2results about How to "Outstanding umami" patented technology

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.