Technology for fabricating natural nutritional flavoring agent by taking lentinus edodes stems as raw material

Abstract

The invention discloses a technology for fabricating a natural nutritional flavoring agent by taking lentinus edodes stems as a raw material. The pure natural nutritional flavoring agent which contains lentinus edodes and yeast flavoring materials and nutrient ingredients and does not contain sodium salt is fabricated by taking the lentinus edodes stems as the raw material and with a yeast fermentation method. The technology comprises the steps of decomposing the cell walls of the lentinus edodes stems to facilitate release of flavoring materials and nutrient ingredients in the cells, and simultaneously, performing double enzymolysis to decompose protein and nucleic acid. The lentinus edodes stems are fermented by the yeast, cellulose is decomposed, 5'-inosinic acid and 5'-guanylic acid generated by the nucleic acid are degraded by an enzyme technology, L-glutamic acid and L-asparaginic acid generated by the protein are hydrolyzed, and the delicate flavor of the flavoring agent is greatly improved by the synergistic effect of the flavoring amino acid and the flavoring nucleotide. The flavoring agent prepared by the preparation method is rich in a plurality of bioactive substances such as polysaccharides, amino acids, nucleotides and hemiterpene edible and medicinal fungus, namely lentinus edodes and yeast, does not contain sodium salt and any chemical ingredient or toxic substance, and is safe and environmentally friendly.

Description

technical field [0001] The invention relates to a process for making a natural nutritional flavor enhancer, in particular to a process for making a natural nutritional flavor enhancer with mushroom stalks as raw materials. Background technique [0002] With the continuous upgrading of consumption and the intensification of market competition, condiments show a trend of high-grade development. Condiment products pay more attention to nutrition and health on the basis of taste. Traditional condiments and compound seasonings will show a professional development trend, mainly divided into: functional condiments, special condiments, and intensive processing condiments Condiments, healthy condiments and convenient ready-to-eat condiments in five categories. With the advancement of science and technology, various new technologies are also widely used in the production of condiments, such as bio-enzyme technology, immobilized yeast technology, membrane technology, extraction techno...

AI Technical Summary

Problems solved by technology

[0005] my country produces more than 5 million tons of shiitake mushrooms annually, and the stalks account for one-third of the total shiitake mushrooms. Its nutritional components are similar to those of shiitake mushrooms, but its cellulose content is high and it is not easy to process. At present, only a small amount is used for instant noodle seasoning, or directly crushed for production Mushroom shank meat floss and feed additives, or soaking, boiling to extract flavor substances, most of them are thrown away as waste, resulting in a waste of resources

At present, there is no finished product of pure natural nutritional flavor enhancer prepared by enzymatic hydrolysis of mushroom stalk fermented by yeast