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Seafood characteristic food seasoning, preparation method and application

A seasoning and food technology, which is applied in the field of seafood characteristic food seasoning, can solve the problems of low added value and ineffective use of cell residues, and achieve the goal of easy realization, seasoning effect and nutritional supplementation, and full resource utilization Effect

Inactive Publication Date: 2021-12-21
SHANDONG FOOD & FERMENT IND RES & DESIGN INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The cell residue after oil separation has not been effectively utilized at present, and can only be used for feed production, with relatively low added value

Method used

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  • Seafood characteristic food seasoning, preparation method and application
  • Seafood characteristic food seasoning, preparation method and application
  • Seafood characteristic food seasoning, preparation method and application

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preparation example Construction

[0031] The second aspect of the present invention provides the preparation method of the seafood seasoning described in the first aspect. The preparation method includes the following steps: completely emulsifying the raw material of the seasoning, enzymatically hydrolyzing the emulsified feed liquid and concentrating it, and reducing the water content Reduce to 75-85%, heating obtains described seafood seasoning.

[0032] In the above technical solution, the standard of "complete emulsification" is: the emulsified liquid is centrifuged at 3000-5000 rpm for 5-10 minutes and no stratification phenomenon can be observed.

[0033] Further preferably, the seasoning raw material is emulsified by means of homogeneity, and the homogeneous pressure condition is 200-600 bar.

[0034] Preferably, the enzyme preparation used in the enzymatic hydrolysis process is protease or cellulase, wherein the protease is one of acid protease, alkaline protease, neutral protease and flavor protease.

...

Embodiment 1

[0051] 1.1 Experimental materials

[0052] Raw materials for seasoning preparation: collect the DHA-producing Schizosoma fermented liquid after fermentation, centrifuge at 4500r / min for 5min, discard the supernatant, and collect the Schizosoma cells as experimental materials. After analysis, the oil content in the cells accounts for 58.6% of the dry cell weight, and the DHA content in the oil is 45.3%.

[0053] 1.2 Main instruments and equipment

[0054] Gas-phase ion mobility spectrometry (GC-IMS) coupled instrument Germany G.A.S. Company; liquid chromatograph LPG3400SD Diane China Co., Ltd.;

[0055] 1.3 Experimental method

[0056] Preparation of 1% salt water: Weigh 20g of edible salt and dissolve it in 1L of water.

[0057] Microalgae cell preparation: the fermentation broth was centrifuged to collect the microalgae cells, then adding 2 times the cell volume of saline for suspension washing, and centrifuged to collect the cells. Wash 1-2 times to remove fermentation...

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PUM

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Abstract

The invention relates to a seafood characteristic food seasoning, a preparation method and application. Microalgae residues obtained after DHA grease extraction can only serve as a feed processing raw material at present, and an additional value is low. The microalgae residues obtained after DHA extraction still contain more residual DHA grease, protein and other nutrient ingredients, and have a certain seafood characteristic flavor. The invention provides the seafood characteristic food seasoning taking the microalgae which produces DHA grease or cell residues obtained after the DHA grease is extracted as a raw material, a food seasoning which has a good seafood flavor and is rich in DHA is obtained through enzymolysis and Maillard reaction, the seafood characteristic food seasoning is expected to be used as a seasoning for vegetable protein meat, pet food and meal replacement food. and the economic value of the product is obviously improved.

Description

technical field [0001] The invention belongs to the technical field of food raw material processing, and in particular relates to a seafood characteristic food seasoning prepared from the microalgae residue after extracting DHA oil as a raw material, a preparation method of the food seasoning and its application in food, health products and special medical food field applications. Background technique [0002] The information disclosed in this background section is only intended to increase the understanding of the general background of the present invention, and is not necessarily taken as an acknowledgment or any form of suggestion that the information constitutes the prior art already known to those skilled in the art. [0003] Protein is one of the six major nutrients needed by the human body. The sources of human dietary protein are mainly animal protein and plant protein. Excessive intake of animal protein leads to high blood pressure, high blood fat, and increased ri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L27/24A23L33/10A23L33/105A23L29/00A23K10/12A23K10/14A23L27/21
CPCA23L27/10A23L27/24A23L33/10A23L33/105A23L29/06A23K10/12A23K10/14A23L27/215A23V2002/00A23V2200/30A23V2250/6402A23V2250/6422A23V2250/626A23V2250/606A23V2250/61A23V2250/0604A23V2250/0616
Inventor 赵祥颖刘丽萍张家祥张华秋韩墨刘建军杨丽萍
Owner SHANDONG FOOD & FERMENT IND RES & DESIGN INST
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