6results about How to "Strong umami" patented technology

The present application relates to the technical field of food flavor and bioactive peptide, and particularly relates to a umami peptide derived from philippine clams and a preparation method and application thereof. Amino acid sequences of the umami peptide are YKD, KEY, GEAF, RND or TQDTVVALDA respectively, the present application realizes high-value utilization of shellfish processing by-products by taking steaming and boiling liquid of philippine clams as raw materials, is green and environmentally friendly, and has high added value; a step-by-step purification process combining pH gradient precipitation, ultrafiltration and gel chromatography is established, the conditions are mild, and the umami peptide can be efficiently enriched; five novel umami peptides are obtained by combining mass spectrometry identification, virtual screening and molecular docking screening, the screening efficiency is high, and the reliability is strong; an electronic tongue, an STC-1 cell model and qRT-PCR determination are combined to form a joint verification system to verify the umami effect; and a compound umami soup material with rich umami, coordinated flavor and mellow taste is prepared, which provides new technology and new products for natural seafood seasonings.

The invention discloses a beef myosin flavor peptide CM1, the amino acid sequence of the beef myosin flavor peptide CM1 is EDMAE, and the molecular weight of the flavor peptide is 594 Da. The flavor peptide belongs to umami peptide, the umami threshold value of the flavor peptide is smaller than the umami threshold value of monosodium glutamate, the flavor peptide has good umami and umami enhancing characteristics, the umami characteristics of monosodium glutamate, soy sauce and soup can be remarkably improved, the flavor peptide can be used as a novel seasoning for replacing monosodium glutamate, the umami and mellowness of the whole taste of food are improved, and the flavor peptide has good market application prospects.

The invention discloses a preparation method of tea flower fragrance milk, which comprises the following steps: (1) squeezing tofu until moisture is removed, smashing the tofu, and carrying out high-pressure squeezing until the tofu is dried; (2) stirring the bean curd to 80 meshes by using a stirrer, and standing for more than 8 hours; (3) adding 5-8 parts by weight of camellia pollen, 2-3 parts by weight of table salt, 2-3 parts by weight of kaempferia galanga, 1-2 parts by weight of aniseed, 3-4 parts by weight of lemongrass, 2-3 parts by weight of cane sugar, 2-3 parts by weight of mucor, 1-2 parts by weight of spore powder and 2-3 parts by weight of sweet wine, stirring, standing for two hours, and carrying out high-pressure squeezing and drying; (4) cutting the bean curd into blocks with steel wires, and performing air-drying forming to obtain the fermented bean curd; (5) putting the air-dried and formed fermented bean curd into a fermentation box, spraying 60-degree glutinous rice wine, and fermenting for 3-6 months; and (6) bottling. The camellia fermented bean curd has the unique fragrance of camellia, is unique in taste, sufficient in delicate flavor, strong in fragrance, spicy and palatable, not only improves the taste and flavor of the fermented bean curd, but also increases the nutrition of the fermented bean curd, enables the fermented bean curd to have unique flavor, improves the problem that the existing fermented bean curd is single in taste, and meets various requirements of different consumers on the market.

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.

The application discloses a kind of stink carp flavoring and its preparation method and application, belong to food processing technical field.The application includes: stink carp is washed and divided;Fish head, fish bone, fish skin are added ginger, green onion and cooking wine, water are boiled, filter to obtain stock;Fish meat is smashed and mixed with stock after protease enzymolysis, after enzymolysis is completed, again through enzyme inactivation, cooling, filtration, retain supernatant, obtain enzymolysis liquid;Enzymolysis liquid, stock, reducing sugar, amino acid are subjected to Maillard reaction to obtain Maillard product, and stock, salt, sugar, monosodium glutamate, flavor nucleotide disodium are concentrated after deployment, obtain the stink carp flavoring.The application combines Maillard reaction technology with enzymolysis liquid with high degree of hydrolysis, soft aroma, no bitter taste, obtain with the characteristic flavor of stink carp, process controllable, raw material utilization rate is high and green environmental protection etc.Characteristics, has wide application prospect in condiment and prepared food product development.

This invention discloses a closed-loop soil improvement method for vineyards using organic fertilizer synergy, comprising the following steps: seasonal directional grass cultivation, preparation of Bacillus subtilis agent, preparation and application of self-made organic fertilizer in the early stage of vineyard establishment, and closed-loop synergistic improvement method; the closed-loop synergistic improvement method is divided into early stage improvement and late stage improvement, relying on grass return to the field and Bacillus subtilis to maintain soil fertility and nutrient cycle.