11results about How to "Outstanding umami" patented technology

The invention discloses seafood mushroom umami peptides and extraction methods and applications thereof, belonging to the technical field of protein active peptides. The amino acid sequences of ten umami peptides are shown in SEQ ID NO.1 to SEQ ID NO.10. The ten umami peptides are extracted from seafood mushrooms. The results of sensory testing show that the ten umami peptides have good umami taste and richness, can be used instead of monosodium glutamate, have great application significance in food, and the umami peptides are small molecular weight peptides and are easily absorbed by the human body.

The invention belongs to the technical field of food fermentation, and discloses highly fresh soy sauce and a production method thereof. The production method comprises the following steps: taking soybeans, flattening the soybeans, moistening the soybeans with water for the first time, adding vital gluten, mixing, kneading and forming, moistening the soybeans with water for the second time, cooking, cooling, inoculating, making koji to obtain finished koji, mixing the finished koji, compound enzyme and a saline solution, and fermenting to obtain the high-freshness soy sauce after the fermentation is finished, the compound enzyme comprises salt-tolerant protease and glutaminase. According to the production method disclosed by the invention, the salt-tolerant protease, the glutaminase and the vital gluten are used, so that the obtained high-freshness soy sauce has a typical Cantonese high-salinity liquid-state soy sauce flavor, meanwhile, compared with a common Cantonese soy sauce, the obtained high-freshness soy sauce has the characteristics of being outstanding in delicate flavor and fresh and sweet in taste, and the high-freshness soy sauce obtained by the production method does not need to be added with monosodium glutamate in a later period; the fresh-taste additive such as nucleotide realizes the characteristic of prominent fresh taste, and can realize label cleaning.

The invention discloses sea cucumber peptide powder as well as a preparation method and application thereof, and belongs to the technical field of marine byproduct processing. Comprising the following steps: (1) mashing sea cucumber viscera, adding water, flavourzyme and aminopeptidase for enzymolysis, after enzymolysis is completed, performing enzyme deactivation, and performing centrifugation to collect supernatant; (2) adding a chitosan-acetic acid solution, stirring and mixing, centrifuging again, and collecting supernatant; and (3) carrying out rotary evaporation and drying to obtain the sea cucumber peptide powder. According to the preparation method disclosed by the invention, protein is dissolved out to the greatest extent by virtue of an enzymolysis process of cutting off different amino acid targets through double-enzyme compounding, and the proportion of components with molecular weights of 1000Da or below in the obtained fresh-flavor sea cucumber oligopeptide is 72%. Through a double-enzyme composite enzymolysis process, the obtained fresh sea cucumber oligopeptide is obvious in fresh taste, free of peculiar smell, good in solubility and rich in free amino acids and flavor nucleotides. The purpose of adsorbing and removing lipid is achieved by adding chitosan, so that the enzymatic hydrolysate is clarified.

The present application relates to the technical field of food seasonings. The present application discloses fresh pine mushrooms and a preparation process thereof. The raw materials of the fresh pine mushrooms include: edible salt, corn sauce powder, mushroom powder, seaweed powder, apple powder, spinach powder, yeast extract, cabbage, monk fruit powder, sesame powder, and carrot powder. The preparation process includes the following steps: S1, vacuum freeze-drying and crushing the cabbage to obtain cabbage powder; S2, mixing the cabbage powder with the remaining raw materials, stirring to obtain a mixed material; S3, granulating, drying, and sieving the mixed material to obtain fresh pine mushrooms. The fresh pine mushrooms prepared in the present application have low salt content, no additives, and rich umami taste, which can effectively improve the taste and flavor of food.

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 low-alcohol herbal Jiang liquor stability control and flavor optimization process mainly using polysaccharides, which comprises the following steps: adding polysaccharide extracts into Jiang liquor base liquor, ensuring that the total polysaccharide addition concentration is 0.1-0.5 g / L, emulsifying and stirring for 10-20 min, and preparing low-alcohol herbal Jiang liquor in a gradient reduction degree aging mode. The application can avoid common problems of low-alcohol (≤42%vol) herbal Jiang liquor, such as single aroma, thin taste, water taste or astringent taste, and improves the flavor stability and style quality of the liquor body.

The invention belongs to the technical field of condiment manufacturing, and particularly discloses flaxseed meal soy sauce and a brewing method thereof. The brewing method of the flaxseed meal soy sauce provided by the invention comprises the following steps: (1) pretreating raw materials: soaking flaxseed meal, mixing the soaked flaxseed meal with fried wheat, and cooking to obtain cooked materials; (2) preparing finished koji: mixing the cooked material with aspergillus oryzae to prepare koji, so as to obtain yeast for making hard liquor; adding at least one of kiwi fruit protease or nuclease into the yeast for making hard liquor, and performing solid-state fermentation to obtain finished yeast; and (3) soy sauce mash fermentation: mixing the finished koji with saline water to obtain soy sauce mash, and performing high-salt liquid-state fermentation to obtain the flaxseed meal soy sauce which is nutritional, healthy, safe and outstanding in delicate flavor. According to the brewing method, the production cost of the soy sauce is reduced, the additional value and the utilization rate of the flaxseed meal are improved, a new process route is provided for obtaining the delicious soy sauce through direct fermentation in the soy sauce brewing industry, and the brewing method has important economic value and social significance.

The invention discloses a fresh shrimp ball and a preparation method thereof, and the fresh shrimp ball comprises the following raw materials: shrimp meat, minced fillet, ice water, crab spawn, modified starch, shortening, pig fat, emulsion paste, salt, a seasoning bag, fish roe, egg white and sea duck egg yolk. The preparation method of the fresh shrimp balls comprises the following technological processes: treating raw materials, preparing crab cream stuffing, preparing shrimp meat particles, preparing minced fillet, preparing skin pulp, adding the skin pulp into the crab cream stuffing, molding, quickly freezing, detecting metal, packaging and storing in a refrigeration house. The fresh shrimp balls prepared by the method disclosed by the invention are delicious in taste, rich in layers and balanced in nutrition, have good appearance and stability, and can meet the requirements of industrial production and market sales.

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 discloses a composite soybean paste which comprises the following components in parts by weight: 1400-1800 parts of soybeans, 200-600 parts of black beans and 200-480 parts of food-grade sodium chloride. The preparation method of the composite soybean paste comprises the following steps: selecting soybeans and black beans as raw materials; step-by-step atomization inoculation starter propagation; fermenting with mixed bacteria saline water; performing microwave synergistic pasteurization: performing microwave irradiation treatment on the soybean paste, and performing pasteurization treatment on the soybean paste subjected to the microwave irradiation treatment to obtain a finished product of the composite soybean paste. The composite soybean paste prepared by the method is reddish brown, is rich in nutritional values of soybeans and black beans, greatly improves the nutritional quality and characteristic flavor of the soybean paste, has the characteristics of rich nutrition, mellow delicate flavor, palatable salty taste, stable quality and the like, and provides a new way for development of coarse cereal products with high additional values.

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.