CN-117770415-B - Method for increasing fresh taste of oyster juice by utilizing enzymolysis technology

CN117770415BCN 117770415 BCN117770415 BCN 117770415BCN-117770415-B

Abstract

The invention discloses a method for increasing the fresh taste of oyster juice by using an enzymolysis technology, which adopts oyster and edible mushroom crushed by a high-pressure jet mill as enzymolysis substrates, releases flavor substances through the synergistic and full enzymolysis of a plurality of enzymes, and then removes the fishy smell of oyster enzymolysis liquid by adopting deodorization and fresh-increasing reaction, improves the fresh taste and obtains the oyster juice, wherein the prepared oyster juice has strong fresh flavor, has no fishy smell and no bitter taste, and ensures that the flavor of the oyster juice is fresh and fragrant.

Inventors

GUO HUICHAO
CHI WEIWEI
HUANG JIANYONG
ZHOU MENGMENG
LIN PENGCHENG
YANG SHILIN
LAN FANG
CHEN LING
YIN WENJUN

Assignees

广东美味鲜调味食品有限公司

Dates

Publication Date: 20260508
Application Date: 20240109

Claims (9)

1. A method for increasing the fresh taste of oyster juice and removing fishy smell by utilizing an enzymolysis technology is characterized by comprising the following steps: (1) Pre-treating oyster, namely washing fresh oyster with water, removing surface impurities, cutting the oyster, and then putting the oyster into high-pressure jet mill equipment for shearing and crushing; then mixing oyster with water to obtain mixed raw material, heating to slightly denature protein in oyster; (2) Oyster enzymolysis: Adding alkaline protease, papain, bacillus subtilis neutral protease and deaminase into the mixed raw material obtained in the step (1) for compound enzymolysis; filtering the oyster enzymolysis liquid obtained after enzymolysis to obtain oyster enzymolysis filtrate; (3) Pretreating edible mushrooms, namely cutting the edible mushrooms into pieces, and putting the pieces into high-pressure jet mill equipment for shearing and crushing; then mixing the edible mushrooms with water, and steaming to obtain a mushroom mixture; (4) The edible mushroom enzymolysis, namely adding cellulase, deaminase and nuclease into the mushroom mixture for compound enzymolysis; filtering the edible mushroom enzymolysis liquid obtained after enzymolysis to obtain edible mushroom enzymolysis filtrate; (5) Removing fishy smell and increasing freshness, namely transferring oyster enzymolysis filtrate into a reaction kettle, adding edible mushroom enzymolysis filtrate and high fructose syrup, heating to 90-120 ℃, preserving heat for 30-90 min, cooling, and filtering the cooled material through neutral activated carbon and filter cloth to obtain oyster juice.
2. The method for enhancing the freshness and removing fishy smell of oyster juice by enzymatic hydrolysis according to claim 1, wherein the edible mushrooms are one or more of flammulina velutipes, straw mushrooms, lentinus edodes, bolete and cordyceps sinensis flowers.
3. The method for enhancing the flavor and removing the fishy smell of oyster juice by utilizing the enzymolysis technology according to claim 2, wherein in the steps (1) and (3), the pressure of the high-pressure jet mill equipment is 140Mpa, and the flow rate is 200-350 m/s.
4. The method for enhancing the flavor and removing the fishy smell of oyster juice by utilizing the enzymolysis technology according to claim 3, wherein in the step (1), the weight ratio of oyster to water in the mixed raw material is 1:2-6, the mixed raw material is heated to 70-90 ℃, the temperature is kept for 10-20 min, the protein in oyster is slightly denatured, and then the temperature is reduced.
5. The method for enhancing the flavor and removing fishy smell of oyster juice by enzymatic hydrolysis according to claim 4, wherein in step (2), oyster is subjected to staged enzymatic hydrolysis: the first stage of enzymolysis, namely adding alkaline protease and papain into the mixed raw materials for enzymolysis, and then heating to inactivate enzyme; The second stage of enzymolysis, namely adding bacillus subtilis neutral protease and deaminase into the mixed raw materials after the first stage of enzymolysis to carry out enzymolysis, and then heating to inactivate enzyme and obtain oyster enzymolysis liquid; The specific conditions of the first stage enzymolysis are that the addition weight of alkaline protease and papain is 0.5-1.6% of the weight of oyster respectively, the initial pH value is 7.0-8.0, the enzymolysis temperature is 50-60 ℃, the enzymolysis time is 4-8 hours, the first stage enzyme deactivation is carried out at 90-95 ℃, and the enzyme deactivation time is 5-10 min; The specific conditions of the second stage enzymolysis are that the added weight of the neutral protease of bacillus subtilis and deaminase is 0.2-1.0% of the weight of oyster respectively, the enzymolysis conditions are that the initial pH is 7.0-8.0, the enzymolysis temperature is 40-50 ℃, the enzymolysis time is 3-6 hours, the second stage enzyme deactivation is carried out at 95-100 ℃, and the enzyme deactivation time is 15-30 minutes.
6. The method for enhancing the flavor and removing the fishy smell of oyster juice by using the enzymolysis technology according to claim 5, wherein in the step (2), the filtration is performed by using a core filter at 95-100 ℃, and the pore diameter of the core filter is 5-10 μm.
7. The method for enhancing oyster juice delicate flavor and removing fishy smell by using enzymolysis technology according to claim 6, wherein in the step (3), the weight ratio of edible mushrooms to water is 1:5-20, and the edible mushrooms and the water are steamed for 30-60 min at 80-100 ℃, and then cooled to obtain the mushroom mixture.
8. The method for enhancing the flavor and removing fishy smell of oyster mushroom by enzymolysis according to claim 7, wherein in step (4), the edible mushroom is subjected to the segmental enzymolysis: The first stage of enzymolysis, namely adding cellulase into the mushroom mixture for enzymolysis, and then heating to inactivate enzyme; The second stage of enzymolysis, namely adding deaminase and nuclease into the mushroom mixture subjected to the first stage of enzymolysis for enzymolysis, and then heating for enzyme deactivation to obtain an edible mushroom enzymolysis liquid; The specific conditions of the first-stage enzymolysis are that the added weight of cellulase is 0.1-0.5% of the weight of the edible mushrooms, the pH value is 6.0-8.0, the enzymolysis temperature is 40-60 ℃, the enzymolysis time is 3-6 hours, the first-stage enzyme deactivation is carried out at 90-95 ℃, and the enzyme deactivation time is 5-10 min; the specific conditions of the second stage enzymolysis are that the addition weight of deaminase and nuclease is 0.2-0.6% of the weight of the edible mushrooms respectively, the pH value is 7.0-8.0, the enzymolysis temperature is 40-60 ℃, the enzymolysis time is 3-6 hours, the second stage enzyme deactivation is carried out at 95-100 ℃, and the enzyme deactivation time is 15-30 minutes.
9. The method for enhancing the flavor and removing the fishy smell of oyster juice by utilizing the enzymolysis technology according to claim 8, wherein in the step (5), 40-70 parts by weight of oyster enzymolysis filtrate is transferred into a reaction kettle, 10-30 parts by weight of edible mushroom enzymolysis filtrate and 10-30 parts by weight of fructose syrup are added, the pH value is adjusted to 7.0-8.0, the temperature is raised to 90-120 ℃, the temperature is kept for 30-90 min, the temperature is quickly cooled to 30-40 ℃ under the condition of 0-10 ℃, and the cooled material is filtered together by neutral activated carbon and filter cloth to obtain the oyster juice.

Description

Method for increasing fresh taste of oyster juice by utilizing enzymolysis technology Technical Field The invention belongs to the field of food processing, and particularly relates to a method for increasing the delicate flavor of oyster juice by using an enzymolysis technology. Background The oyster sauce is a seasoning prepared by decocting oyster (oyster), and has delicious taste, strong oyster fragrance, moderate viscosity and high nutritive value. Oyster sauce is a traditional delicious seasoning commonly used by Guangdong and is also one of the largest products of sauce. Wherein, the oyster juice is one of the main raw materials for preparing oyster sauce and is also a main substance with the function of enhancing freshness. In addition, the raw material oyster (oyster) for preparing the oyster juice has fishy smell, so how to carry out freshness extraction and fishy smell removal on the oyster juice is a factor mainly considered by oyster juice manufacturers. The traditional oyster juice preparation process comprises the following two steps of directly boiling whole oyster by using a jacketed kettle, keeping a micro-boiling state for 2-6 hours, fishing out oyster, continuously decocting, concentrating and filtering the oyster soup, and the second step of crushing, grinding and processing raw oyster by using a colloid mill or a shearing machine, filtering, and decocting and concentrating filtrate. The oyster juice produced according to the two processes has three problems: 1. The oyster has fishy smell, but no fishy smell removing measure is adopted in the process, so that the fishy smell of the oyster juice is heavy, and if the addition amount of the oyster juice is increased, the overall taste of the oyster juice is off fishy, and the flavor of the product is affected; In addition, the prior art only reports that filtering operation is adopted to remove fishy smell, and most of the fishy smell is filtered by adopting a vibrating screen or a pipeline Y-shaped filter, the size of the pore diameter of the filtering can directly influence the strong fishy smell degree, but in order to ensure the yield, a filter bag with smaller pore diameter (the pore diameter is generally within the range of 40-60 meshes) is not used by a production enterprise, so that fishy smell substances in oyster juice can not be effectively removed at all; 2. The oyster juice has the advantages that the concentration degree of the oyster juice is low, the release amount of the delicious substances in the oyster is limited, and in the heating and boiling process, the flavor substances in the oyster juice volatilize into the air, so that the flavor loss is more, the delicious taste of the oyster juice is insufficient, in addition, the protein loss of the oyster is serious in the boiling process, and the utilization rate is low; 3. In the second process, the raw oyster meat processed by a colloid mill and a shearing machine has larger diameter, and has more trapped matters and larger loss when filtered by a 200-mesh aperture, but precipitates sink more in the subsequent oyster juice storage process without the 200-mesh filtering, so that the oyster juice quality is affected. In addition, the substances playing a role in enhancing freshness in oyster sauce comprise oyster juice and a freshness enhancing agent, and the commonly used freshness enhancing agent comprises sodium glutamate, flavor nucleotide disodium and yeast extract. However, the addition of the above-mentioned enhancer to oyster sauce improves the flavor of oyster sauce, but rather suppresses the original flavor of oyster. Therefore, how to remove the fishy smell in the oyster juice and to carry out freshness improvement becomes a problem of higher difficulty in the oyster juice (or oyster sauce) industry, and is also a key point for promoting industry development. Disclosure of Invention The invention aims to provide a method for increasing the fresh taste of oyster juice by utilizing an enzymolysis technology, which removes the fishy smell of the original oyster juice, endows the oyster juice with unique fresh taste and flavor, improves the overall taste and flavor, and improves the utilization rate of raw materials. In order to achieve the above purpose, the present invention adopts the following technical scheme: a method for increasing the delicate flavor of oyster juice by utilizing an enzymolysis technology comprises the following steps: (1) Pre-treating oyster, namely washing fresh oyster with water, removing surface impurities, cutting the oyster, and then putting the oyster into high-pressure jet mill equipment for shearing and crushing; then mixing oyster with water to obtain mixed raw material, heating to slightly denature protein in oyster; (2) Oyster enzymolysis: Adding alkaline protease, papain, bacillus subtilis neutral protease and deaminase into the mixed raw material obtained in the step (1) for compound enzymolysis; filtering the oyster enzymolysis