High-oil-carrying-capacity powdered oil seasoning powder containing delicious amino acid and preparation method of high-oil-carrying-capacity powdered oil seasoning powder

Abstract

The invention discloses high-oil-carrying-capacity powdered oil seasoning powder containing delicious amino acid and a preparation method, and particularly relates to the technical field of food processing. The seasoning powder is prepared by compounding high-oil-carrying-capacity powdered oil prepared by a specific process and delicious amino acid flavor mother liquor which serve as core functional components with compound fruit and vegetable powder and seasoning auxiliaries. Grease gel formed by compounding high-oil-carrying-capacity powdered grease according to an optimized proportion is used as a core material, a compound of sodium alginate and high-fat pectin is used as a wall material, the gel is prepared through emulsification and freeze-drying processes, and the oil carrying capacity reaches up to 83%; the delicious amino acid flavor mother liquor is prepared by hydrolyzing protein raw materials step by step through protease and is rich in delicious amino acids such as glutamic acid and asparaginic acid. The seasoning powder integrates the lubricating taste of grease, the natural flavor of fruits and vegetables and the mellow and delicious taste of amino acid, is high in oxidation stability, long in shelf life, good in eating taste and excellent in digestion characteristic, and is suitable for various food processing scenes such as cooking, drinks and cakes.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to the application of a high-oil-loading powdered oil containing umami amino acids in seasoning powders. Background Technology

[0002] As a core ingredient in food processing and daily diet, seasoning powders require a balanced approach to flavor quality, storage and transportation stability, and ease of use. While microencapsulation technology can solidify liquid oils, protect the core material, and simplify storage and transportation, traditional seasoning powder formulations often suffer from low encapsulation rates, excessive surface oil leakage, and insufficient oxidative stability. This results in significantly shortened shelf life, a limited nutritional profile, and a greasy, clumping texture. Simultaneously, traditional seasoning powder umami enhancement processes also face technological bottlenecks. Chemical hydrolysis of proteins to produce umami substances often leaves residual process byproducts and results in a bland umami flavor. Single-enzyme protein treatments tend to produce insufficient umami. Furthermore, the lack of targeted flavor control design in the process leads to unbalanced flavor and composition in the final product.

[0003] In the application of amino acid flavor biotechnology, traditional umami preparation methods have significant limitations. Chemical hydrolysis easily produces harmful byproducts and makes it difficult to fully hydrolyze protein raw materials into umami amino acids. Modern biotechnology, through complementary enzyme design, employs a stepwise hydrolysis process using alkaline proteases and flavor proteases. First, the alkaline protease's endopeptidation properties break down the protein's macromolecular structure, and then the flavor protease's exopeptidation function precisely removes terminal amino acids. This process efficiently enriches umami amino acids such as glutamic acid and aspartic acid while degrading undesirable components like bitter peptides, achieving a dual improvement in umami intensity and flavor harmony. This biotechnology preparation method eliminates the need for artificial umami agents and significantly improves amino acid conversion and digestibility, resulting in a more natural and mellow flavor in the product.

[0004] Research on powdered oil processing has revealed composite gelling factors that can regulate the microstructure of oil gels through intermolecular synergistic interactions, providing core support for efficient encapsulation. Phytosterols, widely found in vegetable oils and nuts, possess both hydrophilic hydroxyl groups and hydrophobic steroidal rings and alkyl chains. They can form fibrous networks to initially encapsulate oils through hydrogen bonds and hydrophobic interactions. However, when used alone, these networks have large pores and loose connections, leading to easy oil leakage and poor thermal stability, which cannot meet the requirements for long-term encapsulation. Long-chain saturated fatty acid molecules contain hydrophilic carboxyl groups and hydrophobic alkyl chains. While their gelling ability is weak when used alone, their carboxyl groups can form additional hydrogen bonds with the hydroxyl groups of phytosterols. The long alkyl chains and hydrophobic regions are tightly packed together, and when combined, they can construct a dense, uniform, and stable three-dimensional fibrous network. Meanwhile, the sodium alginate and high-lipid pectin composite wall material forms a stable cross-linked network through intermolecular interactions. Its pore size and hydrophilic properties can be precisely matched with the composite gel core material. The hydrophilicity of sodium alginate is compatible with the gel phase of the core material, while the hydrophobicity of high-lipid pectin is compatible with the oil phase. This not only forms a protective barrier but also penetrates the gaps in the core material to enhance stability, achieving synergistic effects between the wall material and the core material. Based on this research, a novel powdered oil prepared by freeze-drying overcomes traditional bottlenecks while retaining functional components, exhibiting excellent stability and antioxidant capacity.

[0005] When applied to seasoning powder products, it can achieve efficient oil encapsulation and targeted umami preparation, and can also form a synergistic effect with the natural flavor substances, vitamins and dietary fiber in vegetable powder, thereby improving the taste while ensuring the nutritional value of the product. Therefore, developing a high oil-loading powder seasoning powder containing umami amino acids can not only address the technical defects of traditional products, but also meet the diversified needs for healthy, convenient and high-quality seasonings, which has important practical value and industrialization significance. Summary of the Invention

[0006] A high-oil-loading powdered oil seasoning powder containing umami amino acids is composed of the following components by weight percentage: 5%-10% umami amino acid flavor mother liquor, 20%-30% high-oil-loading powdered oil containing umami amino acids, 30%-45% compound fruit and vegetable powder, and 20%-30% seasoning additives.

[0007] Preferably, the umami amino acid flavor mother liquor is prepared according to the following method: Step (1): Add 1000 mL of distilled water at 30 ℃ to 100 g of food-grade protein with a protein content ≥90% to obtain protein solution; Step (2): Add an alkaline solution to the protein solution to adjust the pH to 7.5-8.5, heat to 50 ℃ and hold at that temperature to obtain the substrate; Step (3): Dissolve food-grade alkaline protease at a mass ratio of 1:100 with substrate in 30 mL of 30 °C distilled water to obtain alkaline protease solution; Step (4): Add alkaline protease solution to substrate, stir and hydrolyze to obtain preliminary hydrolysate; Step (5): Add acidic solution to the preliminary enzymatic hydrolysate to adjust the pH to 6.0 and cool to 40-60 ℃ to obtain the pretreated enzymatic hydrolysate; Step (6): Dissolve the food-grade flavor protease at a mass ratio of 1:200 to the substrate in 20 mL of 30 °C distilled water to obtain the flavor protease solution; Step (7): Add the flavor protease solution to the pretreated hydrolysate and stir to obtain the hydrolysate; Step (8): Place the enzymatic hydrolysate in a water bath and keep it warm for 15 minutes, then cool it to room temperature to obtain the cooled enzymatic hydrolysate. Step (9): Centrifuge the cooled enzymatic hydrolysate, and then filter the supernatant through an organic membrane to obtain the hydrolysate; Step (10): The hydrolysate is concentrated in a vacuum freeze dryer for 3 hours to obtain a flavorful amino acid flavor mother liquor.

[0008] By adopting the above technical solution, this application can efficiently enrich umami amino acids such as glutamic acid and aspartic acid, degrade undesirable components such as bitter peptides, achieve a dual improvement in umami intensity and taste coordination, and eliminate the need to add artificial umami agents, significantly improve the amino acid conversion rate and digestibility, and result in a more natural and mellow flavor.

[0009] Preferably, in preparing the umami amino acid flavor mother liquor, the food-grade protein in step (1) is one of soy protein isolate, whey protein isolate, and defatted fish protein; the alkaline solution in step (2) is a 1 mol / L sodium hydroxide solution; the food-grade alkaline protease in step (3) is one of Bacillus amyloliquefaciens alkaline protease, Bacillus subtilis alkaline protease, and Bacillus pumilus alkaline protease; the acidic solution in step (5) is one of 1 mol / L food-grade citric acid, 1 mol / L food-grade lactic acid, and 1 mol / L food-grade malic acid; and the food-grade flavor protease in step (6) is one of Aspergillus oryzae compound flavor protease, Aspergillus oryzae aminopeptidase, and compound flavor protease.

[0010] By adopting the above technical solutions, this invention selects food-grade protein as raw material, which can ensure the high purity and safety of the protein raw material, provide a high-quality substrate for subsequent enzymatic hydrolysis, and ensure the efficient generation of amino acid flavor. The pH of the protein suspension is precisely adjusted to 7.5-8.5 using 1 mol / L sodium hydroxide solution, providing the optimal reaction environment for alkaline protease and ensuring efficient enzymatic hydrolysis. Simultaneously, a specific food-grade alkaline protease is selected, utilizing its endoglucosamine properties to efficiently break down the protein macromolecular structure, laying the foundation for the subsequent exoglucosamine reaction of flavor protease. Furthermore, the pH of the initial enzymatic hydrolysate is precisely adjusted to 6.0 using 1 mol / L food-grade citric acid solution to match the optimal reaction conditions for flavor protease, while the system temperature is stably controlled at 40-60 ℃ to ensure the continuity of the enzymatic hydrolysis process. Finally, a specific food-grade flavor protease is selected, using its exoglucosamine function to precisely remove terminal amino acids, further enriching umami amino acids, degrading residual bitter peptides, and optimizing the flavor and taste of the product.

[0011] Preferably, in preparing the umami amino acid flavor mother liquor, the stirring speed in step (4) is 250-350 rpm / min, the stirring time is 4-6 h, and 1 mol / L sodium hydroxide solution is added every 1 h to adjust the pH value; the stirring speed in step (7) is 250-350 rpm / min, the stirring time is 2-3 h; the water bath temperature in step (8) is 90-95 ℃; the centrifugation speed in step (9) is 8000-10000 r / min, the centrifugation time is 20 min, and the pore size of the organic filter membrane is 0.45 μm; the vacuum degree in step (10) is 0.08-0.09 MPa, and the vacuum temperature is 55-60 ℃.

[0012] By adopting the above technical solutions, this invention ensures sufficient contact between the alkaline protease and the substrate by setting the stirring speed and reaction time for the corresponding alkaline protease reaction, achieving gradual degradation of protein macromolecules and generating preliminary enzymatic hydrolysis products, thus avoiding problems of insufficient or excessive enzymatic hydrolysis. By setting an appropriate stirring speed and reaction time for the flavor protease reaction, the flavor protease and the pretreated enzymatic hydrolysate can fully interact, ensuring more thorough protein hydrolysis, further increasing the content of umami substances, and reducing the residue of undesirable components. By setting a corresponding water bath temperature, the enzyme activity in the system can be quickly inactivated, terminating the enzymatic hydrolysis reaction and avoiding flavor imbalance caused by excessive hydrolysis. By setting an appropriate centrifugation speed, insoluble impurities in the enzymatic hydrolysate can be efficiently separated to obtain a pure supernatant, providing high-quality raw materials for subsequent filtration and concentration processes.

[0013] Preferably, the high oil-carrying capacity powdered oil containing umami amino acids is prepared according to the following method: Step (1): Add 15% of the gelling agent by weight of the vegetable oil. Mix the gelling agent at a ratio of 0:1 to 1:0 and then mix it with 100 mL of heated vegetable oil. Heat and stir until a completely transparent oil is obtained. After refrigeration and solidification for 12 h, a solid oil gel is obtained. Step (2): Add 10.0 mL of distilled water and 2.0 mL of umami amino acid flavoring mother liquor to the solid oil gel, and homogenize to obtain a gel emulsion, i.e., the core material; Step (3): Mix the wall materials according to the ratio, add 50 mL of distilled water at 40-65 ℃ and stir until there are no particles, then homogenize to obtain a wall material gel emulsion; Step (4): Mix the core material and the wall material at a volume ratio of 1:4 and homogenize to obtain a sample emulsion; Step (5): Freeze the sample emulsion to obtain a frozen sample emulsion; Step (6): Place the frozen sample emulsion into a vacuum freeze dryer and dry for 48 h to obtain a powdered oil with high oil loading containing umami amino acids.

[0014] By adopting the above technical solution, the present invention can prepare powdered grease with high oil loading capacity, construct a dense and stable three-dimensional fiber network and composite wall material cross-linking structure, significantly improve the grease embedding rate, reduce the surface oil content, enhance oxidation stability, and extend the product shelf life.

[0015] Preferably, in preparing the powdered oil with high oil loading capacity containing umami amino acids, the gelling factor in step (1) is β-sitosterol and palmitic acid; and the wall material in step (3) is sodium alginate and high-fat pectin.

[0016] By adopting the above technical solution, this invention clarifies the composite gelling factor, which can form a stable gel network through intermolecular synergy, solving the problem of loose single gelling factor network and easy oil leakage, and improving the core material encapsulation effect; this invention selects high-fat pectin and sodium alginate for compounding, the hydrophobicity of high-fat pectin can be precisely matched with the oil phase, and complements the hydrophilicity of sodium alginate, thereby constructing a denser composite wall material network, further improving the oil encapsulation stability and reducing surface oil seepage.

[0017] Preferably, in preparing the powdered oil with high oil loading capacity containing umami amino acids, the vegetable oil in step (1) is heated to 90-110 ℃; the homogenization speed in steps (2) and (3) is 8000-12000 r / min, and the homogenization time is 15-20 min; the homogenization speed in step (4) is 900-1100 rpm / min, and the homogenization time is 10-15 min; step (5) specifically involves: taking out the sample emulsion and dispensing it into a petri dish, pre-freezing it at -18 ℃ for 2 h, and then placing it at -80 ℃ for 6 h to obtain a frozen emulsion sample.

[0018] By adopting the above technical solutions, this invention ensures that β-sitosterol and palmitic acid are fully dissolved in vegetable oil by setting the corresponding heating temperature, thus guaranteeing the formation of a uniform solid oil gel through subsequent cold storage and solidification, and avoiding uneven dispersion of gelling factors that could affect the embedding effect. By setting an appropriate homogenization speed and time, the core material and wall material can form uniform and delicate emulsions, reducing droplet size and improving the stability and embedding efficiency of the subsequent mixed emulsion. Furthermore, by setting the homogenization speed and time of the corresponding mixing process, the core material and wall material can be fully mixed to form a stable sample emulsion, ensuring that the wall material uniformly coats the core material and avoiding oil leakage caused by insufficient local coating. At the same time, the freezing process used in this invention allows the sample emulsion to quickly form a stable structure, avoiding droplet aggregation during freezing, providing a good foundation for subsequent vacuum freeze-drying, and ensuring that the final powdered oil has a loose structure and high oil carrying capacity.

[0019] Preferably, the high oil-loading powdered oil flavoring powder containing umami amino acids is prepared according to the following method: Accurately weigh 30.0 g of mixed fresh fruits and vegetables, rinse them, blanch them in boiling water for 30-60 seconds, drain and dry them, and pulverize them through a 120-mesh sieve to obtain compound fruit and vegetable powder; then mix the compound fruit and vegetable powder with the remaining umami amino acid flavor mother liquor, high oil-loading powder oil containing umami amino acids, and seasoning additives at room temperature for 15 minutes to obtain high oil-loading powder oil seasoning powder containing umami amino acids.

[0020] By adopting the above technical solution, the seasoning powder obtained by the present invention can achieve efficient oil encapsulation, targeted preparation of natural umami flavor and synergistic integration of fruit and vegetable nutrition, improve the smoothness of the product's taste, contain rich nutritional structure such as vitamins and dietary fiber, and avoid greasy and clumpy taste.

[0021] Preferably, in preparing the high oil-loading powder seasoning powder containing umami amino acids, the fruits and vegetables are one or a mixture of several of broccoli, shiitake mushrooms, spinach, and tomatoes; the seasoning additives are one or a mixture of several of pepper powder, onion powder, garlic powder, and salt, accounting for 20%-30% of the total weight of the seasoning powder.

[0022] By adopting the above technical solution, the present invention selects plant raw materials rich in vitamins, which can enrich the natural flavor and nutritional components of the seasoning powder, and form a flavor synergy effect with umami amino acids and oils, thereby improving the nutritional value and palatability of the product; at the same time, it selects flavorful seasonings, which can complement the fruit and vegetable flavors brought by umami amino acids and plant raw materials, further enriching the flavor layers of the seasoning powder, meeting the seasoning needs of different dietary scenarios, and improving the applicability of the product.

[0023] In summary, the present invention has the following beneficial effects: 1. This invention uses a blend of phytosterols and long-chain saturated fatty acids as gelling agents, combined with sodium alginate and high-fat pectin to form a composite wall material. This material is then processed with vegetable oil through emulsification, cold storage, and vacuum drying. The phytosterols form a fibrous network framework, which, along with the long-chain saturated fatty acids, creates a dense network structure through intermolecular interactions. The composite wall material, with its affinity / repulsion properties, precisely matches the core material, forming an effective encapsulation barrier while also penetrating the gaps in the core material to enhance stability. This design significantly improves the oil encapsulation effect, reduces surface oil seepage, and significantly enhances oxidative stability, fundamentally solving the industry problems of easy leakage and short shelf life associated with traditional powdered oils. 2. This invention uses high-purity food-grade protein as raw material and employs a stepwise enzymatic hydrolysis technique using alkaline protease and flavor protease, combined with pH adjustment, filtration, and concentration processes. High-purity protein provides a high-quality substrate for the enzymatic hydrolysis reaction. Alkaline protease efficiently breaks down the large protein molecular structure, while flavor protease precisely removes terminal amino acids. The synergistic effect of these two processes enriches umami amino acids while simultaneously degrading undesirable components such as bitter peptides. This technology eliminates the need for artificial flavor enhancers, resulting in a naturally rich and mellow flavor, and significantly improves amino acid conversion and digestibility, thereby enhancing the nutritional value. 3. This invention selects fresh fruits and vegetables rich in vitamins and dietary fiber, and combines them with natural flavoring agents such as pepper powder and garlic powder. The mixture is then processed through refined processes including blanching, low-temperature drying, pulverizing, and sieving to create a compound fruit and vegetable powder. The low-temperature processing maximizes the retention of heat-sensitive nutrients and natural aromas in the fruits and vegetables, while the natural flavoring agents complement the umami amino acids and oil flavors, enriching the product's flavor profile. This combination not only overcomes the nutritional limitations of traditional seasoning powders but also avoids the greasy clumping problem caused by oil seepage, making it suitable for various dietary needs. Attached Figure Description

[0024] Figure 1 Comparison of the oil carrying capacity, surface oil content and encapsulation rate of the food seasoning powders provided in Examples 1-4 and the comparative examples of the present invention; Figure 2 Comparison of oil particle size of food seasoning powders provided in Examples 1-4 and comparative examples of the present invention; Figure 3Comparison of the zeta potential of the oils in the food seasoning powders provided in Examples 1-4 and the comparative examples of this invention. Detailed Implementation

[0025] To make the purpose, technical solution and advantages of this application clearer, the following embodiments are used to further describe this application in detail. All raw materials involved in this application can be obtained commercially. Example 1

[0026] (1) Preparation of umami amino acid flavor mother liquor: Weigh 100 g whey protein isolate, add 1000 mL distilled water at 30 ℃, add 1 mol / L sodium hydroxide solution to adjust the pH to 7.5, 8.0 and 8.5 respectively, heat to 50 ℃ and keep at a constant temperature to obtain the substrate. Take 1.0 g Bacillus subtilis alkaline protease, add 30 mL distilled water at 30 ℃ to dissolve, add the substrate, and use a stirrer to stir (stirring speed is 350 rpm / min, stirring time is 6 h) for enzymatic hydrolysis, and add sodium hydroxide solution every 1 h to adjust the pH value to obtain the preliminary enzymatic hydrolysate; add 1 mol / L food grade lactic acid to the preliminary enzymatic hydrolysate to adjust the pH to 6.0, and cool to 50 ℃ to obtain the pretreated enzymatic hydrolysate; take 0.5 g Aspergillus oryzae aminopeptidase, add 20 mL distilled water at 30 ℃ to dissolve, add the pretreated enzymatic hydrolysate and stir with a stirrer (stirring speed is 350 rpm / min, stirring time is 2 h) for 2 h. h) The enzymatic hydrolysate was placed in a water bath (90℃) and kept warm for 15 min. After cooling, it was centrifuged (centrifugation speed 10000 r / min, centrifugation time 20 min). The supernatant was passed through a 0.45 μm organic filter membrane. The hydrolysate was placed in a vacuum freeze dryer (vacuum degree 0.08 MPa, vacuum temperature 55 ℃) and concentrated for 3 h to obtain umami amino acid flavor mother liquor. (2) Preparation of high oil-carrying capacity powdered oil containing umami amino acids: With a gelling factor of 15% composed of β-sitosterol and palmitic acid, β-sitosterol and palmitic acid were mixed at a ratio of 2:3 and added to 100 mL of soybean oil preheated to 100 °C. The mixture was stirred until fully dissolved and then refrigerated in a refrigerator (4 °C) for 12 h to solidify. 10.0 mL of distilled water and 2.0 mL of umami amino acid flavor stock solution were added and homogenized using a homogenizer (homogenization speed 12000 r / min, homogenization time 15 min) to obtain a gel emulsion, which is the core material. 0.5 g of sodium alginate and 2.0 g of high-fat pectin were weighed and added to 50 mL of distilled water at 45 °C and stirred until no particles were present. The mixture was homogenized using a homogenizer (homogenization speed 10000 r / min, homogenization time 15 min). The wall material emulsion was obtained by homogenizing the core material and wall material at a volume ratio of 1:4 and homogenizing them using a homogenizer (homogenization speed of 900 rpm / min, homogenization time of 10 min) to obtain the sample emulsion. 30 g of the emulsion sample was weighed and placed in a 90 mm petri dish. It was first pre-frozen in a refrigerator (-18 ℃) for 2 h, then frozen in an ultra-low temperature freezer (-80 ℃) for 6 h, and finally placed in a vacuum freeze dryer (cold trap temperature of -50 ℃, vacuum degree of 10). -5 (Pa) dried for 48 h to obtain powder; (3) Preparation of high oil-loading powdered oil flavoring powder containing umami amino acids: 30 g of shiitake mushrooms, broccoli and spinach were weighed, washed and blanched in boiling water for 40 s, then drained and dried in a drying oven (70 ℃) for 12 h to obtain a dried sample. The dried sample was placed in a pulverizer for 5 min until the material was uniform and fine particles, and then passed through a 120 mesh standard sieve to obtain fruit and vegetable powder. The high oil-loading powdered oil containing umami amino acids, compound fruit and vegetable powder, pepper powder and the remaining umami amino acid flavor mother liquor were placed in a mixer and mixed at room temperature for 15 min to obtain the high oil-loading powdered oil flavoring powder containing umami amino acids. Example 2

[0027] (1) Preparation of umami amino acid flavor mother liquor: Weigh 100 g defatted fish protein, add 1000 mL distilled water at 30 ℃, add 1 mol / L sodium hydroxide solution to adjust pH to 8.0, heat to 50 ℃ and keep at a constant temperature to obtain substrate. Take 1.0 g of Bacillus amyloliquefaciens alkaline protease, add 30 mL distilled water at 30 ℃ to dissolve, add substrate, and stir with a mixer (stirring speed 300 rpm / min, stirring time 5 h) for enzymatic hydrolysis, and add sodium hydroxide solution every 1 h to adjust pH value to obtain preliminary hydrolysate; add 1 mol / L food grade citric acid to the preliminary hydrolysate to adjust pH to 6.0, and cool to 40 ℃, 45 ℃, 50 ℃, 55 ℃ and 60 ℃ respectively to obtain pretreated hydrolysate; take 0.5 g of Aspergillus oryzae compound flavor protease, add 20 mL distilled water at 30 ℃ to dissolve, add pretreated hydrolysate and stir with a mixer (stirring speed 250 rpm / min). The enzymatic hydrolysate was obtained by stirring at rpm / min for 3 h. It was then placed in a water bath (90 ℃) and kept warm for 15 min. After cooling, it was centrifuged and the supernatant was passed through a 0.45 μm organic filter membrane. The hydrolysate was concentrated in a vacuum freeze dryer (vacuum degree of 0.09 MPa, vacuum temperature of 60 ℃) for 3 h to obtain umami amino acid flavor mother liquor. (2) Preparation of high oil-loading powdered oil containing umami amino acids: Compared with Example 1, the soybean oil in Example 2 needs to be preheated to 110 °C; (3) Preparation of high oil-carrying capacity powdered oil seasoning powder containing umami amino acids: Compared with Example 1, in Example 2, the mixed vegetables were blanched in boiling water for 50 seconds. Example 3

[0028] (1) Preparation of umami amino acid flavor mother liquor: Weigh 100 g of soy protein isolate, add 1000 mL of distilled water at 30 ℃, add 1 mol / L sodium hydroxide solution to adjust the pH to 8.0, heat to 50 ℃ and keep constant to obtain substrate, take 1.0 g of Bacillus pumilus alkaline protease, add 30 mL of distilled water at 30 ℃ to dissolve, add substrate, use a stirrer to stir (stirring speed is 350 rpm / min, stirring time is 4 h) for enzymatic hydrolysis, and add sodium hydroxide solution every 1 h to adjust the pH value to obtain preliminary enzymatic hydrolysate; add 1 mol / L food grade malic acid to the preliminary enzymatic hydrolysate to adjust the pH to 6.0, cool to 50 ℃ to obtain pretreated enzymatic hydrolysate; take 0.5 g of compound flavor protease, add 20 mL of distilled water at 30 ℃ to dissolve, add pretreated enzymatic hydrolysate and stir with a stirrer (stirring speed is 300 rpm / min, stirring time is 3 h) to obtain enzymatic hydrolysate, place in a water bath (90 The solution was kept in a water bath at ℃ for 15 min, cooled, and centrifuged. The supernatant was passed through a 0.45 μm organic filter membrane. The resulting hydrolysate was concentrated in a vacuum freeze dryer (vacuum degree of 0.09 MPa, vacuum temperature of 55 ℃) for 3 h to obtain umami amino acid flavor mother liquor. (2) Preparation of high oil-carrying capacity powdered oil containing umami amino acids: With the addition of 15% of the gelling factor composed of β-sitosterol and palmitic acid, β-sitosterol and palmitic acid were mixed at a ratio of 2:3 and added to 100 mL of soybean oil preheated to 90 °C. The mixture was stirred until fully dissolved and then refrigerated in a refrigerator (4 °C) for 12 h to solidify. Then, 10.0 mL of distilled water and 2.0 mL of umami amino acid flavor stock solution were added and homogenized using a homogenizer (homogenization speed of 9000 r / min, homogenization time of 20 min) to obtain a gel emulsion, which is the core material. 0.5 g of sodium alginate and 2.0 g of high-fat pectin were weighed and added to 50 mL of distilled water at 40 °C, 45 °C, 50 °C, 55 °C, 60 °C, and 65 °C respectively. The mixture was stirred until no particles were present and then homogenized using a homogenizer (homogenization speed of 10000 r / min, homogenization time of 15 min). The wall material emulsion was obtained by homogenizing the core material and wall material at a volume ratio of 1:4 and homogenizing them using a homogenizer (homogenization speed 1000 rpm / min, homogenization time 10 min) to obtain the sample emulsion. 30 g of the emulsion sample was weighed and placed in a 90 mm petri dish. It was first pre-frozen in a refrigerator (-18 ℃) for 2 h, then frozen in an ultra-low temperature freezer (-80 ℃) for 6 h, and finally placed in a vacuum freeze dryer (cold trap temperature -50 ℃, vacuum degree 10). -5 (Pa) dried for 48 h to obtain powder; (3) Preparation of high oil-carrying capacity powdered oil seasoning powder containing umami amino acids: Compared with Example 1, in Example 3, the mixed vegetables were blanched in boiling water for 60 seconds. Example 4

[0029] Preparation of umami amino acid flavor mother liquor: Compared with Example 3, Example 4 uses Bacillus amyloliquefaciens alkaline protease and Aspergillus oryzae aminopeptidase; (2) Preparation of high oil-carrying capacity powdered oil containing umami amino acids: With the addition of 15% of the gelling factor composed of β-sitosterol and palmitic acid, β-sitosterol and palmitic acid were mixed at ratios of 0:1, 1:4, 2:3, 3:2, 4:1, and 1:0, respectively, and added to 100 mL of soybean oil preheated to 90 °C. The mixture was stirred until fully dissolved and then refrigerated in a refrigerator (4 °C) for 12 h to solidify. Then, 10.0 mL of distilled water and 2.0 mL of umami amino acid flavor stock solution were added, and the mixture was homogenized using a homogenizer (homogenization speed of 12000 r / min, homogenization time of 20 min) to obtain a gel emulsion, which is the core material. 0.5 g of sodium alginate and 2.0 g of high-fat pectin were weighed and added to 50 mL of distilled water at 45 °C and stirred until there were no particles. The mixture was then homogenized using a homogenizer (homogenization speed of 10000 r / min, homogenization time of 20 min). The wall material emulsion was obtained by homogenizing the core material and wall material at a volume ratio of 1:4 and homogenizing them using a homogenizer (homogenization speed of 1100 rpm / min, homogenization time of 15 min). 30 g of the emulsion sample was weighed and placed in a 90 mm petri dish. It was pre-frozen in a refrigerator (-18 ℃) for 2 h, then frozen in an ultra-low temperature freezer (-80 ℃) for 6 h, and finally placed in a vacuum freeze dryer (cold trap temperature of -50 ℃, vacuum degree of 10). -5 (Pa) dried for 48 h to obtain powder; (3) Preparation of high oil-carrying capacity powdered oil seasoning powder containing umami amino acids: Compared with Example 1, in Example 4, the mixed vegetables were blanched in boiling water for 50 seconds.

[0030] Comparative Example (1) Preparation of umami amino acid flavor mother liquor: Weigh 100 g whey protein isolate, add 1000 mL distilled water at 30 ℃, add 1 mol / L sodium hydroxide solution to adjust pH to 8.0, heat to 50 ℃ and keep constant temperature to obtain substrate. Take 1.0 g Bacillus subtilis alkaline protease, add 30 mL distilled water at 30 ℃ to dissolve, add substrate, and use a stirrer to stir (stirring speed is 350 rpm / min, stirring time is 6 h) for enzymatic hydrolysis, and add sodium hydroxide solution every 1 h to adjust the pH value to obtain preliminary enzymatic hydrolysate; add 1 mol / L food grade lactic acid to the preliminary enzymatic hydrolysate to adjust pH to 6.0, cool to 50 ℃ to obtain pretreated enzymatic hydrolysate; take 0.5 g Aspergillus oryzae aminopeptidase, add 20 mL distilled water at 30 ℃ to dissolve, add pretreated enzymatic hydrolysate and stir with a stirrer (stirring speed is 350 rpm / min, stirring time is 2 h) to obtain enzymatic hydrolysate, and place in a water bath (90 ℃). The solution was kept in a water bath at ℃ for 15 min, cooled, and then centrifuged (centrifugation speed 10000 r / min, centrifugation time 20 min). The supernatant was passed through a 0.45 μm organic filter membrane. The resulting hydrolysate was placed in a vacuum freeze dryer (vacuum degree 0.08 MPa, vacuum temperature 55 ℃) and concentrated for 3 h to obtain umami amino acid flavor mother liquor. (2) Preparation of high oil-loading powdered oil containing umami amino acids: With the addition of 15% gelling factor composed of β-sitosterol and palmitic acid, 100 mL of pure oil was heated to 100 °C and placed in a refrigerator (4 °C) for refrigeration and solidification for 12 h. Then, 10 mL of distilled water and 2.0 mL of umami amino acid flavor stock solution were added, and homogenized using a homogenizer (homogenization speed 12000 r / min, homogenization time 15 min) to obtain a gel emulsion, which is the core material; 0.5 g of sodium alginate and 2.0 g of high-fat pectin were weighed and added to 50 mL of distilled water at 45 °C and stirred until there were no particles. The mixture was homogenized using a homogenizer (homogenization speed 10000 r / min, homogenization time 15 min) to obtain a wall material emulsion; the core material and wall material were mixed at a volume ratio of 1:4 and homogenized using a homogenizer (homogenization speed 900 rpm / min, homogenization time 10 min) to obtain a sample emulsion; 30 The emulsion sample was placed in a 90 mm Petri dish, pre-frozen in a refrigerator (-18 ℃) for 2 h, then frozen in an ultra-low temperature freezer (-80 ℃) for 6 h, and finally placed in a vacuum freeze dryer (cold trap temperature -50 ℃, vacuum degree 10). -5 (Pa) dried for 48 h to obtain powder; (3) Preparation of high oil-loading powdered oil flavoring powder containing umami amino acids: 30 g of shiitake mushrooms, broccoli and spinach were weighed, washed and blanched in boiling water for 40 s, then drained and dried in a drying oven (70 ℃) for 12 h to obtain a dried sample. The dried sample was placed in a pulverizer for 5 min until the material was uniform and fine particles, and then passed through a 120 mesh standard sieve to obtain fruit and vegetable powder. The high oil-loading powdered oil containing umami amino acids, compound fruit and vegetable powder, onion powder and the remaining umami amino acid flavor mother liquor were placed in a mixer and mixed at room temperature for 15 min to obtain the high oil-loading powdered oil flavoring powder containing umami amino acids.

[0031] Determination of surface oil in powdered grease: Weigh 2.0 g of powdered grease sample (denoted as m) into a 50 mL stoppered conical flask, add 30 mL of n-hexane and shake for 30 seconds; after filtering the mixture, wash the conical flask and filter residue with a small amount of n-hexane, and transfer the entire filtrate to a flat-bottomed flask at 75 ℃ to constant weight (denoted as m1). Remove the n-hexane by rotary evaporation at 85 ℃ water bath and 50 rpm / min, and then dry in a 75 ℃ electric hot air drying oven for 24 h to constant weight. After cooling to room temperature, weigh accurately (denoted as m2).

[0032]

[0033] m: Mass of powdered oil sample; m1: Mass of empty round-bottom flask; m2: Mass of surface oil and round-bottom flask Determination of oil loading in powdered oils: Weigh 2.0 g of sample (denoted as m3), wrap it in filter paper, and place it in the extraction tube of a Soxhlet extractor; connect a constant-weight flat-bottom flask (denoted as m4) to the extractor, add 90 mL of n-hexane, and extract by reflux in a water bath at 85 ℃ for 9 h. After extraction, recover and evaporate the n-hexane using a rotary evaporator, dry the flask in a forced-air drying oven at 75 ℃ for 2 h to constant weight, cool to room temperature, and weigh accurately (denoted as m5).

[0034]

[0035] m3: Mass of powdered oil sample; m4: Mass of empty round-bottom flask; m5: Mass of total oil and round-bottom flask Determination of the encapsulation rate of powdered oil: The encapsulation rate of powdered oil is equal to the oil carrying capacity of the powdered oil minus the surface oil content of the powdered oil, divided by the oil carrying capacity of the powdered oil.

[0036]

[0037] The food seasoning powders obtained in Examples 1-4 and the comparative examples were tested, and the test results are shown in Tables 1 and 2.

[0038] Table 1

[0039] Table 2

[0040] Table 1 shows that the oil loading, surface oil content, and encapsulation efficiency of the system all exhibit certain trends with changes in the ratio of β-sitosterol to palmitic acid. At a β-sitosterol to palmitic acid ratio of 2:3, the oil loading was highest at 83.05%, with a surface oil content of 35.34% and a relatively low encapsulation efficiency of 58.03%. As the proportion of β-sitosterol further increased, the surface oil content first increased and then decreased, while the encapsulation efficiency first decreased and then increased. In the pure β-sitosterol system (1:0), the encapsulation efficiency was highest at 67.70%, and the surface oil content was 25.51%. In contrast, the pure palmitic acid system (0:1) had an encapsulation efficiency of 61.94% and a surface oil content of 27.77%. This indicates that a single gelling factor may be more conducive to forming a stable encapsulation structure under certain conditions, while non-optimal ratios can easily cause network inhomogeneity, leading to increased oil exudation.

[0041] Table 2 shows that the emulsion particle size is relatively small in the pure oil system. When an appropriate amount of β-sitosterol is introduced, the particle size increases significantly at a ratio of 0:1, while it decreases significantly and remains stable at ratios of 1:4, 2:3, and 3:2. When the gelling factor ratio continues to increase to 1:0, the particle size increases again. This phenomenon reveals the mechanism by which the gelling factor ratio affects emulsion behavior by regulating the network structure: a suitable ratio can form stable intermolecular synergistic effects, thereby reducing particle size; while component imbalance can lead to structural defects or excessive compaction, thus affecting the final particle size distribution of the emulsion system. The absolute values ​​of the Zeta potentials of all samples are higher than 40 mV, indicating that all emulsions have good physical stability, and the particles are difficult to aggregate due to strong electrostatic repulsion.

Claims

1. A high-oil-loading powdered oil and flavoring powder containing umami amino acids, comprising the following components by weight percentage: Umami amino acid flavoring mother liquor 5%–10%, high oil-carrying capacity powdered oil containing umami amino acids 20%–30%, compound fruit and vegetable powder 30%–45%, and flavoring additives 20%–30%.

2. The high oil-loading powdered oil flavoring powder containing umami amino acids according to claim 1, wherein the umami amino acid flavor mother liquor is prepared according to the following method: Step (1): Add 1000 mL of distilled water at 30 ℃ to 100 g of food-grade protein with a protein content ≥90% to obtain protein solution; Step (2): Add an alkaline solution to the protein solution to adjust the pH to 7.5-8.5, heat to 50 ℃ and hold at that temperature to obtain the substrate; Step (3): Dissolve food-grade alkaline protease at a mass ratio of 1:100 with substrate in 30 mL of 30 °C distilled water to obtain alkaline protease solution; Step (4): Add alkaline protease solution to substrate, stir and hydrolyze to obtain preliminary hydrolysate; Step (5): Add acidic solution to the preliminary enzymatic hydrolysate to adjust the pH to 6.0 and cool to 40-60 ℃ to obtain the pretreated enzymatic hydrolysate; Step (6): Dissolve the food-grade flavor protease at a mass ratio of 1:200 to the substrate in 20 mL of 30 °C distilled water to obtain the flavor protease solution; Step (7): Add the flavor protease solution to the pretreated hydrolysate and stir to obtain the hydrolysate; Step (8): Place the enzymatic hydrolysate in a water bath and keep it warm for 15 minutes, then cool it to room temperature to obtain the cooled enzymatic hydrolysate. Step (9): Centrifuge the cooled enzymatic hydrolysate, and then filter the supernatant through an organic membrane to obtain the hydrolysate; Step (10): The hydrolysate is concentrated in a vacuum freeze dryer for 3 hours to obtain a flavorful amino acid flavor mother liquor.

3. The high oil-loading powdered oil and fat seasoning powder containing umami amino acids according to claim 2, characterized in that, When preparing the umami amino acid flavor mother liquor, the food-grade protein in step (1) is one of soy protein isolate, whey protein isolate, and defatted fish protein; the alkaline solution in step (2) is a 1 mol / L sodium hydroxide solution; the food-grade alkaline protease in step (3) is one of Bacillus amyloliquefaciens alkaline protease, Bacillus subtilis alkaline protease, and Bacillus pumilus alkaline protease; the acidic solution in step (5) is one of 1 mol / L food-grade citric acid, 1 mol / L food-grade lactic acid, and 1 mol / L food-grade malic acid; and the food-grade flavor protease in step (6) is one of Aspergillus oryzae compound flavor protease, Aspergillus oryzae aminopeptidase, and compound flavor protease.

4. The high oil-loading powdered oil and fat seasoning powder containing umami amino acids according to claim 2, characterized in that, When preparing the umami amino acid flavor mother liquor, the stirring speed in step (4) is 250-350 rpm / min, the stirring time is 4-6 h, and 1 mol / L sodium hydroxide solution is added every 1 h to adjust the pH value; the stirring speed in step (7) is 250-350 rpm / min, the stirring time is 2-3 h; the water bath temperature in step (8) is 90-95 ℃; the centrifugation speed in step (9) is 8000-10000 r / min, the centrifugation time is 20 min, and the pore size of the organic filter membrane is 0.45 μm; the vacuum degree in step (10) is 0.08-0.09 MPa, and the vacuum temperature is 55-60 ℃.

5. The high oil-loading powdered oil and fat seasoning powder containing umami amino acids according to claim 1, characterized in that, The high-oil-loading powdered oil containing umami amino acids is prepared according to the following method: Step (1): Add 15% of the gelling agent by weight of the vegetable oil. Mix the gelling agent at a ratio of 0:1 to 1:0 and then mix it with 100 mL of heated vegetable oil. Heat and stir until a completely transparent oil is obtained. After refrigeration and solidification for 12 h, a solid oil gel is obtained. Step (2): Add 10.0 mL of distilled water and 2.0 mL of umami amino acid flavoring mother liquor to the solid oil gel, and homogenize to obtain a gel emulsion, i.e., the core material; Step (3): Mix the wall materials according to the ratio, add 50 mL of distilled water at 40-65 ℃ and stir until there are no particles, then homogenize to obtain a wall material gel emulsion; Step (4): Mix the core material and the wall material at a volume ratio of 1:4 and homogenize to obtain a sample emulsion; Step (5): Freeze the sample emulsion to obtain a frozen sample emulsion; Step (6): Place the frozen sample emulsion into a vacuum freeze dryer and dry for 48 h to obtain a powdered oil with high oil loading containing umami amino acids.

6. The high oil-loading powdered oil and fat seasoning powder containing umami amino acids according to claim 5, characterized in that, When preparing the powdered oil with high oil carrying capacity containing umami amino acids, the gelling factor in step (1) is β-sitosterol and palmitic acid; the wall material in step (3) is sodium alginate and high-fat pectin.

7. The high oil-loading powdered oil and fat seasoning powder containing umami amino acids according to claim 5, characterized in that, When preparing the powdered oil containing umami amino acids with high oil loading capacity, the vegetable oil in step (1) is heated to 90-110 ℃; the homogenization speed in steps (2) and (3) is 8000-12000 r / min and the homogenization time is 15-20 min; the homogenization speed in step (4) is 900-1100 rpm / min and the homogenization time is 10-15 min; step (5) specifically involves: taking out the sample emulsion and dispensing it into a petri dish, pre-freezing it at -18 ℃ for 2 h, and then placing it at -80 ℃ for 6 h to obtain a frozen emulsion sample.

8. The high oil-loading powdered oil and fat seasoning powder containing umami amino acids according to claim 1, characterized in that, The high oil-carrying capacity powdered oil and flavoring powder containing umami amino acids is prepared according to the following method: Accurately weigh 30.0 g of mixed fresh fruits and vegetables, rinse them, blanch them in boiling water for 30-60 seconds, drain and dry them, and pulverize them through a 120-mesh sieve to obtain compound fruit and vegetable powder; then mix the compound fruit and vegetable powder with the remaining umami amino acid flavor mother liquor, high oil-loading powder oil containing umami amino acids, and seasoning additives at room temperature for 15 minutes to obtain high oil-loading powder oil seasoning powder containing umami amino acids.

9. The high oil-loading powdered oil and fat seasoning powder containing umami amino acids according to claim 8, characterized in that, The fruits and vegetables are one or a mixture of broccoli, shiitake mushrooms, spinach, and tomatoes; the seasoning additives are one or a mixture of pepper powder, onion powder, garlic powder, and salt, accounting for 20%-30% of the total weight of the seasoning powder.

10. A high-oil-loading powdered oil flavoring powder containing umami amino acids, prepared by the method described in any one of claims 1-9.

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