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Soy sauce prepared from hypsizygus marmoreus, and preparation method of soy sauce

A technology of crab-flavored mushrooms and soy sauce, which is applied in the fields of application, the function of food ingredients, and food ingredients as odor improvers. Highlight, improve color and flavor, and reduce bad flavor effects

Inactive Publication Date: 2021-09-24
QINGDAO DENGTA FLAVOUR IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a kind of soy sauce prepared by using crab-flavored mushrooms and its preparation method, so as to develop new soy sauce varieties and effectively solve the problems of insufficient color enhancement, insufficient fresh flavor and undistinctive characteristics of mushroom soy sauce.

Method used

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  • Soy sauce prepared from hypsizygus marmoreus, and preparation method of soy sauce
  • Soy sauce prepared from hypsizygus marmoreus, and preparation method of soy sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Embodiment 1: Crab taste mushroom pretreatment

[0029] 1) Selection of crab-flavored mushrooms:

[0030] Choose crab-flavored mushrooms that are disease-free, insect-free, rot-free, odor-free, pesticide residues and harmful metals do not exceed the standard, and have a complete structure and crisp texture. Clean them after removing impurities.

[0031] 2) Sliced ​​crab-flavored mushrooms

[0032] Cut large crab-flavored mushrooms into 4 pieces, so that the cross-sectional area is less than 1mm 2 ;

[0033] 3) Pre-baked crab-flavored mushrooms

[0034] Bake at 110°C for 60 minutes, the color of crab-flavored mushrooms will turn yellow and have aroma.

[0035] 4) Baked Crab Mushroom

[0036] Bake at 150°C for 15 minutes, so that the color of the crab-flavored mushrooms turns yellowish-brown, it has a roasted crab-flavored mushroom aroma, and tastes without bitterness.

Embodiment 2

[0037] Embodiment 2: Screening of protease for enzymatic hydrolysis of crab-flavored mushrooms

[0038] Crush the roasted crab-flavored mushrooms, add deionized water, the ratio of solid to liquid is 1:6, the pH is natural, and use different types of protease (500U / g) and flavor protease (2500U / g) for 4 hours at 45°C. The enzymatic hydrolyzate of roasted crab-flavored mushrooms was prepared.

[0039] Table 1: Effect of different proteases and flavor proteases on the quality of the enzymatic hydrolyzate of crab-flavored mushrooms

[0040] Protease type Umami amino acid (g / 100mL) flavor protease 0.535±0.019 Flavor protease + papain 0.703±0.027 Flavor Protease + Alkaline Protease 0.592±0.015 Flavor protease + neutral protease 0.712±0.025 Flavor Protease + Bromelain 0.697±0.022 Flavor Protease + Acid Protease 0.689±0.021

[0041] It can be seen from Table 1 that the umami amino acid content in the roasted crab-flavored mushroom l...

Embodiment 3

[0043] 1) Selection of crab-flavored mushrooms:

[0044] Choose mature crab-flavored mushrooms that are disease-free, insect-free, rot-free, odor-free, and pesticide residues and harmful metals do not exceed the standard. Clean them after removing impurities.

[0045] 2) Pretreatment of crab-flavored mushrooms

[0046] Cut large crab-flavored mushrooms into 4 pieces, the cross-sectional area is less than 1mm 2 , baked at 110°C for 60 minutes, and baked at 130°C for 45 minutes, so that the color of the crab-flavored mushroom slices turns yellowish brown, with the aroma of roasted crab-flavored mushrooms, and no bitterness in the mouth.

[0047] 3) Protease hydrolysis

[0048] The crab-flavored mushrooms treated in step 1) were crushed, added with deionized water, the ratio of solid to liquid was 1:6, the pH was natural, and enzymatically hydrolyzed with flavor protease and neutral protease (5:1) for 4 hours at 45°C to obtain baked Grilled crab-flavored mushroom enzyme hydrol...

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Abstract

The invention provides a soy sauce prepared from hypsizygus marmoreus, and a preparation method. By use of a method capable of carrying out compounding on baking and enzymolysis, the color and the flavor of the hypsizygus marmoreus soy sauce can be remarkably improved, and the prepared hypsizygus marmoreus soy sauce has a dark brown color, is glossy, has a rich sauce flavor, seafood crab flavor and hypsizygus marmoreus baking flavor, has an outstanding delicate flavor and is rich in nutrients. Through a hypsizygus marmoreus baking pretreatment technology and combination with double-enzyme enzymolysis of flavourzyme and neutral protease, reducing saccharides and the like in the hypsizygus marmoreus are promoted to form special flavor substances with proteins and amino acids, the color and the delicate flavor of the hypsizygus marmoreus are improved, the special fragrance of the hypsizygus marmoreus is generated, the bad flavor is reduced, and efficacy, including oxidation resistance and the like, is enhanced.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a soy sauce prepared by using crab-flavored mushrooms and a preparation method thereof. Background technique [0002] Crab-flavored mushroom (Hypsizygus marmoreus) belongs to Basidiomycotina, Agaricidae, Agaricaceae, Lilyphyllaceae, and Amygium genus. It is an excellent and precious edible fungus in the northern temperate zone. There are light brown hidden markings in the center of the lid, the texture is crisp and tender, the meat is rich, and it has a strong seafood and crab flavor. Crab-flavored mushrooms are rich in nutrients, crude protein accounts for 3.22%, carbohydrates account for 4.56%, crude fiber accounts for 1.68%, and is also rich in vitamins (such as VB1, VB2, VB6, Vc, etc.), iron, zinc, etc. The amino acids in crude protein are complete, including 17 kinds of amino acids including 8 kinds of essential amino acids for human body. The essential ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50A23L27/24A23L31/00A23L29/00A23L33/00
CPCA23L27/50A23L27/24A23L31/00A23L29/06A23L33/00A23V2002/00A23V2200/15A23V2200/30A23V2250/76A23V2250/762
Inventor 蔡晓丹钱冠兰谭海刚李静付循照
Owner QINGDAO DENGTA FLAVOUR IND
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