A method for deodorizing and drying of anchovy umami powder

Abstract

This invention discloses a method for deodorizing and drying anchovy flavor powder, belonging to the field of aquatic product processing. The invention uses anchovies as raw material to prepare a slurry. After adjusting the pH, neutral protease and a complex flavor protease are added for isothermal enzymatic hydrolysis. The enzymes are inactivated and centrifuged to obtain the enzymatic supernatant. This supernatant is then mixed with a natural compound deodorizing agent composed of ginger extract, porous starch, and sodium octenyl succinate starch. After high-speed dispersion and homogenization, the mixture is spray-dried to obtain the anchovy flavor powder. The ginger extract quenches free radicals in situ during atomization drying, blocking the formation of odorous aldehydes and ketones at the source. The porous starch immediately adsorbs and locks in small-molecule odorous substances during dehydration and granulation. Sodium octenyl succinate starch forms a film to encapsulate antioxidant active ingredients, preventing high-temperature inactivation and achieving long-lasting, sustained-release odor suppression during storage. This integrated process seamlessly embeds deodorization and freshness protection into the entire spray granulation process, resulting in a product with pure flavor, excellent storage stability, and compliance with clean label requirements.

Description

Technical Field

[0001] This invention belongs to the field of deep processing of aquatic products and preparation of seasonings, specifically relating to a method for deodorizing and drying anchovy umami powder. Background Technology

[0002] Anchovies are abundant in resources and rich in protein and essential amino acids, making them a high-quality raw material for the industrial production of seafood flavor powder. The resulting anchovy flavor powder has a rich umami flavor and is widely used in convenience food ingredients, compound seasoning sauces, and food industry flavor enhancement. However, anchovies are rich in unsaturated lipids and endogenous fishy odor precursors. During the spray drying granulation process, the unsaturated lipids in the system are easily oxidized and degraded due to the high temperature and large-area gas-liquid contact conditions. This rapidly generates volatile fishy odor substances such as hexanal, (E)-2-octenal, and 1-octen-3-ol, directly resulting in a strong fishy odor and a prominent rancid taste in the finished product. Furthermore, the oxidation intermediates that are not inhibited during processing will continue to induce chain oxidation reactions during the product's storage at room temperature, causing the fishy odor to gradually return and the flavor to deteriorate continuously during storage, severely shortening the product's shelf life. This is a key pain point restricting the industrial production of anchovy flavor powder.

[0003] In existing technologies, there are several techniques for deodorizing anchovies. For example, patent CN 104543920 A uses a stepwise dual-enzyme hydrolysis + ozone aeration deodorization process, relying on the strong oxidation of ozone to remove the fishy smell. However, the ozone equipment has high maintenance costs and poor process controllability. Moreover, this solution cannot inhibit lipid oxidation caused by the high temperature of spray drying. In the end, it can only mask the odor with a large amount of sugar, salt and spices, which not only masks the natural seafood flavor of anchovies, but also makes the product high in salt and sugar, which does not meet the market demand for natural and clean labels. Patent CN 119949482 A uses a single ginger extract to remove the fishy smell, relying on the antioxidant effect of gingerol to inhibit the formation of fishy smell. However, a single plant extract has no carrier protection. Under the high temperature environment of spray drying, the active components are easily decomposed and deactivated by heat. At the same time, the lack of an adsorption carrier makes it impossible to capture the volatile fishy smell molecules that have been generated. It is difficult to achieve continuous deodorization throughout the entire spray granulation process, and the problem of fishy smell rebound still occurs during the storage stage.

[0004] It is evident that most deodorization technologies in the industry currently focus on removing odors during the raw material pretreatment stage, lacking corresponding solutions for high-temperature oxidation during spray granulation. The latter is the core link in the generation of a large amount of fishy odor in anchovy meal. The deodorizing components added during pretreatment are difficult to withstand the extreme temperature changes of spray drying, either failing at high temperatures or failing to fix free fishy odor components. Ultimately, they cannot inhibit lipid oxidation from the source of processing and eliminate the fishy odor defects in the finished product and during storage. Summary of the Invention

[0005] Technical issues Existing anchovy flavor powder spray granulation is prone to producing a fishy odor due to lipid oxidation, and the fishy odor worsens during storage. Conventional deodorization methods are difficult to adapt to high-temperature drying, so it is necessary to achieve both deodorization and natural preservation.

[0006] Technical content To address the aforementioned technical problems, this invention provides a method for preparing anchovy umami powder optimized for spray drying. The core innovation of this method lies in achieving precise control over the entire spray drying process by constructing a multi-component synergistic system with complementary functions. Specifically, natural antioxidants (such as ginger extract) are introduced into the enzymatic hydrolysate to quench free radicals in situ during spray drying, actively inhibiting lipid oxidation and reducing the generation of volatile odorous aldehydes and ketones at the source. This achieves deodorization during processing and delays flavor deterioration during storage. Simultaneously, porous starch is introduced as a functional adsorbent material, utilizing its high specific surface area to physically adsorb the small odor molecules already generated in the system, achieving a physical "odor-locking" effect. Furthermore, succinyl starch is introduced as a microcapsule wall material, using its excellent film-forming properties to encapsulate and protect the active antioxidant components, ensuring their continued effectiveness throughout the product lifecycle.

[0007] This invention integrates the above-mentioned "source inhibition - process adsorption - long-term protection" three-in-one process, which is specially designed to deal with the high oxidation risk processing scenario of spray drying. It does not rely on special equipment such as ozone or a large amount of exogenous seasonings. It can completely lock in natural umami substances, improve the utilization rate of raw materials, and endow the product with lasting antioxidant properties and flavor stability. It solves the long-standing industry problem of rapid lipid oxidation of anchovy enzymatic hydrolysate, strong fishy smell of products, and flavor deterioration after storage caused by spray drying.

[0008] This invention provides a method for preparing deodorized anchovy flavor powder suitable for spray drying, the preparation method comprising the following steps: (1) Preparation of anchovy enzymatic hydrolysis supernatant: The anchovies were steamed and then crushed to obtain anchovy slurry. The pH of the anchovy slurry was then adjusted to 6-7, and neutral protease and compound flavor protease were added for enzymatic hydrolysis. After enzyme inactivation, the supernatant was collected by centrifugation to obtain anchovy enzymatic hydrolysis supernatant. (2) Preparation of anchovy enzymatic deodorizing solution: Take the anchovy enzymatic hydrolysis supernatant obtained in step (1), mix it with a natural deodorizing agent, and then disperse it to obtain anchovy enzymatic deodorizing solution; (3) Preparation of deodorized anchovy flavor powder: Take the anchovy enzymatic deodorizing liquid obtained in step (2) and spray dry it to obtain deodorized anchovy flavor powder.

[0009] Furthermore, in step (1), the anchovies are either fresh or frozen; when steaming the anchovies, the ratio of water to fish is 1:2 to 6.

[0010] Furthermore, in step (1), the amount of neutral protease added is 500~1500 U / g, based on the mass of the anchovy slurry.

[0011] Furthermore, in step (1), the amount of compound flavor protease added is 1000~2000 U / g, based on the mass of anchovy slurry.

[0012] Furthermore, in step (1), the enzymatic hydrolysis conditions for the neutral protease and the complex flavor protease are 50-55℃ for 3-5 h.

[0013] Furthermore, the compounded natural deodorizing agent in step (2) includes one or more of ginger extract, porous starch, and sodium octenyl succinate starch. Furthermore, in step (2), the natural deodorizing agent is a combination of ginger extract, porous starch and sodium octenyl succinate starch; wherein, the mass ratio of ginger extract to porous starch is 1:1~2, and the mass ratio of ginger extract to sodium octenyl succinate starch is 1:1~2.

[0014] Furthermore, ginger extract is a natural plant functional extract made from fresh or dried ginger through crushing, water extraction or alcohol extraction, concentration, and drying. It contains active ingredients such as gingerol, gingerene, and citral.

[0015] Furthermore, porous starch is a modified starch with a porous morphology obtained by using corn starch as raw material, which undergoes enzymatic action to form a microporous structure on its surface and inside, followed by washing, dehydration, and drying. Its average pore size is 0.5-5 μm, porosity is 20%-50%, and specific surface area is 1-10 m². 2 / g.

[0016] Furthermore, sodium octenyl succinate starch is an emulsified modified starch obtained by esterification of natural starch with octenyl succinic anhydride under alkaline conditions, followed by neutralization, washing, and drying. Its octenyl succinyl group has a substitution degree of no more than 0.02, and the substitution degree or mass fraction is 1%-3% (based on anhydrous matter). It has excellent emulsification stability and film-forming properties.

[0017] Furthermore, in step (2), the amount of natural deodorizing agent added is 5-10%.

[0018] Furthermore, the dispersion conditions in step (2) are: heating at 40~60℃ and magnetic stirring for 20~30 minutes.

[0019] Furthermore, the conditions for spray drying in step (3) are: inlet air temperature 120~150℃; outlet air temperature 40~70℃; peristaltic pump speed 8~15 L / h.

[0020] This invention provides anchovy umami powder prepared according to the above preparation method.

[0021] This invention provides the application of the above-mentioned anchovy umami powder in the food industry.

[0022] Furthermore, the applications include using anchovy flavor powder in the preparation of convenience foods, such as seasoning packets for instant noodles, or combining anchovy flavor powder with other seasonings to prepare flavor-enhancing powders and other products.

[0023] Beneficial effects (1) This invention relies on the synergistic effect of three auxiliary materials: ginger extract has antioxidant properties to block the generation of fishy substances, porous starch physically adsorbs free fishy molecules, and sodium octenyl succinate starch forms a film to lock in the taste. It controls the entire process of fishy production, storage, and escape, without the need for chemical deodorization and a large amount of seasoning auxiliary materials to mask the taste, thus preserving the original seafood flavor of anchovies.

[0024] (2) In this invention, the active ingredients of ginger are encapsulated in the wall material to achieve slow-release and long-lasting antioxidant effect. Combined with the oxygen barrier and adsorption effect of starch, it can effectively inhibit lipid oxidation and rancidity during powder storage, delay the rebound of fishy smell, and significantly improve the storage stability and shelf life of the product.

[0025] (3) The microcapsule structure formed by the modified starch in this invention encapsulates heat-sensitive flavor amino acids and nucleotides, avoiding the degradation of umami components caused by high spray temperature. Natural raw materials are used throughout the process, and the product meets the requirements of clean label food.

[0026] (4) Compared with the prior art, the present invention eliminates complex deodorization equipment such as ozone, shortens the production process, reduces production costs, has a higher raw material utilization rate, and has strong industrial applicability. Attached Figure Description

[0027] Figure 1 Flowchart of the deodorization and drying method for anchovy flavor powder.

[0028] Figure 2 The scanning electron microscope (SEM) results are for the anchovy flavor powders of Examples 1, 2, 3, 4, 5, 6, 7, and the comparative examples.

[0029] Figure 3 The results of the L* colorimetric test of the anchovy flavor powder in Examples 1, 2, 3, 4, 5, 6, 7 and the comparative example are shown.

[0030] Figure 4 The results of electronic nose testing of anchovy umami powder in Examples 1, 2, 3, 4, 5, 6, 7 and the comparative examples are presented.

[0031] Figure 5The results of the electronic tongue for the anchovy umami powder in Examples 1, 2, 3, 4, 5, 6, 7 and the comparative examples are shown.

[0032] Figure 6 The sensory evaluation results are for the anchovy umami powders of Examples 1, 2, 3, 4, 5, 6, 7 and the comparative examples.

[0033] Figure 7 The results are GC-MS annular thermograms of the anchovy flavor powders from Examples 1, 5, 6, 7, and the comparative examples.

[0034] Figure 8 The results show the DPPH free radical scavenging rate of the anchovy umami powder in Examples 1, 2, 3, 4, 5, 6, 7 and the comparative examples.

[0035] Figure 9 The TBARS test results are for the anchovy umami powders of Examples 1, 2, 3, 4, 5, 6, 7 and the comparative examples. Detailed Implementation

[0036] The preferred embodiments of the present invention are described below. It should be understood that the embodiments are for better explanation of the present invention and are not intended to limit the present invention.

[0037] Test methods 1. Scanning electron microscopy test: Spread an appropriate amount of umami powder evenly on black double-sided tape fixed to a metal aluminum plate, then coat it with a gold film, and observe it using a scanning electron microscope.

[0038] 2. Colorimetric Test: The color characteristics of anchovy powder in reflective mode were measured using a colorimeter. The brightness (L*), red / green spectrum (a*), and yellow / blue spectrum (b*) values ​​were recorded. Whiteness (W) was calculated as follows: (1) 3. Electronic nose test: Accurately weigh 1 g of umami powder, dissolve it in 5 mL of distilled water, incubate at 50℃ for 30 minutes, and then measure it using the headspace method.

[0039] 4. Electronic tongue test: Accurately weigh 1 g of anchovy powder, fully dissolve it in distilled water, and bring the volume to 100 mL, passing through a 0.22 μm filter. Take 80 mL of the final volume sample for electronic tongue testing, and test each sample 3 times.

[0040] 5. Sensory evaluation: A sensory evaluation team of 10 people (5 men and 5 women) who have passed sensory evaluation training will be invited to conduct a sensory evaluation of the fried dough. The sensory evaluation criteria are shown in Table 1.

[0041] 6. GC-MS assay: Dissolve 2 g anchovy powder in 10 mL of water and mix with 20 μL cyclohexanone (10 mg / L) in a 20 mL headspace vial. Extract using DMU-SPME at 60℃ and 400 rpm for 40 minutes. Then, rinse the fibers with ultrapure water for 50 seconds, wipe with a clean paper towel, and desorb at the GC-MS inlet.

[0042] 7. DPPH Free Radical Scavenging Rate Test: Take 1 mL of the umami powder solution to be tested, add 3 mL of 0.004% DPPH solution, mix thoroughly, and let stand for 30 min in the dark. Use anhydrous ethanol as a blank control, and measure the absorbance at a wavelength of 517 nm. Each sample should be measured in triplicate, and the average value should be taken. The formula for calculating the DPPH free radical scavenging rate is as follows: DPPH free radical scavenging rate = (A2 - A1) / A2 × 100%. Where: A1 is the absorbance of the sample, and A2 is the absorbance of the blank control.

[0043] 8. TBARS Test: Take 0.1 g of umami powder, add 5 mL of thiobarbituric acid mixture, and heat in boiling water for 10 min. After centrifugation, collect the supernatant and measure its absorbance at 532 nm using an ELISA reader. Calculate the MDA content in the sample using a standard curve and express it as a thiobarbituric acid reactive substance (TBRAS) value.

[0044] Table 1 Sensory Evaluation Criteria

[0045] Instrument use The spray dryer model is YC-818; the electronic nose model is PEN33; and the electronic tongue model is TS-5000Z.

[0046] Raw material usage Neutral protease, purchased from Shanghai Yizhu Biotechnology Co., Ltd., with an enzyme activity of 50,000 U / g; compound flavor protease, purchased from Shanghai Yizhu Biotechnology Co., Ltd., with an enzyme activity of 50,000 U / g.

[0047] Ginger extract was purchased from Guosheng Biotechnology Co., Ltd.; porous starch was purchased from Liaoning Lida Biotechnology Co., Ltd.; sodium octenyl succinate starch was purchased from Hangzhou Prostar Starch Co., Ltd.

[0048] Example 1 A method for deodorizing and drying anchovy flavor powder, comprising the following steps: (1) Preparation of anchovy slurry: Select frozen fresh anchovies, thaw, clean and drain them, add water at a ratio of 1:4 and cook at 100°C. After the temperature drops, crush them using a wall-breaking machine to obtain anchovy slurry. (2) Preparation of anchovy enzymatic hydrolysate: Take the anchovy slurry obtained in step (1) and let it stand and cool to room temperature; then adjust the pH of the anchovy slurry to 7.0, add 1.5wt% neutral protease and 2.5wt% compound flavor protease and enzymatically hydrolyze at 50℃ for 4 hours, then inactivate the enzyme; after the enzymatic hydrolysate cools to room temperature, centrifuge and take the supernatant; (3) Preparation of spray drying feed liquid: Take the anchovy enzymatic hydrolysis supernatant obtained in step (2), add 2wt% ginger extract and mix, then quickly disperse and homogenize to obtain spray drying feed liquid; (4) Preparation of anchovy flavor powder: Take the spray-drying feed liquid obtained in step (3) and perform spray drying treatment (inlet air temperature: 140℃; outlet air temperature: 60℃; peristaltic pump speed: 15L / h) to obtain anchovy flavor powder.

[0049] Example 2 Adjust the deodorizing agent added in step (3) of Example 1, and replace ginger extract with porous starch.

[0050] Example 3 Adjust the deodorizing agent added in step (3) of Example 1, and replace ginger extract with sodium octenyl succinate starch.

[0051] Example 4 Adjust the deodorizing agent added in step (3) of Example 1, and replace ginger extract with porous starch and sodium octenyl succinate starch.

[0052] Example 5 Adjust the deodorizing agent added in step (3) of Example 1, and replace ginger extract with ginger extract and porous starch.

[0053] Example 6 Adjust the deodorizing agent added in step (3) of Example 1, and replace ginger extract with ginger extract and sodium octenyl succinate starch.

[0054] Example 7 Adjust the deodorizing agent added in step (3) of Example 1, and replace ginger extract with ginger extract, porous starch and sodium octenyl succinate starch.

[0055] Comparative Example 1 (1) Preparation of anchovy slurry: Select frozen fresh anchovies, thaw, clean and drain them, add water at a ratio of 1:4 and cook at 100°C. After the temperature drops, crush them using a wall-breaking machine to obtain anchovy slurry. (2) Preparation of anchovy hydrolysate: Take the anchovy slurry obtained in step (1) and let it stand and cool to room temperature; then adjust the pH of the anchovy slurry to 7.0, add 1.5wt% neutral protease and 2.5wt% compound flavor protease to hydrolyze for 4 hours, and then inactivate the enzyme; wait for the hydrolysate to cool to room temperature, centrifuge and take the supernatant; (3) Preparation of anchovy flavor powder: Take the anchovy enzymatic hydrolysis supernatant obtained in step (2) and spray dry it (inlet air temperature: 160℃; outlet air temperature: 60℃; peristaltic pump speed: 20L / h) to obtain anchovy flavor powder.

[0056] The parameter settings for Examples 1-7 and the comparative examples are shown in Table 2 below: Table 2

[0057] The obtained umami powder was subjected to performance testing, and the test results are as follows: Figure 2 The scanning electron microscopy results of the comparative examples and Examples 1-7 show that the particles in the comparative examples are irregular, significantly aggregated, and have a dense structure. Among the single components, Example 1 can only introduce functional components but does not solve the aggregation problem, Example 2 can significantly improve particle uniformity and porosity and reduce aggregation, and Example 3 can achieve extreme particle dispersion and fine uniformity. The binary composite group achieves functional synergy, Example 5 takes into account both microporous adsorption and functional retention, and Example 6 takes into account both efficient dispersion and component encapsulation. Examples 4 and 7 show the best performance, with the most regular particle morphology and the best dispersibility, and have both suitable porosity and efficient retention of functional components, providing core support for the subsequent application performance of the product.

[0058] Figure 3 Table 3 shows the color measurement results for the comparative examples and Examples 1-7. As can be seen from the figure, Example 3 has the highest L* value, while its a and b values ​​are the lowest, resulting in a whitish color that lacks the natural color that anchovy flavor powder should have. Examples 1 and 5 show relatively low L* values, making their appearance slightly darker, but no abnormal browning is observed. The L* values ​​of Examples 6 and 7 are highly similar to those of the comparative examples, but their a values ​​are significantly higher than those of the blank control group, resulting in a more harmonious combination of yellow hue and brightness, and a more uniform color. The L* value of Example 2 is slightly higher than that of the comparative examples, and although the a* and b* values ​​are slightly lower, the overall color is light and uniform.

[0059] Figure 4To compare the results of the electronic nose with those of Examples 1-7, the radar profiles of the seven groups of samples were similar. The W5S (nitrogen oxides) sensor had the highest response value, followed by the W1W (sulfur compounds) sensor. The detection values ​​of the other sensors were relatively small, indicating that the main characteristic odor substances of the spray-dried anchovy hydrolysate were mainly nitrogen oxides and sulfur compounds. The W1W and W5S values ​​of Example 7 were the lowest, while the W1W and W5S values ​​of the comparative examples were the highest. This shows that the unpleasant flavor of the spray-dried anchovy hydrolysate was reduced after adding ginger extract, porous starch, and sodium octenyl succinate starch.

[0060] Figure 5 As shown in the figure, among the seven samples, the comparative example had the highest umami and saltiness values, while the umami and saltiness values ​​of Examples 1-7 were lower than those of the comparative example, but the difference was not significant. This indicates that the addition of ginger extract, porous starch, and sodium octenyl succinate starch had a slight effect on the umami and saltiness of the umami powder.

[0061] Figure 6 To compare the sensory evaluation results of the comparative examples and Examples 1-7, the sensory evaluation found that all formulation examples were superior to the comparative examples in terms of flavor; Examples 1-7 could reduce the fishy smell of the umami powder, among which Examples 5-7 had low fishy smell scores. Example 7 became the optimal choice due to its comprehensive advantages of "lowest negative flavor, sufficient umami, and harmonious basic taste", which effectively confirmed the feasibility of the flavor optimization strategy of "removing fishy smell, enhancing umami, and adjusting balance".

[0062] Figure 7 The GC-MS heatmap results are for comparative examples, Example 1, and Examples 5-7. Figure 7As shown, GC-MS detected a total of 74 volatile substances, which were divided into seven categories: aldehydes, alcohols, acids, ketones, hydrocarbons, esters and other compounds. Comparative Example (C) exhibits a deep red high abundance of various pungent aldehydes, including hexanal, heptanal, octanal, nonanal, (E)-2-octenal, 4(Z)-heptenal, and 2,4-heptadienal, highlighting the unpleasant flavor background derived from lipid oxidation. Example 1 (GE) shows a reduction in the content of the aforementioned pungent aldehydes, while significant red enrichment of ginger-characteristic terpenoid aroma components such as citral, nerol, geraniol, α-curcumene, β-sesquiphlene, gingerone, and linalool, achieving a dual effect of suppressing pungent odor and enhancing aroma. Example 5 (GE-PS) has the fewest total volatile components (48 kinds), and the pungent aldehydes are the deepest blue, indicating that porous starch has a prominent physical adsorption and encapsulation effect on pungent molecules. However, the abundance of aroma components such as citral and nerol is also reduced, suggesting a certain degree of non-selective adsorption. Example 6 (GE-S) The blue signal of fishy aldehydes in Example 7 (SOS) was weaker than that in Example 5, but the abundance of ginger characteristic aroma components was close to that in Example 1, indicating that sodium octenyl succinate starch effectively protected the terpene aroma components by virtue of its emulsifying and encapsulating properties, thus achieving aroma preservation while reducing fishy smell. Example 7 (GE-PS-SSOS) showed the most balanced and optimized flavor profile on the heat map. The low abundance of blue signals of fishy aldehydes and fishy compounds such as methanethiol was comparable to that in Example 5, while the abundance of ginger characteristic aroma components remained similar to that in Example 6. Cluster analysis showed that its flavor profile was significantly different from other groups, indicating that the three synergistically integrated the antioxidant and aroma-enhancing functions of ginger extract, the physical adsorption and deodorizing functions of porous starch, and the emulsifying and aroma-preserving functions of sodium octenyl succinate starch, achieving efficient inhibition of fishy smell from anchovy enzymatic hydrolysis spray powder and comprehensive flavor enhancement.

[0063] Figure 8 The results of DPPH free radical scavenging rates for the comparative examples and Examples 1-7 are shown in the figure. As can be seen, the DPPH free radical scavenging rate of all samples increased with increasing concentration. Among the experimental groups, the comparative example had the lowest scavenging rate. In the groups with a single substance added, Example 1 showed a high scavenging rate at all concentrations, significantly higher than the comparative example, indicating that ginger extract has strong antioxidant activity and can effectively enhance the free radical scavenging ability of anchovy hydrolysate. While the scavenging rates of Examples 2, 3, and 4 were higher than the blank group, the increase was limited, indicating that porous starch and sodium octenyl succinate starch themselves have weak antioxidant capacity and mainly act as carriers or physical encapsulation agents. The scavenging rates of Examples 5, 6, and 7 were significantly higher than those of Examples 2, 3, 4, and the comparative example. Under high concentration conditions, the scavenging rate of Example 7 was the highest, indicating a synergistic effect between ginger extract and the two starches, possibly due to the adsorption properties of porous starch and the emulsifying properties of SSOS jointly improving the stability of the active ingredients in ginger.

[0064] Table 3

[0065] Figure 9 To illustrate the TBARS results of the comparative examples and Examples 1-7, the changes in TBARS values ​​for each experimental group during storage were explained. The results showed that the TBARS values ​​of all groups increased significantly with prolonged storage time, but the inhibitory effects differed significantly. The comparative example showed the highest TBARS value, indicating the most severe oxidation. Among the single-additive groups, Example 1 was more effective than Example 2 due to its free radical scavenging ability; Example 2 showed better inhibitory effects than the comparative example but weaker than the other single-agent groups; while Example 3 exhibited better antioxidant effects due to its physical encapsulation effect. In the binary compound groups, Example 6 showed the strongest effect, and Example 4 showed the weakest effect, indicating that ginger extract played a major antioxidant role, while the antioxidant effects of porous starch and sodium octenyl succinate starch were weak. Finally, Example 7 showed the lowest TBARS value throughout the entire storage period, significantly outperforming all other groups. This confirms that ginger extract (chemical removal), porous starch (pre-adsorption), and SSOS (dense encapsulation) work synergistically to most effectively inhibit lipid oxidation, representing the optimal solution for improving the long-term oxidative stability of anchovy enzymatic hydrolysis spray-dried powder. Based on the results of various embodiments and comparative studies, the technology of this invention can significantly improve the flavor quality of anchovy umami powder, effectively remove the inherent fishy smell of the raw material and inhibit unpleasant oily odors, while greatly enhancing the oxidative stability of the powder.

[0066] Table 4

[0067] Although the present invention has been disclosed above with reference to preferred embodiments, it is not intended to limit the present invention. Anyone skilled in the art can make various modifications and alterations without departing from the spirit and scope of the present invention. Therefore, the scope of protection of the present invention should be determined by the claims.

Claims

1. A method for preparing deodorized anchovy flavor powder suitable for spray drying, characterized in that, The method for preparing the deodorized anchovy flavor powder includes the following steps: (1) Preparation of anchovy enzymatic hydrolysis supernatant: The anchovies were steamed and then crushed to obtain anchovy slurry. The pH of the anchovy slurry was then adjusted to 6-7, and 500-1500 U / g of neutral protease and 1000-2000 U / g of compound flavor protease were added for enzymatic hydrolysis. After enzyme inactivation, the supernatant was collected by centrifugation to obtain anchovy enzymatic hydrolysis supernatant. The amount of protease added was calculated based on the mass of the anchovy slurry. (2) Preparation of anchovy enzymatic deodorizing solution: Take the anchovy enzymatic hydrolysis supernatant obtained in step (1), mix it with a natural deodorizing agent, and then disperse it to obtain anchovy enzymatic deodorizing solution; the natural deodorizing agent is a combination of ginger extract, porous starch and sodium octenyl succinate starch; wherein, the mass ratio of ginger extract to porous starch is 1:1~2, and the mass ratio of ginger extract to sodium octenyl succinate starch is 1:1~2; the amount of natural deodorizing agent added is 5~10%; (3) Preparation of deodorized anchovy flavor powder: Take the anchovy enzymatic deodorizing liquid obtained in step (2) and spray dry it to obtain deodorized anchovy flavor powder.

2. The method for preparing deodorized anchovy flavor powder according to claim 1, characterized in that, In step (1), the anchovies are either fresh or frozen; when steaming the anchovies, the ratio of water to fish is 1:2 to 6.

3. The method for preparing deodorized anchovy flavor powder according to claim 1, characterized in that, In step (1), the enzymatic hydrolysis conditions for neutral protease and complex flavor protease are 50-55℃ for 3-5 h.

4. The method for preparing deodorized anchovy flavor powder according to claim 1, characterized in that, Ginger extract is a natural plant functional extract made from fresh or dried ginger through crushing, water extraction or alcohol extraction, concentration, and drying.

5. The method for preparing deodorized anchovy flavor powder according to claim 1, characterized in that, The dispersion conditions in step (2) are: heating at 40~60℃ and magnetic stirring for 20~30 minutes.

6. The method for preparing deodorized anchovy flavor powder according to claim 1, characterized in that, The conditions for spray drying in step (3) are: inlet air temperature 120~150℃; outlet air temperature 40~70℃; peristaltic pump speed 8~15 L / h.

7. A deodorizing anchovy flavoring powder, characterized in that, The deodorized anchovy flavor powder is prepared according to any one of claims 1 to 6.

8. The application of the deodorized anchovy flavoring powder according to claim 7 in the food industry.

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