A natural composite flavor enhancer and its preparation method

Abstract

The present invention discloses a natural composite flavor enhancer and a preparation method thereof, comprising the following steps: using an ultramicro grinder to crush rice wine lees and wheat gluten powder to obtain ultramicro wheat gluten powder and ultramicro rice wine lees powder; taking the ultramicro wheat gluten powder, sterile water, and protease, mixing them evenly, carrying out enzymatic hydrolysis, inactivating the enzyme after the reaction ends, filtering, and taking the filtrate, namely the wheat gluten powder enzymatic hydrolysate, for standby; taking the wheat gluten powder enzymatic hydrolysate, ultramicro rice wine lees powder, and sterile water, mixing them evenly, carrying out enzymatic hydrolysis, inactivating the enzyme after the reaction ends, filtering, and taking the filtrate, namely the composite enzymatic hydrolysate, for standby; taking the composite enzymatic hydrolysate, cysteine, xylose, glucose, granulated sugar, and salt, mixing them and carrying out a thermal reaction to obtain a reaction solution; and preparing the natural flavor enhancer by spray drying. The present invention utilizes the natural enzyme system in rice wine lees to synergistically enzymatically hydrolyze wheat gluten powder to promote the release of umami amino acids, and further strengthens the umami by using thermal reaction technology.

Description

Technical Field

[0001] The present invention relates to a flavor enhancer, and specifically, to a pure natural compound flavor enhancer and a preparation method thereof. Background Art

[0002] With the progress of society, consumers' demand for flavored products is shifting towards naturalness, compounding, and health. The umami receptor can bind to a variety of umami substances to achieve a synergistic umami enhancement effect, and the compound umami enhancement effect is significantly stronger than that of a single flavor enhancer. While endowing natural umami, the natural compound flavor enhancer can endow food with a long aftertaste and mellow feeling.

[0003] Natural foods such as seafood, seaweed, livestock and poultry products, vegetables, mushrooms, and fermented products are rich in umami substances such as umami amino acids and nucleotides, which can effectively increase the freshness and naturalness of the flavor enhancer. The development of natural flavor enhancers has become the research focus of many food enterprises. Summary of the Invention

[0004] The purpose of the present invention is to provide a pure natural compound flavor enhancer and a preparation method thereof. The present invention enzymatically hydrolyzes gluten with the natural enzyme system in yellow rice wine lees and combines with thermal reaction technology to prepare a natural flavor enhancer with natural flavor, mellow taste, and compound fresh fragrance.

[0005] To achieve the above purpose, the technical solution adopted by the present invention is as follows:

[0006] The embodiment of the present invention provides a preparation method of a natural flavor enhancer with a cereal flavor, including the following steps:

[0007] (1) Raw material pretreatment

[0008] Use an ultrafine pulverizer to crush yellow rice wine lees and gluten, with the transmission frequency of 25 - 45 Hz, the time of 10 - 30 min, and the temperature of 20 - 40 °C to obtain ultrafine gluten powder and ultrafine yellow rice wine lees powder;

[0009] (2) Enzymatic hydrolysis

[0010] Take 20 - 40 parts by mass of ultrafine gluten powder, 50 - 80 parts by mass of sterile water, and 0.05 - 0.3 parts by mass of protease, mix evenly, and carry out enzymatic hydrolysis. The enzymatic hydrolysis temperature is controlled at 50 - 60 °C, and the enzymatic hydrolysis is carried out for 1 - 2 h. After the reaction ends, inactivate the enzyme at 90 - 100 °C for 10 - 15 min, filter with a 40 - 80 - mesh sieve, and take the filtrate, that is, the gluten enzymatic hydrolysate, for standby;

[0011] Take 35 - 65 parts by mass of gluten enzymatic hydrolysate, 25 - 45 parts by mass of ultrafine powder of yellow rice wine lees, and 10 - 30 parts by mass of sterile water. Mix them evenly and carry out enzymatic hydrolysis. Control the enzymatic hydrolysis temperature at 45 - 60 °C for 1 - 2 h. After the reaction ends, inactivate the enzyme at 90 - 100 °C for 10 - 15 min, and filter through a 40 - 80 mesh sieve. Take the filtrate, which is the composite enzymatic hydrolysate, and set it aside;

[0012] (3) Thermal reaction

[0013] Take 55 - 85 parts by mass of the composite enzymatic hydrolysate, 1.5 - 5 parts by mass of cysteine, 1 - 3.5 parts by mass of xylose, 3.5 - 7.5 parts by mass of glucose, 5 - 10 parts by mass of granulated sugar, and 3.5 - 10 parts by mass of salt. Mix them and carry out a thermal reaction. The reaction temperature is 90 - 101 °C and the time is 1.5 - 3.5 h to prepare a reaction solution;

[0014] (4) Spray drying

[0015] Cool the reaction solution to 30 - 50 °C and then carry out spray drying to obtain the natural flavor enhancer.

[0016] In some embodiments, the particle size of the gluten ultrafine powder is 10 - 25 μm, and the particle size of the ultrafine powder of yellow rice wine lees is 10 - 25 μm.

[0017] In some embodiments, the protease is one or more of papain, bromelain, trypsin, flavor protease, neutral protease, alkaline protease, and composite protease; preferably, the protease is FF104AN composite protease.

[0018] In some embodiments, the inlet air temperature of the spray drying is 170 - 180 °C, and the outlet air temperature is 80 - 90 °C.

[0019] In some embodiments, step (1) is to use an ultrafine pulverizer to crush yellow rice wine lees and gluten. The frequency of the speed changer is 45 Hz, the time is 20 min, and the temperature is 30 °C to obtain gluten ultrafine powder and ultrafine powder of yellow rice wine lees.

[0020] Step (2) is as follows:

[0021] Take 25 - 35 parts by mass of gluten ultrafine powder, 65 - 75 parts by mass of sterile water, and 0.1 - 0.2 parts by mass of protease. Mix them evenly and carry out enzymatic hydrolysis. Control the enzymatic hydrolysis temperature at 50 - 60 °C for 1 - 2 h. After the reaction ends, inactivate the enzyme at 90 - 100 °C for 10 - 15 min, and filter through a 40 - 80 mesh sieve. Take the filtrate, which is the gluten enzymatic hydrolysate, and set it aside;

[0022] Take 40 - 55 parts by mass of the enzymolysis solution of wheat gluten, 35 - 45 parts by mass of the ultrafine powder of yellow rice wine lees, and 15 - 25 parts by mass of sterile water. Mix them evenly and carry out enzymolysis. Control the enzymolysis temperature at 50 - 60 °C and enzymolyze for 1 - 2 h. After the reaction ends, inactivate the enzyme at 90 - 100 °C for 10 - 15 min, filter through a 40 - 80 - mesh sieve, take the filtrate, which is the composite enzymolysis solution, and reserve it for later use.

[0023] Preferably, step (2) is as follows:

[0024] Take 30 parts by mass of ultrafine wheat gluten powder, 70 parts by mass of sterile water, and 0.2 parts by mass of protease. Mix them evenly and carry out enzymolysis. Control the enzymolysis temperature at 55 °C and enzymolyze for 2 h. After the reaction ends, inactivate the enzyme at 95 °C for 15 min, filter through a 60 - mesh sieve, take the filtrate, which is the enzymolysis solution of wheat gluten, and reserve it for later use;

[0025] Take 50 parts by mass of the enzymolysis solution of wheat gluten, 35 parts by mass of the ultrafine powder of yellow rice wine lees, and 20 parts by mass of sterile water. Mix them evenly and carry out enzymolysis. Control the enzymolysis temperature at 55 °C and enzymolyze for 2 h. After the reaction ends, inactivate the enzyme at 95 °C for 15 min, filter through a 60 - mesh sieve, take the filtrate, which is the composite enzymolysis solution, and reserve it for later use.

[0026] In some embodiments, step (3) is as follows: Take 85 parts by mass of the composite enzymolysis solution, 3 parts by mass of cysteine, 2.5 parts by mass of xylose, 6.5 parts by mass of glucose, 7 parts by mass of granulated sugar, and 9 parts by mass of salt. Mix them and carry out a thermal reaction. The reaction temperature is 100 °C and the time is 2 h to prepare a reaction solution.

[0027] The embodiments of the present invention also provide a natural composite flavor enhancer prepared by the above method. The natural composite flavor enhancer prepared by the embodiments of the present invention can be used to replace monosodium glutamate.

[0028] The embodiments of the present invention also provide a condiment, which includes the above - mentioned natural composite flavor enhancer.

[0029] The present invention has the following advantages and beneficial effects:

[0030] The present invention uses yellow rice wine lees and wheat gluten as the main raw materials, and utilizes the enzyme system naturally present in the yellow rice wine lees to catalyze the wheat gluten, facilitating the release of its umami components. In addition, ultrafine grinding is used to crush the yellow rice wine lees and wheat gluten, and protease is used to treat the wheat gluten to hydrolyze macromolecules into small molecules, which serves as the main source of umami-enhancing components. During the co-hydrolysis process of the enzyme hydrolysates of yellow rice wine lees and wheat gluten, the enzyme system in the yellow rice wine lees can promote the release of glutamic acid in the wheat gluten, generating a compound umami. The present invention utilizes the natural enzyme system in the yellow rice wine lees to co-hydrolyze the wheat gluten, promoting the release of umami amino acids, and further enhances the umami using thermal reaction technology. The present invention uses the enzyme system in natural ingredients as a catalyst, with natural and safe raw materials, and the finished umami agent has a natural and fresh aroma, obvious characteristics, and an overall strength comparable to that of monosodium glutamate, solving the problems of single umami, insufficient umami, and high cost of natural umami agents. Detailed implementation mode

[0031] Yellow rice wine is prepared by co-fermentation of multiple strains at low temperature for a long time. Yellow rice wine lees are the by-products of solid-liquid separation after saccharification and fermentation of starchy raw materials such as glutinous rice and rice to produce yellow rice wine, and are currently mostly used for preparing animal feed. As a by-product of yellow rice wine preparation, yellow rice wine lees retain a variety of microorganisms and their secreted complex enzyme systems, which can be used to enzymatically hydrolyze natural raw materials.

[0032] Wheat gluten is a natural protein extracted from wheat, and its protein content accounts for about 75% - 85%. Among them, glutamic acid and glutamine account for about 35% of the total amino acid content, making it a high-quality plant protein source and an important raw material for preparing umami agents. Therefore, the inventor deeply studied the umami-enhancing effect after processing the by-products of yellow rice wine lees and wheat gluten, which is beneficial to improving the utilization value of grain resources.

[0033] The following are the explanations of terms or words, and unless otherwise defined, all technical and scientific terms used herein have the meanings commonly understood by those skilled in the art to which the present invention belongs.

[0034] The terms "comprising" and "including" are open-ended expressions, that is, they include the content specified in the present invention, but do not exclude other aspects.

[0035] In this article, when a value is described as a range, it should be understood that such disclosure includes the disclosure of all possible sub-ranges within that range, as well as the specific values falling within that range, regardless of whether the specific values or specific sub-ranges are explicitly indicated.

[0036] The embodiments of the present invention are described in detail below. The following described embodiments are exemplary and are intended to explain the present invention, and should not be construed as limiting the present invention.

[0037] The embodiment of the present invention provides a preparation method of a natural umami agent with a grain flavor, including the following steps:

[0038] (1) Raw material pretreatment

[0039] Use an ultrafine grinder to crush rice wine lees and wheat gluten powder. The frequency of the transmission is 25 - 45 Hz, the time is 10 - 30 min, and the temperature is 20 - 40 °C to obtain ultrafine wheat gluten powder and ultrafine rice wine lees powder;

[0040] (2) Enzymatic hydrolysis

[0041] Take 20 - 40 parts by mass of ultrafine wheat gluten powder, 50 - 80 parts by mass of sterile water, and 0.05 - 0.3 parts by mass of protease, mix evenly, and carry out enzymatic hydrolysis. The enzymatic hydrolysis temperature is controlled at 50 - 60 °C, and the enzymatic hydrolysis is carried out for 1 - 2 h. After the reaction ends, inactivate the enzyme at 90 - 100 °C for 10 - 15 min, filter through a 40 - 80 mesh sieve, and take the filtrate, which is the enzymatic hydrolysis solution of wheat gluten powder, for standby;

[0042] Take 35 - 65 parts by mass of the enzymatic hydrolysis solution of wheat gluten powder, 25 - 45 parts by mass of ultrafine rice wine lees powder, and 10 - 30 parts by mass of sterile water, mix evenly, and carry out enzymatic hydrolysis. The enzymatic hydrolysis temperature is controlled at 45 - 60 °C, and the enzymatic hydrolysis is carried out for 1 - 2 h. After the reaction ends, inactivate the enzyme at 90 - 100 °C for 10 - 15 min, filter through a 40 - 80 mesh sieve, and take the filtrate, which is the composite enzymatic hydrolysis solution, for standby;

[0043] (3) Thermal reaction

[0044] Take 55 - 85 parts by mass of the composite enzymatic hydrolysis solution, 1.5 - 5 parts by mass of cysteine, 1 - 3.5 parts by mass of xylose, 3.5 - 7.5 parts by mass of glucose, 5 - 10 parts by mass of granulated sugar, and 3.5 - 10 parts by mass of salt, mix them and carry out a thermal reaction. The reaction temperature is 90 - 101 °C; the time is 1.5 - 3.5 h to obtain a reaction solution;

[0045] (4) Spray drying

[0046] Cool the reaction solution to 30 - 50 °C and then carry out spray drying to obtain the natural flavor enhancer.

[0047] In the method of the embodiment of the present invention, in step (1), an ultrafine grinder is used to crush rice wine lees and wheat gluten powder. The frequency of the transmission can be 25 Hz, 30 Hz, 35 Hz, 40 Hz, 45 Hz, etc., the time can be 10 min, 15 min, 20 min, 25 min, 30 min, etc., and the temperature can be 20 °C, 25 °C, 30 °C, 35 °C, 40 °C, etc. to obtain ultrafine wheat gluten powder and ultrafine rice wine lees powder.

[0048] In the method of the embodiment of the present invention, in step (2):

[0049] Enzymatic hydrolysis of wheat gluten: In the enzymatic hydrolysis step, the dosage of ultrafine wheat gluten powder can be 20 parts by mass, 25 parts by mass, 30 parts by mass, 35 parts by mass, 40 parts by mass, etc.; the dosage of sterile water can be 50 parts by mass, 55 parts by mass, 60 parts by mass, 70 parts by mass, 80 parts by mass, etc.; the dosage of protease can be 0.05 parts by mass, 0.1 parts by mass, 0.15 parts by mass, 0.2 parts by mass, 0.3 parts by mass; the enzymatic hydrolysis temperature can be 50°C, 53°C, 55°C, 58°C, 60°C, etc.; the enzymatic hydrolysis time can be 1 h, 1.1 h, 1.5 h, 1.8 h, 2 h, etc. After enzymatic hydrolysis, inactivate the enzyme. The enzyme inactivation temperature can be 90°C, 92°C, 95°C, 97°C, 100°C, etc.; the enzyme inactivation time can be 10 min, 11 min, 12 min, 13 min, 14 min, 15 min, etc. Filter with a 40-mesh, 60-mesh or 80-mesh sieve, and take the filtrate, which is the enzymatic hydrolysis solution of wheat gluten, for standby.

[0050] Compound enzymatic hydrolysis: In the enzymatic hydrolysis step, the dosage of the enzymatic hydrolysis solution of wheat gluten can be 35 parts by mass, 45 parts by mass, 50 parts by mass, 55 parts by mass, 65 parts by mass, etc.; the dosage of ultrafine yellow rice wine lees powder can be 25 parts by mass, 26 parts by mass, 28 parts by mass, 30 parts by mass, 35 parts by mass, 45 parts by mass, etc.; the dosage of sterile water can be 10 parts by mass, 15 parts by mass, 20 parts by mass, 25 parts by mass, 30 parts by mass, etc. Mix evenly and carry out enzymatic hydrolysis. The enzymatic hydrolysis temperature can be 45°C, 50°C, 55°C, 58°C, 60°C, etc.; the enzymatic hydrolysis time is 1 h, 1.1 h, 1.5 h, 1.8 h, 2 h, etc. After the reaction ends, inactivate the enzyme. The enzyme inactivation temperature can be 90°C, 92°C, 95°C, 97°C, 100°C, etc.; the enzyme inactivation time can be 10 min, 11 min, 12 min, 13 min, 14 min, 15 min, etc. Filter with a 40-mesh, 60-mesh or 80-mesh sieve, and take the filtrate, which is the compound enzymatic hydrolysis solution, for standby.

[0051] In the method of the embodiment of the present invention, in step (3):

[0052] The dosage of the compound enzyme hydrolysate can be 55 parts by mass, 65 parts by mass, 70 parts by mass, 75 parts by mass, 85 parts by mass, etc.; the dosage of cysteine can be 1.5 parts by mass, 2.5 parts by mass, 3 parts by mass, 3.5 parts by mass, 5 parts by mass, etc.; the dosage of xylose can be 1 part by mass, 1.5 parts by mass, 2.5 parts by mass, 3 parts by mass, 3.5 parts by mass, etc.; the dosage of glucose can be 3.5 parts by mass, 4.5 parts by mass, 5 parts by mass, 63.5 parts by mass, 7.5 parts by mass, etc.; the dosage of granulated sugar can be 5 parts by mass, 6 parts by mass, 8 parts by mass, 9 parts by mass, 10 parts by mass, etc.; the dosage of salt can be 3.5 parts by mass, 4.5 parts by mass, 5 parts by mass, 7.5 parts by mass, 10 parts by mass, etc. After mixing, a thermal reaction is carried out, and the reaction temperature can be 90°C, 92°C, 95°C, 100°C, 101°C, etc.; the time can be 1.5 h, 2 h, 2.5 h, 3 h, 3.5 h, etc., to obtain a reaction solution.

[0053] In the method of the embodiment of the present invention, in step (4):

[0054] After cooling the reaction solution to 30 - 50°C (such as 30°C, 35°C, 40°C, 45°C, 50°C, etc.), it is mixed evenly and then spray-dried to obtain the natural flavor enhancer.

[0055] The following are specific embodiments and comparative examples of the present invention. It should be further noted that the schemes of the following comparative examples are not prior art, but are only set for comparison with the schemes of the embodiments and do not constitute a limitation to the present invention.

[0056] In the embodiments and comparative examples of the present invention,

[0057] Protease FF104 AN is purchased from: Angel Yeast Co., Ltd.;

[0058] M “Amano” SD protease is purchased from: Amano Enzyme Inc.

[0059] Yellow rice wine lees are purchased from: Zhejiang Guyuelongshan Shaoxing Wine Co., Ltd.

[0060] The yellow rice wine lees in the embodiment of the present invention have a protein content of 34.27%, a polypeptide content of 6.28%, an amino acid content of 10.24%, a starch content of 27.2%, a cellulose content of 13.55%, and an ash content of 2.18%.

[0061] In the embodiments and comparative examples of the present invention:

[0062] (1) Evaluation method of compound freshness

[0063] After diluting 1% of the umami sample with water, 10 professionally trained sensory evaluators were asked to conduct a comprehensive umami evaluation. The umami agents were scored on a scale of 9 - 0 (9: very strong; 8: very strong; 7: relatively strong; 6: somewhat strong; 5: medium; 4: somewhat weak; 3: relatively weak; 2: very weak; 1: very weak; 0: none) according to the five dimensions in Table 1, and the comprehensive score was calculated based on the proportion of each dimension.

[0064] Table 1 Evaluation Dimensions of Comprehensive Umami

[0065]

[0066]

[0067] Note: For scores from 0 to 3, umami can hardly be felt; for scores from 4 to 6, the umami is relatively strong; for scores from 7 to 9, the umami bursts.

[0068] (2) Detection Method for Glutamic Acid Content

[0069] The HT - 1010 fully automatic amino acid analyzer was purchased from Qingdao Haitai Yinuo Technology Co., Ltd. Chromatographic conditions: injection volume 20 μL, analysis time for each sample about 55 min. Chromatographic column specifications: 4.6×60 mm; packing material: 3 - μm sulfonic acid cation exchange resin separation column; pump 1 flow rate: 0.40 mL·min -1 ; pump 2 flow rate: 0.35 mL·min -1 ; detector temperature: 135 °C; column temperature: 57 °C; detection wavelength: 570 nm for the first channel, 440 nm for the second channel.

[0070] Accurately weigh 0.5 g of the umami agent into a hydrolysis tube, add 10 mL of 6 mol / L hydrochloric acid, add 3 drops of phenol, and place the hydrolysis tube in a refrigerant for 4 min. Evacuate the hydrolysis tube and fill it with high - purity nitrogen; repeat the evacuation 3 times, then seal it under nitrogen - filled conditions. Place the sealed hydrolysis tube in a constant - temperature drying oven at (110 ± 1) °C for 22 h, then take it out and cool. Open the hydrolysis tube, filter the hydrolysis solution, rinse the hydrolysis tube with deionized water multiple times, transfer all the hydrolysis solution to a 50 - mL volumetric flask, and make up the volume with deionized water. Pipette 2 mL of the filtrate into a 50 - mL beaker, evaporate it to dryness in a water bath, dissolve the residue with 1 - 2 mL of water, and dry it again. Repeat this process twice. Finally, dissolve it by mixing and pressure - filtering with 10 mL of buffer solution with a pH of 2.2 for instrumental determination.

[0071] Component quantitative analysis: Prepare the amino acid standard solution for instrument analysis: Accurately pipette 0.160 mL of the glutamic acid standard solution, and then dilute it to 5 mL with buffer solution with a pH of 2.2. The concentration of this standard dilution solution is 1.6 nmol / 20 μL. Determine the amino acid content of the sample solution by the amino acid analyzer using the external standard method.

[0072] (3) Sensory evaluation of cereal flavor

[0073] After diluting the umami sample with 1% water, 10 professionally trained sensory evaluators were asked to conduct a cereal flavor evaluation, and score the umami agent according to the 4 dimensions in Table 2 (from high to low: 9 - 0, where 9: very strong; 8: very strong; 7: relatively strong; 6: a bit strong; 5: medium; 4: a bit weak; 3: relatively weak; 2: very weak; 1: extremely weak; 0: none). Calculate the comprehensive score according to the proportion of each dimension.

[0074] Table 2 Sensory evaluation method for cereal flavor

[0075]

[0076] Note: 0 - 3 points, hardly feel the taste; 4 - 6 points, relatively strong taste; 7 - 9 points, explosive taste.

[0077] Comparison of the freshness of the liquid before and after enzymatic hydrolysis

[0078] Analyze the comparison of the freshness of the solution before and after enzymatic hydrolysis through sensory evaluation, and detect the production amount of glutamic acid before and after enzymatic hydrolysis.

[0079] Comparison of the freshness of the liquid before and after thermal reaction

[0080] Analyze the comparison of the freshness of the liquid before and after thermal reaction through sensory evaluation.

[0081] The following are specific examples and comparative examples of the present invention. It should be further noted that the schemes of the following comparative examples are not prior art, but are only set for comparison with the schemes of the examples and do not limit the present invention.

[0082] Example 1

[0083] A preparation method of a natural compound umami agent, the method comprising the following steps:

[0084] Use an ultrafine pulverizer to crush rice wine lees and wheat gluten powder respectively, with the transmission frequency of 45 Hz, the pulverization time of 20 min, and the pulverization temperature of 30 °C; obtain ultrafine wheat gluten powder and ultrafine rice wine lees powder.

[0085] Take 30 kg of ultrafine wheat gluten powder, 69.8 kg of sterile water, and 0.2 kg of FF104 AN compound protease, mix them evenly, and then carry out enzymatic hydrolysis in a reaction kettle. The enzymatic hydrolysis temperature is 55 °C, the enzymatic hydrolysis time is 2 h, after the reaction ends, inactivate the enzyme at 95 °C for 15 min, filter with a 60 - mesh sieve, and take the filtrate, that is, the wheat gluten powder enzymatic hydrolysate, for standby.

[0086] Take 50 kg of gluten hydrolysate, 35 kg of ultrafine powder of yellow rice wine lees, and 20 kg of sterile water, mix them evenly, and carry out enzymatic hydrolysis. Control the enzymatic hydrolysis temperature at 55 °C and the enzymatic hydrolysis time at 2 h. After the reaction ends, inactivate the enzyme at 95 °C for 15 min, filter through a 60-mesh sieve, and take the filtrate, which is the composite enzymatic hydrolysate, for standby. Before the synergistic enzymatic hydrolysis, the freshness score of the material liquid is 4.7 and the glutamic acid content is 4.6%. After the synergistic enzymatic hydrolysis, the composite freshness score of the material liquid is 6.9 and the glutamic acid content is 10.8%.

[0087] Add 85 kg of the composite enzymatic hydrolysate, 3 kg of cysteine, 2.5 kg of xylose, 6.5 kg of glucose, 7 kg of granulated sugar, and 9 kg of salt to the reaction kettle in sequence. After mixing, carry out a thermal reaction at a reaction temperature of 100 °C and a reaction time of 2 h to prepare a reaction solution.

[0088] The inlet air temperature of the spray drying equipment is 175 °C and the outlet air temperature is 85 °C. After spray drying, a natural composite flavor enhancer can be obtained. Compare the freshness of the natural flavor enhancer with that of monosodium glutamate. The flavor intensity of this natural flavor enhancer is 1.6 times that of monosodium glutamate. The composite freshness score is 7.35, an increase of 0.45, and the grain flavor characteristic score is 7.5 points.

[0089] Example 2

[0090] A preparation method of a natural composite flavor enhancer, which comprises the following steps:

[0091] Use an ultrafine pulverizer to crush yellow rice wine lees and gluten respectively. The transmission frequency is 45 Hz, the pulverization time is 20 min, and the pulverization temperature is 30 °C to obtain ultrafine gluten powder and ultrafine powder of yellow rice wine lees.

[0092] Take 20 kg of ultrafine gluten powder, 69.8 kg of sterile water, and 0.2 kg of FF104 AN compound protease, mix them evenly, and carry out enzymatic hydrolysis in a reaction kettle. The enzymatic hydrolysis temperature is 55 °C and the enzymatic hydrolysis time is 2 h. After the reaction ends, inactivate the enzyme at 95 °C for 15 min, filter through a 60-mesh sieve, and take the filtrate, which is the gluten hydrolysate, for standby.

[0093] Take 50 kg of gluten hydrolysate, 35 kg of ultrafine powder of yellow rice wine lees, and 20 kg of sterile water, mix them evenly, and carry out enzymatic hydrolysis. Control the enzymatic hydrolysis temperature at 55 °C and the enzymatic hydrolysis time at 2 h. After the reaction ends, inactivate the enzyme at 95 °C for 15 min, filter through a 60-mesh sieve, and take the filtrate, which is the composite enzymatic hydrolysate, for standby. Before the synergistic enzymatic hydrolysis, the freshness score of the material liquid is 4.2 and the glutamic acid content is 3.8%. After the synergistic enzymatic hydrolysis, the freshness score of the material liquid is 6.6 and the glutamic acid content is 8.5%.

[0094] Add 85 kg of complex enzymatic hydrolysate, 3 kg of cysteine, 2.5 kg of xylose, 6.5 kg of glucose, 7 kg of granulated sugar, and 9 kg of salt to the reaction kettle in sequence. After mixing, conduct a thermal reaction at a reaction temperature of 100 °C for a reaction time of 2 h to prepare a reaction solution.

[0095] The inlet air temperature of the spray drying equipment is 175 °C, and the outlet air temperature is 85 °C. A natural complex flavor enhancer can be obtained after spray drying. Compare the freshness of the natural flavor enhancer with that of monosodium glutamate. The freshness intensity of this natural flavor enhancer is 1.4 times that of monosodium glutamate. The composite freshness score is 7.2, an increase of 0.6, and the cereal flavor characteristic score is 6.8 points.

[0096] Example 3

[0097] A preparation method of a natural complex flavor enhancer, which includes the following steps:

[0098] Use an ultrafine pulverizer to crush yellow rice wine lees and wheat gluten powder respectively. The transmission frequency is 45 Hz, the pulverization time is 20 min, and the pulverization temperature is 30 °C to obtain wheat gluten ultrafine powder and yellow rice wine lees ultrafine powder.

[0099] Take 30 kg of wheat gluten ultrafine powder, 69.8 kg of sterile water, and 0.2 kg of FF104AN complex protease. After mixing evenly, conduct enzymatic hydrolysis in a reaction kettle. The enzymatic hydrolysis temperature is 55 °C, the enzymatic hydrolysis time is 2 h. After the reaction ends, inactivate the enzyme at 95 °C for 15 min, and filter with a 60-mesh sieve. Take the filtrate, that is, the wheat gluten enzymatic hydrolysate, and set it aside.

[0100] Take 50 kg of wheat gluten enzymatic hydrolysate, 45 kg of yellow rice wine lees ultrafine powder, and 20 kg of sterile water. Mix evenly and conduct enzymatic hydrolysis. The enzymatic hydrolysis temperature is controlled at 55 °C, and the enzymatic hydrolysis time is 2 h. After the reaction ends, inactivate the enzyme at 95 °C for 15 min, and filter with a 60-mesh sieve. Take the filtrate, that is, the complex enzymatic hydrolysate, and set it aside. Before the synergistic enzymatic hydrolysis, the freshness score of the feed liquid is 4.7, and the glutamic acid content detected by HPLC is 4.6%. After the synergistic enzymatic hydrolysis, the freshness score of the feed liquid is 7.2, and the glutamic acid content detected by HPLC is 11.8%.

[0101] Add 85 kg of complex enzymatic hydrolysate, 3 kg of cysteine, 2.5 kg of xylose, 6.5 kg of glucose, 7 kg of granulated sugar, and 9 kg of salt to the reaction kettle in sequence. After mixing, conduct a thermal reaction at a reaction temperature of 100 °C for a reaction time of 2 h to prepare a reaction solution.

[0102] The inlet air temperature of the spray drying equipment is 175 °C, and the outlet air temperature is 85 °C. A natural complex flavor enhancer can be obtained after spray drying. Compare the freshness of the natural flavor enhancer with that of monosodium glutamate. The freshness intensity of this natural flavor enhancer is 1.85 times that of monosodium glutamate. The composite freshness score is 7.57, an increase of 0.37, and the cereal flavor characteristic score is 7.8 points.

[0103] Example 4

[0104] A preparation method of a natural compound flavor enhancer, the method comprising the following steps:

[0105] Use an ultramicro grinder to crush rice wine lees and wheat gluten powder respectively, with the transmission frequency of 45 Hz, the crushing time of 20 min, and the crushing temperature of 30 °C to obtain ultramicro wheat gluten powder and ultramicro rice wine lees powder.

[0106] Take 30 kg of ultramicro wheat gluten powder, 69.8 kg of sterile water, and 0.2 kg of FF 104AN protease, mix them evenly and then carry out enzymatic hydrolysis in a reaction kettle. The enzymatic hydrolysis temperature is 55 °C, the enzymatic hydrolysis time is 2 h, after the reaction ends, inactivate the enzyme at 95 °C for 15 min, filter with a 60-mesh sieve, and take the filtrate, that is, the wheat gluten powder enzymatic hydrolysate, for standby.

[0107] Take 50 kg of the wheat gluten powder enzymatic hydrolysate, 55 kg of ultramicro rice wine lees powder, and 20 kg of sterile water, mix them evenly and carry out enzymatic hydrolysis. The enzymatic hydrolysis temperature is controlled at 55 °C, the enzymatic hydrolysis time is 2 h, after the reaction ends, inactivate the enzyme at 95 °C for 15 min, filter with a 60-mesh sieve, and take the filtrate, that is, the compound enzymatic hydrolysate, for standby. Before the synergistic enzymatic hydrolysis, the freshness score of the feed liquid is 4.7, and the glutamic acid content detected by HPLC is 4.6%. After the synergistic enzymatic hydrolysis, the freshness score of the feed liquid is 7.1, and the glutamic acid content is 10.6%.

[0108] Add 85 kg of the compound enzymatic hydrolysate, 3 kg of cysteine, 2.5 kg of xylose, 6.5 kg of glucose, 7 kg of granulated sugar, and 9 kg of salt to the reaction kettle in sequence, mix them and then carry out a thermal reaction. The reaction temperature is 100 °C, and the reaction time is 2 h to prepare a reaction liquid.

[0109] The inlet air temperature of the spray drying equipment is 175 °C, the outlet air temperature is 85 °C, and a natural compound flavor enhancer can be obtained after spray drying. Compare the freshness of the natural flavor enhancer with that of monosodium glutamate. The flavor intensity of this natural flavor enhancer is 1.65 times that of monosodium glutamate. The compound freshness score is 7.4, and the cereal flavor characteristic score is 7.4 points.

[0110] It can be seen from Examples 1-4 that through methods such as ultramicro crushing, enzymatic hydrolysis of wheat gluten powder, synergistic enzymatic hydrolysis of rice wine lees, thermal reaction, and spray drying, a compound flavor enhancer with a cereal characteristic aroma can be prepared, and its flavor intensity exceeds that of monosodium glutamate. By comparing among the four examples, it can be found that increasing the substrate content of wheat gluten powder and rice wine lees can effectively enhance the flavor intensity of the flavor enhancer, and among them, increasing the content of rice wine lees has a more obvious effect on flavor improvement. This may be attributed to the stronger hydrolysis degree of the compound enzyme system on the wheat gluten powder and rice wine lees raw materials, and the richer content of flavor components in the obtained products.

[0111] It can also be seen from the comparison between Example 3 and Example 4 that when the dosage of yellow rice wine lees is increased during the co-enzymatic hydrolysis process to a certain proportion, the umami intensity in Example 4 is lower than that of the umami agent obtained in Example 3. The reason may be that the complex enzyme system acting on gluten in yellow rice wine lees reaches saturation, and the effect is not obvious when the addition amount is further increased. Moreover, the proportion of gluten in the original ratio is diluted, resulting in a slight decrease in umami.

[0112] Comparative Example 1

[0113] A natural composite umami agent and its preparation method, the method comprising the following steps:

[0114] Use a common crusher to crush gluten and yellow rice wine lees to 40 mesh for standby, obtaining gluten ultrafine powder and yellow rice wine lees ultrafine powder.

[0115] Take 30 kg of gluten, 69.8 kg of sterile water, and 0.2 kg of FF104 AN compound protease, mix evenly and carry out enzymatic hydrolysis in a reaction kettle. The enzymatic hydrolysis temperature is 55 °C, the enzymatic hydrolysis time is 2 h, after the reaction ends, inactivate the enzyme at 95 °C for 15 min, filter with a 40-mesh sieve, take the filtrate, that is, the gluten enzymatic hydrolysate, for standby.

[0116] Take 50 kg of gluten enzymatic hydrolysate, 45 kg of yellow rice wine lees, and 20 kg of sterile water, mix evenly, and carry out enzymatic hydrolysis. The enzymatic hydrolysis temperature is controlled at 55 °C, the enzymatic hydrolysis time is 2 h, after the reaction ends, inactivate the enzyme at 95 °C for 15 min, filter with a 60-mesh sieve, take the filtrate, that is, the composite enzymatic hydrolysate, for standby; before co-enzymatic hydrolysis, the freshness score of the feed liquid is 3.6, and the glutamic acid content is 3.2%. After co-enzymatic hydrolysis, the composite freshness score of the feed liquid is 5.8, and the glutamic acid content is 8.8%.

[0117] Add 85 kg of composite enzymatic hydrolysate, 3 kg of cysteine, 2.5 kg of xylose, 6.5 kg of glucose, 7 kg of granulated sugar, and 9 kg of salt to the reaction kettle in sequence, mix and carry out a thermal reaction. The reaction temperature is 100 °C, and the reaction time is 2 h to prepare a reaction solution.

[0118] The inlet air temperature of the spray drying equipment is 175 °C, the outlet air temperature is 85 °C, and a natural composite umami agent can be obtained after spray drying. Compare the freshness of the natural umami agent with that of monosodium glutamate. The umami intensity of this natural umami agent is 0.85 times that of monosodium glutamate. The composite freshness score of the reaction solution is 6.7, and the grain flavor characteristic score is 6.6 points.

[0119] It can be seen from the comparison between Example 3 and Comparative Example 1 that in Example 3, the yellow rice wine lees and gluten are ultra-finely pulverized, while in Comparative Example 3, it is only conventionally crushed. By treating the raw materials by ultra-fine pulverization in Example 3, its effect is better than that of conventional pulverization, which indicates that ultra-fine pulverization is beneficial to the release of umami components in the raw materials and optimizes the umami enhancement effect by increasing the contact area during the reaction, and ordinary pulverization cannot achieve such an effect.

[0120] Comparative Example 2

[0121] A natural compound flavor enhancer and its preparation method. The method comprises the following steps:

[0122] Use an ultramicro grinder to crush rice wine lees and wheat gluten powder respectively. The transmission frequency of the speed changer is 45 Hz, the crushing time is 20 min, and the crushing temperature is 30 °C to obtain ultramicro wheat gluten powder and ultramicro rice wine lees powder.

[0123] 30 kg of wheat gluten powder, 69.8 kg of sterile water, and 0.2 kg of M“Amano” SD protease are mixed evenly and then enzymolyzed in a reaction kettle. The enzymolysis temperature is 55 °C, the enzymolysis time is 2 h. After the reaction ends, inactivate the enzyme at 95 °C for 15 min, filter with a 60-mesh sieve, and take the filtrate, namely the wheat gluten powder enzymolysis solution, for standby.

[0124] Take 50 kg of the wheat gluten powder enzymolysis solution, 35 kg of the ultramicro rice wine lees powder, and 20 kg of sterile water, mix evenly, and carry out enzymolysis. The enzymolysis temperature is controlled at 55 °C, the enzymolysis time is 2 h. After the reaction ends, inactivate the enzyme at 95 °C for 15 min, filter with a 60-mesh sieve, and take the filtrate, namely the composite enzymolysis solution, for standby. Before the synergistic enzymolysis, the freshness score of the feed liquid is 4.2, and the glutamic acid content is 3.8%. After the synergistic enzymolysis, the freshness score of the feed liquid is 6.2, and the glutamic acid content is 8.4%.

[0125] Add 85 kg of the composite enzymolysis solution, 3 kg of cysteine, 2.5 kg of xylose, 6.5 kg of glucose, 7 kg of granulated sugar, and 9 kg of salt to the reaction kettle in sequence, mix them, and then carry out a thermal reaction. The reaction temperature is 100 °C, and the reaction time is 2 h to prepare a reaction solution.

[0126] The inlet air temperature of the spray drying equipment is 175 °C, the outlet air temperature is 85 °C, and a natural compound flavor enhancer can be obtained after spray drying. Compare the freshness of the natural flavor enhancer with that of monosodium glutamate. The flavor intensity of this natural flavor enhancer is 0.77 times that of monosodium glutamate. The composite freshness score is 6.58, and the grain flavor characteristic score is 6.4 points.

[0127] It can be seen from the comparison between Example 3 and Comparative Example 2 that in the pretreatment enzymolysis stage of wheat gluten powder, the effect of using FF104AN protease is significantly better than that of M“Amano” SD protease, which is attributed to the differences in the cleavage sites of each protease. FF104 AN can act on wheat gluten powder, cut out more flavor-enhancing components directionally, and achieve a better flavor-enhancing effect.

[0128] Comparative Example 3

[0129] A preparation method of a natural compound flavor enhancer. The method comprises the following steps:

[0130] Use an ultrafine grinder to crush rice wine lees and wheat gluten powder separately. The frequency of the transmission is 45 Hz, the crushing time is 20 min, and the crushing temperature is 30 °C to obtain ultrafine wheat gluten powder and ultrafine rice wine lees powder.

[0131] Take 30 kg of ultrafine wheat gluten powder, 69.8 kg of sterile water, and 0.2 kg of FF104 AN protease. After mixing evenly, carry out enzymatic hydrolysis in a reaction kettle. The enzymatic hydrolysis temperature is 55 °C, the enzymatic hydrolysis time is 2 h. After the reaction ends, inactivate the enzyme at 95 °C for 15 min, filter through a 60-mesh sieve, and take the filtrate, namely the enzymatic hydrolysis solution of wheat gluten powder, for standby.

[0132] Take 50 kg of the enzymatic hydrolysis solution of wheat gluten powder, 45 kg of ultrafine rice wine lees powder, and 20 kg of sterile water, mix evenly, and carry out enzymatic hydrolysis. Control the enzymatic hydrolysis temperature at 55 °C, and the enzymatic hydrolysis time is 2 h. After the reaction ends, inactivate the enzyme at 95 °C for 15 min, filter through a 60-mesh sieve, and take the filtrate, namely the composite enzymatic hydrolysis solution, for standby. Before the synergistic enzymatic hydrolysis, the freshness score of the feed liquid is 4.7, and the glutamic acid content detected by HPLC is 4.6%. After the synergistic enzymatic hydrolysis, the freshness score of the feed liquid is 7.2, and the glutamic acid content is 11.8%.

[0133] The inlet air temperature of the spray drying equipment is 175 °C, and the outlet air temperature is 85 °C. After spray drying, a natural composite flavor enhancer can be obtained. Compare the freshness of the natural flavor enhancer with that of monosodium glutamate. The umami intensity of this natural flavor enhancer is 1.3 times that of monosodium glutamate, the composite umami characteristic score of the flavor enhancer is 6.8 points, and the cereal flavor characteristic score is 7.3 points.

[0134] It can be seen from the comparison between Example 3 and Comparative Example 3 that Example 3 adds a thermal reaction processing technology compared with Comparative Example 3, and the difference in the freshness of the prepared flavor enhancer is obvious. During the thermal reaction, chemical reactions occur between sugar components and amino acids, polypeptides, and protein substances to generate thermally reactive flavor-enhancing products to enhance the umami intensity of the natural flavor enhancer.

[0135] Comparative Example 4

[0136] A preparation method of a natural composite flavor enhancer, the method comprising the following steps:

[0137] Use an ultrafine grinder to crush rice wine lees and wheat gluten powder separately. The frequency of the transmission is 45 Hz, the crushing time is 20 min, and the crushing temperature is 30 °C to obtain ultrafine wheat gluten powder and ultrafine rice wine lees powder;

[0138] Take 10 kg of ultrafine wheat gluten powder, 30 kg of ultrafine rice wine lees powder, and 40 kg of sterile water, mix evenly, and carry out enzymatic hydrolysis reaction using various microorganisms and their secreted composite enzyme systems remaining in the rice wine lees. Control the enzymatic hydrolysis temperature at 55 °C, and the enzymatic hydrolysis time is 2 h. After the reaction ends, inactivate the enzyme at 95 °C for 15 min, filter through a 60-mesh sieve, and take the filtrate, namely the composite enzymatic hydrolysis solution, for standby. After the synergistic enzymatic hydrolysis, the freshness score of the feed liquid is 4.8, and the glutamic acid content is 6.3%.

[0139] 85 kg of the compound enzymolysis solution, 3 kg of cysteine, 2.5 kg of xylose, 6.5 kg of glucose, 7 kg of granulated sugar, and 9 kg of salt were successively added to the reaction kettle, mixed, and then subjected to a thermal reaction at a reaction temperature of 100 °C for 2 h to prepare a reaction solution.

[0140] The inlet air temperature of the spray drying equipment was 175 °C, and the outlet air temperature was 85 °C. After spray drying, a natural compound flavor enhancer could be obtained. The freshness of the natural flavor enhancer was compared with that of monosodium glutamate. The freshness intensity of this natural flavor enhancer was 0.5 times that of monosodium glutamate. The composite freshness score was 6.2, and the cereal flavor characteristic score was 6.3.

[0141] It can be seen from the comparison between Example 3 and Comparative Example 4 that after the gluten was pretreated with protease, the macromolecular proteins could be decomposed into small molecule substances, the umami components could be released directionally, and the intensity of the flavor enhancer could be enhanced.

[0142] In the present invention, the terms "one embodiment", "some embodiments", "example", "specific example", or "some examples", etc. mean that the specific features, structures, materials, or characteristics described in connection with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representations of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials, or characteristics described may be combined in any one or more embodiments or examples in a suitable manner. In addition, without contradiction, those skilled in the art can combine and combine the different embodiments or examples described in this specification and the features of the different embodiments or examples.

[0143] Although the embodiments of the present invention have been shown and described above, it can be understood that the above embodiments are exemplary and should not be construed as limiting the present invention. Those of ordinary skill in the art can make changes, modifications, substitutions, and variations to the above embodiments within the scope of the present invention.

Claims

1. A preparation method of a natural umami flavoring with a cereal flavor, characterized in that, It includes the following steps: (1) Raw material pretreatment Use an ultrafine grinder to crush rice wine lees and wheat gluten powder. The frequency of the transmission is 25 - 45 Hz, the time is 10 - 30 min, and the temperature is 20 - 40 °C to obtain ultrafine wheat gluten powder and ultrafine rice wine lees powder; (2) Enzymatic hydrolysis Take 20 - 40 parts by mass of ultrafine wheat gluten powder, 50 - 80 parts by mass of sterile water, and 0.05 - 0.3 parts by mass of protease, mix evenly, and carry out enzymatic hydrolysis. The enzymatic hydrolysis temperature is controlled at 50 - 60 °C, and the enzymatic hydrolysis is carried out for 1 - 2 h. After the reaction ends, inactivate the enzyme at 90 - 100 °C for 10 - 15 min, and filter with a 40 - 80 mesh sieve. Take the filtrate, that is, the enzymatic hydrolysis solution of wheat gluten powder, for standby; the protease is FF104 AN compound protease; Take 35 - 65 parts by mass of the enzymatic hydrolysis solution of wheat gluten powder, 25 - 45 parts by mass of ultrafine rice wine lees powder, and 10 - 30 parts by mass of sterile water, mix evenly, and carry out enzymatic hydrolysis. The enzymatic hydrolysis temperature is controlled at 45 - 60 °C, and the enzymatic hydrolysis is carried out for 1 - 2 h. After the reaction ends, inactivate the enzyme at 90 - 100 °C for 10 - 15 min, and filter with a 40 - 80 mesh sieve. Take the filtrate, that is, the compound enzymatic hydrolysis solution, for standby; (3) Thermal reaction Take 55 - 85 parts by mass of the compound enzymatic hydrolysis solution, 1.5 - 5 parts by mass of cysteine, 1 - 3.5 parts by mass of xylose, 3.5 - 7.5 parts by mass of glucose, 5 - 10 parts by mass of granulated sugar, and 3.5 - 10 parts by mass of salt, mix them and carry out a thermal reaction. The reaction temperature is 90 - 101 °C; the time is 1.5 - 3.5 h to prepare a reaction solution; (4) Spray drying After cooling the reaction solution to 30 - 50 °C, carry out spray drying to obtain the natural flavor enhancer.

2. The preparation method of a natural umami agent with a cereal flavor according to claim 1, characterized in that, The particle size of the ultrafine wheat gluten powder is 10 - 25 μm, and the particle size of the ultrafine rice wine lees powder is 10 - 25 μm.

3. The preparation method of a natural flavor enhancer with cereal flavor according to claim 1, characterized in that, The inlet air temperature of the spray drying is 170 - 180 °C, and the outlet air temperature is 80 - 90 °C.

4. The preparation method of a natural flavor enhancer with a cereal flavor according to claim 1, characterized in that, Step (1) is to use an ultrafine grinder to crush rice wine lees and wheat gluten powder. The frequency of the transmission is 45 Hz, the time is 20 min, and the temperature is 30 °C to obtain ultrafine wheat gluten powder and ultrafine rice wine lees powder.

5. The preparation method of a natural umami flavoring with a cereal flavor according to claim 1, characterized in that, Step (2) is as follows: Take 25 - 35 parts by mass of ultrafine wheat gluten powder, 65 - 75 parts by mass of sterile water, and 0.1 - 0.2 parts by mass of protease, mix evenly, and carry out enzymatic hydrolysis. The enzymatic hydrolysis temperature is controlled at 50 - 60 °C, and the enzymatic hydrolysis is carried out for 1 - 2 h. After the reaction ends, inactivate the enzyme at 90 - 100 °C for 10 - 15 min, and filter with a 40 - 80 mesh sieve. Take the filtrate, that is, the enzymatic hydrolysis solution of wheat gluten powder, for standby; Take 40 - 55 parts by mass of the enzymatic hydrolysis solution of wheat gluten powder, 35 - 45 parts by mass of ultrafine rice wine lees powder, and 15 - 25 parts by mass of sterile water, mix evenly, and carry out enzymatic hydrolysis. The enzymatic hydrolysis temperature is controlled at 50 - 60 °C, and the enzymatic hydrolysis is carried out for 1 - 2 h. After the reaction ends, inactivate the enzyme at 90 - 100 °C for 10 - 15 min, and filter with a 40 - 80 mesh sieve. Take the filtrate, that is, the compound enzymatic hydrolysis solution, for standby.

6. The preparation method of a natural flavor enhancer with cereal flavor according to claim 5, characterized in that, Step (2) is as follows: Take 30 parts by mass of wheat gluten ultramicro powder, 69.8 parts by mass of sterile water, and 0.2 parts by mass of FF104 AN protease, mix evenly, carry out enzymatic hydrolysis, control the enzymatic hydrolysis temperature at 55 °C, hydrolyze for 2 h, inactivate the enzyme at 95 °C for 15 min after the reaction ends, filter through a 60-mesh sieve, take the filtrate, namely the wheat gluten enzymolysis solution, and set aside; Take 50 parts by mass of the wheat gluten enzymolysis solution, 45 parts by mass of yellow rice wine lees ultramicro powder, and 20 parts by mass of sterile water, mix evenly, carry out enzymatic hydrolysis, control the enzymatic hydrolysis temperature at 55 °C, hydrolyze for 2 h, inactivate the enzyme at 95 °C for 15 min after the reaction ends, filter through a 60-mesh sieve, take the filtrate, namely the composite enzymolysis solution, and set aside.

7. The preparation method of a natural umami agent with a cereal flavor according to claim 6, characterized in that, Step (3) is: Take 85 parts by mass of the composite enzymolysis solution, 3 parts by mass of cysteine, 2.5 parts by mass of xylose, 6.5 parts by mass of glucose, 7 parts by mass of granulated sugar, and 9 parts by mass of salt, mix and carry out a thermal reaction, the reaction temperature is 100 °C, and the time is 2 h to prepare a reaction solution.

8. A natural flavor enhancer with a cereal flavor, characterized in that, The natural flavor enhancer is prepared by the method described in any one of claims 1-7.

9. A seasoning, characterized in that, It includes the natural composite flavor enhancer described in claim 8.

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