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Morchella esculenta seasoning base material and preparation method thereof, and morchella esculenta seasoning

A seasoning base material, morel technology, applied in the direction of food science, etc., can solve the problems of damaged morel utilization, waste, defective, etc., to improve the umami taste and increase freshness, save time, and storage resistance Effect

Pending Publication Date: 2020-04-17
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the artificial cultivation technology of morels becoming more and more mature, the output of morels is increasing day by day. At present, the appearance of morels is mostly used as the quality standard in the breeding of morels, and the utilization rate of defective and damaged morels is extremely low, resulting in a lot of waste

Method used

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  • Morchella esculenta seasoning base material and preparation method thereof, and morchella esculenta seasoning
  • Morchella esculenta seasoning base material and preparation method thereof, and morchella esculenta seasoning
  • Morchella esculenta seasoning base material and preparation method thereof, and morchella esculenta seasoning

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] Taking the yield of enzymatic hydrolysis, degree of hydrolysis, electronic tongue radar map and corresponding intensity of taste as the index, the effect of different enzymatic hydrolysis methods on the enzymatic hydrolyzate of Morchella was investigated.

[0053] Neutral protease (enzyme activity 50000U / g), papain (enzyme activity 100000U / g), flavor protease (enzyme activity 30000U / g), compound protease (enzyme activity 100000U / g), were purchased from Beijing Soleibao Technology Co., Ltd. company

[0054] The specific experiment is as follows: each group takes 50 g of dried morel powder, mixes it with pure water at a mass ratio of 1:10 and homogenizes it, and then processes it separately through the following eight processing methods (each group does 3 parallel experiments, and takes the average value) Morchella slurry to obtain Morchella extract.

[0055] Hot water extraction method: hot water extraction at a temperature of 55°C for 3 hours.

[0056] Single enzymati...

Embodiment 2

[0071] Preparation of hickory chick enzymolysis solution: take 50 g of dried hickory chick powder (40 mesh), mix and homogenize with pure water at a mass ratio of 1:10 to obtain hickory chick slurry, add hickory chick weight 0.5 % neutral protease and 0.5% flavor protease, heat at 55°C and stir for 3 hours to hydrolyze, heat up to 90°C, heat for 15 minutes to inactivate the enzyme, and filter to obtain the hickory chick enzymatic solution.

[0072] Weigh 150g of hickory chick enzymatic solution, add 3g of xylose, 12g of glucose, and 1.3g of cysteine, mix well, adjust the pH to 7.0 with edible soda ash, and carry out Maillard reaction at 100°C for 60min to obtain Morel Maillard reaction solution.

[0073]The effect of the Maillard reaction on the morel seasoning base material was explored by taking the morel hydrolyzate and the heat reaction treatment group of morel enzymolyzate (only heating, no exogenous addition of Maillard reaction raw materials). The principal component a...

Embodiment 3

[0078] Preparation of hickory chick enzymatic hydrolyzate:

[0079] Weigh 30 g of dried morels, crush them and pass through a 40-mesh sieve, add 300 g of purified water, and homogenate to obtain the morel slurry. Use edible soda ash to adjust the pH of the hickory chick slurry to 6.5, add 0.15 g of neutral protease and 0.15 g of flavored protease, incubate at 55°C for 3 hours, inactivate the enzyme at 85°C for 10 minutes, and filter to obtain hickory chick enzymatic hydrolysis solution and hickory chick enzymatic hydrolysis scum.

[0080] Preparation of morel seasoning base:

[0081] Weigh 300g of hickory chick enzymolysis solution, add 10g of xylose, 25g of glucose, and 2.5g of cysteine, mix well, adjust the pH to 7.0 with edible soda ash, and keep it warm at 100°C for 60min to carry out Maillard reaction.

[0082] Take by weighing 300g of the obtained Morchella Maillard reaction solution, add glycine 2.4g, glutamic acid 1.2g, compound acid hydrolyzed vegetable protein seas...

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Abstract

The invention discloses a morchella esculenta seasoning base material. The morchella esculenta seasoning base material is prepared through the following steps: with dried morchella esculenta or processing by-products as raw materials, crushing the raw materials, carrying out sieving, adding water for homogenizing, adding neutral protease and flavourzyme for double-enzyme synergistic hydrolysis, carrying out centrifuging and filtering so as to obtain a morchella esculenta enzymatic hydrolysate, adding reducing sugar and amino acid into the morchella esculenta enzymatic hydrolysate for a Maillard reaction, and adding auxiliary materials and a thickening system for compounding. According to the invention, by adoption of a double-enzyme synergistic hydrolysis technology for extraction of delicious substances of morchella esculenta, the defects of long extraction time and low extraction rate of a traditional flavor extraction technology are avoided; by adoption of a Maillard thermal reaction technology, the purposes of increasing fragrance, improving delicate flavor and removing bitterness are achieved; and the prepared morchella esculenta seasoning base material is high in content of flavoring substances, can be compounded with edible salt and the like as a natural plant source to prepare seasonings like the morchella esculenta seasoning and morchella esculenta sauce, has mushroomfragrance, meat fragrance and natural delicate flavor and salty taste, is fine in texture and durable in storage, and greatly improves the utilization rate and additional value of the morchella esculenta.

Description

technical field [0001] The invention belongs to the field of deep processing of edible fungus products, and in particular relates to a morel seasoning base material, a preparation method thereof and a morel seasoning. Background technique [0002] Condiments are not only indispensable cooking supplies in people's daily life, but also indispensable and important raw materials in the food industry. In recent years, the output of condiments in my country has grown steadily, and new products have emerged in an endless stream; production technology, processes and equipment have been continuously improved; products have begun to participate in international competition and entered the international market; quality management and standard work have gradually become formal. At the same time, with the wide application of various high and new technologies, new condiment products have emerged in the world, and the international condiment industry is gradually developing in the directio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/21A23L27/60A23L29/00A23L31/00
CPCA23L27/215A23L29/06A23L31/00A23L27/60
Inventor 胡秋辉高娟杜佳馨杨倩吴限王兴斌赵立艳方东路汤静安辛欣杨方美郑惠华
Owner NANJING AGRICULTURAL UNIVERSITY
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