Method for preparing spices by bolete fermentation fluid

Abstract

The invention provides a method for preparing spices by bolete fermentation fluid, which comprises the following steps: (1) preparing bolete hyphae, wherein bolete strain is inoculated on synthetic PDA medium for culture to obtain the bolete hyphae; (2) preparing fluid fermentation medium, wherein the medium is not only suitable for the growth of the bolete but also for volatilizing taste and flavor of essences; (3) preparing bolete fermentation fluid composition, wherein the bolete hyphae prepared in the step (1) is put in the fluid fermentation medium prepared in the step (2) for culture toobtain the bolete fermentation fluid composition; and (4) preparing spices, wherein proper amount of salt, monosodium glutamate and maltodextrin are added in and mixed evenly with the bolete fermentation fluid composition prepared in the step (3) and powdery fermentation spices is obtained after the spray drying of the mixture.

Description

technical field

[0001] The invention belongs to the technical field of food, and in particular relates to a method for preparing flavoring material by using boletus fermented liquid. Background technique

[0002] Salty flavors are widely used in instant noodles, meat products, chicken essence, snack foods and other fields to enhance the aroma and flavor of products and increase the added value of products. Some key raw materials play an important role in the preparation of salty flavor. Salty flavors generally require a mellow and delicious taste, which is often achieved by adding yeast extract. The invention utilizes the edible fungus boletus to carry out liquid fermentation to prepare a flavoring material, which can be used in the preparation of meat flavor essence and enhance the mellow and fresh aroma of the meat flavor essence.

[0003] In the current technology, molds have been used in the production of food flavors. The fermentation liquid used in the preparation of...