A black truffle compound seasoning and a preparation method thereof

Abstract

The present application belongs to the technical field of flavoring, and particularly relates to a black truffle composite flavoring and a preparation method thereof. The black truffle composite flavoring comprises embedded black truffle extract, which is prepared by embedding black truffle extract with an embedding agent. The black truffle extract is prepared by fermenting fresh black truffle with strains, wherein the strains comprise Lactobacillus acidophilus, Lactobacillus rhamnosus and Lactobacillus casei. In addition, the flavoring can further comprise other raw materials, such as one or more of boletus extract, edible salt, yeast extract, corn brewing sauce powder, corn starch, lactose, apple powder, lentinus edodes, pleurotus eryngii, grifola frondosa, laminaria japonica, lemon powder, wheat fermentation sauce, hericium erinaceus, cabbage powder, carrot powder, sophora flavescens powder and momordica grosvenori powder. The black truffle composite flavoring prepared by the present application has rich aroma and high storage stability, and is deeply loved by consumers.

Description

Technical Field

[0001] This invention belongs to the field of seasoning technology, specifically relating to a black truffle compound seasoning and its preparation method. Background Technology

[0002] As people's living standards improve and food culture evolves, consumers' demands for food flavors are becoming increasingly diversified. They not only pursue nutritional balance but also focus on the layers of taste and unique flavor experiences. Among many natural ingredients, black truffles are widely used in high-end catering due to their unique aroma. Black truffles are rich in unsaturated fatty acids, amino acids, and aromatic components, possessing a rich and complex fragrance, making them an important natural spice for enhancing the quality of dishes.

[0003] However, due to the high price, strong seasonality, and difficulty in preservation of black truffles, their direct use presents problems such as high cost and difficulty in maintaining stable flavor, limiting their widespread application in mass-market foods. Therefore, developing a black truffle compound seasoning with black truffles as the core ingredient and scientifically proportioned with other seasoning bases can not only effectively reduce usage costs but also achieve standardized release of black truffle flavor, meeting the needs of industrial production.

[0004] The fat-soluble components in black truffle extract are the core substances that impart a high level of flavor and sensory premium to seasonings. Their role extends far beyond basic seasoning; they are key to flavor differentiation and quality enhancement. For example, terpenes such as androstenone and black truffleene impart musky / woody / dried fruit aromas, while esters such as ethyl acetate and ethyl butyrate impart fruity / buttery aromas. The fat-soluble components in black truffle extract have flavor anchoring and long-lasting enhancement effects. They can interact with umami substances, such as corn-based sauce powder, producing a umami-enhancing effect. These components are gradually hydrolyzed by oral lipases, improving flavor release and enhancing the oily coating of the seasoning on the tongue while reducing the sharpness of salt.

[0005] However, although black truffle extract is added to many seasonings on the market, its effectiveness is often limited due to the low content of fat-soluble components. Furthermore, the active ingredients in black truffle extract are prone to slow reactions during storage, leading to moisture absorption and clumping in the seasonings. Current technologies typically use encapsulation agents such as xanthan gum, gum arabic, and hydroxymethyl cellulose, but these methods do not completely solve the problem of moisture absorption and clumping.

[0006] Therefore, a black truffle blend seasoning with a premium flavor and longer-lasting taste is needed. Summary of the Invention

[0007] The purpose of this invention is to provide a black truffle compound seasoning and its preparation method.

[0008] To achieve the above objectives, the present invention provides the following technical solution: A black truffle compound seasoning includes an encapsulated black truffle extract, which is obtained by encapsulating the black truffle extract with an encapsulating agent; the black truffle extract is obtained by fermenting fresh black truffles with microorganisms, including Lactobacillus acidophilus, Lactobacillus rhamnosus and Lactobacillus casei.

[0009] Preferably, the black truffle compound seasoning also includes one or more of the following: porcini mushroom extract, edible salt, yeast extract, corn brewing sauce powder, corn starch, lactose, apple powder, shiitake mushroom, king oyster mushroom, chanterelle mushroom, kelp, lemon powder, wheat fermented sauce, lion's mane mushroom, cabbage powder, carrot powder, sophora japonica powder, and monk fruit powder.

[0010] Preferably, the black truffle compound seasoning comprises the following components in parts by weight: 0.5-3 parts encapsulated black truffle extract, 1-2 parts porcini mushroom extract, 25-40 parts edible salt, 2-10 parts yeast extract, 15-25 parts corn fermented sauce powder, 15-22 parts corn starch, 8-20 parts lactose, 2-5 parts apple powder, 2-5 parts shiitake mushroom, 2-5 parts king oyster mushroom, 2-5 parts chanterelle mushroom, 0.5-2 parts kelp, 0.5-2 parts lemon powder, 0.5-2 parts wheat fermented sauce, 0.1-1 part lion's mane mushroom, 0.1-1 part cabbage powder, 0.1-1 part carrot powder, 0.1-1 part sophora japonica powder, and 0.1-1 part monk fruit powder.

[0011] The preferred composition includes 1.7 parts black truffle extract, 1.5 parts porcini mushroom extract, 30 parts edible salt, 7 parts yeast extract, 22 parts corn fermented sauce powder, 18 parts corn starch, 12 parts lactose, 3 parts apple powder, 4 parts shiitake mushroom, 3 parts king oyster mushroom, 2 parts chanterelle mushroom, 1 part kelp, 1 part lemon powder, 0.5 parts wheat fermented sauce, 0.5 parts lion's mane mushroom, 0.6 parts cabbage powder, 0.7 parts carrot powder, 0.4 parts sophora japonica flower powder, and 0.3 parts monk fruit powder.

[0012] Preferably, the encapsulated black truffle extract is prepared by encapsulating the black truffle extract with an encapsulating agent.

[0013] Preferably, the method for preparing the black truffle extract includes the following steps: (1) Dry fresh black truffles to obtain dried black truffles, then crush the dried black truffles to obtain a mixed powder; (2) Add water to the mixed powder to obtain fermentation material, add inoculum, ferment, after fermentation, filter to obtain filtrate and residue, spray dry the filtrate to obtain the first extract; (3) Add an aqueous ethanol solution to the filter residue, reflux and extract, combine the extracts, spray dry to obtain the second extract; (4) Mix the first extract and the second extract to obtain black truffle extract.

[0014] Preferably, the dried black truffles are pulverized to a finer mesh than 100.

[0015] Preferably, the bacterial strains include Lactobacillus reinhardtii, Lactobacillus rhamnosus, and Lactobacillus casei.

[0016] Preferably, the number of viable bacteria in the fermentation material is 10. 7 ~10 8 CFU / mL.

[0017] Preferably, the ratio of viable bacteria counts of Lactobacillus reinhardtii, Lactobacillus rhamnosus, and Lactobacillus casei in the fermentation feed is 1:(1.2-1.5):(0.5-0.7).

[0018] Preferably, reflux extraction is performed 2-3 times, each time for 1-3 hours.

[0019] Preferably, the encapsulating agent comprises the following components in parts by weight: 100 parts hydrogenated sunflower seed oil, 5-10 parts sucrose fatty acid ester SE-15, 2-5 parts Span80, and 0.3-0.5 parts carnauba wax.

[0020] Preferably, the specific steps of the encapsulation are as follows: hydrogenated sunflower seed oil, sucrose fatty acid ester SE-15, Span80, and carnauba wax are mixed and heated to dissolve them to obtain an encapsulating agent; the encapsulating agent is used to encapsulate black truffle extract to obtain encapsulated black truffle extract.

[0021] The present invention provides a method for preparing the aforementioned black truffle compound seasoning, characterized by comprising the following steps: mixing and stirring all components evenly to obtain the black truffle compound seasoning.

[0022] Compared with the prior art, the advantages and beneficial effects of the present invention are as follows: 1. This invention provides a truffle compound seasoning, in which the black truffle extract used has a significantly higher content of fat-soluble components than commercially available products. The unique aroma and flavor of black truffle mainly originate from its fat-soluble aromatic components, which are the core of the "authentic flavor" of truffle. The higher content of fat-soluble components in the black truffle extract of this invention means that the product is closer to the true flavor of natural truffles; the flavor release is more natural and longer-lasting; and it is easier to integrate into the oil system during cooking, enhancing the overall aroma integration of dishes.

[0023] 2. This invention uses an encapsulating agent to encapsulate black truffle extract, effectively reducing its oxidation risk during storage and allowing it to better synergize with other flavoring components, thereby significantly improving the storage stability and flavor consistency of truffle compound seasoning. Detailed Implementation

[0024] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0025] All raw materials used in the following embodiments of the present invention are commercially available products: * *Lactobacillus reinhardtii*, HZB135890, Wuhan Gray Algae Biotechnology Co., Ltd. * *Lactobacillus rhamnosus*, CICC 22173, China Industrial Microbial Culture Collection Center * *Lactobacillus casei*, HZB116347, Wuhan Gray Algae Biotechnology Co., Ltd. * *Lactobacillus delbrueckii*, HZB139506, Wuhan Gray Algae Biotechnology Co., Ltd. * *Lactobacillus plantarum*, HZB116349, Wuhan Gray Algae Biotechnology Co., Ltd. * *Lactobacillus bulgaricus*, HZB116558, Wuhan Gray Algae Biotechnology Co., Ltd. * Sucrose fatty acid ester SE-15, Jinan Jiayang Chemical Co., Ltd., food grade * Span 80, Nantong Chenrun Chemical Co., Ltd. * Carnauba wax, Wuhan Kemike Biomedical Technology Co., Ltd., food grade * Boletus extract, Yunnan Conglin Wild Hall Food Co., Ltd. * Corn brewing sauce powder, origin: Indonesia, model: Corn brewing sauce powder CP01. Importer: CJ (Shanghai) Trading Co., Ltd. Wheat fermented sauce, Guangdong Yixin Biotechnology Co., Ltd., Peptide Fresh Wheat Fermented Sauce (Brewing Sauce). All other ingredients are commercially available products with no special requirements and are not listed here.

[0026] Example 1

[0027] This embodiment provides a black truffle compound seasoning, comprising the following components in parts by weight: 1.7 parts encapsulated black truffle extract, 1.5 parts porcini mushroom extract, 30 parts edible salt, 7 parts yeast extract, 22 parts corn fermented sauce powder, 18 parts corn starch, 12 parts lactose, 3 parts apple powder, 4 parts shiitake mushroom, 3 parts king oyster mushroom, 2 parts chanterelle mushroom, 1 part kelp, 1 part lemon powder, 0.5 parts wheat fermented sauce, 0.5 parts lion's mane mushroom, 0.6 parts cabbage powder, 0.7 parts carrot powder, 0.4 parts sophora japonica flower powder, and 0.3 parts monk fruit powder.

[0028] The encapsulated black truffle extract is prepared by encapsulating black truffle extract using an encapsulating agent. The preparation method of the black truffle extract includes the following steps: (1) Dry fresh black truffles until the moisture content is less than 10 wt% to obtain dried black truffles. Grind the dried black truffles into powder less than 100 mesh to obtain mixed powder. (2) Add water to the mixed powder, with a mass ratio of mixed powder to water of 1:5, to obtain fermentation material. Add the inoculum and ferment. The fermentation conditions are anaerobic fermentation at 37℃ for 22 hours. After fermentation, sterilize and filter to obtain filtrate and filter residue. Spray dry the filtrate to obtain the first extract. The viable number of inoculum in the fermentation material is 5×10⁻⁶. 7 CFU / mL. The bacterial strains included Lactobacillus reinhardtii, Lactobacillus rhamnosus, and Lactobacillus casei; the ratio of viable bacteria in the fermentation material was 1:1.3:0.6.

[0029] (3) Add 11 times the mass of the filter residue to an ethanol aqueous solution with a concentration of 70wt%, reflux extract twice, 2 hours each time, combine the extracts, spray dry to obtain the second extract; (4) Mix the first extract and the second extract to obtain black truffle extract.

[0030] The encapsulation agent comprises the following components in parts by weight: 100 parts hydrogenated sunflower seed oil, 7 parts sucrose fatty acid ester SE-15, 3 parts Span80, and 0.4 parts carnauba wax. The specific encapsulation steps are as follows: The hydrogenated sunflower seed oil, sucrose fatty acid ester SE-15, Span80, and carnauba wax are mixed and heated to 84°C to dissolve, thus obtaining the encapsulation agent; the encapsulation agent is atomized using a pressure nozzle (0.3 mm aperture) at 85°C, forming microdroplets, which are then sprayed into a 25°C cold air tower for pre-cooling for 4 seconds to form a shell; the particles fall into a 10°C cryogenic zone and remain there for 20 seconds, completing the encapsulation process and yielding the encapsulated black truffle extract.

[0031] The preparation method of the black truffle compound seasoning includes the following steps: mixing and stirring all components evenly to obtain the black truffle compound seasoning.

[0032] Example 2

[0033] This embodiment provides a black truffle compound seasoning, comprising the following components in parts by weight: 1 part encapsulated black truffle extract, 2 parts porcini mushroom extract, 25 parts edible salt, 10 parts yeast extract, 20 parts corn fermented sauce powder, 22 parts corn starch, 10 parts lactose, 5 parts apple powder, 2 parts shiitake mushroom, 5 parts king oyster mushroom, 2 parts chanterelle mushroom, 2 parts kelp, 0.5 parts lemon powder, 1 part wheat fermented sauce, 0.1 part lion's mane mushroom, 1 part cabbage powder, 0.1 part carrot powder, 1 part sophora japonica powder, and 0.1 part monk fruit powder.

[0034] The encapsulated black truffle extract is prepared by encapsulating black truffle extract using an encapsulating agent. The preparation method of the black truffle extract includes the following steps: (1) Dry fresh black truffles until the moisture content is less than 10 wt% to obtain dried black truffles. Grind the dried black truffles into powder less than 100 mesh to obtain mixed powder. (2) Add water to the mixed powder, with a mass ratio of mixed powder to water of 1:4, to obtain fermentation material. Add the inoculum and ferment under anaerobic conditions of 35℃ for 25 hours. After fermentation, sterilize and filter to obtain filtrate and residue. Spray dry the filtrate to obtain the first extract. The viable count of the inoculum in the fermentation material is 10. 7 CFU / mL. The bacterial strains included Lactobacillus reinhardtii, Lactobacillus rhamnosus, and Lactobacillus casei; the ratio of viable bacteria in the fermentation material was 1:1.2:0.7.

[0035] (3) Add 10 times the mass of the filter residue to an 80wt% ethanol aqueous solution, reflux extract twice, 3h each time, combine the extracts, spray dry to obtain the second extract; (4) Mix the first extract and the second extract to obtain black truffle extract.

[0036] The encapsulation agent comprises the following components in parts by weight: 100 parts hydrogenated sunflower seed oil, 5 parts sucrose fatty acid ester SE-15, 2 parts Span80, and 0.5 parts carnauba wax. The specific encapsulation steps are as follows: The hydrogenated sunflower seed oil, sucrose fatty acid ester SE-15, Span80, and carnauba wax are mixed and heated to 83°C to dissolve, thus obtaining the encapsulation agent; the encapsulation agent is atomized using a pressure nozzle (0.3 mm orifice) at 85°C, forming microdroplets, which are then sprayed into a 25°C cold air tower for pre-cooling for 5 seconds to form a shell; the particles fall into a 10°C cryogenic zone and remain there for 15 seconds, completing the encapsulation process and yielding the encapsulated black truffle extract.

[0037] The preparation method of the black truffle compound seasoning includes the following steps: mixing and stirring all components evenly to obtain the black truffle compound seasoning.

[0038] Example 3

[0039] This embodiment provides a black truffle compound seasoning, comprising the following components in parts by weight: 2 parts encapsulated black truffle extract, 1 part porcini mushroom extract, 40 parts edible salt, 2 parts yeast extract, 25 parts corn fermented sauce powder, 15 parts corn starch, 15 parts lactose, 2 parts apple powder, 5 parts shiitake mushroom, 2 parts king oyster mushroom, 5 parts chanterelle mushroom, 0.5 parts kelp, 2 parts lemon powder, 0.5 parts wheat fermented sauce, 1 part lion's mane mushroom, 0.1 part cabbage powder, 1 part carrot powder, 0.1 part sophora japonica powder, and 1 part monk fruit powder.

[0040] The encapsulated black truffle extract is prepared by encapsulating black truffle extract using an encapsulating agent. The preparation method of the black truffle extract includes the following steps: (1) Dry fresh black truffles until the moisture content is less than 10 wt% to obtain dried black truffles. Grind the dried black truffles into powder less than 100 mesh to obtain mixed powder. (2) Add water to the mixed powder, with a mass ratio of mixed powder to water of 1:6, to obtain fermentation material. Add the inoculum and ferment under anaerobic conditions of 40℃ for 20 hours. After fermentation, sterilize and filter to obtain filtrate and residue. Spray dry the filtrate to obtain the first extract. The viable count of the inoculum in the fermentation material is 10. 8 CFU / mL. The bacterial strains included Lactobacillus reinhardtii, Lactobacillus rhamnosus, and Lactobacillus casei; the ratio of viable counts of Lactobacillus reinhardtii, Lactobacillus rhamnosus, and Lactobacillus casei in the fermentation feed was 1:1.5:0.5.

[0041] (3) Add 12 times the mass of the filter residue to an 80wt% ethanol aqueous solution, reflux extract twice, 3h each time, combine the extracts, spray dry to obtain the second extract; (4) Mix the first extract and the second extract to obtain black truffle extract.

[0042] The encapsulation agent comprises the following components in parts by weight: 100 parts hydrogenated sunflower seed oil, 10 parts sucrose fatty acid ester SE-15, 5 parts Span80, and 0.3 parts carnauba wax. The specific encapsulation steps are as follows: The hydrogenated sunflower seed oil, sucrose fatty acid ester SE-15, Span80, and carnauba wax are mixed and heated to 85°C to dissolve, thus obtaining the encapsulation agent; the encapsulation agent is atomized using a pressure nozzle (0.3mm orifice) at 85°C, forming microdroplets, which are then sprayed into a 25°C cold air tower for pre-cooling for 3 seconds to form a shell; the particles fall into a 10°C cryogenic zone and remain there for 20 seconds, completing the encapsulation process and yielding the encapsulated black truffle extract.

[0043] The preparation method of the black truffle compound seasoning includes the following steps: mixing and stirring all components evenly to obtain the black truffle compound seasoning.

[0044] Comparative Example 1 The difference between this comparative example and Example 1 is that the black truffle extract is a commercially available product from Shaanxi Bohong Health Industry Co., Ltd.

[0045] Comparative Example 2 The difference between this comparative example and Example 1 is that the black truffle extract is a commercially available product from Gansu Yishengxiang Biotechnology Co., Ltd.

[0046] Comparative Example 3 The difference between this comparative example and Example 1 is that the bacterial strains are Lactobacillus rhamnosus and Lactobacillus casei; the ratio of the number of viable bacteria of Lactobacillus rhamnosus and Lactobacillus casei in the fermentation material is 1.3:0.6.

[0047] Comparative Example 4 The difference between this comparative example and Example 1 is that the strains include Lactobacillus plantarum, Lactobacillus rhamnosus, and Lactobacillus casei; the ratio of the number of viable bacteria of Lactobacillus plantarum, Lactobacillus rhamnosus, and Lactobacillus casei in the fermentation material is 1:1.3:0.6.

[0048] Comparative Example 5 The difference between this comparative example and Example 1 is that the bacterial strains include Lactobacillus bulgaricus, Lactobacillus rhamnosus, and Lactobacillus casei; the ratio of the number of viable bacteria of Lactobacillus bulgaricus, Lactobacillus rhamnosus, and Lactobacillus casei in the fermentation material is 1:1.3:0.6.

[0049] Comparative Example 6 The difference between this comparative example and Example 1 is that the bacterial strains included *Lactobacillus bulgaricus*, *Lactobacillus delbrueckii*, and *Lactobacillus casei*. The ratio of the number of viable bacteria of *Lactobacillus bulgaricus*, *Lactobacillus delbrueckii*, and *Lactobacillus casei* in the fermentation material was 1:1.3:0.6.

[0050] Comparative Example 7 The difference between this comparative example and Example 1 is that the bacterial strains include Lactobacillus reinhardtii, Lactobacillus rhamnosus, and Lactobacillus casei; the ratio of the number of viable bacteria in the fermentation material of Lactobacillus reinhardtii, Lactobacillus rhamnosus, and Lactobacillus casei is 0.8:1:0.8.

[0051] Comparative Example 8 The difference between this comparative example and Example 1 is that the bacterial strains include Lactobacillus reinhardtii, Lactobacillus rhamnosus, and Lactobacillus casei; the ratio of the number of viable bacteria of Lactobacillus reinhardtii, Lactobacillus rhamnosus, and Lactobacillus casei in the fermentation material is 1.2:1.7:0.3.

[0052] Comparative Example 9 The difference between this comparative example and Example 1 is that it uses a prior art encapsulating agent.

[0053] The specific preparation method is as follows: palm oil consisting of 8.18 kg of 33-degree palm oil and 0.82 kg of 44-degree palm oil, and film-forming aid consisting of 0.15 kg of mono- and diglyceride fatty acid esters, 0.1 kg of polyglyceride fatty acid esters and 0.05 kg of beeswax are added to a reaction vessel, heated to 60°C for dissolution, stirred for 20 min, and then 0.01 kg of vitamin E is added. After mixing evenly, the encapsulating agent is obtained.

[0054] Performance testing 1. Testing the fat-soluble components in the black truffle extracts prepared in Examples 1-3 and Comparative Examples 1-8: The fat-soluble components in the black truffle extracts were extracted using supercritical CO2 extraction (extraction pressure 40 MPa, extraction temperature 50℃, CO2 flow rate 30 L / h, three-stage separation: separation I pressure 10 MPa, separation I temperature 50℃, separation II temperature 45℃, separation III temperature 45℃, extraction stopped when no components were extracted). The fat-soluble components in the black truffle extracts were extracted, and the content of fat-soluble components in the black truffle extracts was calculated as: mass of fat-soluble components extracted from black truffle extracts / black truffle extracts * 100%.

[0055] Table 1. Test results of fat-soluble components in black truffle extract.

[0056] As shown in Table 1, the content of fat-soluble components in the black truffle extracts of Examples 1-3 is significantly higher than that in commercially available products, and the type of microbial agent affects the content of fat-soluble components.

[0057] 2. Referring to GB 5009.227-2016, the embedded black truffle extracts prepared in Examples 1-3 and Comparative Example 7 were packaged in aluminum foil bags and stored at 40°C and 50% humidity for 10 weeks. The peroxide value (g / 100g) was then measured. The results are shown in Table 2.

[0058] Table 2. Peroxide value test results

[0059] The results show that the embedding agents used in Examples 1-3 have a better embedding effect than those used in the prior art.

[0060] 3. The black truffle compound seasonings prepared in Examples 1-3 and Comparative Examples 1-9 were packaged in aluminum foil bags and placed at 25°C and 50% humidity for 6 months to check for obvious clumping. Grade 0: Particles flow completely freely without adhesion or clumping. Grade 1: A small number of loose particles are locally aggregated, but they can be restored to flow by gentle shaking or stirring. Grade 2: Obvious particle agglomeration occurs, requiring light pressing or sieving to restore flowability. Grade 3: Most particles form hard clumps that can only be separated by force. Grade 4: The entire mixture forms a solid block that cannot be crushed by hand and requires mechanical crushing. The results are shown in Table 3.

[0061] Table 3 Storage Stability

[0062] The results show that not only does the composition of the encapsulating agent affect the storage stability of black truffle compound seasoning, but the black truffle extract also affects the product. The analysis shows that black truffle extracts prepared under different conditions have more hydrophilic components. Even when encapsulated, the increased hygroscopicity during storage leads to higher humidity in the surrounding environment, thereby increasing the risk of clumping.

[0063] 4. For the truffle compound seasonings of Examples 1-3 and Comparative Examples 1-9, 20 people (10 professionals and 10 non-professionals) were invited to give a comprehensive score on the aroma, taste and color, ranging from 1 to 10. The higher the score, the better the overall evaluation. The results are shown in Table 4.

[0064] Table 4 Scoring Results

[0065] The results show that the truffle compound seasonings of Examples 1-3 have the highest overall score.

[0066] The above description represents the preferred embodiments of the present invention. It should be noted that those skilled in the art can make various improvements and modifications without departing from the principles of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A black truffle compound seasoning, characterized in that, The product includes encapsulated black truffle extract, which is prepared by encapsulating black truffle extract with an encapsulating agent; the black truffle extract is prepared by fermenting fresh black truffles with microorganisms, including Lactobacillus acidophilus, Lactobacillus rhamnosus and Lactobacillus casei.

2. The black truffle compound seasoning according to claim 1, characterized in that, Black truffle compound seasoning also includes one or more of the following: porcini mushroom extract, edible salt, yeast extract, corn brewing sauce powder, corn starch, lactose, apple powder, shiitake mushroom, king oyster mushroom, chanterelle mushroom, kelp, lemon powder, wheat fermented sauce, lion's mane mushroom, cabbage powder, carrot powder, sophora japonica powder, and monk fruit powder.

3. The black truffle compound seasoning according to claim 1, characterized in that, According to the weight parts, the components of black truffle compound seasoning include: 0.5-3 parts encapsulated black truffle extract, 1-2 parts porcini mushroom extract, 25-40 parts edible salt, 2-10 parts yeast extract, 15-25 parts corn fermented sauce powder, 15-22 parts corn starch, 8-20 parts lactose, 2-5 parts apple powder, 2-5 parts shiitake mushroom, 2-5 parts king oyster mushroom, 2-5 parts chanterelle mushroom, 0.5-2 parts kelp, 0.5-2 parts lemon powder, 0.5-2 parts wheat fermented sauce, 0.1-1 part lion's mane mushroom, 0.1-1 part cabbage powder, 0.1-1 part carrot powder, 0.1-1 part sophora japonica powder, and 0.1-1 part monk fruit powder.

4. The black truffle compound seasoning according to claim 3, characterized in that, According to the weight parts, the components of the black truffle compound seasoning include: 1.7 parts encapsulated black truffle extract, 1.5 parts porcini mushroom extract, 30 parts edible salt, 7 parts yeast extract, 22 parts corn fermented sauce powder, 18 parts corn starch, 12 parts lactose, 3 parts apple powder, 4 parts shiitake mushroom, 3 parts king oyster mushroom, 2 parts chanterelle mushroom, 1 part kelp, 1 part lemon powder, 0.5 parts wheat fermented sauce, 0.5 parts lion's mane mushroom, 0.6 parts cabbage powder, 0.7 parts carrot powder, 0.4 parts sophora japonica flower powder, and 0.3 parts monk fruit powder.

5. The black truffle compound seasoning according to claim 1, characterized in that, The preparation method of the black truffle extract includes the following steps: (1) Dry fresh black truffles to obtain dried black truffles, then crush the dried black truffles to obtain a mixed powder; (2) Add water to the mixed powder to obtain fermentation material, add inoculum, ferment, after fermentation, filter to obtain filtrate and residue, spray dry the filtrate to obtain the first extract; (3) Add an aqueous ethanol solution to the filter residue, reflux and extract, combine the extracts, spray dry to obtain the second extract; (4) Mix the first extract and the second extract to obtain black truffle extract.

6. The black truffle compound seasoning according to claim 5, characterized in that, Crush the dried black truffles to a size smaller than 100 mesh.

7. The black truffle compound seasoning according to claim 5, characterized in that, Reflux extraction 2-3 times, each time for 1-3 hours.

8. The black truffle compound seasoning according to claim 1, characterized in that, The encapsulating agent comprises the following components in parts by weight: 100 parts hydrogenated sunflower seed oil, 5-10 parts sucrose fatty acid ester, 2-5 parts Span80, and 0.3-0.5 parts carnauba wax.

9. The black truffle compound seasoning according to claim 8, characterized in that, The specific steps of the encapsulation are as follows: hydrogenated sunflower seed oil, sucrose fatty acid ester, Span 80, and carnauba wax are mixed and heated to dissolve them to obtain an encapsulating agent; the encapsulating agent is used to encapsulate black truffle extract.

10. A method for preparing a black truffle compound seasoning according to any one of claims 1-8, characterized in that, The process includes the following steps: mixing and stirring all the ingredients to obtain a black truffle compound seasoning.

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