10results about How to "Increase umami" patented technology

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.

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 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 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 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 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.