Preparation method of black truffle flavor enhancer and application thereof

Abstract

The application discloses a preparation method of black truffle flavor enhancer and application thereof, and belongs to the field of food. The preparation method of the black truffle flavor enhancer takes black truffles as raw materials, performs enzymolysis through specific enzyme combination, and then is prepared through step-by-step fermentation of different strains, filtration and freeze-drying. The black truffle flavor enhancer prepared through the preparation method has the advantages of rich aroma and high nutritional value, and especially, addition of birch juice and corn extract into the enzymolysis product can make the fermented black truffle flavor enhancer have richer aroma, better nutritional value and more unique flavor.

Description

TECHNICAL FIELD

[0001] The present application relates to a method for preparing plant extract flavoring substances, and particularly relates to a method for preparing a truffle flavor enhancer and application thereof. BACKGROUND

[0002] Truffle is a special-smelling ascomycete symbiotic fungus, and is mainly distributed in a few areas of the Alps and the Himalayas, and has strict requirements on the growth environment.

[0003] Truffle is rich in protein, and amino acids have various biological activities such as antioxidant and antibacterial activity, but truffle is expensive, with a price of hundreds to thousands of yuan per kilogram.

[0004] At present, most of the applications of truffle are mainly direct consumption, but direct consumption or solvent extraction often cannot fully release the flavor compounds contained therein. Based on the development of biological technology, through enzymatic hydrolysis and fermentation technology, more flavor compounds can be released, and flavor precursors in truffle can be released, so that more rich flavor substances can be formed in the subsequent processing process. The metabolic activity of microorganisms in the fermentation process can also produce new flavor compounds to increase the flavor diversity of food, and the diversity of microbial metabolic pathways means that the flavor characteristics of truffle flavor enhancer can be optimized and stabilized by regulating the fermentation conditions. SUMMARY

[0005] The present application aims to provide a method for preparing a truffle flavor enhancer and application thereof, wherein the flavor enhancer is prepared from truffle as raw material, subjected to enzymatic hydrolysis by a specific enzyme combination, then subjected to step-by-step fermentation by different strains, and then filtered and freeze-dried. The truffle flavor enhancer prepared by the method has the advantages of high nutrition and rich aroma.

[0006] In order to achieve the above-mentioned purpose, the present application adopts the following technical solutions:

[0007] The present application provides a method for preparing a truffle flavor enhancer and application thereof, characterized in that the method comprises the following steps:

[0008] S1: fresh truffle is washed, cleaned, dried to constant weight, crushed, and sieved through an 80-120 mesh sieve to obtain truffle powder;

[0009] S2: the truffle powder is mixed with deionized sterile water to obtain a mixed solution, and the mixed solution is subjected to enzymatic hydrolysis by using snail enzyme and cellulytic enzyme, to obtain an enzymatic hydrolysis solution, and the enzymatic hydrolysis time is 2-3 hours;

[0010] S3: First, use Bifidobacterium rumenicum CGMCC NO:1.2273 to carry out anaerobic fermentation of the enzymatic hydrolysate. After the anaerobic fermentation is completed, use Leuconostoc mellitus CGMCC NO:1.2137 to carry out aerobic fermentation.

[0011] S4: After aerobic fermentation, sterilize and filter to obtain fermentation supernatant. Freeze-dry the fermentation supernatant to obtain black truffle flavor enhancer.

[0012] The mass ratio of black truffle powder to deionized sterile water is 1:4-6; the mass ratio of black truffle powder, snail enzyme, and cell wall lysing enzyme is 10:0.1-0.3:0.2-0.4; and the viable count of Leuconostoc mesenteroides is 1×10⁻⁶. 7 -1×10 9 CFU / g, viable count of Bifidobacterium rumenum is 1×10⁻⁶. 7 -1×10 9 The CFU / g ratio of black truffle powder, Leuconostoc mesenteroides, and Bifidobacterium rumen is 10:0.6-0.8:0.5-0.7. The anaerobic fermentation time is 12-16 h and the fermentation temperature is 33-37℃. The aerobic fermentation time is 7-9 h and the fermentation temperature is 25-32℃.

[0013] Preferably, birch sap and corn extract are further added to the enzymatic hydrolysate in step S3, and the mass ratio of black truffle powder, birch sap and corn extract is 1:0.2-0.4:0.2-0.4.

[0014] Compared with the prior art, the beneficial effects of the present invention are as follows: The present invention provides a method for preparing a black truffle flavor enhancer and its application. Using black truffles as raw material, the black truffle powder is obtained by washing, drying, and grinding. It is then first hydrolyzed by snail enzymes and lysozyme, followed by stepwise fermentation using Bifidobacterium rumenum and Leuconostoc mesenteroides, filtration, and freeze-drying. The hydrolysis of the black truffle powder by snail enzymes and lysozyme not only breaks down the proteins in the black truffle into polypeptides and amino acids, helping to enhance the sweetness of the product, but also fully releases the substances within the original black truffle cells for subsequent processing. High-efficiency fermentation: The enzymatic hydrolysate is fermented sequentially using Bifidobacterium rumenum and Leuconostoc mesenteroides, resulting in an enrichment of amino acids in the fermented black truffle liquid. Adding birch sap and corn extract to the hydrolysate further diversifies its composition. The flavonoids, organic acids, and polysaccharides in the corn extract promote microbial proliferation. Furthermore, the addition of birch sap and corn extract during subsequent microbial fermentation produces a more complex and uniquely flavorful product. This results in a black truffle flavor enhancer that is highly nutritious, has a rich aroma, and a distinctive flavor. Detailed Implementation

[0015] The embodiments described below are part of the embodiments of the present application, but not all the embodiments of the present application. The embodiments of the present application are used to illustrate the present application, but not to limit the present application. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative labor are within the scope of protection of the present application.

[0016] The experimental methods in the following examples are not specified, which are usually carried out according to the conventional conditions, or according to the conditions recommended by the manufacturer. The materials, reagents, etc. used, if not specified, can be obtained commercially.

[0017] Some raw materials and sources are as follows:

[0018] The black truffle is purchased from Xi'an Vitae Biotechnology Co., Ltd.

[0019] The water used in the preparation process is deionized sterile water;

[0020] The rumen bifidobacterium is purchased from China General Microbiological Culture Collection Center, with the number: CGMCC NO: 1.2273;

[0021] The Leuconostoc lactis is purchased from China General Microbiological Culture Collection Center, with the number: CGMCC NO: 1.2137;

[0022] The Bifidobacterium bifidum is purchased from China General Microbiological Culture Collection Center, with the number: CGMCC NO 1.5091;

[0023] The Leuconostoc citreum is purchased from China General Microbiological Culture Collection Center, with the number: CGMCC NO 1.15604;

[0024] The snail enzyme is purchased from Shanghai Fushen Biotechnology Co., Ltd., with the number: FSF0006;

[0025] The lywallase is purchased from Yixing Biotechnology (Shanghai) Co., Ltd., with the number: 10403ES92;

[0026] The birch juice is purchased from Shaanxi Shizetiancheng Biotechnology Co., Ltd., with the number: BHSNSZ01;

[0027] The corn extract is purchased from Xi'an Feida Biology, with the number: FDGS-001.

[0028] The preparation method of the black truffle flavor enhancer is as follows:

[0029] Example 1:

[0030] S1: Fresh black truffle is washed, cleaned, dried to constant weight, crushed, and sieved through a 100 mesh sieve to obtain black truffle powder;

[0031] S2: mixing the black truffle powder with deionized sterile water to obtain a mixed solution, using snail enzyme and lysozyme to perform enzymolysis on the mixed solution to obtain an enzymolysis solution, and the enzymolysis time is 3 h;

[0032] S3: first performing anaerobic fermentation on the enzymolysis solution using rumen bifidobacterium CGMCC NO: 1.2273, and then performing aerobic fermentation using leuconostoc CGMCC NO: 1.2137 after the anaerobic fermentation is completed;

[0033] S4: after the aerobic fermentation is completed, sterilization and filtration are performed to obtain a fermentation supernatant, and the fermentation supernatant is freeze-dried to obtain the black truffle flavor enhancer;

[0034] The mass ratio of the black truffle powder to the deionized sterile water is 1:5, the mass ratio of the black truffle powder, the snail enzyme and the lysozyme is 10:0.2:0.3, the viable bacterial count of the leuconostoc is 1×10 8 CFU / g, the viable bacterial count of the rumen bifidobacterium is 1×10 8 CFU / g, and the mass ratio of the black truffle powder, the leuconostoc and the rumen bifidobacterium is 10:0.7:0.6, the anaerobic fermentation time is 14 h, and the fermentation temperature is 35℃, and the aerobic fermentation time is 8 h, and the fermentation temperature is 28℃.

[0035] Example 2:

[0036] S1: fresh black truffle is taken, washed, impurities removed, dried to constant weight, crushed, and sieved through an 80-mesh sieve to obtain black truffle powder;

[0037] S2: the black truffle powder is mixed with deionized sterile water to obtain a mixed solution, and snail enzyme and lysozyme are used to perform enzymolysis on the mixed solution to obtain an enzymolysis solution, and the enzymolysis time is 2 h;

[0038] S3: first performing anaerobic fermentation on the enzymolysis solution using rumen bifidobacterium CGMCC NO: 1.2273, and then performing aerobic fermentation using leuconostoc CGMCC NO: 1.2137 after the anaerobic fermentation is completed;

[0039] S4: after the aerobic fermentation is completed, sterilization and filtration are performed to obtain a fermentation supernatant, and the fermentation supernatant is freeze-dried to obtain the black truffle flavor enhancer;

[0040] The mass ratio of the black truffle powder to the deionized sterile water is 1:6, the mass ratio of the black truffle powder, the snail enzyme and the lysozyme is 10:0.1:0.4, the viable bacterial count of the leuconostoc is 1×10 9 CFU / g, the viable bacterial count of the rumen bifidobacterium is 1×10 7CFU / g, the mass ratio of the black truffle powder, Leuconostoc and Ruminococcus is 10:0.6:0.7, the anaerobic fermentation time is 16h, the fermentation temperature is 37 DEG C, the aerobic fermentation time is 7h, and the fermentation temperature is 25 DEG C.

[0041] Example 3:

[0042] S1: fresh black truffle is taken, cleaned, impurities are removed, dried to constant weight, crushed, and passed through a 120 mesh sieve to obtain black truffle powder;

[0043] S2: the black truffle powder is mixed with deionized sterile water to obtain a mixed solution, snail enzyme and lysozyme are used for enzymolysis of the mixed solution to obtain an enzymolysis solution, and the enzymolysis time is 3h;

[0044] S3: the enzymolysis solution is first subjected to anaerobic fermentation using Ruminococcus CGMCC NO:1.2273, and then subjected to aerobic fermentation using Leuconostoc CGMCC NO:1.2137 after the anaerobic fermentation is completed;

[0045] S4: after the aerobic fermentation is completed, sterilization and filtration are performed to obtain a fermentation supernatant, and the fermentation supernatant is freeze-dried to obtain a black truffle flavor enhancer;

[0046] The mass ratio of the black truffle powder to deionized sterile water is 1:4, the mass ratio of the black truffle powder, snail enzyme and lysozyme is 10:0.3:0.2, the viable cell count of Leuconostoc is 1x10 7 CFU / g, the viable cell count of Ruminococcus is 1x10 9 CFU / g, the mass ratio of the black truffle powder, Leuconostoc and Ruminococcus is 10:0.8:0.5, the anaerobic fermentation time is 12h, the fermentation temperature is 33 DEG C, the aerobic fermentation time is 9h, and the fermentation temperature is 32 DEG C.

[0047] Example 4:

[0048] S1: fresh black truffle is taken, cleaned, impurities are removed, dried to constant weight, crushed, and passed through a 100 mesh sieve to obtain black truffle powder;

[0049] S2: the black truffle powder is mixed with deionized sterile water to obtain a mixed solution, snail enzyme and lysozyme are used for enzymolysis of the mixed solution to obtain an enzymolysis solution, and the enzymolysis time is 3h;

[0050] S3: the enzymolysis solution is first subjected to anaerobic fermentation using Ruminococcus CGMCC NO:1.2273, and then subjected to aerobic fermentation using Leuconostoc CGMCC NO:1.2137 after the anaerobic fermentation is completed;

[0051] S4: after the aerobic fermentation is completed, sterilization and filtration are performed to obtain a fermentation supernatant, and the fermentation supernatant is freeze-dried to obtain a black truffle flavor enhancer;

[0052] The mass ratio of the black truffle powder to the deionized sterile water is 1:5, the mass ratio of the black truffle powder, the snail enzyme and the lytic enzyme is 10:0.2:0.3, the viable cell count of the Leuconostoc cremoris is 1x10 8 CFU / g, the viable cell count of the rumen bifidobacterium is 1x10 8 CFU / g, the mass ratio of the black truffle powder, the Leuconostoc cremoris and the rumen bifidobacterium is 10:0.7:0.6, the anaerobic fermentation time is 14h, the fermentation temperature is 35℃, the aerobic fermentation time is 8h, and the fermentation temperature is 28℃.

[0053] The enzyme hydrolysate of step S3 is further added with birch juice and corn extract, and the mass ratio of the black truffle powder, the birch juice and the corn extract is 1:0.3:0.3.

[0054] Example 5:

[0055] S1: Fresh black truffle is taken, washed, impurities removed, dried to constant weight, crushed, and sieved through a 100-mesh sieve to obtain black truffle powder;

[0056] S2: The black truffle powder is mixed with deionized sterile water to obtain a mixed solution, and the mixed solution is subjected to enzymatic hydrolysis using snail enzyme and lytic enzyme to obtain an enzyme hydrolysate, and the enzymatic hydrolysis time is 3h;

[0057] S3: The enzyme hydrolysate is first subjected to anaerobic fermentation using rumen bifidobacterium CGMCC NO: 1.2273, and then subjected to aerobic fermentation using Leuconostoc cremoris CGMCC NO: 1.2137 after the anaerobic fermentation is completed;

[0058] S4: After the aerobic fermentation is completed, sterilization and filtration are performed to obtain fermentation supernatant, and the fermentation supernatant is freeze-dried to obtain a black truffle flavor enhancer;

[0059] The mass ratio of the black truffle powder to the deionized sterile water is 1:5, the mass ratio of the black truffle powder, the snail enzyme and the lytic enzyme is 10:0.2:0.3, the viable cell count of the Leuconostoc cremoris is 1x10 8 CFU / g, the viable cell count of the rumen bifidobacterium is 1x10 8 CFU / g, the mass ratio of the black truffle powder, the Leuconostoc cremoris and the rumen bifidobacterium is 10:0.7:0.6, the anaerobic fermentation time is 14h, the fermentation temperature is 35℃, the aerobic fermentation time is 8h, and the fermentation temperature is 28℃.

[0060] The enzyme hydrolysate of step S3 is further added with birch juice and corn extract, and the mass ratio of the black truffle powder, the birch juice and the corn extract is 1:0.2:0.4.

[0061] Example 6:

[0062] S1: Take fresh black truffles, wash them, remove impurities, dry them to constant weight, crush them, and pass them through a 100-mesh sieve to obtain black truffle powder;

[0063] S2: Mix black truffle powder with deionized sterile water to obtain a mixture. Use snail enzyme and cell wall lysing enzyme to enzymatically hydrolyze the mixture to obtain an enzymatic hydrolysate. Enzymatic hydrolysis time: 3h;

[0064] S3: First, use Bifidobacterium rumenum CGMCC NO:1.2273 to carry out anaerobic fermentation of the enzymatic hydrolysate, and then use Leuconostoc mesenteroides CGMCC NO:1.2137 for aerobic fermentation after the fermentation is completed.

[0065] S4: After aerobic fermentation, sterilize and filter to obtain fermentation supernatant. Freeze-dry the fermentation supernatant to obtain black truffle flavor enhancer.

[0066] The mass ratio of black truffle powder to deionized sterile water is 1:5; the mass ratio of black truffle powder, snail enzyme, and cell wall lysis enzyme is 10:0.2:0.3; and the viable count of Leuconostoc mesenteroides is 1×10⁻⁶. 8 CFU / g, viable count of Bifidobacterium rumenum is 1×10⁻⁶. 8 The CFU / g ratio of black truffle powder, Leuconostoc mesenteroides and Bifidobacterium rumen is 10:0.7:0.6. The anaerobic fermentation time is 14h and the fermentation temperature is 35℃. The aerobic fermentation time is 8h and the fermentation temperature is 28℃.

[0067] In step S3, birch sap and corn extract are further added to the enzymatic hydrolysate, and the mass ratio of black truffle powder, birch sap and corn extract is 1:0.4:0.2.

[0068] Comparative Example 1:

[0069] The difference between Comparative Example 1 and Example 2 is that cellulase was used instead of snailase and pectinase was used instead of lysozyme. All other steps were the same as in Example 1.

[0070] Comparative Example 2:

[0071] The difference between this example and Example 1 is that the mass ratio of black truffle powder, snail enzyme, and lysozyme in Comparative Example 2 is 10:0.4:0.1, while the rest of the steps are the same as in Example 1.

[0072] Comparative Example 3:

[0073] Unlike Example 1, Comparative Example 3 only used snail enzyme for enzymatic hydrolysis, and the mass ratio of black truffle powder to snail enzyme was 10:0.5. All other steps were the same as in Example 1.

[0074] Comparative Example 4:

[0075] The difference between Example 1 and Comparative Example 4 is that only cellulase is used for enzymolysis in Comparative Example 4, and the mass ratio of black truffle powder to cellulase is 10:0.5, and the remaining steps are the same as those in Example 1.

[0076] Comparative Example 5:

[0077] The difference between Example 1 and Comparative Example 5 is that Bifidobacterium bifidum CGMCC NO: 1.5091 is used to replace Ruminococcus albus, and Leuconostoc citreum CGMCC NO: 1.15604 is used to replace Lactobacillus bifidus, and the remaining steps are the same as those in Example 1.

[0078] Comparative Example 6:

[0079] The difference between Example 1 and Comparative Example 6 is that the mass ratio of black truffle powder, Lactobacillus bifidus and Ruminococcus albus in Comparative Example 6 is 10:0.9:0.4, and the remaining steps are the same as those in Example 1.

[0080] Comparative Example 7:

[0081] The difference between Example 1 and Comparative Example 7 is that the fermentation bacteria in Comparative Example 7 are only Lactobacillus bifidus CGMCC NO: 1.2137 for aerobic fermentation, the fermentation time is 22h, the fermentation temperature is 28℃, the mass ratio of black truffle powder to Lactobacillus bifidus is 10:1.3, and the remaining steps are the same as those in Example 1.

[0082] Comparative Example 8:

[0083] The difference between Example 1 and Comparative Example 8 is that the fermentation bacteria in Comparative Example 8 are only Ruminococcus albus CGMCC NO: 1.2273 for anaerobic fermentation, the fermentation time is 22h, the fermentation temperature is 35℃, the mass ratio of black truffle powder to Ruminococcus albus is 10:1.3, and the remaining steps are the same as those in Example 1.

[0084] Comparative Example 9:

[0085] The difference between Example 4 and Comparative Example 9 is that the mass ratio of black truffle powder, birch juice and corn extract in Comparative Example 9 is 1:0.1:0.5, and the remaining steps are the same as those in Example 4.

[0086] Comparative Example 10:

[0087] The difference between Example 4 and Comparative Example 10 is that only birch juice is added to the enzymolysis solution in step S3, and the mass ratio of black truffle powder to birch juice is 1:0.6, and the remaining steps are the same as those in Example 4.

[0088] Comparative Example 11:

[0089] The difference between example 4 and comparative example 11 is that only corn extract is added in the enzymatic hydrolysis solution of step S3, and the mass ratio of black truffle powder to corn extract is 1:0.6, and the remaining steps are the same as example 4.

[0090] Blank:

[0091] S1: Fresh black truffle was washed, cleaned, dried to constant weight, crushed, and sieved through a 100 mesh sieve to obtain black truffle powder;

[0092] S2: The black truffle powder was mixed with deionized sterile water to obtain a mixed solution, and the mixed solution was extracted by reflux extraction. After the reflux extraction was completed, the filtrate was freeze-dried to obtain a black truffle water extract;

[0093] The mass ratio of black truffle powder to deionized sterile water is 1:5; the extraction temperature is 60 DEG C, and the extraction is performed once.

[0094] Test 1: determination of total free amino acids

[0095] Test sample: examples 1-6, comparative examples 1-11, blank.

[0096] Test method: according to the kit instruction.

[0097] The plant free amino acid detection kit is purchased from Tianjin Kewinuo Biotechnology Co., Ltd., and the item number is KWN30329.

[0098] Calculation method: total free amino acid content = m (测定出总游离氨基酸量) / M (黑松露质量)

[0099] Table 1 total free amino acid content determination results

[0100]

[0101] Note: The data are expressed as mean ± standard deviation SD (n = 3 times); "*" indicates significant difference compared with the blank group.

[0102] The experimental results of example 1 and comparative examples 1-8 show that the preparation process provided by the application can significantly improve the content of total free amino acids in the fermentation product of black truffle. Comparative example 4 and example 1 show that the addition of corn extract and birch juice in the culture medium can effectively improve the content of total free amino acids in the black truffle extract. Comparative example 4 and comparative examples 9-11 show that the addition ratio of black truffle powder, corn extract and birch juice within the range defined in the application can effectively improve the content of total free amino acids in the fermentation product of black truffle.

[0103] Test 2: percentage of umami amino acids in total amino acids

[0104] Sample: Example 1, Example 4, Comparative Example 5, Comparative Example 9;

[0105] Test method: Refer to the kit instruction;

[0106] The glutamic acid detection kit was purchased from Shanghai Enzyme-linked Biotechnology Co., Ltd., and the item number was ml077309.

[0107] The aspartic acid detection kit was purchased from Shanghai Enzyme-linked Biotechnology Co., Ltd., and the item number was ml077312.

[0108] The calculation formula is: the percentage of umami amino acids in total amino acids / % = ((m (天冬氨酸) +m (谷氨酸) ) / M (总氨基酸) )*100%

[0109] The total amino acid amount is shown in Table 1.

[0110] The results are shown in Table 2.

[0111] Test 3: umami evaluation

[0112] Sample: Example 1, Example 4, Comparative Example 5, Comparative Example 9;

[0113] Concentration: 1g / 100mL, solvent is drinking water;

[0114] Detection method: please 30 trained sensory evaluation personnel, using scoring method to evaluate the umami of each sample (excellent, good, poor), the total score is 10, 8-10 is excellent; 6-7.9 is good; 5.9 or less is poor; the results are shown in Table 2.

[0115] Table 2: umami test and sensory evaluation

[0116]

[0117] Note: The data are expressed as mean ± standard deviation SD (n = 3).

[0118] According to the results of Example 1 and Comparative Example 5 in Table 2, it can be seen that the type of fermentation bacteria directly affects the percentage of umami amino acids in total amino acids in the fermentation product, and the preparation process provided by the present application can significantly improve the percentage of umami amino acids in total amino acids in the black truffle fermentation product. According to the results of Example 4, Example 1 and Comparative Example 9, it can be seen that whether to add corn extract, birch juice and the amount of corn extract and birch juice added will affect the percentage of umami amino acids in total amino acids in the fermentation product, and the addition ratio of black truffle powder, corn extract and birch juice in the present application can effectively improve the percentage of umami amino acids in total amino acids within the range defined in the present application. The sensory evaluation of Test 3 also proves the conclusion of Test 2.

[0119] The above tests all show that the truffle flavor enhancer prepared by the method of the present application has the advantages of high nutrition and strong aroma.

[0120] The above-described embodiments are merely some, but not all, of the embodiments of the present application. The detailed description of the embodiments of the present application is not intended to limit the scope of the claimed present application, but merely represents selected embodiments of the present application. Based on the embodiments in the present application, all other embodiments obtained by a person skilled in the art without creative work, fall within the scope of protection of the present application.

Claims

1. A process for the preparation of a black truffle flavoring agent, characterized by, The preparation method comprises the following steps: S1: taking fresh black truffle, washing, removing impurities, drying to constant weight, crushing, and passing through a 100-120 mesh sieve to obtain black truffle powder; S2: mixing the black truffle powder with deionized sterile water to obtain a mixed solution, and using snailase and lywallzyme to perform enzymolysis on the mixed solution to obtain an enzymolysis solution, and the enzymolysis time is 2-3 h; S3: first performing anaerobic fermentation on the enzymolysis solution using Bifidobacterium merycicum CGMCC NO: 1.2273, and then performing aerobic fermentation using Leuconostoc lactis CGMCC NO: 1.2137 after the anaerobic fermentation is completed; S4: after the aerobic fermentation is completed, sterilization and filtration are performed to obtain a fermentation supernatant, and the fermentation supernatant is freeze-dried to obtain the black truffle flavor enhancer; The mass ratio of the black truffle powder to the deionized sterile water is 1:4-6, the mass ratio of the black truffle powder, snail enzyme and lysozyme is 10:0.1-0.3:0.2-0.4, the viable cell count of the Leuconostoc lactis is 1×10 7 -1×10 9 CFU / g, the viable cell count of the rumen bifidobacterium is 1×10 7 -1×10 9 CFU / g, the mass ratio of the black truffle powder, Leuconostoc lactis and rumen bifidobacterium is 10:0.6-0.8:0.5-0.7, the anaerobic fermentation time is 12-16h, the fermentation temperature is 33-37℃, the aerobic fermentation time is 7-9h, and the fermentation temperature is 25-32℃.

2. The method of claim 1, wherein, In step S3, birch juice and corn extract are further added to the enzymolysis solution, and the mass ratio of the black truffle powder, the birch juice and the corn extract is 1:0.2-0.4:0.2-0.

4.

3. A black truffle flavor enhancer prepared by the preparation method according to claim 1 or 2.

4. Application of the black truffle flavor enhancer according to claim 3 in the preparation of food or health products.

5. Use according to claim 4, characterized in that, The black truffle flavor enhancer is used as a perfume or a flavoring agent.

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