centrifugal filtration of the heat-treated oyster juice at a rotation speed of 4000 rpm / min for 45 min, and then taking the supernatant and filtering it through a filter membrane with a molecular weight cut-off of 1000 Da to obtain the filtered oyster juice.

[0048] (3) Supercritical extraction: placing the filtered oyster juice in a supercritical extraction device, using CO2 as the extraction agent, and extracting the oyster juice under the conditions of a pressure of 35 MPa, a temperature of 55°C, and a CO2 flow rate of 2 mL / min to obtain the finished oyster juice.

[0049] Comparative Example 1: An oyster juice The preparation method of the oyster juice is as follows: placing the oyster juice in a water bath at a temperature of 100°C for 2 h, and then cooling the oyster juice to ≤45°C using a cold water bath to obtain the finished oyster juice.

[0050] Comparative Example 2: An oyster juice The preparation method of the oyster juice is as follows: (1) Heat treatment of oyster juice: placing the oyster juice in a water bath at a temperature of 100°C for 2 h, and then cooling the oyster juice to ≤45°C using a cold water bath to obtain the heat-treated oyster juice.

[0051] (2) Centrifugal filtration: centrifugal filtration of the heat-treated oyster juice at a rotation speed of 4000 rpm / min for 45 min, and then taking the supernatant and filtering it through a filter membrane with a molecular weight cut-off of 1000 Da to obtain the finished oyster juice.

[0052] Comparative Example 3: An oyster juice The preparation method of the oyster juice is as follows: (1) Heat treatment of oyster juice: placing the oyster juice in a water bath at a temperature of 100°C for 2 h, and then cooling the oyster juice to ≤45°C using a cold water bath to obtain the heat-treated oyster juice.

[0053] (2) Supercritical extraction: placing the heat-treated oyster juice in a supercritical extraction device, using CO2 as the extraction agent, and extracting the oyster juice under the conditions of a pressure of 30 MPa, a temperature of 50°C, and a CO2 flow rate of 2.5 mL / min to obtain the finished oyster juice.

[0054] Comparative Example 4: An oyster juice The preparation method of the oyster juice is as follows: (1) Heat treatment of oyster juice: placing the oyster juice in a water bath at a temperature of 100°C for 2 h, and then cooling the oyster juice to ≤45°C using a cold water bath to obtain the heat-treated oyster juice.

[0055] (2) Supercritical extraction: placing the heat-treated oyster juice in a supercritical extraction device, using CO2 as the extraction agent, and extracting the oyster juice under the conditions of a pressure of 30 MPa, a temperature of 50°C, and a CO2 flow rate of 2.5 mL / min to obtain the finished oyster juice.

[0056] (3) centrifugal filtration: centrifugal filtration of the extracted oyster juice at 4000 rpm / min for 45 min, and the supernatant was filtered by a filter membrane with a molecular weight cut-off of 1000 Da to obtain the finished oyster juice.

[0057] Comparative Example 5: An oyster juice The preparation method of the oyster juice differs from that of Example 3 only in the specification of the filter membrane, specifically: In step (2), the heated oyster juice was centrifuged at 4000 rpm / min for 45 min, and the supernatant was filtered by a filter membrane with a molecular weight cut-off of 3000 Da to obtain the filtered oyster juice.

[0058] Comparative Example 6: An oyster juice The preparation method of the oyster juice differs from that of Example 3 only in the specification of the filter membrane, specifically: In step (2), the heated oyster juice was centrifuged at 4000 rpm / min for 45 min, and the supernatant was filtered by a filter membrane with a molecular weight cut-off of 6000 Da to obtain the filtered oyster juice.

[0059] Comparative Example 7: An oyster juice The preparation method of the oyster juice differs from that of Example 3 only in the pressure of supercritical extraction, specifically: In step (3), the filtered oyster juice was placed in a supercritical extraction device, CO2 was used as the extractant, and the finished oyster juice was obtained under the conditions of a pressure of 15 MPa, a temperature of 55°C, and a CO2 flow rate of 2.5 mL / min.

[0060] Comparative Example 8: An oyster juice The preparation method of the oyster juice differs from that of Example 3 only in the pressure of supercritical extraction, specifically: In step (3), the filtered oyster juice was placed in a supercritical extraction device, CO2 was used as the extractant, and the finished oyster juice was obtained under the conditions of a pressure of 45 MPa, a temperature of 55°C, and a CO2 flow rate of 2.5 mL / min.

[0061] Comparative Example 9: An oyster juice The preparation method of the oyster juice differs from that of Example 3 only in the temperature of supercritical extraction, specifically: In step (3), the filtered oyster juice was placed in a supercritical extraction device, CO2 was used as the extractant, and the finished oyster juice was obtained under the conditions of a pressure of 35 MPa, a temperature of 35°C, and a CO2 flow rate of 2.5 mL / min.

[0062] Comparative Example 10: An oyster juice The preparation method of the oyster juice differs from that of Example 3 only in the temperature of supercritical extraction, specifically: In step (3), the filtered oyster juice was placed in a supercritical extraction device, CO2 was used as the extractant, and the product oyster juice was obtained under the conditions of a pressure of 35 MPa, a temperature of 65°C, and a CO2 flow rate of 2.5 mL / min.

[0063] Comparative Example 11: An oyster juice The preparation method of the oyster juice differs from that of Example 3 only in that the CO2 flow rate in supercritical extraction is different, specifically as follows: In step (3), the filtered oyster juice was placed in a supercritical extraction device, CO2 was used as the extractant, and the product oyster juice was obtained under the conditions of a pressure of 35 MPa, a temperature of 55°C, and a CO2 flow rate of 1.5 mL / min.

[0064] Comparative Example 12: An oyster juice The preparation method of the oyster juice differs from that of Example 3 only in that the CO2 flow rate in supercritical extraction is different, specifically as follows: In step (3), the filtered oyster juice was placed in a supercritical extraction device, CO2 was used as the extractant, and the product oyster juice was obtained under the conditions of a pressure of 35 MPa, a temperature of 55°C, and a CO2 flow rate of 3 mL / min.

[0065] Test Example 1: The oyster juices prepared in Examples 1-9 and Comparative Examples 1-12 were respectively taken, an organoleptic evaluation team consisting of 12 organoleptic trained professionals poured 20 mL of the sample into an opaque cup, and randomly gave the organoleptic evaluation team members to conduct organoleptic evaluation, and each sample was repeated for 3 times. The organoleptic evaluation table is shown in Table 1.

[0066] Table 1: Organoleptic evaluation table of oyster juice The aroma components of the oyster juice were detected by gas-liquid chromatography, the bitter peptides of the oyster juice were detected by high performance liquid chromatography, the amino acid nitrogen content of the oyster juice was determined by acidimeter method according to GB 5009.235-2016 “National Food Safety Standard-Determination of Amino Acid Nitrogen in Food”, and the reducing sugar content of the oyster juice was determined by direct titration method according to GB 5009.7-2016 “National Food Safety Standard-Determination of Reducing Sugar in Food”.

[0067] The physicochemical indexes and organoleptic scores of the oyster juices prepared in Examples 1-9 and Comparative Examples 1-12 are shown in Table 2.

[0068] Table 2: Physicochemical indexes and organoleptic scores of oyster juice The relative content detection results of the undesirable flavor substances of the oyster juices prepared in Examples 1-9 and Comparative Examples 1-12 are shown in Tables 3-1, 3-2, 3-3, andFigure 2 .

[0069] Table 3-1 Relative content of undesirable flavor substances in oyster juice Table 3-2 Relative content of undesirable flavor substances in oyster juice Table 3-3 Relative content of undesirable flavor substances in oyster juice Example 10: An oyster sauce Oyster sauce was prepared from the oyster juice prepared in Examples 1-9 and Comparative Examples 1-12, respectively. The oyster sauce was prepared by mixing 30 parts of oyster juice, 9 parts of white granulated sugar, 10 parts of monosodium glutamate, 8 parts of edible salt, 12 parts of starch, 1 part of yeast extract, and 30 parts of water, and then stirring the mixture until uniform, and heating to 100°C for 30 minutes.

[0070] The oyster sauce was subjected to sensory evaluation. The evaluation method was as follows: an evaluation panel consisting of 12 professionals trained in sensory evaluation was formed, 30 g of sample was poured into an evaluation dish, and the evaluation panel members were randomly given to evaluate, each sample was repeated for 3 times, and the sensory evaluation score table is shown in Table 4.

[0071] Table 4 Sensory evaluation score table of oyster sauce The sensory evaluation score results of the oyster sauce prepared from the oyster juice of Examples 1-9 and Comparative Examples 1-12 are shown in Table 5.

[0072] Table 5 Sensory evaluation results of oyster sauce The improvement effect evaluation of oyster juice is comprehensively explained from six dimensions of bitter peptide, amino nitrogen, reducing sugar, undesirable flavor substance content, oyster juice sensory evaluation, and oyster sauce sensory evaluation. Among them, the bitter peptide explains the undesirable flavor substance content from the perspective of macromolecules, while the gas- mass spectrometry determines the content of small molecule undesirable flavor substances, the amino nitrogen and reducing sugar indexes are also the basic indexes of oyster juice which affect flavor and taste, and the sensory evaluation scores of oyster juice and oyster sauce reflect the direct sensory influence caused by the change of substance content, and from the above table, it can also be seen that the flavor sensory score difference is greater. In view of the above, Example 1 is the best.

[0073] Finally, it should be noted that the above examples are only used to illustrate the technical solutions of the present application and not to limit the protection scope of the present application. 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. A method for preparing oyster sauce with debitterness and fishy smell, characterized in that, Includes the following steps: (1) Heat the oyster juice and then cool it to obtain heat-treated oyster juice; (2) Centrifuge the heat-treated oyster juice, take the supernatant and filter it to obtain filtered oyster juice; (3) The filtered oyster juice is placed in a supercritical extraction device and extracted with CO2 as the extractant to obtain the finished oyster juice.

2. The preparation method according to claim 1, characterized in that, In step (1), the heating temperature is 90℃-110℃ and the time is 1h-3h.

3. The preparation method according to claim 1, characterized in that, In step (1), the cooling temperature is ≤45°C.

4. The preparation method according to claim 1, characterized in that, In step (2), the centrifugation speed is 3000 rpm / min-5000 rpm / min and the time is 35 min-55 min.

5. The preparation method according to claim 1, characterized in that, In step (2), the filtration uses a filter membrane with a molecular weight cutoff of ≤1000 Da.

6. The preparation method according to claim 1, characterized in that, In step (3), the extraction pressure is 25MPa-35MPa, the temperature is 45℃-55℃, and the CO2 flow rate is 2mL / min-2.5mL / min.

7. A debittering and deodorizing oyster sauce, characterized in that, It is prepared by any one of the preparation methods described in claims 1-8.

8. An oyster sauce, characterized in that, Includes the oyster sauce for removing bitterness and fishy smell as described in claim 7.

9. The oyster sauce according to claim 8, characterized in that, It also includes salt, sugar, monosodium glutamate, starch, and yeast extract.

10. The use of the oyster sauce for removing bitterness and fishy smell as described in claim 7, or the oyster sauce as described in claim 8 or 9, in condiments.

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