29results about How to "Increase umami" patented technology

The invention provides low-sodium salt and a preparation method thereof, and belongs to the technical field of seasonings, and the preparation method comprises the following steps: adding water into pea meal, uniformly stirring, adjusting the pH value to 7-8, and adding a compound enzyme for enzymolysis to obtain an enzymatic hydrolysate; carrying out enzyme deactivation on the enzymatic hydrolysate, centrifuging to remove impurities to obtain supernate, and carrying out ultrafiltration and freeze drying to obtain pea zymolyte; and uniformly mixing the table salt and the pea zymolyte to obtain the low-sodium table salt. The pea zymolyte is formed by pea protein enzymolysis, the content of umami substances such as glutamic acid and aspartic acid in the pea protein is high, the glutamic acid and the aspartic acid are acidic peptides, and when the content of the acidic peptides in the zymolyte is higher than that of alkaline peptides, the salty taste characteristic of the zymolyte can be enhanced; the salty taste enhancer can be mixed with the salt for use, so that the content of sodium in food can be reduced while the salty taste is not reduced, and meanwhile, the delicate flavor of the food can be enhanced.

The invention relates to the technical field of edible mushroom processing, and discloses a mushroom flavor freshener which comprises the following raw materials in parts by weight: 30-40 parts of cordyceps pollen, 30-40 parts of velvet antler mushroom powder and 20-30 parts of lentinus edodes powder. The preparation method of the mushroom flavor freshener comprises the following steps: step 1) respectively taking the raw materials of cordyceps flowers, pilose antler mushrooms and shiitake mushrooms, and washing the raw materials of the cordyceps flowers, the pilose antler mushrooms and the shiitake mushrooms; (2) washing the three raw materials, and respectively carrying out enzymolysis; according to the preparation method disclosed by the invention, the shiitake mushrooms, the pilose antler mushrooms and the cordyceps flowers are processed into powder, and then the powder is mixed and blended into the freshness-enhancing powder according to the proportion, so that the original taste of food is reserved, and the delicate flavor is also greatly improved.

The invention discloses debaryomyces hansenii with high yield of umami peptide and application of the debaryomyces hansenii in improving the umami of low-salt fermented sausages, the debaryomyces hansenii is separated from the anglerkang sausages, is preserved in the China General Microbiological Culture Collection Center on September 30, 2025, and has the preservation number of CGMCC (China General Microbiological Culture Collection Center), and the preservation number of the debaryomyces hansenii HYYAKS044 is CGMCC NO. The biological preservation number is CGMCC (China General Microbiological Culture Collection Center) The content of peptides below 3kDa of the sausage inoculated with the debaryomyces hansenii disclosed by the invention is obviously more than that of a non-inoculated group, and six umami peptides, namely DDHFLFDKP, DPTPSDGKL, FPPDVGGN, ISEQFTAMFR, PETPPP and VDNPGHPFI, can be screened from the peptides below 3kDa, and the six umami peptides are respectively DDHFLFDKP, DPTPSDGKL, FPPDVGGN, ISEQFTAMFR, PETPPP and VDNPGHPFI.

The invention relates to the technical field of rice vinegar, in particular to a preparation method of compound flavor nutritional rice vinegar, which comprises the following steps: step 1, preparing materials; step 2, pretreatment; step 3, pre-fermentation; step 4, medium-term fermentation; step 5, acetic fermentation; the rice vinegar prepared by the preparation method disclosed by the invention contains more antioxidant substances including vitamin C, vitamin E and the like, and free radicals in a body can be removed through the excellent antioxidant performance of the antioxidant substances, so that cell aging can be prevented; the organic acid contained in the prepared rice vinegar can be beneficial for the body to absorb sugar, so that the sugar content in the blood can be finely reduced, the blood sugar concentration can be reduced, and diabetes can be prevented.

This invention relates to the field of broad bean paste technology and discloses a low-salt broad bean paste production process based on the synergistic fermentation of compound microorganisms. The process includes: uniformly mixing broad bean koji with drained chili embryos to obtain a solid mixture; spraying an A-phase initiation conditioning solution onto the solid mixture and inoculating it with *Lactobacillus plantarum*, mixing until moistened to obtain a primary fermentation mash; controlling the primary fermentation mash to undergo constant-temperature fermentation until the pH value drops to a preset acidic range to obtain an acidified mature mash; injecting a B-phase hypertonic regulating solution into the acidified mature mash and inoculating it with *Tetracoccus halophilus* and *Zygosacchariformis*, mixing uniformly to obtain a phase-inversion fermentation mash; cooling the phase-inversion fermentation mash and conducting anaerobic fermentation under air-isolated conditions to obtain the low-salt broad bean paste product. This invention solves the problems of insufficient umami and softening in low-salt fermentation by segmented salt control driving synergistic succession of microorganisms, combined with chemical regulation to protect enzyme activity and enhance texture, significantly improving the flavor and taste of the product.

The invention belongs to the technical field of pie formulas, and discloses a beef stuffing formula and a preparation process thereof, the beef stuffing formula comprises ingredients, main materials and seasonings, the main materials comprise 67 g of TongLiao yellow cattle meat and 41 g of high-quality wheat flour, the ingredients comprise 13 g of allium fistulosum, allium mongolicum regel, caraway and fennel which are equally divided and 29 g of water, and the seasonings comprise salt, paprika powder, dried ginger powder, pepper powder and soy sauce. According to the meat pie, green Chinese onion, allium mongolicum, coriander and fennel in ingredients are added in the making process, in the meat pie, the fishy smell of meat can be removed, the overall fragrance of the pie can be improved, Tongliao yellow cattle meat is a good source of high-quality protein, and the Tongliao yellow cattle meat also contains various mineral substances such as iron and zinc and nutritional ingredients such as vitamin B family, so that the meat pie is rich in nutrition. According to the method, the pie is delicious and has nutritional value, the pie has rich and mellow meat fragrance, and the natural beef fragrance is fully diffused in the cooking process, so that the pie has rich meat fragrance, the appetite of people is greatly improved, and actual application and operation are facilitated.

The invention relates to a small steamed bun making process, which belongs to the technical field of food making, and makes the made wrappers soft and elastic, fine and smooth in mouthfeel and chewy by accurately controlling the proportion of plain flour, warm water, yeast and baking powder and the fermentation time, temperature and humidity. The optimized wrapper not only can better wrap the stuffing, but also can keep good taste after being steamed, and brings unique taste enjoyment to consumers, in the aspect of stuffing preparation, seasonings such as pork stuffing, scallion and ginger water, salt, sugar, light soy sauce, oyster sauce, sesame oil and white pepper powder are reasonably matched, and the dosage range of the seasonings is strictly controlled, so that the stuffing is rich and delicious in taste, and the taste of the stuffing is greatly improved. And various seasonings are mutually fused and well arranged. The addition of the scallion and ginger water effectively removes fishy smell and enhances aroma, the accurate proportion of the salt, sugar and other seasonings enables the taste to be moderate in saltiness, the light soy sauce and the oyster sauce improve the delicate flavor, the sesame oil increases the aroma, and the white pepper powder increases a slight spicy taste, so that rich taste is created together, and different taste requirements are met.

The preparation method comprises the following steps: (1) deodorizing a raw material which is fish meat or a mixture of fish meat and fish bones, heating the raw material and clear water to 100 + / -0.5 DEG C, then heating the raw material to 120-122 DEG C in a closed manner, and preserving heat for 17-23 minutes to obtain fish soup; (2) grinding the fish soup to obtain a fish pulp, and enabling the fineness of the fish pulp to be 20-60 meshes; (3) heating the fish meat paste to an enzymolysis temperature, adding mixed protease, keeping the temperature for 4 hours, and then heating for enzyme deactivation to obtain a fish meat zymolyte; and (4) performing spray drying to obtain the fish-flavor freshness-enhancing powder. The fish-flavor freshness-enhancing powder prepared by the preparation method has high delicate flavor due to the amplification effect of the amino acids and the flavor nucleotides, and meanwhile, due to the fact that the raw material is the fish meat or the mixture of the fish meat and the fish bones, the fish-flavor freshness-enhancing powder is rich in nutrient substances such as unsaturated fatty acid, protein and calcium.

The present application relates to a seafood flavor sauce and a preparation method thereof, which is mainly made of the following raw materials: based on 400 parts by weight of seafood flavor sauce, 15 to 25 parts by weight of garlic, 27 to 37 parts by weight of onion, 11 to 21 parts by weight of soybean paste, 15 to 25 parts by weight of shrimp head protein hydrolyzate, 2 to 6 parts by weight of shrimp shell powder, 23 to 33 parts by weight of shrimp meat concentrate, 35 to 45 parts by weight of oyster concentrate, 7 to 17 parts by weight of white sugar, 3 to 13 parts by weight of edible salt, 2 to 6 parts by weight of oyster sauce, 67 to 77 parts by weight of dried shiitake mushrooms, and 1.52 to 3.52 parts by weight of Chinese herbal medicine bags. The preparation method is as follows: (1) preparation of shrimp raw materials; (2) preparation of oyster concentrate, (3) preparation of red oil, (4) preparation of dry fried shiitake mushroom particles, and (5) boiling. The seafood flavor sauce of the present application has the characteristics of no fishy smell, strong umami taste, rich taste, and high safety and stability.

The walnut chili sauce comprises the following components by weight: 5800 g of walnut kernels, 3300 g of dry red peppers, 8300 g of cooked soybeans, 2300 g of cooked crushed peanuts, 1300 g of white sesame seeds, 530 g of dried shrimps, 130 g of garlic, 60 g of green Chinese onions, 45 g of fresh ginger, 45 g of coriander, 25 g of star anise, 25 g of fennel, 15 g of cinnamon, 15 g of Chinese prickly ash, 630 g of sweet soybean sauce, 45 g of Baijiu, 230 g of white granulated sugar, 550 g of edible salt and 1900 g of soybean oil. According to the walnut chili sauce and the preparation process thereof disclosed by the invention, the walnut kernels rich in protein and unsaturated fatty acid are added into the chili sauce, and the dried shrimps are added, so that the delicate flavor is improved, the taste of the chili sauce is improved, and polyphenol and flavone components with health-care functions of reducing blood fat, reducing cholesterol, delaying senescence and the like in the walnut kernels are provided for a human body; the preparation process is simple, the eating is convenient, the cost is low, and the taste is good.

The invention belongs to the technical field of biological medicines, and particularly discloses a low-sodium salt-reducing freshness-increasing metagen as well as a preparation method and application thereof. The low-sodium, salt-reducing and freshness-increasing after-generation element disclosed by the invention comprises an inactivated thallus of the Lactobacillus paracasei Probio-37 and a metabolite of the Lactobacillus paracasei Probio-37, and the metabolite of the Lactobacillus paracasei Probio-37 can be used for preparing the low-sodium, salt-reducing and freshness-increasing after-generation element of the Lactobacillus paracasei Probio-37. The preparation method of the metagen comprises the following steps: (1) activating a strain, and carrying out enlarged culture to obtain a seed solution of the lactobacillus paracasei Probio-37; (2) inoculating the seed solution in the step (1) into a fermentation culture medium, carrying out fermentation culture until the pH value is 4.5-4.6, and stopping fermentation to obtain a fermentation solution; (3) inactivating the fermentation liquor in the step (2); and (4) carrying out decoloration, concentration and spray drying on the inactivated fermentation liquor to obtain the metabiotics. According to the snack prepared from the afterbiotics, the effects of reducing salt without reducing freshness and reducing sodium without reducing saltiness are achieved, the taste and smell of the snack can be improved, and the scientific salt reducing target of reducing sodium without reducing saltiness is achieved.

The present application relates to the technical field of microbial fermentation, and relates to a production process of microbial fermented sufu. Proteases produced by microorganisms can decompose proteins in tofu into small molecular peptides and amino acids, and lipases can hydrolyze fats into glycerol and fatty acids. These decomposition products not only increase the types of nutrients in tofu, but also make it more easily digested and absorbed, thereby endowing sufu with unique flavor and taste. The prepared sufu utilizes the joint action of microorganisms in the fermentation process to produce various flavor substances, such as acetic acid, esters, 2-phenylethanol and the like, further enriching the flavor of sufu, realizing low salinization, and microbial fermentation can effectively prolong the shelf life of sufu and maintain its quality.

The application discloses a kind of umami peptide and its application, belong to food flavor peptide technical field;The amino acid sequence of the walnut protein source umami peptide is: Glu-Arg-Glu-Arg (ERER), presents umami characteristic in sensory evaluation and electronic tongue test;Through sensory threshold determination, the umami threshold of walnut protein source umami peptide ERER is 0.109mg / mL, lower than the umami threshold of sodium glutamate 0.300mg / mL;And after compounding walnut protein source umami peptide ERER and sodium glutamate, the umami recognition threshold of sodium glutamate reduces to 0.164mg / mL, it is indicated that ERER not only has umami characteristic itself, and can enhance the umami perception efficiency and umami of sodium glutamate, with good fresh-keeping effect;And the fresh-keeping effect of ERER has certain matrix dependency, it shows good reconstruction fresh-keeping potential in flavourzyme walnut protein enzymatic hydrolysate system.

The present invention relates to a composition for enhancing umami comprising tyrosine-amino acid peptide as effective component, a processed food for enhancing umami comprising the composition, a method for producing a processed food with enhanced umami characterized by mixing a tyrosine-amino acid peptide in food, and a processed food with enhanced umami produced by the method.

The invention provides a yin sauce and a preparation method thereof, and the method is characterized in that aspergillus oryzae and aspergillus niger are respectively subjected to independent starter propagation with soybeans, the two obtained pure starter strains are mixed, and then the mixture, saccharomycopsis fibuligera and auxiliary materials are synchronously subjected to integrated fermentation. According to the process, the problem that aspergillus niger produces acid to inhibit the activity of aspergillus oryzae neutral protease in mixed koji making is solved through physical separation culture, and the total activity of protease of the sauce koji is improved to the maximum extent; and the saccharomycopsis fibuligera with efficient ester synthesis capability is inoculated at the initial stage of fermentation, so that real-time collaboration of mould enzymolysis and yeast flavor metabolism is realized. According to the method, the amino acid nitrogen content and the total ester content of the final product are remarkably improved, so that the product has mellow delicate flavor and unique and rich ester flavor, and the technical problems of single flavor and insufficient synergy in the traditional process are solved.

This invention discloses *Pleurotus ostreatus* peptides, their preparation, and applications, belonging to the food field. The amino acid sequence of the *Pleurotus ostreatus* peptides of this invention is: Leu-Leu-Val-Thr-Val-Glu-Asp-Glu-Leu-Arg-Val, Leu-Asp-Asp-Trp-Arg, Glu-Asn-Leu-Leu-Glu-Lys, or Glu-Leu-Pro-Glu-Pro-Thr. The *Pleurotus ostreatus* peptides can be obtained by isolation from *Pleurotus ostreatus* protease hydrolysates or by solid-phase chemical synthesis. The *Pleurotus ostreatus* peptides of this invention have a distinct umami flavor, with umami thresholds of 0.063 mg / mL, 0.125 mg / mL, 0.063 mg / mL, and 0.250 mg / mL, respectively, all lower than the umami threshold of monosodium glutamate (MSG) at 0.3 mg / mL. Furthermore, the *Pleurotus ostreatus* peptides of this invention have a significant umami-enhancing effect on simulated meat broth, making them suitable for preparing novel flavor-enhancing seasonings.

The application discloses a strain of Zygosacharomyces rouxii and application of the strain in fermented food, and belongs to the field of fermentation engineering and biotechnology. The application provides a strain of Zygosacharomyces rouxii MY03, and the preservation number is CCTCC NO: M 20221652. The Zygosacharomyces rouxii MY03 is used for yellow rice wine fermentation, and the alcohol content, fusel and amino acid content of the prepared yellow rice wine have no significant difference compared with a traditional fermentation method, the organic acid content is reduced, the ethyl ester content is increased by 50.82%, the fusel and ester of the produced yellow rice wine are coordinated, the astringency, sourness and alcohol aroma are reduced, the aroma and taste are more balanced, the content of ethyl vinyl guaiacol is increased from 9.16 mu / g to 74.31 mu / g, the herbal aroma is prominent, and the flavor and sensory diversity of the yellow rice wine are increased.

The invention relates to the technical field of bioengineering, in particular to a method for preparing a bovine bone Maillard reaction product by a superfine grinding technology, which comprises the following steps: cleaning bovine bones; baking and drying the cleaned ox bones; crushing by using a coarse crusher, and sieving to obtain cattle bone coarse powder; selecting bovine bone coarse powder, and crushing the bovine bone coarse powder by using an ultrafine crusher to obtain bovine bone ultrafine powder; dissolving the bovine bone ultrafine powder in water, carrying out heat treatment to obtain proteinase, adding protease, mixing, adjusting the pH value, and carrying out an enzymatic hydrolysis reaction; according to the invention, a superfine grinding technology is added to treat the bovine bone, so that the bone structure is destroyed, the structure of protein is changed, the contact area of protein and enzyme is increased, and the enzymolysis effect is promoted; small peptides and amino acids are prepared by adopting multiple proteolysis technologies, then a Maillard reaction product is prepared through a thermal reaction, and meanwhile, the Maillard reaction temperature and pH value are regulated and controlled, so that the overall flavor of the final product is improved, and the unpleasant smell is weakened.

The invention provides a processing method for improving the quality of marinated eggs through combination of vacuum low-temperature treatment and ultrahigh-pressure treatment. The processing method comprises the following steps: preparation of antioxidant marinating soup, precooking and shelling, vacuum low-temperature marinating, low-temperature drying, vacuum packaging and ultrahigh-pressure sterilization. Compared with an existing traditional marinated egg high-temperature marinating and sterilizing process, through cooperative treatment of antioxidant marinating soup preparation, vacuum low-temperature marinating and ultrahigh-pressure sterilization, the cooking loss is reduced by 29.84%, the yolk oxidation product content is reduced by 24.75%, the umami aftertaste value is increased by 37.73%, the protein hardness is reduced by 41.12%, and the sterilization rate reaches 99.9%; the sterilization effect of 121 DEG C high-temperature treatment is achieved. According to the invention, the problems of oxidation deterioration and quality reduction caused by traditional marinated egg processing are solved, the yield, color, sensory flavor and nutritional quality of the product are improved, and a novel modern marinated egg processing technology for improving the quality of the marinated eggs is established.

The invention provides a sodium-reduced tricholoma matsutake seasoning as well as a preparation method and application thereof, and belongs to the field of food processing. Through directional enzymolysis and microcapsule embedding ring release technologies, the tricholoma matsutake and the mushrooms are subjected to enzymolysis, the mushroom flavor and other umami components in the tricholoma matsutake and the mushrooms are released, beta glucan is obtained while the overall flavor is improved, fruit and vegetable components rich in colloid are subjected to enzymolysis, pectin and sweetening flavor components in fruits and vegetables are released, and the taste of the tricholoma matsutake and the mushrooms is improved. A natural embedding wall material is obtained, so that the problem of high-temperature flavor loss of the traditional mushroom seasoning is solved; and secondly, potassium element extraction and enrichment are performed on fruit and vegetable raw materials rich in potassium, and the salty taste is enhanced by utilizing components such as organic acid and saccharides naturally contained in fruits and vegetables, so that part of edible salt is replaced, and the sodium-reduced tricholoma matsutake seasoning which is rich in mushroom flavor and is reduced in sodium but not reduced in salty taste is obtained.

The invention relates to the technical field of condiments, and particularly discloses high-freshness and freshness-increasing monosodium glutamate as well as a production process and application thereof. The high-freshness and freshness-increasing monosodium glutamate comprises the following raw materials: 40-80 parts of monosodium glutamate; 10-40 parts of crystalline edible salt; 2 to 5 parts of disodium 5 '-ribonucleotide (I + G); 0.02 to 0.1 part of glycine; 0.05 to 0.3 part of alanine; 0.2 to 18 parts of disodium succinate; 10 to 30 parts of a meat flavor extract; 5-30 parts of hydrolyzed vegetable protein; according to the high-freshness flavor-enhancing monosodium glutamate disclosed by the invention, the delicate flavor of food can be quickly improved within a short time, so that the taste of the food is richer and more prominent.

The invention provides quinoa saponin with umami taste and a preparation method and application thereof. Quinoa bran is used as a raw material, and quinoa saponin with umami taste is prepared through ultrasonic extraction, macroporous resin elution and reverse C18 chromatographic column elution. The quinoa saponin is used as a food additive in yogurt, which has the effect of improving the umami taste of the yogurt and can significantly improve the taste of the yogurt. The quinoa saponin with umami taste prepared by the invention is a natural umami agent, has a high degree of safety, is in line with the current social health care and healthy diet concepts, and still has good biological activity at high temperature, thereby expanding the application scope of the umami agent. In addition, the invention provides a theoretical basis for the application of saponin in food additives, promotes the development of food additives, and belongs to the technical field of food additives.

The invention relates to the technical field of seasoning preparation, and particularly discloses a preparation method of low-salt fermented sauce. The invention breaks through the fermentation mode of the traditional sauce, and provides an efficient preparation method of the low-salt fermented sauce. The process adopts a core process of'enzymolysis-fermentation-heat treatment ', the preparation process is a salt-free system, the operation is simple, the utilization efficiency of raw materials is high, the fermentation process only needs about 7 days, and the obtained low-salt sauce product is rich in fragrance, moderate in overall product viscosity, relatively bright red brown, bright and glossy in color, rich in sauce fragrance, rich and mellow in taste, and rich in flavor. The flavor quality is ensured under the condition that the low-salt requirement is met. The preparation method does not need high-cost equipment, is high in production efficiency and low in production cost, can easily meet the production requirements of different scales, and has a wide market application prospect.

The invention discloses a production and processing method of high-quality golden white tea, and particularly relates to the technical field of white tea processing. Comprising the following steps: picking tea leaves, namely picking fresh leaves of golden tea trees as raw materials after golden tea bud heads are picked on site before and after the beginning of summer and have obvious chewing astringent taste; transferring: collecting, stacking and temporarily storing the picked tea leaves by using a breathable frame, and transferring the tea leaves to a processing point; spreading and cleaning: uniformly spreading the tea leaves on a withering trough which can be heated and is provided with an LED (Light Emitting Diode) light supplementing lamp; withering: performing withering treatment on the leaves to prepare semi-finished products; and drying: putting the semi-finished white tea product into a tray of a fragrance enhancing machine, putting the tray into the fragrance enhancing machine, drying at low temperature, taking out the white tea after the moisture content of the white tea is reduced to 7%, and cooling to room temperature to obtain a finished white tea product. By adopting the technical scheme of the invention, the problems of low utilization rate of the existing golden tea fresh leaves, time and labor consumption of making white tea from summer and autumn tea, low quality consistency and the like are solved, the utilization rate of the golden tea fresh leaves in the output peak period is improved, and the product quality consistency is improved.

The invention discloses a seasoning composition and a preparation method thereof, the seasoning composition is applied to preparation of salt-reducing, freshness-enhancing and seasoning systems, seasonings or foods, and the seasoning composition has efficient salty and freshness-enhancing effects. The production method comprises the following steps: preparing the flavored chicken soup base material, preparing the pea protein isolate enzymatic hydrolysate and preparing the Maillard reaction product. Ultrasonic and NaHCO3 pretreatment are combined to obviously improve the delicate flavor and the salty taste of the chicken soup, and the pea protein isolate enzymatic hydrolysate, the chicken soup base material and the arabinose are subjected to the Maillard reaction; through the arabinose-pea peptide Maillard reaction intermediate, the salty taste and fresh taste of the chicken soup base material are improved, the salinity and freshness of food are effectively improved, and the effects of reducing salt and increasing freshness are achieved.

The invention discloses a hypsizygus marmoreus umami peptide as well as an extraction method and application thereof, and belongs to the technical field of protein active peptides. The amino acid sequences of the ten flavor peptides are as shown in SEQ ID NO. 1 to SEQ ID NO. 10. The ten umami peptides are extracted from hypsizygus marmoreus, sensory detection results show that the ten umami peptides have good umami and richness, can replace monosodium glutamate and have great application significance in food, and the umami peptides are small-molecular-weight peptides and are easy to absorb by human bodies.

The invention relates to the field of functional microorganism application and food production, in particular to antioxidant peptide separated from fermented soybean paste and application of the antioxidant peptide. The amino acid sequence of the antioxidant peptide is any one of the following sequences: PGPIGPR, WNPQGPR, HLPDPL, KPFANP, and RADFYNPK. After solid-phase synthesis, the antioxidant peptide shows good antioxidant capacity equivalent to that of vitamin C, can be widely applied to the field of fermented food production, and is beneficial to promoting the industries such as soybean paste to develop towards a deep and efficient processing direction.

This invention discloses a bifunctional peptide derived from Jinhua ham, possessing both rich and umami flavors, along with its screening method and applications. The bifunctional peptide has an amino acid sequence of KFEYGE. The screening method includes extracting water-soluble peptides from Jinhua ham, separating them using a gel filtration column, freeze-drying them, and then identifying candidate peptides using LC-MS / MS. Peptides with a rich flavor score > 0.9 are selected. The physicochemical parameters of the selected peptides are predicted using the SwissADME tool, and peptides that simultaneously satisfy |logP| > 1, the number of rotatable bonds > 6, and the number of hydrogen bond acceptors > 5 are screened as potential rich-flavor active peptides. Finally, the bifunctional peptides possessing both rich and umami flavors are rapidly screened using a combination of the MorganFP-MLP machine learning algorithm and molecular docking. The advantage is that it improves the richness, umami flavor, and overall flavor profile of the product.

The invention discloses a hypsizygus marmoreus umami peptide as well as an extraction method and application thereof, and belongs to the technical field of protein active peptides. The amino acid sequences of the ten flavor peptides are as shown in SEQ ID NO. 1 to SEQ ID NO. 10. The ten umami peptides are extracted from hypsizygus marmoreus, sensory detection results show that the ten umami peptides have good umami and richness, can replace monosodium glutamate and have great application significance in food, and the umami peptides are small-molecular-weight peptides and are easy to absorb by human bodies.