Study On The Preparation Of Seafood-like Seasoning By Enzymatic Hydrolysis Of Laminaria Japonica With Flavorzyme

Laminaria japonica was a nutrient-rich marine food,processing and utilization of Laminaria japonica in our country was still in its infancy,the main products were salted kelp silk,kelp knot,deep processing of the product was still less.In addition to food and medicine,Laminaria japonica also had a good seasoning effect,Japan and South Korea had used Laminaria japonica juice concentrate prepared seaweed seasoning,there were many such products listed within their country.Therefore,the deep processing of Laminaria japonica research in our country,preparation of Laminaria japonica seasoning products had become the trend of the seaweed industry.In this experiment,Laminaria japonica as raw material,high pressure crushing,deodorization,flavor protease digestion,Mallard reaction,filtration,concentration,preparation of seafood flavor seasoning.The results showed that the moisture content was 4.73%,protein 14.33%,carbohydrate 34.6%,crude fiber 11.8%,fat 1.85%,ash 32.69%,sodium chloride 18.74%.Relatively high protein content and low fat content make Laminaria japonica become the potential of seafoodlike seasoning.Hydrolyzate hydrolysis degree and yield as an indicator of single factor and response surface experimental design.The results showed that the optimum conditions of Laminaria japonica hydrolysis: solid-liquid ratio 1: 7,enzyme concentration 9%,hydrolysis time 21 h.Under these conditions achievable yield: 29.9%,degree of hydrolysis: 8.9%.Under the optimal conditions,the volatile flavor compounds and free amino acids of the hydrolyzate were determined by gas chromatography-mass spectrometry and high performance liquid chromatography.At the same time we used electronic tongue and electronic nose to study the taste and flavor of the hydrolyzate.The most abundant volatile flavor compounds were hexanal,(E)-2 octenal,nonanal,and pentanal,the conclusion was consistent with the electronic nose results.The most abundant free amino acids of the hydrolyzate were Aspartate and glutamic.The results of electronic tongue test showed that the enzymatic hydrolyzate had high umami and salty taste,and the results were consistent with the types and contents of amino acids in the enzymolysis solution.Taking the Maillard reaction degree as an index,the single-factor and response surface experimental design of Maillard reaction conditions was conducted.The results showed that the optimal conditions for Maillard reaction were as follows: the amount of sugar added 24.25%,reaction time 235.07 min,pH 11.66,The absorbance of Maillard reaction product at 420 nm can reach 0.60.Under the optimal conditions,the main volatile compounds in the Maillard reaction products were hexanal,2-acetyl-1,4,5,6-tetrahydropyridine,nonanal,2-pentylfuran,The content of glutamic acid and aspartic acid in the free amino acids of the liquid was the highest,and the result was consistent with that of the electronic nose and the electronic tongue,which showed that the Maillard reaction enhances the effect of incense obviously and has the promotion effect.The above results showed that seafood seasoning made by Laminaria japonica as raw material,which was cheap,nutritious and healthy.The high protein content and the low fat content was suitable as raw material of enzymolysis;The analysis of taste and flavor showed that its flavor was strong and its taste was fresh and delicious.The processing technology was feasible.Its product had strong fragrance and fresh taste,The effect of enzymolysis and Maillard reaction is obvious.The processing technology is feasible and has great application potential and prospect.