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Organic compound flavor seasoning containing lyophyllum decastes and preparation method of organic compound flavor seasoning

The technology of seasoning and velvet mushroom is applied in the field of compound umami seasoning containing edible mushroom velvet mushroom and its preparation field, which can solve the problems of limited taste substances that are not conducive to the absorption and release of nutrients, and difficult to release of taste substances. , to achieve the effect of thick and long taste and rich flavor

Inactive Publication Date: 2018-06-01
ZHEJIANG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Using dried edible fungi as the base liquid makes it difficult to release the taste substances in the edible fungi, and the released taste substances are also limited, and it is also not conducive to the absorption of nutrients by the human body
In order to ensure the umami taste of the seasoning, the existing edible fungus seasonings are usually added with umami enhancers such as sodium glutamate or disodium nucleotides, although it can meet the umami requirements of the seasoning, it is not suitable. Meet the needs of green and healthy food

Method used

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  • Organic compound flavor seasoning containing lyophyllum decastes and preparation method of organic compound flavor seasoning
  • Organic compound flavor seasoning containing lyophyllum decastes and preparation method of organic compound flavor seasoning
  • Organic compound flavor seasoning containing lyophyllum decastes and preparation method of organic compound flavor seasoning

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Preparation of antler mushroom enzymatic hydrolysis solution:

[0029] Take the dried antler mushroom provided by Jiangsu Gubentang Biotechnology Co., Ltd. and crush it with a grinder, take 10g of raw materials, add 360ml of distilled water according to the ratio of material to liquid 1:36 (m / v), hydrolyze with ultrasonic assistance for 5min, and then add 0.3g of cellulase and 0.3g of flavor protease, and continue enzymolysis for 5 hours in a constant temperature water bath shaking tank at 60°C. After the enzymolysis reaction is completed, the resulting reaction mixture is deactivated with boiling water, filtered, and concentrated under reduced pressure to obtain antler mushroom enzymolysis concentrate , the degree of protein hydrolysis was 20.21.

Embodiment 2-10

[0031] The operating conditions of Example 1 were changed, and the rest of the steps were kept unchanged to obtain Examples 2-10 as shown in Table 2.

[0032] Table 2 Hydrolysis degree table of antler mushroom enzymatic protein hydrolysis under different conditions

[0033]

[0034]

Embodiment 11

[0036] Take 100ml of the optimal enzymatic hydrolysis base solution of pilose antler mushroom obtained in Example 1, add 0.06g of sucrose, 0.60g of white pepper powder, 0.10g of ginger powder, and 0.05g of garlic powder in turn, stir and mix, and further freeze-dry to obtain the finished product.

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Abstract

The invention discloses an organic compound flavor seasoning containing lyophyllum decastes and a preparation method of the organic compound flavor seasoning. The method mainly comprises the followingsteps of crushing dried lyophyllum decastes, adding distilled water, performing ultrasonic-assisted hydrolysis, sequentially adding cellulose enzymes and flavor proteases, performing enzymolysis at 50-60 DEG C for 5-7 hours to obtain a reaction mixture solution, and performing post-treatment on the reaction mixture solution so as to obtain a concentrated enzymatic liquid of lyophyllum decastes; and using the obtained concentrated enzymatic liquid of lyophyllum decastes as a base solution, sequentially adding sucrose, white pepper powder, ginger powder and garlic powder, performing stirring, mixing and blending, and performing freeze-drying to obtain a finished product of the organic compound flavor seasoning. The organic compound flavor seasoning disclosed by the invention not only has the advantages of being natural, safe, green, nutritional and healthy, but also is rich in flavor, mellow and long in mouth feel and strong in freshness enhancement and seasoning effects; and the organic compound flavor seasoning is suitable for four seasons and various crowds to eat and can be widely used for seasoning during food processing and dish cooking.

Description

technical field [0001] The invention relates to an edible seasoning, in particular to a compound umami seasoning containing edible fungi velvet antler and a preparation method thereof. Background technique [0002] Seasoning refers to food ingredients that are added in small amounts to other foods to improve the taste. Traditional seasonings are mostly single ingredients, such as salt, monosodium glutamate, soy sauce, etc. The amount added is mostly based on the user's experience and taste. The specific operation It is difficult to control, and these common seasonings only have a single seasoning effect, and generally do not have health care effects; compound seasonings refer to two or more seasonings as the main raw materials, adding (or not adding) oils, natural spices and Ingredients such as animals and plants are processed and packaged by physical or biotechnological measures, and finally made into a type of stereotyped seasoning product that can be eaten safely. [000...

Claims

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Application Information

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IPC IPC(8): A23L27/20A23L27/10
CPCA23L27/10A23L27/20A23L27/201A23V2002/00A23V2200/14A23V2200/16A23V2250/208A23V2300/14A23V2300/28
Inventor 张安强秦春青李彦颖李迪吴雯雯陈威
Owner ZHEJIANG UNIV OF TECH
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