Flavoring base material and application thereof

A fragrance base and shiitake mushroom technology, applied in the field of condiments, can solve the problem of limited flavor enhancement effect

Pending Publication Date: 2021-11-16
FOSHAN HAITIAN GAOMING FLAVORING & FOOD +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, the traditional aroma-enhancing techniques of shiitake mushrooms and

Method used

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  • Flavoring base material and application thereof
  • Flavoring base material and application thereof
  • Flavoring base material and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0076] Present embodiment is a kind of flavoring base material, and its preparation method is as follows:

[0077] (1) Preparation of mushroom juice:

[0078] Mix dried shiitake stalks with water at a mass ratio of 1:15, rehydrate at 60°C for 1.5 hours, and then use a colloid mill to grind to obtain shiitake mushroom pulp with a fineness below 180 μm;

[0079] Enzymolyze the obtained mushroom pulp with 0.15% papain and 0.2% pentosanase (relative to the mass percentage of the mushroom pulp) at a pH of 5.5 and a temperature of 55°C for 6 hours;

[0080] The obtained enzymolysis solution was mixed with fructose and sucrose in a mass ratio of 20:1.5:1, kept at 105° C. for 2 hours, and Maillard reaction was carried out to obtain mushroom juice.

[0081] Using the GC-MS-O detection frequency method, the characteristic flavor substances shown in Table 1 are obtained.

[0082] Table 1 Characteristic flavor substances of the product after the reaction of shiitake mushroom enzymatic h...

Embodiment 2

[0106] This example is an application example of the flavoring base material prepared in Example 1.

[0107] (1) Preparation of mushroom-flavored compound seasoning: mix mushroom juice and soy sauce base material according to the mass ratio of 1:1 to obtain mushroom-flavored base material, the amount of base material added is 10%-15%, white sugar is 10%-15%, Edible salt 6%-9%, brewed soy sauce 4%-8%, caramel color 0.2%-0.5%, starch 3.6%-4.2%, sodium glutamate 1%-3%, potassium sorbate 0.05%-0.1%; The products obtained by batching within the above-mentioned range all have a strong mushroom fragrance, accompanied by a sauce fragrance, and have a good taste.

[0108] (2) Preparation of sauce-flavored compound seasoning: Mushroom juice and soy sauce base are mixed according to the mass ratio of 1:1.2 to obtain a sauce-flavored base material, the amount of base material added is 12% to 16%, and the brewed soy sauce is 8% to 10%. , white sugar 5%-10%, edible salt 5%-7%, sodium gluta...

Embodiment 3

[0111] This example is a flavoring base material, the preparation method of which is Example 1, the main difference is that the thermal reaction condition of mushroom juice is to keep warm at 95° C. for 4 hours.

[0112] Proceed as follows:

[0113] (1) Preparation of mushroom juice:

[0114] Mix dried shiitake stalks with water at a mass ratio of 1:15, rehydrate at 60°C for 1.5 hours, and then use a colloid mill to grind to obtain shiitake mushroom pulp with a fineness below 180 μm;

[0115] Enzymolyze the obtained mushroom pulp with 0.15% papain and 0.2% pentosanase (relative to the mass percentage of the mushroom pulp) at a pH of 5.5 and a temperature of 55°C for 6 hours;

[0116] The obtained enzymolysis solution was mixed with fructose and sucrose in a mass ratio of 20:1.5:1, kept at 95° C. for 4 hours, and Maillard reaction was carried out to obtain mushroom juice.

[0117] Using the GC-MS-O detection frequency method, the characteristic flavor substances shown in Tabl...

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Abstract

The invention relates to a flavoring base material and application thereof. The flavoring base material comprises a mushroom extract and a soy sauce blank; the shiitake mushroom extract is prepared by sequentially performing colloid mill grinding, enzymolysis and first Maillard reaction on a shiitake mushroom raw material; and the soy sauce blank is prepared by performing a second Maillard reaction on soy sauce. According to the flavoring base material, the shiitake mushroom extract and the soy sauce blank are compounded, in the preparation process of the shiitake mushroom extract, a colloid mill and an enzymolysis method are combined, effective wall breaking of shiitake mushrooms (especially shiitake mushroom feet) can be achieved, flavor substances can be released to the maximum extent, and the flavor of the shiitake mushrooms can be obviously improved after further Maillard reaction; meanwhile, the synergistic flavoring effect can be achieved between flavor substances released by the mushroom extract and characteristic aroma of the soy sauce blank obtained through the Maillard reaction, the volatility of the aroma after mixing is obviously improved, the aroma of the base material is effectively enhanced, the characteristic flavor is strong, the characteristic is obvious, the pleasure is good, and the appetite can be enhanced.

Description

technical field [0001] The invention relates to the technical field of condiments, in particular to a flavoring base material and its application. Background technique [0002] Flavor is the core of seasoning products and can most influence consumers' eating habits. Aroma is a very important component of flavor, and the strengthening and flavoring of seasonings is one of the goals in the current research and development field of seasoning products. Based on the research in recent years, it is found that the aroma enhancement technology mainly includes the Maillard reaction technology of natural materials or artificially synthesized flavors and fragrances to enhance the aroma intensity of food. [0003] Lentinus edodes is a kind of fungus with the strongest flavor of mushrooms, and is loved by people because of its strong and special fragrance. However, due to the serious earthy smell of shiitake mushrooms, which is not conducive to food flavor, increasing the flavor of shi...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/50A23L31/00A23L27/10
CPCA23L27/00A23L27/50A23L31/00A23L27/10A23V2002/00A23V2200/15A23V2250/0616A23V2250/208A23V2250/628A23V2250/606
Inventor 周胜光耿鹏飞黄小青
Owner FOSHAN HAITIAN GAOMING FLAVORING & FOOD
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