Truffle mushroom vegetable fresh compound seasoning with salty and fresh taste and preparation method thereof

Abstract

The application discloses a tricholoma matsutake mushroom and vegetable fresh composite seasoning and belongs to the field of food seasoning processing. The seasoning contains 7-15 parts of edible mushroom composite enzymatic extract, 5-15 parts of laminaria enzymatic extract, 35-45 parts of edible salt and other raw materials in terms of mass fraction; the edible mushroom composite enzymatic extract and the laminaria enzymatic extract are respectively prepared through a two-step enzymatic process, and the edible mushroom contains multiple rare mushroom species such as tricholoma matsutake and lentinus edodes. The seasoning takes rare edible mushroom and laminaria as the umami core, and is compounded with kale powder and fruit and vegetable powder, is rich in flavor and nutrition, and has the functions of seasoning and nutrition supplementing; the umami synergy is realized through the enzymatic process, the umami strength is high, and the taste is mellow; the raw materials are natural and free of chemical synthetic umami agents, the utilization rate of the raw materials is high, the clean label trend is met, the seasoning can be applied to the field of high-end soup bases and the like, and the product has high added value.

Description

Technical Field

[0001] This invention relates to the field of food seasoning processing technology, specifically to a natural and healthy compound seasoning with rare edible fungi and kelp as the core of umami flavor, compound vegetable and fruit ingredients, and a salty and savory taste, as well as its preparation method and application. Background Technology

[0002] With consumers' growing demand for healthy eating and natural flavors, the market's requirements for seasonings have evolved from simply increasing saltiness and umami to offering more complex flavors and nutritional benefits. Traditional umami seasonings, such as monosodium glutamate (MSG) and chicken bouillon, while providing basic umami, offer a single flavor profile, lacking complexity, and excessive use may cause discomfort such as dry mouth. In recent years, natural umami agents, such as yeast extracts and mushroom powder, have become increasingly popular, offering richer and fuller flavors and tastes.

[0003] However, existing natural compound seasonings still have some shortcomings: First, the sources of umami substances are singular, mostly relying on single strains of bacteria or extracts. The synergistic effect of umami peptides and flavor nucleotides (such as 5'-IMP and 5'-GMP) has not been fully developed and utilized. If the production process of umami peptides is not perfect, a slight bitterness may occasionally occur, resulting in room for improvement in the intensity and complexity of umami flavor. Second, product forms and applications are limited. Most products are in powder form, which is prone to absorbing moisture and clumping, has poor flowability, and does not dissolve or disperse well in cooking, affecting ease of use and the final product's taste. Third, there is insufficient consideration for both nutritional and functional components, focusing primarily on flavoring while giving less consideration to the diversification of health components such as dietary fiber and trace elements. Currently, some extraction and production processes for umami substances from edible fungi and seafood products have been disclosed in China. For example, umami is enhanced by enzymatic hydrolysis of shrimp, fish, and shellfish and the byproduct shrimp paste. However, the raw materials are limited to animal-based seafood, which limits the target audience, and the process does not involve the synergy between plant-based umami substances and nucleotides (patent number CN202410943090.1). In addition, a sodium-reduced fresh salt with edible fungi extract as the core (patent number CN202211038169.7) utilizes the natural umami peptides of edible fungi, but its enzymatic hydrolysis process is relatively simple and does not have a refined design for cell wall disruption and targeted extraction of nucleotides. Summary of the Invention

[0004] Technical issues Existing natural compound seasonings suffer from several drawbacks, including a single source of umami substances, insufficient synergistic effects of umami peptides and flavor nucleotides, imperfect processing leading to slight bitterness, and suboptimal umami intensity and complexity. Furthermore, most products are powdery, prone to moisture absorption and clumping, and exhibit poor solubility and dispersibility. They also lack sufficient balance in terms of nutritional and functional components. Therefore, there is a need to develop a granular compound seasoning that integrates the advantages of multiple natural ingredients, maximizes the release and combination of different umami components through precise enzymatic hydrolysis technology, and simultaneously addresses nutritional and physical properties (such as solubility and anti-caking properties).

[0005] Technical content To address the aforementioned technical problems, this invention provides a matsutake mushroom and vegetable compound seasoning and its preparation method. The purpose of this invention is to achieve synergistic effects of multiple umami substances by using stepwise compound enzymatic hydrolysis technology to target and release umami peptides and flavor nucleotides from edible fungi, and to efficiently extract umami amino acids from kelp. Simultaneously, this invention also aims to combine the above-mentioned enzymatic hydrolysates with various fungi and vegetable powders, dietary fiber, etc., through a scientific compounding system to obtain a nutritionally complete and flavor-rich seasoning base. Furthermore, through a wet granulation process, the seasoning is made into a granular product with good flowability, excellent solubility, and resistance to clumping, thus improving the user experience.

[0006] To achieve the above objectives, the present invention provides a matsutake mushroom and vegetable compound seasoning, wherein the compound seasoning comprises, by weight parts, 7-15 parts of edible fungi compound enzymatic hydrolysis extract, 5-15 parts of kelp enzymatic hydrolysis extract, 35-45 parts of edible salt, 10-20 parts of edible fungi compound raw material powder, 3-7 parts of kale powder, and 13-20 parts of fruit and vegetable compound raw material powder.

[0007] Furthermore, the compound seasoning, by weight, consists of 10-14 parts of edible fungi compound enzymatic hydrolysis extract, 6-12 parts of kelp enzymatic hydrolysis extract, 42-45 parts of edible salt, 14-15 parts of edible fungi compound raw material powder, 4-5 parts of kale powder, and 15-18 parts of fruit and vegetable compound raw material powder.

[0008] Specifically, the compound seasoning, by weight, consists of 12 parts of edible fungi compound enzymatic hydrolysis extract, 6 parts of kelp enzymatic hydrolysis extract, 45 parts of edible salt, 15 parts of edible fungi compound raw material powder, 5 parts of kale powder, and 17 parts of fruit and vegetable compound raw material powder.

[0009] Specifically, the compound seasoning, by weight, consists of 14 parts of edible fungi compound enzymatic hydrolysis extract, 10 parts of kelp enzymatic hydrolysis extract, 42 parts of edible salt, 15 parts of edible fungi compound raw material powder, 4 parts of kale powder, and 15 parts of fruit and vegetable compound raw material powder.

[0010] Specifically, the compound seasoning, by weight, consists of 10 parts of edible fungi compound enzymatic hydrolysis extract, 12 parts of kelp enzymatic hydrolysis extract, 42 parts of edible salt, 14 parts of edible fungi compound raw material powder, 4 parts of kale powder, and 18 parts of fruit and vegetable compound raw material powder.

[0011] Furthermore, the preparation method of the edible fungus compound enzymatic hydrolysis extract is as follows: edible fungus powder and water are mixed (8-12 times the total mass of edible fungus powder), the pH of the system is adjusted to 5.0-6.5, and then a compound protease and β-glucanase are added sequentially for the first stage of enzymatic hydrolysis; then the pH is adjusted to 6.0-7.0, and 5'-phosphodiesterase is added for the second stage of enzymatic hydrolysis; after the enzymatic hydrolysis is completed, the enzyme is inactivated, the supernatant is filtered, concentrated and dried to obtain an edible fungus compound enzymatic hydrolysis extract rich in umami peptides and flavor nucleotides.

[0012] Furthermore, the edible mushroom powder includes one or more of the following: matsutake mushroom powder, shiitake mushroom powder, chanterelle powder, maitake mushroom powder, lion's mane mushroom powder, porcini mushroom powder, and morel mushroom powder.

[0013] Furthermore, the edible fungi, by weight, include 20-30 parts matsutake powder, 20-30 parts shiitake powder, 5-15 parts chanterelle powder, 10-20 parts maitake mushroom powder, 10-20 parts lion's mane mushroom powder, 1-10 parts porcini mushroom powder, and 1-10 parts morel mushroom powder.

[0014] Specifically, the edible fungi, by weight, consist of 25 parts matsutake powder, 25 parts shiitake mushroom powder, 10 parts chanterelle powder, 15 parts maitake mushroom powder, 15 parts lion's mane mushroom powder, 5 parts porcini mushroom powder, and 5 parts morel mushroom powder.

[0015] Furthermore, the edible fungus powder is obtained by selecting fresh edible fungus raw materials, removing impurities and rotten parts, cutting them into uniform small pieces or thin slices, drying them with hot air at low temperature or vacuum, and then processing them through coarse crushing, ultra-fine crushing, and sieving.

[0016] Furthermore, in the preparation method of the edible fungus compound enzymatic hydrolysis extract, the amount of flavor protease added is 5~15 U / g substrate; the amount of neutral protease added is 10~15 U / g substrate; the amount of β-glucanase added is 60~80 U / g substrate; the amount of 5'-phosphodiesterase added is 1~5 U / g substrate; and the substrate is the mass of edible fungus powder.

[0017] Furthermore, the first stage of enzymatic hydrolysis is carried out at a temperature of 45-55℃ for 2-3 hours.

[0018] Furthermore, the second stage of enzymatic hydrolysis is carried out at a temperature of 50-55℃ for 1-2 hours.

[0019] Furthermore, the preparation method of kelp enzymatic hydrolysis extract is as follows: kelp powder is added to 10-15 times its weight of water, the pH of the system is adjusted to 4.5-6.0, cellulase and pectinase are added for the first stage of enzymatic hydrolysis; then the pH is adjusted to 6.5-7.5, and neutral protease is added for the second stage of enzymatic hydrolysis; after the enzymatic hydrolysis is completed, the enzymes are inactivated, the supernatant is concentrated and dried to obtain kelp enzymatic hydrolysis extract rich in umami amino acids.

[0020] Furthermore, the kelp powder is obtained by selecting fresh kelp raw materials, removing impurities and rotten parts, cutting them into uniform small pieces or thin slices, drying them with hot air at low temperature or vacuum, and then processing them through coarse crushing, ultra-fine crushing, and sieving.

[0021] Furthermore, in the preparation method of kelp enzymatic hydrolysis extract, the amount of cellulase added is 1000~1500 U / g substrate; the amount of pectinase added is 50~150 PECTU / g substrate; the amount of neutral protease added is 5~10 U / g substrate; and the substrate is the mass of kelp powder.

[0022] Furthermore, the first stage of enzymatic hydrolysis is carried out at a temperature of 40-55℃ for 1.5-3 hours.

[0023] Furthermore, the second stage of enzymatic hydrolysis is carried out at a temperature of 50-55℃ for 2-3 hours.

[0024] Furthermore, the edible fungi compound raw material powder includes one or more of matsutake mushroom powder, shiitake mushroom powder, chanterelle powder, maitake mushroom powder, porcini mushroom powder, and morel mushroom powder.

[0025] Furthermore, the edible fungi compound raw material powder, by weight, includes 25-35 parts matsutake powder, 25-35 parts shiitake powder, 10-20 parts chanterelle powder, 5-15 parts maitake mushroom powder, 5-15 parts morel powder and 1-10 parts porcini mushroom powder.

[0026] Specifically, the edible fungi compound raw material powder, by weight, consists of 30 parts matsutake powder, 30 parts shiitake powder, 15 parts chanterelle powder, 10 parts maitake mushroom powder, 10 parts morel powder and 5 parts porcini mushroom powder.

[0027] Furthermore, the aforementioned edible fungus compound raw material powder is obtained by selecting fresh edible fungus raw materials, removing impurities and rotten parts, cutting them into uniform small pieces or thin slices, drying them with hot air at low temperature or vacuum, and then processing them through coarse crushing, ultra-fine crushing, and sieving.

[0028] Furthermore, kale powder is made by selecting fresh kale raw materials, removing impurities and rotten parts, cutting them into uniform small pieces or thin slices, drying them with hot air at low temperature or vacuum, and then processing them through coarse crushing, ultra-fine crushing, and sieving.

[0029] Furthermore, the fruit and vegetable compound raw material powder includes starch, white sugar, and fruit and vegetable powder.

[0030] Furthermore, the fruit and vegetable compound raw material powder, by weight, includes 50-70 parts starch, 5-15 parts white sugar, and 25-35 parts fruit and vegetable powder.

[0031] Furthermore, the fruit and vegetable powder is a powdered product made from fresh fruits and vegetables as single or compound raw materials through physical processing. It retains most of the natural nutrients such as dietary fiber, vitamins, and minerals in the raw materials, without the addition of enzyme preparations or harmful additives. It can be widely used in the fields of food and seasoning, and has both nutritional supplementation and flavor regulation functions.

[0032] Furthermore, the preparation process of the fruit and vegetable powder is as follows: Select fresh fruit and vegetable raw materials, clean them thoroughly to remove impurities, rotten parts and inedible parts, cut them into uniform small pieces or thin slices, and use physical drying methods such as hot air low temperature drying, vacuum drying or freeze drying to dry to a moisture content of ≤8%. After drying, the powder is coarsely crushed and ultra-finely crushed, and then passed through an 80-100 mesh sieve to obtain the finished fruit and vegetable powder.

[0033] Furthermore, the fruit and vegetable compound raw material powder, by weight, includes 50-70 parts starch, 5-15 parts white sugar, 5-15 parts apple powder, 5-15 parts carrot powder, 1-10 parts white kidney bean extract powder, 1-10 parts citrus dietary fiber powder and 1-10 parts flaxseed dietary fiber powder.

[0034] Furthermore, the fruit and vegetable compound raw material powder, by weight, includes 60 parts starch, 10 parts white sugar, 8 parts apple powder, 8 parts carrot powder, 6 parts white kidney bean extract powder, 4 parts citrus dietary fiber powder, and 4 parts flaxseed dietary fiber powder.

[0035] Furthermore, apple powder, carrot powder, white kidney bean extract powder, citrus dietary fiber powder, and flaxseed dietary fiber are added to supplement dietary fiber and vitamins, and can be replaced with other similar substances. For example, apple powder can be replaced with pear powder or hawthorn powder; carrot powder can be replaced with pumpkin powder or sweet pepper powder; white kidney bean extract powder can be replaced with pea extract powder or chickpea extract powder; citrus dietary fiber powder can be replaced with apple dietary fiber powder or oat dietary fiber powder; and flaxseed dietary fiber can be replaced with chia seed dietary fiber or wheat bran dietary fiber.

[0036] Furthermore, the apple powder and carrot powder are obtained by selecting fresh apples and carrots as raw materials, removing impurities and rotten parts, cutting them into uniform small pieces or thin slices, drying them with hot air at low temperature or vacuum, and then processing them through coarse pulverization, ultrafine pulverization, and sieving.

[0037] Furthermore, the citrus dietary fiber powder and flaxseed dietary fiber are obtained by washing, crushing, extracting (water / ethanol), filtering, concentrating, spray drying, and sieving citrus and flaxseed.

[0038] Furthermore, the white kidney bean extract powder is obtained by extracting white kidney bean powder with water, collecting the slurry, adding β-amylase for enzymatic hydrolysis, and then filtering, ultrafiltration, and drying through a ceramic membrane.

[0039] Furthermore, the extraction method for the white kidney bean extract powder can refer to CN 108703989 A, specifically as follows: Take 1 kg of white kidney beans and peel them using a dry peeling machine; pulverize the peeled white kidney beans using a dry pulverizer and pass them through a 40-mesh sieve to obtain white kidney bean powder; extract the white kidney bean powder with water at a material-to-liquid ratio of 1:3 (w / w) at a stirring speed of 60 r / min for 1 h; centrifuge the material using a horizontal screw centrifuge at a speed of 3000 r / min and a differential speed of 10 r / min, and collect the slurry; heat the slurry to 50℃ using a tubular heater, and add β-amylase at a ratio of 2.0 U / g dry weight of white kidney bean powder, and fully enzymatically hydrolyze for 2 h to obtain the enzymatic hydrolysate; filter the enzymatic hydrolysate through a ceramic membrane with a pore size of 0.6 μm and collect the filtrate; ultrafilter the filtrate through a 150 kDa ultrafiltration membrane and collect the permeate; filter the permeate through a 15 kDa ultrafiltration membrane. Ultrafiltration was performed using a kDa ultrafiltration membrane, and the retentate was collected. The retentate was then dried using a spray dryer with an inlet air temperature of 170°C and an outlet air temperature of 90°C.

[0040] The matsutake mushroom and vegetable compound seasoning provided by this invention can be used in the preparation of high-end soup bases, healthy seasoning sauces, instant meal kits, or functional seasonings.

[0041] This invention also provides a method for preparing a matsutake mushroom and vegetable compound seasoning, comprising the following steps: The edible fungi compound enzymatic hydrolysis extract, kelp enzymatic hydrolysis extract, edible salt, edible fungi compound raw material powder, kale powder, and fruit and vegetable compound raw material powder are mixed evenly. 5%-15% of the total mass of water is added to the mixture for wet granulation, followed by drying and granulation to obtain the matsutake mushroom and vegetable fresh compound seasoning.

[0042] Furthermore, the wet granulation uses a high-speed rotary granulator with a stirring speed of 100-300 r / min and a granulation time of 4-7 minutes; the drying uses a fluidized bed dryer with an inlet air temperature of 65-75℃, a material temperature controlled at 45-50℃, and drying until the moisture content is ≤4.0%.

[0043] In this invention, a stepwise compound enzymatic hydrolysis technology is used to target and release umami peptides, flavor nucleotides, and umami amino acids from edible fungi and kelp, respectively, thereby achieving a synergistic effect of multiple umami substances.

[0044] Beneficial effects (1) Rich in flavor and nutrition: The complex and rich flavor of mushrooms is provided by a variety of rare edible fungi, with matsutake as the main ingredient. The added kale powder and compound fruit and vegetable powder not only enrich the color of the product, but also introduce natural dietary fiber, vitamins and minerals, achieving the dual function of flavoring and nutritional supplementation.

[0045] (2) Umami Synergistic Effect: Through the "two-step compound enzymatic hydrolysis of edible fungi" and "targeted enzymatic hydrolysis of kelp" processes, edible fungi extracts rich in flavor nucleotides and kelp extracts rich in umami amino acids such as glutamic acid were efficiently prepared respectively. After the two were combined, the glutamate salt and nucleotide salt produced a strong "umami synergistic effect", which doubled the overall umami intensity and made the taste mellow and full-bodied, far exceeding the effect of single umami source products.

[0046] (3) High raw material utilization and high-end product positioning: The enzymatic hydrolysis process fully releases the flavor and functional components in edible fungi and kelp. The entire formula uses natural ingredients and does not contain chemically synthesized flavor enhancers, which is in line with the clean label trend and can be applied to high-end soup bases, healthy seasoning sauces, instant meal kits and other fields, with high added value. Detailed Implementation

[0047] The present invention will be further illustrated below with reference to specific embodiments and comparative examples. It should be understood that these embodiments are for illustrative purposes only and are not intended to limit the scope of the invention. Furthermore, after reading the teachings of this invention, those skilled in the art can make various alterations or modifications to the invention, and these equivalent forms also fall within the scope defined by the appended claims.

[0048] Source of raw materials Flavor protease activity of 1000 U / g (liquid) was purchased from Novozymes (China) Investment Co., Ltd.; neutral protease activity of 1500 U / g (liquid) was purchased from Novozymes (China) Investment Co., Ltd.; β-glucanase activity of 10000 U / g (solid) was purchased from Shandong Longda Biotechnology Co., Ltd.; 5'-phosphodiesterase activity of 1000 U / g (liquid) was purchased from Novozymes (China) Investment Co., Ltd.; cellulase activity of 100000 U / g (solid) was purchased from Novozymes (China) Investment Co., Ltd.; pectinase activity of 10000 PECTU / mL was purchased from Novozymes (China) Investment Co., Ltd.

[0049] Matsutake mushroom powder, shiitake mushroom powder, chanterelle powder, maitake mushroom powder, morel powder, and porcini mushroom powder were purchased from Yunnan Green Pastoral Agriculture Technology Co., Ltd., and kelp raw material powder was purchased from Shanghai Dinghe Biotechnology Co., Ltd.

[0050] White kidney bean extract and citrus dietary fiber powder were purchased from Xi'an Youshuo Biotechnology Co., Ltd.; flaxseed dietary fiber powder was purchased from Changzhou Yibo Biotechnology Co., Ltd.

[0051] Example 1 (1) Enzymatic hydrolysis of edible fungi: 500g of dried raw material powders of various edible fungi such as matsutake, shiitake, and chanterelle were mixed in the following proportions by mass (25% matsutake powder, 25% shiitake powder, 10% chanterelle powder, 15% maitake mushroom powder, 15% lion's mane mushroom powder, 5% porcini mushroom powder, and 5% morel mushroom powder). Water was added at 10 times the total mass of the raw materials, and the pH of the solution was adjusted to 5.5. 9.0g of complex protease (4.5g of flavor protease and 4.5g of neutral protease) and 3.5g of β-glucanase were added sequentially for the first stage of enzymatic hydrolysis at 50℃ for 2.5 hours. Then, the pH was adjusted to 6.0, and 2.0g of 5'-phosphodiesterase was added for the second stage of enzymatic hydrolysis at 50℃ for 2 hours. After the enzymatic hydrolysis was completed, the enzymes were inactivated, the supernatant was filtered, and then spray-dried to obtain 121.5g of edible fungi complex enzymatic hydrolysate.

[0052] (2) Segmented enzymatic hydrolysis of kelp: 500g of kelp raw powder was added to 12 times its weight of water, the pH of the solution was adjusted to 5.0, 6.0g of cellulase and 5.0g of pectinase were added for the first stage of enzymatic hydrolysis at 50℃ for 2 hours; then the pH was adjusted to 6.8, 2.5g of neutral protease was added for the second stage of enzymatic hydrolysis at 50℃ for 2 hours; after the enzymatic hydrolysis was completed, the temperature was raised to 90℃ and held for 10 minutes to inactivate the enzyme, and the supernatant was spray-dried to obtain 51.8g of kelp enzymatic hydrolysate.

[0053] (3) Compounding and granulation: Based on dry matter weight (total 100 parts), 12 parts of the edible fungi compound enzymatic hydrolysis extract obtained in step (1), 6 parts of the kelp enzymatic hydrolysis extract obtained in step (2), 45 parts of edible salt, 15 parts of edible fungi compound raw material powder (of which 30% matsutake powder, 30% shiitake mushroom powder, 15% chanterelle powder, 10% maitake mushroom powder, 10% morel powder, and 5% porcini mushroom powder), 5 parts of kale powder, and 17 parts of fruit and vegetable compound raw material powder (of which 60% starch, 10% white sugar, 8% apple powder, 8% carrot powder, 6% white kidney bean extract powder, 4% citrus dietary fiber powder, and 4% flaxseed dietary fiber powder) are mixed evenly. The total weight of the mixture is 1 kg. 6% of the total weight of pure water is added to the mixture and stirred evenly. The mixture is then wet-granulated using a rotary granulator at a stirring speed of 250 r / min. The wet granules are then subjected to fluidized bed drying at an inlet air temperature of 70℃ and a material temperature controlled at 45℃. After drying, the mixture is passed through a 40-mesh sieve. The material remaining on the sieve is collected to obtain 969 g of the matsutake mushroom and vegetable compound seasoning with a moisture content of 3.8%.

[0054] Example 2 (1) Enzymatic hydrolysis of edible fungi: Refer to step (1) of Example 1.

[0055] (2) Segmented enzymatic hydrolysis of kelp: Refer to step (2) of Example 1.

[0056] (3) Compounding and granulation: Refer to step (3) of Example 1, except that the mass fractions of various ingredients are adjusted (total 100 parts): 14 parts of the edible fungus compound enzymatic hydrolysis extract obtained in step (1), 10 parts of the kelp enzymatic hydrolysis extract obtained in step (2), 42 parts of edible salt, 15 parts of edible fungus compound raw material powder, 4 parts of kale powder, and 15 parts of fruit and vegetable compound raw material powder are mixed evenly. The total amount of the mixed materials is 800 g. After drying, the mixture is passed through a 40-mesh sieve. The material on the sieve is taken to obtain 751 g of the matsutake mushroom and vegetable fresh compound seasoning, with a moisture content of 3.6%.

[0057] Example 3 (1) Enzymatic hydrolysis of edible fungi: Refer to step (1) of Example 1.

[0058] (2) Segmented enzymatic hydrolysis of kelp: Refer to step (2) of Example 1.

[0059] (3) Compounding and granulation: Refer to step (3) of Example 1, except that the mass fractions of various ingredients are adjusted (total 100 parts): 10 parts of the edible fungus compound enzymatic hydrolysis extract obtained in step (1), 12 parts of the kelp enzymatic hydrolysis extract obtained in step (2), 42 parts of edible salt, 14 parts of edible fungus compound raw material powder, 4 parts of kale powder, and 18 parts of fruit and vegetable compound raw material powder are mixed evenly. The total amount of the mixed materials is 750 g. After drying, the mixture is passed through a 40-mesh sieve. The material on the sieve is taken to obtain 693 g of the matsutake mushroom and vegetable fresh compound seasoning, with a moisture content of 3.9%.

[0060] Comparative Example 1 (1) Steps (1) and (2) in Example 1 are omitted.

[0061] (2) Compounding and granulation: The difference lies in adjusting the mass ratio of various ingredients (total 100 parts): 55 parts edible salt, 15 parts edible fungi compound raw material powder (including 30% matsutake powder, 30% shiitake powder, 15% chanterelle powder, 10% maitake mushroom powder, 10% morel powder, and 5% porcini mushroom powder), 5 parts kale powder, and 25 parts fruit and vegetable compound raw material powder (including 60% starch, 10% white sugar, 8% apple powder, 8% carrot powder, 6% white kidney bean extract powder, 4% citrus dietary fiber powder, and 4% flaxseed dietary fiber powder) are mixed evenly. The total amount of the mixed materials is 500 g. After drying, it is passed through a 40-mesh sieve. The material on the sieve is taken to obtain 437 g of compound seasoning with a moisture content of 3.8%.

[0062] Comparative Example 2 (1) Enzymatic hydrolysis of edible fungi: Refer to step (1) of Example 1.

[0063] (2) Step (2) of Example 1 is omitted.

[0064] (3) Compounding and granulation: The difference lies in adjusting the mass fractions of various ingredients (total 100 parts): 12 parts of the edible fungi compound enzymatic hydrolysis extract obtained in step (1), 6 parts of kelp raw material powder, 45 parts of edible salt, 15 parts of edible fungi compound raw material powder (of which matsutake powder 30%, shiitake mushroom powder 30%, chanterelle powder 15%, maitake mushroom powder 10%, morel powder 10%, and porcini mushroom powder 5%), 5 parts of kale powder, and 17 parts of fruit and vegetable compound raw material powder (of which starch 60%, white sugar 10%, apple powder 8%, carrot powder 8%, white kidney bean extract powder 6%, citrus dietary fiber powder 4%, and flaxseed dietary fiber powder 4%) are mixed evenly. The total amount of the mixed materials is 500 g. After drying, the mixture is passed through a 40-mesh sieve. The material on the sieve is taken to obtain 426 g of compound seasoning with a moisture content of 3.7%.

[0065] Comparative Example 3 (1) Step (1) of Example 1 is omitted.

[0066] (2) Segmented enzymatic hydrolysis of kelp: Refer to step (2) of Example 1.

[0067] (3) Compounding and granulation: The difference lies in adjusting the mass of various ingredients (total of 100 parts): 12 parts of edible fungi compound raw material powder (including 25% matsutake powder, 25% shiitake powder, 10% chanterelle powder, 15% maitake pollen, 15% lion's mane mushroom powder, 5% porcini powder, and 5% morel powder), 6 parts kelp enzymatic hydrolysis extract, 45 parts edible salt, 15 parts edible fungi compound raw material powder (including 30% matsutake powder, 30% shiitake powder, 15% chanterelle powder, 10% maitake pollen, 10% morel powder, and 5% porcini powder), 5 parts kale powder, and 17 parts fruit and vegetable compound raw material powder (including 60% starch, 10% white sugar, 8% apple powder, 8% carrot powder, 6% white kidney bean extract powder, 4% citrus dietary fiber powder, and 4% flaxseed dietary fiber powder) are mixed evenly. The total amount of the mixed materials was 500 g. After drying, the mixture was passed through a 40-mesh sieve. The material on the sieve was collected to obtain 433 g of compound seasoning with a moisture content of 3.9%.

[0068] Comparative Example 4 (1) Enzymatic hydrolysis of edible fungi: Refer to step (1) of Example 1.

[0069] (2) Step (2) of Example 1 is omitted.

[0070] (3) Compounding and granulation: The difference lies in adjusting the mass fractions of various ingredients (total 100 parts): 18 parts of the edible fungi compound enzymatic hydrolysis extract obtained in step (1), 45 parts of edible salt, 15 parts of edible fungi compound raw material powder (of which matsutake powder 30%, shiitake mushroom powder 30%, chanterelle powder 15%, maitake mushroom powder 10%, morel powder 10%, and porcini mushroom powder 5%), 5 parts of kale powder, and 17 parts of fruit and vegetable compound raw material powder (of which starch 60%, white sugar 10%, apple powder 8%, carrot powder 8%, white kidney bean extract powder 6%, citrus dietary fiber powder 4%, and flaxseed dietary fiber powder 4%) are mixed evenly. The total amount of the mixed materials is 500 g. After drying, the mixture is passed through a 40-mesh sieve. The material on the sieve is taken to obtain 421 g of compound seasoning with a moisture content of 3.8%.

[0071] Comparative Example 5 (1) Step (1) of Example 1 is omitted.

[0072] (2) Segmented enzymatic hydrolysis of kelp: Refer to step (2) of Example 1.

[0073] (3) Compounding and granulation: The difference lies in adjusting the mass ratio of various ingredients (total 100 parts): 18 parts kelp enzymatic hydrolysis extract, 45 parts edible salt, 15 parts edible fungi compound raw material powder (including 30% matsutake powder, 30% shiitake mushroom powder, 15% chanterelle powder, 10% maitake mushroom powder, 10% morel powder, and 5% porcini mushroom powder), 5 parts kale powder, and 17 parts fruit and vegetable compound raw material powder (including 60% starch, 10% white sugar, 8% apple powder, 8% carrot powder, 6% white kidney bean extract powder, 4% citrus dietary fiber powder, and 4% flaxseed dietary fiber powder) are mixed evenly. The total amount of the mixed materials is 500 g. After drying, it is passed through a 40-mesh sieve. The material on the sieve is taken to obtain 436 g of compound seasoning with a moisture content of 3.7%.

[0074]

[0075] Comparative Example 6 Commercially available compound seasonings containing edible fungi have a light yellow granular appearance and a moisture content of 4.1%.

[0076] Comparative Example 7 (1) Enzymatic hydrolysis of edible fungi: Refer to step (1) of Example 1, except that the complex protease (flavor protease + neutral protease) in the first stage of enzymatic hydrolysis is replaced with an equal mass of single neutral protease. The enzymatic hydrolysis temperature is 50℃ and the time is 2.5 hours. The conditions for the second stage remain unchanged.

[0077] (2) Segmented enzymatic hydrolysis of kelp: Refer to step (2) of Example 1.

[0078] (3) Compounding and granulation: Refer to step (3) of Example 1.

[0079] The total amount of the mixed materials was 500 g. After drying, the mixture was passed through a 40-mesh sieve. The material on the sieve was collected to obtain 431 g of compound seasoning with a moisture content of 4.0%.

[0080] Comparative Example 8 (1) Enzymatic hydrolysis of edible fungi: Refer to step (1) of Example 1.

[0081] (2) Segmented enzymatic hydrolysis of kelp: Refer to step (2) of Example 1, except that the cellulase and pectinase in the first stage of enzymatic hydrolysis are adjusted and replaced with an equal mass of single ligninase. The enzymatic hydrolysis temperature is 50°C and the time is 2 hours. The conditions in the second stage remain unchanged.

[0082] (3) Compounding and granulation: Refer to step (3) of Example 1.

[0083] The total amount of the mixed materials was 500 g. After drying, the mixture was passed through a 40-mesh sieve. The material on the sieve was collected to obtain 441 g of compound seasoning with a moisture content of 3.7%.

[0084] Test method: (1) Sensory evaluation Samples were prepared as 1.0% aqueous solutions (using purified water). Each sample solution was prepared one hour before testing and anonymously numbered. Evaluators conducted the tests independently, rinsing their mouths with purified water beforehand. Each evaluator tasted samples of different concentrations and salt types in sequence. After tasting each sample, evaluators independently rated five dimensions: odor, saltiness, bitterness, umami, and aftertaste (using a 0-10 intensity scale). Evaluators rinsed their mouths with purified water between samples to avoid sensory fatigue and cross-influence. All evaluations were averaged, and the final data were compiled into a table according to sample number.

[0085] (2) Electronic tongue analysis An electronic tongue test was conducted using a taste analysis system (model: INSENT SA402B, Japan). After preparing standard solutions and ensuring thorough equilibration, the electronic tongue system was started and calibrated. A standard reference solution was used to ensure stable sensor signals. During the test, samples were prepared as 1.0% aqueous solutions (using purified water). Each sample solution was sequentially fed into the sensor array via an autosampler to collect its complete taste fingerprint signal. Each sample was measured three times to ensure data reliability. After each measurement, the sensor was thoroughly cleaned to remove any residue. Finally, the system software converted the raw signals into quantitative intensity values ​​for various taste dimensions, such as salty, umami, and bitter.

[0086] Results analysis: The sensory evaluation team consisted of 10 members aged 20-40 years old, all of whom had received sensory evaluation training. Using a control (conventional table salt) as a reference, they evaluated and scored the sensory indicators such as odor, saltiness, umami, bitterness, and aftertaste of the samples in Examples 1-3 and Comparative Examples 1-4. The sensory scoring criteria are shown in Table 1. The average of each score was taken as the final score result, and the results are shown in Table 2.

[0087] Table 1 Sensory Rating Criteria

[0088] Table 2 compares Examples 1-3 and reveals that the only difference lies in the amount of the compound enzymatic hydrolysate of edible fungi and the enzymatic hydrolysate of kelp powder added. As the amount of both increases, the scores for umami and aftertaste significantly improve. Example 2 had the best amount of both compound enzymatic hydrolysate and kelp powder enzymatic hydrolysate, resulting in the highest score. A similar pattern emerges when comparing Comparative Examples 1-3. Comparative Example 1, without the addition of either compound enzymatic hydrolysate or kelp powder enzymatic hydrolysate, and instead using their respective raw material powders, exhibited a noticeable mushroom aroma, but only a prominent salty taste, with lower scores for other indicators. In Comparative Examples 2 and 3, adding only one of the two core enzymatic hydrolysates—compound enzymatic hydrolysate of edible fungi and kelp powder enzymatic hydrolysate—also significantly improved the umami flavor. When one of the two core enzymatic hydrolysants was missing in Comparative Examples 4 and 5, even when the amount of one type of enzymatic hydrolysant was increased to the same amount as the total amount of the two core enzymatic hydrolysants in Example 1, the umami score and electronic tongue richness index of the product still decreased. Comparative Example 4 had a distinct mushroom aroma, but produced a strong fishy smell characteristic of dried mushrooms, and lacked umami with a short aftertaste. Comparative Example 5, on the other hand, had a strong seaweed fishy smell, and its umami expression was also relatively simple. This indicates that the two enzymatic hydrolysants in this invention have a significant synergistic effect. Compared with the commercially available product Comparative Example 6 (commercially available edible fungus compound seasoning), the umami and aftertaste of Examples 1-3 of this invention were higher than those of Comparative Example 6, and no astringent taste was perceived in the aftertaste. The above confirms that the combination of edible fungus compound enzymatic hydrolysate extract and kelp powder enzymatic hydrolysate extract has a synergistic effect in enhancing the mushroom base flavor and overall umami of the compound seasoning.

[0089] Furthermore, comparing Example 1 with Comparative Example 7, it can be seen that after using ordinary protease to replace the complex enzyme system of the present invention, the conversion rate of umami nucleotides or umami peptides is low, resulting in an insignificant umami synergistic effect. At the same time, in Comparative Example 8, no targeted cellulosic hydrolysis was performed, limiting the release of umami amino acids in kelp, resulting in a weak umami flavor and insufficient aftertaste.

[0090] Table 2 Sensory rating results

[0091] In Table 3, comparing Examples 1-3 with Comparative Example 1 reveals the following difference: Comparative Example 1 omitted the compound enzymatic hydrolysate of edible fungi and the enzymatic hydrolysate of kelp powder. Compared to the compound seasonings of Examples 1-3, the umami flavor was weaker, the umami flavor was more pronounced, and the bitterness of the edible fungi raw material powder was also more prominent. Comparing Examples 1-3 with Comparative Examples 2 and 3 reveals the following difference: Comparative Examples 2 and 3 omitted either the compound enzymatic hydrolysate of edible fungi or the enzymatic hydrolysate of kelp powder, using only either the compound enzymatic hydrolysate of edible fungi (Comparative Example 2) or the enzymatic hydrolysate of kelp powder (Comparative Example 3). Compared to Examples 1-3, the umami flavor was weaker, the richness was weaker, and the bitterness was slightly higher. Comparing Examples 1-3 reveals the following difference: with the increase in the amount of the compound enzymatic hydrolysate of edible fungi and the enzymatic hydrolysate of kelp powder, the umami flavor was enhanced, the umami flavors were more harmonious, and the richness was also increased. When one of the two core enzymatic hydrolysants was missing in Comparative Examples 4 and 5, although the amount of one type of enzymatic hydrolysant was increased, the overall balance was poor, the perception of bitterness and astringency was enhanced, and the richness of the flavor was low. Compared with Comparative Example 6 (commercially available edible fungus compound seasoning), the umami and richness of Examples 1-3 of this invention were higher than those of Comparative Example 6. Compared with Comparative Examples 7 and 8, after changing the optimal enzymatic hydrolysis conditions, the release efficiency of the umami components was greatly reduced, and the umami and richness of the products were significantly reduced.

[0092] The above confirms that the combination of edible fungi compound enzymatic hydrolysis extract and kelp powder enzymatic hydrolysis extract has a synergistic effect in enhancing the mushroom base flavor and overall umami flavor of compound seasonings.

[0093] Table 3 Results of Electronic Tongue Measurement

[0094] The embodiments provided above are not intended to limit the scope of the invention, nor are the described steps intended to limit the order of execution. Any obvious modifications made to the invention by those skilled in the art based on existing common knowledge also fall within the scope of protection defined by the claims.

Claims

1. A compound seasoning for matsutake mushrooms and vegetables, characterized in that, The compound seasoning, by weight, includes 7-15 parts of edible fungi compound enzymatic hydrolysis extract, 5-15 parts of kelp enzymatic hydrolysis extract, 35-45 parts of edible salt, 10-20 parts of edible fungi compound raw material powder, 3-7 parts of kale powder, and 13-20 parts of fruit and vegetable compound raw material powder. The preparation method of the edible fungi compound enzymatic hydrolysis extract is as follows: edible fungi powder and water are mixed, the pH of the system is adjusted to 5.0-6.5, and then a compound protease and β-glucanase are added sequentially for the first stage of enzymatic hydrolysis; then the pH is adjusted to 6.0-7.0, and 5'-phosphodiesterase is added for the second stage of enzymatic hydrolysis; after the enzymatic hydrolysis is completed, the enzymes are inactivated, the supernatant is filtered, concentrated and dried to obtain the edible fungi compound enzymatic hydrolysis extract; The edible fungi, by weight, include 20-30 parts matsutake powder, 20-30 parts shiitake mushroom powder, 5-15 parts chanterelle powder, 10-20 parts maitake mushroom powder, 10-20 parts lion's mane mushroom powder, 1-10 parts porcini mushroom powder and 1-10 parts morel mushroom powder; The preparation method of kelp enzymatic hydrolysis extract is as follows: Kelp powder and water are mixed, the pH of the system is adjusted to 4.5-6.0, cellulase and pectinase are added for the first stage of enzymatic hydrolysis; then the pH is adjusted to 6.5-7.5, and neutral protease is added for the second stage of enzymatic hydrolysis; after the enzymatic hydrolysis is completed, the enzyme is inactivated, the supernatant is concentrated and dried to obtain kelp enzymatic hydrolysis extract. The edible fungi compound raw material powder, by weight, includes 25-35 parts matsutake powder, 25-35 parts shiitake powder, 10-20 parts chanterelle powder, 5-15 parts maitake powder, 5-15 parts morel powder and 1-10 parts porcini powder. The fruit and vegetable compound raw material powder, by weight, includes 50-70 parts starch, 5-15 parts white sugar, and 25-35 parts fruit and vegetable powder.

2. The matsutake mushroom and vegetable compound seasoning according to claim 1, characterized in that, The compound seasoning, by weight, consists of 10-14 parts of edible fungi compound enzymatic hydrolysis extract, 6-12 parts of kelp enzymatic hydrolysis extract, 42-45 parts of edible salt, 14-15 parts of edible fungi compound raw material powder, 4-5 parts of kale powder, and 15-18 parts of fruit and vegetable compound raw material powder.

3. The matsutake mushroom and vegetable compound seasoning according to claim 1, characterized in that, In the preparation method of edible fungi compound enzymatic hydrolysis extract, the amount of flavor protease added is 5~15 U / g substrate; the amount of neutral protease added is 10~15 U / g substrate; the amount of β-glucanase added is 60~80 U / g substrate; and the amount of 5'-phosphodiesterase added is 1~5 U / g substrate. The substrate is the mass of edible mushroom powder.

4. The matsutake mushroom and vegetable compound seasoning according to claim 1, characterized in that, In the preparation method of edible fungi compound enzymatic hydrolysis extract, the first stage of enzymatic hydrolysis is carried out at a temperature of 45-55℃ for 2-3 hours, and the second stage of enzymatic hydrolysis is carried out at a temperature of 50-55℃ for 1-2 hours.

5. The matsutake mushroom and vegetable compound seasoning according to claim 1, characterized in that, In the preparation method of kelp enzymatic hydrolysis extract, the amount of cellulase added is 1000~1500 U / g substrate; the amount of pectinase added is 50~150 PECTU / g substrate. The amount of neutral protease added is 5~10 U / g substrate; The substrate is the mass of kelp powder.

6. The matsutake mushroom and vegetable compound seasoning according to claim 1, characterized in that, In the preparation method of kelp enzymatic hydrolysis extract, the first stage of enzymatic hydrolysis is carried out at a temperature of 40-55℃ for 1.5-3 hours, and the second stage of enzymatic hydrolysis is carried out at a temperature of 50-55℃ for 2-3 hours.

7. The matsutake mushroom and vegetable compound seasoning according to claim 1, characterized in that, The fruit and vegetable compound raw material powder, by weight, includes 50-70 parts starch, 5-15 parts white sugar, 5-15 parts apple powder, 5-15 parts carrot powder, 1-10 parts white kidney bean extract powder, 1-10 parts citrus dietary fiber powder and 1-10 parts flaxseed dietary fiber powder.

8. A method for preparing a matsutake mushroom and vegetable compound seasoning according to any one of claims 1 to 7, characterized in that, Includes the following steps: The edible fungi compound enzymatic hydrolysis extract, kelp enzymatic hydrolysis extract, edible salt, edible fungi compound raw material powder, kale powder, and fruit and vegetable compound raw material powder are mixed evenly. 5%-15% of the total mass of water is added to the mixture for wet granulation, followed by drying and granulation to obtain the matsutake mushroom and vegetable fresh compound seasoning.

9. The preparation method according to claim 8, characterized in that, The wet granulation process uses a high-speed rotary granulator with a stirring speed of 100-300 r / min and a granulation time of 4-7 minutes. The drying process uses a fluidized bed dryer with an inlet air temperature of 65-75℃ and a material temperature controlled at 45-50℃, drying until the moisture content is ≤4.0%.

10. The application of the matsutake mushroom and vegetable compound seasoning according to any one of claims 1 to 7 in the preparation of high-end soup bases, healthy seasoning sauces, instant meal kits or functional seasonings.

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