A flavor enhancing base material and its preparation method and application

Abstract

The present application relates to the technical field of food enzymolysis engineering, and specifically discloses a flavor-enhancing base material and its preparation method and application. The present application uses a combination of cereal raw materials and marine raw materials, and uses enzymolysis to decompose cereal protein and marine protein, thereby achieving the synergistic effect of cereal freshness and seafood freshness, so that the prepared flavor-enhancing base material has the advantages of rich taste and lasting umami taste. The present application adopts the method of ultra-high pressure assisted enzymolysis to achieve the effect of efficient enzymolysis under low temperature conditions, and the use of ultra-high pressure to inactivate enzymes at low temperatures can further reduce the impact of traditional high-temperature enzyme inactivation on the flavor of the enzymolysis solution. In addition, the present invention uses transpeptidase to treat the enzymolysis solution, converts part of the free amino acids into thick peptides, increases the content of thick peptides in the enzymolysis solution, and further enhances the thick feeling of the enzymolysis solution, so that the prepared composite seasoning is both fresh and thick, with a long taste and a strong aftertaste.

Description

Technical Field

[0001] The present application relates to the technical field of food enzymolysis engineering, and in particular to a flavor enhancement base material and a preparation method and application thereof. Background Art

[0002] Most of the existing compound seasonings are enhanced by adding flavor enhancers such as MSG, I+G, and IMP. Although such compound seasonings have significant effects in enhancing flavor, they often have a bland taste and will make you feel dry in the mouth if you eat too much. The products do not conform to the development trend of healthy and green seasonings. Some high-end compound seasonings use aquatic raw material enzymatic hydrolysates or plant enzymatic hydrolysates to naturally enhance flavor. Although these seasonings are healthy and natural, they have a thin taste, are not strong enough, lack base flavor, and the umami taste is not long-lasting.

[0003] Patent No. CN 115777904 A (Compound seafood umami base and preparation method thereof) discloses the use of compound bacteria to ferment shrimp, clams and oyster scraps, adding flavor protease for enzymatic hydrolysis, then using an adsorbent to remove the fishy smell of the solution, and finally using the Maillard flavoring process to obtain a compound seafood umami base. The enzymatic hydrolysis raw materials of this patent are all seafood, and the resulting compound seafood umami base has a thin taste, is not thick enough, and the umami taste is not long-lasting enough.

[0004] Therefore, there is an urgent need for a flavor-enhancing base material and a preparation method thereof to solve the problems of low flavor of the existing enzymatic hydrolysate, insufficient persistence of flavor, and insufficient rich taste. Summary of the invention

[0005] The purpose of the present application is to overcome the deficiencies of the above-mentioned prior art and to provide a flavor-enhancing base material and a preparation method and application thereof.

[0006] To achieve the above purpose, the technical solution adopted by this application is:

[0007] The first purpose of the present application is to provide a method for preparing a flavor-enhancing base, comprising the following steps:

[0008] 1) grinding the cereal raw material and the marine raw material and mixing them to obtain a mixture, blending the mixture with water, and homogenizing to obtain a slurry;

[0009] 2) subjecting the slurry obtained in step 1) to ultrahigh pressure treatment, adding a composite protease to the treated slurry for enzymolysis to obtain an enzymolysis solution;

[0010] 3) Adding transpeptidase to the enzymatic hydrolyzate obtained in step 2) to perform enzymatic hydrolysis again, and then using ultra-high pressure to inactivate the enzyme to obtain a flavor-enhancing base.

[0011] The present application combines cereal raw materials and seafood raw materials, and adopts a composite enzymatic hydrolysis method to decompose cereal protein and seafood protein, thereby achieving a synergistic effect of cereal freshness and seafood freshness, so that the prepared synergistic base material has the advantages of a strong taste and a long-lasting umami taste, and solves the problems of the existing enzymatic hydrolysate having an unnatural and bland taste, a not strong enough taste, and a not long-lasting umami taste.

[0012] The present application adopts the method of ultra-high pressure assisted enzymolysis to achieve the effect of efficient enzymolysis under low temperature conditions, solving the problems of long enzymolysis process time and serious loss of flavor components of enzymolysis solution during enzymolysis. In addition, the use of ultra-high pressure to inactivate enzymes at low temperature can further reduce the impact of traditional high-temperature enzyme inactivation on the flavor of enzymolysis solution, solving the defects of burnt smell and impure flavor of existing enzymolysis solution.

[0013] In addition, the present invention uses transpeptidase to treat the hydrolyzate, thereby increasing the content of rich peptides in the hydrolyzate, further enhancing the richness of the hydrolyzate, so that the prepared composite seasoning is both fresh and rich, with a long taste and a strong aftertaste.

[0014] As a preferred embodiment of the method for preparing the flavor-enhancing base described in the present application, the cereal raw material includes at least one of wheat, barley, and soybean; the marine raw material includes at least one of oysters, mussels, and shrimps.

[0015] When the above types of cereal raw materials and seafood raw materials are selected in the present application, the synergistic base material has the advantages of rich taste and lasting umami taste. The cereal raw materials and seafood raw materials are combined, and the cereal protein and seafood protein are decomposed by composite enzymatic hydrolysis. The prepared synergistic base material realizes the synergistic effect of cereal freshness and seafood freshness.

[0016] When the enzymatic hydrolysis raw material is only one of the cereal raw materials or the seafood raw materials, the richness and umami taste of the prepared synergistic base material are not as good as the effect of the combination of cereal raw materials and seafood raw materials, which is specifically manifested in that the richness peptide content, free amino acid content and umami amino acid content will all decrease.

[0017] As a preferred embodiment of the method for preparing the flavor-enhancing base described in the present application, the ultra-high pressure conditions in step 2) are: pressure of 100-250 MPa, and treatment time of 1-5 min; the ultra-high pressure enzyme inactivation conditions in step 3) are: pressure of 300-350 MPa, and treatment time of 5-6 min.

[0018] The present application adopts ultra-high pressure pretreatment of grain raw materials and seafood raw materials to denature the protein and stretch its structure, which is more conducive to the combination of enzyme and protein, thereby realizing efficient enzymatic hydrolysis of protein raw materials. In addition, the invention adopts ultra-high pressure enzyme inactivation treatment, which can further reduce the damage to the flavor of the enzymatic hydrolysis product compared with the traditional heating and boiling enzyme inactivation treatment. The obtained enzymatic hydrolysis product has a fresh aroma, rich seafood and grain aroma, no burnt smell, purer aroma, and no unpleasant flavor.

[0019] As a preferred embodiment of the method for preparing the flavor enhancing base of the present application, the mass ratio of the cereal raw material to the marine raw material is 1:(1-5) 。

[0020] As a preferred embodiment of the method for preparing the flavor-enhancing base described in the present application, the mass ratio of the mixture to water is 1:(5-10).

[0021] As a preferred embodiment of the method for preparing the flavor-enhancing base described in the present application, in the step 1), the homogenization time is 5 to 10 minutes.

[0022] As a preferred embodiment of the method for preparing the flavor-enhancing base described in the present application, the composite protease is a mixture of papain and flavor protease, and the total enzyme activity of the composite protease is 1000 to 3000 U / g.

[0023] The composite protease is used to achieve efficient enzymatic hydrolysis, and ultra-high pressure assisted enzymatic hydrolysis can achieve efficient enzymatic hydrolysis under low temperature conditions, solving the problems of long enzymatic hydrolysis process time and serious loss of flavor components in the enzymatic hydrolyzate during the enzymatic hydrolysis process.

[0024] As a preferred embodiment of the method for preparing the flavor-enhancing base of the present application, the added amount of the composite protease is 0.1-1%.

[0025] The present application adopts the composite protease with an enzyme addition amount of 0.1-1%, which is convenient for efficient enzymolysis, thereby making the quality of the enzymolysis product better.

[0026] As a preferred embodiment of the method for preparing the flavor-enhancing base described in the present application, the transpeptidase is γ-glutamine transpeptidase.

[0027] The present application adds γ-glutamine transpeptidase to the enzymatic hydrolyzate, which further enhances the richness of the flavor-enhancing base material, improves the flavor of the product, and achieves the effect of reducing salt, enhancing flavor and enhancing freshness.

[0028] As a preferred embodiment of the method for preparing the flavor-enhancing base described in the present application, the enzyme activity of the γ-glutamine transpeptidase is 1 to 10 U / g.

[0029] The use of γ-glutamine transpeptidase with the above enzyme activity can better improve the richness of the flavor-enhancing base, enhance the flavor of the product, and achieve the effect of reducing salt, enhancing flavor and enhancing freshness.

[0030] As a preferred embodiment of the method for preparing the flavor-enhancing base described in the present application, the temperature of enzymolysis in step 2) is 35-45°C, and the enzymolysis time is 0.5-1.5h; the temperature of enzymolysis in step 3) is 30-40°C, and the enzymolysis time is 1-2h.

[0031] The present application adopts ultrahigh pressure assisted enzymatic hydrolysis, which can achieve efficient enzymatic hydrolysis under low temperature conditions, shorten the enzymatic hydrolysis process time, and the flavor components are not easily lost during the enzymatic hydrolysis process.

[0032] In addition, the present application adopts ultra-high pressure to inactivate enzymes under low temperature conditions, which can further reduce the impact of traditional high-pressure enzyme inactivation on the flavor of the enzymatic hydrolysate, and the prepared enzymatic hydrolysate does not have the defects of burnt smell and impure flavor.

[0033] The present application also provides a flavor-enhancing base prepared by the preparation method of the above-mentioned flavor-enhancing base.

[0034] The flavor-enhancing base prepared in the present application has the advantages of rich taste, lasting flavor, etc.

[0035] The present application also provides a composite seasoning, which comprises a flavor-enhancing base, white sugar, corn starch, salt and water.

[0036] As a preferred embodiment of the compound seasoning described in the present application, the compound seasoning includes the following components in weight percentage: 40%-50% flavor enhancing base, 20-30% white sugar, 5-10% corn starch, 7-10% salt, and the balance is water.

[0037] By adding a flavor-enhancing base material into the seasoning, the composite seasoning prepared by the present application is both fresh and rich, has a long taste and a strong aftertaste.

[0038] Compared with the prior art, this application has the following beneficial effects:

[0039] The present application provides a flavor enhancement base material and its preparation method and application. The present application uses a combination of cereal raw materials and marine raw materials, and uses a composite enzymatic hydrolysis method to decompose cereal protein and marine protein, so as to achieve the synergistic effect of cereal freshness and marine freshness, so that the prepared synergistic base material has the advantages of strong taste and lasting freshness, and solves the problem that the freshness of the existing enzymatic hydrolysate is not natural, light, not strong enough in taste, and not lasting enough in freshness. The present application adopts a method of ultra-high pressure assisted enzymatic hydrolysis to achieve the effect of efficient enzymatic hydrolysis under low temperature conditions, and solves the problems of long time of the existing enzymatic hydrolysis process and serious loss of flavor components of the enzymatic hydrolysate during the enzymatic hydrolysis process. And the use of ultra-high pressure to inactivate enzymes at low temperatures can further reduce the influence of traditional high-temperature enzyme inactivation on the flavor of the enzymatic hydrolysate, and solves the defects of burnt taste and insufficient purity of flavor of the existing enzymatic hydrolysate. In addition, the present invention uses transpeptidase to treat the enzymatic hydrolysate, converts part of the free amino acids into thick peptides, increases the content of thick peptides in the enzymatic hydrolysate, and further enhances the thick feeling of the enzymatic hydrolysate, so that the prepared composite seasoning is both fresh and thick, with a long taste and a strong aftertaste. DETAILED DESCRIPTION

[0040] In order to better illustrate the purpose, technical solutions and advantages of the present application, the present application will be further described below in conjunction with specific embodiments.

[0041] In the following examples and comparative examples, the experimental methods used are conventional methods unless otherwise specified, and the materials, reagents, etc. used are all commercially available unless otherwise specified.

[0042] The following gamma-glutamine transpeptidase is derived from the fermentation of Bacillus subtilis NX-2.

[0043] Plant materials such as wheat, barley, and soybeans, and seafood materials such as oysters, mussels, and shrimp can all be purchased from commercial sources.

[0044] Example 1: A flavor enhancing base and a preparation method thereof

[0045] This embodiment provides a method for preparing a flavor-enhancing base, comprising the following steps:

[0046] The wheat and oysters are ground into powder in a mass ratio of 1:2 for later use to obtain 3 kg of a mixture, the mixture and water are added into a colloid mill in a mass ratio of 1:6 for circulation homogenization for 6 minutes to obtain 21 kg of a slurry, the slurry is sealed in a vacuum bag and then pressurized at 150 MPa for 3 minutes, papain and flavor protease (enzyme addition amount is 0.3%, total enzyme activity is 1500 U / g) are added into the treated slurry, the pH is adjusted to 6, the temperature is adjusted to 35°C, enzymolysis is performed for 0.5 hours to obtain an enzymolysis solution 1, 5 U / g of γ-glutamine transpeptidase is added, the reaction is carried out at 30°C for 1.5 hours to obtain an enzymolysis solution 2, the slurry is sealed in a vacuum bag and then pressurized at 300 MPa for 6 minutes to obtain a flavor-enhancing base.

[0047] 40% by weight of a flavor-enhancing base, 25% by weight of white sugar, 8% by weight of corn starch, 8% by weight of salt and 19% by weight of water are mixed and stirred evenly, and then kept warm at 100° C. for 20 minutes to obtain a composite seasoning with a strong seafood aroma, high freshness and rich taste.

[0048] Example 2: A flavor enhancing base and a preparation method thereof

[0049] This embodiment provides a method for preparing a flavor-enhancing base, comprising the following steps:

[0050] The wheat and oysters are ground in a mass ratio of 1:4 for later use to obtain 3 kg of a mixture, the mixture and water are added into a colloid mill in a ratio of 1:7, and circulated and homogenized for 5 minutes to obtain 24 kg of a slurry, the slurry is placed in a vacuum bag, sealed, and pressurized at 100 MPa for 3 minutes, papain and flavor protease (enzyme addition amount is 1%, and total enzyme activity is 1200 U / g) are added to the treated slurry, the pH is adjusted to 6.5, the temperature is adjusted to 35°C, and enzymolysis is performed for 0.5 hours to obtain an enzymolysis solution 1, 10 U / g of γ-glutamine transpeptidase is added, and the reaction is carried out at 40°C for 2 hours to obtain an enzymolysis solution 2, the slurry is placed in a vacuum bag, sealed, and pressurized at 350 MPa for 5 minutes to obtain a flavor-enhancing base.

[0051] 40% by weight of a flavor-enhancing base, 20% by weight of white sugar, 10% by weight of corn starch, 10% by weight of salt and 20% by weight of water are mixed and stirred evenly, and then kept warm at 102° C. for 18 minutes to obtain a composite seasoning with a strong seafood aroma, high freshness and rich taste.

[0052] Example 3: A flavor enhancing base and a preparation method thereof

[0053] This embodiment provides a method for preparing a flavor-enhancing base, comprising the following steps:

[0054] Soybeans and mussels are ground in a mass ratio of 1:1 for later use to obtain 3 kg of a mixture, the mixture and water are added into a colloid mill in a ratio of 1:5, and circulated and homogenized for 5 minutes to obtain 18 kg of slurry, the slurry is placed in a vacuum bag, sealed, and pressurized at 250 MPa for 1 minute, papain and flavor protease (enzyme addition amount is 0.1%, and total enzyme activity is 1000 U / g) are added to the treated slurry, pH is adjusted to 6, the temperature is adjusted to 40°C, and enzymolysis is performed for 1.0 hour to obtain enzymolysis solution 1, 1 U / g of γ-glutamine transpeptidase is added, and the reaction is carried out at 35°C for 1 hour to obtain enzymolysis solution 2, the slurry is placed in a vacuum bag, sealed, and pressurized at 300 MPa for 6 minutes to obtain a flavor-enhancing base.

[0055] 50% by weight of a flavor-enhancing base, 20% by weight of white sugar, 5% by weight of corn starch, 8% by weight of salt and 17% by weight of water are mixed and stirred evenly, and then kept warm at 100° C. for 20 minutes to obtain a composite seasoning with a strong seafood aroma, high freshness and rich taste.

[0056] Example 4: A flavor enhancing base and a preparation method thereof

[0057] This embodiment provides a method for preparing a flavor-enhancing base, comprising the following steps:

[0058] The barley and oyster are ground into powder in a mass ratio of 1:5 for later use to obtain 3 kg of a mixture, the mixture and water are added into a colloid mill in a ratio of 1:10, and circulated and homogenized for 10 minutes to obtain 33 kg of a slurry, the slurry is sealed in a vacuum bag, and then pressurized at 250 MPa for 5 minutes, papain and flavor protease (enzyme addition amount is 0.3%, and total enzyme activity is 3000 U / g) are added into the treated slurry, the pH is adjusted to 6, the temperature is adjusted to 45°C, and enzymolysis is performed for 1.5 hours to obtain an enzymolysis solution 1, 5 U / g of γ-glutamine transpeptidase is added, and the reaction is carried out at 40°C for 2 hours to obtain an enzymolysis solution 2, the slurry is sealed in a vacuum bag, and then pressurized at 300 MPa for 6 minutes to obtain a flavor-enhancing base.

[0059] 40% by weight of a flavor-enhancing base, 30% by weight of white sugar, 10% by weight of corn starch, 7% by weight of salt and 13% by weight of water are mixed and stirred evenly, and then kept warm at 100° C. for 20 minutes to obtain a composite seasoning with rich seafood aroma, high freshness and rich taste.

[0060] Comparative Example 1

[0061] Compared with Example 1, the only difference is that the enzymatic hydrolysis raw material is wheat, and oyster is not contained, the total content remains unchanged, and the rest of the preparation method is the same as Example 1.

[0062] Comparative Example 2

[0063] Compared with Example 1, the only difference is that the enzymatic hydrolysis raw material is oyster, does not contain wheat, and the total content remains unchanged. The rest of the preparation method is the same as Example 1.

[0064] Comparative Example 3

[0065] Compared with Example 1, the only difference is that no ultrahigh pressure treatment is performed before enzymatic hydrolysis, and the rest of the preparation method is the same as Example 1.

[0066] Comparative Example 4

[0067] Compared with Example 1, the only difference is that γ-glutamine transpeptidase is not added, and the rest of the preparation method is the same as Example 1.

[0068] Comparative Example 5

[0069] Compared with Example 1, the only difference is that the enzyme is inactivated by traditional heating at 100° C. for 30 min. The rest of the preparation method is the same as that of Example 1.

[0070] Comparative Example 6

[0071] Compared with Example 1, the only difference is that alanine aminotransferase is used instead of γ-glutamine transpeptidase, and the rest of the preparation method is the same as Example 1.

[0072] Test Example 1: Testing the Physical and Chemical Indices of Compound Seasonings

[0073] The physical and chemical indicators of the composite seasonings prepared in Examples 1-4 and Comparative Examples 1-6 were compared:

[0074] 1. Thick-smelling peptide content: The enzymatic hydrolyzate 2 prepared in Examples 1-4 and Comparative Examples 1-6 was added with deionized water to prepare a solution. After filtration, the solution was pressure filtered using ultrafiltration membranes with a molecular weight cutoff of 3000Da and 500Da to obtain filtrates of three components: A (molecular weight > 3000Da), B (3000Da <molecular weight < 500Da), and C (molecular weight < 500Da). The three components were separated and purified by gel chromatography, and the content of the separated and purified thick-smelling peptide was determined by the Folin phenol colorimetric method.

[0075] 2. Free amino acid content: The free amino acid content was determined using a high-speed fully automatic amino acid analyzer.

[0076] 3. Umami amino acid content: The umami amino acid content was determined using a high-speed fully automatic amino acid analyzer.

[0077] 4. Degree of hydrolysis: Degree of hydrolysis (%) = amino acid nitrogen content in hydrolyzate / total nitrogen content in raw materials.

[0078] Wherein: The total nitrogen content in the raw materials is determined by the Kjeldahl method.

[0079] The results are shown in Table 1.

[0080] Table 1

[0081]

[0082]

[0083] From the data in Table 1, it can be seen that the composite seasonings prepared in Examples 1-4 have relatively high kokumi peptide content, free amino acid content, umami amino acid content, and hydrolysis degree, among which Example 1 is the best example.

[0084] In Comparative Example 1-2, the flavor-enhancing base only uses wheat or oyster as the enzymatic raw material, and the rich peptide content, free amino acid content, and umami amino acid content of the composite seasoning will be reduced, indicating that the cereal raw materials and seafood raw materials are compounded, and the cereal protein and seafood protein are decomposed by enzymatic hydrolysis and fermentation, thereby achieving the synergistic effect of the freshness of cereals and seafood, so that the prepared synergistic base has the advantages of natural umami, concentrated taste, and lasting umami.

[0085] Compared with Example 1, the degree of hydrolysis of the prepared composite seasoning in Comparative Example 3 was significantly reduced without ultrahigh pressure treatment before enzymatic hydrolysis, indicating that ultrahigh pressure pretreatment of the enzymatic raw materials can denature the protein and stretch its structure, which is more conducive to the combination of enzyme and protein, thereby achieving efficient enzymatic hydrolysis of high-protein raw materials.

[0086] Compared with Example 1, in Comparative Example 4, γ-glutamine transpeptidase is not added, and the rich peptide content, free amino acid content, and umami amino acid content of the composite seasoning are significantly reduced. The present application adds γ-glutamine transpeptidase to the enzymatic hydrolyzate, which further enhances the richness of the flavor-enhancing base, enhances the product flavor, and achieves the effect of reducing salt, enhancing flavor, and enhancing freshness.

[0087] Compared with the traditional heating and boiling enzyme inactivation treatment (Comparative Example 5), the ultra-high pressure enzyme inactivation treatment can further reduce the damage to the flavor of the enzymatic hydrolysis product. The obtained enzymatic hydrolysis product has a fresh aroma, a strong seafood aroma and a grain aroma, no burnt smell, a purer aroma, and no unpleasant flavor.

[0088] In Comparative Example 6, alanine aminotransferase was used instead of γ-glutamyl transpeptidase. The content of rich peptides, free amino acids, umami amino acids and degree of hydrolysis of the prepared composite seasoning were all lower than those of Examples 1-4, indicating that the addition of γ-glutamyl transpeptidase can improve the comprehensive performance of the flavor-enhancing base.

[0089] Test Example 2: Testing the sensory flavor of compound seasonings

[0090] The compound seasonings prepared in Examples 1-4 and Comparative Examples 1-7 were subjected to sensory evaluation. The sensory test consisted of 20 trained panelists (10 males and 10 females), who were trained in three aspects: richness, aroma and umami. Then, at 25° C., the panelists were individually given random 3-digit samples and distilled water to rinse their mouths between samples. After a group of 3 tests, the panelists rested for 5 minutes and then performed sensory evaluation on other samples, and this cycle was repeated until all samples were evaluated.

[0091] The sensory evaluation indexes of compound seasoning are shown in Table 2:

[0092] Table 2

[0093]

[0094] The sensory flavor comparison of compound seasonings is shown in Table 3.

[0095] Table 3

[0096]

[0097]

[0098] The composite seasonings prepared in Examples 1-4 had high satisfaction scores in terms of richness, umami and aroma, and had good sensory flavors. The composite seasonings prepared in Comparative Examples 1-7 were inferior to those in Examples 1-4 in terms of sensory flavors.

[0099] The present application uses a combination of cereal raw materials and marine raw materials, and uses enzymatic hydrolysis to decompose cereal protein and marine protein, achieving the synergistic effect of cereal freshness and marine freshness, so that the prepared synergistic base has the advantages of strong taste and lasting freshness, and solves the problem that the existing enzymatic hydrolysis solution is not natural, light, not strong enough in taste, and not lasting enough in freshness. The present application adopts the method of ultra-high pressure assisted enzymatic hydrolysis to achieve the effect of efficient enzymatic hydrolysis under low temperature conditions, solving the problems of long time of the existing enzymatic hydrolysis process and serious loss of flavor components of the enzymatic hydrolysis solution during the enzymatic hydrolysis process. And the use of ultra-high pressure to kill enzymes at low temperatures can further reduce the influence of traditional high enzyme killing on the flavor of the enzymatic hydrolysis solution, solving the defects of burnt taste and insufficient purity of flavor of the existing enzymatic hydrolysis solution. In addition, the present invention uses transpeptidase to treat the enzymatic hydrolysis solution, converts part of the free amino acids into thick peptides, increases the content of thick peptides in the enzymatic hydrolysis solution, and further improves the thick feeling of the enzymatic hydrolysis solution, so that the prepared composite seasoning is both fresh and thick, with a long taste and a strong aftertaste.

[0100] Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present application rather than to limit the scope of protection of the present application. Although the present application has been described in detail with reference to the preferred embodiments, ordinary technicians in this field should understand that the technical solution of the present application can be modified or replaced by equivalents without departing from the essence and scope of the technical solution of the present application.

Claims

1. A method for preparing a flavor-enhancing base, characterized in that: The following steps are involved: 1) grinding and mixing at least one of wheat, barley and soybean and a marine raw material to obtain a mixture, blending the mixture with water, and homogenizing to obtain a slurry; 2) subjecting the slurry obtained in step 1) to ultrahigh pressure treatment, adding a composite protease to perform enzymolysis, and obtaining an enzymolysis solution; 3) adding transpeptidase to the enzymatic hydrolyzate obtained in step 2) to perform enzymatic hydrolysis again, and then using ultra-high pressure to inactivate the enzyme to obtain a flavor-enhancing base; The marine raw material is at least one of oysters, mussels and shrimps; The composite protease is a mixture of papain and flavor protease, and the total enzyme activity of the composite protease is 1000-3000 U / g; The transpeptidase is γ-glutamine transpeptidase; The enzyme activity of the γ-glutamine transpeptidase is 1 to 10 U / g; The mass ratio of at least one of the wheat, barley and soybean to the marine raw material is 1: (1-5).

2. The preparation method according to claim 1, characterized in that The ultra-high pressure treatment conditions in step 2) are: pressure of 100-250 MPa, and treatment time of 1-5 min; the ultra-high pressure enzyme inactivation conditions in step 3) are: pressure of 300-350 MPa, and treatment time of 5-6 min.

3. The preparation method according to claim 1, characterized in that: The enzymatic hydrolysis temperature in step 2) is 35-45° C., and the enzymatic hydrolysis time is 0.5-1.5 h; the enzymatic hydrolysis temperature in step 3) is 30-40° C., and the enzymatic hydrolysis time is 1-2 h.

4. The flavor-enhancing base prepared by the preparation method according to any one of claims 1 to 3.

5. A composite seasoning, characterized in that: The compound seasoning comprises the flavor-enhancing base material as claimed in claim 4, white sugar, corn starch, salt and water.

6. The compound seasoning according to claim 5, characterized in that The composite seasoning is composed of the following components in percentage by weight: 40%-50% of a flavor enhancing base, 20%-30% of white sugar, 5%-10% of corn starch, 7%-10% of salt, and the balance being water.

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