阅读说明：本技术 一种利用南极磷虾加工副产品制备调味品的方法 (Method for preparing seasoning by using euphausia superba processing by-product ) 是由 杨立业 欧阳小琨 卢雨清 范丽红 于 2019-10-14 设计创作，主要内容包括：本发明涉及水产调味品加工技术领域,为解决传统南极磷虾加工副产品利用率低、污染环境的问题,提供了一种利用南极磷虾加工副产品制备调味品的方法,包括以下步骤：(1)将南极磷虾头绞碎得肉酱；(2)加入提取剂进行提取,收集上清液冷冻干燥得虾青素,收集沉淀酶解、冷冻干燥得虾蛋白粉；(3)将虾蛋白粉和虾青素与辅料混合均匀,经美拉德反应,制得调味品。本发明采用特定的提取剂提取南极磷虾头中的虾青素,以核壳结构的巯基化介孔二氧化硅球为金属亲和模板,直接在有机相中实现对虾青素的高密度负载提取；通过分步酶解法蛋白质、多肽等大分子水解成易于生物体吸收的氨基酸,充分利用南极磷虾加工副产物制得营养丰富的调味品。(The invention relates to the technical field of processing of aquatic seasonings, and provides a method for preparing a seasoning by using euphausia superba processing byproducts, which aims to solve the problems of low utilization rate and environmental pollution of the traditional euphausia superba processing byproducts, and comprises the following steps: (1) mincing Euphausia superba head to obtain meat paste; (2) adding an extractant for extraction, collecting supernatant, freeze-drying to obtain astaxanthin, collecting precipitate, performing enzymolysis, and freeze-drying to obtain shrimp protein powder; (3) mixing shrimp protein powder, astaxanthin and auxiliary materials uniformly, and carrying out Maillard reaction to obtain the seasoning. The method adopts a specific extracting agent to extract the astaxanthin in the Antarctic krill heads, takes sulfhydrylation mesoporous silica spheres with a core-shell structure as a metal affinity template, and directly realizes high-density loading extraction of the astaxanthin in an organic phase; the protein, polypeptide and other macromolecules are hydrolyzed into amino acid which is easy to be absorbed by organisms by a stepwise enzymolysis method, and the byproducts of the euphausia superba processing are fully utilized to prepare the seasoning with rich nutrition.)

1. A method for preparing a seasoning by using euphausia superba processing byproducts is characterized by comprising the following steps:

(1) removing inedible parts of Antarctic krill heads by a meat separator, and mincing the inedible parts to obtain meat paste;

(2) adding an extracting agent into the meat paste obtained in the step (1) for extraction, collecting supernatant, freeze-drying to obtain astaxanthin, collecting precipitate, performing enzymolysis, and freeze-drying to obtain shrimp protein powder;

(3) and (3) uniformly mixing the shrimp protein powder and the astaxanthin obtained in the step (2) with auxiliary materials, and carrying out Maillard reaction to obtain the seasoning.

2. The method for preparing a seasoning from euphausia superba processing by-products according to claim 1, wherein in the step (2), the extracting agent is Fe with a concentration of 2.5-3.5 mol/L₃O₄@ ethanol suspension of thiolated mesoporous silica spheres.

3. The method for preparing a seasoning by using euphausia superba processing by-products according to claim 1, wherein in the step (2), the addition amount of the extracting agent is 10-30 mL/mg based on the total mass of the meat paste.

4. The method for preparing a seasoning from euphausia superba processing by-products according to claim 1, wherein the extraction temperature in step (2) is 45-60 ℃ and the extraction time is 30-90 min.

5. The method for preparing a seasoning using euphausia superba processing by-product according to claim 1, wherein the temperature of freeze-drying in the step (2) of preparing astaxanthin is-10 to-5 ℃.

6. The method for preparing a seasoning using euphausia superba processing by-product according to claim 1, wherein the temperature of freeze-drying in preparing the shrimp protein powder in the step (2) is-20 to-15 ℃.

7. The method for preparing the seasoning from the euphausia superba processing byproduct according to claim 1, wherein in the step (2), the enzymolysis process adopts step-by-step enzymolysis, namely, first enzymolysis is carried out by compound protease, and then secondary enzymolysis is carried out by flavourzyme.

8. The method for preparing the seasoning from the euphausia superba processing byproduct according to claim 7, wherein the compound protease is prepared from the following components in parts by weight: 60-80 parts of papain and 10-25 parts of trypsin; the addition amount of the compound protease is 0.15-0.3% of the weight of the precipitate.

9. The method for preparing a seasoning from euphausia superba processing byproduct according to claim 7, wherein the amount of the flavourzyme added is 0.5-1.5% of the weight of the precipitate.

10. The method for preparing a seasoning using euphausia superba processing by-product according to any of claims 1 to 9, wherein in the step (3), the auxiliary material is selected from one or more of salty agent, sour agent, sweetener, flavor enhancer and pungent agent.

Technical Field

The invention relates to the technical field of processing of aquatic seasonings, in particular to a method for preparing a seasoning by using euphausia superba processing byproducts.

Background

Antarctic krill is a special aquatic product in the Antarctic sea area, the breeding is fast, the natural enemies are few, the resources are rich, the capturable amount is more than 1 time of the current fishery output in the world, in the processing process of the Antarctic krill, the shrimp heads are usually taken as processing waste, a large amount of shrimp heads are removed from the continental lands in China every year, most of the shrimp heads are used for producing feed, and a small amount of the shrimp heads are used for preparing chitin, so that the utilization value of the shrimp heads is greatly reduced. In fact, the nutritional value of the shrimp heads is not inferior to that of shrimp meat, the shrimp heads mainly comprise shrimp shells and edible parts, the protein content of the shrimp heads is more than 40%, the shrimp heads also contain high-grade unsaturated fatty acid, rich mineral salts such as calcium, magnesium and phosphorus, and nutritional ingredients such as cephalin, lecithin, carotenoid, carbohydrate, cellulose and the like, the shrimp heads can be processed into various seasonings such as fresh shrimp paste, fresh shrimp sauce and the like after deep processing, and the shrimp heads can be used as seasonings of food industry and family meals. The comprehensive utilization of the shrimp wastes can also reduce the pollution to the river water quality environment, thereby achieving the purpose of sustainable discovery.

Chinese patent literature discloses a delicious seasoning of antarctic krill based on Maillard reaction and a preparation method thereof, wherein the application publication number is CN 106579324A, the preparation method comprises the steps of cleaning raw materials, shelling and collecting meat, then utilizing thermal degradation and two times of biological enzyme hydrolysis to fully degrade antarctic krill protein, then carrying out Maillard reaction and lipid aroma production reaction, adding reducing sugar, amino acid, edible oil and vitamin in the reaction, heating and fully reacting to obtain Maillard reaction liquid, and finally carrying out seasoning and sterilization to obtain liquid antarctic krill delicious seasoning, or adding an excipient and carrying out spray drying to obtain solid antarctic krill delicious seasoning. However, the invention does not fully utilize the by-product of the antarctic krill, and the resource utilization rate is low.

Disclosure of Invention

The invention provides a method for preparing a seasoning by using euphausia superba processing byproducts, which is simple and quick and is suitable for mass production, and aims to solve the problems of low utilization rate and environmental pollution of the traditional euphausia superba processing byproducts.

In order to achieve the purpose, the invention adopts the following technical scheme:

a method for preparing a seasoning by using euphausia superba processing by-products comprises the following steps:

(1) removing inedible parts of Antarctic krill heads by a meat separator, and mincing the inedible parts to obtain meat paste; 60-65 jin of meat paste can be obtained from each hundred jin of euphausia superba heads;

(2) adding an extracting agent into the meat paste obtained in the step (1) for extraction, collecting supernatant, freeze-drying to obtain astaxanthin, standing the suspension without the extracting agent, collecting precipitate, performing enzymolysis, and freeze-drying to obtain shrimp protein powder; sieving shrimp protein powder with 46 mesh sieve, removing impurities and foreign substances, and ensuring fineness uniformity and taste, and can be used as natural health seafood flavoring agent with color, fragrance, taste and nutrition; firstly, extracting astaxanthin, and carrying out enzymolysis on obtained precipitates more thoroughly;

(3) and (3) uniformly mixing the shrimp protein powder and the astaxanthin obtained in the step (2) with auxiliary materials, and carrying out Maillard reaction to obtain the seasoning. The temperature of the Maillard reaction in this step is below 250 ℃ due to the poor thermal stability of astaxanthin.

Compared with other antioxidants, astaxanthin is fat-soluble and water-soluble, and therefore is more easily absorbed by the human body. The oxidation resistance of the astaxanthin is 6000 times that of the vitamin C; 500-fold of vitamin E; is 800 times of coenzyme Q10. Therefore, the astaxanthin is applied to the market for health care products, particularly the expression of the astaxanthin in the anti-aging field, and is called as 'super vitamin E'. The invention ensures that the obtained seasoning has better health care property while meeting the flavor by a mode of preferentially extracting astaxanthin and then carrying out enzymolysis.

Preferably, in the step (2), the extractant is Fe with the concentration of 2.5-3.5 mol/L₃O₄@ ethanol suspension of thiolated mesoporous silica spheres.

The structural formula of astaxanthin is as follows:

the invention designs specific Fe based on the special hydrophilic-oleophilic end of astaxanthin₃O₄The principle of the method is that an ethanol suspension of the @ sulfhydrylation mesoporous silica spheres is used as an extracting agent: sulfhydrylation mesoporous silica spheres with core-shell structures are used as metal affinityAnd a template, wherein high-density loading extraction of astaxanthin is directly realized in an organic phase, and a core Fe₃O₄Has magnetism, is convenient for rapid separation under an external magnetic field, and can separate Fe after separation₃O₄Washing the astaxanthin adsorbed on the surfaces of the @ thiolated mesoporous silica spheres to obtain a supernatant.

Preferably, the Fe₃O₄The @ thiolated mesoporous silica sphere is prepared by the following steps:

(a)Fe₃O₄synthesis of @ silica spheres:

0.14g Triethanolamine (TEA) was added to 50ml of the aqueous iron salt solution and magnetically stirred in an oil bath at 80 ℃ for 0.5 hour. Then, 0.76g of cetyltrimethylammonium bromide (CTAB) and 0.34g of sodium salicylate (NaSal) were added to the above solution and stirring was continued for 1 hour. Then, 8ml of tetraethyl silicate (TEOS) was added to the water-CTAB-NaSal-TEA solution with stirring for 4 hours. The product was collected by centrifugation and washed several times with ethanol to remove residual reactants. The collected product was extracted twice with hydrochloric acid and methanol solution at 60 ℃ for 6 hours to remove the template, the product was collected by centrifugation and washed several times with ethanol, and finally Fe was added₃O₄@ silica sphere product dispersed in ethanol solution; fe in the aqueous iron salt solution³⁺And Fe²⁺The mass ratio of the substances is (0.5-3): (0.5-2).

(b)Fe₃O₄@ thiol modification of silica spheres: taking the above Fe₃O₄@ 100mL of ethanol solution of silica spheres, 0.7mL of ammonia water and 0.5mL of (3-mercaptopropyl) trimethoxysilane (MPTMS) are added, the mixture is stirred at room temperature overnight, the product of the thiolated silica spheres is collected by centrifugation, and the thiolated silica spheres are washed with ethanol for three times to obtain Fe₃O₄The product of the @ sulfhydrylation mesoporous silica sphere is stored in ethanol solution and stored in a refrigerator at 4 ℃.

Preferably, in the step (2), the addition amount of the extracting agent is 10-30 mL/mg based on the total mass of the meat paste.

Preferably, in the step (2), the extraction temperature is 45-60 ℃, and the extraction time is 30-90 min.

Preferably, in the step (2), the temperature for freeze-drying in the preparation of astaxanthin is-10 to-5 ℃.

Preferably, in the step (2), the temperature of freeze drying in the preparation of the shrimp protein powder is-20 to-15 ℃.

Preferably, in the step (2), the enzymolysis process adopts stepwise enzymolysis, firstly the enzymolysis is carried out by the compound protease for the first time, and then the enzymolysis is carried out by the flavourzyme for the second time.

The meat paste of the Antarctic phosphorus shrimp heads from which the astaxanthin is removed is subjected to enzymolysis, and macromolecules such as protein, polypeptide and the like in the meat paste can be hydrolyzed into amino acid which is easy to absorb by organisms, so that the meat paste becomes a food raw material which is suitable for storage and rich in nutrition, the utilization rate of natural protein is improved, the resource waste is reduced, the discharge of shrimp byproducts is reduced, and the meat paste plays a great role in protecting the environment. The obtained enzymolysis solution contains free amino acids, and can be used for improving nutrition of flavoring agent.

Preferably, the compound protease is composed of the following components in parts by weight: 60-80 parts of papain and 10-25 parts of trypsin; the addition amount of the compound protease is 0.15-0.3% of the weight of the precipitate.

Preferably, the addition amount of the flavourzyme is 0.5 to 1.5% of the precipitation weight.

Preferably, in the step (3), the auxiliary material is selected from one or more of salty agent, sour agent, sweetener, flavor enhancer and pungent agent.

Therefore, the invention has the following beneficial effects:

(1) the astaxanthin in Antarctic krill heads is extracted by adopting a specific extracting agent, the thiolated mesoporous silica spheres with the core-shell structure are taken as a metal affinity template, the high-density loading extraction of the astaxanthin is directly realized in an organic phase, and the core Fe₃O₄The magnetic separation device has magnetism, and is convenient for rapid separation under an external magnetic field;

(2) the protein, polypeptide and other macromolecules are hydrolyzed into amino acid which is easy to be absorbed by organisms by a stepwise enzymolysis method, and the byproducts of the euphausia superba processing are fully utilized to prepare the seasoning with rich nutrition.

Detailed Description

The technical solution of the present invention is further specifically described below by way of specific examples.

In the present invention, all the equipment and materials are commercially available or commonly used in the art, and the methods in the following examples are conventional in the art unless otherwise specified.

In the following examples of the invention, the Fe₃O₄The @ thiolated mesoporous silica sphere is prepared by the following steps:

(a)Fe₃O₄synthesis of @ silica spheres:

0.14g Triethanolamine (TEA) was added to 50ml of the aqueous iron salt solution and magnetically stirred in an oil bath at 80 ℃ for 0.5 hour. Then, 0.76g of cetyltrimethylammonium bromide (CTAB) and 0.34g of sodium salicylate (NaSal) were added to the above solution and stirring was continued for 1 hour. Then, 8ml of tetraethyl silicate (TEOS) was added to the water-CTAB-NaSal-TEA solution with stirring for 4 hours. The product was collected by centrifugation and washed several times with ethanol to remove residual reactants. The collected product was extracted twice with hydrochloric acid and methanol solution at 60 ℃ for 6 hours to remove the template, the product was collected by centrifugation and washed several times with ethanol, and finally Fe was added₃O₄@ silica sphere product dispersed in ethanol solution; fe in the aqueous iron salt solution³⁺And Fe²⁺The mass ratio of the substances is 2: 1.

(b)Fe₃O₄@ thiol modification of silica spheres: taking the above Fe₃O₄@ 100mL of ethanol solution of silica spheres, 0.7mL of ammonia water and 0.5mL of (3-mercaptopropyl) trimethoxysilane (MPTMS) are added, the mixture is stirred at room temperature overnight, the product of the thiolated silica spheres is collected by centrifugation, and the thiolated silica spheres are washed with ethanol for three times to obtain Fe₃O₄The product of the @ sulfhydrylation mesoporous silica sphere is stored in ethanol solution and stored in a refrigerator at 4 ℃.