Salt-reducing freshener for shiitake mushrooms as well as preparation method and application of salt-reducing freshener

Abstract

The invention belongs to the field of functional food additives, and particularly relates to a salt-reducing freshener for shiitake mushrooms as well as a preparation method and application of the salt-reducing freshener. The preparation method comprises the following steps: S1, taking mushroom stipe waste as a raw material, and obtaining mushroom protein by adopting an alkali pickling and acid precipitation method; s2, dissolving mushroom protein in water, and then performing step-by-step enzymolysis by using protease to obtain a mixed enzymatic hydrolysate; s3, mixing the mixed enzymatic hydrolysate with reducing sugar, and performing Maillard reaction and separation to obtain Maillard flavor peptide enzymatic hydrolysate; and S4, adding a wall material into the Maillard flavor peptide enzymatic hydrolysate, and then performing high-pressure homogenization and spray drying to obtain the salt-reducing and freshness-enhancing agent for the shiitake mushrooms. The salt-reducing and freshness-enhancing agent for the shiitake mushrooms is prepared through an enzymolysis-Maillard reaction-encapsulation synergistic system, the nutritional function of the shiitake mushrooms is improved, meanwhile, the characteristic smell of the shiitake mushrooms and the bitter taste of by-products can be effectively removed, and the purpose of reducing salt without reducing freshness is achieved.

Description

TECHNICAL FIELD

[0001] The present application belongs to the field of functional food additives, and particularly relates to a lentinus edodes salt-reducing and flavor-enhancing agent as well as a preparation method and application thereof. BACKGROUND

[0002] In daily life, in order to improve the umami of food, a umami agent such as MSG is generally added. However, the addition of umami will weaken the salty taste, thus leading to an increase in the amount of salt. Although the salty taste of salt can enhance the umami and also plays a role in preservation, excessive intake of salt will increase the risk of diseases such as hypertension, diabetes, cardiovascular disease and osteoporosis. Therefore, it is of great significance to develop a salt-reducing and flavor-enhancing agent that can reduce the intake of salt without affecting the taste and flavor of food.

[0003] Referring to the Chinese invention patent with the publication number CN118000401A, a salt-reducing and salt-enhancing spicy hot pot base material and a preparation method thereof are disclosed. Pig bone is used to prepare pig bone salty peptide, which is rich in amino acids, minerals, collagen and other nutrients. Although it can improve the umami while reducing the intake of salt, long-term consumption of pig cartilage will increase the burden on the gastrointestinal tract and easily cause abdominal pain. Therefore, this method of reducing salt intake is not suitable for long-term use, so it is necessary to find new salt-reducing and flavor-enhancing raw materials.

[0004] Lentinula edodes is a typical edible fungus of the family of white mushrooms and the genus of lentinula. As a traditional food material with medicinal and edible properties, lentinula edodes has multiple functions such as invigorating the spleen, regulating immunity and antioxidant. Existing studies have shown that the lentinula edodes stem is rich in umami amino acids (glutamic acid, aspartic acid, etc.) and flavor nucleotides (5'-GMP), which can be used to make lentinula edodes condiment for salt reduction and flavor enhancement. However, there are two technical bottlenecks in the preparation of lentinula edodes condiment:

[0005] Firstly, direct use of stem extract will result in rough product texture, single flavor and excessive characteristic lentinula edodes odor, which is difficult to meet the diversified needs of different consumers.

[0006] Secondly, the lentinula edodes condiment adopts traditional Maillard reaction process, which not only has low extraction efficiency (usually < 20%, and takes more than 36 hours), but also leads to weakened lentinula edodes nutritional function. Moreover, it is easy to produce bitter by-products, affecting the taste.

[0007] The above problems seriously restrict the application of lentinula edodes in high-quality salt-reducing condiments. Therefore, it is one of the current research topics to develop a salt-reducing and flavor-enhancing agent that can retain the nutritional function of lentinula edodes, effectively remove the characteristic odor of lentinula edodes and bitter by-products, and reduce salt without reducing flavor. SUMMARY

[0008] In view of the technical problems existing in the prior art seasoning of Lentinus edodes, the present application provides a salt-reducing and flavor-enhancing agent of Lentinus edodes, a preparation method and application thereof.

[0009] The present application prepares a salt-reducing and flavor-enhancing agent of Lentinus edodes through an enzymatic hydrolysis-Maillard reaction-capsulation synergistic system, which can effectively remove the characteristic odor of Lentinus edodes and the bitter taste of by-products while improving the nutritional function of Lentinus edodes, so as to achieve the purpose of reducing salt without reducing flavor.

[0010] In order to achieve the above-mentioned purpose, the technical scheme adopted by the present application is as follows:

[0011] A preparation method of a salt-reducing and flavor-enhancing agent of Lentinus edodes, comprising the following steps:

[0012] S1, preparing Lentinus edodes protein

[0013] The Lentinus edodes protein is obtained by using alkali leaching and acid precipitation method with Lentinus edodes stem waste as raw material;

[0014] S2, enzymatic hydrolysis

[0015] The Lentinus edodes protein is dissolved in water, and then alkaline protease and flavor protease are added in sequence for step-by-step enzymatic hydrolysis to obtain a mixed enzymatic hydrolysis liquid; the mass ratio of the Lentinus edodes protein, water, alkaline protease and flavor protease is 1:(90-110):(0.01-0.02); the mass ratio of the alkaline protease and flavor protease is (1:2)-(2:1);

[0016] S3, Maillard reaction

[0017] The mixed enzymatic hydrolysis liquid of step S2 is mixed with reducing sugar, and then subjected to Maillard reaction and separation to obtain a Maillard flavor peptide enzymatic hydrolysis liquid;

[0018] S4, salt-reducing and flavor-enhancing agent of Lentinus edodes

[0019] Wall material is added to the Maillard flavor peptide enzymatic hydrolysis liquid of step S3, and then high-pressure homogenization and spray drying are performed to obtain a salt-reducing and flavor-enhancing agent of Lentinus edodes.

[0020] Further limited, the specific steps for preparing the Lentinus edodes protein in step S1 are as follows:

[0021] S1.1, taking Lentinus edodes stem waste, drying and crushing to obtain dry Lentinus edodes powder;

[0022] S1.2, adding water to the Lentinus edodes powder of step S1.1, and then adding sodium carbonate solution for alkali leaching; then separating the supernatant and adding citric acid solution for acid precipitation, centrifuging to collect the precipitate and freeze-drying to obtain Lentinus edodes protein.

[0023] Further specified, the mass ratio of the shiitake mushroom powder to water is 1:(40-50); the alkaline soaking conditions are: temperature 50℃-60℃, pH=9.5-10.5, time 2h-4h; the acid precipitation conditions are: temperature 4±0.5℃, pH=4.0-4.5, time 1h-2h.

[0024] Further specifying, in step S2, the stepwise enzymatic hydrolysis process is as follows: first, heat to 45℃~55℃, then adjust the pH to 7.5~8.5, then add alkaline protease and react for 1.5h~2.5h; then adjust the pH to 7.5~8.5 again, add flavor protease and continue the reaction for 1.5h~2.5h.

[0025] Further specified, in step S3, the amount of reducing sugar added is 5%-10% of the dry weight of the mixed enzymatic hydrolysate; the Maillard reaction conditions are: temperature 90℃~110℃, time 30min~90min, pH=6.5~7.5.

[0026] Further specifying, the reducing sugar is a mixture of glucose and xylose in a mass ratio of (1-2):(1-2).

[0027] Further specifying that in step S4, the mass ratio of Maillard umami peptide hydrolysate to wall material is 1:2 to 1:5; the wall material is a mixture of whey protein and sodium caseinate in a mass ratio of (1 to 2): (1 to 2).

[0028] Further specifying, in step S4, the high-pressure homogenization is performed 2-3 times at 40MPa-60MPa; the parameters for spray drying are: inlet air temperature of 175℃-185℃, outlet air temperature of 75℃-85℃, pressure of 0.15MPa-0.25MPa, and feed rate of 8mL / min-12mL / min.

[0029] The shiitake mushroom salt-reducing and flavor-enhancing agent prepared using the aforementioned method.

[0030] The application of the shiitake mushroom salt-reducing and flavor-enhancing agent in reducing the salt content of food.

[0031] Compared with the prior art, the beneficial effects of the present invention are:

[0032] 1. This invention prepares a shiitake mushroom salt-reducing and flavor-enhancing agent through an enzymatic hydrolysis-Maillard reaction-encapsulation synergistic system. While improving the nutritional function of shiitake mushrooms, it can effectively remove the characteristic odor of shiitake mushrooms and the bitterness of by-products, achieving the goal of reducing salt without reducing freshness.

[0033] 2. By optimizing the enzymatic hydrolysis-Maillard reaction synergistic system, this invention effectively removes the unique woody odor and unpleasant flavor of the mushroom stem while retaining the nutritional and functional components of shiitake mushrooms. Compared with the common problems of single flavor and overly strong characteristic odor in existing shiitake mushroom seasonings, the shiitake mushroom salt-reducing and flavor-enhancing agent prepared by this invention has a more harmonious flavor and a wider range of applications.

[0034] 3. Through sensory evaluation and electronic tongue analysis, this invention demonstrates that the umami threshold of its product reaches 0.10-0.17 mg / mL (close to monosodium glutamate), reducing the amount of salt used in food by more than 25%. Compared to traditional low-sodium salt alternatives using potassium chloride, this completely avoids the risk of hyperkalemia.

[0035] 4. This invention uses microencapsulation technology (whey protein-sodium caseinate system) to encapsulate Maillard reaction products, which solves the stability problem of Maillard umami peptides under high temperature processing conditions; the retention rate of key flavors after extraction at 120℃ is >85%, which is much higher than the 50-60% retention rate of existing technology products.

[0036] 5. The shiitake mushroom salt-reducing and flavor-enhancing agent prepared by this invention not only contains shiitake mushroom-specific polysaccharides (≥5%) and antioxidant peptides (molecular weight 500-3000 Da), but is also rich in a variety of flavor substances generated by Maillard reaction, thus possessing both nutritional and flavoring functions; compared with existing single-function traditional seasonings, it has a wider market application prospect.

[0037] 6. This invention is the first to systematically use the mushroom stems, a byproduct of shiitake mushroom processing, as the main raw material. Through efficient extraction and conversion technology, it realizes the high-value utilization of agricultural waste. Compared with the traditional process of using whole mushrooms or caps directly in shiitake mushroom seasonings, the raw material cost is reduced by more than 60%, while solving the problem of wasted mushroom stem resources.

[0038] 7. The preparation process provided by this invention is fully compatible with existing condiment production lines. Its core advantage lies in the use of general-purpose equipment in the food industry for production. Specifically, it is manifested in the following ways: (1) Equipment universality: The crushers, reaction kettles, spray drying towers and other equipment involved are all standard configuration equipment and conventional equipment in condiment factories, requiring no additional equipment investment; (2) Process adaptability: The extraction of shiitake mushroom protein adopts the alkaline immersion and acid precipitation method, and the enzymatic hydrolysis and Maillard reaction processes can be seamlessly connected to existing condiment production lines, significantly reducing the threshold and cost of industrialization. The entire production cycle from raw material processing to finished product packaging is controlled within 18 hours, which is more than 40% shorter than the traditional process, and has significant industrialization advantages. Attached Figure Description

[0039] Figure 1 The salt reduction effect of different shiitake mushroom salt-reducing and flavor-enhancing agents at different salt addition levels;

[0040] Figure 2 The PSD results show the brain's response to different concentrations of shiitake mushroom stalk umami peptide saltiness enhancer between 1 and 50 Hz. Detailed Implementation

[0041] The present invention will now be described in further detail with reference to the accompanying drawings and embodiments, but the embodiments of the present invention are not limited thereto. Other methods for preparing the compounds of the present invention, with some conventional modifications to the reaction conditions according to the present invention, are considered to be within the scope of the present invention.

[0042] Unless otherwise defined, the technical or scientific terms used in this invention shall have the ordinary meaning as understood by one of ordinary skill in the art to which this invention pertains.

[0043] Techniques, methods, and apparatus known to those skilled in the art may not be discussed in detail, but where appropriate, they should be considered part of the specification.

[0044] It should also be understood that the specific embodiments described above are only used to explain the present invention, and the scope of protection of the present invention is not limited thereto. Any equivalent substitutions or modifications made by those skilled in the art within the scope of the technology disclosed in the present invention, based on the technical solution and inventive concept of the present invention, should be covered within the scope of protection of the present invention.

[0045] This invention provides a method for preparing a salt-reducing and flavor-enhancing agent for shiitake mushrooms, comprising the following steps:

[0046] S1. Preparation of shiitake mushroom protein

[0047] Shiitake mushroom stem waste was used as raw material to obtain shiitake mushroom protein by alkaline leaching and acid precipitation method;

[0048] In step S1 of this invention, the specific steps for preparing shiitake mushroom protein are as follows:

[0049] S1.1. Take the waste of shiitake mushroom stems, dry and crush them to obtain dried shiitake mushroom powder;

[0050] S1.2 Add water to the shiitake mushroom powder from step S1.1, then add sodium carbonate solution for alkaline soaking; separate the supernatant, add citric acid solution for acid precipitation, centrifuge to collect the precipitate, and freeze-dry to obtain shiitake mushroom protein.

[0051] Preferably, the mass ratio of shiitake mushroom powder to water is 1:40-50; the alkaline soaking conditions are: temperature 50℃, pH = 9.5-10.5, time 2-4h; the acid precipitation conditions are: temperature 50℃, pH = 4.0-4.5, time 1-2h.

[0052] S2, Enzymatic hydrolysis

[0053] Dissolve shiitake mushroom protein in water, and then use protease to perform stepwise enzymatic hydrolysis to obtain a mixed hydrolysate;

[0054] In step S2 of this invention, the mass ratio of shiitake mushroom protein, water and protease is 1:(90-110):(0.01-0.02); the mass ratio of alkaline protease and flavor protease is (1:2) to (2:1).

[0055] Preferably, the mass ratio of alkaline protease to flavor protease is 1:1, 1:2, or 2:1.

[0056] In step S2 of this invention, the stepwise enzymatic hydrolysis process is as follows: first, heat to 45-55°C, then adjust the pH to 7.5-8.5, add alkaline protease and react for 1.5-2.5 hours; then adjust the pH to 7.5-8.5 again, add flavor protease and continue the reaction for 1.5-2.5 hours.

[0057] Throughout the enzymatic hydrolysis process, maintain a constant stirring speed of 450-550 rpm to ensure uniform hydrolysis. After hydrolysis, inactivate the enzyme in a 95-100℃ water bath for 10-15 minutes to terminate the enzymatic hydrolysis reaction.

[0058] S3, Maillard reaction

[0059] The mixed enzymatic hydrolysate from step S2 is mixed with reducing sugar, and then subjected to Maillard reaction and separation to obtain Maillard umami peptide enzymatic hydrolysate.

[0060] In step S3 of this invention, the amount of reducing sugar added is 5-10% of the dry weight of the mixed enzymatic hydrolysate; the conditions for the Maillard reaction are: temperature 90-110℃, time 30-90min, pH=6.5-7.5.

[0061] Reducing sugars are made by mixing glucose and xylose in a mass ratio of (1-2):(1-2). Alternatively, they can be made by mixing glucose and xylose in a mass ratio of 1:1, 1:2, or 2:1.

[0062] S4, Salt-reducing and flavor-enhancing agent for shiitake mushrooms

[0063] Add wall material to the Maillard umami peptide hydrolysate from step S3, then homogenize under high pressure and spray dry to obtain a shiitake mushroom salt-reducing and flavor-enhancing agent.

[0064] In step S4 of this invention, the mass ratio of Maillard umami peptide hydrolysate to wall material is 1:2 to 1:5; for example, the mass ratio of Maillard umami peptide hydrolysate to wall material is 1:2, 1:3, 1:4 or 1:5.

[0065] The wall material is made by mixing whey protein and sodium caseinate in a mass ratio of 1:1, 1:2 or 2:1.

[0066] In step S4 of this invention, the conditions for high-pressure homogenization are: 40-60 MPa, homogenization 2-3 times; the conditions for spray drying are: inlet air temperature 175-185℃, outlet air temperature 75-85℃, atomization pressure 0.15-0.25 MPa, and feed rate 8-12 mL / min.

[0067] The present invention also provides a shiitake mushroom salt-reducing and flavor-enhancing agent prepared using the above-mentioned method for preparing shiitake mushroom salt-reducing and flavor-enhancing agents.

[0068] The technical solution provided by this invention will be described in detail below, and the performance of the prepared aerogel will be studied through testing.

[0069] It should be noted that, unless otherwise specified, the chemicals and reagents used in the following embodiments are all commercially available products commonly used in the field.

[0070] It should be noted that, unless otherwise specified, the operations used in the following embodiments are all conventional operations; for example, the operating temperature is always at room temperature unless otherwise specified. The test methods are all existing standard test methods in the art unless otherwise specified.

[0071] Preferred Example 1: Optimization of Enzymatic Hydrolysis Process

[0072] The optimization was carried out through an L9(3^4) orthogonal experiment, with the specific factors and levels examined as follows:

[0073] Enzymatic hydrolysis temperature (A): Set three gradient levels: 45℃, 50℃, and 55℃;

[0074] Enzymatic hydrolysis pH (B): Three gradient levels are set: 7.5, 8.0, and 8.5.

[0075] Enzymatic hydrolysis time (C): Three gradient levels were set: 1.5 hours, 2.0 hours, and 2.5 hours;

[0076] Enzyme formulation ratio (D): Three gradient levels were set for the mass ratio of alkaline protease to flavor protease: 1:1, 1:2, and 2:1.

[0077] Experimental method: Shiitake mushroom protein was prepared according to the method of the present invention, and the shiitake mushroom protein was dissolved in water at a concentration of 10 mg / mL. Then, enzymatic hydrolysis was carried out according to the conditions in Table 1. The reaction was terminated by inactivating the enzyme in a boiling water bath for 10 ± 1 min.

[0078] The measured indicators included: a) degree of hydrolysis: determined by the ninhydrin colorimetric method; b) umami amino acid content: determined by high performance liquid chromatography (HPLC). The results are shown in Table 1.

[0079] Table 1. Orthogonal experimental design and results of enzymatic hydrolysis process

[0080]

[0081] Range analysis: Degree of hydrolysis: R_B>R_A>R_D>R_C.

[0082] Umami amino acids: R_B>R_A>R_C>R_D

[0083] The optimal enzymatic hydrolysis conditions are: A2B3C2D1, namely, hydrolysis temperature of 50℃, pH=8.5, hydrolysis time of 2.0h, and the mass ratio of alkaline protease to flavor protease of 1:1.

[0084] Optimal Example 2: Maillard Reaction Optimization

[0085] The optimization was carried out through an L9(3^4) orthogonal experiment, with the specific factors and levels examined as follows:

[0086] (1) Reducing sugar ratio (E): The preferred mass ratio of glucose to xylose is 1:1, 1:2, and 2:1.

[0087] (2) Reaction temperature (F): 90℃, 100℃, and 110℃.

[0088] (3) Reaction time (G): 30 minutes, 60 minutes and 90 minutes are preferred.

[0089] (4) pH value (H): Select three pH levels: 6.5, 7.0, and 7.5.

[0090] Wherein, reducing sugar ratio (E) refers to the mass ratio of glucose to xylose; reaction temperature (F) refers to the oil bath heating temperature; reaction time (G) refers to the time for maintaining the reaction temperature; and pH value (H) refers to the initial pH value of the reaction system.

[0091] Experimental methods:

[0092] (1) The optimal enzymatic hydrolysis product was prepared into a mixed enzymatic hydrolysate with a mass concentration of 10 mg / mL; the mixed enzymatic hydrolysate was mixed with reducing sugar, and then subjected to Maillard reaction and separation to obtain Maillard umami peptide enzymatic hydrolysate;

[0093] (2) The Maillard reaction was carried out according to the different combinations of process conditions shown in Table 2;

[0094] (3) After the reaction is completed, immediately cool the reaction solution in an ice bath to terminate the reaction. The temperature of the reaction solution should be reduced to 0-4℃ within 5 minutes.

[0095] (4) The following indicators were determined for the reaction products.

[0096] Browning degree determination: Take an appropriate amount of reaction solution and measure the absorbance value at a wavelength of 420 nm using a UV spectrophotometer; Saltiness enhancement effect determination: Use an electronic tongue analysis system, with 3 mg / mL sodium chloride solution as a control, to determine the saltiness enhancement effect of the reaction product, as shown in Table 2.

[0097] Table 2. Orthogonal experimental design and results of Maillard reaction

[0098] Experiment No. E (sugar ratio) F(℃) G (min) H (pH) browning degree saltiness enhancement factor 1 1:1 90 30 6.5 0.35 1.52 2 1:1 100 60 7.0 0.68 1.89 3 1:1 110 90 7.5 0.92 1.75 4 1:2 90 60 7.5 0.58 1.67 5 1:2 100 90 6.5 0.81 1.82 6 1:2 110 30 7.0 0.72 1.58 7 2:1 90 90 7.0 0.49 1.63 8 2:1 100 30 7.5 0.65 1.78 9 2:1 110 60 6.5 0.87 1.94

[0099] Range analysis: Saltiness enhancement effect: R_F>R_E>R_G>R_H.

[0100] The optimal Radon conditions are: E1F2G2H2, i.e., the mass ratio of glucose to xylose is 1:1, the reaction temperature is 100℃, the reaction time is 60 min, and the pH is 7.0.

[0101] Preferred Example 3: Microencapsulation Preferred

[0102] The Maillard reaction product obtained under the above-mentioned preferred conditions was encapsulated using a wall material. Specifically, the wall material was dissolved in deionized water to prepare a wall material solution, which was then mixed with the Maillard reaction product, namely the Maillard umami peptide hydrolysate, as the core material. The core material and wall material were mixed evenly at a certain mass ratio and homogenized 2-3 times using a high-pressure homogenizer at 40-60 MPa to ensure thorough emulsification of the mixture. The Maillard umami peptide hydrolysate was then encapsulated in the wall material to obtain a shiitake mushroom salt-reducing and flavor-enhancing agent. The spray drying parameters were set as follows: inlet air temperature 175-185℃, outlet air temperature 75-85℃, atomization pressure 0.15-0.25 MPa, and feed rate 8-12 mL / min.

[0103] (1) The types of wall materials are selected according to Table 3, wherein the core material and wall material are embedded in a mass ratio of 1:2.

[0104] Table 3 Screening of Wall Material Types

[0105]

[0106] Table 3 shows that using whey protein and / or sodium caseinate as wall materials to encapsulate Maillard reaction products results in significantly better encapsulation efficiency, thermal stability, solubility, and morphology compared to maltodextrin, gum arabic, and β-cyclodextrin. Furthermore, the encapsulation effect is optimal when a mixture of whey protein and sodium caseinate is used as the wall material. Therefore, a mixture of whey protein and sodium caseinate is the preferred wall material.

[0107] (2) Further optimization of the mixing ratio of whey protein and sodium caseinate.

[0108] In this step, the wall material (a mixture of whey protein and sodium caseinate) and Maillard umami peptide hydrolysate (core material) are mixed according to the mass ratio in Table 4 to form the wall material; the core material and wall material are then encapsulated at a mass ratio of 1:4; and the encapsulation rate and flavor retention rate are then tested.

[0109] Table 4 Optimization of Wall Material Proportioning

[0110] WPI: SCN embedding rate (%) flavor retention rate (%) 2:1 84.5±1.8 76.2±2.8 1:1 92.7±1.2 87.3±1.5 1:2 86.3±1.5 79.4±2.1

[0111] Table 4 shows that when whey protein and sodium caseinate are used to form the wall material at mass ratios of 2:1, 1:1, and 1:2, the encapsulation rate and flavor retention rate of Maillard umami peptide hydrolysate are relatively good. Furthermore, when the whey protein and sodium caseinate are used at a mass ratio of 1:1, the encapsulation rate reaches the highest of 92.7%, and the flavor retention rate reaches the highest of 87.3%, which is the optimal ratio. This is because the film-forming properties of whey protein and the emulsifying properties of sodium caseinate produce a synergistic effect, resulting in a denser network structure in the composite wall material during spray drying, significantly improving its heat treatment stability (p<0.01).

[0112] (3) Optimization of the mass ratio of core material to wall material

[0113] A wall material was formed by mixing whey protein and sodium caseinate in a 1:1 mass ratio, and then the core material and wall material were embedded according to the mass ratio shown in Table 5.

[0114] Table 5. Optimization data for the ratio of core material and wall material

[0115] core material: wall material embedding rate (%) solubility (s) umami retention rate (%) 1:2 89.2±1.3 28±2 83.5±2.1 1:3 91.5±1.1 25±1 85.7±1.8 1:4 92.7±1.2 22±1 87.3±1.5 1:5 93.1±0.9 35±2 86.2±1.7

[0116] Table 5 shows that when the mass ratio of core material to wall material is 1:5, although the encapsulation efficiency is the highest at 93.1%, the solubility and umami retention are relatively weak. When the mass ratio of core material to wall material is 1:4, although the encapsulation efficiency is 92.7%, slightly lower than 93.1%, the solubility is much higher than that of the core material to wall material mass ratio of 1:5. Therefore, considering all factors, a mass ratio of core material to wall material of 1:4 is the optimal choice, ensuring both a high encapsulation efficiency (>92%) and good solubility (<30s), while also achieving the highest umami retention. Simultaneously, the moisture content of the microencapsulated product was controlled between 3.0% and 5.0%.

[0117] Example

[0118] This embodiment provides a method for preparing a salt-reducing and flavor-enhancing agent for shiitake mushrooms, including the following steps:

[0119] S1. Extracting shiitake mushroom protein

[0120] Shiitake mushroom stem waste was used as raw material to obtain shiitake mushroom protein by alkaline leaching and acid precipitation.

[0121] The specific steps for extracting shiitake mushroom protein in this embodiment are as follows:

[0122] S1.1. Take the waste of shiitake mushroom stems, dry and crush them to obtain dried shiitake mushroom powder;

[0123] S1.2 Add distilled water to the shiitake mushroom powder from step S1.1, with a mass-to-volume ratio of shiitake mushroom powder to water of 1g:45mL; after shaking and mixing, add 1g / mL sodium carbonate solution until pH=10.0, and soak in alkali for 3h. Centrifuge the alkali-soaked solution at 5000rpm for 20min and discard the precipitate; then add 1g / mL citric acid solution to the supernatant until pH=4.2, and perform acid precipitation for 1h. Then centrifuge at 5000rpm for 15min, filter, discard the supernatant, and collect the precipitate for freeze-drying to obtain shiitake mushroom protein.

[0124] S2, Enzymatic hydrolysis

[0125] S2.1 Dissolve the freeze-dried shiitake mushroom protein in distilled water at a mass ratio of 1:100, stir at 40℃ and 500 rpm for 1 hour to obtain a shiitake mushroom protein solution.

[0126] S2.2. Perform stepwise enzymatic hydrolysis on the shiitake mushroom protein solution to obtain a mixed enzymatic hydrolysate;

[0127] Specifically, the shiitake mushroom protein solution was heated to 50°C, the pH was adjusted to 8.5, and 2% alkaline protease was added and reacted for 2 hours; the pH of the reaction solution was adjusted to 7.5, and 2% flavor protease was added and the reaction continued for 2 hours; a mixed enzymatic hydrolysate was obtained.

[0128] Throughout the enzymatic hydrolysis process, maintain a constant stirring speed of 450-550 rpm to ensure uniform hydrolysis. After hydrolysis, inactivate the enzyme in a 95-100℃ water bath for 10-15 minutes to terminate the enzymatic hydrolysis reaction and obtain a mixed enzymatic hydrolysate.

[0129] S3, Maillard reaction

[0130] The mixed enzymatic hydrolysate was mixed with reducing sugar, the amount of reducing sugar added being 10% of the dry weight of the mixed enzymatic hydrolysate; then the resulting mixture was placed in an oil bath and subjected to Maillard reaction at 110°C for 60 min; then separated by ultrafiltration (molecular weight cutoff 3000 Da) to obtain Maillard umami peptide enzymatic hydrolysate.

[0131] In this step, the reducing sugar is made by mixing glucose and xylose in a 1:1 mass ratio.

[0132] S4, Encapsulation

[0133] Add wall material to the Maillard umami peptide hydrolysate in step S3 to obtain a mixture, then homogenize it 2-3 times at 40-60 MPa using a high-pressure homogenizer to fully emulsify the mixture; then spray dry it to encapsulate the Maillard umami peptide hydrolysate in the wall material to obtain a shiitake mushroom salt-reducing and flavor-enhancing agent.

[0134] In this step, the wall material is encapsulated with Maillard umami peptide hydrolysate (core material). The wall material is a mixture of whey protein isolate and sodium caseinate at a mass ratio of 1:1, and the core material and wall material are mixed evenly at a mass ratio of 1:4 (w / w).

[0135] Specifically, weigh 18g of whey protein isolate (WPI) into 240mL of distilled water and stir magnetically (500rpm, 40℃) until completely dissolved to obtain a 7.2% WPI solution. Weigh 18g of sodium caseinate (SCN) into 240mL of distilled water and prepare a 7.2% SCN solution using the same method. Incubate in a 60℃ water bath for 5 minutes.

[0136] Take the Maillard umami peptide hydrolysate from step S3 and add 40% ethanol solution at a ratio of 1:8 (v / v). Stir magnetically until completely dissolved to obtain a peptide-ethanol solution. Under continuous stirring (800 rpm), add the peptide-ethanol solution dropwise to the WPI solution at a rate of 0.5 mL / min. After the addition is complete, continue stirring for 3 h. Then, add the mixed solution dropwise to the SCN solution in the same manner and stir for another 3 h.

[0137] The above mixture was transferred to a high-speed disperser and homogenized at 8000 rpm for 4 min to obtain a uniform and stable O / W emulsion; the temperature was controlled at ≤40℃ during the process (ice bath assisted). The emulsion was then immediately spray-dried with the following parameters: inlet temperature: 180±2℃, outlet temperature: 80±2℃, atomization pressure: 30 bar, injection rate: 800 mL / h, cyclone separator negative pressure: -50 kPa.

[0138] Example 1 describes a shiitake mushroom salt-reducing and flavor-enhancing agent prepared under optimal process conditions, involving enzymatic hydrolysis, Maillard reaction, and microencapsulation. Its performance was tested and found to be as follows: degree of hydrolysis 28.4-30.6%, umami amino acid content 20.6-22.2 mg / g, salt reduction effect 26.1-28.5%, and complete dissolution in water at 25°C within 30 seconds.

[0139] Furthermore, the following experiments were conducted to evaluate the performance of the shiitake mushroom salt-reducing and flavor-enhancing agent prepared in the examples.

[0140] Experiment 1: Artificial sensory evaluation of the salt-reducing and flavor-enhancing effects of the shiitake mushroom salt-reducing agent.

[0141] The solubility of the salt-reducing and flavor-enhancing agent prepared in this patent in water was evaluated. 1g of the salt-reducing and flavor-enhancing agent prepared in this patent was dissolved in 100mL of pure water at 25℃ and stirred at a uniform speed. It dissolved quickly, which proves that it has good solubility and fast dissolution rate.

[0142] Experiment 2: Sensory evaluation of the performance of the salt-reducing and flavor-enhancing agent.

[0143] The specific process of sensory evaluation is as follows: 15 consumers aged 20-25 are selected as evaluators. Evaluators must not have any diseases that reduce taste sensitivity.

[0144] The salinity evaluation used 5% saline as the blank group, and set up saline with salt content of 5%, 10%, 15%, 20%, 25%, and 30% as control groups. The blank groups were filled with 5%, 10%, 15%, and 20% of shiitake mushroom stalk umami peptide salt-reducing and flavor-enhancing agent, respectively, to form experimental groups. The evaluation of the experimental groups was given as salinity higher than the control group (+), salinity equal to the control group (=), and salinity lower than the control group (-). After each sample evaluation, the mouth was rinsed with water for 10 seconds to ensure that it was not affected by the previous sample. The salinity result was taken as ≥80% of the evaluation results, as shown in Table 6.

[0145] Table 6 Comparison of saltiness at different dosages of salt-reducing and flavor-enhancing agents

[0146]

[0147] Table 6 shows that when 15% of the shiitake mushroom salt-reducing and flavor-enhancing agent is added to 5% saline solution, the perceived saltiness is comparable to that of the 30% saline solution without the agent. When the amount of the shiitake mushroom salt-reducing and flavor-enhancing agent added to the 5% saline solution increases to 20%, the saltiness enhancement effect becomes gradual, and excessively high amounts lead to an overly strong characteristic flavor of shiitake mushrooms, which in turn reduces the sensory intensity of the saltiness. Therefore, the shiitake mushroom salt-reducing and flavor-enhancing agent of this invention can achieve a salt reduction effect of approximately 25%.

[0148] Experiment 3: Verify the salt-reducing ability of the shiitake mushroom salt-reducing and flavor-enhancing agent using electroencephalography (EEG).

[0149] This study systematically verified the effect of shiitake mushroom salt-reducing and flavor-enhancing agent on salty taste perception by combining artificial sensory evaluation and electroencephalography (EEG). Through comprehensive analysis, it revealed the neural regulatory mechanism of shiitake mushroom pedicel salt-reducing and flavor-enhancing agent on salty taste perception.

[0150] First, a 9-point scale method was used to conduct artificial sensory scoring, and then a mixed-effects model was used to analyze the dose-effect relationship between EEG characteristic amplitude and sensory scores. Key points analyzed: (1) the nonlinear relationship between the amount of shiitake mushroom salt-reducing and flavor-enhancing agent added and the intensity of salty taste neural coding; (2) the difference patterns of EEG characteristics among different salt concentration groups under equivalent saltiness perception.

[0151] See Figure 1 Sensory evaluation revealed that the shiitake mushroom salt-reducing and flavor-enhancing agent significantly enhanced the perceived saltiness, with an obvious dose-dependent effect. Within the salt addition range of 4%-20%, samples with 10% shiitake mushroom salt-reducing and flavor-enhancing agent (10% addition group) and 20% shiitake mushroom salt-reducing and flavor-enhancing agent (20% addition group) scored significantly higher than those with 0% shiitake mushroom salt-reducing and flavor-enhancing agent (0% addition group) (p<0.01). Particularly in the low-salt range (4-8%), the 20% addition group showed an 80% increase in perceived saltiness (calculated by considering that at 4% salt addition, the 0% addition group scored approximately 1.5 and the 20% addition group approximately 2.8; at 8% salt addition, the 0% addition group scored approximately 3.8 and the 20% addition group approximately 5). However, in the high-salt range (>16%), the enhancement decreased to approximately 12.5%, showing a significant saturation effect. These results confirm that adding 10-20% of a shiitake mushroom salt-reducing and flavor-enhancing agent within the salt addition range of 4-8% can achieve a significant salt reduction effect while maintaining an ideal salty taste perception, providing an important basis for product formula optimization.

[0152] After tasting the samples in a standardized sensory evaluation environment, subjects underwent simultaneous EEG signal acquisition using a 64-lead EEG system. The analysis focused on the theta (4-7Hz) and gamma (30-100Hz) neural oscillation characteristics of the primary taste cortex (insula and orbitofrontal cortex). Time-frequency analysis combined with source localization techniques was used to quantify the intensity of the influence of different formulations on the neural representation of saltiness.

[0153] See Figure 2With increasing amounts of salt-reducing flavor enhancer and added salt, EEG signal activity significantly increased in specific frequency bands (especially theta and gamma bands) in the prefrontal and temporal lobes. Activation in the prefrontal cortex (22-35 Hz) indicates that the subjects are conducting a cognitive assessment of flavor intensity, while activity in the temporal lobe (6-10 Hz) reflects primary processing of taste information. This neural activity pattern is highly consistent with sensory evaluation results: within the 4%-20% salt addition range, samples with 10%-20% salt-reducing flavor enhancer showed a significant increase in saltiness perception scores (p<0.01), with the flavor enhancer achieving its optimal effect at a 20% addition level. Particularly in the low-salt range (4-8%), the 20% addition group showed an 80% increase in neural signal intensity, perfectly matching the increase in sensory scores, further confirming that the salt-reducing flavor enhancer provided by this invention can indeed enhance saltiness perception.

[0154] As shown above, EEG signals and sensory scores are significantly positively correlated (p<0.05). Under low salt concentration conditions (4-8% salt content), the neural activity intensity in the 20% salt-added group was equivalent to that in the unadded group (8-10% salt content), achieving approximately 50% salt reduction. However, in the high salt range (>16% salt), the synergistic effect decreased to 12.5%, showing a significant saturation effect. This effect stems from the umami peptides in the shiitake mushroom salt-reducing and flavor-enhancing agent significantly enhancing the brain's sensitivity to sodium ions by activating the insula-prefrontal neural circuit. The results of the neural mechanism study and the sensory evaluation data corroborate each other, providing a scientific basis for the mechanism of action of the shiitake mushroom salt-reducing and flavor-enhancing agent.

[0155] Experiment 4, Sensory Evaluation

[0156] To verify the umami intensity of the product of this invention, the threshold was determined using the internationally accepted sensory evaluation method (ISO 3972:2011) (the umami threshold is the lowest concentration at which umami can be stably perceived). The specific steps are as follows:

[0157] (1) Sample preparation

[0158] The shiitake mushroom salt-reducing and flavor-enhancing agent prepared in Example 2 was diluted with distilled water to form gradient concentration solutions: 0.05 mg / mL, 0.10 mg / mL, 0.15 mg / mL, and 0.20 mg / mL. Here, "concentration" refers to mass-volume concentration, that is, the mass of shiitake mushroom salt-reducing and flavor-enhancing agent contained in a unit volume of solution. For example, 0.05 mg / mL means that 0.05 mg of shiitake mushroom salt-reducing and flavor-enhancing agent is dissolved in each milliliter of distilled water. Different concentrations are achieved by adjusting the ratio of flavor-enhancing agent to distilled water—that is, taking the corresponding mass of flavor-enhancing agent and dissolving it in different volumes of distilled water, so that the content of flavor-enhancing agent per unit volume of solution is successively 0.05, 0.10, 0.15, and 0.20 mg, thus obtaining gradient concentration solutions.

[0159] Control group: MSG (monosodium glutamate) solution of the same concentration, prepared in the same way as the sample.

[0160] (2) Evaluation Methods

[0161] Judging panel: 15 trained sensory evaluators (aged 20-35, without taste disorders).

[0162] Scoring criteria: 9-point scale (1 = no umami, 9 = very strong umami).

[0163] Procedure: Samples were randomly provided, and tasted from low concentration to high concentration, with a 5-minute interval between each sample. The mouths were then rinsed with water, and the population mean and standard deviation at each concentration were recorded. The results are shown in Table 7.

[0164] Table 7 Sensory Evaluation Results

[0165] concentration (mg / mL) product of the present application (mean ± SD) MSG (mean ± SD) 0.05 2.1±0.3 3.0±0.4 0.10 5.2±0.6 6.8±0.7 0.15 6.7±0.5 7.9±0.6 0.20 7.3±0.4 8.5±0.3

[0166] The sensory evaluation results in Table 7 show that the product score was 2.1 ± 0.3 points at a concentration of 0.05 mg / mL, and significantly improved to 5.2 ± 0.6 points when the concentration increased to 0.10 mg / mL, reaching the threshold standard (50% of evaluators scored ≥ 5 points). Based on the threshold determination principle of ISO 3972:2011, at a concentration of 0.05 mg / mL, the population mean score was close to 1 (no umami flavor), indicating that umami flavor was not effectively perceived at this concentration; at a concentration of 0.10 mg / mL, the population mean score was significantly higher than 1 (reaching the minimum identifiable umami level). Therefore, the umami threshold of the shiitake mushroom salt-reducing and flavor-enhancing agent of this invention is 0.10 mg / mL.

[0167] In comparison, monosodium glutamate (MSG) scored 3.0±0.4 points at 0.05 mg / mL and increased to 6.8±0.7 points at 0.10 mg / mL. Combining the scores of MSG at other concentrations, the calculated concentration corresponding to reaching the threshold standard was approximately 0.08 mg / mL. The umami threshold of MSG is basically consistent with the threshold recorded in the literature and is close to the umami threshold of the shiitake mushroom salt-reducing umami enhancer, indicating that the shiitake mushroom salt-reducing umami enhancer of this invention meets the umami requirements. Furthermore, as the concentration increases, the score difference between the shiitake mushroom salt-reducing umami enhancer and MSG gradually narrows. At 0.20 mg / mL, the score of the shiitake mushroom salt-reducing umami enhancer (7.3±0.4 points) is close to the score of MSG (8.5±0.3 points), further demonstrating that the shiitake mushroom salt-reducing umami enhancer can achieve a sensory effect close to that of traditional umami enhancers while maintaining salt-reducing properties. All the above results confirm that the shiitake mushroom salt-reducing umami enhancer of this invention meets the umami requirements.

[0168] The electronic tongue response values ​​of the two samples were further determined at concentrations of 0.05 mg / mL, 0.10 mg / mL, and 0.15 mg / mL. The results are shown in Table 8.

[0169] Table 8 Electronic tongue response data

[0170] concentration (mg / mL) response value (%) of the present application response value (%) of MSG 0.05 35.2 42.1 0.10 68.7 85.3 0.15 82.4 94.6

[0171] As can be seen from Table 8, the umami threshold of the shiitake mushroom salt-reducing and flavor-enhancing agent of the present invention is 0.10 mg / mL, and the electronic tongue response value is 80.6% (68.7 / 85.3) of MSG, confirming that its umami intensity is close to MSG.

[0172] Experiment 5: Umami Retention Rate and Bitterness Value Test

[0173] (1) In the preferred microencapsulation example, the microencapsulated product after mixed encapsulation, the Maillard reaction product before encapsulation, and the product encapsulated with a single whey protein were tested for umami retention rate and bitterness value, as shown in Table 9.

[0174] Table 9 Comparison of Umami Retention Rate

[0175] sample umami retention rate (%) bitterness value change (%) microencapsulated product of the present application 87.3±2.1 +5.2 unembedded Maillard reaction solution 48.6±3.5 +32.7 single whey protein embedding 59.8±2.8 +18.4

[0176] (2) The retention rates of key flavor compounds 2,5-dimethylpyrazine and furfural in the microencapsulated product after mixing and encapsulation and the Maillard reaction product before encapsulation were further detected by conventional GC-MS methods in the art. The results are shown in Table 10.

[0177] Table 10 Retention rates of key flavor compounds by GC-MS

[0178] compound retention rate (%) of the present application unembedded retention rate (%) 2,5-dimethylpyrazine 89.1 45.3 furfural 85.6 50.2

[0179] As can be seen from Tables 9 and 10, after microencapsulation using two wall materials, the flavor retention rate is >85%, which is much higher than the 50-60% retention rate of existing technology products.

[0180] Experiment 6, Performance Testing

[0181] Different batches of shiitake mushroom salt-reducing and salt-enhancing agents prepared in Example 1 were used to test the polysaccharide content and molecular weight distribution. The results are shown in Tables 11 and 12.

[0182] Table 11 Content of lentinan in shiitake mushrooms

[0183] batch polysaccharide content (%) 1 5.2±0.3 2 5.5±0.2 3 4.9±0.4

[0184] As can be seen from Table 11, the polysaccharide content of the shiitake mushroom salt-reducing and salt-enhancing agent prepared by this invention is ≥5% on average.

[0185] Table 12 Molecular weight distribution data

[0186]

[0187]

[0188] As can be seen from Table 12, 82.6% of the peptides have a molecular weight concentrated in the range of 500-3000 Da (28.7% are 1500-3000 Da and 53.9% are 500-1500 Da), small molecule peptides (<500 Da) account for 12.1%, and large molecules (>3000 Da) account for only 5.3%, which is consistent with the range of antioxidant peptides, indicating that the shiitake mushroom salt-reducing and salt-enhancing agent has antioxidant properties.

[0189] The salt-reducing and salt-enhancing agent for shiitake mushrooms prepared in Example 1, unhydrolyzed shiitake mushroom protein, and vitamin C were used to test their DPPH free radical scavenging rates. The testing methods were conventional in the art. The results are shown in Table 13.

[0190] Table 13 DPPH free radical scavenging rate

[0191] sample removal rate (%) product of the present application (1 mg / mL) 78.3±2.5 unenzymatic lentinan protein 35.6±3.1 VC (0.1 mg / mL) 92.4±1.8

[0192] This indicates that the shiitake mushroom salt-reducing and salt-enhancing agent prepared in this invention has the ability to resist DPPH free radicals.

[0193] Experiment 8: Comparison of Preparation Methods

[0194] The traditional method for preparing shiitake mushroom seasoning is as follows: whole mushrooms or broken caps are used, and the stem waste is not utilized; shiitake mushroom protein is extracted by hot water extraction (80-90℃) and hydrolyzed by a single flavor protease; then Maillard reaction and drying are carried out. The extraction efficiency is <20%, the heat loss of umami peptides is >40%, and the total preparation cycle is ≥36 hours.

[0195] In the preparation method of this invention, only mushroom stem waste is used. Shiitake mushroom protein is extracted via alkaline immersion and acid precipitation, followed by dual-enzyme hydrolysis under specific conditions (50℃, stepwise enzymatic hydrolysis pH 8.5 / 7.5), a controllable Maillard reaction at 110℃, and microencapsulation (using whey protein-sodium caseinate wall material). Finally, the product is spray-dried to obtain a shiitake mushroom salt-reducing and salt-enhancing agent. The shiitake mushroom protein extraction efficiency can reach 65%-70% (significantly higher than the <20% of traditional processes), and the heat loss of umami peptides during high-temperature processing (≤120℃) is only 10%-15% (far lower than the >40% of traditional processes). The total preparation cycle is 18 hours, which is half the time of traditional processes.

[0196] The above tests were conducted using Example 1 as the subject. The shiitake mushroom salt-reducing and flavor-enhancing agents prepared by replacing other parameters listed in the preferred examples or the proportions defined in the technical solution of this invention showed that all the replaced shiitake mushroom salt-reducing and flavor-enhancing agents were comparable to the samples in Example 2 in terms of solubility (solubility in pure water at 25℃ > 98%) and saltiness enhancement effect (salt reduction rate 23-27%). This fully demonstrates that the present invention, using shiitake mushroom stem by-products as raw materials, prepares umami peptides through a specific enzymatic hydrolysis process combined with Maillard reaction, and then processes them using optimized microencapsulation technology. This not only achieves a significant salt reduction effect (average salt reduction of 25%), but also effectively regulates the characteristic flavor intensity of shiitake mushrooms, allowing the final product to meet the taste preferences of different consumer groups.

[0197] The above are several preferred embodiments of the preparation method of the present invention, but they should not be regarded as limitations on the technical solutions protected by the present invention. Any alternative solutions obtained by those skilled in the art based on the technical ideas of the present invention without creative labor should fall within the protection scope of the present invention.

Claims

1. A method for preparing a salt-reducing and flavor-enhancing agent for shiitake mushrooms, characterized in that, Includes the following steps: S1. Preparation of shiitake mushroom protein Shiitake mushroom stem waste was used as raw material to obtain shiitake mushroom protein by alkaline leaching and acid precipitation method; S2, Enzymatic hydrolysis Shiitake mushroom protein was dissolved in water, and then alkaline protease and flavor protease were added sequentially for stepwise enzymatic hydrolysis to obtain a mixed hydrolysate; the mass ratio of shiitake mushroom protein, water, alkaline protease and flavor protease was 1:(90-110):(0.01-0.02); the mass ratio of alkaline protease and flavor protease was (1:2) to (2:1); S3, Maillard reaction The mixed enzymatic hydrolysate from step S2 is mixed with reducing sugar, and then subjected to Maillard reaction and separation to obtain Maillard umami peptide enzymatic hydrolysate. S4, Salt-reducing and flavor-enhancing agent for shiitake mushrooms Add wall material to the Maillard umami peptide hydrolysate from step S3, then homogenize under high pressure and spray dry to obtain a shiitake mushroom salt-reducing and flavor-enhancing agent.

2. The preparation method of the shiitake mushroom salt-reducing and flavor-enhancing agent according to claim 1, characterized in that, The specific steps for preparing lentinan in step S1 are as follows: S1.

1. Take the waste of shiitake mushroom stems, dry and crush them to obtain dried shiitake mushroom powder; S1.2 Add water to the shiitake mushroom powder from step S1.1, then add sodium carbonate solution for alkaline soaking; then separate and take the supernatant, add citric acid solution for acid precipitation, centrifuge to collect the precipitate and freeze dry to obtain shiitake mushroom protein.

3. The preparation method of the shiitake mushroom salt-reducing and flavor-enhancing agent according to claim 2, characterized in that, The mass ratio of shiitake mushroom powder to water is 1:(40-50); the alkaline soaking conditions are: temperature 50℃-60℃, pH=9.5-10.5, time 2h-4h; the acid precipitation conditions are: temperature 4±0.5℃, pH=4.0-4.5, time 1h-2h.

4. The preparation method of the shiitake mushroom salt-reducing and flavor-enhancing agent according to claim 1, characterized in that, In step S2, the stepwise enzymatic hydrolysis process is as follows: first, heat to 45℃~55℃, then adjust the pH to 7.5~8.5, then add alkaline protease and react for 1.5h~2.5h; then adjust the pH to 7.5~8.5 again, add flavor protease and continue the reaction for 1.5h~2.5h.

5. The preparation method of the shiitake mushroom salt-reducing and flavor-enhancing agent according to claim 1, characterized in that, In step S3, the amount of reducing sugar added is 5%-10% of the dry weight of the mixed enzymatic hydrolysate; the Maillard reaction conditions are: temperature 90℃~110℃, time 30min~90min, pH=6.5~7.

5.

6. The method for preparing the shiitake mushroom salt-reducing and flavor-enhancing agent according to claim 5, characterized in that, The reducing sugar is a mixture of glucose and xylose in a mass ratio of (1-2):(1-2).

7. The preparation method of the shiitake mushroom salt-reducing and flavor-enhancing agent according to claim 1, characterized in that, In step S4, the mass ratio of Maillard umami peptide hydrolysate to wall material is 1:2 to 1:5; the wall material is a mixture of whey protein and sodium caseinate in a mass ratio of (1 to 2): (1 to 2).

8. The preparation method of the shiitake mushroom salt-reducing and flavor-enhancing agent according to claim 1, characterized in that, In step S4, high-pressure homogenization is performed 2-3 times at 40MPa-60MPa; the parameters for spray drying are: inlet air temperature of 175℃-185℃, outlet air temperature of 75℃-85℃, pressure of 0.15MPa-0.25MPa, and feed rate of 8mL / min-12mL / min.

9. The shiitake mushroom salt-reducing and flavor-enhancing agent prepared by the method described in claim 1.

10. The application of the shiitake mushroom salt-reducing and flavor-enhancing agent as described in claim 9 in reducing the salt content in food.

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